Five drunken chickens
Taste: Salty and fresh.
Ingredients: 1 kg of tender fat chicken.
Seasoning: 1 green onion knot, 500 grams of rice wine, 2 slices of ginger, 10 grams of salt.
Features: The dish is rumored to be from the hands of a young woman in Wufu Town, Zhejiang Province, the dish is yellowish, the texture is fresh and tender, the wine is fragrant, it has a unique taste, and it has the effect of enhancing appetite.
Preparation Method:
1. Slaughter the chicken, remove the hair and remove the internal organs, rinse well.
2: Cook half a pot of boiling water, add the green onion knots and ginger slices, put the chicken into the pot and boil until you can penetrate the chicken with chopsticks, then remove the chicken. Apply a thin layer of salt to the inside and outside of the chicken. After the chickens are cooled, chop them into pieces, put them into clean porcelain pots, pour yellow wine, and submerge the chicken nuggets. Cover the pot tightly and marinate for two days.
note:
This dish requires additional working hours, no oil, no ingredients, white boiled chicken, only green onions and ginger, no salt, and when ripe, apply salt to the inside and outside of the chicken. When cooking chicken, first bring to a boil over high heat, then reduce heat to low heat.
Watercress eel silk
Features: Eel is tender and fragrant.
Ingredients: 200 grams of shredded eel, 150 grams of green shoot shredded bamboo shoots and enoki mushrooms.
Seasoning: Special watercress (the same as the special watercress in the "Fengtan Douban Jinhui") 50 grams, monosodium glutamate, chicken essence 3 grams each, sugar 5 grams, oyster sauce 3 grams, millet spicy powder 10 grams, millet spicy festival 10 grams, pickled ginger rice 5 grams, salad oil 500 grams, salt 2 grams.
make:
1: Blanch the green shoots and mushrooms in boiling water for 20 seconds. Under the pot 10 grams of salad oil, 60% hot water blanched green shoot shreds, enoki mushrooms and salt stir-fried over medium heat into salty and umami flavor, put on the bottom of the bowl.
2, eel shredded into 50% hot oil in the oil for 20 seconds to break the raw;
3, under the pot 50g oil, under the millet spicy mince, pickled ginger rice, special watercress stir-fried incense, under msg, chicken essence, sugar, oyster sauce seasoning, under the eel shredded, hook, drizzle on the top;
4: 5g salad oil under the pot, stir-fry the millet spicy festival over medium heat, and drizzle on top.
Comments: Eel silk is tender, home-cooked, good taste.
Sauerkraut elbow
1: Put the pork knuckle in the brine pot and cook it, fish it out to cool, then cut it into small pieces and set aside.
2: Heat a little oil in the pot, stir-fry the yellow pepper sauce, millet spicy grains, kimchi shreds, ginger slices and garlic slices, mix the fresh soup to boil out the flavor, and then add potato flour and pork knuckles and burn for a while.
3: Add salt, monosodium glutamate and chicken essence to make a good taste, then put it into the soup bowl, and finally sprinkle the green onion and drizzle with a little hot oil to stir the aroma.