Gourmet cooking - Recipe Complete Network

Gourmet cooking

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Family cooking practice

Braised Chinese sauerkraut

Boil pork belly in cold water for 15 minutes (water is reserved), take it out and cut it into thin slices, then cook it in sauerkraut for 20 minutes and add vermicelli.

Save trouble and warm up.

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Chuanmutton (not hotpot)

Boil the water, pour in all kinds of favorite vegetables, and then cook the mutton slices.

When the water is boiled again, remove it from the soup (with a little salt in Tonga) and dip it in sesame sauce, fermented bean curd and other seasonings to eat.

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Cold lotus root slices

Peel the lotus root, remove the knots, wash it, cut it into pieces about 0.2 cm thick, blanch it in a boiling water pot, soak it in cold water, and pick it up for use. Seasoning: salt, monosodium glutamate, sugar, garlic paste, soy sauce, vinegar and red oil. Pour the seasoning into the lotus root slices and mix well.

Sweet and sour carp material: carp tail seasoning: onion, ginger, cooking wine, soy sauce, sugar, vinegar, salt, chicken essence carp scales, washed. If the fish is bigger, you can cut a few knives obliquely on the belly of the fish, which is easier to taste. Heat the ginger slices with oil in the pan, and then fry the fish until both sides are slightly yellow. Put cooking wine and soy sauce (soy sauce &; Light soy sauce), a little sugar, onion, ginger. Pour boiling water, put the fish flat, bring it to a boil, and turn to medium heat. When the water boils more than half, add sugar and vinegar to adjust it to your own taste. Afraid that the fish is fragile, you can keep pouring juice into the fish noodles to taste. Add chicken essence and salt until the soup is almost collected. You can also use water starch to quickly collect juice and plate it. ......

Green and white loofah: Saute shredded ginger, pour in loofah and stir-fry, add green pepper and a little garlic, until the loofah is cooked thoroughly, then add lily and cook it slightly, and then serve.

Wash and chop fresh loofah, wrap it with gauze and juice, add the same amount of medicinal alcohol and honey, and mix well. When in use, the fruit juice is dipped in cotton balls and applied to the face and arms, and washed with clear water after 20 minutes. Apply 1 time every night for one month to reduce wrinkles and make skin smooth and elastic.

Materials of pine nut corn:

50 grams of pine nuts

300 grams of corn kernels

Many people like to put some diced carrots when making corn with pine nuts, but diced Cantonese sausage tastes more special. Other seasonings:

Salt 3g

Chicken essence 5g

5 grams of chopped green onion

Starch 2g

Production method:

Wash pine nuts with clear water and fry them in oil pan until the color is slightly dark.

Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make sauce; Guangdong sausage is cut into large pieces.

When the oil is heated to 60%, put the corn kernels into the pot, stir fry and add pine nuts and Cantonese sausage.

Stir-fry the corn kernels until they are soft, add the sauce and stir-fry until the sauce is solidified.

Braised Hairtail in Brown Sauce

1. Wash hairtail, cut into 6cm sections and marinate with a little salt and cooking wine15min.

2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well.

4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden brown.

5. Pour the prepared (2) inner bowl juice into the fish frying pan, bring it to a boil with high fire, and then turn to low heat. This fish is easy to cook. Just wait a while, the soup will become sticky and can be served on a plate.

Sweet and sour hairtail

Ingredients: hairtail 500g, shredded onion, shredded ginger, 20g of garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, Shaoxing wine 1 teaspoon, sugar 1 teaspoon, pepper oil 1 teaspoon, and appropriate amount of fresh soup.

Making:

1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot for later use.

3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well.

Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.

Braised Prawns

Recipe making: Ingredients: 10 prawn. 25g of seasoning wine, appropriate amount of refined salt, 30g of sugar, 5g of monosodium glutamate, 25g of peanut oil 100g, 25g of sesame oil, 2g of aniseed, 75g of onion, 50g of ginger slices and appropriate amount of clear soup. Production process: 1. Wash the prawns, cut off the whiskers and legs, cut a small hole from the head of the prawn gun, take out the sandbag, then cut off the prawn's back and extract the sand glands. 2. Stir-fry the spoon on the fire, add peanut oil, heat it, add aniseed, onion and ginger slices, stir-fry prawns to get shrimp oil, cook cooking wine, add refined salt, white sugar and clear soup to boil, cover it, stew thoroughly with low fire, then move the spoon to normal fire, add monosodium glutamate and pour sesame oil when the juice is slightly thick.

Ingredients: trotters

Seasoning: rock sugar, aniseed, pepper, onion, ginger, soy sauce, cooking wine, salt and sesame oil.

Method:

1 Cut pig's trotters in half, blanch them in boiling water, remove them after discoloration, and rinse them with clean water.

Cut the onion into sections, slice the ginger and pat it loose with a knife.

Add sesame oil to the wok, heat it, and put rock sugar (usually put rock sugar 10 for four pig's trotters) until the rock sugar melts.

Add pepper, aniseed, onion ginger, cooking wine, soy sauce, pig's trotters, stir-fry and add water.

After boiling, add salt to taste.

6. Use a small fire until the trotters are soft and rotten, and enlarge the fire until the soup is thick and then take out the pot.

Ingredients of shredded green pepper: green pepper, meat, pepper, dried pepper, ginger, garlic and onion.

Seasoning: tender meat powder, soy sauce, salt,

Exercise:

1. First, shred the green pepper and meat. Marinate the meat with tender meat powder, soy sauce, salt and a little oil for about 10 minutes.

2. Heat the oil in the pan, stir-fry the dried peppers to change color, then add 30 pieces of peppers (according to the taste) to stir-fry the fragrance, add ginger, garlic and onion (in this order), stir-fry the shredded pork, add a little water to prevent sticking to the pan (don't add about two pieces), and stir-fry for about three minutes, then serve.

3. Pour in the oil, heat it, add some chopped green onion, stir-fry for two or three minutes, then pour in the fried shredded pork, stir-fry for two or three minutes, and then take out the pot. A plate of shredded pork with green pepper is ready.

Respondent: Soglia-Assistant Level 211-2116: 39.

Other answers *** 6

Stewed tofu with mushrooms

Raw materials:

50g of fresh mushrooms, 4 pieces of south tofu, bamboo shoots 10g, 25g of sesame oil, 5g of soy sauce 15g, 5g of refined salt, 2g of monosodium glutamate and 4g of cooking wine.

Exercise:

1. Cut the tofu into small pieces, put it in a cold water pot, add cooking wine, cook it with strong fire until sand holes appear, and take out the purified water.

2. Put the wok on the fire, add fresh mushrooms and bamboo shoots, add soy sauce, refined salt, broth or water, then add tofu, bring to a boil with high fire, simmer for about 20 minutes, then add sesame oil and monosodium glutamate, or take it out after thickening.

Taste: delicious and nutritious.

Responder: It's hard to go-trainee magician level 211-2112: 57.

Sauté ed garlic moss with meat

Raw materials:

500 grams of garlic moss, 50 grams of lean pork, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of monosodium glutamate, a small amount of vinegar, a small amount of pepper noodles, a small amount of starch and a small amount of chopped green onion.

Exercise:

1. Shred lean meat and garlic moss.

2. Mix starch with water.

3, put a small amount of oil in the pot, until the oil is hot and smoky, add chopped green onion, then add shredded pork and stir-fry until it turns white, add a small amount of pepper noodles, soy sauce and vinegar, then add garlic moss, and then add salt (but garlic moss remains crisp). Stir-fry for three minutes, add water and starch mixture, and add monosodium glutamate.

Respondent: Tang Qiu Soybean Tong Sheng Grade 111-2116: 48.

The following experience is for your reference.

Start simple, sum up experience while doing:

Put oil in the pot, and the oil must be heated before putting down the dishes. Stir-fry Chinese cabbage and bean sprouts over high fire. When they are almost cooked, put a little less salt first and taste the salt. It is not enough. Soy sauce should be of good quality. I have used Haitian brand for more than 20 years, and it was also introduced by a friend. Three varieties, two is enough: super gold label soy sauce king, and cold salad. Super straw mushroom is used for coloring in braising or stewing. Put a little less first, lighter than your target color, because you need to add light soy sauce. When braised pork or beef and mutton, it is best not to put salt, but to add light soy sauce. Then buy a bottle of Changyu Gold Award brandy for cooking wine. It's of good quality. It was originally used to eat western food. Although it is more expensive, the dosage is very small. Braised pork is generally the best. Add 3/4- 1 lid (brandy bottle cap) to 500-750g meat, stir-fry, add soy sauce, then drain the water, submerge the meat, turn to low fire, keep the water in the pot boiling until you feel rotten, drain the water with strong fire, add a little monosodium glutamate and add pepper.

Introduce some simple dishes and pasta for your reference:

(1) Cooking:

First, the simplest method of eggplant:

Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.

Fuel-saving method: cut the eggplant into oblique knife pieces, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic and stir-fry it, pour in the eggplant, stir-fry it a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.

Second, ribs seaweed soup:

Add cold water to raw ribs and kelp and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.

Three, fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali.

Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.

The practice of fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.

Dried cuttlefish barbecue:

-Grilled pork belly or straight row, no salt.

Cuttlefish cut into mahjong-sized pieces.

Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.

Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking.

Fourth, stew potatoes:

1 fry thick potato chips in the oil pan before stewing (chopsticks can pass through).

A little longer.

Tomato and potato soup:

First, put the potato chips (quick, you can cut them thinner) in water and cook them. Never add salt. Turn the water into a small fire. When it is about to rot, change the fire and add tomato slices to make it red. Tomatoes cannot be boiled yellow. Add salt, pepper and a little monosodium glutamate.

Five, shrimp cooking:

First, put the shrimp in a bowl and soak it in cooking wine.

First, you can burn wax gourd or cook wax gourd soup.

Second, the dried tofu is cut into filaments and cooked with shrimp.

Six, scallop cooking:

Soak scallops in a bowl with cooking wine until soft, then steam them in water or crush them by hand for later use.

Braised radish with scallops:

Dice the best radish, stir-fry in a pot, add scallops, simmer on low heat (don't add salt yet, scallops taste salty), add pepper and a little monosodium glutamate.

Scrambled eggs with scallops:

Put scallops in the beaten egg mixture and fry them with high fire.

Seven, white cut meat:

Pig hind leg meat, whole cooked, sliced, cut perpendicular to pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.

Eight, sausage practice:

Slice, steam over water, and steam until rotten.

You can also fry the green pepper first, and then pour the steamed sausage into it for frying.

It doesn't matter. When the Dutch beans first came into the market (fresh and refreshing at this time), the steamed sausage slices were fried with Dutch beans without pepper.

Nine, fried chicken wings:

Wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it with egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then fry it until golden brown.

X. Practice of dried salted fish:

If the fish is big and salty, you can roast pork belly without salt or row it straight.

Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

(2) spaghetti

First of all, the simplest noodles.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Stir in a bowl. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Second, tomato and egg soup noodles:

Scramble eggs first, add water, add tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.

Third, fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Below, a little harder.

Take out, rinse with cold water and drain.

Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles a few times, mix well, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with a pair of chopsticks with the other hand. Try to mix the noodles and seasonings well, so as not to make the Chinese cabbage yellow.

Remarks: 1 Add some vinegar when eating fried noodles.

Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.

Fourth, first put the shrimp (good quality) in water for a short time, then oil it, put the noodles, wait until it is almost cooked, enlarge the cabbage, cook it, add salt, pepper and a little monosodium glutamate.

The simplest cold (mixed) noodles.

Boil water, more water,

Stainless steel shallow pot, add sesame oil, set aside.

Put Haitian brand soy sauce, pepper, monosodium glutamate and chives into a bowl.

Then the water boiled and became harder.

Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.

Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.

Remember the order, or the taste will be different.

If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame paste or peanut butter (diluted with cold boiled water, eat now).

Six, fried rice with eggs:

Put the pan on the fire, heat it with oil, pour in the egg mixture and stir-fry the eggs, then add the rice and chopped green onion, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and stir-fry again.

Seven, including wonton:

For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make two semicircles overlap, sweep it along the water trail with two forefinger to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water and the other corner can be pressed on it to pinch it tightly), so that the wonton will stand up.

The skin of big wonton is generally equilateral trapezoid, and the short side faces itself.

Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.

Eight, curry beef powder (soup)

Curry should be fried, the oil temperature should not be too high, it will paste.

Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped green onion, pepper and a little monosodium glutamate to beef soup, add refined powder (slightly harder) and add beef slices. This is curry beef powder. Without powder, it is curry beef soup.

Nine, the simplest way to stew beef (powder):

Good beef, cut into pieces, heat the oil in a pan, fry the meat dry, add a little cooking wine, fry it dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, fry, add water, submerge the meat, boil it, and then use a casserole or iron pan to cook it (keep the water boiling) for 1-2 hours.

Boil water, more water,

Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and minced chives into a bowl and add boiling water.

Then the water boiled and it was a little hard.

Put it in a bowl and add the braised beef. Do it.

Finally, let me introduce you:

The simplest way to make lemon juice and iced black tea.

First, juice with a juicer, add water and some sugar cubes. Authentic lemon juice. Add less water and ice. It is delicious.

2. Lipton black tea 1 sachet, lemon 1 tablet, and some sugar cubes or rock candy, brewed with boiling water. Hot drinks and cold drinks are fine.

After being chilled, it is the authentic iced black tea.

There are two kinds of tofu: tender tofu and old tofu.

I suggest you buy tender tofu, delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu with fat.

First, minced meat tofu:

Heat oil in a pot, add minced meat, stir-fry until fragrant, add Haitian Super Gold Label Soy Sauce King, pepper, a little monosodium glutamate and chopped green onion, and put them in a bowl for later use.

Add some water to the pot, add some salt, boil the water, put the tofu, shovel the tofu into irregular small pieces with a spatula, boil it, add starch, mix well, cook it, put it in a plate, and pour in minced meat.

Note: minced meat is a little salty and tofu is a little weak.

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