1) Braised chicken

The five spices are fragrant, the chicken is moist and smooth, the color is brownish red and shiny, and it is salty and sweet.

1, raw materials:

In that year, broiler 1 chicken (weight about 750g), salad oil 750g (consumption about 100g), sesame oil 25g, red halogen 3000g and soy sauce 15g.

2. Methods:

(1) After the chicks are slaughtered, they are scalded with medium-mature water and depilated. Take a bite from the armpit, remove the internal organs and wash, dry the water with a cleaning cloth, and evenly spread the chicken pieces with soy sauce.

② Place the wok on a big fire, add salad oil and cook until it is 70% cooked. When the chicken is fried to golden brown, remove and drain the oil.

(3) Put the red bittern into the pot, add the chicken to boil with high fire, move it to low fire for stewing, take it out and let it cool, cut it into wide strips, put it into the plate according to the original pattern, and sprinkle with sesame oil.

3, operation essentials:

The chicken you choose must be fat. Braised chicken should not be too rotten, otherwise the cutting plate will break easily, which will affect the appearance.

Second, pot-stewed dishes

1, raw materials of brine soup:

A 5000 grams of pig bone, 2500 grams of chicken rack, 2500 grams of cow bone and 25 kilograms of clear water. B 50g of star anise, pepper, tsaoko, cinnamon and dried tangerine peel, 20g of fennel, geranium, cardamom, angelica dahurica and patchouli, 2g of Siraitia grosvenorii, 5g of licorice, 0g of clove10g, 50g of dried pepper10g, and 0g of Amomum villosum10g. C 50g of dried mushrooms, 50g of carrots1000g, 50g of celery and ginger. D salt 150g, oyster sauce 100g, light soy sauce 600g, sweet fresh soy sauce 50g, chicken powder 50g, spicy girl 300g, thirteen spices 45g, white wine 100g.

2, brine soup production:

1) Put pig bones, chicken rack and ox bones in boiling water 10 minute, then take them out and put them in a stainless steel bucket, boil them with clear water and material C, and take them out with low fire for 3 hours. 2. Stir-fry the material B in a dry pan, add the soup cooked with the material A, cook for half an hour, take out the material B, wrap it in spun yarn cloth, and put it in a vat together with the soup under control. 3. After the D material is put into the barrel, it is seasoned into red salt water. [3]

3, the characteristics of pot-stewed vegetables: red color, rich flavor.

4. Uses: Braised pork tripe, tripe, beef, chicken and duck, bean products, etc.

5. Case of cooking pot-stewed vegetables: liao ribs.

1) The spareribs fly into the water first, with an octagonal and a ginger in the water and less wine;

2) Add the prepared marinade;

3) Put less oil in the wok, stir-fry the pepper first, so that the oil has the smell of pepper, and stir-fry until the pepper is brown. All you need is the smell of pepper in the oil, so pick up the fried pepper and throw it away. Because I cook ribs in a pressure cooker, I directly handle the cooking process of ribs in the pot. The bottom of this pot is very thick, so it is no problem to stir-fry directly in it.

4) Put all the ingredients into the pot, add brown sugar and soy sauce to taste. In order to make the ribs more fragrant, I threw a few more peppers in when I stewed them;

5) Then add water and stew over high fire.

Third, braised beef plate belly.

The tripe is soft and tough, salty and delicious.

1, raw materials:

750 grams of tripe, 2000 grams of red brine, 25 grams of shredded ginger, 50 grams of peanut oil, 20 grams of chopped green onion, 20 grams of cooked sesame seeds, 0/00 grams of refined salt/kloc, and 30 grams of coriander.

2. Methods:

① Rub the beef tripe with salt to remove mucus, scrape off the black epidermis, put it in a cold water pot, boil it with strong fire, take it out and rinse it off.

(2) Pour the red brine into the pot, add the tripe and boil it with strong fire, then cook it with low fire until the tripe is crisp and rotten, leave the fire and take it out after cooling.

(3) Slice the tripe into strips, put them neatly into a plate, and then add the cooked sesame, coriander, shredded ginger, chopped green onion and a little original gravy. Put the wok on a big fire, add peanut oil and cook until it is 70% cooked. Pour it on the beef plate while it is hot and mix well.

3, operating essentials

Preserve the old brine: first, clean up the residue and broken bones regularly to prevent these things from sinking at the bottom of the pot and deteriorating; Second, we should add spices and change spices regularly, use special tools to take and put raw materials, and keep the brine in a cool place, so that the older the brine, the more fragrant it will be.

There are some delicious foods in our daily life. As long as we master the making method, we can make them very successfully at home. After knowing how cooked food is cooked, especially many office workers can cook more cooked food during their breaks, so that they can eat it when they are busy at work, which is simple and can ensure a healthy diet.