The main ingredients of secret cola ribs: ribs and cola.
1. As long as I make coke ribs, I will buy small ribs. Although the price is a little expensive, it is very enjoyable to eat.
2. Prepare onion festival, ginger slices, fragrant leaves, star anise, cinnamon, rock sugar, angelica dahurica and a bottle of Coca-Cola.
3. Wash the ribs and put them in cold water in the pot. Pour in cooking wine and ginger slices to remove the fishy smell and blanch for 3-5 minutes. This step is very important to soften the meat and effectively force bleeding and impurities.
4. Stir-fry the sugar color after blanching: add the rock sugar after cooling with low fire, and slowly stir-fry the rock sugar to the color of Jiao Hong.
5. Then add the ribs and stir-fry, so that the ribs are evenly coated with sugar, and pour in cooking wine and stir-fry for fragrance. Then pour in coke, soy sauce, soy sauce and salt, and add the aniseed prepared in the second step.
6. When simmering for 45 minutes on low fire, you can turn to high fire to collect juice. Many people think it's time to cook, and that's all wet. Many people don't know how to put one more seasoning when collecting juice, which is balsamic vinegar.
Tip: Cook the ribs in cold water, stir-fry them in cold oil until brown, and then roll them up. When collecting juice, put balsamic vinegar to enhance fragrance and relieve boredom. Don't worry that vinegar will turn sour, and the sour taste will evaporate soon.
Sauced diced chicken Ingredients: chicken leg meat, sauteed fish.
1. When you buy chicken leg meat, let the store chop it directly into small pieces, which is convenient and easy.
2. Marinate the chicken after soaking: ginger slices, 5ml of cooking wine, oyster sauce 10ml, 5g of sugar, 30ml of steamed fish sauce, 40g of starch, a little salt and a little soy sauce. Starch must be put, its function is to lock the moisture of chicken, and the steamed chicken will be very smooth and tender.
3. grasp the seasoning and chicken evenly with your hands, and it will be more delicious to rub it a few times. Finally, put it in the refrigerator 1 hour for at least 30 minutes. In the meantime, open the refrigerator and turn it over a few times to make the seasoning more uniform.
4. Spread ginger slices and onion segments on the bottom of the plate to remove fishy smell and enhance fragrance. Finally, put the marinated chicken on it.
5. Put cold water on the pot and steam for 25 minutes.
6. Steamed chicken has one last key step: sprinkle chopped green onion, minced garlic and millet pepper, then pour in 10 ml steamed fish black soybean oil, pour in hot oil and stir to serve.
Tip: After the chicken is steamed, it will produce a lot of soup, or you can pour half of it and hot oil. Marinate the chicken with clear water first, put the steamed fish and soy sauce twice, 30 ml when marinating, 10 ml after taking out the pot. It doesn't smell good once, don't forget!
Stir-fried peas with beef Ingredients: beef and peas.
1. Soak the bought beef tenderloin in water for 30 minutes, which can not only soak the bleeding water, but also make the meat softer. I also added a little pepper, which is purely a personal preference. The old man at home said this way to get rid of fishy smell, which I have always done, and I can't let it go if I don't like it ~
After 2.30 minutes, the blood was bled, the beef tenderloin was cleaned and sliced. Blanch the peas 10 second, and then simply soak them in boiling water.
3. Marinate beef tenderloin: Grab beef tenderloin with cooking wine, Jiang Mo, salt, black pepper, egg white and a little starch and marinate for more than 20 minutes. In addition to these, pour a little oil so that the fried beef tenderloin is tender enough.
4. When the oil temperature is 70% hot, stir-fry the beef tenderloin, stir-fry it quickly, and take it out immediately after the beef changes color. Although the beef marinated by my method is not fried, the taste of beef will be greatly reduced if it is cooked for a long time.
5. Pour a little oil into the pot and saute minced garlic. Add peas and stir-fry for about 15 seconds, then pour in the fried beef tenderloin, then pour in two spoonfuls of soy sauce, one spoonful of sugar, a proper amount of salt and a proper amount of black pepper, stir-fry quickly and evenly, and serve.
Tip: Marinate beef tenderloin in advance and stir fry quickly to avoid getting too old. Blanch peas 10 second, and keep them crisp and fresh green.
Main ingredients of chicken wing root of rice cooker: chicken wing root, onion, ginger and onion.
1. First, insert a toothpick into the root of the chicken wings a few times, so that the pickled chicken wings taste better. Put the chicken wings in a large bowl and sprinkle with chopped green onion and ginger slices. Many people use rice cookers to make chicken wings without onions. In fact, the chicken wings made of onions taste special and taste super fragrant. I sometimes pickle the whole parsley together.
2. Then start seasoning: pour in cooking wine, soy sauce, soy sauce, oyster sauce, sugar, white pepper, salt and salad oil. Then rub the chicken wings repeatedly for about 3 minutes. If there is honey instead of white sugar at home, it is enough to smoke a little to enhance the color.
Finally, put the shallots in, seal them with plastic wrap and put them in the fresh-keeping room of the refrigerator for more than an hour.
I marinated for an hour and a half. First, I put the chicken wings, onions and ginger into the rice cooker. You don't need to use shallots and ginger to lay the bottom. The chicken wings are close to the bottom of the rice cooker, and the chicken skin will have a burnt taste, which will make your mouth water.
5. Then pour in the juice and chopped green onion at the bottom of the bowl, cover the rice cooker and press the button of the rice cooker to steam the rice.
6. During the period, turn on the rice cooker and turn over the chicken wings, and the fragrance will come to your face. After the rice cooker jumps the button, it can be taken out to eat. Don't worry about it. Chicken wings produce a lot of chicken oil, and there is juice to pickle chicken wings. I've done it several times, and I've never burned the pot.
Tip: It's your own way to marinate chicken wings with onions. If you don't like it, you can leave it alone. It can also be pickled with minced garlic, and the chicken wings made have garlic flavor. The chicken wings should be marinated for more than an hour, during which they should be tossed up and down several times to make the chicken wings marinated more evenly.
Stir-fried shrimp with celery Ingredients: celery and fresh shrimp.
1. After you buy fresh shrimp, you should treat it first, and remove the shell and shrimp line. This step requires a little patience.
2. Fresh shrimps need to be marinated after treatment, and marinated with salt, cooking wine, white pepper and starch for 10 minutes or more. Starch can lock the moisture in shrimp, and it is very fragrant and tender when fried. Don't forget to put it in.
3. Blanch the celery when pickling the fresh shrimp. Celery is stripped of fascia, sliced with oblique knife, blanched 15 seconds. Put some oil when blanching, and celery will be greener.
Blanch the water and put it on a plate for later use. I can decorate it with Lycium barbarum or not.
5. Stir-fry minced garlic and Jiang Mo in hot oil. Add shrimps first, stir-fry until the color changes, then pour celery and sprinkle some salt to taste.
6. Stir-fry the fire for 30 seconds, sprinkle some monosodium glutamate, and you can cook.
Tip: It is recommended to buy fresh shrimp and remove the shrimp line for pickling. When pickling, you must put starch, and the fried shrimps are not dry or tender. Blanching celery will reduce the cooking time, and it will be crisp and tender to chew. Many people just fry celery. Why don't you try my method and make sure you still want to eat after eating a plate?
Main ingredients of moo Shu pork: tenderloin, cucumber, egg, fungus and day lily.
1. Auricularia auricula and day lily should be soaked in water in advance, and cucumber should be cut into pieces with a knife.
2. Slice the tenderloin and marinate it with cooking wine, starch and soy sauce for 10 minutes or more. Whether it is fried pork slices or shredded pork, it should be marinated with starch, so that the water in the fried pork slices will not be lost, which is super smooth and tender.
3. Scramble the eggs first, and the oil temperature should not be too high. When the oil temperature is slightly hot, pour in the egg liquid and stir it quickly with chopsticks until the egg is flocculent, so that the fried egg is as fragrant and tender as tofu.
4. After the eggs are served, stir-fry the meat slices and serve them quickly.
5. There is base oil left in the pot, sauté ed shallots, ginger and garlic. Add fungus and daylily, stir-fry for 30 seconds, then add fried eggs, sliced meat and cucumber.
6. After all the materials are put into the pot, stir fry quickly. Seasoning at the same time: pour in two spoonfuls of soy sauce, one spoonful of white sugar to refresh, and appropriate amount of salt. Stir-fry for 30-40 seconds, and pour a little sesame oil before the pan, which is more delicious.
Tip: auricularia auricula and daylily should be soaked in advance, and the meat slices should not be cooked directly. First marinate with cooking wine, soy sauce and starch 10 minutes or more. Scrambled eggs first, then sliced meat, and finally quickly fried together, nourishing and delicious, the more you chew, the more fragrant!
Braised hairtail Ingredients: Hairtail
1. Buy hairtail, clean it and cut it into equal-sized sections. The black film in the belly of hairtail must be removed, which is the most fishy place. The washed hairtail should be marinated in advance and marinated with cooking wine and shredded ginger for more than ten minutes.
2. Drain the marinated hairtail and fry it in a pan until golden on both sides.
Don't turn it over in a hurry after putting it in the pot. When the bottom of the pot is golden, gently shake the pot and you can turn it over.
4. When frying hairtail, you can season the juice: one spoonful of white sugar, one spoonful of oyster sauce, two spoonfuls of soy sauce, half a spoonful of soy sauce and half a spoonful of salt. Finally, add water and stir well.
5. Pour the prepared juice into the pot and add aniseed, ginger slices, fragrant leaves and pepper. After the water is boiled, add the fried hairtail and simmer for 3-5 minutes.
6. Take out hairtail and all fennel after three minutes, leaving only soup. Turn to high heat and pour in water starch. Before turning off the fire, pour half a spoonful of balsamic vinegar to improve the taste and remove the fishy smell. Finally, pour the juice on the hairtail.
Tip: pour a little balsamic vinegar before cooking, it won't have the sour taste of vinegar, but it will be refreshing and fishy, and it won't be greasy.
Main ingredients of potato roast chicken block: chicken leg and potatoes.
1. Prepare ginger slices, onion, star anise, cinnamon, fragrant leaves, angelica dahurica and crystal sugar. Put some Pixian bean paste in the roast chicken in summer, and it will relieve boredom when you eat it.
2. Put the chicken in cold water, pour in cooking wine and ginger slices, and blanch for 3 minutes.
3. Put the rock sugar and cold oil into the pot, and slowly stir-fry the sugar color with low heat. Stir-fry the chicken pieces first, roll until the chicken pieces are coated with sugar, and then add Pixian bean paste to continue to stir-fry the fragrance.
4. Then pour in soy sauce, soy sauce, cooking wine and salt, add the aniseed prepared in step 1, and finally pour it into hot water to simmer 1 hour.
5. Stew the potatoes in the stew for 45 minutes. When the potatoes are cooked, turn to the fire and collect the juice. Put a spoonful of balsamic vinegar to relieve boredom and refresh yourself when collecting juice.
Tip: Chicken nuggets are delicious no matter how they are cooked. Add side dishes according to your own preferences: carrots, peppers, onions, taro, mushrooms and so on. Delicious, simple and easy to make, you can eat a plate if you are not careful!
Braised pork and roasted carrot Ingredients: pork belly, carrot, ginger and onion.
1. Slice ginger and knot onions. Prepare 5-6 pieces of cinnamon, star anise, fragrant leaves, angelica dahurica and crystal sugar.
2. Cut the pork belly and put it in cold water, pour a spoonful of cooking wine, throw a few pieces of ginger, and remove the smell.
3. Sugar color: The sugar fried with rock sugar is better and more vivid than white sugar. Stir-fry the sugar over low heat and keep stirring. When the rock sugar completely melts caramelization, add pork belly and ginger slices.
4. Stir fry until the pork belly is covered with sugar, then pour in two spoonfuls of cooking wine, two spoonfuls of soy sauce and one spoonful of soy sauce, stir fry quickly until fragrant, and then heat the water.
5. Be sure to heat the water and add onion, star anise, cinnamon, angelica dahurica and fragrant leaves.
6. When stewing for 40 minutes, put carrots and add salt. I put salt at the end of braised pork, because both soy sauce and soy sauce contain salt. Putting salt in the later stage can not only grasp the amount of salt, but also make braised pork looser and worse.
7. Add carrot stew 15 minutes, then turn to high heat to collect juice. Put a spoonful of balsamic vinegar when collecting juice. This step is very critical. Adding an extra spoonful of balsamic vinegar can be fat but not greasy, and the more you eat, the more fragrant it will be.
Vinegar shredded potatoes Ingredients: potatoes, peppers, garlic and dried peppers.
1. Potatoes must be cut with a knife. The shredded potatoes made by the grater are not delicious. Many restaurants use graters to save trouble.
2. Rinse the shredded potatoes several times and gently rub them with your hands until the water becomes clear. Finally, soak in clear water to prevent oxidation and blackening.
3. Stir-fry garlic and pepper in hot oil, then add shredded potatoes and stir well, then add balsamic vinegar, sugar and salt to taste. It's best to turn the seasoning to low heat, and then turn to high heat to fry quickly.
The whole cooking time should not exceed 40 seconds, and one more step should be added before cooking, that is, adding some vinegar. Putting vinegar for the first time is the key step to enhance the flavor and make the shredded potatoes brittle, but the sour taste will soon evaporate; Adding vinegar for the second time can make shredded potatoes have a hot and sour taste, refreshing and appetizing.