Pig's trotters with fermented bean curd
Ingredients:
Pig's trotters 1000g.
Ingredient:
20g ginger, 10g green onion.
Seasoning:
20g bean curd, 5g dark soy sauce, 10g cooking wine, 10g sugar.
Steps:
1. Slice the ginger.
2. Put water (no pig's trotters), ginger slices (green onions), cooking wine in the pot, and cook for about 1 hour.
3. Remove the pig's trotters, rinse them slightly, adjust the juice and cook again.
4. Put water, cooking wine, fermented bean curd, soy sauce and sugar (rock sugar) in the pot.
5. Bring the mixed juice to a boil over high heat.
6. Put in the boiled pig's trotters and continue to cook for about 1 hour until you like the degree of cooking.
7. Reduce the juice over high heat.
Tips:
1. If the bean curd used is white bean curd, the amount of soy sauce is slightly more, and if the rose bean curd, a little soy sauce is sufficient.
2. When mixing the juice, you can control the amount, wait until it boils, taste the taste, and then add some salt and sugar.
3. Finally, the juice should be collected over high heat, so that the color is beautiful.
Chicken hazy tomatoes
Peculiarity:
The color is bright, the texture is smooth and tender, and the salty and umami taste is beautiful.
Raw material:
300 grams of chicken breast, 50 grams of pork fat, 20 grams of slices of shiitake mushrooms, 20 grams of large red pepper slices, 70 grams of tomatoes, 100 grams of broccoli, 5 grams of ginger, 5 grams of green onions, 3 grams of salt, 3 grams of chicken essence, 1 gram of pepper noodles, 5 grams of chicken juice, 1 egg white, 30 grams of starch, 10 grams of wet starch, 2 grams of sesame oil, appropriate amount of green onion and ginger water.
Method:
1. Cut the tomatoes into crescent pieces, remove the epidermis, and set aside; Cut 150 grams of chicken breast and pork fat into small pieces, beat them into chicken grits with a blender, add green onion and ginger water, salt, chicken essence, and pepper noodles until they are gelatinous, add starch, ginger and scallion water and beat evenly, add egg whites and continue to beat until tight, and set aside;
2. Cut the rest of the chicken breast into thin slices, add salt, green onion and ginger water, wet starch and stir well, add a little egg white code to taste, and set aside;
3. Put the oil in the pot over medium heat and boil it until it is hot, hang the tomato pieces on the chicken grits, fry them in oil until they are set, drain the oil and put them on the plate, and put in the broccoli blanched in oil and salt water;
4. Leave the bottom oil in the pot to heat, add the chicken slices until they are broken, drain the oil, fry the ginger slices and green onion segments in the pot until fragrant, add fresh soup to boil, remove the ginger and green onions, put in the mushroom slices, add salt and chicken juice to burn until the flavor is in, add the chicken slices and red pepper slices, add chicken essence and pepper noodles to taste, hook the thin thickener, pour sesame oil, and put it on the plate.
Salt and sauerkraut with meat
Peculiarity:
At first glance, this dish looks a bit like Dongpo meat, but the production method is very different, cut the pork belly into rectangular slices, roll the fried sauerkraut and steam, the flavor slowly blends, the taste of the sauerkraut is sour and refreshing, + decomposed and greasy.
Raw material:
300 grams of pork belly, 400 grams of sauerkraut, Ingredient C (20 grams of dried tofu, 50 grams of toon seedlings, 3 grams of sesame oil, 2 grams of green pepper shreds, red pepper shreds, and salt), 5 grams of chopped green onions.
Seasoning:
Ingredient A (20 grams of sugar, 5 grams of chicken essence and monosodium glutamate, 4 grams of pepper, 50 grams of vinegar), 15 grams of spicy girl sauce, 20 grams of garlic sauce, sugar, soybean oil, 500 grams of salad oil (about 30 grams).
Directions:
1. Cook the pork belly, boil it in water until it is three ripe, remove it, dry it with a dry towel, and add sugar.
2. Put oil in the pot, when it is 60% hot, fry the pork belly until it is colored, remove and cut it into 10x4x0.8 cm rectangular slices;
3. Heat the soybean oil in the pot, stir-fry the spicy girl sauce and garlic sauce until fragrant, stir-fry the salt and sauerkraut, add ingredient A to taste, and remove from the pot.
4. Wrap the sauerkraut into the pork belly slices one by one, put it in a container, and steam it for 40 minutes.
5. Sprinkle chopped green onions on the plate and serve with the well-mixed C ingredient.