Bamboo-flavored mandarin fish
Yipin pickle seafood Guo
Ginkgo cod ball
Super prawn with phoenix tail
Xiangnuokou turtle
Fried shredded fish with snow bamboo shoots
Fried crab with scallion and ginger
Black herring with watercress
Soft-pocked long fish
Facai fish noodles
Braised prawns
Burning water
Stir-fried turtle with black pepper sauce
Jin nian xian qun
Fish skin chaos
Sweet and Sour Mandarin Fish
Fish-flavored preserved fish is yellow on both sides.
Ming Zhu dun sheng knock
Steamed Fish Head with Diced Hot Red Peppers
Shrimp with salt and pepper
Dry-roasted fish
Shrimp with cheese (fire bureau)
Shrimp with chicken sauce
Braised Eel and Pork
Griddle fried shrimp
Stir-fried butterfly slices
Carassius auratus with onion (fire)
Meat zongzi perch
Small yellow croaker with snow vegetables
Boiled eel slices
White fish
Crab powder shark's fin cup
Braised abalone wings with vegetable gall
The loudest sound in the world
Fish slices with Chinese sauerkraut
Sliced Fish in Hot Chili Oil
Soft shelled turtle
Mini Buddha picks the wall.
Fish with pickled cabbage and plum
Salt (fire) turtle
Shrimp sliced with garlic
Fish and rice with pine nuts
Egg yolk (fire bureau) crab (fried noodles at the bottom)
Sautéed Prawn with Pineapple
Sanse fish yuan pot
Jiangjun crossing the bridge
Steamed Grass Carp in Vinegar Gravy
Jinsha cream shrimp
Pearl abalone with pumpkin porridge
Meiji fish tripe
Braised fish head in griddle
Shredded radish and taro griddle
Special roast chicken
Ingredients: honey, soy sauce, salt, cooking wine (red wine is also acceptable), ginger, dried red pepper, spiced powder and black pepper.
Practice:
1. If it is a quick-frozen chicken, please thaw it first. Put 1 fresh chicken in a container.
2. Add a small amount of soy sauce.
3. Add cooking wine or red wine, which is mainly used to remove the smell of chicken.
4. Add salt, a little ginger foam, a little pepper, a little spiced powder (commonly sold in supermarkets) and a little black pepper.
5. Stir the ingredients evenly and fully stick the ingredients.
6. Marinate 12 hours. If it is really urgent, it should be marinated for 2-3 hours to fully taste.
7. Take out the marinated chicken and coat it with honey (this is the color and taste! ) You can appropriately increase the amount of honey applied according to your taste.
8. Roast the chicken coated with honey, and heat it on medium-high fire (usually 3 flames) 1 1 min.
Dongpo's braised pork
Menu one
Ingredients: pork belly1500g, onion100g, white sugar100g, 250g Shao wine, 50g ginger (patong), and 0/50g soy sauce.
Production method:
1, scrape and clean pork belly, cut it into 10 square pieces, cook it in a boiling water pot for 5 minutes, take it out and wash it.
2. Take a large casserole, put it on the bottom with a bamboo grate, first spread the onion, put the ginger pieces, then arrange the pork skin face down neatly on it, add the white sugar, soy sauce and Shaoxing wine, finally add the onion knot, cover the lid, seal the edge of the casserole with peach paper, put it on a strong fire, boil it, cover it, stew it with low fire, and skim it off.
note:
1, Jinhua "Liangtouwu" black pig is the best choice for pork.
2, 100 grams of onions, 50 grams of which are tied with onions.
Flavor characteristics:
Thin skin and tender meat, red and bright color, strong flavor and mellow juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.
Menu 2
Ingredients: 600g pork belly, 2 star anise, coriander 1 tree.
Accessories: Shaoxing wine 1 bottle, 3 tablespoons of soy sauce, rock sugar 1 tablespoon.
Practice:
1, cut the pork belly into four squares, blanch it first, then apply soy sauce, fry it in hot oil and color it, then take it out and shower it with cold water immediately.
2. Put the meat in a pot, add star anise and all seasonings to boil, and turn to low heat until the meat is cooked and rotten, about 1 hour.
3. When the soup is slightly dry, sprinkle with coriander powder, and then turn off the fire and clip it out for consumption.
note:
1, burning meat with wine instead of water can not only remove the fishy smell, but also make the meat tender; The purpose of frying and burning is to completely remove greasy.
2. The pork belly is thin but not firewood, fat but not greasy, and the part where the meat layer does not fall off is better.
Raw materials: pork belly, ginger, shallots, soy sauce, Shaoxing yellow wine, sugar, etc.
Method: After the pork belly is cooked, cut it into cubes, put the onion in the casserole with the ginger at the bottom, put the pork belly skin down on the onion ginger, add soy sauce, sugar, yellow wine and onion knot, cover it, boil it with strong fire, then simmer it with low fire for 2 hours, then put the meat into a clay pot, cover it, seal it with peach paper, and steam it thoroughly in a cage.
Menu 3
manufacture craft
1. Scrape the remaining hairs on the pork skin, wash it, put it in a boiling water pot for about 3 ~ 5 minutes, boil the bleeding water, take it out and cut it into 20 small squares;
2. Take a large casserole 1 piece, use a small bamboo frame as the bottom, spread the onion and ginger pieces (peel and pat them loose), put the pork skin down on the onion and ginger, add sugar, soy sauce and yellow wine, then add the onion knot, cover it and boil it with high heat;
3. Then seal the side seam of the casserole, simmer for about 2 hours on slow fire, and open the lid;
4. Turn the meat over (with the skin facing upwards) and continue to cover and seal it until it is crisp and cooked;
5. Remove the casserole from the fire, open the lid, put the meat into special small pottery pots, and skim off the oil slick on the gravy;
6. Divide the soup into cans, cover and seal, and steam for about half an hour with high fire until the meat is crisp.
Process tips
1. The raw material must be fresh pork ribs with thin skin and thin skin (Jinhua "Liangtouwu" pig is the best), boiled and shaped, and then cut into squares with uniform size with a straight knife (the size of the blocks can also be changed according to everyone's preferences);
2. Use wine instead of water (you can also add a little water), and the seasoning must be added at one time to highlight the mellow local flavor;
3. Stewing and steaming combined with mastering the heat, boiling with strong fire, stewing with low fire, and steaming with strong fire until crisp, can achieve the requirements that the meat is crisp and rotten, the shape is unchanged, and the oil is not greasy.
Diet nutrition
Pork rib (pork belly): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.
Recipe phase grams
Pork rib (pork belly): Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef.
Menu four
Raw materials:
Pork belly rib1500g
Shaojiu 250 ml
50 grams of ginger
Soy sauce150ml
Sugar100g
50 grams of onion
Method:
1, choose pork streaked with thin skin and thick meat (Jinhua "Liangtouwu" is the best), scrape all the hair on the skin, wash it with warm water, put it in a boiling water pot for five minutes, boil the bleeding water, then wash it, and cut it into 20 cubes.
2. Take a big casserole, put it at the bottom with a small steaming rack, first spread the onion and ginger pieces, then arrange the pork neatly on it, add sugar, soy sauce, Shaoxing wine, add onion knots, cover the lid, boil it with strong fire, seal the edges, and simmer it with low fire for about two hours. When the meat is 80% crisp, open the lid, turn the meat pieces over, then seal them, and continue to simmer it with low fire. Then use a casserole to keep the end away from the fire, skim off the oil slick, put the skin up into two special small pottery pots, cover them, seal the pots with peach paper, and steam them on high heat for about half an hour until the meat is crisp and tender. Before eating, put the can into a steamer and steam it with high heat for 10 minutes before serving.
Features:
Stewed with thin-skinned tender meat and famous wine, this dish is red and bright in color, rich in mellow juice, crisp and rotten but not broken in shape, fragrant and waxy but not greasy.
Steamed sparerib with Hexiangfen
Ingredients: pork ribs 500g, spiced rice flour100g, 4 fresh lotus leaves, lard, cooking wine, salt, soy sauce, sugar, onion, ginger and sesame oil.
Practice: 1. Chop the ribs into 5cm long pieces, shred the onion, mince the ginger, wash the lotus leaves, and cut each piece into 4 small pieces.
2. Marinate the ribs with cooking wine, salt and soy sauce, add vermicelli, ginger slices, white sugar, chicken essence and spiced rice flour, mix well, put them in a plate, spread lard on them, steam them in a cage for 20 minutes and take them out.
3. Take small pieces of lotus leaves, brush each piece with sesame oil, then add ribs, wrap them into squares, put them in a steamer, steam them until they are cooked, and take them out and put them on a plate.
Baked pork chop with spicy sauce
Ingredients: a lotus leaf (dry), 500 grams of ribs, 200 grams of glutinous rice.
Seasoning: salt, monosodium glutamate, cooking wine, sugar, soy sauce, soy sauce, ribs sauce.
Practice:
1. Soak the dried lotus leaves in warm water until soft, rinse them clean, and don't rub them.
2. Chop the ribs into 6 cm long segments and rinse them with clear water.
3. Add all the above seasonings to the ribs, add glutinous rice and mix well.
4. Cut the lotus leaves into small circles to make the bottom, wrap the marinated ribs in glutinous rice, put them in, wrap them up, and steam them in a cage for 2.5 hours.
Chef's comments:
The fragrance of lotus leaves combines the sweetness of glutinous rice with unique flavor, and the ribs are tasty but not greasy.
Rib rice:
Ingredients: Chopped large chops, small chops, ribs and so on.
Ingredients: ginger, onion, sugar, soy sauce, salt, white wine, chicken essence (or monosodium glutamate) and star anise.
Steps:
First, wash the rice, water the flowers for the first time, put the rice water in a small basin for the second time and the third time, and steam the rice. Second, wash the ribs and let go of the water to take a risk.
Third, take out the ribs, rinse them with clear water and put them in a pressure cooker or casserole (I usually use a pressure cooker).
Fourth, pour the rice washing water into the ribs, and the amount of water is better than the ribs.
5. Put the chopped green onions and ginger into the pot, put a proper amount of star anise, and add soy sauce to your personal taste. My principle is to put more soy sauce and less salt, put a tablespoon of sugar, add about 5 grams of white wine, and cook wine. Personally, I think white wine tastes better.
6. Cover the lid, put it on the stove and stew for about 15 minutes, then simmer for 10 minutes (the time of pressure cooker).
Seven, turn off the fire, after the gas in the pot is naturally emptied, you can open the pot.
Eight, after opening the pot, add a spoonful of chicken essence or monosodium glutamate.
Nine, put the soup bowl on the table.
Braised pork joint
1. Raw materials: 500g elbow meat, 50g soy sauce 1 5g refined salt/0g aniseed1piece, 2 pieces of scallion, 2 slices of fresh ginger, 50g cooking wine, a little honey, auricularia auricula, magnolia slices, monosodium glutamate and wet dough powder, and an appropriate amount of two clear soups.
Second, the production method:
L, cook the elbow until it's 80% ripe, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, and fry it until the bubbles on the skin are dark red, and then take it out.
2. Cut the whole elbow into a circle according to the size of the steaming bowl. With a knife, cut the elbow into deep and impenetrable elephant-eye pieces, put the skin down in a steaming bowl, and put the onion, ginger and aniseed. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste and pour it into the elbow bowl. Put it in a steamer and steam it for 2.5 hours with high heat. After coming out of the cage, pick the onion, ginger slices and aniseed, and buckle them in the soup plate.
3. Put the soup pot on a strong fire, scoop in two spoonfuls of clear soup, pour in the original soup of steamed elbow, and put in magnolia slices, auricularia slices, refined salt and monosodium glutamate. Good taste, a little bit of water, just pour it on the elbow after boiling.
Third, characteristics: soft texture, deep red color, clear soup and fresh taste, dipped in Changzhi smoked vinegar when eating, with a mellow flavor.
Put less base oil in the pot, add oyster sauce, soy sauce, edible color, elbow juice, thicken with seasoning, beat the oil, and pour it on the dried elbow. The effect is very good.
Stewed beef and mutton in casserole
Ingredients: 250g of mutton (hind legs) and 250g of beef (lean).
Seasoning: sesame oil10g, soy sauce 25g, sweet noodle sauce10g, cooking wine 5g, salt 5g, star anise10g, green onion 5g, ginger 5g and garlic (white skin) 5g.
Features: ruddy color, soft and mellow, fresh and salty.
Practice:
1. Chop the beef and mutton into domino pieces with a knife and soak them in clear water;
2. Take out the beef and mutton, put it in a boiling water pot and cook it thoroughly, then take out the clean water;
3. Put the pot on the fire, add sesame oil to heat it, add onion, ginger and garlic and stir-fry until fragrant;
4. Add the sweet noodle sauce and stir-fry it a little, then add the cooking wine, soy sauce and beef and mutton pieces and mix well;
5. Put it in a casserole, add water (to the extent that the meat has not been cut), boil it on fire, and simmer it with low heat until the meat is soft and rotten.
The practice of curry rice
Materials:
Meat: beef, pork and chicken can be cut into small pieces.
Dishes: potatoes-cut into pieces (smaller), carrots-diced, first boiled in boiling water.
Onions-cut into small pieces
Ingredients: cooking oil, salt, curry powder.
Steps:
1, put oil in the pan and fry the meat.
2. Stir-fry the vegetables with the meat in the pot. Pay attention to putting more oil and a proper amount of salt (you can also put it aside first, and then add salt if the salt is not enough after the curry is transferred).
3, the dish is a little ripe, add water over the dish and cook it on low heat.
4, the dishes are cooked, low heat, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), and then pour it into the pot and mix well. You can taste it and add curry.
5. Continue to cook for 5 minutes.
6, rice is cooked separately, poured with dishes and soup.
Curry powder should be put together when water is added to the dish and cooked on low heat.
Continue to cook for 5 minutes. Starch water should be added to adjust the concentration of soup. Make it thick and thick.
4, the dishes are cooked, low heat, mix the curry powder with a small amount of cold water (the amount of curry powder can be according to your own taste), and then pour it into the pot and mix well. You can taste it and add curry.
Then, after the taste is satisfactory, add a proper amount of raw powder water and boil it to a satisfactory consistency.
In addition, curry powder is not recommended, and the effect is not as good as curry block.
My family uses curry blocks, and there is no need to collect juice or thicken it with fire. It is thick and fragrant when cooked directly.
My family usually uses 100 MUBI (it seems to be this brand) curry blocks, which are sold in supermarkets, about six or seven yuan a box.
A box can be cooked in one pot, enough for two or three people to eat two meals.
Spicy Doufu?
1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
2. Add a little vegetable oil into the pot, and heat it with strong fire. After the oil is hot, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or marinate the minced beef with the above seasonings and add them together. Stir-fried
3. Add tofu cut into small pieces. Turn the heat down and bring to a boil.
4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.
5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!
Top Ten Home Cooking Practices-Cola Chicken Wings
Ingredients: 6-8 chicken wings, a small cup of Coca-Cola, a little Chili powder, and a little cumin (granulated cumin, not powdered).
Steps: put water in the pot, and then add chicken wings after the water boils, and the chicken wings will be cooked. Drain the water for later use.
Put more oil, stir-fry with chopped green onion and garlic, add chicken wings, add cumin and Chili powder, stir-fry over high fire until the skin is slightly burnt.
Skim off the excess oil with a spoon, add the coke, add salt and monosodium glutamate, and don't put any water. When the coke is almost dry, turn down the fire and collect the juice.
You can skim the minced garlic and scallion with a spoon while burning coke.
Don't forget to put the juice in the last dish.
This dish is more delicious than KFC's chicken wings The chicken wings are spicy and crisp to the bone.
Stewed pork with brown sauce
1 Wash the wok, heat it, add two tablespoons of oil, add three or four tablespoons of sugar, and turn the heat down.
Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.
2. Keep stirring with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, which is also called fried sugar color.
3. Pour the chopped pork belly and stir well, so that each piece of meat is stained with sugar.
4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.
5. This is what it looks like.
Kung Pao Chicken?
Ingredients: chicken breast? 400g fried peanuts? Fifty grams of eggs? 1 garlic? 5 petals of starch? Appropriate amount of dried Chili? 10
Note: Ingredients can be made as appropriate.
Seasoning: cooking oil? 500g (actual consumption 50g) of sesame oil? 1 teaspoon of soy sauce? A tablespoon of cooking wine? 1 tablespoon balsamic vinegar? 1 teaspoon of refined salt? 1 teaspoon of sugar? 1 spoon
MSG? Small spoon
method of work
1. Wash and dice chicken, marinate and mix with egg white, salt and starch; Wash garlic and cut into powder;
2. Heat the cooking oil in the pot, fry the diced chicken in the pot, and drain the oil;
3. Leave a little oil in the pot, saute dried peppers and garlic, and then add diced chicken and stir fry;
4. Finally, add soy sauce, cooking wine, monosodium glutamate, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts and stir well.
Peanuts must be cooked before the dish is cooked, so as not to stir fry in the pot for a long time, which will affect the crispy feeling of peanuts.
Sweet and Sour Spare Ribs
Material: ribs? 500 grams of chives? 1 ginger? 1 garlic? 2 petals of starch? of appropriate amount
Seasoning: cooking oil? 500 grams (actually 45 grams) of soy sauce? 1/2 tablespoons balsamic vinegar? 1 tablespoon of refined salt? 1/2 teaspoons of sugar? 1 tablespoon monosodium glutamate? 1/2 spoons
Practice:
1. Wash the ribs and chop them into small pieces; Wash and slice ginger and garlic; Wash shallots and cut into powder;
2. Put the oil in the pot, when it is heated to 50%, fry the ribs until the surface is brown, and drain the oil;
3. Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices and garlic slices, stir-fry with the ribs, pour in warm water without ribs, boil over high fire, and simmer for 30 minutes;
4. When the ribs are fragrant and soft, add sugar, vinegar and minced chives, thicken them with water starch, and collect the concentrated juice over high fire.
Features: ruddy color, sweet and sour and mellow.
A little bit of relief: sugar and vinegar should be put last, and the sweet and sour taste can come out.
Stewed Pork Ball in Brown Sauce
Ingredients: half a catty of pork in front leg, chopped. Tender lotus root section. One egg. Eight cabbages. A small piece of ginger. Three onions. Three tablespoons of soy sauce. One tablespoon of dry starch, and another spoonful of starch and appropriate amount of water are mixed into thick juice. Appropriate amount of salt and monosodium glutamate
Practice: 1, chop the lotus root into fine particles, cut the onion into sections, beat the ginger with a knife, and beat the eggs into dry starch and stir them into a whole egg paste clockwise.
2. Pour the egg paste into the meat and minced lotus root, add a proper amount of salt and two tablespoons of soy sauce, and stir it clockwise.
3. Pinch the meat into flat balls.
4. Heat the oil in the pot to 70% heat, fry the meatballs for about two minutes, and fry them into the skin to seal the inside of the meatballs.
5. Take out the drained oil and plate it for later use.
6. After the oil in the pot is filled out, put it into the meatballs, add about two pounds of soup or water, three tablespoons of soy sauce, ginger and onion, and then simmer for more than an hour.
7. Take out the meatballs and plate them for later use after they are cooked thoroughly.
8. Put the cabbage into the soup in the pot and cook for about one minute until cooked.
9. Take out the cabbage and put it in a meatball plate, thicken it in the pot and pour it into the plate.
fried shredded pork with sweet and sour sauce
The main ingredient of this dish of fish-flavored shredded pork is pork. It is necessary to choose 30% fat and 70% thin pork to shred and stir fry, so as to make the shredded pork fresh and tender. The dishes are ruddy, tender, fresh and full of fish flavor. The raw materials are pork (about 200 grams), water-made magnolia tablets, fungus, pickled red pepper, ginger, garlic and so on. Seasoning: salt, vinegar, sugar, etc.
When it is made, pork, magnolia slices and auricularia are shredded, put into a bowl and marinated with seasoning, then add the seasoning and broth to boil to make a sauce, then put the shredded pork in an oil pan and stir-fry it, add ginger, garlic and pickled red pepper to stir-fry the fish flavor, then add the magnolia slices and auricularia slices and stir-fry them, and cook the sauce to get the final product.
Practice 1
Ingredients: 200 grams of lean pork, 25 grams of water-borne fungus and 25 grams of water-borne magnolia tablets.
Seasoning: 40g of pickled pepper, each of soy sauce, sugar and minced garlic 1 0g, chopped green onion and cooking wine15g, 8g of vinegar, 3g of refined salt, 50g of monosodium glutamate1g, 50g of starch, 20g of oil125g and 50g of clear soup.
Practice:
1, cut pork into filaments about 7 cm long and 0.5 cm thick. Sliced magnolia slices and auricularia auricula, put them into a bowl with shredded pork, add refined salt and wet starch and mix well.
2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the bowl, and make it into a sauce.
3. Heat the wok, add lard to 60% heat, add shredded pork and stir-fry, add ginger, garlic and chopped red pepper to stir-fry until fragrant, then add magnolia slices and fungus to stir-fry for a few times, then cook the sauce and turn it over a few times.
stir-fried boiled pork slices in hot sauce
1, cook the meat first. Put water in the soup pot, add onion, garlic, ginger, pepper, star anise, cinnamon and fragrant leaves (in fact, the latter two items are not necessary, and the first few are always available at home), boil the water and add the meat (the size of the meat should be appropriate, if it is too big, it will be cooked too well outside and not penetrated inside. Boil the water first because of "hot water cook the meat, cold water stew soup", boiling water. Cook for10-15 minutes until chopsticks can be inserted.
2. While in cook the meat, you can prepare auxiliary materials, such as onions, garlic sprouts, green peppers and fungus, which are all suitable for putting in, depending on what you like to eat. Personally, I like to put onions, peppers, fungus and carrots. They are beautiful and delicious. Cut these things into thin slices of the same size, and the carrots should be thin, because the process of frying later is not long, or other materials are cooked, and it is still raw.
3. After the meat is cooked, remove it and slice it. Here is a tip for cutting meat. The freshly cooked meat is hot and soft, but it is not easy to cut. Put it in the freezer of the refrigerator and freeze it for 3 minutes, so it won't burn your hands, and the meat will be hard and easy to slice. The knife should be sharp, if it is unfavorable, sharpen it, and don't cut the meat badly.
4, put the wok, put less oil, put the cut meat in when the oil is hot, stir fry, and the oil fire is not too big. This is a process of "boiling". When you see that the meat is rolled up, it looks like a small nest-Sichuan people call it "Dengzhanwo", just take it out.
5. At this time, there may still be residual oil in the pot, so don't put a little more or less, and put in the douban hot sauce. (There are many brands in the market, you should use Pixian douban and Juancheng brand, which is the best taste I eat. Of course, you can also like other sauces. Now that the cuisines are integrated, you can completely innovate the dishes. At this time, if the fire is not big, it will paste the sauce. Add a little sugar to harmonize the flavors, then add the chopped auxiliary materials, stir fry, then add the just-fried meat, stir fry, and then add chicken essence. Because the bean paste is salty, it will be dull if you add salt. If you don't feel at ease, try it first. If it's not salty, put salt in it.
Braised Spanish mackerel is a good dish, so try it.
Ingredients: Spanish mackerel, 500 grams of onion, 25 grams of ginger, 25 grams.
Seasoning: 5 grams of pepper aniseed each, 500 grams of vegetable oil (consumption 40-60 grams), cooking wine 10 grams of vinegar, 5 grams of monosodium glutamate, 50 grams of white sugar, 5 grams of salty salt, 5 grams of wet starch 15 grams of onion oil.
Production method:
1. First, remove the gills and five internal organs of Spanish mackerel and wash them, and slice them into pieces after 4-6 minutes with an oblique knife.
2. Add vegetable oil to the spoon and heat it for 50-60%. Add the fish pieces and fry until golden brown. Take out the oil and control the oil.
3. Leave a little base oil in the spoon, add white sugar and stir-fry until it is dark brown, add onion, ginger slices and fish pieces and stir-fry, and add cooking wine, vinegar and salty salt in turn, add about 300g-400g of soup, boil with high fire to remove the floating foam, then add pepper sauce, and then use slow fire to burn thoroughly, and take out the sauce bag after the soup is thickened.
Features: bright red, fresh and delicious.
Spicy chicken:
A whole chicken or a box of drumsticks, Zanthoxylum bungeanum and dried capsicum (1:4), onion, cooked sesame, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic and sugar.
Geleshan spicy chicken
This dish is a famous Jianghu flavor dish in eastern Sichuan, so it is named because of its origin in Gele Mountain. Dried Chili peppers are not the main ingredient but the main ingredient, which fully embodies the characteristics of Jianghu chefs. After careful improvement by the Pakistani cloth chef, its taste is more distinctive, and the finished dish is brown, red and shiny, soft and spicy. Salty, mellow and slightly sweet, it is an unforgettable delicacy for eaters.
Main ingredients:
Chicken leg, green onion, dried Chili festival, pepper, salt, pepper, monosodium glutamate, sugar, vinegar, cooking wine and salad oil.
Production procedure:
1, wash the chicken legs and dice them, put them in a bowl, taste them with salt and cooking wine, and fry them slightly to form.
2. Set the pot on fire, and when it is 70% hot, pour the diced chicken into it, and then pour it for use.
3. Leave the bottom oil in the pan until it is hot. Stir-fry the dried pepper until it is brownish red, stir-fry the pepper until fragrant, pour the chicken legs, cook the cooking wine, stir well, add salt, monosodium glutamate, pepper, sugar, vinegar, and cook the fresh soup until the diced chicken is soft. When the juice is dry, dismount, stir the onion evenly and serve.
Operation essentials:
1, when frying dried peppers and peppers, the firepower should be small, and the frying is excellent.
2. Cook a proper amount of fresh soup, so as to soften the fried diced chicken without too much water.
Nutritional characteristics:
Chicken is rich in protein, fat, iron, phosphorus, calcium, riboflavin and niacin. It can tonify qi and blood, nourish essence and marrow, and has strong nourishing effect. At the same time, the fat in chicken contains more unsaturated fatty acids, so it is an ideal high-protein food for elderly patients with cardiovascular diseases.
Western snacks-fried ice cream materials:
Ice cream balls 1 piece, olive oil, egg paste, crisp paste, fruit and chocolate paste.
Practice:
1, preparation of crisp paste: mix flour, glutinous rice flour and dipped rice flour in a bowl at the ratio of1:1:kloc-0/,beat in eggs and mix well, then add a little ice water and beer, and mix well clockwise to form paste.
2, ice cream balls with egg pulp, and then crispy pulp.
3. When the olive oil is boiled to 220℃, add the glutinous rice paste ice cream and fry it for about 10 second, then immediately pick it up, put it in an ice cream cup, pour the chocolate syrup on it, and the fruit pieces can be accompanied.
Tips:
1, olive oil is the best, followed by blended oil.
2. Control of oil temperature: the temperature of oil is about 220℃ before smoking; You can also put your hand above the hot pot and reach the required temperature when you feel hot (pay attention to safety).
3. The frying time depends on the temperature of the hot oil. In the second method, it takes a little longer because of the egg paste and crisp paste on the ice cream ball.
4. In the second method, crispy pulp can be replaced by bread crumbs or crispy toast slices.
5. The purpose of putting beer into crisp pulp is that beer is heated and fermented, which can make crisp pulp more crisp after frying, and the effect is better if the beer degree is higher. beer
The ratio with the three powders is about 6: 4.
Chef's experience:
1, fried ice cream requires "Aauto Quicker", so the oil temperature must be high.
2, the ice cream is frozen to a "hard body", which can quickly turn golden yellow, and the outside is more brittle and smoky, and the effect will be better.
3. Put the fried ice cream balls back in the refrigerator and freeze them for half an hour before eating, which makes them taste better.
Deep-Fried Spare Ribs
Slap pork tenderloin100g slices, gently chop the meat with a knife, and shape it into leaves, stick flour to hang egg paste, then stick bread crumbs, put it in a frying pan and fry it in oil until golden brown, take it out, and cut it into pieces when eating.