As the saying goes, "no chicken can make a feast", there are always chickens in a complete banquet. Marinate the whole chicken in an electric cooker until the color is golden, the meat is tender and delicious, and the taste is not lost at all, such as some old-fashioned braised chicken and roast chicken. Simple and convenient to make.
Ingredients: Sanhuang chicken 1, a small amount of white wine, chives, ginger slices, 2 tablespoons of soy sauce, spiced powder 1 tablespoon, pepper 1 tablespoon, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, light soy sauce 1 tablespoon, salt and chicken essence.
1. After the Sanhuang chicken is cleaned, add a small amount of white wine and salt and knead it, and treat the chicken belly in the same way.
2. Add shallots, ginger slices, salt, soy sauce, allspice powder, pepper, soy sauce, oyster sauce, soy sauce and chicken essence, knead inside and outside for about 5 minutes, and then stuff shallots, ginger slices and chicken feet into your stomach.
3. Add more onions and ginger slices to the rice cooker to lay a solid foundation, put the whole chicken into the rice cooker and pour the remaining juice into the pot. Press the "soup" function to turn on the rice cooker, and it will take about 1 hour.
Only Chinese cabbage is good, and only pork is fragrant in the meat. There are many cooking methods of pork, among which braised pork is one of the most classic cooking methods. Braised pork is ruddy in color, soft and waxy in taste, fat and thin, and fragrant but not greasy. Pieces of crispy braised pork are intoxicating.
Ingredients: pork belly 1, onion 1, cinnamon 1, fragrant leaves 4, star anise 1, ginger 1, 2 tablespoons of angelica dahurica, pepper, cooking wine.
1. Pork belly with skin. Burn the skin of pork belly to brown with an open flame or a hot pot, scrape the skin with a knife, put it in a cold water pot, add ginger slices, onion segments and ginger cooking wine and cook for about 15 minutes.
2, pork belly cut into pieces, add a small amount of oil to the pot, add the meat pieces and fry until the surface is brown, and pour out the excess oil.
3. Add the right amount of oil and sugar to the pot, stir fry slowly until the sugar color is caramel color, and then add the meat and stir fry.
4. Add hot water, fragrant leaves, cinnamon, star anise, pepper, a little white wine and salt, and stew for about 1.5 hours.
Before serving, cook the pork elbow with sauce and steam it again 15 minutes.
Sauced elbow can be described as a hard dish on the banquet, and the New Year's Eve dinner is naturally indispensable. The color is bright red, crisp and mellow, with both color and fragrance.
Ingredients: pork elbow, ginger 1, hawthorn 1, delicious 5 tablespoons, braised soy sauce 4 tablespoons, crystal sugar 1, sweet noodle sauce 4 tablespoons, soy sauce 3 tablespoons, star anise 4, cinnamon 1, pepper, fragrant leaves 10, etc.
1, elbow with open fire until the epidermis is brown, and scrape off the burnt part with a knife.
2. Put the cold water in the cold pot into the elbow, cook for 3 minutes on medium heat, then take it out and wash off the floating foam on the surface.
3. Add half a bowl of light soy sauce, fresh essence, braised soy sauce or black soy sauce, soy sauce, sweet noodle sauce and salt to the bowl and mix well.
4. Put ginger slices, fragrant leaves, cinnamon, angelica dahurica, pepper, etc. Add elbow, rock sugar and water without elbow into the pressure cooker and press for about 45 minutes.
Steamed meat perfectly combines the fragrance of japonica rice with the fresh fragrance of pork. Red and white, tender but not greasy, rice flour oily. Delicious steamed meat is indispensable for New Year's Eve.
Ingredients: pork belly 1 kg, half bowl of japonica rice, sweet potato 1 piece, appropriate amount of pepper, ginger 1 piece, 2 tablespoons of soy sauce, cooking wine 1 tablespoon, soy sauce 1 tablespoon, salt and chicken essence.
1, pork belly is cut into thick slices 1.5cm, sweet potato is peeled and sliced, ginger is peeled and minced, pork belly, soy sauce, cooking wine, soy sauce, salt and chicken essence are added into a bowl, evenly colored, taken out and marinated for 10 minute.
2. After the wok is heated, add Zanthoxylum bungeanum, Jiang Mo and japonica rice, stir-fry until the rice grains are slightly yellow, pour them into a stone mortar, mash them, soak them in water for 15 minutes, and filter off excess water.
3. Spread sweet potato slices on the bottom of the bowl, evenly stick broken rice grains on both sides of the marinated pork belly, and code in the bowl.
4. Put it in a pressure cooker for about 25 minutes.
Braised pork with plum vegetables, steamed again 10 minutes.
Braised pork with plum is a traditional dish with bright red color and delicious soup. Braised pork is mellow, fat but not greasy. Braised pork fully absorbs the fat of pork belly, and pork belly absorbs the fragrance of plum vegetables. This combination is just right.
Ingredients: pork belly 1, plum, onion 1, 4 cloves of garlic, ginger 1, 2 tablespoons of soy sauce, tofu 1, spiced powder 1, 2 tablespoons of oyster sauce, half a spoon of sugar, cooking wine.
1. After the pork belly is cleaned, put the pork belly and clear water into the pot, cook for 6 minutes on high fire, take out and drain, fork out dense holes with chopsticks, put more oil in the pot, heat it to 60% heat, fry the pork belly skin downwards for about 6 minutes, turn it over for 1 minute until the color is golden, take out and control the oil, and cut into thick slices.
2. Add soy sauce, soy sauce, bean curd, allspice powder, oyster sauce and white sugar into the bowl, stir well, add a little oil into the pot, saute shallots, ginger and garlic, add meat slices and juice, stew for about 1 min, and take out the size from the bowl.
3. After washing the plum vegetables, put them into the pot where pork belly slices are stewed, stir well, turn off the fire and pour them into the bowl with pork belly.
4. Seal the bowl with tin foil and steam it in a pressure cooker for about 45 minutes, which takes about 2 hours.
Braised mutton-heat for 5 minutes before serving
Braised mutton is also a dish that needs to be cooked. Not afraid of repeated heating, but the flavor of mutton will gradually decrease with repeated heating and become more and more fragrant.
1, add appropriate amount of oil to the wok and heat it to 60%, add 2 tablespoons of Pixian bean paste, 1 tablespoon of hot pot base, stir-fry ginger slices and shallots until red oil, and add a handful of rock sugar to stir-fry until it melts.
2. Pour the blanched mutton, stir-fry for 3 minutes on medium heat until the mutton is basically cooked, pour 3 tablespoons of soy sauce along the side of the pot, and add appropriate amount of salt to stir well.
3. Add water without mutton. After the fire boils, simmer for 40 minutes on medium heat and add potatoes.
4. Continue to cook for 10 minute, and season with salt, pepper and chicken essence.
These dishes can be prepared in advance and put on a plate for later use, or they can be directly frozen in the refrigerator and heated when eating, which saves time and will not affect the taste after heating. Some greasy dishes will become more and more delicious because of repeated heating, and the degradation products produced by lipid oxidation will produce Maillard reaction.