Rice cooker version of sauce beef
During the Chinese New Year, there is always a plate of sauce beef on the dining table, which is delicious. Mix a bowl of juice and dip it in to taste better!
Ingredients: 900g of beef tendon 1, 1 onion, 1 ginger, 3 star anise, 1 dried tangerine peel, 3 fragrant leaves, 1 galangal, 2 tsaoko, 1 gardenia, 4 cardamom and.
1. A tendon with fascia outside and tendon inside, which can be cleaned;
2. Because the whole tendon is not easy to taste, the amount of seasoning can be slightly larger;
3. Prepare a small bowl of yellow sauce and dilute the yellow sauce with appropriate amount of water;
4. The beef tendon should be put into the inner container of the rice cooker, and the amount of cold water should not be too much, and it can be done without meat;
5. Put the inner container into the rice cooker, electrify it, choose a common rice stewing stall or soup making stall, cover it, open the lid until the hot air comes out, and skim off the floating foam;
6. Filter the diluted yellow sauce, and leave the whole soybean and bean dregs in the sieve and discard them;
7. Put the above spices into the pot, then pour in a proper amount of soy sauce and salt to taste, add a little soy sauce to color, and cover it to complete the setting procedure;
8. Don't take the beef out with sauce, just soak it in the soup for a few hours and slice it in the refrigerator. It tastes and tastes good. It can be eaten directly or dipped in sauce, which is made of soy sauce, balsamic vinegar, chives, pepper, garlic and Chili oil.
Cold spinach fans
This is a delicious appetizing cold dish. Peanuts are fragrant and crisp, and are made into appetizers.
Ingredients: 1 spinach, 2 handfuls of vermicelli, 1 small bowl of peanuts, a little oil, a proper amount of soy sauce, a proper amount of rice vinegar, a little salt, 1 teaspoon of sugar.
1. Selective washing of spinach;
2. Soak the vermicelli in cold water and reuse it;
3. The peanuts are ready;
4. Cut the spinach into inches;
5. Pour a little oil into the wok, first fry the peanuts with low fire, and then use them after cooling;
6. Sit in a pot of water. After the water is boiled, first blanch the chopped vermicelli and remove the cold water to prevent it from sticking together;
7. After the water in the pot is boiled again, blanch the spinach in the pot to remove oxalic acid;
8. The boiled spinach is too cold to keep the color green, so put it in the pot with the fans;
9. Put the cooled peanuts into the pot, add salt, sugar, soy sauce and rice vinegar according to the taste, and mix well to serve. (Mix and eat now. After a long time, the soup will be sucked into the vermicelli, and the taste of water will be greatly reduced without water. )
roast chicken
The mouth-watering roast chicken with honey sauce is the best choice for Chinese New Year. With onions and carrots, it is delicious and nutritious.
Ingredients: Sanhuang chicken 1 (750g), soy sauce 25g, soy sauce 30g, cooking wine10g, salt 3g, black pepper 2g, ginger1g, and half an onion.
Stuffing: half a potato, half a carrot, half an onion, 15g soy sauce and 1g salt.
Brush the surface with honey10g and a parsley.
Baking: 200 degrees for 50 minutes.
1. Sanhuang chicken is clean, and its small paws are like orchid fingers, so it is best to remove them;
2. Slice ginger, cut onion into small pieces, pour in soy sauce, soy sauce, cooking wine, salt and black pepper, mix well, put on disposable gloves and massage the chicken for 5 minutes, then dry in the shade and marinate;
3. Cut potatoes, carrots and onions into hob blocks, add a little soy sauce and salt and mix well;
4. Stuff potatoes, carrots and onions into the chicken's stomach;
5. Sealing the opening with a toothpick can well preserve internal heat and make the chicken's belly full but not flat;
6. Spread a layer of tin foil on the baking tray in advance, put the chicken on the baking tray, and insert the food probe into the middle of the filler from the opening gap; Don't pour the leftover juice of pickled chicken, and use it for brushing later;
7. Send the oven together with the food probe into the middle layer of the oven, and the other end of the probe is connected with the connecting socket above the inner wall; Close the oven door, set the upper and lower fires to 200 degrees respectively, without preheating, and set the time to 40 minutes;
8. Take out the baking tray, take off the toothpick, and scrape the potatoes, carrots and onions in the chicken belly on the baking tray with a spoon; Pour honey into the marinated chicken juice and brush it on the chicken with a brush;
9. Put it in the oven, heat it up and down for 200 degrees, bake it for 10 minute, and sprinkle a little coriander to add color and fragrance.
Steamed tender ribs
Chinese New Year, fried or fried food is high in calories, so steamed ribs are light and not greasy!
Ingredients: 600g of sparerib, 30g of soy sauce, 20g of oyster sauce, 20g of cooking wine, a little salt, 5g of sugar 1 .5g, half root of onion, ginger 1 slice, 0 star anise, 30g of corn starch, red pepper1piece and 2 shallots.
Time: steam for 20 minutes after the fire.
1. Chop the ribs into small pieces, the smaller the better, wash off the bone residue, soak them in cold water for 15 minutes, and then take them out;
2. Put soy sauce, oyster sauce, cooking wine, salt, sugar, onion, shredded ginger and star anise into the ribs bowl, and the dosage will be adjusted according to your own taste. Add sugar to freshen up, because soy sauce and oyster sauce are salty, so add salt appropriately and break star anise into small petals;
3. After mixing well, marinate in the shade for more than 2 hours, turn the noodles twice in the middle, and evenly taste;
4. Before steaming, scoop two spoonfuls of corn starch into the marinated ribs and mix well. Adding starch can lock gravy, which is the same as adding starch when frying pork.
Put the ribs on the plate, it will look more beautiful. If you don't mind the appearance, you can place them at will.
6. Put the ribs in a steamer, steam them on high fire for 20 minutes, then take them out and sprinkle with chopped red peppers and shallots.
Braised tilapia
The protagonist I brought today is tilapia. The meat is tender, so the whole family, old and young, are more at ease.
Ingredients: tilapia 1 strip, star anise 1 piece, 2 shallots, garlic 1 piece, proper amount of oil, proper amount of soy sauce, 30g of cooking wine, 2g of salt, sugar 1 teaspoon, proper amount of water and starch10g.
1. Tilapia is scraped, gills removed, viscera removed, abdominal black membrane removed, and cleaned; Absorb the water in the fish body and belly with kitchen paper;
2. Cut two knives obliquely on both sides of the fish body with a knife, which is convenient for eating, and the fish skin will not collapse after being heated;
3. Slice garlic, cut shallots into inches, and prepare one star anise;
4. Heat a non-stick pan, and pour in a proper amount of vegetable oil, slightly more than usual. Put the fish in the pot, don't touch it first, fry it for about 3 minutes on low heat, turn it up with a shovel, and the fish can leave the pot without sticking to it, and gently shake the pot;
5. Turn the fish over and look at this side. It is golden and slightly burnt, and the skin of the fish is not broken;
6. After the bottom surface is set, pour in cooking wine to take away some fishy smell, then pour in a proper amount of warm water, pour the onion, garlic slices, star anise, soy sauce and salt into the soup, turn to low heat after the fire is boiled, and cover with simmering 15 minutes;
7. If the fish does not turn over in the middle, you can scoop up the soup with a spoon and pour it on the fish, so that the upward side of the fish can also be tasted; When there is still half a bowl of soup in the pot, put the fish in the plate;
8. Boil the fish soup in the pot, pour in the appropriate amount of water starch, and turn on and off the fire again with a small fire;
9. Pour the fish soup on the fish, sprinkle with a little chives, and braise in soy sauce, which is full of color, flavor and taste.
Beer duck leg
Duck meat has always been a delicious food on the table, and it is also a good food for people to supplement. Its meat is sweet and can nourish and nourish the stomach. Stew some duck legs with beer, which is delicious.
Ingredients: 3 duck legs
Seasoning: 1 can of beer, 40g of soy sauce, 1 5g of vegetable oil, 3g of salt, 8g of sugar, half onion, 4 slices of ginger, 1 star anise,1bowl of hot water.
1. Wash duck leg, listen to beer 1, cut onion, slice ginger, and one star anise;
2. Chop the duck leg with a sharp knife;
3. Pour the oil in the iron pan, and put the duck pieces into the pot when the oil temperature is 50% hot, and stir fry constantly, so that the oil in the duck skin is fried and the meat pieces are slightly tightened;
4. Pour the onion, ginger, star anise, salt, sugar and soy sauce into the pot, stir evenly and color;
5. Pour a can of beer into the pot, turn it down when the fire is about to boil, cover it and stew for 25 minutes;
6. Almost all beer is absorbed by duck meat, except the taste of meat, there is also a faint smell of wine.
Fried vegetables
Stir-frying vegetables is actually mixing vegetables. Several vegetables are stir-fried with vermicelli, which tastes crisp and tender, and vermicelli becomes delicious because of the continuous absorption of soup. Replacing "miscellaneous" with "harmony" not only makes this dish more elegant, but also highlights the meaning of "reunion, harmony and beauty". On the holiday table, a plate of vegetarian cooking will not only save time, but also become a popular appetizer among big fish and big meat.
Ingredients: mung bean sprouts 1 00g, leek 1 0g, Chinese cabbage 1 50g, mung bean vermicelli 1 g, carrot1g, oil 20g, salt1g and soy sauce/kloc.
1. Wash mung bean sprouts, leeks and Chinese cabbage; Scrape off the skin of carrot and clean it; Soak mung bean vermicelli in cold water and cut it short;
2. Cut the leek into inches, cut the cabbage into filaments, slice the carrot first and then cut the filaments with a knife;
3. Pour the right amount of oil into the wok. When the oil temperature is 60% hot, first put the shredded carrot into the wok for one minute to soften it, then pour the mung bean sprouts with high moisture into the wok and stir-fry for one minute;
4. Sprinkle a little salt and stir well. Shredded carrots and mung bean sprouts are slightly softened, and appropriate amount of soy sauce is poured;
5. Stir-fry the vermicelli in the pot, so that the vermicelli can absorb the soup and become softer and more tasty;
6. Put shredded Chinese cabbage and shredded leek into the pot, then pour in appropriate amount of oyster sauce, mix thoroughly and evenly, and then take out the pot.
stir-fried shrimps
This stir-fried shrimp is bright in color and crisp in taste, and it takes 5 minutes to cook. It is a nutritious and appetizing home-cooked dish.
Ingredients: shrimp 1 piece, cucumber 1 root, carrot half root, oil, salt, cooking wine 1 gram.
1. Shrimp is thawed; Wash cucumber; Scrape and wash carrots;
2. Rinse the shrimps, drain the water and sprinkle a little white pepper to catch them evenly; White pepper has the function of removing fishy smell and refreshing;
3. Dice carrots and cucumbers;
4. Pour an appropriate amount of oil into the wok, first put the carrots in the wok and stir-fry for 2 minutes, and the carrots will change color and become soft;
5. Pour the shrimps into the pot, stir fry over high fire, and pour the cooking wine to remove the fishy smell;
6. After the shrimp shrinks and matures, pour the diced cucumber into the pot, sprinkle some salt according to the taste, and mix well to serve.
Shredded pork, green peppers and carrots
This dish only uses tenderloin, carrots and red and green peppers, and it tastes crisp and tender. Shredded pork and shredded vegetables are carefully cut, cooked as soon as they enter the pot, crisp and tender. This is a classic home-cooked dish.
Ingredients: tenderloin 1 piece, 2 green peppers, half a carrot, proper amount of oil, a little soy sauce, a little soy sauce, a little salt, starch 1 teaspoon, a little cooking wine and a little chopped green onion.
1. Wash tenderloin, scrape off the skin of carrot, and clean green pepper with seeds;
2. Cut the meat into filaments and knead it with a little starch, salt and cooking wine;
3. Cut carrots and green peppers into filaments respectively;
4. Cool the oil in a hot pot, pour the shredded pork into the pot, spread it quickly, pour the chopped green onion into the pot, pull it for a few times, and stir-fry until the meat changes color;
5. Pour a little soy sauce to color, and the shredded pork will soon be colored and tasty;
6. Pour shredded carrots and shredded green peppers into the pot, stir fry quickly for a few times, sprinkle a little salt, soften slightly, then pour in soy sauce, mix well and remove.
Fat beef in sour soup
Fat beef in sour soup is a very appetizing soup. Sprinkle a little chives, red, yellow, white and green. It looks festive and delicious, adding luster to the New Year's Eve dinner that the elderly and children like.
Ingredients: 300g of fat beef, 5 tomatoes, Flammulina velutipes 1 piece, 2 shallots, and proper amount of oily salt water.
1. Remove the root of Flammulina velutipes, wash it and divide it into small pieces. The amount of tomatoes is determined according to the acceptable acidity, using two shallots;
2. Use the fat cow after thawing at room temperature, and adjust the amount as you eat;
3. Cut the tomatoes into small pieces, the smaller the better; Some people may ask whether it is better to paste with a cooking machine. Answer: No. After the paste is inflated, it will not only stir-fry red soup, but also produce a lot of floating foam, which will affect the taste and appearance;
4. Cool the oil in a hot pot and fry the tomatoes into soup. This step is very important. Only after stir-frying will the soup become fragrant and delicious. If boiled directly, the soup will be tasteless and the finished product will not have a faint yellow oil star. How can it be "Duran Peanut"? Stir-fry tomatoes into thick soup, and then boil the water;
5. After the soup is boiled, evenly sprinkle a pinch of Flammulina velutipes into the pot;
6. Don't wait for the soup to boil, spread the fat beef roll evenly in the soup with chopsticks, and cook it until it changes color;
7. Sprinkle a proper amount of salt before cooking, or sprinkle a little pepper according to the taste and cold weather, and then sprinkle a little chives to add color and fragrance.