2, five-flower rib meat wash clean, cook in a pot of boiling water for 5 minutes. 3, take out the flying water after the pork, cut into 7 two square. 4, take a casserole dish, spread onion, ginger, the bottom. 5, and then the five-flower meat neatly arranged on top, add rock sugar, soy sauce, old soy sauce. 6, and finally pour in the wine, the height of the wine to submerge the meat can be. 7, high fire boil, turn the fire simmer for 2 hours, until the meat is crispy, easy to penetrate with chopsticks a plug.
8, remove the meat, the meat skin side up into the box. 9, cover and place in a steamer basket, steam with high heat for half an hour to make the meat more crispy.
Coke chicken wings 1, materials: chicken wings 1000 grams, a can of Coke, anise a, 2 spoons of yellow wine, soy sauce 4 spoons. 2, chicken wings in boiling water to boil off the fishy flavor. Hot pan hot oil burst incense star anise, add chicken wings, fry until both sides slightly browned. 3, cook the yellow wine, add soy sauce, cola, high heat to boil. 4, turn to medium-low heat continue for 20 minutes, the last soup received almost dry on it.
Steamed sea bass 1, the main ingredients for steaming: a clean sea bass, fresh peppercorns a bunch of 2, fish inside and outside the smear salt, belly filled with green onion leaves, ginger, drowning for half an hour; 3, extended fish belly planing, remove the fish bones, spreading the fish, each side cut into several strips, the middle of the spine part of the don't cut off; drizzle two teaspoons of rice wine, a few drops of sesame oil, two drops of rice vinegar, add half a cup of water, loaded into a 14-inch microwave dish. 4, home microwave just limit size can be tilted down this oval plate, because it does not need to rotate, it can be heated, so as long as you can stuff it in. Select Cantonese cuisine fourth gear Y-4 (steamed fish), heating for 15 minutes. 5, time is up, with the microwave dish steamed fish outflow of fish juice, add tomato sauce, sugar, garlic, soy sauce, cornstarch, rice wine, salt, hook into gravy; 6, good gravy evenly poured on the steamed fish, you can; 7, garnished with cooked corn, cooked green beans, chopped peppers, basil leaves, can be, the taste of the fresh;
Old Vinegar Jellyfish skin is very homemade and very easy to handle as long as mastered the method of treatment. Add enough balsamic vinegar, you can mix the drenching eat hearty Raw materials: 1 kilogram of jellyfish skin (kneaded and washed, soaked in water for about 1 hour); seasoning sauce: 2 spoons of sesame oil, 1 spoon of cooking wine, 5 spoons of balsamic vinegar, 2 spoons of sugar, half a spoon of monosodium glutamate, 4 spoons of soy sauce and mix well 2, jellyfish skin shredded into the boiling water quickly fished out, and then poured into the icy water to soak in the cold; 3, the seasoning sauce poured into the processed jellyfish silk, and then some Garlic and mix well; 4, eat time you can also add some tender cabbage core or cucumber, are very refreshing, absolutely refreshingly sweet and sour hard to stop mouth
Crystal pork skin jelly homemade crystal pork skin jelly practice: 1, materials: 800 grams of pork skin, star anise 2, ginger, 1, 1 scallion, 3 slices of peel, 50 grams of soya sauce, 3 1L square box, 3 liters of water, salt 15 grams. 2, pork skin into the boiling water for 5 minutes, remove and rinse, scrape off the white part of the plucked hair, cut into 5cm * 3cm square. 3, add all ingredients except salt and soy sauce, and bring to a boil over high heat. 4: After boiling, maintain high heat for 10 minutes, skim the surface of the floating foam, so that the pork skin jelly will be very transparent. 5: Before turning down the heat, fish out the peel, so that the flavor of the peel can be retained, but not bitter. 6: Cook over low heat for 1 1/2 hours, add soy sauce and salt, and cook over high heat for 10 minutes. Finally, fish out all the condiments. 7, the pure jelly soup, divided into boxes, plus water evaporation is exactly the amount of three boxes. 8, put into the refrigerator overnight. Eat directly with a knife in the box separated well, pour out on a plate can be. Drizzled with sesame oil, garlic sauce and balsamic vinegar, according to your personal taste with it, in the reckless holiday table, anything is possible, nothing is impossible, and this QQ smooth refreshing taste, I believe that no matter where, will be welcomed by a big bite.
Kung Pao Chicken Ingredients: chicken breast 250 grams of green and red pepper 4 fried peanuts 50 grams 2 teaspoons of green onion (10 grams) 1 teaspoon of ginger (5 grams) 1 teaspoon of minced garlic (5 grams) 15 peppercorns of dried red pepper 6 Seasoning: Salt 1 teaspoon (5 grams) 1/2 teaspoon of cooking wine (3 grams) 2 teaspoons of dry cornstarch (10 grams) 2 tablespoons of rice vinegar (30 ml) 1 tablespoon of soy sauce (15 ml) sugar 2 tablespoons (10g) water 2 tablespoons (30ml) water starch 2 tablespoons (30ml) sesame oil 1 tablespoon (15ml) Directions: 1) Cut chicken breast into 1cm cubes, add salt (1/2 teaspoon), cooking wine and dry cornstarch and marinate for 5 minutes. Dice green onion slightly smaller than the diced chicken, mince green onion and ginger. Dice green and red bell peppers. 2) Put the garlic, green onion and ginger into a bowl, season with salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water and water starch to make a sauce and set aside. 3）Heat the wok, pour in the oil, add a little sesame oil, while the oil is cold, add the peppercorns, when the peppercorns are fragrant and the color becomes slightly darker, add the dried chili peppers and stir fry. (4) into the diced chicken stir-fried until browned, the green and red pepper particles into the, stir-fry 10 seconds, pour into the seasoned sauce, stir-fry over high heat for 1 minute, pour into the fried peanut rice can be.
Shredded pork in Beijing sauce Ingredients: Pork tenderloin 300g, 2 green onions, 1 egg (actual amount: half of the egg white), 2 tablespoons (30ml) cooking wine, 1 teaspoon (5g) dry starch, 2 tablespoons (30g) tomato sauce, 1 tablespoon (15g) oyster sauce, 2 tablespoons (30ml) sweet noodle sauce, ? teaspoon (1ml) sesame oil Methods: 1) Slice the tenderloin into thin slices of 3mm thick, then into 3mm wide julienne strips. 3mm wide julienne strips. Place in a bowl, mix in the cooking wine, pour in the egg white of half an egg, mix well, then mix in the dry starch, mix well and marinate for 10 minutes. 2) remove the green part of the green onion, only take the white, wash and cut into 4 cm long section, then cut in half, cut into thin julienne, put into a plate and arrange. 3) pour oil into the pan, high heat until 80% hot, there is a slight green smoke, pour in the shredded meat, and use a spatula to quickly slide apart, stir fry until the shredded meat brown, fish out and set aside. 4) leave a little low oil in the pan, reduce the heat to low, pour in the tomato sauce, then pour oyster sauce, and finally pour in the sweet noodle sauce, stir and pour the fried shredded meat back into the pan, change to high heat and stir fry quickly, so that each shredded meat are hung with the sauce, drizzle a little sesame oil before leaving the pan, can be.
Elemi chopped pepper four season beans Ingredients: meat four season beans olive vegetables chopped pepper onion garlic minced wine soy sauce salt sugar Chicken Practice: 1) in the meat mixture into a little wine, stirring standby. (2) choose to remove the tendons of four season beans, wash and cut into small pieces. 3) start a pot of oil, heat to 7 minutes of heat, pour in the beans, stir-fry cooked, and then set aside. 4) Pour oil into the wok, add minced green onion and garlic, stir fry until raw. 5) Sheng out of the spare four season beans back to the pot, in turn, put elemi, chopped peppers, soy sauce, salt, sugar, stir-fry for 2 minutes, out of the pan before adjusting a little chicken can be.
Steamed carp Ingredients: 1 carp 2 tablespoons of soy sauce (30 ml) salt 1/2 teaspoon (3 g) wine 1 teaspoon (5 ml) 3 mushrooms, asparagus 50 grams of green onions, 3 ginger 10 grams Practice: 1) carp scaling to remove viscera, clean, with a knife tilted at an angle of 45 degrees, in the body of the fish cut a few cuts, about 2 cm deep, 5 cm apart between each cut. 2) Sprinkle salt and cooking wine on the raw side and reverse side of the fish, rub with your hands and marinate for 10 minutes. Soften and slice the shiitake mushrooms. Wash the asparagus, cut into thin slices and set aside. Cut green onion into segments and ginger into slices. 3) Lay the scallion segments on a plate, place the fish, and inside the incision of the fish body, put half of the sliced shiitake mushrooms, bamboo shoots, and ginger, and fill the other half in the fish belly. 4) Drizzle with steamed fish soy sauce, and then cut a few slices of green onion and ginger to sprinkle on the surface of the fish body. 5) Fill the steamer with water, add the fish, cover with a lid and steam over high heat until hot and then continue to steam for 8 minutes.
Sweet and sour yellowtail Ingredients: 1 yellowtail, half a carrot, 50g peas, 1 green onion, 1 ginger, 4 cloves of garlic, 2 tablespoons of cooking wine (30ml), 2 teaspoons of salt, 2 tablespoons of dry cornstarch, 4 tablespoons of ketchup, 60ml, 2 tablespoons of sugar, 2 tablespoons of watercolor, 1 tablespoon of white vinegar, 15ml. Remove scales, fins and guts, wash and cut several times on both sides of the fish, marinate with 1 teaspoon salt and cooking wine for 30 minutes. 2) Wash the peas, peel and dice the carrots, mince the shallots, ginger and garlic and set aside. 3) Pat the marinated fish with dry starch on both sides, pour oil into a pan and when the oil is 80% hot, deep fry the fish until golden brown on both sides, drain the oil and place on a plate. 4）Pour a little oil into a pan, chopped green onion, ginger and garlic, pour in carrots and peas and stir-fry for 2 minutes, add tomato paste, another 1 teaspoon of salt, sugar and water, drizzle white vinegar, bring to a boil and then mix in water starch to thicken. 5) Pour the stir-fried sweet and sour sauce over the fish to serve.
Steamed scallop Ingredients: scallop (300g), 2 tablespoons (30ml) of white wine, 10 peppercorns, 2 tablespoons (6g) of salt; Method: 1. Tilt the knife slightly, scrape off the fish scales and rinse well; 2. Cut the fish body into diamond-shaped segments with a slight tilt and add salt, peppercorns, white wine, and mix well; 3. Cover with plastic wrap, and marinate in the refrigerator for 1 hour, tossing 2 times halfway through the cooking time; 4. Add a little oil to a pan and heat to 50 percent, dry the scallops with kitchen paper towels, coat with a layer of dry starch, then shake off the excess starch and place in a frying pan; 5. Fry the scallops for flavor, and when the bottom is browned, gently flip them over and fry the other side; 6. Fry them until they are browned on both sides.
Raw materials: 500 grams of pork, cinnamon 1 anise (also known as star anise) 3 ginger 5 slices of red dates 6 (can not be put) Seasoning: 2 tablespoons of light soy sauce (30ml) salt 1 teaspoon (5 grams) 3 teaspoons of sugar (15 grams) Directions: 1) cut the meat into 2-centimeter-sized pieces, peeled and sliced ginger. Add cinnamon and star anise while the oil is still cold. Stir-fry over low heat until fragrant, then turn up the heat to high and pour in the pork and stir-fry for 2 minutes until the oil comes out. 2) Pour in dark soy sauce, sugar and salt, stir fry all the seasonings well and continue to stir fry for 5 minutes for color and taste. Pour in the boiling water (must be boiling water), the amount of water should be no more than the surface of the meat, boil and skim off the foam. 3) Put in the red dates and ginger, cover, turn on low heat and simmer for 40 minutes, keep an eye on the amount of water in the pot and add a little boiling water when it's not enough. 40 minutes later, open the lid and turn up the heat to collect the broth so that there is a layer of viscous and rich broth wrapped around each piece of braised pork ha
Pesto carrots Ingredients: carrots, 2 Green Garlic (also known as Garlic Mushrooms), 4 Garlic, 10 cloves Seasoning: Salt 1/2 teaspoon (3 g) Pepper, Pepper, Peppers, Peanuts, Pepper. Seasoning: salt 1/2 teaspoon (3 g) pepper 1/4 teaspoon (1 g) pepper 1/2 teaspoon (1 g) soy sauce 1/2 teaspoon (3 ml) monosodium glutamate 1/4 teaspoon (1 g) Directions: 1) peel the carrots and cut into diamond-shaped slices, green garlic washed diagonally slice into small segments, garlic peeled and chopped with a knife, do not use a garlic press, or frying is easy to paste the pan, the taste is not as good as the garlic crushed. (2) pot hot pour oil, when the oil is 5 into the heat, put the garlic crushed fried flavor, see the garlic crushed into a golden brown, put the carrot slices, stir-fry until the carrot slices become soft, seasoned with salt, pepper, pepper, soy sauce and monosodium glutamate, stir-fry evenly. 3) Pour in the green garlic segments and stir-fry for about 15 seconds.
Shrimp in oil Ingredients: Shrimp 500 grams 2 green onions Ginger 1 small piece Garlic 3 cloves Red chili 1 wine 1 tablespoon (15 ml) Soy Sauce 2 tablespoons (30 ml) Sugar 1 tablespoon (15 grams) Vinegar 2 tablespoons (30 ml) Directions: 1) Trim shrimp whiskers and wash, drain. Wash green onion and cut into 3cm long pieces. Peel and rinse the garlic, then mince. Wash ginger and cut into julienne strips. Red chili peppers after removing the tip clean and cut small slices. (2) pour oil into the pot, heating to 70% heat, put the green onion, garlic, ginger and red chili pepper slices burst incense. Then put the shrimp stir fry two times, add cooking wine, soy sauce, vinegar and sugar, stir fry until the shrimp body turns red, continue to stir fry for another half a minute can be.
Fish spice eggplant casserole Ingredients: eggplant two meat 200g 1 teaspoon of cooking wine (5ml) onion ginger chili sauce chopped pepper sweet noodle sauce vinegar sugar salt chicken essence (each a little) Method: 1) eggplant clean and cut into strips, soaked in salted water, and then dry. Add the meat mixture with cooking wine and stir and set aside. (2) pour oil into the pot, when 60% hot, put the eggplant strips, fried for a minute, then removed from the oil standby. 3) Heat a little oil in a wok, add the meat and stir-fry until the meat comes off the bone, then transfer to one side with a spatula. Pour in the chopped green onion and ginger, stir-fry until fragrant, then add the hot sauce. 4) sequentially add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt, add a little water or chicken broth, cover and simmer for 2 minutes, adjust a little chicken essence can be.
Shredded pork with fish Ingredients: 300g pork loin, 10 black fungus, 200g bamboo shoots, 1 tablespoon minced scallions (15g), 1 tablespoon minced ginger (15g), 1 tablespoon minced garlic (15g), 4 tablespoons chopped pepper (60g) Seasoning: 1 tablespoon soy sauce (15ml), 2 tablespoons vinegar (30ml), 1 teaspoon wine (5ml), 1 tablespoon sugar (15ml), 1 tablespoon salt (1/2 teaspoon), 3g) sesame oil 1/2 teaspoon (3ml). 2 teaspoons (3 ml) 3 tablespoons (45 ml) fresh water, 4 tablespoons (60 ml) water starch, divided into 2 portions) Directions: 1) Shred the pork loin. Soak black fungus in 40 degree warm water, then rinse and shred. Shred bamboo shoots. Finely chop green onion, ginger and garlic. 2) Put the shredded pork into a bowl, mix with water starch and marinate for 5 minutes. Put the chopped green onion into a bowl, mix with soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and set aside. 3) Heat the pan and pour in the oil, when the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is browned and fall off the bone, then use a spatula to the side of the pan, pour in the minced garlic and ginger and chopped peppers, stir-fry to release the aroma and mix with the shredded pork. 4) Pour in the shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, pour in the sauce, stir-fry from the bottom up for 20 seconds, until the soup is slightly sticky can be removed from the pot.
Beer Sauce Chicken Wings Ingredients: 10 chicken wings 1 section of green onion 1 piece of ginger 1 piece of beer 1 listen dry chili 3 anise 3 peppercorns 20 peppercorns 3 slices of sesame Soy Sauce 3 tablespoons (45ml) 1 tablespoon (15ml) 1 tablespoon (15ml) of soy sauce Sugar 1 teaspoon (5 grams) sesame seeds at random Directions: 1) Pour in a pot of clean water and boil, add the cleaned chicken wings, wait until the water comes to a boil again, skimming the floating foam with a spoon, and continue to cook for 2 minutes. Fish out and drain; 2) Cut the green onion into 5 cm long pieces. Peel and cut the ginger into large pieces. Place star anise, pepper and allspice in a seasoning packet or seasoning box (if not, you can also put it directly into the pot in step 3); 3) Pour oil into a pot, when the oil is 70% hot and starts to smoke a little, put in the chicken wings, keep it on a medium heat and fry on both sides, then pour in the beer, scallion segments, ginger slices and the seasoning packet. Season with soy sauce and old soy sauce, cover and cook for 10 minutes; 4) open the lid and add sugar, change to high heat, the soup can be dried. Dispense and sprinkle with a few white sesame seeds.
Bad head shrimp Ingredients: live big head shrimp (Rochester Island shrimp), green onions and ginger, bad marinade.
How to do: 1 big head shrimp cut off the shrimp whiskers and pincers washed; 2 pot into the ginger and scallions, put enough water to submerge the shrimp to boil; 3 into the big head shrimp and cook until the shrimp shells become red, shrimp body bending turn off the fire; 4 cooled down after picking up the green onions and ginger, filtered the soup, the shrimp into a large clean bowl with a lid; 5 pour in the marinade submerged in the big head shrimp, put the lid on the refrigerator and chill, two hours later can be served.
Braised pork ribs Ingredients: fine pork ribs, ginger, peppercorns, sugar, rock sugar Method: 1, pork ribs with running water repeatedly rinsed clean, dry water standby. 2, put a moderate amount of oil in the pot, small fire frying fragrant peppercorns fish out do not. 3, the oil temperature 7 into the ribs stir fry until brown, add wine. 4, and then add ginger, sugar, rock sugar in turn, and then add the old soy sauce for color. 5, add the right amount of salt seasoning. After all the various seasonings put enough, add the end over the ribs of small fire stew, stirring every few minutes in the middle, stew about 20-30 minutes, the ribs with soup into the container, into the pressure cooker, on the gas after 18 to 20 minutes can be. 6, remove from the pressure cooker and put into the frying pan to collect the juice, the soup can be thick. 7, if you do not use the pressure cooker, put into a casserole dish or frying pan, with a small fire stew can be, pay attention to do not paste the bottom oh.
Chicken stewed mushrooms Ingredients: 1 child chicken, dried hazelnut mushrooms 70G. 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1/2 teaspoon of salt, 2 teaspoons of white sugar. 4 green onions, 7 dried red chili peppers, 3 cloves of garlic, 2 star anise. Steps: Wash the chicken and chop into small pieces. Soak the dried hazel mushrooms in warm water for 30 minutes, rinse and squeeze out the water. Heat the oil in a frying pan over high heat, add the chicken pieces and stir-fry until the chicken is browned, then add the green onion, garlic cloves, dried red chili and star anise and stir-fry to release the aroma. Add the seasonings and stir-fry until well blended, then add boiling water to cover all the solids. When the soup comes to a boil, skim off the foam, add the hazelnut mushrooms and simmer for another 50 minutes to thicken the soup.
Beer duck Main ingredients: 600 grams of duck, a can of beer (350 ml); Ingredients: ginger, garlic, green onions, star anise, cinnamon, pepper, pepper, dry chili pepper, dark soy sauce, sugar, chicken essence, cooking wine, appropriate amount; Method: 1. duck washed and drained, the fat more skin pick down cut into chunks of duck meat chopped (can also not be picking the skin, chopped directly); star anise, cinnamon, pepper washed; dried chili pepper washed Cut into two, seeded; ginger slices, garlic pat loose peeled, onion cut flowers; 2. net pot on the fire, down into the duck skin frying oil, and then into the star anise, cinnamon, pepper, ginger, garlic, stir-frying with a small fire fragrance; 3. down into the duck, turn the fire stir-frying, the duck in the water fried dry stir-fry to the duck out of the oil; 4. down into the two small spoons of wine stir-fry, and then into the dry chili pepper and two small spoons of light soy sauce, stir fry until the duck meat color ; 5. into the appropriate amount of salt and chicken essence and a small amount of sugar, stir fry after pouring beer, cover the pot, large fire boil and then turn to a small fire to cook for about 20 minutes; 6. into the green onion stir fry can be. Experience sharing: 1. duck in the water must be fried dry fried to the oil, so as not to have a fishy flavor; 2. in the process of cooking, please pay attention to the amount of beer in the pot, in order to prevent the burning dry;