Colorful pot chicken
Initial processing:
Take 1 kg of the rooster on the ground, cut it into 4 cm square pieces, and clean it.
Cooked Processing:
1. Pour 80 grams of salad oil into the pot and heat it, add 20 grams of green onions, ginger slices and garlic to stir until fragrant, add 15 grams of star anise, Sichuan pepper and dried chili pepper and stir-fry well, add chicken pieces and stir-fry until golden brown.
2. Add 2 grams of dark soy sauce, 2 grams of oyster sauce, 4 grams of light soy sauce and 4 grams of salt, 3 grams of chicken powder and sugar, stir-fry evenly, pour in 400 grams of bone broth and bring to a boil, pour into the pot and simmer over low heat for 20 minutes.
3. Paste the colorful cakes into the surface of the pot in turn, simmer for 10 minutes on low heat until ripe, and sprinkle 1 gram of chopped coriander on the surface to decorate.
Multicolored Cakes:
Take 100 grams of spinach puree, pumpkin puree, purple sweet potato puree, cornmeal, and tomato paste, add 150 grams of flour and a smooth surface dough respectively, make 30 grams of agent, and put it in salad oil to seal it.
The essential:
Put the dough into the oil and seal it, and the dough will be softer.
Stir-fried dried cuttlefish with cabbage
Raw material:
500 grams of thin-skinned soft cabbage, 300 grams of dried cuttlefish.
Seasoning:
30 grams of earth-pressed peanut oil, 8 grams of refined salt, 4 grams of minced green onion and minced ginger, 3 grams of brewed soy sauce, and 5 grams of small sesame oil.
Production:
1. Soak the dried cuttlefish in cold water, wash and cut into thick shreds, blanch, wash the thin-skinned cabbage and cut into thick shreds.
2. Pour self-pressed peanut oil into the pot and heat it, add minced green onion and ginger and stir-fry until fragrant, pour in cabbage, stir-fry over low heat until it changes color, then add dried cuttlefish and stir-fry slightly, add refined salt and brewed soy sauce and stir-fry well, pour in small grinding sesame oil and put it out of the pot.
Xitang spicy crab
Ingredients:
Two Vietnamese blue crabs.
Distribution:
75 grams of onion, 40 grams of garlic with skin, 50 grams of dried plum vegetables, 50 grams of minced meat, 50 grams of Zhongwang twist, 10 grams of Liuyang tempeh.
Seasoning:
100 grams of red pepper section, 90 grams of salt and pepper, 5 grams of Lee Kum Kee light soy sauce, 3 grams of Lao Tan soy sauce, 80 grams of corn oil.
Production:
1. Fresh Vietnamese blue crab is cleaned after shelling, cut into small pieces, and cut off the sharp corners of the crab shell for later use.
2. Heat the oil in the pan, boil the oil until the edge of the pan smokes, then fry the crab meat for 10-20 seconds to lock in the moisture. Put the twist flowers and chopped crab shells into the same pan and fry them in oil.
3. Leave a little oil in the pot, add garlic, onion slices, and green onion slices in turn and stir-fry until fragrant. Add the meat foam and stir-fry until the meat foam comes out of the oil, add the plum vegetables and stir-fry until fragrant, then add the dried pepper section and stir-fry until fragrant, add pepper and salt.
4. Then add the crab and twist flowers and stir-fry over low heat, add a little light soy sauce and soy sauce before cooking, and then put it out of the pot after stir-frying.