Give everybody introduction cate way next
Chinese chestnut carbonado
Before burning chestnut, boil its scald water first 3.4 minutes, cross deepfry again, it is good to be burned again, burn easily again fully easy tasty.
With makings: Gallinaceous complete leg, chinese chestnut, green, ginger, cooking wine, soy, salt, white sugar
Practice:
1, the Chinese chestnut of hull boils drop of 4 minutes of or so fish out to do water to reserve into boiler
2, oil is put in boiler, oily quantity is OK a bit much dot, the fish out after putting Chinese chestnut to fry the surface to become angry reserves
3, more than oil burns heat again, put green Jiang Pian to explode sweet, enter gallinaceous piece to break up fry
4, gallinaceous piece surface is small after fizzling out, transfer into cooking wine, soy, salt, a few white sugar joins Chinese chestnut
5, enter boiled water, small fire turns to build upper cover after big baked wheaten cake leaves, boil 20 minutes or so
6, again conflagration controls dry water share, scatter green paragraph can
Chinese chestnut burns chop
Today's Chinese chestnut burns chop fire simple, glutinous of soft of aroma of chop Gong Liang, Chinese chestnut is sweet, eat to stop no less than coming at all in the mouth.
With makings:
Advocate makings: Chop 500 grams, Chinese chestnut 300 grams
Flavor: Jiang Pian, onion, anise, dry chili, Chinese prickly ash, sweet leaf
Condiment: Unripe smoke, often smoke, cooking wine
Practice:
1, chop cut is small abluent, turn on the water in boiler join two Jiang He chop falls to boil dichotomy bell to control after a bit cooking wine boils water, scoop up foam of float of scour off of reinstate warm water to reserve;
2, flavor gets ready, abluent reserve;
3, unripe Chinese chestnut goes nuclear flay is abluent reserve; (pare the method of unripe Chinese chestnut looks please small stick person)
4, oil is put to burn heat inside boiler, put chop, fry to chop surface golden small anxious;
5, put flavor stir-fry before stewing to fry to can smell the fragrance of flavor;
6, fry sweet chop and flavor to be scooped, hot oil continues to stay inside boiler, a few crystal sugar are put in hot oil;
7, small fire is fried melt caramel color to rock candy;
8, break up quickly into chop and flavor fry, wrap equably on candy color;
9, join cooking wine, unripe smoke, often smoke break up fry even;
10, add the boiled water that has done not have chop, small fire of the cap on the lid boils 20 minutes or so;
11, Chinese chestnut is joined after 20 minutes, small fire again stew makes 20 minutes or so;
12, next saline taste still can try when remnant nods juice finally, can add soy again not quite, close fire to install next dish. Juice of this one pace does not close too dry, otherwise Chinese chestnut tastes mouthfeel will be a bit dry, and soup juice is staying to be used mix rice also is very sweet.
13, sweet Chinese chestnut burns chop to be able to go up desk.
Qing Dynasty is sweet soup of Chinese chestnut carbonado
With makings: Earthy chicken a jin, chinese chestnut 300 grams, ginger is right amount, salt is right amount
Practice:
1, Chinese chestnut hull, use boiled water bubble 5 minutes, flay reserves
2, chicken is chopped piece, use clear water bubble 30 minutes or so, reoccupy clear water is washed twice. Heat up boiler, need not put oil, stir-fry before stewing of gallinaceous piece medium baking temperature is fried below to soup juice. Add boiled water next, put Jiang Kuai and Chinese chestnut, big baked wheaten cake leaves. Turn next the smallest fire keeps small boil boil a hour
3, midway should be cast aside go float oil and impurity 5, 6, the rejoin before eating salt flavors!
Congee of yam Chinese chestnut
With makings: Yam, Chinese chestnut, ormosia, longan, millet
Practice:
1, yam stripping and slicing and millet of longan of Chinese chestnut ormosia are put into boiler together
2, join right amount salt (can add mashed garlic according to individual taste)
3, conflagration 20 minutes
4, small fire boils 40 minutes frowzily
5, boil can eat
