Six home-cooked dishes suitable for the Dragon Boat Festival family banquet are delicious, entertaining and grounded. It's rare to have a holiday and rest, so the family can get together, chat and enjoy the delicious food on the tip of the tongue.
Try cooking, it's simple, delicious and delicious!
Sweet and sour, delicious to stop.
1. Prepare ingredients
Prepare thin rows and cut them into small pieces. Then, add onion slices, ginger slices, salt, pepper and 50 cents cooking wine. Stir well, marinate for ten minutes, and taste at the bottom.
After the ribs are marinated, put them in a pot and fry them with 50% oil temperature, which is convenient to achieve the taste of tender outside. If you don't fry, fry. The yellow one has been fried, with a burnt edge, and it is out of the pot.
Stir-fried sugar color
Add a little more oil to the pot, dig a spoonful of sugar and fry it brown. Slightly yellow, pour the ribs in, stir fry in the pan and coat them with sugar juice. Boil half a spoonful of white vinegar along the side of the pot to stimulate sour taste. It is called sweet and sour pork ribs.
Then, scoop two spoonfuls of water and add a little tomato sauce to color it. Stew for 20 minutes, the juice will thicken and the ribs will be cooked. The juice is sticky, almost wrapped in ribs.
Add onion, ginger, garlic, and after the fragrance of onion and ginger comes out, turn it over evenly.
The oil flower barbecued and the aroma burst into the nostrils.
1. Prepare ingredients
Mix a marinade first: sliced onion, sliced ginger, sliced onion and sliced coriander, all together. Add a little salt, pour in half a can of beer, fully knead the vegetable juice and soak for a while.
Pig's front leg meat, with this snowflake, tastes more crisp and fragrant.
Pickled pork
Cut into strips directly, and then beat with a rolling pin to break up the fibers inside. Then add 3 tablespoons of barbecued pork sauce, 2 tablespoons of seafood sauce, 2 tablespoons of oyster sauce, a little salt, a little more sugar, chicken powder and thirteen spices, and pour in the vegetable juice just prepared. Add two spoonfuls of honey until crisp and add color.
Give the pork a full-body massage to let the juice fully penetrate. Sealed with plastic wrap, stored in refrigerator 12 hours, barbecued pork tastes delicious.
Steam in a pot
12 hour pickled pig, ruddy and delicious. Take it out and put it in a steamer in the upper atmosphere. Steam on medium heat 10 minute, and steam the meat until it is 67% ripe.
Then, we mix a crispy water: add 2 spoonfuls of barbecued pork sauce and 2 spoonfuls of honey to the bowl and mix well, then add a little hot water to boil, and the simple crispy water is ready.
10 minutes later, take out the steamed pork and brush it with crispy water. Bake in the oven at 230 degrees for 29 minutes and brush with crispy water again. Brush it several times, and the baked skin will be crisper and sweeter.
Spicy and delicious, the meat is tender and delicious, and one plate is not enough.
1. Prepare ingredients
Spicy lobster sauce ratio: put a spoonful of bean paste, a spoonful of hot sauce, a hot pot base and a spoonful of garlic hot sauce in the bowl, which is also the sauce ratio commonly used in restaurants to make spicy shrimp tails.
Prepare a few green and red peppers and cut them into rings for color matching and flavor enhancement.
Blanch the lobster in water.
Boil half a pot of boiling water, pour in the shrimp tail and cook it to remove the fishy smell. Then dump the shrimp tail, rinse it with clear water and drain it for later use. Heat oil in the pot, add onion, ginger and garlic, and turn down the heat to make the smell fragrant.
Add pepper, stir a few times, and pour in the sauce. Stir-fry the red oil, and then add the pepper segments. Boil the pepper part later to prevent frying. Add appropriate amount of oyster sauce to freshen up, pour half a can of beer along the side of the pot, pour shrimp tail and add a spoonful of water.
Collect juice on the fire
Stir-fry over high fire, so that the shrimp tails can absorb the soup base and taste. Add a few pieces of ten fragrant leaves to taste and stir-fry the fragrance of ten fragrant fruits.
Add monosodium glutamate, sugar and pepper to taste, and the sauce is salty. Then cover the pot and turn to low heat, stew for 10 minute, and stew the shrimp tail until it is cooked and tasty. /kloc-after 0/0 minutes, turn to high fire and quickly collect juice. It's delicious.
1. Prepare ingredients
Prepare a three-yellow chicken, chop the chicken into small pieces and put it in the pot. Soak in clear water for 10 minute to remove the blood inside. Then pour out the chicken pieces, drain them and marinate them.
Slice the ginger, cut the onion, and put it with the chicken. Grab two star anises, a few dried peppers, a pinch of pepper, and then pour in a little cooking wine to remove the fishy smell. Add a spoonful of salt, stir well with chopsticks, marinate for 10 minute, and taste the chicken pieces.
Prepare the ingredients for the wok. Slice ginger, cut onion into large sections, cut garlic into roots, and put them into the pot together. Several green peppers and one red pepper are cut into circles respectively. A few fresh mushrooms, washed and put on a cross knife, so that the food is more beautiful.
Start cooking
Add hot oil to the pot. When the oil is hot, add onion, ginger and garlic, grab two octagonal green peppers and a few fragrant leaves. Turn on a small fire and stir-fry together, and stir-fry the smell of the material head.
Add chicken pieces, stir-fry over medium heat, and stir-fry the water inside. Stir-fry the chicken pieces until fragrant, add 2g of light soy sauce and 5g of dark soy sauce, continue to stir-fry for 1 min, and color the chicken pieces. Pour in 8 grams of cooking wine, 3 grams of soy sauce, 3 grams of chicken essence and 2 grams of pepper, stir-fry and melt the seasoning. Add a few more crystal sugar and add water along the side of the pot. The amount of water is subject to chicken nuggets.
After the fire boils, turn to low heat and simmer for eight minutes. Stew the chicken until it is 80% cooked, add the prepared mushrooms and stir well. Then cover the pot and cook for another five minutes, so that the chicken pieces can absorb the delicious taste of mushrooms.
After the soup is sticky, add the pepper rings and stir fry quickly. Finally sprinkle a handful of cooked sesame seeds and put a parsley on it. It's delicious.
Crispy outside and tender inside, sweet and sour, and won't soften after a long time.
1. Prepare ingredients
An old tofu, cut into small squares. Then, we make a crispy paste: put two handfuls of sweet potato starch in the pot, add one and a half handfuls of flour, melt it with clear water to make a batter similar to yogurt, and then pour in half a spoonful of salad oil and continue to stir evenly for later use.
Then, put the cut tofu blocks in. Take it in your hand and stir it evenly, so that the crispy paste is evenly wrapped on the tofu.
Fried tofu
Burning oil in the pot, when the oil temperature is 50% hot. Put the tofu slices into the pot one by one and fry them slowly on low heat. Tofu will stick together and shake after solidification. After the tofu is fried to golden brown, take it out first.
Then, raise the oil temperature to 60% heat, pour in tofu and fry again. Take it out in 20 seconds and control the oil.
Start cooking
Leave a little base oil in the pot, add minced garlic and stir-fry until fragrant. Add a spoonful of white vinegar, a spoonful of sugar and a spoonful of tomato sauce, stir-fry the tomato sauce until it is cooked, and pour in a little water. Add a little salt to stimulate the sweetness.
Add a little starch and thicken the sweet and sour juice. Then pour in the fried tofu, quickly turn over the fire and serve.
It's a simple daily cooking, and the next meal is especially delicious.
1. Prepare ingredients
Prepare a handful of green beans and pinch off both ends. After selection, wash with clear water. Then, the oblique knife is cut into sections. Prepare pork belly for 50 cents, peel and cut into pieces.
Cut the string pepper into sections, the millet pepper into rings, and the garlic into slices for easy frying.
Start cooking
When the pot is hot, put the pork belly slices into the pot, stir-fry for a while, and stir-fry the lard inside. Stir-fried pork slices are fragrant, and serve them first when they are brown.
Then stir-fry with fried lard, pour in minced garlic, millet pepper and line pepper, and stir-fry until spicy.
Then pour in the green beans and stir fry for 2 minutes. Add a little salt to enhance the base taste. When the green beans turn green, pour in the sliced meat. Pour in raw materials to extract fresh ones, and stir well. Add chicken powder, sugar and thirteen spices to taste.
Pour some water along the side of the pot to make the green beans taste better and serve delicious.
Dragon Boat Festival is coming, share 6 home-cooked dishes! Good meat, good food, good food and good cooking. The whole family praises you as a chef.