First, the practice of drunken chicken with plum blossoms
Recipe introduction
? Plum drunk chicken? The taste is very fragrant and unique, fish sauce can bring out the umami flavor of chicken, and the combination of plum and carved flowers can make your index finger move! And the practice is very simple, that is, the choice of banquet guests!
material
1 chicken (weighing about 1 kg 8 Liang), 30 preserved plums, 250ML carved wine and 250ML fish sauce.
working methods
1. Boil the water, add two pieces of ginger and put the whole chicken in. The water should not cross the chicken's face When the water boils again, turn off the fire for 45 minutes and take out the supercooled water.
2. Soak chicken in 3 cups of water in preserved plum for at least two hours, remove preserved plum residue and keep preserved preserved plum juice;
3. Mix plum juice, carved wine and fish sauce evenly, add chicken (you can cut the chicken into four pieces), soak for one night, put it in the refrigerator, and take out the pieces.
skill
1, because it is a cold dish, so it is best not to choose too fat chicken, 2 kg is more suitable.
2. The preserved plum can be common salted preserved plum.
Second, the practice of plum, cherry and tomato
material
Ingredients: 250 grams of cherry tomatoes and appropriate amount of crisp dates. The auxiliary material is 50 grams of plums. Flavoring sugar 100g, a bottle of mineral water.
working methods
1. Pour the preserved plum into a pot, add sugar and mineral water and mix well for later use. Remove the washed tomatoes with boiling water and wash the crisp dates for later use.
2. Put the tomatoes into the crisp glass pot of red dates, and add the evenly stirred plum soup to serve.
skill
trait
Bright color, sweet and sour.
Third, the practice of plum ribs
material
Half a catty of ribs, seven or eight pieces of plum.
working methods
Preparatory work:
Put the plum in half a bowl of water, put it in the microwave for 5 minutes, take it out, let it cool, and sting it a few times. When the water is dry, add half a bowl of water. Don't pour water, the stronger the better. Finally, leave half a bowl to soak the plum. The water at this time is salty and sour, which is exactly what we need.
Method:
First, put the ribs in a pot and blanch them in cold water. Add a few slices of ginger, and there will be a lot of foam after rolling. Open them with a spoon. Don't rinse the ribs with cold water, and scoop them up with a spoon to avoid foam.
Second, put oil in the pot, a few slices of ginger and 4-5 teaspoons of sugar. When the pot is hot, the sugar turns semi-coke brown;
Third, at this time, we should put the ribs in time, stir fry quickly, and let the ribs be evenly stained with sugar, which is what we often say.
Fourth, pour the preserved plum and preserved plum juice into a small bowl and add water until the ribs are not covered. Stew the ribs until the juice is almost dry, then dip in less juice, taste it with your tongue, put less soy sauce in the salty ones, less brown sugar (sugar is ok) in the sweet ones, sprinkle less pepper noodles, add water starch (2 teaspoons of corn starch and 2 teaspoons of water) and stir well until the juice can reach.
Fourth, the practice of dried tofu with plum sauce.
material
3 pieces of dried bean curd, preserved plum 1 piece, 2 pieces of star anise, appropriate amount of fennel, 2 pieces of fragrant leaves, 2 tablespoons of soy sauce, braised sauce 1 tablespoon, crystal sugar 1 piece, appropriate amount of water and edible oil.
working methods
1. Fried technology of dried bean curd: Wash the white dried bean curd with clear water, control the moisture content, and cut it into squares of equal size with a knife.
2. Heat the pan, pour in proper amount of cooking oil and heat it to 70% heat.
3. Add the chopped dried bean curd and stir-fry.
4. Stir-fry until the dried tofu skin is golden.
5. scoop it up with a shovel, and the surface of dried tofu bulges, just fine.
6. Drain the dried tofu with a colander.
7. Pickling process of dried tofu: fry the dried tofu for later use.
8. Pour the oil out of the crude oil pan, and pour 1 tablespoon of braised sauce into the pan.
9. Add 2 tablespoons soy sauce.
10. Add 1 small pieces of rock sugar and cook over high fire until the soup boils.
1 1. Add the fried dried bean curd.
12. Stir-fry with a shovel until the surface of dried tofu is evenly coated with soup.
13. Add appropriate amount of cold water, and do not cover the surface of dried tofu.
14. Put 2 star anises, proper amount of fennel and 2 fragrant leaves into a seasoning pot and put them into a pot.
15. Put 1 plum.
16. Cover the pot, bring the soup to a boil over high heat, and turn to low heat for stewing.
17. Cook until the soup is half of the dried tofu.
18. Stir in one direction with a shovel to dry the soup and evenly wrap it on the surface of dried tofu.