<h1 class="pgc-h-arrow-right" > cold shredded potatoes</h1>
As the most photographed ingredient on the table, potatoes are truly well-deserved. A variety of methods emerge in an endless stream, a variety of tricks, silk pieces of puree, spicy salty and crisp noodles, up to the high-end restaurant of a variety of stir-frying, down to the street stalls of various fried, today to come to a different cold mix of shredded potatoes!
Ingredients: potatoes, garlic, ginger, dried chili peppers, secret chili red oil, chicken powder, sugar, sesame sesame oil, green onion,
1. Peel and wash the potatoes, slice them first and then cut them into even filaments, wash the starch with water, and soak in water for a while
2. Bring water to a boil in a pot and add shredded potatoes to cook slightly.
3. Drain the boiled shredded potatoes in hot water and stir them in the prepared ice water for a crisper taste
4. Oil the pot, heat over low heat, pour garlic and ginger foam and stir-fry until fragrant, add the white section of green onion, dried chili pepper, and slowly sauté until fragrant
5. Drain the soaked shredded potatoes thoroughly, sauté the minced garlic and ginger and pour them onto top of the shredded potatoes
6. Then there is a little salt, chicken powder, sesame sesame oil, a throw of white sugar, and half a spoonful of white vinegar
7. Stir-fry a little fragrant white sesame seeds and green onions and continue to mix well.
<h1 class="pgc-h-arrow-right" > soy sauce chicken</h1>
Soy sauce chicken is a classic Cantonese dish, its main ingredients are very simple, that is, soy sauce and chicken, but don't look at the material less, want to combine the two to make it fresh, salty and sweet, but it is not easy!
Practice 1
◆ Materials ◆
500g chicken thighs, 10 green onions, 1 piece of ginger, 3 dried red peppers, 8 peppercorns, 50g light soy sauce, 10g sugar, 1 teaspoon of white wine, 2 green and red peppers, 1 coriander
◆ How to do it ◆
1: Place the chicken thighs in the refrigerator one night in advance to thaw
2: Brush a thin layer of oil at the bottom of the cast iron pot, and add green onion and ginger slices to the bottom. Cut the dried red pepper into pieces and place the peppercorns in a pot
3: Place the chicken thighs and pour the soy sauce, sugar and white wine into the pot
4: Cover the lid, simmer over medium heat until the cast iron pot rises to a minimum heat and simmer for about 5 minutes, then open the dough, reduce the heat and cook for about 2 minutes, then turn the dough over to make it evenly colored and flavored
5, turn off the heat and do not open the lid and simmer for about 10 minutes (pay attention not to let the pot paste, be sure to reduce the heat)
<h1 class= "pgc-h-arrow-right" > osmanthus stuffed yam</h1>
-Raw Materials-
Yam, chicken breast, ham, cucumber skin. Salt, monosodium glutamate, dry starch, water starch, chicken essence, egg white, green onion, ginger, water.
-Method-
1: Peel and wash the yam and cut it into thin slices, mince the ham and finely shredded cucumber peel.
2: Beat the chicken breast into a puree with a blender, then add the green onion and ginger water; beat the egg whites well.
3: Take the yam tablets and spread the dry starch on one side, then smear a layer of chicken puree, smooth it, and garnish with minced ham and cucumber peel to make an orchid shape, put it on a plate and steam for 15 minutes.
4: Add water to the pot, add salt, monosodium glutamate, chicken essence to taste, and then pour water starch on osmanthus yam.
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