Yes. Air-dried chicken and duck are salty goods, the production method is simple and there are few limiting factors.
The taste of salted goods is naturally dominated by salty aroma. Salted chicken, salted duck, salted goose, salted fish, etc. have their own flavors due to different meat quality and cooking methods. Most of the ways to eat salty goods are to soak them for a period of time and then stew them in clean water. The freshly cooked salted chicken is dense but not woody, elastic, fragrant and refreshing.
Taste of Liyang:
Salted goods can be divided into pickled vegetables, salted meat, salted fish and stuffed sausages. Chicken, salted duck, salted goose, etc., the most common ones are salted bacon and salted fish. In addition to "pickling", there is also the habit of "wind pickling", such as wind-style chicken, wind-style meat, wind-style goose, etc. Compared with salted goose, the pickling of wind goose involves more processes of brine cooking and vacuum packaging. It can be eaten immediately after opening the bag, while salted goose is dried raw food and needs to be soaked and cooked before consumption.
Reference for the above content: Baidu Encyclopedia - Salted Goose
Is it difficult to make snacks?
1. Thick louvered steamed goose Thick louvered steamed goose tastes very unique and delicious, and its preparation method is also very simple. First we need to cut the thick louvers into strips and lay them on the bottom of the plate. Then we need to clean the wind goose and cut it into pieces. Marinate the wind goose for a while and add an appropriate amount of rice wine to the wind goose meat. and sugar. Put the plated thick louver and wind goose into the pot, steam it over water, and it will be ready after about 20 minutes. 2. Wind goose fried rice Before making wind goose fried rice, we first need to prepare some cooked rice and cooked wind goose. We tear the cooked goose into shreds, then prepare some green vegetables, wash the green vegetables and chop them into small pieces. After the oil is overheated, you can put the green vegetables in first, and when the green vegetables turn green, add the feng goose. Also add the shredded goose, as well as some rice, salt and other seasonings. 3. Feng goose soup. The method of making Feng goose soup is actually similar to that of stewed chicken soup. First, we need to clean the Feng goose, and then pour an appropriate amount of water into the pot. The amount of water can be based on personal preference. It depends on how you like the soup, but it should at least be submerged. At the same time, put in the Feng'e ginger slices and simmer for about an hour, add some salt, and the Feng'e soup is ready. In fact, the method of making Feng'e soup is very simple.
Some are simple and some are complex.
How to make crispy fresh milk
Cuisines and functions: delicious pastries
Ingredients for making crispy fresh milk:
Main ingredients : Fresh milk ingredients: 0.5 liters of fresh milk, 80 grams of butter, half a can of condensed milk, 110 grams of corn flour, 1 can of coconut milk, 1 cup of water, 1 teaspoon of salt Crispy ingredients: 1 cup of flour, 2 teaspoons of lemon juice, 4 tablespoons of corn flour, 4 tablespoons of oil, 1 teaspoon of baking powder
Features of crispy fresh milk:
Rich in nutrients, milk helps to maintain skin.
CrispyHow to make fresh milk:
(1) Stir all the fresh milk ingredients evenly (except butter and corn flour), heat the pan and add the butter, add the mixed ingredients to the corn flour water, stir while adding Mix well, cook over slow heat, pour into a square plate and let cool, then put in the refrigerator to cool.
(2) Stir the crispy ingredients evenly. Take out the cooled fresh milk ingredients, cut into pieces, and dip into the crispy ingredients.
(3) Heat the oil over medium heat, put the milk cubes into the pot, and fry until golden brown and crispy.
Dan Dan Noodles 1
Ingredients: 500 grams of wheat flour, 100 grams of winter vegetables, 200 grams of pea tips
Seasoning: 125 ml of soy sauce, 50 grams of green onions, 75g sesame paste, 2.5g pepper powder, 100g chili oil, 50g garlic powder
How to make Dandan noodles 1
1. Use 500g Fuqiang powder and 125mg water to knead the noodles. After mixing well, roll into slices and then cut into thin noodles.
2. Put the above condiments (calculated based on 5 bowls) into 5 small bowls, add a small amount of broth to each bowl, wait until the noodles are cooked, and put them into the bowls.
Dandan noodles 2
Ingredients: noodles (appropriate amount of raw), appropriate amount of soybean sprouts
Seasoning: a little salt, appropriate amount of sesame oil, 1 green onion, 2 corianders Root, appropriate amount of chicken juice, appropriate amount of water, appropriate amount of chili oil, appropriate amount of peanuts, appropriate amount of sesame seeds.
How to make Dandan Noodles 2
Ingredients collection picture:
1. Put the dishes on the table and start the battle.
2. Preparation - three tips:
1) Add water to the pot, boil the noodles, and cook until cooked through
2) Wash the vegetables Clean, chop the coriander, chop the green onions, pick the bean sprouts, blanch them in boiling water, use seasonal ingredients
3) Add a spoonful of chicken juice, add enough boiling water, and mix it into chicken soup, the lazy method, But the taste is not bad
3. Start training - two styles:
1. Add blanched bean sprouts and hot chicken soup to the bowl, add sesame oil, add red oil and appropriate amount of salt
2. After about three minutes, pick the cooked noodles into a bowl, sprinkle with chopped green onion, chopped peanuts and cooked sesame seeds, and finally add coriander and mix to taste
Dan Dan Noodles 3
How to make Dan Dan Noodles 3
·Ingredients:
500 grams of round thin noodles, 50 grams each of chili oil, soy sauce and green onions, 35 grams of sesame paste Grams, 2.5 grams of MSG, 100 grams of Sichuan cuisine, 20 grams each of lard and sesame oil.
·Features: Dandan noodles are a famous snack in Chengdu. Noodles are rolled into flour, cooked, and topped with fried minced pork. The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious. This dish is widely spread in Sichuan and is often served as a snack at banquets.
The most famous of the Dandan noodles is Chen Baobao’s Dandan Noodles, which was founded in 1841 by a vendor named Chen Baobao in Zigong City. It got its name from the fact that it was originally carried on a load and hawked along the street. In the past, dandan noodles were served in the streets and alleys of Chengdu, with a medium copper pot separated by two compartments and one compartment for cooking noodles.Stewed chicken or stewed trotters. Nowadays, most of the dan dan noodles in Chongqing, Chengdu, Zigong and other places have been converted into shop operations, but they still maintain their original characteristics, especially the dan dan noodles in Chengdu that have the strongest characteristics.
·Operation:
Wash the Eastern Sichuan vegetables, chop them and green onions into fine pieces, divide them into 5 bowls, and then put other seasonings into each bowl Set aside; put water in the pot to boil, put the noodles into the pot and cook, scoop into bowls and serve
Dan Dan Noodles 4
How to make Dan Dan Noodles
< p>Noodles (Sichuan Style) is a famous snack in Chengdu. Noodles are rolled into flour, cooked, and topped with fried minced pork. The cooked noodles are thin, the marinade is crispy and fragrant, salty and slightly spicy, fragrant and very delicious. This dish is widely spread in Sichuan and is often served as a snack at banquets.Ingredients
1000g thin noodles, 100g pea sprouts, 100g sesame paste, 120ml soy sauce, 50ml balsamic vinegar, MSG, minced garlic, chopped green onion, Sichuan peppercorns, red oil 200 ml, 400 ml chicken broth, 20 g chili seeds.
Method
Ingredients
500g flour, 100g red pepper oil, 75g sesame paste, 100g Sichuan winter vegetables, 50g chopped green onion, 2.5% pepper noodles grams, 125 grams of red soy sauce, 50 grams of minced garlic, and 200 grams of pea tips
Preparation method
1. Use 500 grams of Fuqiang powder and 125 milligrams of water to knead the dough, mix well and roll it out. slice, then cut into thin noodles.
2. Put the above condiments (calculated based on 5 bowls) into 5 small bowls, add a small amount of broth to each bowl, wait until the noodles are cooked, and put them into the bowls.
Product features: spicy taste and bright red color.
Recipe for preserved egg and lean meat porridge 1
Main ingredients: 150 grams of rice
Accessory ingredients: 100 grams of pork, 2 preserved eggs
Seasoning: appropriate amount of green onions, a small piece of ginger, a stick of coriander, 5 grams of salt, 3 ml of sesame oil, and 2 liters of water.
1. Wash the rice, add water, add sesame oil, mix well, set aside and soak for 30 minutes. Peel the ginger and cut into thin strips, and chop the chives. Cut the preserved eggs into small pieces
2. Cut the meat into slices first, then shred it, and finally cut it into small pieces. Put it into a bowl, add 1/4 teaspoon (1g) salt, stir well and marinate for 20 minutes
3. Pour water into the pot, bring to a boil over high heat, add the meat cubes and cook for a while , when there is foam on the water surface, use a spoon to skim it off completely, then pour in half of the preserved egg cubes, then pour in shredded ginger, cook for about 2 minutes, pour in the soaked rice, change to low heat and cook for 40 minutes, during Use a spoon to stir in the same direction every 5 minutes to prevent the preserved eggs from sticking to the bottom of the pot
Recipe 2 for preserved egg and lean meat porridge
Ingredients: 200 grams of fragrant rice, 2 preserved eggs , appropriate amount of pork
Accessories: appropriate amount of meat floss, vegetable oil, appropriate amount of water,
Seasoning: saltAppropriate amount, a small slice of ginger
1. The rice used for cooking porridge is Thai fragrant rice. The porridge cooked is particularly soft. Rice for porridge needs to be soaked in advance: after washing about half a bowl of rice, mix well with 2 tablespoons of oil, 1 and a half teaspoons of salt and a little water (2 teaspoons), and marinate for at least half an hour. Although a lot of oil is used, the oil will evaporate during the cooking process of the porridge and make the rice mushy, so it is not greasy
2. Peel the preserved eggs and cut them into small pieces. Put a lot of water in the pot and boil it before adding the ingredients. Add the shredded pork and ginger slices first, and do not turn down the heat. When the shredded pork is in the boiling water, the outer part will become hardened by the heat, sealing the gravy inside, so that the meat will not taste unpalatable after being cooked into porridge.
< p>3. When the water boils again, add the marinated rice and a chopped preserved egg. After boiling, cover and cook over medium heat for about five minutes, then reduce to minimum heat and simmer slowly for about forty minutes. Chop the first preserved egg into porridge and cook it with rice. The preserved egg will melt and blend into the flavor of the porridge.4. Add the other half of diced preserved egg and continue to cook for about 20 minutes. In twenty minutes, the second preserved egg can be cooked until it loses the smell of lime and becomes soft and smooth. You can also eat the preserved eggs when eating porridge, and because the meat is cooked in boiling water, it still retains a certain umami flavor, which is especially good. Eat
5. The porridge cooked in this way does not need to be salted. It is delicious, reduces heat and is easy to digest. If the porridge is a little sticky to the bottom, please do not use a spoon to pull out the sticky skin on the bottom of the pot, otherwise the porridge will taste mushy. We usually put a light small spoon on the bottom of the pot and cook it with the porridge. During the boiling process, the porridge will The spoon is also driven to prevent the porridge from sticking to the bottom. Finally, put it in a bowl and sprinkle some meat floss on it, it is nutritious and delicious!