Ingredients: ribs, steamed meat powder sesame oil.
Accessories: fermented sufu garlic powder.
Seasoning: Korean Chili sauce, sugar and pepper bean paste.
The practice of steaming out flour:
1. Cut the ribs into small pieces about 2 cm, add pepper powder, bean paste, korean chili sauce, liqueur, garlic powder and a little water, mix well, seal with plastic wrap, and marinate in the refrigerator for more than 4 hours. (wine that makes ribs taste more indispensable)
2. Add the marinated spareribs into steamed meat powder, mix well, add sesame oil and continue to stir, so that steamed meat powder can fully absorb the sesame oil.
3. Add appropriate amount of water to the pot and steam for 40 minutes.
story
As a condiment, fermented grains have many magical functions:
1. As an ingredient of pickles and pickles, it can adjust the flavor.
2. Hotpot seasoning can increase mellow and sweet taste.
3. Add steamed vegetables, cooked vegetables, flavoring, seasoning, and remove fishy smell to make the meat more delicious and tender.
Fried tofu at home
Ingredients: tofu 1 box, lean pork 100g, red pepper 1, green pepper 1.
Seasoning: 2 tablespoons Pixian watercress, 2 tablespoons light soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, 1 tablespoon raw flour, a little salt, ginger and garlic.
How to do it:
1. Cut the tofu into pieces about half a centimeter thick and 4 centimeters wide. Sliced lean pork, marinated with soy sauce and raw flour. Shred green peppers, remove seeds and tendons, and cut into diamonds.
2. Pour a little oil into the pot and fry the tofu until both sides turn yellow.
3. Heat the wok and pour the oil. When the oil is heated to 50%, saute chopped Pixian watercress, ginger slices and minced garlic.
4. Stir-fry the sliced meat and add soy sauce and cooking wine.
5. Stir-fry tofu.
6. Stir-fry the green pepper and red pepper together, and finally add some salt and sugar to taste.
Stir-fried shredded lotus root
Material: fresh lotus root
Seasoning: ginger, pepper, vinegar, salt, monosodium glutamate and sugar.
How to do it:
1. Choose fresh lotus root (tender is the best), peel it, wash it, cut it into pieces longitudinally, and then cut it into shreds. Soak lotus root silk in clear water, wash off starch, and drain water for later use;
2. Cut the ginger into 5-6 slices, shred them and put them together with the lotus root shreds;
3. Heat the oil in the pot, then add a little pepper (you can add some dried peppers at the same time if you like spicy food) and stir fry. Immediately put lotus root and ginger into the pot, add a little vinegar at the same time, stir fry a few times quickly, then add a little water and cover the pot;
4, cover the lid for more than ten seconds, put salt and a little monosodium glutamate (not put), and stir evenly;
5, like sweet and sour, you can put a little more vinegar and put some sugar before the pot.
Steamed pork belly with green vegetables
Ingredients: 700g pork belly, 0/00g plum/kloc.
Seasoning: 600g vegetable oil (actual dosage is about 60g), large oil 120g, chicken soup 100g, wet starch 10g, 20g sugar, 30g soy sauce and a little garlic.
How to do it:
1. Put the meat in the soup and cook it with slow fire until it is 6 ~ 7 ripe, then take it out. Draw with soy sauce.
2. Pour the vegetable oil into the frying spoon, heat it to 70% to 80%, add the cooked meat, fry it until it is big red, take it out, and then rinse it thoroughly in clear water (using flowing clear water until there is no oil slick is the key link in making this dish).
3. Cut the meat into pieces with a length of 10 cm and a thickness of 0.8 cm, and put the skins in a bowl one by one.
4. Wash and chop the plum vegetables. Stir-fry a spoonful over high heat, pour in big oil, saute minced garlic, add plum vegetables and sugar, stir well, take out and put on the meat.
5. Use chicken soup and soy sauce to make juice, pour it into a meat bowl and steam it in a steamer for 40 minutes.
6. Pour out the original juice and re-buckle the meat and plum vegetables on the plate. Thicken the raw juice with wet starch and pour it into the meat noodles.
Hot and sour cabbage
Material: a Chinese cabbage,
Accessories: appropriate amount of dried pepper, a little balsamic vinegar, 1 cloves of garlic, a little salt and a little monosodium glutamate.
Exercise:
1. Wash Chinese cabbage and cut into 3x3cm pieces;
2. Cut the dried pepper into sections and slice the garlic;
3. Add a proper amount of oil to the wok and heat it with high fire;
4. Add dried chilli and garlic cloves, stir-fry until fragrant, then add Chinese cabbage and stir-fry;
5. Stir fry for 1 min, turn to medium heat, add appropriate amount of balsamic vinegar, and continue to stir fry for 5 minutes;
6. Add salt, continue to stir fry for 1 min, and then add a little monosodium glutamate to the pan and plate;
skill
1, the bigger the cabbage is cut, the longer the frying time, and the harder it is to taste;
2, dried peppers need to be stir-fried for a long time to get spicy;
3, you can get used to the problem without adding salt and monosodium glutamate;
Fried shredded pork with green pepper
Ingredients: green pepper, lean meat
Accessories: chopped green onion, raw flour, chicken essence, cooking wine, soy sauce, salt and shredded ginger.
Steps:
1. Slice green pepper; Shred lean meat and mix well with raw flour, soy sauce and cooking wine;
2. Put oil in the pot. When the oil is hot, add chopped green onion and shredded ginger and stir-fry until fragrant. Fried lean meat.
3. When the meat is cooked, stir fry the shredded green pepper;
4. Season with salt and chicken essence.