Bean curd with chicken sauce

This is a cold dish and can be used as a cold dish. The dried tofu made from soybeans produced locally in Northeast China has a strong aroma of beans. Coupled with the stewing and final smoking of the chicken soup, it adds to the taste of the tofu and has endless aftertaste.

Sichuan smoked bacon

I once ate pure Sichuan bacon. It was brought back by a Sichuan friend from my hometown. The unique smoky taste is still unforgettable. I checked the Internet and wanted to make it myself to satisfy my cravings. Only then did I find that it was really troublesome to do it. There were requirements for the production environment, time and materials, and it was really not suitable for family operations. <br />Pure Sichuan bacon is made by marinating raw pork with salt and a lot of seasonings for about 1 week, hanging in a ventilated place and blowing for 12 hours, then smoking with pine and cypress powder and smoked material on low heat. Clean it when eating, and then add ingredients to steam and eat. <br />Sichuan bacon is generally better cooked in Sichuan farmers. Farmers use firewood to cook and bacon. It takes about a month to smoke it to achieve the best results. It seems that it's really not easy to eat pure Sichuan bacon, but it doesn't matter. We can improve it and it tastes good. Below is the Northeast version of Sichuan bacon I tampered with. Please give more valuable opinions and I beg the villagers in Sichuan not to throw rotten eggs at me. Who makes your food so attractive? I can't even want to copy it ~~

tea eggs

Happy holidays ~ Zongzi Festival is here to teach everyone how to make homemade tea eggs! It feels the same as stewed eggs ~~ No additives ~~ Hahaha<br /><br /> Tea and egg dough bags are simple and convenient, but who knows if there are wood or god additives and spices in them, so I'd better get them and eat them yourself. It's also very simple ~

tea-scented shrimp

The first time I ate tea-flavored shrimp was at Danshui restaurant. After eating it, I always wanted to make it myself, but I always forgot to buy bread crumbs and was too lazy to DIY myself. I went for a stroll in the supermarket in the afternoon and suddenly saw a box of bread crumbs in the corner. It can be said that I bought a bag of shrimps because of this box of bread crumbs, which made today's plate of fragrant and crisp tea-scented shrimps.

Private tea smoked chicken legs

Speaking of smoking chicken with tea, this is what I wanted to do a year ago. <br /><br />However, when I have been reading the information, I always say that doing this will cause a lot of smoke. <br /><br />Moreover, I didn't know whether to smoke raw or steam it first and then smoke it. <br /><br />Recently, I saw a method about making tea-smoked chicken, which once again made me want to move.<br /><br /> We can't wait any longer, we can't hesitate any longer,<br /><br /> Practice is the only criterion for testing truth!

Smoked chicken legs

Smoking is a cooking method in which the cooked raw materials are placed in an iron pan padded with tea leaves, sugar, rice grains, bagasse, five-spice powder, tangerine peel and various spices, and the smoked materials are heated to give off aroma. The raw materials have a strong aroma and a red color to make vegetables. <br />The smoking material is placed in a pan with a lid, and the smoking products are placed on the smoking rack above the smoking material. After the fire is heated, the smoking material is not completely burned and smoke is emitted. The smoking aroma comes into contact with the raw materials through the smoking smoke and penetrates into the raw materials. <br />The significance of smoking is to make the raw materials absorb the aroma and give the dishes a mellow smoky aroma, not for smoking. Therefore, after using a strong fire to heat the smoked pot, you need to switch to slow fire. The strong fire will scorch the raw materials; the smoked product is ideal to have a purple-red color. <br />[Smoked chicken legs] are characterized by: date red in color and appetizing; soft and tender in taste and rich in incense. It is a top-class delicacy for friends and relatives.

Spiced tea egg

Ingredients: salt,tea,eggs,octagonal,grass fruit,sugar,cinnamon,pepper

Stewed beef with carrot

A new member has been added to the kitchen-cooking the pot without the heat. <br />It is said that stews are healthier because they have no patience and have always used pressure cookers. It is said that although the pressure cooker is fast, the ingredients produced do not have the aroma of slowly stewing them. Now that you have a non-fire recooking pot, you can try new methods. <br />I don't know if it is as magical as the legend, give it a try. <br />It really didn't disappoint me. It tasted really good.

Tea Quail Eggs

For today's children, maybe this really is nothing! But for me, it doesn't just represent my reminiscence of the past. It is also an attitude towards life! Tea eggs require very few ingredients and are simple to make, but the taste is very delicious. For life, as long as you have a little more patience, a little more care, and a little more love, ordinary ingredients will naturally become delicious on your hands!

braised beef

Ingredients: salt,tea,potatoes,carrots,beef,ginger slices,rock sugar,soy sauce,octagonal,oil,soy sauce,pepper,dried chili