hot and sour Recipe
GenovevaKunde
Soya-flavored sour and spicy lotus root slices are a nutritious home-cooked dish. Douchi is made of soybeans or soybeans as the main raw material, using the action of Mucor, Aspergillus or bacterial protease to decompose soybean protein. When it reaches a certain extent, adding salt, wine, drying and other methods to inhibit the activity of the enzyme and delay the fermentation process. As a home-cooked condiment, fermented bean is suitable for seasoning when cooking fish. Douchi is also a traditional Chinese medicine. It should be eaten for people with cold and cold, fear of cold and fever, headache, nasal congestion and sneezing, abdominal pain, vomiting and diarrhea; for people with full chest diaphragm and irritability in the heart. Douchi contains a high level of bean kinase. Bean kinase has the effect of dissolving blood clots and improving gastrointestinal flora. Frequent consumption of fermented bean can also help digestion, prevent diseases, delay aging, enhance brain power, reduce blood pressure, eliminate fatigue, reduce pain, prevent cancer and improve liver detoxification. So we might as well eat more tempeh. The soy bean fragrant sour and spicy lotus root slices have the unique aroma of soy bean. They are sweet and sour, and a little spicy. They are crispy and delicious. It is also simple and nutritious.
KristinaZulauf
When I was a child, all the vegetables I could eat in winter were cabbage and radishes, so when I grew up, I hated these two vegetables the most. Because there were so many choices, I didn't have to eat dishes I didn't like. Since I liked cooking, I started to experiment with dishes I hated to see how to make them delicious. Now I find that there is no food that is not delicious, just to see whether you can cook it. I don't mean that I am good at cooking it, I just wanted to say that if I changed the method, maybe you will fall in love with those foods you don't like again. I have started eating cabbage in the past few years. I have never bought any radishes. Suddenly, one day TV was introducing Chengdu. It is a city I miss very much. I used to go there often, but my husband had never been there but yearned to it. The TV introduced Chengdu to various delicious and interesting foods, and we saw kimchi. I used to go to Chengdu and didn't pay attention to the kimchi in every restaurant. It looked so tempting on TV, so Chen's father ordered me to try it, so I bought some radishes and celery to try it. As a result, it became uncontrollable. Radish became a must-have side dish on our table every day. It was sour and appetizing. If I didn't eat it for a day, I felt like something was missing. I have been marinating it for two months and it has always been very good and never spoiled, so I came up with the recipe.
DemetrisStamm
Today, Min wants to introduce to you the famous food of Hu County-[Soft Noodles of Hu County, Shaanxi]. <br /><br />What makes this noodle different from other pasta dishes in Shaanxi is that it is slightly softer and takes a long time to grow. After the dough is well and thoroughly tempered, roll it open, round and thin. To what extent is it thin, about 1mm thick, use a knife to cut it into strips about two fingers wide, put it in the pot to cook, and fish it in the old bowl, pour it with big meat dumplings, tomato and egg dumplings, or simply add a large spoonful of each, which is called [2 in 1]<br /><br /> There are also people who add a spoonful of oily oil to pour spicy pepper, which is called the "three-in-one". <br /><br />Because the noodles are rolled out purely by hand, they taste very strong, and because the rolled out is relatively thin, they don't feel hard to eat. The taste is soft and slippery. It is easy to digest for the elderly and people with poor stomachs. Serve with leeks, dried tofu, bean sprouts and other vegetables, and then poured with minced meat, it is very fragrant!
BlaiseDicki
Things to prepare in advance before making this dish:<br /> 1. A basin of cold boiled water. <br />2. Some ice cubes to cool the chicken feet flying through the water. <br />Things to note:<br /> 1. Chicken feet must be cooked in cold water and must be cooked well, so that they can be more safe and safe to eat.<br /> 2. I use about 250ML of vinegar. This ratio can be adjusted according to my taste. The sweet and sour juice must be boiled first and placed in the refrigerator for refrigeration. After refrigeration, it will taste better and the skin will be crispy. <br /><br />1. Materials:<br /> 2. Chicken feet 500g<br /> 1-2 parsley<br /> 1 red pepper 1 green pepper<br /> 3. Ingredients:<br /> Jiang San blockbuster<br /> 4. 1 bowl of white vinegar (about 250ML)<br /> Half bowl of white sugar<br /> 1tsp salt<br /> 1 teaspoon white wine<br /> 5. Two bowls of water<br /> Practice:<br /> 1. Wash the chicken feet, cut the nails, and cut them in two pieces<br /> 2. Cut the parsley into sections, remove the seeds of the red peppers and cut into slices for later use. <br />3. Mix the vinegar, sugar, salt and water, pour it into a pan and bring to a boil. Allow to dry, pour it into an airtight box and place it in the refrigerator to refrigerate. <br />4. Put appropriate amount of water in the pan, then add chicken feet, pat ginger into the pan, add white wine, boil over medium heat, and continue to cook for about 3-5 minutes. Remove and place in ice water to soak for half an hour. <br />5. Change the chicken feet soaked in ice water at will. <br />6. Pour the chicken feet, parsley, and red pepper together into the sweet and sour sauce, seal them, place them in the refrigerator, marinate for more than eight hours, and serve.
