Chinese Food
A pot of brine, a must for a chef
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I've been chasing Chinese restaurant recently. I especially like every delicacy made by chef Zhang Liang. In the period when Zhou Dongyu was a chef, the bright chef taught her to indulge in delicious food and brine. After watching the drama in the middle of the night, my saliva was splashing (too unpromising). So I planted the grass of brine. Today, I came to pull the grass. In the bright chef's course, I updated and added some methods to make the taste richer and more layered (the photos were taken in a hurry, not too beautiful, and the actual taste is still good. Oh, er Bao's mother can't afford to hurt it). Finally, I said a lot. With this pot of brine You can roll the world..
Cooking ingredients
Cooking Steps
Step1:Chicken leg, spareribs and chicken wing roo
Step2:Add some scallion, ginger and white win
Step3:Boil until the water boils. Drain the blood and wash it.
Step4:Put peanut oil in the pot. Put in chopped green onion, ginger and garlic. Stir fry until fragrant, then fish out.
Step5:Put in the icing sugar. Continue to stir over low heat. Stir until it is amber. Then cook in the raw sauce and cooking wine.
Step6:Put in the onion, ginger, garlic and boiled water just fished out. Add in the material bag. Bring to a boil. Put in the liquor, salt, mash, soy sauce, Coca Cola and soybean paste and turn it into small fire hanging soup.
Step7:Put the freshly boiled meat and boiled quail eggs in the pressure cooker. Pour the hanging soup into the pressure cooker for 15 minutes. After the pressure cooker is deflated, take out the wing root and put in the boiled lotus root, kelp and frozen tofu. Cook for 5 minutes under low heat, turn off the heat. Soak for one hour, and then fish out to eat
Cooking tips:This is a set of extremely bold and unconstrained food. Therefore, most of the seasoning is your optional choice. In addition, the principle that the brine soup is light, and the brine soup is salty, and the brine soup is less. Any kitchen white can perfectly grasp ~ about the color of stir fried sugar - many babies are afraid of the color ratio of stir fried sugar. A little carelessness will become the enhanced version of caramel ~ in fact, as long as the small fire is stirred slowly and the color changes, they will be shipped It's easy to handle. It's really not that different to add iced sugar and coke after the old soy sauce. I've tried this dish because it's made in the interval of Er Bao's afternoon nap. Later, many steps didn't have time to take photos. The dried bamboo shoots didn't come and soak their hair. Many places need to be improved. But it's super delicious. Adults and children like to cook well and have skills.
