Steamed Chicken Feet with Tempeh Powder
by Gentle dy
Favorite
Difficulty
Easy
Time
1h
Serving
3
In the countryside of my hometown in Hubei, the farmhouse’s wedding banquets include steamed pork, steamed fish, steamed chicken feet, steamed lotus root, steamed taro... as if all ingredients can be steamed. And these meaty and vegetarian ingredients can be changed into different tastes such as salty, spicy, slightly sweet, and spiced in the simple method of steaming. The most famous steamed chicken feet is the chicken feet in black bean sauce in the Cantonese style breakfast. But compared to the Cantonese-style marinated deep-fried soaking steamer, the steamed chicken feet in my hometown is simple enough to just steam, but the taste is not inferior. And because of the addition of rice noodles, the skin of the chicken feet becomes more tender and smooth, and the slightly spicy taste is also unstoppable.
The traditional method of steamed rice noodles is to use rice to stir fragrantly and grind. I use rice as the raw material food "senbei" to grind as the raw material for rice noodles, eliminating the tedious process of frying rice and grinding, and adding the flavor of the senbei Make the finished product taste even better! Simple operation makes the process of making a delicious kitchen easier, which is the common pursuit of contemporary office workers!
The traditional method of steamed rice noodles is to use rice to stir fragrantly and grind. I use rice as the raw material food "senbei" to grind as the raw material for rice noodles, eliminating the tedious process of frying rice and grinding, and adding the flavor of the senbei Make the finished product taste even better! Simple operation makes the process of making a delicious kitchen easier, which is the common pursuit of contemporary office workers!
