1. The beautiful proprietress cut the ribs she just bought for us.
Now cook in cold water, remove the blood foam inside, skim the floating foam after boiling, then add onion, ginger and star anise, and add some salt to increase the bottom taste.
Continue to cook for 2 minutes, pour out the meat after it is tight, rinse it with clear water, and scoop up the onion, ginger, star anise and dry water.
2. Fried ribs
When the oil temperature is 50% hot, pour in the ribs and fry them quickly. When the surface is slightly Huang Shi, take them out. The frying time is too long, and they are not tender.
3. Leave the bottom oil in the pot, add half a spoonful of sugar, slowly cook some sugar juice on low heat, then pour in the ribs and ginger slices and stir fry to color the ribs.
Stir-fry the ribs, then add balsamic vinegar, soy sauce and a little soy sauce to brighten the color, and add a proper amount of tomato sauce to increase the sweet and sour taste.
Stir-fry the seasoning evenly, and then add an appropriate amount of water along the edge of the pot, which is equal to the amount of ribs. Turn the fire to boiling.
At this time, let's mix a sweet and sour juice, add a little salt, four spoonfuls of sugar, five spoonfuls of balsamic vinegar and one spoonful of oyster sauce to make it fresh and tender, and stir to melt the seasoning.
Then pour the prepared sweet and sour juice into the pot to give the ribs another flavor. Cover the pot and stew for 20 minutes. As the soup thickens, the ribs will become more ruddy.
After 20 minutes, turn the fire to thicken the soup, and then pour some balsamic vinegar to increase the acidity. The vinegar put before almost evaporated during the stew. When cooking, sprinkle a handful of minced garlic into the pot, and the sweet and sour taste will come out immediately.
This is sweet and sour, appetizing and appetizing. Every time I cook this dish, the two children compete to eat it. When they look at their watches, they will see a sense of accomplishment at the bottom.
1. Processing chicken wings
First, cut a few knives before and after the chicken wings, which is delicious. After processing, soak it in clear water for 10 minute, and soak the blood in the chicken wings to reduce the fishy smell.
Cut some ginger slices, onion slices, pat some garlic, put an octagonal and a handful of dried peppers.
Blanch the chicken wings.
Put the chicken wings in cold water, put some 82-year-old cooking wine to remove the fishy smell, add some salt flavor, cook the blood in the chicken wings and tie them tightly.
Blanch for about 2 minutes, then pour it out and rinse it with clear water.
Step 3 roast chicken wings
Add a little water to the pot, put a few crystal sugar, and keep stirring to make the crystal sugar melt quickly. When it turns from light yellow to reddish brown, pour a spoonful of water from the side of the pot and the sugar color will be ripe.
Pour out the sugar first.
After fully sliding the pan, sprinkle salt evenly at the bottom of the pan, and sprinkle salt after the oil in the pan is cool. In order to prevent the chicken wings from sticking to the pot when frying, put the chicken wings with water control into the pot and fry them slowly on low heat. Be careful not to fry chicken wings.
When the chicken wings are fried until they are slightly burnt around, pour out and control the oil. Leave the bottom oil in the pot, and pour in the onion, ginger and other small ingredients to saute.
Add 5g bean paste and 5g oyster sauce to make it fresh, pour some water from the pot and stir to melt the sauce. Pour some cooking wine to remove the fishy smell, use soy sauce to improve the color, mix the color evenly, pour in the fried chicken wings, stir-fry and color.
Pour in the sugar color, add some water, the water should not exceed the chicken wings, and after the water is boiled.
Start seasoning: salt, chicken essence, pepper, soy sauce, stir well, cover the lid, simmer for 10 minutes, and the soup will thicken, so that the chicken wings can absorb the soup.
/kloc-after 0/0 minutes, the soup will be collected, the chicken wings will be ruddy and shiny, and the chopsticks will rot if they are gently tied. This braised chicken wings is ready.
Chicken wings in the supermarket are not expensive either. It costs nothing to cook this dish 10. Really delicious and cheap, and the method is simple. You can master the amount of materials, fry them for a while and serve them, which is simple and quick.
1. Prepare ingredients
When buying ducks, choose tender ones. It is difficult to stew when it is old, and the price is still expensive.
Cut some celery pieces and some green and red peppers.
Prepare half a duckling, chop it into small pieces, soak it in clear water for several times, soak it for 10 minute, and soak the blood in the duck meat to reduce the fishy smell.
Slice ginger, onion and garlic in the same pot. Add a few dried peppers and 2 star anises.
2. Blanch the duck in water.
Boil water in the pot, add a little salt, pour some cooking wine to remove fishy smell, put cold water in the pot, boil the water, remove the floating foam from the pot, blanch for 2 minutes, remove the duck meat and tie it tightly, rinse it with clear water, and then control the water to dry.
Start cooking
Heat oil in the pot, put a handful of rock sugar, stir-fry some sugar juice first and use it for coloring.
When the sugar juice turns red-brown, pour the duck pieces into the pot and stir fry quickly, so that the duck pieces are evenly coated with sugar. Stir-fry the water in the duck pieces for about 2 minutes, stir-fry the duck meat until it is fragrant, then add the onion, ginger and other small ingredients, and stir-fry over low heat until it is spicy.
Pour some soy sauce to enhance the color, pour some cooking wine along the side of the pot to remove the fishy smell, and then pour a can of 330L beer, which can not only remove the fishy smell, but also enhance the umami taste and make the flavor more mellow.
Turn the fire to boil the soup and start seasoning: mix salt, light soy sauce, steamed fish and soy sauce evenly, cover the pot and simmer 15 minutes.
The meat of the young duck is very well cooked, and it is basically cooked after stewing for 15 minutes. You can try it with chopsticks, and it will be complete as soon as you tie it.
Turn the torch to thicken the soup, pour in the prepared ingredients, stir fry a few times, stir fry until it is broken, and sprinkle a handful of white sesame seeds.
After turning it evenly, it can be cooked, and a fresh and delicious beer duck is ready. It is also a big dish for drinking and entertaining guests in the New Year.
1. Cut the tenderloin into strips with the same length and thickness.
After cutting, add some salt, pepper, and a little cooking wine to catch a bottom taste.
Take some garlic powder and mix it with sweet and sour juice. Here we use three spoonfuls of white sugar and three spoonfuls of white vinegar, and the ratio is 1: 1. The whole presents a big sweet and sour mouth.
But if you want to be sweet, you need some salt. Just throw it away.
Mixed crispy sauce
First, knock a mother egg into a pot and grab a handful of flour and starch. Flour is one-third of starch, and adding a little baking powder will make the batter fluffy and light. Water should be added several times.
Just mix the paste and pull it if you can. Finally, pour some oil and mix well.
Fried tenderloin
Let each piece of meat be wrapped in a thick layer of crispy paste and fried.
When the oil temperature is 40%, the meat strips will always be small and stored piece by piece. In order to achieve this effect when frying, the pot will bubble and float, so that the dishes will be crisp.
Slowly fry the meat strips, and take out the oil control after frying.
Raise the oil temperature to 50% and fry the meat strips once, about 30 seconds. After the meat strips are fried to brick red, take them out.
Raise the oil temperature to 60% again, pour in the meat strips and fry again. This step is not only to spit oil, but also to eat it.
4. Leave the bottom oil in the pot, add two spoonfuls of tomato sauce, stir fry, stir fry the fragrance, pour in sweet and sour juice, cook the sweet and sour taste, stir fry half of the raw garlic, thicken it slightly, pour some bright oil on it, and the juice will be thick and bright.
Then pour in the meat strips and the remaining minced garlic, quickly turn over the pot and turn off the heat.
A plate of sweet and sour tenderloin wrapped in colored glass can be served.
1. We chose three parts fat and seven parts lean meat to make four happy Meetballs, which are very tender.
Peel the horseshoe and cut it into pieces. If horseshoe skin is too troublesome, you can also use lotus root.
Cut some Jiang Mo and chopped green onion, all together with the meat stuffing, add salt, monosodium glutamate, chicken powder, pepper and thirteen fragrant oyster sauce, beat in two eggs and stir in one direction.
Pour in some clear water and continue to stir, so that the meat can be eaten until it reaches the water to increase the tenderness. Be sure to beat the meat into a sticky paste, and then stir the starch evenly. Starch mainly increases the cohesion of stuffing.
It is not easy to loosen when making meatballs in the later stage. If the meatballs want to be smooth and elastic, constant stirring and beating are the key.
2. croquettes
Burn more oil in the pot, dip some water in your hand, grab a handful of stuffing, and rub it into a big ball alternately with your left and right hands.
When the oil temperature is 60% hot, gently put the meatballs into the pot. At the beginning of the meatballs, the oil temperature should be higher, so that the surface can be shaped quickly and it is not easy to crack. The step of bottom frying is mainly to shape the meatballs.
Take out the golden brown one first, then quickly fry the last piece back into the pot to force out the excess grease, and then take it out to control the oil.
3. Saute the onion and ginger slices until fragrant, add cinnamon, star anise, fragrant leaves and fennel, stir-fry over low heat, and add appropriate amount of water along the side of the pot.
Add oyster sauce, soy sauce, soy sauce, salt, sugar, chicken powder, pepper, cooking wine to remove fishy smell, boil the soup and pour it into fried balls.
Turn to low heat and simmer for 15 minutes, and fully simmer the meatballs until they are tasty. It's about time. Take out the meatballs and put them on the plate.
Turn off the fire, drain the soup residue, thicken a little starch, thicken the soup, pour it on the meatballs and serve.