Hello everyone, welcome to my food self-media, I am a creator in the field of food: "Focus on food, make life more flavorful."
1: Ginger spicy chicken feet
Spicy and delicious, fresh and delicious
The main materials used are: ginger 200g, 300g beer, 20g dried chili, 30g ginger sauce, 10g green and red pepper slices, 5g onion slices, 400g chicken feet, salt, monosodium glutamate, cooking wine, light soy sauce, dark soy sauce, oyster sauce in appropriate amounts
Production process: (1) Heat air in a pot, pour in oil, add ginger slices, and stir-fry continuously to heat evenly. When the skin is slightly yellow and the ginger smell is strong, directly pour in the chicken feet, stir-fry raw , and remove the fishy and odor at the same time. It increases the flavor of the chicken feet. After frying for a while, add the light soy sauce. [The light soy sauce is poured along the side of the pot. Under the action of heat, the maximum umami flavor will be evaporated. 】Continue to add ginger chili sauce, stir-fry for a while, sprinkle with dried chili peppers, stir-fry evenly, (2) Add beer, oyster sauce, a little dark soy sauce, chicken essence, salt, and sugar and stir-fry until it boils. (3) Transfer all the ingredients in the pot to the pressure cooker, cover with the lid, simmer over low heat, then reduce to low heat and simmer for fifteen minutes, remove the lid, sprinkle with green and red pepper slices, stir-fry onion slices and serve. (4) Plate decoration, I hope everyone likes this work, we will see you in the next issue
2: Garlic chicken feet
The color is attractive and the garlic aroma is rich
The main materials used are: chicken feet 350g, 30g sugar, 5g onion and ginger, 50g all-purpose garlic sauce, 5g each green and red pepper, 3g chopped green onion, a little each of star anise, cinnamon, bay leaf, salt, MSG, cooking wine, light soy sauce, oyster sauce, white sugar
production process: (1) Pour clean water into the pot, add chicken feet under cold water, simmer the green onion and ginger until boiling, skim off the foam and remove blood stains, then take out the chicken feet and rinse away the impurities on the surface. (2) Add oil to the pan, add onions, ginger, star anise, cinnamon, and bay leaves and stir-fry for a while to bring out the flavor. Pour in the chicken feet and stir-fry for a while. Pour in cooking wine to sauté to remove the fishy smell, light soy sauce to add freshness, and oyster sauce. Stir-fry evenly so that the color evenly adheres to the surface of the chicken feet. Add sugar color, a little dark soy sauce, and continue frying.
(3) Immediately pour in water and make it level with the chicken feet. Cover and simmer for fifteen minutes until the sauce is slightly thick. Then pick out the spices in the pot. [The spices will have a strong flavor after being cooked for a long time and will easily overwhelm the aroma of garlic.] (4) Continue to pour all-purpose garlic sauce into the pot [the method is taught in the sauce column, or use ready-made garlic sauce. 】 Boil until the sauce thickens in the pot, and finally sprinkle with green and red peppercorns and chopped green onions, stir-fry evenly and serve (5) Place on the plate and decorate. I hope you all like this work. See you in the next issue.
Three: Ginger duck
Soft and delicious, the mouth and tongue are moist
The detailed recipe is: 500 grams of fresh duck [Do not freeze duck or duck legs, Too much difference in taste], 200 grams of ginger, maltose 20 grams, 5 grams of green onions, 5 grams each of green and red peppers, 300 grams of sorghum rice wine, light soy sauce, oyster sauce, salt and MSG in appropriate amounts
production process: (1) Chop the duck into pieces, put it into clean water, soak it for half an hour, soak out the blood, then sprinkle with flour, wash it two or three times until it is clean, remove the water and set aside. (2) Take a casserole, add oil and half of the ginger slices, stir-fry until the skin is golden brown, add the duck meat, spread it evenly, cover it, and simmer over low heat for fifteen minutes. Baking directly can ensure that the nutrients in the ingredients are not too much, and it increases the flavor. The water in the duck meat will overflow, and the oil will overflow, so the duck meat will not be burned and burnt. (3) Take time to prepare the sauce: add 15 grams of oyster sauce, 20 grams of light soy sauce, 5 grams of salt, and 5 grams of MSG to 300 grams of sorghum rice wine, stir well and set aside.
(4) After fifteen minutes, open the lid, add maltose, the other half of the ginger slices, pour in the prepared sauce, stir evenly, bring to a gentle boil, then turn to low heat and simmer for 40 minutes to evaporate the rice wine and reduce the juice to a thick consistency, sprinkle with green and red peppers, and simmer for another three minutes.[Green and red peppers and chopped green onions are just for decoration] (5) Arrange on the plate for decoration and sprinkle with appropriate amount of green onions. I hope everyone likes this work. See you in the next issue!
Four: Sha Jiang Pork Knuckles
Fresh and tender, with endless aftertaste.
The main materials used are: 600 grams of pork knuckles, 50 grams of sugar color, 250 grams of sand ginger, 20 grams of onion slices, 10 grams of onion and ginger, 10 grams of green and red peppers, 80 grams of carrots, 15 grams of green onions, cinnamon, star anise Bay leaves, dried chilies, a little each of angelica , white cardamom , salt, chicken essence, monosodium glutamate, cooking wine, light soy sauce, and oyster sauce
Production process: (1) First, put the pig's trotters in the pot with cold water, add onions, ginger, and white wine, bring to a gentle boil, skim off the foam, remove, and rinse. [Every step of cooking has its purpose: cold water is placed in the pot to prevent the skin from rapidly shrinking and the internal blood water not being easily discharged, resulting in a strong fishy smell. Onion and ginger white wine mainly has the effect of removing fishy smell. The purpose of rinsing is to ensure that there are no excessive impurities on the surface when serving. 】(2) Heat the oil in the pan, add green onions, carrots, and dried shallots and stir-fry till they are raw. After the aroma is released, add the spices (star anise, bay leaves, cinnamon, dried chili peppers, white peony root, white cardamom) and stir-fry for a while to bring out the flavor of the spices. Add pork knuckles and stir-fry, sprinkle with ginger, cooking wine, a little dark soy sauce, sugar color, light soy sauce, and oyster sauce and stir-fry evenly to let the pig skin absorb some color. The dish will be more beautiful and appetizing later.
(3) Then pour water into the pot, cover the ingredients, salt, monosodium glutamate, and sugar to taste. After boiling over a slow fire, pick out all the spices. [Simmering spices for a long time will release too much flavor, which can easily overwhelm the others. Affect taste. 】(4) Transfer all the ingredients in the pot to the pressure cooker, cover the lid and bring to a simmer, then turn to low heat and cook for fifteen minutes until soft and tasty. (5) Pour the cooked pork trotters into the pot, bring to a gentle boil, add an appropriate amount of water starch to thicken the soup, and finally sprinkle with green and red peppers and onion slices, stir well and serve. (6) Plate decoration. I hope everyone likes this work. See you in the next issue.
Five: Spicy tiger skin quail eggs
Spicy and delicious, appetizing with rice.
The main materials used are: 400 grams of quail eggs, 220 grams of garlic, 5 grams of onion and ginger, 3 grams of chopped green onion, 15 grams of dried chili peppers, 10 grams each of green and red peppercorns, 20 grams of Pixian bean paste, 10 grams of green peppercorns, star anise, bay leaves, cinnamon, White komong, grass fruit , a little each of dried chili, salt, MSG, light soy sauce, and white sugar
Production process: (1) Pour water into the pot, bring to a boil, add spices, turn to low heat and simmer for five minutes to boil out the flavor of the spices, add quail eggs, and cook with salt for ten minutes to allow the right amount of flavor to penetrate into the quail eggs. Then remove and drain. (2) Heat the oil pan to 50% heat, pour in the quail eggs, fry until the skin is golden, then remove and control the oil. (3) Add oil to the pan, add onion, ginger, and garlic, stir-fry for a while until the surface of the garlic turns golden brown, stir in the Pixian bean paste and stir-fry until the red oil is produced, add an appropriate amount of water, bring the dried chili pepper to a gentle boil, add the quail eggs, and simmer for ten minutes until the sauce thickens. (4) Then add green and red Hangzhou peppercorns, green Sichuan peppercorns, salt, monosodium glutamate, and sugar to the pot to taste, stir-fry evenly, sprinkle with chopped green onion, and serve. (5) Plate decoration. I hope everyone likes this work. See you in the next issue.
Cooking is long, just enjoy it quietly, there is always a dish that warms your heart
No matter how time passes, stick to the delicious food, and the good things will always be with you!
————This article is created by the tip of the tongue--Liu Chu, original production, unauthorized reproduction is prohibited————
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