Exercise:
Heat the pan with oil, stir-fry the cabbage, add soy sauce, salt and sugar, and stir-fry quickly for 2-3 minutes. Braised pork hands with peanuts and plum beans (Guangdong soup) Material:
0 1 peanut
02 plum beans and candied dates (not photographed)
Trotter
04. Scrape the hair off the pig's hand with a paper cutter:
Boil water in the pot, put a piece of ginger, and scald the pig's hands to remove the fishy smell.
06 Pack pig's hands and drain.
Pour all the ingredients into the pot and put in cold water. After the fire boils, turn to medium fire for half an hour, and then turn to low fire 1 hour. Add monosodium glutamate and the salt can be taken out.
Peanut eyebrow bean pot trotters are fragrant and moist, and have the functions of benefiting qi, nourishing blood and lubricating skin. For the parturient,
It also has the function of promoting lactation, and can also be used for the adjuvant treatment of beriberi. Pig hands contain a lot of collagen and have been cooked.
In this process, it is converted into gelatin. The unique reticular structure of gelatin can effectively improve the skin. Practice of Hakka Stewed Chicken in Guangdong Hakka Stewed Chicken is one of the famous Hakka dishes in Guangdong. In Hakka restaurants, the stewed chicken we eat is usually stewed with angelica, astragalus and codonopsis pilosula. In ordinary families, a delicious Hakka stewed chicken can be made without herbs. The materials and methods are simple: half a chicken, 2 chunks of ginger, 3 bowls of hot water, and stew for 2 hours. This method was taught by my sister, a Hakka in a chicken stall in a vegetable market. She said that in her hometown, this is how to eat. It's cold, and chicken stew is the easiest. Eating meat and soup can warm your body and raise your beauty. Ingredients: half Zhanjiang chicken, 2 large pieces of ginger and 3 bowls of hot water.
Exercise:
1. Clean all materials. Slap the ginger loosely.
2. Cut the chicken into several large pieces and soak it in water (or omit it).
3. Put the chicken nuggets and ginger together in a saucepan, add 3 bowls of hot water, stew for 2 hours, add salt to taste, and then have soup to eat meat.
The effect of Hakka stewed chicken: enriching blood and benefiting qi, nourishing face and strengthening body. Stewed chicken can be eaten by hand when it is taken out. The meat is tender and the chicken tastes good. The original flavor is the best. Or dip in soy sauce, or ginger and onion oil, which is also good.
Chicken breeds can also be selected from other places. If you are afraid of too much oil, peel off the skin before stewing the chicken. You can also stew it in a pressure cooker. After an hour, the chicken will be stewed, which is most suitable for the elderly and children. The practice of barbecued pork rice (Cantonese cuisine) Whether barbecued pork rice is delicious or not is the key. Therefore, the steps of making thick juice must be optimistic. It tastes better to use honey instead of sugar!
Wordy:
1. When barbecuing, make a few crosses on the meat to make it delicious. If you have enough time, you can marinate the meat all night, which will make it more delicious. This method is also suitable for dishes such as roast chicken wings.
2. When barbecuing, put a piece of tin foil paper on the plate to prevent the baking sauce from sticking to the baking tray, which is convenient for cleaning.
3. Slice the meat after roasting, and then cut it when the meat is slightly cool, which is easy to shape.
When the rice is almost cooked, you can spread the barbecued pork slices on the rice and stew it for a while, so that the stewed rice tastes more delicious.
Method Description: Sliced pineapple chicken [raw material]
Half a tender chicken, four large pineapples, and a little wine and onions. Raw flour, pepper, soy sauce.
[Cooking method]
Wash chicken, cut into pieces and marinate with soy sauce and pepper 15 minutes. Cut the pineapple into small pieces for later use. Boil chicken nuggets in boiling water for 2 minutes, remove and clean them, put them in a red pot, add oil, saute shallots, add chicken nuggets, pick up wine, add a little water, cover and cook for 5 minutes, then add pineapple, stir fry a few times, add salt and monosodium glutamate, and thicken with raw flour. Meizhou, the ancient city of Hakka bean curd, is known as the "Hakka Capital". People from the Central Plains "moved their clothes to the south" here, which not only brought the atmosphere of top-grade reading, but also formed their own Hakka food culture. Fry the matchbox-sized tofu into golden brown, put the stuffing made of pork and fish in it, add chopped green onion and sesame oil, and simmer in the chicken soup casserole until the aroma is overflowing. I think the Hakka people who came to Meizhou didn't have a pack of jiaozi for some time before they made such delicious food.
Exercise:
Chop lean meat and fish separately, soak shrimps and cut into pieces, cut salted fish and diced onions. Put all the ingredients into an enlarged bowl, add seasoning and stir until it is gelatinous for use;
◆ Wash the cabbage, blanch it with oil, salt and water, and serve it;
Wash and drain the tofu, open four pieces at a time, scoop out a small amount of tofu with a spoon, sprinkle a little raw flour, brew the fish, and fry it in an oil pan until it is slightly yellow;
Heat the earthen pot, add a tablespoon of oil to saute ginger slices, add the soup to boil, add cabbage and tofu to boil for a while, stir-fry with sauce and serve. Honey bean slice raw material
200 grams of mandarin fish, honey beans150g, carrots10g, ginger10g. Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 10g, sugar 2g, wet flour 5g.
manufacture
65438+
2. add oil to the pot, add ginger slices, carrots, honey beans and salt and stir fry until it is broken.
3. After the honey beans are fried into pieces, add the fried fish fillets, monosodium glutamate and white sugar, thicken them with wet raw flour, and drizzle with sesame oil.
Features: honey beans are crisp and green, delicious, and fish fillets are delicious. Bacon with fruit juice [raw material/seasoning]
Chicken laying 1 chicken, about 1250g, shark fin stew 300g, cooked and lean ham 40g, lean pork 100g. 3 slices of ginger, 3 slices of onion, 3 teaspoons of refined salt, 2 teaspoons of monosodium glutamate, 0.5 teaspoon of 65438+ sesame oil, 0.5 tablespoon of cooking wine, 3 cups of clear soup and 3 cups of boiled water.
[production process]
1. Slaughter and unhairing chickens. Cut pork, each piece weighs about 10g. 25g of ham was diced, and 10g was shredded.
2. Wash the wok and put it on medium heat. Add lard, clear soup 100g, refined salt 1 teaspoon and appropriate amount of sesame oil. Add the simmered shark's fin and shredded ham and cook for about half a minute. Dilute them with wet starch and put them in a bowl.
3. Slowly pour the shark fin into the chicken cavity from the opening of the chicken back skin, and tie the door tightly with grass.
4. Cook the pork in the boiling water pot for about half a minute, add the ham and cook it roughly, then pick it up and put it in the stew pot. Boil the chicken in a pot for about 1 min, then take it out and wash it. Poke a few small holes in the spine with an iron needle, take out the bite and put it back in the smoking cup. Then add ginger, onion, cooking wine, 2 teaspoons of refined salt and boiled water in turn, cover the lid, steam in a steamer for about 90 minutes, take out the chicken, remove the ginger, onion, pork and ham, skim off the floating foam on the noodle soup, filter the soup with a clean towel, and put the chicken back into the pot (chest up, head against chest).
Features: This dish is original, soft and nutritious.