Braised chicken feet
Fresh and fragrant juice, oily lubricating residue
Raw materials: chicken feet 500g, marinated bag 1 bag.
Production method:
1. Wash chicken feet, cut off fingernails, put them in boiling water for 2 minutes to remove blood, then remove them, cool them and dry them in the sun.
2. Add cold water to the pot (without chicken feet), pour it into the liao ribs marinade bag, and pour the chicken feet into the marinade. Close the lid and cook until the chicken feet are cooked (wooden chopsticks can be easily cooked according to the chicken feet).
3. Turn off the fire, let the chicken feet soak in the marinade for 1 hour, and fully taste.
Tips
If you have friends who like to eat Chili, you can put some dried Chili and pepper. You can also give full play to yourself.
Odd shredded chicken
Golden red in color, tender in meat, salty, sweet, hemp, spicy, sour and fragrant, which suppress each other's taste, is a special food with unique taste in Sichuan cuisine.
raw material
200g of cooked chicken breast, 20g of onion root, 20g of light soy sauce, 0g of white sugar 1 0g, 5g of pepper noodles 1 .5g, 40g of chili pepper oil, 5g of salad oil15g, 35g of vinegar, 5g of peanut butter15g, 5g of cooked sesame seeds.
Production method
Blood pressure cuts the onion roots into thick shreds and puts them in a plate. Cut the cooked chicken breast into 5 cm long and 0.4 cm thick shreds, and put them on the top of the onion root shreds.
Mix peanut butter, soy sauce, white sugar, vinegar, oil chili pepper, pepper noodles, salad oil, chicken essence and salt in a bowl, pour them on the shredded chicken in the dish and sprinkle with cooked sesame seeds.
Practical operation points
Peanut butter needs to be diluted with soy sauce before it can be mixed evenly. Chicken breast should be cut into strips along the texture and can also be sliced or sliced.
Ginger and pork elbow
Elbow meat is soft and rotten, fragrant and refreshing.
raw material
400g pork foreelbow, 50g ginger water, 5g onion, 4g salt, 5g vinegar15g Shaoxing wine, 0g ginger10g chicken essence1.5g pepper, 3g salad oil10g.
Production method
Scrape and wash the pig's elbow with blood pressure, cut a knife line about 1 cm deep along the bone seam, put it in a hot pot, add cold water to boil it, fish it up, remove the elbow bone, make a grid on the lean side of the pig's elbow, put the skin on the bowl surface, and add pepper, Shaoxing wine, onion, ginger (pat loose) and ginger.
Take a small plate of blood, add salt 1 g, chicken essence, vinegar, salad oil and ginger water, mix well, and pour it on the pig's elbow in the plate.
Practical operation points
It is stipulated that the pork elbow should be soft and rotten to taste and melt in the mouth. If the pork elbow is not bitten and chewed, no matter how good the shape and color of the dish are, it will fall short. Therefore, grasp the maturity and time of steamed elbow and the application of seasoning when making it.
Spicy Roast Beef
First-class beef and mutton, 5 kg, should be changed into pieces of 500 g, which should be symmetrical. The key is to cut into pieces or the size you think is satisfactory. First, use rice wine, ginger, shallots and Sichuan salt to code 1 hour, then put it in a cold water pot with appropriate salt, gradually boil it with low fire, and fish up the beef and mutton until the beef and mutton are cut off, and then fish it up and clean it with cold water. Then put in the marinade and use slow fire to gradually sauce the marinade (fire is not allowed, firstly, the marinade evaporates quickly, and secondly, the beef and mutton are not easy to cook and rake) 1 hour, and then take out the pot. The specified color is golden yellow, with strong fragrance, soft and refreshing fragrance, which can be used to set dishes and mix cold dishes.