Ingredients: bass 1 strip, chive leaves 1 slice, vegetable oil 30g, steamed fish and soy sauce.
Time: 10 minute
1. Scrape the scales, viscera and gills of perch repeatedly;
2. Cut along both sides of the spine with a knife from beginning to end, with a depth of about 2 cm; After this treatment, the fish can be in the same state as when flowing, lying down instead of lying down;
3. A handful of onion leaves, washed, tightly arranged in a row, wound from one end and coiled in a circle;
4. Spread the shallots and cut them into long shredded shallots with a sharp knife;
5. Soak chopped green onion in cold water, if there is ice water, it will be better;
6. Send the perch into a steamer at 100 degree with a flower knife and steam for 8- 10 minutes, and adjust the time according to the size of the fish; Steam can be directly introduced into the steamer for one minute and then heated; If you use an ordinary steamer, heat the steamer first, and then send the fish into the steamer after the water boils, so as to prevent the fish from getting old due to excessive water loss during the heating process;
7. Steamed fish turned out slightly, the fish was tender and fresh. The whole fish shows a natural bend and is very clever.
8. Spread the curly shredded onion on the fish, burn some hot oil in a small pot and pour it on the shredded onion while it is hot; With the infiltration of oil, the color of shredded onion is more vivid, and it is also inspired by the smell of onion.
9. Finally, sprinkle a proper amount of steamed fish soy sauce around the fish, and the steamed bass in red, green and white will be fine, fragrant and fragrant!
Stewed chicken with chestnuts is a dish often eaten in the North during the New Year. The method is simple, salty and sweet, and chestnuts taste sweet and soft, with endless aftertaste.
Ingredients: 6 chicken legs, 500g chestnuts.
Seasoning: a little oil, half onion, 1 star anise, cooking wine, soy sauce, salt and 2 bowls of water.
1.6 drumsticks are cleaned and chestnuts are ready;
2. Chop the chicken leg into small pieces, rinse off the bone residue with clear water, and rinse off some blood at the same time;
3. Pour some oil into the pot. Don't wait until the oil is hot. Pour the chicken legs directly into the pot and stir-fry them slowly.
4. Stir-fry until the chicken legs are slightly reduced, and pour the cooking wine and onion into the pot to continue stirring;
5. When the drumsticks continue to shrink and the soup in the pot decreases, pour a proper amount of soy sauce, salt and hot water; Cover the pot and stew for 20 minutes;
6. Pour the chestnuts into the pot, stir-fry a few times, so that all chestnuts are immersed in the soup, cover the pot, and simmer for 15 minutes.
This steamed shrimp with vermicelli, served on the table, looks watery and bright, meaning "good luck", which makes people feel speechless.
Ingredients: a plate of prawns, 2 small pieces of vermicelli, 30g of oyster sauce, 6 shallots, 2 millet peppers, proper amount of cold water and a little vegetable oil.
1. Wash prawns, cut off whiskers, and try to use bigger prawns, and the quantity is as you like;
2. Soak the vermicelli in cold water, then cut it short and spread it in a deep dish, which can be long and round;
3. Oyster sauce, soy sauce, millet spicy and chives are ready. If you like garlic, you can also have a few cloves of garlic;
4. Put the oyster sauce into a bowl and mix well with appropriate amount of cold water. The amount of water is subject to the vermicelli; The soy sauce of oyster sauce is salty, so there is no need to add salt.
5. Cut the prawns from the head to the tail with scissors, but don't cut them, and remove the shrimp intestines;
6. Spread the cut prawns on the vermicelli, tilt the tail to the sky, and then pour the prepared oyster sauce on the vermicelli;
7. Send the prawns with vermicelli into the middle layer of the preheated 100 degree steam oven for 8 minutes; If a steamer is used, put it in the pot for 5 minutes after the fire.
8. Heat a little vegetable oil before coming out of the oven. After the steamed shrimp with vermicelli is served, sprinkle with chopped chives and pour hot oil while it is hot. With the sound of "Oh", the fragrance pops up, and it tastes good both hot and cold.
Sweet and sour pork ribs are typical home-cooked dishes. Sweet and sour pork ribs are loved by adults and children. You must make a plate for the New Year's Eve dinner!
Ingredients: ribs 600g, sugar 1 tsp, soy sauce, salt 1 tsp, vinegar 2 tsp, starch 1 tsp, vegetable oil, white sesame 1 tsp.
1. Wash ribs and drain;
2. Pour the oil into the pot, the amount can be more, and put the ribs into the pot;
3. On medium and small fire, fry the ribs until the surface is slightly browned, and take them out;
4. Put sugar, salt, soy sauce and vinegar into a bowl, add a little cold water and mix well;
5. Take another pot, pour the sweet and sour juice into the pot, and boil it on low heat;
6. Put the ribs in the pot and cook for one minute;
7. Mix a spoonful of starch with a small amount of cold water, pour it into the pot, turn off the heat after boiling, and sprinkle a few white sesame seeds into the plate.
The ruddy and bright pig's trotters, with the aroma of fermented bean curd, make people drool. Put a piece of salty and soft glutinous rice while it is hot, and eat Q elastic tendons when it is cold.
Material: 2 pig's trotters.
Seasoning: fermented bean curd braised sauce 1 bag, 2 bowls of hot water, half onion, fresh ginger 1 piece.
1. Scrape pig's trotters, chop them into small pieces, and prepare fermented bean curd braised sauce. The dosage can be adjusted according to the taste. Cut the scallion into sections and slice the ginger.
2. Cooked pig's trotters with warm water and fished out with a small colander to avoid floating foam;
3. Put pig's trotters, shallots and ginger slices into an iron pot;
4. Pour the fermented bean curd braised sauce into the pot;
5. Stir evenly, so that each pig's trotters are wrapped in sauce, and then pour in the right amount of water, preferably without trotters; After the fire boils, turn to low heat, cover and stew for 40 minutes;
6. When the soup is fragrant and the trotters are easy to penetrate, turn off the fire and sprinkle some shallots to stir-fry the rose trotters to stimulate the appetite.
This lion has good goods in his head! Paired with quail eggs, it tastes refreshing and not too greasy compared with whole meat.
Ingredients: 300 grams of pork stuffing, quail eggs 12, several rape trees, appropriate amount of soy sauce, 2 grams of salt, black pepper 1 g, two small horns of star anise, one spoonful of starch and appropriate amount of water.
1. Cook quail eggs with low fire, cool and peel them for later use;
2. Pork stuffing 2: 8 is better than fat meat and lean meat. Add some water and mix well. Add a little salt, soy sauce, soy sauce and black pepper according to taste, and stir well in one direction.
3. Take a proper amount of lean pork, put a quail egg in the meat stuffing and wrap it tightly;
4. Pour a proper amount of vegetable oil into a small milk pot and heat it over medium heat. When the oil temperature is 80% hot, put the meatballs in the oil pan, wait for one minute to solidify, then push them with a small colander and fry them until golden brown;
5. Blanch the small rapeseed in a boiling water pot, then remove the supercooled water and drain the water for later use;
6. Pour some water into the wok, add two small star anises and bring to a boil; Put the meatballs and unused quail eggs into the pot and simmer for 10 minute;
7. Mix a spoonful of starch with some water and pour it into the pot until the soup becomes sticky;
8. Rape is put in a shape, and the meatballs are out of the pot!
This pot of bacon dishes is slightly spicy, sour, crisp and tender, and it also solves the greasy taste of bacon.
Ingredients: dried pig face 1 pair, 3 green peppers, sour radish 1 piece, garlic bolt 1 piece, 6 flower mushrooms, 4 green garlic, carrot 1 piece, 3 potatoes, 5 millet peppers and ginger/kloc-0.
1. A pair of wax pig faces;
2. Boil in a cold water pot with high fire, turn to low fire, boil for 10 minute, and soak for 20 minutes;
3. Scrape off the oil stains on both sides of the wax pig's face with a knife, then change the knife and cut it into strips with a thickness of about 3 or 4 mm. The knife must be sharp before cutting;
4. Wash the side dishes;
5. Cut green peppers and mushrooms into pieces, cut sour radishes, carrots and potatoes into thick strips, and cut garlic seedlings and green garlic into inches;
6. Cut the millet into spicy segments and shred the ginger; Millet is very spicy, and the dosage can be adjusted by yourself; If fresh ginger is replaced with sour ginger, the whole pot will have a taste of going up the steps;
7. Pour the right amount of oil into the wok. Although the wax pig has some grease on its face, it is not enough to eat so much. Pour the dried pork noodles, potato chips, carrot slices and mushroom pieces into the pot, gradually heat the fire and stir-fry until the dried pork noodles and potato chips become transparent;
8. Sprinkle a proper amount of salt, pour in a proper amount of soy sauce and oyster sauce to taste and color, and stir fry evenly;
9. Put sour radish strips and garlic moss into the pot, stir-fry for 2 minutes to break the discoloration, put green pepper and garlic into the pot, turn off the fire, stir-fry evenly, stir-fry with residual temperature to discolor, and take out the pot; If you can eat super spicy rice, you can stir fry in the pot. If you can only eat slightly spicy rice, you can sprinkle it on the surface after the ceasefire. Red and green with the taste of bacon are very appetizing.
Asparagus and prawn eggs have their own flavors, one green and one red, and only a little salt is needed. The original flavor of asparagus and prawn greatly increases appetite.
Ingredients: 1 asparagus and 12 prawns.
Seasoning: 20g oil and 2g salt.
Production process:
1. Asparagus and prawns are ready;
2. Cut off the old roots of asparagus and some old skins at the bottom;
3. The prawns are shelled from beginning to end;
4. Cut the shrimp back from beginning to end with a blade and take out the shrimp line. This is hygienic, and it can also make the shrimp balls more three-dimensional when they are mature. The shrimp line in the abdomen can be cut with the tip of a knife;
5. Put asparagus in a boiling water pot, add a little salt in the water, blanch asparagus 1-2 minutes, and take it out after discoloration;
6. Asparagus shower can keep crisp taste and green, cut into inches;
7. Cool the pan and drain the oil, pour the shrimps into the pan and heat them on medium heat, stir fry the shrimps and change color, and roll the shrimps into balls;
8. Pour asparagus into the pot, quickly sprinkle with a little salt, stir fry and melt, and take off the pot.
Sauced beef, low in fat and rich in nutrition, is also suitable for losing weight. The strong sauce flavor makes beef tendon unique.
Material: 2 money tendons.
Seasoning: 2 tablespoons of sauce (about 50g), 30g of light soy sauce, 50g of light soy sauce, 5g of salt, half of onion, ginger 1 slice, cinnamon 1 slice, 4 pieces of dried red pepper, galangal 1 slice, 2 pieces of star anise, 4 pieces of fragrant leaves and grapefruit peel/kloc-.
1. Soak Qianjin in cold water for half an hour to soak the blood;
2. The seasoning is ready. Sauced beef is soy sauce. If there is no soy sauce, you can call it braised beef. Green onions, ginger, cinnamon, star anise, fragrant leaves, dried red peppers, soy sauce, soy sauce and salt are all necessary. Others in the seasoning list, such as tsaoko, can be increased or decreased according to preferences;
3. Put the money in a cold water pot, turn to medium heat after the fire boils, and skim off the floating foam;
4. Put the seasoning into the pot, scoop two spoonfuls of soy sauce into the soup, stir a few times to dissolve the yellow sauce in the soup, turn to low heat when the soup boils, cover the pot and stew for about 1 hour, depending on the tightness of the pot and personal taste;
5. Don't take the beef out, soak it in the soup for at least 3 hours, and then take it out after the soup is completely cool and the meat is fully absorbed;
6. It is better to seal the fished money tendons in a bag and slice them in the refrigerator after refrigeration;
7. After cold storage, the sliced money tendons, tendons and meat are criss-crossed, and the natural lines are very beautiful; Soak in the soup for a few hours, even if the meat is tight, it is very tasty;
8. Beef slices can be eaten directly or made into a hot and sour sauce to enhance the taste. Hot and sour dipping sauce: chopped green onion, minced garlic, vinegar, soy sauce and Chili oil, stir well.
This dish is crisp and tender, full of water, low in fat and calories, and not high in calories. The method is super simple. Just serve directly!
Ingredients: half a lettuce, a little salt, and a proper amount of raw oil.
1. Half of lettuce is peeled and washed;
2. Wipe the filament with a steel wire wiper;
3. Mix a little salt and let it stand for 2 minutes to eat. A drop of oil is very crisp;
If you like spicy food, you can put two spoonfuls of crude oil to make it spicy, which is called enjoyment. Crude oil is a local specialty. In addition to wrinkled peppers, there are peanuts, ginger, garlic, peppers and other ingredients, which are full of spicy taste. Two spoonfuls play a finishing touch on this refreshing dish.
Cold shredded chicken ingredients are common, and side dishes are seasonal vegetables. The chicken breast is cooked, cooled and shredded, and topped with sauce.
Ingredients: 1 chicken breast, 1 carrot, 2 celery stalks, 4 green garlic seedlings, appropriate amount of bean curd skin (thousands of pieces), appropriate amount of soy sauce, appropriate amount of vinegar, a little salt, 1 teaspoon of sugar and Chili oil.
1. Wash the chicken breast, put it in a boiling pot, cover the pot, and cook for about 10 minutes. Chopsticks can easily pierce thick meat and turn off the fire.
2. After cooking, take it out and air it until it is warm. Tear it into filaments by hand. The finer, the better.
3. Treatment of side dishes during roast chicken: scrape the skin of carrots and wash them with celery sticks, tender green garlic sprouts and tofu skin;
4. Cut carrots and celery into filaments, green garlic sprouts into inches, and tofu skin into shreds;
5. Put all the processed ingredients into a large bowl;
6. Mix a bowl of juice with soy sauce, vinegar, salt, sugar and Chili oil. There is no strict proportion. White sugar is used to refresh and neutralize the taste of vinegar;
7. Pour the juice evenly on the shredded chicken and mix well to serve.
Duck soup is a delicious nourishing soup. Duck meat is cool, containing high-quality protein and low-fat meat. Eating duck meat often can promote fluid production and nourish the stomach.
Ingredients: half an old duck, fresh ginger 1 slice, a little salt and a proper amount of cold water.
1. Half an old duck is depilated;
2. Chop it into small pieces with a sharp knife;
3. Put the duck pieces into the basin and wash them twice with cold water to remove excess blood;
4. Take out the duck pieces and put them into the casserole, then pour enough cold water, and try to pour the water once. If water needs to be added halfway, it must be heated;
5. Sit the casserole on the ceramic electric stove and heat it with high fire;
6. When the soup is to be cooked, there will be a lot of floating foam, so remove the floating foam;
7. Sprinkle a few slices of fresh ginger, cover the casserole, adjust the fire to 2 or 1, and stew slowly to make the duck worse and the soup more delicious;
8. Time is up. Look at this pot of old duck soup. There is a layer of yellow duck soup floating on the surface of the soup, but the soup is very clear. Sprinkle a little salt according to your taste and bring two bowls while it is warm.
# Eating in Beijing #