The weather is getting colder and you can make stewed vegetables again. Every season, many families prepare themselves
Marinade, marinate some food yourself. My stewed dishes are not only delicious and rich in variety, but also clean and hygienic.
Marinating is the method of putting the raw materials into a prepared marinade pot and slowly dipping and boiling them thoroughly with low heat, so that the taste of the marinade slowly penetrates into the raw materials.
The stewed dishes are fragrant and crispy, with a long aftertaste...
Fragrant stewed coir dried clothes
By WestonDooley
Recipe Recommendations
- white dry 6 pieces
- cooking oil 3 teaspoons
Steps for Fragrant stewed coir dried clothes
1
Dry clean and drain.
2
Cross the oblique knife across the white stem side.
3
Turn over the side and cut the knife obliquely.
4
The cut white trunks can be pulled apart into a coir coat shape.
5
Heat the pan, add the oil, add the coir coat and fry dry.
6
The fried coir coat is golden on both sides.
7
Bring the old marinade to a boil, add the fried coir coat and dry marinade for half an hour.
8
Turn off the heat, cover it, and soak the dry coir clothes in the marinade to taste.Fragrant stewed coir dried clothes Make Tips
Home-made marinade method Marinade ingredients: boiled water 3000 grams of soy sauce, salt, sugar can be added according to personal taste, 250 grams of cooking wine 200 grams of spring onion 200 grams of ginger 100 grams of aniseed 20 grams of cinnamon 20 grams of red yeast 50 grams of amomum villosum 50 grams of pepper A little marinade Practice: Put all spices into gauze bags, tighten the mouth of the bag, put them into boiling water, and add soy sauce, cooking wine, salt, sugar and other seasonings. Boil over medium heat. When you smell the aroma and see the marinade color, you can make various foods. For the first time, you can use chicken, pork and other hanging soups. Add marinade in the future, so you don't have to hang the soup anymore. After the marinade is made, it can be recycled, adding soup and condiments as you use it. Allow it to cool when not in use, place it in the refrigerator and store it in a freezer. Thaw it when it is used and can be used repeatedly. The older the marinade, the stronger the aroma. The cooked finished product generally needs to be soaked in marinade, cooled, and taken as soon as possible to keep it tender. Nowadays, all large supermarkets sell prepared spices. Just add condiments and the soup can be stewed into food.