On August 7, 2020, the weather was cloudy and rainy.
A roll of noodles, a handful of leek moss, a leg of salted chicken, and a bag of vegetarian stuffed buns.
Ingredients: Wash the chicken leg with salt and put on gloves. Tear your hands into pieces,
Accessories: salt, ginger, cooking wine, and bowl juice (prepared from soybean sauce in June, white sugar, soy sauce and little water).
Stir-fry the shredded chicken in the pot, cook a small amount of cooking wine along the pot wall, sprinkle with bowl juice and stir fry. Chicken tastes like cooking wine, smooth and tender, and has some bean flavor. Insufficient, the chicken itself has a salty taste, and the bowl juice causes a slight bitterness. A small amount of June fresh watercress should be put into the pot, and the sauce should not be mixed with water.
It's cloudy on July 26th.
Ingredients: a roast duck, purchased from a cooked food stall in Jinbao Street. Price 18, divided into two meals. The store is equipped with homemade sauce. Small packets of sauce are refrigerated and slightly cold.
I once lived in Pengcheng and lingered in the roasted meat stalls. Cantonese people ate roast duck and liked to dip in sour plum sauce. Nanjing roast duck, the stall owner is not local, the taste of Yuandu people is heavier, the duck is salty, catering to local people, and the seasoning is cumin.
Why use cumin? I guess it's to cover up the fishy smell of duck meat. If you want sour plum sauce, it can't be realized. At noon, try the direct "meat dipping method". The duck meat has no gravy and is slightly dry. After the sauce is frozen, its taste is locked for easy storage. Improvement of cooking mode of late rice cooker. Spread a layer of barbecue silicone oil paper on the steamer, put the duck meat on the table and pour the remaining sauce. Spread a layer of corn kernels. Steaming for 20 minutes, the sauce seeps into the meat, steaming, keeping the water vapor moist, adding bean sauce into the meat, and the taste of duck meat is slightly improved.
Living in the capital of kites, two notes on cooked food processing, self-entertainment