Traditionally, beginning of autumn "pastes autumn fat", that is, it should be some stewed meat, but some places also eat bread and jiaozi. It's all to conform to the solar terms, make up for the physical deficit, and hope to be healthy in the future! Here are six kinds of meat suitable for autumn, which can be eaten reasonably on the ordinary table and it is reasonable to follow the solar terms!
? Ingredients list?
2 trotters, ginger slices, garlic, star anise, cinnamon, fragrant leaves, pepper, dried Chili, soy sauce, cooking wine, oyster sauce and soy sauce.
? Production steps?
1, these are two pig's trotters I bought, both of which were chopped in advance, cleaned with water and fished out to control the moisture;
2. Boil the water in the pot, blanch the trotters in cold water, and then add the onion, ginger and cooking wine to remove the fishy smell. After the fire boils, skim off the floating foam with a spoon, then take it out and rinse it with cold water again. After all the floating foam on the surface is cleaned, take it out and control the moisture;
3. First cut some ginger and garlic, and cut them into garlic slices and ginger slices.
4. After cutting, boil the oil from the pot, first add a handful of rock sugar to stir-fry the sugar color, stir-fry it slowly with a small fire, and pour the trotters into the pot to quickly stir-fry and color, and the color of the trotters will look good in an instant;
5. Stir-fry until the color of each pig's trotters is uniform, then add ingredients, ginger slices, garlic, star anise, cinnamon, fragrant leaves, pepper and dried peppers, and continue to stir-fry until fragrant;
6. After frying the fragrance, start seasoning, soy sauce, soy sauce, cooking wine, oyster sauce, and a spoonful of soy sauce. After frying, pour boiling water, add enough water at a time, add two onion knots, boil over low heat, then cover the pot and stew for 90 minutes;
After 7.90 minutes, let's open the lid and have a look. The soup in the pot has been reduced by half, and the color of pig's trotters has become ruddy and shiny. At this time, you can taste the salt and add salt and pepper according to your personal taste.
8. Then turn off the fire, cover and continue to stew for 2 hours to make the trotters more tasty. Two hours later, our braised pig's trotters were ready.
It's really super soft and waxy, and the color is very nice. Finally sprinkle some chopped green onion and you can get started directly! Sweet and glutinous, the taste will be stronger when it is cold, and it will be all collagen in one bite, so it won't feel greasy!
? Ingredients list?
Pork belly 1, quail eggs 2 kg, soy sauce 1, soy sauce 2, oyster sauce 1, onion, ginger, garlic, star anise, cinnamon and fragrant leaves.
? Production steps?
1, first boil the water, pour the quail eggs in and cook for 5 minutes. Quail eggs are small and easy to cook.
2. After cooking, take it out and cool it in cold water. After peeling, put it aside for use;
Then we prepare pork belly together. Be sure to choose this kind of fat and thin, and the taste will be soft but not greasy. Change the pork belly into pieces first.
4. Then put it in the pot. There is no need to put anything in the pot. Heat it. Then we rub the skin on the bottom of the pot, so that the pig hair can be burned and the pig skin can be taken out as long as it bubbles slightly.
5. Then pour cold water into the pot, pour pork belly into it, and then add cooking wine, ginger slices, onion knots and pepper to deodorize. After the fire boils, we will skim off the froth first and then continue to cook for 8 minutes. Pork belly can be cooked for a while, and it won't feel greasy when eaten;
6, after cooking, take it out and wash it again with water, clean all the floating foam on the surface, and then control the moisture;
7. Heat the oil in the pot, add a handful of rock sugar and stir-fry until the color is high. Then add the star anise, cinnamon, geranium, onion, ginger and garlic and stir-fry evenly.
8. Add 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and the boiled water just doesn't touch the pork belly. After the fire boils, we can cover the pot and simmer for 30 minutes.
After 9.30 minutes, pour in quail eggs and cook them, then add a spoonful of salt and a proper amount of pepper to adjust the taste. After stirring well, cover and continue to cook for half an hour.
10, half an hour later, the soup in the pot dried up, and the color of the pork belly became super beautiful. Finally, sprinkle some white sesame seeds and chopped green onion to decorate, and the delicious golden ingot braised pork will be ready.
The color is rosy, the taste is not oily or greasy, and it is super soft and rotten. Chopsticks break with a light clip. It smells good. There are also super delicious quail eggs, which are also delicious. Eating with pork belly can not only absorb rich and delicious soup, but also neutralize the taste and make it delicious.
? Ingredients list?
Cod 1, ginger and garlic.
? Production steps?
1, cod with a little ginger, marinated in cooking wine for 5 minutes to remove fishy smell;
2. Spread onion slices and ginger slices on the bottom of the plate, add cod, add some ginger on the surface, and steam for 8 minutes.
3. We pick up shredded ginger on the surface of cod with chopsticks, then pour in 2 spoonfuls of steamed fish soybean oil, add some chopped green onion, and pour in 1 spoonful of hot oil to steam the cod.
[List of ingredients] A duck
Marinade: a little salt, soy sauce 1 tablespoon sugar, soy sauce, soy sauce, 3 potatoes, a few slices of ginger and a head of garlic.
Sauce: soy sauce 140g, vinegar 120g, sugar 60g, yellow wine 120g, and oil.
[Production Steps]
1. Wash the duck first. I have already dealt with the internal organs in advance. I will control the water after washing.
2. Rub a little salt on the duck, evenly rub it on the front, back and belly, and marinate for a short time, 10 minute is enough;
3. Then pour some soy sauce into the bowl, add 1 tablespoon sugar, mix well, pour it on the surface of duck meat, spread it evenly and marinate for 2 hours.
4. On the surface of salted duck, we apply a layer of soy sauce and soy sauce, and soy sauce is used for seasoning and coloring;
5. After painting, hang the duck and air dry the surface. I used a clean beer bottle, put the duck in the bottle and stood up to dry until there was no water on the surface.
6. Then I prepared three potatoes, peeled them, cut them into large pieces and put them on a plate for later use.
7. Prepare a few pieces of ginger, and chop it directly with a knife without cutting it. I peeled a garlic without cutting or patting it;
8. After the side dishes are finished, mix a sauce of five-flavor duck, soy sauce140g, vinegar120g, sugar 60g, and yellow rice wine120g. There are four flavors here, and there is oil blindly;
9. After mixing well, boil the oil in the pot, pour more, and then put the duck in and fry it. Fry the front side and then the back side until the whole duck turns golden brown. Take it out to control oil;
10, and then fry the potatoes with the oil in the pot. After potatoes are fried, they taste better and are not easy to cook. Stir-fry for 3 minutes, pour in ginger and garlic, and stir-fry until the potato surface is slightly yellow. You can take them out;
1 1, leave the bottom oil in the pot, first put the duck back into the pot, then pour in the potatoes, ginger and garlic, and put them on both sides or spread them on the bottom of the pot;
12, then pour in the prepared sauce and boiling water, and add enough boiling water at one time. Cover and bring to a boil over medium heat, then continue to stew for 50 minutes. You can turn it over in the middle to make the ducks color evenly and avoid burning the pot.
13, cooked until chopsticks can easily pierce the duck. At this time, there is not much soup in the pot. Duck legs and wings are gently torn off, and the duck meat is cooked very soft. Then cut the duck into small pieces.
It is really delicious. I didn't add salt at all! It is super delicious when eaten, and there is no obvious sour taste and alcohol smell. After these two flavors are heated and evaporated, only a thick sauce flavor is left.
【 List of Ingredients 】 A goose, a proper amount of chestnuts, cooking wine, ginger slices, scallions, scallions, 1 rock sugar, dried peppers, peppers, fragrant leaves, cinnamon, 2 tablespoons of soy sauce, half a teaspoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of salt and 1 tablespoon of pepper.
[Production Steps]
1. Wash the goose first. After washing, we will cook it directly in the pot, then in cold water, and add cooking wine, ginger slices and onion knots. This floating foam is much more special. Let's skim it with a spoon first.
2. Then take it out and wash it twice with clear water, which can better remove the fishy smell;
3. Then we cut some ginger slices and green onions, heat the oil in the pot, and add a handful of rock sugar to stir-fry the sugar color.
Then add the goose and stir fry. At this time, we add onion, ginger, garlic, dried pepper, Chinese prickly ash, fragrant leaves and cinnamon, stir-fry until fragrant, and then add 2 tablespoons of light soy sauce, half a spoon of dark soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of salt and 1 teaspoon of Chinese prickly ash and stir-fry for 5 minutes.
Finally, we add chestnuts.
After frying, add boiling water, the amount of water is less than the ingredients. Boil with high fire, then simmer with low fire for 1.5 hours, and then wait patiently.
5, 1 half an hour, the goose is ripe, the chestnuts are ripe, and the thick fragrance of the lid is coming to the nose, so fragrant;
This big iron pot is too big to hold. Let's take it out.
The meat of this kind of goose is very delicate and mellow, and it tastes salty and fragrant. It is partially improved on the basis of the northern practice, and the taste is also very good. Goose has high nutritional value and is rich in high-quality protein, so adults and children can eat more!
[List of ingredients] Pork belly 1 kg, 2 sweet potatoes, rice 1 bowl, half bowl of glutinous rice, a handful of dried peppers, a handful of pepper, 2 star anise and chopped green onion.
Seasoning: 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of soy sauce 1 tablespoon, oyster sauce 1 tablespoon, bean paste 1 tablespoon, salt 1 tablespoon, half a spoonful of sugar, spiced powder 1 tablespoon, Jiang Mo.
[Production Steps]
1, a catty of pork belly is cleaned first, and then directly sliced on the chopping block. Pork belly should choose this kind of fat and thin collocation, which will taste delicious;
2. Cut it, put it in a bowl, and then start seasoning: two spoonfuls of cooking wine, two spoonfuls of light soy sauce, one spoonful of light soy sauce, one spoonful of salt, half a spoonful of sugar, 1 spoonful of allspice powder, and a little Jiang Mo.
Directly grab it and stir it evenly, then marinate it 1 hour, and remember to turn it over during the pickling process;
3. Then we prepare a bowl of rice and a half bowl of glutinous rice, and wash them with clear water;
4. then drain the water and pour it into the pot for frying. Stir-fry the water with high fire first, and then stir-fry the rice with low fire.
Stir-fry until the color turns brown, and serve. After taking it out, pour it directly into the cooking machine, add a handful of dried pepper, a handful of pepper and two star anises, and then grind it into powder.
It doesn't need to be particularly delicate, but it tastes better with a little graininess. When you're done, dump the spare.
5. Then prepare two sweet potatoes, peel them and cut them into large pieces. Cut it and put it into water to avoid oxidation and blackening;
6. Pork belly is also pickled at this time. We pour the freshly made rice noodles in several times and mix well until each piece of pork belly can be wrapped with a layer of rice noodles, just like this;
7. Spread a layer of sweet potato in a small steamer first, and then spread the pork belly.
If you don't have this small steamer, use a bigger bowl. Similarly, spread the sweet potato on the bottom, spread the pork belly on it, and finally steam it in a steamer.
When the water boils, it will be cooked in an hour and a half with medium heat. Sprinkle chopped green onion while it is hot, and the delicious steamed meat will be ready.
This is the oldest practice on our side. Steamed meat at the bottom of sweet potato is not fragrant at all.
The taste is waxy and crisp, and the rice flour is oily and rich in flavor. If you like it, try it quickly!