Nowadays, many people like to order takeout, but in fact, it is very unhealthy to eat takeout for a long time. In fact, cooking at home, cooking at home, you can experience the taste of human fireworks. Here are some pictures of dishes.
Meat menu picture 1 Cut off the spikes on the shrimp head, then cut them diagonally to cut off the shrimp:
Drain the shrimp, wrap it in kitchen paper, and absorb as much water as possible.
Add 500 grams of salad oil to the pot and turn on the fire until the oil starts to smoke.
Next, quickly perform the following operations in order:
1. Turn off the fire;
2. Pour the shrimp into the oil surface as quickly as possible;
3. Turn on the fire and get out of the way:
After about 1 minute, the oil in the pot is no longer so cracked. You can take out the shrimp with a colander and turn off the heat. The fried shrimp should be like this: the shell is slightly cracked, the shell and meat are slightly separated, and the tail and feet of the shrimp will spread and tilt.
Pour the oil out of the pan and let it cool. Spoon 2.5 spoons of oil (20g) into the pot with a Chinese single porcelain spoon. After the fire is over, add chopped green onion and ginger and stir-fry until fragrant. Turn to low heat and add the following seasonings in turn:
4 teaspoons of sugar (30g), 2/3 teaspoons of light soy sauce (10g), 2/3 teaspoons of light soy sauce (10g), 65438+ 0.5g of cooking wine (25g) and 4 teaspoons of water (60g).
Turn the fire, draw a big circle with the back of the spoon and stir.
When there is only half juice left in the pot, add half porcelain spoons of Zhenjiang balsamic vinegar (6g) and 2/3 porcelain spoons of sesame oil (6g), then pour in the fried shrimps, keep the fire, stir fry all the time, and take the juice out of the pot.
Meat menu 2 pictures 1. Cut off the shrimp whiskers, pick out the shrimp lines and wash them. Wash chicken feet, cut off nails and cut them in half. Peel potatoes, cut into hob pieces, wash pumpkins and cut into small pieces.
2. Heat the oil in the pan, stir-fry the onion and ginger, then add the shrimps, stir-fry until the shrimps change color, and take them out for later use.
3. Put the chicken feet in a pot with cold water, boil the water, remove the chicken feet and wash them.
4. Stir-fry the chicken feet in a pot until they are dry, add cooking wine, bean paste, oyster sauce, soy sauce, sugar and pepper, and add water to the chicken feet and simmer for 30 minutes.
5. Add pumpkin and potatoes to the pot (as long as they are your favorite ingredients, such as lotus root, corn, meatballs, etc. ) heat for 5 minutes.
6. Finally, add the shrimps, stir-fry the juice quickly over high fire, and sprinkle with coriander and sesame seeds.
Figure 3. Wash the pork ribs wrapped in flour, and then control the water to dry. The washing after flour wrapping is to better remove the greasy and fishy smell on the surface.
Add ginger, onion, pepper powder, pepper, white wine, soy sauce and oyster sauce.
Grab the seasoning and ribs together.
Cover with plastic wrap and marinate for more than an hour. If you are not in a hurry, you'd better put it in the refrigerator for the night, which tastes better.
Pick out the ginger slices and green onions in the pickled ribs and throw them away.
Add an egg and grab it.
Pour in the starch and grab it again.
Pour the oil into the pot until there is little foam around the chopsticks. You can fry ribs.
Slowly fry 12 minutes, and turn the pan frequently.
Fishing out and controlling oil
Pour into the oil pan again and fry for the second time. The surface is more crisp and can be taken out in about 1 minute.
Leave the bottom oil in the pan, add minced garlic and diced green pepper and stir-fry until the fragrance overflows.
Stir-fry the ribs, sprinkle with salt and pepper and stir well. Serve.
The fragrance is overflowing, and it is tender and not firewood.