Summer kitchen, not only grease and smoke and roast people stove fire. Originally, there is no appetite in the summer heat, not to mention that after inhaling fumes in the hot kitchen, it is even more difficult to eat. Want to go out and buy some marinara to eat, but found that the price is amazing. In fact, marinara practice is very simple, to share with you a few lazy, 0 basis can do the brine, summer in the refrigerator, want to eat, can be taken out to eat, but also to catch up with the drama under the wine of the necessary dishes. First, home cooking brine what you want to eat what brine, soup soak rice is also very good, it is recommended that people who do not want to cook try.1. Prepare the ingredients: prepare a few eggs, cold water into the pot, high heat boil after the transfer of medium heat to cook for 5 minutes to cook the eggs into loose eggs. After cooking, fish out into the cool water to cool, so that it is easier to peel the shell, the eggs cooled on the board rolled a few rounds to peel off the shell, and then in the eggs on both sides of the two cuts to facilitate the marinade when the taste. Lotus root after a section of peeling, cut into uniform pieces of rolling knife; and then prepare the appropriate amount of dried incense spare; small onion cleaned and cut into segments; ginger cut into slices and put together; grab a handful of dried chili peppers, a few pieces of leaves, a section of cinnamon, a few peppercorns, a few cloves, a few grains of white kou, two star anise spare. Prepare a few chicken wings root, cold water into the pot to blanch a little water to remove the blood inside and impurities, after the water boils to beat the pot of floating foam, about 2 minutes to cook the chicken wings root out, with water to rinse off the top of the blood froth and standby. 2. start to do the marinade: all the ingredients are ready after we start cooking, pot of oil, oil temperature of fifty percent hot, pour in the prepared spices, add a few rock sugar on a small fire stir-frying out of the spices, the rock sugar stir-frying out of the fragrance, the rock sugar stir-frying to stir-fry out of the spices, and then the sugar stir-frying to stir-fry out of the spices. The sugar will be stir-fried to make the sugar color. Chicken wing root upside down pan stir fry a few times, so that the chicken wing root to absorb the flavor of the spices, along the edge of the pan into the appropriate amount of water, add oyster sauce 5 grams, 10 grams of soy sauce, 5 grams of soy sauce coloring, 5 grams of salt, 3 grams of chicken stirring to dissolve the seasoning, and then pour into the lotus root, eggs and dried spices, high heat boil after the soup with the vegetables together into the inside of the casserole dish, casserole dish insulation is better to brine more flavorful, cook to the soup boils again and turn to a low-flame halogen! 40 minutes. 40 minutes after our fresh and flavorful marinade can be out of the pot, not in a hurry to eat, then soak a night will be more flavorful. Second, drunken meat with steamed buns this dish is really great, very suitable for home improvement of life to relieve the cravings of the time to do to the family to eat. 1. Preparation of ingredients: we prepare a handful of green onions, tied into knots; ginger a pat loose, and green onion knots together; in addition to cut a little green onion standby. Prepare a few leaves, a few good ginger, cinnamon 2 grams, anise 2 and the right amount of rock sugar, rock sugar can increase freshness and color. Many people at home may not have good ginger and cinnamon, in fact, marinated meat with these 2 flavors, eat more fragrant and soft, the next time the marinated meat must remember to add. 2. processing pork: pork with a musket to burn a little pork skin, pork skin burnt to a charred yellow color, the purpose of this step is to remove the residual pig hairs, destruction of the sweat glands, tighten the skin to reduce the fishy smell of the pork skin. After the pork skin is burnt to a charred color, add water and brush with a steel wire ball to remove any traces of browning, taking care not to leave any steel wire on the skin. Boil water in a pot, add 8 grams of cooking wine, 2 grams of salt, cool water into the pork, so that it is easy to cook out the blood and impurities of the pork. After the water boils, knock off the floating end of the pot, cook on low heat for about ten minutes, fish out the pork to cool; cut the pork into three sections, and then cut into slightly thicker slices of meat.3. Simmering Sugar Color: Boil the oil in the pot, fully slip the pot and then pour out the hot oil, pour in the cool oil, the oil is a little bit hot and put the sugar 30 grams, the process should be opened on low heat to slowly increase the temperature, and keep stirring the spoon to the sugar, the sugar slowly turned light brown, and when the sugar color bubbles to the big turn light brown, it is very easy for you to get a little bit of sugar, but it is not necessary. Wait until the sugar color bubbles into small bubbles, pour and sugar color equal amount of boiling water, must use boiling water, cool water, then not only will fry the pan, sugar color is also easy to lump together, stirring after pouring in a pot standby, boiled sugar color is only a very low sweetness, mainly used for coloring. 4. began to brine: the pot and then burn oil, put the prepared seasonings stir fry a few times, pour in the right amount of water, into a bottle of Huadiao wine, wine 30 grams. Grams. Add the sliced pork, 100 grams of light soy sauce, 100 grams of flavorful freshness, 180 grams of sugar color, put in the small onion knots and ginger, cover the pot and cook over medium-low heat for about 30 minutes. 30 minutes later, fish out the onion and ginger and seasonings, add 4 grams of chicken powder (two spoons), cover the pot and continue to cook for 10 minutes. Pork slices have been cooked, cooked through, very flavorful, the soup is slowly reduced to viscous, when the juice only need to soup thick on it, do not be too dry, these soups are mixed with the noodles and rice good stuff, boil dry too bad. Fish out the pork slices arranged in the plate, and then pour the soup, and finally sprinkled with chopped green onions as a garnish, delicious that is completed.