material
3 green peppers; 4 red peppers; Pork belly 300 grams
working methods
Wash fresh pork and slice it. Don't pay too much attention to the shape of the cut, just try to be uniform in size. Fresh pork doesn't need to be marinated in cooking wine, and then we will explode without fishy smell.
Cut green peppers and red peppers with a diagonal knife. Actually, you can cut it as you like. As long as the size is similar and the shape is arbitrary ~
Stir-fry the fat in a hot pot. Stir-fry lean meat in the pan. This stir-fry time can also be increased or decreased according to personal preference. Personally, I like to eat fried shredded pork, which tastes a little hard, so it will be fried for a long time. Wait until the pork is slightly burnt, and put it on a plate for later use.
Add the right amount of oil to the pot (Hunan cuisine is heavy oil, but it can also be adjusted according to personal preference! But deep frying is definitely better ~) Add chopped peppers after the oil is hot. Add a little salt and stir fry.
After the pepper is dehydrated and tasty, add the previously fried meat slices. At the same time, you can add salt and color with soy sauce. Then continue to stir fry. Stir fry for about 2-3 minutes. At this time, the peppers and meat slices have been completely colored, and they can be served after tasting.
Spicy huobei fish
material
Grilled fish with fire; Oil; Salt; Pepper; Garlic; Ginger; Garlic seedlings; Cooking wine; Light soy sauce
working methods
Prepare grilled fish
Wash and dice red pepper, mash garlic and shred ginger.
Dice garlic sprouts.
Stir-fry the fish, put oil in it, burn it for 70%, and fry it in the fire until it is crisp.
Add chopped red pepper.
Add garlic and ginger.
Add some water and cook for a while.
Turn soy sauce
Add garlic sprouts
Stir the salt and cooking wine out of the pot.
Hunan flavor jiaozhao
material
3 garlic cloves; Take a proper amount of soy sauce; Appropriate amount of chopped pepper; 10 piece with eight claws
working methods
Wash the eight claws, peel them and remove the eyes and teeth.
Cut the side dishes.
Put the fish in hot water once and stir fry.
Hunan flavor snack mutton
material
250g leg of lamb; Oyster oil (for bacon) 4g; 2 g of soy sauce (for curing meat); Corn starch (used for curing meat) 3g; Salad oil (for curing meat) 5g; 80g of green pepper and 80g of red pepper; Garlic cloves15g; ; Coriander 20g；; Oyster sauce+soy sauce, total10g; ; Proper amount of oil
working methods
Sliced leg of lamb, marinated with oyster sauce, soy sauce, corn starch and salad oil. Our food packaging is salted and can be cooked directly.
Wash and dry the green pepper, and cut into sections for later use. Cut the vegetables into sections.
Heat a wok with high fire, add a little oil (about 10g), pour in the leg of lamb, stir fry quickly, and stir fry for about 40 seconds. Don't cook for a long time.
Take out the leg of lamb, leave the remaining oil in the pot, pat the garlic cloves and add the green and red peppers together, stir-fry over high heat 1 min for 30 seconds.
Then pour the leg of lamb back into the pot, add oyster sauce and soy sauce and stir-fry for about 30 seconds.
Turn off the fire immediately, and finally add the coriander, stir well and serve.
Steamed pork ribs with black bean and pepper.
material
Small row 300 g; A little lobster sauce; Chop a little pepper; A little ginger; A little garlic; A little cooking wine; Light soy sauce/light soy sauce
working methods
Soak the ribs in water for 20 minutes to remove blood.
Drainage. Chop ginger and garlic.
Add ginger, garlic, a little cooking wine to ribs, and light soy sauce. Pickling 10 min
Pork ribs marinated in lobster sauce, chopped pepper, a little sesame oil and a proper amount of salt (chopped pepper is salty, so just a little salt)
Boil the water in the steamer. Boil and steam in a steamer 18-20 minutes. Sprinkle with chopped green onion
Laoganma fried Hunan and Jiangxi
material
Dry incense; Pickled mustard tuber; Minced meat; Ginger; Garlic; Pepper; Laoganma oil pepper; Original pumping; Chopped green onion; Chicken essence (optional); Salt (optional)
working methods
First of all, prepare the ingredients, and strongly recommend Laoganma's "oil pepper". This pepper fried rice cucumber is definitely an artifact ~ there are peanuts in it. ...
Cut the dried bean curd into small squares, just a little bigger than the thumb nail cover ~ I usually buy this colorful salted dried bean curd, which tastes good when fried. A piece of dried bean curd can be cut into 16 small pieces.
Slice ginger, slice or chop garlic, and cut pepper into rings. Usually a garlic, 3-5 shredded ginger and 2-3 red peppers. Cut the mustard into small pieces, because the mustard is longer in the package.
Chop pork into minced meat. I usually like to peel pork belly and chop it into minced meat, because the minced meat with fat and thin is more delicious ~ after the oil pan is hot, stir-fry the minced meat with a little oil.
After the minced meat changes color, add ginger, garlic and pepper rings and stir-fry for 5 seconds.
Add a spoonful of Laoganma. If there is a lot of dried tofu, you can add more Laoganma.
Add a little soy sauce
Stir well and add dried tofu.
After the dried bean curd is added, it can be fried evenly first.
You can also add shredded mustard first and then stir well.
Stir well and stir-fry for about 20 seconds to mix the sauce evenly.
Add some water and stew for a while.
Stew for a while to make the dried tofu more delicious and let TA cook. ..
Try it before you go out, because Laoganma is salty, shredded mustard has a taste, and there is soy sauce in front. If it is light, you can add some salt and chicken essence.
Sprinkle chopped green onion after cooking ~
Youpo pulled noodles
material
Flour 300 g; Water161g; Salt 2g; 2 tablespoons of Chili powder; 2 tablespoons minced garlic; 2 tablespoons chopped green onion; Jiang Mo 1 tablespoon; 3 tablespoons soy sauce; Vinegar 1 tablespoon
working methods
Put water and salt into the chef's jar and mix well.
Add flour, and start the chef's machine to knead a program (about 6 or 7 minutes).
Knead into a smooth dough
Cover the kneaded dough with plastic wrap for 30 minutes.
Chopping garlic, onion and ginger respectively, and mixing soy sauce and aged vinegar to prepare Chili powder.
Proofread the dough and knead it into strips.
Evenly cut into small doses, about 30g each.
Brush the bottom of the plate with oil.
Rub the cut dough into a cylinder, put it on a plate, brush the dough with oil and cover it with plastic wrap.
1 hour
Roll the baked dough into strips and press it horizontally in the middle with a rolling pin.
Hold both ends of the face with both hands and stretch. If the middle is thick, grab both ends and hit the chopping board with your face, it will get longer and longer.
A film will be formed in the middle of the transverse pressure, and then a mouth will be gently buckled at the film and torn.
Boil the water in the pot and add the torn noodles.
Stir and cook until it is not cooked (about 2 to 3 minutes), take it out and put it in a bowl.
Pour the sauce mixed with 1 tablespoon into the noodles, and code the garlic, onion, ginger and Chili powder on the noodles.
When the oil in the pot is heated to 70% to 80%, immediately pour it on the Chili powder, onion, ginger and garlic and mix well.
Spicy small fresh meat
material
Small pieces of meat; Appropriate amount of cooking wine; Old pumping right amount; Jiang Mo is slightly more; Slightly more minced garlic; The amount of chopped green onion; Appropriate amount of Chili powder; Proper amount of salt
working methods
When the meat is taken out of the refrigerator, it will be cut into small pieces in a slightly hard state. Ginger, garlic and onion are cut into powder for later use.
Pour some more oil. When the oil is hot, pour in the sliced meat, stir-fry until the edge is brown and slightly dry, and add some soy sauce to add color.
Turn off the heat, continue to add minced garlic from Jiang Mo, stir-fry, add Chili powder, add salt, and finally sprinkle with chopped green onion. It's done.
Spicy blood curd
material
Duck blood (tofu size)1; Soybean sprouts 300G；; Half a ham for lunch; Yellow throat 200 g; Black blinds 200G；; Chongqing chafing dish bottom material (flake half palm size) 1 piece; 2 tablespoons Pixian watercress; 10 dried small red pepper; Zanthoxylum bungeanum 1 teaspoon; Salt 1/4 teaspoons; Yellow rice wine 1 tablespoon; Green onions; Appropriate amount of onion; Clear soup or water; A little ginger
working methods
Duck blood and lunch ham are cut into chunks about 5 cm thick. Wash the blinds, cut them into comb-shaped wires and cut them into small pieces with yellow throats. Wash the bean sprouts, cut the dried peppers into small pieces, pour out the seeds, chop the shallots, and cut the shallots into chopped scallions and scallions respectively.
Put a proper amount of water in the pot, add onion and ginger slices and boil; After boiling, add duck blood slices, yellow throat slices and shredded venetian blinds, cook for about 1 min, and take out for later use.
When the oil in the wok is heated to 50%, add chopped green onion and stir-fry, then add soybean sprouts and salt 1, stir-fry until the soybean sprouts are cooked, take them out and put them flat in a container to make a bottom dish.
Put a little oil in the pot, heat it, put Chongqing hot pot and Pixian watercress in the pot, stir-fry over high fire, add yellow wine and chicken soup (or clear water), boil, then add lunch ham slices, duck blood slices and yellow throat slices in turn, cook for about 4 minutes, then add venetian blinds, cook for about 1 minute, then turn off the fire and pour the soup into the water-filled one.
Pour 3 tablespoons of oil into the wok. When it's a little hot, add dried pepper and pepper. Reduce the heat and fry slowly until fragrant. Turn off the fire, pour it on the prepared blood and sprinkle with chopped green onion.
Spicy fried chicken wings
material
Dry Chili powder 1 teaspoon; 500 grams of chicken wings; 5 dried peppers; 1 garlic; Ginger 1 small pieces; Leek; Old pumping; Original pumping; Black pepper; 1 pinch of sugar
working methods
Wash the roots of chicken wings and cut several holes in the surface with a knife to facilitate the taste. The chicken wings are marinated overnight with soy sauce, soy sauce, white sugar and black pepper.
Add the right amount of oil to the pot, and when the oil is warm, add the marinated chicken wings and fry them.
Fry chicken wings until golden brown, remove and drain for later use.
Continue to heat the oil pan until the oil temperature becomes high, add the fried chicken wings and fry again until the surface color becomes dark and the skin becomes brittle, and take out and drain the oil for later use.
Cut the dried chili, chives and chopped green onion, ginger and garlic.
In another pot, put a proper amount of oil. When the oil is hot, add onion, ginger, garlic and dried pepper and stir-fry until fragrant.
Add dried Chili powder and stir-fry until fragrant.
Put fried chicken wings in the pot.
Add light soy sauce and a little sugar to freshen up and stir well.
Fried green pepper
material
Pepper; Salt; Sugar; Original pumping; mature vinegar
working methods
Wash the peppers and remove the pedicels. Blanch the pepper with boiling water for a few minutes first, so that the pepper is a little softer.
Cut the pepper into sections. If you don't like seeds, remove the seeds and tendons in this step.
Put a little oil in the pot when it is hot, and fry the chopped peppers in low heat. When the tiger skin is fried, turn it over.
Put the fried peppers into a dish, sprinkle with salt and sugar, and pour with soy sauce and vinegar ~
Spaghetti with tomato sauce
material
65438+ 0/4 tsp dried basil; Spaghetti for one person; 2 tomatoes; Dried Chili noodles or fresh morning peppers according to personal taste; 1 teaspoon salt; A little black pepper; Pumpkin and green pepper
working methods
Select ripe tomatoes, top them with a knife, then dig out the tomato stalks, cook them in boiling water for half a minute, cool them a little, peel them and chop them up for later use. Add 1 tbsp olive oil to the pot, stir-fry the chopped tomatoes with low fire until they are paste, and add pepper, basil, black pepper and 1/2 teaspoons salt to taste.
Cut some pumpkins. It is delicious when fried! Remove the stems and seeds from the green peppers and fry them all. This step is best done before frying ketchup to avoid washing the pot.
When the ketchup starts to stir-fry, you can start another pot of noodles. I love noodles recently. After eating, I'll make do with it. According to the instructions, after the water is boiled, I will cook the noodles for a few minutes. Spaghetti is cooked at different times. Need a lot of water, it is best to add 1/2 teaspoons of salt. The sauce is fried and the noodles are almost ready. Take it to the sauce pan and stir it, but this time add a little olive oil. I don't think the sauce is fragrant enough. I like frying. Dish, put the fried pumpkin and green pepper aside to eat!
Laoganma cumin lotus root
material
Lotus root; Laoganma oil pepper; Cumin; White sugar; Very fresh or light.
working methods
Wash lotus root, slice and soak in water to prevent oxidation.
Put a little more oil in the pot, then add Laoganma oil pepper and stir-fry until fragrant, and then add dried lotus root.
Add cumin powder, soy sauce and a little sugar.
Pleurotus eryngii with Chili peppers
material
2-3 Pleurotus eryngii; Flour; Ice water; 1 tablespoon dried Chili; 1 tablespoon pepper; Salt 1/2 teaspoon+1/2 teaspoon; Sugar 1/2 tsp; Soy sauce 1 spoon
working methods
Pleurotus eryngii is cut into hob pieces, and dried Chili is cut into small pieces for later use.
Mix flour and ice water with 1/2 teaspoons of salt to make a batter. The consistency should be dipped with chopsticks, and the paste should be evenly wrapped on it without dripping.
Dip Pleurotus eryngii in batter, fry in a 90% hot oil pan (180℃) until golden brown, and take out and control the oil for later use.
Add a little oil to another pot, stir-fry pepper with low fire, stir-fry dried pepper and Pleurotus eryngii slightly, and then add salt, sugar and light soy sauce to taste.
Spicy griddle chicken wings
material
Chicken wings; Mung beans; Red pepper; Onions; Sweet corn; Ginger; Garlic cloves; Coriander; Original pumping; Old pumping; White sugar; Salt; Cooking wine; Laoganma; White pepper; Fragrant leaves; Dried peppers; Sichuan pepper
working methods
The chicken wings were marinated in advance, and this time I added salt. You'd better cut the middle wing. I'm too lazy to cut it.
Shred sweet corn, onion, red pepper, green beans, sliced ginger and peeled garlic cloves.
Juice mixing: soy sauce, soy sauce, sugar, laodopted mother, white pepper.
Put some oil in the pan, saute ginger slices and garlic cloves.
Fry chicken wings, slowly, on both sides, until the surface is slightly burnt.
Put the sauce.
Stir-fry the chicken wings and color them.
Add onions and green beans.
Continue to stir-fry with high fire until the green beans are cut off.
Put fragrant leaves, dried peppers, peppers.
Continue to stir fry
Stir-fry sweet corn over high fire.
Put some cooking wine in it.
Cover the pot and stew for 2 minutes, mainly to let the sweet corn mature.
Slice the coriander and put it in with shredded red pepper.
Sprinkle a little white pepper and stir-fry until the red pepper is cut off.
Stir-fried crab with Chili sauce
material
Portunus crab; Dried peppers; Zanthoxylum bungeanum; Garlic cloves; Ginger; Onions; The bottom material of the hot pot (mala Tang) I bought now; Soy sauce; White sugar; Salt; Cooking wine; Seafood sauce;
Preparation of Spicy Crab 1 (Preparation)
Wash crabs, remove the parts that should be removed, and chop them.
Take a proper amount of hot pot bottom material
Slice onion, slice ginger and peel garlic cloves.
Practice of Spicy Crab 2 (Steps)
Put a little oil in the pot and saute ginger with garlic cloves.
Stir-fry dried Chili and pepper.
hot pot soup base
Stir-fry with small fire
A little soy sauce
Stir-fry a spoonful of seafood sauce.
Put crabs
Onion slices
Add a little salt, sugar and cooking wine.
The fire kept stirring until the crab was delicious.