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Product name:Spicy Vegetable Oil Hotpot Condiment

Brand:HaiDiLao

Specification:220g

Flavor:Spicy

Features:Elaborately modulated spicery; strictly selected Pixian horsebean chili paste which is fermented entirely by the traditional techniques; authentic Sichuan flavors with lasting fragrance

Storage Method:Under the normal temperature condition, it should be sealed and deposited in a cool, ventilated and dry place; after being opened, it should be refrigerated and used as soon as possible; If the bulged package appears, please don’t consume it

Usage:Adding some water into the pot (bone soup or chicken broth is better), put this product into the pot, after the water is boiling, varieties of food can be boiled in the pot

Multifunction Condiment:This product also can be applied in the cooking of Stewed Beancurd with Minced Pork in Pepper, Poached Spicy Pork Slices, Fried Shrimp with Chilli, Hotchpotch, Duck Blood in Chili Sauce

Hot Wing

雞翅 12根 藕 1節
年糕 2塊 芹菜 若干 蠔油 1湯匙 黃酒 適量
麻辣清油火鍋底料半袋 0.5包 立即購買
蔥 1節 姜 1塊 蒜 5瓣

TOP 1:

雞翅洗凈,加入蠔油、黃酒、花椒、姜片,用手抓勻腌15分鐘。

TOP 2:

鍋內油熱后,放入雞翅煎1-2分鐘至皮收緊。

TOP 3:

將海底撈清油火鍋底料,蔥、蒜加入鍋中翻炒均勻。

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TOP 4:

藕片、年糕段、糖放入鍋中炒勻,將步驟一中的雞翅腌料加水倒入鍋中至沒過食材,中火燜燒湯汁收濃,芹菜段、花生醬放入鍋中翻炒至勻,加入適量鹽調味,臨出鍋前淋上少許香油即可

TOP 5:

雞絲湯

[小貼士]

1、雞翅含有多量可強健血管及皮膚的成膠原及彈性蛋白等,對于血管、皮膚及內臟頗具效果。

2、烹調翅膀肉時,應以慢火燒煮,才能發出香濃的味道,而成膠原等有效的成分,也必須以長時間燒煮才可溶化。










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