This kind of food, the first to get rich is chicken, and then it gets out of hand. A series of dishes such as pig offal, eel and fish head made it a great success.
Homemade is also quite simple, but it costs a lot of casserole. According to the authentic practice, the casserole has been burnt once or twice. Although the cost of casserole is not high, it is also a good choice based on the principle of thrift. At present, the medium-sized casserole in the kitchen market, plus wooden mats, costs more than 20 yuan, which is durable, conducts heat quickly and is enough for wok.
On a hot summer day, when I heard the sound of "bang", the delicious food was served. The feeling of sweating was far from what "outsiders" could understand.
Prepare the materials
Buy iron pots and soy sauce.
An iron pot with a wooden mat costs more than 20 yuan, or a traditional casserole, around 5 yuan.
Ingredients: There are many raw materials available in the afterlife, from eels to bullfrogs, from fish mouths to chicken pieces, from seafood to vegetables.
Ingredients: green pepper, garlic cloves, onions, dried onions and other seasonings are also essential, and the taste of the dishes is determined by homemade soy sauce.
Soy sauce can be made by yourself, but it takes too much effort, more materials and a long time. First, we have to boil star anise, fragrant leaves and cinnamon into perfume. Heat oil in the pan, stir-fry red pepper rice, green pepper rice, dried tangerine peel and chopped green onion until fragrant, and then stir-fry the mixed seafood sauce, post-column sauce, fermented bean curd, south milk, condensed milk, three-flowered weak milk, carved wine and crystal sugar in water for about 1 hour until the water is dry and fragrant.
It is recommended to buy soy sauce in the supermarket, which may not taste as good as the exclusive secret system. Although it is plain, it is not easy to make any mistakes. The cost is around 20 yuan.
The earliest dish of Bobo chicken.
1, cut the whole chicken into pieces, and cut it into small pieces as much as possible, so that it is easy to cook. If you marinate chicken wings or chicken pieces in cooking wine and oyster sauce for a few hours, it will be more delicious.
2. Heat the casserole, and then pour in the thin oil covering the bottom of the casserole (lard is the best, but now pay attention to hygiene, vegetable oil is also ok). When the oil is hot, add onion (about one onion), shredded ginger (cut into four or five slices of ginger) and five cloves of garlic. Stir fry until golden brown.
3, you can put the chicken pieces, if you feel that the taste is not enough, you can put the shredded onion under it, add soy sauce, stir fry a little, wrap the chicken pieces in oil, and then spread them as far as possible. Cover the pot with medium heat. One scoop of soy sauce, two scoops of oyster sauce, one scoop of fish sauce, if any, and then one scoop of water, even without water. Beginners who are afraid of making a mess can add a little, just a little water, and make juice with a little chicken powder. After about five or six minutes, open the lid, turn the chicken over, add the Flammulina velutipes, and pour in the prepared juice. Then open the lid, drop white wine on the edge of the casserole, cover it, and cook for another seven or eight minutes.
4. Open the lid and sprinkle with coriander. Turn off the fire, cover it, stew for two minutes and serve.
Baba eels choose eels with ring finger thickness.
Description of material selection: Monopterus albus should not be too big, generally as thick as a man's ring finger. Too thick eel is not easy to cook, and too thin eel has no meat to eat. Cut eels and sell cut eels. Wash the blood eel segment with clear water.
Production technology: generally the same as above. Marinate Monopterus albus with chicken essence, sugar and cornmeal for 15 minutes, stir-fry Monopterus albus until it is half-cooked, and then stir-fry in a red oil pan. At the same time, put the wok on the fire, add a spoonful of peanut oil, a dozen garlic seeds and gold with the same broken leaves, pour in the half-cooked Monopterus albus, stir it twice with long chopsticks, pour in a spoonful of white wine and soy sauce, cover it and stew for a few minutes.
/topic- 1374 137- 1- 1 . html
/evaluate/view_83856.html