Hot and sour chicken offal
Ingredients: chicken offal
Seasoning: salt, coriander or onion, vegetable oil, garlic, shredded ginger, sour pepper, a little white wine and raw vinegar.
The practice of hot and sour chicken offal:
Exercise:
1: Put some pickled peppers on standby.
2: Wash and slice chicken kidney for later use.
3: When the water in the pot is dry, fry the chicken kidney and put it on a plate for later use.
4. Wash and dry the wok, add vegetable oil, add garlic and shredded ginger, stir-fry until fragrant, then add chicken kidney, add a few drops of white wine when fragrant, add raw vinegar to remove fishy smell, then add some cumin (or not, depending on personal taste), then put the chopped sour pepper into the wok and stir-fry, add salt, coriander or onion, and take off the pan. This dish is especially delicious! Our family can't get tired of eating!
In addition, there are two delicious dishes: Jiuzhuan large intestine and West Lake water shield soup. These methods are as follows:
Raw materials of nine-turn large intestine:
3 pieces of cooked large intestine (750g), 25g of soy sauce, clear soup 150g, 0.5g of meat powder, 0.5g of pepper, onion, ginger and garlic 15g, cooked oil 100g, sugar 100g, 50g of vinegar and 65438+ cooking wine.
Practice of nine-turn large intestine:
1. Preparation: Cut the cooked large intestine (thin tail is not used) into "finger-board" sections, put it in boiling water for mourning, and take out purified water; Chop onion, ginger and garlic.
2. Stir-fry: set fire to clean the pot, add a large pot of oil, heat it to 70%, fry the large intestine until it is big red, and remove the net oil. Clean the pan, leave the bottom oil, heat it, add onion, ginger and garlic into the pan, add vinegar to cook, add white sugar to fry until the color is brown, add a spoonful of soy sauce broth and cooking wine to the large intestine, and slowly bake until the soup is 1/4, add pepper, cinnamon and Amomum villosum, pour pepper oil, turn it over evenly, and take out coriander powder.
The raw materials of West Lake water shield soup:
West Lake Freshwater Shield 175g, refined salt 2.5g, cooked ham 25g (pictured above), clear soup 350ml, cooked chicken oil 10ml, cooked chicken breast 50g and monosodium glutamate 2.5g..
Exercise:
1. Cut chicken breast and ham into 6.5 cm long silk.
2, 500 ml of water in the pot, put the high fire to boil, add the water shield, immediately remove it with a colander after boiling, drain the water and put it into the soup plate.
3. Put the broth in the pot. Add salt to boil, add monosodium glutamate, pour it on the water shield, then add shredded chicken and ham, and pour cooked lard.
Allusions: 1, nine turns to the large intestine
This dish was first created by Jiuhua Building in Jinan in the early years of Guangxu in Qing Dynasty. The large intestine burned in this building is hard and rich. Boil first, then fry, then burn, and put the spoon into the pot repeatedly until it is cooked. On one occasion, Du Mou, the owner of Jiuhua Building, invited guests. After the guests tasted it, they praised it one after another, saying it was sweet, sour, spicy and salty. During the dinner, a scholar proposed to name it "Jiuzhuan Large Intestine" to thank the host for his kindness, praise the chef for his superb skills, and make this dish with complete materials, complicated procedures and diverse tastes. This dish is ruddy in color, tender in large intestine, sour, sweet, fragrant, spicy and salty. This is a traditional Shandong cuisine.
2. West Lake Water Sheep Soup
According to the Book of Jin Zhang Chuan, Zhang was an official in Luoyang. "When the autumn wind blows, he is thinking about Wuzhong's dishes, soups and bass." He also said: "Life is expensive and comfortable. Why do you hold officials for thousands of miles to make a name for yourself?" Then I drove home. Later generations called homesickness "the thought of perching", which shows the charm of water shield. Water shield, shredded chicken and ham are cooked together, green, clear and refreshing. Traveling to the south of the Yangtze River, you will also taste the water shield soup. There is a saying that "Su Causeway is full of flowers, full of smoke, and sunny when harvesting".
Water shield is a famous specialty of West Lake in Hangzhou. The "West Lake Water Shepherd's Soup" made by water shepherd's purse was originally called "Chicken Fire Water Shepherd's Soup". The shepherd's purse is green, the chicken's white legs are red, the color is bright, the soup is tender and fragrant, and the soup is delicious. This is a traditional dish in Hangzhou.
Water shield, also known as horseshoe grass and water lotus leaf, was a precious aquatic food in China a long time ago. The cultivation of water shield in Hangzhou West Lake has a long history, which was recorded in the Ming Dynasty's West Lake Tour. According to legend, Emperor Qianlong of Qing Dynasty visited South China and used a water shield spoon to eat every time he went to Hangzhou. [Gourmet China]
The water shield is not only fragrant and nutritious, but also rich in colloidal secret vitamins, which is highly appreciated; In addition, the allusions of "Cuanchang Perch" and "Cuanchang Perch's Thinking" appeared in the Book of Jin, which became idioms to express homesickness. Water shield soup also implies a strong feeling of homesickness and homesickness. Therefore, in recent years, some overseas Chinese who have returned from abroad and wanderers who are far away from home have come to Hangzhou and are often willing to order this famous dish to express their feelings.