(CCTV Finance "Home to Eat") A bowl of white vinegar, a bowl of egg liquid, a bowl of purple cabbage juice, today the kitchen does not cook, with these common kitchen ingredients, to the rice balls to perform a "small magic".
Pour the purple cabbage water into the egg mixture and white vinegar respectively, and the egg liquid turns green and the white vinegar turns red. This is because the purple cabbage water is rich in anthocyanins, anthocyanins will become blue when alkaline, and red when they meet acidity, so when the purple cabbage water meets the alkaline egg liquid that is pale yellow, it will become green, and when it is added to the acidic white vinegar, it will become red.
Kitchen master mother Wang Jinping often takes her son to do small experiments in the kitchen, edutainment, today we follow along with the knowledge! Take your kids down to the kitchen, not only can you share happy hours, make delicious and healthy food, but also learn a lot of small knowledge!
Don't look at the little boy who is only 12 years old, he has already gone to school, he can go to the kitchen, he can make cold dishes and fry eggs! Xiao Er couldn't help but wonder: The same child, why is this gap so big?
Sister Wang said that when the child was very young, she took him to cook with her, not deliberately, but just hoped that the child would do what he could in the kitchen and participate in it. Nowadays, this is not only cooking and cooking, but more like a tacit understanding game between mother and child. What a tacit understanding, a mother and son team to make cream mushroom crispy chicken tell you!
Mushroom flavor and crispy chicken
Mother and child cheats to add flavor
✔1． When marinating chicken, a little oil is added to lock in the moisture of the chicken;
✔2． The chicken thighs are wrapped in a thin layer of flour before frying, which not only locks in moisture and increases the aroma, but also makes the chicken more crispy.
✔3． When using frozen chicken, it is best to wrap a layer of high-gluten flour on the outside, high-gluten flour is strong in water absorption, and thawed chicken can use medium gluten flour. If chicken is wrapped in starch, it will stick to the teeth and taste slightly worse.
✔4． Milk is added twice to make the flavor stronger: when marinating, milk can be added, you can titian, and the taste of chicken is more tender; when you add milk when frying mushrooms, the mushrooms will produce a compound aroma with milk, increasing the aroma of the dish.
In the square inch kitchen, the children enjoy it, through their own labor, get a sense of participation, a sense of achievement, more know how to cherish food, taste the food made by the masters, we Zhang Lijun Chef is ready to show a hand! As we all know, Chef Zhang has two treasures in cooking: one treasure dish is long, the second treasure is widely used, whether it is Chinese seasoning or Western wine, it is hand to hand
But Xiao Er wants to give him a problem today, this dish name should be short, the ingredients should be homely, the most important thing is to let the children participate in it, how should Chef Zhang deal with it?
The name of the dish is short: beef brisket stewed duck palm, home-cooked ingredients, every kind of vegetable market can be bought, the prepared vegetable beef is soft and rotten, the duck palm is crisp, the original opposite taste, but under the chef's cooking, it complements each other.
1． How to choose duck palms? ▬▬▬Duck palm is low in sugar and fat and rich in collagen. Good quality duck palm, the flesh skin is white and shiny, there is no residual yellow hard skin on the surface, and it feels slightly dry or slightly moist to the touch, and it is not sticky to the hand.
2． When stir-frying duck palms, add beef broth for a better taste.
(Image from the Internet)
Crispy chicken to stew duck paws, mother and son on the battlefield, father and daughter stalls, parent-child dishes are also very beautiful, family harmony is the most decent, rice balls, think about which one to do tonight?
Crispy chicken with creamy mushrooms
Ingredients: chicken thigh shiitake mushrooms apricot abalone mushroom mushrooms shallots ginger garlic flour black pepper cooking wine white sugar soy sauce milk brine water
method:
1、 Cut the green onion into sections, slice the ginger, minced the garlic, slice the shiitake mushrooms, apricot abalone mushrooms and mushrooms and set aside;
2: Remove the bones of chicken thighs, beat the cross flower knife, marinate with oil, green onion and ginger, salt, cooking wine, black pepper and milk for 10 minutes;
3: Put oil in the pot, dip the chicken thigh meat with flour, when the oil temperature is 30% hot, fry on low heat until golden brown, put out, change the knife and cut into pieces. Stir-fry the mushrooms in the pot, add milk, black pepper, sugar, ginger and garlic, chicken, soy sauce to taste, stir-fry and collect the juice to get out of the pot for later;
4. Plate and serve
Beef brisket stewed duck paws
Ingredients: beef pork belly duck palm onion ginger cinnamon skin star anise soy sauce salt water oil
1, beef pork belly cut into pieces, duck paw boneless, change the knife, green onion cut into sections, ginger slices for later;
2, put water in the pot, put a little salt after the water is boiled, blanch the duck paws and beef respectively, and fish out for later;
3: Heat the oil in a hot pot, add shallots and ginger, star anise, cinnamon, sauté beef, soy sauce and water, pour into a pressure cooker and simmer for 20 minutes;
4, put oil in the pot, put in the onion and ginger to stir-fry, add duck palms, soy sauce, beef juice stir-fry, and finally put in the beef stir-fry, you can get out of the pot for later;
5. Plate and serve.
(Editor of this article: Wei Yuanyuan)