It's best to pat the ginger into pieces, so that the ginger juice can be boiled out. The soup absorbs the ginger juice slightly spicy, drives away the cold and tastes good.
Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and simmer for at least 1 hour.
After cooking, add salt and white pepper, and coriander!
You can drink now! !
Pine kernel corn (illustration)
A successful work
Ingredients required:
A bowl of sweet corn, a small bowl of pine nuts, a pepper (small), a carrot (small) and a shallot.
Seasoning: half a teaspoon of salt.
Exercise:
1. Cut all peppers, carrots and shallots into corn kernels.
2. First, oil the pine nuts. Be extra careful in this step! ! Because pine nuts are very easy to paste! ! ! !
Add oil to the pot. When the oil temperature is 30% hot, put the pine nuts in the pot, simmer, keep your eyes open and observe while stirring. As long as you see a slight discoloration of white pine nuts, you should take them out and drain them quickly. In this way, the pine nuts can be fried crispy and fragrant by using the residual temperature.
I used previously fried pine nuts, so there was no flow chart, and I was too nervous to take pictures at all.
3. Take another pan, add base oil, stir-fry chopped green onion and diced carrot, stir-fry diced pepper for a few times, then add sweet corn kernels and stir-fry until cooked, add half a teaspoon of salt to taste, and take out the pan.
Fried corn!
4. Pour the prepared pine nuts into the dish and mix well, then serve. )
Intimate reminder:
1, peppers and carrots mainly play the role of color matching here, so basically just pick a smaller one.
Although there is no sugar in this dish, it is basically sweet and fragrant because of sweet corn kernels and pine nuts. But adding half or even 1/3 of the salt usually used for cooking can make this dish taste fresher.
3. The reason why pine nuts are finally mixed into the plate can better maintain its crispy taste (photos)
There are several sea white shrimps, and the back is open.
The main ingredients are dried peppers, sliced peppers, sliced ginger and garlic, pickled peppers with shredded onion and sliced ginger.
Pour oil into the pot, remember to add more, which is twice as much as the usual meat and vegetable oil. Heat the oil to spicy taste, and pour in the shrimps.
Stir-fry for a while, add dried peppers and prickly ash, and let the hot oil "squeeze out" the spicy taste.
Add ginger and garlic slices, pickled peppers and pickled ginger (no onions first) after spicy taste.
Stir-fry ginger and garlic, add appropriate amount of soy sauce and sugar, and when a little cooking wine is about to be cooked, add shredded onion, stir-fry and add appropriate amount of salt.
The pot is boiling.
Old jar chicken feet (figure)
I remember my mother came to Shenzhen a few years ago and I went home for dinner. When I saw a plate of white chicken feet without seasoning, I kept whispering in my heart. I thought it was chicken feet boiled in white water and soaked with seasoning. I didn't find a seasoning bowl and took a bite. Ah, how refreshing, mom said with a smile, it was soaked in kimchi in an old jar, ah! No wonder it's delicious. I like it so much. My mother often makes it and puts it in the refrigerator. I like to eat while watching TV. This is a happy day ...
Practice: Wash chicken feet, put down the water pot and cook for no more than 10 minutes, then use chopsticks to penetrate, scoop up cold boiled water, put it in a fresh-keeping box, scoop up kimchi water from an old jar, drown chicken feet, scoop up some pickled peppers by the way, cut some celery slices and soak them together, and put them in the refrigerator for two hours before eating.
Note: Do not cook chicken feet for a long time. When chewing gum comes out, it will become frozen.
Boil oyster sauce for two winters (Figure)
Raw materials: 50g of dried mushrooms, and 50g of winter bamboo shoots/kloc-0.
Accessories: oyster sauce 1 tablespoon, shredded onion, soy sauce 1 tablespoon, salt, sugar, monosodium glutamate, starch and sesame oil.
Exercise:
1. Wash the dried mushrooms, soak them in clear water, cut them into 2 or 3 pieces, and soak them in clear water for later use.
2. Cut the winter bamboo shoots into hob blocks, blanch, and remove the water control.
3. Heat the oil, add mushrooms, bamboo shoots and shredded onion, stir fry, add oyster sauce, soy sauce, salt, sugar, monosodium glutamate and a little mushrooms, and simmer for 5 minutes.
4. After the soup is fragrant, thicken it with water starch, pour in sesame oil and stir well.
Features:
The characteristics of winter mushrooms are vegetarian, fresh and fragrant, but some people don't like the rich fragrance of winter mushrooms, but it is this fragrance that makes winter bamboo shoots memorable. Pay attention to the sweet and salty collocation. Let's make it and try it. .....
Misgurnus anguillicaudatus with pickled peppers (illustration)
Starring!
Misgurnus anguillicaudatus (remove the head and abdomen after soaking in clear water for two days, and drop a few drops of oil when watering). Pickled pepper, pepper, fermented grains, ginger, garlic.
Exercise:
1, pickled pepper, mountain pepper, ginger and garlic,
2. Put oil in the pan and stir-fry the materials 1.
3. Stir the loach for a while.
4. Pour some water and make the cooking wine of mountain pepper.
5. Add mashed potatoes
After cooking for four or five minutes, I seasoned it. It should not be cooked for a long time Loach rots easily, so I cooked it for a while.
Misgurnus anguillicaudatus is tender and has a strong pickled pepper flavor. It is said that it is a typical Sichuan cuisine, and it is also a return to beauty (now everything needs beauty? )
Introduce another way for children or the elderly to eat, tofu, soybean milk and loach.
Heat the oil in the oil, stir-fry loach with a little ginger and garlic, add soybean milk, boil and add tofu to cook. Strengthen the body, suitable for the elderly, children and the weak.
Farmer fish (illustration)
The ingredients are as follows:
Leek, ginger, garlic cloves, coriander, Pixian watercress, pickled mustard tuber, pepper, pickled pepper and ginger would be more perfect if they could be made into pickled peppers. Hehe, nothing can enhance the flavor of grilled fish better than pickled peppers and ginger, especially the peasant flavor.
Exercise:
Fry the fish first, many people are afraid of this link, because it is easy to be scalded by spilled oil, which makes the fish stick to the pot and the fried fish skin is fragmented. In fact, none of this will happen as long as you are prepared. Wash and dry the fish first, and then use the kitchen paper towel to absorb the water from the fish.
In addition, the pan for frying fish must be cleaned. First, bake the griddle with fire. After the flameout is slightly cool, wipe the pot with ginger to make it have a layer of ginger juice. Then the fire poured oil. After the oil temperature, turn down the heat, not too much. At this time, put the fish down and fry slowly.
When the fish is fried until golden brown on both sides, it can be taken out of the pot.
Pour the base oil into the pot, stir-fry pepper, pickled ginger, pickled pepper, pickled mustard tuber and Pixian watercress, then add soy sauce, vinegar, yellow wine and sugar to taste, then add fish and water to stew, and add onion and garlic.
When the juice is almost dry, add coriander to the pan!
It worked! Looks good!
Chili pork intestines (figure)
People in Chongqing call pork intestines fat intestines, which sounds greasy, and there are many ways to do it, such as braising in soy sauce, stewing soup, cooking and so on. Among them, I think "Chili fat sausage" is the best, because this way, the large intestine should be boiled until soft, and then the oil in the intestine should be dried with a small fire. In addition, a large number of peppers and peppers can be spicy and delicious, and the fishy smell of the large intestine can be removed, which makes it numb.
By the way, my personal way of washing the large intestine is very clean!
Materials:
1, pig large intestine 500g
2, dried pepper 100g (adjusted according to personal taste)
3, pepper 20g (adjusted according to personal taste)
4, a little ginger and garlic
5. Appropriate amount of cooking wine, salt, soy sauce, sugar and chicken essence.
Exercise:
1, wash the bought pig large intestine;
By the way, the way to wash the large intestine: put the bought large intestine into a basin, add some flour (a little more), salt and a bottle of beer, rub it back and forth until the dirt on the large intestine is washed clean, then put it into the sink and wash the large intestine with running water until the flour on the large intestine is washed clean. Next, put water in the pot, put it into the cleaned large intestine, then add cooking wine and ginger slices (to remove the fishy smell on the large intestine) and boil it until it boils (meaning flying water), and take out the large intestine;
2. Drain the water in the pot again, put the ginger slices into the cooking wine, then put the large intestine into the pot, cook it until it is soft and cool, and then cut it into small pieces for later use (Figure1);
3. Cut the dried pepper into two sections from the middle, and add the pepper for later use (Figure 2);
4. Put the oil in the pan, pour it into the large intestine when the oil temperature is six layers hot, put some salt, turn to medium heat and slowly stir fry until the large intestine is dry, then filter the oil and take it out for later use (Figure 3 and 4);
5. Stir-fry the sliced ginger and garlic in the oil pan just now, pour in the prepared pepper and pepper, turn to medium heat and stir-fry until the pepper turns a little discolored, then pour in the large intestine that was put before and continue to stir-fry for a while, then add cooking wine, soy sauce, sugar and chicken essence and continue to stir-fry for a while until the pepper turns dark red, and then turn off the fire and put on the plate (Figure 5 and 6)!
Self-salted salted eggs (photos)
First, choose crude salt (refined salt is ok, but it seems not as good as crude salt)
Boil salt water, and determine the amount of boiling water according to the amount of your eggs. Put salt until it is saturated (salt is no longer soluble in water).
After the salt water cools, add the eggs (duck eggs are ok, I like them personally). If you like to eat Zhang Yanfei (that is, the salted egg yolk is black and white, and the protein is white), you can put the eggs in hot salt water and marinate them for 15 days without turning them over.
This is the salted egg that I salted for half a month. After eating, fresh eggs can still be preserved in salt water.
Let's have a look. Egg yolk has a lot of egg butter. I have a yellow yolk. If you want a red yolk, you can add a handful of black tea to boil the brine when boiling the brine, and the yolk will be red. If you like salted eggs, just try it!
Glutinous rice bacon roll (photos)
Boil glutinous rice with water, steam in a steamer for more than one hour, and steam for 15-20 minutes.
Cut bacon, onion and lettuce. Be sure to keep the lettuce intact.
Blanch the lettuce slightly until it is soft.
Stir-fry bacon, add steamed glutinous rice, add soy sauce chicken salt (a little) cooking wine, stir fry, add onion and take out the pot.
Blow it up!
Take half a piece of cooked lettuce leaves and stir-fry glutinous rice.
It's wrapped.
Steam for about 3 or 4 minutes.
Soft coconut balls (illustration)
Materials:
Butter100g, powdered sugar130g (I only used 90g, and the taste is enough), 40g fresh milk, 80g egg yolk, 20g milk powder and 270g coconut milk.
Exercise:
1, butter and powdered sugar are stirred together until mixed;
2. Add the egg yolk in several times and stir well;
3. Add fresh milk in stages and stir evenly;
4. Add coconut milk powder and mix well (my basin is relatively small, so it is also added in stages).
Rub the mixed coconut balls into small balls (this is the most unpleasant step in the whole production process. The oil is sticky, so I can only bear it. Coconut balls are loose, so it is not easy to make them with disposable gloves or plastic bags. Put the small balls in the baking tray and put them in the preheated oven. Need 120 degrees (I think it's a little low, so I used 140 degrees) to bake the small round particles until they turn golden yellow. I spent 35 minutes!
Delicious and soft! The materials we use at home are all genuine, which is much better than what we used to eat! The difference is obvious.
I made such a box, which is less than I expected, but I can eat it for a few days!
Flavor ribs taste fragrant (photos)
Cola sparerib
Ingredients: ribs 600g, 2 cans of cola, ginger slices, onion, star anise, soy sauce, salt.
Exercise:
1. Wash and cut the ribs into inches, and then fly up for use;
2. Stir-fry ginger slices (3 slices) with peanut oil, then add ribs and stir fry;
3. Then put the fried ribs into the earthen pot, and then add a small amount of star anise, soy sauce, salt and cola;
4. Simmer on medium heat until the juice is collected, and put a small amount of scallion on the stage.
Steamed spareribs with plum and garlic
Ingredients: pork chop 600g, Jiang Mo, chopped green onion, minced garlic, cornmeal, 5 sour plums, pepper, sugar and yellow wine.
Exercise:
1. Wash and chop the ribs into small pieces, and drain the water for later use;
2. Add appropriate amount of salt, yellow wine and pepper to marinate for 15 minutes, grab the sour plum by hand, slightly chop it, add sugar and garlic and mix well. Dissolve sugar, pour it into ribs, add dry starch and mix well;
3. Spread the ribs on a plate, boil water, put them on a steaming rack, and steam for 8~ 10 minutes until cooked;
4. Sprinkle some chopped green onion when serving, and pour in 1 tbsp hot oil.
Fried Spare Ribs with Spiced Salt
Ingredients: 750g ribs, onion, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, carved wine, salt and pepper.
Exercise:
1. Cut the ribs into long slices (5cm), wash them, and dry them with cloth for later use;
2. Then curing, adding salt, black pepper, monosodium glutamate, carved wine and Jiang Mo15min;
3. In the process of burning oil, prepare an egg batter with the main ingredients and stir it evenly with a small spoon;
4. Evenly coat the marinated ribs with egg paste, put them in boiling oil, fry them until they are golden and crisp, and take them out to eat;
5. Add minced red pepper, chopped green onion, minced green pepper and appropriate amount of salt and pepper, stir-fry until fragrant, and sprinkle evenly on the ribs, and this dish is ready.
● When steaming ribs, if there is no steamer at home, you can use a bowl instead. Put it directly into the pot mixed with water and drown it to half the height of the bowl. When steaming, add some water to the pot from time to time to prevent the water from boiling dry. Remember to add boiling hot water, or the bowl will explode when it is cold and hot.
There is a layer of egg paste on the outside of the salt and pepper ribs, so the juice in the pot will thicken immediately when you put it in the pot. At this time, stir fry constantly to prevent the pot from touching the pot. The juice must be drained. When the bottom of the pot is basically oil, when the ribs are separated from each other, a sugar line will be pulled away and the juice will be almost collected. If the juice is not dried, it will seriously affect the luster and taste of the finished product.