Living a life is like tasting food, always after the smoke and fire of time, the sweetness will slowly brew, and the harvest always needs to be soaked with hard water, to steam, to boil, and will leave the nutrition of wisdom in the heart. Foodie Xiaobian is committed to recommending high-quality food to everyone, so that everyone can make food. Strengthen physical exercise, pay attention to supplement nutrition, and ensure adequate sleep and rest to enhance resistance.
Boil the chicken sauce to dry shreds
Ingredients: 300 grams of tofu skin, 50 grams of shredded chicken breast, 20 grams of shrimp, 30 grams of ham, 25 grams of winter shoots, 25 grams of cooked lard, 6 grams of salt, 300 grams of soup
Wash the chicken first and make chicken soup: put water in a pot, add chicken, green onion, ginger and cooking wine to a boil over high heat and cook for 30 minutes on low heat.
Wash the tofu skin, cut into thin strips, blanch in hot water and cut the ham meat into thin strips.
Wash the bamboo shoots, cut them into thin strips, add water and chicken broth to the pot and put the dried shreds into the pot.
Bring the chicken shredded to a boil over high heat, add the shrimp after 15 minutes, season with salt, add the shredded ham and season with salt, put it in a bowl and enjoy.
Diced pine nuts
Ingredients: Mandarin fish meat 150 g, cooked pine nuts 20 g, green peas 20 g, shiitake mushroom grains 15 g, water chestnut granules 20 g, red bell pepper granules 20 g, ginger minced 5 g, minced green onion 5 g, water starch to taste, a little pepper powder, salt 2 g, monosodium glutamate 2 g, sugar 5 g, rice wine 15 g, cooking oil to taste
Cut the mandarin fish into minced pieces the size of soybean kernels, add salt, pepper, monosodium glutamate and sake and marinate for a while.
Add the appropriate amount of starch sizing and set aside, mix with the bowl; put in, salt, sugar, monosodium glutamate, pepper, and sake.
Then mix with a little water starch, mix with water starch, and then add a little water to stir well.
Bring the soup pot water to a boil, pour the ingredients into the blanched water, blanch the ingredients and set aside. Heat a stir-fry spoon over high heat and pour cool oil into the surimi to slip away.
Pour in the appropriate amount of flavor juice and stir-fry well over high heat, and after the sauce is gelatinized, pour in the cooked pine nuts and stir-fry evenly to get out of the pot.
Remove from the pan and serve. The operation is complete.
Rabbit stew with mushrooms
Ingredients: 3 rabbit legs, 100 grams of crab mushrooms, 100 grams of white jade mushrooms, 200 grams of pork belly, salt, chicken essence, rice wine, ginger
Wash and cut rabbit legs into pieces, crab mushrooms and white jade mushrooms to remove roots and wash, green onion and ginger slices.
Put the rabbit meat pieces and pork belly into a casserole dish, add the appropriate amount of water, put it on a high heat and bring to a boil, skim off the foam, turn to simmering, add shallots, ginger slices, salt, and rice wine, and simmer for 90 minutes.
Add the crab mushrooms and white jade mushrooms, then simmer for another 30 minutes to taste.
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