material
Beef (brisket) 1000g potatoes 2 onions 2 tomatoes 4 carrots 1 onion ginger appropriate amount of soy sauce, cooking wine 1 tablespoon vinegar, sugar 1 tablespoon tomato sauce and black pepper appropriate amount of oil and salt.
working methods
1. Dice beef, blanch in cold water for 2 minutes, and wash with warm water.
2. Wash the ingredients and cut them into pieces (potato pieces are soaked in water) for use.
3. Heat the pan with oil, first fry the beef, add soy sauce, cooking wine and a spoonful of white vinegar.
4. Then add onions and tomatoes, sprinkle with a spoonful of sugar and continue to stir fry.
5. Squeeze the ketchup (squeeze more), grind some pepper and mix well.
6. Add minced onion and ginger, pour enough hot water, and simmer for 20 minutes, and simmer for about 1 hour.
7. Add potatoes and carrots and add salt before cooking.
8. When the meat is rotten and the soup is thick, you can season it.
▼ Steamed prawns with garlic vermicelli
material
Shrimp 8 vermicelli, a small roll of garlic, two cooking wines, a little soy sauce, a little salt and a little chopped green onion.
working methods
1. Open the back of the shrimp, remove the intestines, pour in a little cooking wine and marinate in soy sauce for half an hour.
2. When marinating shrimp, first treat the garlic, peel it, peel it and cut it into minced garlic; Put oil in the pan. When it is 30% hot, add two-thirds of garlic and stir-fry until fragrant. Turn off the heat immediately when it changes color. Pour in the remaining one-third of garlic and a little salt and mix well.
3. Soak the vermicelli until soft, and put it on the plate as the base.
4. Put the prawns on the vermicelli and evenly spread a layer of garlic on the prawn meat. Pour cooking wine and soy sauce on the marinated shrimp and steam for 8 minutes.
5. Finally, sprinkle chopped green onion in the pot, and pour some hot oil out of the pot, which tastes like steamed prawns with garlic in the hotel.
▼ Secret braised chicken feet
material
Chicken feet 750g pepper, a handful of star anise, two cinnamon leaves, two crystal sugar 10g cooking wine, one tablespoon of soy sauce, three tablespoons of soy sauce, two tablespoons of thirteen spices and half a teaspoon of ginger.
working methods
1. Prepare ingredients and seasonings.
2. After the chicken feet are rinsed clean, subtract the nails one by one. (Personal hygiene still needs to be done. It feels better to cut your nails. )
3. Put half a pot of water in the pot, pour in chicken feet, and continue to cook for three minutes after the fire boils.
4. Take out the chicken feet, rinse them with running water and drain them.
5. Pour the chicken feet into the pot and pour water on them.
6. After boiling, add a tablespoon of cooking wine.
7. Add two slices of ginger
8. Add three tablespoons of soy sauce and two tablespoons of soy sauce.
9. Put pepper, star anise, cinnamon and fragrant leaves into a tea bag and put it in a pot. (If there is no tea bag, put it directly into the pot)
10. Add rock sugar
1 1. Add half a teaspoon of thirteen incense.
12. After boiling again, turn to low heat and cook for about 80 minutes until the chicken feet are crisp and rotten, and turn to high heat to concentrate the soup in the pot.
▼ Zaijiang sparerib casserole
Ingredients: ribs 300g, ginger 100g, appropriate amount of oil, salt, five pickled peppers, 30ml of soy sauce, 20g of soy sauce, 30ml of sugar, 30ml of cooking wine, star anise 10g, 5g of pepper, 5g of fragrant leaves, and Xiaomi spicy 100g.
Exercise:
1) Blanch the ribs in a pot and drain the water for later use; Wash ginger and cut into pieces for later use; After the oil in the pot is 70% hot, add the ribs and stir-fry until fragrant;
2) Add soy sauce to make each slice fully stained and fry for a while;
3) Add ginger and stir-fry;
4) Add pickled peppers and stir-fry until fragrant;
5) Add a proper amount of boiling water, and add star anise, pepper, fragrant leaves, millet spicy, sugar and cooking wine;
6) Put the materials into the casserole, cover the pot, and simmer for 20 minutes; Add soy sauce and monosodium glutamate.
7) The sparerib pot will be ready in 20 minutes!
▼ Braised pork
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.
▼ Chicken wings with garlic
Ingredients: chicken wings (right amount) garlic (right amount) seasoning cooking wine (right amount) soy sauce (right amount) sugar (right amount) Jiang Mo (right amount) fragrant leaves (right amount) salt (right amount).
Exercise:
1, raw materials for standby.
2. Take a bowl and pour in appropriate amount of soy sauce, salt, ginger powder, black pepper, fragrant leaves (crushed) and cooking wine to make bacon.
3. Cut a few small mouths on the back of the chicken wings (convenient to taste) and marinate them in bacon for one hour.
4, garlic peeled, washed and chopped.
5. Take the oil pan and add the marinated chicken wings.
6, slightly fried, and then turned over.
7. Pour in the right amount of sugar and fry until it changes color.
8. Pour in the right amount of soy sauce and mix well. Add minced garlic and stir-fry until fragrant.
9, add the right amount of water, stew and taste. When the chicken wings are cooked, add a little salt to collect the juice.
▼ Sichuan style pork
Ingredients: pork belly 400g, green garlic 250g, onion, ginger, garlic, dried red pepper, pepper 1 tablespoon, 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 until red.
8. Add soy sauce or sweet noodle sauce to color and stir well.
9. Add green garlic, cooking wine and sugar, and adjust the taste to serve.
▼ Flammulina velutipes Japanese Tofu
material
Japanese tofu 500g Flammulina velutipes 500g onion, a handful of garlic, a little salt, a little oil and 2 tablespoons soy sauce.
working methods
Wash Flammulina velutipes and drain the water for later use (remove the roots and break up). Unpack the Japanese tofu and cut it into 3 pieces.
Chop the onion and garlic, and set aside the chopped green onion.
Heat oil in a pot, add Japanese tofu and fry until the skin is brown, drain and pick it up. Add garlic and onion to the remaining oil, stir-fry until fragrant, and add Flammulina velutipes.
Stir-fry Flammulina velutipes until soft, add a spoonful of soy sauce, stir well with a spoonful of oil consumption, then add Japanese tofu to Flammulina velutipes, add a spoonful of soy sauce and oil consumption to cover the tofu, and cover it for a few minutes (about 2 minutes).
At the same time, thicken for later use.
Open the lid, pour in the sauce, turn it over slightly, cover it and stew for a while until the juice is almost collected.
Turn off the fire, set the dishes and put the dishes.
▼ Fried Flower Nail with Garlic
material
Flower shell oyster sauce, half a bowl of garlic Chili sauce (suitable for Cantonese taste), one tablespoon of garlic, a little onion, a little onion.
working methods
Step one:
Put cold water in the pot to cover the bud, cover the lid, boil the water until the bud opens, turn it over a few times as soon as it is cooked, and immediately pick it up and drain it for use. Don't roll for too long, the meat will get old and shrink. I bought fresh flower shells. When the water boiled, they all boiled almost at the same time. After several turns, I fished them out. Those who have leisure time can break the shell of the other half. )
Step two:
Stir-fry garlic in hot oil in a pot for 5 seconds, then add oyster sauce+Chili sauce+onion garlic, and immediately pour the flower nail into the table and stir it evenly (this step should be fast, don't stir it for too long, the oyster sauce will get worse as soon as the flower nail is evenly dipped in sauce).