Ingredients: Pork, Bean Curd Milk, the following cushion vegetables with dry bean curd, fried bean curd, prunes can be
Seasoning: MSG, chicken essence, sugar.
Method of production
1. the pork into the pot of boiling water to cook the raw, no blood out, in the pork skin on top of the soy sauce, into the 190-degree frying pan blistering skin caramelized hard, out of the cool standby.
2. Soak the pickled mustard greens or dried bean curd in water and wash away the sand. Salt pickled mustard greens to soak a little longer to remove the salt flavor.
3. Break up the tofu milk, add MSG, chicken essence, sugar to taste and set aside.
4. cool pork cut into thick slices of 0.5 cm and broken tofu milk mix well, arranged in a bowl, put the washed prune into the bowl, steam 90 minutes can be out of the pot inverted in the bowl can be served.
Traditional practice of fermented bean curd meat
Red bean curd milk broken into pieces, add the milk juice, a little water, soy sauce, sugar, monosodium glutamate (MSG), chicken broth, pepper, seasoning, cut the meat with the modulated sauce mix well and placed in the bottom of the bowl, tofu with onion and ginger, star anise, peppercorns, pepper, pepper, mixing well with the soup in a bowl can be placed in the cage to steam 2 hours, fermented bean curd meat sauce can be added to the peanut butter a little so that the flavor is more fragrant. The flavor is more fragrant.
Button bowl - cassoulet chicken
Ingredients: three yellow chicken, sweet potato flour gravy, green onions, ginger.
Seasoning: salt, monosodium glutamate, chicken essence, pepper, soy sauce.
Method of production
1. cassoulet chicken chopped into 1.5 cm size of the block, add salt, monosodium glutamate, pepper, chicken essence, thirteen spices, yards of flavor for ten minutes, eggs and sweet potato gravy batter and yards of good taste of the chicken pieces and mix well.
2. pot of oil hot, down into the chicken pieces fried golden brown out of the standby.
3. Put the fried chicken pieces into a bowl, the bottom of the bowl to add a good cut horseshoe onions, ginger, a few peppercorns, dried chili peppers to add a good flavor sauce, into the cage in the steam for about an hour can be removed.
4. Steam the chicken inverted in the plate can be served.
Button bowl - small crispy meat
Small crispy meat selection is very critical, can not use pure lean meat, can not be too fat, pure lean meat is not fragrant, too fat eating greasy, small crispy meat to choose the meat is pork leg, fat and lean have.
Method of production
1. Meat peeled and cut into strips. Marinate with salt, monosodium glutamate, chicken essence, pepper, cooking wine, thirteen spices for more than ten minutes.
2. Sweet potato flour gravy beaten into a paste and crispy meat mixed well, color with soy sauce.
3. pan oil, hot, into the mix of crispy meat, deep-fried golden brown and removed from the standby.
4. Put the fried crispy meat into a bowl, the bottom of the bowl to add cut horseshoe onions, ginger, a few peppercorns, dried chili peppers, add a good flavor sauce, steam 1.5 hours buckle to the plate can be on the table.
Note: buckle bowl code taste 10 pounds of meat into one or two salt, one or two monosodium glutamate, one or two chicken essence, crispy meat one pound of meat under 0.25 pounds of sweet potato flour gravy, chicken pieces of one pound into 0.2 pounds of flour gravy.
Button bowl sauce modulation
Pot with oil into a little star anise, peppercorns, dried chili peppers, green onions, ginger, add water or broth, add salt, monosodium glutamate, chicken essence, pepper, soy sauce, coloring, boil and add to the bowl of crispy meat, cassoulet chicken pieces above. General store buckle bowl flavor sauce rarely use old stock, want to make the flavor better can add old stock seasoning.
The old soup practice: a cow bone, two chicken bones, two pork bones, boil water to adjust the soup, the general buckle bowl store stew is also used in this soup, such as stewed seaweed, gluten, tofu, winter melon.
This is the first time I've ever seen a woman with a baby in her arms.