Roasted eggplant clip with pork
Ingredients: eggplant, pork stuffing, soy sauce, pepper, soy sauce, raw flour, olive oil.
Exercise:
1. Wash eggplant and cut it into 5-6 knives without cutting the bottom.
2. Pork stuffing, add a little water, soy sauce, soy sauce, salt, raw flour, olive oil and pepper to taste.
3. Insert the prepared minced meat into each incision,
Put it in a baking tray.
5. Preheat the electric oven at 200 degrees for 7 minutes.
6. Take it out and pour it with ketchup or oyster sauce.
Ma Zhi jiao Yan Xiao he fish
Ingredients: small river fish, cooked sesame, pepper, flour, onion, peanut oil and ginger.
Exercise:
1. Remove the gills and viscera of the small river fish, clean them and drain the water (if it is too troublesome, just tear off the head and viscera).
2. Add salt, cooking wine, onion and ginger, mix well and marinate for 10 minute (if the fish is marinated in advance, it can remove the fishy smell and improve the taste. Salted fish can't be preserved for too long, otherwise the fish will harden.
3. Pick up the onion and ginger, filter out the water, and sprinkle a layer of dry flour on the fish body so that the fish body is evenly covered with a layer of dry powder (it is best to dry the water on the fish surface with special kitchen paper, otherwise too much water will make the fish stick to too much dry powder, which will affect the effect of frying fish).
4. After the pot is heated, the lower layer is lightly oiled. When the oil is hot, put the small fish wrapped in powder into the pot, fry them on medium heat until they are golden on both sides, and take them out (the fish fried in advance, fried or roasted, will taste more mellow).
5. Stir-fry the chopped green onion with the bottom oil in the pot (stir-fry the chopped green onion with a small torch until it is slightly yellow, and then take it out when the fragrance is rich, so that the fragrance of chopped green onion will stand out)
6. Add fried fish. Stir-fry the small fish, ie stir-fry them lightly so as not to break them.
7. Sprinkle with salt and pepper and stir well (salt and pepper can be replaced by black pepper, pepper cumin powder, etc. )
8. Sprinkle a layer of chopped millet, pepper and cooked sesame seeds, mix well and serve.
9. Take out the pot and put it on the plate.
Korea spicy sauce braised sparerib
Ingredients: ribs, onions, carrots, potatoes, garlic.
Exercise:
1. Cut potatoes and carrots into hob blocks, and slice onions for later use.
2. Wash the ribs, put them into the liner with potatoes, carrots and onions, and add all seasonings such as Korean hot sauce.
3. Stir the seasoning and ingredients evenly and marinate for 10-20 minutes.
4. Add a small glass of water to the liner.
5. Wipe the outer surface of the liner, put it into the pot, gently rotate the liner, and press the "nutrition stew" button on the ribs. At this time, the indicator light flashes, and the function light flashes for 7 seconds and then continues to light up.
6. After the ribs are stewed, the corresponding function indicator light will go out, the "heat preservation" light will be turned on, and the "drip" sound will be heard. The lid can be opened when the float falls.
Hericium erinaceus pork belly lotus seed soup
Ingredients: pork tripe, Hericium erinaceus, lotus seeds, salt, pepper, ginger, cooking wine.
Exercise:
1. Lotus seeds are soaked in advance. If it is cored, remove the lotus core with a toothpick, otherwise the stew will be bitter. Lotus plumule reduces fire. This soup is warm and nourishing the stomach. You can't bring lotus plumule. Dried Hericium erinaceus is difficult to handle. If it is not handled well, it will be very bitter. So buy it directly for processing, without washing or soaking. Available directly.
2. Clean up the pork belly first. The pork belly I just bought is covered with mucus. Wash the impurities on both sides with running water first, then pour some white vinegar and rub it, and then wash it off. Add flour and continue brushing. Rinse it clean. After twice, the pork belly is already very refreshing.
3. Boil a pot of hot water and put a plate in the pig's stomach. Hold up the pork belly. Long about 3 minutes. The dish is set to prevent the pork belly from shrinking seriously when scalding.
4. Scalded pork belly, scrape off the old skin, dead cocoon and fat on both sides with a knife. Continue to rinse with warm water. The soup made in this way will not be greasy.
5. Stuff Hericium erinaceus into the pig's stomach. Put it in a saucepan and add enough hot water. A small piece of ginger. Bring the fire to a boil for about half an hour, then turn to a low heat and simmer. The total duration is about 2 hours.
6. This is about 1 half an hour, and the soup has turned white. Take out the pork belly and cut it into strips with a knife or kitchen scissors. Then put it in a saucepan and continue to stew.
7. At the same time, pour the washed lotus seeds together. Continue to cook for about half an hour. Finally, according to personal taste, add some salt or pepper. This soup is especially delicious, so you don't need to add chicken essence.
Steamed pork ribs with flour
Ingredients: ribs, rice, pepper, star anise, cinnamon, fragrant leaves, white buttons, salt, sugar and soy sauce.
Exercise:
1. Cut the ribs into sections, add appropriate amount of soy sauce, add 1 tablespoon salt, and add 1 tablespoon sugar to marinate for more than half an hour.
2. You can start making rice noodles at this time. Add pepper, star anise, white buttons, cinnamon and fragrant leaves to the rice and fry it on very low fire.
3. After cooling, take out large pieces of cinnamon, star anise, fragrant leaves and white buttons, and put the rest into a cooking machine to be slightly crushed.
4. Add the marinated ribs and mix well.
5. Find a steamer with lotus leaves or zongye on it and ribs inside.
6. Steaming 1 hour. After cooking, sprinkle with leeks and peppers.
Bitter gourd sparerib soup
Ingredients: bitter gourd, ribs and ginger.
Exercise:
1. Put the ribs in a large bowl, and take them out and smoke 1 teaspoon, salt 1/2 teaspoons, sugar 1/2 teaspoons, pepper 1/2 teaspoons, and cooking wine 1 teaspoon until your hands feel sticky.
2. Boil the pot, put cold water in the fire, 3-4 slices of ginger, and then immediately add the ribs and blanch them. When water boils, the blood in the flesh oozes out and the floating foam reaches the water surface. Use a spoon to remove the floating foam, roll it for 3-5 minutes, then take it out and wash it off with hot water. If you are afraid of bitter gourd, you can also blanch it a little.
3. At the same time, you can put tiles on another stove, put 3-4 pieces of ginger, boil half of the water, and boil;
4. Put the washed ribs into the casserole, cover the pot and cook with slow fire. At this time, you can free your hands to deal with bitter gourd;
5. Cut the bitter gourd into pieces, blanch the bitter gourd, and put 1 teaspoon salt in the water;
6. When the ribs are soft, pour in bitter gourd, sprinkle a little pepper (remove the fishy smell), cover, and slowly cook until the bitter gourd and ribs are soft, about 20-40 minutes, then add salt when eating.