A complete collection of winter recipes and home cooking practices: Chili chicken
1, winter recipes and home cooking practices: spicy pepper chicken
Ingredients: Sanhuang chicken 1 pumpkin 200 g green bamboo shoots 1 fresh pepper 100 g dried red pepper 10 scallion 5 ginger. Seasoning: 4 tablespoons (60g) of sugar 1 teaspoon (5g) of salt 1 teaspoon (5g) of boiled water, 500ml.
Production steps
1) Wash fresh peppers, soak them in clear water for 30 minutes, then pour out the water and soak them in clear water for 30 minutes.
2) After the viscera of Sanhuang chicken is removed and washed, it is cut into small pieces and drained. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and write them into small pieces. Cut the onion into pieces. Slice ginger.
3) Pour the oil into the pot, and when it is 70% hot, add the onion and ginger slices and stir-fry until fragrant. Pour in the chicken pieces and stir fry with a shovel. After about 5 minutes, add fresh pepper and dried red pepper, and continue to stir-fry for 2 minutes.
4) Pour in Laoganma Douchi Chili sauce, sugar and salt, stir well, then pour in boiling water (water equals ingredients), cook for 5 minutes on high fire, then pour in pumpkin pieces and green bamboo shoots, stir well, and continue to cook for 5 minutes until the soup is slightly dry.
Winter recipes and home cooking: boiled fish
2, winter recipes home cooking practices daquan: boiled fish
Ingredients: one grass carp and soybean sprouts (about 500g). Accessories: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, watercress (or chopped pepper), raw egg white and pepper.
Production steps
1. Slaughter the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn flour and a kind of protein, and marinate them for 15 minutes (the fish heads, fish tails and fish are placed in another plate, which is also marinated);
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;
4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;
5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.
Winter recipes and home cooking practices: hot and sour Flammulina velutipes
3, winter recipes home cooking practices daquan: hot and sour Flammulina velutipes
Ingredients: Flammulina velutipes 300g Accessories: oil, salt, dried red pepper, soy sauce 1 soup, one spoonful of sesame oil and aged vinegar 1 spoon.
Production steps
1. Cut off the roots of Flammulina velutipes, pour clear water into the boiling pot, add Flammulina velutipes to boil, remove the water and put it in a clean bowl for later use.
2. Pour some oil into the pot. When the oil is hot, turn off the heat, add dried red pepper and stir-fry until the color is black and red.
3. Chop the fried dried chillies with a knife.
4. Put the pepper into a clean bowl and add a little salt.
5. Pour in one tablespoon of fresh soy sauce and one tablespoon of aged vinegar.
6. Add sesame oil and mix well. Pour the prepared juice on the Flammulina velutipes and mix well.
Winter recipes and home cooking practices: hot and sour Flammulina velutipes
4, winter recipes home cooking practices Daquan: small fried meat in the farmhouse
Ingredients: pork belly with skin 400g, green pepper 1 spoon, lobster sauce 1 spoon, 3 onions, 3 slices of ginger, 4 cloves of garlic, cooking wine 1 spoon, soy sauce 1 spoon, vegetable oil 1 spoon, sesame oil/spoon.
Production steps
1, prepare the required materials.
2. Wash the pork belly and cut it into thin slices.
3. Add soy sauce, a little vegetable oil and white pepper, mix well and marinate for 15 minutes.
4. Wash the green and red peppers and cut them into strips.
5. Pour a little vegetable oil into the wok and add ginger and garlic when the oil temperature is 70% hot.
6. Add pork belly.
7. Stir fry repeatedly until the oil is out. After the meat turns golden brown, the pork belly is served for later use.
8. Leave the bottom oil in the original pot, add chopped green onion and stir fry, then add green pepper and stir fry for a while, then add lobster sauce and stir fry until it tastes delicious.
9. Pour in the fried pork belly, add soy sauce and a little vinegar and stir fry quickly for two minutes. Finally, add a little chicken essence to taste and a little sesame oil.