My biggest hobby is tossing food, the worst thing I hate is writing, and the worst thing I can’t do is take beautiful drip photos, unpretentious but there are Good taste is an occasional specialty. I’m always asked by friends what makes a dish taste good, and I always promise to write it down, but I’m always left stranded because I’m so bad at expressing myself, but this time I’m determined to record this for the sake of my friends who are following me, but also for my daughter to learn to cook as a reference in the future. Mom’s taste directly from her recipe! Well, here’s the motivation to start with the easy ones.
dark soy sauce
light soy sauce
cinnamon (Cinnamonum cassia)
1 small piece
How to make the Panasonic rice cooker version of waterless braised chicken feet
Cut off your toenails and soak them in water for half an hour to remove the blood.
Sauté 15-20g of oil in a wok, add the sugar and ginger, stir-fry the chicken feet for a moment, add all the spices and stir-fry evenly.
Put the chicken feet into the wok and stir-fry for a few minutes.
At the end of the program, turn it over and press the auxiliary heating function again or just pour it into the frying pan to reduce the juice.
Good chicken feet with good rice, if you tell me that chicken feet don’t make rice, it’s not true. Two pounds can be gnawed by our family of three in a day, and if I only make one pound, I’m going to be too poor to buy two pounds of chicken feet by the father of the baby!
I’m not sure why the Panasonic rice cooker is so important, because I’ve tried it with the Nepalese rice cooker and it can’t be waterless, and I can smell burning halfway through the cooking process. Friends should know that choosing a good pot is very important. With other brands of rice cookers can add more beer to avoid losing water badly, never add water oh!