Raw materials:
Black-bone chicken 1, taro 200g, Cordyceps 10g.
Onion, ginger, Shaoxing wine100g, salt. [HaoChi 123.com]
Special color:
Cook classic dishes in the most retro pot. [HaoChi 123.com]
Exercise:
1, taro peeled, cut into pieces, and Cordyceps sinensis bloomed.
2. Wash and chop the black-bone chicken.
3. Drain water in the pot and add black-bone chicken to remove floating dirt.
4. Put the cooked black-bone chicken into the pot.
5. Add onion, ginger, taro and cordyceps.
6. Pour Shao wine.
7. Put the steamer on the steamer, steam for two or three hours, and finally add salt to eat (kitchen whisper: in the process of steaming, it is best to put enough water in the soup pot below, and be careful not to burn the dry pot in the middle).
Tips:
1, steam pot, can be described as the most retro pot. It is said that the boiler has a history of thousands of years, and its appearance and structure have never changed during these thousands of years.
2. Steamed chicken is one of the famous dishes in Yunnan, which spread among the people in southern Yunnan more than two thousand years ago. The unique flavor of Yunnan steamed chicken depends on its unique cooking vessel steamer.
Speaking of steamer, I have to say that Jianshui Zitao produced by Jianshui in the south of Kunming is specially used for steaming food. The steamer is made of local red, yellow, blue, purple and white clay, with the characteristics of "color like copper, sound like voiceless, bright as a mirror, and never fading".
4. Wang Zengqi wrote about the steamer in Yunnan in Eat in Kunming: Kunming people want to eat steamed chicken when they meet, so they say, "Xiuyi." There are many ways for China people to eat chicken, among which Guangzhou brine chicken and Changshu Jiaohua Chicken are the most famous, but I think Kunming steamed chicken should be the first one. What are the advantages of steamed chicken? Yue: The original flavor of chicken is the best.
As Mr. Wang Lao said, steamed chicken is the most authentic chicken. There is a tube hole in the center of the boiler. After the water and soup in the pot are boiled, the steam will enter the pot through the tube hole, so that the ingredients in the pot are cooked and the soup in the pot will be condensed by the dripping steam. Therefore, the umami flavor of chicken is less lost in the steaming process, and the original flavor of chicken is basically maintained.
6. A teapot with a handle, a circle and a lid. When serving, the lid of the pot is uncovered and a perforated nozzle is arranged in the middle of the pot. The soup is a little distilled water, which is clear and transparent, original, fresh and tender, with a particularly mellow and delicious taste and rich nutrition. A sip will make you feel very delicious. [HaoChi 123.com]
Nutritional value:
Black-bone chicken-also known as black-bone chicken, medicated chicken, Wushan chicken, hairy chicken, fluffy chicken, loose-haired chicken, black-footed chicken, Guan Cong chicken, trousers chicken and bamboo chicken. Black-bone chicken is a pheasant because of its skin. ...
Taro-also known as taro, taro, taro, taro and sweet potato. Taro is the underground tuber of Araceae perennial herb taro, which is native to China, Indian and Malaysian.
Gourmet:
Yunnan-Guizhou cuisine is located in the southwest border of China, on the Yunnan-Guizhou Plateau, with a very complicated climate. There is a folk saying that "one mountain is divided into four seasons, and ten miles is different from the sky". Its special geographical location ... full text of all Yunnan-Guizhou dishes