Sauerkraut chicken with bean curd(suan cai dou hua ji )

Sauerkraut chicken with bean curd

Introduction:

"This dish is steamed, and you don't worry about getting hot when you eat spicy food in winter. Sour and refreshing appetizer, chicken smooth and tender, tofu melt in the mouth, pickled cabbage crisp and delicious, the rest of the soup, cooked in the evening, not to mention more delicious. It's very simple, suitable for novices, and it's definitely a stunning feast. "

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: cut the chicken into small pieces, marinate with 1 teaspoon salt, soy sauce, cooking wine, starch for 20 minutes. Cut ginger, green onion and garlic in half. Cut sauerkraut into shreds.

Boil the water, blanch the sauerkraut first, then blanch the chicken, take out the cold water and drain.

Step 3: put oil in the pot, stir fry onion, ginger, garlic, pepper and Chinese prickly ash over low heat.

Step 4: add pickled cabbage, 1 teaspoon salt, 1 teaspoon five spice powder, stir fry until fragrant, turn off the heat, add diced chicken and stir well.

Step 5: put tofu in the bottom of the bowl and spread the fried material on it.

Step 6: steam for 20-30 minutes. Sprinkle coriander and 1 teaspoon sesame oil.

Materials required:

Drumsticks: three

Sauerkraut: half a tree

Tofu: a box

Chinese prickly ash: half a teaspoon

Dried chili: Ten

Onion: a piece

Jiang: one piece

Garlic: Ten

Salt: one teaspoon

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Starch: 2 teaspoons

Five spice powder: 1 teaspoon

Sesame oil: 1 teaspoon

Note: After: 1, although this dish is hot pepper and pepper, but the taste is very light, acid and cool rice. It's not very strong. Pepper and pepper can be added according to their own preferences. It's not spicy if I make it in this amount. 2. Marinate the chicken first, it will be smooth and tender, and the tenderness will not be lost when steaming. I didn't put chicken essence. If I like it, I can put it myself. Why pickle first and then blanch, because this is the key to keep the dish fresh and sharp. If you don't want to drink soup with soup, pickle it and spread it directly. 3. Don't pour out the leftover food. Cook some noodles at night or at noon. Cook some noodles or Wudong powder and put it inside. It's absolutely another style of delicious food!

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Suan Cai Dou Hua Ji