1. blanch edamame with boiling water;
2. Remember to drop a few drops of oil;
3. Don't cover the pot all the way;
Of course, naked edamame looks good, and edamame itself is not delicious or good. The same three key points:
1, cut off the sharp corners at both ends of edamame with scissors;
* If you don't want to cut off both ends, buy them early in the morning, wash them and salt them all morning.
2. When cooking, the amount of salt should be generous;
3. soak in the pot for more than an hour after cooking;
O, so as to ensure that you can cook a pot of delicious edamame!
Braised soybean
Raw materials: fresh edamame, marinade bag, dried pepper (optional), salt and oil.
Cooking method:
1. First boil the water in the pot, then put the marinade bag in the pot and cook for ten minutes, the marinade is strong;
2. Wash the edamame and cut off the sharp corners at both ends with scissors;
3. Keep the fire boiling, pour in edamame, add two spoonfuls of salt and a few drops of oil;
4. Don't cover the pot all the time, cook for about 10 minutes, and turn off the fire;
5, put it in the pot for more than an hour, let the edamame taste completely, and fish it out to eat!
* Braised pork buns are available in the supermarket. A small bag contains all kinds of marinades, just wrap it in gauze, which is very convenient.
* If not, use star anise, pepper, dried tangerine peel, cinnamon and other marinades instead; If you like spicy food, just add some dried peppers.
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Chicken feet are cooked during dinner and kept in the refrigerator. The cooled chicken feet are sweet, sour, salty and spicy, and the skin Q is chewy.
Guaiwei chicken feet
Composition details:
Appropriate amount of chicken feet, ginger slices, garlic, onion, cooking oil, soy sauce, oyster sauce, braised soy sauce, sugar, vinegar, Chili powder, cooking wine and fish sauce.
Production steps:
1. Prepare chicken feet
2. Chop off the nails of the chicken feet, cut them in half, wash them, slice the ginger, pat the garlic loosely, and cut the onions into sections for later use.
3. Boil water in a pot, add chicken feet, ginger slices, onion segments and cooking wine, boil the water and cook for 5 minutes until the chicken feet are 7 minutes cooked.
4. When cooking chicken feet, mix the juice: light soy sauce, cooking wine, fish sauce, oyster sauce, braised soy sauce, vinegar, sugar and a little water to make juice for later use.
5. Take out the cooked chicken feet, wash them with clear water and drain them.
6. Heat the wok, put oil, add ginger, garlic and onion and stir-fry until fragrant.
7. Add chicken feet and stir fry until dry.
8. Reduce the juice and cook.
9. When the juice is dry, add Chili powder and stir well, then try the taste. Add it as appropriate, sweet and sour, salty and spicy, and adjust it to suit your own taste.
Chicken Feet with Pickled Peppers
Chicken feet with pickled peppers is a unique folk food, which originated in Chengdu, Sichuan Province and belongs to Sichuan cuisine. It is famous for its spicy taste, tough skin and fragrant meat. Chicken feet with pickled peppers are not only elegant, but also deeply loved by ordinary people. This delicious food has the effects of stimulating appetite, promoting fluid production to quench thirst and promoting blood circulation. The production process is more exquisite, so that the spicy taste of pickled peppers penetrates into the chicken feet. Authentic chicken feet with pickled peppers, fat and white, are fragrant and fragrant when chewed, and have a strong flavor enhancement effect.
material
500 grams of chicken feet; Pickled pepper 1 bottle; White vinegar 100g, 2 tablespoons white sugar, proper amount of salt, a little cooking wine, ginger 1 slice, green onion 1 slice, and a little pepper; A little star anise; A little cinnamon
working methods
1, prepare materials.
2. Clean chicken feet, cut off nails, chop them into small pieces, soak them for 1 hour, and change the water several times.
3. put water in the pot, blanch the chicken feet and remove the fishy smell.
4, change the water, put the onion and ginger slices, cooking wine, pepper, star anise and appropriate amount of salt into the water.
5. Put the chicken feet in, bring to a boil, and simmer for 8 minutes.
6. After the chicken feet are out of the pot, rinse them repeatedly in cold water. You can wash it with water several times to remove oil stains.
7. Prepare a large bowl, pour the water in pickled peppers, add some pickled peppers, add white vinegar, sugar and salt, and add a few thick slices of ginger.
8. Put the cold chicken feet into the prepared pickled pepper water, let them be soaked by the juice, cover them and soak them in the refrigerator for two days.
skill
1. If you buy pickled peppers with enough pickled pepper water, you don't need to add white vinegar to taste.
2. Don't cook chicken feet too badly, or they will lose their crisp taste after soaking.
3. If you like spicy food, you can cut the wild pepper into granules, or first pour a small amount of boiling water into the basin, add pepper and wild pepper, let it cool, and then add chicken feet.
4, it is best to soak for more than a day, turn it every few hours, so that the taste is even.
Tiger skin chicken feet
Tiger skin chicken feet is my favorite dish. Chicken feet are nothing more than soft stew or refreshing gravy, but this tiger skin chicken feet can have both flavors, which is an excellent way to eat chicken feet. Suitable for both hot and cold, crispy skin, smooth and elastic Q, chewy at the entrance, and delicious chicken feet without sticking to the mouth. I have seen many different ways to make chicken feet from tiger skin. Relatively speaking, my method is relatively simple. After two attempts, I think it's better not to stew chicken feet too crisp and rotten. The finished product is beautiful and has a moderate taste.
Let's talk about chicken feet. In fact, the principle that can make the chicken skin of this dish swell is frying and soaking. The oil temperature needs to be controlled not to be too high, otherwise it is easy to break the skin. It takes more than an hour to soak chicken skin. Although I haven't tried it myself, the effect is probably better than my hot bubble. The extremes of hot and cold make the explosion effect O(∩_∩)O~ But I like to be lazy and want to try it.
Ingredients: chicken feet (chicken feet), 8 pieces of sugar, 50g of water, 50g.
Marinade: 3 tablespoons of soy sauce, rock sugar 10g, 3 slices of anise, 4 slices of chilli 1 300ML of teaspoon of water.
Exercise:
1, put 50 grams of sugar and 50 grams of water in the pot, put it in the pot, and cook it into a sugar color;
2. When the sugar color is golden, add chicken feet and stir-fry to wrap the sugar color (if the sugar paste is brushed, add a little water to stir-fry);
3. Take a milk pan, add oil and heat it to 40% heat;
4. Fry twice. Need to be turned over during the period;
5. Deep-fry until it is purplish red, and remove and drain the oil;
6. Prepare marinade materials;
7. Put the marinade into the pot, and after the fire is boiled, turn to low heat for 15 minutes.
8. Soak the fried chicken feet in marinade for more than 1 hour;
9. After soaking, the chicken skin has expanded;
10, put the gravy and chicken feet into the pot, and drain the juice with strong fire.
Tips:
1, the oil temperature cannot be overheated, and about 40% can be fried;
2, fried chicken feet can be cooked when the color is slightly darker, so as not to be fried;
If you like to eat soft, you can soak the marinade and steam it for about 30 minutes, then return to the pot to collect the juice.