A private dish with the natural color of Guangdong nanru -- private nanru beer chicken(yong guang dong nan ru de tian ran se ze qu shang se de yi dao si fang cai si fang nan ru pi jiu ji )

A private dish with the natural color of Guangdong nanru -- private nanru beer chicken

Introduction:

"Today's theme is tofu. Traditionally, there are three kinds of tofu in the market: red, white and green. Red and hot: red and hot. Baifang: tianla, Guihua and Wuxiang belong to Baifang. Qingfang: in fact, it's stinky tofu. The representative is Wang Zhihe. Pickled tofu is yellow wine. The southern part of the country is called "South milk". In fact, the technology is almost the same in every place. In my opinion, the difference is that the raw materials of tofu are all related to water. Other ingredients are fermented according to the unique red rice, salt, yellow wine or baijiu. Nanru uses natural Monascus rice as colorant to make the surface of food material red. As for Baijiu or yellow wine, after taste, they will be able to eat. Here I continue to thank Nanning's good friend # @ old fish's play #, for sponsoring Guangdong nanru, which we can't buy here. On the one hand, my family likes to eat this kind of tofu, which is very good with porridge. On the other hand, I promised my friends to make some dishes about tofu, which is also my own new attempt. Cooking is very addictive. I'll get tofu this time Think about what to do. Now I'm becoming more and more picky. The key is that the ingredients and condiments are very important. In fact, for people who love cooking to the core, this is pursuit. This time, I chose the local chicken that grew up eating millet. It cost me 150 ocean. I took half of it and the other half of it was stewed. In addition, the condiment is a can of beer and an appropriate amount of nanru milk. However, it will feel salty in the seasoning. Just mix some rock sugar. The taste will be softer, and the appetizers will not think it is a heavy taste. The rich nanru flavor is completely contained in the chicken. It is a dish that can be done without any traditional condiments, but it is not easy to find What we need is patience and time. We need to stew for at least one hour. If the time is too short, it will be too old. If the time is too long, it will be too crisp. We will lose the chewiness and taste of the chicken. It's always my own saying: cooking needs to endure loneliness. "

Production steps:

Materials required:

Chicken: right amount

Guangdong nanru: moderate

Beer: one can

Rock sugar: right amount

Ginger slices: right amount

Scallion: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Yong Guang Dong Nan Ru De Tian Ran Se Ze Qu Shang Se De Yi Dao Si Fang Cai Si Fang Nan Ru Pi Jiu Ji