Pork belly (100g) seasoning
Onion (30g), marinated eggs (half), green vegetables (3), mushrooms (20g), braised soy sauce (30g), crystal sugar (1 5g), fresh juice (3g), fresh chicken powder (1 g), and concentrated chicken juice (/.
Prepare raw materials: soak dried mushrooms in warm water for 4 hours. Main seasonings: chicken powder, concentrated chicken juice, umami juice. Wash pork belly with warm water and dice it, and dice mushrooms and red onions. Add oil to the pan, heat it, and pour in the diced red onion. Stir-fry and pour in diced meat. Pour in diced mushrooms. Pour in rice wine and stir well. Pour in braised soy sauce. Pour in the umami juice. Pour in concentrated chicken juice. Add chicken powder, allspice powder, white pepper and salt. Pour in the right amount of boiling water, and finally eat meat. Put rock sugar. After boiling, skim off the froth. (If there is less foam, the second step can be omitted) Simmer on low heat 1 hour. Add braised pork and blanched vegetables to rice. Serve with half a marinated egg. Tip:
Turn off the fire and soak the braised pork in the marinade for 3 hours, which tastes better.
Taiwan Province province sanbei chicken adjuvant
A white striped chicken (1200g) seasoning.
Fresh nine-story tower (80g) ginger (1 slice) garlic (1slice) red pepper (8 slices) black sesame oil (60mL) soy sauce (50mL) soy sauce paste (50mL) Taiwan Province Red Label Rice Wine (100mL) rock sugar (30g) oyster.
Wash and chop the white striped chicken; Wash the nine-story tower and go to old terrier to leave young leaves; Peel ginger, cut into pieces, peel garlic (the big one is cut in half, and the small one is not moved), cut red pepper into small pieces of 1 ~ 2 cm, and mash with rock sugar; Pour soy sauce and soy sauce into a cup, mix and stir evenly to make soy sauce. If there is no Taiwan Province soy sauce and paste, you can use 70mL soy sauce and 30mL soy sauce instead. Lele, I pay attention to accuracy in cooking, so I use a beaker. Why is it called "three cups of chicken"? This is the answer! Boil the soup pot with water, add chicken pieces and blanch to remove blood foam until no more blood foam appears; Clean it with cold water after taking it out and drain it for later use; Add black sesame oil to the wok and simmer until 20% to 30% hot; Stir-fry ginger slices and half garlic with slow fire, and turn to high fire when ginger slices and garlic turn golden; Add red pepper and stir-fry for about 10 second; Add blanched chicken pieces and the other half of garlic, stir fry quickly, and add sauce, broken rock sugar, oyster sauce and black vinegar when the chicken is oily to make the chicken color; Pour red label rice wine (Shaoxing carved wine can be used instead); After boiling, cover the lid and simmer on low heat. Pay attention to turning it frequently to avoid burning the pot. Collect juice until it is thick, add salt to taste according to personal taste, spread nine layers of pagoda leaves evenly on the surface of chicken pieces, turn off the heat and mix well, and take out the pot; Pick up chopsticks and start! Tip:
Black sesame oil has a low ignition point, and too much heat will make it bitter and even affect the taste of the whole dish. Therefore, frying ginger and garlic with slow fire is not as fragrant as salad oil used on weekdays. There is also the choice of chicken. If it is a broiler or a three-yellow chicken, it can save some time. Today, Lele bought a chicken that had just been killed. It needs to be cooked for a while when it is scalded and fried for a while when it is fried. Don't color the stewed chicken in a hurry, or it will be a tragedy when the last juice dries.
Main components of glutinous rice enema
Pork small intestine (one piece) glutinous rice (170g) seasoning
Mushrooms (45g) lean meat (200g) pork sausage (half root) soy sauce (2 tablespoons) cooking wine (1 tablespoon and a half) monosodium glutamate (2g) white sugar (3g) salt (63g) white rice vinegar (appropriate amount) production steps.
Ingredients: a piece of glutinous rice in pig's small intestine 1 70g of mushroom 45g of meat, half a piece of lean meat 200g of seasoning: 2 tablespoons of soy sauce, cooking wine1tablespoon of half monosodium glutamate, 2g of salt, 63g of white sugar and 3g of white rice vinegar (for washing small intestine). Turn the small intestine over with chopsticks. Pour 20 grams of salt and white rice vinegar and rub it back and forth for 3 times. Just use up 60 grams of salt, wash and cut the mushroom meat, sausage lean meat and glutinous rice into pieces, put them in a bowl, pour in 2 grams of monosodium glutamate, 3 grams of salt and 3 grams of sugar, 1 tablespoon of semi-cooking wine, pour in 2 tablespoons of soy sauce, stir until it tastes good, and start pouring with a homemade tool. Tie a knot between 8 and 10 cm, put it in an electric cooker and steam it for 40 minutes, and then it can be served. Tips:
Tips: *. Glutinous rice should be soaked one night in advance. *. Don't pour too much glutinous rice, it will be a little flat, about 7 minutes full. Glutinous rice will swell during steaming. * If you don't have white rice vinegar at home, you can use flour instead * You can adjust your own taste * You can use mineral water bottles as temporary tools. My tools are a little ugly. Usually there are no mineral water bottles left. If it is not easy to fill in, add a small amount of water to lubricate.