Chinese Food
Stewed chicken northeast flavor of Chinese New Year's vegetable
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It's almost Spring Festival again. For me who works outside, I can't go home this year. Maybe it's a very traditional relationship since I was a child. A person also pays attention to the ritual feeling of traditional festivals outside. From ordering menu, to choosing food materials, to preparing for a busy day. Maybe I can feel the breath of Spring Festival when I was a child in my hard work. Today is Xiaonian. Make a pot of baorou, a stewed chicken, and occasionally a luxury cherry. Give yourself a small New Year's Eve full of ceremony.
Cooking ingredients
Cooking Steps
Step1:Slice tofu into thick slices.
Step2:Fry it in the pan. After the golden color on both sides is obviously swollen, clip it out.
Step3:The fried tofu with thousands of pages will show tiger skin. It's very tasty.
Step4:Cut the chicken into small pieces. Blanch. Add a spoonful of cooking wine, ginger and scallion to the pot. Put the chicken into the pot in cold water. Cook until there is no blood color on the surface. Remove the cold water and wash away the blood foam.
Step5:Add a spoonful of oil to the iron pot. Stir fry the lollipop. Stir fry the caramel.
Step6:Add the blanched chicken pieces and stir fry them. Add all the spices and stir fry them after the sugar color is even. Add the old soy sauce with raw sauce wine. Add the chicken pieces without water. Add the scallion knot and ginger slices.
Step7:Probably.
Step8:Add the fried tofu to the chicken after 20 minutes. I fried the remaining boiled eggs in the morning and put them in. Ignore them.
Step9:Add tofu for five minutes. Add the sweet potato powder. Cook for ten minutes.
Step10:Great look. Full of hometown flavor, like everything stewed in the series.
Cooking tips:There are skills in making delicious dishes.
