Chinese soup for young and old: pumpkin lump soup
Memory of the times: Kung Pao Chicken
Vegetables full of summer: stir-fried amaranth
Today, we are focusing on the most beautiful taste of the time with the memory of the memory of the childhood of the 4 dishes that you can not forget to eat, we go to the market to purchase the ingredients, buy! Ingredients: chicken wings to buy wings, 8 is enough, chicken breast to buy a piece, a cucumber, amaranth a handful of pumpkin a small
Preparation of ingredients: pan-fried chicken wings in the marinade when you want to use ginger and garlic, kung pao chicken ding also need to use ginger and garlic paste, dry chili, plus a little wild pepper and peanut rice, fried amaranth just a little garlic paste, plus prepare a little chopped scallions on it.
Four dishes and related ingredients, ingredients have been introduced clearly, and now briefly talk about the four dishes cooking skills:
A, chicken wings most flavorful way to eat: fried chicken wings
Childhood memories:
We do children, when we go to KFC or McDonald's to eat burgers, chicken wings, or a very extravagant thing, so want to eat KFC kind of Orleans wings. We tried to eat KFC's kind of Orleans baked chicken wings at home to make our own, the taste of their own out of the flavor is not as good as KFC, but it is a kind of self-consolation, the heart will feel delicious.
Specific production practices (see below):
Pot of water, put 3 slices of ginger, cold water in the pot of chicken wings into the pot to boil, to remove the blood of the chicken wings
In each of the chicken wings on the cut a few times, easy to marinate in the time to be able to be more flavorful
Marinate the chicken wings, minced ginger, garlic, wine, oil, salt, soy sauce, the wings will be mixing well marinate in the 2 hours!
Heat the pan to the oil, put the chicken wings, fry on low heat, fry until one side of the golden brown, then turn over and fry the other side. After frying both sides, you can smell the flavor of the chicken wings, and try to cook the wings completely, then you can put out of the pan on the plate.
Two, young and old Chinese soup: pumpkin lump soup
Childhood memories of unforgettable:
Pumpkin lump soup, hours as a staple to eat a lot of, I do not like to eat pumpkin, every time is to eat the end of the noodle lumps, and then sneak will be in the bowl of pumpkin to my sister, waste is a big thing, so every time to eat the pumpkin is not apprehensive.
Specific production practices (see below):
Pumpkin peeled and cut into pieces, garlic sliced, scallions cut scallions to be used
Put a proper amount of flour in the pot, drip a little water while playing the egg (water to gradually put, can not be too much at once), with chopsticks or hand, has been stirring the flour, so that the flour meets the water stained to become a small ball of dough, such as flour, and then a small amount of water, and has been stirred to become a
Heat the oil in a pan, add chopped green onion and ginger and stir-fry, add salt and soy sauce, stir-fry until the soup is red and bright, then add water and wait for the soup in the pan to boil.
After the pumpkin soup boils, it's time to put down the lumps, when you need to manually pull up the noodles and pinch them into pieces and put them into the pot. After all the lumps are put in, wait until the soup becomes a little thick in the pot.
Three, the memory of the times: Kung Pao Chicken
Childhood memories of unforgettable:
Kung Pao Chicken childhood memories from my memories of junior high school, the family has no one to do the meal, parents let me eat outside at noon, when there is a very famous state-run snack bar turn to do the boiled rice or casserole rice, the most eaten at that time is the Kung Pao Chicken, and now think of the I feel delicious, but then I do not know what reason, that store is no longer available, I feel incredibly sorry until now.
Specific production practices (see below):
Step one: processing chicken breast, with the back of the knife to tap the chicken breast, mainly to break the texture in the chicken breast, to achieve the best taste, and then cut into thumb-sized ding
Part two: marinate the chicken breast cut into thumb-sized ding. Marinate this very important, with a tablespoon of cooking wine, half a tablespoon of cooking oil, half a tablespoon of salt, give a little pepper and cooking wine, soy sauce, add dry cornstarch, marinate for about ten minutes to taste.
Step 3: Cut the cucumber into thumb-sized cubes
Step 4: Make the Kung Pao Chicken Sauce by pouring the soy sauce, soy sauce, and vinegar into a bowl. Focus on the sauce: sugar 10g vinegar (Bao Ning vinegar / Zhenjiang vinegar) 10g soy sauce 2g soy sauce 3g salt 1g water 10g starch a spoonful of mix well.
Step 5: put oil in the pot, seventy to eighty percent of the oil temperature under the chicken, fried until the chicken diced into the white sheng out to be used
Step 6: medium-low heat pot of oil, add pepper and dry pepper segment fried pepper and dry pepper after the fragrance of pepper and pepper will be separated from the oil, small and medium hot ginger and garlic, and then add a few pickled pepper segments and a little bit of soybean paste, stir fry red oil, and then poured into the just over oil to be used! the chicken, stir-fry evenly over high heat and blend into the production of good Kung Pao chicken sauce, while adding cucumber diced stir-fry over high heat until sticky and dry loose can be out of the pan, turn off the heat, mixing into the peanut rice can be.
Four, full of summer vegetables: stir-fried amaranth
Childhood memories:
Amaranth we call this dry vegetables, childhood memories are to the summer to eat, the memory is the most impressive amaranth soup is red, and then still think it is very strange.
Amaranth need to be organized after buying back, wash and drain the water to be used.
Prepare ginger and garlic
Put cooking oil in the pot, sauté ginger and garlic, and wait until the oil temperature is a little high before the amaranth
After the oil temperature reaches a certain temperature, put in the amaranth, and stir-fry quickly, so that the amaranth and the oil quickly fusion
Quickly stir-fry, put in the salt and monosodium glutamate
Amaranth stir-fry on high heat, and in a while, you can see the soup, and then can be released
This is a good idea, because it's a great way to make the amaranth red, but you don't want to be in a hurry. /p>
The kitchen has found the joy of life, so that I recuperate during the time of busy, each dish with the network of immensely happy exchanges and communication, the kitchen also makes my life busy and happy.