material
Homemade noodles; Corn; Carrots; Mung beans; Auricularia auricula; Original pumping; Salt; Oil; Consume fuel
First, prepare the necessary materials, carrot diced and fungus soaked in Kamikiri silk. Pour the water into the pot and bring it to a boil. Cook the bottom strip until it is half cooked (5 minutes cooked) and take it out for later use. Add carrots and green beans to a hot pot and stir fry 1 min, then add corn and fungus and stir fry 1 min. Add half a bowl of water, salt, soy sauce and oil to the pot, stir well, then pour in noodles, cover the pot and stew for about 2 minutes. Open the lid and stir the noodles with chopsticks to mix them evenly with the ingredients, then collect the juice over high fire. Spicy braised chicken feet
material
Chicken feet; Ginger is scallion; Oyster sauce; Zanthoxylum bungeanum and star anise dried pepper; Cinnamon leaf; Soy sauce and soy sauce; Cooking wine; sugar
Practice Wash chicken feet, blanch with cold water and drain with cold water. Prepare a few slices of ginger, two onions, two star anises, a handful of dried peppers, cinnamon leaves (these spices can be bagged in tea bags or boiled directly in a pot), plus two tablespoons of soy sauce, two tablespoons of soy sauce, two tablespoons of sugar and two tablespoons of cooking wine. Cook the chicken feet with low fire (I use a high-pressure rice cooker to cook them directly) until the chopsticks can easily poke the chicken feet, and turn to high fire to dry the marinade. Don't dry them completely.
material
2 fish fillets; Bud white1; A celery; A little garlic; A little ginger; A little onion; A little dried Chili; A little bean paste; A little raw powder; Take a little soy sauce; A little pepper; A little cooking wine; Hot pot has some bottom material.
Practice: Slice all the onions, ginger and garlic, wipe the dried red peppers with kitchen paper towels, and cut the scissors for later use. Wash and cut the flower buds into white, and cut the celery into sections. Boil a pot of water and boil the vegetables in the water. Spread the blanched vegetables horizontally on the bottom of the basin of the fish fillet, and add a little raw flour and cooking wine to marinate. Heat the pan, pour in the oil, add the onion, ginger and garlic until fragrant, then add the pepper and stir-fry until fragrant, add 2 tablespoons of bean paste, and stir-fry 1 tablespoon of hot pot bottom material to get red oil. Pour in the right amount of water, the amount of water should be around the fish fillets. Boil the water, put the fish fillets into the pot one by one, cook until the fish fillets turn white, and then pour them into the vegetable pot with soup. Put pepper, onion and dried pepper on the fish. In addition, a pot of hot oil is poured into the basin, which will soak the dried peppers and stir-fry the spicy oil flavor. Hot oil should be quickly poured into the basin, preferably on onions, peppers and dried red peppers, so as to stimulate the fragrance of these spices. She Jian Shang de tasty zhi spicy small lobster
material
Onion1; 1 scallion; 8 cloves of garlic; Cinnamon1; 5 octagonal flowers; Pepper 40; 15 dried pepper; Refers to five peppers (don't like spicy ones, don't add them); Perilla frutescens 10 (according to your own preferences); Beer 1 bottle (or 2 cans); Appropriate amount of cooking wine; Appropriate amount of sugar; 4 pieces of fragrant leaves; 3 tablespoons red bean paste
The method is to fry garlic, ginger, bean paste, star anise, cinnamon, fragrant leaves, pepper, dried pepper and finger pepper in oil, then pour in shrimp, perilla, onion and onion, and fry them in cooking wine until the shrimp turns red; (Perilla frutescens, scallion and onion 1/3) Pour beer, soy sauce and white sugar into the shrimp and add a little water. Be sure to drown it. After the fire boils, turn to medium heat and add salt (because the bean paste is already salty, you'd better taste the soup base first and then add salt). When the bottom of the soup is half, add the remaining shallots, shallots and perilla leaves. When 1/3 soup is left, just thicken it and collect the juice over high fire (thickening is to make the soup thicker and the soup can be better wrapped around the shrimp). Don't cook it too dry. You need some juice to taste steamed prawns with garlic and vermicelli.
material
A small roll of Longkou vermicelli; 8 shrimps; Two garlic; A little cooking wine; Take a little soy sauce; A little salt; A little chopped green onion
Practice shrimp back and intestines, pour a little cooking wine and soy sauce and marinate for half an hour. When pickling shrimp, first treat the garlic, peel it, peel it and cut it into minced garlic; Put oil in the pan. When it is 30% hot, add two-thirds of garlic and stir-fry until fragrant. Turn off the heat immediately when it changes color. Pour in the remaining one-third of garlic and a little salt and mix well. Longkou vermicelli is soaked soft and put on a plate to make a base. Put the prawns on the vermicelli and spread a layer of garlic evenly on the prawn meat. Pour cooking wine and soy sauce on the marinated shrimp and steam for 8 minutes. Finally, sprinkle chopped green onion when you are out of the pot, burn some hot oil and pour it out. Taste comparable to the hotel's steamed prawns with garlic, it will be successful! Japanese roast chicken leg
material
3 chicken legs; A little spiced powder; A little salt; Four spoonfuls of cooking wine; Take three tablespoons of soy sauce; A tablespoon and a half of honey.
Practice three chicken legs and wash them. If there is subcutaneous fat, use scissors to remove the bones from the chicken leg, then pat the chicken leg loose with the back of the knife, and then use a toothpick to tie some holes in the skinned side of the chicken leg to taste. Add a tablespoon of cooking wine, a little salt, sprinkle some spiced powder, mix well and marinate the chicken legs for about 20 to 30 minutes, and mix in three tablespoons of soy sauce, three tablespoons of cooking wine and one and a half tablespoons of honey. When frying, keep pressing the chicken leg with a shovel, or the chicken leg will become warped and thick. After frying the chicken leg until golden on both sides, pour in the sauce from step 4 and turn to low heat for cooking. While cooking, pour the sauce in the pot onto the chicken leg with a spoon. When the juice in the pot is thick, you can serve vegetarian noodle soup.
material
Fresh noodles for one person; Three or four pieces of cabbage; A carrot; Three or four fresh mushrooms; Salt 1/2 tsp; Two pieces of rock sugar; Soy sauce 1 teaspoon; Water 1 large bowl
Practice: Wash and shred the cabbage, peel and shred the carrots, shred the mushrooms, then heat the pot with 1 tbsp oil, stir-fry the mushrooms with high fire, and the edges are slightly burnt and fragrant. Stir-fry shredded carrots and cabbage evenly, then pour in a large bowl of water (both hot and cold), and the pot will sizzle. After the water is boiled, turn to medium heat and add noodles, salt and cabbage. Kai chi la Chao Hua clam
material
400 grams of new flower clam; A small packet of Lee Kum Kee hot sauce; Appropriate amount of red pepper; Appropriate amount of ginger; Appropriate amount of garlic; A little leek
The method is to soak the bought clams in light salt water in advance and spit out all the silt. Ginger and garlic should be cut into small pieces of hot pot and cold oil with a red pepper oblique knife. Stir-fry the clams in the fire until they are completely open. (Because clams will have moisture during frying) You can add a little sugar to stir fry according to your personal taste until the clams are completely open. At this time, you can sprinkle some chopped green onion, then turn off the fire and stir fry evenly, and you can get a honey milk snack.
material
200 grams of high gluten flour; 50 grams of low-gluten flour; 55 grams of honey; 2.5 grams of salt; 3 grams of yeast; Milk125g; 35g of eggs and 25g of butter; Appropriate amount of egg liquid and white sesame seeds are used for surface decoration.
Mix all the ingredients except butter and knead into a slightly smooth dough. Cut the butter into small pieces and add it to the dough for kneading. Cover with plastic wrap and ferment to 2.5 times the size. Take out the fermented dough, exhaust it, divide it evenly into 16 parts, then round it and arrange it neatly in the baking tray. Ferment to twice the original size, brush the surface of the bread with egg liquid and sprinkle with sesame seeds. The oven is preheated to 180 degrees in advance, baked for 20-23 minutes, and demoulded while it is hot. Mara Guo Xiang
material
Lotus root segment1; Lettuce1; 1 potato; Cauliflower (small)1; Auricularia auricula is about10; 2 celery; Half a green onion; 5 cloves of garlic; 4 slices of ginger; 2 garlic seedlings; 2 coriander; Shrimp 1 kg; Lean meat 300 g; A box of lunch meat; 2 tablespoons soy sauce+; 3 teaspoons of sugar; 2 tablespoons of cooking wine; Pixian bean paste 1 tablespoon; Dry pepper 10 or so; Zanthoxylum bungeanum1; Thirteen incense 1 spoon
Practice peeling and slicing lotus root. Boil water 10 minute. Divide cauliflower into small pieces of water and cook for 5 minutes. Peel and slice lettuce. Celery leaves were removed and cut into sections. Cut the garlic seedlings into sections. Soak the dried auricularia auricula and divide it into appropriate sizes. Slice onion, slice ginger and mash garlic. Wash coriander and cut it in half. Peel and slice the potatoes, and fry them on both sides until golden brown. Sliced lean meat is marinated with soy sauce, oil and raw flour. Lean meat can be replaced by fat beef, beef and the like. ) Slice the lunch meat and fry on both sides. Wash the shrimp and subtract half a head, beard, tentacles and tail. Half-fry and sprinkle a little salt until the shrimp meat and shell are slightly separated. (You don't have to wash the pot all the way, just make it all the way down) All the processed materials. Put whatever you want. Just pay attention to some things that need to be dealt with in advance. Stir-fry the base material: heat the pan to put oil, add pepper, dried pepper, Pixian bean paste, onion, ginger, garlic, celery and coriander stalks, and stir-fry slowly to give out the fragrance. Add soy sauce, sugar, cooking wine and thirteen spices to taste, and add lean meat and stir-fry until half-cooked. Add all the pre-processed ingredients and stir well. Plus the taste is not enough. Stir-fry on low heat for about 10 minutes, which is more delicious. Add the remaining coriander leaves before cooking. You can also eat while heating with an induction cooker. Invincible meal. Pot meat
material
Pork fillet; Green onions; Carrots; Coriander; Salt; Cooking wine; Pepper; Starch; White sugar; Original pumping; Vinegar; Chicken essence; energy
Shredding coriander, onion and carrot. Slice pork tenderloin into thick slices and marinate with a little cooking wine, salt and pepper. Dip a layer of dry starch evenly on both sides of pork tenderloin, take a small bowl and stir it with starch and water to make a batter. Add a little cooking oil to the batter, stir well, pour more cooking oil into the pot and heat it to 60%. Soak the meat slices in the starch paste with dry starch, fry them in an oil pan, remove the oil from the oil pan, and heat them to 80% again. Return the sliced meat to the pot again, fry until golden brown, then take out the drained wine, sugar, soy sauce, vinegar and chicken essence, mix well, make a sauce pot, leave a little base oil, add ginger slices and put them in a wok.
material
Diced chicken; Peanut; Bean paste; Salt; Wet starch; Oil; Zanthoxylum bungeanum; Cooking wine; Ginger; Garlic; White sugar; Vinegar; Soy sauce; Broth; Chopped green onions
Practice Take tender chicken breast, pat it loose with a knife, cut it into 3 mm square cross patterns, then cut it into 2 cm square blocks, add salt and wet starch and mix well, stir-fry peanuts in a wok, put base oil, heat it, put pepper first, stir-fry the fragrance, then remove the pepper, add diced chicken and stir-fry, add bean paste and stir-fry in cooking wine, and then add ginger, garlic and cooking wine.
material
500 grams of ribs; 50 grams of rock sugar; 20 grams of sugar; 40 grams of aged vinegar; Ginger15g; A little white sesame
working methods
500 grams of ribs, 50 grams of rock sugar, 0/5 grams of ginger/kloc-,40 grams of aged vinegar, and a little sesame ribs, put them in a pot and rinse them with cold water. After boiling, remove blood and foam, take out ribs, mash ginger, break rock sugar, add rock sugar and turn to medium heat. Crush the rock sugar while the oil temperature is high, and some rock sugar has melted. Use a spatula to keep the sugar and oil sliding in circles. There are three stages of sugar color: when there are slight bubbles, small fire (the spatula keeps turning) emits big bubbles, and small fire (the spatula keeps turning) is still big bubbles, but the bubbles are scattered and have a slight smoky smell. Turn off the fire immediately and pour in the ribs immediately. Come on. Let the sugar color be evenly wrapped on the ribs (turn off the fire in this step to avoid the sugar color burning in the last stage, and the oil temperature is already very high, so as to minimize the splash of oil spots). Turn on the fire, put the ginger in the middle of the fire, continue to fry the ribs until they look golden, and then finish frying the sugar. Pour in hot water, not too much water. Put the lid on. When the fire boils, turn to low heat and simmer until the water is almost dry. Add a proper amount of salt and stir well. Don't put too much salt, or give priority to sweet and sour. Pour in sweet and sour juice (20g white sugar+40g mature vinegar) and stir evenly over medium heat. Quickly pour in the starch thickener (10g starch+40g water).