sauce beef
Ingredients: 500g beef, oil, salt water, hot sauce, chives and garlic.
1. After the beef is soaked in cold water for 10 minute, put it in a pot and cook for 10 minute, take it out, clean it, put it in a casserole with brine, cover it with low-heat brine for 100 minute, take it out and cool it.
2. Preparation materials: Wash shallots, peel and chop garlic, and prepare a spoonful of Chili sauce.
3. Pour in hot oil, stir well, slice beef, add chives, minced garlic and spicy sauce, and add a spoonful of brine.
4. Mix well and serve.
Braised tripe
Ingredients: 500g tripe, salt, onion ginger, star anise, cinnamon, fennel seed, galangal, cardamom, clove, licorice, white vinegar, nutmeg, Amomum villosum, tsaoko, vanilla, fragrant leaves, yellow wine, fermented grains, alkali, sugar color and water.
1. To treat tripe, first apply alkaline noodles, wash it and change it into white vinegar, then wash it and add starch, and remove everything you feel strange.
2. Blanch the water with a little white vinegar, prepare the materials, add the old marinade to the pot, boil it with high fire, skim off the floating foam, add yellow wine, fermented grains and sugar water, and put it into the tripe.
3. Bring to a boil with high fire, skim off the floating foam again, and add onion ginger, spices (20g fennel, 5g star anise 10g, 5g galangal, 5g cinnamon 10g, 5g cardamom, 3g clove, 5g vanilla, 3g licorice, 2g Amomum villosum, 3 tsaoko, 3 nutmeg and 3 fragrant leaves) and turn slightly.
4. you can add some soy sauce to taste in the middle, and the amount should be less. After curing for half an hour, turn off the heat. You can soak it for a while before eating, and when it is almost soaked, take it out and cut it into small pieces.
Stewed chicken leg
Ingredients: 4 chicken legs, 2 shallots, salt, soy sauce, star anise, pepper, soy sauce, ginger juice, pepper, fragrant leaves, ginkgo, angelica dahurica, fennel, yellow sauce, sugar, honey and vegetable oil.
1. Prepare chicken legs for later use: wash green onions, prepare other materials for braised chicken, and add appropriate materials for Radix Angelicae Dahuricae.
2. Coat the chicken legs with honey. When the oil temperature is 80% hot, add the chicken legs coated with honey, fry the chicken legs until they are golden on both sides, and take them out for later use.
3. Put vegetable oil in the wok, add sugar and stir-fry until brown, add marinade and stir-fry, add appropriate onion segments, and add ginger juice, salt, soy sauce, soy sauce and marinade packets.
4. Add the fried chicken legs, add a high-pressure pot cover, boil over medium heat, and cover with low heat for 17 minutes.
5. After natural decompression, you can open the lid and eat.
Braised chicken tip
Ingredients: wing tip 500g, salt 1 teaspoon, chicken powder12 teaspoon, onion ginger 10g, pepper 5g, five dried peppers, a little sesame oil, 5g of galangal, and a little galangal powder.
1. Thaw the chicken wing tips, rinse them under running water, and control the water for later use.
2. Add boiling water to make Chili water, spread it, then add chopped green onion and Jiang Mo, stir well, soak the chicken tip for about 20 minutes, take it out, rinse it again, and put it in a big pot.
3. Sprinkle with salt, ginger powder, salted chicken powder and sesame oil, sprinkle with ginger, onion and dried pepper and mix well.
4. Take it out after 2 hours of cold storage and pickling, put it in a boiling water pot for about 15 seconds, rinse it with running water, and control the moisture.
5. Boil the old bittern in a non-stick pot, boil the chicken tip, marinate on low fire for 15 minutes, turn off the fire, cover the soup pot, and marinate until the bittern cools.
Luxiang lotus root
Ingredients: lotus root 1 node, sugar 10g, salt 1 teaspoon, soy sauce 1 teaspoon, soy sauce 1 teaspoon, star anise 1, cinnamon 1 tablet.
1. Prepare all kinds of seasonings, wash and peel the lotus root.
2. Put the water into an electric pressure cooker, add light soy sauce, light soy sauce, sugar and salt, boil to give a fragrance, and add lotus root and various spices.
3. Then press for 20 minutes until the lotus root can be easily penetrated by chopsticks, continue to soak in salt water for two hours, and take out the slices when eating.
Potted peanuts
Ingredients: peanut kernel, oil, salt and spiced powder.
1. Prepare peanuts, carefully pick out spoiled peanuts, rinse them and put them in the pot.
2. Add the right amount of spiced powder, add the right amount of salt, and add a small amount of water to mix well.
3. Set the electric pressure cooker 16-20 minutes, take it out after decompression, or eat it after thorough cooling.
Stewed chicken feet
Ingredients: chicken feet 300g, onion 5g, ginger 5g, cooking wine 1 tablespoon, half a bowl of brine, and proper amount of water.
1. Clean the chicken feet, remove the nails, put the chicken feet in the pot, add water, add ginger, onion and cooking wine, and boil for 5 minutes.
2. Take the chicken feet out of the pot and rinse them with clear water.
3. Pour half a bowl of brine juice into the pot, pour a bowl of clear water, put the chicken feet in, stew for 15 minutes, and take them out to eat.
pot-stewed chicken
Ingredients: 5 vegetarian chickens, 2 tablespoons soy sauce, 2 star anise, cinnamon 1 segment, cooking wine 1 tablespoon, 3 tablespoons sugar and 3 shallots.
1. Fry the sliced vegetarian chicken until the surface is slightly yellow, add soy sauce, star anise, cinnamon, sugar and cooking wine, and add water to all ingredients.
I stewed it in a slow cooker for 3 hours, and finally added a handful of chopped green onion and cooked it for a while. After cooking in a common pot for half an hour, you can add chopped green onion and soak it overnight if you want to taste more.
sauce trotters
Ingredients: trotters 1, salt, crystal sugar, onion, ginger, garlic, star anise, pepper, cinnamon, cooking wine, soy sauce, dried tangerine peel, cardamom, tsaoko, fragrant leaves and sugar.
1. Wash pig's trotters, pour boiling water into the pot, blanch, blanch, remove and drain for later use after 5 minutes.
2. Pour proper amount of peanut oil into the pot, heat it, add onion, ginger, garlic and various spices, and stir-fry until the fragrance overflows.
3. Cook cooking wine at the same time, add soy sauce and soy sauce, and turn the trotters with a wooden shovel to make them even in color.
4. Pour boiling water, the height of water should not exceed the trotters, then add sugar, cover the lid after the fire is boiled, and stew for about 2 and a half hours.
5. Finally, open the lid, add the crystal sugar and salt, stir well, continue to cover and stew until the crystal sugar melts, and then concentrate the juice and take it out of the pot.