Hot and sour appetizers are a must for lazy people-Sprite noodles in Huang Lei. Teacher Huang Lei's secret Sprite noodles are really delicious, sour and sweet, with a spicy taste.
I have no appetite in hot summer. Have a bowl of super appetizer.
The ingredients prepared are also very simple: instant noodles, sprite, garlic, Chili powder and white sesame seeds.
Soy sauce, aged vinegar, salt, cucumber, shallots, peanuts, coriander.
Add 3 cloves of minced garlic, white sesame 10g, chili powder 10g into the bowl, pour in hot oil and stir well, then add 20ml of soy sauce, 40ml of sprite, 5ml of aged vinegar 15ml, 5g of laodopted mother and 3g of salt, and stir well for later use. After the water boils, add 2 packets of instant noodles and cook until the instant noodles just spread out.
It should be noted that Chili oil is mixed with 10ml sesame oil in advance and heated to prevent frying. Cucumber and peanuts can't be less as side dishes, and others can be matched casually according to your own preferences.
I like sweets, but add more sprite. Try it quickly.
He Laoshi said that it started with three bowls of rice-steamed meat with the same style in Huang Lei, and the life I yearned for has always been my favorite variety show. What I like best is that Huang Lei is busy in the kitchen, cooking all kinds of delicious food. In the first phase, Huang Lei cooked a dish that made all the guests exclaim delicious. He Jiong even gave a thumbs-up and said that after three bowls of rice, this dish was steamed pork rice noodles and meat. Rice flour absorbs greasy meat, is soft and moist, tastes soft and mellow, tender but not greasy, and is rich in five flavors, which can relieve cravings and serve.
Ingredients: 500g pork belly, steamed pork rice noodles 1 bag, 3 cloves of garlic, 2 tablespoons of bean paste, a little onion, half a spoonful of sugar, and soy sauce 1 spoon.
First cut the pork belly into thin slices with uniform thickness, about 5~8 mm thick. If it is thin, it tastes bad. If it is too thick, it will take a long time to steam. Add garlic and bean paste (bean paste is not Pixian bean paste, don't mix it up, buy something similar to bean paste), add soy sauce and sugar, and marinate in the refrigerator 1 hour. The curing process can ensure that the steamed meat is not so greasy. Pour the marinated meat into a basin, sprinkle about 2 tablespoons of water on the surface and grab it evenly. Pour the steamed meat rice noodles. I bought a ready-made five-flavored steamed pork rice noodle, which already has salt in it, so the bean paste tastes salty enough, so I don't need to add salt, and then stir it evenly so that every piece of meat is wrapped in the rice noodle. Put enough water in the pot and meat in the pot. After the fire boiled. Does this steamed meat make your mouth water? !
Here are some tips for steaming pork. The best meat for steamed pork is generally pork belly with even fat, which is fat but not greasy. Steamed pork belly should be soft and crisp for a long time, which is very delicious. If you don't like to buy ready-made steamed pork rice noodles, you can make them yourself. Pour some rice and glutinous rice into the pot, then add a few star anise and cinnamon, and stir-fry slowly with low heat until it is slightly yellow.
Teacher Huang Lei has the same style-fried milk, which is a little cute! I just watched Life I yearn for. Teacher Huang Lei was greedy, so she tried to do it! It worked! It's delicious! If you feel less fried, share it together. Thick milk is super crisp.
It's simple, but there are also? Precautions! Remember to look down ~
Prepare ingredients: 500ml milk, 40g sugar, 60g corn starch, one egg and bread crumbs.
Prepare 500ml milk, 40g sugar and 60g corn starch first! I bought an electronic scale before, and I am no longer afraid of making mistakes in the formula. Then I pour them all into the pot. Turn on a small fire and keep stirring until there are no particles, smooth and sticky. Pour into the mold, put it in the refrigerator for about 3 hours (I cook it in the afternoon and fry it at night), and then pour the mold (? It came out at once, so be careful not to break it. ) I cut ten pieces of milk, beat an egg, stir it well, prepare two plates, one starch and one bread crumb (I'm afraid one egg has just been used up, you can have two), and then wrap it in the order of starch, egg and bread crumb (the process is too tragic. Applause [Laughter]]! You can use kitchen paper to absorb the excess oil and eat it while it is hot, but be careful not to burn your mouth. Try it before taking pictures, and burn it. It is really delicious! ] Milk smells good! The bread crumbs are too crisp.
Teacher Huang Lei's same paragraph-low-level family version of the Buddha jumping wall. After watching the life he yearned for, Huang Lei made a low-level version of the Buddha jumping over the wall, only to find that it was not so difficult. After learning, I'm going to cook it for my favorite little cutie.
You need to prepare abalone, shrimp, half chicken, ribs, mushrooms, fungus, vermicelli, ginger, pepper, yellow wine, pepper, pepper.
The preparation work is to soak mushrooms, fungus, donkey-hide gelatin and vermicelli respectively, wash chicken and cut into pieces, soak abalone for a while and then buckle it with an iron spoon and wash it for later use. Wash chicken and ribs, blanch with boiling water to remove blood foam and take them out for later use.
First, pour the oil in a hot pot, saute with ginger and garlic, then pour the chicken, stir fry, then pour the hot water and cook for 15 minutes. Cut the soaked mushrooms into pieces, and cut the abalone into grids on the surface. Start laying ingredients layer by layer. The first layer is ginger, the second layer is ribs, the third layer is mushroom and fungus glue, the fourth layer is vermicelli, the fifth layer is cooked chicken and chicken soup, and the sixth layer is washed shrimp and abalone. Scoop a spoonful of salt, sprinkle some pepper and pepper, pour in a proper amount of yellow wine, and stew in a saucepan for an hour. After 30 to 40 minutes, open it and taste the salt. After adjusting to your favorite taste, continue to cook for ten minutes.
After opening the lid, get ready to enjoy the praise ~