Chicken With Soy Sauce/豉油鸡

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Half chicken 2.5 pounds

Soy sauce 1/3 cup

Water 1 cup

Cooking wine 1 tbsp

Sugar 1tbsp

Dark soy sauce 2tbsp

Ginger 3 big slices

Scallion 2 pieces

Garlic 3 cloves

Cut the half chicken into 4 big pieces. Blanch them in hot boiling water for 1-2 minutes, drain.

Add the ginger, scallion and garlic on the bottom of a cooking pan, add chicken over them, pour the sauce over the chicken.

Bring the sauce to boil then turn the heat to medium and continue to cook for 15-20 minutes, turn the heat off and leave it with the cover on for another 15 minutes.

 

半鸡 2.5 磅

豉油 1/3 杯

1 杯水

料酒 1 汤匙

糖 1 汤匙

老抽 2 汤匙

姜 3 片

葱 2 根

蒜 3 粒

半只鸡切成 4 大块的。在滚水里焯烫 1-2 分钟。

在一锅底加姜、 葱、 蒜,接着把鸡放上面、倒入 酱汁。

大火把酱汁烧开后转中火继续煮 15-20 分钟,关火,盖着盖焖 15分钟。

 

Chicken With Ginger Sauce/葱姜鸡

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Half chicken 2.5 pounds

Ginger 3 slices

Sauce:

Scallion 40g minced

Ginger 40g minced

Garlic 40g minced

Salt  1.5tsps

Chicken bouillon powder 1.5tsps

Sugar 1tsp

Oil 1/3 cup

Mix all the ingredients for sauce together except oil. (I added a small piece of red pepper for color.)

Heat up oil until it is smoking, pour the oil to the above mixture. While adding the oil use pair of chopstick stirs the mixture.

In a large Chinese wok bring water(enough to cover the chicken) to boil and add the ginger to the water, cook the half chicken in the boil water for 30 seconds then take it out and leave it in the cold ice water for a minute. Put it back to the boiling water and repeat the same process one more time.

Cook the chicken in boiling water for 15 minutes with cover on, and then turn the heat off. Leave the chicken in the hot water with the cover on for 15-20 minutes.

Take the chicken out of water and cut into smaller pieces and serve with the sauce.

Rice

Mince 1/3 cup Shallots. Add chicken fat and  shallots to a skillet saute until aromatic.

Add the washed rice (7 cups) continue sauté until the rice is dried.

Pour all the rice to a rice cooker with 7 cups of chicken broth.

Add a few pieces of pandan leaves and 1-2tsp of salt then cook.

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半鸡 2.5 磅

姜 3 片

酱汁︰

葱剁碎的40 克,

姜剁碎的 40 克

大蒜剁碎的 40 克

盐 1.5茶勺

鸡粉 1.5茶勺

糖 1 茶匙

油 1/3 杯

将除油以外酱汁里的所有原料都混合在一起。(我添加了一块小小的红椒调颜色)。

油烧热到冒烟,倒到上述的混合物内。添加油时使用筷子搅拌一下。

在一个大锅里加水 (足以盖过鸡) 放鸡在滚水里 30 秒到一分钟,拿出来,放在冰水里一分钟。 再放入滚水里煮30 秒到一分钟,再重复一次以上的过程。

在滚水里盖上盖煮鸡15 分钟,,然后将火关掉。盖着盖子焖15-20 分钟。

鸡取出切成小块,配上酱汁。

米饭:

加雞油在一個煎鍋里接着加紅蔥头炒到发出香味后加入洗好的大米炒到米粒乾了为止。倒入到電飯煲里,加 7 杯刚刚煮鸡的水,加幾片香蘭葉和 1-2 茶匙的鹽 摁下煮饭键煮。

Cream Corn Chicken Soup/甜玉米鸡茸汤

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Cream corn 1 can (15 oz.)

Chicken broth 22 oz.

Minced chicken breast 1 cup

One whole egg

3 tbsp water

4 tbsp starch

There is nothing better than a big bowl of hot soup in a cold winter time like tonight. But sometimes it can be time consuming to make soup at home.  And I don’t recommend the can soup, and we all know why. I am going to share with you this simple delicious homemade soup that bring me a lot of good memories which will be ready in 15 minutes. Once upon of time, there was this guy who knew I liked this soup. When I was in a bad mood, he would cook me this soup and brought me to happiness again. I think of him every time I make this soup.

  • Add chicken in a food processor or just use a knife to cut meat into really small pieces. Add 1/8 tsp salt,2 tbsp starch and one tbsp cooking wine to marinate it for at least 30 minutes.
  • Add corn and chicken broth together in a cooking pan and bring to boil.
  • Add water and the rest of corn starch to the chicken and mix well then add the chicken slowly to the boiling broth, use a big spoon to stir the soup and bring it to boil again. If you use regular can broth, no need to add any more salt. I usually use homemade broth, so I add a little bit of salt to the taste.
  • Break the egg in a small bowl and use a fork to break it up then add to the soup slowly, while you’re adding the egg, use the big spoon to stir the soup quickly.  Turn the heat off right away. If you want the soup to be thicker, add some starch water before you add the egg.

 

奶油玉米罐头 1 (15 盎司)。
鸡汤 22 盎司
鸡胸肉 1
鸡蛋
3 汤匙
4 汤匙淀粉
今晚这样寒冷冬天没什么热热汤更好吃的啦时它能非常耗费时去煮推荐罐头我们知道这是为什么。今天分享这道带给美好回忆简单美味。 你可以 15 分钟内煮好从前有个人知道喜欢道汤。每当我心情时候这个汤给我吃幸福汤时就会想起
在搅拌机加入鸡胸绞碎, 1/8 茶匙、 2 汤匙淀粉汤匙料酒腌制至少 30 分钟
玉米高汤一起
和剩下的玉米淀粉鸡肉里混合慢慢加到汤里一个勺子搅一再次煮开如果使用罐头肉汤需要再更多通常使用自制肉汤所以一点
一个小碗里打个鸡蛋叉子 搅拌开来然后慢慢地倒入汤里,同时勺子快速搅拌汤 马上关火如果喝稠一点的汤鸡蛋前淀粉

Chicken Wings With Chestnut/栗子鸡中翼

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10 pieces chicken wings (middle part only)

3 slices Ginger

1 piece scallion

10 pieces cooked chestnuts

Dark soy sauce ½ tbsp.

Light soy sauce 1tbsp

Oyster sauce 1.5 tbsp

Cooking wine 1tbsp

Sugar 1/2tbsp

Water 5 tbsp

 

Sesame oil a few drops (add the last)

Cut each wing into 2 pieces, cut scallion to 1inch long in length.

Add 2 tbsp. oil in a cooking pan and heat it up a little then add ginger and white part of scallion and sauté for 30seconds.

Add chicken wings and sauté for 4 minutes, constantly stir.

When the wings are lightly brown add all the sauces, spices, cooked chestnuts alone with 5 tbsps. Water then cover and cook about 7-10 minutes with medium low heat. When the sauce is thicken, add the green part of scallion and a few drops of sesame oil.

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10 块鸡中翼

3 片生姜

1 条葱

10 个熟栗子

老抽半汤匙。

生抽 1 汤匙

蚝油 1.5 汤匙

料酒 1 汤匙

糖 1/2 汤匙

水5汤勺

 

香油几滴 (最后添加)

每个鸡翼切成 2 块,葱切到 1 英寸长的长度。

在锅加 2 汤匙油加热后加白葱段和姜煎 约30 秒。

加入鸡翅膀炒 4 分钟。

当翅膀变浅棕色的时侯加入所有的其他调味料(除了香油)和栗子另加5大勺的水加盖中小火焖煮约 7-10 分钟。当酱变稠时,加葱尾和几滴香油。

 

Beef with Eggplant Casserole/茄子煲

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Eggplant is always one of my favor food. But I don’t really eat very often because if it is not steam in the water, it is usually cooked with a lot of oil. But I just recently learned from 田园时光美食how to cook it delicious but without a lot of oil.

Chinese eggplant 3

Scallion 1

Minced Ginger 1tsp

Minced Garlic 1tbsp

Chili Bamboo a few pieces

Dried mushroom a few pieces

Dried fungus a few pieces

Beef or Chicken breast 4 oz.

Chili bean sauce 1tbsp

Ketchup 1.5tbsps

White pepper powder 1/2tsp

White rice vinegar 2 tbsps

Sugar 1tbsp

Soy sauce 1tbsp

Water ½ cup

 

Wash dried fungus and mushroom then soak them in water for at least 2 hours. Shred and set aside.

Slice chicken or beef and marinate with salt, chicken powder, cooking wine and little bit of starch.

Rolling cut the eggplants then soak in a big pot of salted cold water for 15-20 minutes.

Drain the water then coat the eggplant with a thin layer of starch.

Heat up one pint of oil in a cooking pan, when the oil is around 170C, deep fry the eggplant in the oil for 1 minute. Divide the eggplant and deep fry them in 2-3 separated times, don’t fry all of them at once, otherwise too much eggplant will bring the oil temperature down and then eggplant will absorb a lot of oil. Also make sure you turn the eggplant to make sure it is cooked.

In the same pan when the oil is not too hot (120C) cook the beef or chicken in the oil until the color of meat turn brown or white around 2-3 minutes. Set aside.

Leave about 3tbsps of oil in the cooking pan and add ginger, garlic and white part of scallion to the pan and stir fry for 1 minute or until it is aromatic.

Add fungus and mushroom and stir fry for another2 minutes

Add chili bean sauce, mix everything together

Add meat and the rest of sauce and mix everything together, then add water and mix again.

Right away pour everything to a casserole pan and continue to cook for about 3-4 minutes.

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一直很喜欢吃茄子但因为很多时候要用很多油而让我望而却步。 最近跟 田园时光美食

学了一招没有很多油。 好吃不油!

中國茄子 3条

蔥 1根

姜茸 1 茶匙

蒜茸 1 湯匙

辣油笋幾片

幹香菇幾朵

黑木耳幾片

牛肉或雞胸肉4 盎司。

辣豆瓣醬 1 湯匙

番茄醬 1.5湯匙

白胡椒粉 1/2 茶匙

白米醋 2 湯匙

糖 1 湯匙

醬油 1 湯匙

水半杯

 

洗干净木耳和蘑菇后泡在水中至少 2 小時。泡软切絲,待用。

雞肉或牛肉切片,用鹽,雞粉、 料酒和一些澱粉醃制。

滾刀切茄子然後浸泡在冷鹽水中 15-20 分鐘。

茄子瀝幹水分,然後撒一層薄薄的澱粉在茄子上把茄子均匀包上一层粉。

鍋中加热一品脫油,油大約 170 C时,加入茄子炸 1 分鐘。茄子分2-3 次炸,否則為太多茄子會降低油的溫度造成茄子吸太多的油。

在同一鍋中當油温没有太热时 (大概120 C) 加入牛肉或雞肉直到肉的顏色变褐色或白色大約 2-3 分鐘。撥出备用。

留下3汤勺的油在鍋中加蔥姜、 蒜和葱白炒1 分鐘或直到它香味出来。

加香菇和黑木耳另炒2 分鐘

加辣豆瓣醬炒均匀。

加肉和其餘的醬汁一起炒,然後加水再炒均匀。

所有的菜馬上倒入砂鍋中,繼續煮約 3-4 分鐘。

Oven Fried Chicken/烤箱版炸鸡

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1.

鸡1只(3磅)/切大块

蒜头2-3颗/切末

盐1.5茶勺

料酒1大勺

黑胡椒粉 1/2茶勺

2.

面粉1杯

盐少量

黑胡椒粉少量

辣椒粉少量

3

鸡蛋2只

牛奶1/3杯

将1中的鸡块与其他调料腌制过夜。

将面粉与2中的调料混合搅拌好

将鸡蛋和牛奶搅拌均匀

烤箱预热375F

在一不沾锅中加入少量油(沒过锅底就好)加热

将鸡肉逐一放入面粉中拌匀;再放入蛋液中裹上蛋液后放入面粉中裹上面粉,拿起弹掉多余的粉后放入油锅中每一面煎炸到浅金黄色。在一烤盘上放一张烤纸, 把煎过的鸡肉整齐的放在上面。

鸡肉全部炸好后, 放入预热好了的烤箱里。烤25 分钟后拿出翻个面再烤15分钟,或烤到鸡胸170F鸡腿180F就好了。

烤箱烤的鸡肉方便健康很多也不会搞到家里油烟味太大,但没有油炸的那么酥脆 好吃。 为了既健康又好吃,拌好粉后在油中煎炸一下外皮就很酥脆难后放烤箱烤一样方便健康。

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这次还自己做了蜂蜜芥末酱配鸡肉好吃到跳起。

蜂蜜芥末酱:

蜂蜜 2.5大勺

黄芥末酱2大勺

蛋黄酱6大勺

将以上材料搅拌均匀就是好吃的蜂蜜芥末酱了。 用这个酱来夹三明治也一定好吃。

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1.

1 whole chicken (3 pounds) cut into large pieces

2-3 cloves of garlic finely chopped

Salt 1.5 teaspoon

Cooking wine 1 tablespoon

Black pepper 1/2 teaspoon

2.

Flour 1 cup

Salt a pinch

Black pepper a pinch

Paprika a pinch

3.

2 Eggs

1/3 cup milk

 

Use all the ingredients in 1 to marinate chicken overnight.

Use all the spices in 2 mixes with flour

Egg and milk mix well

 

Preheat oven to 375F

Add a little bit of oil in a nonstick pan (just enough to cover the bottom) heat it up.

One by one mix the chicken chunks in the flour first; then put into the egg mixture to coat with egg, finally coat them with flour again.   Shake off the excess flour then pan fry each side until light golden brown. Place a sheet of parchment paper on a baking tray; neatly put fried chicken on it.

 

After all the chicken chunks are pan fried,  bake them in the preheated oven for 25 minutes then turn the chicken and bake another side for 15 more minutes, or until chicken breast is 170F and chicken leg is 180F.

 

Oven-roasted chicken is healthier and less grease for your kitchen, but not as crisp and tasty as fried one. Pan fry the chicken first then bake will make it both delicious and healthy.

Make your own honey mustard sauce with the chicken will make it even better.

Honey mustard sauce:

Honey 2.5 tablespoons

Yellow mustard 2 tablespoons

Mayonnaise 6 tablespoons

Simply mix everything together is the delicious honey mustard sauce. Use this sauce for sandwich will be a good idea too. Delicious!

 

Indian Butter Chicken/印度奶油鸡

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I always wanted to cook Indian dishes, but they all seem so complicated to me with so many spices. Finally one day I decided to try this butter chicken when I saw it. The original recipe doesn’t have potatoes, I added it because I love it, so I adjusted the ingredients a little bit. Thanks to 盈盈. This dish is so flavorful and full of wonderful aroma from all the spices used.

Here is the original recipe: http://blog.sina.com.cn/s/blog_67f589f40102w5q8.html

Ingredients:
1.5 Lbs. boneless Chicken thighs (cubed to about 1×1 inch)
6 medium size very ripe tomatoes
1/2 stick of Butter
2 green chilies
4 inches of Cinnamon Sticks
3 bay leaves
2 tsp of Kasoori Methi (dried Fenugreek leaves)

4 medium size potatoes( each cut into 6 big pieces)

For Marination:
2 tbsp Tandoori Masala
2/3 cup of plain yogurt
1 tsp of salt

Seasoning;
2 tsp of Ketchup
1 cup of Heavy cream
Salt to taste (about 1tsp)

  1. Clean and marinate the chicken pieces with all ingredients listed under for marination for about an hour. Overnight works better.
  2. The second day, preheat oven to 450F (230C) ,spread the chicken pieces over an oiled cooking pan. Bake for 5 minutes, turn the chicken pieces, and bake for another 5 minutes. Let it sit in the oven while you prepare the sauce.
  3. As you place the chicken in the oven, start preparing the butter sauce. Blend together 6 medium size tomatoes.
  4. In a cooking pan, melt the butter; add cinnamon stick, bay leaves and green chillies. Stir for a couple of minutes, then add the blended tomatoes and potatoes.
  5. Continue cooking until oil separated at the edge, add the kasuri methi, stir well, and cook for another few minutes.
  6. Pour in heavy cream and all seasonings, stir well.
  7. Pour the butter sauce with potatoes over to chicken pieces, bake the dish at 380F (195 C) for about 15 minutes.

 

材料:
1.5 磅 去骨去皮的鸡腿肉,切成块状
6 只 熟透的中型番茄
3 大勺的 Butter/黄油
2 只 朝天椒
2 段 桂皮

3片桂叶
2 小勺 干葫芦巴叶

4只中号土豆

2大勺 Tandoori Masala
2/3 杯 酸奶/Plain Yogurt

1小勺食盐

2小勺 番茄酱/Ketchup

1杯 奶油/Heavy cream
食盐适量
1.首先前一晚把鸡肉洗干净,切块然后加入1小勺食盐,还有Tandoori Masala,酸奶杯腌一个晚上。

2.第二天,把烤箱预热到450F (230C),预热的时候在一个烤盘上刷上食油,然后把鸡肉摊开在烤盘上。先烤五分钟, 然后翻面再烤五分钟,然后把烤好的鸡肉放到一个烤盆里备用。

3.一边烤鸡的时候就可以开始准备奶油酱. 先把番茄放搅拌机里搅拌成糊.

4.然后锅里小火融化黄油,加入一段桂皮、切段的辣椒爆香一下。然后把搅拌好的番茄糊倒入, 加入切块的土豆,煮滚。

5.然后转小火。直到番茄糊边上看见泛出红油,颜色变深了,就加入葫芦巴叶。

5.再煮一下,然后让番茄糊稍微冷却,把桂皮和桂叶取出。

6.倒入Heavy cream、食盐适量和番茄酱。

7.在烤好的鸡肉上倒上奶油酱和土豆块。然后烤箱预热380F (195C),烤15分钟即可了。

 

Chicken Mushroom Noodles Soup /小鸡炖蘑菇

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前几个礼拜去外面吃了东北菜, 对小鸡炖蘑菇特别情有独钟。虽然吃的是带汤的鸡肉,但 他们家的鸡肉很入味, 我就一直琢磨着怎么才可以把鸡煮的这么好吃。 昨天我的好朋友来看我 带来了一只她自己家里养的鸡。 这下我就赶紧去实验一下小鸡炖蘑菇。 我觉的把鸡肉先腌一下再煮可能会让鸡肉好吃入味。还有在加水之前要焖煮到味道进到鸡肉里后再加水也很重要。 今天的这道菜真的是好吃到没朋友。

IMG_3586

鸡肉1磅

干茶树菇 40克

红薯粉丝 4盎司

姜 2 片

八角 1颗

葱一根

干辣椒 1个

蒜1片

水 3杯(包括泡菇的水)

茶树菇洗干净泡水过夜后剪掉底部的根,把水滗出底下的沙子不要。把泡菇的水再和菇一起小火煮20分钟备用。

鸡肉加1/4茶勺的盐, 1大勺的红糟酒,1/4茶勺的鸡粉腌制几个小时

烧锅水,开了之后放入粉丝煮大概10分钟到软。 捞出粉丝备用。 同锅水中快速放入鸡块烫一烫捞出。

锅中加一大勺油加热,放入葱,姜蒜爆炒到香加入鸡肉,1/4茶勺盐,2大勺生抽和4大勺的红糟酒快炒2分钟,盖上锅盖焖2-3分钟。 等到这时鸡肉已非常入味了, 加入茶树菇和水(包括泡菇的水)盖上盖子再煮10分钟就可以了。

最后把粉丝放进鸡肉汤中, 美味的小鸡炖蘑菇就成了。

IMG_3589

Chicken 1 lb

Dried agrocybe cylindracea mushroom 40 g

Sweet potato noodles 4 oz

2 slices of ginger

1 star anise

1 scallion

1 Chili red pepper

1 clove of garlic

3 cups water (including water for soaking mushrooms)

 

Clean the mushroom then soak in water over night. Cut off the root of the mushroom then drain the water out, make sure there is no sand in the water.  Combine water and mushroom together again then simmer for 20 minutes.

Marinate chicken with 1/4 teaspoon of salt, 1 tablespoon rice wine, 1/4 teaspoons chicken powder for a few hours

Bring a pot of water to boil, cook the noodles for about 10 minutes or until soft, remove and set aside. In the same pot of water quickly rinse the chicken and set aside.

Add a tablespoon of oil in a pan and heat up a bit, add scallion, ginger and garlic and stir fry until aromatic add chicken, 1/4 teaspoon salt, 2 tablespoons of light soy sauce and 4 tablespoons rice wine, chili pepper, Star anise and stir-fry for 2 minutes, cover the lid and continue to cook for 2-3 minutes. By now the chicken is already very tasty, add mushrooms and water (including water for soaking the mushrooms), cover and cook for 10 minutes.

Finally add the noodles into the chicken soup, delicious chicken mushroom noodles soup is ready.

Chicken With Corn/玉米鸡

IMG_2972

我曾煮过类似的菜-玉米虾, 但这次的玉米鸡用水煮过更健康。

玉米2大根

鸡胸 ½磅

青红豆 ½杯

红椒 一点

松子 1/3杯

蒜末 1 颗

鸡肉切小丁,加1/4 茶勺的盐, 1大勺的料酒,一点白胡椒粉, 半个蛋清和1.5大勺的淀粉腌制至少30分钟。

炒锅中加少许油放入松子中小火炒1-2分钟。 小心不要焦掉。

玉米从玉米棒上切下来,红椒切成和玉米一样大小的粒。烧一锅水, 水开后放入玉米还有青红豆,水再开时煮2 分钟, 接着撒入鸡肉。 这时不要搅拌等到鸡肉浮出水面后再轻轻用勺子搅拌开来。 继续煮1-2分钟, 捞出。

在另一锅中倒入 ½杯水和蒜末, 水开后加入所有的材料, 加入1/3茶勺的盐, ½汤勺的糖,一点的白胡椒粉搅拌均匀, 再加一点的淀粉水勾个薄芡。 可以加点葱花点缀。

I had cooked corn with shrimp before, but this version of corn with chicken is healthier with less oil.

 

2 Large  fresh yellow corn

Chicken breast ½ pound

Frozen Green peas and carrot ½ cup

Red Pepper 3 TBSP

Pine nuts 1/3 cup

Minced garlic 1 clove

 

Chicken diced and marinated with 1/4 teaspoons of salt, 1 tablespoon cooking wine, a little white pepper, 1/2 egg white and 1.5 tablespoons of starch for at least 30 minutes.

Add a little bit of oil to a frying pan with medium low heat and stir fry pine nuts for 1-2 minutes. Be careful not to burn them.

Cut corns from the cob, cut the red pepper to the size of corn. Bring a pot of water to boil, add corn and green beans and carrot, when water comes to boil again continue to cook for 2 minutes, and then sprinkle the chicken into to the water too. At this point don’t stir until chicken come to the surface then gently stir with a spoon. Continue to cook for 1-2 minutes get everything out of water.

In another pan, bring ½ cup water and garlic to boil then add all ingredients, add 1/3 teaspoons of salt, ½ tablespoon of sugar, a little white pepper and stir well, then add some starch water to thicken it up. Add some chopped scallion for garnish.

Preserved Meat/腊肉

IMG_2679

五花肉 1300克

盐 40克

生抽55克

老抽 2 大勺

糖40克

高粱酒50克(可以用Vodka代替)

花椒 ¼ 杯

把盐和花椒一起炒一炒,小火炒到盐有点微黄大概4分钟。

五花肉切成条状后加入所有的酱料放冰箱腌渍24小时, 记得每几个小时要拿出来搅拌搅拌,均匀入味。

用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干7天左右。

吃的时候,可以切片上锅蒸,可以炒菜,炒饭。也可以直接和米一起煮。怎么煮都好吃,脆脆的口感,鲜嫩香鲜的味道。吃不完的可以冷冻柜保全。请记得要在冬天才可以做。

Pork belly 1300g

Salt 40g

Light soy sauce 55g、

Dark soy sauce 2TBSP

Sugar 40g

Sorghum wine 50 g (can use Vodka)

Zanthoxylum Pepper ¼ Cup

Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.

After cut pork into strips, add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.

Tie all the pork and hang outdoor somewhere cool and windy to dry the meat about 7 days.

You can slice the meat and steam them, stir fry with other vegetable, fried rice. You can also cook it with rice in a rice cooker. However you want to cook it, it is delicious with crunchy texture, savory taste. Keep in freezer for preservation. Please remember to only do it in winter.

腊肉

大鸡腿 2 个

花椒 2 大勺

盐4茶勺

高粱酒2大勺

把盐和花椒一起炒一炒,小火炒到盐有点微黄大概4分钟。

加入所有的酱料放冰箱腌渍24小时, 记得每几个小时要拿出来搅拌搅拌,均匀入味。

用绑粽子的线绳绑紧肉后放室外阴凉有风的地方风干7天左右。

2 whole chicken legs

Zanthoxylum Pepper 2TBSP

Salt 4 TSP

Sorghum wine 2TBSP

Stir fried salt and zanthoxylum pepper until salt is a little yellow about 4 minutes.

Add all the spices and sauce and marinate for 24 hours, remember to stir every few hours for even taste.

Tie all the meat and hang outdoor somewhere cool and windy to dry the meat about 7 days.

La ji tui