Coca-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 powder). 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.
Sichuan-style pork: raw materials: pig rear buttock tip, green garlic. Accessories: bean paste, lobster sauce, onion, ginger, pepper, aniseed, cinnamon, yellow wine and cook the meat. Cook for about 20 minutes, add onion, ginger, pepper, aniseed, cinnamon and yellow wine, and skim off the froth. When chopsticks can be inserted into the meat, turn off the fire and soak for 5 minutes, then pat the green garlic and cut it with an oblique knife. Put a little oil in the pot, add white meat, stir fry, and shovel the meat to the side of the pot after the fat becomes curly and transparent (this is the lazy way! Ha ha! In fact, we should shovel out the meat first, add the bean paste, stir fry in red oil, add lobster sauce, shredded ginger and green garlic, and stir fry together. You don't need to add salt when frying this dish, because the bean paste is salty enough. Green garlic is slightly soft. Pour in rice wine and you can cook it.
Braised pork: 1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and turn the heat down. Preliminary preparation: a piece of pork belly, cut into strips one centimeter square. 2. Keep stirring with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution. This is also called fried sugar color. 3. Pour the chopped pork belly, stir well, and let each piece of meat be 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.
Pickled fish: Generally, grass carp or snakehead is preferred. 2, wash the fish, pay attention to wash away the black membrane in the abdominal cavity. Cut off the shark's fin ... (it's not bad to make shark's fin after drying ... haha) 4. Cut the fish into pieces. 5. Press the fish section with one hand, and push the other hand close to the upper edge of the fishbone, feel the position of the fishbone, and adjust the direction of the knife in time ... If the cutting is not good, buy more fish to practice first:) 6. Remove the fish bones. Cut the fish head in half, the fish under the slice, the remaining fish bones ... If you like to eat bones together, you can also ignore this step ... 7. Put the sliced fish horizontally and cut it piece by piece along the direction from the fish tail to the fish head with a knife, each piece is about 5-7 mm thick. Pay attention here! Don't turn in the wrong direction, or the cooked fish fillet will be broken ~~ 8. Take an egg, pour it left and right, and pour out the egg white for use. 9. Cut the fish bones into sections, put them in the basin together with the fish fillets and fish heads, add salt and cooking wine, stir, then add the egg whites, grab them evenly, and let them stand for 20 minutes to wait for a while. . . 10, sauerkraut-Cui Hua, with sauerkraut. . . . A pack of two packs is ok, and you can put more if you like. 1 1, sauerkraut cut into pieces 12, put oil in the pot and heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! Stir-fry the cut sauerkraut. ................................................................................................................................................ ......................... 14, add other fish fillets and simmer for 2-3 minutes ~ If you don't like the fish head, you can skip the fish head, omit ... 15, add salt, pepper, pepper powder, monosodium glutamate and other seasonings, and a pot of delicious shepherd's purse fish will be ready!
Kung pao chicken: Ingredients: chicken breast 400g, fried peanuts 50g, eggs 1 garlic 5-petal starch 10 Note: seasoning can be made as appropriate: 500g of edible oil (50g actually eaten), sesame oil 1 teaspoon of soy sauce 1 tablespoon of cooking wine. 1 spoon sugar 1 spoon monosodium glutamate +0 spoon method 1. Wash the chicken, cut into pieces, and marinate with egg white, salt and starch. 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. Boiled fish: a grass carp, cut into fillets. Marinate fish and bones separately, and put more seasoning on the bones. Because the meat is thick ... I think so:) Add an egg white, salt, pepper powder, pepper, chicken essence, starch, cooking wine and marinate for about 30 minutes. Put a little oil in the pot, add garlic and ginger slices. What is the oil discarded after the fragrance explosion used for? :) It is used for frying fish bones, because the fish bones are thick and the temperature required for fillets is different. Add a lot of oil, add pepper after a few seconds, and stir-fry slowly on low heat. Stir-fry the chilies until they are fragrant, then add the dried chilies (these two steps have been carried out with low fire). After the chilies in the pot become darker, slide the marinated fish into the pot (it is best to wash off the things on the marinated fish with clear water, because it will make the oil turbid).
Fish-flavored shredded pork: Ingredients: 250g lean meat, 70g agaric, half carrot, 30g pickled pepper powder, 2 onions, 5 slices of ginger 1, appropriate amount of garlic and starch. Seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence. Practice: 1, clean the lean meat and cut it into thick shreds, put it in a bowl, add salt and water starch and mix well; 2. Wash and shred onions, ginger and garlic for later use. 3, fungus and carrots are shredded for use. 4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. 5. Put the oil in the pot, and pour the shredded pork when it is heated to 50% hot oil. Stir-fry and add pickled pepper powder. When the stir-fry is extremely good, pour in fungus, shredded carrot and fish sauce and stir-fry a few times.
Sweet and sour pork ribs: material: pork ribs 500g chives 1 ginger 1 garlic with 2 petals of starch. Suitable seasoning: 500g edible oil (actual dosage is 45g), soy sauce 1/2 tablespoons balsamic vinegar 1 tablespoon refined salt. Practice: 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.
Hot and sour potato shreds: 1. Hot and sour shredded potato is a home-cooked dish. The method is simple. The only raw materials needed are a potato, a little pepper, a little pepper and garlic cloves. 2. Peel the potatoes and shred them. The finer the better. Then shred the green pepper and red pepper and dice the garlic cloves. 3. Shred the potatoes and remove the starch with cold water, so that the fried vegetables taste crisp. Fourth, prepare salt and white vinegar. Using white vinegar will make the dishes look clean. Fifth, the fire, sit in the wok, come on. 6. When the oil temperature is high, add the pepper granules and stir-fry the fragrance. Seven, the pepper must be fished out, or you will know if you eat it. Eight, when the oil is hot, add shredded pepper and minced garlic. Nine, stir fry a few times. Ten, put white vinegar. Eleven, put salt, and move quickly. Twelve, stir fry a few times to make the taste of salt more uniform. Thirteen, the dishes are cooked and shaped, and a plate of hot and sour crispy potato shreds can be used.