You can't help but look high -value home cooked dishes, it's so delicious, right?
Author:Hebei Food Culture Time:2022.08.01
【Chicken breast slices】
100g of chicken breasts, 1g of salt, 1 spoon of banquet olive oil
1. After the chicken breast scale is weighed, put it in the fresh -keeping box, sprinkle with salt, and shake it evenly after the sealing. Put it in the refrigerator for at least two hours.
2. Take out the room temperature from the refrigerator. First, use the kitchen tissue to absorb the water released on the surface, and then cut the chicken texture into a thin piece of about 1cm thickness.
3. Pour the olive oil in the pan, open the hot pot, put it in the chicken breast slices, fry the two sides for about 2 minutes, and fry the beautiful golden yellow to boil the pan.
【Liuxiang Pig Elbow】
Main ingredients: 1500 grams of pork elbow (linked bone).
Auxiliary materials: 15-20 slices of ginger slices, 4 shallots.
Cooking seasoning: Dianyou edible oil, 1 star anise, 1 spoon of peppercorns, 4 slices of fragrant leaves, 1/2 grass fruit, 1 piece of cinnamon peel, 30 grams of rock sugar, 1 tablespoon of brown sugar, 1 raw soy sauce 1 /4 cups, 1/4 cup of old sauce, 1/4 cup of cooking wine.
Sprinkling seasoning: 1 tablespoon of maltose, 1/2 spoon of black pepper powder, 1 tablespoon of raw soy sauce, 1/2 tablespoon of raw powder.
1. Put a pot and pour in cold water, put the elbows into the pan, and open the fire;
2. In the process of simmered water, turn the elbows from time to time to make the elbow evenly.
Third, when you simmer the water, you can freely separate the green onions and green onion and white green onion, and cut the ginger 15-20 tablets;
Fourth, 1 spoon of octagonal, 1 spoon of peppercorns, 4 slices of fragrant leaves, 1/2 grass fruit, 1 piece of cinnamon, 1 piece of Chenpi with gauze is wrapped into a seasoning package;
5. After the elbow is cooked out of the foam, wash it with hot water, then put in the electric high -pressure cooker, and then add a seasoning bag, green onion and ginger slices, about 30 grams of rock sugar, 1 tablespoon of brown sugar, 1/4 cup of raw soy sauce, old soy sauce, old soy sauce 1/4 cup, 1/4 cup of cooking wine;
6. Set up 30 minutes, turn the elbow after the time and then press for 5-8 minutes;
7. After the time is up, pick up the soup and put it in a deep pan. The elbow is large in a narrow deep pot to allow the elbow to soak in the soup;
8. Use the net sieve to skim out the foam on the surface;
Nine, raise the high fire to collect the juice;
10. Get the juice until the original juice amount is about 1/4, collect the fire;
Eleven, spoon soup about 1 large cup into a small pot;
Twelve, 1 tablespoon of maltose, 1 tablespoon of raw soy sauce, 1/2 spoon of black pepper powder, starch water blended by 1/2 tablespoon of raw powder+2 tablespoons of water, increase the large and medium fire, and stir constantly. Boil until the foam, turn off the heat, and pour the juice on the elbow. The coriander next to it is only for decorative films.
Main ingredients: 400g of taro, 100g of chopping pepper
Accessories: Affordable amount of banquet sesame oil, 10g green onion, 2g of chicken essence, soy sauce 5ml
1. Wash the taro and drain the water, peel it, and then cut it into a thin thin piece;
2. Add chicken essence, soy sauce and sesame oil to mix well;
3. Small the taro tablet in the bowl, and then lay the mixed chopped pepper on the taro;
4. Boil the steamer with water, put the chopped pepper taro in the steamer and steam it with high heat for 20-30 minutes;
5. Wash the green onion and cut it into green onions. After the pepper taro comes out, sprinkle with green onions.
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