Soak pickles
EstelBeer
Lao Gan Ma dry-stir-fried shredded pork and pepper in oil, which is equivalent to rice, but it has three shortcomings: expensive, rich in oil, and less meat. <br />Then what should I do? Do it yourself, hehe<br /> However, what I made was not Lao Gan Ma dry-stir-fried shredded pork and oil chili. Since it was made by my sister, it was Lao Gan's dry-stir-fried shredded pork and oil chili O(④_④)O haha ~<br /><br /> After it is done, put it in the refrigerator. It should last for a week or two, and it should be no problem for a week, so you can make more at a time. If there is too much oil, it will last longer. <br />I used less than a pound of meat, and the cost was about 20 yuan. The finished product was as many as two or three bottles of Lao Gan Ma, because I put in less oil, which was the amount of pure solids. The oil was less oil, and the meat was more affordable.
BlaiseDicki
Things to prepare in advance before making this dish:<br /> 1. A basin of cold boiled water. <br />2. Some ice cubes to cool the chicken feet flying through the water. <br />Things to note:<br /> 1. Chicken feet must be cooked in cold water and must be cooked well, so that they can be more safe and safe to eat.<br /> 2. I use about 250ML of vinegar. This ratio can be adjusted according to my taste. The sweet and sour juice must be boiled first and placed in the refrigerator for refrigeration. After refrigeration, it will taste better and the skin will be crispy. <br /><br />1. Materials:<br /> 2. Chicken feet 500g<br /> 1-2 parsley<br /> 1 red pepper 1 green pepper<br /> 3. Ingredients:<br /> Jiang San blockbuster<br /> 4. 1 bowl of white vinegar (about 250ML)<br /> Half bowl of white sugar<br /> 1tsp salt<br /> 1 teaspoon white wine<br /> 5. Two bowls of water<br /> Practice:<br /> 1. Wash the chicken feet, cut the nails, and cut them in two pieces<br /> 2. Cut the parsley into sections, remove the seeds of the red peppers and cut into slices for later use. <br />3. Mix the vinegar, sugar, salt and water, pour it into a pan and bring to a boil. Allow to dry, pour it into an airtight box and place it in the refrigerator to refrigerate. <br />4. Put appropriate amount of water in the pan, then add chicken feet, pat ginger into the pan, add white wine, boil over medium heat, and continue to cook for about 3-5 minutes. Remove and place in ice water to soak for half an hour. <br />5. Change the chicken feet soaked in ice water at will. <br />6. Pour the chicken feet, parsley, and red pepper together into the sweet and sour sauce, seal them, place them in the refrigerator, marinate for more than eight hours, and serve.
KristinaZulauf
When I was a child, all the vegetables I could eat in winter were cabbage and radishes, so when I grew up, I hated these two vegetables the most. Because there were so many choices, I didn't have to eat dishes I didn't like. Since I liked cooking, I started to experiment with dishes I hated to see how to make them delicious. Now I find that there is no food that is not delicious, just to see whether you can cook it. I don't mean that I am good at cooking it, I just wanted to say that if I changed the method, maybe you will fall in love with those foods you don't like again. I have started eating cabbage in the past few years. I have never bought any radishes. Suddenly, one day TV was introducing Chengdu. It is a city I miss very much. I used to go there often, but my husband had never been there but yearned to it. The TV introduced Chengdu to various delicious and interesting foods, and we saw kimchi. I used to go to Chengdu and didn't pay attention to the kimchi in every restaurant. It looked so tempting on TV, so Chen's father ordered me to try it, so I bought some radishes and celery to try it. As a result, it became uncontrollable. Radish became a must-have side dish on our table every day. It was sour and appetizing. If I didn't eat it for a day, I felt like something was missing. I have been marinating it for two months and it has always been very good and never spoiled, so I came up with the recipe.
AmelyBode
therapeutic effect<br /> Ginger has a pungent taste and a slightly warm nature. When it enters the spleen, stomach and lung meridians, it has sweating and relieving the exterior, warming stops vomiting, warming the lung and relieving cough. It has the effect of detoxifying and treating exogenous wind cold, stomach cold vomiting, cold cough, abdominal pain, diarrhea, and fish and crab poisoning. (However, it is worth noting that ginger should not be eaten at night. Its gingerol stimulates intestinal peristalsis and enhances the spleen and stomach during the day. At night, it becomes a major problem that affects sleep and harms the intestines. Therefore, it should not be eaten at night. Folk saying goes: Eating ginger in the morning is better than eating ginseng soup; eating ginger at night is equivalent to eating arsenic, which has a certain reason.)
FreidaDonnelly
A few days ago, I suddenly thought of the taste of stinky beans in my hometown, so I had an idea and wanted to do it myself. So I searched for methods online, finally found some methods, called my hometown parents for consultation, and decided to try it. Why are you named Xiao County stinky beans? Because as early as our hometown, many families start to cover smelly beans every winter. In fact, this stinky bean is found in northern Anhui, northern Jiangsu, and southern Shandong, but there are only slight differences in details. <br />The online method is suitable for rural environments. Because the winter in rural areas is relatively cold, we can only use this method to ferment beans; the method I use is an improvement of the traditional method, so that beans can be fermented with a simpler method, and the actual effect is also good.
JoeRath
At the end of the year and the beginning of the year, I suddenly felt a little nostalgic, missing the tofu milk made by my mother when I was a child. So, on a whim, I bought 2 kilograms of old tofu. First, I wanted to challenge myself, and secondly, I wanted to PK myself with my dear mother. <br />It is said that fermented tofu is known as the "Oriental Cheese" because of its high nutritional value. Milk tofu is a soybean food fermented by microorganisms. It is rich in protein, carbohydrates, unsaturated fatty acids, minerals (calcium, phosphorus, iron), 8 essential amino acids that cannot be synthesized by the human body, carotene and a variety of vitamins, etc., it has the effects of strengthening the spleen and relaxing the middle, moistening dryness, and dehumidifying. Frequent consumption has a certain effect on pretreating hypertension, arteriosclerosis, and rheumatism.
JaydeFriesen
nutritional value<br /> 1. Kimchi is rich in active lactic acid bacteria, which can inhibit the growth of spoilage bacteria in the intestine, weaken the toxic-producing effect of spoilage bacteria in the intestine, and help digestion, prevent constipation, prevent cell aging, lower cholesterol, and fight against tumors., etc. 2. Stimulating ingredients such as peppers, garlic, ginger, and onions in kimchi can kill bacteria and promote the secretion of digestive enzymes. 3. Kimchi can also promote the body's absorption of iron. Health issues Kimchi produces nitrite during the curing process, which is recognized as a carcinogen; and the nitrite content is closely related to many factors such as salt concentration, temperature, and curing time. Families, small workshops or lack strict safety testing manufacturers produce kimchi are more likely to have excessive nitrite content. <br />Make kimchi yourself at home, clean and hygienic, and eat with peace of mind.
