Composition:
2 kg chicken feet, beer 1 cauldron, oyster sauce 1 tsp, 2 tsps soy sauce, soy sauce 1 tsp, cooking wine 1 tsp, onion, ginger, garlic, pepper, star anise, cinnamon, rock sugar 1 tsp.
Making:
1, soak the chicken feet for an hour, then cut off the nails, cut them in half, and cut the onion, ginger and garlic.
2. Put chicken feet in cold water, blanch ginger slices and a spoonful of cooking wine in boiling water for two minutes, remove and drain, and adjust a sauce to avoid being in a hurry during cooking. This is more convenient. Spoons of oyster sauce, 2 tablespoons of light soy sauce, 1 spoon of raw oyster sauce are transferred and put aside for later use.
3. Heat the oil in the pan and stir-fry the sugar color with low heat until the color is deep purple, stir-fry the chicken feet with low heat, stir well and add the minced onion and ginger.
Garlic and pepper, cinnamon, star anise, prepared sauce, add a big can of beer to boil, add a spoonful of salt and simmer until the soup is dry.
Chicken breast is the largest two pieces of meat on a chicken. Common chicken, chicken breast is the meat inside the chest, shaped like a hat and breast. The meat is tender, delicious and nutritious, which can nourish and strengthen the body. Protein content in chicken breast is high, which can be easily absorbed and utilized by human body, and can enhance physical strength and keep fit. Phospholipids contained in chicken breast meat play an important role in human growth and development, and are one of the important sources of fat and phospholipids in the dietary structure of China people.
Composition:
Chicken breast 1 piece, 2 small eggs, 80g corn starch, salt and pepper, Chili powder.
Making:
1. Wash chicken breast, cut into strips, ginger slices, 1 teaspoon pepper powder, appropriate amount of salt, 1 teaspoon cooking wine, 1 teaspoon soy sauce, appropriate amount of pepper, grab evenly and marinate for half an hour;
2. Mix the eggs and starch evenly into a flowing paste (eggs vary in size, and adjust with water or starch as appropriate), and put the chicken strips into the paste;
3. Pour a proper amount of peanut oil into the pot, and the oil is burned to 60% heat (chopsticks are put into the pot to emit dense bubbles). Put the chicken in the pot one by one (to avoid sticking) and fry it with low fire until it is solidified. Pick up the yellow surface, heat the oil temperature again, fry until crisp again, and take out the oil control. Sprinkle with salt and pepper.
Crab mushroom belongs to Basidiomycetes, Basidiomycetes, Mushrooms, Jade Mushrooms, also known as Jade Mushrooms, Spotted Jade Mushrooms, hypsizygus marmoreus, Jade Mushrooms and Hongxi Mushrooms. It is a large woody saprophytic fungus. In the natural environment, it usually grows on dead or standing trees of broad-leaved trees such as beech in autumn. Crab mushroom is an excellent rare and delicious edible fungus in the north temperate zone. At present, Japan is the country with the highest output of crab mushroom in the world.
Composition:
A box of seafood mushrooms, garlic, garlic sprouts, half a spoonful of soy sauce and a little salt.
Making:
1. Remove the roots and wash the seafood mushrooms, cut the garlic seedlings into small pieces, and peel and slice the garlic for later use.
2. Put oil in a hot pan, stir fry garlic cloves, add delicious seafood mushrooms, stir fry evenly, add soy sauce and continue to stir fry, see the consistency of the soup in the pan, add salt to taste when it is almost cooked, put garlic seedlings before taking out the pan, stir fry evenly, and take out the pan.