I am in a good mood today, so I will send some recipes to my sisters to practice at home during the weekend~ One of the great pleasures in life is: eating good food, especially good food carefully made by yourself. Haha, relax on the weekend, everyone can be a chef ~ I happen to have a few recipes with simple ingredients and easy preparation, I would like to share them with you. Friends who have done so will come back to communicate.

Cola Chicken Wings

Ingredients: chicken wings, 10 dried red peppers, half anise, 1*2 cm cinnamon, onions, ginger, soy sauce, salt, Coca-Cola

Method: First chop the wings into small pieces, make a few cuts on each wing, put it in a container, then marinate it with salt and cooking wine for a while, then put the marinated chicken wings into 6-7% hot oil Fry until golden brown on both sides and remove. Leave a little oil in the pot, stir-fry the ginger, green onion and dried chili peppers, add the chicken wings, add salt, soy sauce, star anise, cinnamon, cooking wine and Coca-Cola, bring to a boil over high heat, then reduce to low to simmer until the flavor is absorbed, then use high to reduce the juice. When the sauce thickens, sprinkle with chopped green onions and serve.

Note: If you don’t like spicy food, you can also omit the dried chili pepper.

Spicy tofu

Ingredients: old tofu, tender tofu is difficult to fry and easy to fall apart. Generally speaking, tender tofu is better to make soup or mapo tofu because it tastes refreshing Smooth, but fried tofu still uses old tofu. The skin of old tofu is obviously different from that of soft tofu, so it is easy to distinguish. After buying tofu, it is best to store it in salt water, so that it will not go bad easily, taste better when cooking, and it will color easily when fried. The method is to boil some water, add salt to it, and soak the tofu in it after the water cools.

Method: When cooking, take out the tofu and cut it into pieces. The size of the pieces can be as you like. It is best not to be too thin. Set aside. Prepare two red peppers, remove the seeds and dice them, some black soybeans (wash the soybeans), chop some green onions and some minced garlic (more minced garlic, about two spoons). Pour oil into the pot, heat it up, and start frying the tofu. Fry the tofu until it turns golden brown, then take it out. Use the remaining oil (please pour out some if there is still a lot of oil). After heating, add the minced garlic. Saute in the pot until fragrant. Add the tempeh and red pepper and stir-fry. Add soy sauce and half a cup of water (do not add too much water). Pour the fried tofu into the pot and stir evenly ( If you can't control the amount of soy sauce, you can try the soup (it can be slightly salty). Put it on a plate and steam it in a boiling water pot for about 15 minutes. It’s ready to go.

Note: This dish is actually not spicy - although it is called spicy tofu, it is very fragrant and the tofu is very tasty. If you add mushrooms, minced meat, fungus, etc. to the fried basis, you can make "home-style tofu", which is also good.

Braised pig's trotters

1: One pig's trotters, splash in water, remove the blood, take out and rinse with warm water. 2: Put the pig's trotters in the pressure cooker, add water to cover the pig's trotters, add ginger slices, cooking wine, soy sauce (half and half light soy and dark soy sauce), a few rock sugar, some salt, cinnamon, star anise, spray the pressure cooker and then turn to low heat (to avoid explosion ), then turn off the heat for ten to fifteen minutes (it depends on how crispy you want to eat, you can decide by yourself) 3: Transfer the soup water and pig's trotters from the pressure cooker to the pot (if there is too much water, you can pour out some) and start to stew. Bring to a boil over high heat, then reduce to a simmer. (Another method before stewing is to add sugar to the wok to stir-fry until fragrant, and then add the hooves. I don’t like sugar, so I didn’t do this.) During this period, you can taste test to see if you need to add more salt, and you can press You can add dried chili peppers to your own taste. I added some chili oil when the juice is almost gone, which will make the color and taste of the pig's trotters better. 4: When the soup is reduced, take it out of the pot and sprinkle with chopped green onion. The pig's trotters are stewed and crispy, and the taste is very good:)

Sweet and sour pork ribs

Ingredients: It is best to use pork ribs (small ribs), which have a better taste.

Method: Cut the ribs into pieces, rinse them with water, rinse them with warm water and drain them. Add a little more oil to the pot, sauté the ginger slices until fragrant, and at the same time pour the ribs down and fry. At the same time, add cooking wine, a little soy sauce, and sugar, and stir-fry together. When the meat color turns golden red, add water to cover the ribs. At the same time, add The ingredients also include white sugar (more sugar) and balsamic vinegar (not white rice vinegar, but brown balsamic vinegar). Don’t be stingy with the vinegar, otherwise the result will be too sweet and greasy. After bringing it to a boil over high heat, turn to low heat and simmer.

Don't be impatient, wait for the juice to drain slowly, stir it a few times in the middle, and be patient until the end. The soup will dry up, and the thick syrup will hang on the ribs. It will be full of color and aroma. Take it out and take a bite, and the taste will be the same. The best thing is, believe me, you can make the thick sauce that sweet and sour pork should have without thickening it, as long as you use enough ingredients, the right proportion and the right heat.

Don’t make too much soup for sweet and sour pork ribs, otherwise there is not enough sugar or the heat is insufficient. What is the best heat level? After serving, use chopsticks to pick up the ribs. When the ribs are removed from the plate, the thick juice will stick to the ribs, forming a sugar thread that seems to be able to pull out the silk, but in fact it will not pull out the silk. This is the level of juice. For the best.