Cuisine and functions: Jiangxi private cuisine, beauty recipes, tonic and health recipes, osteoporosis recipes

Taste: Salty and delicious?

Technique: Braised< /p>

Materials for making Jin Xiangyu:

Ingredients: 500 grams of tofu (North)

Accessories: 25 grams of fungus (water-fat), 40 grams of pork (lean) , 40 grams of pork skin, 15 grams of chili peppers (green, pointed), 15 grams of chili peppers (red, pointed), 20 grams of winter bamboo shoots, 5 grams of dried shrimps, 10 grams of day lily (dried)

Seasoning: pepper 5 grams, 5 grams of shallots, 5 grams of ginger, 10 grams of soy sauce, 5 grams of salt, 10 grams of cooking wine, 10 grams of lard (refined), 8 grams of starch (bava beans)

Features of Jin Xiangyu: < /p>

This dish is beautiful in color, soft and tender when hot, and has a fresh and rich flavor.

Teach you how to make gold-phase jade and how to make gold-phase jade to make it delicious

1. Steam the tofu in a steamer for a while and let it cool;

2. Let the tofu cool. Finally, cut most of the tofu into matchstick-style 6 cm thin strips, and cut the rest into large thin slices;

3. Fry the thinly sliced ??tofu in hot oil until golden brown, and cut into thin strips;

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4. Wash and remove debris from shrimps;

5. Wash lean pork and cut into shreds;

6. Wash and cut fungus into thin strips ;

7. Season the meat skin with oil and cut into thin strips;

8. Remove the stems and seeds from green and red peppers, wash and cut into strips;

< p> 9. Peel the shells and old roots of the winter bamboo shoots, wash them, cook them and cut them into thin strips;

10. Soak the day lilies in water, wash them and set aside;

11 . Wash the onion and ginger and chop them into pieces;

12. Heat the wok, add lard and stir-fry the shredded meat, then add the above ingredients and stir-fry, add cooking wine, 30 ml of fresh soup, Burn shredded tofu, refined salt, soy sauce and MSG together;

13. After boiling and seasoning, thicken with water starch, pour in oil, take out the pot and put it on a plate, sprinkle with pepper and serve.

Tips for making Jinxiangyu: 1. Fry the tofu piece by piece in the pan until golden brown to prevent sticking and breaking;

2. After thickening, use high heat to top the sauce and let it bubble. Yes;

3. Oily meat skin can be passed off as fish maw, and tastes soft and delicious. Method: First scrape off the scattered fat on the fresh meat skin (if not scraped clean, the skin will become stiff and yellow, (has an oily smell), then hang it on the air outlet to dry. The standard for dryness is that the entire piece of meat is hard and cannot be bent with both hands. Because the fresh meat skin is stained with dust during the drying process, it must be washed with alkaline water and then dried before frying. 1 kg of dried meat skin, put 0.5 kg of cooked oil or vegetable oil in the pot, heat the oil and meat skin over low heat, continue to boil, turn the meat skin frequently, wait until the meat skin swells and becomes as crispy as fried dough sticks, then Remove the meat skin and cool. At this time, the skin of the meat is tender yellow, soft and crispy.

4. Before cooking, the meat skin should be washed repeatedly and soaked in cold water until the meat is swollen and white.

Tips - foods that are incompatible with each other:

Fungus (water-resistant): Fungus should not be eaten together with snails. From the perspective of food and medicinal properties, cold snails are not as smooth as slippery ones. Fungus is not conducive to digestion, so the two should not be eaten together.

People suffering from hemorrhoids should not eat fungus and pheasant together. Pheasant is slightly poisonous. Eating the two together can easily cause hemorrhoids to bleed.

Fungus should not be eaten together with wild duck. Wild duck is sweet in taste and cool in nature, and is prone to indigestion.