25 recipes (the process is very detailed and easy to learn)

1. Braised bream

2. How to make Po Tofu

3 , Homemade potato pancakes

4. Teach you how to make braised pork

5. Warm-up winter melon meatballs

6. Winter nourishing lamb belly pot

7. Shredded beef with pickled peppers

8. Sweet and sour hairtail fish

9. Braised prawns with Beijing flavor

10. Fried eggplant

11. Spicy fish fillets

12. Super simple and easy egg pancakes

13. Caramelized bananas

14. Winter nourishing mutton stew

15. Pine nut corn

16. Spicy shrimp

17. Laotanzi chicken feet

18. Pickled pepper loach

19. Farm fish

20. Spicy sausage

21. Self-cured salted eggs

22. Glutinous rice bacon rolls

23. Fluffy coconut balls

24. Tasty pork ribs that leave a fragrant aroma in your mouth

25. Salt and pepper pork ribs

Braised bream (full record)

1. I bought an eight-liang bream (it feels too small. If you caught this kind of fish when you were a kid, you would release it. Unfortunately, you can rarely see the kind from my hometown in the market anymore. A big bream weighing more than 2-4 kilograms. In fact, it would be best if you have the triangular bream from the Yangtze River. I think all the good things from childhood are almost extinct.) Necessary ginger, onions, and garlic.

2. Pay attention to cleaning the abdominal cavity of the fish. Today's water bodies are polluted to varying degrees, so there are black membranes in the abdominal cavity of the fish!

3. Cut flower knives on both sides of the fish ——This will make it easier to taste.

4. Because the fish is small, there is no need to make cruciform cuts, just 3 knives of diagonal slices are enough - be careful to cut into the meat diagonally, not straight!

5. Spread some salt evenly on both sides of the fish, and even a little in the abdominal cavity to add a little pre-flavor! I don’t like some methods of dipping in flour, because I think it destroys the taste of the fish skin!

6. Put the prepared fish on the plate, add shredded ginger, crushed garlic, dried chili shreds, and finally add some green onions! The combination of several colors looks good!

p>

7. Put the oil in the pot and stir-fry the ingredients until they are fragrant.

8. Wait until the onions and garlic turn yellow. When the time is right, you can take out the ingredients and set aside for later use. Be careful not to fry the red pepper black, which will not look good.

10. Use the remaining oil to fry the fish! The oil temperature is 6 minutes.

11. It is enough if both sides are slightly brown, or you can fry it a little bit!! Be careful when turning the fish, if it breaks, you will smash the pot

12. Then you can put it for a while Start boiling a small bowl of water (there is no stock in the house) - in restaurants there is a lot of heat and oil, and some people even cook it all in oil, so families just use their own methods! After the water boils, add the most important rice wine and soy sauce, which is a seasoning and dyeing remover. Steps!

13. Add the previous ingredients and cook together. Add a little salt into the soup. Consider the amount, because the soy sauce is also salty. You will also need to add the sauce later, including the fish itself and the ingredients that have been added. It’s delicious! Keep pouring the juice on the fish to ensure even heating!

14. Add a large spoonful of bean paste, this is my favorite~~My hometown basically uses homemade red pepper Paste!

15. After cooking for a while, the fish will be cooked. Over time, the shape will be easily damaged!

16. Now put the fish on a plate and sprinkle with green onion leaves - —Do you think this is done?

17. There is still some soup in the pot! The essence is here! Add a little sugar, vinegar, MSG, adjust the water starch at the bottom of the bowl, and add Bring the pot to a boil over high heat, stir evenly quickly, and remove from the pot when it becomes a little sticky!

18. The last step - pour the soup! You can control the amount of the juice yourself, too little will be too dry, too much will be too dry. No taste!

19. Done! Looks good!

How to make Po Tofu (illustration)

1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, crushed dried red pepper, green garlic , minced ginger, pepper powder, water starch, soy sauce, a little sugar.

2. Add a little vegetable oil to the pot and heat it over high heat. When the oil is hot, add bean paste, salt, dry red pepper, green garlic, minced ginger, pepper powder, and minced beef. You can also use the above seasonings for minced beef. Add them all together after marinating. Sauté until fragrant.

3. Add tofu cut into small pieces. Reduce heat to low and bring to boil.

4. After the tofu is cooked, turn to high heat and add the gravy mixed with water starch, sugar, wine, monosodium glutamate and soy sauce. After the gravy is evenly coated, turn off the heat and remove from the pot.

5. Remove from the pot, sprinkle with Sichuan peppercorns, and the fragrant, Sichuan-flavored Mapo Tofu is served!

Homemade potato pancakes (illustration)

1. Wash the potatoes and steam them in a pot (Privately, I think it is good to heat them in a pressure cooker, and it is very convenient! However, this suggestion is useless Don’t take risks if you use GGMM in a pressure cooker!)

2. Beat the eggs, add milk, and add a small amount of refined salt, sugar, and MSG (chicken essence is better!)

3. Peel the steamed potatoes and mash them

4. Pour in the prepared milk and egg juice, add an appropriate amount of flour, and stir vigorously!

5. Put the flour-added (set) potato cake prototype into a pan and fry it. Remember to use low heat, otherwise it will affect the color of the potato cake.

6. The cute, delicious and delicate potato cakes are ready!

Teach you how to make braised pork (full process picture)

1. Clean the wok, heat it up, add two tablespoons of oil, add three or four tablespoons of sugar, and turn to low heat.

After reading "The Eight Parts of the Dragon", Duan Yu smelled the aroma of soy sauce and caramel roasted meat just a street away from Songhe Tower. He always thought that caramel was brown sugar. It was only after reading this article that he realized .

Preparation: Cut a piece of pork belly into 1cm square strips.

2. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color.

3. Pour in the sliced ??pork belly and stir-fry evenly so that all the meat is covered with sugar.

4. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, and cook. Turn on the heat, then turn to low heat and simmer for about 20 to 30 minutes. When the juice is almost evaporated, increase the heat to reduce the juice

5. This is what it looks like

Winter Warm-up Winter Melon Boiled Meatballs (Photo)

Ingredients: Pork stuffing (must be fat or lean), winter melon, starch, light soy sauce, Shaoxing wine, minced green onion, garlic slices, ginger slices, salt, and a little chicken essence.

Add starch, light soy sauce, salt, and Shaoxing wine to the pork filling and mix well.

Add a little oil to the pot, heat it up, and sauté the garlic and ginger slices until fragrant.

Add appropriate amount of water, boil, then shape the pork filling into small round balls and put them into the pot. Meatballs look like this.

I forgot to take a picture of the meatballs in the pot. Cook over medium heat for 10 minutes and add the sliced ??winter melon slices.

When the winter melon is a little soft, add chicken essence and an appropriate amount of salt. When the winter melon is completely soft, turn off the heat and take it out of the pot. Sprinkle some chopped green onions and it tastes really good! Let’s take a look!

Winter nourishing lamb belly stew (illustration)

I went to the market today and saw very fresh lamb belly, so I bought two kilograms and planned to make a lamb belly stew.

The ingredients are water chestnuts, carrots, and ginger slices.

First heat the pot, pour the mutton in and stir-fry it dry to remove the water.

Restart the pot, add ginger slices and southern milk and stir-fry until fragrant.

Add the fried mutton, stir-fry continuously, add a little wine, soy sauce, sugar, salt and appropriate amount of water and cook for 15 minutes.

Add water chestnuts and carrots and simmer.

The lamb brisket that has been simmered for an hour and a half is ready and has no smell at all

Shredded beef with pickled peppers (illustration)

The sourness of the pickled peppers The spicy appetizer is my first choice. The color is so bright and red that it makes people want to eat it.

Cut the beef into thick shreds, season and starch, shred the pickled peppers, and shred the celery

Put the beef into warm oil and remove from the pan

Saute the shredded pickled peppers until fragrant , add shredded celery and stir-fry

Add shredded beef and stir-fry evenly.

Beef is low in fat, celery has crude fiber, and pepper can help burn fat. This is a weight loss dish.

Sweet and sour hairtail (illustration)

Ingredients: Two pieces of chilled hairtail

Ingredients: ginger, garlic, pickled chili pepper, Sichuan peppercorns, green onion, sugar, vinegar , soy sauce, etc.

1. Wash and chop into pieces, mix in a little cornstarch or flour, fry in a pan until the surface is golden.

2. Pick up and dry in the air

3. Saute the peppercorns until fragrant, pour in the ingredients (don’t pour the green onion first), pour in soy sauce, vinegar, white sugar and a little cooking wine

4. Pour in the fried hairtail pieces, mix well, and simmer for a while Minutes to taste.

5. Add a little chicken essence for seasoning, use cornstarch juice to reduce the juice, add chopped green onion, and get ready to cook

Okay, you can smell the aroma!

Braised prawns in oil with full Beijing flavor (picture)

Braised prawns in oil is an authentic Beijing dish. When I was young, due to the lack of material resources and the fact that the majority of working people were on the road to becoming well-off, On the main road, this kind of delicacy will only be served on the table during the Spring Festival to satisfy my craving.

Now that life has improved, eating shrimp has become a common thing, but I still can’t help but think of the braised prawns my dad made when I was a kid...

Main Ingredients : Shrimp (bigger is not always better, just the right amount for better flavor)

Ingredients: green onions, shredded ginger, sugar, cooking wine, salt, rice vinegar, stock and MSG in appropriate amounts

1. First remove the beards, legs and beanbag glands from the shrimps and wash them. The shrimp I bought was not very big and looked quite clean, so I didn’t bother to clean the beanbag glands on it, haha.

2. Marinate the washed shrimps with a small amount of salt and control the water.

Onions and shredded ginger.

As for the ingredients, there are two indispensable ingredients: cooking wine and rice vinegar.

3. Heat the oil with a frying spoon until it is almost 50% hot (put your hand on top of the oil and it will feel slightly hot), add the shrimp and fry until both sides are hard.

4. Pour out the fried shrimps and set aside.

5. If there is still some oil in the frying spoon at this time, heat the oil and stir-fry the green onion and ginger until fragrant; if there is no oil, you need to add oil again.

6. Pour in the fried shrimp and fry until red.

7. Add cooking wine, vinegar, stock, salt, sugar, MSG, bring to a boil. Stir-fry over low heat for about 3 minutes. After the juice is reduced over medium heat, take out a spoon and add all the juice. Pour the remaining juice on the shrimp and serve.

Fried eggplant box (picture)

Ingredients:

1. Minced meat

Supplementary materials required: onions, ginger, garlic, salt, Mix MSG, cooking wine, soy sauce, and minced meat until evenly mixed.

2. Flour

Make a paste with water and add a small amount of salt.

3. Eggplant

Slice into groups of two. Do not cut through one side and keep it stuck together, a bit like a clam shell.

Preparation process:

Stuff the minced meat into the middle of the two sets of eggplants, and the two eggplants are just sandwiched.

Cooking steps:

1. Put the eggplant and mussels with meat in the prepared flour batter, and coat the whole thing with a layer of batter.

2. Put the oil into a hot frying pan.

3. Keep flipping and frying until both sides are brown.

It’s ready!

Spicy fish fillet (picture)

Slightly spicy, mainly fragrant. It doesn’t make much sense to eat steamed food all the time. Buy a fish, remove the meat, and use the remaining fish head and bones to make soup. Eat two fish for one, which is good.

Cut a live fish, cut it clean, take the meat from both sides, cut into butterfly slices, and marinate with seasonings for 30 minutes.

Fry in hot oil until cooked.

Saute garlic slices with a little oil left in the pot until fragrant.

Saute the dried chili pepper and minced ginger until fragrant, add a little water, soy sauce and sugar and bring to a boil.

Place the fish fillets in the soup, drizzle with vinegar, thicken the gravy, sprinkle with green onions, and remove from the pot.

Slightly spicy, crispy, slightly sweet and sour fish fillets are ready!

Super simple and easy egg pancakes

It only takes less than half an hour to make it from start to finish, fast and easy~~~~~~

Ingredients: 150g flour, 2 eggs, appropriate amount of salt, appropriate amount of water (about 300ml), 20g oil, appropriate amount of water chestnuts

Add eggs, salt, oil and water together and beat until the salt dissolves, slowly Add flour and mix. If there are any lumps in the flour, use a small spoon to press it. Finally, add the coriander flowers and stir until there are no lumps at all. Wake up for a few minutes.

Turn on medium heat, use a flat-bottomed non-stick pan, pour a little oil, and pour the batter from the middle. If the poured batter spreads irregularly around, it proves that the batter is too thick. Add more water to the batter. .

The thinned batter spreads out evenly in all directions as soon as it is poured down, and the batter flows quickly when the pan is shaken.

/p>

You can cover the pot after turning it over, or you can leave it uncovered. Okay...eat! Add a cup of black coffee!

Drawing banana (illustration)

The ingredients are super simple: 4 bananas, 50g flour, 75g cornstarch, 1 egg, water, 250g sugar, oil

Cut the banana into pieces, add the flour, eggs and appropriate amount of water and mix well. Add a lot of oil to the pot and fry the bananas. Fry the surface of the bananas until they are crispy and fragrant. I put a few pieces in at a time and return all the bananas to the pan at the end, trying to get all the surfaces as hard as possible.

Add a little oil to the pot, add the sugar, and stir-fry over medium-low heat. You will see the sugar gradually melt away, and then quickly turn from white to beige to dark yellow and then again. to light brown. At this time, you can pour in the bananas and stir-fry until the bananas are coated with sugar.

The caramelized banana is crunchy on the outside, soft and waxy on the inside, and tastes great. The only fly in the ointment is that the flour wrapped around the banana is a bit soft, so I will need to adjust the batter recipe in the future.

Winter nourishing mutton stew (illustration)

I bought a lamb leg last night, it was a white goat, and I stewed it with the skin.

Ingredients: One leg of lamb, cut into pieces. It is best to ask the meat seller to cut it into large pieces. Two potatoes, one green radish, two carrots, one section of green onion, one piece of sauce, and appropriate amount of pepper.

It’s best to stew with whole white peppercorns. I didn’t buy any. I can only add pepper after it’s out of the pot.

Put the lamb leg into the soup dumpling through boiling water, add an appropriate amount of water, and add an appropriate amount of Sichuan peppercorns (if you are afraid of eating Sichuan peppercorns, you can wrap it with gauze). The Sichuan peppercorns can remove the fishy smell of the mutton very well, and heat it over high heat.

While the mutton is stewing, other ingredients are being processed. Cut the green onion into sections, cut the ginger into large pieces and smash into pieces, peel the radish and potatoes and cut into large pieces.

It is best to beat the ginger very finely, so that the ginger juice can be boiled out, and the soup will be slightly spicy after absorbing the ginger juice, which is both cold-repelling and delicious.

Add all the ingredients into the soup dumpling, bring to a boil over high heat, remove the foam, then turn to medium to low heat and simmer slowly for at least 1 hour.

After serving, add salt and white pepper as appropriate, as well as coriander!

You can drink it now! !

Pine nut corn (illustration)

Successful production

Ingredients required:

One bowl of sweet corn, one small bowl of pine nuts, One pepper (small), one carrot (small), and one green onion.

Seasoning: half a teaspoon of salt.

Method:

1. Cut the peppers, carrots, and green onions into cubes the size of corn kernels.

2. First, oil the pine nuts. Be extremely careful with this step! ! Because pine nuts are easy to burn! ! ! !

Add oil into the pot. When the oil temperature is 30% hot, put the pine nuts into the pot. Keep the fire low, keep your eyes open, and observe while stirring. You can only see the white pine nuts changing color slightly. , you should quickly take it out and drain the oil. In this way, the remaining heat can be used to fry the pine nuts and become crispy.

I used pine nuts that have been fried before, so there is no process diagram, and I was too nervous about this step to take pictures.

3. Take another pot, add base oil, stir-fry chopped green onions and diced carrots at the same time. Add diced chili peppers after they are fragrant, stir-fry a few times, then add sweet corn kernels and stir-fry. When cooked, add half a teaspoon of salt to taste and serve on a plate.

Fried corn!

4. Pour the prepared pine nuts into the plate, mix well, and you can eat)

Intimate tips:

1. Chili , Carrots here mainly play a role in color matching, so basically just pick smaller ones.

2. Although this dish does not add any sugar, it is basically sweet because of the sweet corn kernels and pine nuts. But adding half or even 1/3 of the usual amount of salt used for cooking can make the dish taste fresher.

3. The reason why the pine nuts are mixed into the plate at the end can better maintain the crispy taste. Spicy shrimp (photo)

A few sea white shrimps, with the back open side.

The main ingredients are dried chili peppers, some Sichuan peppercorns, sliced ??ginger and garlic, shredded green onions, soaked some chili peppers, and sliced ??a piece of soaked ginger.

Pour oil into the pot, remember to use a little more oil, twice as much oil as usual for frying the same amount of meat and vegetables. Heat the oil over high heat until spicy, and pour in the shrimp.

Saute for a while, add dried chili peppers and Sichuan peppercorns, stir-fry, and let the hot oil "squeeze" out the spiciness and numbness.

After the spiciness and numbness come out, add slices of ginger and garlic, pickled peppers, and soaked ginger (don’t add the green onion first)

After the ginger and garlic aroma comes out, add an appropriate amount of soy sauce. Add an appropriate amount of white sugar and a little cooking wine. When the pan is about to start, add shredded green onions, stir-fry and add an appropriate amount of salt.

The pot is on.

Lao Jar Zi Chicken Feet (picture)

I remember my mother came to Shenzhen a few years ago. When I went home for dinner, I saw a plate of white chicken feet without any seasoning. I kept muttering in my heart, thinking it was boiled white water chicken feet mixed with seasonings, but I couldn't find the seasoning bowl, so I took one and took a bite. Ah, why is it so delicious? My mother smiled and said, it was soaked in kimchi water from the old jar. Yes! No wonder it tastes so good. I like it so much. When my mother saw that I liked it so much, she made it often and put it in the refrigerator. I loved eating it while watching TV. It was such a happy day...

Method: Wash the chicken feet, put them in a pot of boiling water and simmer for no more than ten minutes, as long as it can be penetrated with chopsticks. Take out the cool boiling water, put it in a crisper, scoop in the pickle water from the old jar, and cover the chicken feet. , pick up a few pickled peppers, cut some celery slices and soak them together, then put them in the refrigerator for two hours before eating.

Note: Do not cook chicken feet for too long. The gelatin will come out and the skin will freeze.

Oyster sauce roasted for two winters (picture)

Ingredients: 50 grams of winter mushrooms (dried), 150 grams of winter bamboo shoots.

Accessories: 1 tablespoon of oyster sauce, appropriate amount of shredded green onions, 1 tsp of dark soy sauce, appropriate amounts of salt, sugar, MSG, water starch, and sesame oil.

Method:

1. Wash the dried mushrooms, soak them, cut each one into 2 or 3 pieces, and reserve the water used for soaking the mushrooms.

2. Cut the winter bamboo shoots into hob pieces, blanch them, remove and drain.

3. Heat the oil, add the mushrooms, winter bamboo shoots, shredded green onions, stir-fry, add oyster sauce, dark soy sauce, salt, sugar, monosodium glutamate and a little water for soaking the mushrooms, simmer over low heat for 5 minutes.

4. After the soup is fragrant, thicken the gravy with water starch, pour in sesame oil, and stir-fry evenly.

Features:

The characteristics of winter mushrooms are plain, fresh and fragrant. However, some people do not like the strong aroma of winter mushrooms, but it is this aroma that gives winter bamboo shoots an aftertaste. Pay attention to the combination of sweet and salty, let's try it...

Pickled pepper loach (illustration)

The starring role appears!

Loach (raised in clear water) After two days, remove the head and abdomen, add a few drops of oil to the water). Pickled pepper, wild mountain pepper, glutinous rice wine, ginger and garlic.

Method:

1. Chop pickled pepper, sansho pepper, ginger and garlic into mince,

2. Put oil in the pot and stir-fry ingredient 1 until fragrant

3. Add the loach and stir-fry for a while

4. Pour a little water and cooking wine for soaking the sansho pepper

5. Add the fermented glutinous rice grains

Simmer for four to five minutes and then season. If cooked for a long time, the loach will rot easily, so I cooked it for a little longer.

The loach is fresh and tender, with a strong flavor of pickled peppers. It is a typical Sichuan dish. It is said that it can also beautify the skin (beauty should be added to everything nowadays?)

Introduce another one to children or The old man's recipe, loach with tofu and soy milk

Heat the oil, sauté a little ginger and garlic until fragrant, stir-fry the loach briefly, mix in the soy milk, bring to a boil, add the tofu and cook. Strengthen the body, suitable for the elderly, children and people with weak health.

Farmer fish (illustration)

The ingredients are as follows:

Chives, ginger, garlic cloves, coriander, Pixian watercress, mustard, Sichuan peppercorns, pickled peppers, ginger It would be even more perfect if you could use pickled peppers. Haha, nothing can enhance the flavor of roasted fish, especially farm-style fish, than pickled peppers and pickled ginger.

Method:

Fry the fish first. Many people are afraid of this step because it is easy to get burned by the splashed oil, causing the fish to stick to the pan and the fish skin torn into pieces. In fact, as long as If the preparations are done well, none of this will happen. First, after washing the fish, let it dry for a while, and then use kitchen paper towels to absorb the water from the fish

In addition, the pan for frying the fish must be cleaned. Turn on the heat and dry out the pot. Turn off the heat and let it cool down a little. Then rub the pot with ginger so that there is a layer of ginger juice in the pot. Then turn on the heat and pour in the oil. After the oil is warm, lower the heat. Don't make it too big. At this time, add the fish. Just put it down and fry slowly.

Wait until the fish is fried until golden brown on both sides, then remove from the pan.

Pour additional oil into the pot, stir-fry the Chinese prickly ash, pickled ginger, pickled pepper, pickled mustard, and Pixian bean paste, then add dark soy sauce, vinegar, rice wine, and sugar to adjust the flavor, then add the fish and water. Stew, add onions and garlic.

When the juice is almost dry, add the coriander and start the pot!

Success! It looks good!

Spicy fat intestine (picture)

Chongqing people call pig intestine fat intestine, which sounds greasy. There are many ways to make it, such as braised in braised sauce, stewed in soup, stir-fried, etc. Among them I think the "Spicy Fat Intestine" is the most delicious, because this method requires boiling the large intestine until soft, then frying the intestine over low heat to dry out the oil, and adding a lot of chili peppers and Sichuan peppercorns to make it spicy and delicious. It can also remove the fishy smell of the large intestine. It tastes numb and spicy. It is very delicious. I have to eat a big bowl every time~~~

Let me tell you how to do it. By the way, I personally clean the large intestine. Method, wash it very clean!

Materials:

1. 500g pig intestine

2. 100g dried chili pepper (adjust appropriately according to personal taste)

3. Sichuan peppercorns 20g (adjust appropriately according to personal taste)

4. A little ginger and garlic slices

5. Appropriate amount of cooking wine, salt, soy sauce, sugar and chicken essence

Method :

1. Wash the purchased large intestine of pig;

By the way, how to wash the large intestine: put the purchased large intestine into a basin and add some flour (a little more Put a little), salt and a bottle of beer and rub it back and forth until the dirt on the large intestine is washed away. Then put it in the sink and rinse the large intestine with running water until the flour on the large intestine is washed away.

Next, put water in the pot, add the washed large intestine, then add cooking wine and ginger slices (the purpose is to remove the fishy smell on the large intestine) and cook until it boils (which means flying water), take out the large intestine;

2. Add water to the pot, add ginger slices and cooking wine, then put the large intestine into the pot, cook the large intestine until soft and cool, then cut into small pieces and set aside (Picture 1);

3. Dried chili peppers Cut it into two sections from the middle, add Sichuan peppercorns and set aside (Picture 2);

4. Add oil to the pot, and when the oil is hot, pour in the large intestine, add some salt, and turn to medium heat. Slowly stir-fry the water until the large intestine is somewhat dry, then drain the oil and set aside (Picture 3, 4);

5. Put the ginger and garlic slices into the oil pan just now and stir-fry until fragrant, pour Add the prepared chili peppers and Sichuan peppercorns, turn to medium heat and stir-fry until the chili peppers change color a little, then pour in the previously taken large intestines and continue to stir-fry for a while. Add cooking wine, soy sauce, white sugar, and chicken essence and continue to stir-fry for a while. When the pepper turns dark red, turn off the heat and serve on a plate (Pictures 5 and 6)!

Self-cured salted eggs (photo)

First, choose coarse salt (fine salt is also fine, but it seems not as good as coarse salt)

Cook the salted water, according to The amount of your eggs determines the amount of boiling water. Just add salt until it is saturated (salt is no longer soluble in water).

After the salt water is cool, put the eggs (duck eggs are also acceptable, I like them). If you like to eat Zhang Feiyan (that is, the pickled salted eggs have black yolks and white whites), you can lay the eggs in hot salt water and then soak them. Marinate for fifteen days without turning the eggs.

This is the salted egg that I marinated for half a month. After eating it, you can still put fresh eggs in the salt water to continue marinating.

Let’s take a look, the egg yolk has a lot of egg oil. Mine is a yellow egg yolk. If you want a red egg yolk, you can add a handful of black tea leaves to boil salted water and boil the egg yolk together. It will turn red. If you like salted eggs, try it!

Glutinous rice and bacon rolls (photo)

Soak the glutinous rice in boiling water and put it in a steamer for more than an hour to steam for 15-20 seconds Minutes

Cut the bacon, green onions, and lettuce. Be sure to keep the lettuce intact

Blanch the lettuce slightly until soft

Saute the bacon and steam it Add the glutinous rice, add soy sauce, chicken essence, salt (a little) and cooking wine, stir-fry, add green onions and take it out of the pan

It’s done!

Take half of the cooked lettuce leaves and an appropriate amount of fried glutinous rice

Wrapped appearance

Steam for about 3 or 4 minutes

Fluffy and soft coconut balls (illustration)

Ingredients:

100 grams of butter, 130 grams of powdered sugar (I only used 90 grams, the taste is enough), fresh milk 40g, 80g egg yolk, 20g milk powder, 270g coconut.

Method:

1. Stir butter and powdered sugar together until combined;

2. Add egg yolks in portions and stir evenly;

3. Add fresh milk in batches and mix well;

4. Add coconut milk and milk powder and mix well (my basin is relatively small, so I also add it in batches).

Shape the mixed coconut dough into small balls (this step is the most unpleasant in the whole production process, it is so oily and sticky, so I have to endure it, the coconut dough is loose, so use disposable (Gloves or plastic bags are not easy to use)), place the small balls on a baking sheet and place in the preheated oven. Heat up and down at 120 degrees (I think it's a bit low, the temperature of a home oven may not meet the requirements, so I used 140 degrees) and bake until the small round pieces turn golden brown. It took me about 35 minutes!

It’s delicious, with a soft texture and full aroma! The ingredients I use at home are genuine and are much better than the righteous ones I used to eat! The difference is obvious.

I made a box like this. It’s less than I thought, but it can last for a few days!

Taste of ribs with a lingering aroma (photo)

Coke ribs

Ingredients: 600 grams of ribs, 2 cans of Coke, ginger slices, green onions, star anise, old Smoke and salt.

Method:

1. Wash the ribs and cut them into inches, then drain them and set aside;

2. Sauté the ginger slices (3 slices) with peanut oil. , then add the pork ribs and stir-fry;

3. Then put the fried pork ribs into the clay pot, then add a small amount of star anise, dark soy sauce, salt and cola;

4. Use medium Simmer over high heat until the juice is reduced. Add a small amount of scallions when serving.

Plum and Garlic Steamed Pork Ribs

Ingredients: 600 grams of pork chops, minced ginger, chopped green onion, minced garlic, cornstarch, 5 sour plums, pepper, sugar, and rice wine.

Method:

1. Wash and chop the ribs into small pieces, drain the water and set aside;

2. Add appropriate amount of salt, rice wine and pepper to marinate After 15 minutes, smash the sour plums with your hands, chop them slightly, add sugar and minced garlic and mix evenly. After the sugar dissolves, pour it into the ribs, add dry starch and mix well;

3. Put the ribs in Spread flatly on a plate, boil water, put on a steaming rack, steam over high heat for 8 to 10 minutes until cooked;

4. When serving, sprinkle some chopped green onion and pour 1 tablespoon of hot oil.

Salt and pepper pork ribs

Ingredients: 750 grams of pork ribs, onions, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, Huadiao wine, salt and pepper.

Method:

1. Cut the pork ribs into long pieces (5 cm), wash them, and use a cloth to absorb the moisture from the ribs;

2. Then marinate, add salt, black pepper, monosodium glutamate, Huadiao wine, and minced ginger and marinate for 15 minutes;

3. During the cooking process of oil, prepare an egg batter with the main ingredients, and mix it Stir evenly with a small spoon;

4. Coat the marinated ribs evenly with egg batter and put into boiling oil, fry until golden brown and crispy, remove and serve on a plate;

5 .Add minced red pepper, minced green onion, minced green pepper and an appropriate amount of pepper and salt, stir-fry slightly until fragrant, and sprinkle evenly on the ribs, then this dish is ready.

●When steaming the ribs, if you don’t have a steamer at home, you can use a bowl instead. Put it directly into a pot mixed with water until the water reaches half of the height of the bowl. When steaming, add some water to the pot from time to time to prevent the water from boiling dry. Remember to add boiling hot water, otherwise the bowl will easily explode if it is hot or cold.

●There is a layer of egg batter on the outside of the salt and pepper pork ribs, so when you put it in the pot, the juice in the pot will thicken immediately. At this time, you need to stir-fry constantly to prevent it from sticking to the pot. The juice must be drained. When the bottom of the pot is basically filled with oil and a sugar thread will open when the ribs are separated, the juice is almost gone. If the juice is not dried, it will seriously affect the gloss and taste of the finished product.