Braised tiger spot
Introduction:
"I don't use soy sauce and soy sauce in my family. Because I think it smells bad and the cooked food doesn't taste very good, I only use soy sauce at home. It's the first time to use soy sauce for cooking. Unexpectedly, this kind of soy sauce is different from the soy sauce on the market. Besides, the taste is not bad, and the color is oily, and the salinity is not too salty. Moreover, this kind of soy sauce can also be used as accompaniment and salad. Today, it is used to make a stewed tiger spot. A good soy sauce can not only show the fresh taste when it is cold mixed, but also show the mellow taste when it is cooked in braise or stew. The next time we prepare to use this soy sauce for stir frying and noodle dressing, good soy sauce can best reflect the delicious taste of food when cooking. If you dip this sauce in boiled chicken or chopped chicken, you can try it. "
Production steps:
Materials required:
Tiger spot: 1
Jingxuan soy sauce: 2 tbsp
Ketchup: 2 tbsp
Ginger: 5 slices
Scallion: 1
Brown sugar: 1 tbsp
Water: small half bowl
Cooking sake: 2 tbsp
Salt: a little
matters needing attention:
Production difficulty: simple
Technology: stewing
Production time: half an hour
Taste: Maotai flavor
Chinese PinYin : Hong Men Lao Hu Ban
Braised tiger spot
Tender Hu Dou with Scallion. Cong Xiang Nen Hu Dou
Green vegetable egg cake. Qing Cai Ji Dan Mian Bing
Hot and sour bean curd soup. Suan La Dou Fu Tang
Fried shredded duck with garlic and pepper. Suan Miao La Jiao Chao Ya Si
Fried mushroom with peppers. Xiang Jiao Zha Mo Gu
Braised cabbage with sliced pork and mushrooms. Xiang Gu Rou Pian Shao Bai Cai
Production of curry powder. Ka Li Fen De Zhi Zuo
Detailed preparation of rice cooker cake (for you without oven). Xiang Xi Zhi Zuo Dian Fan Guo Dan Gao Gei Mei You Kao Xiang De Ni
Fish flavored tofu with minced meat. Rou Mo Yu Xiang Dou Fu