Practice steps:
1. Cucumber can be refrigerated in the refrigerator in advance, which is cold and crisp. First, wash and drain the water. Cucumber skin is nutritious and should be eaten raw. However, in order to prevent the harm of pesticide residues to human body, cucumber should be soaked in salt water 15-20 minutes before being washed and eaten raw. When soaking cucumbers in salt water, don't pinch your head and remove the roots. Keep the cucumber intact and avoid the loss of nutrients in the cut surface during soaking. Bought braised pork head, fat but not greasy.
2. Cut the pig's head into pieces of appropriate size.
3. Put the cucumber on the chopping block, split it with the cucumber on the back of the knife, then cut it in half along the middle, and then cut it into pieces with an oblique knife for later use. The method of patting cucumber can make cucumber clear and fragrant, and cucumber will be more delicious after mixing.
4. Prepare seasonings and chop garlic. Garlic is indispensable to this dish, which can improve the taste and fragrance, and can also be disinfected and sterilized.
5. Put the cucumber and chopped pig head into a deep container, add minced garlic, add Chili oil, sesame oil, salt, sugar, rice vinegar and soy sauce, and put less salt. The pig's head bought back is salty. Stir well with chopsticks from bottom to top, then take it out and put it on a plate. The mixed dishes are sweet and sour, slightly salty and spicy.
Materials required for sauce beef: beef tendon 1000g, proper amount of salt, 2 packets of braised pork, 3 tablespoons of dried yellow sauce, onion 1 segment, ginger 1 slice, 2 cloves of garlic, 2 tablespoons of cooking wine, sugar 1 tablespoon, 2 tablespoons of soy sauce and white pepper/kloc.
Exercise:
1. Soak beef tendon in clean water for 3 hours, and change the water twice to soak the blood. If the beef pieces are big, divide them into small pieces.
2. Add water to the pot, add beef in cold water, and then add 2 slices of ginger and 1 tablespoon cooking wine.
3. Bring to the boil, skim off the foam, cook for 15 minutes, and then blanch the beef thoroughly.
4. Mix and dilute the dried yellow sauce with water, slice the ginger, cut the onion into sections, and explode the garlic to prepare two packages of braised pork (braised pork packages are ready-made, with spices such as clove, cardamom, Amomum villosum, cinnamon, angelica dahurica, aniseed and pepper. ).
5. Add water to the pot, add braised pork buns, onions, ginger, garlic, cooking wine, white pepper, soy sauce, white sugar and dried yellow sauce, and don't leave the residue in the dried yellow sauce. Adjust the salinity by adding salt.
6. Bring the miso soup to a boil, add the beef, bring it to a boil over high fire, cover the lid and turn it to low heat 1 hour.
7. Turn off the fire and stew after the time is up 1 hour. After boiling, simmer for half an hour and turn off the heat for 30 minutes. Cool and soak in soup for one night. You can cut it into thin slices and serve it on a plate the next day.
Cooking: 1. Beef should be beef with cowhide meat. 2. Dried yellow sauce is essential. Adding dried yellow sauce can increase the color and make cooked beef have sauce flavor. 3. After boiling, make it with low-heat sauce, and the sauce will last. 4. After the sauce is cooked, it can make the beef more tasty after soaking overnight. 5. Cut the meat against the direction of the shredded pork fiber. 6.
Ingredients for pigskin jelly: 500g pigskin, appropriate amount of salt, onion 1 segment, 2 slices of ginger, pepper 1 slice, aniseed 1 slice, cooking wine1spoon.
Practice steps:
1. Scrape the surface of pigskin, clean the fat slices, put them in a pot and add water to boil, blanch the pigskin until it curls, take it out, and remove the fat inside with a knife. Then clean the hair on the surface of pigskin, and it is more convenient and easier to shave pigskin with a razor.
2. Cut the skin into strips with a length of 5cm and a width of 1cm, put it in a pot and add water to boil, then add the skin, add 1 tablespoon of cooking wine, blanch 1-2 minutes, remove the oil and smell, and take it out and wash it with warm water.
3. Cut the onion into sections and slice the ginger. When I was in cook the meat, I put the onion, ginger, pepper and aniseed in a seasoning box, and wrapped them in gauze instead of a seasoning box. The advantage of this is that after the skin is cooked, there is no need to pick out the seasoning and the finished product is clean.
4. Add water to the pot, and the ratio of pigskin to water is about 1:3. Add pigskin and seasoning box, pour in 1 tbsp cooking wine, bring to a boil over high fire, skim the floating foam, turn to low heat, keep the soup slightly open, without covering the lid, so that the jelly will not smell, and cook for about 1.5 hours, leaving pigskin and soup.
5. After the temperature is lowered, pour the skin and soup into an oil-free and water-free container. I used a fresh-keeping box and made two boxes. We usually order takeout lunch boxes and clean them before using them. Don't wipe the water inside with water. After completely cooling, cover it for easy storage. 6. Keep it in cold storage and you can eat it overnight. If you can't finish eating, put the rest in the refrigerator. When the temperature is high, the jelly is easy to melt. When cutting jelly, you can cut it with a saw, which is not easy to chop. When you eat it, you can mix it with garlic sauce and dip it in garlic sauce. The practice of garlic sauce: minced garlic, soy sauce, sesame oil, or some Chili oil, stir well.
Materials needed for home-cooked fried fat sausage: fat sausage, onion, pepper, flour, oil, salt, onion, ginger, garlic, pepper, aniseed, cooking wine, rice vinegar, soy sauce, starch, thirteen spices,
Exercise:
1. Put the fat sausage you bought under the tap, rinse the fat sausage inside and outside, and turn out the oily side of the fat sausage. Turning sausages starts from the thick end, which is a bit like rolling our sleeves at ordinary times. Turn it to 10cm, and put it under the tap to pour water into it. You can easily turn the whole intestine upside down by using the gravity of water. Then when removing intestinal oil, you can keep more heavy taste and less greasy according to your own preferences. It is not recommended to remove all the intestinal oil. If the intestinal oil is completely removed, the fat intestines will not taste good. Then add flour, which is sticky, so that the dirt and impurities stuck on the intestine can be sucked clean. This is a trick to clean up the fat intestines. Then, grab the flour evenly with your hands, and constantly rub it with your hands to make dirt and impurities stick to the flour, because the flour is sticky when it is wet, and the dirt and impurities will adhere to the flour. Rinse with clear water, add salt and rice vinegar and knead again to remove the odor of the fat sausage. Rinse it with water again, turn the fat sausage over according to the above method, and then clean the smooth side and rinse it.
2. Then put the fat sausage in cold water, add onion, ginger, cooking wine, aniseed and pepper, and cook until it can be punctured with chopsticks, and you can make all kinds of delicious fat sausage dishes.
3. Air-cool the cooked fat sausage, then cut it into hob blocks, slice the pepper, slice the onion, put the starch into a bowl, add half a bowl of clear water, add soy sauce, cooking wine, salt and starch, and stir well to make a thickened juice.
4. Heat the pan with oil and add chopped green onion, Jiang Mo and garlic slices until the fragrance overflows. Garlic has the function of enhancing fragrance and removing odor, so it can be put in moderation.
5. Add onion slices and pepper slices, stir well, and stir the onion until transparent.
6. Add the fat sausage and thirteen spices and stir well. Pour in cooking wine and stir well. The cooking wine has the function of removing peculiar smell and fishy smell of meat. Pour in the prepared juice and thicken. Stir-fry over high fire until the soup becomes sticky and is all wrapped in ingredients. Turn off the fire, take it out and put it on a plate.
Materials required for shooting cucumbers: 2 cucumbers, coriander 1 tablespoon, sesame oil 1 tablespoon, 3 grams of salt, 3 cloves of garlic, rice vinegar 1 tablespoon.
Practice steps:
Wash cucumber and coriander, chop garlic and cut coriander into small pieces.
Put the cucumber on the chopping block, split it with the back of a knife, cut it in half along the length, and cut it into sections with an oblique knife.
Put cucumber in a large bowl, add minced garlic, coriander, sesame oil, salt and rice vinegar, mix well with chopsticks, and serve out. (turning)