Often people say that the three words "生生" are pronounced in Taiwanese. When looking up the dictionary, "生" is pronounced by "生" and its original meaning is dried meat, and "生生" is made into dried meat. When I...
Often people say that the three words "生生" are pronounced in Taiwanese. When looking up the dictionary, "生" is pronounced by "生" and its original meaning is dried meat, and "生生" is made into dried meat.
When I was a child, I also participated in homemade dried vegetables. Cut the sausage into strips and marinate it in large amounts of salt basin. In order to remove moisture, even put stones or heavy objects on them. In the evening of autumn and winter, the climate is dry, which is a good time to make dry sponge. In my memory, the weather clears up, and the steakhouse is always filled with dried vegetables. It is dried in the morning and harvested in the evening. It is repeatedly cured, pressed, turned, and silted for more than a time, and then sealed and stored. Although it takes time to finish work, it can last for several years.
Candied cabbage can be made into a variety of classic home-cooked dishes, and candied cabbage eggs are one of them. Almost every dining table has this delicacy, especially the slightly burnt egg fragrance on the side is my favorite, and I always start here first. The dried eggs that my mother stir-fried are all made of pig oil, and I am still the same. It seems that the combination of pig oil and dried eggs is more ancient. In addition, single stir-frying candied vegetables is also a good dish. Chang Xie often says that only eating thin rice with dried vegetables for three meals, and life will be happy; and crispy and fragrant dried vegetables are also the most common side dishes for accompanying them!
The other dish is dried vegetable soup. There is no need to add salt, just a small portion can produce a large sweet and delicious soup.
Every time I eat dried vegetable dishes, it is like taking a time machine to go back to the past, which is a delicious dish made through time.
Caramous eggsIngredients: 5 chicken eggs, 100g of diced vegetable, 2 green pills (cut into diced flower)
Method:
1. Wash the diced vegetable in water and soak for half an hour (the length of the soaking time can control the slightness of the diced vegetable. Each diced vegetable is different, so you can try it first to make the taste stable).
2. Put the dried diced dried vegetable diced vegetables in and put them in the pot, stir-fry over medium-low heat to bring out the aroma and dry the water.
3. Beat the eggs into the container, add the diced tarts and the diced dried vegetables from Method 2, and add 1/2 teaspoon of soy sauce and 1 teaspoon of salad oil, stir evenly (about 10 seconds, not too long).
4. Wash and dry the crocks, add 2 tablespoons of pig oil, pour in the egg liquid after the oil is warm and calm down.
5. Wait for the egg liquid to be shaped outside (about 10 seconds), stir the egg liquid in the middle with chopsticks or tinsels, which means to make the egg liquid evenly heat up.
6. Turn the heat down, put the pot on the pot, and burn for 30 seconds to allow the thicker egg liquid in the middle to solidify.
7. Make sure that the egg liquid in the slider does not stick, then turn over, slide out the pot into the plate, then press the pot into the pot, and fry until the two sides are golden and burnt.
Ingredients: 120 grams of dried vegetables, 100 grams of meat, 3 mushrooms (about 10 grams), 50 grams of glutinous rice pepper, 10 grams of red pepper, 10 grams of minced garlic,
Method:
1. Wash the dried vegetables, soak in water for 30 minutes, dry the water, and stir-fry until the water is dry.
2. Soak the mushrooms and cut them into diced diced glutinous rice pepper and red pepper, and cut them into circles.
3. Take the non-stick pot, add 1 tablespoon of salad oil, add the meat, stir-fry for 1 minute and then add the aroma to it, add the minced garlic, and then add the remaining ingredients.
4. Finally add some white pepper powder and 1 teaspoon of soy sauce paste and stir-fry evenly.
Method:
1. Wash the ribs and blanch them for pre-simple; peel and chop the garlic; slice the old ginger; peel and cut the white turf into pieces; wash the dried turf and remove the sand, and cut into 2 cm long pieces (you can also put the whole piece into a crock).
2. Prepare a tin of water, add dried vegetable, garlic, and ginger slices, and after soup, add the ribs, cook over medium heat for 10 minutes, then add the tangerine and cook until soft, the time is about 50 minutes.
3. Try to drink. Take the dried vegetable with tangerine, cook it and decide whether to add salt to taste according to the taste.
4. Before starting the pot, add wolfberry slightly soaked in wine and then boil for another 1 minute.
Instructions: I can't finish eating and cook it the next day, and it tastes just as good.
