Guizhou recipe home cooking practice 1: Hongyun sparerib
Materials:
500 grams of ribs, fried peanuts 100 grams, 50 grams of pepper, pepper 10 grams,
20g of thirteen spices, 0g of red rice10g, and 0g of oyster sauce10g.
Salt, monosodium glutamate, chicken essence, soy sauce, sugar and sesame oil.
Production method:
1. Wash the ribs and cut them into 8 cm long sections, blanch them with boiling water, remove and drain. 2. Put the blanched piglet in a pressure cooker, add clear soup, thirteen spices, red yeast, refined salt, monosodium glutamate, chicken essence, soy sauce, white sugar and oyster sauce, and press for 8 to 10 minutes on medium fire.
3. Add oil to the wok and heat it to 70% heat. Stir-fry pepper and bell pepper until fragrant and slightly discolored. Add the fried peanuts and stir fry. Pour sesame oil into the wok and sprinkle with chopped green onion.
Production key:
1. Don't press the ribs too hard.
2. Pepper and pepper should not be fried to avoid bitterness.
Features: brownish red, slightly dry and slightly fragrant, slightly sweet in salty, and strong in spicy sauce.
Guizhou recipe home cooking practice 2: country chicken wings
Rural chicken wings are the most popular authentic local dishes in recent farmhouse restaurants. It has the characteristics of fresh and tender chicken, salty and spicy, and rich sauce flavor, and is also one of the necessary dishes for going out to eat farmhouse meals in rural areas.
Materials:
Chicken wings 450 grams
50g pepper, 30g sprout, minced garlic 10g, Jiang Mo 10g, minced scallion 10g.
Bean paste, refined salt, monosodium glutamate, cooking wine, soy sauce, sugar, vinegar, fresh soup, sesame oil, water-deficient powder.
Production method: 1. After washing the chicken midrib, replace both sides of the midrib with flower knives and marinate with refined salt and cooking wine for 20 minutes.
2. Cut pepper and sprouts into small pieces.
3. Add oil to the pot and heat it to 70% heat. Fry chicken wings until the skin is golden, and filter oil.
4. Leave a little base oil in the pot, add bean paste and stir-fry until it is oily red, add small Chili festival, stir-fry minced garlic, Jiang Mo and sprouts until fragrant, add fresh soup, add chicken wings, add refined salt, monosodium glutamate, cooking wine, soy sauce, white sugar and vinegar to taste, stir-fry chopped green onion evenly, and sprinkle with sesame oil. Production key: curing time should be enough, and the sliding temperature of fried chicken wings should not be too high. It must be cooked over low heat.
Features: Chicken is tender, salty and spicy, with rich sauce.
Guizhou recipe home cooking practice 3: paper-wrapped millet ham
Materials: millet 300g, ham 100g, glutinous rice paper 14g, bread crumbs 300g, 2 eggs, cooking oil 100g (practical 100g).
Production method:
1. Wash the millet and soak it in warm water for 24 hours. Cut the ham into granules. Mix the two and steam in a cage for one and a half hours.
2. Add a little salt to the eggs and beat them into egg liquid for later use. Take 14 piece of sticky rice paper and lay it flat on the table. Divide the steamed millet ham into 65,438+04 pieces, wrap them on sticky rice paper respectively, and put a little egg liquid at the seal to bond them. The egg liquid is hung outside, wrapped in bread crumbs and put on a plate for later use.
3. Put the oil in the wok and heat it to 50% oil temperature. When the paper-wrapped millet ham is soaked, fry it until golden brown, take out the oil filter and put it in a paper tray.
Production key:
1, the amount of millet ham should not be too much, and the air in the paper bag should be removed.
2. The seal of paper package should be glued firmly to avoid breakage.
3. The oil temperature should be controlled between 40% and 50% during bubble frying to prevent the external coke from being immature.
4. Spray some water on the millet and steam it thoroughly as soon as possible.
Features: golden color, crisp outside and soft inside, soft and waxy, salty.