It's so bad
By VicentaLakin
This “bad” cooking technique seems to be unique to the Gangnam region. It's halogen, made of saliva and spices. And the squawk is drawn from old age, so the halogen is rich and salty. The use of halogen is wide-ranging, and it's sauerkraut, and it's good. It's used to make cuisine, both to remove the taste of the food itself and to improve the taste. When used for vegetarians, the halogen itself is richly fragranced, which adds much to the color of vegetables. My favorite use is to make cold vegetables. First of all, it's simple. It's just to water the food and soak it in. Secondly, naturally it tastes good. Up to duck liver, down to bean peanuts, no matter what food, after a halogen process, they'll be popular with their families! This time it's a little platter, with chicken claws, chicken crotch and beans. The uncles who came to eat at home love this dish, to say the least, but I love it, too, because of the claws I love
Recipe Recommendations
- chicken feet half a catty
- chicken gizzards half a catty
- edamame half a catty
- Jiang a
- green onions a
- red pepper a
- sour brine a bottle
- pepper a
- geranyl two pieces
- octagonal a
- rock sugar a small handful
- salt appropriate amount
- salty and fresh
- pickled
- a day
- simple
Steps for It's so bad
1
Prepare raw materials
2
(b) Chicken claws and chicken pups were immersed with water earlier
3
Prepare the required sauce
4
(a) To pour the halo into the large bowl, adding peppers, eight horns, sugar, red peppers cut in rings, fragrance leaves, etc., and to heat it with a microwave to boil, and then place it in a cooling reserve
5
Beans are immersed with salt water for more than 15 minutes
6
Washing the beans, drying them and cutting them with scissors at each end with a small slope
7
Put the beans in the pot with water and proper salt. The fire heats up to boiling, and continues to heat up for a few minutes, then it shall be shut down
8
(a) The extraction of beans, which are washed with cool water and cooled to the point where the asphalt is available
9
Cleaning of chicken claws, etc.
10
(a) Redo a pot of fresh water, with onions, chicken claws and chicken crochets (which can cut a cleaver early, slice a slice or slice a piece)
11
The fire heats up and boils until the chicken is colored so that it can be immersed in ice water. It then continues to heat up to boiling, and continues to boil for another three to five minutes until chicken claws are cooked
12
And take out the chicken claws, and dipped in cold water
13
When it is completely cooled, cut off hard nails at the front end of the chicken claw
14
All materials are immersed in pre-made halo and stored in cold storage. Usually it tastes good after one night. Eat and use clean, oil-free and water-free appliances。It's so bad Make Tips
1. The wine brine marinade needs to be prepared in advance and used only after it has completely cooled;
2. Soak the edamame in light salt water and gently scrub them to effectively remove the fine fuzz on the outside;
3. When boiling edamame, adding a little salt and cooking without a lid will help keep them bright green. Cutting small slits is to help them absorb the flavor better;
4. Blanch the ingredients and immediately soak them in cold or ice water to ensure a crisp texture. Also, be careful not to blanch the chicken gizzards for too long;
5. Trim the nails off the chicken feet after blanching to prevent the skin from shrinking during cooking;
6. The longer this dish soaks, the more flavorful it gets. Also, since the wine brine already contains salt, you don't need to add more salt during soaking.