Raw materials:

Flat kidney bean, chicken breast, onion, ginger and garlic, dried shredded pepper.

Exercise:

1. Wash the chicken breast, put it in cold water in the pot, add onion ginger, star anise and cooking wine, bring it to a boil over high heat, turn down the heat and continue cooking for about 8 minutes until the chicken is cooked, and turn off the heat;

2. Take out the cold boiled water;

3. Tear into shredded chicken by hand;

4. Kidney beans are deboned;

5, obliquely cut into filaments;

6. Blanch in boiling water until it is completely cooked;

7. Remove cold water;

8. Take out and drain, and mix with shredded chicken;

9. Mix minced garlic and dried shredded red pepper;

10, oil pan, boil hot oil;

1 1, pour it on minced garlic and red pepper while it is hot to stimulate the fragrance;

12, add salt, sugar, soy sauce and balsamic vinegar to make sauce;

13, pour the sauce on the shredded kidney bean chicken;

14, mix well.

Tips:

1, cold kidney beans, try to choose tender kidney beans, taste good;

2, kidney beans must be cooked before eating, otherwise it is toxic;

3. Add a little oil when the kidney beans are drowning, and the color is green;

Don't cook chicken for too long, otherwise it will become tasteless.

Spicy Roast Beef

Raw materials:

Beef tendon, onion ginger, star anise, tsaoko, cinnamon, fragrant leaves, fennel and dried hawthorn.

Exercise:

1, wash beef tendon, cut into pieces, and soak in water for half an hour;

2. Put the pot in cold water, bring it to a boil with high fire, and continue to cook for 5 to 10 minutes to fully remove blood foam and odor;

3. Take it out, rinse it with cold water, and soak it in cold water for 10 minute to make the meat firm;

4. Wash all kinds of seasonings, put them into seasoning bags, cut onions into sections, and slice ginger for later use;

5, onion ginger and spices into the pot, boil over high fire, add beef tendon and cooking wine, and boil over high fire;

6. Add soy sauce, soy sauce, soy sauce and simmer for half an hour;

7. Then turn to low heat for 40 minutes, add salt and sugar to taste, and continue to simmer for 20 minutes;

8. Turn off the fire when you can easily clip the beef tendon with chopsticks;

9. Take out beef tenderloin, let it cool, and air dry naturally for two hours;

10. Boil the gravy again, add the beef, simmer for 20 minutes, and turn off the fire;

1 1. Slice beef tendon and eat it after cooling. You can also soak in salt water for a few more hours, which is more delicious, or you can take it out and put it in the refrigerator.

12. After the brine is filtered, cool it, put it in a clean glass container, and put it in a refrigerator for sealed preservation, which can be used repeatedly. Just add water and some spices next time; If it is not used for a long time, it needs to be frozen.

Tips:

1, depending on the different parts of beef, chopsticks can easily penetrate. I use sour beef tenderloin, marinated for an hour, which can be easily penetrated with chopsticks;

2. If it is really troublesome, the ninth and tenth steps can be omitted, and the pickled beef can be directly soaked in salt water.

Stewed duck feet with rice cooker

Raw materials:

Duck feet 1 kg, onion, ginger and garlic, spices, peppers, etc.

Exercise:

1, clean duck feet, put cold water into the rice cooker, generally add 2-3 times of water, add two spoonfuls of cooking wine (1 spoon = 15ML), cover the lid and press the cooking button.

3. After boiling, skim the floating powder, add onion, ginger, garlic, pepper, 1 tsp ginger powder, 1 tsp Amomum tsaoko powder, 1 tsp aniseed powder, 1 tsp green pepper powder, (without these, it is original), and add/kloc-.

5, stir well, cover, press the cooking button or soup button, or porridge button. Simmer for about 45 minutes.

After 6.45 minutes, turn off the rice cooker, take out the duck feet to cool, and eat them as snacks. Remove seasonings such as onion, ginger and garlic hot sauce, and filter out the soup. When the soup is cold, it will freeze. Cut it into small pieces and eat it. It's delicious.

Pickled chicken gizzards

Raw materials:

Chicken gizzard, fragrant leaves, star anise, cinnamon, ginger, pickled pepper, refined salt.

Exercise:

1. Remove the grease from raw chicken gizzards, scrape off the intima, clean them, and soak them in clear water for 2 hours.

2. Fennel leaves, star anise, cinnamon and ginger used in chicken gizzards today.

3. To make chicken gizzards, first of all, put the chicken gizzards in water (put a little salt in the pot) to remove grease. , and rinse with water for later use.

4. Add enough water to the casserole, add fragrant leaves, star anise, cinnamon and ginger, pour a tablespoon of soy sauce and add a little salt.

5. Boil the chicken gizzards with high fire, cover the casserole, and simmer for 10 minutes, then turn off the fire and let the soup cool naturally. Chicken gizzards are overcooked, not crisp or tender, and undercooked, so you should master the heat yourself.

6. Take out the cold chicken gizzards and put them in the prepared clean container. Pour in pickled peppers and mix well.

7. Finally, pour in the soup for boiling chicken gizzards. If the chicken gizzards are not covered properly, cover the container and leave it for a day, and the taste will be very strong.

Chicken Feet with Pickled Peppers

Raw materials:

Chicken feet, pickled peppers, pickled pepper water, onion ginger, star anise, cinnamon, fragrant leaves.

Exercise:

1. Wash chicken feet and cut off nails one by one;

2. Each chicken claw can be chopped into two pieces;

3. Blanch with boiling water and add some cooking wine;

4. Take it out and take a shower;

5. Sit in a pot and boil water. Add onion ginger, aniseed, cinnamon, fragrant leaves and cooking wine into the pot and cook with chicken feet;

6, continue to cook 10 minutes, take out the quick shower;

7. Shred carrots and celery, mix well with salt and marinate for 10 minute;

8. Take pickled pepper and pickled pepper water, based on the submerged ingredients, add drained chicken feet and pickled pepper coriander, and mix well;

9, low temperature sealed storage, eat after 3 hours.

Mixed cold water mother

Raw materials:

Jellyfish skin, vinegar, soy sauce, sugar, salt, Chili oil, cucumber, sesame oil.

Exercise:

1. Put jellyfish in boiling water and blanch 10 second, then take out and drain. You must act quickly, or the taste will become very hard.

2. Half of the cucumber is shredded and the other half is sliced to decorate the plate.

3. Put shredded cucumber into jellyfish silk, add vinegar, soy sauce, sugar, salt, Chili oil and sesame oil and mix well.

Shredded chicken with cold sauce

Raw materials:

Chicken breast, carrots, cucumbers.

Seasoning:

Garlic, sugar, salt, monosodium glutamate, sesame oil, coriander, mustard oil, ginger, cooking wine.

Exercise:

1, the raw materials are ready.

2, chicken breast cold water pot, add ginger, cooking wine and cook.

3. Ripe chicken breast into shredded chicken for later use.

4, cucumber, carrot shredded, intends to grind into mud, vanilla cut into sections, all raw materials and seasonings can be cold together.

Louou braised pork braised eggs

Raw materials:

1. Prepare bittern materials: old bittern, pepper 1 spoon, 2 spoons of fennel seeds, 2 star anises, 6 dried red peppers, cinnamon 1 root, seven or eight pieces of fragrant leaves, six or seven pieces of Amomum villosum, and crystal sugar 1 spoon.

Every time, in addition to the old brine, new spices will be added, and the spices will be filtered after the brine is finished. The last step will explain.

2. Prepare pickled materials: cut pork belly into large pieces, blanch, rinse and drain excess water, and cook the eggs and shell them for later use.

Braised pork must be pork belly, fat and thin, and it tastes good. Like beef, blanch the water before marinating to remove blood. It can be a whole piece of salt water or cut into several pieces.

3. Lotus root.

Exercise:

1. Wash the pan, dry it and pour in all seasonings (except rock sugar).

2. Add old salt water and appropriate amount of water and bring to a boil.

The amount of water added depends on the amount of materials to be pickled, as long as the salt water can soak all the materials.

3. Add rock sugar and 3 tablespoons soy sauce, turn to low heat and continue to cook for two or three minutes.

4. Wash and peel the lotus root.

5. Put the lotus root and pork belly into the pot.

6. Pour the salt water prepared in step 3. After boiling, turn to low heat and continue cooking for about 2 hours.

7, eggs are easier to taste, you can wait for a while.

8, halogen to taste. Soy sauce and bittern both contain salt. If the salinity is not well grasped, salt can be added later.

Don't rush out of the pot after marinating, turn off the fire and soak for one night. Eat better the next day.

9. Take out the marinated ingredients and filter them with salt water. The filtered spices are not used, then the brine is boiled, put into a fresh-keeping box, naturally cooled, covered and stored in the refrigerator.

PS:

1. Brine preservation: After marinating the meat every time, filter out the spices and impurities, then boil the brine, put it in a fresh-keeping box, naturally cool it and put it in the refrigerator for refrigeration or freezing. If you often take it out for pickling, put it in the cold storage; If you only use it once for a long time, keep it frozen.

2, about the taste: the first few brines, it is best to marinate chicken, beef and other meats first, and then marinate vegetables when the brine tastes enough, so that vegetarian dishes will be very fragrant and delicious.

Pickled lettuce

Raw materials:

Fresh lettuce, sweet noodle sauce, refined salt.

Exercise:

1, peeled lettuce, cut into large pieces or hob pieces, put in a small pot, sprinkle with refined salt and marinate for 2 hours.

2, pickled for 2 hours, lettuce will kill some water.

3. Generally, pickled lettuce can be softened.

4. Put the pickled lettuce in a ventilated place to dry. You can also soak it in clear water for a period of time to desalt, so that the pickles taste sweet and sour.

5. Put the dried lettuce in a small pot or crock for pickles, and pour in the sweet noodle sauce and a little sugar.

6, turn the lettuce, let the sweet noodle sauce cover the lettuce, turn the sauce once a day for 7 consecutive days.

7. Lettuce made with sauce can be shredded or sliced.

Salted eggplant

Raw materials:

Soaked soybean 100g, eggplant 150g.

Seasoning:

Star anise, coriander, soy sauce, sesame oil, chicken essence.

Exercise:

1. Put the soybeans in a pot, add 1 star anise, add a proper amount of water, and cook them over high heat until they are 80% cooked.

2. When cooking soybeans, start to clean up the eggplant, wash the eggplant and cut it into pieces for later use.

3. Cook the soybeans until they are medium-ripe.

4. Pour out some water from the cooked soybean and leave some.

5. Put the eggplant into the pot, and then add 2 star anises.

6. Pour the right amount of soy sauce into the pot, not too much.

7. Turn the eggplant pieces evenly with a shovel, so that all the eggplant pieces are stained with soy sauce, which can make the eggplant taste even.

8, cover, stew 10 minutes.

9. Add a little chicken essence and sesame oil to adjust the taste and stir-fry the eggplant evenly.

10, sprinkle with coriander, and the salty eggplant with rich flavor is ready.

Tips:

1, use round eggplant to cook this dish. Round eggplant is tighter than long eggplant. After the long eggplant is finished, it is soft and not easy to form.

2, no need to put salt, just put soy sauce to taste, and you can put less if the taste is lighter.

The addition of star anise makes this vegetarian dish taste like meat.

4, put a little chicken essence and sesame oil to taste before cooking, which can make this vegetarian dish taste more delicious.

Xin Liang ban San si

Raw materials:

Lentils, Flammulina velutipes, carrots.

Exercise:

1. Clean all the materials, remove two stalks from the beans, blanch them in water, take them out and let them cool;

2. Shred carrots, blanch Flammulina velutipes, remove and cool for later use;

3. Cut all the materials into lengths of about 7 cm, put them in a large plate, add garlic paste, sesame oil white vinegar and salt, and stir them evenly with chopsticks to serve;

Garlic and broccoli

Raw materials:

Broccoli 1 flower, 5 cloves of garlic, olive oil, salt and chicken essence.

Exercise:

1. Wash broccoli and break it into small flowers. Remove the old skin from the stem and cut it into small hob blocks.

2. Boil a large pot of boiling water and put a little cooking oil and salt. After the water is boiled, add broccoli stalks and cook slightly.

3. Add broccoli, blanch it until it is green, take it out and put it in a cold boiling water pot for cooling and draining.

4. Pour olive oil into a hot pot, stir-fry minced garlic, and stir-fry blanched broccoli.

5. Season with salt, sprinkle a little chicken essence, hook a little water starch and put it in the pot.

Spicy hot bean curd

Raw materials:

300g of dried bean curd, sugar 12g, salt 12g, soy sauce 12g, chicken essence 12g, and appropriate amount of pepper.

Exercise:

1, add 500 grams of water to the pot.

2. Add sugar, salt, soy sauce and chicken essence to the water (add sugar, salt, soy sauce and chicken essence12g each to one kilogram of water, and the taste is moderate).

3. Boil water with seasoning and let it dry.

4. Wash the dried tofu with water.

5. Cut the washed dried bean curd into pieces, which makes it easier to taste. If the dried tofu you buy is thin, you don't need to cut it.

6. Pour the cold marinade into the dried beancurd, and be sure to submerge the dried beancurd (if the temperature is too high, the dried beancurd tissue will change and lose its rich flavor. Let the marinade cool before pouring it into the dried beancurd).

7. Cover and put in the refrigerator 12 hours.

8. Pour out the marinade, and the marinated bean curd will be ready. If you like the original flavor, you can chew it directly (if the marinade can be reused, you can add marinated bean curd).

9. Next, let's make a hot sauce. Pour the hot oil on the pepper powder and pepper, and the hot sauce will be ready.

10, pour the prepared spicy juice on the dried bean curd, marinate it and enjoy it.

Tips:

1, the proportion of the original marinade, add 12g sugar, salt, soy sauce and chicken essence to one catty of water.

2. The cooked marinade can only be poured into the dried bean curd after cooling. If the temperature is too high, the tissue of dried tofu will change and lose its rich taste.

3, like the original halogen, you can lick it directly.

4. If you like other flavors, you can make other flavors according to the hot sauce, such as spiced, spicy and chopped pepper.