Ingredients: ribs, rice, spicy bean paste, hawthorn powder, fermented bean curd, soy sauce, cooking wine, sugar, salt, ginger and taro.
Practice:
1. Peel taro and cut into small pieces; The ribs should be soaked in advance, changed twice and drained of blood.
2. Juice mixing: Mash fermented bean curd (with some soup), add cooking wine, soy sauce, bean paste, Jiang Mo and salt and sugar, mix well, pour 2/3 of the sauce into the ribs, sprinkle a little hawthorn powder, grab it evenly, and marinate for at least 1 hour.
3. Put the rice directly into the pot, stir-fry it with low and medium fire until the rice grains turn golden and swell, and grind it in the cooking machine for about 10- 15 seconds.
4. Put rice noodles in the marinated ribs and mix well.
5. Soak the leaves in boiling water and wash them; The steamer is padded with zongzi leaves, covered with taro, covered with ribs, topped with the remaining 1/3 sauce, covered with the steamer cover, steamed over high water for 10 minutes, and turned to low heat for 40 minutes.
Mashed garlic eggplant
Ingredients: eggplant 500 g garlic 50 g sesame sauce 50 g rice vinegar 100 g salt 3 g oyster sauce 30 g; Appropriate amount of coriander and appropriate amount of cold water;
method of work
1. Clean the eggplant, remove the pedicle, steam it in the pot, take it out of the pot for about 5 minutes after boiling, air-cool, clean the coriander and garlic, cut the coriander into powder, and pat the garlic into small pieces, so that the garlic flavor is more sufficient;
2. Stir sesame sauce with appropriate amount of cold water, and be sure to stir it evenly, so that sesame sauce is delicious and not greasy. Add rice vinegar and salt to garlic, add appropriate amount of cold water, mix well, then add oyster sauce and mix well;
3. After the eggplant is cool, cut it from the middle, and then tear it into small strips by hand. Be sure to tear it by hand. The taste is completely different from that of knife cutting.
4. Sprinkle coriander on the eggplant, pour sesame sauce on the eggplant, and finally pour garlic juice on it.
Fried leek with dried bean curd
Ingredients: 5 pieces of dried soybeans, leek 1 50g, red pepper1strip, salt12 teaspoons, chicken powder14 teaspoons.
Practice:
1. Dry cut soybeans into thin slices; Wash leek and cut into sections; Sliced red pepper
2. When the pan is hot, pour in 1 tbsp oil, and add salt and dried soybean.
3. Stir-fry with low fire until the surface of dried soybeans is yellowish.
4. Add red pepper and chicken powder, and then add leeks.
5. Turn to high fire and stir-fry for half a minute. When the leeks are soft, they can be cooked.
Stewed ribs with mushrooms and lotus root
Ingredients: ribs, mushrooms, lotus root, ginger, cooking wine, soy sauce and oyster sauce.
Practice:
1. Take out the mushrooms and soak them in advance, remove the pedicle at the tail, peel the lotus root and cut into small pieces, wash the ribs and cut them into blanched water.
2. Hot pot, add a proper amount of arowana pressed rapeseed oil, saute ginger slices, pour ribs and stir fry, and add cooking wine.
3. Add soy sauce and oyster sauce and stir-fry until fragrant. Pour in clear water and turn to high heat. Add lotus root and mix well.
4. Pour in the mushrooms, cover and simmer for half an hour.
Braised pork with eggs
Ingredients: pork belly, eggs, rock sugar, soy sauce (soy sauce and soy sauce), cooking wine;
method of work
1. Pork belly is washed and cut into pieces, boiled in cold water and blanched; 2. Take out the spare;
3. Put a small piece of rock sugar in a hot pot with cold oil until it is a little burnt; 4. Open a small fire and add pork belly to stir fry;
5. Add soy sauce and soy sauce and stir fry; 6. Add cooking wine and stir fry;
7. Add water to the pot without meat. After boiling, change to low heat and cook for 30 minutes;
8. After the eggs are cooked in another pot, put them in cold water and then take them out and shell them;
9. Make a few vertical cuts on the eggs and put them into the pot;
10. First, turn on the big fire, let the soup boil to color the eggs, then turn to the low heat and cook for another 5 minutes.
Griddle chicken offal
Ingredients: chicken heart 1 50g, choose larger ones, chicken gizzard 1 50g, chicken liver 1 50g, ginger 1 small pieces, onion 1 piece, and Dezhuang griddle seasoning/kloc-.
Practice:
1. Wash the chicken heart and cut it in half; Remove the inner membrane of the chicken gizzard, wash it, cut it in half, and then cross the surface with a knife, so that it can be tasted; Wash the chicken liver and cut it into pieces the size of a chicken heart.
2. Cut ginger into slices, onion into onion rings, celery into 3cm segments, cucumber into strips, lettuce head peeled and cut into strips for later use.
3. Set the pan on high heat, pour in the oil and heat it to 50% oil temperature, pour in the dry pan and stir-fry evenly, preferably 10 second, and then pour in the chicken gizzards and stir-fry for about 2 minutes.
4. Add clean water and bring to a boil, and adjust the fire to medium heat. After about 5 minutes, add chicken heart and continue to cook for about 5 minutes. Finally, add chicken liver, onion rings, cucumber strips, lettuce strips and celery pieces, stir-fry evenly in the pan, and then cook for 7-8 minutes. When the soup in the pan is thick and bright, turn off the fire, sprinkle with coriander and serve directly in a wok.
Jujube fragrant meat
Raw materials: pig's feet (160g), seasoning, red dates (100g), white lotus seeds (20g), golden dragon with five claws (10g), salt (5g), rock sugar (20g), extremely delicious white sugar (5g), barbecued pork sauce (5g) and raw flour (5g).
Practice:
1, prepare all ingredients and wash them for later use;
2. Remove the bones from the pig's feet, and take the sinews for later use;
3. Put oil in a hot pan, stir-fry the white sugar into a yellowish sugar gum with a small fire, and add 700ml of water.
4. Pour in pork knuckle meat and all the ingredients and seasonings, boil over high fire, turn to medium heat and cook slowly for 30 minutes;
5. After 30 minutes, take out the pork knuckle meat and separate the ingredients such as red dates and white lotus seeds from the soup with a colander;
6. When the pork knuckle meat is slightly cold, change the knife and put it into a bowl (the pigskin is close to the bowl wall) and fill it into buttons in turn, then add the soup into the bowl and put it on plastic wrap and steam it for 10 minute;
7. After 10 minutes, take out the buckle bowl, pour out the soup, buckle the buckle bowl into a dish, and decorate it with red dates and white lotus seeds.
8. After the dish is loaded, pour the soup (you can also use the soup to thicken it).