www.hg119.com [Little information] The addictive and addictive lo-mei is easy to make (Iidianzixun.com)

[Little information] The addictive and addictive lo-mei is easy to make (Iidianzixun.com)

Source of information: Time: 2020-02-21 02:46:02

Millennium Tongzhou vitality north stream

It is another kind of nutritious and delicious God-level food. The key is that the calories are not high. Lo Wei is a traditional Han cuisine. Some methods are very troublesome to make. Surprise is here. Xiaobian takes you to learn about the addictive and addictive Lo Wei. Simply make it, let's braze it together.
Ingredients for halogenated tablets
藕 500 g pork belly 1 small piece
2 slices of ginger wine, 1 tablespoon of old soy sauce, 2 tablespoons of salt, 1 teaspoon of white sugar, 1 tablespoon of fragrant leaves, 1 slice of dried pepper, 1 star anise, 1 peppercorn, 20 grass fruits, 1 cardamom, 2 halogen
The practice of halogen tincture tablets
1. Strawberries and cardamoms are cracked with the back of a knife. All spices except peppers are put into tea bags (directly into the pot if not); peeled and cut into thick slices, put in the pot, and put pork belly and all at the same time. Spice Seasoning
2. Add water to make it flush with the ingredients. After the fire is boiling, skim off the foam.
3. Close the lid of the pressure cooker, turn to medium heat, and wait for SAIC to turn to medium and low heat for about 15 minutes and turn off the heat. It ’s best to soak for a whole night, and then remove the loquat from the brine when you eat
Cooking skills
1. The tincture itself does not have any taste. It is definitely not enough to put spices and seasonings. The secret is to put a piece of pork belly in addition to the ordinary spices and seasonings, so that the marinade has oil and meat flavor. Such halogenated vegetables It will be delicious (good braised pork belly can also be eaten, although the meat is not big, don't waste it). Spices, what to put in the house, if it is loquat, remember that onions, ginger and garlic are indispensable;
2. After eating the marinade, you can add other vegetables and amaranth to continue the marinade. The marinade is as old as possible, and each time you make marinade, add some spices and seasonings according to the brine. If the brine is not in use for a while, filter the slag, boil it thoroughly and let it cool, then seal it in a clean container, store it in the refrigerator, and keep it in the refrigerator. Take it out to thaw it when you need it. .
The practice of halogen chicken
1. Fried chicken pieces until the surface is slightly yellow
2. Add soy sauce, star anise, cinnamon, sugar and cooking wine, add water until everything is over
3. I slowly simmered in a slow cooker for 3 hours on a low heat. Finally, add a handful of green onions and cook for a while. After cooking in an ordinary pot for half an hour, add the green onions. If you want more flavor, you can soak them overnight
Cooking skills
1. The plain chicken slices are the bigger ones that have been sliced. This one should have been fried in advance so it is more fluffy. If you buy a whole one, you should slice and fry it, and the one that has not been processed in advance Therefore, it is recommended to use fried, because fried will make the internal organization a bit fluffy, the effect is better than fried;
2. The amount of soy sauce is appropriate to taste the saltiness of the marinade, because the vegetarian chicken sucks the taste, and the marinade is too salty and not good;
3, like sweet and salty mouth, put about two or three tablespoons of sugar. If you don't like sweetness, just put 1 teaspoon for freshness.
The practice of traditional brine
1. Chop pork bones into small pieces and clean
2. Boil in a cold water pot over high heat, continue to boil for 5 minutes, skim off the foam
3. Pick it up and clean it again with hot water
4. Put the bones into a deep saucepan, add hot water, boil over high heat, and simmer on low heat for an hour and a half. Remove the bones, skim the oil slick, and leave the soup for future use.
5. Heat the pan with cold oil, add sugar, and fry over low heat until the small foam in the syrup turns into a large foam with a dark red color.
6. Pour in boiling water and stir well.
7. Put the star anise, cinnamon, fragrant leaves, cumin, licorice, peppercorn, grass fruit, clove, amomum, grass cardamom and other spices into the gauze bag and tighten the mouth
8. Ginger is washed and flattened, and the green onions are washed with knots and knots.
9. Take an appropriate amount of fresh soup, add onion ginger, mix with salt, a little MSG and sugar color, put in a spice bag, add Shao wine, turn to low heat and slowly boil for half an hour until the aroma overflows, serve Fresh brine
Come on, don't be shy, pick any one to make, eat and eat, it is definitely a great life enjoyment.

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