Braised pork slices in brown sauce
Sichuan-style pork is the first unshakable home-cooked Sichuan dish in the eyes of Sichuanese. Easy to learn and easy to do, almost every household can do it ~
Ingredients: pork belly 400g, green garlic 250g, onion, ginger, garlic, dried red pepper, pepper 1 tablespoon, Pixian bean paste 1 tablespoon, cooking wine, sugar and soy sauce.
Exercise:
1. Pork belly with skin is put into cold water, 7 or 8 slices of onion, ginger and pepper are added, and appropriate amount of yellow wine is boiled.
2. Skim the floating foam, cook until it is 80% mature, take it out and cool naturally.
3. Slice the meat, slice the ginger and garlic, and cut the onion obliquely.
4. Pat the white part of green garlic with a knife and cut it into sections for later use.
5. Heat the wok and add the fried peppers, peppers, onions, ginger and garlic.
6. Stir-fry the meat slices until the color of the meat slices becomes transparent and the edges are slightly curled.
7. Transfer the meat to one side of the pot, add the bean paste and stir fry in red oil.
8. Add soy sauce or sweet noodle sauce to color and stir well.
9. Add green garlic, cooking wine and sugar to serve.
Boiled pork slices with garlic
Garlic white meat is spicy and delicious, with strong garlic flavor. Roll cucumber slices with white meat and dip them in garlic sauce, even if some fat meat is not greasy. It's easy to do ~
Ingredients: 200g pork belly, cucumber 1, garlic 1, 2 peppers, 2 coriander, 2 ginger, 20ml soy sauce, 5g vinegar 10ml sugar, sesame oil 10ml, and Chili oil15ml.
Exercise:
1. The materials are ready.
2. Pork belly is cooked with ginger slices in a pot until it is raw, and then soaked in the original soup until it is warm.
3. Slice the meat as thin as possible.
4. Wash and plane the cucumber into long thin slices, take a piece of meat and a piece of cucumber and fold it in half, and put it neatly on the plate.
5. Peel the garlic and mash it. Wash chopped green onion, coriander and pepper, and then put them all in a bowl. Add soy sauce, vinegar, sugar and pepper.
Stir the oil and sesame oil evenly.
6. Pour the seasoning on the sliced meat and serve.
Cold pig ears
Super simple! ! If there are guests at home, just cut and mix, and in less than ten minutes, a plate of cold dishes can be served, which is quite quick and easy.
Ingredients: 300g of pig's ear, sesame oil, soy sauce, minced garlic, colored pepper, sugar, shredded cucumber and abalone.
Proper amount of fruit juice and vinegar.
Exercise:
1. Shred colored peppers and cucumbers, and chop garlic.
Shred pig's ears
3. Put the ingredients into the basin and add the right amount of sugar.
Add mature vinegar
Add a little soy sauce
Step 6 add some abalone juice
7. Finally, pour in sesame oil and mix well
Fried shrimp
Fried shrimp is a specialty of Shanghai. The finished shrimp is sauce red, crisp outside and tender inside. Shrimp is fried in oil, the surface is shiny and smooth, and the shell is thin and bright and transparent, so it is also called "baked prawns". Shrimp shrinks slightly, tough and delicious ~
Ingredients: 300g shrimp, oil, salt, ginger, onion, coriander, cooking wine, sugar and Lee Kum Kee senior.
Appropriate amount of head smoke and balsamic vinegar
Exercise:
1. shrimp, take out the catgut from the third position on the back with a toothpick, wash it, and marinate it with onion, ginger skin and cooking wine for a while.
2. Cut the onion and peel and shred the ginger.
Dry the water with a kitchen towel.
4. Pour the oil into the pot, the oil temperature reaches 80% heat, add the shrimps and fry them again to make the shell brittle.
5. Wash and cut the parsley.
6. Wash the pan and add a little oil to fry shallots and ginger.
7. Add all seasonings and a little water to boil.
8. Pour in the fried shrimp and stir fry until it tastes good.
9. Sprinkle coriander before cooking.
Cut the meat with sunflower (stewed lion's head)
The "sunflower chop meat" in Huaiyang area may be the most wonderful and healthy way to eat pork! It is rich in flavor and tender as tofu. In fact, it is the predecessor of the lion's head, which is a test of firepower.
Ingredients: pork 100g, horseshoe 50g, green vegetable 50g, onion, ginger, egg white, salt, cooking wine, pepper and chicken essence.
Exercise:
1. Pork is finely cut and coarsely cut; Peel the horseshoe and chop it; Crush onion and ginger and soak them in water.
2. Chopped pork is mashed with chopped water chestnut, egg white, onion and Jiang Shui, salt, cooking wine and pepper.
3. Put water in the casserole (it would be better if there is clear soup). Use cabbage leaves as the base, make minced meat into big balls and put them in a casserole.
4. Add a little salt and cooking wine and simmer 1 hour.
5. Add green vegetable heart and chicken essence to adjust the taste.
Eel pot
Ingredients: Monopterus albus 300g, bacon, 2 salted taro, onion, ginger and garlic, vegetable oil and yellow wine.
Exercise:
1. Wash Monopterus albus and cut it into sections.
2. Wash the bacon and slice it.
3. Wash the onion, ginger and garlic taro and slice the taro.
4. Heat oil in the pan, add ginger slices and garlic and stir fry for a while.
5. Stir-fry garlic before fried eel.
6. Stir-fry eel and add bacon. Stir-fry the bacon until it is slightly oily, and add yellow wine.
7. Add rice wine and stir fry for a while, then add boiling water and skim off the floating foam.
8. After the water boils, turn to a casserole and cook for 10 minute, then add the taro. After the taro is boiled soft, sprinkle with chopped green onion and serve.
Beer Duck
(The skill of three sets of ducks is extremely high. Beginners can try beer duck first, which is also one of the most delicious ways to eat ~)
Ingredients: duck 700g, green pepper 1, beer 600ml, ginger slices, onion slices, salt 3ml, soy sauce 15ml, dried pepper 15g, cooking wine 15ml, pepper 10g, soy sauce 20ml.
Exercise:
1. Wash the duck and cut it into medium-sized pieces for easy taste. Remove the fat duck skin.
2. Put the duck in a bowl, add cooking wine, salt, soy sauce, ginger slices and onion slices, and marinate for 20 minutes.
3. Put the fat on the duck skin into the pot.
4. Press the small fire with a shovel and slowly force out the duck oil.
When both sides of duck skin turn golden, a lot of duck oil comes out and duck skin is served.
6. Pour the dried peppers into duck oil and stir-fry the peppers.
7. Pour in the salted duck and stir-fry until cooked.
8. Pour in soy sauce, stir-fry and color.
9. Pour a bottle of beer instead of duck, and simmer slowly.
10. Slowly collect the juice, pour in the green pepper and stir fry.
Chaoshan oyster sauce
Chaozhou-Shantou cuisine is original, with little seasoning. The main ingredient is potato flour+fresh pearl oyster+onion+egg, fried until golden on both sides. Rich in taste: there are Q-shaped crystal clear potato powder, delicious and smooth oysters, and the aroma of eggs and onions, which is delicious.
Ingredients: sweet potato powder 100g, oyster 250g, 2 eggs, oil, fish sauce, coriander and onion.
Exercise:
1. Prepare ingredients: pearl oyster, eggs, potato flour and onion.
2. Add salt to oysters and don't knead them with water.
3. Rinse with running water and drain.
4. Add a proper amount of water to the potato flour and mix well.
Dice the onion
6. Add onions and oysters to the evenly mixed potato powder water.
7. Heat the pot and add the right amount of oil.
8. Stir fry and pour in onions, oysters and potato powder.
9. Fry until slightly shaped, and change to medium heat.
10. Pour in the stirred egg mixture.
1 1. Turn the eggs over after solidification.
12. After turning over, pour in the egg liquid.
13. Fry until golden on both sides, and serve.
Braised pork
Braised pork is bright red and delicious. Today, this is a lazy version of braised pork, which is most suitable for some novices and kitchen novices and will definitely surprise you ~
Ingredients: pork belly 400g, proper amount of oil, 7 slices of ginger, cooking wine 15ml, and braised sauce 50ml.
Exercise:
1. Get all the materials ready.
2. Heat the oil in the pot, add the ginger slices and stir fry.
3. Pour in the washed and diced pork belly and stir fry.
4. Stir-fry until the pork belly turns pale yellow.
5. Add cooking wine and stir fry.
6. Add secret braise in soy sauce.
7. Add some water and bring to a boil, and simmer for 50 minutes.
8. It's good to collect the juice at last.
Mushroom stuffed meat
The similarity is 99%! ! In the past, stuffed meat was steamed on the tip of the tongue. Today, this tutorial is also done, and the mushrooms made are softer, more elastic and more delicious.
Ingredients: 9 mushrooms, minced pork 100g, ginger 1, 2 onions, egg white 1 tablespoon soy sauce 1/3 teaspoons pepper, 2 teaspoons balsamic salt, and 0.5 teaspoons cassava starch/kloc-0.
Exercise:
1. Prepare raw materials.
2. Add chopped green onion, Jiang Mo, salt, pepper, egg white and cassava starch into the minced meat.
3. Stir thoroughly.
4. Precious wild mushrooms.
5. Soak the mushrooms in cold water until they are soft. Rub some dry starch on each piece of paper.
6. Paste the meat sauce and mushrooms together with a spoon and smooth them.
7. Put a little oil in the pan and fry the shallots.
8. code the mushrooms, fry them, and add oyster sauce to the broth.
9. Cook on high fire for 20 minutes, then collect the juice until half of the juice is left.
10. Put the mushrooms on a plate, thicken the remaining juice with cassava starch and pour it on the mushrooms.