One of Yiru's methods of stewing in private house(yi ru si fang lu wei zuo fa zhi yi lu si yang )

One of Yiru's methods of stewing in private house

Introduction:

"The weather is getting colder, so it's time to eat more protein. For those who don't like greasy food and like simple food, you might as well stew in a pot and put it in the refrigerator to make a plate when you want to eat. It's a good choice whether it's wine or food! Today, I stewed four kinds of bean curd, chicken feet, chicken neck and eggs, which are all good ingredients of protein. A plate of four tastes more abundant. It is delicious and nutritious without any additives. If you like, you may as well try it yourself

Production steps:

Step 1: four kinds of bittern are ingredients.

Step 2: first of all, cut the tofu into 6 pieces evenly, depending on the size you like.

Step 3: then fry the tofu in a pan until golden yellow.

Step 4: remove the chicken feet, cut the toes into two parts, cut the neck into two parts, blanch in a hot water pot, remove and wash.

Step 5: Zanthoxylum bungeanum, Daliao, chili, cinnamon and fragrant leaves are put together for standby.

Step 6: cut scallion into sections, slice ginger and orange peel together.

Step 7: fry a little oil in a wok and fry the ingredients in a bowl at low temperature.

Step 8: add the soy sauce and oyster sauce, then add hot water to boil.

Step 9: then put in the chicken feet and neck.

Step 10: add the fried tofu and simmer over low heat.

Step 11: add onion, ginger and orange peel and cook for about 8 minutes.

Step 12: add the eggs and cook.

Step 13: cook until half of the soup is left, and then taste all. After the cease-fire, put it in a small basin to cool and serve.

Step 14: put the plate on the table and eat it.

Materials required:

North tofu: one piece

Chicken neck: 4

Chicken feet: 2

Eggs: 3

Ginger slices: 5

Scallion: half a piece

Orange peel: two pieces

Zanthoxylum bungeanum: right amount

Large materials: 2

Fragrant leaves: 2 pieces

Dried pepper: 3

Li Jinji straw mushroom soy sauce: half tbsp

Li Jinji's soy sauce: a spoonful

Lee Kam Kee oyster sauce: 1 teaspoon

Rock sugar: a big piece

Salt: 3 teaspoons

Note: 1, what to see what you like to put can be. 2. I'm afraid the eggs are hard to boil. 3. Because of the soup, all the salt should be put in moderation. 4. Keep the rest of the soup in the fridge and freeze it. The next time you make it, it will taste better.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Yi Ru Si Fang Lu Wei Zuo Fa Zhi Yi Lu Si Yang