Ingredients: chicken feet 10.

Seasoning: 50 grams of pepper, 30 grams of sweet pepper, 25 grams of salt, 5 grams of brown sugar, 5 grams of white wine, a little pepper, 5 dried peppers, one slice of ginger, three slices of garlic and a proper amount of boiled water.

The magic weapon of a wonderful kitchen: vitamin C tablets

1. Mix all seasonings and crushed vitamin C tablets in advance to ensure that the soaking time is more than half a day.

2. Wash the chicken feet, cut off the toes, cut them in half to taste, put them in boiling water for about 20 minutes, let them cool, put them in 1 material, cover them and seal them for more than half a day.

Support:

● If Sichuan kimchi is made at home, you can directly soak the wild pepper with the water in the kimchi jar, but you should boil the kimchi water in advance, let it cool before using it, and add a little salt to supplement the salty taste.

● Salted chicken feet will contain more amines. The purpose of releasing vitamin C is not to increase nutrition and acidity, but to use vitamin C to effectively inhibit the formation of nitrosamines.

Melaleuca cucumber

Ingredients: cucumber150g.

Seasoning: enough salt, a little sugar, 30 ml of red oil, 20 ml of scallion oil, 20 ml of pepper oil, and 0/0 ml of vinegar/kloc.

The magic weapon of a wonderful kitchen: two chopsticks

Exercise:

1. Wash the cucumber, arrange chopsticks on both sides of the cucumber in parallel, and cut the knife from left to right at a 45-degree angle.

2. Turn the cucumber upside down and treat it in the same way, which will naturally form a vertical relationship with the knife cut in the first step.

3. Sprinkle the cut cucumber with salt evenly, leave it for a while, and then rinse it clean, so that the cucumber becomes soft and you can rotate the code plate.

4. Mix all the seasonings evenly and pour them on the cucumber.

Support:

● Cucumber should be cut evenly and straightly.

● Chopsticks are placed on both sides of the cucumber, which can make each knife encounter resistance, while cucumbers are constantly connected, and finally achieve the effect of thousands of layers.

Pickled soybean

Ingredients: 200g of tender stem of mustard, 50g of boiled soybean.

Seasoning: salt 10g, sugar 3g, pepper noodles 5g, soy sauce 10ml, vinegar 10ml, and edible oil 20ml.

Magic weapon of wonderful kitchen: rotating bottle

Exercise:

1. Wash the tender stem of mustard, dry it, and cut it into granules. Pour it into a hot dry pan and stir fry quickly. When it is about seven or eight minutes ripe, immediately turn off the fire, quickly put it into the bottle, and immediately tighten the lid.

2. Leave it for about half a day or overnight. When the vegetables in the bottle turn yellowish and smell fragrant, stir-fry the cooked soybeans evenly, add pepper and salt noodles to taste, and let them cool. Bingxin yam

Ingredients: 250g yam, 1 cherry tomato.

Seasoning: 20g rock sugar, 35ml honey, lemon 1 piece, a little salt and a little mint.

The magic weapon of wonderful kitchen: lemon

Exercise:

1. Chop lemon peel and mint, mix with salt and leave for a while to kill water, then squeeze lemon and mint water into honey with gauze, and mix well for later use.

2. Peel the yam, cut it into pieces, cook it in cold water, and set it on the plate.

3. Melt the crystal sugar pot, then pour the juice prepared in the first step and fry it into a sticky shape, pour it on the yam, and then decorate the cherry tomato.

Support:

The mucus of yam will make your hands itch. You can put some vinegar on your hands and dry them with fire afterwards.

● When cutting yam, wipe the knife surface with a gauze bag wrapped with lemon residue to prevent the cross section of yam from discoloring.

Pork lung new Chili sauce

Ingredients: 250g beef, 250g beef offal (heart, tongue, belly, etc.). ).

Seasoning: 20ml of red oil, 0/5ml of soy sauce/kloc-0, 0g of sesame noodles/kloc-0, 8g of star anise 1 piece, 8g of pepper, 5g of cinnamon, 0g of salt15g, 5g of sugar, 20g of pepper noodles, 200ml of brine and 20g of cooked peanuts.

Wonderful kitchen magic weapon: 50 ml high-alcohol liquor

1. Wash beef and beef offal and cut into large pieces. Soak pepper in boiling water until the water is cool, then add beef and beef offal and soak for one night.

2. Take the beef and beef offal out and put them in boiling water, and then take them out when they are white.

3. Put the beef and beef offal into another pot, add water until the ingredients are less than three fingers wide, add high-alcohol liquor, star anise, cinnamon and salt, cook until the beef is cooked but not rotten, take it out and let it cool.

4. Mix bittern, Chili oil, soy sauce, sugar and pepper noodles and pour them on beef and beef offal. Sprinkle peanuts and sesame seeds.

Support:

Low boiling point of alcohol. Water begins to boil before it is boiled, and gas appears, which not only helps beef to cook quickly, but also makes the cooked beef more tender.

3. Heat the oil, pour it on the fried vegetables, then mix it with the sauce mixed with soy sauce, vinegar and sugar, put it in a straight cup, and then pour it into the pot for molding.

Support:

The first step is called "eighteen shovels", which is the key to this dish. In other words, the action must be fast, and the time for frying should be more than ten seconds. Bottle and cover the back quickly, or the smell of "chong" will not come out.

Pickled soybean

Ingredients: 200g of tender stem of mustard, 50g of boiled soybean.

Seasoning: salt 10g, sugar 3g, pepper noodles 5g, soy sauce 10ml, vinegar 10ml, and edible oil 20ml.

Magic weapon of wonderful kitchen: rotating bottle

Exercise:

1. Wash the tender stem of mustard, dry it, and cut it into granules. Pour it into a hot dry pan and stir fry quickly. When it is about seven or eight minutes ripe, immediately turn off the fire, quickly put it into the bottle, and immediately tighten the lid.

2. Leave it for about half a day or overnight. When the vegetables in the bottle turn yellowish and smell fragrant, stir-fry the cooked soybeans evenly, add pepper and salt noodles to taste, and let them cool.

3. Heat the oil, pour it on the fried vegetables, then mix it with the sauce mixed with soy sauce, vinegar and sugar, put it in a straight cup, and then pour it into the pot for molding.

Support:

The first step is called "eighteen spatulas", which is the key to this dish. In other words, the action must be fast, and the time for frying should be more than ten seconds. Bottle and cover the back quickly, or the smell of "chong" will not come out.

Steamed chicken with spicy sauce

Ingredients: 200g chicken and 50g bamboo shoots.

Seasoning: red pepper oil 30ml, cooking wine 20ml, soy sauce 20ml, salt 1 0g, sugar10g, vinegar15ml, a little oyster sauce, onion1segment, ginger15g, garlic.

Magic weapon of wonderful kitchen: some ice cubes

Exercise:

1. Wash the chicken, chop it into large pieces and blanch it for decontamination.

2. Add onion, ginger and cooking wine into the pot, add water 10 minute, turn off the fire and take out the chicken pieces.

3. Put the ice cubes into the original soup of boiled chicken, so that the soup can be quickly cooled to a temperature lower than normal temperature, then put the chicken pieces into the soup for half an hour, take them out, coat the surface of the chicken pieces with edible oil, and let them cool for later use. Then boil the soup, add bamboo shoots and cook it, and put it on a plate. Change the chicken into a knife and grow strips on the bamboo shoots.

4. Mix red oil, pepper oil, soy sauce, salt, sugar, vinegar, oyster sauce and sesame oil, pour them on the dish, stir-fry white sesame seeds and peanuts with low heat, and sprinkle them on the chicken.

Support:

● The function of ice cubes is to use the principle of heat expansion and cold contraction to make chicken more easily absorb the taste of soup.

evergreen tree

Ingredients: spinach 200g, dried bean curd 25g, onion15g.

Seasoning: salt 10g, sugar 5g, a little sesame oil, 20ml scallion oil and a little ginger juice.

The magic weapon of wonderful kitchen: ice water

Exercise:

1. Wash spinach, blanch it with boiling water, take it out quickly, soak it in ice water, take it out and drain it, cut into pieces, sprinkle with sugar and mix well.

2. Dried tofu is cut into filaments.

3. Put the spinach segments and dried bean curd into a dish, mix all the remaining seasonings into a flavored juice, and pour it evenly.

Support:

● The time for blanching spinach must be short. Remove the leaves as soon as the color changes, otherwise the leaves will lose their flavor and become soft and fragile.

Soaking in ice water not only helps to keep the leaves green, but also enhances the crispness of the taste.

● Mix spinach with a little sugar first, which can better eliminate the astringency of spinach.

Onion fungus

Raw material: Auricularia auricula150g.

Seasoning: 20g millet pepper, 20ml scallion oil, 0/0g salt/kloc, 5g sugar, a little sesame oil vinegar and 5g cooked sesame seeds.

The magic weapon of wonderful kitchen: Taomi water

Exercise:

1. Soak auricularia auricula with rice, remove the roots, tear it into small pieces, scald it with boiling water, take it out, control the moisture and put it on a plate.

2. Mix the onion oil, salt and sugar into a small dish, drop some vinegar and sesame oil, sprinkle with sesame seeds and millet pepper, mix well and pour on the fungus.

Support:

● Soaked auricularia auricula is faster in hot water, but it is not as big as cold water, and its taste is not as good as cold water. The recommended rice washing water is more tasty than cold water, and it is also convenient to remove stubborn dirt on the surface of auricularia auricula.

Fern root powder

Ingredients: 200 grams of fern root powder, 30 grams of peanuts and 25 grams of millet spicy.

Seasoning: 40 ml of salt, soy sauce and balsamic vinegar, and a little of ginger, garlic and onion.

Magic weapon of wonderful kitchen: kitchen scissors

1. Xiaomi spicy is washed, cut into pieces and soaked in vinegar. Chop onion and ginger and garlic.

2. Cook the fern root powder in boiling water for 5-6 minutes until the hard core disappears, then take it out and wash it with cold water, control the water, cut it into satisfactory length with kitchen scissors and put it on a plate.

3. Sprinkle salt in the vinegar soaked in millet, then add soy sauce, add onion, ginger and garlic, stir well, pour it on fern root powder, and then sprinkle with fried peanuts.

Support:

● Soak the fern root powder soft before cooking, which not only shortens the time and saves gas, but also avoids pasting the bottom of the pot, because there is more starch in the fern root powder, and it should be constantly stirred when cooking.

● Chop the millet spicy and soak it in vinegar in advance in order to dissolve the spicy taste in the vinegar, so that it will be mixed evenly, and there will be no phenomenon that the pepper is very spicy but not spicy at all.