Steamed prawns are recommended in the Spring Festival treat menu.
1. Wash and peel prawns, remove sandbags, sand lines and shrimp brains, and cut into 4 sections; Wash onion and cut into strips; Wash half of ginger, slice and cut into powder.
2. Put the prawns in a plate, add cooking wine, monosodium glutamate, onion slices, ginger slices, pepper and soup, steam in a cage for about 10 minute, remove the onion slices, ginger slices and pepper, and then put them in a plate.
3. Mix vinegar, soy sauce, Jiang Mo and sesame oil into juice for soaking.
Steamed fish head with diced red pepper
1, fish head washed, cut open, wine with wine and shredded ginger;
2. Put a layer of chopped pepper on the fish head. Because the chopped pepper is salty, without salt, put it in the pot and steam it for ten minutes (when the water boils, put the fish head on it and steam it);
3. After the fish head is steamed, if there is too much soda, you can pour out a part, sprinkle with chopped green onion, stir-fry hot oil and pour it on the fish head.
Sweet and Sour Spare Ribs
1, prepare small ribs;
2. Add clear water to the soup pot, add cold water to the small ribs, skim off the floating foam and blood foam after boiling, add the onion, ginger slices and aniseed, simmer for 30-60 minutes on low fire, just simmer for a while, and you can drink the sparerib soup by the way ~ After cooking, take it out and put it aside to control the moisture;
3. Making sauce: 1 spoon of cooking wine, two spoonfuls of soy sauce, three spoonfuls of sugar, four spoonfuls of vinegar and five spoonfuls of water;
4. Take a wok, pour in a proper amount of oil, pour in the ribs after the oil is hot, and stir-fry slowly on low heat until the surface of the ribs is light golden yellow;
5. After stirring, pour in the sauce. The sauce should have just passed the ribs. When the fire boils, turn it down. Add salt according to your needs. When the soup is almost dry, open the fire to dry. You can boil some vinegar before you leave the pot. After frying, you can serve it out.
Stewed assorted food
1, put oil in a hot pan, add pork belly and ginger slices, stir-fry for a while, some water will precipitate in pork belly, and stir-fry these water dry.
2. Add cooking wine and stir well.
3. Put a proper amount of water in the soup pot to boil (more water), add the fried pork belly, add sugar and pepper, cover and cook for about 1.5 hours.
4. Slice the cold egg roll obliquely (it must be completely cooled before cutting, otherwise it will be easily broken, and it will be better to put it in the refrigerator for a little freezing before cutting), soak the tremella and wash it, blanch the bamboo shoots (if it is fresh bamboo shoots, blanch the water), and slice the ham.
5, cooked pork tripe, the soup is milky white, very delicious (the amount of a pork tripe is a little more, at this time you can remove some pork tripe, use it to add some seasoning for cooking, it is delicious, and there is another dish).
6. Add ham, meatballs, bamboo shoots, fungus and appropriate amount of salt.
7. Continue to simmer for about 20 minutes.
8. Add the omelet and cook for about 3 minutes (don't put the omelet too early, otherwise it will boil easily).
9. Finally, blanch Shanghai green with boiling water, and then put it in the pot and take it out.
Braised pork and douchi
1, add water to the pot, add pork belly, cook until it is 80% ripe, take it out, dry the water on the skin with a clean cloth, and apply sweet wine juice on the skin while it is hot;
2. Set the wok on high fire, add peanut oil, heat it to 80% heat, put the pork belly skin down into the wok, and remove the oil until the skin is fried red.
3. Then put the pork belly into the soup pot and cook it a little. When wrinkles appear on the skin, remove them;
4. Put the pork belly skin down on the chopping block, cut it into large pieces with a length of 10 cm and a thickness of 1 cm, and then cut it horizontally, but don't cut it off;
5. Then, the cut pork belly skins are neatly arranged downwards in the bowl, and the remaining horn meat is arranged at the edge of the bowl in a trapezoidal shape;
6. Then evenly add salt, soy sauce and lobster sauce, steam in a cage until soft and rotten, and take out the pan.
Beer Duck
1. Wash and drain the duck, peel off the fat skin and cut into pieces, and chop the duck meat (or chop it directly without peeling); Wash star anise, cinnamon and pepper; Cleaning dried chili, cutting into two sections, and removing seeds; Slice ginger, pat garlic loose and peel, and cut onion into sections;
2. Put a clean pot on the fire, add duck skin deep-fried oil, and then add star anise, cinnamon, pepper, ginger slices, garlic and stir-fry on low heat;
3. Add duck meat, stir-fry over high fire, and stir-fry the water in the duck meat until the duck meat is oily;
4. Add two teaspoons of cooking wine and stir well, then add dried Chili and two teaspoons of soy sauce and stir well until the duck is colored;
5. Add a proper amount of salt, chicken essence and a small amount of sugar, stir well, pour beer, cover it, and simmer for about 20 minutes after the fire is boiled;
6. Add chopped green onion and mix well.
Jiang elbow
1, remove the bone from the pig's front elbow and cut it into a semicircle. Use a soldering iron to iron off the remaining hair on the elbow skin, soak it in clear water for 10 minute, and scrape it clean. Then put a knife on one side of elbow meat;
2. Put1000g of cold water in the pot, take out the elbow until it is medium cooked, move it into a halogen pot, and cook it over medium heat until it is 80% rotten;
3. Buckle the cooked elbow into a bowl, then take 50g of marinade in a marinade pot, add refined salt, stir it evenly, pour it on the elbow and steam it in a cage.
brine beef
1. The beef tendon is rubbed and marinated with salt, sugar, pepper and a little nitrate (one week in winter, three days in summer, turning twice in the meantime), taken out and washed; Selecting and cleaning coriander;
2. Add beef tenderloin, chopped green onion, Jiang Mo, cooking wine and appropriate amount of water (water is subject to beef) and cook until 70% rotten, remove and cool, brush with sesame oil to avoid drying;
3, when eating, cut into thin slices, drizzle with sesame oil, and serve with coriander.
Steamed multi-cured ham
1. Wash cured meat, cured fish and cured chicken legs, and blanch them in boiling water.
2. Slice the cured chicken leg after boneless, and slice the cured meat, preserved fish and potatoes separately for later use.
3. Spread the bacon, preserved fish and preserved chicken legs in a big bowl.
4, then spread potato chips, put dried red pepper, lobster sauce, ginger slices, and cooking wine.
5. Put the big bowl on the plate and put it in the steamer. After the fire boils, turn to low heat and steam for about 40 minutes.
6. Serve with chopped green onion.
Choose beer duck on the New Year's treat menu.
1, the materials are ready; Cut the green pepper into small pieces, slice the ginger, mash the garlic, wash the duck and cut it into small pieces, put it in a pot with cold water, add cooking wine, ginger slices and blanched water, then take it out and control drying.
2. Heat the oil in the pan, saute the ginger and garlic, add the duck meat and stir-fry until it is dry, add the soy sauce, soy sauce and star anise powder, stir-fry until the color is the highest, and pour in the beer (a can of 330ml is almost just right, no water is needed).
3. Add rock sugar, boil, simmer for 40 minutes, and then turn on the fire to collect the juice.
4. When the juice is almost collected, add the green pepper, stir fry over high fire and continue to collect the juice until it is thick.
fish in brown sauce
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour.
2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
4. Add bamboo shoots and mushroom slices and stir-fry for half a minute on medium heat.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.
Fast food sausage
1. Wash and cut pepper, cut sausage, wash onion and cut chopped green onion, peel garlic, pat it flat and chop it for later use.
2, sit in a pan and ignite, pour in oil, add onion and garlic and saute. The minced garlic and chopped green onion are discolored, boiled with cooking wine and soy sauce, and fried in a pot.
3. Pour in pepper and sausage and stir fry. Add salt, pepper and chicken powder and mix well.
When the sausage and pepper are cooked, they can be cooked.
Tujia sanxiaguo
1, bacon slice.
2. Put two spoonfuls of oil in the pot, saute shallots, ginger and garlic, and add Chili and seafood sauce.
3. Add bacon and mix well. It smells good at this time of year!
4. Put the fried materials into a small casserole, add water, boil, and add radish and tofu.
5. After the fire boils, turn to low heat and stew for 30 minutes.
6.30 minutes later, add cooking wine, soy sauce (not too much, bacon itself has salty taste) and chicken essence, and cook for another 5 minutes.
Blood duck
1. Take a clean bowl, first put it in 15g cooking wine, kill the duck from the neck, let the duck blood flow into the bowl, and stir it evenly with chopsticks;
2. soak the duck in boiling water and scald it. Then, cut into 1.8 cm square pieces with a knife and put them in a bowl for later use (head, feet, wings, internal organs, etc.). No need).
3. Wash the ginger, cut into pieces with a square of1.2cm, remove the roots from the onion, wash, cut the onion into pieces with a length of1.2cm, obliquely cut the dried red pepper into strips with a length of 0.9cm, and put all the garlic cloves into a clean bowl;
4. Heat a wok with a large fire, and pour in peanut oil. When it is 70% hot, pour the cut ginger, onion, garlic and dried pepper into the wok and stir fry, then pour in the duck pieces and stir fry;
5. Stir-fry until it shrinks and turns white, then add 20 grams of cooking wine, soy sauce and refined salt and stir-fry;
6. Then add 200 ml of fresh soup, and move the iron pot to low heat for 10 minute;
7. When the soup is about110, pour duck blood on the duck pieces, stir-fry while pouring, so that the duck pieces are covered with duck blood. After pouring, add pepper and monosodium glutamate, stir-fry for a while, then take the pan, put it in a plate, and then pour in sesame oil.
Shi Mao braised pork
1. First, cut the pork belly into 3 cm square pieces, and blanch the cut meat in a pot with cold water; Boil the water for 3-5 minutes and take it out;
2. Put a little base oil on the frying spoon and stir-fry the pork belly in water;
3. Stir-fry pork belly with medium and small fire to get oil, stir-fry the meat until the color is slightly yellow, and take it out for later use;
4. Leave the bottom oil in the pot and stir-fry the lobster sauce, star anise and cinnamon;
5. Stir fry shallots, ginger slices and dried peppers;
6. After the fragrance bursts, pour in the fried pork belly and stir it evenly, then put it in Shao wine and cook it evenly; Cook the soy sauce and stir it evenly;
7. Inject a proper amount of boiling water, and the water and meat are slightly flat; After water injection, add rock sugar;
8. Cover the lid and simmer for 40 minutes;
9. After the meat is cooked for 40 minutes, pick out the star anise, cinnamon and onion ginger.
10, collect the juice with strong fire, sprinkle a little monosodium glutamate when the soup is close to being collected, stir it evenly, and take it out of the pot;
1 1, after cooking, put the meat in a warm bowl to eat.
Laziji
1. Chop the chicken leg into pieces of moderate size, and grab the chicken pieces evenly with starch and salt;
2. Wash and cut red and green peppers, cut dried peppers, chop garlic into minced garlic, rinse with clear water and drain for later use;
3. When the pot is hot, pour a proper amount of oil (not chicken nuggets). When the oil is 70% hot, add chicken nuggets, break them up, fry the chicken nuggets until the surface is brown, and drain the oil for later use;
4, leave the bottom oil in the pot, add minced garlic and stir fry;
5. Add green pepper and dried pepper to stir fry, and add fried chicken pieces to stir fry;
6. Add soy sauce, cooking wine, sugar, salt and cooked sesame seeds and stir fry; Pour in sesame oil and remove the pan.
Wuyuan steamed chicken
1. Lotus seeds are soaked in advance; First, the quail eggs are cooked and the shells are peeled off; Shelling dried longan and dried litchi, and washing; Wash red dates; Put these materials and ginger slices into a suitable bowl;
2. Wash the whole chicken without chopping it, put it in a large bowl, put it on top of other materials, sprinkle a little salt, put a little water, and steam it in a pressure cooker for 40 minutes;
Under normal circumstances, you need to add some salt after opening the lid, because only a little salt is put before steaming, and soda will fall into the bowl when steaming. This is the original soup, the freshest. If you put too much salt, the soup will not be fresh, so you should taste the taste of salt after opening the lid, add the right amount of salt and you can eat it.
Stewed meat platter
Salt water production method:
1, make thick soup with old chicken, soup bone and longan.
2. Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add spices (Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander, fennel, tsaoko and licorice).
3. Boil the soup and pour in the sesame oil.
Making:
1, take a big plate with tofu at the bottom.
2. Take goose gizzards, foie gras, bittern breast, bittern goose meat, bittern large intestine, bittern pig ears and bittern money belly, generally put them on tofu, and finally surround the dishes with bittern eggs. Mix white vinegar, minced garlic, diced red pepper and sugar and dip in seasoning.
Steamed meat
1. Wash and dry the rice. Turn the pan to low heat and stir-fry the dried rice and pepper together. Stir-fry until the rice turns yellow. Turn off the heating. Grind into powder with a cooking machine. At present, most supermarkets have ready-made rice noodles.
2. Wash the pork belly and slice it. Add Jiang Mo, soy sauce, sesame oil, brown sugar and Chili sauce respectively.
3. Add rice flour and a little water. Grasp it evenly with your hands, so that every piece of meat is covered with rice flour.
Steam in the pressure cooker for 20 minutes, then turn off the heat and go to SAIC. Sprinkle onions in the pot.
Pearl meatballs
1. Cut lotus root, pork, onion and ginger into small pieces respectively.
2. Then put it into a cooking machine and break it in turn. Beat the meat first, then the onion and ginger, and finally the lotus root.
3. Put all the beaten materials into a bowl, add salt, sugar, cooking wine, olive oil and light soy sauce, then add cooked rice and stir well to form meatball stuffing.
4. Dig a spoonful of meatball stuffing with a small spoon, let go and squeeze out the meatball sample in the tiger's mouth, then roll it in the washed glutinous rice to wrap the meatball with glutinous rice.
5. Steam the prepared pearl balls 10- 15 minutes.