Ingredients: honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, dried red pepper, spiced powder and black pepper.

Exercise:

1. If it is quick-frozen chicken, please thaw it first. Put 1 fresh chicken into the container.

2. Add a small amount of soy sauce.

3. Add cooking wine or red wine, which is mainly used to remove the fishy smell of chicken.

4. Add salt, a little ginger foam, a little pepper, a little spiced powder (usually sold in supermarkets) and a little black pepper.

5. Stir the ingredients evenly and fully stick the ingredients.

6. Pickling 12 hours. If it is really urgent, marinate for 2-3 hours and fully taste.

7. Take out the marinated chicken and coat it with honey (this is the color and taste! ) You can appropriately increase the amount of honey applied according to your own taste.

8. Coat the roast chicken with honey and heat it on medium-high fire (usually 3 fires) 1 1 min.

Dongpo braised pork

Menu one

Ingredients: pork belly1500g, onion100g, sugar100g, Shaoxing wine 250g, ginger (patong) 50g, soy sauce150g.

Production method:

1. Scrape the pork belly clean, cut it into 10 cubes, put it in a boiling water pot for 5 minutes, take it out and wash it.

2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger slices, then arrange the pigskin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a big fire, cover the lid, stew on a low fire, and skim off the oil slick.

note:

1, Jinhua "Liangtouwu" black pig is the best choice for pork.

2. Onion100g, of which 50g is tied with onion.

Flavor characteristics:

The skin is thin and tender, the color is red and bright, the taste is rich and mellow, crisp and rotten but not broken, fragrant and waxy but not greasy.

Menu 2

Ingredients: pork belly 600g, 2 star anise, coriander 1.

Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 spoon.

Exercise:

1. Pork belly is cut into four squares, blanched first, then smeared with soy sauce, fried in hot oil and colored, then taken out and drenched with cold water immediately.

2. Put the meat into the pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.

3. When the soup is slightly dry, sprinkle with coriander powder, then turn off the fire and take it out.

note:

1, burning meat with wine instead of water can not only remove fishy smell, but also make the meat tender; The purpose of frying and burning is to get rid of greasy thoroughly.

2. Pork belly is thin but not firewood, fat but not greasy, and the part of the meat layer that does not fall off is better.

Raw materials: pork belly, ginger, shallots, soy sauce, Shaoxing rice wine, sugar, etc.

Method: After the pork belly is cooked, cut it into dices, put the onion in a casserole with ginger at the bottom, put the pork belly skin down on the onion ginger, add soy sauce, sugar, yellow wine and onion knot, cover it, boil it with strong fire, simmer it for 2 hours, then put the meat in a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.

Menu 3

manufacturing process

1. Scrape the excess hair off the pigskin, wash it, put it in a boiling water pot for about 3 to 5 minutes, boil the bleeding water, take it out and cut it into 20 small squares;

2. Take a 1 casserole, put it on the bottom with a small bamboo stand, spread the scallion and ginger pieces (peel and pat loosely), put the pigskin down on the scallion and ginger, add sugar, soy sauce and yellow wine, then add the scallion knot, cover it, and boil it over high fire;

3. Then seal the side seam of the casserole, simmer for about 2 hours, and open the lid;

4. Turn the meat over (with the skin facing upwards) and continue to cover and seal it until it is crisp and cooked;

5. Remove the casserole from the fire, open the lid, put the meat into a special small clay pot, and skim off the oil slick on the gravy;

6. Divide the soup into cans, cover and seal it, and steam it for about half an hour on high fire until it is crispy.

Process prompt

1. The raw material must be fresh ribs with thin skin and thin skin (Jinhua "Liangtouwu" pig is the best), cooked and shaped, and then cut into squares with uniform size with a straight knife (the size of the blocks can also be changed according to everyone's preferences);

2. Use wine instead of water (you can also add a little water), and the seasoning must be added at one time to highlight the mellow local flavor;

3. The combination of stewing and steaming can meet the requirements of crisp meat, no deformation and no greasy oil.

Dietary nutrition

Pork ribs (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more.

Formula stage chart

Pork ribs (pork belly): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.

Menu four

Raw materials:

Pork belly ribs 1500g

Jiu Shao 250 ml

50 grams of ginger

Soy sauce 150ml

Sugar100g

50 grams of onion

Method:

1. Choose pork belly with thin skin and thick meat (Jinhua "Liangtouwu" is the best), scrape off the excess hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes, boil the bleeding water, then wash it and cut it into 20 pieces.

2. Take a large casserole, put it on the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce and Shaoxing wine, add the onion knot, cover the lid, boil it with strong fire, seal the edges, and simmer for about two hours. When the meat is 80% crisp, open the pot cover, turn the meat over, seal it, and continue to simmer with low heat. Then remove the end from the fire with a casserole, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pot with peach paper, and steam for about half an hour on high fire until the meat is crisp and tender. Before eating, put the cans in a steamer and steam them with high fire 10 minutes before eating.

Features:

This dish is stewed with thin-skinned tender meat and famous wine. It is red and bright in color, rich in juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.

Steamed sparerib with Hexiangfen

Ingredients: ribs 500g, spiced rice flour 100g, 4 fresh lotus leaves, lard, cooking wine, salt, soy sauce, sugar, onion, ginger and sesame oil.

Practice: 1. Chop the ribs into 5cm long pieces, shred the onion, mince the ginger, wash the lotus leaves, and cut each piece into 4 small pieces.

2. Marinate the ribs with cooking wine, salt and soy sauce, add vermicelli, ginger slices, white sugar, chicken essence and spiced rice flour, mix well, put on a plate, spread lard, steam in a cage for 20 minutes and take out.

3. Take small pieces of lotus leaves, brush each piece with sesame oil, then add ribs, wrap them into squares, put them in a steamer, steam them until cooked, and take them out and put them on a plate.

Roasted pork chop with Chili sauce

Ingredients: a lotus leaf (dry), 500 grams of ribs, 200 grams of glutinous rice.

Seasoning: salt, monosodium glutamate, cooking wine, sugar, soy sauce, soy sauce and ribs sauce.

Exercise:

1. Soak the dried lotus leaves in warm water, rinse them off, and don't rub them.

2. Cut the ribs into 6 cm long sections and rinse them with clear water.

3. Add all the above seasonings to the ribs, add glutinous rice and mix well.

4. Cut the lotus leaves into small circles to make the bottom, wrap the marinated ribs with glutinous rice, put them in, wrap them, and steam them in a cage for 2.5 hours.

Chef's comments:

The fragrance of lotus leaves combines the sweetness and unique flavor of glutinous rice, and the ribs are delicious but not greasy.

Rib rice:

Ingredients: Chopped big ribs, small ribs, ribs, etc.

Ingredients: ginger, onion, sugar, soy sauce, salt, white wine, chicken essence (or monosodium glutamate) and star anise.

Steps:

Wash the rice first, water the flowers for the first time, put the rice soup in a small basin for the second time and the third time, and steam the rice. Second, wash the ribs and put down the water to take a risk.

Third, take out the ribs, rinse them with clear water and put them in a pressure cooker or casserole (I usually use a pressure cooker).

Fourth, pour rice washing water into ribs, and the amount of water is better than ribs.

5. Put the chopped onion and ginger into the pot, add a proper amount of star anise, and add soy sauce according to personal taste. My principle is to put more soy sauce and less salt, put a spoonful of sugar, add about 5 grams of white wine and cooking wine. Personally, I think white wine tastes better.

6. Cover the pot, put it on the stove for about a quarter of an hour, and then simmer for about 10 minutes (pressure cooker time).

7. Turn off the fire. After the gas in the pot is naturally emptied, the pot can be opened.

Eight, add a spoonful of chicken essence or monosodium glutamate after boiling.

Put the soup bowl on the table.

Braised pork joint

1. raw materials: elbow meat 500g, soy sauce 15g, refined salt 10g, aniseed 1, 2 shallots, 2 slices of fresh ginger, 50g of cooking wine, a little honey, auricularia auricula, magnolia officinalis slices, monosodium glutamate and wet flour, and clear soup.

Second, the production method:

L, boil the elbow to 80%, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, fry until the bubbles on the skin are dark red, and take it out.

2. According to the size of the steaming bowl, cut the whole elbow into a circle. Cut the elbow into deep and airtight elephant-eye meat with a knife, put the skin into a steaming bowl, and add onion, ginger and fennel. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put in a steamer and steam for 2.5 hours. After coming out of the cage, pick the onions, ginger slices and aniseed and buckle them in the soup plate.

3. Put the soup pot on the fire, scoop in two spoonfuls of clear soup, pour in the steamed elbow soup, and add the slices of Magnolia officinalis, auricularia auricula, refined salt and monosodium glutamate. It tastes good, just a little water, boil it and pour it on your elbow.

Features: soft texture, deep red color, clear soup and fresh taste, and mellow flavor when dipped in Changzhi smoked vinegar.

Put less base oil in the pot, add oyster sauce, soy sauce, food coloring and elbow juice, thicken with seasoning, oil and pour it on the dry elbow. The effect is very good.

Stewed beef and mutton in casserole

Ingredients: 250g of mutton (hind legs) and 250g of beef (lean meat).

Seasoning: sesame oil 10g, soy sauce 25g, sweet noodle sauce 10g, cooking wine 5g, salt 5g, star anise 10g, onion 5g, ginger 5g and garlic 5g.

Features: ruddy color, soft and mellow, fresh and salty.

Exercise:

1. Chop beef and mutton into domino pieces with a knife and soak them in clear water;

2. Take out the beef and mutton, put it in a boiling water pot and cook it thoroughly, then take out the clear water;

3. Put the pot on the fire, add sesame oil to heat it, add onion, ginger and garlic and stir-fry until fragrant;

4. Add sweet noodle sauce and stir fry a little, then add cooking wine, soy sauce and beef and mutton slices and mix well;

5. Put it in a casserole, add water (to the extent that the meat has not been cut), bring it to a boil with high fire, and simmer it with low fire until the meat is soft and rotten.

The practice of curry rice

Materials:

Meat: Beef, pork and chicken can be cut into small pieces.

Dishes: potatoes-diced (smaller), carrots-diced, blanched with boiling water first.

Onions-cut into small pieces

Ingredients: cooking oil, salt, curry powder.

Steps:

1, put oil in the pan and fry the meat.

2. Stir-fry vegetables with the meat in the pot. Pay attention to put more oil and proper amount of salt (you can also leave it in the curry first, and then add salt if the salt is not enough).

3, the dish is slightly cooked, add water to the dish, and cook on low heat.

4. When the dish is cooked, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), then pour it into the pot and mix well. You can try it, with curry.

5. Continue to cook for 5 minutes.

6, rice cooked separately, with soup.

Curry powder should be put together when adding water to the dish and cooked on low heat.

Continue to cook for 5 minutes. Starch water should be added to adjust the concentration of the soup. Make it thicker and thicker.

4. When the dish is cooked, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), then pour it into the pot and mix well. You can try it, with curry.

Then, after the taste is satisfactory, add a proper amount of raw powder water and cook until the consistency is satisfactory.

In addition, curry powder is not recommended, and the effect is not as good as curry block.

I use curry blocks at home, so I don't need to collect juice or thicken with fire. It is thick and fragrant when cooked directly.

My family usually uses 100 MUBI (it seems to be this brand) curry blocks, which are sold in supermarkets, about 67 yuan a box.

A box can be cooked in one pot, enough for two or three people to eat two meals.

Spicy hot bean curd

1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry

3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!

Top Ten Home Cooked Dishes-Cola Chicken Wings

Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (cumin granules, not powdered).

Steps: put water in the pot, add chicken wings after the water boils, and the chicken wings will be cooked. Drain water for later use.

Add more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, and stir-fry over high heat until the skin is slightly burnt.

Skim off the excess oil with a spoon, add coke, salt and monosodium glutamate, and don't let any water go. When the coke is almost dry, turn off the heat and collect the juice.

You can skim the minced garlic and chopped green onion with a spoon when burning coke.

Don't forget to put the juice in the last course.

This dish is more delicious than KFC's chicken wings, which are spicy and crisp.

Braised pork

1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat.

Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.

2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color.

3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.

4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.

5. This is what it looks like.

Kung Pao Chicken?

Ingredients: chicken breast? 400g fried peanuts? Fifty grams of eggs? 1 garlic? 5 petals of starch? What is the right amount of dried Chili? 10

Note: Ingredients can be made as appropriate.

Seasoning: cooking oil? Sesame oil 500g (actual consumption 50g)? 1 teaspoon soy sauce? A spoonful of cooking wine? 1 tbsp balsamic vinegar? 1 teaspoon of refined salt? 1 teaspoon sugar? 1 spoon

MSG? Small spoon

working methods

1. Wash and cut chicken, marinate with egg white, salt and starch and mix well; Wash garlic and cut into powder;

2. Heat the cooking oil in the pot, stir-fry the diced chicken in the pot and drain the oil;

3. Leave a little oil in the pot, saute dried peppers and garlic, then add diced chicken and stir fry;

4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, and stir evenly to thicken. Finally, add peanuts and stir evenly.

Peanuts must be cooked before the dishes are ready, so as not to stir fry in the pot for a long time and affect the crispy feeling of peanuts.

Sweet and Sour Spare Ribs

Material: ribs? 500 grams of leek? 1 ginger? 1 garlic? 2 petals of starch? Proper amount

Seasoning: cooking oil? 500g (actually 45g) soy sauce? 1/2 tablespoons balsamic vinegar? 1 tablespoon refined salt? 1/2 teaspoons of sugar? 1 tablespoon monosodium glutamate? 1/2 spoons

Exercise:

1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;

2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown and drain the oil;

3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir fry with ribs, pour in warm water without ribs, boil over high fire and simmer for 30 minutes;

4. When the ribs are fragrant and soft, add sugar, vinegar and leek powder, thicken them with water starch, and collect the concentrated juice over high fire.

Features: ruddy color, sweet and sour and mellow.

A little relieved: sugar and vinegar should be put at the end, and the sweet and sour taste can come out.

Braised pork balls

Ingredients: half a catty of pork on the front leg, chopped. Tender lotus root segment. An egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons soy sauce. One tablespoon of dry starch, another tablespoon of starch and the right amount of water are mixed to make a thick juice. Appropriate amount of salt and monosodium glutamate

Practice: 1. Chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, beat the eggs into dry starch and stir them clockwise to form a whole egg paste.

2. Pour the egg paste into the meat stuffing and lotus root starch, add appropriate amount of salt and two spoonfuls of soy sauce, and stir clockwise.

3. Knead the meat into a flat ball.

4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.

5. Take out the drained oil and put it on a plate for later use.

6. After the oil in the pot is filled, put it into the meatballs, add about two kilograms of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.

7. After the meatballs are cooked, take them out and put them on a plate for use.

8. Put the cabbage into the soup in the pot and cook for about a minute until it is cooked.

9. Take the cabbage out and put it in the meatball plate, thicken it in the pot and pour it into the plate.

Fried shredded pork with sweet and sour sauce

The main ingredient of this fish-flavored shredded pork is pork. It is necessary to choose 30% fat and 70% thin pork to shred and stir fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor. The raw materials are pork (about 200 grams), water-soaked magnolia slices, fungus, pickled pepper, ginger, garlic and so on. Seasoning: salt, vinegar, sugar, etc.

When making, pork, magnolia slices and auricularia are shredded, marinated in a bowl with seasoning, then added with seasoning and broth to make sauce, then shredded pork is put in an oil pan to stir fry, and ginger, garlic and pickled pepper are added to stir fry the fish flavor, then magnolia slices and auricularia slices are added to stir fry and the sauce is cooked.

Exercise 1

Ingredients: 200 grams of lean pork, 25 grams of auricularia auricula and 25 grams of magnolia officinalis tablets.

Seasoning: pickled pepper 40g, soy sauce 10g, sugar and minced garlic, chopped green onion and cooking wine 15g, vinegar 8g, refined salt 3g, monosodium glutamate 1g, starch 50g, oil 125g and clear soup 50g.

Exercise:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch, and broth into a bowl and make a sauce.

3. Heat the wok, add lard to 60% heat, add shredded pork to stir fry, add ginger, garlic and chopped red pepper to stir fry until fragrant, then add magnolia slices and fungus to stir fry for a few times, and then cook the sauce for a few times.

Braised pork slices in brown sauce

1, cook the meat first. Put water in the soup pot, add onion, garlic, ginger, pepper, star anise, cinnamon and fragrant leaves (in fact, the latter two items are not necessarily available at home at any time), boil the water and add meat (the size of the meat should be appropriate, if it is too large, it will be overcooked outside and will not be penetrated inside). Because "hot water cook the meat, cold water stew soup", boil water first. Cook 10- 15 minutes until chopsticks can be inserted.

2. When you are in cook the meat, you can prepare some auxiliary materials, such as onions, garlic sprouts, green peppers and fungus, which are suitable for you to put in, depending on what you like to eat. Personally, I like onions, peppers, fungus and carrots. They are beautiful and delicious. Cut these things into thin slices of the same size, and the carrots should be thin, because the frying process is not long, or other materials are cooked and still raw.

3. After the meat is cooked, take it out and slice it. Here is a trick to cut meat. The freshly cooked meat is hot and soft, but it is not easy to cut. Freeze in the freezer for 3 minutes, it won't be hot, the meat is hard and easy to slice. The knife should be sharp, sharpen it if it is unfavorable, and don't cut the meat.

4, put the wok, put less oil, put the cut meat in when the oil is hot, stir fry, and the oil fire should not be too big. This is a boiling process. When you see the meat rolled up, it looks like a small nest-Sichuanese call it "Dengzhanwo", just take it out.

5. At this time, there may be residual oil in the pot, so don't put a little more or less, and add watercress hot sauce. There are many brands on the market. You should use Pixian douban and Juancheng brands. This is the best taste I have ever tasted. Of course, you can also like other sauces. Now that the cuisine is integrated, it is completely possible to innovate dishes. At this time, the fire is not big enough to paste the sauce. Add a little sugar to adjust the taste, then add the chopped auxiliary materials, stir fry, add the freshly fried meat, stir fry, and then add the chicken essence. Because bean paste is salty, it will be dull if you add salt. If you are not at ease, try it first. If it is not salty, add salt.

Braised Spanish mackerel is a good dish. Try it.

Ingredients: Spanish mackerel, 500g onion, 25g ginger, 25g ginger.

Seasoning: 5g aniseed pepper, 50g vegetable oil (dosage 40-60g), 3g cooking wine15g vinegar, 5g monosodium glutamate, 50g sugar, 5g salt, 5g wet starch15g onion oil.

Production method:

1. First, remove the gills and five internal organs of Spanish mackerel, wash them, and cut them into pieces with an oblique knife after 4-6 minutes.

2. Add vegetable oil to the spoon and heat it to 50% to 60% heat. Add fish pieces and fry until golden brown. Take out the oil and control the oil.

3. Leave a little base oil in the spoon, add sugar and stir-fry until dark brown, add onion, ginger slices and fish pieces, add cooking wine, vinegar and salt in turn, add about 300g-400g of soup, boil over high fire to remove floating foam, then add Chili sauce, stir-fry thoroughly with low fire, and take out the sauce package after the soup thickens.

Features: bright red, fresh and delicious.

Spicy chicken:

A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.

Geleshan spicy chicken

This dish is a famous Jianghu flavor dish in eastern Sichuan, named after its origin in Geleshan. Dried Chili is not the main ingredient, but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by chef Babu, its taste is more distinctive, and the finished dish is brownish red and shiny, soft, waxy and spicy. Salty, mellow and slightly sweet, it is unforgettable for eaters.

Main ingredients:

Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine, salad oil.

Production procedure:

1. Wash and dice the chicken legs, put them in a bowl, season with salt and cooking wine, and fry them slightly.

2. Put the pot on the fire. When it is 70% hot, pour the diced chicken and then pour it for later use.

3. Leave the bottom oil in the pot until it gets hot. Stir-fry dried chilies until they are brown and fragrant, pour in chicken legs, cook cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar and vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount and stir the onions evenly before serving.

Key operation points:

1, when frying dried peppers and peppers, the firepower should be small and the frying is excellent.

2. Cook a proper amount of fresh soup, so that the fried diced chicken will not be softened by too much water.

Nutritional characteristics:

Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin and nicotinic acid. It can tonify qi and blood, nourish essence, and has a strong tonic effect. At the same time, the fat in chicken contains more unsaturated fatty acids, which is an ideal high-protein food for elderly patients with cardiovascular diseases.

Western dim sum-fried ice cream material:

1 ice cream balls, olive oil, egg paste, crisp paste, fruit, chocolate paste.

Exercise:

1. Preparation of crisp paste: Put flour, glutinous rice flour and dipped rice flour in a bowl at the ratio of 1: 1: 1. Beat in the eggs and stir well, then add a little ice water and beer, and stir clockwise to make a paste.

2, the ice cream ball with egg paste, and then crispy.

3. When olive oil is boiled to 220℃, add glutinous rice paste ice cream and fry for about 10 second. When it turns golden yellow, immediately pick it up, put it in an ice cream cup, pour chocolate syrup on it, and serve it with fruit pieces.

Tips:

1, preferably olive oil, followed by blended oil.

2. Control of oil temperature: Before smoking, the oil temperature is about 220℃; You can also put your hand above the hot pot and reach the required temperature when you feel hot (pay attention to safety).

3. Frying time depends on the temperature of hot oil. The second method takes a little longer because there is egg paste and crisp paste on the ice cream ball.

4. In the second method, crispy pulp can be replaced by bread crumbs or crispy toast slices.

5. The purpose of putting beer into the crisp pulp is to heat and ferment the beer, which can make the crisp pulp more crisp after frying, and the higher the beer degree, the better the effect. beer

The ratio of the three powders is about 6: 4.

Chef's experience:

1, fried ice cream requires "Aauto is faster", so the oil temperature must be high.

2, ice cream frozen into "hardware", can quickly become golden yellow, more brittle outside, smoked, the effect will be better.

Put the fried ice cream balls back in the refrigerator and freeze for half an hour before eating, which tastes better.

Fried sparerib

Pat 100g pork tenderloin, gently chop the meat with a knife, make it into the shape of leaves, stick flour and egg paste, then stick bread crumbs, fry it in oil pan until golden brown, take it out, and cut it into pieces when eating.