with pig's ear
Materials: pork ears (2 pieces) pork belly (1 piece) cucumber (2 pieces)
Seasoning: onion, ginger, garlic (moderate amount) white wine (moderate amount) soy sauce (moderate amount) Chili oil (moderate amount) star anise (moderate amount) cinnamon (moderate amount) fragrant leaves (moderate amount) clove (moderate amount) fennel (moderate amount) dried Chili (moderate amount) tsaoko (moderate amount) pepper (moderate amount) licorice (moderate amount) salt (moderate amount)
Kitchen utensils: cooking pots
Exercise:
1, prepare raw materials, pig ears and pork belly are soaked in cold water in advance;
2. Put the pig's ears and pork belly into cold water, put all the aniseed into steel balls, and add a proper amount of white wine;
3. Add onion ginger and soy sauce, and bring to a boil;
4. After boiling, skim the floating foam;
5. Cover again and simmer for 30 minutes;
6. Add a proper amount of salt, continue to stew for 10 minute, turn off the fire and soak for one or two hours;
7. Braised pig ears are obliquely cut into slender pieces;
8. Plantai cut the tender cucumber into slender slices;
9. Roll the cucumber slices into a circle and put the cut pig ears in the middle;
10, put garlic paste in the middle and pour red pepper oil.
1 1. Fennel leaves.
Tip:
1. The main ingredients of stewed pig ears are: onion ginger, star anise, cinnamon, fragrant leaves, pepper, dried pepper, licorice, tsaoko, clove, fennel and so on. Put the salt water into the seasoning steel ball to keep the salt water clean;
2. Soak or blanch pig's ears and pork belly in advance, add white wine to remove the fishy smell when marinating, and skim the floating foam after boiling to retain the umami flavor to the greatest extent; After boiling, turn to low heat and cook for 30 minutes, then add salt and cook for 10 minute; It is more delicious to turn off the fire and soak for a few hours;
3. Usually marinate chicken, duck, chicken offal, vegetarian dishes and other ingredients without big oil, add a piece of pork belly to stew together, and the taste is more fragrant; Salt water can be fished out, boiled in the refrigerator and used next time. At this time, you can add some big ingredients to continue pickling.
Lengshuimutou
Ingredients: Ingredients: jellyfish head 120g lemon half pepper 1 red pepper 1 garlic 1 sesame.
The auxiliary materials are aged vinegar 150g soy sauce 100g sugar 100g sesame oil and a little mustard 10g.
working methods
1, jellyfish washed with running water.
2. Slice the lemon, peel the garlic and pat gently. Cut the green pepper into diamond-shaped pieces.
3. Mix the aged vinegar, soy sauce, sugar, salt, sesame oil and mustard, and soak the lemon slices, garlic and pepper in the juice for a while.
4. pour the sauce on the jellyfish skin and sprinkle a little sesame seeds to eat. If you don't like mustard and garlic, you don't need mustard and garlic.
Spinach mixed with sea rainbow
Ingredients: steamed sea rainbow meat (100g), spinach (500g), garlic (appropriate amount) and millet pepper (appropriate amount).
Seasoning: Very delicious (one and a half spoonfuls) vinegar (one spoonful) sugar (one spoonful of seasoning) salt (moderate amount).
Exercise:
1. Wash the spinach and remove the roots.
2. Boil the water in the pot and put the spinach in the boiling water.
3. Cut the blanched spinach into sections.
4. Put peeled sea rainbow and spinach into a large bowl.
5, garlic chopped into minced garlic.
6. Chop the millet pepper. (Can be omitted)
7. Put the millet pepper and minced garlic into the spinach.
8. Add seasoning.
9. Mix Haihong spinach with seasoning.
Spicy shredded chicken
Ingredients: chicken breast (300g)
Seasoning: chives (3 pieces), ginger slices (3 pieces), cooking wine (appropriate amount), tasteless (2 spoons), sesame oil (2 spoons), pepper oil (half a spoonful), Chili oil (half a spoonful), vinegar (half a spoonful), sugar (half a spoonful), cooked white sesame seeds (appropriate amount) and salt (/.
Exercise:
1, wash chicken breast for later use.
2. Add chicken breast, cooking wine, shallots and ginger slices into Buddha water, cover with low fire and cook for 15 minutes.
3. Take it out to cool after cooking.
4. Tear into small strips by hand.
5. Sauce: Put delicious, sesame oil, vinegar, sugar, salt, pepper oil, Chili oil and cooked white sesame pepper oil into a small bowl.
6. Stir the seasoning evenly.
7. Pour the seasoning juice on the shredded chicken, sprinkle some coriander powder and mix well when eating. It looks good and delicious!
Tip:
1, or chicken thighs.
2, there is no pepper oil, you can use pepper powder.
3, you can also put seasoning according to your favorite taste.
Sliced duck salad
Ingredients: 2 pieces of duck breast, 2 pieces of ginger 1 piece, rice vinegar 1 teaspoon, pepper granules 10g, chili oil 1 teaspoon, sugar 1 teaspoon, 3 dried peppers, and soy sauce 1 teaspoon.
working methods
1. Wash the duck breast and put it in the pot. Add two slices of fresh ginger and 30ml of yellow wine and mix well. After the fire boils, turn it down for 20 minutes, then turn off the fire and put the duck leg into the soup to cool.
2. Preparation materials: dried pepper, pepper, garlic, ginger and coriander.
3. Garlic and ginger are chopped into fine powder, and coriander is cut into sections.
4. Take out the cooled duck breast.
5. Peel, shred and put in a bowl.
6. Wipe off the water in the wok, add pepper and pepper on low heat, and stir-fry until the fragrance is cooked.
7. Sprinkle shredded duck with minced ginger and garlic in the bowl.
8. Pour the pepper into the plate.
9. Heat the oil in a hot pot, and turn off the fire after the oil is hot.
10, hot oil is poured on Jiang Mo, minced garlic and pepper, and garlic smells good ~
1 1, then add sugar, rice vinegar, soy sauce and Chili oil and mix well.
Cooking tips
1, duck breast can also be replaced with duck leg meat or chicken leg meat;
2. The step of spraying hot oil cannot be omitted.
Chopped pepper and bitter gourd mixed with shrimp
Ingredients: Momordica charantia (1), red pepper (1), shrimp (appropriate amount), garlic (1) and green pepper (appropriate amount).
Seasoning: pepper and Chili sauce (2 teaspoons) Lee Kum Kee cold sauce (appropriate amount) salt (a little) sugar (appropriate amount) pepper (appropriate amount) sesame oil (appropriate amount)
Kitchenware: others, wok
Exercise:
1, the main material is ready.
2. Wash and shell the shrimps and remove the shrimp line in the middle.
3. Cut bitter gourd in half, shred red pepper, mince wild pepper, and chop garlic and mud for later use.
4. Add a proper amount of salt to the cut bitter gourd.
5, mix well and marinate for about 20 minutes, bitter gourd will soften appropriately.
6. Heat oil in the pot, add garlic, wild pepper powder and shredded red pepper.
7. Add shrimps and a little salt and stir-fry until the shrimps are opaque.
8. Pour the fried shrimps and pickled bitter gourd into a cold bowl.
9. Add 2 teaspoons of pepper Chili sauce, appropriate amount of Lee Kum Kee cold sauce, 1 tablespoon of sugar and sesame oil and mix well.
10, so the shrimps hit their teeth. Bitter gourd melts into shrimp in summer, and it tastes sour and spicy.
Tip:
1, because shrimp is bigger, it is easier to taste when sliced.
2, the taste of wild pepper Chili sauce is hot and sour, which can improve the sour and spicy degree of the dish.
3. Bitter gourd will soften with salt, and the taste of cold salad will be better.
Special Jiang beef
Ingredients: Niujianzi (1700g) dried yellow sauce (50g) red and spicy bean curd (with juice) (one piece) soy sauce (5 spoons) soy sauce (2 spoons) cooking wine (50g) rock sugar (50g) salt (8g) dried tangerine peel (or dried tangerine peel) (one piece).
Seasoning: green onion (2 pieces), ginger (10 pieces), star anise (5 pieces), cinnamon (1 piece), fragrant leaves (4 pieces), dried hawthorn (2 grams), licorice (2 grams), dried pepper (2 pieces) and clove (2 grams).
Kitchenware: pressure cooker, non-stick cooker
Exercise:
1, prepare all ingredients.
2. Put the sauces together, add 20g cooking wine and mix well.
3. Soak the beef for more than 12 hours, fully soak the blood water, and finally add 30 grams of cooking wine and soak for 2 hours.
4. Take it out, drain it and dry it with a kitchen paper towel.
5. Make a few holes on both sides with a bamboo stick.
6, in order to better taste when pickling.
7. Put the beef into the pot, pour the prepared juice on it, fully grasp it with your hands and massage the beef.
8. Refrigerate in the refrigerator and marinate for 24 hours. Turn it over several times during the period. This is beef marinated for 24 hours.
9. Pour cold water into the pot, put corned beef into cold water (don't pour the soup of corned beef), and continue frying for 20 minutes after the pot is boiled.
10, take it out and let it cool thoroughly.
After 1 1., completely peel off the outer fascia. If you have time, put it in the refrigerator for about an hour.
12, the beef is a little big, and it needs to be sliced when eating, so I cut a knife from the middle, which saves both fire and time and tastes good.
13, put rock sugar in a small pot and stir-fry the sugar color.
14. Put the sauce, seasoning and just-fried sugar color of the bacon into the pot until the sauce doesn't pass the beef. If it is not enough, add cold water (or beer). After the fire, turn off the fire and simmer for about 1.5 hours (the beef has been cut into small pieces).
15. Then, add salt and stew for about 30-40 minutes. Finally, stick it with chopsticks and it will be cooked when you move. On the contrary, stew again.
16, boiled, soaked in a pot, thoroughly cooled, wrapped in a fresh-keeping bag and put in the freezer. If you eat it at night, put it in the freezer in the morning and you can eat it at night, which is most suitable for friends who work nine to five.
Tip:
A >: Take out the beef tendon, let it fully cool before proceeding to the next step. In order to make the beef not fragile and tidy when slicing, it is best to refrigerate it before cutting.
If you don't like peppers, you can skip them.
C >: orange peel and hawthorn are put in order to make beef soft and rotten faster, save fire and improve taste.
Dried yellow sauce and tofu make beef brighter.
E >: If you don't have that much time, you can use an electric pressure cooker, and you don't need to put too much water in the 14 part.
F >: When cutting beef, you'd better cut the top silk (so that you won't plug your teeth when eating).
G >: If you keep the old soup, take out the beef, filter off the dregs, boil the soup with strong fire, cool it thoroughly, put it in a container and put it in the freezer, and use it next time.
Very worried
Ingredients: pork tripe (350g), coriander (5g), red pepper (5g), ginger (2g) and garlic (2g).
Seasoning: soy sauce (2g), bean paste (2g), salt (2g), cinnamon (1g), star anise (1g), and dried pepper (2g).
Exercise:
1, prepare materials. Put ginger slices in boiling water, blanch pork belly, remove fishy smell, remove and wash.
2. Put ginger slices, minced garlic, star anise, cinnamon, pepper, dried pepper and bean paste into the rice cooker.
3. Then put the pork belly into the inner pot and add the right amount of water. Add 3 cups of water to the outer pot. Press the switch to stew.
4. After the switch is switched on, take out the pork belly and cut it into strips.
5. Mix the prepared shredded ginger, shredded coriander and shredded red pepper into the pork belly, add appropriate amount of soy sauce and salt and mix well.
6. manufactured goods
Tip:
Don't cut the pork belly first, put the whole piece into the rice cooker for stewing, so as not to roll up the pork belly.