Shannai is a spice that is often used in our lives, fresh shanai can be used to fry chicken, stew, etc., not only can enhance the flavor and aroma, but also make the meat tender and tasty, tasty and not greasy, we will be here in the mountains will also have shanai, the most often done is used to stew.
Shannai is also known as sand ginger, mountain spicy, etc., each place is called differently, Shannai is a spice, Shannai's shape is flat and round, the outside of the yellow-brown and reddish-brown, the inside is white, there will be a spicy pungent smell, we generally see the sun-dried Shannai, often used to do spices, fresh Shannai and Shannai leaves can be used to stew, fried all kinds of meat, all very The following is to share how to eat the fresh Yamuna.
I, sautéed chicken1, Ingredients: Fresh Yamana, chicken, soy sauce, cooking wine, salt, green onions, rock sugar, starch
2, the chicken processed, cut into small pieces, soak in water for half an hour, soak the blood, drain the water into the pot, add salt, cooking wine, soy sauce, starch, scrub well, marinate for half an hour.
3, freshly washed, remove the skin, first sliced and then chopped, the white onion cleaned and shredded, start a pot of oil, add the right amount of oil in the pot, the oil is hot to the Shan Nai crushed, shredded onion put in.
4, stir-fry evenly, stir-fry flavor, put the marinated chicken in, stir-fry evenly, stir-fry until the chicken discoloration, add a little boiling water, add rock sugar, stew until the chicken is soft and rotten, add seasonings on high heat juicing can be out of the pot, tender and delicious.
Second, the Yamana leaf stewed ribs1, ingredients: fresh Yamana leaves, ribs, ginger, scallions, cooking wine, jujube, salt
2, the ribs clean, chopped into small sections, soaked in water for half an hour, soaked in blood, washed; ginger and scallion washed, ginger slices, scallions cut into segments; fresh Yamana leaves washed and spare.
3, ribs blanch in a pot of cold water, add ginger, cooking wine, scallion segments, large fire boil, cook for 5 minutes, forcing out the blood inside the ribs, skim the blood foam, blanch well fished out and rinsed.
4, put the spare ribs into the casserole, jujube wash put in, and then put ginger, sana leaves, large fire boil, turn the fire stew for an hour, and finally add salt seasoning on it, the taste is very fresh.
Summary: Fresh sanna and sanna leaves are very good spices, whether it is fried, stewed chicken, duck, beef, lamb, etc., you can add fresh sanna or sanna leaves, not only can remove the fishy taste of the meat, but also can make the stewed meat more tender, better flavor is not greasy.