The wedding banquet in Zhao County, Hebei Province, pays attention to a few meats and vegetables, a few cool and a few hot. But in the hot dish, there must be at least a dish that can reflect the identity, that is, a good dish that is both depressing and affordable, and has a special flavor.
In our Zhao County hard dish usually refers to the whole chicken, the whole fish and the whole pork knuckle these three hard dishes. With the improvement of people's living standards, hard dishes represented by big fish and big meat are becoming less and less popular, and most of the remaining hard dishes after a meal are hard dishes, resulting in great waste on the table.
Yesterday, in the pouring spring rain, I went to a wedding banquet in a restaurant that has been open for 20 years, and found that the whole chicken on the table was missing, and instead of the delicious tiger skin egg stew chicken leg that made the foodie's eyes shine. A table of ten people, on a large basin, exactly ten chicken legs and ten tiger skin eggs. Because everyone feels novel, you come to a copy of me, a large pot of tiger skin egg stew chicken legs instantly "disc", has become the most alcoholic hard dish.
Tiger skin egg is a traditional dish. It is an egg product that is boiled in water, shelled and fried. After the fresh egg is fried, the cortex is crispy, showing a dark yellow color, the skin is wrinkled, and it looks like tiger skin, so it is called tiger skin egg. Our family's boiled cauldron dishes often use tiger skin eggs as a staple meal along with pork belly slices, balls, fried tofu, kelp shreds, Chinese cabbage and vermicelli. When a pot of vegetables is boiled until the meat is thick, the tiger skin eggs are already very flavorful, and all kinds of good tastes are absorbed into the tiger skin eggs, which is particularly strong to eat.
The tiger skin egg stew chicken thighs of another spring draw on the traditional cooking techniques of large pot dishes, and the chicken legs are stewed with tiger skin eggs with a very unique flavor. This dish is a whole tiger skin egg stewed with chicken thighs, the chicken thighs are pink and white, and the tiger skin eggs are bright yellow, which is one of the most interesting dishes I have ever seen.
It looks like a large pot full of chicken thigh meat, chopsticks are clamped, and it is a tiger skin egg. Some diners came up with amazing words, condemning the chef: "How did you come up with this bad idea, and even cut off the chicken's family, how did the chicken offend you?" "Oh, humor.
Tiger skin egg stew chicken thighs are done by washing the chicken thighs, sautéing them in the bottom oil in a stir-frying spoon to remove the water vapor, and adding the tiger skin eggs. Prepare shallots, ginger and garlic, star anise, cooking wine salt and sugar, pour into the ingredients and simmer in broth, thicken the broth, and let the broth into the chicken thighs and tiger skin eggs. This dish has a strong egg flavor and soft chicken. Stewed chicken is easier to digest, less oil is not greasy, and tiger skin egg meat is fragrant, eating lips and teeth left fragrant, no wonder diners are addicted.