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Introduction: Li Hongzhang's chowder and Zuo Zongtang chicken on the tip of the tongue, love to eat large meat has a mouthful, fragrant
Li Hongzhang chowder is a very authentic dish in Hefei, Anhui Province, has many years of history, this dish has a nice name in the local area called Li Hongzhang Smorgasbord, speaking of this name, I thought of a pot of stewed smorgasbord in our north, the name is a bit similar, but the food made is not the same. The smorgasbord in the north is generally cabbage noodles and potatoes, etc., stewed in a pot, and eaten by the whole family. Li Hongzhang's chowder is a Hefei dish, which is said to have existed during the Guangxu period.
<h1 class="pgc-h-arrow-right" data-track="6" > Li Hongzhang is chowderded</h1>
This dish is made with chicken, high-protein sea cucumbers and seafood such as squid.
The biggest feature of this dish is that many kinds of ingredients are combined together, mainly stewed, there are many flavors inside, the taste is fresh and salty, and at that time, it was also rated as one of the top ten classic dishes in Anhui. This shows how famous this dish is.
Preparation method: Prepare sea cucumber (sea cucumber can be dry, need to soak hair 2 days in advance, if you can buy ready-to-eat sea cucumber in order to save trouble, it is vacuum packaged, so that you can eat it when you go home) Fish belly, as well as the rest of the ingredients, such as tofu bamboo, ham, chicken, etc. are cut into slices or silk spare, if you want to eat the rest of the ingredients can also be processed together, such as vegetables in the spring season, celery and spring shoots.
When making this soup locally, the chicken is generally cooked in advance, can be marinated, made delicious and under the rice, ham and chicken are cut into strips, and when eating carefully, they can't eat it at all. You also need to cook some small quail eggs in advance, cook for 2 minutes after opening the pot, soak in cold water after cooking, remove the skin, and then put it directly into the soup after cooking.
Put all the ingredients into the pot, add the stewed chicken soup to boil over high heat, the seasoning must not be less, the onion and ginger are waiting for the time to pick out when the pot is almost out, just throw it away, there is the taste of onion and ginger in the soup on it.
In addition, prepare a clean bowl, we will pick out all the ingredients, evenly placed at the bottom of the basin, like the shape can be placed in the pattern shape, poured with marinade, put into the steaming pot of steamed
After steaming, the ingredients in the large bowl are upside down in the plate, it is recommended to choose a deeper plate with soup in it, and then arrange the ingredients around, put the green rape in the middle, and look at it very appetizing. Use lard to tickle the soup, pour it on top, and you can eat it.
In addition, if the family likes to eat other flavors, you can cook some ingredients yourself, directly on the line after cooking, dipped in the soup will not be light, spring and summer to eat weight and prevent fire.
Dish features: This dish is a mixed taste of the smorgasbord, to meet the needs of many people, there is the original taste, can also do spicy, inside the meat with vegetarian collocation, umami delicious, often eat can also supplement the body, suitable for all ages;
<h1 class="pgc-h-arrow-right" data-track="6" > Zuo Zongtang chicken</h1>
Preparation method: Prepare fresh chicken thighs, clean the chicken thigh bones, cut the chicken into pieces, add egg white cooking wine and soy sauce and starch to marinate, usually about 20 minutes to taste.
To avoid greasy this dish, we also prepared carrots, one on the line, cut into slices, green onions, ginger and garlic, and prepared more, using starch with a bowl of sauce. In addition, mix half a bowl of sweet and sour sauce with tomato sauce and white vinegar and sugar.
Preheat the pan, fry the chicken thighs, then stir-fry the carrots until cooked.
Tips: When frying chicken thighs, first use high heat in the frying pan, after the oil is hot, then change to medium-low heat to fry slowly, put it into the pan a little slower, fry until the chicken thigh skin is crispy, fish it out first, wait for it to be fried, and then go back to the pan to fry it again, fry until the chicken is soft and rotten, you can turn off the heat. If you have people who like to eat older, crisper chicken, you can fry it a little longer.
If the chicken wants to be delicious, it should be marinated in the boiled sauce first, soaked in it all the time, and then taken out when to eat, so that the chicken can still be kept fresh.