This rose fermented bean curd, not the rose fermented bean curd. Why do you say this? Because there is no rose in the recipe, but the taste of the bean curd. This fermented bean curd is called rose bean curd, using Wang Zhihe. The fermented bean curd has the taste of rose petals and roses. Does this wing root have the taste of roses? Only if you eat it, you can know!
Ginger sliced chicken wing roots washed
Tune the juice: crush the four pieces of bean curd, mix well with the three tablespoons of the bean curd, then pour a large spoon of soy sauce, a small spoon of soy sauce, stir evenly
The roots of the wings must be cold underwater. After boiling, change to medium heat and cook for five minutes to let the blood completely pop out.
When the water is boiled, the roots of the meat are pulled out like a meat, so that it is not easy to get rid of the dirty foam.
Dry the water on the wing roots, otherwise it will fry the oil in the next step, and the roots will stick to the pot.
After the pot is hot, pour the oil, add the ginger slices for saute, and then add the wings to gently stir fry. (This step I am afraid of the roots of the paste, no picture of the fried rice, everyone please brain)
After the stir fry, pour in the water. The amount of water used, after the roots are not over, the amount of half a finger can be used.
Pour in the juice at the beginning and boil over the fire.
After boiling, throw sugar candy, change to medium heat, cover and cook
Stew to the juice to get out of the pot, it is easy to paste the pot when collecting juice, be sure to flip the roots more, avoid the time of the sticking pot about the stew, to this extent, I have spent about 30 minutes up and down, these are based on you The amount of water, the size of the fire, the water lock of the pot depends on, so, in the process of stewing, you still have to pay more attention to it.
This is the rose fermented bean curd, it should be very good to buy