[List of Ingredients] Fat sausage, chopped green onion, rice flour, bean paste, pepper, salt, sugar, pepper noodles, fermented glutinous rice juice, pepper noodles, ginger, spiced powder, cooked oil and clear water.
[Production Steps]
1, the fat sausage is washed and cooked, and then cut into pieces for later use;
2. Add rice flour, bean paste, pepper, salt, sugar, pepper noodles, fermented glutinous rice juice, pepper noodles, ginger grains, allspice powder, cooked oil and clear water in turn, mix well and marinate for 10 minute;
3. Put the marinated fat sausage on a steamer, boil water and steam it, cover it and steam for about 20 minutes.
4. After the fat sausage is steamed, take it out and sprinkle with chopped green onion.
【 List of ingredients 】 Duck leg, glutinous rice, green beans, carrots and sausages
[Production Steps]
1, prepare a big duck leg, clean it, and dry it with kitchen paper;
2. Pour a little more cooking oil into the pot, heat it to 60% to 70%, add the duck leg, and slowly fry the duck leg until it is slightly yellow. In the meantime, you must keep turning. The skin must be fried better. Fry 10 minutes or so, the duck skin will be fried to a little hard, so it can be clipped out and drained.
3. At this time, prepare a big bowl of seasoning, prepare a big bowl, put 2 star anises, 5 pieces of rock sugar, a little ginger, half a bowl of soy sauce, a bottle of beer and a little pepper and mix well;
4. Put the drained duck leg into the pot with the duck skin facing down, which makes the color more beautiful. Then pour in the freshly prepared big bowl of sauce. Cover the pot and bring it to a boil. Simmer for half an hour. Simmer the juice until it is almost dry, about half an hour, and turn it a few times in the middle to make the duck leg color good.
5, the juice in the pot is almost dry, open the lid and turn off the fire, do the final coloring, turn off the fire and cook slowly until it is dry, so that the color on the table is more beautiful. After the juice is completely boiled, take out the duck leg and let it cool slightly. After cooling, it can be cut into pieces. The skin is fragrant and the meat is smooth, very tasty and super delicious.
6, glutinous rice one night in advance;
7. Dice carrots and sausages for later use;
8. Add oyster sauce, soy sauce and soy sauce to glutinous rice and mix well. Add diced carrots, peas and sausages, stir well and steam for 45 minutes.
Turn off the fire and stew for 10 minutes, then put the duck on the table.
【 List of Ingredients 】 Eggplant, garlic, chopped green onion, red pepper pork, bean paste, tomato sauce, 2 eggs and 1 tablespoon of flour.
Fish sauce: 2 tablespoons sugar, 1 tablespoon aged vinegar, 1 tablespoon light soy sauce, pepper and soy sauce.
[Production Steps]
1. Choose a long eggplant and cut it at a 45-degree angle. Don't cut every knife. After cutting one side, turn it over and cut the other side. After cutting, the eggplant will be pulled away.
2. Cut chopped green onion, garlic, red pepper and a small piece of pork;
3. Prepare a small bowl with 2 tablespoons bean paste and 1 tablespoon ketchup.
4. Prepare a bowl, beat 2 eggs, 1 tablespoon of flour, add water to make a paste, and make a paste until it can be pulled up.
5, roll the eggplant in the batter, evenly wrap the batter, be careful not to break it;
6. Heat the oil. When it is 50% hot, fry the eggplant in a pot, turn on low heat, fry the eggplant thoroughly until golden brown, and take out the oil control;
7. Now make a fish-flavored sauce: 2 tablespoons of sugar, aged vinegar 1 tablespoon, soy sauce 1 tablespoon, and a little pepper. After stirring, add a few drops of soy sauce to smear the background color and mix well for later use.
8. After fully sliding the pan, stir-fry minced meat, pour minced meat into chopped green onion, minced garlic and pepper, stir-fry garlic, pour bean paste and tomato sauce, stir-fry red oil in bean paste, pour some water along the pan, then pour the fish-flavored sauce just now, put less cooking wine to remove fishy smell, stir the soup evenly, add a little water starch and stir until the soup is thick and bubbly, and turn off the fire to get the soup.
【 List of Ingredients 】 Thousand pages of tofu, pork belly, green and red pepper, onion, oil, oyster sauce, soy sauce, salt and chicken essence
[Production Steps]
1, thousand pages of tofu slices; Slice pork belly, shred green pepper, and cut green onion into chopped green onion for later use;
2, wash the pot with less oil, add pork belly and stir fry, stir fry until curly, add oyster sauce and soy sauce;
3. Then add thousands of pages of tofu, salt and chicken essence, mix well, sprinkle with green and red pepper rings, stir well and serve.
[List of Ingredients] A large piece of pork belly, onion, ginger slices, cooking wine, soy sauce, cooking oil, 1 bowl of rice, half a bowl of glutinous rice, a handful of dried peppers, a handful of pepper, two star anises, chives, ginger and garlic.
[Production Steps]
1, prepare a bowl of rice and a half bowl of glutinous rice, and wash them with clear water; Then drain the water and pour it into the pot for frying. First, boil the water to dry, and then turn to a small torch to fry the rice until fragrant.
2. 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, and it tastes better with a little graininess. When you're done, dump the spare.
Prepare a large piece of pork belly, clean it, cut it into four pieces, and then put it in a pot to burn the hair on the pigskin. You don't need to put oil in the pot, just heat it directly. When the pot is hot, rub the pigskin face down until it becomes a little burnt, then turn off the fire and take it out, and then scrape it with a knife, so that the pigskin is clean.
/4, then put the pork belly into the pot, add water, onion knots, ginger slices, cooking wine, boil over high fire, and skim off the floating foam with a spoon.
Then continue to cook for 10 minutes, take it out and drain it, then put it in a bowl, and then pour in a tablespoon of soy sauce to evenly spread it on each side;
After sticking, you can start to prick the hole, which can be a toothpick or a needle. You can directly prick dense holes in the pigskin, then smear soy sauce on each side of the pork belly, and then soak the pigskin downward 10 minute.
5. 10 minutes later, take out the meat, put it on a clothes rack, put it on the air to dry, and let the soy sauce be completely absorbed;
6. When the skin is dry, take out the hot oil from the pot. As long as the oil can cover the skin. Remember to put the skin down. Fry on low heat, put it down and cover the pot. Small and medium fire will fry in three minutes, and the skin will fry until it is burnt.
Take it out and soak it in the soup where the meat was first cooked for another hour.
7. Let's prepare another bowl: add 1 tablespoon sugar, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 2 tablespoons cooking wine, 1 tablespoon pepper, mix well and set aside.
8. After the pig's belly is soaked in pigskin, you don't need to soak it. Take out the pigskin and slice it. After cutting, put it in a big bowl first.
Then pour in the freshly prepared sauce, grab it evenly, then marinate it for 10 minute, and color it for flavor.
After salting, put it into a bowl for steaming meat, put the skin down in turn, flatten it with the palm of your hand, pour in the freshly beaten rice flour, and steam it in a pot after compaction;
9. Pour more water into the pot and steam for 2 hours after the fire. When the time comes, you can go out of the pot. Take a plate and buckle it in a bowl full of steamed meat, turn it around quickly, sprinkle some chopped green onion parsley while it is hot, and the delicious steamed meat will be the best!
[Component List]
Dough: 500g flour, 5g sugar, 5g yeast and 280g warm water.
Crispy: 1 tablespoon of flour, 3 grams of salt, 2 grams of thirteen spices, 1 tablespoon of hot oil.
Braised pork: pork belly, sliced onion and ginger, cooking wine, a spoonful of water, a spoonful of oil, a spoonful of rock sugar, two tablespoons of aniseed leaves, a spoonful of soy sauce and a spoonful of salt.
[Production Steps]
1. First, mix flour, sugar and yeast, 500g, stir well, then add 280g warm water, stir and knead into dough.
2. After basically kneading, cover with plastic wrap to make it 10 minute, then knead it into smooth dough, and it will be smooth after three or two times, and then cover with plastic wrap to make it twice the size.
3. Add one tablespoon of flour, 3 grams of salt, 2 grams of thirteen spices and one tablespoon of hot oil to the bowl, and then cool for later use.
4. Then cook some braised pork. Cut the pork belly into pieces and put it in a pot with cold water. Add onion, ginger and cooking wine to remove fishy smell. After boiling, skim off the froth, and then remove the meat.
5, add a spoonful of water and a spoonful of oil to the pot, then add a handful of rock sugar to stir-fry the sugar color, stir-fry slowly on medium and small fire, stir-fry the red color, and then pour the pork belly and stir-fry and color. Then add a spoonful of soy sauce and a spoonful of soy sauce, continue to stir fry for a while, and stir-fry the fat in the meat.
6. Then add boiling water to the meat in the pot, add ginger wine, onion, star anise and fragrant leaves, add 2 tablespoons of soy sauce and 1 spoon of salt to taste, and finally cover the pot and stew for 1 hour.
7. When the dough wakes up, it is full of beehives. Take it out and move it to the chopping board for kneading and exhausting. This dough is soft, so you can sprinkle some dry flour to prevent sticking, knead it into long strips and divide it into small noodles.
8. Then press each small dose with the palm of your hand, press it into small cakes, and then cover it with plastic wrap to prevent it from drying out.
9. Put a spoonful of cake in the middle of the small cake, wrap it like a bun, and roll the dough after it is all done. Take a dough and gently press it with a rolling pin.
10, and then roll it into a bigger round cake. Be gentle when rolling, and don't break it.
1 1. After rolling, preheat the electric baking pan without brushing oil, and put it into the cake to burn.
12. Bake until the sides bulge slightly, then clip it out and put it in a baking tray.
Then bake in the oven 190 degrees for 6 minutes. Look, it's all bulging. Our hollow biscuits are ready.
It's round, and it won't collapse when it's cooled. Let's cut it open and see. It's all hollow inside, and it's delicious to eat directly with cakes, but I prefer to eat with meat and vegetables.
At this time, we will take out the marinated meat and chop it up. There is no coriander at home. I mixed some diced cucumbers together, and the crisp and tender taste was particularly delicious.
Then scoop it into the sesame seed cake and pour the soup on it. The hollow sesame seed cake instantly turned into a steamed stuffed bun, which was particularly appetizing.
【 List of Ingredients 】 Eight eggs, 200g pork, white radish 1 piece, 2 slices of ginger, horseshoe 100g, carrots, chopped green onion, corn starch, salt, sugar, pepper, chicken essence, soy sauce and sesame oil.
[Production Steps]
1. Prepare 200g pork, clean it, cut it into small pieces, then pour it into the meat grinder, add 2 slices of ginger and grind it into minced meat.
2. After pouring out, prepare half a carrot, peel it and cut it into large pieces, and then grind it into small particles with a meat grinder.
3. Then come back with100g of water chestnut, cut it into cubes, and add water chestnut to the meat stuffing to make it more crisp.
4. After cutting, pour in with the meat stuffing, then pour in carrots and add a handful of chopped green onion.
5, then seasoning, salt, sugar, pepper, chicken essence, soy sauce, sesame oil, mix well and set aside.
6. Next, make the egg skin. Beat 8 eggs and a spoonful of salt into a bowl.
7. Prepare a small bowl, add a spoonful of corn starch, and then melt the corn starch with a little water.
8. Then pour into a bowl filled with eggs and stir together. The egg skin of starch water is not easy to break. Finally, add a spoonful of cooking oil and stir well.
9. Brush the electric baking pan with a little oil, turn on the minimum fire, pour a spoonful of egg liquid in the center of the pan with a larger spoon, and push it away in circles while pouring, forming a round egg dumpling skin with a thin center.
10, then add a little meat stuffing. When the egg liquid is semi-solidified, pick up the folded wrapping stuffing and gently press it around to make the edge of the egg liquid stick, and the traditional egg dumplings will be over.
165438+
12, our egg dumplings are ready, and the ones we can't finish are frozen in the refrigerator, just in time for Chinese New Year. Whether it's hot pot or soup, it smells good. For example, our family especially likes making soup.
13, peeled white radish, sliced first, then sliced.
14. Pour peanut oil into the casserole, add Jiang Mo and stir-fry until fragrant, then add white radish and stir-fry for 2 minutes.
15, then pour in the egg dumplings, continue to use a large bowl of boiled water, 2 tablespoons of soy sauce, 1 tablespoon of salt to taste.
16. Bring to a boil, cover the pot and turn to medium heat for 5 minutes, mainly to cook the meat and white radish in the egg dumplings. After stewing, it can be cooked.
Turn off the fire and sprinkle with chopped green onion, and a pot of hot radish egg dumplings will be ready. The method is simple and delicious. Cook with radish, it tastes sweet. It really means that the soup is delicious and not greasy, which coincides with the saying that you should eat more white radish in winter.
Preserved eggs are a unique food in China, made from duck eggs. The taste is fresh, smooth and refreshing, and it has a unique color and fragrance. Its special flavor can stimulate appetite and is an excellent choice for appetizers. As a China classic in cold dishes, preserved eggs with chopped peppers are loved by many people.
[Component List]
3 preserved eggs, half a teaspoon of salt, 5 cloves of garlic, sugar 1 teaspoon, appropriate amount of onion, soy sauce 1 teaspoon, fresh chicken juice 1 teaspoon, rattan pepper oil 1 teaspoon, sesame oil 1 teaspoon, chopped pepper sauce and warm water.
[Production Steps]
1, preserved eggs are shelled, one is cut into four pieces, garlic is cut into slightly thin powder, and onion is cut into chopped green onion for later use;
2. Take a small bowl, add minced garlic and all seasonings, and mix well with appropriate amount of warm water (the amount of water is less than the ingredients in the bowl), enough to pour a spoonful of juice on each preserved egg;
3. Pour the sauce on the preserved egg with a spoon and sprinkle with chopped green onion.
The rice cake you want to fry is slippery and does not stick to your hands. Of course, the trick is to do it yourself. How to make fresh rice cakes delicious! If you learn to do it yourself, you don't need to go out and buy it. The method of making rice cakes is also very simple, and you can learn it in 5 minutes!
[List of ingredients] 500 grams of sticky rice flour, 350 grams of glutinous rice flour, 4 grams of salt, moderate amount of warm water and 30 grams of corn oil.
[Production Steps]
1, let's start. Mix 500g sticky rice flour, 350g glutinous rice flour and 4g salt together, slowly add warm water, stir and knead by hand while adding, and add a small amount of water several times;
2. Add warm water until there is no dry powder at all, which can be agglomerated by hand, but it can be dispersed with a gentle pinch, and it is enough to feel that the powder has a wet feel;
Then we pour the separated powder into the steamer, remember to lay gauze in advance and serve it in cold water. I use an electric steamer. It takes 40 minutes to cook on a big fire and half an hour for a gas stove.
Steamed, let's taste it with chopsticks, and it will be cooked, without the pinch and hard graininess;
4. Take it out while it is hot and put it on the chopping block. We put on cotton gloves first, then disposable gloves, then add 30 grams of corn oil to the dough and start mixing. The gloves are not hot at all, and the operation is more convenient.
The dough will become smooth in 5 minutes. Let's change the kneading method at this time. Then knead for 5 minutes, and then we will see the state of the dough. It will be smooth and delicate at this time, not sticky at all. It's oily, shiny and soft.
6. Now divide the dough into small portions and knead it into small strips. This is used to make rice cakes.
7. Then shape several oval sliced rice cakes. Cut the strips directly into small pieces and soak them in cold water, so as not to stick and keep the taste.
8. Sliced rice cakes are recommended to be frozen in the refrigerator until slightly hard before cutting, or dried in a ventilated place before cutting, and then packaged and frozen. It is very convenient to carry around, and it smells good to make hot pot or stir-fry
9. Then we made home-cooked fried rice cakes, which we haven't eaten for a long time. It's a little greedy to think about it. Prepare some small vegetables, half diced onion and a small piece of pork belly;
10, hot oil, stir-fry pork belly first, then add minced garlic and scallion to stir-fry, then add a spoonful of bean paste to stir-fry red oil, and then add rice cakes, small vegetables and peppers to stir-fry;
1 1, simply adjust the taste, 1 tablespoon soy sauce, half a tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon salt, 1 tablespoon sugar, and mix well. If you can eat spicy food, you can add some millet and add a handful of chopped green onion before taking it out.
The delicious home-cooked fried rice cake is ready. The outer layer is slightly fragrant and the inner layer is soft and chewy.
Fresh fried rice cakes are really delicious, and you can kill roadside stalls without Laoganma.
[List of ingredients] Sweet potato vermicelli 1, coriander, ginger 1, carrot 1, and medium gluten flour 500g.
[Production Steps]
1, soak the powder first, 1 A piece of sweet potato vermicelli is soaked in water, and then a carrot is prepared, peeled first, then directly rubbed, and finally cut into dices. The shredded carrot planed by the planer will be thinner, and then it will be more convenient and quick to cut. Put it aside first;
2, more coriander, coriander used to fry meatballs is really super delicious, and it is also chopped with a knife, especially the coriander stalk should be cut smaller, and then put aside for use;
Then let's have another piece of ginger and cut it into Jiang Mo. Ginger can taste, and a little fried meatballs will be more fragrant;
4. At this time, the sweet potato powder is also soaked and completely soft. Take it out and drain it first, then chop it on the chopping board. Fried meatballs with sweet potato powder are my favorite kind, and the taste will be a little strong.
5. After cutting, put it directly into a larger bowl, and then add carrots, parsley and ginger together. Then seasoning, salt, pepper, chicken essence, mix well, add 500 grams of medium gluten flour, and continue to mix well with chopsticks;
6. Then we boil the water in the pot. After the water in the pot is boiled, add it to the flour several times and stir it with chopsticks. This is boiled noodles, and the flour added to the bowl can be made into batter.
7. Then we can boil the hot oil. First, we can burn the oil to 70% heat, and then turn it down. Then we can squeeze meatballs, grab a handful of batter, squeeze it out with a tiger's mouth and scrape it with a spoon. We can make this meatball smaller, which will be easier to cook when fried;
8. After putting some meatballs in the oil pan, slide them with chopsticks to prevent them from sticking together, and then continue frying them in the pan. After all the meatballs are squeezed, you can let them fry slowly. It takes about 8 minutes to fry on a small fire.
9. Just fry the meatballs until they become golden and crisp. If you like it to taste crispy after cooling, fry it for another two minutes until the skin is a little hard and then take it out to control the oil. Our meatballs will be fried.
The meatballs just out of the pot are hot and fragrant, but I still can't help but taste a few at once. This meatball tastes crisp, but the inside is soft and tender, so you can't stop eating it one by one.