It's getting hotter and hotter, and I really don't want to stay in the kitchen all the time. When cooking, the kitchen becomes a huge steamer, so hot that people can't breathe and will soon sweat. Cooking in dog days has become a particularly painful thing, but you can't help but do it, and you can't be too casual. I think you're worried about this? It's too hot in dog days. I don't know what to do. Share some cooking methods. Cooking in one pot makes it easy and easy to eat! Come and have a look. I'm sure you like it, too.
The first is stewed rice with potatoes and chicken legs.
Prepare a few chicken legs, usually three or four chicken legs are enough, and you need one or two potatoes to stew rice, so that you can eat more and taste better. There is food and vegetables in every bite.
Chop the chicken leg into pieces and wash it with clear water several times to avoid bleeding a lot.
Then pour the chicken pieces into the pot, add water, ginger slices and cooking wine, boil over high fire, and take them out when there is floating foam until there is no floating foam.
Take out the chicken pieces and wash them with warm water, remove the dirt attached to the surface, and then remove the water control.
Add oil to the wok, heat it, add chicken pieces and stir-fry until the water disappears, then add ginger slices and potatoes and stir-fry for a while.
Then add soy sauce, soy sauce, salt and sugar and stir fry, just according to the usual amount of seasoning, without extra.
Finally, wash the rice twice and pour it into the electric cooker, add the steamed rice in the usual amount, then pour in the potatoes and chicken pieces, cover the lid and click the cooking button, then stew for 10 minute after heat preservation. This stewed rice with potato and chicken is ready. If you like rich friends, you can add other side dishes, such as chestnuts, carrots, mushrooms and corn kernels. When frying potatoes and chicken nuggets, do as you like.
Everyone in the family loves to eat such a bowl of pot-stewed rice. Try it quickly.
Second, braised pork belly noodles with beans.
Some people like rice, others like noodles, each with its own taste. Friends who like noodles try kidney bean pork belly braised noodles, which is also a pot of rice. One bowl is not enough for two bowls, and there are still some things to do after eating. The method is also very simple and easy to use. Let's have a look.
Prepare cowpea or green beans and pork belly. Preferably fat. Just buy ready-made noodles, fresh white noodles, whatever the thickness.
Wash the broken beans and slice the pork belly with skin. Add a little oil to the wok, pour the pork belly into the wok and stir-fry until the oil oozes.
Add shredded ginger, minced garlic and scallion, stir-fry until fragrant, then pour in beans and stir-fry.
Add light soy sauce, dark soy sauce and salt and stir-fry until the color is the highest, then add water without ingredients and bring to a boil over high fire.
After the water is boiled, put out a small bowl of soup for use, and the soup is left under the ingredients. Spread the noodles on the plate, cover them and simmer.
Stew until the water almost disappears, pour the bowl of soup on the noodles, stir the noodles with chopsticks, and then cover the noodles.
Stew again until the soup disappears, add a little chicken essence and stir well, so that a pot of stewed pork belly with beans is ready, and you can sprinkle some chopped green onion when you take it out.
Third, braised pork rice.
Braised pork rice is different from braised rice. Rice and vegetables are separated, but cooking is not difficult. The food and rice are very delicious. Everyone will like it when they see it. When it is too hot to cook in dog days, try braised pork rice. The method is simple, but exquisite and delicious. Don't miss it.
Prepare a piece of pork belly, do not remove the pigskin, and do not use pure lean meat, otherwise it will affect the taste.
Wash pork belly and cut it into small diced meat. Then wash a few mushrooms and cut them into small diced meat for later use.
Prepare one or two eggs. If there are many people in the family, wash them, put them in a pot, add cold water to boil them, then turn off the fire for eight minutes, then take them out and soak them in cold water for one minute.
Heat the wok and add oil. After the wok is reheated, pour in hot oil and add cold oil, so that the wok will not stick to the wok when frying meat. If it is no longer sticky, omit this step and pour the diced meat and stir fry.
Stir-fry the oil all the time. Pour Jiang Mo, minced garlic and chopped green onion into the pot, add an octagonal and a little fragrant leaves and stir-fry until the fragrance comes out.
Then pour in diced mushrooms and stir fry. Add a little yellow wine and soy sauce and stir fry. The amount of soy sauce is slightly larger. Add hot water, no more ingredients.
Then peel the eggs and put them into the pot, add salt to taste, cover the pot and stew until the meat is soft and rotten.
Finally, the juice is collected by fire to make the soup thick, the rice is taken out, poured on a plate, braised pork and soup are added, eggs and scalded vegetables are added, and a braised pork rice is ready, which is delicious and fragrant.