Braised chicken feet
Delicious juice, oily lubricating residue
Ingredients: chicken feet 500g, marinade bag 1.
Production method:
1. Wash chicken feet, cut off nails, put them in boiling water for 2 minutes to remove blood, then take them out, cool them thoroughly and dry them in the sun.
2. Add cold water (excluding chicken feet) to the pot, pour it into the liao ribs marinade bag, and pour the chicken feet into the marinade. Close the lid and cook until the chicken feet are cooked thoroughly (wooden chopsticks can be cooked easily according to the chicken feet).
3. Turn off the fire and let the chicken feet soak in the marinade 1 hour, and fully taste.
skill
If you have friends who like to eat Chili, you can put some dried Chili and pepper. You can also give full play to yourself.
Chicken shreds
Golden red in color and tender in meat, salty, sweet, hemp, spicy, sour and fragrant are mutually suppressed, which is a special food with unique taste in Sichuan cuisine.
raw material
200g of cooked chicken breast, 20g of onion root, 20g of soy sauce, 0g of white sugar 1 0g, 5g of Chili noodles1.5g, 40g of Chili oil, 5g of salad oil15g, 35g of vinegar, 5g of peanut butter15g of cooked sesame seeds, and chicken.
manufacturing method
Blood pressure cut onion roots into thick shreds and put them on a plate. Cut the cooked chicken breast into 5 cm long and 0.4 cm thick shreds and put them on the onion root shreds.
Mix peanut butter, soy sauce, sugar, vinegar, oil pepper, pepper noodles, salad oil, chicken essence and salt in a bowl, pour it on the shredded chicken in the plate and sprinkle with cooked sesame seeds.
Practical operation points
Peanut butter needs to be diluted with soy sauce before it can be stirred evenly. Chicken breast should be cut into strips along the grain, or sliced or sliced.
Ginger pork elbow
The elbow meat is soft and rotten, fragrant and refreshing.
raw material
400g of pork elbow, 50g of Jiang Shui, 5g of onion, 4g of salt, 5g of vinegar15g, 5g of Shaoxing wine, 0g of ginger10g, 5g of chicken essence1.5g, 3g of pepper and 0g of salad oil10g.
manufacturing method
Scrape the pork elbow with a sphygmomanometer, cut a knife mark with a depth of about 1cm along the bone seam, put it in a hot pot, add cold water to boil, fish it out, remove the bone of the pork elbow, make a continuous broken skin grid on the lean side of the pork elbow, put the skin on the bowl surface, and add 3g of pepper, Shaoxing wine, onion, ginger (pat loose) and salt.
Take a small plate of blood, add 1g salt, chicken essence, vinegar, salad oil and Jiang Shui, mix well, and pour it on the pork elbow in the plate.
Practical operation points
It is stipulated that the pig's elbow should be soft and rotten, and it will melt in the mouth. No matter how good the shape and color of the dish are, it will fall short. Therefore, when cooking, we should grasp the maturity and time of steaming elbow and the application of seasoning.
Spicy roast beef
First-class beef and mutton, 5 kg, should be replaced by 500 g pieces, symmetrical. The key is to cut it into pieces or the size you are satisfied with. First, use rice wine, ginger, shallots and Sichuan salt 1 hour, then put it into a cold water pot with appropriate amount of salt, and gradually boil it with low fire. Pick up the beef and mutton until the beef and mutton are cut, and then clean it with cold water. Then add the marinade, gradually season the marinade with slow fire (fire is not allowed, firstly, the marinade volatilizes quickly, and secondly, the beef and mutton are not easy to cook) 1 hour, and then take out the pot. The designated color is golden yellow, with rich fragrance, soft and refreshing fragrance, which can be used for setting dishes and mixing cold dishes.