Food Recommendations: Hibiscus Cow Tripe, Braised Chicken Wing Roots, and Peach Kernel Cold Noodle Recipes
Hibiscus Cow Tripe
Ingredients:
1 cow hoof (about 900g) 3 eggs Water 8 dumplings 100g broccoli Ginger slices, scallion segments, spices, salt,, MSG, chicken broth, old soy sauce, cornstarch each appropriate amount
Method:
1Scrape and wash the cow hoof, put it into a boiling water pot to cook for a while, then put it into a pressure cooker, add water, add ginger slices, scallion segments, spices and, bring to a boil after steaming, pressure for about 120 minutes. Turn off the fire and let it cool down, open the lid and pour out the original soup and the cow hoof into a basin, seal with plastic wrap and steam in a steamer for 1 hour before using. Separately, boil the dumplings and blanch the broccoli for later use.
2Crack the eggs into a basin, add water and salt and beat evenly, pour into a round plate and steam in a steamer to make hibiscus egg. Take it out and put the steamed cow hoof on the plate with the hibiscus egg, then put the cooked dumplings and cooked broccoli on the plate edge for decoration.
3Pour the original soup of steamed cow hoof into the pot, add salt, MSG, chicken broth, old soy sauce to adjust the color and taste, use cornstarch to thicken the sauce, drizzle it on the cow hoof and it's done.
Roast Chicken Wings
Materials:
Chicken wings, potatoes, cooking oil, salt, light soy sauce, dark soy sauce, sugar, ginger, garlic.
Process:
1Wash the chicken wings and poke a knife in the thicker part of the meat, because I'm stewing them whole, poking makes it easier for the flavor to penetrate;
2Put water in the pot, put the wings in, cold water to cook, boil to remove scum; take it out to prepare;
3Heat the pot, put ginger slices to fragrant; put the chicken wings in and stir-fry for about half a minute; pour in light soy sauce (or red braising sauce) and stir-fry; pour in boiling water to cover the chicken wings, bring to a boil and simmer for a while;
4At this time, the potatoes and garlic are peeled and cut into pieces; put the potatoes and garlic into the pot, add a little salt to season, stir-fry evenly, cover the pot with a lid and stew until cooked;
5Stew until the chicken wings are cooked through and the potatoes are soft, add a little white sugar to season and thicken the sauce before serving.
Peach Kernel Cold Noodles
Peach Kernel Cold Noodles, originated in Han Zhong County, Anyang, Shaanxi Province, China. Most cold noodles are made of green bean noodles and sweet potato noodles, while peach kernel noodles look a bit darker, unlike other noodles that are translucent, but these dark noodles taste soft and smooth when eaten, with a unique texture.
Raw Materials
Main ingredients: 300g Peach Kernel Cold Noodles.
Seasoning: 10g chopped scallions, 5g chili flakes, 3g roasted white sesame seeds, 200g homemade spicy and sour sauce.
Production steps:
1Wash the peach kernel cold noodles with water, drain the water, cut into 2cm cubes, drizzle with homemade spicy and sour sauce, sprinkle with chopped scallions, chili flakes and roasted white sesame seeds.
2Collect the dried peach kernel, remove the shell, grind the fruit flesh into fine powder, sieve to remove coarse dross. Add water to the pot and bring to 70℃-80℃, pour in peach kernel powder and stir evenly, when it thickens and solidifies, take it out to cool, cut into block shape.
