Close relationship practice notes:
Ingredients required: South tofu, minced beef.
Seasoning: Pixian watercress, douchi, garlic sprout, dried pepper and pepper (powder).
The time is to process the ingredients at night and get them in the morning 10 minutes.
1, about 280g south tofu is cut into pieces at night. Add a little salt, soak in boiling water for 5 minutes, and then take it out to remove the fishy smell.
2 tablespoons Pixian watercress, and chopped lobster sauce 10. Chop garlic sprouts, a small piece of beef, about 60g, chop.
2 Open a medium fire, hot pot cold oil, a little more oil.
If there is less oil, the beef may stick to the pot and fry badly.
Be sure to fry the beef until there is no steam coming out of the minced beef, and then put a spoonful of cooking wine to remove the fishy smell.
Then add dried Chili, chopped bean paste and lobster sauce to stir-fry red oil and fragrance.
Finally, add a little soy sauce to enhance the color and a little sugar to enhance the freshness.
Stir-fry beef and seasoning, add half a bowl of water, bring to a boil and turn to minimum heat.
South tofu can't stand fire. Get out of here, it will break.
Boil tofu for 5 minutes, which is almost enough.
Mix into thin juice, the ratio of water to starch is 3: 1, and stir well together.
Pour the juice in 2-3 times. Look at the thick juice in the pot. Sprinkle some garlic sprouts to add fragrance.
Sprinkle pepper powder after the pan, and it's done!
I use South Tofu, which is tender and almost odorless, full of water, especially delicate and tastes better than North Tofu.
Don't cook in the pot for a long time. Five minutes on a small fire is enough. If it is used for too long, it will break easily.
Of course, lactone tofu is more tender, but don't wait until it is ripe. Before I put it in the pot, I broke it into a pool on the chopping board.
There is also my own pepper powder, which is especially fragrant and hemp, and it is several layers higher than the pepper powder in the supermarket!
Stir-fry Zanthoxylum bungeanum in a pot with low fire, cool and grind into powder. You can do more at a time.
Kung pao chicken the next day.
When the soup is just served, it is wrapped in chicken, and the chicken will juice slowly.
It tastes a little spicy and has a sweet and sour aftertaste. You can't stop mixing it in rice ~
Practice notes:
1 chicken leg 1 deboned and diced. You can ask the butcher to help you. Marinate with salt, cooking wine and starch.
2 Cut the onion and dried pepper into sections, shake out the seeds of dried pepper and throw them away. Slice ginger and garlic.
3 mixing bowl juice: drink soup with a small spoon. 1 tbsp cooking wine, 1 tbsp soy sauce, half a tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, a little starch. Stir well.
4 Turn on medium heat, put cold oil in a hot pot, saute pepper, dried pepper, ginger and garlic, then add diced chicken, stir-fry over high heat until it changes color, then add onion and peanut kernel, then add bowl juice, stir-fry evenly and then take out the pot!
This dish is mainly a preliminary preparation.
I usually boned and marinated the chicken leg the night before, cut the ingredients and mixed the bowl of juice, and fried it in less than 5 minutes the next morning.
Don't fry chicken for a long time. Now the big chicken legs sold in the supermarket are all chicken legs, so we have to fry them. If you change the color, it will be cooked, and you can't eat it after frying 10 minutes.
On the third day, the oil-free and sugar-free version of fish-flavored eggplant seeds
Need 1 eggplant and 1 tomato. In addition to daily seasonings, Pixian watercress, pickled peppers and fermented grains will also be used.
Eggplant can be fried in advance the night before. Just take it out in the morning and fry it in fish sauce for a few times.
Practice notes:
1 Wash eggplant without peeling, cut into thick strips and marinate with some salt 15 minutes or so, the bottom of the bowl will kill water. 2 The water pickled by eggplant is close to black. Wrap it with hands or tea towels, and squeeze out all the water, and the eggplant will become green and bright. Sprinkle a layer of dry starch, grab it evenly, and try to cover every eggplant strip.
Turn down the heat and brush a little oil in a non-stick pan. Put the eggplant strips into the pot and fry slowly. When the eggplant begins to turn white and has a slight yellow color, it can be served.
The above three steps can be completed the night before.
Tomatoes are tied up with a fork and burned and peeled on the fire. Cut into small squares.
Boil the oil, first add the onion, ginger and garlic, and add a little cooking wine to stimulate its fragrance.
Half a spoon of Pixian bean paste, 65438+ 0 spoon of chopped pepper, diced tomatoes. Stir fry a little twice, and the sauce in the pot has come out, bright red.
Finally, add 2 tablespoons mashed potatoes, a little chicken powder and salt to taste.
After the soup is boiled, add the fried eggplant, stir well with chopsticks, and collect the juice until it is thick.
The fourth day Zhao roasted chicken legs
Zhao Shao juice takes soy sauce as the main raw material and adds honey. Sauce is hung on fried chicken, and the surface has attractive luster, just like it will glow ~
Practice notes:
1 Boned the chicken leg the night before yesterday and marinated it with a little salt and black pepper overnight. (usually marinated for half an hour)
Give the chicken a base flavor in advance to avoid the flavor staying on the surface and not infiltrating.
Turn on a small fire, chicken skin down.
Don't turn it in a hurry, fry it for 2-3 minutes, fry the chicken skin in oil, and then turn it over.
Fry until golden on both sides, about 8- 10 minutes.
It doesn't matter if the chicken sticks to the pot at the end of frying. Just pour some water and tear off the essence of the paste.
3 juice mixing
Just keep the roast juice at hand.
You can also make your own juice, and the approximate ratio is: honey 1 spoon, soy sauce 2 spoons, water 2 spoons, rice vinegar 1 spoon starch a little.
Remember to bake lightly and have a sweet aftertaste, and you can adjust the proportion according to your own taste.
Add the sauce and slurp for about 1 minute, and you'll be done when the chicken legs wrap the sauce around you.
Pay attention to keep the fire small all the time!
As long as you don't put down the spatula and watch TV, it won't burn.
Sauce wrapped in tender chicken leg meat, salty, sweet and fragrant three flavors intertwined in the mouth, eat spicy!
The fifth day pumpkin braised rice
1 Peel and cut the pumpkin, soak the mushrooms and cut the onion into small pieces.
Marinate the chicken leg meat with salt, white pepper, cooking wine and ginger slices for ten minutes.
If you cook lunch like me, you can marinate the chicken legs and put them in the refrigerator the night before.
Heat oil in the pan, stir-fry the onion until fragrant, then stir-fry the chicken until it changes color, and then add the soaked mushrooms and pumpkins.
Add 2 tablespoons soy sauce and 1 tbsp oyster sauce, and stir well.
Finally, add water to boil.
The amount of water depends on how many meters you want to steam, a little more than the usual steamed rice.
Try again after turning off the fire. The soup tastes a little salty than usual, and the braised rice tastes just right.
Wash the rice, pour it into the rice cooker with vegetable soup, and press the cooking button, OK!
I use ordinary long pumpkin, which is full of water and tastes soft and waxy. If you like Regan Noodles and refreshing taste, use Beibei pumpkin with less water.
Chicken can be replaced with sausage, pumpkin can also be replaced with potatoes and sweet potatoes, all of which are super delicious!