Materials:

1, half a catty of prawns.

2, pork tenderloin three or two.

3, mushrooms three or two.

4. Three or two green onions.

5, coriander half two.

6, four or five hot.

7. Two spoonfuls of Laoganma Chili sauce.

8. Two tablespoons of oyster sauce.

9. Two spoonfuls of oil pepper; If you like spicy food, you can add dried Chili segments.

10, a piece of ginger.

1 1, two garlic.

12, octagonal two buttons.

13, four or five fragrant leaves.

14, a teaspoon of sugar.

15, a spoonful of starch.

16, three spoonfuls of cooking wine.

17, salt content.

Exercise:

1, cut the sand line off the shrimp back; Slice tenderloin; Wash mushrooms and cut them in half; Wash fragrant leaves and star anise; Chop ginger, garlic and pickled pepper; Dice scallion; Chop the coriander.

2. Put two spoonfuls of cooking wine and salt into prawns and mix well; Put a tablespoon of cooking wine, salt and starch in the pork slices and mix well.

3. Put oil in the pot and heat it to 60%. Stir-fry pork slices until the surface turns white.

4. Push the sliced meat to the side of the pot or take it out, turn it to low heat, add ginger, garlic, pickled pepper, star anise, fragrant leaves and dried Chili (I didn't use dried Chili) and stir-fry until fragrant.

Oil the pepper, and then stir all the ingredients in the pot.

6, add a pound of soup or water, Laoganma hot sauce to boil.

7. Cook mushrooms for about two minutes.

8. Add shrimp, chopped green onion, sugar, salt and oyster sauce and cook for about three minutes.

9. Collect thick soup, sprinkle with chopped coriander and turn well. Put it in a dry pot and serve. After eating the shrimp in the pot, you can light the fire and put in other favorite dishes.

Braised pork

Materials:

1, a catty of pork belly with skin;

2. Thirty quail eggs;

3, two spoonfuls of rock sugar (about half two);

4, a piece of ginger;

5, octagonal two roses;

6, a spoonful of pepper;

7. Two small pieces of cinnamon;

8. Four dried peppers;

9. Four or five shallots;

10, half a spoonful of soy sauce;

1 1, two spoonfuls of cooking wine;

12, salt content.

1. Wash quail eggs, put them in a cold water pot, cover them and boil them, then turn off the fire and keep them stuffy for more than five minutes.

2. Pork belly is put into a warm water pot and boiled over medium heat for two minutes to remove blood foam.

3. After the pork belly is fished out, it is cut into pieces about one centimeter square (it can be cut into pieces according to personal preferences); After the quail eggs are taken out, soak them in cold water for about five minutes, shell them and dry them with kitchen paper; Ginger is broken; Cut shallots into two sections; Dry spicy cut into pieces.

4, put the oil in the pot and burn it to 50% heat, and slowly fry quail eggs on medium and small fires.

5. When the oil turns golden yellow, take out and drain the oil.

6. Leave about half a tablespoon of oil in the pot and simmer until it is warm. Stir-fry the rock sugar slowly.

7. Stir fry until the smoked sugar in the pot is brown.

8. Turn off the fire immediately after pouring the pork belly, and turn the meat quickly to make it evenly covered with sugar.

9. Add about 3 kg of soup or water (if the pot is small, it can be divided into several times, but the water must be boiled in the middle), bring to a boil, then add ginger, star anise, pepper, cinnamon, dried Chili, shallot, soy sauce and cooking wine, and cover the lid to slow down the fire.

10, quail eggs and salt are boiled for half an hour, then boiled over high fire, and then simmered for about an hour.

1 1, when the soup is almost dry, switch to high fire to collect the juice.

12, when the soup is dry, turn off the fire, pick up onions, ginger, star anise and cinnamon, put quail eggs around the plate, and then put the meat into the plate.

Laoganma sauce sparerib

Materials:

1, a catty of ribs.

2. Two spoonfuls of Laoganma Chili sauce.

3, a single garlic.

4, a small piece of ginger.

5, two spoonfuls of cooking wine.

6, the right amount of salt.

Exercise:

1. Wash the ribs, chop them, take them out and drain them.

2. mince ginger and garlic.

3, put the oil in the pot and burn it to 50% heat, stir fry the ginger and garlic.

4. Then stir-fry Laoganma Chili sauce.

5. Pour in ribs and cooking wine and stir fry for about two minutes.

6. Add one to two Jin of water (depending on the hardness of the ribs you like), cover the pot and bring to a boil with high fire, and then change to low heat.

7. When the soup is burnt, put salt when it is dry, and change the fire to collect juice.

8. When the soup is dry and shiny, you can serve it from the pot.

Beer chicken wings

Ingredients: Four chicken wings, marinated with two spoonfuls of yellow wine and three spoonfuls of soy sauce for about half an hour; A bottle of beer; Six or seven mushrooms, draw three or four crosses on them with a knife; Chop a small piece of ginger and half of garlic evenly; Two onions, chopped; A spoonful of cooked white sesame seeds; Take five tablespoons of soy sauce (marinate chicken wings with three tablespoons).

Practice: oil the pot and heat it to 50%. Add minced ginger and garlic and chopped green onion and stir-fry until golden brown. Add chicken wings and stir-fry for half a minute.

Add beer, bring to a boil, add mushrooms and the remaining two spoonfuls of soy sauce, cover and cook for about ten minutes, then turn the chicken wings over and cook for seven or eight minutes until the soup is thick and raked.

Homemade eel

Materials:

1, a catty of eel (net), turn around, remove the tail, remove the bones and clean up.

2, a pound of green bamboo shoots, cut hob blocks.

3, a spoonful of watercress.

4, eight pickled peppers, chopped.

5, a small piece of ginger, sliced.

6, two garlic, crushed with a knife.

7. Two tablespoons of soy sauce.

8, a spoonful of pepper; Pepper and coffee spoon.

9. A tablespoon of cooking wine.

10, a spoonful of vinegar.

1 1, a teaspoon of sugar.

12, salt, monosodium glutamate.

Exercise:

Heat the oil in the pot to 80% heat, add pepper and stir-fry eel slices for about two minutes, then push to the side of the pot, add watercress, chopped pickled pepper, garlic, ginger slices and white sugar, stir-fry eel slices with seasoning for one minute, add soup or water that has submerged eel slices, then add cooking wine, monosodium glutamate, soy sauce and salt, and change to medium heat for about five minutes. When the soup is quick-drying, put vinegar, change the fire to collect the juice and shovel it evenly. Sprinkle pepper and serve.

fish in brown sauce

Materials:

1, one carp, one catty, gilled, scaled, laparotomy and cleaned.

About half of the cooked chicken is sliced.

3, half a slice of fresh mushrooms, sliced.

4. Half a piece of bamboo shoots, sliced and boiled in boiling water for about five minutes.

5, half an onion, cut into sections.

6, a small piece of ginger, sliced.

7. Two cloves of garlic, sliced.

8. Two tablespoons of soy sauce.

9, a tablespoon of starch, water into juice.

10, one tablespoon of cooking wine.

1 1, a spoonful of sesame oil.

12, salt, monosodium glutamate.

Exercise:

1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.

2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.

3. Leave about one or two oils in the pot, heat it to 40% heat, stir-fry ginger slices, garlic slices and onion slices to get fragrance, pour chicken slices, bamboo shoots slices and mushrooms slices and fire for half a minute, add about a catty of soup or water, cook fish, soy sauce and salt for about three minutes, turn over and cook for another three minutes, then pick them up and put them on a plate for later use.

4. thicken the soup in the pot and pour it into the fish dish.

Steamed sweet potato with powder

Materials:

Pork belly, sweet potato, pearl rice, onion, sugar, soy sauce, mash juice, spiced powder and salt.

The practice of rice noodles:

Heat the pan over low heat, add a little pepper and pearl rice (add a little glutinous rice) and stir-fry until slightly yellow. Take it out to cool, then put it in a blender and grind it into rice flour.

Cut pork belly into thick slices; Peel the sweet potato, remove the head and tail, and then cut it into cubes of about 1.5cm; Cut onions.

Add soy sauce, distiller's grains, salt, sugar and half of spiced powder to the sliced meat, mix well and marinate for more than ten minutes. Add rice flour to pork belly and mix well; Put the other half of the spiced powder and rice flour into the sweet potato block and mix well. Arrange pork belly at the bottom of the bowl and put sweet potato slices on it. Steam in a boiling water steamer for about 50 minutes. Take it out after steaming until it is soft and rotten, and cover the bowl with a plate. Put the steamed sweet potato upside down on the plate and sprinkle with chopped green onion.

Tasty pot-stewed meal

Seasoning: pepper, dried tangerine peel, Amomum tsaoko, ginger, fragrant leaves, licorice, dried pepper, cinnamon, star anise, rock sugar, onion, fennel, soy sauce and salt.

Ingredients: eggs, beef, chicken gizzards, chicken wings, etc.

. 1. Wash all seasonings except onion, ginger, pepper, sugar and crystal sugar, wrap a piece of gauze and make a seasoning bag. Dried peppers can be cut into sections or not, ginger can be broken, rock sugar can be broken and boiled into sugar color, and white sugar and rock sugar can be ground with a blender. powder

2. add a little oil to the hot pot and boil the powdered sugar into a sugar color. In order to make the finished product look red and shiny, the eggs are cooked and shelled, and the beef is cut into pieces or small pieces. Beef, chicken wings, chicken gizzards and other meats should be blanched with boiling water to remove blood foam.

1 3. Boil the sugar, add two bowls of water, and add spice packets, onions, ginger, dried peppers, etc. After boiling, slowly cook the fragrance, then add the things to be pickled, add a little soy sauce, add a proper amount of salt, and slowly cook until cooked. It's easier to use a pressure cooker. Just set a time.

Because everything doesn't take time to cook, if you pickle a few things at a time, you should grasp the time and fish them out first, which takes a short time and a long time. Generally, chicken gizzards are marinated for more than ten minutes, which will lose their toughness and taste bad after a long time; Chicken wings for fifteen or sixteen minutes; Marinated beef slices 18- 19 minutes is enough; If it is a large piece of beef, it will take 25 minutes to get as big as it is not cut. Of course, each pot is different and the cooking time is different. It depends on the specific situation. Set the pressure cooker for ten minutes, take out the chicken gizzards after exhausting, set it for another five or six minutes, and take out the chicken wings after exhausting. Eggs can be preserved according to their own tastes. The longer the time, the greater the protein's q value. I like QQ. I usually leave my eggs until the fire is turned off.

First, put the finished product on the table with marinated eggs.

Another chicken gizzard

Flavor spicy cabbage

Ingredients: two Chinese cabbages (3 cups of salt water, 15 cups of water), two radishes 1 2, one onion1root, and a little leek.

Ingredients: 1.5 cup of Chili powder, 3 tablespoons of shrimp sauce, 1 tablespoon of refined salt, 0.5 tablespoon of monosodium glutamate, 1 tablespoon of sugar, 4 heads of garlic, 1 slice of ginger and 2/3 cups of cold rice.

Operation method:

Remove the old stalks from the Chinese cabbage, cut the roots and break them in half by hand. Cutting cabbage with a knife is fragile, break it by hand. Soak in salt water for a while, then sprinkle some coarse salt on the stems of Chinese cabbage, marinate for about 8- 10 hours, take out and wash. Put garlic, ginger, apples and pears, onions, radishes and shrimp paste into a blender and grind them into powder. Cut the leek into sections, add water to the cold rice and beat it into a paste with a blender.

Put Chili powder into a pot, heat the cold rice paste, add it into Chili powder, stir evenly, let it cool, use a blender to grind garlic, ginger, apple pear, onion, radish and shrimp paste into powder, stir evenly, and add salt, monosodium glutamate, sugar and leek to stir evenly again to get the finished product.

Uncover that pickled Chinese cabbage leaf layer by layer, evenly sprinkling pepper, put into a fresh-keeping box, naturally fermenting for half a day at normal temperature, and then putting into a refrigerator for fresh-keeping.

Korea pickle pot

Time: 10 minute

Pickled vegetables, tofu, fungus, mushrooms. ~ ~ Cut the kimchi into pieces, heat the oil, stir fry, and add a little tomato sauce. The soup will be more beautiful when it comes out. Add auricularia auricula, water, salt, crystal sugar and tofu, simmer for a few minutes, add mushrooms and bring to a boil.

Garlic ribs

Ingredients: ribs, garlic, starch, tender meat powder, monosodium glutamate, salt, sugar, fermented milk and peanut oil.

Production method: after the raw ribs are washed and dried, garlic, starch, tender meat powder, monosodium glutamate, salt, sugar and fermented milk are added, and water will never come out. Stir well, wrap with plastic wrap, and marinate in the refrigerator 1 night. Small fire and big oil, fry for 5 minutes.

Ginger chicken meat

Ingredients: half a chicken, pepper, cooking wine, salt, garlic cloves, shredded ginger, cola and onion.

Production method: chicken flies in water, add pepper in hot oil, fry until fragrant, take out pepper, add chicken, cooking wine and salt and stir-fry until the surface is brown. Add two cloves of garlic, a lot of shredded ginger and a proper amount of cola, and add salt to make a small fire pier. After the meat is crisp and rotten, take out the shredded ginger, dry the soup over high heat, and put the onion in the pot.

Chicken nuggets with mature vinegar

Ingredients: chicken breast or chicken leg,

Seasoning: Shanxi mature vinegar, sugar, salt, cooking wine, garlic, ginger and pepper.

Practice: cut the chicken into pieces half the size of a Japanese mother's finger, boil the water in the pot, and take it out immediately after discoloration.

Add salt, cooking wine and pepper and put them in the refrigerator for one hour, so that the meat can shrink tighter and taste better when it is cold.

Take it out an hour later, add the base oil to the pot, add ginger and garlic, stir-fry the chicken pieces for a few minutes, then pour in the mature vinegar and add sugar, so that the taste can be grasped by yourself. Add a little salt, open the lid and turn to low heat to collect the juice.

Braised Lamb in Brown Sauce

Ingredients: lamb hind leg meat, white radish, potato.

Seasoning: Chili sauce, dry spicy, white pepper, aniseed, onion, ginger, garlic, medlar, red dates, cinnamon, fragrant leaves, soy sauce, cooking wine salt and oil.

Exercise:

1. Wash the hind leg meat of sheep and cut it into small pieces. Peel and cut white radish and potatoes.

2. Boil a pot of boiling water. After the water is boiled, put the mutton slices in the pot for 2 minutes and then take them out. Rinse them with hot water and drain them.

3. Heat oil in the pot, add onion, ginger slices and minced garlic, stir-fry until fragrant, then add cooked mutton, pour cooking wine, stir-fry for 3 minutes, add Chili sauce and soy sauce, and stir-fry until the mutton changes color.

4. Put the fried mutton into a casserole, add aniseed, cinnamon, fragrant leaves and water, and the water should not exceed the mutton.

5. After the water is boiled, skim off the foam, add salt and pepper, then add radish, potato pieces, red dates and medlar, and simmer for about 50 minutes.