The method of issuing seaweed and oyster sauce porridge
I saw the method of issuing seaweed and oyster sauce porridge in a friend's BLOG, so I borrowed flowers to offer Buddha to everyone and made it myself when I have time.:)
Ingredients:
3 large oyster sauces, a handful of seaweed, 1/2 measuring cup in northeast pearl rice.
2. soak the oyster sauce, wash the sand, cut into small granules, soak the Nostoc flagelliforme and wash it for later use;
3. Pour the oyster sauce into a boiling pot and simmer for 2 minutes;
4. put the inner container of the braised pot into the braised pot, cover tightly and stew for 3-4 hours;
5. Take out the liner and reheat it to boiling;
6. Add Nostoc flagelliforme, stir it up and cook for 15 minutes;
7. add salt according to taste and serve. Done.
Pot Nostoc flagelliforme in pig's hand
. Remove the hair from the pig's forehand and chop it into pieces. Wash Nostoc flagelliforme with water. Soak three mushrooms and cut them into small pieces. Put one or one and a half star anise into the pig's hand, star anise, soy sauce, salt, wine, ginger pieces and onion. It's better to add three-quarters of all the ingredients with water. After boiling on a big fire, simmer on a medium fire. After about fifteen minutes, add mushrooms and Nostoc flagelliforme. Then simmer on a low fire for five minutes. You can control the time yourself. You can prick the pig's hand with chopsticks and plunge it in easily. If there is more water left, you should collect it on a big fire. It's best not to leave juice. It will affect the fragrance. You can also cook Nostoc flagelliforme lean broth. Put Nostoc flagelliforme and lean meat in a sand pot and add it. Nostoc flagelliforme is as thin as silk and as soft as cotton. This dish is a famous specialty in Xining.
The preparation method is as follows: firstly, separate the egg white from the egg yolk, stir the egg white evenly, and add seasoning such as salt, ginger and pepper powder as the substrate; After that, put Nostoc flagelliforme on the egg white, steam it in a cage for a while, and then pour in the evenly stirred egg yolk until it is cooked; Take it out, cut it into cubes or diamonds, put it into a plate in turn, pour chicken soup or broth with a little fungus, yellow flowers, bamboo shoots, coriander powder and dough powder, and drop a few drops of sesame oil to serve.
ingredients of orchid money fermented Nostoc flagelliforme:
2g Nostoc flagelliforme, 15g stuffed chicken, 3 eggs, 1g refined salt, 5g Shaoxing wine and 1g monosodium glutamate.
Production method of orchid money-brewed Nostoc flagelliforme:
Wash Nostoc flagelliforme, squeeze dry water, take an egg and break it up, add a little water and wet starch, stir it evenly, steam it into egg cake, cool it and cut it into 1cm strips. Take two eggs and break them up, add a little water, salt and starch and stir them evenly. Wipe the wok with oil and share two preserved eggs. Spread the egg skins flat, spread the Nostoc flagelliforme mixed with the stuffed chicken on two egg skins respectively, then put the cake strips on them, then lift the egg skins and roll up the Nostoc flagelliforme, glue it with wet starch, steam it thoroughly in a cage, take it out, cut it into 1cm thick slices and put it neatly in a bowl. Take 12 small spoons, put the stuffed chicken on the spoon, decorate it with orchids, steam it in a cage for 1 minutes, take it out, circle it around, and put Nostoc flagelliforme in the middle. Stir-fry spoon with clear soup to thicken, and pour over Nostoc flagelliforme and orchids.
(This is what I found for you on the Internet. I hope it will help you when I put it together.)