The guest-basket
By VicentaLakin
As we all know, Taiwan is a multi-ethnic society in which members of the family are an important part of Taiwan's cooking, and the family's food is also an important part of Taiwan's cooking, which combines the foods of five flowers, squid, tofu dry and celery, which is co-ordinated with thième, tastes like salty food, and is recommended to you today
Recipe Recommendations
- pork belly 200g
- dried squid 80g
- Spiced dried tofu 80g
- celery 30g
- green onions half a piece of
- ginger halves
- garlic 2 capsules
- Xiaohongjianjiao of 4
- pepper 6 capsules
- red Label rice wine 1 tablespoon
- salt 1/2 tsp of
- soy sauce 2 tsp
- white granulated sugar 1/2 tsp of
- white pepper 1/2 tsp of
- chicken essence 1/4 teaspoon
- salty and fresh
- fried
- half an hour
- simple
Steps for The guest-basket
1
Squids dry with blister hair and wash of surface stains; purified skin with pelvis and purified
2
onion wash, half of which is cut to 4 cm long, half of which is sliced to slice; ginger and garlic go to skins and slices; little red pepper go to tipping and sliced; celery leaves go to leaves, split apart and slashed into 5 cm long bands; tofu is cut into strips about 5 cm long and 8 mm wide
3
(a) The soup pot with water, with the addition of five flowers, onions, ginger chips and peppers, to begin to boil, and then turn the fire into fire until it matures
4
(b) extraction, cooling
5
(a) A boiler of up to 50% heat, with dried tofu dry, and a pelt of brittle and tar
6
(b) cutting the processed squid and the five flowers into strips about 5 cm long and 8 mm wide
7
(b) A boiler with salad as much as 40% heat, first with garlic and onions and then with little red pepper for about 10 seconds
8
(b) Tobacco, tobacco and tofu are even and added to rice wine, salt, soy sauce, white sugar, white pepper powder and chicken
9
When you're done with celery, you can make a pot。The guest-basket Make Tips
1. Hakka Stir-fry is best suited for rehydrating dried squid yourself: Pour enough warm water into a basin to submerge the dried squid, add 3 tablespoons of salt, and you can also add 1 tablespoon of red label rice wine to remove the fishy smell. After the salt dissolves, soak the dried squid for about 6 hours, then clean off any surface impurities.
2. Adding scallions, ginger, and Sichuan peppercorns when boiling the meat helps to remove the odor. You can also prepare a sufficient amount of ice water; after the meat is cooked, place it in the ice water to cool it quickly. The texture of the skin treated this way will be better.
3. Pay attention to the direction when cutting pork belly and squid: Place the pork belly skin-side up on a cutting board, first slice it into pieces about 8mm thick, then cut into strips. The squid must be cut crosswise; otherwise, it will curl up when heated, affecting both its shape and texture.