How to make braised orchid?

Modern people are under great pressure at work and in life. Many people often eat three meals a day as two meals a day, and often do not eat well. Sometimes when they are busy with work, many people will order takeout. Everyone knows that eating takeout frequently is not only not nutritious, but can cause stomach problems over time and affect physical health. However, many people do not know how to cook by themselves. In fact, if you cook by yourself, you can not only enjoy the fun of cooking, but also eat clean and hygienic food. Here is how to make braised orchid seeds.

Method 1 of stewed orchid

1. Prepare all kinds of ingredients; (light soy sauce, dark soy sauce, rock sugar, green onion and ginger are not added) 2. Rinse the spices (except dried chili peppers, green and red peppercorns), and soak them in boiling water for 20-30 minutes to fully bring out the aroma of the spices; 3. Rinse the dried orchid and put the soaked spices into the spice bag; 4. After heating the pot, roast the dried chili peppers, green and red peppercorns to bring out the aroma; 5. Add the green onion and ginger to the pot; 6. Add the dried orchid, the seasoning bag, salt, light soy sauce, dark soy sauce, stir-fry until it is well-flavored, then add water and start cooking over high heat. In order to ensure the intact shape of the dried orchid, try to reduce the number of times it is turned over; 7. After boiling, simmer slowly over medium heat. After 20-30 minutes, prepare to simmer the marinade. Add rock sugar and turn to high heat. Carefully turn the dried orchid to allow it to absorb the flavor evenly. 8. It is not good for the marinade to be too dry. Sprinkle with chopped green onions, add some light soy sauce to adjust the color and enhance the flavor, and pour some sesame oil before serving. Tips 1. Add light soy sauce in two batches. 1. Add it for the last time when the dish is almost out of the pot, to add flavor and color; 2. Add rock sugar when the sauce is almost dried, so that the sweetness will not evaporate easily. The sweet taste can enhance the freshness, so if you don’t like it, you can ignore it. 3. Don’t let the marinade become too dry. The more you eat the dried orchid soaked in marinade, the better it tastes.

2. Specific steps: 1. First put the dried tofu into a pot of cold water, bring it to a boil, then take it out and let it cool; use a straight knife to make parallel cuts on one side of the dried tofu, then use the same knife method to make parallel cuts on the other side of the dried tofu, but the cuts on both sides should form a smaller angle. Pull apart the square stems with knife marks one by one, and place them in the sun or in the wind to dry them into raw orchid stems. 2. Place the wok on high heat, pour in peanut oil and heat to 160 degrees. Put the raw orchid pieces into the wok one by one. Use both hands to insert chopsticks into both ends of the dried tofu to pull the orchid apart. Fry until crispy (light yellow), remove from the wok and drain the oil. Pour out the oil from the wok, add soy sauce, shrimp, sugar, star anise, pepper and salt, then put in the dried orchid, add water (just enough to cover it), bring to a boil, then simmer over low heat until the flavors are absorbed, then turn to high heat to thicken the marinade, drizzle with sesame oil and serve.

Method 3 for making fragrant braised orchid dried tofu 1. Wash the dried tofu, blanch it in water for one minute and dry it or wipe it dry.

2. Take a piece of dried tofu, place a barbecue bamboo stick on each side, cut vertically first, do not cut through, and stop when the tofu is two-thirds of the thickness, which is the position of the bamboo stick. A piece of dried tofu can be cut vertically 12 times, with each cut about 2 mm apart. After cutting, turn it over and cut diagonally. Cut it to two-thirds of the way, and make about 16 diagonal cuts.

3. After cutting, the tofu will be twice as long as before after being stretched. Air-dry for 1 hour. You can use bamboo sticks to stretch it out or put it in a colander to dry.

4. Heat up a pan with oil, add the dried tofu when the oil is hot, fry until both sides are golden brown, remove from the pan and drain, then use kitchen paper to absorb excess oil.

5. Prepare all the ingredients: star anise, cinnamon, bay leaves, pepper, fennel, cloves, cardamom, onion, ginger, garlic, and rock sugar in appropriate amounts. It doesn’t matter if you don’t have all the spices, as long as you have star anise and cinnamon.

6. Put water in the braising pot. After the water boils, add all the ingredients, and add appropriate amounts of salt, light soy sauce and dark soy sauce. A small amount of old marinade is added here, but you can also leave it out if you don’t have it. 7. Add the dried tofu, bring to a boil again and then turn to low heat and simmer for about 20 minutes. Turn off the heat and soak in the original soup for more than 2 hours. The longer the time, the more flavorful it will be. When eating, you can brush it with chili sauce according to your preference. Tips for making fragrant braised orchid tofu: 1. It is best to use a bamboo stick as the cutting knife. The thickness should be kept at two-thirds when it touches the bamboo stick. It is very convenient and you can cut it very quickly once you become proficient in it. 2. Dried tofu must be fried first and then braised, otherwise it will fall apart easily and the taste will not be good. 3. You don’t have to use so many kinds of spices, just use whatever you have at home. 4. This snack has a salty-sweet taste, and it tastes better if the marinade is more sweet. 5. The longer the soaking time, the more flavorful it will be. You can soak it overnight. It can be eaten cold or hot. 6. Brush it with your favorite chili sauce when eating for a more flavorful taste.