<h1 class="pgc-h-arrow-right" > stinky tofu roasted edamame</h1>
Ingredients Stinky tofu 1 large piece edamame half bowl Dried chili 2 salt 1 teaspoon
Stinky tofu roasted edamame
The stinky tofu used here is the owner's own brine, if the conditions at home are limited, you can use the supermarket packaging stinky tofu to make Oh.
The oil is slightly more than usual, and when it is hot, add edamame and sauté.
Cut the chili peppers into sections and sauté them together in a pan.
Add the stinky tofu and sauté it.
In one go, it takes less than a minute or two to put on the plate, and it is not an exaggeration to use it to make three bowls of rice.
< h1 class="pgc-h-arrow-right" > dried vegetable river shrimp soup</h1>
Ingredients River prawns 1/2 kg plum vegetables 1 small bowl Cooking wine 2 teaspoons Salt 1 teaspoon
Dried vegetables river shrimp soup preparation
Prepare the ingredients
Soak the plum vegetables in warm water for ten minutes.
Pour water into a pot and bring to a boil over high heat.
Rinse and drain the soaked dried vegetables, pour into a pot and keep on high heat until the soup is darker.
Place the washed river prawns in a pot and place 2 teaspoons of cooking wine and 1 teaspoon of salt.
After the prawns turn red, fish them out and plate them.
<h1 class="pgc-h-arrow-right" > Shaoxing drunken crab</h1>
Ingredients Rice wine Covered with crab Peppercorns A handful of cinnamon 3 pieces of star anise 15 rock sugar a crab a spoonful of sugar Soy sauce Half a pot of fragrant leaves 15 pieces of salt 98 crabs White wine For cleaning
Shaoxing drunken crab practice
Wash the crab pool you bought and put in the bucket
Put white wine in the crab barrel, let the crab drunk will be first (this thanks to the big sister of Jiangsu told me the secret of the late drunken crab put white wine crab bitter :) If you let the crab white wine crawl inside before getting drunk, it will be detoxified and clean the crab twice
Pour the crab into the pool to wash off the liquor, which will make the crabs all drunk, haha, and then put it into the bucket again with onions, fragrant leaves, a handful of peppercorns, half a pot of raw soy sauce, a small half pot of old soy sauce, rock sugar
Rock sugar water, oil-free container + rock sugar + water boiled, rock sugar melted, put until cooled and poured into the crab bucket
Crab barrel with yellow wine I used for ten years of yellow wine, should be any yellow wine can be used, I have no other wine on my husband to drink and let him help haha (mouth does not say, the heart is estimated to be dripping blood. It is best to put all the ingredients together without crab, salty and light to taste it yourself, take a basin or a bottle full of water to suppress the crab, after two or three days you can eat :)
In the crushed thoughts, you can also mix all the ingredients well in the crab
The season has come in making crab crab cream really fried chicken under rice
A spoonful of rock sugar is a spoonful of crab sugar, and if you don't like sugar, put a little less, anyway, you choose yourself
<h1 class= "pgc-h-arrow-right" > Shaoxing fairy chicken</h1>
Ingredients Delicious fresh 5 spoons Small chicken 1 dried chili pepper 1 peppercorn 1 handful fennel 1 cinnamon 1 slice of ginger 1 piece of garlic 1 clove of flower carving wine 3 two old soy sauce 1 spoonful of rock sugar 1 handful
Shaoxing immortal chicken practice
Clean up the chicken and spread ginger slices on the bottom of the casserole pot and in the chicken belly;
Add a small amount of oil to the wok, add rock sugar, slow heat to melt it, add two kinds of soy sauce and rice wine, and simmer until all the rock sugar is melted and served;
Drizzle the seasonings from the previous step on the chicken and pack the spices into a casserole dish;
Seal the casserole mouth with aluminum foil, put the casserole into the steamer and steam it in water, turn the water to boil and simmer slowly for at least 2 hours, I simmered for 4 hours;
Out of the pot, unsealed, the aroma is overflowing, with chopsticks a flick, the muscles will be boneless.
<h1 class="pgc-h-arrow-right" > Shaoxing plum dried vegetable roast meat</h1>
Ingredients Pork belly 350 g plum vegetables 200 g
Shaoxing plum dried vegetables roast meat preparation
Shaoxing dried plum vegetables soaked in water for 10 minutes (can not be long otherwise there will be no fragrance) washed squeeze dry water pork belly washed and blanched in water
Put 60% of the cooking oil in the pot until the plum vegetables are fragrant, add the pork belly, continue to sauté and fry the dried water
Add rock sugar, add water, add water to submerge the ingredients, and simmer for 35 minutes over low heat
Turn on high heat and slightly collect the soup and put it on the plate
<h1 class= "pgc-h-arrow-right" > bad meat (Shaoxing Shengzhou New Year dish).</h1>
Ingredients Pork 1350 g Salt 50-100 g (evenly wrapped) Lees 750 g
The practice of bad meat (Shaoxing Shengzhou New Year dish).
Choose pork of good quality (native pork is recommended), and choose sandwich or nan meat
Wash the pork with water and cut into large pieces for later
Add cold water to the pot of pork, the amount of water is not more than the meat, pressure cooker for 14 minutes (the cooked meat is slightly hard)
Drain the cooked pork and roll it over to a temperature where it is not hot, allowing the salt to seep into the meat
The salt-coated meat is drained in a tray, usually for 24-48 hours
Divide the sake lees into 2 balls, knead each like a dough cake and spread out into a round cake, spreading out at the bottom of the jar
Spread the gauze and put in the pieces of meat that have been salted
Wrap the meat in gauze, wrap it up, and evenly place another ball of sake lees spread out into round cakes on top
Finally, put plastic wrap at the cap to prevent the wine from running away
Close the lid and place in the refrigerator or in a cool place (around 4 degrees Celsius). Wait 15-20 days to get out of the altar!
<h1 class="pgc-h-arrow-right" > crispy fish ∽ Shaoxing crispy fish</h1>
Ingredients Grass carp meat 1000g salt a small amount of sugar a small amount of rice wine a small amount of ginger and shallots a small amount
The practice of crispy fish ∽ Shaoxing crispy fish
Choose the middle section of the grass carp, wash it, cut it into pieces (it cannot be cut too thinly, it is easy to break when fried), and then marinate with salt, ginger, and cooking wine for fifteen minutes.
Make seasoned soy sauce (soy sauce, sugar, water, salt together and bring to a boil) and lightly salty to your taste.
Add oil to the pan, the oil is high, add the fish pieces, fry until golden brown, out of the pan, put in the prepared soy sauce and soak it, fish out.
With a little sweetness, very tasty crispy fish ∽
Eat it directly, and make three fresh ingredients. Of course, the next bowl of crispy fish noodles is the best
<h1 class="pgc-h-arrow-right" > Shaoxing </h1>
Ingredients Pork belly Two strips of pork trotters One bamboo shoot strip Seasoned with oil, salt, sauce and vinegar according to the meat pieces
Shaoxing to tie the meat to the preparation
Blanch in boiling water
Tear off a bamboo stick
Every piece of meat is tied firmly
Light soy sauce, dark soy sauce, cooking wine, ginger, spices
The broth of pork trotters stewed in a pressure cooker did not have meat noodles
Simmer over high heat for half an hour to a small time, allowing to cool and refrigerate for a more delicious stay.
<h1 class="pgc-h-arrow-right" > Shaoxing flower carved shrimp oil dew drunken chicken </h1>
Ingredients 1 castrated chicken 1 flower carving wine 1/2 bottle shrimp oil sauce 1/2 bottle ginger 3 slices
Shaoxing flower carved shrimp oil dew drunken chicken practice
Wash one chicken.
Add ginger in the water, boil the water into the chicken, cover the lid and boil for another 5 minutes, chopsticks poke into the chicken leg, no blood, then turn off the heat and simmer for 10 minutes.
Remove and let cool.
Chicken soup to cool skimming off the oil on the top, add rice wine, shrimp oil sauce boiled, such as chicken soup more light can add some shrimp oil sauce to increase saltiness.
Let the drunken brine cool, cut the chicken into 4 pieces and put it in the bottle.
After 1 to 2 days, take out the diced pieces.
Refrigerate for 2 weeks is no problem, during which you must use clean chopsticks to prevent spoilage when taking chicken nuggets.