Buckle bowl is a kind of food invented by the ancients with steaming technology. Buckle bowls are particularly popular in winter, because they can be sterilized at high temperature and can prolong the storage time. In the past, because of low productivity, buckle bowls could only be eaten during the Spring Festival. Therefore, the buckle bowl has become the most representative dish in the Spring Festival. Nowadays, people can eat buckle bowls at any time, but during the Spring Festival, buckle bowls are still the most popular food on the table.
How to buckle the bowl:
Ingredients needed to buckle that bowl of fermented bean curd: pork belly, fermented bean curd, fried tofu, plum vegetables and dried bean curd.
Blanch the pork belly in boiling water first, and then take it out after the blood boils. Put some soy sauce on the pork, fry it in hot oil until the surface bubbles, and take it out to cool for later use. Wash plum vegetables or dried beans and remove sand. Chew tofu and add chicken essence, salt and sugar to taste according to personal taste. Slice pork belly, stir it with bean curd, put it in a bowl, put plum vegetables on it, steam it in a pot for an hour and a half, and then pour it upside down on a plate to eat. ?
Ingredients for braised chicken: Sanhuang chicken, onion, ginger and sweet potato powder.
Chop the chicken into small pieces, add salt, monosodium glutamate, chicken essence, thirteen spices and pepper, stir well and marinate for ten minutes. Pour the sweet potato powder into another bowl, then beat in an egg and stir well, then add the chicken pieces and stir well. Heat oil in the pot, add chicken pieces, fry until golden brown, and take out for later use. Spread a layer of shredded ginger, chopped green onion, pepper and dried Chili on the bottom of the bowl, then spread chicken pieces on it, sprinkle with the previous soup and steam in the pot for an hour. Put the bowl upside down on another plate and serve. ?