No. 1: Tuji
Spiced chicken is a traditional dish in Sichuan, China, which belongs to the cold dish in Sichuan cuisine. Rich in spices, it is spicy, fresh and tender.
When cooking, the soup used to cook chicken is very particular and needs to be just right, so as to keep the soluble protein of chicken to the maximum extent, increase the delicacy of chicken, and also have its unique flavor and taste.
Wash the chicken for later use.
Pour half a pot of clear water into the pot, tie up the onion, add chicken to make the onion knot, add ginger slices, bring to a boil with high fire, cover the pot, cook for 15 minutes and stew for 5 minutes.
Soak the stewed chicken in clear water, put it in the refrigerator for 30 minutes, then take it out and cut it into pieces and put it on a plate.
Cut ginger into rice, onion into chopped green onion, millet pepper into rings, and garlic into minced garlic.
Wash and dry the pan, pour in a little oil, add peanuts, and slowly stir-fry until fragrant.
Sprinkle the cooked sesame seeds and peanuts evenly on the cut chicken.
Heat the oil in the pot, add ginger, garlic and millet pepper and stir-fry for a while, then turn off the heat, then add red oil, aged vinegar, soy sauce, pepper oil, sugar, sesame oil and appropriate amount of salt and stir-fry evenly.
Sprinkle the mixed juice evenly on the cut chicken pieces, sprinkle with chopped green onion or coriander for decoration, and a mouth-watering chicken will be finished.
The second way: cold pig ears
Wash pig's ears and shave pig's hair.
First, add some cooking wine, rub off the peculiar smell, then rinse, then rinse the cleaned pig ears with cold water, take them out and wash them, then pour in 2 tablespoons of soy sauce, and massage and marinate for 15 minutes.
Spread minced onion and ginger in the pressure cooker, put the brine bag, and put the pickled pig ears in the pot.
Add a proper amount of water, cover it and press it into the bean or meat stall. Cook with chopsticks and insert.
Take it out and let it cool, then take it out and cut it into strips.
Blending marinade: 2 tablespoons soy sauce, 6g garlic paste, balsamic vinegar 1 tablespoon, sesame oil 1 tablespoon, and a little salt.
Pour the marinade and mix well, or add some chopped coriander and mix well. It is especially delicious and has an appetite for the next meal.
Lane 3: Cold cucumber roll
Wash the cucumber, scrape it into thin slices with a knife cut in half, then roll it up and put it on a plate. Cut the millet pepper, chop the garlic and put the white sesame seeds on the cucumber roll.
Cold sauce: Put 3 tablespoons of balsamic vinegar, 2 tablespoons of sugar and 1 tablespoon of salt into a bowl and mix well to make a cold sauce. Pour the sauce into the cucumber roll. Pour an appropriate amount of vegetable oil into the milk pot, heat it, pour it on it and make a sound. This is called bell oil.
Cucumber is ready, have you learned it? Collect what you like quickly.
The fourth way: cold kelp silk
Wash kelp, boil water in the pot and cook kelp for three minutes.
Take out the kelp silk and put it directly into cold water to drain the water.
Add minced garlic, millet, salt, sugar, glutinous rice vinegar, soy sauce, sesame oil, Chili oil, white sesame seeds and salt.
Stir, refreshing and appetizing.
Cutting vegetables requires certain skills, which can't be learned in a day or two. It needs to be combined with special cutting tools to make cooking more convenient.
You can't cut vegetables well, either too thin or too thick.
In fact, a new tool is enough. As the saying goes, "if a worker wants to do a good job, he must sharpen his tools first", so it is most important to choose the right tools.
Today, I recommend a multifunctional vegetable cutter to solve your tangled vegetable cutting problem!
I'm not afraid of hurting my hands at all. I just need to shred, cut into pieces and slice, drain the water, and grind the garlic paste in Jiang Mo. It has all the functions you want, even the separation of potato grid and egg white can be easily realized.
There are many shredders and slicers on the market, but their functions are not complete and simple.
As adults, we don't make a choice, we must buy the most complete, and one satisfaction can meet all the needs.
Also equipped with a paring knife,
In addition to peeling, you can also dig up stolen goods in the gap of ingredients!
Four kinds of blades, love cooking.
Good appearance is the foundation of all delicious food. Take the simplest shredded potato as an example. Uneven thickness of potatoes leads to uneven heating. Thin cooked, thick or raw. The thick ones are ripe, and the thin ones have become crumbs.
With this artifact, you can also cut out the chef's knife work quickly and evenly.
Shredding blade: 2.0mm blade is very suitable for cutting cucumbers, potatoes, lettuce and so on.
The cut silk has the same thickness and length.
Slicing blade: it can cut all kinds of vegetables easily, with simple operation and time saving.
Potato chips and vinegar lotus root slices make people drool.
Sharpen: Garlic and ginger can be ground in one breath, and won't be all over the floor.
Fancy potato grid: first cut straight, then cut 90 degrees, and then cut alternately, so that a fancy potato grid can appear.
Multiple functions, one done.
Do you think the function is enough when you see this? Don't worry, and!
Usually, when preparing ingredients, we have to use chopping boards, vegetable pots and drain baskets and change them back and forth several times, which is more troublesome and takes up space.
With this vegetable cutting artifact, not only cutting and washing can be completed in one step, but also washing rice is very convenient.
There is no hole on the other side, so you can also make a birdbath and fruit basket at ordinary times.
And it actually has an egg white separator, which can be separated instantly with a light knock, saving the disabled party!
Blades are all made of food-grade ABS and 304 stainless steel, so you don't have to worry about rust when washing.
Cutting speed is amazing!
When you cut carrots, you don't feel resistance. Every time you cut them, you just slide through them.
Cut fast, cut a radish in 30 seconds!
Look at shredded radish. Very neat.
Clusters piled up into mountains,
Let you cook with half the effort!
There are shunt ports at both ends, so that nothing is spilled when pouring water.
Don't say, it's quite cute ~
Chopping these different slices requires different blades.
But the operation is very simple, embedded operation, it can be stable when it is gently stuck, which is really convenient!
The treasure of the world, easy to use, will always spread thousands of miles to Wan Li and send it to families in need;
With this multifunctional vegetable cutter, it not only saves time and effort, but also satisfies the stomach!
Starting with a set, you can easily get the function of 1 1, which is so cost-effective!
Click on the link below to purchase: