Practice:
1, auricularia auricula and yuba are soaked in clear water in advance, and I usually soak them 2 hours in advance.
2, onion cut into thin strips, pickled with a little salt and soy sauce, pickled onion, salty and sweet, not as spicy as direct raw food.
3, put water in the pot to boil, put the soaked yuba into boiling water, blanch for 2min, no need to scald for a long time, yuba is especially soft after cooking for a long time, and it is not chewy when eating. Then iron the black fungus, too
4. Put the blanched yuba, auricularia auricula and pickled shallots in a bowl, add appropriate amount of salt, soy sauce, oil consumption, sugar and rice vinegar, and then pour in some sesame oil and oil chili pepper to mix.
Preparation of American ginseng and Dendrobium black-bone chicken soup food and its seasoning: more than half of black-bone chicken, American ginseng10g, Dendrobium huoshanense10g, Ophiopogon japonicus10g, Lycium barbarum10g, proper salt and 5 pieces of ginger slices.
The whole cooking process:
1, American ginseng, Dendrobium huoshanense, Ophiopogon japonicus and Lycium barbarum are cleaned.
2. Apply salt to the skin of the black-bone chicken, rub off the dirt on the surface of the black-bone chicken, then clean it up and chop a small piece.
3, black-bone chicken cold water into the pot, drowning for five minutes, then scoop up warm water and wash off the white foam on the surface of black-bone chicken.
4. Put the black-bone chicken in a stew pot, add American ginseng, Dendrobium huoshanense, Ophiopogon japonicus, 5 pieces of ginger slices and appropriate amount of water, cover and stew for one hour, then add Lycium barbarum and stew for 15min, and then add appropriate amount to take.
Stir-fried celery needs seasoning: lettuce, water, tofu, dried beans, shallots, garlic, red pepper and red dried pepper.
Seasoning: vegetable oil, salt, chicken powder, white pepper, oil consumption, seafood soy sauce.
Practice:
1. Wash a handful of lettuce and cut it into sections. Cut the water tofu and dried bean curd into thin strips up and down in twos. Cut one spring onion into horseshoe slices, cut a few garlic, cut the red pepper into oblique slices, put it together with onion, ginger and garlic, and add a few dried red peppers for reservation.
2. Add water to the pot, add salt and cooking oil, add water, tofu and dried beans after the water boils, and then add lettuce to soak for 30 seconds, then you can fish it up and drain it.
3. Add vegetable oil to the wok, add onion, ginger, garlic and pepper to saute until fragrant, then pour celery to dry, and stir-fry quickly to start seasoning: add salt, chicken powder and white pepper, with appropriate oil consumption, and cook 5 grams of seafood soy sauce from the edge of the wok and stir well.
4. Make it popular again and stir-fry quickly for one minute, and then turn off the fire and set the plate.