Recently, the temperature has continued to rise, which is simply a "torture" for many people! Not only is it easy to sweat, but the appetite also drops a lot, and the appetite is as groggy and tired as the state of the person.
At this time, too greasy to eat, you have to come to some nutritious and refreshing dishes, fried cucumber sauce is a good choice.
"Stir-fried cucumber sauce" is a famous dish of the Qing Dynasty court, known as one of the "four sauces", with strict selection of ingredients, fine production, and the taste is clear, fresh and tender. According to legend, during the Qing Dynasty, Empress Dowager Cixi enjoyed a small plate every day and ate it for a long time.
(Modern restored court feast)
Cucumber can be said to be the first summer vegetable, cucumber is not only rich in water, but also rich in vitamin C, carbohydrates and other essential nutrients. Stir-fried with acacia sweet noodle sauce and chicken, it has a unique taste and refreshing rice.
Sauté the cucumber sauce
Stir-fried cucumber sauce is made of the best chicken thigh meat and tender cucumber, cooked with sweet noodle sauce, salty and sweet, not only the crispness of cucumber, but also the taste is delicious. Make a large pot of sauce at a time, keep it in the refrigerator, and take some out when you want to eat it. Whether it is to take bibimbap, mixed noodles, sandwich steamed buns is a perfect match!
• Ingredients •
Cucumber / Locust sweet noodle sauce / bamboo shoots / chicken thigh meat / Locust cooking wine / sesame oil / Starch / Salt / Sugar
• Production Steps •
1, ingredient processing: cucumber washed and peeled, cut in half, then remove the core, cut into small cubes, bamboo shoots and chicken thighs cut into the same size of small cubes for later.
2, marinating: take a bowl, add locust wine to the chicken thigh meat to grasp well, and then hang a thin layer of water starch.
3, stir-fry sauce: add a few drops of sesame oil to the pot, and then add a lot of huaimao sweet noodle sauce, ginger juice and stir-fry over low heat, keep stirring, the sauce is fried thick.
4, put in the rice wine to continue to stir-fry the sauce, first dilute and then fry dry, the second time to stimulate the aroma of the sauce, you can put out the spare.
5, hot pan cold oil, 30% of the oil temperature into the diced meat, bamboo shoots slightly add slippery oil, pour out the use of residual temperature to blanch the cucumber cubes again.
6: Add sauce, ginger juice, all ingredients, salt, stir-fry slightly, you can get out of the pot, and finally sprinkle a little green onion to serve.
The color of the seductive cucumber sauce, just look at the color is enough to make people sink, can't help but drool; the rich sauce aroma, but also can quickly attack your taste buds, eating in the mouth has juice and material, warm and tender, the next rice artifact is not casually said.
• Tips •
When cooking, Acacia sweet noodle sauce + sesame oil = perfect match. However, when stir-frying the sauce, a certain amount of ginger juice should be added, so that the flavor of the sweet noodle sauce can be fully stimulated during the frying process.
Good noodle sauce is naturally sweet
The taste of fried cucumber sauce is not correct, the key is in the sauce recipe, its sauce flavor comes from the sweet noodle sauce, and the huaimao sweet noodle sauce is rich in its sauce, salty and sweet, rich in nutrition, and has been an indispensable condiment for cooking since ancient times. Nowadays, whether it is stir-fried cucumber sauce, stir-fried hazelnut sauce, fried pea sauce, fried carrot sauce and other popular court dishes, Huaimao sweet noodle sauce plays an important role.
Huaimao sweet noodle sauce is strictly selected from winter wheat and natural weak alkaline Taihang landscape in the golden production area of 37 ° north latitude, and the sweet noodle sauce brewed has a higher protein content and a mellow and fragrant taste.
In order to ensure the natural flavor of the sweet noodle sauce, Huaimao inherits the traditional process of "sunshine sauce" for more than 300 years, and creates a 17° slope top transparent glass sauce pool to ensure full sunlight.
▲17 ° slope double-layer FRP roof drying pool
After about 15 days of the main fermentation stage, insist on putting it in the sun for more than 60 days before coming out of the tank! After being naturally sunburned by the sun, the sweet, salty and fragrant sweet noodle sauce of Acacia Mao just reached the golden state!
Huai Mao spent more than three hundred years to sum up an experience, and strictly adhere to it so far: "good noodle sauce, naturally sweet"! No added sugar, sweeteners, flavor enhancers, let you enjoy the mellow sweetness of time and natural "brewing"!
Huaimao sweet noodle sauce has a long history, founded in 1671 (Qing Kangxi decade), has a history of more than 300 years, is one of the long-established brands in China's sauce industry, because of its high quality raw materials, exquisite craftsmanship, rich sauce famous in ancient and modern times, Huaimao sweet noodle sauce has also been awarded the reputation of "palace sauce".
Cucumber low calories, more water, summer eat it and hydration does not grow fat, and Huaimao sweet noodle sauce contains amino acids, is produced by protein decomposition, which can increase the umami taste of the whole dish, but also add energy to the body, is an appetizing and stomach-enhancing delicacy.
Founded in 1671 (Kangxi Decade), Huai Mao is a brand with a history of more than 300 years, as the first batch of Chinese time-honored brands recognized by the country, enjoying a high reputation in China. Not only does Empress Dowager Cixi give the name "Taiping Cuisine", but also the folk song "Baoding has three treasures, two treasures in Huaimao" has been sung to this day; Huaimao products have won the quality product award many times, and the Hebei Provincial Department of Culture has recognized The production technology of Huaimao pickles as "provincial intangible cultural heritage".