Spicy griddle chicken
1, cut chicken into pieces, cut shallots into sections, chop garlic and ginger, and cut off the roots of soybean sprouts.
2. Cut the dried red pepper, add salt to the diced chicken and marinate the eggs for 30 minutes.
3. Put soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix well.
4. Cool the oil in a hot pot, add the chicken pieces, stir fry and serve.
5. Pour oil into the pot, add pepper, star anise, ginger, garlic and chopped green onion, and stir-fry the red pepper with low heat.
6. Pour in chicken nuggets, add seasoning and black pepper, stir fry quickly, add shallots and stir fry with balsamic vinegar.
7. Add salt to the bean sprouts, stir fry with slow fire, pour the fried chicken pieces on the griddle and sprinkle with sesame seeds.
Griddle crispy lotus root
1. Wash and steam bacon 15 minutes. Chop onion and ginger, and chop bean paste.
2. Wash the lotus root, scrape off the epidermis, slice and cook, remove and sprinkle two spoonfuls of dry starch.
3. Put the oil in the pot, fry the lotus root slices in the pot until the surface is golden, and remove and drain the oil.
4. Pour the oil into the pot, put the chopped bean paste into the pot, stir-fry the red oil, add the onion and ginger, pour the lotus root slices, stir-fry the fragrant bacon slices, and add sugar to stir well.
Spicy pot broth
1. Wash the fat sausage and cut into pieces, add vinegar and salt to remove oil, cut dried Chili, cut onion and slice ginger.
2. Boil the washed fat sausage, add salt, ginger slices, cooking wine, star anise, fragrant leaves and cooking wine and cook for 30 minutes.
3. After the oil in the pot is 70% hot, add ginger, garlic, dried pepper, dried pepper and Pixian watercress and stir-fry until fragrant.
4. Add fat sausage and stir-fry to dry water, and add soy sauce, sugar and vinegar; Add potato chips and onions.
Braised Pleurotus eryngii
1, shredded Pleurotus eryngii, sliced pork belly, sliced green pepper, sliced onion and sliced garlic.
2. Spread the onion on the bottom of the dry pan, pour the oil in the pan and stir-fry the pork belly.
3. Add bean paste, lobster sauce and garlic slices and saute until fragrant. Add Pleurotus eryngii and stir fry.
4. Stir-fry red pepper and green pepper in a pot, add salt and soy sauce, add chicken essence and sesame oil before turning off the fire, then put them in a dry pot and light the alcohol in the furnace.
Griddle cauliflower
1. Soak cauliflower downward in light salt water 15 minutes, then wash and break the flowers.
2. Slice pork belly, green garlic, pepper and garlic.
3, boil water, add cauliflower, add salt and blanch 1 min.
4. Heat the wok, put lard and vegetable oil, and stir-fry the pork belly slices.
5. Add pepper segments, garlic slices, cauliflower and fried pork belly.
6. Cooking wine and light soy sauce, mix white sugar, green garlic and salt, pour into the pot and stew on the stove to eat.
Grilled fish fillet
1. Soak the snakehead to remove blood, slice the fillets and marinate with cooking wine, salt and black pepper 10 minute.
2. Peel the lotus root and slice it in water, and cut the green and red peppers into pieces.
3. Slice ginger, peel garlic, chop shallots and chop parsley.
4. Heat oil from the pan, add ginger and garlic until fragrant, add lotus root slices and green peppers, and add salt.
5. Pour in fish fillets, mix soy sauce and sugar, and sprinkle with spiced powder, chopped green onion, white sesame seeds and coriander.
Sure, this is potato chips. Making it at home is also very simple. It is a perfect match with lotus root slices. Today I will teach you how to make it at home.
Potatoes are a very common food, and we often use them to cook dishes and staple foods. Very delicious. Today, I will teach you to cook a dish with potatoes as the main raw material. I hope you like it, so I won't say much about the menu.
Ingredients: potato, onion, lotus root, green garlic and pepper.
Accessories: Chili sauce, onion, ginger, garlic, spicy lobster sauce.
Seasoning: salt, essence, soy sauce and sesame oil.
Step 1: Peel and slice potatoes and lotus roots, slice onions, shred green garlic, and cut half peppers and shred them for later use.
Step 2: add water to the pot and boil it, then take out the potatoes and lotus roots.
Step 3: Add a little base oil to the pot, stir-fry onion, ginger and garlic, then add onion and pepper to stir-fry, then add Chili sauce and lobster sauce, then cook the pot with soy sauce, add a little salt to stir-fry potatoes and lotus roots, and finally add green garlic and sesame oil to stir-fry evenly.
Winter is a popular season for dry pot dishes, and all kinds of dry pots in restaurants of all sizes are the darling of high meal rates. There are many kinds of dried-up dishes, such as dried-up tofu, dried-up cauliflower, dry pot potatoes, dried-up Pleurotus eryngii, dried-up lotus root slices, dried-up thousand-page tofu, dried-up gluten, dried-up cabbage and dried-up baby dishes. Everything is delicious. However, my favorite food is super simple dry pot radish.
Why? Because before that, I was basically a person who didn't eat white radish. Because of this dish, I began to become a radish fan.
It's easy to cook dry boiled radish at home. Every winter, I make a big pot every once in a while. It is the first CD of every meal.
I'd like to share with you how to make my kitchen version of dry-pot radish:
Ingredients: 1 radish, about 200g pork belly, 2 green garlic, 2 millet chili, a few pepper, 1 spoon Pixian bean paste, 1 spoon oyster sauce, ginger, cooking wine and chicken powder.
Exercise:
1. Put the whole pork belly in a cold water pot, add 1 tbsp cooking wine, boil it over high fire, turn to medium heat for about 8 minutes, and then take out the slices for later use.
2. Peel the white radish and cut it evenly.
3. Cut ginger into powder, cut millet into rings, chop bean paste, and wash green garlic with yellow leaves. First, pat the garlic white flat with a knife, and then cut it into sections for later use.
4. Fire with a pot. After the pot is hot, add an appropriate amount of cooking oil, put the meat slices in the pot and stir-fry slowly, and fully stir-fry the oil in the pork belly. Add bean paste and stir-fry until the oil turns red and the sliced meat turns red, then add Jiang Mo, millet and pepper and stir-fry until fragrant.
5. Add radish slices and stir well, add oyster sauce and salt to taste, cover the lid and turn to low heat for stewing. After the radish becomes soft, add garlic white, then add garlic green, sprinkle with chicken powder and stir well. The white radish is full of water this season. Under normal circumstances, the water in radish is enough to cook it, so there is no need to add water. Of course, it depends on the sealing of the radish and the pot. If you think this pot is too dry, you can put some water or broth in it according to the situation. )
6. Heat in a small iron pot or casserole, pour the radish into a dry pot, put it on the pot with the base, and heat it with a small fire while eating.
Spicy shrimp with shell in griddle.
Dry-fry fresh prawns in sesame oil until cooked. Under the action of high temperature, all the water is dried until the shell is separated from the meat, and the shrimp shell is thin and crisp. When the shrimp meat releases its original delicious taste, the spicy taste is absorbed to the feet. Eating with shells is very enjoyable, spicy and crisp, and it is an excellent food for the county magistrate.
Spicy griddle shrimp
Ingredients: 500g prawn.
Ingredients: 4 tablespoons of pepper oil and 4 tablespoons of Chili powder; 2 tablespoons of cooking wine, 1 spoon of white wine, 1 spoon of salt, 2 tablespoons of soy sauce, 1 spoon of sugar, 1 spoon of rice vinegar.
Exercise:
1. Wash the shrimp, and then cut off the skin.
2. Go to the shrimp line, pick it at the third section of the shrimp back with a toothpick, and then gently pull it out.
3. Put the pepper oil into a non-stick pan, heat it to a hot spot with low heat, turn off the heat, pour in the Chili powder and mix well until red oil appears.
4. Pour in prawns and stir fry over high heat.
5. Stir-fry until the shrimp changes color, add all seasonings and mix well. At this time, there is water flowing out of the shrimp in the pot, and continue to stir fry on the fire.
6. Stir-fry until there is no water in the pot, then turn down the fire and continue to stir-fry until there is no drop of water in the pot, leaving only red oil. Stir-fry until the shrimp shell is separated from the meat, so that it tastes crisp and refreshing.
Tips:
Chili powder burns easily, so stir-fry it with minimal fire until it produces red oil. It is necessary to use a non-stick pan to ensure that Chili powder will not stick to the pan all the time.
Dry-pot dishes are mostly cooked vegetables, dried and fried to taste, and this kind of food allows food to inhale spices and release natural delicacies at the same time.
Dry pot dishes are a must-have dish for many people when they go out to eat! Actually, it's easy to do it yourself. What do you want to eat? Throw it in the pot!
Braised cabbage
Exercise:
1. Soak the meat in water, remove the blood, cut and wash the cabbage, and tear it into small pieces.
2. Slice ginger and garlic, and cut dried peppers into small pieces.
3. Pork belly slices are fatter, so cook the oil first.
4. Add the remaining pork belly and stir fry together. Let the pork belly stir fry in oil for a while, so that the pork slices will be more fragrant.
In order to prevent the ginger and garlic slices from being overcooked, I fried the meat until fragrant, and then put the ginger, garlic and dried peppers in it.
6. Add a little salt, pour a spoonful of cooking wine and stir-fry vegetables.
7. Pour a little white vinegar (pour it along the side of the pot as much as possible, so that the vinegar will taste better)
8. Add a tablespoon of oyster sauce and stir-fry for about two or three minutes.
9. Add a little chicken essence before cooking and cook.
Griddle Cooked Tea Tree Mushrooms
Exercise:
1. Steam bacon in a pot for 20 minutes to soften it.
2. Wash and break Agrocybe aegerita.
3. Blanch Agrocybe aegerita in boiling water for 2 minutes, then remove and drain.
4. Slice the steamed bacon and cut the small peppers.
5. Stir-fry the bacon with a little oil in the pot until it is oily, and stir-fry the small peppers until the skin wrinkles.
6. Pour in Agrocybe aegerita and stir well, and pour in bean paste and soy sauce and stir well; Transfer to a dry pot and eat while heating! (If frying directly without using frying pan)
Braised Pleurotus eryngii
Exercise:
1. Pleurotus eryngii is torn into strips by hand, and pork belly, green pepper, onion and garlic are sliced for later use.
2. Spread the onion on the bottom of the dry pot for later use.
3. Pour cooking oil into the pot, then add pork belly and stir fry until the surface is slightly yellow.
4. Add bean paste, lobster sauce and garlic slices and stir-fry until fragrant.
5. Stir-fry Pleurotus eryngii in the pot.
6. Stir-fry red and green peppers in a pot, then add salt and delicious soy sauce.
7. Then, before turning off the fire, add chicken essence and sesame oil, stir-fry evenly, and then put it in a dry pot. Finally, light a piece of alcohol in the stove and you can start.
Griddle cowpea
Exercise:
1. Wash cowpeas; Cut sausage for later use;
2. Boil cowpea with water;
3. Stir-fry garlic in a garlic pot;
4. Stir-fry the sausage in the pot;
5. Pour in oyster sauce and stir fry;
6. Stir-fry cowpea and steam fish, soy sauce, salt and monosodium glutamate;
7. Finally, juice is collected with water starch;
8. Stir well and take out the pot ~
Griddle potato chips
Exercise:
1. Slice potatoes, blanch them in cold water, control the moisture, put twice as much oil in the pot as usual, and fry the potato chips with oil until both sides are golden.
2. Cut the green pepper into hob blocks, carrot slices and meat slices.
Stir-fry meat slices, green peppers and carrots with the remaining oil from the potato chips just now.
4. Add Pixian bean paste and stir-fry red oil, add two spoonfuls of water and add chicken essence.
5. Add potato chips, stir-fry until there is no water, and serve.
Griddle goose intestines
Exercise:
1.15s Take out the goose intestines and cut them into 3cm long sections. Cut the green pepper into small pieces
2. Heat the base oil to 50% heat and stir-fry the bean paste, onion and ginger.
3, stir-fry goose intestines for 30 seconds, cook wine, add spicy girl sauce, garlic cloves, and thicken with soy sauce.
4. Add salt, monosodium glutamate and broth and stew for 5 minutes.
5. Stir-fry the green and red pepper pieces out of the pot, put them in a dry pot and serve them on fire.
Fried chicken with iron pot pepper
Exercise:
1. Cut the dried red pepper into small pieces, wash it with clear water and drain it.
2. Cut the chicken into small pieces, cut the shallots into long sections, chop garlic and ginger into paste, and cut off the roots of soybean sprouts.
3. Add 1/4 teaspoons of salt and 1/4 eggs to the diced chicken and marinate for 30 minutes.
4. Put seasoning soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix well for later use.
5. Add a little oil to the wok after it is hot, add the cold oil to the chicken pieces, and stir fry over medium heat.
6. Take out the chicken nuggets and fried oil and wash the pot.
7. Heat the pot, pour the oil into the pot again, add pepper, star anise, ginger and garlic, onion and dried red pepper, and stir-fry over low heat to get the fragrance.
8. Pour in the fried chicken pieces, add seasoning and black pepper, stir-fry quickly over high fire until the chicken pieces absorb the sauce, add chives, pour in balsamic vinegar, and stir-fry until the water is completely drained.
9. Heat the pot on the fire, add a little oil, add bean sprouts and a little salt, and stir fry until the bean sprouts are broken.
10. Finally, pour the fried chicken pieces into the dry pot, sprinkle with white sesame seeds, and heat them on the dry pot to serve. If you don't use a griddle, it's also delicious to directly mix the two ingredients and fry for 2 minutes.
Sister Agatha's favorite griddle dish is griddle potato chips! In fact, there are many others, such as griddle and fat sausage, as well as griddle and cabbage. Sister Agatha also likes them very much, but potatoes are the most commonly used ingredients in Agatha's family, so the subject can refer to them! Sister Agatha basically cooks at home!
Griddle potato chips
2 pieces of potatoes (potato chips should not be cut too thin, just about the same thickness)
Slice 300 grams of three layers of meat.
Ingredients: chopped green and red millet pepper as ornament, chopped garlic, half shredded onion, chopped onion, cooked sesame seeds and seasoning.
A tablespoon of bean paste, soy sauce, cooking wine, salt and chicken essence.
Cooking steps
1, boil the water in the pot, first put the potato chips in the pot and take them out after two minutes, otherwise it will stick to the pot when frying.
2. Lay the shredded onion flat on the bottom of the frying pan for later use.
3. Wash the pot, fry the three layers of meat in the pot until it is slightly yellow, stir-fry some oil, and then dump the excess oil.
4. After the three layers of meat are fried, push them aside, and put garlic and bean paste into the pot for frying.
5. After the watercress is fragrant, pour the potato chips into the pot and stir fry. Add seasoning, soy sauce, cooking wine, salt and chicken essence and stir-fry evenly again.
6, from the pot to the plate, dry pot potato chips!
The chart is shown below.
I prefer to eat spicy shrimp in a dry pot, and it's not that difficult to make.
Dry pot shrimp production materials:
Ingredients: fresh shrimp, dried pepper, pepper, Pixian bean paste, celery, coriander, onion,
Seasoning: onion, ginger, garlic, sugar, salt, soy sauce, sesame,
Detailed introduction of dry pot shrimp practice steps:
1, cut off the cleaned back, drain the water, fry it in oil, and pick it up when the skin looks crisp.
2. Pour oil from the pan, add onion, ginger and garlic until fragrant, add pepper and pepper and stir fry, then turn to low heat, add Pixian bean paste and stir fry to get red oil, add sugar, a little salt (the sauce is salty), soy sauce, turn to high heat, add shrimp and coriander, coriander and onion, all vegetables are cooked, sprinkle with cooked sesame seeds and serve.
Now, I'd like to introduce some key points of cooking shrimp in a pan:
1, shrimp must be fresh, because this practice requires high meat quality. If the shrimp is not fresh, the elasticity of the meat is not enough, which will affect the taste.
2, be sure to fry the back of the shrimp, so as to make the shrimp easy to taste.
3. When you fry shrimp, you must fry it quickly, and you must put it in the pot with hot oil. When the skin of shrimp looks a little translucent, take it out as soon as possible. This time is very short, only one and a half minutes. This is the key point of making dried shrimp, because if fried for too long, shrimp meat will not be eaten.
4, the amount of onion, ginger and garlic should be large, which is about twice as much as cooking at ordinary times, so the fragrance that bursts out is relatively strong.
We often eat cooked food in our lives. Cooked food is a kind of Sichuan food, which is delicious, spicy and delicious. They are very popular with everyone. I like cooked food, such as potato chips, chicken and shrimp. They are all my favorites. I often cook them at home, and they are affordable.
Dry pot is a kind of Sichuan cuisine, which is rich in flavor, delicious and enjoyable. It is deeply loved by everyone. I believe many people like to eat dry pot dishes. There are many kinds of dry pot dishes, such as dry pot chicken, dry pot cauliflower, dry pot potato chips, dry pot ribs and so on. Everything is delicious. Dry cooking is also my favorite. I cooked it at home. It's delicious and affordable. Here are two of my favorite dishes.
1. Dried potato chips 1. Prepare ingredients: pork belly, potato, onion, green pepper, red pepper, onion, ginger, garlic, soy sauce, oyster sauce, bean paste, salt, pepper, chicken essence and white sesame.
2. Wash potatoes, peel and slice them, and cut them into even slices. Don't cut it too thin Wash the starch on the surface of the cut potato chips, put them in a pot, soak them in clear water for later use, wash the pork belly, cut them into thin slices, and wash the onions and shred them. Remove the pedicels of green pepper and red pepper, wash and roll the leaves for later use.
3. Wash the onion, ginger and garlic, cut the onion into chopped green onion, cut the ginger and garlic into powder for later use, boil the oil, put a little oil in the pot, drain the potato chips, fry them in the pot, fry them on low heat until both sides are brown, remove them for later use, and continue to pour the oil into the pot. When the oil temperature is 50% hot, pour the pork belly and stir fry to get oil.
4. Add minced ginger and garlic, stir-fry until fragrant, add bean paste to stir-fry red oil, pour in red pepper, green pepper, chopped green onion and onion, stir-fry until raw, add fried potato chips, stir-fry evenly, add salt, soy sauce, oyster sauce, chicken essence and pepper, stir-fry evenly, and sprinkle with white sesame seeds to serve.
Second, dry pot ribs method 1, prepare ingredients: ribs, green peppers, red peppers, onions, potatoes, celery, onions, ginger, garlic, sweet potato starch, salt, pepper, soy sauce, thirteen spices, rice wine, chicken essence, sugar, cumin powder, pepper oil, white sesame seeds, oyster sauce, pepper, dried.
2. Clean ribs, chop them into small pieces, soak them in clean water for half an hour, soak them in bleeding water, wash ginger, onion and garlic, dice ginger and onion, slice garlic, wash celery and cut them into sections, wash green peppers and cut them into rings, wash onions and cut them into slices, and wash potatoes and cut them into strips. You can put side dishes according to your own preferences.
3. Cut dried peppers into sections. After the ribs are soaked, clean them and drain them. Add salt, pepper, soy sauce, thirteen spices, yellow wine and oyster sauce, and then add a little sweet potato starch. Stir well and marinate for half an hour.
4. Put the ribs in a pressure cooker, add water pressure 10 minute, add a little oil to the pot, fry the marinated ribs until they are cooked, soak them in a small fire, and take them out after frying until they are tender. When the oil temperature rises, put the potatoes in and fry them.
5, stir-fry, leave the bottom oil in the pot, add pepper, then add onion, ginger and garlic, add bean paste, stir-fry evenly, stir-fry red oil, add dried pepper, stir-fry evenly, add celery, onion and green pepper, stir-fry evenly, and then add potatoes.
6. Add the fried ribs and stir fry evenly, then add chicken essence, sugar, salt, cumin powder, pepper oil and white sesame seeds and stir fry evenly, sprinkle with chopped green onion and coriander and serve.
Summary: Dry cooking has always been my favorite. They are rich in flavor, spicy and delicious, and they have an appetite when they look at them. I cook it at home. It's delicious and affordable, and the method is simple. The above two griddle dishes are also my favorites. I often make them at home, so I can try them if I like.
In recent years, dry pot dishes are very popular with people. "Dry pot dish" is a variety and improvement of Sichuan cuisine. It tastes hot and dry, and it doesn't feel like soup in the past. Most ingredients can be used for making. There is no uniform specification and requirement for operation, which is very simple and fast. The taste can be mastered by the spicy and delicious flavor of Sichuan cuisine. If you don't like spicy food, you can also make it into a delicious dry pot.
Try not to add water in the cooking process of dry pot dishes, otherwise it will lose the meaning of dry pot and taste bad. When frying, we should use the firepower to control the quality of the dishes, so that we can not fry the paste but also fry the dry flavor to the best, so we should fry the potatoes and the ingredients that are not easy to cook in advance.
I don't want to be so greasy. I didn't fry, but cooked the vegetables in advance, which was cold and spicy. Sweet pepper and onion, finally sprinkled with a little stir-fry, delicious. When the steaming pot was served, the aroma was overflowing, and only chopsticks were churning in the pot. When everyone is eating the chunks they need, they are still screaming, hot and numb, sweating and delicious.
When the weather turns cold, let's make such a pot and enjoy this spicy and delicious warm-up dish. ......
Spicy pork belly griddle
Materials:
400g pork belly, half cauliflower, half sweet pepper, one lotus root, one potato, five mushrooms, half onion, a little dried pepper, a proper amount of garlic, an herb, and a bag of cook 100 spicy pot bottom material.
Production method:
1. Material preparation.
2. Wash vegetables.
3. Cut all kinds of vegetables and seasonings.
4. Take a pot and boil half a pot of water. Add cauliflower, incense pot and lotus root slices to cook.
5. Pick it up and drain it.
6. Cut garlic and dried red pepper for later use.
7. Rinse the cut potato chips with clear water several times and put them in a pot to cook.
8. Pick up and drain.
8. Put a proper amount of vegetable oil into the pot and heat it to 70%. Stir-fry pork belly in a pot. Stir-fry until discolored and oily. Shovel pork belly into a bowl for later use.
9. Add garlic and dried peppers into the remaining oil in the pot and stir fry.
10. put the cook 100 spices in the pot and stir fry. Stir-fry until the oil comes out.
1 1. Stir-fry pork belly, onion and bell pepper in a pot.
12. Stir-fry for one minute, and stir-fry the cooked vegetables in the pot.
13. Stir well, take the pan and put it on the plate.
14. Sprinkle with coriander and sesame seeds and serve.
15. All kinds of ingredients are integrated into this pot, making it a "pot of incense".
16. Spicy incense pot is well-made, spicy but not dry, fresh but not fishy, and has a long aftertaste.
17. The fragrant pork belly fully absorbed the potato chips, lotus root slices, cauliflower, sweet pepper and onion in the spicy pot, and absorbed the rich soup, full of pork belly fragrance.
Tips:
65438+
2. Cooking 100 The proportion of seasoning materials in spicy pot is 35g of seasoning for every 600g of vegetables.
If you don't like it so spicy, you don't have to put the dried pepper.
4. When frying, the oil temperature should be controlled at medium and low temperature, otherwise it will paste!
5. Try not to add water in the process of making dry pot dishes, otherwise it will lose the meaning of dry pot and taste bad. When frying, the quality of the dishes should be controlled by the amount of firepower. You can neither fry the paste nor fry the dry flavor to the best, so you should fry or cook the potatoes and the ingredients that are not easy to cook in advance.
This dish is a must when I eat in Sichuan restaurant. I recommend it to you! I think it's delicious and easy to make. This is just a griddle cauliflower! Stir-fried with sliced meat, the aroma is compelling!
Here's how to do it. You can learn.
1. Dice cauliflower and soak it in water.