Because the weather is relatively hot now, I put more hawthorn, which can promote appetite, like Polygonum multiflorum. Sichuan lovage. If you don't have medicinal materials such as Angelica dahurica, you can use Angelica dahurica. If the effect is equally good, these pharmacies can basically sell them. <br /><br />1. First, soak some medicinal materials and cut the chicken into three parts: chicken legs, chicken wings, and chicken breasts (I threw away the skin of the chicken head and neck)<br /> 2. Then put the radish and medicinal materials in water to boil, wait until the water boils, add the chicken breast in (note that only the chicken breast is put), then adjust the heat to the minimum and cook for 20 to 30 minutes to make the soup base. <br />3. After the soup base is ready, put the remaining chicken legs and chicken wings in and soak for 20 to 25 minutes on low heat. <br />4. Pick up the chicken legs and chicken wings immediately after they are cooked and put them in ice water (this part is very important)<br /> 5. Finally, cut the pieces and put them on a plate, pour on the soup and it will be ok
The traditional dish in Cantonese cuisine,"Steamed Chicken with Scallion Oil", is very famous and one of the representative dishes in Cantonese cuisine. In banquets, it is usually served as a white brine platter to entertain guests. It tastes original and authentic! <br />I also often cook this dish, mainly because it is simple and convenient to prepare, tastes good, and chews crispy and tender. Especially after serving, it looks beautiful, giving people an atmosphere. <br />But later I concluded that if I followed the original method, it would taste a little lighter, and everything would have to be dipped in the sauce. Through improvements, I have made the taste of the brine heavier, and the chicken has a salty and light taste. Even if it is not dipped in the sauce, the taste is still beautiful! <br />Today, let's first make the "chopped chicken with scallion oil" in this Cantonese dish. The main methods are as follows;
Sichuan's "beef jerky" has a long history, with "Dengying beef jerky" the most famous, it is Sichuan Da County famous snacks. According to legend, the story of Dengying beef has a history of thousands of years, and later, the improved production process has a history of more than 100 years. It is a classic masterpiece that represents my country's food culture. It pushes traditional Chinese cooking skills to the extreme and is also one of Sichuan's representative dishes. <br />"Dengying Beef", the treasure of beef jerky, is famous all over the country and at home and abroad. It is a classic Sichuan food worth learning, studying and tasting. However, when making at home, due to the difficulties of conditions and technology, it is generally difficult to succeed without superb skills. <br />The traditional craft of making "Dengying Beef" is to choose the best beef hind leg meat, first slice it into large thin slices and marinate it, then spread the slices and stick it on a bamboo wok specially woven for making Dengying Beef, dry it, bake it over charcoal fire, and finally fry it. The production craftsmanship is very particular, and these methods are difficult to popularize in the family. <br />There are different methods of making beef jerky across Sichuan, but the processing technology is generally the same. The production of a lantern shadow beef takes more than a day and is very time-consuming! But generally good beef jerky doesn't take so long. Today, the one made is a beef jerky made by Da Chao Shao several years ago under the guidance of an old Sichuan chef. Although the transparency is not enough, the crispy is very delicious. This beef jerky is very suitable for making at home. It is great for you to use it to entertain guests and drink as snacks! The production process is much simpler in terms of links and is easy to use. The specific practices are as follows;
Ingredients: Angelica dahurica,beef tendon,cooking wine,sesame oil,soy sauce,onion,Jiang,garlic,octagonal,grass fruit,cinnamon,pepper,geranyl,clove,nutmeg
"Hand-grabbed mutton" has a history in our country for thousands of years. It used to be a good delicacy for nomadic people. "Hand-grabbed mutton" is most famous in my country's Inner Mongolia, Northwest China, and Qinghai-Tibet areas. It is also a big dish for friends from ethnic minorities and is very popular among Muslim friends. <br />"Hand-grabbed mutton" has its own special ingredients and practices in various places. Although there are slight differences in taste, the main practices are generally the same, except for slight differences in the use of condiments. <br />In the past, making "hand-grabbed mutton" was generally stewed with a casserole similar to a large urn. Later, in some places, large aluminum pots were used, but iron pots were never used because iron pots would oxidize some medicinal ingredients., and thus lose their due nutritional value, which is similar to boiling Chinese herbal medicine. Sand pots must be used. <br />The making of "hand-grabbed mutton" is very particular. Generally, ingredients must be poured into the soup according to the seasons. In winter, some regional specialties, such as tonics such as "wolfberry", should be put in the stewed mutton soup. In the spring and autumn seasons, Astragalus membranaceus and tangerine peel should be put in the soup, which can remove dryness and reduce the calories of the mutton, so as to achieve the warming effect. It does not taste as much as the calories in winter. In ethnic minority areas,"hand-grabbed mutton" is also eaten in summer, but relatively less. "Sheep" usually choose lamb meat. Generally, it is stewed with the whole rib in the waist of the sheep. The meat should be fat and lean to taste delicious. The rib of the sheep should not exceed the thickness of the tip of the little finger. Cook the mutton and dip it in the seasoning and eat it. <br />The one I made today is a "hand-grabbed mutton" in the spring and summer season. I put a small piece of astragalus and tangerine peel in the soup. I won't feel angry when eating it in this season. Based on summarizing the practices in the northwest, I made simple improvements in the use of condiments. It is also relatively easy to make and is most suitable for family production. Since there are no large-size casseroles and aluminum pots at home, I used a stainless steel pot instead for the time being. After preparing it, I had to switch it from the pot to the container immediately. It should not be stored in the stainless steel pot for too long to prevent the raw materials used in it. Oxidation. The specific practices are as follows;
