[wine and vegetables in season] - cold platter "fragrant grains, soybeans, chrysanthemum gizzard"(shi ling xia jiu cai liang pin pan xiang zao mao dou ju hua zhun )

[wine and vegetables in season] - cold platter "fragrant grains, soybeans, chrysanthemum gizzard"

Introduction:

"[wine and vegetables in season] - cold platter" Xiangzao Maodou chrysanthemum gizzard "Maodou is a seasonal food in spring and summer. It is generally planted with early, middle and late season beans, which has been sold for the longest time in the market. It is the main food material that housewives often use to add color, hang fresh and change dishes in this season. When they meet fresh Maodou with full grain and green, they will purchase more for making And so on. At the same time, some smart and capable women also set out to make the spleen invigorating and appetizing "bad duck gizzard". At the same time, it is stored in the refrigerator with "bad soybeans". Sometimes, it is delicious and convenient to accompany the meal when getting up late or busy in the morning. In the hot summer, when family members have a bad appetite or friends get together, they take it out to make "fragrant soybeans and chrysanthemum gizzard" with meat and vegetables 》Cold assorted dishes, as an appetizer, are fragrant with grains, cool taste, fresh and chewy, full-bodied, delicious and refreshing, nourishing stomach and spleen, balanced nutrition, especially the best food for wine drinkers in spring and summer Oxygen free package, low temperature storage, convenient and hygienic for eating. 2. Invigorating spleen and stomach, balanced nutrition. Duck gizzard is sweet, salty and flat, especially suitable for patients with anemia and stomach disease. It can enhance the function of spleen and stomach, regulate digestion, nourish stomach and protect stomach. 3. It is suitable for all ages, especially in spring and summer when wine is served by drinkers. Now, we will upload the food configuration diagram of "Xiangzao Maodou chrysanthemum gizzard", a cool platter of "Xiangzao Maodou chrysanthemum gizzard" Silk is new! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: leek soybeans method: wash the soybeans, cut off the two tips, put them into a microwave steaming bowl, add shallot, ginger, salt and proper amount of water.

Step 2: put the microwave steaming bowl into the microwave oven.

Step 3: steam with high power for about 8 minutes (depending on the number of soybeans), steam the soybeans until medium rare, and pour them into cold boiled water to cool in time. Note: if there is no cold water, the soybeans can be steamed to medium rare.

Step 4: after the soybeans are cooled, drain the water, add spicy lees and MSG, and then mix intermittently for several times.

Step 5: Home simple vacuum preservation method; prepare suitable size of fresh-keeping bag (preferably double-layer), put the marinated soybeans into the fresh-keeping bag.

Step 6: then, clean the air in the bag with a straw.

Step 7: after the air in the bag is completely absorbed, seal the bag mouth in time, and then store it in the refrigerator at about 10 degrees. The best time to eat: 10 hours later, 1 ~ 3 days. Note: the whole operation process must be free of oil pollution.

Step 8: dried duck gizzard method: remove the oil from duck gizzard and absorb it with clean water.

Step 9: remove the fascia wrapped outside the duck gizzard, and then cut it off with scissors.

Step 10: then, the duck gizzard flower is processed vertically and horizontally with a knife, and it is divided into suitable pieces, generally divided into nine pieces, and then, green onion, ginger, salt, monosodium glutamate, cooking wine slurry are added for a moment.

Step 11: duck gizzard over water: bring to a boil in a large pot, add scallion and ginger in advance.

Step 12: after the water is in full bloom, add appropriate amount of duck gizzard flowers, disperse them with hedgerow in time, pick up the duck gizzard when it changes color, and put it into cold boiled water for cooling. Note: this method can make duck gizzard crisp and tender! There's no need to add chemicals that make food crispy!

Step 13: Note: the amount of duck gizzard covered must depend on the cooling amount of cold water. I use ice water here.

Step 14: after the duck gizzard flower is cooled, drain the water, add the bittern, monosodium glutamate and Huadiao wine, and then stir it intermittently for several times.

Step 15: simple home oxygen free preservation method; prepare suitable size fresh-keeping bag (preferably double-layer), put the stewed duck gizzard flower into the fresh-keeping bag.

Step 16: then, suck up the air in the bag with a straw. After the air in the bag is completely absorbed, the mouth of the bag should be sealed in time, and then stored in the refrigerator at about 10 degrees.

Step 17: the best time to eat: 10 hours later, 1-3 days. Note: the whole operation process must be free of oil pollution. The best preservation period can be ensured by using the method of simple oxygen free preservation at home and dividing it into suitable bags.

Step 18: [wine and vegetables in season] - the finished product picture of cold platter "Xiangzao Maodou chrysanthemum gizzard".

Materials required:

Soybeans: 1kg

Duck gizzard: 750g

Chives: 5

Ginger: 25g

Salt: right amount

MSG: right amount

Cooking wine: moderate

Spiced lees: 1 bag

Spicy lees: 1 bag

Huadiao wine: moderate

Note: experience recommendation: simple oxygen free storage method for household bittern products features: not only saving bittern, but also making food materials fully infiltrated into bittern. It can be divided into several suitable small bags for storage, which is economical and hygienic, and can maximize the quality of food preservation and facilitate life! Precautions: 1, the whole operation process to avoid oil and raw water, dirty container pollution, if the invasion of miscellaneous bacteria, easy to deterioration, not easy to preserve. 2. The ingredients should be fully and timely watered, and so should cooling. Otherwise, the ingredients will turn yellow or not crisp, which will affect the taste. 3. When packing, the air must be absorbed completely, and it is better to pack it into a package suitable for one or two times consumption, so as to improve the quality of preservation.

Production difficulty: ordinary

Craft: Skills

Production time: 20 minutes

Taste: Maoxiang

Chinese PinYin : Shi Ling Xia Jiu Cai Liang Pin Pan Xiang Zao Mao Dou Ju Hua Zhun