Ingredients: a live rabbit, peeled, cut into small pieces, mixed with appropriate amount of sweet potato powder and cooking wine.
Stand by and watch.
Practice: Heat the pan, add three or two raw oils or blended oils, and mix garlic with oil pan.
Stir-fry ginger, pepper and pepper until fragrant, add broth, and cover the amount.
After the rabbit meat is boiled, the spare fish or rabbit meat is poured into the pot, and after the pot is boiled,
Add proper amount of salt, monosodium glutamate and cooking wine. Attention, rabbit meat must be killed now and kept now.
Freshness.
This Sichuan dish is fresh, tender, slightly spicy, crispy and delicious, and it is a holiday table.
Family dinner on the dining table.
Question 2: How to make diving children's dishes? Soaking diving dishes: It means that the raw materials of the dishes are first salted and spiced, and after several days of fermentation, they become brine. Vegetables are eaten and soaked, which not only retains the original fragrance and crispness of vegetables, but also keeps the sweet and sour taste of traditional kimchi. It is a fresh pie of kimchi, especially suitable for appetizers before meals. For the production cycle of classic kimchi for more than one month, this kind of instant kimchi is like a vegetable jumping into the water to take a bath, hence the name "diving dish".
The practice of diving dishes
Wash the pot, add pepper and star anise rock sugar, boil, let cool, add more salt, white wine and a little white vinegar to make kimchi water.
Cut all kinds of radishes, lettuce, etc. Cut into strips or segments and soak them.
Add tender ginger, pepper and garlic, cover and put in the refrigerator.
After two days, take it out and pour a little red oil.
Question 3: How to make a famous Sichuan dish? I don't know what "diving" means. Diving dishes include not only cabbage, but also cucumbers, white radishes and peppers. This is soaked in cold water immediately, salt, white vinegar, sugar, pepper, star anise and so on. It's all in the refrigerator. It will be OK in a few hours, it is crisp and juicy, and the color is very bright. In addition, some apple slices may be more sour and delicious. Let's use our brains to make it into colorful diving dishes. Please adopt it. Thank you.
Question 4: What is breaststroke? Let's stew in the northeast.
Question 5: The origin of diving frog is very good, at least it is the best Sichuan food I have ever eaten.
What you said is outstanding and incisive. Just try it.
Question 6: How to make diving pickles to taste the main ingredients?
Salted vegetables
100g
condiments
oil
Proper amount
salt
Proper amount
It tastes very fresh.
Proper amount
oyster sauce
1?o'clock
Ginger garlic
10g
pepper
100g
step
1. This salted dried vegetable was dried by the cat two months ago. After three steaming and drying, the color changed from green at first to dark brown now, and there was a strong smell of dried vegetables. Rinse with clean water.
2. After draining water, put it into a steamer and steam until it is soft.
3. Take out the steamed pickles and chop the green and red peppers, ginger and garlic.
4. Put a proper amount of cooking oil in the pot and stir-fry the ginger and garlic.
5. Add green pepper and stir-fry until it is broken.
6. Then add the pickled vegetables and stir fry.
7. Add the right amount of salt.
8. It's delicious and oyster sauce.
9. Finally, you can add a proper amount of Chili oil. If you don't have it at home, ignore it.
10. Stir well over high fire.
Question 7: What is "time-sharing diving" in stocks? That means that although there is a small diving every day, the 5-minute time-sharing line drops rapidly, but this is only a way for the main force to test, and it will rise after each diving, indicating that the resistance funds below are very obvious. From the perspective of 60 minutes, continue to be in the oversold rebound pattern, don't be afraid of time-sharing diving, this is an opportunity to add positions.
Question 8: How to make diving kimchi?
Sichuan pickles are more particular. Key points: soak seasoning dishes, soak rice, and soak in water to cook dishes. Like soaked red pepper, tender ginger, garlic, etc. , generally used as a seasoning for cooking, is a seasoning dish; Seasonal vegetables such as pickles, radishes and green onions are generally used as side dishes for the next meal. Some meals should not be soaked for a long time, such as soaked radish skin, radish pieces and lettuce strips. You only need to soak them in a hurry to make them crisp, and most of them can be marinated overnight. This kind of pickles is usually called "boiled vegetables". Soak in water to cook, the wider the salt water, the better, and then hurry. So for the convenience of use, people are used to soaking separately, so under normal circumstances, there will be several pickle jars.
Pickled vegetables, also called sauerkraut. Pickles are salty and sour, crisp and refreshing, bright and fragrant in color, appetizing and refreshing, and suitable for all ages. It is a regular side dish of home life. However, if you want to make delicious dishes, you must first choose a pickle jar.
The pickle jar contains pottery, glass and fine magnets. If the restaurant is not specially used to soak "boiled vegetables", it is generally better to choose a ceramic or fine magnetic pickle jar that is dark. Attention should be paid to testing its sealing performance when selecting the type. Good dishes can only be cooked in opaque jars. How to test? Earth pottery altar, commonly used, how to choose, might as well teach you a few tricks. Take a picture first, lift the jar, look at the light, and see if there is any bright eye in the jar from the mouth of the jar; The second is to listen, and the ear is attached to the altar. The louder the buzz, the better; The third is to light a piece or two of paper and throw it into the altar. Then, the jar cover is fastened, and water is quickly poured from the top of the jar cover to the jar edge. At this time, if the water in the brim "glugs" a few times, it will be pulled out, which is a good jar. At that time, it was with these times that the team took me to choose the keeper of the kimchi jar. I was stunned: "Hey, I am still an old hand! Hey, you said you couldn't choose, so I'll help you choose! " What's the big deal? Living in a compound since childhood, I have long been familiar with the experiences of my neighbors, mother-in-law and mother, but I just lack a kind of practice.
Choose a good jar and soak it in salt water. Wash the jar, dry the raw water, pour in cold water, add the pickle salt produced in Sichuan, stagger, dissolve the salt, add the seasoning vegetables such as tender ginger, garlic, onion and green pepper, and pickle the fresh seasonal vegetables later. It's better and faster to mix some high-quality old pickling water. Now, it is very convenient to use foaming brine. In the supermarket, there are pickles specially used for pickles, which contain some spices. Just follow its instructions. It used to be troublesome. It took some time to prepare for buying this and that. Life, like this, is getting simpler and simpler, and business is getting better and better. So is kimchi. However, in the past, I just used the general self-tribute well salt as brine according to the above method, not kimchi salt. Sometimes some indigenous methods are used, such as: copying some dried beans and throwing them in while they are hot; Or add some brown sugar. Clear mountain spring water, kimchi salt water is the best, coriander does not spend. When I was an educated youth, under the rocks in the team, the spring water lured a bay of people to fetch water there no matter how far or near, and tricked them into carrying it home and curing it with salt water. (knocking on the text, the scene naturally shook out again. Of course, now, we still have to use tap water to soak salt water.
Also pay attention to the maintenance of soaking salt water. Add some seasonal coriander, such as coriander, white celery, green celery, garlic sprout, onion, fennel, red pepper, tender ginger, small pepper, green pepper and bitter gourd. These flavored coriander, flowers and salt water. Always wash the cylinder head along the cylinder and change the cylinder water frequently. Vegetable jars should be kept in the shade. Some people's pickle jars are tall and big. They often dig holes and bury half of them for stability, convenience and coolness. Summer, inadvertently, flowers were born in the altar, what should I do? Putting brown sugar in the wine will make the food delicious and affect the taste. It is best to put green pepper and bitter gourd, or pepper leaves, which will soon disappear and taste particularly fragrant.
There are many vegetables that can be thrown into shrines to make kimchi all year round in Sichuan. Such as: onion, green vegetables, garlic shoots, summer cowpea, green beans, pumpkin, autumn taro, radish, winter horn, son's vegetables, head of vegetables and so on. Pickled pumpkin was learned from an educated youth that year. The fist-sized tender pumpkin is picked, washed and thrown into the altar, and can be eaten in two or three days. Crispy and beautiful! Their educated youth home is filled with pumpkins back and forth. Soaking tender pumpkins really surprised farmers: it's a pity to pick them! However, now farmers often sell fist-sized tender pumpkins in the market.
There are many ways to eat Sichuan pickles. Porridge, steamed bread and crisp pickles seem very ... >>
Question 9: What are diving bacteria? How did you do that? 50 points because the fungus is soaked, and then it is put into a boiling pot to cook the final cold dish. It is a cold fungus, but the name is different!