Chinese Food
Mixed kidney with peanut and onion
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This mixed kidney flower should be delicious. It's very important that the kidney flower has no peculiar smell and is blanched fresh and tender. Three points should be paid attention to: first, the fascia and blood block in the middle of the cut kidney flower should be removed to ensure the taste; second, the soaking of the kidney flower in the beer can help to remove the smell of the waist; finally, the time of the waist flower blanching should be well controlled. The time should be short but the waist flower should be blanched well. In this way, the fragrant and tender taste can be guaranteed. Scalded cashew, mixed with spicy onions and crispy peanuts, the invincible wine and vegetables are finished. It's worth a try.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Soak the cut kidney flower in beer for 10 minutes (remember, this is a magic weapon to help the flower go fishy)
Step3:Add some salt, starch, cooking wine, soy sauce and other seasonings after the cashew is fished out. Mix and marinate evenly
Step4:Boil the water in a pot. Put the pickled kidney flower in it and boil it, then fish out
Step5:Put the prepared onion, coriander and kidney flower in the bowl
Step6:Add garlic, chili, salt, soy sauce and vinegar
Step7:Add chili oil
Step8:Mix them evenly and then put them into the cooked peanuts. Mix them evenly and then put them into the plate.
Step9:It's ready to eat.
Cooking tips:1. One of the secrets of deodorization of kidney flower is to soak it in beer for 10 minutes in advance, then add salt and other seasonings to marinate it. Put it into boiling pot and heat it well; pay attention to the heat. The time of scalding should not be too long. Kidney flower is easy to get old; 2. Put the prepared raw materials into the bowl. Add some salt and other seasoning materials and garlic red pepper. Mix them evenly; 3. Finally put cooked peanuts to avoid peanuts if they are put too early weak from fatigue. There are skills in making delicious dishes.
