Glutinous rice chicken
Ingredients:
6 dried lotus leaves (or fresh lotus leaves), 480 grams of glutinous rice, 200 grams of chicken legs, 60 grams of diced mushrooms , 1 tablespoon of dried shrimp, appropriate amount of chili pepper (don’t add chili pepper if you don’t like spicy food), 2 cloves of garlic, oil
Mariner:
Adequate amount of cooking wine, starch, and light soy sauce
Seasoning:
Oyster sauce, sesame oil, salt, sugar
Method:
1. Soak dried lotus leaves for 2 hours in advance, glutinous rice Soak for more than 2 hours in advance, drain the water and steam in a steamer for 1 hour:
2. Cut the chicken legs into cubes, mix well with marinade and marinate for a while. Soak the mushrooms in water and remove the stems, squeeze out the water and cut into pieces. Set aside. Chop the peppers and mince the garlic. Soak the dried shrimps in warm water.
3. Heat the pot, add an appropriate amount of oil, and stir-fry minced garlic and chili until fragrant.
4. Add chicken legs and stir-fry until raw. Add diced mushrooms, dried shrimps and seasonings and stir-fry evenly. Add appropriate amount of water and cook briefly.
5. Add the steamed glutinous rice and mix evenly.
6. After drying the lotus leaf (if it is too big, cut it in half), add an appropriate amount of filling and wrap it into a square shape.
7. Put it in a steamer and steam over high heat for 20 minutes.
Sealed meat
Ingredients:
1 pound of boneless elbow meat (must be with the skin), shiitake mushrooms, lotus seeds, dried shrimps, some fungus, 1 cinnamon Small slices, 2 star anise, 1 tablespoon salt, 1 tablespoon rock sugar, 1 tablespoon white sugar, 2 tablespoons dark soy sauce.
Method:
1. Soak mushrooms, dried shrimps, lotus seeds and fungus;
2. Debone elbows, wash and boil;
3. Add sugar color. Put oil in the pot, add sugar, cook until brown bubbles appear, stir with a spatula, and evenly coat the elbows with sugar color;
4. Take out the sugar-colored elbows and serve with lean pork noodles Cut with a straight knife every 5 centimeters, the depth is about two-thirds, do not cut off the skin;
5. Stuff the mushrooms, lotus seeds, and shrimp into the mouth. Wrap the stuffed elbow meat with clean gauze and tie the mouth. Put it into the pressure cooker with the mouth facing down;
6. In a sugar-colored wok, add the remaining seasonings and appropriate water to boil, and pour into the pressure cooker. Press high heat until the pot is puffed up, then turn to low heat and press for 45 minutes;
Tips:
1. The amount of seasonings depends on personal preference. The above data is only for reference. , I like it a little sweet, not greasy.
2. When cooking, you can leave a little more juice so that the lean meat can be easily flavored. Other auxiliary ingredients can be increased, decreased, or replaced according to personal taste.
3. It doesn’t matter if you don’t wrap it with gauze. The taste will not be affected much. I often try to save trouble and don’t use gauze.
4. The finished product should be bright red in color, fragrant in taste, lean but not rotten, and fat but not rotten, and not greasy.
Zhajiang noodles
Ingredients: 2 spoons of Xinhe onion and bean paste, 1 handful of cut noodles, 5 mushrooms, an appropriate amount of dried shrimp, an appropriate amount of rape leaves, and carrots (you can also No need)
Method:
1. Cook the cut noodles in appropriate amount of cold water and set aside. (Cook the noodles normally, cook them under boiling water and take them out. I didn’t take a photo, everyone knows how to do it~)
2. Soak the shrimps in water for about half an hour.
3. Cut the mushrooms and shrimp into small dices.
4. Pour a little oil into the pot. When the oil is cold, add chopped shrimps and stir-fry until fragrant.
5. Add chopped shiitake mushrooms, stir-fry until soft and dry.
6. Add a small amount of water.
6. Add 2 tablespoons of bean paste, stir evenly, bring to a boil and then turn off the heat.
7. When eating noodles, you can add some green vegetable leaves to make the nutrition more balanced.
tips:
1. Don’t cook the noodles for too long. If they are too soft, they will not taste good. After the water boils, add a little cold water to the boil again, about two times. , this kind of noodles is still cooked inside, not raw. If you don't want to eat the cut noodles right away, you can put them in cold water so that the noodles will be very elastic. If the noodles are left in the original pot for too long, the noodles will become soft and taste bad.
2. Because there are shrimps, the taste is very fresh, no need to add other seasonings, and Xinhe’s sauce is already very fragrant
Shrimp and Tofu Soup
Ingredients: the right amount of eggs, the right amount of tofu, the right amount of shrimp, the right amount of auxiliary ingredients: the right amount of peach blossoms, the right amount of water, the starch, the right amount of ham sausage, the right amount of crab-flavored mushrooms, the right amount of seasonings: the right amount of salt, the right amount of light soy sauce
1. Beat the eggs, add cold boiling water, mix well and steam Steam into custard and set aside
2. Soak peach blossoms in water to remove ash
3. Boil crab-flavored mushrooms in water, cut a few into dices, dice ham sausage, and dice tofu. Wash the shrimps, devein and set aside
4. Boil water in the pot and add all the ingredients into cubes
5. When it boils again, add the shrimps
6. Drizzle starch-colored thin gravy
7. Steamed egg custard
8. Pour the prepared custard juice into the custard and sprinkle with peach blossoms. Great for breakfast, very tender.
Stir-fried shrimps with broccoli
Ingredients: About 15 shrimps and one broccoli.
Method:
1: Wash the broccoli, remove the roots and break into small florets.
Boil water in a pot with some salt, add broccoli, and boil for a while, ten or twenty seconds. Don't use too much water, just cover the broccoli.
2: Heat the oil in the pot, add the shrimps and quickly fry them until cooked. I bought this shrimp from the supermarket and have already gone to the shrimp line.
3: Then pour in the blanched broccoli and stir-fry it, add some salt and a little water.
4: Stir-fry for 1 minute and it is ready to serve
Steamed eggs with shrimps
Ingredients:
Scallions (or coriander) , salt, sesame oil
A few points to pay attention to when steaming tender eggs:
1. Stir the eggs in one direction until even.
2. The ratio of water to eggs is 2:1. Use warm water at 30-40 degrees, not cold water.
3. Use a shallow bowl instead of a deep bowl for steaming eggs.
4. Wrap the bowl with plastic wrap when steaming. If there is no plastic wrap, do not close the lid tightly when steaming, but leave an opening. Steam for about 7 or 8 minutes.
After steaming, sprinkle with chopped green onion and drizzle with a few drops of sesame oil.