Hello, everyone. Welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting." In your mind, what kind of food can be called gourmet? Today, at the request of the topic, I will talk about food. Simply speaking, food and food should be both beautiful and edible. It's beautiful and delicious. Diners and chefs both win or lose by taste. As long as it is delicious, it can be called food. Today, I will share with you two delicious foods that I personally think are delicious.

The main materials used in braised chicken feet with Zijin sauce are: 4g chicken feet, 5g shredded onion, 8g homemade Zijin sauce, 5g onion ginger, 1g white sugar, 1g green and red pepper strips, salt, chicken essence, cooking wine, soy sauce, soy sauce, white vinegar and maltose. The production process: (1) The pot is filled with clear water, and the chicken feet and the chicken feet are poured with cold water. Add onion and ginger, and boil maltose with slow fire. Turn to low fire and cook for 1 minutes. After adding maltose, it can play a role in coloring and embrittlement. After 1 minutes, pour in a proper amount of white vinegar and cook for 5 minutes. Then turn off the heat, take it out and take a shower. Adding white vinegar can make chicken feet soft and rotten, and remove odor. (2) Boil the water vapor in the pot, pour enough oil into it, and when the oil temperature rises to 6% heat and a large amount of smoke comes out from the surface of the oil, chicken feet will take the opportunity to get out of the pot, and the fire will also rush into the pot, giving chicken feet a layer of burnt incense. When frying, stay away from the oil pan, because there will be a lot of oil splashing out, so it is recommended to block it with a cover.

(3) After frying, take out and control the oil. Continue to fry the green and red peppers in the oil pan and take them out. (4) Leave a little base oil in the pot, add onion and ginger to stir fry until fragrant, and then add homemade Zijin sauce, which can be bought ready-made, or taught in my sauce column. Stir-fry for a while, inject enough water, color the soy sauce evenly, add sugar to sweeten it, bring the chicken feet to a boil, turn to low heat and cook for 3 minutes, and slowly let the chicken feet lose their tough texture under the catalysis of time. Make it fragrant and tasty. (5) Take a casserole, pour an appropriate amount of oil, add onion and stir-fry until fragrant, then put chicken feet in it neatly, pour soup, and add green pepper to boil. (6) Decorate the plate. I hope everyone will like this work. See you next time.

The main materials used for the burnt fat sausage are: enough red halogen, 3g of fat sausage, 3g of red pepper, 2g of onion ginger, 1g of coriander, 3g of garlic, salt, chicken essence, cooking wine, soy sauce and Jin Lan ointment. The production process is as follows: (1) First, clean the fat sausage, blanch it, pour it into the red halogen, and. Let the ingredients blend with each other, absorb the aroma of salt and spices, and then breathe continuously during the marinating process to inhale the delicate flavor substances in the brine. (2) After half an hour, fish out the fat sausage, cut it into blocks, put it into starch, stir it evenly, and coat the surface of the fat sausage with a layer of powder evenly.

(3) Oil is injected into the pot, and the oil temperature rises to 6% heat, and then the fat sausage is put in, which gives the fat sausage a layer of burnt fragrance, and the skin is crisp, and enough water is reserved inside. Then remove the oil control. Continue to add garlic seeds into the oil pan, fry them with golden surface and garlic fragrance, and take them out for later use. (4) Boil the steam in the pot, pour in a proper amount of oil, add onion and ginger, stir-fry until fragrant, then add garlic seeds, stir-fry the fat sausage evenly, cook in soy sauce, stir-fry Jin Lan ointment, salt, chicken essence, white sugar and red pepper evenly and thoroughly, and finally add coriander and stir-fry. (5) Decorate the plate. I hope everyone will like this work. See you next time. (6) Cooking for a long time, quietly enjoying, there is always a dish that warms the heart. No matter how time passes, keep the food, and the beauty will always accompany you! ——— This article was created by the tip of the tongue —— Liu Chu, original production, unauthorized handling and copying are prohibited—