Materials:

Dried bamboo shoots, sugar, pepper, onion, ginger, soy sauce, cooking wine, salt, pork belly.

Exercise:

1. A bag of dried bamboo shoots.

2. Take out a few pieces and soak them in rice soup. This dried bamboo shoot is very hard. You'd better soak it all night.

3. Wash the soaked dried bamboo shoots and cut the pork belly into small pieces. Dried bamboo shoots are oily and have to be stewed with pork belly.

4. Heat the pot, stir-fry the pork belly with low fire until the oil comes out, add a proper amount of sugar to the pot, stir-fry until the sugar changes color slightly, and add pepper, onion ginger, soy sauce, cooking wine and salt. This dish does not need oil, because the pork belly itself is very oily.

5. Add the chopped dried bamboo shoots, add water and simmer until the pork belly is soft and rotten. It takes at least 40 minutes to stew. I cooked it in a pressure cooker for about 20 minutes.

Braised pork with yuba

Ingredients: pork ribs (pork belly) 250g, yuba100g,

Seasoning: salt 2g, cooking wine 5g, soy sauce 10g, onion 10g, ginger 5g, star anise 3g, sugar 5g and peanut oil 20g.

Exercise:

1. Scrape pig hair with a knife, wash it and cut it into pieces. Soak yuba in warm water, wash it twice with clear water, and then cut it into sections for later use.

2. Put the wok on the fire, add the oil, heat it, add the onion and ginger, stir fry, then add the cut meat, cooking wine, soy sauce and white sugar, stir fry for a while, add the soup, bring it to a boil, then stew with low fire until the meat is rotten, add the yuba, and stew intermittently until the soup is collected.

Rock sugar elbow material:

One elbow, rock sugar, salt, soy sauce, soy sauce, pepper, aniseed and fragrant leaves.

Exercise:

1. Wash elbow, remove blood powder with water and take it out. Then remove the excess hair.

Wash the fried elbow again with cold water.

3. Prepare a pot of clear water, put it in the elbow, then add soy sauce, soy sauce, pepper, aniseed and fragrant leaves to cook together and simmer for about an hour. You can easily poke it with chopsticks. When cooking, you can cut your elbow with a knife. Easier to cook.

4. Take out the water control after cooking. Add a little oil to the wok, add rock sugar and stir-fry until cooked. Add some soy sauce when it's dark. Put the elbow in, color it with sugar, and add some soup to cook the elbow. Collect the juice and add some salt when the pot is ready.

Braised elbow material:

Elbow 1, ginger 2 small pieces, soy sauce, oil, garlic 2-3 pieces, star anise 2 pieces, cinnamon 1 small pieces, pepper 7-8 pieces, sugar 1 tablespoon, and salt.

Exercise:

1. Remove the bone in the middle of the elbow (this pork seller can do OEM work, but in fact he can do it without going).

2. Put the ginger slices into the pot, add water to boil, put the elbow down and cook for a few minutes, remove the blood and set.

3. Take out the elbow, stick a small hole around the skin with a fork or toothpick, put some soy sauce on the skin, and let it stand for 5 or 6 minutes to discolor the skin.

4. Put the oil in the pan, put the elbow in and fry it all around until the skin bubbles. (Be careful in this step to prevent the oil from splashing out when frying, block it with the lid, or operate it with the lid half closed. Safety first).

5. Put a piece of ginger, 2 ~ 3 cloves of garlic, 2 pieces of star anise, 1 piece of cinnamon, 7 ~ 8 pieces of pepper, 1 tablespoon of sugar, a little soy sauce and a proper amount of salt into a saucepan, put the fried elbow into it, add boiling water or broth, and simmer until soft or hard.

Red lotus root ribs soup material:

Lotus root, ribs, onion, ginger, salt, a little pepper, star anise 1 grain.

Exercise:

1. Peel the lotus root, cut it into a bevel knife, and cook it easily. Soak lotus root in salt water to prevent it from turning yellow.

2. Wash the ribs and cut them into small pieces. Pour water into the pot, add onion, ginger and ribs and cook them. Take them out after the surface changes color and wash away the floating foam.

I use an electric pressure cooker (even if you don't use an ordinary casserole). Electric pressure cooker is stupid. Just put all the materials in. Let's put ribs, lotus root, ginger, onion, a little pepper and star anise 1 into it (if you can't put spices, put less to keep the original flavor of the ingredients), without adding salt, cover it and click the soup head button, and it's ok.

Don't open the soup after it is cooked. Wait until the pressure cooker itself is exhausted, then turn it on. Pick out the spices, add salt to adjust the taste, sprinkle some chopped green onion (you don't have to add it), and you're done.

Selecting lotus root is the key:

1. No matter what kind of lotus root you choose, try to choose a clean lotus root without mud, which will be very simple to clean.

2. Both ends of the lotus root should be complete and have lotus root pedicles, and then you can see whether it is clean and white through the lotus root pedicles.

Never choose a lotus root that leaks at both ends. It's full of mud and can't be cleaned at all.

Garlic ribs material:

Ingredients: ribs (big ribs) 300g,

Accessories: egg 100g,

Seasoning: salt 10g, white garlic 5g, monosodium glutamate 5g, sugar 10g, vegetable oil 30g, cooking wine 10g, onion 8g and ginger 8g.

Exercise:

1. Change the ribs into inch segments and wash them. Wash onion and ginger and cut into powder. Peel and wash garlic and chop it into garlic paste.

2. Put garlic in a hot oil pan to quickly remove grease.

3. The ribs are seasoned with 10g garlic powder, and marinated with egg liquid, refined salt, sugar, cooking wine and monosodium glutamate (3 to 4 hours).

4. Add oil to the pot. When the heat reaches 50%, fry the ribs thoroughly with slow fire and take them out.

5. Take another pot, add oil and heat it, add minced onion and ginger and fried garlic, stir-fry until fragrant, and add fried ribs and stir well.

Steamed dumplings with fresh meat soup

Ingredients: 600g of wheat flour, 600g of lean pork and 300g of frozen skin.

Accessories: 60g of winter bamboo shoots and 6g of shrimps.

Seasoning: salt 6g, monosodium glutamate 3g, soy sauce 35g, cooking wine 15g, onion juice 10g, ginger juice 10g and sesame oil 35g.

Exercise:

1. Wash pork and cut it into squares about 0.3 cm square; Wash the winter bamboo shoots (select the shelled winter bamboo shoots), put them in a boiling pot and blanch them until they are broken, take them out and cut into pieces; Freeze the chopped skin to make velvet.

2. Put the diced meat into the pot, pour in water, and stir hard until it is sticky. Then add cooking wine, soy sauce, refined salt, onion ginger juice and monosodium glutamate and mix well. Add frozen minced meat, winter bamboo shoots and shrimps, add sesame oil and mix well to make soup.

3. Boil the flour into snowflakes with 70% boiling water, let it cool, then pour in 30% cold water, knead it into dough, knead it into strips, and make 50 grams into three pieces. Flatten the slices, roll them into round skins, wrap them with stuffing, and knead them into crescent-shaped jiaozi, which is the blank of steamed dumplings.

4. Put the steamed dumplings on the drawer and steam them with boiling water for about 10 minute, and then serve.

Steamed dumplings with shrimp-thin skin and big stuffing;

400g dumpling skin, 250g minced meat, fresh shrimp 1 25g, mushrooms 1 25g, Chinese cabbage125g, bean sprouts125g, eggs1each, 2 teaspoons of salt and soy sauce/kloc.

Exercise:

Blanch vegetables and bean sprouts and cut them into minced vegetables; Dice Lentinus Edodes and mix with minced meat evenly;

Add eggs and seasonings to make dumpling stuffing;

Wash shrimp, remove shell and sand line for later use;

Roll the dumpling skin with a rolling pin into a skin twice as big as the original one and wrap it with stuffing. Put a prawn in each jiaozi and wrap it in your favorite way.

The wrapped jiaozi is steamed at a temperature of about 10.

Tips:

You can also roll a dumpling wrapper yourself, that is, roll it big and thin, so that you can wrap a lot of stuffing, and the steamed jiaozi tastes good. The filler can be changed according to personal preference.

& lt/p & gt； & lt/p & gt； & lt/p & gt； & lt/p & gt； & lt/p & gt； & lt/p & gt； & lt/p & gt； & lt/p & gt；