Chicken, like "good luck", is an essential dish in a family dinner. Spitting chicken, a very famous Sichuan dish. It combines hemp, spicy, fresh, fragrant, tender and refreshing. For spicy people, it is especially appetizing. In my family, every time I cook this dish, my mouth is watering before it is served. As the name implies.

Specific production method

Step 1: Prepare the ingredients. Half a yellow chicken, appropriate amount of chives, appropriate amount of spicy peanuts, appropriate amount of cooked white sesame seeds, appropriate amount of ginger and appropriate amount of garlic.

Step 2: blanch the three yellow chickens for later use.

Step 3: put the blanched Sanhuang chicken into the soup pot and pour in the right amount of water. Then add 2 spoonfuls of cooking wine, a few shallots, a few slices of ginger and a dozen peppers. After the fire boils, turn to medium heat for 20 minutes, and then simmer for 5 minutes. (It is best not to uncover the whole process. )

Step 4: Take out the chicken and put it into the ice water prepared in advance. Stir the chicken with ice water to make it more elastic and taste better. )

Step 5: Chop the remaining onions, garlic and peanuts for later use.

Step 6: Start preparing juice. Pour an appropriate amount of oil into the pot, and when the oil is hot, put the pepper into the pot and saute.

Step 7: Pour the pepper with oil into a bowl filled with Chili powder to make Chili oil for later use. The amount of pepper and pepper can be put according to your own taste. )

Step 8: Filter Chili oil and leave red oil for later use.

Step 9: Add 1 tbsp salt, half a tbsp chicken essence, 2 tbsp soy sauce, 2 tbsp balsamic vinegar, 1 tbsp white sugar and a little minced garlic into Chili oil in turn, and stir well.

Step 10: Chop the chicken and put it in a bowl.

Step 11: Pour the sauce on the chicken, then sprinkle with chopped peanuts, white sesame seeds and chives.

The second course: sauce beef.

At family dinners, cold dishes are served first. Sauced beef is essential for cold dishes. Many people like to buy ready-made sauce beef, for fear that the sauce at home is not delicious. In fact, the method of cooking sauce beef at home is very simple. First, choose the right meat. Secondly, when cooking, you need to pay more attention to a few details. The beef sauce made in this way is rich in color, bright and oily, firm in meat, and full of sauce flavor in every bite.

Specific production method

Step 1: Prepare the ingredients. Beef tendon 1000g, yellow sauce 100g, 30ml soy sauce, 50ml soy sauce, crystal sugar 15g, ginger slices, star anise, cinnamon bark, fragrant leaves, dried peppers and pepper.

Step 2: Cut the beef tendon into two pieces, as shown in the figure, and soak it in clean water for 1-2 hours to soak out the blood in the meat. Change water 1-2 times during the period. It is recommended that you do not omit this step.

Step 3: Put the beef in a pot with cold water, blanch it in the pot, skim the floating foam on the surface after the water boils, and cook for about 15 minutes. Because the beef pieces are relatively large, it needs to be cooked for a while and the blood in the meat is fully cleaned, so the beef with good sauce is delicious.

Step 4: Take another pot, pour an appropriate amount of water, and then put all the spices into the pot to boil until you can smell the fragrance of the spices. At this time, you can use chopsticks to dip a little water in the pot and taste it a little. It will be a little more salty than normal.

Step 5: Put the cooked beef into the pot and simmer for 20 minutes, then simmer for about 2 hours until the beef can be pierced with chopsticks. Then cover the pot and let the meat soak for 1 hour. You can taste a little after soaking. If it's not good enough, soak it for a while.

Step 6: Take the beef out of the pot, put it on a plate to dry the surface slightly, and then slice it for eating.

Say a few more words

1, it's very important to choose meat if the sauce beef is delicious. It is best to choose beef tendon meat, of which money tendon is the best. Money tendon is the front tendon of cattle. This piece of meat has a slight gluten, and the gluten and meat are criss-crossed and layered, which is very suitable for making sauce beef.

2. To make beef with sauce, the ratio of meat to sauce is about 10: 1. I use dried yellow sauce. If you can't buy it, you can use soy sauce and sweet noodle sauce instead.

3, stewed beef, be sure to soak in the soup for a while, this is the key to taste.

4, the beef with good sauce, let it cool, and the surface tastes good after a little air drying. If the meat is not cold, don't worry, or it will go bad easily.

5, boiled beef soup, you can filter out the seasoning, and then put it in a fresh-keeping box for frozen preservation, and then use it next time when making sauce beef. Of course, the preservation time should not be too long.

6, when eating, you can adjust a kind of juice according to your own taste, so it tastes more delicious.

The third way: Kung Pao shrimp balls

This Kung Pao Shrimp is a particularly delicious family dinner dish, with attractive red color, smooth and tender entrance, spicy but not dry, and slightly sweet aftertaste.

Specific production method

Step 1: Prepare the ingredients. 300 grams of fresh shrimp, 2 onions, 50 grams of peeled peanuts, appropriate amount of dried red pepper, and appropriate amount of ginger and garlic.

Step 2: Remove the head, feet, shell and shrimp line of the shrimp, as shown in the figure, and peel a shrimp. (It seems a little cruel ~ ~)

Step 3: cut a knife horizontally on the shrimp back, as shown in the figure, but don't cut it off.

Step 4: Put all the processed shrimps into a large bowl, add 1 tbsp cooking wine, half egg white and 1 tbsp corn starch in turn, and marinate for 10 minute.

Step 5: Cut the dried red pepper, cut the onion and mince the ginger and garlic for later use.

Step 6: Prepare a bowl of juice. Take a clean bowl, then add 2 tablespoons of corn starch, half a spoonful of salt, 4 tablespoons of sugar, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, half a spoonful of chicken essence and 5 tablespoons of water to make a bowl juice. Soy sauce has a salty taste, so be careful when putting salt.

Step 7: put a little oil in the cold pot, and then put the peanuts in the pot. Fry until golden brown, then take out and cool for later use.

Step 8: Pour a little oil into the pot. When the oil is hot, stir-fry the shrimp in the pot until it changes color, and take it out for later use.

Step 9: Leave a little base oil in the pot. When the oil is hot, add dried pepper and a little pepper and stir-fry until fragrant.

Step 10: Add ginger and minced garlic into the pot and stir-fry until fragrant.

Step 11: put the shrimps in the pot and stir fry evenly.

Step 12: Put the green onions into the pot and stir well.

Step 13: Pour the bowl juice into the pot and bring it to a boil.

Step 14: Pour the fried peanuts into the pot before taking out the pot, and stir well to take out the pot.

Number four: Roast prunes.

Pork belly with dried plums. Pork belly absorbs the aroma of dried plums, and dried plums absorb the fat of pork belly. They complement each other, are neither oily nor greasy, and have a pleasant aroma.

Specific production method

Step 1: Prepare the ingredients. 500g pork belly, dried plum 1 00g, ginger1slice, and appropriate amount of coriander.

Step 2: Soak dried plums in water for 1 hour in advance, then wash them twice, and then drain the water for later use.

Step 3: put the rock sugar in the bag and break some with a rolling pin. (If the rock sugar itself is very small, you can omit this step. )

Step 4: Cut the pork belly into pieces, as shown in the figure.

Step 5: Put the pork belly into the pot and start frying on low heat.

Step 6: Stir-fry the pork belly until the skin is slightly yellow, and start to produce oil. Then put the rock sugar into the pot and stir-fry until most of the rock sugar melts.

Step 7: Put 1 tbsp soy sauce into the pot and stir-fry until the color is the highest.

Step 8: Add ginger slices and 2 star anises into the pot and stir-fry until fragrant.

Step 9: Pour a big bowl of hot water into the pot, as shown in the figure.

Step 10: Cover the pot, bring it to a boil and simmer for 20 minutes.

Step 11: Put the soaked dried plums into the pot, then cover the pot and simmer for 20-30 minutes.

Step 12: The stew looks good.

Step 13: Dish and sprinkle with a little chives.

Say a few more words:

1, if the pork belly is fat, you can fry the meat without oil. On the contrary, put some oil ~

2. Because dried plum and soy sauce are salty, no salt is added. Different dried plums have different salt content. I suggest you try it when you are about to cook. If the taste is weak, add some salt and stew for 3-5 minutes.

Fifth: roast chicken wings with honey sauce.

Chicken wings are for flying high and academic success. Share a method to roast chicken wings with honey. After this dish is cooked, the color is bright and attractive, and I like it at first sight. Chicken tastes tender and delicious.

Specific production method

Step 1: Prepare the ingredients. 500 grams of chicken wings, ginger 1 piece, and appropriate amount of honey.

Step 2: Clean the chicken wings, then cut two knives on the surface and put them into the basin. Next, add 1 spoonful of cooking wine, half a spoonful of soy sauce, 1 spoonful of soy sauce and a little ginger slices in turn, grab them evenly with your hands and marinate for 30 minutes to taste.

Step 3: Take an empty bowl, add 2 spoons of honey, 1 spoon of oyster sauce, 1 spoon of soy sauce, a little salt and half a bowl of water in turn, and stir well to make a bowl juice.

Step 4: Drain the chicken wings, then put them into the pot in turn and start frying on low heat.

Step 5: fry until golden on both sides.

Step 6: Pour the prepared bowl juice into the pot, and then put the ginger slices just used to pickle the chicken wings into the pot. After the fire boils, turn to low heat and stew 10 minutes.

Step 7: Turn the fire to collect the juice.

Step 8: Put the plate on the table.

Say a few more words

1, I suggest you use a non-stick pan.

2, when collecting juice, because there is honey, the soup will be sticky, in order to avoid pasting the pot, turn it over a few times.

Sixth: sweet and sour quail eggs

Compared with the common method of marinating quail eggs, this method makes the surface crisp, and then it is wrapped in red and bright soup, which is sweet and sour and appetizing, and it is very delicious.

Specific production method

Step 1: Prepare the ingredients. Quail eggs and broccoli.

Step 2: Clean quail eggs, then put them in a pot with cold water and add a little salt. Boil the water for 3 to 5 minutes, and it is usually cooked. Then take out the quail eggs and put them in cold water. It is better to put it in cold water and peel it again. )

Step 3: Peel quail eggs, as shown in the figure.

Step 4: Dry the water on the surface of quail eggs, and then fry them in a hot oil pan until the skin is golden tiger skin.

Step 5: Take an empty bowl, put in 2 tablespoons of tomato sauce, sugar 1 tablespoon, vinegar 1 tablespoon, half a spoonful of soy sauce, a little salt, a little chicken essence and a little starch in turn, then pour in some water and stir well, and the sweet and sour juice will be ready.

Step 6: Cut the broccoli into small pieces and blanch for later use.

Step 7: Leave a little base oil in the pot, then pour the prepared bowl juice into the pot and stir it quickly and evenly, and then pour a little bright oil and stir it evenly. Lighting the oil can make the sweet and sour juice look brighter and more attractive, and the cooked food looks better. )

Step 8: Put the fried quail eggs into the pot.

Step 9: stir fry quickly and evenly, so that the juice is evenly wrapped on the quail eggs, and then turn off the fire.

Step 10: put the blanched broccoli on the bottom of the plate, put quail eggs on it, and sprinkle with a little cooked white sesame seeds, as shown in the figure. This dish is ready. Let's serve.

Say a few more words

1, broccoli is used for decoration. Parents can also switch to other green vegetables.

Before frying quail eggs, be sure to dry the water on the surface.

3. Finally, after putting the quail eggs in the pot, don't stir fry for too long, and then turn off the fire when the soup is wrapped on the quail eggs.

Seventh: oil asparagus.

This is a very simple way to eat asparagus. You can scald asparagus and pour the juice on it. You can almost watch it. It tastes crisp and delicious, refreshing and pleasant.

Specific production method

Step 1: Prepare the ingredients. Asparagus 1 bar, red pepper and garlic.

Step 2: Take an empty bowl, add 1 tbsp light soy sauce, 2 tbsp oyster sauce and 1 tbsp water, and mix well to make juice.

Step 3: Break off the old part at the bottom of asparagus or peel off the old skin on the surface with a knife, and slice garlic and pepper.

Step 4: Pour a proper amount of water into the pot to boil, and then drop a few drops of cooking oil. Next, put the asparagus in the pot and blanch it for about 1 minute.

Step 5: Drain the water, take it out and put it on the plate. Pour the juice just prepared while it is hot.

Step 6: Put garlic slices and pepper segments on asparagus.

Step 7: Pour a little oil into the pot and heat it.

Step 8: Pour the hot oil on the asparagus and the dish will be ready.

Say a few more words

1, soy sauce and oyster sauce are salty, so no salt is added. If you don't eat it during weight loss, you can add a little sugar, which tastes better.

2. Put a little oil when blanching asparagus to make the blanched asparagus more green and attractive.

Pour a little hot oil in the last step to make this dish taste better. Of course, if you eat during weight loss, you can remove this step. Pour the sauce on it and serve. Just as delicious.

Eighth Road: Crab Yellow Tofu

Crab-yolk tofu, as its name implies, should have been a dish, with crab-yolk and tofu as the main ingredients. Later, because of the high cost and troublesome production of crab roe, most of them were replaced by salted egg yolk. After the whole dish is cooked, the tofu is tender and smooth, the soup is salty and fresh, the color is golden and attractive, and every bite is enjoyed on the tip of the tongue, which is also very suitable for entertaining guests at ordinary times.

Specific production method

Step 1: 65438+ 0 boxes of tender tofu or inner fat tofu, 6 salted egg yolks, and appropriate amount of chives (for decoration).

Step 2: Steam the salted egg yolk in a steamer for 15 minutes until it is fully cooked.

Step 3: After the egg yolk is steamed, crush it with a spoon. The more broken, the better.

Step 4: Cut the tofu into small pieces, and then soak it in light salt water for 10 minute.

Step 5: Take an empty bowl, add 1 tablespoon corn starch and 4 tablespoons water to make water starch.

Step 6: Pour a little cooking oil into the pot. The oil is hot, put the yolk in the pot. Stir-fry over low heat until the yolk becomes lighter and bubbles appear.

Step 7: Pour half a bowl of water into the pot.

Step 8: Put the tofu into the pot, add 1 tablespoon salt to taste, boil, pour in water starch, and then stir well. When cooking starts again, turn off the fire.

Step 9: put it in a bowl and sprinkle with a little chives.

Say a few more words

1, this dish can be served with tender tofu or fat tofu. Usually, the more tender the tofu, the better the taste of the dish.

2. After cutting the tofu, soak it in light salt water for a while to remove the beany smell and prevent it from being broken when frying.

Ninth lane: hemp fiber cucumber

Share with you a pattern of eating cucumbers. Pay a little attention to the knife when cutting cucumbers. The cut cucumbers are like hemp fibers. Then marinate with all seasonings, light and refreshing, sour and spicy appetizer. I remember the first time I cooked this dish at home and served it. The whole family said yes.

The main ingredient of this dish is two cucumbers, but because of the special knife work, the price is not low in the restaurant outside. This small fresh cucumber will definitely make people shine at a family dinner full of meat and vegetables, so please try it ~

Specific production method

Step 1: Prepare the ingredients. 2 cucumbers, garlic and dried peppers.

Step 2: Wash the cucumber, dry cut it, and cut off the head and tail, as shown in the figure.

Step 3: Put two chopsticks under the cucumber, as shown in the figure, one on each side.

Step 4: As shown in the figure, the knife and cucumber form a 90-degree angle. Cut the knife vertically and cut it into 2 mm wide slices. Don't cut the cucumber, just cut it where the chopsticks are placed.

Step 5: Cut the whole cucumber as shown in the figure.

Step 6: Turn the cucumber upside down, with the uncut side up.

Step 7: As shown in the figure, the included angle between the knife and the cucumber is about 135 degrees, or the knife is cut vertically and cut into 2 mm wide slices. Don't cut it, just cut it to the position of chopsticks.

Step 8: Cut the whole root as shown in the figure.

Step 9: After the whole cucumber is cut, gently pull it apart by hand, so that the cucumber will not break, as shown in the figure.

Step 10: Put the cut cucumber into a dish, put a spoonful of salt on it, and gently wipe it open with your hands. Then marinate 15 minutes to let the cucumber taste.

Step 11: Take an empty bowl, add 2 tablespoons of aged vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sugar, a little chicken essence and a few drops of sesame oil in turn, and stir into a bowl juice for later use.

Step 12: shred the pepper and mince the garlic for later use.

Step 13: Put the pickled cucumber into the dish, as shown in the figure.

Step 14: Pour the bowl of juice on the cucumber, and add minced garlic and shredded pepper, as shown in the figure.

Step 15: Heat a little oil in the pot, stir-fry some pepper, and then take it out.

Step 16: Pour the hot oil on the pepper and minced garlic, and the dish is ready. Start serving.

Say a few more words

1, for this dish, you'd better choose the cucumber straight, don't bend it, it's not easy to cut. In addition, it is best to tender the cucumber and not have too many seeds, otherwise it will taste bad after being mixed.

2, when cutting, because the cucumber put down two chopsticks, you must keep cutting, parents just follow the steps.

3. After pickles, the extra water in the plate should be poured out.

4. The amount of pepper and pepper depends on your own taste. If you like, you can also sprinkle some cooked white sesame seeds, which tastes better.

The tenth lane: salt and pepper shrimp.

April-June is the best time to eat Pipi shrimp every year. At this time, Pipi shrimp is tender and nutritious. Cooking Pipi shrimp at home is not only steamed and cooked, but also delicious with salt and pepper.

Specific production method

Step 1: 600 grams of Pipi shrimp, appropriate amount of salt and pepper, and appropriate amount of ginger.

Step 2: Wash the shrimp.

Step 3: Dry the water on the surface of Pipi shrimp with kitchen paper towels. (Be sure to wipe it clean, otherwise it is easy to explode and burn yourself. )

Step 4: Pour some oil into the pot (a little more than usual when cooking), then stir-fry the shrimp in the pot for 3 minutes until the shrimp is mature and the shell is crisp, and then it is out of the pot. Fried shrimps are better, but it is most important for us to save fuel and eat well at home. So, I used stir-frying instead of frying. )

Step 5: Leave a little base oil in the pot and stir-fry the ginger slices in the pot for fragrance.

Step 6: put the shrimp in the pot, then sprinkle some salt and pepper, stir fry evenly again, and serve.