11. Teriyaki Chicken Wings

Ingredients

1. One pack of Lee Kum Kee Teriyaki Chicken Wing Sauce

2. Some chicken wings, I am using eight here

Method

1. Thaw and wash the chicken wings.

2. Add Lee Kum Kee Teriyaki Chicken Wing Sauce and half a cup of water to the pot and bring to a boil over high heat.

3. Add the chicken wings, spread them flat so that the water surface basically covers the chicken wings, cook over medium heat for ten minutes, turning the chicken wings over every 6-7 minutes.

4. Ten minutes are up, take out the dishes and serve.

12. Shrimp, Clams and Konjac Pot

Ingredients: 20 clams (clams that Qingdao people love to eat), 20 fresh shrimps

Ingredients: 1 enoki mushroom A small handful, 10 snow peas (or broccoli), one carrot, and a box of konjac shreds.

Seasoning: Lee Kum Kee’s garlic chili sauce, chopped chives, minced ginger, salt, pepper, chicken essence, oil, Shaoxing wine

Creativity: Clams------Holy, Fresh shrimps are boiled in boiling water, ------- rolling, sesame seeds --- steadily high

Method:

1. Wash the clams and fresh shrimps Use a toothpick to remove the shrimp threads, cut the enoki mushrooms into inch-long sections, cut off the two ends of the snow peas, and cut the carrots into round slices.

2. Boil the clams in boiling water, remove the shells and set aside.

3. Heat oil in a pot, stir-fry chopped green onions and minced ginger, add 2 tablespoons of garlic chili sauce, stir-fry out the red oil, add carrots and stir-fry, add a bowl of hot water and bring to a boil.

4. Add fresh shrimps, enoki mushrooms, snow peas, season with salt, Shaoxing wine, pepper, and chicken essence. Finally, add shredded konjac and cook briefly, then put it into a large deep plate (or a white pot) It can be served in a medium or bowl), sprinkle with chopped green onions and cooked sesame seeds.

13. Sichuan style boiled pork slices

Materials

1. 250 grams of lean pork (or beef), cabbage (or other seasonal vegetables, in Sichuan Usually use 200 grams of lettuce

2. 50 grams of Pixian Douban (3 tablespoons), 25 grams of cooking wine (1.5 tablespoons), 25 grams of starch (1.5 tablespoons),

3. 2 grams of salt (about 1/2 teaspoon), a small amount of chicken essence, 10 grams of dried chili, 20 Sichuan peppercorns, appropriate amount of green onions, 400 grams of broth,

4. 100 grams of oil, 3 grams of soy sauce (1 teaspoon ), 5 grams of sugar (1 teaspoon), 4 cloves of garlic (peeled and minced), 5 grams of ginger (minced)

Method:

1. Cut the lean meat into small pieces Large slices about 5 cm long, 2.5 cm wide, and 0.3 cm thick (just an approximate, no need to strictly measure, in short, thinner will be better). If you feel it is difficult to cut, you can put the meat in the freezer and freeze it for a while. If it is hard, slice it into pieces. Use starch, cooking wine, salt and a small amount of water to mix the meat and marinate it for later use.

2. Wash the cabbage, tear the leaves into large pieces with your hands, cut the cabbage into thin slices diagonally with a knife; wash the green onions and cut them into sections; cut the dried peppers into sections with scissors and set aside; Pixian Douban Chop into pieces and set aside;

3. Pour 30 grams of oil into the wok, add dried chili segments and Sichuan peppercorns and fry over medium heat until brownish red, remove and set aside.

4. Turn up the heat, add the green onions to the wok and stir-fry until fragrant, then add the cabbage and stir-fry until raw, spread in a large bowl and set aside.

5. Heat the pot, pour 30 grams of oil, add Pixian watercress and minced ginger and stir-fry until red oil emerges.

6. Add broth and bring to boil.

7. Put the marinated meat slices into the pot and spread them with chopsticks. When the meat slices are cooked until they spread out and change color, add soy sauce, chicken essence and sugar to taste.

8. Pour the meat slices and soup into a large bowl lined with cabbage.

9. Chop the pre-fried dried chili peppers and Sichuan peppercorns and sprinkle them on the meat slices. Sprinkle minced garlic evenly on the meat slices.

10. Clean and dry the pot, add 40 grams of oil, heat until 90% hot (smoking), and then pour the hot oil evenly over the meat slices.

Several tips to make boiled pork slices particularly fragrant:

1. Dried chili segments and Sichuan peppercorns must be fried until they are brown, red, crispy and fragrant. Use the oil that has fried the chili peppers and Sichuan peppercorns. Sauté vegetables. Chop the fried chili pepper and sprinkle it on the meat slices. It tastes charred and full of flavor.

2. Pixian Douban must be stir-fried until fragrant.

3. The hot oil must be very hot when poured in at the end, so that the aroma of minced garlic can be brought out.

14. Hot Palace Lantern Shrimp

Ingredients

Shrimp, tofu, Pixian bean paste, chili noodles, pepper

Egg , small tomatoes, broccoli stalks or cucumbers, coriander

1. Wash the small tomatoes, remove the stems, cut them in half, and arrange them in the shape of a palace lantern on the plate

2. Beat the eggs , spread into egg skin, let cool and then cut into shreds to make palace lantern spikes

3. Cut the broccoli stalks into small sections and cut a few grooves on them to make palace lantern holders

Method

1. Wash the shrimps, remove their heads, devein and shell them. Use a knife to cut from the middle of the back of the shrimp to the belly of the shrimp, so that the middle part of the shrimp body is penetrated into a hole

2. Pass the shrimp tail through the hole in the belly of the shrimp to make shrimp balls

< p> 3. Cut the tofu into small pieces and chop the bean paste into small pieces

4. Heat the pan with cold oil, add the bean paste and chili noodles first, stir-fry until fragrant, then pour in water (more water is needed)

5. After the water in the pot is boiling, add the tofu cubes and stir-fry evenly, and cook for a few minutes.

6. Cook until the tofu is fragrant, sprinkle with a little pepper, stir-fry evenly, and take out the tofu. , place it in the palace lantern on the plate

7. After the remaining soup in the pot is boiled, add the shrimp balls and stir-fry until the shrimps are cooked and the soup is basically gone

15. Tofu and Cucumber Cup

Materials

Tofu, cucumber (for better stuffing, choose thicker cucumbers), carrots, fresh mushrooms, green onions, and starch.

Seasoning: salt, pepper, Su Yi Xian, sesame oil.

Method

1. Peel the cucumber and cut it into sections, hollow out the middle part to make a cucumber cup;

2. Cut the carrots, fresh mushrooms and green onions into mince , mash a small piece of tofu into puree, add carrots, fresh mushrooms, minced green onions, add salt, pepper, sesame oil, Su Yi Xian, and a little dry starch and mix well to make a filling;

3 . Stuff the stuffing into the dug cucumber cup and press it gently with your hands;

4. After the water in the steamer boils, put the stuffed cucumber cup into it and heat it up for 6-8 minutes;

p>

5. Pour the steamed soup from the plate into the pot, add a little salt and Su Yi Xian to taste, add a little water starch to thicken the gravy, add a few drops of sesame oil, and pour it on the cucumber cup. .

16. Sweet and sour bombs

Materials

Quail eggs. Tomato sauce, vinegar, soy sauce, sugar, chicken essence

Method

1. Cook the quail eggs in cold water in a pot, remove them and put them in cold water. This will make them easier to peel and easier to peel. It looks good

2. Put it in dry starch and roll it, I feel like I am shaking the Lantern Festival

3. Put oil in the pot, when the oil temperature is 70% hot, put in the quail eggs Fry until the quail eggs turn golden brown. Take them out and set aside. The oil temperature must not be too hot, and the frying time should not be too long, otherwise the eggs will burst

4. Take a bowl, add tomato sauce, vinegar, soy sauce, sugar, chicken essence and mix well

5. Put some oil in the pot, heat the oil slightly, add the sweet and sour sauce and stir-fry for a while, then add the fried quail eggs, turn down the heat and stir-fry for a few times until the sauce is evenly distributed. Spread the ground on the quail eggs and turn off the heat.

Tips

Put the quail eggs directly into cold water after they are boiled, so that they are easy to peel and look good when they are peeled out.

When frying, the oil temperature must not be too hot, and the frying time should not be too long, otherwise the eggs will burst

There is no need to add the sweet and sour sauce to the pot. Fry for a longer time, otherwise it will easily burn into the pot or black agglomerates will appear, affecting the appearance and taste.

17. Bawang Whole Elbow

Materials

1 clean elbow, 50 grams of dried chili

Seasoning:

< p> 2 tsp salt, 2 tsp allspice, 2 tbsp soy sauce, 1 tsp sugar, 1/2 tsp chicken essence, 2 tbsp cooking wine, appropriate amount of stew spices, a little green onion and ginger segments

Method

1. Blanch the elbows in clean water, remove and debone them;

2. Apply five-spice powder to the inside of the elbows, and then tie the elbows with hemp rope Tight;

3. Pour the clear soup into the pot and bring to a boil, add seasonings, cook the elbows, green onions, and ginger sections over low heat until they are cooked;

4. Remove the cotton thread, Put it into a soup bowl, and steam it in a steamer for 30 minutes, until it is cooked and soft;

5. Add red oil to the wok to heat up, add dried chili peppers to crisp, pour it on the elbows, and sprinkle Serve with chopped green onions.

Tips:

The final steaming can make the elbows softer and waxier, which also means that it is the New Year and our days are getting better and better. If you find it troublesome, you can also cook them thoroughly. .

18. Passionate Beef Balls

Ingredients

Beef. Onion and ginger, bread crumbs, eggs, green apples, flour, cornstarch

Salt, baking soda (food powder), tomato sauce, concentrated orange juice, sugar, pepper

Method

1) Chop the beef with the back of a knife until it is strong and tough, and place it in a bowl. Add a little water and baking soda to the beef and stir until all the water is incorporated into the beef. Then add salt and pepper and stir evenly to form beef ingredients.

2) Cut the green apple into small dices, add them to the beef together with the chopped green onion and ginger, and stir evenly. At the same time, beat the eggs and set aside.

3) Squeeze the beef ingredients into balls, pat them with a little flour, then coat them with egg liquid, and finally pat them evenly with bread crumbs. Fry in a 50% oil pan until golden in color and the meatballs float and turn in the oil, take them out. (With two people and four hands, there was still no time to take pictures of the process of squeezing and frying the meatballs, so I really admire those food blogs with detailed process diagrams. This is really not an easy job!

　4) Pot Add a little water, tomato sauce and concentrated orange juice, add sugar and a little salt (very little salt). After boiling, adjust the taste, thicken with cornstarch, and pour it on the beef balls.

Features of the dish: Crispy on the outside, tender on the inside, sweet and sour, with a mouthful of fruity aroma.

Tips:

1. Be sure to use the back of a knife to chop beef, so that the minced meat will be smooth enough.

2. Dissolve the baking soda in the water, and then pour it into the beef mince. Be careful not to add too much water, as this will make it difficult for the balls to form.

3. If you find that too much water is added and the balls are not easy to form, you can add flour to the meat paste to make up for it. (I believe you must not have the energy to chop the beef and add it)

4. The beef puree must be stirred in a clockwise direction.

5. When frying meatballs, pay attention to the control of oil temperature.

(Mine is a bit fried)

19. Kimchi fish

Ingredients

1 fresh fish (about 500 grams, grass carp, crucian carp, etc., I Used carp), 50 grams of pickled green vegetables, 50 grams of pickled red pepper, 10 grams of chopped green onion, 5 grams of minced ginger, 5 grams of minced garlic, 15 grams of cooking wine (1 tablespoon), 15 grams of soy sauce (1 tablespoon), 10 grams of starch grams (2 teaspoons), 5 grams of vinegar (1 teaspoon), 5 grams of soy sauce (1 teaspoon), 3 grams of sugar (half a teaspoon), 500 grams of broth, oil

Method

p>

1. Remove the scales, internal organs, and gills of the fish, wash it, and wipe dry. I used carp. I made a cut on the body of the fish near the gills and tail without cutting it thoroughly. Pull out a white line in the middle of the fish body (commonly known as the fishy line), and do the same on the other side. For other types of fish, this step can be omitted.

2. Drain the water from the pickled green vegetables, cut into thin strips, and mince the soaked red pepper.

3. Heat the wok, add enough oil (to submerge the fish), heat until it is 80% hot (it starts to smoke), add the fish and fry for about 1 minute.

4. Gently shake the pan to allow the oil to contact all parts of the fish. Use a spatula to turn the fish over and fry for about 1 minute. Remove and drain the oil for later use.

5. Pour out the excess oil in the pot, leave 3 tablespoons of oil, add minced red pepper, ginger, green onions and minced garlic and stir-fry until fragrant, add cooking wine.

6. Pour broth and soy sauce into the pot and bring to a boil.

7. Add the shredded pickled vegetables and bring to a boil. 8. Add the fried fish and cook for about 6 minutes. Use a spoon to pour the soup over the fish.

9. Take out the cooked fish and put it on a plate.

10. Add vinegar, sugar, and a little salt to the soup in the pot to taste. Add a little water to the starch to make wet starch. Pour into the soup in the pot and remove from the heat to form a thin gravy.

11. Pour the thickened soup on the fish and garnish with coriander or chopped green onion. 20. Chrysanthemum eggplant

Materials

Eggplant, green and red pepper

Seasoning:

Tomato paste, salt, sugar, chicken powder, water starch

Method

1. Wash the long eggplants and cut them into 4 cm sections. Cut a cross-section of the sections with a cross-shaped knife without cutting them. Sprinkle a small amount of salt and marinate for 10 minutes.

2. After draining the water, steam the eggplant with the flower knife upward for 8 minutes.

3. Dice the green and red peppers and set aside.

4. Drain the water from the steamed eggplant and place on a plate.

5. Add an appropriate amount of water. After boiling, add tomato paste, salt, sugar, and chicken powder. After the water boils, add diced green and red pepper, and water starch to thicken the soup and pour it on the steamed soup. Serve the eggplant.

Warm Tips:

1. Eggplants are easier to shape after being fried with flour.

2. When frying, use a knife to pour oil on the eggplants with a spoon.

3. You can add minced meat, mushrooms, etc.