Non-original, from the Taiwanese version of the cooking literacy book "Snow Pan pot no oil dishes." I couldn’t buy the burdock before, but I didn’t even know how to taste it. Now I’ve got everything done. It’s a Japanese-style braised taste. It’s not a terrible dish. I usually have dinner. In the kitchen, the burdock is basically a variant of the fried Jinping burdock, or boiled soup. If it is fried, it will be cut and tears. The soup needs a lot of ingredients to mix. This is not suitable for our rookie to get started, so this recipe is added as a supplement. Chicken legs are cheap and high-quality protein. Ingredients can be used instead of burdock. The benefits of konjac can be Baidu. 1 tablespoon is 15ml, 1 teaspoon is 5ml
Prepare ingredients, konjac is usually sold in the refrigerator where the tofu is sold in the supermarket. If the amount of the dish is large, the amount of seasoning should be increased proportionally.
Konjac is more difficult to taste. It depends on the contact surface area. It depends on the time. The best thing to eat is shredded. Because of the large surface area, the konjac in Oden is also delicious. Because it is cooked, it will be cool for a day, and the other black konjac block. More natural, white hot pot magic silk is processed, do not worry about food safety issues, regular brands can.
The chicken legs are deboned, and the burdock is quickly smashed off the epidermis with a knife back and then hob-cut. Soaking in the diluted white vinegar can alleviate the symptoms of oxidative blackening. The dilution concentration is arbitrary. When the pot is placed, the filter is empty and no need to rinse. This dried chili is a bit fake. Before the cut, the fried mushrooms are not spicy. This time it is not spicy. The spicy friends can change into small rice peppers.
Pumping air conditioner out of A juice for use, white sugar is not easy to dissolve, can be adjusted and stirred in advance, like sweet mouth can be replaced with 1 tablespoon of white sugar
There is no picture in the process of frying. There is no three heads and six arms. First, fry the pepper with sesame oil. Then, you can use the chicken to fry the color. You can also stir all the ingredients at the same time. Mix well. The burdock and konjac are not fried. Heat requirements, add A juice after smoothing
Japanese-style stews are often covered with lids. Because the amount of food is small, only a small amount of water is needed. If you want to increase the contact area with the pot, you should use the lid. This recipe has only half of the ingredients. The amount, but because of the use of the falling cover, can be quickly simmered into the taste, without the wooden cover, because the cleaning and maintenance is too troublesome and unsanitary, the tin foil is lightly facing down, and it is stewed for 6 minutes under medium heat. During this time, I used a microwave oven to pick up a potato as a staple food.
Throw away the tin foil and cover it. Start to taste according to your personal preference. The stew is very thoroughly cooked. The salty meat and burdock are so salty. I don’t have any seasoning here. The seasoning of the recipe is just seasoning. Just fine, don't accept too much salt. Such a plate, not how to spend time, the premise is that the chicken legs are skilled, it is a typical braised dish, less oil, rice, the nutritional value of the ingredients is very eye-catching