Steamed rice

2009101784559321
Originally uploaded by go diet

Cuisine and effectiveness: Hubei cuisine blood pairs make up recipes indigestion spleen Appetizer recipes recipes recipes irregular menstruation

Technology: Steamed

Steamed rice wine production materials:

Ingredients: Hen 1000g

Accessories: mushrooms (fresh) 50 grams, 10 grams soaked bamboo slices

Seasoning: MSG 5 grams of salt 10 grams, shallot 10 grams, starch (broad bean) 13 grams, ginger 10 grams, 25 grams of vegetable oil, glutinous rice
Wine 100g

Steamed rice wine features:

Meat Su Lan mellow, rice wine, juice, like nectar, fragrant aroma.

Rice wine steamed practice:

1. The hen (Xiaogan yellow hen) slaughter to the hair, wash from the back cut open to internal organs;

2. Mushrooms remove stalks, wash, slice;

3. Soaked bamboo slices with blisters hair, clean slice;

4. Collate the chicken shape, the next pot boiling water 2 minutes remove and Billy;

5. First the chicken inside and outside the body cast salt, and then cast a rice wine sauce;

6. Onion ginger washed pine shoot seven grams of ginger, spring onion and 9 grams of rolled into onion junction;

7. Shoot loose ginger, green onions into the chicken with the knot pickled deemed as tasty;

8. The remaining ginger mince, shallot cut into sections;

9. Yanhao the chicken cages to stir boiling water into the steam 1 hour and 30 minutes, until chicken out into the plate when the Su Lan
Set in a good type;

10. Wok stir on the home Heat, pour vegetable oil 15 grams, the next ginger, mushrooms, winter bamboo shoots stir-fried a while,
Pour the sauce then steamed, then add the remaining rice wine, juice and salt, monosodium glutamate taste good tune with the burning;

11. Shaofei until after the wet starch thicken, sprinkle with scallion, clean wok pour in the chicken body, Lin Ru-Ming a little oil that is
Cheng.

Steamed rice wine making tips:

1. The best selection of wine produced in Hubei Xiaogan and Chickens;

2. Rice wine, pickled when continuous flip, so down-penetration in chicken;

3. Transfer to a plate when the attention of modeling.