"Pickled and fresh" Every bite is fresh to the bone-You Are Foodie

By Kay
26

"Pickled and fresh" Every bite is fresh to the bone

In the spring in the south of the Yangtze River, pickled duck is an indispensable delicacy on every household's table. "Taste all kinds of fresh bamboo shoots". If you miss this delicious taste, you can only wait for a year. Today, we share this Jiangnan spring, which is so fresh that our eyebrows fall; When you pickle it, you eat it fresh.

Main Ingredients

Auxiliary Ingredients

Seasonings

salt appropriate amount
Weida Meizhen cooking wine 3 spoons

You can add auxiliary materials according to your favorite ingredients, such as the louver knot, asparagus lettuce, beancurd and so on.Note that the bacon itself is salty. You must taste the salty taste after cooking, and then consider adding salt!!

Step 1 . Prepare the ingredients.

Step 2 . Clean all the ingredients, peel off the shell of the bamboo shoots and cut the old man, slice the ginger, cut the knotted part of the scallions into scallions, slice the bacon, and cut the chicken into pieces. First marinate the bacon with 1 spoonful cooking wine; Add clean water and 2 grams of salt into the pot, put the spring shoots into boiling water for about 3 minutes, remove them, filter them in clean water, and then cut them into hob pieces.

Step 3 . Add water into the pot, add chicken pieces and 1 teaspoon cooking wine to blanch until the chicken changes color, and then remove it, and wash it with warm water.

Step 4 . Put the ingredients and accessories other than spring shoots into the electric rice cooker, add a proper amount of water and 1 spoonful of cooking wine, and the water will not cover the ingredients.

Step 5 . The electric rice cooker selects "soup" for 2 hours.

Step 6 . Put the bamboo shoots in when they are boiled for 1 hour.

Step 7 . Continue to cook until the end, taste the salt and add salt appropriately.

Step 8 . Sprinkle with scallions and serve.

Step 9 . If you like, please try it!

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