Barbecue chicken wings
Ingredients: 6 chicken wings and onions.
Seasoning: salt, sugar, ginger, white pepper, soy sauce, cooking wine, oyster sauce, cumin powder, Chili powder, cooked white sesame seeds and vegetable oil.
Production process:
1. Wash chicken wings, dry them, and cut them twice with a knife to taste better.
2, a little ginger chopped, chopped onion. Onions must be put, not omitted.
3. Put the chicken wings in a bowl, add ginger and onion, add a little white pepper, 65,438+0 tablespoons soy sauce and cooking wine, 65,438+0/2 tablespoons oyster sauce, a little salt and sugar and marinate by hand for at least two hours, preferably overnight.
4. Heat the cast iron pan until it is warm, pour a little vegetable oil, add chicken wings and fry it over low heat. Don't fry them on the surface, because they are not cooked yet.
5. Fry for about 10~ 12 minutes. The chicken wings are a little burnt on both sides. Clamp it with chopsticks to see if there is blood in it, which means it is cooked.
6. Sprinkle cumin powder, Chili powder and cooked white sesame seeds and fry for a while.
Erzhua fried tenderloin
Ingredients: pork tenderloin 200g, egg 1 piece.
Seasoning: salt, sugar, white vinegar, soy sauce, soy sauce, cooking wine, starch, vegetable oil and ginger.
Production process:
1. Cut pork tenderloin into slightly thick strips, add a little salt, cooking wine and egg white, and marinate for a while.
2. Add about 20g of starch, appropriate amount of water and oil, and continue to mix well for later use. The ratio of starch: water: oil is about 3:1:1.
3. Add enough vegetable oil to the pot, heat it to 60%, clamp the tenderloin one by one with chopsticks, fry it until it is cooked, and see if the surface is slightly burnt to control the oil.
4. Heat the oil a little more, and fry the tenderloin twice, each time 10 second.
5. Put 2/3 teaspoons of salt, 2 tbsps of sugar, 2.5 tbsps of white vinegar, 65,438+0 tbsps of cooking wine, 65,438+0 tbsps of soy sauce, 65,438+0/2 tbsps of soy sauce, 3 tbsps of clear water and a little starch into a small bowl and mix well.
6. Leave a little base oil in the pot, add Jiang Mo and saute until fragrant. Pour the seasoning juice into a small bowl and cook for a while until the soup becomes sticky and bubbly.
7. At this time, pour in the fried tenderloin and stir well, so that the seasoning juice is evenly wrapped on the ingredients, and then sprinkle some cooked white sesame seeds to turn off the heat.
St. Orleans golden hammer
Ingredients: 5 chicken wings and 2 eggs.
Seasoning: Orleans bacon, a little salt, vegetable oil, starch, bread crumbs.
Raw materials:
1. Cut the fascia at one end of the chicken wing with kitchen scissors, and slowly push the meat at the top down along the bone to expose the bone. It looks like a small hammer and makes all five in turn.
2. Add a little salt and water to 20 grams of bacon, stir well, pour into chicken wings and marinate by hand for more than 3 hours. It is best to refrigerate and marinate overnight.
3. Beat 2 eggs and prepare some dry starch and bread crumbs.
4. The marinated chicken wings are first coated with a layer of dry starch, then rolled in the egg liquid, and finally wrapped with bread crumbs. All chicken wings are operated in turn, and the bones are wrapped in tin foil.
5. Add enough vegetable oil to the pot. When it is about 60% hot, add chicken wings and fry them for about 6 minutes on medium and low fire. Watch the chicken wings turn golden yellow and control the oil.
6. Heat the oil to a hotter temperature and fry the chicken wings for more than ten seconds, so that the skin will be more brittle. After removing the oil stain, use kitchen paper towels to absorb the oil stain.
Four beef roasted Pleurotus eryngii
Ingredients: 260 grams of beef, Pleurotus eryngii 1, carrot 1.
Seasoning: salt, rock sugar, soy sauce, soy sauce, cooking wine, onion, ginger, garlic, vegetable oil and pepper.
Production process:
1, cut beef into small cubes, add water to the pot, add beef, a few slices of ginger and a little cooking wine, cook over high fire for 1 min, and then take it out under water control.
2. Heat the wok and add oil. Add a few crystal sugar and cook over low heat. When the crystal sugar is completely melted into caramel color and bubbled, add beef and stir-fry for coloring. Add ginger, garlic and pepper and stir-fry a few times. Add 1 tbsp soy sauce and soy sauce and stir well.
3. Add a proper amount of hot water to boil, and reduce the heat to about 1 hour.
4. Wash Pleurotus eryngii and cut the hob block, and peel the carrot and cut the hob block.
5. Add Pleurotus eryngii and carrot, add 1 teaspoon salt and cook for half an hour.
6. Finally, collect the soup until it is sticky and turn off the fire.
Wumi chicken wings
Ingredients: 8 chicken wings and 4 onions1/.
Seasoning: salt, soy sauce, soy sauce, honey, cooking wine, vegetable oil, ginger, white pepper powder, black pepper and white sesame.
Production process:
1, after the chicken wings are washed, dry the water and make two cuts on the surface with a knife to taste.
2. Chop the onion and cut a few slices of ginger.
3. Add 1 tablespoon salt, a little white pepper powder and pepper powder into a small bowl, 1 tablespoon soy sauce and soy sauce, and 3 tablespoons cooking wine and mix well.
4. Put the chicken wings in a container, add the onion and ginger slices, pour in the seasoning juice, stir well and marinate for more than 2 hours.
5. Mix well with a little honey, soy sauce and a little water before baking, and brush your face later.
6. Spread tin foil on the baking tray, put the marinated chicken wings on it in turn, brush the newly prepared honey water on the chicken wings, brush a layer of vegetable oil, preheat the oven at 190 degrees, and put it in the middle layer for 25-30 minutes.
7. Take out a layer of honey water and vegetable oil in the middle. Brush again before baking, sprinkle with black pepper and white sesame seeds and bake for a few minutes.
Liutiao spicy golden thread fish
Ingredients: 1 golden thread fish (about 520g) and 1 pepper.
Seasoning: Pixian bean paste, pepper, soy sauce, soy sauce, cooking wine, aged vinegar, sugar, millet pepper, onion, ginger, garlic and vegetable oil.
Production process:
1. Wash the scales and internal organs of golden thread fish, scratch the surface several times, and apply a little salt and cooking wine on both sides. Then, put some ginger slices on the belly, cheeks and sides of the fish and marinate for a while to remove the fishy smell.
2. Chop onion, ginger and garlic, Pixian bean paste, Hangzhou pepper and millet pepper.
3. When the pot is slightly hot, first wipe the inside of the pot with ginger.
4. Take out the ginger slices of the fish, dry the water again with kitchen paper towels, and stick a layer of dry starch on both sides.
5. Heat the pan to a slight heat. Add a little more vegetable oil and heat again. Don't turn over before adding golden thread fish.
6. After frying one side until it is solidified, turn it over and fry the other side, so that the skin won't break. Fry until both sides are thoroughly burnt and completely set, and take out for later use.
7. Add a little oil to the pot, add onion, ginger and garlic until fragrant, add Pixian bean paste and pepper granules, and stir-fry red oil.
8. Add a proper amount of water, 65,438+0 tbsp of light soy sauce, light soy sauce and cooking wine, add a little old vinegar and sugar respectively, stir well and bring to a boil.
9. Add the golden thread fish and boil it again, then turn to low heat and cook for about 15~20 minutes. During cooking, pour some soup on the fish from time to time with a shovel.
10. Finally, add persimmon pepper and millet pepper, and collect the soup until it is thick.
Fried hairtail with qigan
Ingredients: hairtail 1 (about 750g).
Seasoning: salt, white pepper, pepper powder, spiced powder, ginger, soy sauce, cooking wine, dried starch and vegetable oil.
Production process:
1. Wash hairtail and remove head and viscera. Tear off the black film inside, cut it into small pieces and wipe off the water on the surface.
2. Put hairtail in the pot, add a little white pepper, pepper powder and spiced powder, 1 tsp salt, 1 tsp soy sauce and 2 tsp cooking wine, then add some ginger slices, stir well, and marinate for half an hour to remove the fishy smell.
3. Cover the surface with a layer of dry starch, and shake off the excess starch.
4. Add enough vegetable oil to the wok, add hairtail when it is 70% hot, fry until the surface is slightly burnt, and remove the oil.
5. Burn the oil to a higher temperature and add hairtail to fry it again, so that the fried hairtail is particularly crisp.
Hekou braised prawns
Ingredients: about 450g shrimp.
Seasoning: salt, sugar, soy sauce, oyster sauce, tomato sauce, ginger and garlic, vegetable oil and cooking wine.
Production process:
1. Cut the shrimp, cut the back with scissors, take out the shrimp line, clean it, and control the water.
2. Heat the wok, add a proper amount of vegetable oil, and fry the shrimp twice until it becomes discolored.
3. Add a little more oil to the pot, add minced ginger and garlic, stir-fry, add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 4 tablespoons tomato sauce, 2 tablespoons sugar, 1/2 tablespoons salt, 1 tablespoon cooking wine, stir-fry until bubbles appear, and add.
4. Add the fried prawns and cook for about 3 minutes. Cook the meat won't take long.
5. Finally, collect the soup until the soup is thick and bright red.
Braised kelp with nine ribs
Ingredients: 2 spareribs, 300 grams of kelp knots.
Seasoning: salt, soy sauce, rock sugar, cooking wine, soy sauce, ginger and garlic.
Production process:
1. Chop the ribs into small pieces and clean the knots.
2. add water to the pot, add a little cooking wine, add ribs, cook for one minute on high fire, remove and drain.
3. Heat the wok and add vegetable oil, add rock sugar and stir fry until the color turns red and bubbles appear. Pour in the ribs and stir-fry until the color is the highest.
4. Add 1 tbsp of light soy sauce, 1/2 tbsp of light soy sauce, continue to stir-fry and color, and then add ginger and garlic to stir-fry for fragrance.
5. Add enough hot water, 1 tablespoon of cooking wine, stir well, and turn the fire to a low heat for 40 minutes.
6. Add kelp and 1 teaspoon salt, cook for another 20 minutes, and then collect the soup on high fire.
Economic guorou
Raw materials: about 270g pork belly, onion 1/2, pepper 1/2.
Seasoning: Pixian bean paste, onion, ginger, garlic, dried red pepper, soy sauce, cooking wine, sugar and pepper.
Production process:
1, add water, 2 tablespoons cooking wine, a little pepper and a few slices of ginger to the pot, put the pork belly in the pot, and boil it for about 15~20 minutes.
2. Mince Pixian bean paste, chop onion, ginger and garlic, cut dried peppers into small pieces, and then prepare some peppers.
3. Cut the onion and pepper into small pieces.
4. Soak the cooked pork belly in cold water for a while, control the water and cut into thin slices.
5. Heat the wok and add oil. Stir-fry pork belly until part of the fat precipitates and the fat part becomes transparent.
6. Chop the onion, ginger, garlic and pepper, add Pixian bean paste and dried red pepper and stir-fry to get red oil.
7. Add pork belly and stir well. Add 1 tbsp of light soy sauce, 1 tbsp of cooking wine and 1 tbsp of white sugar and stir well. Pixian bean paste and soy sauce are salty, so it is unnecessary to add salt.
8. Finally, add onions and peppers, stir fry a few times and turn off the heat.