This dish is steamed, so you don't have to worry about getting angry when eating slightly spicy dishes in winter. It is sour and appetizing, the chicken is smooth, tender and strong, the tofu melts immediately in the mouth, the pickled cabbage is crisp and delicious, and the remaining soup is cooked with some noodles and put in it at night, which is so delicious.
The recipe is simple and suitable for beginners, and it is definitely a stunning banquet dish to serve.
Sauerkraut tofu pudding chicken
Recipe Recommendations
- chicken legs three
- sauerkraut half a piece of
- tofu a box of
- pepper half a tablespoon
- dried chili ten
- onion a piece
- Jiang a
- garlic ten pills
- salt a teaspoon
- soy sauce a tablespoon
- cooking wine a tablespoon
- starch two teaspoons
- spiced powder a teaspoon
- sesame oil a teaspoon
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Sauerkraut tofu pudding chicken
1
The raw material diagram is as shown in the figure.
2
Cut the chicken into small pieces, use 1 teaspoon of salt, light soy sauce, cooking wine, starch, and pickle for 20 minutes. Shred ginger, shredded green onion, and chopped garlic in half. Shred pickled cabbage. Boil water, blanch the cabbage first, then blanch the chicken, remove it and drain it in cold water.
3
Put oil in the pan, stir-fry the onions, ginger, garlic, peppers, and pepper over low heat to create the fragrance.
4
Add pickled cabbage, 1 teaspoon of salt, and 1 teaspoon of five-spice powder, stir-fry until fragrant, turn off the heat, add diced chicken and stir well.
5
Put tofu in the bottom of the bowl and spread the fried ingredients on top.
6
Steam for 20- 30 minutes. Remove from the pan, sprinkle with coriander and drizzle in a teaspoon of sesame oil.Sauerkraut tofu pudding chicken Make Tips
Next words: 1. Although this dish contains peppers and pepper, the taste is very light and sour. It's not very strong. Zanthoxylum bungeanum and peppers can be added according to your preference. When I make it in this amount, it is not spicy. 2. Marinate the chicken first. It will be smoother and tender, and the tenderness will not be lost at all when steaming. I didn't put chicken essence in it. If you like it, you can put it yourself. Why pickle it first and then blanch it in water? Because this is the key to ensuring that the dish is refreshing and crisp. If you are not ready to drink soup, then pickle it and spread it directly. 3. Don't throw it away if you're leftovers. Cook some noodles at night, or make one at noon, cook some noodles, or udon flour, and put it in. It's definitely a different style of delicious food!