Fragrant grain edamame and chrysanthemum gizzard

1

Method of using fermented edamame: Wash the edamame, cut off the two tips, place it into a microwave steaming bowl, add chives, ginger, salt and appropriate amount of water.

2

Place the microwave steaming bowl into the microwave oven.

3

Cook the edamame for about 8 minutes with high power gear (depending on the number of edamame), cook the edamame until it is 70% cooked, and pour it into cold boiling water in time to cool. Note: If there is no cold boiling water, edamame can be boiled until sixty-point cooked.

4

After the edamame has cooled, drain the water, add the spicy rice gravy and appropriate amount of MSG, and then stir intermittently several times.

5

Simple vacuum preservation method at home; prepare a fresh-keeping bag of appropriate size (preferably double layers), and put the marinated edamame into the fresh-keeping bag.

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Then, use a straw to absorb the air in the fresh-keeping bag.

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After the air in the bag is sucked completely, seal the mouth of the bag in time, and then store it in a refrigerator at about 10 degrees. Best period of consumption: Eat after 10 hours, 1 to 3 days is the best. Note: The entire operation process must be free of oil pollution.

8

Method for rotten duck gizzard: Remove suet from duck gizzard and absorb it with clean water.

9

Remove the fascia surrounding the duck gizzard, and then cut it off with scissors.

10

Then, use a knife to process the duck gizzard flowers horizontally and horizontally, and divide them into suitable pieces, generally divided into nine knife pieces. Then, add onions, ginger, salt, monosodium glutamate, and cooking wine paste to make for a while.

11

Pour duck gizzard into water: Bring to a boil in a large pot with high heat, and add chopped green onion and ginger pieces in advance.

12

After the water booms, add appropriate amount of duck gizzard flowers, and use a fence to disperse them in time. If the duck gizzard changes color, pick them up in time, and put them into cold boiling water to cool. Note: This method can make duck gizzards crispy and tender! There is no need to add chemicals that make food crispy at all!

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Note: The amount of duck gizzard covered must depend on the amount of cooling water. I use ice water here.

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After the duck gizzards have cooled, drain the water, add the fragrant grain stewed, appropriate amount of MSG and Huadiao wine, and then stir intermittently several times.

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"Simple Anaerobic Preservation Method at Home": Prepare a fresh-keeping bag of appropriate size (preferably double layers), and put the marinated duck gizzard flowers into the fresh-keeping bag.

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Then, use a straw to absorb the air in the fresh-keeping bag.袋内空气被吸净后，及时封住袋口，然后，存放在10度左右的冰箱内保存。

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Best period of consumption: Eat after 10 hours, 1 to 3 days is the best. Note: The entire operation process must be free of oil pollution. Using the "Family Simple Anaerobic Preservation Method" to divide it into appropriate sachets can ensure the maximum storage period.

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[Seasonal dishes served with wine]--The finished picture of the cold platter "Fragrant Eedame and Chrysanthemum Gizzard".

Experience recommendations:
"Simple and oxygen-free preservation method of household grain and brine products"
Features: It saves the grain and stewed, but also allows the ingredients to be fully immersed in the grain and stored in a number of suitable small bags. It is economical and sanitary, but also can maximize the quality of food preservation and facilitate life!
Notes:
1. The entire operation process avoids pollution from oil pollution, raw water and unclean containers. If miscellaneous bacteria invade, they will easily deteriorate and are difficult to store.
2. The ingredients must be watered fully and promptly, and the cooling is also why. Otherwise, the ingredients will easily turn yellow or not be crisp, which will affect the taste.
3. The air must be absorbed completely during packaging, and it is best to pack it into packages suitable for one or two consumption amounts to improve the quality of storage.