Production of white meat with garlic paste: Ingredients: 500g of pork rump. 50g of garlic, 50g of superior soy sauce, 2g of red oil 10g, 2g of salt, 50g of cold soup, 3g of brown sugar 10g, 3g of spices and 3g of monosodium glutamate1g.. Teach you how to make white meat with garlic paste. How to make garlic and white meat delicious? Wash the pork, cook it in a soup pot, soak it in the original soup until it is warm, take it out and drain it, and put it in a dish about 10 cm long and 5 cm wide. Mash garlic, add salt and cold soup to make a thin paste, and make garlic paste. Add brown sugar and spices to the first-grade soy sauce, cook it on low heat until it becomes thick, and add monosodium glutamate to make the replicated soy sauce. Mix mashed garlic, duplicated soy sauce and red oil into a sauce and pour it on the sliced meat. The practice of pickled chicken feet introduces the cuisine and its function in detail: refreshing cold dishes
Materials for making chicken feet with pickled peppers: Ingredients: chicken feet, pepper, salt (preferably special pickled pepper and salt, it doesn't matter if you don't have it, ordinary salt is ok), star anise, cinnamon, a little sugar and a little white wine to teach you how to make chicken feet with pickled peppers. How to make chicken feet with pickled peppers delicious? 1, 1 jar of pickle water, 2 bottles of wild pepper, 3. Boiled chicken feet Here is a special description of this pickle water: put boiled water, pepper, salt (preferably special pickle salt, of course, it doesn't matter if there is no salt, you can use ordinary salt), star anise, cinnamon, a little sugar and a little white wine into the pickle jar. The method of cold-mixed Flammulina velutipes introduces the dishes and their functions in detail: refreshing cold dishes.
Production materials of cold-mixed Flammulina velutipes: main ingredients: Flammulina velutipes, yellow pepper, onion, garlic, soy sauce, balsamic vinegar, sesame oil and honey (sugar). Teach you how to cook cold Flammulina velutipes. How to make the cold-mixed Flammulina velutipes delicious? 1. Boil the water, first add the Flammulina velutipes and shredded yellow pepper, and blanch for 30 seconds. Finally, add shredded onion and mix well. Take it out. 2. Soak the fished 1 material in ice water for half a minute; 3. Fully mix 1.5 teaspoon of soy sauce, 1 teaspoon of balsamic vinegar, half teaspoon of honey (sugar) and garlic into a wet material, take out the two materials, gently squeeze out the water, and then put them into it and mix well; 4. Drop a few drops of sesame oil before serving. The key to making cold-mixed Flammulina velutipes: 1. Flammulina velutipes is very delicate, so it's best not to blanch it in water for more than 30 seconds, otherwise it will taste too old and will plug your teeth when chewing; 2. Soaking the scalded Flammulina velutipes in ice water is not only to quickly cool down, but also to keep the scalded vegetables with the best taste and color; 3. The scalded Flammulina velutipes should be squeezed out gently to prevent the food from overflowing too much after serving, which will affect the taste and beauty; 4. It is best to mix with food. If it is left for a long time, Flammulina velutipes will absorb the color of the sauce, and the color is not good-looking; 5. If you are afraid of garlic, you can heat a little sesame oil and pour it into garlic, so that garlic will not be too irritating and spicy; 6. If it is spicy, you can add a little spicy oil, which will naturally taste better. The practice of Sprite Bitter Melon introduces the cuisine and its function in detail: the home cooking menu is refreshing, the cold dishes are refreshing, and the private cooking menu is clear of heat and detoxification.
Sprite bitter gourd production material: main ingredient: bitter gourd.
Seasoning: Lycium barbarum, Sprite, orange juice and honey teach you how to make Sprite Bitter Melon. How to make Sprite Bitter Melon is delicious:
1. Wash bitter gourd, cut it in half, scrape off the pulp with an iron spoon, and try to scrape it clean if you are afraid of bitterness.
2. Wash bitter gourd with flowing water (this step is also to remove bitterness), and then soak it in cold boiled water.
3. Pour a can of Sprite into a container, add a handful of Lycium barbarum, then take the bitter gourd out of cold boiled water, drain it and soak it in Sprite for at least one night.
4. When eating, take out the bitter gourd, mix it with a little orange juice and honey, and eat it. Tip: Another way to remove the bitter taste of bitter gourd is to put salt in it for a while and then wash it off. Don't bother if you like bitterness, hehe. ...
Tips-Health Tips:
Eating this stewed beef with dried tangerine peel in summer is refreshing and delicious. The cuisines and effects are introduced in detail: the home-cooked recipes are refreshing, the cold dishes are refreshing, and the cold dishes are refreshing.
Production material of stewed beef with dried tangerine peel: main ingredient: 500 grams of beef fillet.
Seasoning: salt, dried tangerine peel, pepper, dried pepper, fermented juice, onion, ginger, yellow wine, sesame oil and clear water. Teach you how to cook braised beef with dried tangerine peel. How to cook braised beef with dried tangerine peel to taste good? Wash beef tenderloin, marinate it with salt and yellow wine, stew it with other seasonings, cool it thoroughly, slice and plate it, and pour the juice. The key to making braised beef with dried tangerine peel: use dried tangerine peel more. The practice of sauce with Shunfeng cake introduces the cuisine and its functions in detail: home-cooked recipes, refreshing cold dishes, delicious cakes, refreshing cold dishes, delicious cakes and refreshing cold dishes.
Technology: frozen sauce SF cake: ingredients: 250g rootless pig ears.
Seasoning: barbecued pork, sugar, star anise, fragrant leaves, dried peppers, monosodium glutamate and yellow wine. Teach you how to make sauce cakes. How to make a sauce cake is delicious? Wash rootless pig ears, blanch them, add seasoning and boil them, press them into frozen cakes and change knives. The key to making sauce cake with wind: boil pig's ears to the surface and remove bones. The practice of Chinese Ruyi omelet introduces the cuisines and their functions in detail: home cooking is refreshing, cold dishes are refreshing, and cold dishes are refreshing.
Technology: Making materials of steamed Chinese-style Ruyi Egg Roll: ingredients: egg 150g, laver 1 slice, and salted egg yolk 75g.
Seasoning: starch, salt, monosodium glutamate, salad oil. Teach you how to make Chinese ruyi omelet. How to make Chinese ruyi omelet is delicious 1. Take the yolk of the egg, add seasoning and mix well, and spread it into an egg skin. 2. Put laver and salted egg yolk on the egg skin, roll it tightly, steam it, cool it thoroughly and slice it. The key to making Chinese-style wishful omelet: the thickness of egg skin should be uniform. The method of freezing crabs introduces the cuisines and their functions in detail: home cooking is refreshing, cold dishes are refreshing, cold dishes are refreshing, and cold dishes are refreshing.
The making material of iced flower crab: main ingredient: 400g of flower crab.
Seasoning: Carved wine, salt, monosodium glutamate, sugar, spicy soy sauce, ginger juice and mature vinegar. Teach you how to make chilled crabs and how to make them delicious. 1. Slaughter, clean, shell and chop crabs. 2. seasoning is made into a juice. 3. Soak the crab in the soaking juice for seasoning and put it in the refrigerator for cold storage. The key to the production of chilled crabs is to add ginger juice to juice to sterilize and deodorize. The practice of grilled shrimp in Kyoto introduces the dishes and their functions in detail: refreshing cold dishes, refreshing cold dishes, refreshing cold dishes.
Production materials of grilled shrimp in Kyoto: Ingredients: 200 grams of river shrimp and appropriate amount of coriander.
Seasoning: white wine, red Zhejiang vinegar, soy sauce, soy sauce, oyster sauce, fish sauce, fresh fragrance, salt, chicken essence, sugar, red oil and sesame oil. Teach you how to cook prawns in Kyoto. How to cook prawns in Kyoto to be delicious? 1. Wash shrimps and put them on a plate. Seasonings (except liquor) are mixed into Kyoto juice. 2. Add white wine to the shrimp. After stunning the shrimp, pour out the white wine, pour in Kyoto juice and mix well to taste. Sprinkle with coriander. The key to the production of grilled shrimp in Kyoto: only fresh river shrimp is selected, which is easy to taste.