Kidney should be the first choice for chestnuts in the autumn. Chestnut, commonly known as chestnut, is a specialty of our country and is known as the "king of dried fruit". It is also known as the "ginseng fruit" in foreign countries.
Here are some chestnut foods.
Fried class
Chestnut practice: practice of chestnut roasting duck block
Material: Half of the old duck, suitable amount of raw chestnuts, coarse salt, soy sauce, water and oil.
practice:
1. Wash the duck and dice it into squares. After peeling the chestnut, it will be a little hot in boiling water for a few minutes, so it is easy to peel off the inner coating.
2. Heat the pan and pour it into a duck block and stir fry for about five minutes until it is slightly coke on the surface.
3, add a large bowl of water in the pot, the amount of water to soak the surface of the duck block is appropriate, after burning, to medium and small fire, cover and cook for about 40 minutes.
4, when the pot of soup about half of the time, join the chestnut, and the amount of coarse salt, stir well, continue to cook in the medium heat.
5. When the chestnut duck soup in the pot is dried, add appropriate amount of soy sauce to color.
Chestnut Pork
Materials: 500 grams of pork, 20 chestnuts, 30 milliliters of soy sauce, 10 grams of brown sugar, 1 star anise, 1 cinnamon, 8 grams of salt, 3 ginger, 4 dried peppers.
practice:
1, wok burned 3 into heat, do not put the oil to keep dry, add pork, with small and medium-fire slowly fry until both sides of pork are colored, slightly yellow.
2, into the soy sauce, brown sugar, onion, ginger, star anise, cinnamon, dried chili and other spices stir fry together.
3, pork colored, add boiling water, the amount of water can not have 1/2 of the meat, then add a lid, boil with the fire.
4. After the soup is boiled, turn it into a medium and small fire, then put the stripped chestnuts and continue to cook and cover. Cook for about half an hour to forty minutes until the chestnuts and pork belly are cooked. Open the fire and put the remaining soup. Dry it, you can.
Xiao Yan:
Pork belly with a slight frying pan yellow oil, so conducive to coloring, and finally stewed meat will not be greasy, but we must pay attention to grasp the firepower, do not use fierce fire heating, so as not to paste the bottom of pork. After frying some oil, immediately add soy sauce and brown sugar to fry, and it will be very good for coloring and flavoring instantly.
Onions, ginger, star anise, cinnamon, etc. are all basic spices. If you want to eat red-flavored meat, it is inevitable that dry chili can be greasy for pork. If you can't eat chili, you can save it. The taste is not very different. If you want to make translucent braised pork, you can also replace brown sugar with rock sugar.
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