Stewed chicken with mushrooms and chestnuts
Ingredients: chicken, potatoes, chestnuts, mushrooms, green peppers, coriander, onion, ginger, star anise, oil, soy sauce and salt.
working methods
1. Wash the chicken and cut it into small pieces.
2. Blanch the chicken pieces in the pot, then take them out, wash them and drain them.
3, potatoes peeled and washed into small pieces, chestnuts peeled and washed.
4, onion ginger star anise is ready, mushrooms are soaked, washed and cut in half.
5. After the oil in the pot is hot, pour in the chicken pieces and stir fry.
6. Stir fry until the chicken is tight, and add soy sauce to stir fry and color.
7. Add onion, ginger and star anise and stir fry a few times. Add potatoes and chestnuts and stir fry.
8. Add mushrooms and stir fry, then add a spoonful of soy sauce and stir fry evenly.
9. Add the right amount of water to stew. When the soup thickens, add green pepper and coriander, stir well and season with salt.
Lagmunk
Materials:
500g of potatoes, 80g of cake powder, 0/00g of Heinz pork liver mud/kloc-,5ml of sesame oil.
Exercise:
1. Wash, peel and cook potatoes and press them into mashed potatoes.
2. Add 30g cake powder and sesame oil, and stir well to form a ball.
3. Add 50g cake powder to the pork liver paste and mix well.
4. Take 40g mashed potatoes as one dose and knead into balls.
5. Press a mashed potato ball into a circle, add a proper amount of pork liver mud and wrap it tightly.
6. Press the potato balls into round cakes and sprinkle with chocolate needles.
Steamed grass carp in vinegar sauce
Ingredients: live grass carp 1, Shaoxing wine 25g, Jiang Mo 1.5g, soy sauce 75g, sugar 60g, vinegar 50g, wet starch 50g and a little sesame oil.
Exercise:
1. Put the live grass carp in a big basin filled with lake water and starve for a day or two to make the fish firm and eliminate the earthy smell.
2. Kill the fish before cooking, remove the scales and gills, take out the internal organs and wash them. Put the fish's back outward on the chopping block, hold the fish head in one hand and the knife in the other. The knife is inserted from the tail and approved to the fish's jaw along the back bone with a flat knife. At the same time, split the fish head into two bones connected by deboning, and cut off the fish teeth.
3. Put1000g of water in the pot, bring it to a boil, spread the fish out, put it back, and then bring it to a boil, that is, cook it on low heat for about 3 minutes until the fins of the fish stand up and the eyes protrude, that is, take it out with a colander, drain the soup, spread it evenly in the basin, and the skin of the fish faces upwards.
4. Clean the pot with big fire, add 250g of the original soup of braised fish, add Shao wine, soy sauce and white sugar, bring to a boil, add vinegar and wet starch, stir it into thick juice, pour sesame oil on it, and pour it on the fish.