Autumn recipes home cooking are: cola chicken wings, braised scallops, steak casserole, pot roast, beef meatballs and radish soup, mutton barbecue, tinfoil perch, soy sauce big bone, iron pot stewed goose, dry fried meatballs, sweet and sour pork, chicken stewed mushrooms, braised pork, kung pao chicken, shredded pork with fish, chicken with spicy sauce, Ma Po tofu, pickled fish, stir-fried seasonal vegetables, slipped meat section.
1, cola chicken wings: chicken wings wash each surface are cut a knife, easy to cook the blood water and flavor, a pot of boiling water, down into the chicken wings, plus ginger, cooking wine, blanch cooked and washed clean and dry water standby. Another pot of oil, into the chicken wings fried until golden brown on both sides, add salt, soy sauce, oyster sauce, each a spoon, pour a bottle of cola, cover the pot and simmer for 20 minutes, collect dry soup. Sprinkle some sesame seeds and scallions on the plate.
2, braised scallops: fresh scallops scaled and gutted, cleaned and dried water cut into small sections, add pepper, cooking wine, each a spoonful of mix well, marinate for 20 minutes to marinate in the flavor, start the pot of oil, under the scallop fry, fry until both sides of the golden brown sheng out. Prepare ingredients, dried chili peppers, garlic, scallions, ginger, a spoonful of Pixian bean paste. Mix a sauce, cooking wine, flavorful fresh soy sauce, oyster sauce, sugar, vinegar, each a spoon, mix well.
Start a pot of oil, under the dry chili peppers, garlic, onions, ginger stir-fry, into the PI County bean paste stir-fried red oil, into the fried scallops, dripping into the sauce, and then poured a bowl of water, stewed until juicing can be, fresh and flavorful.
3, steak casserole: fresh beef ribs chopped into small pieces, wash, blanch pot blanch cooked fish out of the water standby. Boil oil in a pot, the next icing sugar sautéed, into the bones on the sugar color, into the carrot blocks, potato blocks, corn blocks, add salt, chicken essence, soy sauce, oyster sauce, monosodium glutamate, Northeast China sauce, thirteen spices each spoonful, add pure water stewing for 50 minutes.
4, pot roast: a piece of pork tenderloin cut into thin slices, with the back of the knife beat, better taste, cut and beat the meat into a bowl, add salt, cooking wine, each a spoonful, scratched evenly flavored. Prepare another bowl, put two spoons of potato starch, add water and mix well, let it sit for 20 minutes to settle. 20 minutes later, pour out the upper layer of water and leave the dry starch pieces. Prepare the ingredients, shredded ginger, carrots, green onions, mix a sauce, bowl of sugar and white vinegar 1:1 ratio, add a spoonful of Aji fresh soy sauce, mix well and set aside.
Put the marinated meat into the precipitated starch block, mix well, and then add a spoonful of oil and mix well, to prevent splattering when frying, start a pot of oil, the oil temperature of 6 into the hot pot frying meat, the first deep-fried to the stereotypes out of the oil temperature rises, the re-frying of the second time, frying cooked and deep-fried through the fish out to control the drying of the oil. The bottom of the oil in the pan, into the green onion ginger carrots, sauce stir-fry, stir-fry until thick, under the fried meat, stir-fry evenly, so that each piece of meat are full of juice, sprinkle a little coriander out of the pan.
5, beef meatballs radish soup: bowl of fresh beef stuffing, add salt, thirteen spices, a fresh soy sauce, oyster sauce, pepper, starch, a spoonful of each, chopped green onions, eggs, mix well and standby. Wash and peel the white radish and cut into thin julienne strips. Boil water in a pot, boil small meatballs with a small spoon, put them into the pot and cook, skim off the floating foam on the surface and put in the radish julienne strips. Add salt, pepper each a spoon, cover the pot and stew for 15 minutes, out of the pan drizzle a circle of sesame oil, sprinkle some parsley can be.
6, mutton shumai: fresh mutton chopped into stuffing, put minced onion, add ginger, minced green onion, salt, a fresh soy sauce, oyster sauce, sugar, pepper, thirteen spices, pepper \ each a spoon, and then three spoons of green onion and ginger water, mix well and stand by. You can use the ready-made dumplings of the lotus leaf skin, the modulation of the stuffing one by one wrapped in the skin, all wrapped in a steam drawer, the surface of the spray a little bit of water, the water on the pot on the gas on high heat steaming can be about 10 minutes. Steam cooked out, with garlic vinegar dip can be.
7, tinfoil sea bass: ready to fresh sea bass a, scaled and gutted clean, a spoonful of salt, a spoonful of cooking wine in the fish inside and outside coated evenly spare. Pan start a pot of oil, put the sea bass fry until golden brown on both sides sheng out. Put a layer of tinfoil on the baking sheet, put two spoons on the bottom, spread a layer of shredded onion and put the sea bass in the tinfoil.
Another pot of oil, add soy sauce, oyster sauce, cooking wine, water starch, each a spoonful of cooking until thick, pour the sauce on the fish, wrapped in tinfoil, large oven 200 ℃ for 18 minutes, baked, tear off the tinfoil and then drizzled with a bit of soy sauce, sprinkle a little cilantro sesame seeds can be.
8, sauce bone: fresh bone stick, start a pot of boiling water, into the bone stick, plus onion and ginger wine blanching, fish out and wash and dry water spare. Another pot of oil, under a few grains of rock sugar sautéed, sautéed sugar color into the big bone stick on the sugar color, add dried chili peppers, coriander, cinnamon, cumin, scallions, peppercorns, soy sauce, salt, soy sauce, oyster sauce, thirteen spices a spoonful of each, add purified water to stew for 40 minutes, cook until the collection of dry soup can be.
9, iron pot goose stew: a fresh goose washed and cut into small pieces, ready to prepare ingredients pepper, cinnamon, dried chili peppers, sesame leaves, star anise, ginger, grasshopper. Start the pot of oil, into the goose stir fry dry water, dry stir fry grease, sheng out of the goose, pour out the fried oil, the pot to stay a little bit of oil, put all the spices into the pot to stir fry.
Goose continue to stir-fry, stir-fry flavor, add half a bowl of white wine to go fishy, add the South Milk Juice, seafood sauce, soy sauce, thirteen spices, soy sauce, salt, sugar, a spoonful of each, stir-fry evenly, add a can of beer, one-third of the amount of pot of boiling water, and then small amount of water in a small amount of corn tortillas on the edge of the pan, cover the lid of the pot to simmer for half an hour. You can add side dishes, dry tofu, wide noodles, potatoes, Northeast pickles and so on, you can, out of the pot sprinkled with green onions and garlic.
10, dry fried meatballs: pork filling into a bowl, add salt, chicken broth, pepper, cooking wine, soy sauce, oyster sauce, starch, a spoonful of egg and mix well, three times to add green onion and ginger water, mix well into a sticky paste. Start a pot of oil, with a small spoon boil into small balls, one by one into the pot to fry, fry until the balls float up and fish out to control the oil.