[Three kinds of fragrant lees]: The most popular side dishes to go with wine

Overview

This cooking technique seems to be unique to the Jiangnan region. Zaolu is made from Zao juice and spicy seasonings. Zaozhi is extracted from aged lees, so it has a rich flavor and a salty taste. Zaolu has a wide range of uses, including steaming, stewing, dipping and stir-frying, and is suitable for both meat and vegetable dishes. When used to make meat dishes, it can not only remove the fishy smell of the ingredients themselves, but also better enhance the flavor. When used in vegetarian dishes, the rich aroma of the marinade itself can add a lot of color to the vegetables. My favorite way to use it is to make cold dishes. First of all, the method is simple, just blanch the ingredients and then soak them to taste. Secondly, of course it tastes good. From chicken and duck gizzards to edamame and peanuts, no matter what the ingredient is, after being processed like this, it will be very popular with the family! This time I made a small platter, using ingredients such as chicken feet, chicken gizzards and edamame (in fact, I later added peanuts, dried tofu, and shrimp). The uncles who come to our house for dinner all love this dish. They say it’s great to eat with wine~~ In fact, I also love it because it has my beloved claws~~

Tags

• cold dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• farm food
• dinner
• bad halogen
• chicken feet
• chicken gizzards
• edamame
• green onions
• rock sugar
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• red pepper
• salt

Ingredients

Steps

1. 1 Prepare the raw materials;

   

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

   

3. 3 Prepare the required condiments;

   

4. 4 Pour the marinade into a large bowl, add peppercorns, star anise, rock sugar, cut red peppers, bay leaves, etc., heat in a microwave until boiling, then let cool and set aside;

   

5. 5 Soak edamame in light salt water for more than 15 minutes;

   

6. 6 Wash the edamame, dry it, and use scissors to cut a small diagonal cut at both ends;

   

7. 7 Put the edamame into the pot, add water and appropriate amount of salt. Heat over high heat until boiling, continue heating for a few minutes, then turn off the heat;

   

8. 8 Remove the edamame, rinse with cold water until cool, drain and set aside;

   

9. 9 Clean chicken feet, etc.;

   

10. 10 Make a new pot of water, add green onion, ginger, chicken feet and chicken gizzards (chicken gizzards can be scored with a cross knife in advance, or sliced or cut into small pieces);

    

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

    

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

    

13. 13 After it cools completely, cut off the hard nails at the front of the chicken feet;

    

14. 14 Soak all the ingredients in the prepared marinade and store in the refrigerator. It usually tastes good after one night. Eat as you please, use clean, oil-free and water-free utensils.