Five spice braised vegetables
Overview
Actually, I like to eat braised food, but I don’t want to buy a braised food package, so I just thought about it myself. The seasonings are all homemade and taste great.
Tags
Ingredients
Steps
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The steps are shown in the figure.
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Wash the chicken wing tips after thawing, blanch them in water in advance (add ginger and cooking wine) and then wash them; the kelp knots have been soaked in water and washed in advance.
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Prepare the marinade in advance. They are all common seasonings, as shown in the picture: fennel, star anise, cinnamon, bay leaves, dried chili peppers, peppercorns, and tangerine peel. Wash and dry them in advance.
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Add cold water to the pot, pour the washed and dried seasonings, add ginger, salt, rock sugar, light soy sauce, dark soy sauce, and oyster sauce.
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Then add the chicken wing tips and quail eggs. If you have more time, you can peel the quail eggs first and then put them in, which will make it more delicious and more beautiful in color. I want to make it easier to crack the egg shells directly before putting them in.
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After boiling, cook for more than ten minutes before adding the kelp knots. After the kelp knots are cooked, you can taste them, then pour the juice into the container and seal it with plastic wrap.
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Put it in the refrigerator to refrigerate. It is best that the juice can cover all the ingredients. If there is less, it doesn't matter. Just turn it over every day. Mine is a bit light in color because I don’t add much dark soy sauce, but it doesn’t affect the taste. Leave it for about three days, be sure to seal it well! Otherwise, the whole refrigerator will smell like this.
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On the third day, pour it all into the pot, bring to a boil, let it cool and then taste it. A braised flavor will hit your face.
