This is steamed dumplings made of Chinese cabbage, with high value and good taste.
【 List of Ingredients 】 300g of glutinous rice, 30g of mushrooms, Chinese cabbage 1, celery stalks 1, carrots 1, potatoes 1, 2 corn kernels, half a catty of pork, salt 1 spoon, and peppers 1 spoon.
[Production Steps]
1. Prepare a bowl of glutinous rice first. I have a total of 300 grams here. Soak in water for 4 hours in advance after washing, or use it the night before.
2. Another handful of mushrooms is about 30 grams, and it is heated with water;
3. Soak the glutinous rice and absorb enough water, first pour it out and drain it, then steam it directly in the pot, pour it into the steamer and spread it out with chopsticks, cover it and steam it for 30 minutes;
4. When steaming glutinous rice, prepare other ingredients first. First, treat the cabbage, break the leaves into pieces, and then divide the cabbage leaves and stems into two parts. Wait a minute, we only use leaves;
5. After the water in the pot is boiled, add a drop of oil, then put the cabbage leaves in it and blanch it for 10 second. Quickly cool the leaves with cold water after taking them out, and then take them out to control the water for later use;
6. Then prepare a celery stalk, blanch it in a pot, then take it out for a cold water, and then put it with Chinese cabbage for later use;
7. Then we prepare a carrot and a potato, peel off the skin first, then cut it into small pieces with a knife, put it directly into the cooking machine, and then add the soaked mushrooms to make small particles.
8. After serving, twist some pork, add a few slices of ginger and twist them into minced meat, and finally prepare two handfuls of corn kernels;
9. At this time, the glutinous rice is also steamed. After turning off the fire, we can pick it up with chopsticks and have a look. Just soft and sticky. Take it out and pour it into a bowl. Pick it up with chopsticks and let it cool.
10, then hot oil, stir-fry minced meat, stir-fry minced meat with a spoonful of bean paste and red oil, then stir-fry onion, ginger and garlic, and stir-fry carrots, potatoes, mushrooms and corn kernels together;
1 1, stir-fry until the glutinous rice is broken, pour in, and stir evenly, not lump by lump. Then add a spoonful of salt, a spoonful of pepper, a spoonful of soy sauce, half a spoonful of soy sauce and a spoonful of oyster sauce. Stir well and then take out the pot and put it into a bowl.
12, after a little cooling, knead the dough, first grab a handful of glutinous rice, then knead it into a ball, depending on the size of the cabbage leaves, as long as the cabbage leaves are wrapped;
13, after jiaozi has wrapped it all, he can start wrapping it, a piece of cabbage and a ball. Squeeze it into the tiger's mouth first, and squeeze it into a gourd shape with a big bottom and a small top. At this time, tied with celery stalks, the lovely bag shape is ready.
14. It seems that I really want to have a taste, but it is not fully cooked. All of them are wrapped and tied, and put in the steamer again. After the water is boiled, the fire lasts for 6 minutes, and the pot can be taken out.
Wow, it smells good! It looks like a cloth bag, tastes like steamed dumplings, tastes delicious and soft, tastes refreshing and not greasy, and tastes like cabbage leaves. Cabbage means treasure, and cloth bag means blessing bag, which means very beautiful. It is also suitable for cooking new year's dishes!
This kind of salted duck egg is simple, suitable for family production, delicious and delicate.
【 List of Ingredients 】 30 fresh duck eggs, 5 kg of clear water, salt 1 kg, high-alcohol liquor 100 g.
[Production Steps]
1. Clean the fresh duck eggs first. There is a lot of dirt on the surface of duck eggs. Clean them with a clean sponge. I have a total of 30 duck eggs here. Pick out any cracked or broken eggs.
2, after cleaning, put it on a clothes rack, and then put it in the sun to dry the water. The dried duck eggs are not easy to deteriorate, but also can open the pores of the duck eggs and help to produce oil.
3. Then put all the duck eggs in a large bowl and soak them in high-alcohol liquor for 20 minutes. The higher the alcohol content, the more fragrant the duck eggs are.
4. At this time, we cook a pot with 5 kg of water and salt 1 kg. When the water in the pot boils, it will slowly melt the salt, and then turn off the fire to cool.
After cooling completely, we prepare a water-free and oil-free jar. First put the soaked duck eggs in, then pour in 1 00g of white wine, finally pour in all the cool salt water, cover the seal, and then marinate in the dark for1month. The higher the temperature, the shorter the curing time, so it is faster to make salted duck eggs in hot weather.
After 6 months, 1 month, let's take a look at the effect. First, fish out some duck eggs. You don't have to cook, just beat some eggs and have a look. Egg yolk is well solidified and can be used to make salted egg yolk.
7. Bake in the oven 180 14 minutes, and you can use it directly when it comes out. It's oily when baked. This can be used to make moon cakes, souffles or green balls. Next month is the Mid-Autumn Festival, which is just right.
8. Let's do four more to see the overall effect. Cook in a pot with cold water. After the water is boiled, continue to boil 12 minutes. When you take it out, it will be cooked and you can eat it directly.
Let's look at the effect of oil flow first. With chopsticks, it all comes out with a gentle pressure, and it has been marinated well.
Egg yolks are all oily, and none of them are unqualified. In addition, compared with the methods of direct salt coating and dry curing, the formula of salt curing is more uniform in taste and simpler in operation.
There is nothing special to pay attention to, mainly the duck eggs should be fresh enough, and the temperature and time should be enough, so that the salted eggs will not stink and easily lose oil and sand.
[List of Ingredients] Dough: 500g flour, 5g sugar, 5g yeast and 280g warm water.
Crispy: flour 1 tablespoon, 3 grams of salt, 2 grams of thirteen spices, hot oil 1 tablespoon.
Braised pork: pork belly, onion, ginger slices, cooking wine, one spoonful of water, one spoonful of oil, one handful of rock sugar, star anise, fragrant leaves, two spoonfuls of soy sauce and one spoonful of salt.
[Production Steps]
1. First, mix flour, sugar and yeast, 500g, stir well, then add 280g warm water, stir and knead into dough.
2. After basically kneading, cover with plastic wrap to make it 10 minute, then knead it into smooth dough, and it will be smooth after three or two times, and then cover with plastic wrap to make it twice the size.
3. Add one tablespoon of flour, 3 grams of salt, 2 grams of thirteen spices and one tablespoon of hot oil to the bowl, and then cool for later use.
4. Then cook some braised pork. Cut the pork belly into pieces and put it in a pot with cold water. Add onion, ginger and cooking wine to remove fishy smell. After boiling, skim off the froth, and then remove the meat.
5, add a spoonful of water and a spoonful of oil to the pot, then add a handful of rock sugar to stir-fry the sugar color, stir-fry slowly on medium and small fire, stir-fry the red color, and then pour the pork belly and stir-fry and color. Then add a spoonful of soy sauce and a spoonful of soy sauce, continue to stir fry for a while, and stir-fry the fat in the meat.
6. Then add boiling water to the meat in the pot, add ginger wine, onion, star anise and fragrant leaves, add 2 tablespoons of soy sauce and 1 spoon of salt to taste, and finally cover the pot and stew for 1 hour.
7. When the dough wakes up, it is full of beehives. Take it out and move it to the chopping block for friction and exhaust. This dough is soft. You can sprinkle some dry flour to prevent sticking, knead it into long strips and divide it into small noodles.
8. Then press each small dose with the palm of your hand, press it into small cakes, and then cover it with plastic wrap to prevent it from drying out.
9. Put a spoonful of cake in the middle of the small cake, wrap it like a bun, and roll the dough after it is all done. Take a dough and gently press it with a rolling pin.
10, and then roll it into a bigger round cake. Be gentle when rolling, and don't break it.
1 1. After rolling, preheat the electric baking pan without brushing oil, and put it into the cake to burn.
12. Bake until the sides bulge slightly, then clip it out and put it in a baking tray. Then enter the oven and bake at 190 degrees for 6 minutes. It's all bulging, and our hollow sesame seed cake is ready. It is round and will not collapse after cooling. Let's cut it open and see. It's all hollow inside.
13. At this time, we take out the braised pork and chop it up. There is no coriander at home. I mixed the diced cucumber, which was crisp and tender and delicious. Then I scoop it into the sesame seed cake and pour the soup on it. The hollow sesame seed cake instantly turned into a stuffed bun with meat, which was particularly appetizing.
This chicken wing braised noodles is a combination of food, noodles are the staple food, chicken wings are vegetables, and the skin is very thin and soft. When eating, pour the chicken wings and soup into the pot and stir them evenly before eating, so that the skin can absorb the taste of the soup well.
The crust made in this way is not only simple, but also has a strong flavor of chicken wings, which is really attractive. Moreover, the chicken wings have been cooked very soft and rotten, and they are tender and delicious, even rice can be saved.
【 List of Ingredients 】 Chicken wing flour 200g, salt 2g, boiled water 60ml, cold water 50ml, cooking oil 10g, liquor 1 spoon, soy sauce 1 spoon, red pepper 1, green pepper 1, chopped green onion, Jiang Mo and garlic.
[Production Steps]
1 first of all, cut the washed chicken wings with a knife, which will make it easier to taste.
2. Then put it in a bowl, add 1 tbsp of white wine and 1 tbsp of soy sauce, stir and marinate for half an hour.
3. Add 200 grams of flour and 2 grams of salt to the bowl to increase the gluten of the flour. After stirring evenly, first scald the noodles with 60 ml boiling water, stir while scalding, stir into this flocculent shape, then add 50 ml cold water and flour, and then add 10 g edible oil.
Now let's knead the dough and knead it into smooth dough like this. Put it directly on the chopping block and knead it into long strips, then divide it into pieces of equal size, and then knead each piece into a circle and arrange it.
5. Brush a layer of cooking oil on both sides and put it in a bowl, just like this, and then cover it with plastic wrap for more than 30 minutes.
Now let's cut a red pepper, cut it into small pieces and put it on the plate for later use. Cut a green pepper and put it on a plate.
7. Cut some chopped green onion and put it on the plate for later use. Then cut some Jiang Mo and minced garlic and put it on the plate for later use.
8. Now we need to prepare some big ingredients, add 1 to the plate, put pepper, three star anises and a small piece of cinnamon for later use.
9. Pour the oil into the pot. When the oil is hot, add pepper, star anise and cinnamon and stir fry. Stir-fry for a few minutes and the fragrance will appear, then take them out.
10. Now, put the marinated chicken wings in, fry them until one side is golden, then turn them over until both sides are golden, then add minced garlic and Jiang Mo, add 1 spoon oyster sauce, 1 spoon soy sauce, half a spoon soy sauce, half a spoon white sugar for preservation, 1 spoon salt for seasoning, stir-fry and add.
1 1. Let's see if the dough is awake. Press it with your finger. If you don't bounce back immediately, you're awake. We take the dough out and put it on the chopping board, press it into small cakes with our palms, and then roll it into larger cakes with a rolling pin. After all, roll it into a bowl for later use.
12. Now let's look at the situation in the pot. The soup is almost collected. Pour in the green and red peppers, stir well, and you can start to put the skin on the chicken wings. Spread the skins on the chicken wings one by one, cover them and stew for 8 minutes. If there is more skin, you can stew it for a while.
13. You can see the crust bulging out of the lid. It is time. Our crust is ready. Take it out first and put it in a bowl for later use. Then add some chopped green onion to the pot. After stirring evenly, turn off the fire. We can tear off the skin with chopsticks and then tear it into small pieces to start.
[List of ingredients] 300g pork belly, one cabbage, one cucumber, one carrot, half onion, ginger,
Seasoning: one egg, half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar, one spoonful of salt, a little pepper and a little sesame oil.
[Production Steps]
1, 300 grams of pork belly, half a onion, add a piece of ginger and break it. That's enough;
2, an egg, half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar to refresh, one spoonful of salt, a little pepper to taste, and some sesame oil will taste more attractive, first mix well, then stir in one direction;
3, a cabbage, open first, cut off the stalk, don't stay. Slice the cucumber. A piece of carrot;
Blanch the water first, add a spoonful of oil after the water boils, pour all the vegetables in, take them out one minute later and let them cool. After draining the water, first cut the cabbage, slice it into thin slices, wrap it in minced meat, knead it, remove the stalks from the cabbage, put it on a plate, take a carrot, put the minced meat on it, roll it up, put it aside, and finally put the cucumber in.
4. Now you can steam in the pot. The fire lasts for 10 minutes. Take it out, pour the soup into the pot, add a bowl of water starch and boil it. If you like spicy food, you can put some millet pepper and cook it together. You can eat it after pouring it out.
Chinese cabbage, carrots and cucumbers are all original, and they are more delicious when eaten with meat stuffing. Steamed vegetables taste a little sweet and have a special flavor when eaten with meat.
[List of Ingredients] Ingredients: duck neck, duck rack, chicken feet, chicken wings, eggs, quail eggs and lotus roots.
Spices: star anise, cinnamon, geranium, pepper, fennel, clove, nutmeg, cardamom, kaempferia kaempferia and white pepper.
[Production Steps]
1, boil water in the pot, and blanch the duck neck, duck rack, chicken feet and chicken wings in cold water;
2. Add onion knots, ginger slices and cooking wine to taste, boil over high fire, skim the floating foam and cook for another 8 minutes, boil all the blood, and then take it out and wash it. After the floating foam on the surface is cleaned, there will be no fishy smell;
3. At this time, open another pot to boil water, and then cook some eggs and quail eggs;
4, the time to cook eggs, we just came to deal with chicken feet and duck racks, the nails of chicken feet were cut off with scissors, the duck racks were directly cut into small pieces, and the others were not treated;
5. Then we cut some onion and ginger, shred the onion and slice the ginger. After cutting, prepare spices, such as star anise, cinnamon, fragrant leaves, pepper, fennel, clove, nutmeg, cardamom, kaempferia kaempferia, white pepper, etc., and then package with spices.
6. At this time, the eggs in the pot are ripe. Take it out, add some cold water, cool it and shell it. Needless to say, when peeling quail eggs, you must remember to be gentle. After all the skins are peeled, cut a few holes in the eggs to facilitate the taste.
7. Then take the hot oil out of the pan. When the oil is hot, add 1 to the rock sugar, stir-fry it slowly and constantly, and add onion and ginger to stir-fry until fragrant; Then add a bowl of boiling water until it boils, and then add another bowl of boiling water. After boiling in the pot again, pour it directly into a larger pot and continue to heat the water again. This time, add enough water at a time, don't add it halfway;
8. Add seasoning package, add some cooking wine, soy sauce, soy sauce and oyster sauce, cover it with fire and boil it, then add salt to taste; Then add all the materials, cover and simmer for 1.5 hours on medium fire;
9, two lotus roots, peeled, cut into thick slices first, then washed with water, and then thrown in with halogen;
10, one and a half hours have passed. Let's have a look. They are all colored and beautiful, especially eggs and quail eggs, which are very beautiful.
1 1, fish them all out first. This pot of brine is really omnipotent, and the home-cooked version is super simple, mainly because everything is delicious; This pot is delicious, salty but not greasy, very tasty and slightly spicy.
Today we will share this method of taking fish. Instead of cooking, we add a pear to make it. Have you tried?
[Component List]
Staple food: hairtail
Side dishes: garlic, ginger, pear, onion, onion, green pepper and red pepper.
[Production Steps]
1. Treat hairtail first, clean it, remove the head and clean the internal organs. If you feel trouble, you can buy hairtail section directly. They are all processed and convenient. Simply handle them, cross the surface, cut them into small pieces and set them aside.
2. Wash the side dishes: remove the core of garlic, ginger and pear, cut into small pieces, and cut all the side dishes.
3. Let's marinate the fish: ginger and cooking wine are all deodorized, and oyster sauce, soy sauce, starch and salt are all grasped by hand, so that marinating for 20 minutes is more delicious;
4, the next step is to adjust the sauce: sesame oil, olive oil, this is the first bowl; Soy sauce, this is the second bowl; Beer, cooking wine, this is the third bowl. Today's hairtail is a little borrowed from the practice of three cups of chicken;
5. Pour the oil into the hot pot. The oil here is the first bowl. The oil is hot, stir-fry the ginger, onion and onion first. When the onion feels a little soft, add garlic and pears, stir fry a little, cover with fish, cover and stew for 4 minutes.
After 6 or 4 minutes, we pour the second cup and slowly add it along the edge of the pot, so that the fragrance of soybean oil can be fully volatilized and the fragrance will be more intense. Cover and continue stewing for 2 minutes;
7, 2 minutes later, we pour the third cup, add some pepper, and continue to stew for 3 minutes. Now the soup is almost collected. Add green and red peppers and stew for 1 min, and the salty and slightly sweet braised hairtail is ready.
The taste of this kind of hairtail is completely different from that of fried fish, because if stewed, the meat is soft and tender, and the taste is completely mixed, which is a very home-cooked dish. Another point is that I strongly recommend you to taste this pear. It's a little sweet and salty, and it's really delicious.
There are many ways to make pork belly, but my favorite is to eat it with quail eggs. After some stewing, quail eggs are tender, braised pork is bright and attractive, fat but not greasy, and lean meat is crisp but not broken.
[List of Ingredients] Pork belly 1, quail egg 2 kg, soy sauce 1, soy sauce 2, oyster sauce 1, onion, ginger, garlic, star anise, cinnamon and fragrant leaves.
[Production Steps]
1, first boil the water, pour the quail eggs in and cook for 5 minutes. Quail eggs are small and easy to cook.
2. After cooking, take it out and cool it in cold water. After peeling, put it aside for use;
Then we prepare pork belly together. Be sure to choose this kind of fat and thin, and the taste will be soft but not greasy. Change the pork belly into pieces first.
4. Then put it in the pot. There is no need to put anything in the pot. Heat it. Then we rub the skin on the bottom of the pot, so that the pig hair can be burned and the pig skin can be taken out as long as it bubbles slightly.
5. Then pour cold water into the pot, pour pork belly into it, and then add cooking wine, ginger slices, onion knots and pepper to deodorize. After the fire boils, we will skim off the froth first and then continue to cook for 8 minutes. Pork belly can be cooked for a while, and it won't feel greasy when eaten;
6, after cooking, take it out and wash it again with water, clean all the floating foam on the surface, and then control the moisture;
7. Heat the oil in the pot, add a handful of rock sugar and stir-fry until the color is high. Then add the star anise, cinnamon, geranium, onion, ginger and garlic and stir-fry evenly.
8. Add 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and the boiled water just doesn't touch the pork belly. After the fire boils, we can cover the pot and simmer for 30 minutes.
After 9.30 minutes, pour in quail eggs and cook them, then add a spoonful of salt and a proper amount of pepper to adjust the taste. After stirring well, cover and continue to cook for half an hour.
10, half an hour later, the soup in the pot dried up, and the color of the pork belly became super beautiful. Finally, sprinkle some white sesame seeds and chopped green onion to decorate, and the delicious golden ingot braised pork will be ready.
The color is rosy, the taste is not oily or greasy, and it is super soft and rotten. Chopsticks break with a light clip. It smells good. There are also super delicious quail eggs, which are also delicious. Eating with pork belly can not only absorb rich and delicious soup, but also neutralize the taste and make it delicious.
【 List of Ingredients 】 Duck head, minced garlic, dried Chili, shallots, coriander, white sesame, star anise, pepper, fennel, fragrant leaves, ginger, soy sauce, sugar, pepper and cooking wine.
[Production Steps]
1, duck head soaked in cold water 1 half an hour, soaked in bleeding water. After soaking, clean it thoroughly again. After cleaning, put it in a pot with cold water, add cooking wine, onion and ginger to remove the fishy smell.
2. At this time, let's prepare duck head side dishes in the dry pot, such as onions, celery stalks, bean sprouts, bean skin and lotus root slices, and prepare whatever you like;
3, put a spoonful of oil in the pot, heat it, add onion, ginger, garlic, star anise, pepper, fennel, fragrant leaves and dried Chili to stir fry, add a tablespoon of bean paste, add a hot pot bottom material, stir fry with low fire, stir fry, stir fry red oil, and then add cooking wine;
4, add water to start seasoning, put some soy sauce, sugar, and put some soy sauce to color. Blanch the duck head, drain it and put it in the pot. After boiling, turn to medium heat, cover the pot and marinate for 30 minutes;
5. When marinating, add water to another pot, blanch the lotus root slices for 3 minutes, remove and drain;
6. Now put less oil in the pot. After heating, stir-fry the onion and celery stalks until fragrant, then add other side dishes, add some salt and stir well, add a bottom flavor and put them in a bowl for later use.
7. It's 25 minutes. Turn off the fire and suffocate for another 25 minutes, which will make this duck head fully tasty. It's time to stew. Take this duck head out, put the duck head in half, and put the changed duck head directly into the side dish bowl. Filtering the soup marinated with duck head, and pouring;
8. After the duck head is set, sprinkle with white sesame seeds and put some minced garlic in the middle;
9. Add oil to the pot. When the oil is hot, add the dried peppers and pour them on the duck's head. This special griddle duck head is ready.
[List of Ingredients] 20 grams of garlic sprouts, ribs, green onions, green peppers, eggs, ginger slices, salt, white wine, soy sauce and starch.
[Production Steps]
1, first prepare some garlic sprouts, wash all side dishes, wash ribs twice, 3 eggs, stir and cut some ginger slices.
2, ribs, ginger, salt, white wine, egg liquid directly on the ribs, so that each rib is wrapped with egg liquid, soy sauce, starch 20 grams, evenly mixed, pickled for 30 minutes;
3. While marinating the ribs, let's cut some side dishes: diced green pepper and diced red pepper. I don't use spicy peppers and onions here, but also diced garlic and minced garlic. Jiang Mo also cut a little;
4. After the ribs are marinated, pour the oil. You can pour more, try the oil temperature, fry the ribs 60% hot, and fry them slowly until each rib turns golden brown and the skin is a little burnt. You can fish it out;
5. Leave the bottom oil in the pot, add ginger and garlic to saute, pour ribs, add garlic, onion and green pepper and stir fry.
Add in and stir fry for two minutes. Finally, add the garlic sprouts and stir fry, then serve. Super fragrant, I really want to try it. The garlic flavor is really super rich. Take a bite, it's crisp outside and tender inside, not exaggerated, and it's especially fragrant.