1. How to stew mutton with carrots

Ingredients: 12ml of water, 3 tsps of cooking wine, 1 tsp of onion, ginger and minced garlic, appropriate amount of sugar and salt, 1/2 tsp of sesame oil, 3g of carrots and 18g of mutton

Practice:

1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.

2. blanch the mutton in boiling water, remove and drain.

3. Remove the oil pan, add 5 tablespoons of salad oil, and stir-fry the mutton in high fire until the color turns white.

4. Put carrots, water and other seasonings (except sesame oil) into a pot and boil them with high fire.

5. Reduce the heat to low heat for about 1 hour, then turn off the heat, and add sesame oil to serve.

Features

Mutton can tonify weakness, benefit qi and blood. Long-term consumption can tonify middle warmer and benefit qi, prevent cold hands and feet, help digestion and relieve cough.

second, the practice of stewed mutton

raw materials: 5g of mutton, 25g of onion, a little radish, 25g of coriander, proper amount of monosodium glutamate, salt, ginger, vinegar and pepper, 5g of sesame oil.

Gourmet practice:

1. Chop the mutton into 2.5 cm square pieces, break them with a knife, shred some onions and cut off some; Cut the radish in half;

2. blanch the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to the mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the basin should run in the water), cover the pot tightly, skim off the floating oil when the meat is rotten, and remove the onion, ginger and radish.

food features: the taste is light and pleasant.

Third, the practice of stewed pork vermicelli

1. Cut pork belly into large pieces;

2. Slice onion and ginger, pepper and star anise for later use;

3. After the water in the pot boils, add the pork belly, skim off the floating foam when the water is boiled again, take out the pork belly, and wash the blood with warm water;

4. After the oil in the pan is hot, add the onion, ginger, pepper and star anise to the pan and stir-fry the pork belly evenly;

5. Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest;

6. Add a proper amount of warm water to pork belly, just a little more than the water for braised pork. Boil it on high fire and simmer for one hour.

7. Wash the vermicelli and don't have to soak it soft, so that the vermicelli can absorb the taste of the soup more when put into the pot;

8. put the vermicelli into the pot, cover the pot, boil it over high fire, and continue to cook for 15 to 2 minutes until the vermicelli is soft and rotten.

This pork stew vermicelli is best with wide noodles. If there is no wide noodles, you can use this thick vermicelli instead of vermicelli. I bought wide vermicelli, but it smelled wrong, so I used the original coarse vermicelli. It is said that potato vermicelli is the best, and I use sweet potato vermicelli, which is also delicious! "Pork stewed vermicelli, you can make it hard!"

Fourth, the practice of saute spicy chicken

The practice of saute spicy chicken is very simple. As long as you follow the recipe step by step, you will definitely enjoy a delicious dish. Saute spicy chicken is one of the most distinctive dishes in China cuisine, northwest Caicai cuisine. Saute spicy chicken takes chicken as the main material, and stews as the main cooking method, with a homely taste.

Ingredients:

Chicken.

Operation:

1. Chickens should choose a freshly killed rooster of about 2 kg. After returning home, they should have a good cleaning, and wash off the uncleared hair and a layer of yellow wax on the surface of the chicken skin. It is best to dig out the lungs in the chicken's stomach and throw them away, otherwise there will be bloody smell. The skin near the chicken's neck contains a lot of lymphoid tissue. It is also best to cut them off and throw them away. After peeling and washing, they should be drained, and cut into large pieces 3 cm square.

2. Potatoes, dried peppers, green peppers, peeled teeth (onions), tomatoes, garlic heads, star anise, cinnamon, bean paste and pepper.

3. Turn off the heat immediately when the frying pan is heated to 4% to 5% (otherwise the pepper will taste bitter when fried), and then take out the pepper and throw it away.

4. Reheat the fried chicken pieces in the oil with pepper and stir-fry them until they change color and smell, and then continue to stir-fry a spoonful of bean paste and ginger slices without obvious moisture.

5. After the bean paste is fried with sauce flavor, you can dry the pepper, and the quantity depends entirely on your personal taste.

6. When you continue to stir-fry until the spicy smell is fragrant, the key place is here: the next whole bottle of beer! (Libo refreshing type is the best, you can buy Budweiser if you have money, but no matter how much money you have, don't put Heineken with heavy taste, otherwise the chicken will be bitter), just enough to drown a chicken of normal size and boil it on fire.

7. Sprinkle salty salt, tear some cinnamon, and throw an octagonal slice of fragrant leaves (if you are particular, you can wrap the above materials in a clean gauze bag, take them out and throw them away after taking out the pan, so that the dish is clean and delicious). Cover the pot and stew it.

8. When the soup is about half received, add potato pieces and tomato pieces to continue to collect water.

9. When the potatoes are almost ripe, add the chopped onion pieces, turn over the pan and continue to drain the soup with high fire.

1. If you want to mix the belt noodles, leave more soup, otherwise, dry the soup to make it more tasty. Finally, add the green pepper and garlic.

11, stir-fry a little, and you can put it out of the pan.