Share 10 delicious dishes today, including appetizers, snacks, yangwei decoction and digestible pasta. Whether your father likes soup or drinking, there is always something suitable. Let's take a look!
1, cold pigskin jelly
? Ingredients list?
2 kg pigskin, 2 star anise, 2 fragrant leaves, 2 tablespoons cooking wine, salt 1 tablespoon.
? Production steps?
1, here are 2 Jin of pigskin, please clean it first;
2. Then put it in cold water and boil it. After the water is boiled, continue to cook for 8 minutes. Chopsticks can pass through the pigskin and leave the fire.
3. Remove the skin and cool it again, and then continue to scrape off the oil with a knife. It will be better to scrape off the oil after cooking. The knife will scrape off all the oil bit by bit, and then treat the pig hair, burn it or pull it off directly;
4. After everything is cleaned, put it in a bowl, add 2 spoonfuls of salt and start rubbing the pigskin. This will wipe off the dirt left on the pigskin, so that the jelly cooked after treatment will not smell fishy. After wiping, add water and wash it twice.
5. Now the pigskin is very clean, and then cut it directly. The finer the cut, the better the frozen skin. Cut it all and pack it first.
6. Then prepare two seasoning packets, put some ginger slices and green onions in them, then put two star anises and two fragrant leaves, and tie them tightly.
7. Then put the pigskin into the pot, then add water according to the ratio of 1 kg pigskin to 3 kg -4 kg of water, put the seasoning bag, add a spoonful of salt to taste, 2 tablespoons of cooking wine to remove the fishy smell, and add some soy sauce if you like some colors. I made two kinds, one with soy sauce and the other without soy sauce;
8. After mixing, steam on the pot. This pot couldn't fit into the steamer, so I changed it into a big bowl, put cold water on it and simmered for 2 hours. You can see if there is enough water in the steamer in the middle. Remember to add it to avoid dryness;
9. After steaming, just take out the seasoning package and pour it into a water-free and oil-free mold. It will be crystal clear jelly after being completely frozen. What's the temperature here? There's no need to put it in the refrigerator. Here is the skin jelly that has been frozen all night;
10, everybody pour it out and have a look. It's really a super q bomb. You can turn it over and take it out with a shovel.
Without soy sauce, it looks really crystal clear and very beautiful. The color of soy sauce will be deeper, and it is also a super Q bomb. The color looks good.
When you eat it, you can cut it directly or slice it, and finally you can mix the dipping sauce. Add minced garlic, coriander, soy sauce, vinegar, sugar and Chili oil into the bowl, and then stir with sesame oil. Finally, you can eat it on the pigskin jelly, and the delicious pigskin jelly is ready!
Smooth and refreshing, it's all collagen in one bite. You can also have a beauty salon! Do it at home, authentic, clean, and rest assured.
2, halogen duck neck
[Ingredients List] 6 duck necks, beer 1 can, soy sauce 100g, soy sauce 30g, sweet noodle sauce 50g, rock sugar 100g, dried pepper 20g, pepper 10g, angelica dahurica 2 pieces, cardamom 2 pieces, fragrant leaves 3 pieces, and a proper amount of cooking wine.
[Production Steps]
1, 6 duck necks, soak for 30 minutes to soak the blood inside;
2. Blanch the duck neck after soaking, put it in a pot with cold water, add cooking wine and ginger to remove the fishy smell, and skim off the floating foam on the surface with a spoon after boiling;
3. Then take it out and wash the surface with cold water for several times. This step can not only remove the fishy smell better, but also make the meat firmer with cold water, and the stew is not firewood and tastes better;
4. After washing, put the duck neck into the pot, first add 1 can of beer, then add100g of light soy sauce, 30g of dark soy sauce, 50g of sweet noodle sauce,100g of rock sugar, 20g of dried pepper,10g of pepper, 2 slices of angelica dahurica and 2 slices of cardamom in turn.
5. Add onions, ginger and garlic to taste, and finally add a bowl of clear water, the amount of which is flush with the duck neck;
6. Cover the pot and bring to a boil, then turn to low heat 1 hour. When there is almost a little soup left in the pot, you can turn off the fire. The duck neck is cooked and the color is deepened.
7. Keep soaking for half an hour before taking it out. Braise for 65,438+0 hours and then stew for half an hour, so that the duck neck is completely infiltrated by the marinade, and the room is full of appetizing aroma. Finally, chop it into small pieces and you can start.
The duck neck cooked today tastes very similar to Zhou Heiya's. The meat is tight and not firewood, and the taste is sweet and spicy. The meat swam between the bones and the juice soaked the tip of the tongue. Big mouth is not allowed, small mouth is slow, full of flavor, value for money!
1, Melaleuca cake
[Component List]
Dough: 300g flour, 3g yeast, 5g sugar, 150ml normal temperature water.
Crispy: 30 grams of flour, 3 grams of salt and 40 grams of hot oil.
Proper amount of white sesame
[Production Steps]
1. First, mix flour, 300g flour, 3g yeast, 5g sugar and150ml water at room temperature. Knead into a smooth dough and wake it to twice its size.
2. Make another cake, 30 grams of flour, 3 grams of salt and 40 grams of hot oil, mix well, and the temperature has dropped recently. My dough has been awake for three hours.
3. First, rub the exhaust, roll it into a rectangular thin sheet with dough on it, and make a cut like this with a knife. This is the key to bread stratification.
Fold it again, and wake up after squeezing your mouth 10 minutes;
4. After 10 minutes, gently roll it out, roll it thin, roll it into a big cake, put a layer of water on the surface, and sprinkle some white sesame seeds to make it taste better. Put into a steamer to be germinated to the volume of 1.5 times;
5. Now steam on the pot, put cold water on the pot, fire 15 minutes, turn off the fire for 5 minutes, and take out the pot.
This chubby cake is ready, but I personally think it will taste better if it is slightly branded.
6. Brush the oil in the pot, add the pastry, bake slowly on low heat, bake until golden, and then turn over. This kind of cake is crisp, and the outer layer will be particularly crisp;
The color is particularly attractive. Just cut it into small pieces when eating, and you can tear it off layer by layer to eat.
2. Flour cake
【 List of ingredients 】 300g flour, 0/0g sugar/kloc-,4g yeast and 200ml normal temperature water.
[Production Steps]
1, flour 300g, salt 5g, yeast 4g and normal temperature water 200ml.
The cake you want to make is soft enough, and the dough you want to make must be soft enough. This dough must be particularly sticky at first. Knead it for a while. If you feel bad, add some cooking oil, no matter how soft, as long as it is oiled, it is not a problem;
3. Knead into a smooth dough and wake up to twice the size. The temperature is very high now. My dough wakes up very well in 50 minutes. I don't need to rub it out. I just need to tidy up the shape a little.
4, be sure to remember to sprinkle dry flour on the chopping block to prevent sticking, directly roll out the dough and roll it thin;
5. Apply a layer of cooked oil and sprinkle with chopped green onion;
Then roll up from one side, cut into pills with uniform size, squeeze and flatten, and then roll up;
Roll them into small cakes one by one (be sure to sprinkle dry flour to prevent sticking), and cover them with plastic wrap for the second time, which is 1.5 times larger;
6. Preheat the electric baking pan or non-stick pan to brush the oil, put the cake blank, cover it and bake it with medium fire, turn it over after one minute, cover it and continue baking;
Branded until both sides are golden, pressing with a shovel can quickly rebound, indicating that it is ripe and can be turned off.
Is this cake super simple and soft? You can put it in a fresh-keeping bag after it is not scalded once, even if it is cold, it is very soft.
1, meat pie and sliced meat soup
? Ingredients list?
Ingredients: 2 kg pork belly, dried mushrooms 1, yam 1, shallots 1, 2 tbsp soy sauce, raw flour 1 tbsp, sweet potato flour 1 tbsp.
Seasoning: salt, sugar, light soy sauce, oyster sauce, cooking wine, chicken essence, pepper, egg white and scallion oil.
? Production steps?
1, a handful of dried mushrooms, soaked in warm water first;
2. Then prepare a yam, put on gloves, peel it first, then cut it into small circles, then soak it in water to prevent oxidation and discoloration;
3, then cut a handful of shallots, cut into chopped green onion, and then cut ginger into ginger slices;
Then let's deal with pork. Here is 2 Jin of pork belly. It will taste better if it is made with fat and thin. Cut off the pigskin first.
5. Then change the knife and cut it into small pieces, put it directly into the cooking machine, add ginger slices and twist them into meat stuffing, and then put them into a larger bowl;
6. Then squeeze the soaked mushrooms dry and break them into small particles with a cooking machine. Then put it together with the meat stuffing and add a handful of chopped green onion;
7, start seasoning, salt, sugar, soy sauce, oyster sauce, cooking wine, chicken essence, pepper, and then 2 egg whites and a tablespoon of onion oil, using sesame oil instead of onion oil, can better lock the gravy and increase the aroma;
8. Then directly start stirring evenly and vigorously, and the meat stuffing is in this sticky state;
9. After the meat stuffing is processed, we take a steaming tray, circle the yam first, then put the meat stuffing in the middle, sort it out a little and wipe it evenly;
10, and then put an egg yolk in the middle of the minced meat, which is the first way to eat, reunion yam steamed meat pie;
1 1, and then we use the remaining meat stuffing for the second way. First, add a tablespoon of sweet potato powder to the meat stuffing. There will be some particles in the sweet potato powder at home. It doesn't matter, just knead it evenly until you can't see the sweet potato powder.
12, remember to prepare a mold, brush oil to prevent sticking first, then put the minced meat into it, spread it evenly after compaction, and steam it in the pot after it is all done;
13. Although these two kinds of meat pies have different tastes, they are both steamed directly in the pot. Boil water in a cold water cauldron, and it can be steamed thoroughly in 20 minutes. Take it out after turning off the fire and cool it with sweet potato powder.
14, directly made with yam. After the pot is hot, pour all the soup into the plate, then add 2 tablespoons of light soy sauce and 1 tablespoon of raw flour, cook it on low heat until it bubbles, and then continue to boil it into a thick sauce, something like this;
15 after turning off the fire, pour the sauce directly on the meat pie and yam, and then sprinkle with chopped green onion to enhance the color. If you like spicy food, you can also put some peppers, and the delicious steamed yam patties will be ready;
16, then let's look at the sweet potato powder patties in the mold. After cooling, we should turn the molds upside down and cut them into thick pieces. The advantage of this method is that it can be directly stored in the refrigerator, just like the fish cake here, and it is very convenient to carry around. Just take it out when you usually eat it.
17. First, boil the water in the pot, add some laver and shrimp skin to make it fresh, and then put the meat slices together to cook. After boiling, add some salt to taste. Sprinkle some chopped green onion before cooking and pour it out. Super delicious fresh meat soup.
Reunion yam steamed meat pie is tender and juicy, salty and smooth. Yam patties just combine the taste, taste fresh but not greasy, and are very refreshing. This is the first way to eat meat pie, which is simple, convenient and nutritious.
Fresh meat soup, the soup is slippery, with sweet potato powder, which will bring a little Q-bomb when eaten, and it is light and nourishing.
2. Steamed pork with flour
[List of ingredients] Pork belly 1 kg, 2 sweet potatoes, rice 1 bowl, half bowl of glutinous rice, a handful of dried peppers, a handful of pepper, 2 star anise and chopped green onion.
Seasoning: 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of soy sauce 1 tablespoon, oyster sauce 1 tablespoon, bean paste 1 tablespoon, salt 1 tablespoon, half a spoonful of sugar, spiced powder 1 tablespoon, Jiang Mo.
[Production Steps]
1, a catty of pork belly is cleaned first, and then directly sliced on the chopping block. Pork belly should choose this kind of fat and thin collocation, which will taste delicious;
2. Cut it, put it in a bowl, and then start seasoning: two spoonfuls of cooking wine, two spoonfuls of light soy sauce, one spoonful of light soy sauce, one spoonful of salt, half a spoonful of sugar, 1 spoonful of allspice powder, and a little Jiang Mo.
Directly grab it and stir it evenly, then marinate it 1 hour, and remember to turn it over during the pickling process;
3. Then we prepare a bowl of rice and a half bowl of glutinous rice, and wash them with clear water;
4. then drain the water and pour it into the pot for frying. Stir-fry the water with high fire first, and then stir-fry the rice with low fire.
Stir-fry until the color turns brown, and serve. After taking it out, pour it directly into the cooking machine, add a handful of dried peppers, a handful of pepper and two star anises, and then grind it into powder.
It doesn't need to be particularly delicate, and it tastes better with a little graininess. When you're done, dump the spare.
5. Then prepare two sweet potatoes, peel them and cut them into large pieces. Cut it and put it into water to avoid oxidation and blackening;
6. Pork belly is also pickled at this time. We pour the freshly made rice noodles in several times and mix well until each piece of pork belly can be wrapped with a layer of rice noodles, just like this;
7. Spread a layer of sweet potato in a small steamer first, and then spread the pork belly.
If you don't have this small steamer, use a bigger bowl. Similarly, spread the sweet potato on the bottom, spread the pork belly on it, and finally steam it in a steamer.
When the water boils, it will be cooked in an hour and a half with medium heat. Sprinkle chopped green onion while it is hot, and the delicious steamed meat will be ready.
This is the oldest practice on our side. Steamed meat at the bottom of sweet potato is not fragrant at all.
The taste is waxy and crisp, and the rice flour is oily and rich in flavor. If you like it, try it quickly!
3, rice tofu
? Ingredients list?
400g of early rice, hydrated lime 15g, 300g of clear water, clear water 1000g, salt 1 tablespoon, minced meat, chopped green onion, minced garlic, bean paste 1 tablespoon, soy sauce, salt, sugar, pepper.
? Production steps?
1, soak rice first, wash 400 grams of early rice with clear water several times, and soak for 8 hours after washing;
2. Then we will prepare 15g slaked lime and 300g clean water, stir them evenly and clarify them for later use.
3. After the rice is soaked, drain it directly. At this time, the weight becomes 500 grams. Then we add the rice into the digester, and add1000g of clean water to grind it into rice slurry, and the ratio of rice to clean water is1:2;
4. Pour the ground rice paste directly into the pot, and then pour out the clarified part of the limewater, without the turbid part, or the rice tofu will be bitter.
Then pour into the pot, stir well and turn on a small fire to heat.
Stir clockwise with a wooden stick and cook while stirring. At first, it is a thin rice paste, and gradually the rice paste will become thicker and thicker until it is completely cooked. If you continue to cook for a while, the rice paste will start to bubble and become very sticky, something like this.
You can scrape a small piece and put it in cold water to see the state, as long as it is not sticky. Turn off the fire and pour the cooked rice paste directly into the mold. After leveling the surface with a shovel, let it cool naturally.
After complete cooling, the demoulding can be reversed. This is completely non-sticky, and it will be demoulded when it is gently reversed. It's very tender and smooth.
6. If you can't eat it all at once, you can soak it in water and put it in the refrigerator for refrigeration. Usually our favorite way to eat here is frying and stewing. Cut the rice tofu into thick slices first, and then cut it into small squares. Then boil a pot of water, pour in rice tofu, add 1 spoon of salt 1 minute, and drain the water for later use;
7. Heat oil in a pan, stir-fry minced meat, add chopped green onion and garlic, stir-fry until fragrant, add 1 spoon bean paste, stir-fry red oil, then add rice tofu, stir-fry evenly, then add soy sauce, soy sauce, salt, sugar, pepper and half a bowl of water, mix well, cover the pot and simmer for flavor;
I've been stewing for 8 minutes, and the soup in the pot is almost dry. Stir-fry and sprinkle with chopped green onion, then turn off the heat and cook. The tofu with minced meat and fragrant rice is ready, smooth and refreshing, and super delicious. I prefer the delicious minced meat to cold salad and deep frying.
4. Chicken stew paper
? Ingredients list?
200g flour 2g salt 1 10g warm water 6 chicken legs 1 onion.
1 carrot, 2 potatoes, 1 red pepper, 2 green peppers, 1 shallot.
Ginger, garlic, cooking wine, bean paste, pepper, pepper, soy sauce, soy sauce.
? Production steps?
1. First, mix the dough, 200g flour, 2g salt and110g warm water. Stir with chopsticks and knead into dough. This dough can be slightly softer. After basic kneading, cover the dough with plastic wrap for 5 minutes.
Knead well after 2.5 minutes. At this time, it will be particularly smooth and delicate in less than 1 minute, and then cover it with plastic wrap to wake it up for use.
3, 6 big chicken legs first washed with water, and then chopped and blanched.
4. Put the chicken pieces into cold water, add the onion, ginger slices and cooking wine to deodorize.
5. After boiling, skim the floating foam, take it out and drain it for later use.
6. Then we prepare an onion, cut it in half and dice it. Add a few green and red peppers, remove seeds and cut into large pieces.
7. Side dishes I also prepared two potatoes and a carrot, peeled and cut into pieces, and then put some water in the bowl to avoid oxidation and blackening.
8. Finally, cut some onions, ginger, garlic, chopped green onion, sliced ginger and sliced garlic.
9. After the side dishes are done, we can pour the oil in the pot. First put 1 small pepper in a hot pot to cool the oil, then add onion, ginger and garlic and stir fry.
Then add a tablespoon of bean paste and stir fry in red oil. Finally, add onion and green pepper and stir-fry until fragrant. When it becomes soft, turn off the fire and put it aside.
10, add oil to the pan, fry the chicken in the pan until it is slightly zoomed, and then start seasoning, cooking wine, soy sauce, salt and pepper.
Stir well, then pour in water and completely submerge the chicken. When the fire is boiling, turn to low heat and stew 10 minute.
1 1. When the chicken is cooked, we will roll up the noodles. The back strip will be soft when you wake up. You can feel it with a gentle pull. Sprinkle dry flour on the cutting board to prevent sticking. Then put the dough on it and roll it up.
12, "large" and "thin", pour some oil on the surface and wipe it evenly. Then sprinkle some dry flour to prevent oil flow.
13. Finally, sprinkle some chopped green onion and roll it up. Scroll up and down in the opposite direction at the same time. After rolling, cut it from the middle junction and make two rolls. Just cut the dough roll into small pieces.
14. At this time, the chicken in the pot is almost cooked. Pour in chopped potatoes, carrots and fried side dishes. Finally, spread the dough roll on it, cover it and cook for about 25 minutes on medium heat.
15, if the water is not dry, you don't have to open the lid half, and you don't have to worry about the noodles being cooked. Because it's braised in brown sauce, there will still be a lot of water, so you can collect the juice over high fire, but don't dry it completely. Finally, stir the soup and bread roll and you can eat it.
I like this pot so much. There are meat, vegetables and cakes. The stewed chicken is soft and fragrant, and the noodles are soft and gluten-free. Noodles wrapped in soup will taste more salty and delicious.
1, pimples
? Ingredients list?
300g of medium gluten flour, 3g of salt, 260ml of warm water, 4 tomatoes, appropriate amount of shallots, appropriate amount of garlic and 3 eggs.
? Production steps?
1, let's mix the flour first, 300g of medium gluten flour and 3g of salt, then beat an egg into it, stir it evenly, add 260ml of warm water, and slowly stir it into a fine batter without flour particles. The longer the stirring time, the better.
Then we add a bowl of water and cover it with batter for half an hour.
3. At this time, we just came to make halogen seeds and four tomatoes. After cleaning, we take them out, cross them, and then boil them in boiling water for 3 minutes.
4. After taking it out, tear it gently and the skin of the tomato will fall off. After peeling, we will directly break the tomatoes into small pieces by hand without cutting them with a knife.
After the tomatoes are processed, we cut some shallots and garlic. Chop shallots into chopped green onion and garlic into minced garlic.
6. Finally, we prepare three more eggs, beat them into the bowl and stir them.
7. There is a little more oil in the pot than usual. When it is 8 minutes hot, pour the egg liquid into the pot from a height, then crush it quickly with chopsticks, and turn off the heat when it is golden and tender.
8. Pour the amount of oil used for cooking in the pot, take half of chopped green onion and garlic and stir-fry, then pour the tomatoes into the pot and stir-fry. Adding a spoonful of salt will make it easier to juice, stir-fry for a while;
9. Stir-fry the rich soup, and then pour in the scrambled eggs. Stir well, add 2 spoonfuls of tasteless, stir well.
10. At this time, add the remaining chopped green onion and minced garlic directly into the tomato eggs, then pour a spoonful of hot oil and stir well when eating. The tomato and egg marinade made in this way is really super fragrant, and noodles and bibimbap are a perfect match;
1 1. At this time, our batter also woke up. First, pour out the water, then stir it with chopsticks. At this time the batter is very delicate, smooth and elastic.
12, then we boil the water, pour in the batter after the water boils, and stir with chopsticks while pouring. This batter is so delicate and soft that you can easily stir it with chopsticks like this.
13. After all the batter is poured into the pot, it is a full pot of soup. After boiling, you can turn off the fire.
The noodle soup made in this way will be softer and more delicate. Although it will be small particles, it will melt in the mouth, soft and delicious, and it will be more nutritious than the usual pimples.
If you like salty, you can add our tomato and egg marinade, and if you like sweet, you can add sugar directly. For example, my family likes salty food, so I made this super delicious tomato and egg gravy, which is a delicious bowl of yangwei decoction.
2, clam loofah soup
? Ingredients list?
Clam 500g loofah 1 shredded ginger and minced garlic.
Lycium barbarum 1 a handful of chopped green onion 1 a handful of salt, cooking wine and white pepper.
? Production steps?
1, 500g fresh clams, put 1 tbsp salt, and then soak in water for more than 2 hours. This step is mainly to let it spit out the sediment, and then rinse the surface with pure water after the time is up.
2, a towel gourd, gently scrape off the epidermis with a knife, you can keep some green on the epidermis of the towel gourd without a peeler and scraper, so that the cooked color will look better.
3. After washing, cut into large pieces and put them on a plate for later use.
4. Put a little oil in the pot. Today's soup is seafood soup and light soup. You don't need to put too much oil, just a little. When the oil in the pot is hot, stir-fry the shredded ginger first.
5. Then pour in oyster sauce and stir fry over high fire 1 min, then add a tablespoon of cooking wine and continue to stir fry to remove the fishy smell.
6. Continue to stir fry for 3 minutes and then quickly pour in a bowl of water. After adding enough water, you can add loofah to the soup. Remember not to cover the pot, or the loofah will become not green at all and will turn black.
7. After boiling, continue to cook for 3 minutes, then adjust the medium heat and add 1 small handful of medlar. At this time, all the clams have opened their shells and the loofah is ripe. Season with salt and white pepper, and finally sprinkle with chopped green onion.