Dear Steemian friend..
At this time the post I want to share about the traditional foods that originated in China and is very popular in Asia
Hainan jifan is traditional food originating from the province of hainan, the hainan jifan also known as the Hainan rice. This dish made of rice cooked with chicken stock and other spices. After the rice is cooked, the rice is served with a variety of side dishes fit the traditions of the societies from China.
Hainan jifan are also very popular in Singapore, because of the famous Hainanese food jifan much assumed if the food comes from singapore.
Hainan jifan is often served with sauces and seasonings including ginger powder and chili sauce and also often served with oyster sauce mixed with garlic, while concentrated soy sauce and chilies are more spicy ore favored in Singapore which reflecting the influence of Southeast Asia.
Here I share recipes for you lovers of the culinary way of making Hainan Jifan which is the traditional food that originated in China and has been widely adopted by other countries in Asia.
Ingredients:
Steamed Chicken:
1 whole chickens, clean
1 clove of garlic,
1 cm ginger
2 tsp salt
The broth:
1 kg chicken bones
Water sparingly
2 stalks spring onion
1 grain of onions, cut into wedges
1 tbsp salt
Rice:
1 tbsp vegetable oil
1 clove garlic
2 grains of red onion
350 g Thai rice, wash, drain to dry
1 sheet of pandan leaves
1 stalk Lemongrass,
1/2 cm ginger,
water sparingly
How to make:
Steamed Chicken:
Wash the chicken to clean properly. Boil the water along with garlic, ginger and salt. Enter the chicken (chicken breast with facing down). Cook for 30 minutes, while half of the cooking time, turn over the chicken. Drain the chicken, chicken broth can be used to make rice. Enter the chicken into the ice water for 5 minutes so that cooking was at a standstill. Drain the chicken until it is completely dry. Brush the chicken with the marinade, let sit for a little while until somewhat dry.
The broth:
Bring to a boil in a large pot of water to taste. Enter the bones of the chicken, simmer for 15 minutes until all the scum and dirt out. Turn off the heat. Lift the chicken bones and waste water stew. Bring to the boil in a pan of clean water to taste. Wash the chicken bones to clean of grease and dirt. Put in boiling water, add the leeks, onions, and salt. Cook for 1 hour, lift, chill and filter.
Rice:
Saute garlic and onion until fragrant. Stir in the rice, mix well. Add pandan leaves, Lemongrass, ginger, stirring until fragrant. Pour the water and salt to taste. Cook until the rice is cooked.
Presentation:
Cut into wedges steamed ayan.
Serve with rice, cucumber slices and sprinkle with cilantro.
在这个时候, 我想分享的帖子, 起源于中国的传统食品, 是非常受欢迎的亚洲
海南高纪凡是原产于海南的传统食品, 海南高纪凡也被誉为海南大米。这道菜用鸡肉和其他香料烹制而成。米饭煮熟后, 米饭配有各种配菜, 适合中国社会的传统。
海南高纪凡在新加坡也很受欢迎, 因为著名的海南食品高纪凡很多人认为, 如果这些食物来自新加坡。
海南高纪凡经常配有姜粉和辣椒酱等调味汁和调味料, 还经常配以蚝油和大蒜, 而浓酱油和辣椒则是新加坡的 辣 矿石反映了东南亚地区的影响。
在这里, 我分享食谱给你的爱好者的烹饪方式海南高纪凡这是起源于中国的传统食品, 并已在亚洲其他国家广泛采用。
成分:
蒸鸡:
1整只鸡, 干净
1丁香大蒜,
1厘米姜
2茶匙盐
肉汤:
1公斤鸡骨头
节约用水
2茎葱
1粒洋葱, 切成楔形
1汤匙盐
水稻:
1汤匙植物油
1丁香大蒜
2粒红洋葱
350克泰米, 洗净, 沥干
1片兰叶
1茎香茅,
1/2 厘米姜,
节约用水
如何制作:
蒸鸡:
把鸡肉洗干净。把水和大蒜、生姜和盐一起煮沸。进入鸡肉 (鸡胸与朝下)。煮30分钟, 一半的烹调时间, 把鸡肉翻过来。把鸡排干, 鸡汤可以用来做米饭。将鸡肉放入冰水中5分钟, 使烹调处于停顿状态。把鸡肉排干, 直到它完全干燥为止。用腌汁刷鸡肉, 让我们坐一会儿, 直到有点干。
肉汤:
把一大壶水煮沸, 以品尝。进入鸡的骨头, 煨15分钟, 直到所有的渣滓和污垢。关掉暖气
提起鸡骨和废水 炖。在一锅清水中煮沸, 以品尝。洗鸡骨头清洗油脂和污垢。放入沸水中, 加入韭菜、洋葱和盐。煮1小时, 升降机, 寒意和过滤器。
水稻:
将大蒜和洋葱炒至香。拌入米饭, 拌匀。加入兰叶, 香茅, 生姜, 搅拌至芳香。倒入水和盐来品尝。煮到米饭煮熟。
演示:
切成楔形蒸艾研。
用米饭、黄瓜片和香菜洒上。
