Stewed meatballs
Ingredients: 500g pork stuffing, egg 1 about 50g. Vegetable oil 1 kg (actual dosage 25 g), soy sauce 30 g, refined salt 10 g, cooking wine 8 g, spiced powder 2 g, pepper10g, onion 15 g, ginger 8 g, and water starch 200 g.
Method:
1. Put the meat stuffing into a pot, add eggs, minced onion and ginger, allspice powder, cooking wine, refined salt, water starch and a little water, and stir well to form the stuffing.
2. Put the oil in the pot. When it is 70% hot, squeeze the meat into 40 balls with a diameter of 2 cm, put them in a pot, fry them until golden brown, and take them out.
3. Put the meatballs into the pot, add water (depending on the degree of soaking the meatballs), add soy sauce, pepper, onion and ginger slices, and simmer for 15 minutes.
Features: crisp, tender and salty, with golden red color.
Making key: When mixing the meat stuffing, add 1 egg according to 500g of meat to soften the meatballs. Choose fat and thin meat stuffing to make meatballs. Don't burn the meatballs too much, and don't overheat the oil to avoid frying the meatballs. Don't push the meatballs with a spoon immediately after they are put into the pot, so as to avoid the meat stuffing touching the spoon and damaging the meatballs. After the meatballs are slightly fried in the pot, stir them with a spoon.
Furong stewed meat
Ingredients: cooked chicken breast 100g fried fish maw 150g cooked shrimp egg roll 100g water-fried mushrooms 75g clean cinnamon fish 50g green vegetable heart, two pork loins 50g refined salt1g pulp shrimp 50g ginger onion juice 10g cooked eggs 65433.
Method:
1. Wash the fish belly, squeeze out the water, put it into a wok, take out 750g of clear soup, add Shaoxing wine 1 5g and refined salt1g, boil it with high fire, take it out, drain the soup and put it into the wok. Cut chicken tons with chrysanthemum knife, pork tenderloin with wheat ear knife, sliced cinnamon fish, sliced mushrooms with pedicels, cooked with shrimp in a boiling chicken soup pot, and fished out.
2. Ham 100g, winter bamboo shoots 100g, shrimp and chicken breast egg rolls, which are arranged in steps, that is, the knife faces, are placed in a cross shape on the fish belly, and the gaps at the four corners are neatly filled with chicken gizzards, pork loins, mandarin fish slices and mushroom slices. Add onion ginger juice and 25 grams of Shaoxing wine to the bowl, and then sprinkle them on the dirty flowers, waist ears and fish fillets respectively. Wash the Chinese cabbage, cut it into four pieces, put the cabbage head inward, put it in a cross shape, and put it on the four-corner lining.
3. Peel off the shell of the boiled egg, carve it into petal shape at the small head of the egg with a knife, cut 50g of ham and 50g of winter bamboo shoots into petal shape, insert them into the yolk respectively, put 5g of shrimp in the middle, and sprinkle with chopped green onion to form the lotus seed egg. Put 1 lotus seed egg in the middle of the vegetable head, put the other 9 eggs neatly around the pot, scoop 50 grams of human chicken soup, steam in a cage for 15 minutes, and take it out. 4. Put the pot on a big fire, scoop out 850g clear soup, add 10g refined salt and 10g Shaoxing wine to boil, skim the froth, slowly pour into the pot, and pour in cooked chicken oil.
(Process key)
Stews should be original, and ingredients and soup should be added at one time. Season the stew first, then season it. Most braised dishes are seasoned first. This product is a stew, mostly seasoned afterwards.
Stewed mushrooms with chicken
Ingredients: Broiler 1 Dried Lentinus edodes 75g Fresh Lentinus edodes 200g Onion, 2 slices of ginger, 2 dried red peppers, 3 aniseed, 2 scents 1 Slice of soy sauce, cooking wine and chicken essence, 2 teaspoons of salt, 2 teaspoons of sugar and 2 teaspoons of oil 1 tablespoon of oil.
1. Wash the chicken and cut it into small pieces.
2. Soak the dried mushrooms in warm water for 30 minutes, wash them and squeeze out the water. Water the fresh mushrooms, drain the water, cool and squeeze the purified water.
3. Heat the oil in the wok over high fire, add the chicken pieces and stir-fry until the chicken turns white. Add onion, ginger, fragrant leaves, fennel and dried red pepper, and stir-fry together to give a fragrance.
4. Add cooking wine, sugar, chicken essence, soy sauce and salt in turn, stir well, and then add boiling water that can't pass all solid foods.
5. Cook the soup to medium heat, stew for 10 minute, add dried fresh mushrooms and stew for another 50 minutes, and the soup will be concentrated.
Stewed tofu with mushrooms
Ingredients: 500 grams of tender tofu, 50 grams of fresh mushrooms, 25 grams of cooked bamboo shoots, appropriate amount of vegetarian soup, 0/0 gram of soy sauce/kloc, 25 grams of sesame oil, salt and monosodium glutamate.
Making:
1. Cut the tender tofu into small pieces about 2 cm square, blanch it with boiling water, and take it out for later use. Pay attention that the time should not be long, and take it out immediately after firing to avoid aging.
2. Remove the black dirt from the roots of fresh mushrooms, wash them, blanch them in boiling water 1 min, take them out, rinse them with clear water and cut them into pieces.
3、......& gt& gt
What ingredients are there in the stew?
When frying normally, add powder or granules of thirteen fragrant tigers or Chinese prickly ash, chopped green onion and ginger slices, and when stewing, add a small amount of cinnamon, fragrant leaves, cloves, dried tangerine peel and fennel. But remember, it must be moderate and depends on the dishes.
For example, to make beef stewed persimmon, you can add all the above, and then add a small amount of vinegar to accelerate the decomposition of meat;
When cooking cabbage and potatoes, you don't need to add too much seasoning, which is delicious in itself.
When stewed vermicelli with sauerkraut, you must add a proper amount of oil or meat oil to make it delicious.
Hehe, take your time, there are many tricks ~ ~
What stew do you have?
Braised chicken, stewed ribs, stewed pig's trotters, stewed pork legs, stewed duck,
What home-cooked stews do you have?
Sweet and sour bomb
material
Quail eggs. Tomato sauce, vinegar, soy sauce, sugar, chicken essence.
working methods
1, quail eggs are boiled in cold water, taken out and put in cold water, which is easy to shell and peel off.
2. Put it in dry starch and roll it up. I feel like I'm shaking the Lantern Festival.
3. Put oil in the pot. When the oil temperature is 70% hot, put quail eggs in and fry them. When the quail eggs turn golden, take them out for later use. Don't let the oil temperature be too hot and fry for too long, or the eggs will burst.
4. Take a bowl, add tomato sauce, vinegar, soy sauce, sugar and chicken essence and mix well.
5. Put some oil in the pot, stir-fry the sweet and sour juice slightly, then add the fried quail eggs, turn off the fire and stir-fry for a few times, and turn off the fire when the juice is evenly distributed on the quail eggs.
skill
After the quail eggs are cooked, put them directly into cold water, which is easy to shell and looks good.
When frying, the oil temperature must not be too hot and the frying time should not be too long, otherwise the eggs will burst.
After the sweet and sour juice is put into the pot, it does not need to be fried for a long time, otherwise it will easily paste the pot or appear black caking, which will affect the appearance and taste.
fish in brown sauce
material
Fish. Leek, onion, ginger, garlic, dried Chili.
Salt, chicken powder, sugar, cooking wine, soy sauce, dried starch, sesame oil, edible oil.
working methods
1. Remove scales, gills and viscera from the fish, wash them, put a flower knife on each side of the fish and pat the starch dry for later use.
2. Cut the onion into inches for later use.
3. Cut the onion, slice the ginger and use all the garlic.
4. Cut the dried peppers with scissors for later use.
5. Make oil in the pot. When it is 70% hot, fry the fish in the pot until golden brown, and remove it to control the oil for later use.
6. Leave the bottom oil in the pot, and when it is 60% hot, add the dried Chili and stir fry.
7. Add green onions, ginger slices and garlic, cooking wine and soy sauce.
8. Add fried fish and two-thirds warm water.
9. Season with salt, chicken powder and sugar and cover. After the soup is thick, pour the sesame oil out of the pot.
10, side dishes, think of onions.
Three agate eggs
material
3 raw salted duck eggs and 2 preserved eggs.
working methods
1. Preserved eggs are shelled, steamed for 15 minutes, and then cooled and cut into cubes.
2. Knock a small hole at the top of raw salted duck eggs, and put preserved eggs in it. A lot of protein will flow out during this process, so it won't taste too salty.
3. Wrap the whole salted egg tightly with plastic wrap, then steam it for 20 minutes, cool it and shell it, and you can eat it.
Four * * * palace prawns
material
Shrimp, tofu, Pixian bean paste, Chili noodles, pepper powder
Eggs, tomatoes, broccoli stems or cucumbers and parsley
working methods
1. Wash shrimp, remove head, thread and shell. Cut the shrimp belly from the middle of the shrimp back with a knife, so that the middle of the shrimp body penetrates a hole.
2. Put the shrimp tail through the hole in the shrimp belly to make shrimp balls.
3. Cut the tofu into small pieces and chop the bean paste.
four
Put cold oil in a hot pan, first add bean paste and Chili noodles, stir-fry until fragrant, and then pour in clear water (more water)
5. After the water in the pot is boiled, pour in the tofu pieces and stir well, and cook for a few minutes.
6. Cook the tofu until it tastes delicious, sprinkle a little pepper and stir well. Take out the tofu and put it in the palace lantern.
7. After the remaining soup in the pot is boiled, pour in the shrimp balls and stir fry until the shrimp is cooked, and the soup is basically collected.
Five coconuts cucumber
material
Summer cucumber 3 garlic 3 cloves pepper 5 red peppers 1 tablespoon sesame oil 2 tablespoons rice vinegar 2 tablespoons salt 1 tablespoon soft candy 1 tablespoon monosodium glutamate a little fish sauce 1 tablespoon cold boiled 2 tablespoons.
working methods
1. Wash the cucumber and remove both ends, then put it on the chopping board, and then put two chopsticks on both sides of the cucumber on the chopping board to clamp the cucumber; Cut the cucumber into pieces, and the blade makes an oblique angle of 45 degrees with the chopsticks and stops at the chopsticks. After cutting one side, turn the cucumber upside down before cutting.
2. Cut the pepper into pieces, press the garlic into garlic paste, transfer all the seasonings into a small bowl, add 2 tablespoons of cold boiled water and mix well.
3. Pour the prepared seasoning water into the cut cucumber, cover it with plastic wrap and put it in the refrigerator to cool before eating.
Intimate suggestion:
Summer cucumber is a small green cucumber, which is different from autumn cucumber with many children. In Singapore, they are called "Japanese cucumbers". When choosing cucumber, the color is green and shiny, and there are yellow flowers on the pedicle. Small thorn cucumber is fresh.
Liudao special braised pork
Materials >>
What home-cooked stews do you have?
Crucian carp bean curd soup: First, put ginger slices and mushroom slices into the pot and fry until fragrant. Wash the crucian carp and fry them thoroughly on both sides of the oil pan. Add cooking wine, water and bean curd, cover with stew 10- 15 minutes, and add chopped green onion to serve. You can also add dried bamboo shoots and edamame. It's delicious, the soup is delicious and the ingredients are delicious.
What are the pork stews?
Sweet and sour bomb
material
Quail eggs. Tomato sauce, vinegar, soy sauce, sugar, chicken essence.
working methods
1, quail eggs are boiled in cold water, taken out and put in cold water, which is easy to shell and peel off.
2. Put it in dry starch and roll it up. I feel like I'm shaking the Lantern Festival.
3. Put oil in the pot. When the oil temperature is 70% hot, put quail eggs in and fry them. When the quail eggs turn golden, take them out for later use. Don't let the oil temperature be too hot and fry for too long, or the eggs will burst.
4. Take a bowl, add tomato sauce, vinegar, soy sauce, sugar and chicken essence and mix well.
5. Put some oil in the pot, stir-fry the sweet and sour juice slightly, then add the fried quail eggs, turn off the fire and stir-fry for a few times, and turn off the fire when the juice is evenly distributed on the quail eggs.
skill
After the quail eggs are cooked, put them directly into cold water, which is easy to shell and looks good.
When frying, the oil temperature must not be too hot and the frying time should not be too long, otherwise the eggs will burst.
After the sweet and sour juice is put into the pot, it does not need to be fried for a long time, otherwise it will easily paste the pot or appear black caking, which will affect the appearance and taste.
The practice of braising fish in soy sauce
material
Fish. Leek, onion, ginger, garlic, dried Chili.
Salt, chicken powder, sugar, cooking wine, soy sauce, dried starch, sesame oil, edible oil.
working methods
1. Remove scales, gills and viscera from the fish, wash them, put a flower knife on each side of the fish and pat the starch dry for later use.
2. Cut the onion into inches for later use.
3. Cut the onion, slice the ginger and use all the garlic.
4. Cut the dried peppers with scissors for later use.
5. Make oil in the pot. When it is 70% hot, fry the fish in the pot until golden brown, and remove it to control the oil for later use.
6. Leave the bottom oil in the pot, and when it is 60% hot, add the dried Chili and stir fry.
7. Add green onions, ginger slices and garlic, cooking wine and soy sauce.
8. Add fried fish and two-thirds warm water.
9. Season with salt, chicken powder and sugar and cover. After the soup is thick, pour the sesame oil out of the pot.
10, side dishes, think of onions.
Agate egg
material
3 raw salted duck eggs and 2 preserved eggs.
working methods
1. Preserved eggs are shelled, steamed for 15 minutes, and then cooled and cut into cubes.
2. Knock a small hole at the top of raw salted duck eggs, and put preserved eggs in it. A lot of protein will flow out during this process, so it won't taste too salty.
3. Wrap the whole salted egg tightly with plastic wrap, then steam it for 20 minutes, cool it and shell it, and you can eat it.
Intimate suggestion:
1. Preserved eggs should be steamed and cooled before cutting. If it is not steamed, it will paste the knife when cutting, and it will be easily chopped when it is hot.
When filling preserved eggs, you can fill in more. At this time, a lot of egg whites will overflow, and too much egg whites will taste salty.
3. Wrap the holes tightly when wrapping plastic wrap, otherwise it will be easy to bulge when steaming.
4. This dish is very easy to cook. If you serve it when you have guests at home, you will definitely win a lot of praise!
8. Put the shrimp on the tofu on the plate.
* * * Kung Lantern Shrimp
material
Shrimp, tofu, Pixian bean paste, Chili noodles, pepper powder
Eggs, tomatoes, broccoli stems or cucumbers and parsley
1, small tomatoes are washed and pedicled, all in half, placed in the shape of palace lanterns and placed on a plate.
2. Break up the eggs, spread them into egg skins, cool them and cut them into silk to make palace lanterns.
3. Cut the broccoli stalk into small pieces and cut several grooves on it to make a palace lantern seat.
working methods
1. Wash the shrimp, remove the head, line the shrimp and shell it. Cut the shrimp belly from the middle of the shrimp back with a knife, so that the middle of the shrimp body penetrates a hole.
2. Put the shrimp tail through the hole in the shrimp belly to make shrimp balls.
3. Cut the tofu into small pieces and chop the bean paste.
4. Put the oil in the hot pot and cool it. First, add the bean paste and Chili noodles, stir-fry the fragrance, and then pour in clear water (more water).
5. After the water in the pot is boiled, pour in the tofu pieces and stir well, and cook for a few minutes.
6. Cook the tofu until it tastes delicious, sprinkle a little pepper and stir well. Take out the tofu and put it in the palace lantern.
7. After the remaining soup in the pot is boiled, pour in the shrimp balls and stir fry until the shrimp is cooked, and the soup is basically collected.
Coconut shell cucumber >>
What dishes do you have?
A total of 108 dishes were served at the Manchu banquet: (1) Mongolian pro-swallow tea table: accompanied by ancient music, served with white jade milk tea. Snacks: tea knife cut, almond fingered citron, crisp apple, a box of consensual cakes: dragon and phoenix, golden box, longpanzhu (together with eight candied dried fruits), and four. There are five kinds of appetizers before the banquet: auspicious dragon and phoenix, shredded chicken and cucumber in scarlet letter, roasted tenderloin with white gourd in Chinese characters, spicy belly silk in Chinese characters and seaweed in Chinese characters. Pickled mustard tuber skin is dedicated to Huan pith: music banquet, dedication of Manchu maid, Kweichow Moutai gourmet soup: Longjing Dictyophora Imperial Diet: Phoenix fin, red plum and pearl fragrance, Kung Pao rabbit cake: bean flour cake, milk horn Imperial Diet: Xianglong Shuangfei, stir-fried frog, stir-fried pigeon Imperial Diet: Babao wild duck, bergamot gold. Ruyi Yujuancai three products: dried scallops with hydrangea, fried guinea fowl and fish fillets with milk sauce three products: dried sea cucumber in Lianfu, duck's feet with mushroom, colorful beef tenderloin two products: minced meat biscuits, Longxu Noodles barbecue two products: hanging pheasant, raw roasted meat, lotus leaf roll, onion and sweet noodle sauce three products: delicacies, asparagus, lotus bean curd, straw mushroom broccoli porridge one product: red bean porridge and fruit one product. There are four kinds of pickles with bean paste: sweet sauce, radish, spiced mustard, sweet and sour pumpkin and sweet mixed brocade; Seven kinds of appetizers: magpie, plum, butterfly, ginger fish fillet, spiced pigeon, sweet and sour lotus root, pickled cabbage flower and spicy cabbage roll soup; There are one official swallow and five royal meals: stewed deer tendon in casserole, shredded chicken tremella, osmanthus fish sticks and eight treasures. Stir-fried scallops, beef tenderloin with scallion, diced chicken with oyster sauce, fresh mushroom and vegetable cakes: Lama cake, almond bean curd, stir-fried quail with acanthopanax senticosus, braised Hong Bei cake: velvet chicken to be fed, red bean paste, apple dishes: braised fish lips, braised fish bones, shark skin with scallion barbecue: suckling pig slices, Uygur roast mutton and pancakes. Sweet sauce porridge with onion: Huiren rice porridge, fruit: seasonal fruit platter, farewell fragrant tea: Zhu Lan Dafang (3) Longevity banquet, beauty sacrifice tea: Lushan cloud dried fruit, four products: milk white jujube treasure, two-color soft candy, sugar fried big flat, cocoa peach kernel, four products: candied pineapple, candied red fruit, candied red fruit. Dried purple incense, assorted coriander and leisure cucumber are packed in oil: dragon and phoenix depict gold, packed in boxes, and packed with dragon cards, followed by salted spiced chicken fillet, red oil duck, sweet-scented osmanthus sauce spicy strips, tomato horseshoe chicken, oil-stewed straw mushroom and pepper oil tremella. Appetizers: four kinds of coral white, five-spiced prawns with longevity characters, beef with salt water without characters, Bai Ye plate soup with Xinjiang characters, Changchun deer whip soup, and imperial cuisine. Baihua Duck Tongue Cake II: Longevity Longxu Noodles, Baishou Taoyu Cuisine IV: Shenqi Stewed Baifeng, Longbaofeng Egg, Father and Son Gathering, Shanzhen Daye Qin Bobo II: Changchun Roll, Chrysanthemum Fingered Citron Crispy Cuisine IV: Golden Leg Grilled Fish, Skillful Roasted Goose Kite, Peach Blossom Chicken, Crab Meat and Double Bamboo Shoots II: Ginseng Fruit and Walnut Cheese Cuisine IV:>
What are the four major stews in Northeast China?
I'm from the northeast, and the main stews in the northeast are: stewed mushrooms with chicken, stewed vermicelli with pork, stewed beans with ribs, stewed in the northeast, slaughtered pork, white meat with sauerkraut, and stewed eggplant with catfish.
What are the home-cooked dishes?
Top ten home-cooked dishes
Top Ten Home Cooked Dishes-Mapo Tofu
1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry
3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.
4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.
5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!
Top Ten Home Cooked Dishes-Cola Chicken Wings
Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powdered).
Steps: put water in the pot, add chicken wings after the water boils, and the chicken wings will be cooked. Drain water for later use.
Add more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, and stir-fry over high heat until the skin is slightly burnt.
Skim off the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice.
You can skim the minced garlic and chopped green onion with a spoon when burning coke.
Don't forget to put the juice in the last course.
This dish is more delicious than KFC's chicken wings, which are spicy and crisp.
Top Ten Home Cooked Dishes-Sichuan Meat
Ingredients: pig's rear buttock tip, green garlic
Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat. Cook for about 20 minutes, add onion, ginger, pepper, aniseed, cinnamon and yellow wine, and skim off the froth. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes, then take out the pot.
Pat the green garlic, cut it into sections with an oblique knife, and cut the meat into large pieces. It depends on your skill. The thinner the better.
Put a little oil in the pot, add white meat, stir fry, and shovel the meat to the side of the pot after the fat becomes curly and transparent (this is the lazy way! Ha ha! In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and shredded green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough.
Green garlic is slightly soft. Pour in rice wine and you can cook it.
Ten home-cooked dishes-braised pork
1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat.
Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.
2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color.
3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.
4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.
5. This is what it looks like.
Top ten home-cooked dishes-fish with Chinese sauerkraut
1, grass carp or snakehead is generally better.
2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity.
3. Cut off the shark's fin ... (It's not bad to make shark's fin after drying ... haha)
4. Cut the fish into sections.
5. Hold the fish section with one hand, and push the other hand close to the upper edge of the fish spine to feel the position of the fish bone, and adjust the direction of the knife in time ... If you can't cut well, buy more fish to practice first:)
6. Remove the fishbone. Cut the fish head in half, put the fish under the slice, and leave the fish bones ... If you like to eat the bones together, you can also ignore this step. ...
7. Put the sliced fish horizontally and cut it piece by piece with a knife along the direction from the fish tail to the fish head, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~ ~
8. Take an egg, pour it with both hands and pour out the egg white for later use.
9. Cut the fish bones into sections, put them into the basin with the fish head, add salt and cooking wine and stir, then add the egg white and stir well, and let it stand for 20 minutes to wait for a while, hehe.
10, sauerkraut, ...................................... and Cui Hua pickles. . . . A pack of two packs is ok, and you can put more if you like.
1 1, cut sauerkraut and cut into sections.
12, put oil in the pot to heat it, preferably big oil, but for ... let's make it with ordinary oil! Pour the cut sauerkraut and stir fry ... >>
What are the farm-style stews?
Braised chicken, stewed ribs, stewed pig's trotters, stewed pork legs, stewed duck,