material
Duck feet, chicken feet, duck gizzards, eggs and lotus root slices? Illicium verum, cinnamon, clove, licorice, pepper and anise.
Dried Chili, spring onion and ginger slices
Steps?
1. Prepare the ingredients!
2. Pass the water! Remove the blood foam!
3. Be sure to clean it!
4. Pot-stewed package: star anise, cinnamon, fragrant leaves, clove, licorice, pepper, anise, dried Chili, shallots and ginger slices! As for the main ingredients, you can put whatever you want. Today, the rabbit family put duck feet, abalone, eggs and dried tofu! Normal stew practice! It's simple!
5. Don't completely drain the first marinated soup, leave some for the old marinade, and you can use it when you cook it next time. In this way, it is estimated that you can catch up with the century-old marinade! We can open a shop in the future! Kindly remind everyone that cloves smell heavy. According to the ratio of 15 duck claws, one is enough. Don't be silly and grab a lot!
6. box it! Refrigerate and save! Clean and delicious! Make a delicious home-cooked meal, so that you can satisfy your cravings, save money and be healthy, and quickly collect it ~
matters need attention
1, after marinating, it will be more delicious and delicious if it is refrigerated overnight.
2. Don't burn the marinated vegetables for too long, so as not to cook the food too badly and affect the taste.
Jia Jia zi zhi pot-stewed snacks
material
Ingredients
Duck claw 500g vegetarian chicken 300g
ingredients
3 tablespoons of soy sauce, 3 tablespoons of cooking wine, 3 tablespoons of pepper and a little dried pepper. Put 2 pieces of cinnamon 1 piece of octagonal according to your own taste? Dried tangerine peel/hawthorn, a little fragrant leaves, 3 pieces of salt and appropriate amount of sugar 1 spoon.
Steps?
1. This time I marinated duck feet and vegetarian chicken. Wash the duck's feet, remove the floating powder and blood together with water, and take out the pot for later use; Wash the vegetarian chicken slightly and slice it for later use. Sit on the pot with water, put the soup stock, and put the ingredients in turn. The best degree of saltiness is slightly salty. Add duck feet and vegetarian chicken, turn on the fire, turn off the fire and cook.
2. After marinating, first put duck feet and vegetarian chicken into a container with a lid. After preparing a clean bowl, filter out the impurities from the soup in the pot with a strainer, pour some into duck feet and vegetarian chicken, cool it and freeze it in the refrigerator for one night. The remaining half of the soup is filtered and poured into a clean bowl. After cooling, it is frozen in the refrigerator for use as "old soup" next time. The first time, the halogen taste is the weakest, and the more halogen it is, the more fragrant it will be!
Tips
The key lies in the retention of "old soup". Every time you marinate, filter out the impurities in the soup, leaving pure soup. After cooling, put it in a food bag and freeze it in the refrigerator. When you marinate again, take it out and put it in the pot. Add the ingredients again and add water according to the spices provided by the recipe. The marinated taste will be more fragrant and fragrant ~ This is the function of the old soup.
Braised chicken feet and chicken wings
material
Half a catty of chicken feet, half a catty of chicken wings, half a catty of chicken wings, six eggs, two spoons of oil and a little sugar (spoon)
A spoonful of salt and a piece of ginger? A small bag of Youjia brand halogen spices (I bought it at Wal-Mart, and there are three bags in one bag)?
Steps?
1. Wash chicken feet, chicken wings and eggs, put them in boiling water for 10 minutes, scoop up cold water and dry them?
2. Heat the pan, pour the oil, then put the sugar in the pan, stir-fry until it is red, add water (the water must ensure the marinated ingredients) and smashed ginger, and boil?
3. Wrap the marinade in a tea bag, rinse it once, then put it in the boiled brine, and add salt (you can taste it, but you can add it if the salt is not enough)?
4. Put the dried chicken feet and wings into the brine, shell the eggs, and cook for one hour on low heat.
Homemade pot-stewed (oil-free)
material
Chicken feet, duck gizzards and eggs, 6 pot-stewed packages (star anise, cinnamon, fragrant leaves, cinnamon and cinnamon).
Dried red pepper, appropriate amount of rock sugar, 50g cooking wine, a little soy sauce, a little ginger, 2-3 slices of water, 500ml cooking wine, appropriate amount.
Chicken wings in moderation
Steps?
1. Wash chicken feet, duck gizzards and chicken wings with clear water for later use.
2. The eggs are cooked and shelled for later use.
3. Put 20 grams of water into the pot, put the rock sugar in and simmer it.
4. The rock sugar is burnt yellow, so there is almost not much water.
5. Mix the soy sauce with clear water (a small bowl and a half bowl of water is almost a tablespoon of soy sauce)
6. Put the prepared soy sauce into the rock sugar together, put the ginger slices together, and add the pepper after boiling.
7. Pour almost 500ml of clear water, and put the pot-stewed package together until it boils and smells the fragrance. So the brine is cooked.
8. After the brine in the pot boils, just put the chicken feet, duck gizzards and chicken wings together and cook 15 minutes.
9. Add the eggs together and cook (medium heat).
10. Boil for about 10 minutes, turn off the fire and soak for half an hour after the color changes.
Tips
I marinated the raw chicken feet and duck gizzards directly, so I don't think it will be boiled. Very chewy. Never pour the remaining marinade, but use it again.
Self-made pot-stewed
material
Illicium verum 5 fragrant leaves 8 Amomum tsaoko 4 cinnamon 2 Siraitia grosvenorii 1 pig's feet and chicken feet and eggs
Steps?
1. Bittern doesn't need so many spices. It's not good to put too many spices together, just star anise, fragrant leaves, cinnamon and tsaoko. If you don't think it's enough, you can add a Siraitia grosvenorii.
2. Tell me about the main ingredients: pig's feet, chicken feet, beef, pork bellies and eggs, and buy whatever you like. After the meat is bought, it goes through the water first, and then it is washed.
3. Prepare a big pot, and put a bamboo mat on the bottom of the pot to prevent the meat at the bottom of the pot from burning.
4. Put the main ingredients into the pot (remember to put a piece of fat pork belly on whatever you want), put borneol sugar and ginger slices, and put the spices into the slag bag.
5. Take another pot of broth, such as ribs broth (water can be used instead of broth).
6. Add chicken essence, salt, cooking wine, oil consumption, and light soy sauce (remember to light soy sauce, not old soy sauce, things that come out of old soy sauce are easy to change color), and add the cooked broth until the soup has not been marinated. The marinade can be salty, but it is not delicious. The fire boiled and turned to a slow fire. The marinade is different due to the different time of materials. The rules that have been mastered for so many years are: pork tripe for 35-45 minutes, beef for 40-50 minutes, chicken feet for 30 minutes, and pork feet 1 hour. Take the same sample according to the time. After marinating, turn off the fire, and then soak these marinades in the brine for 20 minutes, so that the taste can completely penetrate. Remember not to cover it.
spiced beef
material
Large chunks of beef 1 kg? Spiced cinnamon red pond? Raw pumping? Always pumping salt? Garlic powder ginger onion cooking wine? Pepper? Sweet leaves.
Steps?
1. Cut the beef into large pieces and wash it.
2. Boil a pot of water, add beef and a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove impurities and blood, and remove and drain.
3. Wash the pan, add beef, and then add light soy sauce, light soy sauce, sugar, salt, cooking wine, spiced, cinnamon, fragrant leaves, pepper and garlic powder respectively.
4. pat a whole piece of ginger loosely and put it in, then put the onion, mainly cooking wine and soy sauce, and a small amount of salt and sugar. You can put a few pieces of orange peel or a clove of lemon if you can.
5. Add a little more water, and the material will completely overflow the beef. Then, after the fire is boiled, turn to low heat for about 3 hours, leave it for one night, then boil it with low heat for 3 to 4 hours to make it completely tasty. Then, after the beef is cooled from the fire, you can take it out, drain the brine and put it in the refrigerator. Just take it out and slice it when eating.
Pay attention to the place
I have to be willing to cut the material. Anyway, the marinade can continue to marinate things in the future, and I basically don't put water on it; It must be cooked for a long time, otherwise it will not taste good; This is the best to take out overnight, but you can't soak it in brine for too long, or it will be sour. There are many ways to eat, dry-cut wine, or noodles below, or sliced cooking is very good.
Potted peanuts
material
200 grams of peanuts? Blended oil, spiced powder, salt.
Steps?
1. Prepare peanuts and carefully pick out spoiled peanuts. Rinse it clean. Add appropriate amount of spiced powder into the pot.
2. Add a small amount of water and mix well. Set the electric pressure cooker16 _ 20min. Decompress and serve. Can also be eaten after cooling thoroughly.
Master cheats
Peanut red has the function of nourishing blood and stopping bleeding, so it is best not to remove it.
Pot-stewed sanpin
material
Chicken wings, eggs? Tofu right amount
ingredients
Right amount of beer? Soy sauce, appropriate amount of brown sugar, appropriate amount of onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cinnamon and appropriate amount of pepper.
What's the right amount of dried peppers and fragrant leaves? Appropriate amount of salt and starch
step
1. Put the eggs in an egg cooker and cook until they are seven or eight minutes cooked;
2. After cooking, remove the shell for later use;
3. Pat a thin layer of starch on the surface of tofu;
4. Heat the pan, add the oil and fry the tofu;
5. Fry the tofu until golden brown on both sides;
6. Draw two knives on the surface of the chicken wings to facilitate the taste;
7. Put the prepared tofu, eggs and chicken wings into the pot, and then add ginger slices, onion segments, star anise, cinnamon, pepper, red pepper and fragrant leaves;
8. Add the right amount of brown sugar and beer without raw materials;
9. Add the old spoon and soy sauce;
10. Boil over high fire and remove floating foam;
1 1. Turn to low heat, cover and cook for 30 minutes;
12. Take out the cooked pot-stewed flavor and soak it in a bowl that can not pass the raw materials for more than two hours; Slice and plate after taking out.
Master cheats
1, the eggs are boiled until they are seven or eight times cooked, and then the shells are removed; The chicken wings are scratched twice on the surface to facilitate the taste; Tofu choose old tofu, cut into pieces of appropriate size, coat the surface with raw flour, and fry both sides until golden brown;
2. Put the prepared raw materials into the pot, and add onion ginger, brown sugar and braised aniseed; Add beer and soy sauce without raw materials;
3, the fire is boiled, then remove the floating foam with a spoon and turn to low fire for 30 minutes;
4. If there is a lot of gravy left, you don't need to move it. If there is not much gravy left, move all the gravy to a smaller container.
Preparation of marinade
The preparation of marinated sauce is the first key to make a good marinated dish. The quality of marinade preparation will directly affect the color and taste quality of marinade. 6 Generally, marinade can be divided into three categories: red marinade, yellow marinade and white marinade.
1. red marinade.
20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5 Amomum tsaoko, 5g of licorice15g, 0g of dried red pepper100g, and chives. 500g of high-quality soy sauce, 50g of sugar color, 200g of refined salt, 250g of hot peanut oil, 0/00g of monosodium glutamate12kg of bone soup/kloc-0.
Method: ① Chop the grass fruit with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly. ③ Put the spice bag, scallion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.
2. Yellow gravy.
Gardenia jasminoides Ellis 1 50g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic kernel150g, fried fresh orange peel150g, celery150g. 250g of cooked rapeseed oil, 0/50g of oil curry/kloc-,200g of monosodium glutamate, 230g of refined salt and 0/2kg of bone soup/kloc-.
Method: ① crack the gardenia with a knife, tie the celery into knots, and pat the ginger loosely with a knife. ② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly. ③ Put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a marinating pot and mix well.
3. white gravy.
60g of star anise, 50g of kaempferia kaempferia, 25g of pepper, 20g of cardamom, 50g of dried tangerine peel, 50g of fragrant leaves, 20g of angelica dahurica, 0/50g of shallot/kloc-,0/50g of ginger/kloc-,0/000g of water wine/kloc-,and 0/000g of white soy sauce/kloc-.
Method: ① Tie the chives and pat the ginger loosely with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly. ② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well. The above formula is suitable for marinating10 ~12kg of fresh raw materials (families can reduce the amount of seasonings according to the amount of raw materials).
4. Matters needing attention when preparing marinade. ① The dosage of spices, salt and soy sauce should be appropriate: too much spices, the taste of the finished food is strong, and the color is dark; There are too few spices, and the flavor of the finished dish is not enough. Too much salt, in addition to the "dead salty" taste, will also make the dishes tight and dry; There is too little salt, and the fresh flavor of the cooked food is not outstanding. Too much soy sauce makes the finished product black and ugly; There is too little soy sauce and the taste is not delicious enough. ② Selection of raw materials: Soy sauce or other colored condiments should not be used for yellow gravy and white gravy, and spices that are easy to fade should not be used. (3) the marinade should not be boiled in advance, but should be prepared and used now, so as to avoid the aromatic smell in the condiment from evaporating in vain and save fuel and time.
Preservation of marinade
The marinade that has been marinated in dishes should be preserved for next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.
The preservation of marinade should pay attention to the following points:
1. Skim off oil and foam. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.
2. Heat and disinfect regularly. Boil for disinfection 1 time every morning and evening in summer and autumn, and boil for disinfection 1 time every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container.
3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.
4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.
5. Addition of raw materials. Spice bags are generally only used twice and should be replaced. Other seasonings should be marinated once, that is, added once.
Note: With the old bittern, you don't have to use bone soup to prepare the bittern. You can use clean water or no oil.