Hawthorn ribs 1. Wash ribs, blanch for later use, and wash hawthorn; 2. Put the ribs and hawthorn in a pressure cooker, add a small amount of water, soy sauce and salt, heat the gas with high fire, and then simmer for 30 minutes. Finally, the juice is collected by fire and sprinkled with green onions.
Marinate the beef slices of Flammulina velutipes beef roll with barbecue sauce for a while; Wash Flammulina velutipes for later use; Flammulina velutipes wrapped in pickled fat beef, pour a little oil into the pot and fry one by one; Mix soy sauce, garlic powder, oil consumption, a little sugar, water and corn starch into juice; Heat oil in the pot, boil the mixed juice in the pot and pour it on the beef roll.
[Rose Sufu Pig's trotters] Chop the pig's trotters, blanch them in boiling water with wine, cook until floating foam emerges, and take them out; Mash rose sufu with a spoonful of sufu; Heat oil in the pan, stir-fry pig's trotters until slightly yellow, and add onion, ginger and star anise; Add a little cooking wine, pour in fermented bean curd, add soy sauce, salt and rock sugar, and add a little fast horse to feed the pigs without boiling water; Keep the fire until the trotters are soft and waxy, turn to high fire to collect juice, sprinkle with chopped green onion and take out the pot.
Wash and peel diced chicken, edamame and carrot, and dice ham; Cut onion into sections; Put corn and soybean in boiling water, remove the outer membrane, soak in cold water, cool, take out and drain; Wash and cut the chicken into pieces, put it in a bowl and marinate it with salt, pepper and starch 15 minutes. Put oil in a hot pan, saute shallots, add diced chicken, stir-fry for more than 3 oils, continue to heat, add carrots, ham, corn, edamame and 2 tablespoons of water, stir-fry until cooked, add diced chicken and salt and pepper, and stir-fry.
Jade eggplant pot
Ingredients: two eggplants, 200g meat stuffing, cooking wine 1 tsp, minced onion and ginger, Chili sauce, chopped pepper, sweet noodle sauce, vinegar, sugar, salt and chicken essence.
1. Wash eggplant, cut into strips, soak in salt water, and control drying. Add cooking wine to the meat and stir for later use.
2. Pour oil into the pan, add eggplant strips when it is 60% hot, fry for one minute, and remove the oil for later use.
3. Leave a little oil in the pot, heat it, add minced meat and stir-fry until it becomes bigger, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce.
4. Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and then add a little chicken essence.
Spicy hot bean curd
1. Composition:
Tofu, pork, oil, soy sauce, sugar, Pixian bean paste, lobster sauce, salt, water starch, onion, pepper and ginger.
2. Practice:
Wash and chop pork, cut tofu into pieces, soak in light salt water 10 minute, take out and control the moisture, chop onion and ginger, and chop Pixian bean paste. Stir-fry shallots and ginger in a hot oil pan, pour in minced meat, stir-fry until the color changes, add Pixian bean paste and lobster sauce, stir-fry until fragrant, then add tofu, water, soy sauce and white sugar, add pepper powder five minutes later, thicken, and take out after turning off the fire.
stir-fried shrimps
Ingredients: 500g shrimp, 2 shallots, 1 ginger, 3 cloves garlic, 1 red pepper, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons vinegar.
Exercise:
1. Shred shrimp, wash and drain. Wash shallots and cut into 3 cm long pieces. Peel garlic, wash and chop. Wash and shred ginger. Wash the red pepper and cut it into small pieces.
2. Pour oil into the pot, heat it to 70%, add onion, minced garlic, ginger and red pepper slices and stir-fry until fragrant. Stir-fry the shrimp twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and then continue stirring for half a minute.
Big-plate chicken
1. Composition:
Chicken, green pepper, potato, red pepper, oil, sugar, soy sauce, cooking wine, pepper, g.
Peel potatoes, wash and cut into pieces, wash green peppers, cut into hob pieces, wash and cut chicken, and marinate chicken with onion, ginger slices and cooking wine to remove fishy smell. Stir-fry garlic, dried pepper, pepper, ginger and onion in a hot oil pan, stir-fry chicken with bean paste, add soy sauce, soy sauce, sugar and salt, stir-fry chicken and color it, add potatoes, pour boiling water, stir-fry chicken and potatoes, and collect juice. When the soup is almost finished, add the green pepper and cook in another pot.
Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]
Ingredients: chicken leg, salt, cooking wine, pepper, soy sauce, dried pepper, pepper, ginger, garlic, onion, freshly squeezed juice, sugar and sesame.
You must choose drumsticks to make chili pepper chicken. If the chicken breast is not boned, it tastes much worse.
Boned the chicken leg I bought first. I use a pipa leg. The method of deboning is the same as the following figure. Cut off the joints first.
Cut the bone lengthwise with scissors, and then peel it off bit by bit. Pay attention to remove the toothpick bone, and it is best to remove a few ribs inside.
1. Cut the boneless chicken leg into thumb-sized cubes and marinate it with salt, cooking wine, pepper and a little soy sauce for more than half an hour.
2, 3, start the fried chicken, heat the oil to more than 200 degrees, fry the chicken until golden brown and take it out.
4.5. When the oil temperature rises to more than 200 degrees again, fry it again and take out the drained oil.
6. Leave a little base oil in the pot and heat it slightly. Stir-fry the chopped dried Chili, pepper, ginger and garlic with the fried diced chicken, keep the stir-fry on medium heat, and let the aroma of Chili and pepper slowly penetrate into the chicken.
7. When the fragrance of pepper and pepper is already very strong, add delicious juice (fresh, or add some soy sauce if you don't have it), sugar, sesame seeds and chopped green onion in turn, and stir fry to taste.
Dry fried beans
400g of beans, pork 150g, 4g of dried peppers, garlic 10g, oyster sauce 1 tablespoon, soy sauce 1 tablespoon, cooking wine 1 tablespoon, vinegar 1 tablespoon, sugar 3g and salt.
1. Wash and drain the beans, and cut them into inches for later use.
2. Heat the oil in the pan, pour in the beans and fry until the skin is wrinkled.
3. Pork is ground into minced meat for later use. Stir-fry in hot oil in another pot and cut into small pieces of dried Chili and garlic.
4. Stir-fry minced meat until it becomes discolored, and pour in oyster sauce, cooking wine and balsamic vinegar.
5. Pour in soy sauce and sugar, stir fry constantly, add salt and stir well, then pour in the fried beans and stir well.
A rich life with flowers in full bloom
Ingredients: 10 shrimp; 1 garlic; Appropriate amount of fans; Appropriate amount of onions; Appropriate amount of red pepper; Wine, salt, sweet and sour steamed fish, soy sauce and sesame oil;
The practice of flowering shrimp:
Cut the back of the shrimp to remove the shrimp line, then chop it back and forth with the back of the knife several times to break the shrimp tendon.
Soak the vermicelli in hot water, then put it on a plate and put it in the center with a group of vermicelli.
As shown in the picture, the shrimp head stands upright on the middle vermicelli.
I'm going to press it into mud, add salt, sugar, sesame oil and vinegar, and steam fish and soy sauce as seasoning. The proportion can be constantly tasted and adjusted according to your own taste.
Then pour the garlic paste on the shrimp.
Boil the hot water in the pot and steam the shrimps for 6 minutes. Because the shrimp has opened its back, the meat is thin and cooked, and it will not be steamed for a long time.
Sprinkle chopped green onion on the shrimp, decorate the gap between shrimp and shrimp with diced red pepper, and finally pour hot oil on the shrimp to serve.
Cooking tips: the steaming time should be adjusted according to the actual size of shrimp.
Braised trotters with fermented bean curd
1. Composition:
Trotters, fermented bean curd, oil, salt, fermented bean curd, crystal sugar, ginger, onion, star anise, soy sauce, cooking wine, chicken essence.
2. Practice:
Scooted trotters, fished out, rinsed, moisture controlled, crushed tofu, mixed with fermented bean curd, soy sauce, soy sauce and cooking wine to make juice. Stir-fry pig's trotters in a hot oil pan until slightly yellow, add ginger slices, star anise and three shallots, stir-fry until fragrant, and pour in the mixed juice to stir well. After the pot is boiled, add the crystal sugar and onion knots, add water, cook the trotters with strong fire, simmer for 60 minutes, and finally collect the juice.
2. It is best to put the needed seasoning on the plate first, so it is more convenient to fry, and the onion is cut into small pieces;
3. Prepare a spoonful of soy sauce and 2 tablespoons of soy sauce;
4. Put oil in a hot pot, add star anise and cinnamon, and stir fry;
5. Stir-fry pork belly, ginger, fragrant leaves and green onions;
6. Stir-fry until the pork belly is slightly burnt and serve for later use. If the surface is burnt, don't fry people with a lot of lean meat for too long, because lean meat will burn wood;
7. After the meat is served, wash the pot, then heat the pot with less oil and add rock sugar to stir fry;
8. Immediately after the crystal sugar melts, put the filled pork belly together and stir-fry until the sugar changes color;
9. Add a proper amount of water to the pot, add one spoonful of soy sauce and two spoonfuls of soy sauce;
10. After the water boils, cover the pot and stew for 50 minutes on medium heat. If the water dries in less than 50 minutes, add appropriate amount of boiling water. When the water is almost dry, open the lid and stir fry until the juice is collected.
Pork chop with sauce
seasoning
1000g pork elbow, 2.5g cinnamon, 6g star anise, 6g pepper, 4g ginger, 5g Jiu Shao, 40g crude salt and10g sugar.
2. Practice
1. Wash the pig's elbow several times.
2. Put the elbow into the pot and add star anise, cinnamon, pepper, ginger, salt, Shaoxing wine and sugar.
3. Increase the fire and cook until the pork elbow is oily; Take it out and clean it again.
4. Skim off impurities and filter the broth in the pot.
5. Add pig's elbow and bring to a boil.
6. Turn to medium heat and cook for 4 hours.
7. Turn to low heat and simmer 1 hour. When the soup in the pot thickens, take it out and cool it.
8. Sauce elbow can be changed into a new knife and then put on a plate, or the whole table can be served.