Taste: Salty and sweet technology: Steamed egg custard. Material: main ingredient: egg 200g.
Seasoning: 2 grams of salt and 2 grams of sugar teach you how to make steamed egg custard. How to make steamed egg custard delicious? 1. Pour clear water into the basin, beat in the eggs, steam in a steamer 15 minutes and take out.
2. Put the pot on the fire, add water, add sugar and refined salt, and fire;
3. Boil and pour into the steamed eggs.
Pie-food phase grams:
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea. The method of steaming chicken with stone ears in Lushan Mountain introduces the cuisine and its effects in detail: Jiangxi cuisine has the prescription of tonifying qi and blood, nourishing deficiency and keeping fit, malnutrition and irregular menstruation.
Taste: Salty and umami. Craft: Boiled and steamed chicken with Lushan tremella. Materials: hen1300g, tremella100g.
Seasoning: salt 10g, ginger 15g, onion 15g, butter 10g and monosodium glutamate 3g. Features of Lushan Twelve Steamed Chicken: the soup is clear, the chicken is white, black and white, the chicken is crisp and delicious. Teach you how to cook Lushan stone-ear steamed chicken, and how to cook Lushan stone-ear steamed chicken is delicious. 1. Soak the dried tremella in warm water, then rub the tremella repeatedly with salt to remove sediment and moss, wash it with cold water, soak it in boiling water, take it out and control the water for later use;
2. After the hen is slaughtered, the hair is removed, the internal organs are removed, the claws are removed and washed;
3. Put the washed hen into the soup basin, add about 750 ml of boiling water, add onion and ginger slices, then spread tremella on the chicken and seal the mouth of the soup basin with paper soaked in water;
4. After the pot mouth is sealed, put it in a steamer and steam it with high fire (about 2 to 3 hours), take out the paper, pick up the onion and ginger, and add butter, monosodium glutamate and salt to taste. Tips for making steamed chicken with stone ears in Lushan Mountain: 1. Boiling water is not suitable for soaking stone ears, so as not to affect the taste. When washing the stone ear, be sure to rub it repeatedly with salt, and then rinse it repeatedly with clear water to wash off the sediment and remove the salty taste;
2. You can't use old hens, so the chicken is not crisp;
3. Be sure to use clean cotton paper before serving, and soak the paper to seal the mouth of the basin, so as not to affect the original flavor of the juice. The practice of steamed chicken introduces the cuisine and its effect in detail: northwest cuisine nourishes healthy diet, malnutrition diet and anemia diet
Taste: Salty and umami flavor Technology: Steamed Chicken Material: Ingredients: hen 1000g.
Accessories: Auricularia auricula (water hair) 15g, Magnolia tablet 15g, spinach 15g.
Seasoning: Coriander 20g, cooking wine 20g, sesame oil 10g, salt 10g, onion 20g, ginger 10g, pepper 5g and monosodium glutamate 2g. The characteristics of steamed chicken are: delicious soup, white and tender chicken, mellow and refreshing. Teach you how to cook steamed chicken, how to cook steamed chicken is delicious. 1. Slaughter the chicken, cut it along the abdomen, gut it, wash it, take it out of the pan, wash it with clear water, and remove blood stains;
2. The chicken breast is facing down, and the chicken bones are removed, and then placed in a steaming basin according to the shape of the chicken;
3. Then put the thigh in the basin, add salt, onion and ginger slices, and add clear soup to drown the chicken;
4. Put the pepper into the pot, steam it in a cage and take it out;
5. Pour the soup into the pot, remove the onion and ginger, turn over in the soup bowl and arrange the chicken shape;
6. Wash spinach;
7. Wash the coriander and cut it into 2 cm long sections;
8. Put the chicken soup on the fire, skim off the floating foam, add salt, monosodium glutamate, spinach and cooking wine to boil, pour into the chicken basin, and add sesame oil and coriander. The key to the production of steamed chicken: choose the fat hen of that year and the black fungus of Kangxian County, which is full of anger and steam for about 2 hours. The meat is delicious and the juice is fresh, so you can eat it.