Steamed chicken feet with soy sauce in Guangdong style
Materials:
Chicken feet, lobster sauce, green pepper, soy sauce, cooking wine, soy sauce, salt, sugar, garlic and oyster sauce.
Practice:
1 Wash the chicken feet, control the moisture, cut off the nails with a knife, then add cold water to the pot, blanch the chicken feet, take them out, wash them with water again, and drain them.
2 put oil in a hot pot and heat it until it bubbles, then add chicken feet and fry them until they are golden yellow.
It is very important to soak the fried chicken feet in ice water quickly, at least for two to three hours, preferably overnight.
4 Cut some minced garlic, take out the chicken feet, put minced garlic in a seasoning bowl, add one tablespoon of oyster sauce, two tablespoons of soy sauce, half a spoonful of soy sauce, two tablespoons of cooking wine, half a spoonful of lobster sauce, proper amount of salt and sugar and mix well.
5 Cover with plastic wrap and marinate for more than half an hour, and the marinated chicken feet will be evenly colored.
6 steam for 35 minutes. If you like spicy food, you can add some green and red peppers to the chicken feet. The steamed chicken feet are attractive in color.
Tips:
1 When frying chicken feet, be sure to cover the pot and fry them, or you may spill oil on yourself.
2 If the steamed chicken feet want to be more beautiful in color, pour out the soup from the plate, collect the juice in a pan and pour it on the chicken feet.
Steamed ribs with glutinous rice
Usage:
Sparerib, glutinous rice, cooking wine, ginger, salt, soy sauce, soy sauce, appropriate amount of pepper and a little chopped green onion.
Practice:
1 Wash and soak glutinous rice 10 hour, and drain the water before use.
2 Soak the ribs for half an hour to wash the blood, drain the water, put them in a large basin, add a tablespoon of cooking wine, ginger slices, salt, soy sauce, soy sauce and pepper, mix well, cover them with plastic wrap and put them in the refrigerator for curing 10 hour, and pay attention to turning them once or twice in the middle.
3 Spare the ribs with excess marinade. Drain the glutinous rice and pour it into the ribs and mix well as much as possible.
Brush a flat plate with oil, and put the ribs covered with glutinous rice neatly on the plate, and the extra glutinous rice can be spread on it.
Add enough water to the steamer, steam after SAIC1.5-2 hours, turn off the fire and sprinkle with chopped green onion.
Tips:
1 This dish needs more patience to be delicious. The marinating time of spareribs and the soaking time of glutinous rice must be long enough. The longer the marinated spareribs are, the more delicious they will be, and the longer the glutinous rice is soaked, the softer it will be.
The time for steaming in the cage must be long enough, and the longer the time, the more fragrant, smooth and soft it will be.
3 Pickled ribs can be adjusted according to your own taste, and a small amount of sugar can be added if you like sweetness.
Mapo eggplant
Materials:
Eggplant 1 strip, pork stuffing, onion, ginger and garlic, Pixian bean paste 1 teaspoon, hot sauce 1 teaspoon, Chili noodles 1 teaspoon, sugar 1 2 teaspoons, and pepper noodles/kloc-2 teaspoons.
Practice:
1 Clean the eggplant, remove the pedicle, cut into hob blocks, sprinkle 2 teaspoons of dry starch on the eggplant, mix well, chop the onion and ginger, and cut the shallots into chopped green onions for later use.
2 Put a tablespoon of oil in the pot, which is more than the usual cooking oil. When the oil is hot, put the eggplant pieces wrapped in starch into the pot, fry them slowly on low heat, and then shovel them out for use.
3 Put a little oil in the pot. When the oil is hot, add 1 spoon Pixian bean paste and 1 spoon hot sauce, stir-fry red oil with low heat, then add 1 teaspoon Chili noodles, add pork stuffing, stir-fry until cooked, and add half a bowl of boiling water.
4 Put the pre-fried eggplant into the pot, let the flavor of the sauce soak in the eggplant, sprinkle with garlic and ginger, add half a teaspoon of sugar to taste, wait until the soup in the pot boils away again, add water starch to thicken, and turn off the heat until the soup is thick.
5 finally sprinkle with pepper noodles and chopped green onion, and the spicy and delicious Mapo eggplant will be ready.
Tips:
1 Eggplant absorbs a lot of oil, so a little starch is dipped on the surface of eggplant to isolate it, so that it will not absorb so much oil when frying in the pan, but starch is easy to paste the pan, so it is necessary to fry the eggplant slowly with low fire.
2 Pixian bean paste and spicy sauce are salty. After cooking, there is no need to add salt to prevent the last eggplant from being too salty. Add half a spoonful of sugar to refresh it.