Chicken wings are selected from the middle wing, and some wing roots can be appropriately selected, but the wing tips are best not selected. In addition, you need to buy a piece of ginger, and you need few condiments, soy sauce (preferably soy sauce, which is easy to color), salt and cola. About two kilograms of chicken wings and a can of coke are almost enough. A pot of chicken wings is about a catty.
After washing chicken wings, marinate them with soy sauce, sprinkle with Jiang Mo, turn them over from time to time and color them evenly. Marinate for one and a half to two hours. Pay attention to the moderate amount of soy sauce.
Pour the chicken wings and soy sauce into the rice cooker, turn the switch to the "cooking" position, pour coke until the chicken wings almost overflow, and add ginger slices. Note that ginger is essential, otherwise the earthy smell of chicken will not go away.
Well, you can do this. You can sit and read novels and listen to music. Just flip through it from time to time. You can taste the coke when it is almost dry. You can add salt or a little coke according to your personal taste and continue cooking for a while, but not for too long. Chicken becomes soft, sweet and tender. When cooking, you can pay attention to switching the "cooking" and "heat preservation" switches and adjust the scale yourself.
braised pork ribs
Seasoning:
1. A pinch of pepper fennel, cinnamon cloves and dried red pepper.
2. a tablespoon of white wine
3. Three tablespoons of sugar
4. A tablespoon of aged vinegar
5. Appropriate amount of salt
6. One onion, one ginger and one garlic.
7. Two tablespoons salad oil, if possible (details)
8. You can keep the soy sauce.
Main ingredients:
1. Buy fresh and clean pork in the morning market.
Production process:
1. Wash the ribs when you buy them.
2. Slice the ginger, cut the onion into 2-3 cm long sections, peel the garlic and pat it flat.
3. Boil a small pot of water, and put three or four pieces of ginger in the water before burning. After cooking, put the ribs in several batches and blanch them. The time shall be subject to the blanching of the ribs. Pay attention to skim off the foam on the surface, and then take out the ribs with a colander for later use (it doesn't matter if you clip them with chopsticks! )。
4. Pour the soup out of the pot, wash it, boil it, pour in salad oil, heat it, enlarge one or eight or nine petals and a dozen peppers in turn, break it into three or two pieces of dried red peppers, and then pour the ribs in and stir fry. Stir-fry for about a minute, add sugar and salt, pour in white wine vinegar and the remaining onion, ginger and garlic, stir-fry twice, and add a little if you like soy sauce, but please add less. Then add water until the ribs are almost ready. Add cinnamon cloves and salt.
5. stew, be careful not to burn the pot.
6. Stew for about 40 to 50 minutes until there is basically no soup, only some dark red and shiny thick juice. The meat color is bright black and red, and you can eat it when you are out of the pot. It smells good ~ ~ ~
Precautions:
1. standard status: see manufacturing process 6 for details. There is sweetness in the fragrance, and a little spicy in the sweetness ~ ~ ~ Your eyes and nose will tell you what is the most standard state. Although human beings have evolved for so long, some intuitive things have remained, such as telepathy for food.
It takes a lot of experience to stir-fry sugar. Although my father personally guided and explained the standard state in detail, I practiced it three times, but I had a bad memory and soon forgot it, and I was too embarrassed to ask again. So I succeeded after the first guidance, and then I was bitter the second time. In order not to waste things, I fished it out, washed it and made it into a third drawing ... in short, I don't recommend you to use it. In fact, the braised pork ribs made by a unique method are sugar-colored. Finally, the juice is dried and naturally colored.
Braised pork
Ingredients: half a catty of pork belly (better a little more, my pot is too small). Some mushrooms
Ingredients: a dozen peppers, about ten dried peppers (depending on personal preference) and two star anises, spiced powder, ginger, chicken essence, soy sauce and salt.
1 cut the meat, not too small, the meat thickness can be felt. Add water, burn, and remove blood foam.
2 add more water, preferably to the size of my pot, and maybe more in the middle. Because the stew takes too long, the water will dry. Then pour in all the pepper, pepper, star anise, allspice powder, ginger and soy sauce. Spiced powder is generally twice as much as salt.
There is nothing you want down there. Do whatever you want, just look at the water and don't boil it dry. Stew for about two hours, and glutinous braised pork will be fine. MM who loves beauty need not worry, because the meat at this time has basically not threatened your figure.
PS: 1 If there is not so much seasoning, put more spiced powder.
Put two chopsticks on the pot, so the temperature is not enough, the rice cooker won't jump, and it can be stewed all the time.
Garlic ribs
Choose small ribs, that is, the best with thin bones, about 6-7 yuan/kg. pay attention to
It means that it is best not to buy big bones, but to buy ribs early.
Get up early in the morning, or you won't have a good rest. I remember when I was in Dalian,
Many big supermarkets have that kind of cut and washed ribs, which are packed in crisp plastic.
The box is covered with plastic film for sale. I don't know where it is, but I think that one is more convenient.
The ribs are about a catty, so you can make a pot.
In addition, you need some mushrooms, fresh, about fifty cents. You too.
A piece of ginger needs some garlic. Seasonings include salt, monosodium glutamate, chicken essence, cinnamon, star anise and so on.
When buying ribs, you can ask the seller to chop them into 5-6cm pieces and wash them when you come back. garlic
Mash, marinate ribs with mashed juice, sprinkle with soy sauce, monosodium glutamate and ginger.
Sprinkle minced meat on it and mix well.
Marinate for an hour and a half to two hours as before, and pick up the ribs and go to the rice cooker.
Don't pour soy sauce into the pot together. Add some water, cinnamon and star anise (you can also buy them.
The stew powder used is full of flavor, effective and convenient.
Divide the mushrooms into four parts and put them in the pot. Then start stewing, pay attention from time to time, and add it when the water is dry.
Appropriate amount of water until the ribs are exposed, that is, the meat contracts and the bones protrude.
Feel the separation of flesh and blood. Yes, understand? Taste the mushroom and add some salt.
Chicken essence can be cooked.