Exercise:
1. a slice of ginger, washed, cut into pieces, then cut into shredded ginger, and pat the rest loose.
Wash the shallots, take three sections, then take a shallot and cut it into sections.
The rock sugar is broken.
2. Cut the ribs into small pieces of about one inch, wash them, cool them in boiling water, then change the water, add onion, ginger and star anise, bring them to a boil with strong fire, cook them with slow fire for about 30 minutes until they are soft and rotten, and take out and control the water for later use.
3. Take a non-stick pan, pour a little salad oil, heat it, add ribs, and fry on low heat until both sides are yellow.
4. Add 1 tablespoon of white wine, 2 tablespoons of aged vinegar, 3 tablespoons of crushed rock sugar, 4 tablespoons of prepared bright and dark soy sauce, and 5 tablespoons of water, bring to a boil with high fire and simmer for about 10 minute.
5. Stir fry, make the soup evenly wrap the ribs, sprinkle with cooked sesame seeds and shallots, and a plate of attractive and smooth Goldman Sachs ribs can be served. Cooking tofu with sweet and sour sauce: 2 boxes of raw eggs, 5 shrimps, red pepper 1 piece, 300g of vegetables, 2 carrots1piece and 65438 onions. Peel and wash carrots, wash onions and cut into powder. Wash the shrimps, shell them, wash vegetables, go to old terrier, boil them in boiling water and pick them up. 2. Wash the egg tofu, cut it into small pieces, dip it in flour, and fry it in the pan until both sides are golden. 3. Pour one-third of the raw juice of sweet and sour sauce into the pot, add scalded shrimp, fried tofu, carrot powder and diced red sweet pepper to boil, thicken with water starch, serve, spread the dishes around the plate and sprinkle with chopped green onion. There are many spicy recipes for bones and broth (add soup at any time). The following is 10 portion (pot) of soup oil. Pixian watercress 800g, brewed with broad bean, pepper and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright and moist. Pixian watercress with strong spicy flavor is the most important seasoning in the red soup warming pot. When used in soup brine, it can increase the umami flavor and fragrance, and make the soup warm, spicy, thick and bright red. 200 grams of fried lobster sauce, brewed with soybeans, salt and spices, has a mellow smell, yellow and black color, oily, soft seeds and fresh and sweet taste. Chongqing Yongchuan Douchi tastes good. Douchi used in soup brine can increase its salty, fresh and mellow flavor. There are many kinds of dried peppers, such as big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried pepper to the bottom of the warm pot soup can remove fishy smell, relieve boredom, inhibit peculiar smell and increase spicy taste and color. 1.50g pepper is pungent, warm and hemp, which can warm the middle warmer and dispel cold, and has the function of removing dampness and relieving pain. Zanthoxylum bungeanum varieties are better than Shaanxi Zanthoxylum bungeanum, Sichuan Mao Wen Zanthoxylum bungeanum and Qingxi Zanthoxylum bungeanum. Zanthoxylum bungeanum is an important seasoning for warming pots. When used in soup brine, it can inhibit fishy smell, remove peculiar smell and enhance umami taste. 10 Ginger tastes pungent and wet, contains volatile oil gingerol, and has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell and inhibit smell. It can be used for seasoning. Two garlic is spicy. Second-rate compound Garlic is mainly used for flavoring and enhancing fragrance, as well as inhibiting fishy smell and deodorizing. 500g fermented grains are brewed from glutinous rice. The rice grains are soft but not rotten, and the wine juice is mellow, sweet and delicious, thick but not miscellaneous and not sticky. Adding fermented grains to the bottom material of warm pot soup brine can increase the freshness of soup brine, inhibit the fishy smell and deodorize it, and make it sweet again. The amount of salt is suitable for the scientific name of salt, sodium chloride, to make it crystal. Moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in a warm pot. Appropriate amount of rock sugar can make the replica sucrose sweet, replenish qi and moisten dryness, and clear away heat. When boiling soup brine in a warm pot, adding rock sugar grams can make the soup mellow and sweet, which can relieve spicy stimulation. 100g cooking wine is brewed with glutinous rice as the main raw material. It has a soft wine flavor and a special aroma. The primary function of cooking wine in warm pot soup is to enhance taste, color and smell. Extracting proper amount of monosodium glutamate from protein-containing substances such as soybean, wheat and kelp is delicious. Appropriate chicken essence is a powerful fresh-keeping product widely used in recent years, which is refined from eggs and sodium glutamate. The umami flavor of chicken essence comes from amino acids decomposed by protein, an animal and plant. The role of chicken essence is to enhance the umami flavor and taste. Pepper100g. It is pungent in nature and has a strong aromatic smell in temperate zone, which has the functions of warming the middle warmer, dispelling cold and invigorating the stomach. Used to clear soup and warm the pot to remove fishy smell, enhance fragrance and taste. 8. The production method is 1, and the brine is produced. Put the pot on the fire. Add chopped lobster sauce, ground crystal sugar, butter, mash juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other condiments. After boiling, remove the foam to form bittern. 2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks. 3. Thermal system. Put the pot on the fire to connect it with the small boiling point. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes. 4. eat. Put the cooked vegetables in a plate with Chili noodles and fried salt, dip them in Chili and salt according to your own taste and eat them. Whether you dip it or not depends more or less on you. Tip: The scalded finished product is not ripe. The main ingredients for mala Tang should be easier to cook than others. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar. The main reason is that the output of mala Tang is not huge. The most important thing is to fry the ingredients in one step. When the bottom of the pot is fried, it will be more fragrant and better in color. Using good herbs to enhance the fragrance will achieve twice the result with half the effort. Red soup will make people drool and make their appetite big! The key point to really improve the taste is the preparation of oil dishes. This is the characteristic of mala Tang. Oil dishes alone need more than ten kinds of materials, and the taste is mainly salty. Many cities have changed the true colors of mala Tang, not to mention the taste. Sichuan cuisine is generally very heavy and overbearing, which makes people have an endless aftertaste after eating it, and they will have the idea of eating it next time! Sichuan's spicy food is not what we imagined, because the peppers eaten by Sichuanese are all fried and usually cooked in a pot kang. Therefore, unlike peppers in other provinces and cities, Sichuan's spicy taste will only linger in the mouth, which is what we often say is not spicy. Anyone who has been to Sichuan should know this.