Recipe:

1. Proud as a peacock 2. Phoenix welcomes spring 3. Angelica drunken chicken roll 4. Barbecued pork with honey sauce 5. Fish with Chinese sauerkraut 6. Braised beef brisket with carrot. Braised pork 8. Ants in the tree. Spicy fried duck gizzards 10. Special spicy beef jerky 1 1. Cabbage and bacon. 38+02. Fried beef with onion 13. Braised pork with plum vegetables 14. Stewed duck soup with scallop and winter melon 15. Stewed ribs with melon and barley 16. Double lotus stewed cave bone 17. Stewed spinach 18. Stewed hen with qi and blood 65438+

1. Proud as a peacock

Materials:

1 mullet, 3 dried shiitake mushrooms, 2 red peppers, 3 garlic grains, 1 ginger, 2 shallots, 1 steamed fish in a bag, a little white pepper, 1 bottle-top cooking wine.

Exercise:

1. Slice garlic, slice ginger, chop pepper, cut onion, cut the rest into chopped green onion, soak mushrooms and slice.

2. Scale the fish and cut off the head and tail, then take out the internal organs from the incision of the head and clean them, and cut the body part into pieces from the back, but keep the abdomen part intact.

3. Spread the chopped garlic slices, ginger slices, mushroom slices and onion slices on the plate, then put the fish on the plate, sprinkle with chopped peppers, and pour in the steamed fish soy sauce, cooking wine and a little white pepper.

4. Put the plate in a steamer and steam for 10 minutes. Tips:

1. It is generally recommended to choose fresh live fish to make steamed fish, which can be cooked immediately after slaughter, so as to ensure the freshness of meat and light fishy smell.

2. Guangxiangtai steamed fish is a famous local seasoning in Singapore. Personally, I feel good. If it is made in China, I recommend Lee Kum Kee's "Steamed Fish".

3. According to the size of the fish, the steaming time can be increased or decreased by 2 or 3 minutes, but don't steam for too long, which will make the fish too old and taste bad.

"2". Phoenix ushered in spring.

Materials:

1/3 bottles of black jujube wine, 1 broiler, 10 dried longan, 1 star anise, 4 slices of ginger, 1 red pepper, 20g rock sugar, 2 onions, 6 garlic, 10.

Seasoning:

2 tbsp soy sauce, 0/2 tsp salt/kloc, 0/2 tsp pepper/kloc, 0/50g clear soup/kloc, and appropriate amount of soy sauce.

Exercise:

1. Boil a pot of boiling water, then add the bleeding water from the washed broiler, take it out, wash it and drain it.

2. Cut the broiler from its belly, brush it with soy sauce and color it, then fry it in the oil pan until golden brown, then take it out and fry the garlic in the oil pan until golden brown.

3. Take a large bowl, put the fried chicken face down into the bowl, and then put the remaining materials and seasonings into the chicken.

4. seal the big bowl with plastic wrap, then steam it in a steamer for one hour and then take it out. Pour out the soup first, then remove the impurities from the ingredients and separate the chestnuts.

"3". Angelica drunken chicken roll material:

2 chicken legs, 2 teaspoons of salt, 5g of angelica, 0/0g of medlar/kloc, 500ml of clear water and 300ml of red distiller's grains from Gu Yue Longshan.

Exercise:

1. Wash Angelica sinensis and Lycium barbarum, add water to boil, cook for 15 minutes, turn off the fire and let cool.

2. After the chicken leg is boned, put it face down on the foil paper, put a little salt, roll it up, wrap it tightly with foil paper, and steam it in a steamer for 20 minutes.

3. Pour the red distiller's grains from Gu Yue Longshan into the cold juice, then add the chicken leg rolls with tin foil removed, soak them in the refrigerator for 1 day, and take out the slices.

4. Barbecued pork with honey sauce

Materials:

Pork tenderloin 1, Zhuang Ji barbecued pork sauce 1, ginger 1, 2 onions, 4 tablespoons honey and 20 ml rice wine.

Exercise:

1, wash the bought pork tenderloin, dry it, cut it into long strips, and cut off the white fascia on the surface with scissors; Peel ginger and slice it. Cut the onion into pieces for later use.

2. Take a big sealed box, put the pork strips in the box, then add the ginger slices and onion segments, pour in the barbecued pork sauce and rice wine, and catch well. You'd better soak the meat in the sauce.

3. Cover the sealed box, put it in the refrigerator 1 day, take it out in the middle, turn it over to make the taste even, remove the onion and throw it away.

4. After curing, take it out, spread a piece of tin foil on the baking tray, then put the meat on the baking net, dry it on the baking tray for 15 minutes, then brush a layer of honey, and then replace the baking tray with clean tin foil.

5. Put the baking tray in the lower layer of the oven and the barbecue net in the middle layer, bake at 180 degrees for 20 minutes, then take it out, brush it with a layer of marinated meat sauce, and brush it after it is slightly dry.

6. Turn the brushed meat upside down and bake it in the oven 180 degrees for 20 minutes, then take it out and brush the honey twice, preferably 10 minutes.

Tips:

1, barbecued pork should use thin prune strips without skin and too much fat. If you buy a large piece of back-buttock meat, then cut a knife from the right 5 cm and then cut a knife from the left 5 cm ... cut it in this order, so that the meat becomes a long strip after being pulled open, which can make the meat eat faster.

If it is too big after opening, cut it to the right size from the middle.

1, don't marinate raw onions for too long, otherwise it will form the smell of rotten onions and affect the aroma of meat.

2. Zhuang Ji barbecued pork sauce is an old brand in Singapore, and it is also sold in most supermarkets in China. I think this is my favorite barbecue sauce. The taste is positive, without exaggerated red pigment. It's easy to use the commercially available barbecued pork sauce, or I can mix it myself. I'll put my own mixed pork sauce on it later.

3. The secret to make meat look brighter and more appetizing is to brush honey several times.

< 5 >. Pickled fish material:

Freshwater fish 1, sauerkraut 1, pickled pepper 6, garlic 3, ginger 1, star anise 1, pepper 1, dried pepper 1, coriander1.

Materials of pickled fish: egg white 1, starch 1, cooking wine 1, sugar 1/2, salt 1/2 and white pepper 1/3.

Exercise:

1. Put the fish flat on the chopping board, cut the fish from the tail with a sharp knife, stick the fish bone in the middle to cut the fish, and then turn it over to cut the fish from the other side; Put the sliced fish flat on the chopping board, cut the knife at an angle of 45 degrees with the chopping board, and cut the fish into thin slices for later use;

2. Add all the marinated fish materials into the cut fish, gently grasp with your hands and marinate for 15 minutes;

3. Wash sauerkraut and cut it into small strips, cut garlic and ginger into pieces, and cut dried peppers into sections;

4. Pour a little more oil into the pot than cooking, heat it to 70%, then add 1.5 slices of pepper and dried pepper to choke the pot, and then add star anise, garlic, ginger, pickled pepper and cut sauerkraut to stir fry together;

5. Stir-fry pickled cabbage, add clear water about 1 L, then put it into the fish head and bones that have been boned before, cover the pot, boil with strong fire, and then turn to slow fire 15 minutes until the soup becomes thick;

6. Gently pour in the fish fillets and turn off the heat after cooking. Pour the cooked fish with Chinese sauerkraut into a big bowl or casserole (casserole is recommended, please pay attention to the accompanying tips);

7. Clean the pot, then pour a little oil and heat it to 70% heat, then add the other half of pepper and dried pepper and pour it on the cooked pickled fish. It is best to put two coriander. Tips:

1, it is best to choose freshwater fish for pickled fish, and the meat will taste better;

2, the knife must be fast when cutting fish, it is best to sharpen the knife in advance, get twice the result with half the effort;

3. Adding egg white when curing fish will make the fish taste more tender and smooth, but there is also a small disadvantage that it will make the soup slightly turbid. If you have a good idea, please share it with me. And adding a little sugar, I think it will make the meat taste more delicious;

4. When scalding fish fillets, don't scald them for too long. It's almost the same when you see discoloration. After a long time, the meat will not taste good;

The advantage of using casserole as seasoning is that there are often some soup and sauerkraut left after eating. The next day, buy a piece of tofu and cook it, which is another good dish;

6. It is best to pour hot oil on the pickled fish to make the dish more fragrant. If you don't like too much oil, you can also omit this step, but I still recommend this step. It smells good!

〈 6〉 。 Stewed beef brisket with carrot

Materials:

Beef brisket 2 kg carrots 4 ginger 1 shallots 1 fragrant leaves 5 cinnamon 1 dried tangerine peel 1 tsaoko 1 star anise 2 dried peppers 5 rock sugar 10 whole grain soy sauce 2 tablespoons douban 2 tablespoons coriander.

Exercise:

1, peeled and flattened ginger, cut into small pieces, and chopped green onions; Cut beef into pieces, cook in a cold water pot for 20 minutes, pour out and drain for later use;

2. Heat the wok with more oil, then add ginger, watercress, onion and spices and stir-fry until the fragrance comes out, then add beef and soy sauce and stir-fry evenly;

3. Pour the fried beef into the pressure cooker, then add the crystal sugar, and then pour 1 glass of water. Do not cover the pressure cooker, stew for about half an hour on medium heat, and stir from time to time;

4. While the beef is stewed, the carrots are washed and cut into large pieces with a hob;

5. Pour the carrot into the pressure cooker, cover it safely, and simmer for 15 minutes after exhausting.

6. Sprinkle a little parsley into the bowl to add flavor.

Tips:

1, if you can't eat spicy food, you can remove dried Chili and douban, but add 1 tablespoon soy sauce, which tastes great;

2. When stewing beef, it is best to add a little tangerine peel or tea to stew it together, so that the beef is soft and fast, and the meat is rich;

3. It doesn't take too long to stew carrots, so the beef should be stewed almost before putting carrot pieces. Carrots don't need peeling, just brush the epidermis clean;

If you don't need a pressure cooker, you can also stew it in an iron pot or casserole, but it will take a long time. Using a pressure cooker will save a lot of petrol.

< 7 >. Braised pork material:

Pork belly with skin 1 slice of soy sauce 2 tablespoons of cooking wine 2 tablespoons of sugar 2 tablespoons of onion 2 slices of ginger 2 slices of star anise 2 slices of dried tangerine peel 1 slice of cinnamon 1 slice of fragrant leaves 2 slices of water with a little salt.

Exercise:

1. Wash the meat, put it in a pot, pour in clear water, cook it on high fire for 15 minutes, then take it out and cool it, and cut the cooled pork into small pieces;

2. Pour the right amount of oil into the wok and heat it. Add pork and stir-fry for 5 minutes. Stir the oil and take it out.

3. Wash the pan and add 2 tablespoons of water. When the water boils, pour in the sugar. When the sugar turns into bubbles, add the fried pork and stir-fry twice. Then pour in soy sauce and cooking wine and stir-fry for 2 minutes.

4. Pour the meat into a casserole (or stir-fry the meat in an iron pan), add the green onion, ginger, star anise, dried tangerine peel, cinnamon and fragrant leaves, then pour half a glass of water to soak the meat in the soup, add a little salt, cover the pot, and simmer 1 hour. Tips:

1, you must choose pork belly with skin to make braised pork, and the best food is skin and fat;

2. Because a lot of meat oil is fried in advance, braised pork is not boring at all;

3, because pigskin is very easy to stick to the pot, it is best to choose a non-stick pot when frying meat;

I think the dishes stewed in casserole are very fragrant. Of course, you can also cover it with a wok or use a pressure cooker to save time. If the meat is stewed in a pressure cooker, turn to low heat 15 minutes after exhausting.

8 >. Ant tree material:

Sweet potato vermicelli 1 minced meat 100g

Seasoning:

Pixian watercress 1 tablespoon ginger 3 pieces of minced garlic 1 tablespoon chopped green onion 1 tablespoon soup 4 tablespoons (about 50 ml) pepper 1 a handful of dried pepper (cut into pieces), soy sauce 1 tablespoon monosodium glutamate and a little pepper powder/kloc-.

Exercise:

1. Soak the vermicelli in hot water (about 15 minutes), then cut it a few times with scissors and drain it for later use;

2. Pour a proper amount of cooking oil into the wok and heat it. After the oil is hot, add pepper, pepper, minced garlic and Jiang Mo to make it taste, then add minced meat and stir-fry until it changes color;

3. After the minced meat changes color, push it aside to make the pot slightly inclined. Add watercress to the oily side, stir-fry for a few times, then mix well, and then pour in the broth (bone soup or clear chicken soup);

4. After pouring the broth, add the soft vermicelli and stir-fry until the soup is dry. Finally, add soy sauce, sprinkle with pepper powder, monosodium glutamate and chopped green onion and mix well. Tips:

1, fans who make this dish suggest choosing sweet potato fans, which makes the somersault taste better;

2. In addition, minced garlic, watercress and pepper powder are the essence of this dish and are indispensable;

3, because the watercress itself is very salty, and soy sauce is added, so this dish does not need extra salt! Soy sauce is not only fragrant, but also beautiful in color!

4, this is another delicious Sichuan dish, I have to remind you-control your appetite!

9. Spicy fried duck gizzards

Materials:

Duck gizzard or chicken gizzard 300g, 5 green peppers and 5 red peppers.

Seasoning:

2 pieces of garlic (sliced), ginger 1 small pieces (sliced), onion 1 small pieces (sliced), pepper 1 small dried pepper (sliced), a little starch in soy sauce 1 tablespoon of carved wine or cooking wine 1 tablespoon of sugar/.

Exercise:

1. Wash the duck gizzard with salt, tear off the yellow film and white tendons on the surface, drain the water and cut into pieces;

2. Slice the duck gizzard into a bowl, add Huadiao wine, 1 half of ginger slices, soy sauce, white sugar, pepper powder, salt and starch, and marinate by hand for 10 minute;

3. Wash green peppers and red peppers and cut them into sections of about 1 cm;

4. Heat the wok and pour the oil. After the oil is hot, add pepper, dried pepper and the other half of ginger and garlic to saute;

5. Stir-fry the duck gizzard slices quickly until they change color, then stir-fry the pepper slices for about 1 min, stir-fry a little soy sauce and monosodium glutamate evenly, then turn off the fire and add the onion slices to stir-fry evenly.

Tips:

1, adding a little salt to clean animal viscera can effectively remove odor and sterilize;

2. Duck gizzards are bigger than chicken gizzards, but it is suggested to remove the white tendons on the surface before cooking. If your teeth are good enough, you don't need them.

3, if you are particularly spicy, you can change the red pepper into millet pepper, but you don't need too much, otherwise you will definitely have a stomachache;

4. This dish needs to be quickly stir-fried in a big fire. If fried for a long time, the duck gizzard will become very chewy, ensuring that the cheeks will be sore the next day;

5, this dish is very special, be careful not to cook too much rice when cooking, so as not to spoil it!

< 10 >. Special spicy beef jerky

Materials:

Beef 1 kg Zanthoxylum powder 60 g Zanthoxylum powder 20 g sugar 30 g soy sauce 2 tablespoons salt 2 teaspoons monosodium glutamate a little cooked white sesame 1 tablespoon spices (Chili 1 teaspoon, 2 pieces of star anise, a little fennel, cinnamon 1 slice, 2 pieces of fragrant leaves, and Tsaoko 1 slice.

Exercise:

1, boil a pot of boiling water, add the washed beef to boil the bleeding foam, then take it out and immerse it in cold water, and pour off the blood water;

2. Pour a proper amount of water into the casserole (no other pot can be used), add all spices and salt to boil together, and then add beef. If the water has not passed through the beef, add boiling water until it is not completely cooked, cook for about 50 minutes on low heat, then take it out, drain it and let it cool;

3. Cut the cooled beef into finger-sized strips;

4. Pour more oil into the wok and heat it to a slight heat. Add sugar and stir-fry over low heat, then add beef and stir-fry for 1 min, then add soy sauce and stir-fry evenly;

5. Stir-fry until the beef is dry, add Chili powder and pepper powder and stir well. Finally, pour white sesame seeds and a little monosodium glutamate before cooking. Tips:

1 and 1 kg beef are finally made into dried beef with a weight of only 1/3, and it is best to choose lean beef without tendons for dried beef;

2. Boiling beef with bloodletting, taking it out and soaking it in cold water can make beef meat firm, and cooking it with spices can make beef taste better;

Finally, the process of frying beef has always used a small fire. Be careful not to fry too much sugar.

This dish can be used not only as a cold dish on the table, but also as a snack in daily life.

1 1. Cabbage bacon folder

Materials:

Baby cabbage, 2 strips of bacon, a bag of dried laver, a handful of clear soup, 1 bowl of ginger, 2 slices of onion, a small piece of white pepper, 1/3 teaspoons of water and a little powder.

Exercise:

1, gently break off every leaf of the doll dish (don't break off every leaf! )

2. Put a piece of bacon on the leaves of each doll dish, then cut the filled doll dish into four sections and move it to the plate, put the plate in a steamer, turn the water to low heat and steam 15 minutes and take it out;

3. Take another pot, pour a little cooking oil and heat it. Add dried seaweed, ginger slices and chopped green onion to taste, then pour chicken soup to boil, add white pepper and gouache and mix well;

4. Pour the cooked soup on the steamed baby dish.

Tips:

1, this dish can also be replaced by a Chinese cabbage, and chicken soup can be canned or stewed at home;

The bacon itself is salty, and the canned chicken soup is salty, so there is no need to add extra salt when cooking.

12. Fried beef with onion

Materials:

Beef buttock 1 coriander 1 onion 1 ginger 2 slices.

Seasoning:

Salt 1/3 teaspoons monosodium glutamate 1/3 teaspoons sugar 1/3 teaspoons white pepper 1/3 teaspoons soy sauce 1 tablespoon rice wine 1 tablespoon starch 1 tablespoon sesame oil 1 tablespoon incense.

Exercise:

1, beef is sliced vertically, that is, the knife cuts the meat into cross sections perpendicular to the texture of the meat;

2. Cut the onion into silk, the ginger slices into silk, and the parsley into four sections;

3. Pour all seasonings except balsamic vinegar into beef slices, add a few slices of shredded ginger, and marinate evenly by hand 15 minutes;

4. Heat the oil in a wok, add the shredded ginger, and then pour in the marinated beef slices to stir fry quickly;

Tips:

1, when buying meat, it is best to choose beef rump without tendons, and the meat slices cut perpendicular to the beef texture will taste tender and smooth;

2. This dish needs to be stir-fried in a big fire, and the time for stir-frying should not be too long. After all the colors change, you can turn it off. After a long time, beef will become very soft and taste bad;

3. Using the waste heat to stir-fry the soft medicinal materials can retain the fragrance to the greatest extent and make the dishes look brighter.

5. Add balsamic vinegar to the beef and stir-fry it evenly, then turn off the fire, add coriander and shredded onion, and stir-fry the coriander and shredded onion with waste heat.