How to cook chrysanthemum gizzards with edamame and fragrant rice wine

Food is vital to our human body and is closely related to our life. A good diet can prolong your life. On the contrary, a bad diet can take away our precious lives. So, what constitutes a good diet? I guess I have to at least do it myself. Now, let me introduce to you the method of cooking edamame and chrysanthemum gizzards in fragrant fermented rice wine.

1. Pickled edamame method: Wash the edamame, cut off the two pointed ends, put them in a microwave steaming bowl, add green onions, ginger, salt and appropriate amount of water.

2. Place the microwave steaming bowl in the microwave.

3. Steam at high power for about 8 minutes (depending on the amount of edamame), until the edamame is 70% cooked, and pour into cold boiled water to cool down in time. Note: If there is no cold boiled water, the edamame can be steamed until 60% cooked.

4. After the edamame has cooled, drain the water, add spicy sauce and appropriate amount of MSG, and then stir intermittently several times.

5. Simple vacuum preservation method at home: prepare a plastic bag of appropriate size (preferably double-layered) and put the braised edamame into the plastic bag.

6. Then, use a straw to suck out all the air in the plastic bag.

7. After the air in the bag is sucked out, seal the bag in time and then store it in a refrigerator at about 10 degrees. Best time to consume: 10 hours later, best time is 1 to 3 days. Note: The entire operation process must be free of oil pollution.

8. Method of cooking pickled duck gizzards: remove the lard from the duck gizzards and absorb them with clean water.

9. Pull aside the fascia wrapped around the duck gizzard, and then cut it off with scissors.

10. Then, use a knife to process the duck gizzards vertically and horizontally, and cut them into suitable pieces, generally into nine pieces. Then, add onion, ginger, salt, MSG, and cooking wine and cook for a while.

11. Boil the duck gizzards: Bring a large pot of water to a boil over high heat and add the scallions and ginger in advance.

12. After the water boils, add appropriate amount of duck gizzards and separate them with a colander. When the duck gizzards change color, pick them up and put them into cold boiled water to cool. Note: This method can make the duck gizzards crispy and tender! No need to add chemicals to make food crispy!

13. Note: The amount of duck gizzards to cover depends on the amount of cooling water used. I use ice water here.

14. After the duck gizzards have cooled, drain the water, add the fragrant fermented rice wine, appropriate amount of MSG and Huadiao wine, and then stir intermittently several times.

15. "Simple anaerobic storage method at home"; prepare a plastic bag of appropriate size (preferably double-layered), and put the braised duck gizzards into the plastic bag.

16. Then, use a straw to suck out all the air in the plastic bag. After the air in the bag is sucked out, seal the bag in time and then store it in a refrigerator at about 10 degrees.

17. Best time to consume: 10 hours later, best time is 1 to 3 days. Note: The entire operation process must be free of oil pollution. Use the "Easy Home Anaerobic Storage Method" to divide it into suitable small bags to ensure maximum shelf life.

18. [Seasonal appetizer] ———The finished product of the cold platter "Edamame and Chrysanthemum Gizzards in Fragrant Wine".

No matter you are a novice or veteran in cooking, once you read the specific method of cooking edamame and chrysanthemum gizzards with fragrant fermented rice, you will surely be able to make it on your own. So, put aside your worries and take action now. I believe you will be able to bring "delicious food" out of the pot soon.