Have you ever heard of fried cocks crests? How to cook the dish to be salty without adding any salt? Do you know the secret in it? Today our nutritionist Lady Li will bring you a wonderful and special-made Chinese food: Fried cocks crests. You can enjoy the dish either with steamed rice or rolling it into flapjack!
Fried cocks crests
Mother stock: chicken breast, black salted turnip
Accessories: eggs, garlicRecipe:1. Slice the chicken breast and the cleansed black salted turnip into shreds.2. Mix the chicken shreds with appropriate egg white and starch.3. Heat some edible oil in the pan and when it gets hot, put some thin garlic pieces and the chicken shreds into the pan. Keep frying with a sharp fire.4. Add the black salted turnip shreds and quick fry them. Sprinkle some chicken essence and several drops of sesame oil. Then pick it up into a plate. The whole course is accomplished.Key points:1. It is a need to clean the black salted turnip shreds to avoid the dish is made super saline.2ã€The egg white must be appropriate with half an egg just all right.3. When stir-fry the chicken shreds, sharp fire is quite necessary or the shreds would stick to the pan.4. No more salt should be used since the black salted turnip contains certain amounts of salt. Our second special guest Lady He Yi, who is a Sichuanese living in Beijing, brings us the authentic Si Chuan dish:
Lady He likes cooking and traveling. She wished to blend her own art into Chinese food, delicacies can become artworks full of originalities.
Hot and sour sautéed fat beefMother stock: fat beef clices, golden mushroom
Accessories: mungbean noodles, broad bean paste
Key points:1. the golden mushrooms taste better if frying with oil than quick-boiling with water.2. Besides the golden mushrooms, bean sprouts as well as lettuce shreds can be used as fixings.3. Reasoning with mature vinegar will bring a better taste.4. Salt should be refrained since the broad bean paste contains certain amounts of salt.Recipe:
First stir fry the golden mushrooms in hot edible oil and pick them up into a plate. Second keep frying the broad bean paste till the red oil of it has come out. Then add some bruised garlic and ginger sprinkles. Pour three small bowls of cleanse or soup in the pot and pour two spoons of mature vinegar and soy sauce respectively and one spoon of cooking wine. A little white sugar and salt is also needed. After the seasoning, put the fat beef slices and the soaked mungbean noodles in the pot. When the beef slices are mature enough, pick them up onto the golden mushrooms. Start another clean pot to stir fry some dry red pepper in edible oil. Then pick the peppers up and cut them into small segments. Sprinkle them and some bruised garlic onto the beef slices. Pour the hot oil in the pan onto the slices. The whole course is accomplished! Wow! Spicy and sour! Good taste!
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