Chinese Food
Spring luck. Braised wing root with bamboo shoots
(165040 views)From last year's outbreak to this spring, it's the first time to go out to the suburbs. I chose jinligou in Huangpi. It's nearly 200 kilometers back and forth. Because the expressway is free during the epidemic. It's really considerate. It's a little short of breath to wear a mask all the way up and down the hill. But safety is the most important thing. Not far from the exit of the scenic spot, there are mountain products. I like a pile of 10 yuan bamboo shoots. They were picked by the villagers early in the morning. They are so cheap. Such delicious food is lucky in spring. Go home and deal with the shoots first. Peel them first. Layer upon layer. Leave the tender one. Split section. Because it's too lazy. So that night, soak in light salt water to remove astringency (at least for more than 1 hour). No cooking. It should taste better if eaten that day. The next day, a bag of frozen chicken was pulled out of the refrigerator. It was frozen by water. At first, I thought it was chicken. When I opened the fresh-keeping bag again, I found it was chicken root. Why is it always like this.?
Cooking ingredients
Cooking Steps
Step1:Layer upon layer, the bamboo shoots are peeled. Stay tender. I remember the first time I peeled it. I'm afraid it's not tender enough. It's only the upper part. When you can peel it, pinch it down gently to judge. At this time, the lower part of the bamboo shoot is actually crispy. It's not too old to bite.
Step2:Split them in half and slice them obliquely.
Step3:Soak in water and salt. Don't put too much salt. More bubbles. 2 hours or more is best. You can change the water in the middle and then soak it.
Step4:After the bubble is done, take a good value for backup. Because there will be some thin bamboo shoots. Not suitable for stewing. Which can be fried. Boil the water. Add the bamboo shoots and blanch the water. Can completely remove astringency.
Step5:Let's deal with the chicken again. Chicken in hot water. Blood removing water, wine, salt and thirteen spices.
Step6:Take out the chicken. Why do you use hot water to get chicken blood? Because it can tighten the chicken. Let the taste hide in the chicken.
Step7:Put oil in the pot. Light the fire. After the sugar is discolored, add soy sauce. Onion, ginger, pepper, star anise, fragrant leaves. Stir fry until fragran
Step8:Lower the wing root. Change to medium fire. Stir fry for about 20 seconds. Extra soy sauce, oyster sauce. Change to medium high. Stir fry until the water is collected. Then add water. Just before the wing root. Boil over a large heat and change to a small one. Add a bottle of white wine.
Step9:When the water is half collected, add the spring shoots. Simmer over medium low heat.
Step10:Cook until the soup is done. When you leave a little soup, turn on the fire and then collect the juice.
Step11:You can wrap the soup around the ingredients and get out of the pot. The bamboo shoots are sweet and crispy. Just right. The meat tastes of spring. It's just fine. Everything is just fine.
Cooking tips:There are skills in making delicious dishes.
