Raw materials:
Pork ribs, ginger, onion, spices (star anise, fennel, kaempferia kaempferia, cinnamon, tsaoko, clove and fragrant leaves), pepper (a little), salt, monosodium glutamate, sugar, cooking wine and soy sauce (light soy sauce).
Exercise:
1. Slaughter the ribs into 4cm pieces, put them in boiling water to remove the blood, and pick them up and wash them for later use. Slice ginger, wash onion and tie it into a knot (about 3 pieces).
2. Pour the oil into the pot. When the oil is still cold, add sugar (a little more, about one sugar, 2.5 or 3 oil) at the same time, and stir-fry the sugar slowly over low heat. When the sugar water begins to turn reddish brown and start to emit reddish brown foam, immediately pour the ribs into the pot and stir-fry, then add ginger slices, pepper and spices, stir-fry a little cooking wine and soy sauce to color, add water, salt and onion.
3. Prepare the fatter ribs first (I don't think the whole thin one is as delicious as this). You can prepare as much as you want, and you can sell the meat master to chop it for you.
4. Add water and salt to the ribs and cook them until they are 80% cooked. If you have enough time, you can cook them in a rice cooker.
5. Take out the ribs (soup for later use), drain them, and put them in the oil pan (not too much oil, because fried ribs will produce oil) and stir fry. First add yellow wine and stir-fry the bouquet, then add soy sauce and stir-fry the sauce, then pour the soup into the pot, don't pour too much at a time, stir-fry for several times, and stir-fry for the last time until the juice is half dry.
Precautions:
1, yellow rice wine and soy sauce can be put in more colors. Soy sauce must be put late, don't fry for too long, because it is easy to paste the pot, and you must not put monosodium glutamate;
2, be sure to stir fry more, so that the color of ribs will be even and beautiful;
This method is characterized by simple steps and delicious taste. Also, the extra soup can be used as a side dish, and you can drink it directly after sprinkling chopped green onion. It's killing two birds with one stone.
1 Braised chicken wings
The practice is as follows:
1, blanch chicken wings in water.
2, put oil, stir-fry chicken wings, add soy sauce, sugar, and evenly color.
3. Add garlic, pepper (or dried pepper), star anise, cinnamon and pepper (or other materials you like, such as adding green beans).
4. Add broth or water and simmer for a while. Don't forget to add salt.
5, turn to the fire to collect juice
2-inch braised chicken wings:
Raw materials:
Chicken wings soy sauce onion ginger white sweet and sour cooking wine salt monosodium glutamate
Exercise:
1, copy the chicken wings with hot water and take them out for later use.
2. Pour the salad oil into the pot. When the oil is 7 minutes hot, add sugar. Stir-fry the sugar until it is thick, then add the chicken wings (1).
3. After the chicken wings are evenly oiled on both sides, add a little soy sauce to color. Stir-fry and add a little cooking wine, onion and ginger.
4. After adding proper amount of water, cover the pot and simmer for 20 minutes.
5. Put a little monosodium glutamate and salt before cooking.
3 "Braised chicken wings"
Raw materials:
A bag of chicken wings (the best of the wings, if the whole wing is used, the root, middle and tip of the wing should be separated, and the chicken wings should be blanched with water), ginger slices, onion slices, dried peppers, peppers, star anise and garlic.
Exercise:
1. Break all seasonings (except onion) and stew them in stainless steel seasoning eggs.
2, put a sugar or two in the oil pan, stir-fry until the sugar melts-bubbles-bubbles fade-when the sugar turns golden yellow, add the washed chicken wings. Stir-fry over medium heat until each chicken wing turns beautiful golden yellow. ...
3, put some hot water, (don't put cold water, because the heated meat suddenly gets cold, the skin will shrink, it is not easy to cook, and it is not easy to taste). Just enough water to drown the chicken wings.
Add seasoned eggs and onion slices, a spoonful of soy sauce and a spoonful of salt. Don't put too much soy sauce, because the fried sugar color is enough, and too much soy sauce will mask the taste of chicken wings.
4. Stew chicken wings over medium heat. When the soup is less, change the fire to thicken the juice, whichever is not dry.
4 "Delicious braised chicken wings (Figure)
I was lucky enough to meet an aunt from Chongqing, whose chicken wings I still remember. . . Hehe, sorry, my mouth is watering. The method is simple, you can try it.
1. Wash the bought chicken wings and squeeze out the water; Cut some onions and ginger slices;
2. Heat the pan to smoke, put oil (it's very important, my aunt said it's best to cool things, of course, it's best to use peanut oil or blended oil), put the chicken wings in, stir-fry them twice, add onion, ginger, sugar and salt, stir-fry them a few times, then add cooking wine and soy sauce (preferably the peach size in Shanghai), stir-fry them again and add water (cold water is enough).
3. In the meantime, you can taste the soup and add some salt and soy sauce according to your personal taste (not too much, it's brilliant). When the soup is almost gone, it can be served.
The best food > cookbook
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Several home-cooked northeast dishes recipes:
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First, the simplest method of eggplant:
Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.
Fuel-saving method: cut the eggplant into oblique knife pieces, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic and stir-fry it, pour in the eggplant, stir-fry it a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.
Second, ribs seaweed soup:
Add cold water to raw ribs and kelp and bring to a boil over medium heat. When you want to open it, skim the foam off your face. Open it, change it to a small fire, and keep it open until the ribs are rotten, and add salt. When eating, add pepper and a little monosodium glutamate to the bowl.
Three, fresh cuttlefish and dried cuttlefish.
Dried cuttlefish: soak in cold water for several hours, and change the water in the middle to make cuttlefish chewy. Does not contain alkali.
Wash cuttlefish: Peel the cuttlefish, take out the bones and internal organs, and wash.
The practice of fresh cuttlefish:
Shredded cuttlefish with green pepper:
Cut the cuttlefish into shreds, boil the water in the pot, the water is much less, put the cuttlefish shreds into the water, and remove the water for later use. Never pour water. You can eat it below. Very fresh.
Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.
Put the oil in the pan, put the shredded pork on high fire, stir-fry until cooked, add the shredded green pepper, the green pepper will change color, pour in the shredded cuttlefish and stir-fry, add a little water, add salt, pepper and a little monosodium glutamate, and stir-fry a few times.
Dried cuttlefish barbecue:
-Grilled pork belly or straight row, no salt.
Cuttlefish cut into mahjong-sized pieces.
Good pork belly, cut into pieces, put oil in the pot, stir-fry the meat (ribs) first, then add cuttlefish, stir-fry until dry, add cooking wine, add a little Haitian soy sauce for coloring, stir-fry for a few times, add water to submerge the fish, and use low fire (keep the water boiling but don't open it) 1-2 hours, when it feels rotten, drain the water by fire. End.
Remarks: There is a kind of dried cuttlefish in the market, which is salty (poor quality) and can only be soaked more. Then you can't put soy sauce or light soy sauce when cooking.
Fourth, stew potatoes:
1 fry thick potato chips in the oil pan before stewing (chopsticks can pass through).
A little longer.
Tomato and potato soup:
First, put the potato chips (quick, you can cut them thinner) in water and cook them. Never add salt. Turn the water into a small fire. When it is about to rot, change the fire and add tomato slices to make it red. Tomatoes cannot be boiled yellow. Add salt, pepper and a little monosodium glutamate.
Five, shrimp cooking:
First, put the shrimp in a bowl and soak it in cooking wine.
First, you can burn wax gourd or cook wax gourd soup.
Second, the dried tofu is cut into filaments and cooked with shrimp.
Six, scallop cooking:
Soak scallops in a bowl with cooking wine until soft, then steam them in water or crush them by hand for later use.
Braised radish with scallops:
Dice the best radish, stir-fry in a pot, add scallops, simmer on low heat (don't add salt yet, scallops taste salty), add pepper and a little monosodium glutamate.
Scrambled eggs with scallops:
Put scallops in the beaten egg mixture and fry them with high fire.
Seven, white cut meat:
Pig hind leg meat, whole cooked, sliced, cut perpendicular to pork texture. Seasoning: Haitian soy sauce, pepper, sesame oil. Dip in and eat.
Eight, sausage practice:
Slice, steam over water, and steam until rotten.
You can also fry the green pepper first, and then pour the steamed sausage into it for frying.
It doesn't matter. When the Dutch beans first came into the market (fresh and refreshing at this time), the steamed sausage slices were fried with Dutch beans without pepper.
Nine, fried chicken wings:
Wash and drain the chicken wings, add salt, pepper and a little monosodium glutamate, marinate for about 1 hour, pour out the marinated water, then drag it with egg white, dip it in bread crumbs, and then fry it in an oil pan. Fry it with low heat first, and then fry it until golden brown.
X. Practice of dried salted fish:
If the fish is big and salty, you can roast pork belly without salt or row it straight.
Cut into pieces, put oil in the pot, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to drown the fish, and simmer for 1-2 hours (keep the water boiling) until it is rotten. Drain the water by fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.
(2) spaghetti
First of all, the simplest noodles.
Boil water, more water,
Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and chives into a bowl.
Then the water boiled and became harder.
Stir in a bowl. If it is alkaline water, add a little good vinegar.
Remember the order, or the taste will be different.
If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold water, eat now).
Second, tomato and egg soup noodles:
Scramble eggs first, add water, add tomato slices, add salt, add water to open noodles until cooked, and add pepper monosodium glutamate.
Third, fried noodles:
Chinese cabbage, shredded pork, shredded mushrooms.
Below, a little harder.
Take out, rinse with cold water and drain.
Stir-fry shredded pork with high fire, cook, add Chinese cabbage, change color, add mushrooms, stir-fry a few times, add noodles, stir-fry evenly, change to medium heat, add salt, pepper and a little monosodium glutamate, change to low heat, stir-fry with a spatula with one hand, and shake the noodles with chopsticks with the other hand, and try to mix the noodles and seasonings well so that the Chinese cabbage will not turn yellow.
Remarks: 1 Add some vinegar when eating fried noodles.
Slice tenderloin, add a little salt and cornflour and mix well, add a little oil and mix well.
Fourth, first put the shrimp (good quality) in water for a short time, then oil it, put the noodles, wait until it is almost cooked, enlarge the cabbage, cook it, add salt, pepper and a little monosodium glutamate.
The simplest cold (mixed) noodles.
Boil water, more water,
Stainless steel shallow pot, add sesame oil, set aside.
Put Haitian brand soy sauce, pepper, monosodium glutamate and chives into a bowl.
Then the water boiled and became harder.
Put it in a pot with sesame oil, mix well, and blow 1-2 minutes before air conditioning, stirring while blowing, so as to cool it evenly.
Then, put it in a bowl and stir it. If it is alkaline water, add a little good vinegar.
Remember the order, or the taste will be different.
If you add a little bit of good diced mustard tuber (cut it yourself, the prepared diced mustard tuber is not delicious), sesame sauce or peanut butter (diluted with cold water, eat now).
Six, fried rice with eggs:
Put the pan on the fire, heat it with oil, pour in the egg mixture and stir-fry the eggs, then add the rice and chopped green onion, stir-fry until the rice is hot, add salt, pepper and a little monosodium glutamate, and stir-fry again.
Seven, including wonton:
For a large wonton skin, put the meat stuffing in the middle, draw a circle on the stuffing skin with your forefinger dipped in clear water, then fold the lower edge of the skin upward to make two semicircles overlap, sweep it along the water trail with two forefinger to make it stick, and then stick the two corners of the folded bottom edge of the skin under the meat stuffing (one corner can be dipped in water and the other corner can be pressed on it to pinch it tightly), so that the wonton will stand up.
The skin of big wonton is generally equilateral trapezoid, and the short side faces itself.
Small wonton skin, grab the skin with your left hand, dip some meat in your right hand with chopsticks or a wide ice cream stick, scrape it in the middle of the skin, and then pinch it tightly.
Eight, curry beef powder (soup)
Curry should be fried, the oil temperature should not be too high, it will paste.
Boil beef pieces in water (rotten), slice and plate; Add salt, curry oil, chopped green onion, pepper and a little monosodium glutamate to beef soup, add refined powder (slightly harder) and add beef slices. This is curry beef powder. Without powder, it is curry beef soup.
Nine, the simplest way to stew beef (powder):
Good beef, cut into pieces, heat the oil in a pan, fry the meat dry, add a little cooking wine, fry it dry, add a little Haitian soy sauce for coloring, add Haitian soy sauce without salt, fry, add water, submerge the meat, boil it, and then use a casserole or iron pan to cook it (keep the water boiling) for 1-2 hours.
Boil water, more water,
Put Haitian brand soy sauce, sesame oil, pepper, monosodium glutamate and minced chives into a bowl and add boiling water.
Then the water boiled and it was a little hard.
Put it in a bowl and add the braised beef. Do it.
Finally, let me introduce you:
The simplest way to make lemon juice and iced black tea.
First, juice with a juicer, add water and some sugar cubes. Authentic lemon juice. Add less water and ice. It is delicious.
2. Lipton black tea 1 sachet, lemon 1 tablet, and some sugar cubes or rock candy, brewed with boiling water. Hot drinks and cold drinks are fine.
After being chilled, it is the authentic iced black tea.
The practice of sweet and sour pork ribs:
Cut it straight into one-inch pieces, fry it in an oil pan until the surface is hard, leave a little oil in the pan, add a little Haitian brand extra-grade straw mushroom soy sauce, first put less, lighter than your target color, add Haitian brand extra-grade soy sauce king, preferably without salt, and mainly add soy sauce. Add cooking wine and sugar, stir well, then drain the water, submerge the meat, bring to a boil, reduce the heat, and keep the water in the pot.
The easiest way to roast meat with dried bamboo shoots:
Cut pork belly into pieces, heat it in oil, add cooking wine, stir-fry, add a little color with Haitian soy sauce, add soaked and washed dried bamboo shoots, add Haitian soy sauce, stir well, add water, submerge the meat, boil it, and then use a casserole or iron pot to cook 1- with low fire (keep the water boiling). end
Raw materials also have a certain relationship!
Eggplant should be slender, preferably when it is just on the market (tender).
The simplest eggplant method:
Cut the eggplant into oblique pieces, fry it in an oil pan until soft, take it out, pour out the oil, leave a little, fry the minced garlic until fragrant, pour in the eggplant, add Haitian brand soy sauce, simmer for 1-2 minutes, add pepper and a little monosodium glutamate.
Fuel-saving method: cut the eggplant into oblique knife pieces, soak it in water for a few minutes, take out a little juice and dry it, add oil to the pot (the amount is similar to that of usual cooking), add minced garlic and stir-fry it, pour in the eggplant, stir-fry it a few times, add Haitian brand soy sauce, simmer for a few minutes with low fire, add pepper and a little monosodium glutamate.
There are two kinds of tofu: tender tofu and old tofu.
I suggest you buy tender tofu, delicious! Generally small pieces (thin), about 1 cm thick, or boxed tofu with fat.
First, minced meat tofu:
Heat oil in a pot, add minced meat, stir-fry until fragrant, add Haitian Super Gold Label Soy Sauce King, pepper, a little monosodium glutamate and chopped green onion, and put them in a bowl for later use.
Add some water to the pot, add some salt, boil the water, put the tofu, shovel the tofu into irregular small pieces with a spatula, boil it, add starch, mix well, cook it, put it in a plate, and pour in minced meat.
Note: minced meat is a little salty and tofu is a little weak.
(Old tofu, cut into pieces, pressed into light yellow oil, scooped up and added with some water, cooked slowly over medium heat, added with some curry powder, cut tomatoes into small pieces, put them into a pot after frying, add ingredients to consider, thicken them and put them on a plate.