Cola Chicken Wings
Ingredients: chicken wings, 10 dried red pepper, half star anise, 1 * 2cm cinnamon, onion, ginger, soy sauce, salt and coca-cola.
Practice: First, cut the chicken wings into small pieces, cut a few knives on each chicken wing, put it in a container, then marinate it with salt and cooking wine for a while, then fry the marinated chicken wings in 60% to 70% hot oil until both sides are golden, and then take it out. Leave a little oil in the pot, stir-fry ginger, onion and dried Chili until fragrant, add chicken wings, add salt, soy sauce, star anise, cinnamon, cooking wine and Coca-Cola, bring to a boil with low fire, change the fire to taste thoroughly, collect juice with high fire, sprinkle chopped green onion when the juice is thick, and take out the pot.
Remarks: If you don't like spicy food, you can also save dried Chili.
Spicy hot bean curd
Ingredients: both old tofu and tender tofu are difficult to fry and easily broken. Generally speaking, tender tofu is better as soup or mapo tofu, because it tastes smooth, while fried tofu still needs old tofu. The skin of old tofu is obviously different from that of tender tofu, which is easy to distinguish. After tofu is bought, it is best to preserve it with salt water, so it is not easy to go bad, it tastes better when cooked, and it is easy to change color when fried. The method is to boil some water, add salt, and soak the tofu when the water is cold.
Practice: When cooking, first remove the tofu and cut it into pieces. The size of the tablet is whatever you like, and it is best not to be too thin for easy use. Prepare two more red peppers, diced red peppers, and some black lobster sauce (to be washed), and then cut some chopped green onion and some minced garlic (more minced garlic, about two spoonfuls). Add oil to the pot, heat it, start frying tofu, fry tofu until golden brown, and then take it out. After heating with the remaining oil (pour some if there is more oil), put the minced garlic in the pot and stir-fry until fragrant. At the same time, pour in lobster sauce and red pepper, add soy sauce and half a glass of water (don't put too much water), then pour the fried tofu into the pot and stir well. You can cook.
Remarks: This dish is actually not spicy-although it is called spicy tofu, it is very fragrant and the tofu is very tasty. If you add mushrooms, minced meat, fungus, etc. On the basis of frying, you can make "home-cooked tofu", which is not bad.
Braised trotters
1: a pig's trotters, flying water, removing blood, taking out warm water and washing. 2. Put the trotters in a pressure cooker, and add ginger slices, cooking wine, light soy sauce (half light soy sauce and half dark soy sauce), a little rock sugar, a little salt, cinnamon and star anise. Turn the pressure cooker to low heat after spraying (to avoid explosion), and then turn off the heat for 10 to 15 minutes (depending on how crispy you want to eat, decide for yourself). 3. Transfer the soup and trotters from the pressure cooker to the pot. There is another way before stewing: stir-fry the wok with sugar, and then add the trotters. I don't like sugar very much, so I didn't make this. During this period, you can try it to see if you need to add more salt. You can put dried peppers or something according to your own taste. Put some Chili oil when collecting juice quickly, which will make the color and taste of pig's trotters better. 4: When collecting juice, take the soup out of the pot and sprinkle with chopped green onion. The stewed trotters are crispy and delicious:)
Sweet and Sour Spare Ribs
Ingredients: It is best to use ribs (small ribs), which are delicious.
Practice: Cut the ribs into pieces, splash water, rinse with warm water again, and drain. Add a little more oil to the pot and saute the ginger slices. At the same time, pour in the ribs and fry until cooked. At the same time, add cooking wine, a little soy sauce and sugar, stir-fry together until the meat color turns golden red. At the same time, add white sugar (more sugar) balsamic vinegar (not white rice vinegar, but brown balsamic vinegar). Don't be stingy, or you will die sweet and tired. After the big fire boils, simmer slowly. Don't worry, wait until the juice is finished, turn it over several times in the middle, and wait patiently for the soup to dry. Thick syrup will be hung on the ribs, which is fragrant and delicious. Take a bite and have a taste. Believe me, as long as the materials are sufficient, the proportion is appropriate, and the heat is sufficient, the sweet and sour pork ribs should have thick sugar juice, and they can be made without thickening.
Sweet and sour pork ribs can't make too much soup, otherwise there is not enough sugar or calories. What heat is better? After the ribs are taken out, clamp them with chopsticks. When the ribs are clamped off the plate, the thick juice will stick to the ribs, forming a sugar line, which seems to be able to pull out the silk, but in fact it can't. This grade of juice is the best.