Chinese Food
Potted vegetables in Guangdong
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This new year's Eve dinner special. I got friends from different regions and different identities to make it. Today's Chef is a boy who lives in Guangdong. The potted dish is a heritage dish in our family. It's also a new year's Eve dish that needs the whole family to fight. The chef was originally Grandpa. After Dad learned how to make the potted dish, it was handed over smoothly. Grandma and mom dealt with the ingredients. The rest were all for assistance. A variety of ingredients. A variety of procedures. Until the ingredients layer upon layer, put them in the pot, stew them thoroughly, and serve them directly on the table on New Year's Eve. This year has changed. I have been around for a long time trying to take up the responsibility of making potted vegetables. On the basis of keeping the traditional method of making at home, I have integrated my new idea about it - to determine the ingredients according to the number of people, to avoid waste, to increase the weight of vegetables, to make the meat and vegetable collocation more reasonable, to reduce the burden on the stomach and intestines; I can directly buy cooked dishes on a plate without repeated production, and to shorten the time of making potted vegetables Reduce cooking pressure...
Cooking ingredients
Cooking Steps
Step1:Prepare all ingredients. Soak the golden fungus and beancurd in warm water for half an hour. Remove the roots. Wash them for use. Soak the hairy vegetables for use. Drain them for use. Buy the processed fresh abalone from the market. Put some shredded tangerine peel on the surface for use. Wash and cut the mushrooms, sausages and bacon into 0.5cm thick slices for use. Peel the horseshoes for use. Buy the ready-made ingredients - white cut chicken and fish paste.
Step2:Fry the fish bones until golden yellow. Then add boiling water. Boil with Pueraria for 15 minutes. Wait for the soup to turn white. Add salt, sugar and white pepper to taste. Leave the soup and pueraria for later use
Step3:Mashed fish and egg white are stirred in one direction to make fish balls. Empty the pot and place the ingredients.
Step4:Put the pueraria, Auricularia and horseshoe on the bottom layer. Put the tofu bubble and beancurd on the second laye
Step5:Place ready to eat and steamed food on the top. Pour in the stock until it is eight minutes full. Cover it and simmer for 10 minutes
Cooking tips:The most important thing for potted vegetables is the preparation of ingredients. It's important to be fresh, diverse, fish and meat, not greasy. There are skills in making delicious dishes.
