Preserved meat bird's nest

Preserved meat bird's nest

Introduction:

"It wasn't my original intention to name it. It was a sudden whim when I finished putting straw mats on the dishes and watched the dishes through the camera. Although the craftsmanship and shape of the knives needed to be improved, I was still a little pleased with this little idea. Talking about this dish, I actually stole my teacher from "Ji Jiake" in the canteen of the office building. It's a Chinese self-service restaurant, with a long line of dishes and semi self-service dishes. Although the nitrite content of this dish is very high, it still can't resist its greasy appearance and salty taste. Every time when I make a dish, the waiter always shakes his hands for fear of losing money. Today, I can finally have a good time at home. Noma, I like to eat as many as I like

Production steps:

Step 1: Rinse spicy chicken legs with water several times and chop them into pieces horizontally;

Step 2: blanch the soybeans for about 2 minutes and keep them green;

Step 3: put the soybeans at the bottom of the bowl, spread some cooking wine on the wax goods, and steam over high heat for about 15 minutes;

Step 4: set the plate and pour the soup on the bottom of the bowl.

Materials required:

Cured chicken leg: 1

Bacon with salted egg yolk: 1

Soybeans: moderate

Cooking wine: moderate

Note: I like this dish. In fact, what I really covet is not the protagonist's preserved meat, but the supporting role's soybeans. When I pick up one, it's tender green and crisp. It's full of the flavor of oil. The delicacy is not in the meat, but in the beans.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh