1. Cooking method of braised eggplant (two people)
Ingredients: eggplant (2 pieces), pork (2 pieces), onion (1 piece).
Ingredients: oil (15 tbsp), salt (1 3 tbsp), soy sauce (1 tbsp), chicken powder (1 tbsp), corn flour (1tbsp).
1. Wash eggplant, remove head and tail, cut into hob shapes, soak in clear water, drain water, sprinkle with a little starch and mix well. Wash the onion from beginning to end and cut it into sections.
2. Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil, 1/3 tbsp chicken powder, mix well, and marinate for 10 minute.
3. Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white and pick it up for use.
4. Continue to add 10 tbsp oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tbsp water and stir-fry until the eggplant is soft, about 5-6 minutes.
5. Pour in the previously fried minced meat and stir fry for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve!
2. Braised hairtail
Raw materials:
Hairtail, onion, ginger, garlic, tofu, soy sauce, sugar, monosodium glutamate, salt, thirteen spices powder, star anise, vinegar and carved wine.
1. Slice hairtail several times with a knife, apply a little salt, and marinate for 30 minutes to taste.
2. Slice tofu, mince onion, ginger and garlic, and shred for later use.
3. Add soy sauce, sugar, monosodium glutamate, salt, thirteen spices powder, star anise, vinegar, carved wine and a little water to make juice for later use.
4. Wrap the pickled hairtail with a small amount of raw flour, add hot oil to the pot, add sticky hairtail, and fry on low heat until both sides are golden.
5. Take another pot, add the sauce, add the fried hairtail and cook for 20 minutes, then add the tofu slices.
6. Turn the fire to collect juice.
Roast chicken wings
Ingredients: chicken wings
Seasoning: thirteen spices, ginger powder, salt, soy sauce, sugar, batter and honey.
Cut chicken wings, the wing root is the wing root, the wing is in the wing, and the wing tip is the wing tip.
Marinate chicken wings with soy sauce, thirteen spices, sugar, salt, ginger powder and flour paste for more than 30 minutes. I think it will taste better if pickled in the morning and cooked at night.
Mix the honey with the batter and put it in a bowl for use.
Preheat the oven to 200 degrees, add chicken wings, bake for 10- 12 minutes, take out, turn over, brush with mixed sauce of honey and batter, put in the oven for 5 minutes, and turn off the oven to preheat and bake for 5 minutes.
The roast chicken wings are dry and tender.
Steamed cod is easy to cook.
1. After the cod melts, use kitchen paper to absorb water, and then marinate with a little white pepper, steamed fish soy sauce and cooking wine (white wine is the best) for 15 minutes.
2. Bring the steamer to a boil.
3. Put ginger and shredded onion on the fish, pour out the juice of the salted fish just now, pour some steamed fish soy sauce, and steam it in a steamer for five or six minutes.
4. When steaming, use another pot, pour some sesame oil, add pepper, and fry pepper directly.
5. Take out the fish, put fresh shredded ginger on the fish, then carefully put aside the pepper while it is hot, and pour hot oil on the fish through the ginger.
5. Raw materials of braised pork:
500g pork belly, 1 tsaoko (domestic meat quality is good, tsaoko can be omitted. Pork in foreign countries has a strong taste, so it must not be less. ) There are 65438 cinnamon +0, 3 star anise, half onion, 6 slices of ginger and 6 red dates.
Seasoning: 2 tablespoons soy sauce, 65438+ 0 tablespoons soy sauce, 6g salt, 20g rock sugar.
Exercise:
1) Cut the washed pork belly into 2cm-3cm pieces and blanch them for later use. (If it's fine pork belly with good meat quality, you can fry it directly without blanching).
2) Slice ginger and cut onion. Pour oil into the pan. When the oil is cold, add onion, ginger, cinnamon, tsaoko and star anise. Stir-fry pork belly until it becomes discolored, and continue to stir-fry for 2 minutes until the oil comes out. Pour in soy sauce, soy sauce, sugar and salt, add red dates and stir-fry for 5 minutes. Then pour in boiling water, the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. I used to fry sugar first, but later I found that it was not bad to fry sugar like this. )
3) Simmer on low heat for about 1 hour, and when it is almost out of the pot, turn to high heat to collect the soup.
Tips for making braised pork:
Soak once, blanch twice, fire three times and collect juice four times.
First soaking: soaking in water can soak the blood in capillaries; Adding cooking wine to water can easily absorb meat fiber and remove the fishy smell of meat. Don't soak the meat too much. If you soak it too much, the umami will be gone. It usually takes about 10 minutes.
Second blanching: cut the pork into pieces, blanch it in cold water, take it out after blanching, and wash off the blood foam.
Sanshao: This is the key step of stewing. Be sure to burn slowly 1 hour or more. In fact, in the final analysis, this classic dish full of affection seems simple, but it is actually a kung fu of firing. Uncooked meat is hard. The undercooked meat is too soft and shapeless, which seriously affects the final juice collection and sale.
Four juice harvesting: it has a great influence on the sensory and taste of the finished product. Be sure to collect the juice over a big fire, so as to make the meat red and bright and the soup oily.