On New Year's Day, chicken food is indispensable on the dining table, which means good luck. This spicy saliva chicken is simple but rich in flavor. Sour, spicy and salty, let your taste buds enjoy a variety of different experiences at once. Everybody study together ~
1. Prepare 5 edible shallots, appropriate amount of pepper, 4 fragrant leaves, 2 star anise, cinnamon 1 piece, tsaoko 1 piece, 5 ginger, garlic 10 piece, dipping materials: 5 chopped green onion, appropriate amount of Jiang Mo, 3 minced garlic and a little salt.
2. Pour shallots, pepper, fragrant leaves, star anise, cinnamon, tsaoko, ginger and garlic into a hot oil pan, stir-fry the fragrance of these ingredients slowly with low fire, then take out the materials and throw them away, spread the required materials in a bowl, and add soy sauce, vinegar, sesame oil, pepper oil and a little chicken soup to adjust the salinity.
3. Cut the cooked chicken into large pieces and put it on the plate. Finally, drizzle with dipping sauce and sprinkle with chopped green onion. A very simple and delicious saliva chicken is finished.
In the eyes of China people, fish is the most common meaning: every year is more than enough, prosperous, and family dinner is essential.
1, prepare ingredients: 1 perch, a little ginger, 1 onion, salt, Lee Kum Kee steamed fish and soy sauce, edible oil and red pepper.
2. Wash the bass for later use.
3. Slice the ginger, chop the onion separately, shred the red pepper, then take a small amount of ginger and onion as onion Jiang Shui, and marinate the fish for about 10 minutes.
4. Boil the water and steam the perch for 10 minutes, depending on the size of the fish.
5./kloc-Take out the fish in 0/0 minutes, pour out the soup of steamed fish, add shredded onion, shredded ginger and shredded red pepper, pour hot oil, then pour steamed fish and soy sauce, and a simple steamed bass is finished. The original flavor is especially suitable for the elderly and children at home.
Boiled shrimp can retain the delicacy of shrimp to the greatest extent, which is loved by the elderly and children. Shrimp just laughs every day, year after year, year after year.
1. Prepare the ingredients for boiled shrimp, cut off the whiskers and spikes on the feet and head of the shrimp, and tear off the mud bag and shrimp line (together).
2, wash for use, put water, salt, cooking wine, shredded ginger, chives, a little oil in the pot. Boil. After the water boils, pour in the shrimp and cook for 2-3 minutes. This is a very simple family dinner dish.
2, pig hands, take out the big bones in the middle, then roll up the pig hands, shape them with chopsticks, tie them with ropes, cook your favorite materials until the pig hands are cooked, pick them up and cool them, then pour in hot oil and soy sauce.
The fifth course: roast beef with tin foil
Ingredients: beef tenderloin 300g, shredded ginger, 1 tbsp soy sauce, 2 tbsp sand tea sauce, carrot, celery, Flammulina velutipes, half an onion, 1 tbsp starch, cooking oil, black pepper and salt.
Step 1: Slice the beef against the grain (the beef cut against the grain is easier, tender and tastes better).
Step 2: Add soy sauce, shredded ginger, sand tea sauce and starch to the beef, and grab it evenly by hand. Finally, add cooking oil, lock in the water and marinate for 30 minutes (the beef made in this way is very tender and smooth).
Step 3: Wash Flammulina velutipes and cut off the head for later use.
Step 4: Next, don't pick the celery leaves, cut them into sections for later use, cut the carrots into strips, and take a piece of tin foil for the onions. Then pour these side dishes, add a little black pepper and a proper amount of salt, stir well, and spread Flammulina velutipes on them.
Step 5: Spread the beef again, loosely, so that it is easier to cook, then fold the tin foil and put your mouth away.
Step 6: Be sure to keep your mouth shut to prevent the soup from leaking out. Find an iron pot and put the finished tin foil package in it. The bottom of the pot doesn't need any water. Cover the pot and stew for 10 minutes.
Step 7: Time is up. Cut the tin foil. This way of eating beef is particularly tender and smooth, and the side dishes are particularly fragrant. Side dishes can be matched at will.
1. Prepare 1 potato, 1 green pepper, 3g garlic, 5g onion, proper amount of salt, vinegar and oil.
2. After the wok is dry, pour in cooking oil and heat it to 70% heat. Add chopped green onion and fry for three or four seconds.
3. Pour in shredded potatoes and chilies, then stir fry quickly on high fire 1 min.
4. Then add salt and vinegar respectively and continue to stir fry quickly.
1. Prepare 2 tomatoes, 2 eggs, 50g mushrooms, 1 spoon oil, salt and sugar.
2. Peel the tomatoes, cut them into pedicels for later use, and wash the mushrooms to remove the roots.
3. Knock the eggs into a bowl, add 2 grams of salt to break up, add appropriate amount of oil to the wok to heat, pour in the egg liquid and stir fry into fluffy scrambled eggs for later use. Continue to add oil to the original pot, heat the tomato pieces, and stir-fry the white sugar to produce red oil.
4. Add mushrooms, turn to medium-low fire and simmer for 5 minutes, then put scrambled eggs in the pot, stir fry evenly, and sprinkle with appropriate amount of salt to taste.
1. Prepare lotus root, salt, sugar, white vinegar, 1 red pepper and corn oil.
2. Wash the lotus root segments, peel them, cut them into thin slices and soak them in water.
3. Put the lotus root slices into a boiling water pot, blanch them out, and put them in cold water to keep them crisp and tender.
3, control the water, add the right amount of salt, sugar and vinegar and mix well, add a little red pepper ring and a little chopped green onion.
4. Put oil in the pot and heat it, and pour it on it when it smokes slightly.
1, prepare ingredients, peanuts, washed peanuts, put an appropriate amount of water in the pot, pour peanuts in, add more salt, peanuts are easy to taste, and boil over high heat (peanuts have their own taste, so cook them for a short time if you like hard ones).
2. After the peanuts are cooked, drain the water, then add a little salt, monosodium glutamate, chicken essence, oyster sauce, soy sauce and millet spicy and stir well.
Dendrobium, American ginseng and pigeon soup, this soup is suitable for the whole family. American ginseng is a well-known medicinal material, stewed with Dendrobium and old pigeons. The soup has a strong ginseng flavor but it is not overbearing. Sweet first, then sweet. The whole old pigeon makes the soup fresh and sweet, has the effect of nourishing yin, and has no pigeon taste.
2, prepare ingredients, American ginseng alias American ginseng, American ginseng, American ginseng. Wash Dendrobium and soak it in clear water 10 minute.
3. Wash the bleeding water of pigeons and drain it for later use. I bought squab today, and the boss who sells pigeons helped me to slaughter and remove the hair. I can take it home and clean it. The meat of squab is tender. If you handle it yourself, you can't use boiling water when removing hair. Water at about 80 degrees is the best.
4. Boil the water in the pot, put the pigeons in the water and pick up the floating foam on the cleaning surface.
5. Put all the ingredients into the saucepan, add 2 bowls of half boiled water, and electric saucepan 1 hour. The amount of soup you drink varies from person to person. With this combination, the stew is nutritious and good for those who stay up late. Please try it with your favorite friends.
Fried eggplant box with hot and sour crispy skin, this dish is our family's favorite dish, with sweet and sour juice and minced meat. Bite down the sweet and sour taste and surprise your taste buds. Friends you like must do it and eat it.
1. Prepare abalone, brush it with a toothbrush, cut it with a knife, add oyster sauce, salt, sugar and spiced powder to garlic, pour in hot oil and stir, make garlic sauce yourself, and spread the vermicelli on the bottom of the plate.
2. Put the abalone back into the shell, pour garlic sauce on the abalone, pour some on the vermicelli, boil the water in the pot and steam for 15 minutes, sprinkle with chopped green onion and pour with hot oil.