Introduce a 450-word composition on steamed chicken.

Composition:

50g of old salt (/kloc-crude salt over 0/0 years old), 25g of chicken powder, 25g of monosodium glutamate, 5g of pepper and 5g of sugar.

Production method:

(1) Primary processing of chicken (same as above), air drying. Stir-fry the old salt, crush it, mix it with chicken powder, monosodium glutamate, pepper and sugar, wipe the chicken cavity and body evenly, and marinate for about half an hour.

(2) Put the chicken in a small bamboo cage with a round dish (used to deliver the juice) under the cage.

(3) Put the bamboo cage together with the round dish into a steamer for half an hour.

(4) When serving, cut the chicken into large pieces and pour the original juice. If possible, you can heat the chicken under the plate with an alcohol stove, and the effect is better.

Raw materials:

1 chicken (about 800g), 2 slices of ginger, 2 strips of onion, Jiang Mo 100g, 50g of shredded onion, 30g of Shaoxing wine, a little sesame oil, 50g of peanut oil and refined salt 10g.

Method:

First, clean the chicken body and chicken cavity with refined salt, then pour Shao wine into the chicken cavity and shake it evenly, then add ginger and onion strips, steam them in a cage, take out ginger and onion, cut them into pieces and put them in a plate to reconstruct the chicken shape.

Add oil to the wok. When the oil is boiled, pour the boiled oil on the shredded chicken noodles with a spatula, saute the shredded ginger and onion, add sesame oil and mix well. As an accompaniment.

Features:

Steamed chicken skin across the water is cool and smooth, with original flavor and fragrance.

On Sunday morning, my mother wants to steam egg custard. I clamored for my mother to teach me how to steam, and my mother smiled and agreed. I thought it was simple, and thought, "Steaming eggs means breaking them and pouring them into a pot for steaming. I'm sure it will be done in a few minutes! "

The steam started. My mother first asked me to take two eggs from the refrigerator, then found an empty bowl and knocked the eggs on the edge of the bowl. Egg yolk and egg white flow into the bowl like a child's nose. At this time, my mother reminded me not to pour cold water into the bowl when steaming eggs, but to steam them with cold boiled water, so that the steamed eggs would have no "small honeycomb", so I quickly ran to the water dispenser to pick up half a bowl of cold boiled water, mixed it with the egg liquid and stirred it in the same direction with chopsticks. During the mixing process, chopsticks and bowls often collide mischievously with each other, making a tinkling sound from time to time.

Finally, I poured some sesame oil into the bowl, sprinkled some salt and put some chopped green onion. Then I put the bowl aside, poured two small bowls of water into the pot, put the steamer on the pot, and finally put the bowl on the steamer to turn on the fire. At this time, my mother told me to fire first and then turn it down, and it would be "OK" in five minutes.

During these five minutes, I was full of expectation, curiosity and excitement. One minute has passed, two minutes have passed ... five minutes are up! I can't wait to open the lid and probe it. Wow! It smells good! Pale yellow eggs look attractive, and when eaten in your mouth ... well, well, they are good, and their taste is tender, smooth and refreshing. This is the most delicious egg custard I have ever eaten. Because I learned a new skill-steamed egg soup.