As the saying goes, "There is no feast without chicken", and there is always chicken in a complete banquet. Put the whole chicken in an electric cooker and marinate it until the color is golden, the meat is tender and delicious, and the taste is not lost at all, such as some old-fashioned braised chicken and roast chicken. It is simple and convenient to make.
Ingredients required: Sanhuang chicken 1 piece, a small amount of liquor, shallots, ginger slices, soybean sauce 2 tablespoons, spiced powder 1 spoon, pepper 1 spoon, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, soy sauce 1 spoon, salt and chicken essence.
1. After the Sanhuang chicken is cleaned, add a small amount of white wine and salt and knead it. Treat the chicken belly in the same way.
2. Add shallots, ginger slices, salt, soybean sauce, allspice powder, pepper, soy sauce, oyster sauce, soy sauce and chicken essence, and knead them inside and outside for about 5 minutes, then stuff the shallots, ginger slices and chicken feet into your stomach.
3. Add more onion and ginger slices to the rice cooker to lay the foundation, put the whole chicken into the rice cooker, and pour the remaining juice in the pot. Press the "soup making" function to turn on the rice cooker, and it will be ready in about 1 hour.
Only Chinese cabbage is good, and only pork is fragrant in meat. There are many cooking methods of pork, among which braised pork is one of the most classic cooking methods. Braised pork is ruddy in color, soft and waxy in taste, fat and thin, and the sauce is fragrant but not greasy. A piece of braised pork with fragrant, soft and crisp taste is intoxicating.
Required ingredients: pork belly 1 block, onion 1 root, cinnamon 1 small segment, 4 pieces of fragrant leaves, star anise 1 piece, ginger 1 block, a small amount of angelica dahurica, 2 tablespoons of sugar, a small amount of pepper and a proper amount of cooking wine.
1, pork belly with skin Burn the pork belly skin to brown with an open flame or a hot pot, scrape it clean with a knife, put it in a cold water pot, add ginger slices, onion segments and ginger cooking wine and cook for about 15 minutes.
2, pork belly cut into pieces, add a small amount of oil to the pot, add the meat pieces to fry until the surface is brown, and pour out the excess oil.
3, add the right amount of oil and sugar to the pot, stir-fry slowly until the sugar color is caramel, then add the meat and stir fry.
4. Add hot water, fragrant leaves, cinnamon, star anise, pepper, a small amount of white wine and salt, and simmer for about 1 half an hour.
Roast pork elbow in sauce-steam again before serving 15 minutes
Braised elbow in sauce can be described as a hard dish at a banquet, and it is naturally indispensable at New Year's Eve. It is red and bright in color, crisp and mellow, and combines color and fragrance.
Ingredients: pork elbow, ginger 1 piece, hawthorn 1 piece, 5 tablespoons of extremely fresh flavor, 4 tablespoons of braised soy sauce, 4 tablespoons of rock sugar 1 piece, 4 tablespoons of sweet noodle sauce, 3 tablespoons of soybean sauce, 4 pieces of star anise, cinnamon 1 piece, pepper and fragrant leaves/kloc.
1, elbow with open fire until the epidermis is brown, scrape off the burnt part with a knife.
2. Put the cold water in the cold pot into the elbow, cook for 3 minutes on medium heat, then remove it and wash off the floating foam on the surface.
3. Add half a bowl of light soy sauce, extremely fresh flavor, braised soy sauce or dark soy sauce, soybean sauce, sweet noodle sauce and salt to the bowl and mix well.
4. Put ginger slices, fragrant leaves, cinnamon, angelica dahurica, pepper, etc. in the pressure cooker, add elbow, rock sugar and water without elbow, and press for about 45 minutes.
Steamed pork perfectly combines the fragrance of japonica rice with the fresh fragrance of pork. It is red and white, tender but not creamy, and the rice flour is oily. Delicious steamed pork is indispensable on the New Year's Eve.
Ingredients required: pork belly 1 kg, half bowl of japonica rice, sweet potato 1 piece, pepper, ginger 1 piece, 2 tablespoons of soy sauce, cooking wine 1 spoon, soy sauce 1 spoon, salt and chicken essence.
1, pork belly cut into1.5cm thick slices, sweet potato peeled and sliced, ginger peeled and minced, pork belly, light soy sauce, cooking wine, dark soy sauce, salt and chicken essence added to the bowl, and marinated for 10 minute.
2. After the wok is heated, add pepper, Jiang Mo and japonica rice, stir-fry until the rice grains are slightly yellow, pour them into a stone mortar, mash them, add water to soak them for 15 minutes, and filter off the excess water.
3, the bottom of the bowl is covered with sweet potato slices, and the marinated pork belly is evenly stuck with broken rice grains on both sides, which are coded in the bowl.
4. Put it in a pressure cooker and press it for about 25 minutes.
Braised pork with plum vegetables and steamed again 10 minute.
Braised pork with plum sauce is a traditional dish, with red color and delicious soup. Braised pork is mellow, fat but not greasy. Braised pork fully absorbs the fat of pork belly, and pork belly absorbs the fragrance of plum cuisine. This collocation can be described as just right.
Required ingredients: pork belly 1 block, appropriate amount of plum, onion 1 root, 4 cloves of garlic, 2 tablespoons of soy sauce, tofu milk 1 block, spiced powder 1 spoon, 2 tablespoons of oyster sauce, half a spoonful of sugar.
1, after the pork belly is cleaned, add pork belly and clear water to the pot, cook for 6 minutes on high fire, remove and drain, fork out dense holes with chopsticks, add more oil to the pot, heat it to 60%, fry the pork belly skin downwards for about 6 minutes, and then turn it upside down for 1 minute, remove and control the oil, and cut into thick slices.
2. Add soy sauce, soy sauce, bean curd, spiced powder, oyster sauce and white sugar to the bowl, stir well, add a little oil to the pot, stir-fry the onion, ginger and garlic, add the meat slices and juice, stew for about 1 minute, and take out the code in the bowl.
3. After washing the plum vegetables, put them into the pot where the pork belly slices are stewed, stir well, turn off the fire and pour them into the bowl with pork belly.
4. Seal the bowl with tin foil, put it in a pressure cooker for about 45 minutes, and it takes about 2 hours for a steamer.
Braised mutton-heat for 5 minutes before serving
Braised mutton is also a dish that needs to be cooked. It is not afraid of repeated heating, but the smell of mutton will gradually decrease with repeated heating and become more and more fragrant.
1, add a proper amount of oil to the wok and heat it to 60%, add 2 tablespoons of Pixian bean paste, 1 tablespoon of hot pot base, stir-fry ginger slices and shallots to get red oil, and add a handful of rock sugar until it melts.
2. Pour in the blanched mutton, stir-fry for 3 minutes on medium heat until the mutton is basically cooked, pour 3 tablespoons of soy sauce along the side of the pot, and add the right amount of salt to stir-fry evenly.
3. Add the water without mutton. After the fire is boiled, stew for 40 minutes on medium fire and add potatoes.
4, continue to stew 10 minutes, add salt, pepper and chicken essence to taste.
These dishes can be cooked in advance and put on a plate for later use, or they can be directly frozen in the refrigerator and heated when they are eaten, which saves time and will not affect the taste after heating. Some oily dishes will become more and more delicious because of repeated heating, and the degradation products generated by lipid oxidation will produce Maillard reaction.