Braised fin with mushroom and beer
By EileenWard
Ingredients: honey,salt,beer,mushrooms,pepper,white sugar,soy sauce,ginger,minced garlic,octagonal,spiced powder,yellow wine,Aizhong
Recipe Recommendations
- Aizhong 8 rats
- mushrooms 7 to 8 flowers
- ginger appropriate amount
- minced garlic appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- yellow wine appropriate amount
- beer 1 listen
- soy sauce appropriate amount
- pepper appropriate amount
- spiced powder appropriate amount
- white sugar appropriate amount
- honey appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Braised fin with mushroom and beer
1
Following the strong response to the last time's "Fried Rice Cake with Salted Egg and Hair Crab", I will teach you another small dish today: braised beer and shiitake mushroom fin. Pay attention! Pay attention! Let you become completely different people in an instant (from living to dead, I am so greedy, haha!). Ingredients: 8 wings in the wings (depends on how many people you have, 8 pieces are suitable for one or two people); 7-8 mushrooms; a little bit of minced ginger, minced garlic, and minced pepper (I admire the wording of the China,"a little bit", hey, how accurate!) Seasoning: Salt (Eat less, children's shoes! Don't be "radiated"!), Yellow wine, beer, light soy sauce, soy sauce, pepper powder, five-spice powder, white sugar, honey, star anise.
2
Step 1: Process mushrooms. Use cold water to soak your hair, you can use rice washing water, so that the mushrooms will be bigger. Some people use hot water to soak it quickly, but this will lose a lot of flavor of mushrooms. Soak there quietly and wait until the bubble opens and becomes soft.
3
Step 2: Handle the wings. Wash the wings and pull out the base of the feather if necessary. Use a knife to make a few cuts on the wings to make it easy to taste.
4
After finishing, marinate the wings: Add 100ml of rice wine, 30ml of soy sauce, a little pepper and five-spice powder to the wings.
5
Step 3: Stir fry the ingredients. Heat the pan, add a small amount of vegetable oil, just a little bit. After the oil is cooked, add minced garlic, minced ginger and minced pepper, stir-fry until done, and serve.
6
The final cut is a little rough, sorry.
7
Stir fry, as in the third step of the title.
8
Stir fry the ingredients and serve out.
9
Step 4: stir-fry sugar. After the pan has cooled (attentionplz, this time it's not hot pan and cold oil, but cold pan and cold oil), add a small amount of vegetable oil and two spoonfuls of white sugar (as much as you want, for health reasons, don't put too much; for delicious reasons, add a little more, depending on how you handle it).
10
Continue frying.
11
Still fried.
12
Stir-fry this mixture of sugar and oil over low heat. Isn't it interesting? Hehe. While frying, the sugar changed color. Slowly, it turned brown-brown. The color of the sugar secretly changed. It turned out that this was the so-called caramel color!
13
Step 5: Stir fry the wings. Put the wings into the pan, add the stir-fried ingredients before, and stir-fry over medium heat for 5 minutes.
14
Shanghai Aowu: Nongkeke.
15
Bajiao is here.
16
Pour in the remnants of the rice wine from the pickled wings before, stir-fry over high heat for about 3 minutes, add in the soaked mushrooms, add appropriate amount of salt, one to two star anise, and stir-fry for 8-10 minutes to dry the liquid.
17
Here comes the beer.
18
Pour in a can of beer and cook over medium heat. This process takes about 15 minutes.
19
There is an important role in the process of boiling beer, which is also my unique secret, that is, add a spoonful of honey or honey juice to blend it into the beer, boil it dry together with it, and taste it in the wings. Its function is: it can make the taste of the wings more delicate and sweet.
20
You see, just like this, like this.
21
Collect the juice, collect the juice, please! Finally, it's almost time. I'm ready to prepare an exquisite plate or bowl. I'll show you my bowl. Is it quite beautiful?
22
Holy shit!
23
Okay, you're done. Load the plate. Two close-ups from the front! These will be two photos that will make your saliva and gastric juice secrete crazily!
24
The edge of the bowl was a little dark. Sorry, it was probably some caramel. I didn't wipe it off at that time. Alas, it was a mistake.
25
Finally, attach photos of two other weekend side dishes: celery dried and assorted scrambled eggs. What does it mean to eat space? It's just people like me who should eat, drink, and teach people how to cook. It's really boring, hehe. Anyway, have a nice weekend!