chicken feet with pickled peppers

raw materials: 11 chicken feet.

seasoning: 51g of wild pepper, 31g of sweet pepper, 25g of salt, 5g of brown sugar, 5g of white wine, a little pepper, 5 dried peppers, one slice of ginger, three slices of garlic and enough boiled water.

the magic weapon of a wonderful kitchen: vitamin C tablets

1. Mix all seasonings and crushed vitamin C tablets in advance to ensure that the soaking time is more than half a day.

2. Wash the chicken feet, cut off the tips of the feet, cut them in half to taste, boil them in boiling water for about 21 minutes, cool them too much, put them into 1 ingredients, cover them and seal them for more than half a day.

Tips:

● If you have made Sichuan pickles at home, you can directly soak wild mountain peppers with the water in the pickle jar, but you should boil the kimchi water in advance and let it cool before using it, and add a little salt to supplement the salty taste.

● Salted chicken feet will contain more amines. The purpose of releasing vitamin C is not to increase nutrition and acidity, but to effectively inhibit the formation of nitrosamines by using vitamin C..

Melaleuca cucumber

Raw material: 151g cucumber.

seasoning: enough salt, a little sugar, 31ml of red oil, 21ml of scallion oil, 21ml of pepper oil and 11ml of vinegar.

the magic weapon of a wonderful kitchen: two chopsticks

Practice:

1. Wash the cucumber, arrange the chopsticks on both sides of the cucumber in parallel, and cut the knife from left to right at a 45-degree angle.

2. Turn the cucumber over and treat it in the same way, which will naturally form a vertical relationship with the knife cut in the first step.

3. Spread the cut cucumber with salt evenly, leave it for a while, and then rinse it, so that the cucumber becomes soft and you can rotate the code plate.

4. Mix all the seasonings evenly and pour them on the cucumber.

Tips:

● Cucumber should be cut evenly and straighter.

● Chopsticks are placed on both sides of the cucumber, which can make each knife cut down and encounter obstacles, while the cucumber keeps going, and finally it will have the effect of connecting thousands of layers.

pickled edamame

raw materials: 211g of tender stem of mustard and 51g of boiled soybean.

seasoning: 11g of salt, 3g of sugar, 5g of pepper noodles, 111ml of soy sauce, 11ml of vinegar and 21ml of cooking oil.

the magic weapon of a wonderful kitchen: rotating bottle

Practice:

1. Wash, dry and cut the tender stems of mustard into granules. Pour it into a hot dry pan and stir fry quickly. When it is about 78% cooked, turn off the heat immediately, quickly put it into a bottle and tighten the lid immediately.

2. Leave it for about half a day or overnight, and when the color of the vegetables in the bottle turns slightly yellow and smells like a nose, take it out of the pot and stir-fry the cooked soybeans evenly, add salt and pepper noodles to taste, and let it cool. Bingxin yam

raw materials: 251g yam, 1 cherry tomatoes.

seasoning: 21g of rock sugar, 35ml of honey, 1 lemons, a little salt and mint.

the magic weapon of a wonderful kitchen: lemon

Practice:

1. Chop the lemon peel and mint, mix with salt and leave it for a while to kill water, then squeeze the water of lemon and mint into honey with gauze and mix well for later use.

2. Peel the yam, cut it into pieces, cook it, then put it in cold water and set it on the plate.

3. Melt the crystal sugar in the pot, then pour the juice prepared in the first step and fry it into a sticky shape, pour it on the yam, and decorate the cherry tomatoes.

Tips:

● Yam mucus can make your hands itch. You can rub some vinegar on your hands and dry your hands with fire afterwards.

● When cutting yam, wipe the knife surface with a gauze bag wrapped with lemon residue to prevent the cross section of yam from changing color.

Husband and wife lung tablets

Ingredients: 251g of beef and 251g of beef offal (heart, tongue, belly, etc.).

seasoning: 21ml of red oil, 15ml of soy sauce, 11g of sesame flour, 1 star anise, 8 prickly ash, 5g of cinnamon, 15g of salt, 5g of sugar, 21g of pepper flour, 211ml of bittern, 21g of cooked peanut kernels (peeled and crushed) and 11g of cooked sesame seeds.

magic weapon for a wonderful kitchen: 51 ml of high-alcohol liquor

1. Wash beef and beef offal and cut them into large pieces. Soak pepper in boiling water until the water is cool, then put beef and beef offal in and soak for one night.

2. Take out beef and beef offal, put them in boiling water, and take them out when they turn white.

3. put beef and beef offal in another pot, add water to a height less than three fingers wide of the ingredients, add high-alcohol liquor, star anise, cinnamon and salt, cook until the beef is cooked but not rotten, take it out and let it cool.

4. Mix the bittern, Chili oil, soy sauce, white sugar and pepper noodles and pour them on beef and beef offal. Sprinkle chopped peanuts and sesame seeds.

Tips:

● Alcohol has a low boiling point, and it begins to boil before the water is boiled, and gas appears, which can not only help the beef to cook quickly, but also make the cooked beef more tender.

3. Heat the oil, pour it on the stir-fried vegetables, then mix it well with the sauce mixed with soy sauce, vinegar and sugar, put it into a straight cup, press it tightly, and then turn it upside down to form.

Tips:

● The first step is called "Eighteen Pot Spades", which is the key to this dish. That is to say, the action must be fast, and the frying time will be more than ten seconds. The bottling and capping at the back should also be fast, otherwise the taste of "rushing" will not come out.

Pickled edamame

Ingredients: 211 grams of mustard tender stems and 51 grams of boiled soybeans.

seasoning: 11g of salt, 3g of sugar, 5g of pepper noodles, 111ml of soy sauce, 11ml of vinegar and 21ml of cooking oil.

the magic weapon of a wonderful kitchen: rotating bottle

Practice:

1. Wash, dry and cut the tender stems of mustard into granules. Pour it into a hot dry pan and stir fry quickly. When it is about 78% cooked, turn off the heat immediately, quickly put it into a bottle and tighten the lid immediately.

2. Leave it for about half a day or overnight, and when the color of the vegetables in the bottle turns slightly yellow and smells like a nose, take it out of the pot and stir-fry the cooked soybeans evenly, add salt and pepper noodles to taste, and let it cool.

3. Heat the oil, pour it on the stir-fried vegetables, then mix it well with the sauce mixed with soy sauce, vinegar and sugar, put it into a straight cup, press it tightly, and then turn it upside down to form.

Tips:

● The first step is called "Eighteen Pot Spades", which is the key to this dish. That is to say, the action must be fast, and the frying time will be more than ten seconds. The bottling and capping at the back should also be fast, otherwise the taste of "rushing" will not come out.

Spilled chicken

Ingredients: 211 grams of chicken and 51 grams of bamboo shoots.

seasoning: 31 ml of pepper oil and red oil, 21 ml of cooking wine, 21 ml of soy sauce, 11 g of salt, 11 g of sugar, 15 ml of vinegar, a little oyster sauce, 1 segment of scallion, 15 g of ginger, 3 cloves of garlic, a little sesame oil, 11 ml of cooking oil, 31 g of chopped peanuts and 11 g of white sesame seeds.

the magic weapon of a wonderful kitchen: some ice cubes

Practice:

1. Wash and chop the chicken into large pieces, and blanch it for decontamination.

2. put onion, ginger and cooking wine in the pot, add water and boil for 11 minutes, then turn off the fire and take out the chicken pieces.

3. Put the ice cubes into the original chicken soup to make the soup quickly cool to a temperature lower than the normal temperature, then put the chicken pieces into the soup and soak them for half an hour, then take them out, apply cooking oil on the surface of the chicken pieces, and let them cool for later use. Boil the soup again, add bamboo shoots and cook it, and put it on a plate. Change the chicken into a knife and grow it into strips on bamboo shoots.

4. Mix the red oil, pepper oil, soy sauce, salt, sugar, vinegar, oyster sauce and sesame oil, pour them on the vegetables, stir-fry the white sesame seeds and peanuts in a small fire, and sprinkle them on the chicken.

Tips:

● The function of ice cubes is to make chicken more easily absorb the taste of soup by using the principle of thermal expansion and cold contraction.

evergreen

raw materials: 211g of spinach, 25g of dried tofu and 15g of scallion.

seasoning: 11g salt, 5g sugar, a little sesame oil, 21ml scallion oil and a little ginger juice.

the magic weapon of a wonderful kitchen: ice water

Practice:

1. Wash spinach, scald it in boiling water, take it out quickly, soak it in ice water, then take it out and drain it, cut it into pieces and sprinkle with white sugar and mix well.

2. Dried tofu is cut into filaments.

3. Put the spinach segments and dried tofu into a dish, and mix all the remaining seasonings to make a flavor juice, then pour it over and mix well.

Tips:

● The time for scalding spinach must be short, and the leaves should be taken out as soon as the color changes, otherwise the leaves will lose their taste and become soft and crumbly.

● Soaking in ice water not only helps to keep the leaves green, but also enhances the crisp taste.

● Mix spinach with a little sugar first, which can better eliminate the astringent taste of spinach.

agaric onion

raw material: 151g of auricularia auricula.

seasoning: 21g of millet pepper, 21ml of scallion oil, 11g of salt, 5g of sugar, a little sesame oil and vinegar, 5g of cooked sesame seeds.

magic weapon of wonderful kitchen: Taomi water

Practice:

1. Soak auricularia auricula in Taomi water until soft, remove the root, tear it into small pieces, scald it in boiling water, take it out, control the moisture and put it on a plate.

2. Mix the onion oil, salt and sugar evenly in a small dish, drop some vinegar and sesame oil, sprinkle with sesame seeds and millet pepper, and mix well and pour on the fungus.

Tips:

● Although it is faster to soak auricularia auricula with hot water, it is not as big as it is with cold water, and its taste is not as good as that with cold water. The recommended rice washing water can taste better than soaking in cold water, and it is also very convenient to remove the stubborn dirt on the surface of auricularia auricula.

fern root powder

raw materials: 211g of fern root powder, 31g of chopped peanuts and 25g of millet spicy.

seasoning: 41 ml of salt, soy sauce and balsamic vinegar, and a little of ginger, garlic and onion.

magic weapon for a wonderful kitchen: kitchen scissors

1. Wash Xiaomi spicy, cut it into pieces and soak it in vinegar. Chop onion and ginger, and chop garlic.

2. Boil the fern root powder in boiling water for 5-6 minutes until the hard core disappears, then take it out and wash it with cold water, control the water, cut it into satisfactory length with kitchen scissors and put it on a plate.

3. Sprinkle salt in the vinegar soaked with millet, then add soy sauce, add onion, ginger and garlic, stir well, pour it on fern root powder, and sprinkle with fried peanuts.

Tips:

● Soak fern root powder before cooking, which not only shortens the time and saves gas, but also avoids burning the bottom of the pot, because there is more starch in fern root powder, and it should be stirred constantly when cooking.

● Chop and soak Xiaomi Spicy in vinegar in advance, in order to dissolve the spicy taste in the vinegar, so that it will be evenly mixed, and there will be no phenomenon that you can't eat Chili because it is very spicy.