Four-flavor chicken soup recipe introduction You can also cook four-flavor chicken with rich flavor with an induction cooker!
Ingredients: drumsticks, 2 chickens, 10 four things, 1 boiled eggs, 2 eggs.
working methods
1, boil a pot of water to scald chicken feet to remove blood.
2. Put the scalded chicken feet, drumsticks and boiled eggs into the pot, add water to boil (the amount of water exceeds that of meat and medicinal materials), cool and stew for about 10 minute (depending on the chicken, this time it is chicken, so the stew is faster).
3, a very simple four-piece chicken is completed ~
Emerald Fuguixia material
100g shrimp skin, 400g loofah, 500ml chicken soup, 250ML water, a little ginger, a little black fungus, cooking wine and a little salt.
working methods
1, shrimp skin soaked in water;
2. Cut the loofah and ginger into sections for later use;
3. Add 250ML of water to chicken soup in an induction cooker, add ginger slices, cooking wine, dried shrimps and black fungus, cover and heat for about 5 minutes at 180℃ until boiling;
4. After the water boils, add the loofah and continue to cook until the water boils.
5. Turn off the water switch of the induction cooker.
6, with chopsticks a little finishing can be glorious appearance.
skill
Luffa should be cut and cooked now. Avoid nutrient loss. Try to make the dishes related to loofah light, reflecting the refreshing and smooth essence of loofah.
Suitable for busy office workers, nutritious and delicious quickly presented.
Steamed fish materials: 2 dried mushrooms, onion 1 root, tender ginger 60g, red pepper 1 piece, sea bass 1 strip, a. salt 5g, b. salt 5g, pepper 5g, Jiang Mo 15g, rice wine 30mm and c. pepper 5g.
Microwave oven practice:
1. Wash dried shiitake mushrooms and soak them until soft, then shred them; Wash and shred onion, tender ginger and red pepper, and soak in cold water for later use. 2. Wash the fish after eviscerating, obliquely cut several knives on the fish, apply seasoning A, add a little onion and ginger slices (extra weight) and marinate 10 minute. 3. Put shredded mushrooms and seasoning B into a container, mix well, cover with heat-resistant plastic wrap, and take it out after heating with strong microwave for 3 minutes. 4. Put a proper amount of salad oil in another container, add the fish from method 2, shredded mushrooms from method 3 and seasoning c, cover with heat-resistant plastic wrap and heat with strong microwave for 4 minutes. Take it out and spread it with shredded ginger, shredded onion and shredded red pepper.
Induction cooker exercise:
1. Wash dried shiitake mushrooms and soak them until soft, then shred them; Wash and shred onion, tender ginger and red pepper, and soak in cold water for later use. 2. Wash the viscera-removed fish, cut several ways on the fish, apply seasoning A, add a little onion and ginger slices (extra weight) and marinate 10 minute. 3. Put the shredded mushrooms and seasoning B into a container, mix well, cover with plastic wrap, then put it into a deep pot filled with appropriate amount of water, cover it, and heat it with strong fire in a water-proof way for 10 minute. 4. Put a proper amount of salad oil in the plate, drain it, and then add the marinated fish, shredded mushrooms and seasonings. C. Cover with heat-resistant plastic wrap, take a deep pot, add a proper amount of water, then put the plate in and cover it, heat it for 10 minute, and finally spread with shredded ginger, shredded onion and shredded red pepper.
Electromagnetic oven peanut cake material
300 grams of flour as the main material.
Accessories brown sugar 2 tablespoon peanut butter 2 tablespoons olive oil 1 tablespoon water, salt 1/2 teaspoons peanut oil half a bowl.
Practice of peanut cake in induction cooker version
1. Mix flour with warm water and salt, and then knead into dough. Because of limited conditions, I don't have yeast here. Some can put a little and keep rubbing. I can beat the dough while kneading it until it doesn't stick to my hands. I prefer rubbing. I think it will taste better. After kneading, I put some olive oil on it and knead it again. Of course, any peanut oil or soybean oil will do.
2. Then take out flour that is half less than the previous dough and add olive oil directly. This time, add more. In short, knead the dough with oil instead of water until it can be kneaded into a ball.
3. Pour some flour into the pot and start to stir fry.
4. Chop the brown sugar, then add it into the fried flour and fry it together. Be careful not to burn it. When it is almost finished, turn on the small fire and add some olive oil. Be careful, this is the last oil. After turning off the fire, add two spoonfuls of peanut butter and stir well.
5. Both the big dough and the small oil noodles are divided into 10 equal parts, and then the oil noodles are wrapped in the dough like buns.
6. Then roll it into long strips, roll it thin with a rolling pin, roll it long, roll it again, and roll it into the shape of a cake.
7. Wrap the brown sugar peanuts mixed before in a bread like a steamed stuffed bun, and then beat them on the chopping board a few times to look better.
8. put some blending oil in the pot, not too much, preheat it at high temperature, and then put the cake in. You can brush some egg yolk on the surface. If there are sesame seeds, put some sesame seeds in the egg mixture, stir-fry for a while and then add some water, just like stir-frying steamed buns. Then adjust the vitality to 120, fry 10 minutes, and turn over.
Cooking tips: If you want to eat crispy food, don't open the lid too often.