Main Features
The main feature of Mexican food is spicy!
Mexicans are world-famous for their love of chili peppers. They regard peppers, corns, and insects as their three major national foods. Mexican cuisine is divided into appetizers, soups, main dishes and desserts. The soups are lighter and are used to highlight the hot and sour characteristics of the main dishes.
Materials
Authentic Mexican food mostly uses chili peppers and tomatoes, with flavors ranging from sweet, spicy and sour, and more than 90% of the sauces are chili peppers and tomatoes. prepared. Take ceviche, for example, it is a little-known Mexican delicacy. The locals soak all kinds of freshly caught seafood in coriander juice and lime juice, and marinate them using purely natural methods. The most unimaginable thing is a spicy spicy sauce called Moli. It completely inherits a complex exotic recipe from the 17th century. It requires the mixing of more than 100 raw materials to make its unique taste and attractiveness. The color is dark brown, so making delicious Mori sauce has become a skillful and labor-intensive task for chefs.
Mexican food
Onion and black pepper beef
The characteristics of onion and black pepper beef: the texture is tender beef and soft and sweet onions. Ingredients for making beef with onions and black peppers: Main ingredients: beef, onions, onions and black peppers Beef preparation: 1. Cut the beef into thin slices and then cut into thin strips. 2. Marinate the shredded beef with cooking wine, light soy sauce, starch, minced ginger or ginger powder for 20 minutes. 3. Use oyster sauce, barbecue sauce (see picture) and black sesame to make a sauce. I used black sesame because there was no freshly ground black pepper, so I just found a substitute. Of course, black sesame cannot replace black pepper. Pepper and beef have always been a perfect match. It's a pity that I don't have it at home, so I can only make do with it once. I chose barbecue sauce because a friend told me that pouring barbecue sauce on the beef that is about to come out of the pot is very delicious, so I tried it, and it turned out that it was indeed delicious, but without barbecue sauce and oyster sauce, You can also use cooking wine, light soy sauce, sugar, black pepper, and starch to make gravy. 4. Heat oil in the pot. The oil temperature does not need to be too hot. Stir-fry the marinated shredded beef. If it changes color, remove it and set aside. 5. Then add additional oil to the pot, stir-fry the onions over medium-low heat until they are soft and juicy. Taste, and the onions will become sweet and soft before serving. 6. Turn the oven to high heat, add the shredded beef and stir-fry twice quickly, add the prepared sauce and stir-fry, then add the onions, mix well and remove from the pot.
Cheese Tender Roasted Asparagus
Making materials: Ingredients: 1 small handful of asparagus, appropriate amount of olive oil, appropriate amount of black pepper, appropriate amount of cheese powder. Recipe for tender grilled asparagus with cheese: 1. Asparagus Place on a baking sheet, drizzle with olive oil and black pepper, place in a preheated oven and bake at 190°C for 15 minutes. 2. Take out the ingredients from step 1 and put them on a plate, sprinkle with cheese powder. Tips: 1. The baking time should be adjusted according to the thickness of the asparagus. 2. The cheese powder itself is already salty, so add it appropriately to avoid being too salty.
Stir-fried green and red peppers with cactus
The characteristics of stir-fried green and red peppers with cactus: sour, spicy, salty, fragrant and refreshing. Ingredients for making cactus-fried green and red peppers: Ingredients: 250 grams of edible cactus, 15 grams of green and red peppers. 50 grams of cooking oil, 8 grams of refined salt, 2 grams of MSG, a little shredded green onion and ginger. How to stir-fry green and red peppers with cactus: Wash the cactus, remove the spines, and cut into shreds. Remove the green and red peppers, wash them, and cut them into shreds. Heat the pot, add oil, add green pepper, cactus, refined salt, MSG, add shredded onions and ginger, stir-fry until fragrant, stir-fry quickly over high heat and serve.
Crispy rice rolls
Characteristics of crispy rice rolls: glutinous and delicious, crispy and fragrant. Ingredients for making crispy rice crispy rice rolls: Main ingredients: glutinous rice rice crispy rice rolls, beef, corn, green and red peppers, green onions, ginger salt, stock essence, cooking wine, soy sauce, oyster sauce, cornstarch. How to make crispy rice rice rice crispy rice rolls: 1. Fry the glutinous rice rice crispy rice rolls Fry it, take it out and roll it into a cone shape, let it cool and set it aside; 2. Add salt, cooking wine, stock essence and water starch to the beef and marinate it for a while, then slick it with oil and take it out, leaving the base oil, add onion and ginger and stir-fry until fragrant. Add beef, corn kernels, green and red peppers and stir-fry, add salt, stock essence, cooking wine, oyster sauce, soy sauce to taste, add a little gravy and take it out of the pot, put each one into the prepared rice rolls and serve.
Flavoured South American snails
The characteristics of flavored South American snails: fresh and fragrant taste, slightly sour and spicy, and outstanding flavor. Ingredients for making flavored South American snails: Ingredients: 1000 grams of fresh South American snails. Ingredients: 20 grams of garlic sprouts, 20 grams of pickles, 20 grams each of green and red peppers, and 20 grams of wild pepper. Seasoning: 50 grams of vegetable oil, 3 grams of refined salt, 6 grams of MSG, 15 grams of cooking wine, 6 grams of oyster sauce, 4 grams of steamed fish soy sauce, 10 grams of whole dried pepper, 3 grams of thirteen spices, 6 grams of cumin powder, 2 pepper powder grams, 5 grams of ginger, 5 grams of garlic seeds, 3 grams of chives, 5 grams of perilla leaves, 3 grams of meat tenderizer, 2 grams of food powder, 3 grams of sesame oil, and 5 grams of wet starch. How to make flavored South American snails: 1. Wash the South American snails and take out the meat. Add cooking wine and white vinegar and wash repeatedly until there is no muddy smell. Cut into thin slices. Add meat tenderizer powder, food powder, refined salt, monosodium glutamate and cooking wine and marinate for 1 hour. Set aside. 2. Cut the garlic sprouts, kimchi, and wild pepper into rice respectively; remove the stems of the green and red peppers and cut into rings; mince the ginger and garlic seeds, cut the whole dried pepper into sections, cut the chives into flowers, and chop the perilla leaves.
3. Place a clean pot over high heat, add vegetable oil, add minced ginger, minced garlic, dried pepper segments and the above ingredients, stir-fry until fragrant, then add the marinated snails, add refined salt, MSG, oyster sauce, and steamed fish tempeh. Add oil, thirteen spices, cumin powder and perilla leaves, cook in cooking wine, stir-fry until cooked, drizzle with sesame oil, thicken the sauce, put on a hot iron plate, sprinkle with chopped green onion and serve.
Mexican dumpling slices
Features of Mexican dumpling slices: unique flavor, crispy and refreshing, a little sour and spicy. Ingredients for making Mexican dumpling slices: Ingredients: 10 dumpling skins. 3 tablespoons of diced tomatoes, 2 tablespoons of diced onions, 1 and a half tablespoons of minced green onion, 1/3 tablespoon of minced coriander, 2 tsp of minced chili, 1 tbsp of white vinegar, 1/2 tbsp of sugar, 2 tsp of sesame oil. How to make Mexican dumpling slices: 1. Use a wavy knife to cut all the dumpling wrappers into semicircles and set aside. 2. Heat the oil in a pan. When the oil temperature is about 160 degrees Celsius, fry the cut dumpling wrappers until golden brown, about 3-5 minutes. Remove and drain the oil, place on a plate and dip in seasonings. edible.
BBQ Chicken Cutlet Omelette Rice
Ingredients for making BBQ Chicken Cutlet Omelette Rice: Ingredients: special vegetable rice; egg skin; chicken cutlet; green bean kernels How to make BBQ Chicken Cutlet Omelette Rice : 1. First, lightly fry the prepared chicken cutlets in oil, remove and drain the fat. 2. Brush the chicken cutlet from method 1 with the exclusive sauce, then bake it in the oven until it is fragrant, then take it out and cut it into pieces. 3. Put the special vegetable rice in a container, turn it upside down on the plate to make it into an oval shape, put the egg skin on it, then put the chicken steak from step 2, and finally garnish with green beans.
Mexican Braised Beef
The characteristics of Mexican Braised Beef: The characteristic of Mexican Braised Beef is that a large amount of curry powder, garlic, herbs and lemon juice are added for seasoning to make it spicy. There is also a strong sour taste. Ingredients for making Mexican braised beef: Ingredients: 400g beef slices, 1 pair of chili peppers, 1 tablespoon curry powder, 1 teaspoon clove powder, 3 garlic, a little rosemary, 1 lemon juice, appropriate amount of salt and pepper, olive oil Just the right amount. How to make Mexican braised beef: 1. First put the beef on a tinfoil baking tray, sprinkle salt and pepper on the surface, then sprinkle with seeded chili granules, curry powder, clove powder, garlic and rosemary. Then pour lemon juice and olive oil and marinate for 30 minutes. 2. Preheat at 200℃, put the beef in the oven and bake for 10 to 15 minutes.
Nachos
Ingredients for making nachos: 1 package of triangular tortilla chips, appropriate amount of cheddar cheese, appropriate amount of tin foil, appropriate amount of salsa Ingredients: Tomatoes (medium size) 4 black olives, appropriate amount 1/2 onion, 1/2 celery, 1 green pepper, 1/2 coriander, appropriate amount of small peppers, 2 tablespoons of mustard, 1 teaspoon of red wine vinegar, 2 tablespoons of oil, 1/4 cup of tortilla chips: 1. Wash the tomatoes and dice them. Cut black olives in half and set aside. 2. Wash the onions, celery, green peppers, and coriander and chop into small pieces and set aside. 3. Heat the pot, add oil, and add the ingredients of Method 1 and Method 2, as well as chili pepper, mustard, and red wine vinegar. Stir-fry briefly and then let cool and set aside. This is Nachos' sauce - Sasa. 4. First put a layer of tin foil on the plate, then put a layer of corn flakes, a layer of sauce, a layer of Cheddar Cheese, a layer of black olives and a layer of corn flakes, then a layer of sauce and a layer of cheese. Place cheese, a layer of black olives and a layer of corn flakes, and bake in an oven at 200℃ for 5 minutes until the cheese melts.
Honey Grilled Chicken Legs
Honey Grilled Chicken Legs Ingredients: Ingredients: 3 chicken legs, 1 potato, 1 lemon slice, appropriate amount of tomato sauce, 4 tablespoons of honey, 1 tsp of soy sauce Dried rosemary 1 tsp Dijon mustard 2 tsp green pepper seed mustard 2 tsp honey sauce Baked chicken legs Method: 1. Score 3 knives on each surface of the chicken legs and set aside. 2. After mixing all the marinade ingredients evenly, put the chicken legs in step 1 into the sauce and marinate for 2 hours. During this time, keep turning the chicken legs to infuse it with flavor. 3. Wash and peel the potatoes, cut them into strips and fry them into French fries. 4. Preheat the oven at 200℃ for 5 minutes, put the chicken legs in and bake for 20 minutes, then increase the temperature to 230℃ and bake for another 5 to 8 minutes. 5. Place the chicken legs roasted in step 5 on a plate, squeeze in lemon juice, top with fries and tomato sauce and serve.