hot spicy Recipe
XavierSchultz
Spicy shredded chicken, which is relatively common in Sichuan cuisine, is famous for the sketch "Spicy Chicken Shredded" written by Zhao Lirong and Gong Hanlin. At present, the entertainment industry in China is in full swing, but it is difficult to leave a deep impression in this impetuous society, let alone aftertaste. Every Spring Festival Gala, there is really a saying that each year is worse than the next. So every time I cook this dish, I can't help but think of the happy and dedicated old artist. In addition to missing her, there is also an indescribable warmth. <br />This seemingly ordinary cold dish contains refreshing tips. When many people make it, they will have a feeling that the flavor is delicious, but the shredded chicken tastes very dull and chewy. In fact, it only takes a small step of improvement to make the taste of shredded chicken surprisingly reversed. That is, before cooking the chicken breast, first slice it into thin slices of the same thickness, cook it over medium to medium heat for 5 to 6 minutes, and then fish it out. In this way, the bad situation of cooking large pieces of chicken breast meat will be eliminated. <br />Watching the sketch of the same name over and over again, time will pass by like flowing water. If life really has reincarnation, I hope that in our group, there will be someone who has been reincarnation who will make you feel warm and full.
AudreanneLubowitz
Ingredients: bean paste,soy sauce,salt,pork,cooking wine,ginger,minced garlic,onion,starch,sugar,pepper,dried chili
ElisabethWilkinson
There are many ways to eat green beans. After adding minced meat and sprouts, this vegetarian dish has become a classic dish. Many people became wary after being poisoned by green beans. In fact, the seeds of kidney beans can be used as medicine, which has the effects of cooling, diuretic and swelling. If you eat it without being cooked thoroughly, it will cause poisoning. <br />In my hometown, there are many ways to eat green beans. They are all delicious cold, stir-fried, and stir-fried with garlic. In summer, when the porridge is about to be cooked, cook some green beans and add some salt. It is also a good staple food. <br />Deep-fry the green beans at high heat and high temperature. No matter how powerful they are, their toxicity will be easily eliminated. Most people when making dry-stir-fried green beans like to stir-fry the meat minced before adding dried peppers and pepper. I personally don't think this will give full play to their aroma. It is best to stir-fry the pepper, dried peppers, ginger and garlic first. After that, add pork minced and stir-fry it to soak in oil, which will be spicy, dry and fragrant. Sometimes, a slight change in order can add to the taste of the food.
LucileConnelly
Although the shrimp is delicious, it takes a lot of effort. The frying time is not long, but processing the shrimp before cooking requires patience. Cutting the shrimp gun, shrimp feet, shrimp tail, removing the head and shrimp intestines, and also having to open the back, it's almost a bit of a feeling of trouble. The difference between Kung Pao shrimp and Kung Pao shrimp is that there is no need to remove the shrimp shell, which saves a lot of effort and retains more nutrients. But those who think the shell is hard can of course go. Don't throw away the shrimp head easily. Clean the dirt inside the head and use it to make fresh soup. <br />After removing the head, tail and shrimp legs and shrimp intestines, rinse them with clean water, cool the water to dry, open the back, and then add a little egg white and water starch to marinate for 3 minutes. This can make the shrimp meat better stir-fried. Inhaling the sauce, the taste is more tender and smoother. The water-starch should not be too thick or thin, and the ratio of water to powder should be the most appropriate. <br />The shrimp meat is spicy and delicious, coupled with the crispness of peanuts, making it taste unique. When the fruits in the soil and the elves in the sea are cleverly combined, the beauty of distance lingers silently on the tip of the tongue. <br />--------------------------<br />The photos taken at night are very dark, please forgive me.
