Steamed chicken with medicinal diet
Ingredients:
One three-yellow chicken, about 1700 grams.
Stuffing:
15 grams of ginger slices, 15 grams of jujubes, 12 grams of angelica, 6 grams of astragalus, and two chives.
Sauce:
80 grams of peanut oil, 40 grams of minced ginger, 6 grams of light soy sauce, 6 grams of salt, 5 grams of minced green onion, 5 grams of lemon juice, 2 grams of chicken essence, 2 grams of monosodium glutamate.
Method:
1. Put the three yellow chickens into clean water and soak them in bleeding water, remove them, control the moisture, and set aside.
2. Add an appropriate amount of water to the pot, turn off the heat after boiling, put the three yellow chickens in the pot and blanch until the chicken skin shrinks, then take it out, control the moisture, and set aside.
3. Cut off the dried three yellow chickens and chicken feet from the joints. Stuff 15 grams of ginger slices, 15 grams of jujubes, 12 grams of angelica, and 6 grams of astragalus into the abdominal cavity of the chicken, and finally stuff two chives, and then stuff the chicken feet into the seal. After sealing, evenly smear the surface of the chicken with scallion oil or edible oil, put it in a steamer, steam it for 30 minutes on high heat, take it out, let it cool, and set aside.
4. Put 40 grams of minced ginger and minced green onion into a bowl, boil the peanut oil to 5 hot, then pour it on the minced ginger, and the minced green onion will stimulate the fragrance. Then put 6 grams of light soy sauce, 6 grams of salt, 5 grams of lemon juice, 2 grams of chicken essence and 2 grams of monosodium glutamate into a bowl, stir and mix evenly, and then pour in the chicken that is cooled and cut into pieces and mix well.
Thousands of turns to stew the pot catfish
Raw material:
1 catfish (about 1000 grams), 100 grams of garlic, 100 grams of pork belly, 50 grams of coriander stalks, 30 grams of ginger slices.
Seasoning:
100 grams of mushroom juice, 250 grams of soup. Ingredient A: 20 grams of oyster sauce, 3 grams of pepper, 10 grams of cooking wine. 5 grams of monosodium glutamate.
Ingredients and preparation method of shiitake mushroom juice:
Raw material:
500 grams of dried shiitake mushrooms, 3 kilograms of soup, 500 grams of light soy sauce, 1000 grams of refined chicken fat, and 800 grams of oyster sauce from Jiuzhuang.
Production:
Wash the shiitake mushrooms and soak them in light stock. Use scissors to cut off the mushroom feet and squeeze out the water to prevent the oil from splashing. Put chicken fat in a pan. When it is hot, add the shiitake mushrooms and fry them over low heat (it belongs to half fried and half fried, keep three or four hot and fry for 30 minutes). Cook oyster sauce and light soy sauce and continue to fry on low heat for half an hour (note: do not paste the pot), add 3000 grams of soup, and simmer for about 30 minutes to strain out the original juice. Shiitake mushrooms are used for other purposes. [Note: Shiitake mushroom juice should be a little salty and easy to preserve, and can be diluted with chicken broth when using.] 〕
Refining of chicken fat:
Pour 5 catties of washed chicken fat and 1 catty of water into a stainless steel barrel and cook 150 grams of Huadiao wine. Boil on low heat until the water is dry and the oil begins to seep, add 100 grams of ginger and shallots, fry until fragrant, and beat the residue. Pay attention to the chicken fat, don't refine it for too long, and you can see the chicken fat golden brown.
Annotation:
This juice is filled with chicken fat and is separated from the oil juice when used. The oil and juice need to be stirred together before use. The sauce will be slightly salty according to my ratio, so you need to use chicken broth to stir it up. This sauce is not only suitable for cooking braised dishes, but also for cooking soup cups.
Directions:
1. Slaughter and wash the catfish, cut the top knife into 1.5 cm thick pieces, cut the fish head and put the fish pieces together with the A sauce to marinate and taste. Cut the pork belly into thin slices and set aside.
2. Take a small dry pot and spread the pork belly slices in the pot (spread the pork belly on the bottom layer to prevent the dry pot, the pork belly slowly lemon out of the oil, the taste is fragrant, and the meat slices are slightly burnt and the garlic has a roasted fragrance after being done) Put garlic, ginger slices, and coriander stalks into the gills in turn, pour in the mushroom juice, put the soup on the small dry pot and boil it over low heat, then cover and simmer away from the fire for 5 minutes, the soup will be secreted out, and then pour back the fish soup to the fish according to the above method (the advantage is that the flavor is uniform and the fragrance is unusually rich, You can slightly dark soy sauce to adjust the color) and simmer, repeating 4 to 5 times until the soup is thick.
Spicy braised sheep's trotters
Ingredients:
2000 grams of sheep's trotters.
Perfume:
2 grams of star anise, 1 gram of dried ginger, 1 gram of cumin, 1 gram of tangerine peel, 1 gram of sand kernels, 1 gram of white peppercorns, 1 gram of white cardamom, 1 gram of bay leaves, 1 gram of cloves, 1 gram of grass fruit.
100 grams of light soy sauce, 60 grams of Pixian bean paste, 60 grams of green onions, 50 grams of shallots, 50 grams of carrots, 30 grams of green peppers, 30 grams of high liquor, 30 grams of dried chili peppers, 15 grams of sugar, 10 grams of chicken essence, 5 grams of pepper, 5 grams of Sichuan pepper.
Method:
1. When buying sheep's trotters, try not to buy too white ones, which are all soaked in chemicals, and you should buy natural colors. After buying it back, use a spray gun or put it on the liquefied gas stove to grill the surface of the sheep's trotters again, bake until the surface is charred black, soak it in warm water for a few minutes after the barbecue is completed, then wash it with a steel wool ball, soak it in clean water, remove it, control the moisture, and set it aside.
2. Add an appropriate amount of vegetable oil to the pot, put in 60 grams of Pixian bean paste, fry the Pixian bean paste to bring out the fragrance and red oil, add 30 grams of dried chili pepper and 5 grams of Sichuan pepper, stir-fry a few times and put in 60 grams of green onions, 50 grams of shallots, 50 grams of carrots, 30 grams of green peppers, fry the fragrance and cook 100 grams of light soy sauce, and then add 30 grams of high liquor. Then add an appropriate amount of boiling water to submerge the sheep's feet.
3. Then add an appropriate amount of dark soy sauce to adjust the color, then put in a spice bag, put in the sheep's trotters, and finally add 15 grams of sugar, 10 grams of chicken essence, 5 grams of pepper, cover the pot, boil for 60 minutes on medium-low heat, turn off the heat and soak for 20 minutes.