2. Cold cuts of beef with sauce: First, marinate large pieces of beef with coarse salt 1~2 days (put the container in the refrigerator in summer to prevent the meat from being stale), pour out the marinated soup, add seasoning (according to taste, aniseed, pepper, tsaoko, ginger ...), add light soy sauce, and then marinate 1 day.
3, braised: seasoning directly into the pot, no need to marinate. Ingredients: semi-lean pork, moldy salted fish.
Seasoning: ginger, soy sauce, fish sauce (omitted if there is no fish sauce)
Exercise:
1. Fresh semi-fat and lean pork should be peeled and sliced, and the pork slices should be of moderate size.
2. Take out two moldy salted fish and cut them into small pieces.
3. Mix the cut pork with soy sauce (mainly color matching, otherwise the meat is too white to look good) and fish sauce. If there is no fish sauce, add soy sauce. Then put the salted fish pieces together for pickling. Marinate for about 3 or 4 hours.
4. After pickling, spread some shredded ginger on the surface and steam it in the pot. Steam for about 10 minute until cooked.
Characteristics of dishes: salty and delicious, fat but not greasy.
Ingredients: fresh Agrocybe aegerita, lean pork and garlic.
Seasoning: salt, soy sauce, raw flour, cooking wine.
Exercise:
1. Slice lean meat, add light soy sauce, a little salt and raw flour for curing. Cut Agrocybe aegerita into sections for later use. Cut garlic into minced garlic.
2. Stir-fry garlic in hot oil until golden brown, and add marinated meat slices to stir fry. In this way, the sliced meat has a strong garlic flavor.
3. Fried pork slices are on the table. Then add a little oil to the pot, stir-fry Agrocybe aegerita, and add some salt when frying.
4, stir-fry Agrocybe aegerita should pay attention to the heat, stir-fry quickly, keep its body moisture, try not to stir-fry juice, so it tastes fragrant and tender. Agrocybe aegerita will be cooked soon. Quickly add the freshly fried meat slices, stir fry twice, add a little cooking wine to bring out a fresher fragrance, and then take the pot. Because Agrocybe aegerita is delicious, there is no need to add monosodium glutamate to this dish.
Characteristics of dishes: smooth, tender and delicious, and delicious.
Ingredients: pork, mushrooms, fungus.
Seasoning: soy sauce, salt, corn flour.
1, soak mushrooms and auricularia in water, and then chop them with pork.
2. Add soy sauce, salt and corn flour and stir well. Then steam on the pot.
3, steaming 10 minutes or so, can be cooked thoroughly.
Features: Delicious and appetizing, easy to digest.
Ingredients: pork bone, carrot, corn, scallop.
Seasoning: salt
Exercise:
1, cut carrots and corn into sections, soak scallops in water slightly, and wash pig bones for later use.
2. Put all the raw materials into the soup pot, add water, bring to a boil with strong fire, and then simmer for 3-4 hours.
3. Add salt to taste and drink. Seasoning only needs salt. Because of the addition of Yaozhu, the whole pot of soup will be very delicious and sweet, without monosodium glutamate.
The characteristics of this soup: sweet and delicious. In Guangdong Laohuo Soup, the pork bone (or pork) soup boiled with corn, carrot (and sometimes water chestnut) is called "Qingbuliang", which is a unique home-cooked Laohuo Soup, used for relieving summer heat, invigorating spleen and waking stomach. Simple and easy to make, healthy and delicious, very suitable for a family to drink.
Ingredients: roast suckling pig, bean curd (soak in water before cooking to make bean curd smaller), ginger, onion and garlic.
Seasoning: pillar sauce (tastes a bit like sweet noodle sauce), oil.
Exercise:
1. Add a little oil to the casserole, heat it, add onion, ginger, garlic and vermicelli, and stir fry.
2. Add bean sprouts, stir, then cover and simmer on low heat, which is delicious. Because bean sprouts have been soaked in water before, there is no need to add water to stew them.
3. Then add the suckling pig, stir well, cover and continue to simmer. There is no need to add soy sauce and salt because the prince sauce is added.
4, simmer for a while, wait for the beans and suckling pigs to fully taste, you can, and finally add a few pieces of onion.
Features: Delicious and fragrant.
Ingredients: loofah, lean meat and garlic.
Seasoning: soy sauce, oil, salt, cooking wine, raw flour.
Exercise:
1, the loofah is peeled and cut into pieces for later use, and the pork slices are marinated with soy sauce, salt and raw flour.
2, from the oil pan, stir-fry the meat slices after the oil is hot, stir-fry quickly on high fire, stir-fry for 8 or 9 minutes. Take out the meat slices for later use.
3. Start the oil pan again, saute the garlic, then add the loofah and stir fry. Add a little salt to taste when frying.
4. Cover and stew for a while. ...
5. Then add the freshly fried meat slices and fry them together. Just blow it. Add a little cooking wine to enhance the flavor before cooking.
Cuisine features: the loofah is sweet, and the sliced meat is tender and smooth.
Ingredients: spring vegetables, pork, ginger, onion, coriander and shrimp.
Seasoning: oil, salt, corn flour, chicken essence.
Exercise:
1, spring vegetables are washed and picked for later use; Chop pork, add some onion and ginger when chopping, then add salt and cornflour and mix well, and knead into meatballs.
2. Boil a pot of water in a casserole, add shrimp, chicken essence and a little oil to cook.
After the water boils, put the meatballs in and cook them until they float and the meatballs are cooked.
4. When making meatballs, cut a little parsley, then add soy sauce and a little cooked oil. This is the dip when eating vegetables in the future.
When the meatballs are cooked, put the spring vegetables in and cook them together, and add a little salt to adjust the taste of the soup. Spring vegetables are easier to cook, and it is better to cook when the stems begin to soften. As soon as the stems are soft, you can turn off the fire.
Cuisine features: spring vegetables are sweet and meatballs are slippery.
Ingredients: lotus root, pig bone, candied dates and dried octopus.
Seasoning: salt
Exercise:
1. Wash the pig bones, boil some boiling water, and cook the pig bones slightly to remove their fishy smell and blood. Scrape the lotus root, wash it and cut it into pieces.
2. Soak the dried octopus in water and cut it into pieces.
3. Put a pot of water in the pressure cooker, throw all the octopus with lotus roots, pork bones and candied dates in, cover the pot and cook over high heat. After the pressure cooker starts to ring, turn to low heat, keep the pressure cooker ringing and cook for 20 ~ 30 minutes.
4, add salt to taste after cooking (never add salt when cooking soup, add it after cooking). Because of the octopus, this soup is very fresh, and there is no need to add monosodium glutamate. When eating, take out pig bones, lotus roots and octopus and dip them in soy sauce to eat. It smells good.
Characteristics of dishes: invigorating spleen and appetizing, invigorating middle energizer and benefiting qi, nourishing blood and strengthening bones, and moistening skin.