8 Rustic Farm Dishes, Making Foodies Crave Them!
flower chicken
This dish combines chicken chunks with trotters, and both can complement each other – the fragrant aroma of chicken chunks and the fatty aroma of trotters are blended together, and the gel-like texture of trotters can increase the thickness of the soup.
Cut the trotters into pieces and put them into a pot with ginger and scallion water and liquor, boil them over high heat, and take them out after boiling for a while. Then put in six tenths of the oil and fry until the surface is crispy before taking them out to set aside. Meanwhile, cut the chicken meat into pieces and press it with a high-pressure cooker.
When serving, put the chicken pieces, flower chicken pieces, mushrooms and bamboo shoots into the pot, add an appropriate amount of broth and bring to a boil. Season with salt, MSG and pepper, and serve out.
2 Salted Duck Grous
Recipe:
1, First fry the salted duck: 500g of salt, 5g of chili powder, 3g of pepper powder, 2g of sand ginger powder, 100g of flavor powder, fry fragrant, put aside.
2, The duck is peeled, cut into pieces and soaked in cold water.
3 Flavorful Eggplant Strips
Ingredients: Eggplant 600g, pork loin 100g, wild mountain pepper shreds 50g, preserved vegetable shreds 50g, green onion, red bell pepper grains each 5g, Houji sauce, seafood sauce, rib sauce, oyster sauce, MSG, chicken powder, dried starch, wet starch, broth, salad oil each appropriate amount.
Method:
1, Peel the eggplant, cut into strips and stick a layer of dry starch, then put into six tenths of hot oil, fry until golden before taking them out to drain the oil. Also, put wild mountain pepper shreds, preserved vegetable shreds and pork loin into hot oil, fry until dry and fragrant, set aside.
2, Put the seafood sauce, rib sauce, oyster sauce and Houji sauce into a basin and mix well, put into a pot with a little salad oil, stir-fry fragrant, then add a little broth, put in fried eggplant strips, boil for a few minutes, season with MSG and chicken powder, wait until the broth is thick before serving, put out and serve in a hot pot, pour in fried wild mountain pepper shreds, preserved vegetable shreds and pork loin, and finally garnish with green onions and red bell pepper grains.
4 Sand Pot Bamboo Shoots
Main ingredients: dried bamboo shoots, five-spice pork
Auxiliary ingredients: star anise (you can also add other commonly used fragrant spices), dried chili, green pepper
Seasoning: soy sauce, MSG, chicken powder
Recipe:
1, Soak the dried bamboo shoots with water until they are soaked through and cut them into pieces with five-spice pork, add soy sauce and star anise to simmer until they are half-finished, then put them out for use as needed.
2, Put a little oil in the pot and heat it over medium heat. First, throw dried chili into the pot to fry fragrant, then put in the already cooked bamboo shoots, stir-fry for 2 minutes, then add green pepper strips and season with MSG, chicken powder, and salt, and stir-fry evenly.
5 Orange Fragrant Duck with Shredded Duck
Ingredients: Yellow Duck 1500g (about 25-30g per piece), orange peel silk 15g.
Seasoning: 1kg of braising liquid, 25g of dried red chili, sesame, green onion segments, large garlic cloves, fresh citrus nectar, orange fragrant oil 15g, salad oil 2kg (about 50g), marinating ingredients (green onion segments, ginger slices, liquor each 20g, salt 8g).
Making:
1. Kill and cut the yellow duck into pieces of 25-30g each, rinse with water for 30 minutes, adding marinating ingredients and marinating for 30 minutes, then boil.
2. Put the duck pieces into the braising liquid, boil over high heat for 10 minutes, then reduce the heat and simmer for 5 minutes, take them out to drain the soup.
3. Heat oil in the pot to six tenths hot, put in duck pieces, small fire fry until the color is golden, put in fresh citrus nectar, dried red chili, fresh citrus nectar, sesame, large fire flip evenly, out of the pot and put into a duck-shaped container, sprinkle with green onions and green onion segments.
4. Orange fragrant oil: salad oil 250g heated to three or four tenths, put in orange peel 50g, green onion segments, ginger slices each 25g, soak for 5 minutes, filter the oil.
5. Orange fragrant oil: salad oil 250g heated to three or four tenths, put in fresh citrus peel 50g, green onion segments, ginger slices each 25g, soak for 5 minutes, filter the oil.
Features: The duck is a common dish, this dish uses a special orange fragrant oil to cook, the novel flavor makes the dish have a new selling point.
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