Name: [three Kinds of Glutinous Rice]: The Most Popular Side Dish to Go with Alcohol
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Chicken feet; 1/2 a catty Chicken gizzards; 1/2 a catty Edamame; piece ginger; A paragraph Green onions; 1 Red pepper; 1 bottle (500ml) brine; A handful pepper; 2 pieces Bay leaf; 1 star anise; A handful crystal sugar; Some salt

[three Kinds of Glutinous Rice]: The Most Popular Side Dish to Go with Alcohol

by Warm blue 0429

4.9 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

This cooking technique seems to be unique to the Jiangnan region.

The glutinous rice is prepared with glutinous rice juice and spicy seasoning. The fermented rice is extracted from aged fermented rice, so the fermented fermented rice has a strong flavor and tastes salty and fresh.

The use of fermented bittern is very wide. It is suitable for steaming, stewing, soaking and frying, both meat and vegetable. When it is used to make meat dishes, it can not only remove the fishy taste of the ingredients themselves, but also enhance the flavor better. When used in vegetable dishes, the rich aroma of the drunk bitumen itself can add a lot of color to the vegetables.

My favorite usage is to use it to make cold dishes. First of all, the method is simple, just blanch the ingredients and then soak them to taste. Secondly, it tastes good naturally. From chicken and duck gizzards to edamame and peanuts, no matter what the ingredients are, they will be very popular with the family after the processing of the simmered stew!

This time I made a small platter. The ingredients used were chicken feet, chicken gizzards and edamame (in fact, I later added peanuts, dried tofu, and shrimp).

The uncles who came to eat at home all loved this dish, and they said it was just a drink to drink~~

Actually, I also love it, because there are claws that I love~~"

[three Kinds of Glutinous Rice]: The Most Popular Side Dish to Go with Alcohol

1. Prepare the raw materials;

2. Soak chicken feet and gizzards in water for a while in advance;

3. Prepare the required seasonings;

4. Pour the lees into a large bowl, add Chinese pepper, star anise, rock sugar, red pepper sliced in circles, bay leaves, etc., heat it to boiling in a microwave oven, then place to cool for later use;

5. Soak the edamame in light brine for more than 15 minutes;

6. Wash the edamame thoroughly, dry the water, and cut a small bevel at each end with scissors;

7. Put the edamame into the pot, add water and some salt. Heat the high heat to boiling, continue to heat for a few minutes, then turn off the heat;

8. Remove the edamame, rinse with cold water to cool down, drain the water for later use;

9. Clean chicken feet, etc.;

10. Re-make a pot of water, add green onion, ginger, chicken feet and chicken gizzards (chicken gizzards can be crossed in advance, or sliced or cut into small pieces);

11. Heat on high heat, cook until the chicken gizzards turn color, then remove and soak in ice water. Then continue to heat until boiling, and continue to cook for 3~5 minutes, until the chicken feet are cooked;

12. Remove the chicken feet and immediately soak them in cold water;

13. After it has cooled down completely, cut off the hard nails on the tip of the chicken feet;

14. Soak all kinds of materials in pre-prepared bittern and keep them in cold storage. It usually tastes good after one night. Take it as you eat and use clean, oil- and water-free utensils when taking it.

Tips:
1. The broth should be prepared in advance and used after it is completely cooled;

2. Soak the edamame in light salt water, and then rub it slightly to remove the outer layer of fluff effectively;

3. When cooking edamame, add a little salt and cook it without a cover to make the edamame greener. Cut small mouths to make it taste better;

4. Immediately immerse the ingredients in cold water or ice water after boiling the water to ensure their crispy taste. In addition, it should be noted that the time for the chicken gizzard to be water must not be long;

5. Cut your nails after the chicken feet are blanched to prevent the chicken skin from shrinking during the cooking process;

6. The longer the soaking time of this dish, the more delicious it will be. In addition, there is already salt in the gravy, so when this dish is soaked, it is not necessary to add salt.