1, braised bream
2, Braised tofu
3, homemade potato pancakes
4, teach you to do braised pork
5, winter warming melon boil balls
6, winter nourishing lamb pot
7, pickled pepper and shredded beef
8, sweet and sour scallops
9, Beijing flavorful stewed prawns
10, fried eggplant box
11, spicy fish fillets
12, super easy egg cake
13, shredded bananas
14, winter nourishing stewed mutton
15, pine nuts and corn
16, spicy shrimp
17, the winter nourishing stewed mutton
17, the winter nourishing stewed mutton
15, the winter nourishing stewed mutton
16, spicy shrimp
17, old jar phoenix claw
18, pickled pepper loach
19, farm fish
20, spicy fat intestines
21, self-pickled salted eggs
22, glutinous rice bacon rolls
23, fluffy coconut balls
24, savory pork ribs mouth to mouth
25, salt and pepper Ribs
Braised bream (the whole record picture)
1. bought a eight-two bream (feel too small, if you catch this kind of fishing as a child will be released, but unfortunately, the market has been rare to see the kind of home 2 - 4 pounds of big bream, in fact, if there is a Yangtze River that kind of triangular bream on the best, it is estimated that the good things of his childhood are almost extinct) necessary. The first thing you need to do is to get your hands on some ginger, green onions and garlic.
2. Pay attention to clean the abdominal cavity of the fish, nowadays the body of water has a different degree of pollution, so the abdominal cavity of the fish have black membrane!
3. In the fish on both sides of the mowing on the knife - this can be easy to taste
4. Because the fish is small, so there is no need to do the crucifixion, diagonal slices of 3 knives can be - note that it is diagonal cut into the meat, not straight cut!
5. In the fish on both sides evenly smeared with some salt, and even the abdominal cavity can also get a little, a little bit of pre-taste! I don't like the practice of some flour, I think that destroys the texture of the fish skin!
6. modulation of the fish on the plate, with ginger, flattened garlic, dried chili pepper, after adding some scallions! A few color combinations look good!
7. In the pot pull, the oil burned blue smoke, into the ingredients stir-fried, the fire can not be too big, the main thing is to stir-fry the flavor.
8. Onion and garlic yellow when you can fish out the ingredients to be used, red pepper special attention can not be fried black, it does not look good
10. the rest of the oil used to fry fish it! The oil temperature of 6 points can be
11. Both sides of the yellowish on it, you can also slightly fried old point! Turn the fish when careful, get broken on the smash pot
12. Then you can put a small bowl of water (family does not have stock) began to cook - the restaurant fire big oil more, people even all cooked with oil, the family with their own practice! After the water boils, add the most important yellow wine + soy sauce, is a deodorant seasoning coloring step!
13. into the previous ingredients together with the burn, the soup into a little salt, to consider the amount of oh, because the soy sauce is also salty, the back to add sauce, including the fish itself as well as into the flavor! Keep pouring the sauce on the fish to ensure even heat!
14. Add a tablespoon of bean paste, this is my favorite thing ~ ~ ~ hometown is basically a homemade red pepper paste!
15. Burn for a short while, the fish will be cooked, time is easy to destroy the shape!
16. Now plate the fish and sprinkle it with green onion leaves - do you think it's done?
17. There's still some soup in the pot! It's the best part! Add a little sugar and vinegar,moncler pas cher, mix a good bowl of water starch, down the pot, high heat boil, quickly stir well, a little sticky when the pot!
18. The final process - pour the soup! The amount of juice you grasp, less too dry, more flavor!
19. It looks good!
Bo tofu practice (graphic)
1. Preparation materials: tofu diced (medium hardness), beef minced, soybean paste, salt, wine, dry red pepper, garlic, ginger, pepper, water starch, soy sauce, a little sugar.
2. Add a little vegetable oil in the pot, heat on high heat, when the oil is hot, add bean paste, salt, dry red pepper, green garlic, ginger, pepper, ground beef, but also ground beef with the above seasonings marinated and added. Stir fry.
3. Add tofu cut into small pieces. Reduce heat and bring to a boil.
4. When the tofu is cooked, change the heat to high and add the gravy made of water starch, sugar, wine, MSG and soy sauce. When the gravy is evenly adhered to, turn off the fire, start the pot.
5. Start the pot, sprinkle pepper, fragrant, Sichuan flavorful Mapo Tofu on the table!
Homemade potato cake (illustrated)
1. clean potatoes, on the drawer pot steam (private opinion, with pressure cooker heat is also good, and very convenient it! However, it is recommended to not use the pressure cooker GGMM do not risk ah!)
2. Beat the eggs well, add milk, then add a little salt, sugar, monosodium glutamate (chicken essence would be better!)
3. Peel the steamed potatoes and crumble them
4. Pour in the milk and egg sauce, add some flour, and stir desperately!
5. Add the flour (shaped) into the potato pancake prototype into the pan frying, remember to use low heat to do, otherwise it will affect the color of the potato pancake.
6. Cute, delicious and delicate potato cakes out of the pot!
Teach you to make braised pork (full picture)
1, frying pan clean, hot, under two tablespoons of oil, put three, four tablespoons of sugar, turn on low heat.
Read 〈Tianlong Baibu〉, Duan Yu from Songhe Lou a street away from the aroma of soy sauce, caramelized roast pork, always thought that the caramel is brown sugar it, read this article to be considered enlightened.
Preparation: a piece of pork, cut into one centimeter square strip.
2, constantly stirring with a frying spoon, so that the sugar dissolves, turning into a reddish-brown sugar liquid, which is also called fried sugar color.
3, the cut pork into the pour, stir fry evenly, so that the sleep return to the meat are coated with sugar color
4, add soy sauce, cooking wine, ginger, rock sugar, salt a little, boil, and then turn to a small fire to burn for about two, thirty minutes. When the juice evaporated almost, increase the fire to collect juice
5, this is a good look
Winter warm winter melon boil balls (group photo)
Materials: pork filling (to have fat and lean), winter melon, starch, soy sauce, Shaoxing wine, minced green onions, sliced garlic, sliced ginger, salt, a little chicken essence.
Add cornstarch, soy sauce, salt, Shaoxing wine and mix well.
Add a little oil in a wok, heat, garlic slices, ginger slices burst incense.
Add the right amount of water, boil, and then the pork filling pinched into a one by one round small balls, down into the pot． The balls are like this.
The way the balls look in the pot I forgot to take a picture. Cook for 10 minutes on medium heat and add the sliced winter melon.
Cook until the winter melon is a little soft, add chicken and salt, winter melon is completely soft, you can turn off the fire, out of the pot. Sprinkle some chopped green onions, the flavor is really good! Everyone take a look at it!
Winter nourishing lamb brisket casserole (illustrated)
Today I went to the market and saw a very fresh lamb brisket, I bought two pounds, ready to do a lamb brisket casserole.
The ingredients used were horseshoes, carrots, and ginger.
First, heat up the pot, pour the lamb in and fry it dry to remove the water.
From a new pan, put ginger slices and southern milk to saute.
After adding the fried mutton, keep frying, add a little wine, soy sauce, sugar, salt, appropriate amount of water and cook for 15 minutes.
Add hoof and carrot stew.
Stewed for an hour and a half of lamb belly casserole ready to pull, a little bit of shame did not
Seasoned pepper shredded beef (graphic)
Seasoned pepper is my first choice of hot and sour appetizers, and the color is reddish, looking at all the people eat finger.
Beef cut thick shredded seasoned sizing, pepper shredded, celery shredded
Beef under the warm oil pan slippery oil removed
Steam pepper shredded, put celery shredded stir fry
Under the beef shredded stir fry can be.
Beef low fat, celery fiber, pepper and can help fat burning, this is a diet dish.
Sweet and sour scallops (illustrated)
Materials: two chilled scallops
Applications: ginger, garlic, pickled chili peppers, peppercorns, green onions, sugar, vinegar, soy sauce, etc.
1, cleaned and chopped into pieces, mixed with a little cornstarch or flour, into the pot and fried to the surface of the golden brown
2, fish up, empty and dry
3, peppercorns frying incense, pouring the ingredients (green onion), pouring sauce, and so on. Do not pour), pour soy sauce vinegar sugar with a little wine
4, pour into the fried scallop pieces, turn well, slightly simmer for two minutes to taste.
5, add a little chicken seasoning, seasoning with cornstarch juice, put green onion, ready to start
Well, smell the aroma of it!
Beijing taste full of stewed prawns (illustrated)
Stewed prawns is an authentic Beijing cuisine, small time due to the lack of material resources coupled with the vast number of working people in the well-off avenue, this delicacy is only to the Chinese New Year when it will be on the table for me to solve the craving.
Now life is good, eat shrimp has been a common household thing, but still can not help but often think of the childhood dad made a stewed prawns ......
Main ingredient: shrimp (not the bigger the better, moderate can be, in order to taste)
Applications: green onions, ginger, sugar, cooking wine, salt, rice vinegar, broth, monosodium glutamate, moderate amount of
1, first of all, will be the shrimp to remove the net beard and feet, sandbags glands washed. I bought the shrimp is not very big, look at the quite clean, lazy to get his body sandbag gland, huh.
2, cleaned shrimp with a little salt marinade, and water control.
Scallions, shredded ginger.
Still ingredients, less two: cooking wine, rice vinegar.
3, frying spoon with oil to almost 50 percent heat (put your hand on top of the oil, feel some slight heat), add the shrimp and fry until both sides are hard.
4, fried shrimp pour out and reserve.
5, if there is still some oil in the frying spoon, the oil is hot, put onion, ginger stir fry flavor; if there is no oil, you need to re-add oil.
6, and then pour into the fried shrimp and then slightly fried until the color red,
7, and then put cooking wine, vinegar, broth, salt, sugar, monosodium glutamate, after boiling with a slight fire stir-fry for about 3 minutes, medium heat after the juice out of the spoon yards, the rest of the juice poured in the shrimp, out of the plate can be.
Fried eggplant box (Figure)
Raw materials:
One, minced meat
needed accessories: green onion, ginger, garlic, salt, monosodium glutamate, cooking wine, soy sauce, and minced meat mixed well.
Two, flour
Make a paste with water and add a little salt.
three, eggplant
slice, every two slices of a group, one side can not cut through, keep sticking, a little like a clam shell.
Preparation process:
Shove the minced meat between the two groups of eggplants, with the two slices sandwiched just right.
Cooking steps:
One, put the eggplant mussels sandwiched with the meat inside the forbidden prepared flour batter, the whole coated with a layer of batter.
Second, put them into a skillet with hot oil.
Three: Fry the mussels, turning constantly, until brown on both sides.
Out of the pan!
Spicy fish fillets (illustrated)
Slightly spicy, mainly fragrant. The old eat steamed is not much fun, buy a fish, take off the meat, the rest of the fish head fish bones used to cook soup, a fish two eat, good.
A live fish, dissected and cleaned, take the meat on both sides, cut butterfly slices, with seasoning marinade for 30 minutes.
Fry in hot oil.
Smoke the garlic in the remaining oil in the pan.
Pop the dried chili and ginger, add a little water, soy sauce and sugar to boil.
Put the fish slices covered with soup, drizzle vinegar, thicken the gravy, sprinkle with green onion, turn the spoon out of the pot.
Slightly spicy and crispy, slightly sweet and sour fish is ready!
Super simple easy egg cake
From the beginning to do to eat to the mouth, but also with less than half an hour, fast and simple ~~~~~~
Raw materials: flour 150g, 2 eggs, salt moderate, water moderate (about 300ml), oil 20g, onion flower moderate
Egg, salt, oil, water and add together and beat until the salt is dissolved, and slowly add the flour and stir! If the flour has lumps, press it with a small spoon, and finally add the onions and stir until there are no lumps at all. Let it rise for a few minutes.
On medium heat, use a non-stick frying pan, pour a little oil, and pour the batter down the center. If the batter spreads out irregularly, the batter is too thick, so add more water to the batter.
After thinning the batter, it spreads out evenly in all directions, and the batter flows quickly when you shake the pan.
Look at the surface of the batter to change color and shake the pan when the batter has not moved, you can flip fried, (the best way to use the throw flip, one does not burn your hands, the second to practice hand strength)
Flip after you can cover the pan, do not cover can also be. Well ...... eat it! Add a cup of black coffee!
Pulled bananas (illustrated)
Materials are super simple: 4 bananas, 50g of flour, 75g of cornstarch, 1 egg, water, 250g of sugar, oil
Banananas cut into pieces, mix the powder, the egg and then add the right amount of water. Add a lot of oil to the pan and fry the bananas. Fry the top of the banana until it is crunchy and fragrant. I put in a few pieces at a time and return all the bananas back to the pan at the end, trying to get all the surfaces to harden.
Add a little oil to the pan, add the sugar and keep stirring over medium-low heat, you'll see the sugar melt away from one piece to the next, and then quickly go from white to beige to dark yellow to light brown. At this point you can pour in the bananas, stirring to coat the bananas with sugar.
The caramelized bananas are crunchy on the outside and soft and sticky on the inside. The flour coating on the outside of the bananas was a bit soft, so I'll have to adjust the batter recipe for future batches.
Winter nourishing stewed mutton (graphic)
Last night I bought a small leg of mutton, is what white goat, even the skin with stewed.
Raw materials: a leg of lamb, chopped pieces, it is best to ask the meat seller to chop the big block a little. Potatoes two, green carrots a carrot, carrots two, white onion a cut, a piece of sauce, peppercorns moderate.
It is best to have whole white pepper to stew together, I did not buy, only out of the pot with pepper.
Lamb legs over boiling water into the soup commendation, add the right amount of water, add peppercorns moderate (afraid to eat peppercorns can be wrapped in gauze), peppercorns can be very good to remove the fishy flavor of mutton, high heat heating.
Mutton while stewing, while the other materials will be dealt with. Cut the scallions into pieces, cut the ginger into large pieces and pat them, peel the turnips and potatoes, etc. and cut them into large pieces.
The ginger is best patted very crushed, so that the ginger juice can be boiled out, the soup absorbs the ginger juice will be slightly spicy, that is, to drive away the cold and good taste.
All the ingredients are added to the soup commendation, large fire boil, to foam, turn to medium-low fire slowly boil, at least 1 hour or more.
After the pot is ready, add salt and white pepper to taste, and parsley!
It's ready to drink now!
Pine Nut Corn (Illustrated)
Successful Work
Required Ingredients:
One bowl of sweet corn, one small bowl of pine nuts, one chili pepper (small), one carrot (small), and one small onion.
Seasoning: ? tsp salt.
How to do:
1, cut the chili pepper, carrot and small onion all into corn kernel size dice.
2, first pine nuts over the oil. This step to be extra careful! Because pine nuts are very easy to paste ！！！！
Oil in the pan, when the oil temperature is 3 into the heat, the pine nuts into the pan, keep a small fire, wide-eyed, while stirring and observing, as long as to see the white pine nuts a little bit of discoloration, you have to hurry to fish out the oil. In this way, using the residual temperature, pine nuts can be fried, become crispy.
I am using the pine nuts that have been fried before, so I don't have a picture of the process, and I'm too nervous to take a picture of this step.
3, another pot, add oil, while the next chopped onions and carrots stir-fried, stirring the aroma of chili peppers, stir-fry a few times, you can add the sweet corn kernels stir-fry, until cooked, add half a tablespoon of salt to taste, plate out of the pot.
Fried corn!
4, will be ready to pine nuts, poured into the plate, mix, you can eat)
Tips:
1, chili peppers, carrots here is mainly to play the role of color, so basically pick a little bit smaller on it.
2, this dish did not add a little sugar, but because of the sweet corn kernels and pine nuts, basically sweet flavor. But adding half or even 1/3 of the amount of salt you would normally use for stir-frying can make this dish taste fresher.
3, the reason why the last pine nuts mixed into the plate, you can better maintain its crispy texture Spicy shrimp (group photo)
Sea white shrimp a number of back open edge.
The main ingredients dried chili peppers, peppers a number of ginger, garlic sliced, green onion shredded Pickled chili a few, pickled ginger a piece also sliced.
Pour oil in the pot, remember to more, than the usual fried the same amount of meat oil more than double it Large fire oil to spicy, pour in shrimp.
Stir fry for a while, add dried chili peppers and peppercorns, stir fry, so that the hot oil to the spicy flavor and numbness are "squeezed" out.
After the spicy and numb flavor, put ginger and garlic pieces, pepper, ginger (onion first do not put)
Ginger and garlic aroma stir-fried, add soy sauce, sugar, cooking wine, a little Nearly pot time, put the green onion, stir-frying Add the right amount of salt.
Starting the pot.
The old altar phoenix claw (Figure)
Remember a few years ago, my mother came to Shenzhen, I went home for dinner, a look at the end up a plate of white did not put what seasoning phoenix claw, heart straight muttering, want to be boiled in white water phoenix claw, Jiao seasoning it, but did not look for a seasoning bowl, clip a bite, ah, how to be so refreshing, my mother laughed and said that it is the use of old altar kimchi water soak, ah! No wonder this is delicious, I like it too much, mom see me so much like, often do, put in the refrigerator, I love to watch TV while gnawing, really happy days ah .........
Practice: the phoenix claw clean, let go of the pot of water to cook no more than ten minutes, with chopsticks can penetrate on it, fish up! over cool water, put in a plastic box, scooped into the old jar of kimchi water, drowning over the phoenix claws, by the way, fishing a few pickled chili peppers, and then cut some celery slices soaked, put in the refrigerator two hours after you can eat.
Note: phoenix claws should not be cooked for a long time, gelatinous out of the jelly.
Oyster sauce roasted two winter (Figure)
Raw materials: mushroom 50 grams (dry), asparagus 150 grams.
Accessories: 1 tablespoon of oyster sauce, shredded green onion, 1 tablespoon of dark soy sauce, salt, sugar, monosodium glutamate, water starch, sesame oil.
Practice:
1. Wash the dried mushrooms, soak them, and cut each one into 2 or 3 pieces, and keep the water for soaking the mushrooms.
2. Cut the asparagus into chunks, blanch them, and remove them from the water.
3. Heat the oil, put the mushrooms and asparagus, shredded green onions, burst, add oyster sauce, soy sauce, salt, sugar, monosodium glutamate and a little soaked mushrooms in the water, low-fire braising for 5 minutes.
4. After the soup is fragrant and thick, use water starch to thicken the gravy, pour in sesame oil and stir-fry well.
Features:
Mushrooms are characterized by vegetarian, fresh, fragrant, but some people do not like the strong aroma of mushrooms, but it is this aroma to the asparagus aftertaste. Pay attention to sweet and salty collocation,everyone do to taste it .....
Pepper loach (illustrated)
Starring on!
Mudskipper (water raised for two days to go to the head and belly, a few drops of oil when the water). Pickled pepper, wild mountain pepper, mash, ginger and garlic.
Practice:
1, pickled peppers, wild peppers, ginger and garlic minced,
2, the pot of oil under the material 1 sautéed incense
3, under the loach stir-fry for a few moments
4, pour a little soaked peppercorns in the water, cooking wine
5, put mash
Burned four or five minutes after the seasoning, should not be burned for a long time, loach is easy to rot, I'm just a little bit more than a little bit of burning! I burned it a little bit more.
The loach is tender, pickled pepper flavor is strong, typical Sichuan cuisine, it is said that beauty and skin care (now what to add beauty and skin care?).
Re-introduced to a small child or the elderly practice, tofu soy milk loach
Oil hot oil, a little ginger and garlic burst incense under the loach slightly fried, mixed with soybean milk, boiled and then add tofu can be cooked. Strong body, suitable for the elderly and children and weak people.
Farmer's fish (illustrated)
The ingredients are as follows:
Scallion, ginger, garlic cloves, coriander, Pixian bean paste, mustard greens, pepper, pepper, ginger, if you can make the pepper that would be more perfect, huh, burning fish, especially the farmhouse flavor, there is no more than the bubble pepper and bubble ginger more flavorful.
Practice:
First fry the fish, many people are afraid of this link, because it is easy to be splashed with oil scalded, so that the fish stick to the pan, fried out of the fish skin broken, in fact, as long as the preparation work is done, these will not happen, first of all, the fish washed well to dry out a little moisture, and then use a kitchen towel to the fish on the body of the water to suck dry
Alternatively, frying pan must be washed, the first open fire to the pan! Bake dry, turn off the fire to cool a little, use ginger to wipe the pan, so that there is a layer of ginger juice in the pan, and then open fire and pour the oil, the oil is hot, turn down the fire, not too big, this time to put the fish down, and slowly fry on it.
When the fish is fried until golden brown on both sides, you can take off the pan.
Pot another pour bottom oil, will pepper, pickled ginger, pickled pepper, squash, PI County soybean under the pot stir fry, and then under the old soy sauce, vinegar, yellow wine, sugar seasoning good taste under the fish with water stew, under the onion, garlic.
When the juice is almost dry under the parsley, start the pot!
Successful! It looks good!
Spicy fat intestines (Figure)
Chongqing people pig intestines called fat intestines, sounds greasy, there are a lot of ways to do it, such as braised, stewed, dry stir-fried, etc., which I think we should count the "Spicy fat intestines" is the most delicious, because this approach to boiled intestines in water first soft, in the intestines to be dried on a small fire, plus put a lot of oil. The oil, plus put a lot of chili peppers and peppercorns to eat up spicy delicious, but also remove the fishy taste of the large intestine, eat up numb and spicy, very tasty, every time we have to eat a big bowl ~ ~ ~ ~
To say that the practice of the way by the way to say that I personally wash the large intestine method, washed very clean!
Materials:
1, 500g of pork sausage
2, 100g of dried chili peppers (adjusted appropriately according to personal taste)
3, 20g of peppercorns (adjusted appropriately according to personal taste)
4, ginger, garlic a little
5, cooking wine, salt, soy sauce, sugar, chicken essence in moderation
Practice:
Methods:< /p>
1, will buy back the pig intestines clean;
By the way to wash the large intestine: will buy back the large intestine into the basin into some flour (a little more) and salt, a bottle of beer and rub back and forth until the large intestine on the dirt cleaned into the sink, with running water to rinse the large intestine, until the large intestine on the flour washed clean. Next, put the pot of water, put the washed large intestine, and then put the cooking wine, ginger (the purpose is to remove the fishy smell on the large intestine) cooked to boiling (that is, the meaning of the flying water), remove the large intestine;
2, the pot of water again, add ginger slices of cooking wine, and then put the large intestine such as a pot, the large intestine will be boiled softly and cooled cut small pieces of standby (Figure 1);
3, the dried chili peppers from the middle of the cut and cut into two segments, the dry chili peppers from the middle of the cut into two segments. Put pepper spare (Figure 2);
4, the pot of oil, when the oil temperature six layers of hot, pour into the large intestine, put a little salt, turn to medium heat and slowly stir dry moisture to the large intestine some dry and then filter the oil out of the spare (Figure 3, 4);
5, ginger and garlic slices into the frying pan just now stir frying aroma, pour into the ready chili pepper and pepper, turn to medium heat and stir fry until the chili pepper a little bit browned and then poured into the previous Sheng out of the large intestine continue to stir fry for a short while, put cooking wine, soy sauce, sugar, chicken continue to stir fry for a while until the chili pepper into dark red after turning off the fire out of the plate can be (Figure 5, 6)!
Self-pickled salted eggs (photo)
First of all, choose coarse salt (fine salt is fine, as if not coarse salt is good)
Boiled brine, according to the amount of your eggs to determine the amount of boiling water, put salt is until saturated (salt is no longer dissolved in water) that is.
To cool the brine and put the eggs (duck eggs can also be, personal favorite) if you love to eat Zhang Fei eyes (i.e., pickled salted egg yolks are black, white protein is white) can be hot brine under the eggs, and then immersed in pickled for fifteen days, do not have to turn over the eggs.
This is my salted egg after half a month of pickling, take the eat, the brine can still put fresh eggs down again to continue pickling.
Everyone look at it, the yolk a lot of egg oil oh, I this is a yellow yolk, if you want to red yolk can be added to the boiling salt water with a handful of red tea leaves together with the cooking brine, the yolk will be red, like to eat salted eggs try it!
Sticky rice bacon rolls (group photo)
Opening water to soak sticky rice, more than an hour after the steamer inside the steamer for 15-20 minutes
Cutting bacon green onions, and lettuce, be sure to keep the lettuce intact
Put the lettuce a bit of scalding, scalding soft
Frying bacon, the steaming of the glutinous rice into the, add raw old soya sauce chicken essence Salt (a little) cooking wine stir fry, add green onions out of the pot
Stir fry good!
Take half a boiled lettuce leaf, the right amount of fried glutinous rice
Wrapped look
steam about 3, 4 minutes
fluffy coconut ball (illustration)
With:
100 grams of butter, 130 grams of powdered sugar (I only used 90 grams, the taste is enough), 40 grams of milk, 80 grams of yolks, 20 grams of milk powder, 2,000 grams of coconut. 20g of milk powder, 270g of coconut.
Methods:
1, butter, powdered sugar together until blended;
2, add the egg yolks in small batches and mix well;
3, add the fresh milk in small batches and mix well;
4, add the coconut, powdered milk and mix well (my pot is small, so I also added it in small batches).
To mix the good coconut dough rolled into small round (the whole process of making this step is the most unpleasant, good oil and sticky yo, can only tolerate, coconut dough is relatively loose, with disposable gloves or plastic bag is not good to do), the small round rows of baking pan into the preheated oven. Upper and lower heat 120 degrees (I think a little low, the temperature of the home oven may not meet the requirements, so I used 140 degrees) baked until the small round particles into a golden brown on the good, I used 35 minutes it!
It's delicious, soft and full of flavor! The material used in the house is genuine, much stronger than the previous Yi Li can eat! The difference is obvious.
It's less than I expected to make such a box, but it'll last me a couple days!
Taste ribs mouth stay fragrant (group photo)
Coke ribs
Materials: 600 grams of pork ribs, 2 cans of Coke, ginger, green onions, star anise, dark soy sauce, salt.
Practice:
1. Wash the ribs and cut them into inches, then fly them into water and keep them for use;
2. Explode the ginger slices (3 slices) in peanut oil, then add the ribs and stir-fry them;
3. Then put the stir-fried ribs into the tiled pot and put a small amount of star anise and dark soy sauce, salt, and Coke;
4. Boil them in medium heat until the juice is collected and it is good, and then put a small amount of green onion when you put it on the table.
In the case of a small amount of green onion, it's a good idea.
Steamed pork ribs with plums and garlic
Materials: 600 grams of pork ribs, minced ginger, scallions, minced garlic, cornstarch, 5 sour plums, pepper, sugar, yellow wine.
Practice:
1. Wash and chop the ribs into small pieces to drain and keep for use;
2. Add an appropriate amount of salt, yellow wine, pepper marinade for 15 minutes, sour plums with the hands of the rotten, slightly chopped, add sugar, garlic paste and mix well, sugar dissolved, poured into the ribs, add dry starch and then mix well;
3. Lay the ribs flat in the dish, bring the water to a boil, set the Steam the rack and steam over high heat for 8 to 10 minutes until cooked;
4. Sprinkle some chopped green onion and pour 1 tablespoon of hot oil when serving.
Pepper and Salt Spare Ribs
Ingredients: 750 grams of pork ribs, green onion, ginger, red pepper, green pepper, 2 eggs, black pepper, monosodium glutamate (MSG), Huadiao wine, pepper and salt.
Practice:
1. Cut the pork ribs into long sections (5 centimeters) and wash, and use a cloth to drain the water from the ribs and keep it for use;
2. Then marinate, add salt, black pepper, monosodium glutamate, Huadiao wine, ginger marinade for 15 minutes;
3. Oil in the process of boiling, the main ingredients to make an egg batter, it will be stirred well with a small spoon;
4.
4. marinated ribs evenly coated with egg batter into the boiling oil, deep-fried until golden crispy fish up on the plate;
5. add chopped red pepper, green onion white end, green pepper end and the right amount of pepper salt slightly stir-fried, and evenly sprinkled on the ribs, then this dish is ready.
● Steaming ribs if you do not have a steamer at home can be replaced by a bowl, directly into the pot mixed with water, the water flooded to half the height of the bowl can be. When steaming, you need to add water to the pot from time to time, so that the water does not boil dry. Remember to add boiling hot water, otherwise a cold and hot, the bowl is easy to blow up.
●There is a layer of egg paste on the outside of the pepper ribs, so when you put them in the pot, the sauce in the pot will thicken right away, so you have to keep stirring to prevent it from staining the pot. The sauce must be dried up, when the bottom of the pan is basically full of oil, and the ribs are separated from the ribs will pull apart a thread of sugar, the juice is almost reduced. The juice is not dry will seriously affect the finished product gloss and texture. Agree4|Comments(1)