Curd chicken
With: chicken (or duck) half; curd 3 blocks (including curd juice); green onion, ginger, garlic, monosodium glutamate, star anise, cinnamon, cooking wine, each a little; 500 grams of vegetable oil.
The first step: half of the chicken pieces or duck washed, cut into pieces, into the water, add onion, ginger, garlic, anise, cinnamon stew! This process:First, never put salt; second, do not use the pressure cooker pressure cooking. Stewing about 30 minutes can be, almost out of the pot before putting the right amount of monosodium glutamate.
Step 2: Fish out the chicken pieces, use chopsticks to pick out the star anise, cinnamon and other accessories, leaving only the chicken pieces, empty dry water. Reserve the chicken broth for later use.
Step 3: Heat the vegetable oil to the proper temperature, then put the chicken pieces into the oil for medium-speed deep-frying. This process depends on the craft, the fire must be controlled, the oil temperature is too high easy to fry the paste; oil temperature is too low will lead to too much chicken dehydration, meat hair "sheep". To do the skin crispy meat tender is the best.
Step 4: Fish out the chicken again, pour the oil in the pot dry. Because there is already a small amount of vegetable oil left on top of the chicken pieces, it is already enough. Heat the wok and pour in the chicken pieces and the chopped curd. (Use chopsticks to whisk the curd quickly, a little cooking wine and the curd juice into a thick sauce.) Stir-fry quickly over high heat to coat the chicken pieces and dry out the curd juice, usually in 30 seconds!
Step 5: There are 2 options for the chicken broth, one is to add a good amount of salt and drink it straight away. A better option is to use it to make a soup of vegetables: cabbage strips, baby cabbage strips, lettuce including radish strips, tofu cubes, etc. can be added to the chicken broth to cook and serve, don't forget to add salt and you're good to go! The advantage of this is that you can use the vegetables to filter out the more greasy chicken oil, and the second is that the soup tastes better with the vegetable flavor.
Steamed meat with fermented bean curd
Raw materials: pork, tofu in sauce, green onion, ginger, star anise, cooking wine, soy sauce.
Practice: pork into the water, and then put a green onion knot, two slices of ginger, a number of wine, the meat will be boiled for about 20 minutes to seven or eight mature, fish out. Meat slices, skin side down in a bowl, put a number of green onions and ginger, anise a grain. Use another bowl to make the marinade, a piece of red curd with a little water to melt, then add wine, soy sauce. Pour the marinade over the meat and steam for 1.5 to 2 hours. Pour out the broth, then invert the meat on a plate, pick out the green onions, ginger and star anise, and pour the broth over the meat.
The above article is our cooking method for tofu milk is introduced, we mainly recommend two today, one is curd chicken, the other is curd steamed meat, these two dishes are different, but let us indulge in tofu milk dishes, it is a wonderful enjoyment of the process, so all the friends, what are you waiting for, hurry up and collect it!