1. Slice four cucumbers obliquely with a horizontal knife, then put them into a pot, add 3 spoonfuls of edible salt, rotate to make the edible salt adhere to and penetrate into the cucumbers evenly, then let them stand for curing 10min, and rinse off the excess water in the cucumbers.

2. First, prepare the ingredients, a small piece of ginger, a sharp knife cut into thin strips, a few pieces of garlic, break them up, cut them into garlic paste, a large handful of millet spicy, cut them into pieces, and finally, grab a small handful of rattan pepper for use.

Next, let's mix the cold sauce. Add hot oil to the hot pot. After the oil is hot, add the rattan pepper first, and the aroma will be exposed for about 3 seconds. Then pour in the remaining ingredients and stir-fry until spicy. Then pour an appropriate amount of cold water from the edge of the pot, and add 10g soy sauce, 10g mature vinegar, 4g edible salt, a small amount of white sugar to taste, 2g chicken essence and a small amount of soy sauce.

4. Pickled cucumber: First, pour out the water, add cold water, clean the excess salt left on the surface of cucumber, pick up the cucumber, put it in the emery cloth, and squeeze out the water with force. After this treatment, cucumber is easier to digest and absorb juice, and its taste is more crisp. Finally, put the finished cucumber into the pot, pour in the feed juice, stir well and enjoy.

Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and Chili]

Food: 1 drumsticks

Seasoning: salt, soy sauce, rice wine, tapioca starch, white pepper, cooking oil, soy sauce, white sugar, onion and garlic, dried red pepper and pepper granules.

Exercise:

1, pick out the bones from the chicken legs and remove the chicken skin.

2. Cut into small pieces, add 1/3 tbsp salt, a small amount of white pepper, a few slices of ginger, and 1 tbsp soy sauce, rice wine, edible oil and cassava starch, stir well and marinate for a while.

3. Chop all the onions and garlic, cut the dried red pepper into sections, add one tablespoon of soy sauce and rice wine to the small dish, 2 tablespoons of soy sauce 1/,2 tablespoons of cold water, 2 tablespoons of salt 1/,0 tablespoons of sugar1tablespoon, and stir well for later use.

4. Add enough cooking oil to the wok, heat it to 70%, add mushrooms and beef and stir-fry until the surface is slightly golden brown, control oil and replenish water.

5. Pour out the oil and leave a little oil. Add onion, ginger and garlic and stir-fry until fragrant. Stir-fry the peppers and dried peppers.

6. Put the chicken breast into the pot and stir-fry it twice quickly. Pour in the pre-fried seasoning juice and turn off the fire evenly.

braised pork ribs

Braised pork ribs are very popular home cooking. If you want to do it well, you must master certain methods. When frying pork belly, put as little oil as possible. Because meat itself will produce oil, if you put a lot of oil, braised pork ribs will be very greasy when cooked.

Highly recommended recipe: Braised pork ribs need food: meat, ginger, garlic, wine, seasoning: soy sauce, rock sugar, soy sauce, soy sauce and oil consumption.

1, prepare a piece of pork belly in advance, clean the pork belly directly, and then burn the skin of the pork belly, which can remove the plush on the surface or the fishy smell. After burning, put it in clean water, scrape off the burnt part and clean it first.

2. Dissolve the raw pork, put cold water in the pot, add ginger and garlic to the rice wine, and boil until it is hot. After boiling, clean the foam on the surface and cook again 10min.

3. Pork belly is cooked and fished out. When it's not hot, cut it into small pieces immediately. Don't cut it too small, or you won't like it Cut into small pieces and set aside.

4, oil consumption in the pot, put a handful of old rock sugar, stir-fry until it melts, then simmer until it shows burgundy bubbles, pour boiling water, stir-fry the sugar color, and put it in a bowl for later use.

5, the pot consumes oil again, and the pork belly is fried. Pork belly is fried into symmetrical colors, and the plants in the pot are fried. Pork belly is slightly yellow, then add onion and garlic and stir-fry to give a fragrance. Then add star anise, cinnamon, fragrant leaves and star anise, and stir-fry to give a fragrance.

6, stir-fry the fragrance, then add the right amount of wine, then pour in the fried sugar color, and then add boiling water. Don't boil the pork belly, fill it up gradually at a time. Add salt, soy sauce, rock sugar, light soy sauce and oil-consuming seasoning, boil and simmer for 50 minutes.

7. After stewing, pick out the star anise below and collect the juice. Turn off the fire when the juice is thick, then put it on a plate and sprinkle with fragrant white sesame seeds and onion braised pork.