Stewed chicken feet with Euryale ferox is very suitable for rainy solar terms. Do you know how to do it?
It doesn't have to rain on the day of precipitation, but it will increase gradually with this season. In the south of China, it is a rainy season from this period to the vernal equinox and around Qingming. As we all know, the temperature in rainy days and sunny days is the easiest to make people tired and sleepy. Poria cocos and glutinous rice stewed chicken feet soup will be cooked today.
Stewed chicken feet with Euryale ferox and barley.
Ingredients: Poria cocos 30g, Coix seed 20g, chicken feet 500g, lean pork 150g, and ginger 3 slices.
Cooking: Poria cocos and Coix seed are washed and slightly soaked; Wash chicken feet; Clean lean meat, don't cut it. Then put it into a small saucepan, add 1500mL of boiling water (about 6 bowls of water flow), cover the lid tightly, stew for 3 hours without water, and add appropriate amount of edible salt. This amount can be bought by 3-4 people, and each soup base can be fished out and mixed with light soy sauce to accompany the meal.
Soak chicken feet
Chop chicken feet into small pieces, millet pepper into small pieces, onion into strips, ginger into sections, garlic into powder, and green lemon into small pieces for later use. Add water to the pot, pour rice wine, add star anise, galangal and its pepper, add ginger slices and onion segments, add chicken feet, bring to a boil with high fire, turn to slow fire, and turn off the heat after the food is boiled. Put the cooked chicken feet in cold water, soak for a while, soak until completely cool, and then put them in a bowl.
Squeeze lemonade into a basin, pour soy sauce and white vinegar and their oil consumption, add edible salt, white sugar and monosodium glutamate, pour sesame oil and pepper oil, add minced garlic and ginger slices, chopped green onion and its millet pepper and dried lemon slices, stir well, soak for more than two hours, and then plate.
Spicy chicken feet
Cut the onion into chopped green onion, cut the small red pepper into strips, slice the ginger, and chop off the fingernails with chicken feet. Add water to the pot, pour rice wine, add chicken feet, blanch the chicken feet until they fade, take them out, soak them in cold water until they are not hot, and chop them into small pieces for later use.
Put oil in the pan, bring the oil to a boil, add pepper, small red pepper and ginger slices with chopped green onion, stir-fry until fragrant, pour Pixian bean paste, stir-fry until spicy oil, add chicken feet, add old rock sugar and thirteen spices, pour rice wine, soy sauce and soy sauce king, stir-fry until even, pour cold water, boil over high fire, turn to slow fire, and add appropriate amount of food.