Cola Chicken Wings, Crisp Shrimp, and Delicious Egg Fried Rice Recipes
Cola Chicken Wings
Ingredients: Chicken wings, cola, star anise, Shao Xing wine (light soy sauce), ginger, green onion segments
Instructions:
1. Wash the chicken wings and boil them in a broth of scallions and ginger until they boil, then remove them. Heat a small amount of oil in a pot and add the chicken wings.
2. Sear the skin of both sides until golden brown. Pour in the cola until it covers the chicken wings. Add soy sauce, star anise, green onion segments and ginger slices. Bring to a boil over high heat, then reduce heat and simmer until the sauce is thick.
Crisp Shrimp
Ingredients: Cucumber 1, water chestnuts 150g, bird’s eye chilies 1, fragrant chilies 1, salad oil appropriate amount, salt 4g, MSG 2g, ginger 2 slices, garlic 2 cloves, Shao Xing wine (light soy sauce) 1 tablespoon
Instructions:
1. Wash and peel the cucumber, remove the old root, and cut it into 1cm square pieces; peel and devein the shrimp, cut into shrimp pieces and marinate with Shao Xing wine (light soy sauce), salt and cornstarch for a few minutes;
2. Slice the fragrant and bird’s eye chilies into circles; mince the garlic and ginger.
3. Place a pot on the stove and quickly stir-fry the shrimp (when the shrimp changes color, immediately turn off the heat to ensure that the shrimp is tender); remove them.
4. Leave the bottom oil in the pot, sauté minced garlic and ginger, then add the water chestnut pieces and stir-fry until they are slightly softened, then add fragrant and bird’s eye chilies and stir-fry evenly. Wait until the water chestnut pieces turn a darker green, add salt and MSG to season, and finally add the shrimp. Rely on the residual heat in the pot to combine the flavors (the shrimp is added last, to maintain a tender texture).
Delicious Egg Fried Rice
Ingredients: Rice, eggs, carrots, cucumbers, onions, corn kernels, salad oil, tomato sauce, curry powder, salt, ham
Instructions:
1. Prepare all the ingredients and chop them into dicing. Then heat the oil in a pot and pour in a small amount of salad oil. First, add the diced onions to the pot and sauté until fragrant.
2. After the onions are sautéed, add the other diced ingredients and stir-fry with the rice, stir-fry the rice until it separates, then add tomato sauce, salt and curry powder and stir-fry evenly.
3. Beat an egg and add a little salt to make an egg mixture. Reheat the pot, and when the pot is hot, pour in a small amount of salad oil and quickly fry the egg mixture into a thin egg skin. When the egg skin is cooked, put the previously fried rice into the egg skin and wrap it up. You can also squeeze a little tomato sauce on the egg skin surface.
Lotus Leaf Rice
Ingredients:
Sticky rice, chicken legs, sausage, dried shiitake mushrooms, lotus leaves, salt, sugar, oyster sauce, light soy sauce, white pepper, oil, green onion, ginger, Shao Xing wine (light soy sauce)
Instructions:
1. Soak sticky rice, shiitake mushrooms and lotus leaves beforehand. Cut the chicken meat and sausage into pieces.
2. Wash sticky rice and shiitake mushrooms and filter water, add appropriate amount of oil, put into a steamer basket, spread flat, poke holes, steam for about 45 minutes until soft.
3. Mix salt, sugar, oyster sauce, light soy sauce, sesame oil, and hot water to make a juice, pour it into the just cooked sticky rice and stir evenly with hand.
4. In the pot, put a small amount of oil, sauté green onion and ginger until fragrant, remove green onion and ginger, leave fragrant oil, and stir-fry chicken meat pieces until they turn white, add Shao Xing wine (light soy sauce), bring to a boil, pour in the seasoning juice, and stir-fry evenly.
5. Add dried shiitake mushrooms and sausage and stir-fry evenly. Pour in the, and stir-fry until thickened.
