A private dish with the natural color of Guangdong nanru -- private nanru beer chicken

Today's theme is tofu milk. Traditionally, there are three kinds of tofu milk in the market: red, white and green.Red Square: red hot and rose belong to red square.Bai Fang: sweet and spicy, Osmanthus fragrans and five spices belong to Bai Fang.Qingfang: actually, it's stinky tofu, which represents Wangzhihe.The tofu milk I serve is a kind of red recipe. Many places in the south are collectively called nanru. In fact, the process of making tofu in each place is the same. In my opinion, the difference is that the raw materials of making tofu in each place are related to water. Other ingredients are fermented according to the unique red koji rice, salt, yellow rice wine or Baijiu. Nanru uses natural Monascus rice as colorant to make the surface of food materials red. As for Baijiu or yellow rice wine, you can definitely taste it.Here I continue to thank my good friend \\old fish's play \\\\from Nanning for sponsoring Guangdong nanru, which we can't buy here. On the one hand, because my family likes to eat this kind of tofu milk, it's very good to eat it with porridge. On the other hand, I promised my friends to make some dishes about tofu milk, which is also my new attempt. Cooking is addictive. I'm thinking about what to do when I get the tofu milk this time. Now I am becoming more and more picky. The key is that the ingredients and condiments are very important. In fact, for people who love cooking to the bone, this is called pursuit.This time, I chose the local chicken that grew up eating millet. It cost me 150 oceans. I took half of it and stewed the other half. In addition, a tin of beer and an appropriate amount of nannai milk will be OK. However, it will feel salty in the seasoning. Just mix some rock sugar. This taste will be more soft. Friends who like appetizers will not think it is a heavy taste. The rich nannai flavor is completely contained in the chicken. This is a dish that can be done without any traditional seasonings, but it needs patience and time, It should be stewed for at least one hour. If it is too short, it will be too old. If it is too long, it will be too crispy. It will lose the chewiness and taste of the chicken. It is always my own words: cooking needs to endure loneliness.

Main Ingredients

• chicken appropriate amount

Auxiliary Ingredients

• Scallion segment appropriate amount
• Ginger slices appropriate amount
• Crystal sugar appropriate amount
• Beer 1 tin
• Guangdong Nanru appropriate amount