Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients:
400g of pork, 100g of rice, 2 tablespoons of soy sauce, 1/2 teaspoon of peppercorns, 1/2 teaspoon of pepper, 1 green onion, 1 piece of ginger, 2 teaspoons of cooking wine (10 ml), 60g of oil. cilantro, 60g oil
Practice:
1. medium heat dry frying pan, the rice into the spatula constantly stir fry, and then into the peppercorns and stir fry together, super branch of the rice color yellowing out of the flavor, sheng out spread out to cool, will be fried rice into a grinder into a coarse powder.
2. Onion cut into scallions, ginger pounded and soaked in a little water to make ginger water, cilantro washed and chopped.
3. Cut the pork into thin slices, mix well with oil, soy sauce, ginger water, pepper and rice flour and put into a bowl.
4. steamer pot with water, high heat boil, the bowl filled with raw rice flour meat into the steamer, on the drawer adjusted to high heat steaming 60 minutes until cooked through, take out and turn over on a plate, sprinkle with parsley decoration. 1 teaspoon (5 grams) chicken broth, 3 tablespoons (45 milliliters) oil, 2 cloves garlic, 2 tablespoons (30 grams) sugar
How to make this recipe:
1. Lean pork ribs don't taste very good, so prepare pork ribs that are a little fatty. Chop the ribs into 4-centimeter-long knuckles, rinse and drain, and absorb the surface water with kitchen paper.
2. Slice the ginger, slice the garlic, and slice the scallions diagonally into thick slices.
3. frying pan on high heat, pour in oil, burn to 5 into the heat (frying pan slightly out of the smoke), adjust the heat into the ribs section, fry for 3 minutes, use chopsticks to turn over one by one, and then fry for another 2 minutes, each side of the caramelized yellow, the water in the ribs is also most of the water is dry.
4. Add salt, soy sauce, chicken broth, ginger and garlic to the pot, stir-fry with the ribs, pour in warm water that doesn't go over the surface of the ribs, and bring to a boil over high heat, then lower the heat to simmer for 30 minutes.
5. When the ribs are flavorful and soft, add sugar, rice vinegar, scallion grains, and collect the juice over high heat.
Tips: 1. You can also add a tablespoon of tomato sauce according to preference, more red color.
2. It is best to buy chopped baby back ribs in the supermarket or ask the butcher to process them for you.
3. Winter Melon Balls Soup
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients:
150g of pork stuffing, 150g of winter melon, 1 egg white, 1 teaspoon of cooking wine (5ml), 1 teaspoon of grated ginger (3g), 2 slices of ginger, 2 teaspoons of salt (10g), 1/2 teaspoon of chicken essence (3g) 3g cilantro, 1 tsp sesame oil (5ml)
How to make:
1. Peel off the green skin of the winter melon and slice into thin slices 0.5cm thick.
2. Put the meat mixture into a large bowl, add the egg white, minced ginger, cooking wine, and be careful not to forget to add salt, placing it in the right amount according to the lightness of your taste, and then mix well.
3. Soup pot with water to boil, add ginger, adjust to low heat, squeeze the minced meat into a uniform head of meatballs, with the squeeze into the pot, when the meatballs color tight, gently push with a spoon, so that it does not stick.
4. pills all squeezed well after the opening of the soup on high heat to boil, into the winter melon slices to cook for 5 minutes, seasoned salt, chicken broth flavor up, and finally into the cilantro, drops of sesame oil can be from the pot.
4. Mushroom Stewed Chicken
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients:
1 tender chicken (1,000g), 50 grams of dried shiitake mushrooms, 25 grams of bean curd, 1 teaspoon of peppercorns, 1 teaspoon of salt (5 grams), 50 grams of ginger, 10 grams of scallions, 1 teaspoon of chicken broth (5 grams), 2 teaspoons of wine (10 mln), 1 teaspoon of chicken broth (10 mln), 2 teaspoons of wine (5 mln). 2 teaspoons (10 milliliters) cooking wine, 2 teaspoons (10 milliliters) soy sauce, 25 grams of rock sugar, 50 milliliters of oil, 2 star anise
Methods:
1. Soak the dried shiitake mushrooms in warm water for 30 minutes or more, then rinse them well and set aside.
2. Wash the whole chicken, cut off the head, wings and feet up to the shin, then cut the chicken in pairs, chop the chicken meat into rectangles 3 cm long and 2 cm wide, and chop the head, wings and feet into 3 cm segments as well.
3. Warm up a frying pan over high heat, heat the oil, then put the chicken into the hot frying pan and stir-fry, when the chicken hardens and changes color, add cooking wine and ginger, bean curd, peppercorns, stir-fry until the water dries up and overflows with flavor, that is, add the right amount of water (not over the surface of the chicken), put in a small amount of salt, soy sauce, and rock sugar, star anise.
4. Cover and simmer to six or seven mature, and then add the mushrooms with about 15 minutes to cook, and then add green onion and chicken can be.
5. Fish head and tofu soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
2 boxes of tender tofu, 1 fresh chub head (600 grams), 75 grams of asparagus, 1 teaspoon (5 milliliters) of rice wine, 1 teaspoon (5 milliliters) of vinegar, 2 slices of ginger, 2 pieces of green onion, 1/2 teaspoon (3 grams) of sugar. 1 teaspoon (5 grams) pepper, 1 teaspoon (5 grams) cilantro, 500 milliliters stock or water, 1 tablespoon (15 milliliters) oil
How to make it:
1. Wash the head of the fish, split it in the middle, and then chop it into a few large pieces, and dip it into kitchen paper towels to remove the water.
2. Can tofu cut into thick slices, bamboo shoots, ginger cleaned and sliced.
3. Heat a sauté pan over high heat, add oil and sauté the fish head pieces for 3 minutes, then add the soup (or water) after the surface is slightly browned.
4. When the water boils, put vinegar and rice wine, bring to a boil, then add green onion, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.
5. When the soup burns to a creamy white color, season with salt and sugar, and skim white pepper and cilantro segments.
6. black three chopped
Preparation time: 10 minutes
Cooking time: 3 hours
Ingredients:
pork stuffing 100g,rose daikon 50g,red and green bell peppers each one, 2 teaspoons of sesame oil (10 ml), 1 teaspoon of cooking wine (5 grams), 1 teaspoon of soy sauce (5 ml), 1 teaspoon of chicken essence (5 grams), oil 1 tablespoon (15 milliliters)
How to make it:
1. Mince the rose hips, remove the seeds and tips of the red and green bell peppers, and chop them into small pieces.
2. Heat a frying pan over medium heat, pour in the oil, the oil temperature rises can be put into the pork stuffing, with a spatula, stir-fry for 5 minutes, until the water in the meat is completely dry, the minced meat into a golden brown, add soy sauce and cooking wine to stir-fry.
3. In the stir-fried minced pork, add diced bell pepper and rose pickles, stir-fry on high heat for another 5 minutes, add chicken essence and sesame oil, and stir-fry evenly.
7. Ants on a Tree
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
200g vermicelli, 50g minced pork, 1 tablespoon minced garlic, 3 tablespoons stock (or water) (45 ml), 1 tablespoon soybean paste (15g), 1/2 teaspoon sesame oil (3 ml), 1 tablespoon oil (15ml). tablespoon (15 ml), 2 teaspoons (10 g) minced ginger, 1 teaspoon (5 ml) soy sauce, 1 teaspoon (5 g) sugar, 1 tablespoon (15 g) finely chopped green onion,
How to make it:
1. Heat half of a pot of water in a saucepan. Blanch the shredded pork briefly for 2 minutes or until it turns white in color and swells, then remove from the pan and drain well.
2. Heat the oil in a pan, add the minced garlic, chopped green onion and ginger and stir-fry for a few minutes, then add the pork stuffing and spread it out when the aroma comes out.
3. Stir in the stock (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add the vermicelli and cook until the soup dries up.
8. Five-spice smoked fish
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 grass carp (700g), 1/2 teaspoon (3g) ground pepper, 2 teaspoons (10ml) balsamic vinegar, 2 slices of ginger, 2 pieces of green onion, 1 teaspoon (5g) minced ginger, 1 teaspoon (5g) five-spice powder. 1/2 tablespoon (8 milliliters) cooking wine, 2 teaspoons (10 milliliters) soy sauce, 2 teaspoons (10 grams) sugar, 220 milliliters (50 milliliters) oil
How to make this recipe:
1. Wash the grass carp, slice the fish open from the spine with a sharp knife, pick out the two slices of clean fish fillet, clean them up and put the fillet, skin-side down on a cutting board, and slice diagonally into thin slices of about 0.5 centimeters thick. The skin of the fillet is facing down on the cutting board, cut diagonally into thin slices about 0.5cm thick.
2. Place the fillets in a bowl, add the ginger, scallions and soy sauce (1 teaspoon, 5 milliliters), and marinate for 10 minutes.
.
3. Put the cooking wine, sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) in a saucepan. Add 1 cup of water and simmer for 5 minutes, serve in a bowl and set aside to cool.
4. Heat a deep-fryer over high heat. When the oil reaches 80 degrees Fahrenheit (with visible smoke rising from the top of the oil), place the fish slices in the oil and gently slide them apart with chopsticks until the skin is lightly browned and the flesh is firm, then remove from the pan and drain.
5. Heat the oil in the wok again, put the fish slices into the wok and fry them again, fish them out with a slotted spoon or strainer, put them into a seasoning bowl to absorb the flavor while they are still hot, and leave them there for more than 15 minutes, then serve them.
9. Stir-fried pumpkin with salted egg yolk
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
1 pumpkin (about 400-500g), 4 salted duck egg yolks, 1 tablespoon of yellow wine (15ml), 1/2 teaspoon of salt (3 grams), a little shallot, 1 tablespoon of oil (15ml), 1 teaspoon of wine (5ml). 1 teaspoon (5 ml) cooking wine, 1/2 teaspoon (3 grams) chicken broth
How to make it:
1. Put the salted duck egg yolks and the yellow wine into a small bowl and steam them in a steamer over high heat for 8 minutes, then remove from the pot while it is still hot and crush them with a small spoon to make a fine paste.
2. Peel the pumpkin, remove the seeds, and cut into 4mm thick slices.
3. Heat the oil in a sauté pan over high heat, pop the scallions, add the pumpkin and sauté for about 2 minutes, observing that the edges of the pumpkin are softening, i.e., it is cooked.
4. Pour in steamed salted duck egg yolks, season with salt and chicken essence, and then stir fry evenly.
10. Beef in Sauce
Preparation time: 10 minutes
Cooking time: 3 hours
Ingredients:
1 piece of beef tendon (about 1000g), 100g of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of peppercorns (5g), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15ml), 2 teaspoons of salt (10g), 1 tablespoon of sugar. 2 teaspoons (10 grams) salt, 1 tablespoon (15 grams) sugar, 1 small piece ginger, 2 star anise, 1 large green onion
How to make it:
1. Wash the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and cook over high heat, and then skim off the blood froth on the surface of the water, skimming it off as it cooks, for about 15 minutes to get rid of the blood. Fish out the meat to drain.
2. Put the beef tendon meat into the soup pot, add hot water to completely missed the surface of the meat, put soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger and shape into a gauze bag of peppercorns, dai miao, cinnamon, cover the lid and cook for half an hour on high heat, and then adjust the heat to simmer for more than 2 hours, and then finally uncovered the pot and simmered for 15 minutes on high heat, so that the meat pieces are uniformly flavored.
3. Fish out the beef tendon meat, set a pair of chopsticks on a large bowl, and place the meat on top to drain and cool.
4. When the beef is thoroughly cooled and the surface is tight, it is ready to be sliced. Cutting should be against the direction of the meat fibers, and bearing thin slices on the plate can be.
Responders: Magic Shadow - Great Wizard 8 1-25 18:42
Modify your answer: Magic Shadow, you want to modify your answer as follows: Points Rule Close
1.Steamed Pork
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients:
Pork 400g, 100g rice, 2tbsp (30ml) soy sauce, 1/2 tsp (3g) pepper, 1/2 tsp (3g) pepper, 1 green onion, 1 piece ginger, 2 tsp (10ml) cooking wine, 1 tsp (10ml) cilantro, 60g oil
How to use:
1. Heat a dry frying pan on medium heat, add the rice and stir fry with a spatula, then add the pepper and stir fry together. Super branch rice color yellowing fragrance, sheng out spread out to cool, will be fried rice into the grinder into a coarse powder.
2. Onion cut into scallions, ginger pounded and soaked in a little water to make ginger water, cilantro washed and chopped.
3. Cut the pork into thin slices, mix well with oil, soy sauce, ginger water, pepper and rice flour and put into a bowl.
4. steamer pot with water, high heat boil, the bowl filled with raw rice flour meat into the steamer, on the drawer adjusted to high heat steaming 60 minutes until cooked through, take out and turn over in the plate, sprinkle parsley decoration. 1 teaspoon (5 grams) chicken broth, 3 tablespoons (45 milliliters) oil, 2 cloves garlic, 2 tablespoons (30 grams) sugar
How to make this recipe:
1. Lean pork ribs don't taste very good, so prepare pork ribs that are a little fatty. Chop the ribs into 4-centimeter-long knuckles, rinse and drain, and absorb the surface water with kitchen paper.
2. Slice the ginger, slice the garlic, and slice the scallions diagonally into thick slices.
3. frying pan on high heat, pour in oil, burn to 5 into the heat (frying pan slightly smoke), adjust to medium heat into the ribs section, fry for 3 minutes, use chopsticks to turn over one by one, and then fry for another 2 minutes, each side of the caramelized yellow, the water in the ribs is also most of the dry.
4. Add salt, soy sauce, chicken broth, ginger and garlic to the pot, stir-fry with the ribs, pour in warm water that doesn't go over the surface of the ribs, and bring to a boil over high heat, then lower the heat to simmer for 30 minutes.
5. When the ribs are flavorful and soft, add sugar, rice vinegar, scallion grains, and collect the juice over high heat.
Tips: 1. You can also add a tablespoon of tomato sauce according to preference, more red color.
2. It is best to buy chopped baby back ribs in the supermarket or ask the butcher to process them for you.
3. Winter Melon Balls Soup
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients:
150g of pork stuffing, 150g of winter melon, 1 egg white, 1 teaspoon of cooking wine (5ml), 1 teaspoon of grated ginger (3g), 2 slices of ginger, 2 teaspoons of salt (10g), 1/2 teaspoon of chicken essence (3g) 3g cilantro, 1 tsp sesame oil (5ml)
How to make:
1. Peel off the green skin of the winter melon and slice into thin slices 0.5cm thick.
2. Put the meat mixture into a large bowl, add the egg white, minced ginger, cooking wine, and be careful not to forget to add salt, placing it in the right amount according to the lightness of your taste, and then mix well.
3. Soup pot with water to boil, add ginger, adjust to low heat, squeeze the minced meat into a uniform head of meatballs, with the squeeze into the pot, when the meatballs color tight, gently push with a spoon, so that it does not stick.
4. pills all squeezed well after the opening of the soup on high heat to boil, into the winter melon slices to cook for 5 minutes, seasoned salt, chicken broth flavor up, and finally into the cilantro, drops of sesame oil can be from the pot.
4. Mushroom Stewed Chicken
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients:
1 tender chicken (1,000g), 50 grams of dried shiitake mushrooms, 25 grams of bean curd, 1 teaspoon of peppercorns, 1 teaspoon of salt (5 grams), 50 grams of ginger, 10 grams of scallions, 1 teaspoon of chicken broth (5 grams), 2 teaspoons of wine (10 mln), 1 teaspoon of chicken broth (10 mln), 2 teaspoons of wine (5 mln). 2 teaspoons (10 milliliters) cooking wine, 2 teaspoons (10 milliliters) soy sauce, 25 grams of rock sugar, 50 milliliters of oil, 2 star anise
Methods:
1. Soak the dried shiitake mushrooms in warm water for 30 minutes or more, then rinse them well and set aside.
2. Wash the whole chicken, cut off the head, wings and feet up to the shin, then cut the chicken in pairs, chop the chicken meat into rectangles 3 cm long and 2 cm wide, and chop the head, wings and feet into 3 cm segments as well.
3. Warm up a frying pan over high heat, heat the oil, then put the chicken into the hot frying pan and stir-fry, when the chicken hardens and changes color, add cooking wine and ginger, bean curd, peppercorns, stir-fry until the water dries up and overflows with flavor, that is, add the right amount of water (not over the surface of the chicken), put in a small amount of salt, soy sauce, and rock sugar, star anise.
4. Cover and simmer to six or seven mature, and then add mushrooms with about 15 minutes to cook, and then add green onion and chicken essence can be.
5. Fish head and tofu soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
2 boxes of tender tofu, 1 fresh chub head (600 grams), 75 grams of asparagus, 1 teaspoon (5 milliliters) of rice wine, 1 teaspoon (5 milliliters) of vinegar, 2 slices of ginger, 2 pieces of green onion, 1/2 teaspoon (3 grams) of sugar. 1 teaspoon (5 grams) pepper, 1 teaspoon (5 grams) cilantro, 500 milliliters stock or water, 1 tablespoon (15 milliliters) oil
How to make it:
1. Wash the head of the fish, split it in the middle, and then chop it into a few large pieces, and dip it into kitchen paper towels to remove the water.
2. Can tofu cut into thick slices, bamboo shoots, ginger cleaned and sliced.
3. Heat a sauté pan over high heat, add oil and sauté the fish head pieces for 3 minutes, then add the soup (or water) after the surface is slightly browned.
4. When the water boils, put vinegar and rice wine, bring to a boil, then add green onion, ginger and bamboo shoots, cover the pot and simmer for 20 minutes.
5. When the soup burns to a creamy white color, season with salt and sugar, and skim white pepper and cilantro segments.
6. black three chopped
Preparation time: 10 minutes
Cooking time: 3 hours
Ingredients:
pork stuffing 100g,rose daikon 50g,red and green bell peppers each one, 2 teaspoons of sesame oil (10 ml), 1 teaspoon of cooking wine (5 grams), 1 teaspoon of soy sauce (5 ml), 1 teaspoon of chicken essence (5 grams), oil 1 tablespoon (15 milliliters)
How to make it:
1. Mince the rose hips, remove the seeds and tips of the red and green bell peppers, and chop them into small pieces.
2. Heat a frying pan over medium heat, pour in the oil, the oil temperature rises can be put into the pork stuffing, use a spatula to pressure scattered, stir-fry for 5 minutes, until the water in the meat is completely dry, the minced meat into a golden brown, add soy sauce and cooking wine to stir-fry.
3. In the stir-fried minced pork, add diced bell pepper and rose pickles, stir-fry on high heat for another 5 minutes, add chicken essence and sesame oil, and stir-fry evenly.
7. Ants on a Tree
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
200g vermicelli, 50g minced pork, 1 tablespoon minced garlic, 3 tablespoons stock (or water) (45 ml), 1 tablespoon bean paste (15g), 1/2 teaspoon sesame oil, 1 tablespoon oil (3ml). tablespoon (15 ml), 2 teaspoons (10 g) minced ginger, 1 teaspoon (5 ml) soy sauce, 1 teaspoon (5 g) sugar, 1 tablespoon (15 g) finely chopped green onion,
How to make it:
1. Heat half of a pot of water in a saucepan. Blanch the shredded pork briefly for 2 minutes or until it turns white in color and swells, then remove from the pan and drain well.
2. Heat the oil in a pan, add the minced garlic, chopped green onion and ginger and stir-fry for a few minutes, then add the pork stuffing and spread it out when the aroma comes out.
3. Stir in the stock (or water), bean paste, soy sauce, sesame oil and sugar. Finally, add the vermicelli and cook until the soup dries up.
8. Five-spice smoked fish
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 piece of grass carp (700g), 1/2 teaspoon (3 grams) of ground pepper, 2 teaspoons (10 milliliters) of balsamic vinegar, 2 slices of ginger, 2 pieces of green onion, 1 teaspoon (5 grams) of minced ginger, 1 teaspoon (5 grams) of five-spice powder, 1/2 tablespoon (5 grams) of cooking wine. 1/2 tablespoon (8 milliliters) cooking wine, 2 teaspoons (10 milliliters) soy sauce, 2 teaspoons (10 grams) sugar, 220 milliliters (50 milliliters) oil
How to make this recipe:
1. Wash the grass carp, slice the fish open from the spine with a sharp knife, pick out the two slices of clean fish fillet, clean them up and put the fillet, skin-side down on a cutting board, and slice diagonally into thin slices of about 0.5 centimeters thick. The skin of the fillet is facing down on the cutting board, cut diagonally into thin slices about 0.5cm thick.
2. Place the fillets in a bowl, add the ginger, scallions and soy sauce (1 teaspoon, 5 milliliters), and marinate for 10 minutes.
.
3. Put the cooking wine, sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) in a saucepan. Add 1 cup of water and simmer for 5 minutes, serve in a bowl and set aside to cool.
4. Heat a deep-fryer over high heat. When the oil reaches 80 degrees Fahrenheit (with visible smoke rising from the top of the oil), place the fish slices in the oil and gently slide them apart with chopsticks until the skin is lightly browned and the flesh is firm, then remove from the pan and drain.
5. Heat the oil in the wok again, put the fish slices into the wok and fry them again, fish them out with a slotted spoon or strainer, put them into a seasoning bowl to absorb the flavor while they are still hot, and leave them there for more than 15 minutes, then serve them.
9. Stir-fried pumpkin with salted egg yolk
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
1 pumpkin (about 400-500g), 4 salted duck egg yolks, 1 tablespoon of yellow wine (15ml), 1/2 teaspoon of salt (3 grams), a few scallions, 1 tablespoon of oil (15ml), 1 teaspoon of wine (5ml). 1 teaspoon (5 ml) cooking wine, 1/2 teaspoon (3 grams) chicken broth
How to make it:
1. Put the salted duck egg yolks and the yellow wine in a small bowl and steam them in a steamer over high heat for 8 minutes, then remove from the steamer while it is still hot and break them up with a spoon to make a fine paste.
2. Peel the pumpkin, remove the seeds, and cut into 4mm thick slices.
3. Heat the oil in a sauté pan over high heat, pop the scallions, add the pumpkin and sauté for about 2 minutes, observing that the edges of the pumpkin are softening, i.e., it is cooked.
4. Pour in steamed salted duck egg yolks, season with salt and chicken essence, and then stir fry evenly.
10. Beef in Sauce
Preparation time: 10 minutes
Cooking time: 3 hours
Ingredients:
1 piece of beef tendon (about 1000g), 100g of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of peppercorns (5g), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15ml), 2 teaspoons of salt (10g), 1 tablespoon of sugar. 2 teaspoons (10 grams) salt, 1 tablespoon (15 grams) sugar, 1 small piece ginger, 2 star anise, 1 large green onion
Practice:
1. Wash the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and cook on high heat, and then skim off the blood froth on the surface of the water, skimming it off as it cooks, for about 15 minutes to get rid of the blood. Fish out the meat to drain.
2. Put the beef tendon meat into the soup pot, add hot water to completely missed the surface of the meat, put soy sauce, soy sauce, salt, sugar, cooking wine, green onion, ginger and shape into a gauze bag of peppercorns, dai miao, cinnamon, cover the lid and cook for half an hour on high heat, and then adjust the heat to simmer for more than 2 hours, and then finally uncovered the pot and simmered for 15 minutes on high heat, so that the meat pieces are uniformly flavored.
3. Fish out the beef tendon meat, set a pair of chopsticks on a large bowl, and place the meat on top to drain and cool.
4. When the beef is thoroughly cooled and the surface is tight, it is ready to be sliced. Cutting should be against the direction of the meat fibers, and bearing thin slices on the plate can be.
Answer in 10,000 words or less
References:
If your answer is quoted from elsewhere, please indicate the source.
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Pork two taels cut into small pieces, white radish sliced, a little parsnip, ginger spare
Pork cool water to cook.
Reference:
Respondent: 1470 - Senior Manager Level 6 1-25 19:39
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This is the first time that I've seen a gentleman's soup. -----------------------------------------------------------------------------
1. Ants on a tree
Raw materials: 100 grams of lean pork, 100 grams of vermicelli
Seasoning: 15 grams of soy sauce. salt 1 gram, 10 grams of cooking wine, 1 gram of monosodium glutamate, onion, ginger 5 grams each, 25 grams of wet starch.
Method: (1) cut the pork into mung bean-sized grains. Vermicelli soaked in hot water. Onion, ginger chopped. (2) frying pan with 40 grams of oil, burned to 40% hot, put the meat fried half-cooked, put onion, ginger, and then stir-fry for a while, add soy sauce, salt, monosodium glutamate, cooking wine, the right amount of water, vermicelli, thickening after the boil, dripping a little bit of oil, turn the spoon can be mounted on the plate.
2. Fried shrimp eggs
Raw materials: two fresh shrimp, three eggs. Seasonings: salt one money five, five points of flavor, pepper water, a little onion.
Method: shrimp thinly sliced, into the bowl, hit the egg, add salt, wine, flavor, shallot mix well. (2) frying spoon put one and a half oil, hot, pour the adjusted egg sauce into the spoon, with a spoon constantly pushing fried. Until the egg into a slice, shrimp slices cooked through when out of the spoon. Characteristics: fresh and delicious.
3. sweet and sour fungus
Raw materials: 50 grams of black fungus, 100 grams of water chestnuts, salt, monosodium glutamate, sugar, vinegar, cornstarch, sesame oil, each appropriate amount.
Method: soak the fungus, water chestnut peeled and sliced. Spoon put sesame oil hot, the fungus, water chestnut together under the pot stir-fry, add seasonings after boiling with wet starch thickening, out of the spoon on the plate.
4. coriander burst tripe
Main ingredients: 250 grams of tripe, 150 grams of cilantro, 1500 grams of soybean oil 100 grams, 25 grams of wine, 15 grams of vinegar, salt 2 grams of monosodium glutamate 7 grams of green onion, ginger, garlic 2 grams of each, sesame oil 10 & gt; grams.
Practice: tripe blanch, cilantro cut inch section. Mix all ingredients into a sauce. Large spoon oil, burned to 60% hot, pour into the belly, seasoning juice, upside down, stir fry, pour sesame oil out of the spoon.
5. Pan-fried steamed pork chop
Instructions: 500 grams of pork ribs, 60 grams of vegetable oil, 1 green onion, 2 slices of ginger, salt, wine, pepper, monosodium glutamate moderate, 25 grams of flour.
Practice: Chop the ribs into half a centimeter thick slice chunks, put the basin with all the seasoning mix well and let stand for 10 minutes. Frying spoon on the heat of the oil, the ribs on both sides patted with flour, into the oil slightly fried (not fully cooked) shovel out, in the dish row, on the drawer steamed. The marinade marinated ribs on the fire to adjust the flavor, thickening, poured on the ribs.
6. Battling potatoes
Raw materials: a catty of potatoes, sugar two two.
Method: peel the potatoes, cut the hobnail block; frying spoon put cooked oil, burn five layers of heat; under the potato block, slow fire frying, see the potato block floating on the surface of the oil, was light yellow when removed; the frying spoon out of the remaining oil, add half a handful of spoons of water, put the sugar, simmering into the syrup, the fried potatoes into the upside down and evenly out of the spoon can be.
7. pot burst meat
Raw materials: lean pork four two. Seasonings: sesame oil a money, five points of flavor, sugar half a two, crisp four money, soy sauce three money, wine a money, garlic, ginger, a little.
Method: (1). Cut the meat into two minutes thick, one inch wide, one inch long slices, first with refined salt, shaoxing wine fed for a while, and then with starch paste well, or sprinkle a layer of dry flour. (2) Use a small bowl to add shaoxing wine, monosodium glutamate, sugar, soy sauce, vinegar and a little water starch to a good sauce marinade. (3). Large spoon put wide oil, burn six or seven layers of heat, the meat slices under the spoon, deep-fried until the skin is slightly hard when fishing out. When the oil temperature rises again seven layers of heat, and then the meat slices under the spoon, deep-fried until crispy into the funnel. (4). The original spoon less oil bottom, under the ginger, garlic and fried meat, and then the good sauce marinade under the spoon, speed upside down a few times, drops of sesame oil out of the spoon on the plate.
Features: sweet and sour flavor, crispy and delicious.
8. Stuffed eggplant
Raw materials: eggplant a catty, pork two and a half. Seasonings: soy sauce two money, salt one money, two money flavor, two money sesame oil, flour one or two, a little onion and ginger.
Method: (1). Meat minced into a fine filling, add soy sauce, refined salt, monosodium glutamate, sesame oil, green onion and ginger mixed evenly. Flour stirred into a paste with water. (2). Eggplant peeled, cut a minute and a half wide slices of sandwich, and then the meat mixture into the eggplant stuffing. (3). Seal the mouth of the stuffed eggplant with batter. Spoon in a wide range of oil, burned to seventy percent of the heat, the eggplant folder tied into a tiger skin color out of the spoon, code into a bowl, and then steamed through the drawer and then buckle into the plate. (4). Spoon put two handfuls of fresh soup, add refined salt, monosodium glutamate, adjust the taste, water starch hook juice, dripping a little sesame oil, poured on the eggplant can be.
9. blanch white meat
Raw materials: waist row meat half a catty, sauerkraut two two, one or two fine powder, seaweed two money. Seasonings: one money of refined salt, monosodium glutamate two money, chives two money, half a block of tofu milk.
Method: (1). Scrape the skin side of the waist row of meat, boiled and cut four inches long thin slices. Sauerkraut sliced open, cut fine julienne, washed and squeezed dry. Soak seaweed and fine powder. (2). Boil the broth, skim off the foam, under the pickled cabbage, seaweed, white meat, refined salt, boil for three minutes, put the fine powder, flavoring, with a slow fire stew for a few minutes can be. When serving, dip in curd and chive sauce.
Features: Crisp and tender pickles, fat meat, flavorful and delicious.
10. gold barrel meat roll
Main ingredients: chicken breast 300 grams, 8 eggs. Ingredients: 12 leeks, shrimp 80 grams.
Seasoning: 500 grams of cooked soybean oil consumed 80 grams, 5 grams of monosodium glutamate, 4 grams of salt, 5 grams of five-spice powder, 80 grams of starch.
Practice: (1) will be shredded chicken, shrimp made of diamond-shaped plus 2 egg whites, monosodium glutamate, salt, five-spice powder a little and starch and other stuffing to be used. (2) will be 4 eggs and 2 egg yolks with a little starch, spread 6 egg skin. (3) Cut the egg skin in the center, wrap the filling with 1 leek and roll into a roll, ****12 rolls. Whisk the remaining egg with a little cornstarch to make a paste. (4) a large spoon of oil burned seventy percent of the heat, the egg rolls hanging evenly paste under the spoon to fry and then change the knife plate garnish.
Features: golden color, burnt outside and tender inside, crispy and delicious.
11. Jiao slippery meat section
Main ingredients: pork lean meat four two. Ingredients: cucumber two money, bamboo shoots two money.
Seasoning: sesame oil one money, starch two taels, five points of miso, soy sauce five money, three points of vinegar, sugar two money, one money of wine, refined salt, green onion, ginger, garlic a little.
Practice: (1) the first meat cut into and after the points of the slice, and then cut two minutes and a half wide, eight minutes long diagonal section, with the wine, salt, feed for a while, and then use starch with sesame oil paste paste good. (2) with a small bowl with wine, sesame oil, sugar, vinegar, monosodium glutamate, soy sauce, starch on a good juice brine standby. (3) spoon juice marinade plus broad oil, burned to seven layers of heat, the meat section of the spoon under the deep-fried into a golden crisp when fishing out. (4) large spoon less bottom oil, under the onion, ginger, garlic, cucumber slices, asparagus slices stir fry a few times, put the fried meat section, and then put the good juice contraction wild? Join into the spoon, upside down a few, drip sesame oil out of the spoon to plate.
Features: crispy outside and tender inside, flavorful and delicious.
12. Stir-fried white meat
Main ingredient: skinned pork one catty. Ingredients: onion two two. Seasonings: oil seven money, soy sauce five money, vinegar two money, sugar five points, five points of flavor.
Practice: (1) choose two inches wide pieces of meat, scrape the skin with a knife, put into the pot to cook eight into rotten when removed to cool, cut into thin slices of one point thick. Onion sliced, cut into diagonal pieces or shredded. (2) the cut meat slices let go in the water hot, fish out and control clean (such as raw meat, can be 70% of the heat of the broad oil deep-fried). (3) frying spoon with seven money oil, hot into the green onion, stir frying flavor, put the white meat stir fry a few times, then add soy sauce, vinegar, sugar, monosodium glutamate, stir fry evenly can be out of the spoon.
Features: thick flavor, fat but not greasy.
13. scrambled eggs green pepper
Main ingredients: three eggs, green pepper three two. Seasonings: salt two money five, three money flavor, one money sesame oil, onion and ginger a little.
Practice: (1) the eggs into a bowl and stirred, green pepper washed and seeded cut into thin strips. (2) frying spoon with seven money oil, hot egg juice scrambled into egg flowers pour out. The original spoon add five money oil, hot onion, ginger fried, put the green pepper, salt stir fry a few times, and then into the egg and taste of the fried open, drizzle a little sesame oil can be eaten.
Features: golden egg flowers, green pepper crisp green, tender and appetizing.
14. green onion meat
Main ingredients: lean meat four two, white onion one or two. Ingredients: sesame oil a money, sweet flour sauce a money, five points of flavor, vinegar three points, five points of soy sauce, pepper water, a little salt.
Practice: (1) cut the meat into one-and-a-half thick slices, with the noodle sauce and a little sesame oil slurry mix. White onion all four petals, an inch long diagonal wire. (2) a large spoon with a moderate amount of oil, with a high fire heat, under the meat slices stir-fry five mature, under the onion speed fry a few times, add seasoning, dripping sesame oil can be out of the spoon.
Features: tender meat, crispy green onions, fragrant flavor.
15. chili spine silk
Accounts: 200 grams of pork spine, green bamboo shoots grams, sesame oil, mustard, salt, monosodium glutamate, pepper oil, chili oil, each a little.
Practice: cut the pork loin into shreds separately. Large spoon with the right amount of water, boiling first under the tenderloin silk, then under the green bamboo shoots blanch, with cool water to cast a little dry control disk. Add salt, monosodium glutamate, pepper oil, chili oil, sesame oil, mustard with mixing and eating. (Mustard must be scalded with boiling water)
16. slippery liver tip
Main ingredient: pig liver, fungus, asparagus, bok choy.
Seasoning: monosodium glutamate three dollars, two dollars of wine, vinegar a money, sugar a money, soy sauce three dollars, salt a money, starch half a taels, green onions, ginger and garlic a little.
Practice: (1) pig liver cut into one point thick, five points wide, one inch long piece. Wood ears picked and washed, asparagus, bok choy sliced, with boiling water to spare. (2) with a small bowl add shaoxing wine, soy sauce, vinegar, sugar, monosodium glutamate, refined salt, water starch into a juice spare. (3) spoon in a wide range of oil, burned to 80% of the heat when the liver slices in the spoon slide out of the oil control. (4) spoon to leave a small amount of oil under the onion, ginger, garlic fried a few times, put the ingredients and liver slices, the juice of the good contraction wild? join flow down the spoon, stir fry evenly dripping sesame oil out of the spoon.
Features: color jujube red, tender and smooth.
17. fried shrimp balls
Main ingredients: shrimp five two. Ingredients: fat pork one or two, an egg, breadcrumbs one and a half. Seasonings: wine, flavor, pepper, a little salt.
Practice: (1) shrimp, pork chopped into fine mud, with shaoxing wine, miso, green onions, ginger, fine salt, pepper, egg, starch feed well, stirring evenly, squeezed into the yolk size of the balls, dipped in bread crumbs. (2) large spoon of oil, burned to seventy percent of the heat, shrimp meatballs under the spoon, fried to golden brown, fish out to plate.
Features: golden color, tender and fresh.
18. white meat hot pot
Practice: (1) selection of boneless skinned pork, skin-side down with a yellow-white flame roasted to charred, put in warm water for 30 minutes, scrape the skin, cold water into the pot, the first with a high fire, change the small fire slowly stewed to eight mature cool, the meat will be pressed
Practice: (2) the meat is not a good choice, but it's a good choice.