Question 1: What will happen if you accidentally eat Junbian raw?
Question 2: How to pickle Junbang Hello Xuelihong, also called Xuelihong, also called Chunbu Lao , you can make pickles!
The most famous winter pickle in Jiangnan is "Spring is not old". "Chun Bu Lao" belongs to the mustard category like pickled mustard, but mustard eats tubers, while Chun Bu Lao eats leaves and stems. The leaves of Chun Bu Lao that have not been pickled do not taste very good, and they are chewy and chewy. After pickling, it is completely different. It is salty and slightly sour. Whether it is roasting meat, roasting yellow sprouts or making stir-fries, it is a delicious and delicious food. Moreover, whether it is marinated for twenty days or half a year, the taste is still the same.
When we lived in the countryside, our family used to enjoy the beauty of life by ourselves. In early winter, when the weather is not cold enough, the fresh spring leaves are picked when they are at their most vigorous. The old leaves on the outside are removed, leaving the tenderest ones in the middle. After being washed, they are placed on bamboo poles to dry in the sun for five to six days. Wash the sun-dried spring bulao carefully, cut it into pieces, mix it with the crushed chili pepper, ginger and garlic, sprinkle with salt and knead it vigorously, then press it tightly into a jar and cover it with a jar made of straw. Block the mouth of the jar and seal it tightly, and place it in a cool corner of the house. The Chunbulao pickles made in this way will be soft, crispy, spicy, and long-lasting. You can open the altar and take as much as you want, but the mouth of the altar should be sealed as it is. You don’t need to rinse the Chun Bu Lao when you take it out, otherwise the fragrance will be lost. Because it has been washed very clean before pickling, you don’t have to worry about sand. As for the chemicals produced after pickling that are not good for the body, they are delicious now. I don’t care much.
Question 3: Why does Yajunba get older the more it is fried? No matter what processing method is used, poultry meat will become older over time
Question 4: The pinyin of Junba is jun [jùn]
1. Ancient administrative areas were smaller than counties before the Qin Dynasty in China, and larger than counties since the Qin Dynasty: ~ County. Qin divided the world into thirty-six~.
[bǎ] 1. Take, grab: ~wine (holding a wine glass). ~Play (hold and enjoy).
[bà ] 1. The part of an object that is easy to hold: knife~er.
Question 5: How to make cold salad. Most cold dishes are indispensable: light soy sauce (Vida), balsamic vinegar, salt, and sesame oil. If you like it spicy, you can add chili oil. For some dishes, add Sesame is very fragrant~
Question 6: Comprehensive ingredients for making Yajun Baozi
About 750 grams of fattened duck half, 200 grams of konjac, 30 grams of shiitake mushrooms and 30 red peppers each grams, 20 grams of green garlic, 10 grams each of ginger slices and scallion knots, 20 grams each of soy sauce and Shaoxing wine, 2.5 grams of refined salt, 1.5 grams of MSG, 1 gram of pepper, 3 grams each of star anise and cinnamon, 12 grams of wet starch, 50 grams of oil gram.
Method
1. Chop the fattened duck into approximately 3.5 cm square pieces. Cut the mushrooms in half with a spatula. Cut red pepper into slices. Slice green garlic diagonally.
2. Put cold water in the pot, add the konjac cubes and bring to a boil, remove and drain the water. Add additional water to the pot and bring to a boil, add duck pieces, blanch and remove.
3. Heat oil in the pot, add ginger slices, onion knots, star anise and cinnamon and stir-fry until fragrant. Add duck cubes, shiitake mushrooms, soy sauce and Shaoxing wine and stir-fry until coloured. Add 500g of water. , bring to a boil over high heat, then reduce to low heat and cook until cooked.
4. Add konjac cubes and refined salt to taste, then add red pepper, monosodium glutamate, pepper and thick soup juice, thicken with wet starch, sprinkle with green garlic slices, and serve.
Tips
Features
Soft and fragrant, salty and nutritious.
Operation tips
Use high heat to thicken the soup.
Question 7: Ingredients for making Lujunbao
Main ingredients
Junbao
300g
Accessories
Oil
Appropriate amount
Salt
Appropriate amount
Pickled peppers
Appropriate amount
p>
Spicy millet
Appropriate amount
Green pepper
2 pieces
Young ginger
50g
Celery
250g
Doubanjiang
1 tsp
Sichuan peppercorns
Appropriate amount
Chicken essence
Appropriate amount
MSG
Appropriate amount
Steps
1. Wash OK, sprinkle the chopped ham with Sichuan peppercorns
2. Cut the celery into 1-inch lengths
3. Cut the young ginger and green pepper into shreds
4. Chopped pickled peppers and millet chilies
5. Heat the oil over high heat
6. Stir-fry Xiajunjiang
7. Add bean paste
8. Add pickled pepper and millet and stir-fry
9. Stir-fry quickly
10. Add young ginger and shredded green pepper
11. Add celery
12. Add salt, chicken essence and MSG, stir-fry and it is ready to serve
Question 8: How to make hot Junba, how to make hot Junba Delicious, hot Junjiang 1. Sprinkle the washed and chopped Junjiang with Sichuan peppercorns
2. Cut the celery into 1-inch length
3. Cut the young ginger and green pepper into shreds
4. Chopped pickled peppers and millet chilies
5. Heat the oil over high heat
6. Stir-fry the Xiajun peppers
7. Add bean paste
8. Add pickled pepper and millet and stir-fry
9. Stir-fry quickly
10. Add tender Ginger and green pepper shreds
11. Add celery
12. Add salt, chicken essence and MSG, stir-fry and serve
Question 9: Duck County How to make it crispy? I have made it several times and the time is different. It has a lingering feeling. First, boil it with water for six to seven minutes. Then remove the water, pour in soy sauce, add sugar, add some beer, and cook over a warm fire. This is my usual cooking method. It feels good. You can try it yourself or die. There are many methods, the simplest one