Family cookbook practice complete family cookbook-red oil pig ears
Raw materials:
Pig ears, red pepper, onion, salt, monosodium glutamate, sugar, sesame oil.
Exercise:
1. Wash fresh pig ears, put them in a boiling water pot, heat them until they are just cooked, take them out, flatten them with heavy objects, and let them cool naturally.
2. Cut the cool pig ears into thin slices, put them in a bowl and add salt, sugar, monosodium glutamate, red pepper and sesame oil to make a flavor juice.
3. Mix the ear pieces with the prepared sauce and shredded onion, and serve.
Family menu-Steamed ribs with black bean sauce
Raw materials:
200 grams of ribs, Yangjiang lobster sauce, sugar, monosodium glutamate, pepper, soy sauce, raw flour, cooking wine, dried tangerine peel, chopped green onion, minced ginger and garlic, Chili rice, sesame oil and raw oil.
Exercise:
1, the spareribs are washed with clean water and cut into small pieces 3 cm square.
2. Chop the lobster sauce. Put a little oil in the pot, add minced ginger and garlic, stir-fry until fragrant, add fermented soybean and stir-fry until fragrant, at the same time add minced tangerine peel, sugar, pepper, soy sauce, cooking wine and monosodium glutamate, and stir-fry until fragrant.
3. Stir-fry Douchi with Chili rice, corn flour, sesame oil and spareribs, steam in a drawer for 15 minutes, and sprinkle with chopped green onion when taking out.
Family cookbook-fried green beans
Ingredients: green beans (one catty), golden head pork (three liang), fried vegetables, spare rice, onion (one tablespoon each), ginger (one teaspoon), wine seasoning: salt sugar, light sesame oil and water.
Exercise:
1. Wash and chop pork, soak it in rice and chop it.
2. Tear the string beans, wash them and drain them. Fry in the oil pan for a while, then remove the oil.
3. Heat the wok, add two tablespoons of oil and saute ginger, add pork, spare rice and fried vegetables for a while, add green beans and Zanjiu, add seasoning, change the medium heat to dry the juice, and sprinkle with chopped green onion.
Features:
Large heat, quick action, simple materials, and the dishes made are green and crisp.
Family menu-stewed duck four treasures
Raw materials:
Duck pancreas 100g, duck paw 50g, duck tongue 50g and duck waist 30g. Seasoning sesame oil 5g, onion ginger oil 10g, chicken soup 300g, a little pepper, a proper amount of Jiang Shui, wet starch 302g, cooking wine 15g, soy sauce 10g, salt 2g and monosodium glutamate 2g.
Exercise:
1. Wash duck's pancreas, duck's paw, duck's tongue and duck's waist (cut off the waist), blanch in boiling water, skim the foam after blanching, cook with slow fire, and drain the soup for later use.
2. Cut the duck's pancreas into sections, cut the duck's paw into strips, peel the duck's waist, wash the duck's tongue, then blanch it with boiling water and take out the purified water.
3. Pour the chicken soup into a frying spoon, put it on a strong fire, add cooking wine, soy sauce, salt, hairy Jiang Shui and monosodium glutamate, bring to a boil, skim the floating foam until the soup turns golden brown, pour in wet starch, and hook it into a thin milky soup.
4. Pour the duck material (Four Treasures of the Study), gently stir well, add onion ginger oil and sesame oil, put the bowl in, and sprinkle with pepper.