1. Three delicacies of peasant soup
Ingredients: meat, eggs and fish.
Ingredients: broccoli, Chinese cabbage, fragrant shavings, winter bamboo shoots, etc.
Methods: Put the minced meat into a stainless steel container, add salt, yellow wine, chopped green onion and appropriate amount of water, stir vigorously by hand until it feels greasy, then squeeze the minced meat with your left hand and put it on a plate for later use.
Take five duck eggs, put them in a bowl, add salt and stir them with chopsticks, add a few pieces of black fungus and mix well, cover them, steam them in water, cool them and slice them.
Slice ginger, pat onion flat and shred, then soak in water for later use.
Scrape the fish with a knife, remove the fish bones, chop it into mud with a knife, put it into a container, add an appropriate amount of onion and Jiang Shui, add salt according to the ratio of 500 grams of fish to 30 grams of salt, and vigorously stir it with several pairs of chopsticks for three times, mainly for the first time, until the fish paste is smooth and bubbly.
Add water to the pot, squeeze the fish balls in the tiger's mouth with your left hand, put the fish balls in the pot with a spoon with your right hand, heat them on the fire after eating, and take them out with water after they become discolored and broken.
Slice the ingredients and blanch in boiling water for later use.
Boil water in a pot, put the meatballs into boiling water, add ingredients after boiling, take out the ingredients and put them on a plate, take out the meatballs and fish balls, put them on a plate, season the soup with salt and pour them in.
2. Dongpo meat
Ingredients: a piece of pork belly, a handful of shallots and a handful of ginger.
Seasoning: white sugar or rock sugar, Shaoxing yellow wine (bottled is the best) and Huyang soy sauce (bottled).
Practice: Pork belly is cut into pieces, about 2.5 pieces each. After washing, boil it in cold water, then take it out for cleaning and scrape off impurities. Peel and slice ginger, evenly put it in the bottom of the pot, wash the shallots and spread it evenly on the ginger slices, which is not only used for seasoning but also for preventing burning. Place the skin of the sliced meat face up and evenly on the onion pad. If the quantity is large, the second piece of leather faces down. Add soy sauce, Populus euphratica soy sauce, white sugar or rock sugar (no need to add fennel, star anise, cinnamon and other spices), and the water is completely replaced by Shaoxing yellow wine. After the fire boils, turn it to the lowest level and simmer for about 2 hours. There is no need to stir fry in the middle. Before taking out the pot, open the lid to collect the thick juice.
3.tricolor squid
Ingredients: cuttlefish
Ingredients: colored pepper, ginger slices, etc.
Methods: The cuttlefish was washed with a cutting knife, and the fish body was cut from the side with eyes, and the depth of the knife was two-thirds. Boil water in the pot, blanch it with boiling water, and pick it up for use after discoloration and deformation. Stir-fry the ingredients and ginger slices, add this chicken soup, cut the cuttlefish pieces, add salt and stir fry, and then quickly take out the pot.
4. Braised yellow croaker
Ingredients: yellow croaker
Ingredients: yellow wine, ginger, onion, sugar, soy sauce.
Method: Wash the fish and dry the surface. Remove the oil pan, dry the pan completely and shovel until the oil boils completely, add ginger slices and yellow croaker, fry both sides until yellow, add yellow wine, soy sauce, hot water and white sugar, add chopped green onion and soy sauce after breaking, and then remove the pan and plate.
5. Tricolor shrimp balls
Ingredients: prawns
Ingredients: Rui bamboo shoots, carrots or red peppers, ginger slices, yellow wine and salt.
Method: Shrimp is shelled and its tail is left, and the sand line is removed. Add salt, ginger slices, yellow wine, appropriate amount of starch and oil, and mix well for later use. Slice NaHo and red pepper, boil water from the pot, blanch with boiling water, add a little salt and oil, suspend and take out.
When it is 50% hot, take the shrimp out of the large oil pan, then take the shrimp out of the pan, leave some oil, first add the red pepper slices and shredded bamboo shoots, then add the shrimp balls, stir fry evenly, then add some boiling water and salt, move the pan to thicken it, and take it out of the pan and fire.
6. stir-fry broccoli
Ingredients: cauliflower
Practice: cut the cauliflower into pieces, boil water from the pot, blanch it in boiling water, and take it out after breaking. Take the oil pan, stir fry in the pan, add chicken soup and salt, and serve.
7. Fish balls in clear soup
What is the appearance? Welcome to comment, thank you!
Hello, I'm Sister Nong, and I'm glad to answer your question.
My favorite dish is fried shredded Chinese chives, which is my husband's favorite dish.
First, prepare a small piece of lean meat, wash leek, cut it into small pieces and put it on a plate for later use, then cut a soaked red pepper, then cut the meat into shredded pork, put it in a small bowl, add raw flour, soy sauce, garlic and ginger and grab it evenly for later use.
Wash the pan and heat the oil for 8 minutes, add some pepper, add shredded pork and stir fry until dry, add bean paste and stir fry until fragrant, then pour pickled pepper into the pan and stir fry leek for a few minutes, and add a little salt, soy sauce and chicken essence.
A plate of fried meat with leeks is ready. Under normal circumstances, this dish will be a bowl of rice that is [yi tooth] [yi tooth] [yi tooth] [cute] [cute].
Hello, everyone, I'm my own mother from Xinyang, Henan. I'm glad to answer this question. I think peanuts and cold dishes are the most suitable dishes for drinking. Why are peanuts and cold dishes best for drinking?
We all know that peanuts have fat and oil stains, and they taste particularly fragrant. It's really perfect with wine.
We all know that liquor tastes a little spicy, so we need something cool and fragrant to adjust the taste, and then peanuts and two dishes just play a role.
Then there is fried peanuts, which also has a knack.
Hello, I'm brother Xiao Yuan! [Yeah] Now many boys can cook, and they are all good at it. I'm incompetent! I want to share my cooking skills with you.
My husband is a university teacher, and his hobbies are playing football and cooking. It is said that he is the best chef among teachers and the best janitor among chefs, so friends often come home to get together and bask in some of his delicious food. Friends commented that his cooking was of high value, delicious, nutritious and low cost.
Hello, everyone, I'm listening to food notes and drying my spicy dishes. I hope you like them. Boiled salted edamame, cold tofu, braised pork, egg sausage, pepper preserved egg, smoked fish, steamed hairtail, steamed shrimp with garlic vermicelli and braised mutton.
Summer is coming, I make bittern, which is rich in variety and refreshing in summer! Look at the cauldron just made! At work, colleagues are scrambling to eat!
There are many specialties in our family [covering your face]
Cook food with your heart! Fresh ingredients! This is the essence of good food!
I'm glad to answer this question.
It's the weekend again, and now I feel that every weekend, in addition to the children's expectations, adults are also looking forward to it. Unlike before, there are lunches and evenings. At least I have a little time to go to my brother and sister's house. Now I pick up my children three or four times a day, and I can only go back to my parents' house for reunion on weekends. I said hello to my brother today, and I went back to solve dinner. As soon as the children finished class, the family of three rushed back. When I came back, my sister-in-law had already prepared a table full of dishes, all of which were authentic hometown dishes.
Big-plate chicken
Step 1: Wash the chicken pieces.
To cook large-scale chicken, we usually choose adult Sanhuang chicken. What we bought was slaughtered. When we come back, we must clean it again to remove all the remaining chicken feathers, blood and trachea. Authentic saute spicy chicken and chicken nuggets must be big. If you cook at home, you can chop them up a little. After chopping, put them in clean water and soak them in bleeding water. This time will take about 20 minutes. Soaking in clear water is the simplest and most effective way to remove fishy smell. Although blanching has a good effect of removing blood, it is easy to lose chicken oil and the dishes are not fragrant enough.
After soaking, the chicken nuggets become very white and tender, so we rinse them with running water several times and then squeeze out the water for later use.
Step 2: Prepare side dishes.
Two potatoes, cut into uniform hob blocks, soaked in water to avoid oxidation and blackening. A green pepper and a red pepper are cut into hob blocks to add color to the dish. Cut two green onions into sections, cut off the roots of Chinese cabbage, wash the sediment with clear water and cut into sections.
Slice ginger into a bowl. Add a few fragrant leaves, an octagonal, a handful of dried peppers and a handful of green peppers.
Prepare an appropriate amount of emblem for use. The emblem surface is shorter and thicker, which is very similar to the belt surface. In Henan Province, the surface of the leather belt is often replaced by the surface of the leather belt.
Step 3: stir-fry
Heat a wok, add vegetable oil into the wok, pour out the hot oil after sliding the wok, then add more cold oil. When the oil temperature is 50% hot, add spices such as ginger slices and peppers, stir-fry until the pepper skin turns slightly bright and red, pour in the chicken pieces, stir-fry for 3 minutes on medium heat, and stir-fry the water in the chicken pieces. When the chicken nuggets spit out a lot of fat and smell meat, add a few crystal sugar, break the crystal sugar, continue to stir-fry until all the crystal sugar melts, add two spoonfuls of bean paste, stir-fry the color of bean paste and red oil to color the chicken nuggets, and if the color is not rosy enough, pour in a little soy sauce and stir-fry evenly.
Then pour 10g cooking wine along the edge of the pot to remove the fishy smell, continue to stir for a few times, and take away the fishy smell by alcohol volatilization. At this time, the chicken pieces have been fried to 7 maturity. Add a proper amount of water to the pot, and then start seasoning: add 10g soy sauce, 4g salt and 3g white sugar to refresh, and then pour the potatoes into the pot and stew together, so that the potatoes can make the soup thicker and more fragrant. After the fire is boiled, turn to medium heat for stewing 10 minute.
/kloc-after 0/0 minutes, pick out the spices in the pot and turn to high heat to collect the juice. Add onion and green pepper, add appropriate amount of chicken essence to taste, press green pepper and onion under chicken nuggets, simmer for 1 min, stew green pepper until it is immature and fragrant, and then serve on a plate.
Generally, when the chicken nuggets are almost ready, stretch them at both ends by hand. Don't pull them too thin. If they were a little thicker, they would be more chewy. Cook them until all the chicken pieces float. When the white hard core is about to disappear, put some Chinese cabbage or spinach in it and scald it a little, and then you can go out of the pot. Wash the surface of the belt with cold boiled water, and then eat it with red oil chicken soup, which is very tasty and full.
Fried spicy meat with pepper
Materials:
Steps:
0. Wash the pepper, roll it with a knife, cut it, wash it again, and filter out the excess pepper seeds!
1. Slice pork, stir evenly with one gram of white sugar and five grams of soy sauce, and then stir and marinate with a proper amount of raw flour for a while!
2. Cut the ginger and garlic into small pieces, and 10g lobster sauce is ready!
3. Heat the pan, pour in the right amount of vegetable oil, and slide the meat slices until they are cooked!
4. Put the meat aside, add garlic, ginger and lobster sauce and stir fry!
5. Stir-fry pepper and shredded pork together, add 5g of soy sauce, 2g of salt and 1 g of monosodium glutamate to taste, then stir-fry quickly for a few times to turn off the heat!
Step 1: Prepare the ingredients.
1. Prepare a handful of oil wheat vegetables, first tear off the leaves by hand, and then clean them with clear water. (Just pick vegetables and wash leaves regularly)
2. Wash the oil wheat leaves, cut everything in half with a knife and put it on a plate for later use.
3. Prepare a few pieces of garlic, smash them with the back of a knife, and then cut them into minced garlic.
4. Prepare two millet peppers, cut them into rings first, and then put them into the pot with minced garlic.
Step 2: Start production.
1. Boil oil (non-fried vegetable oil). When the oil is hot, pour in the prepared garlic and millet pepper and stir-fry until fragrant.
2. Then pour in oyster sauce and stir-fry, melt the oyster sauce, and then add the lettuce.
Step 3: Season at last.
1. When frying, turn on a small fire and add a proper amount of salt, monosodium glutamate, sugar and chicken essence.
2. Then, turn on the high fire and stir fry quickly for about 15 seconds, pour in the vegetable oil, and then take it out of the pan and put it on the plate.
Ok, this light garlic oil wheat dish is finished!
I heard that the price of pork has dropped a little recently. I looked at it from the vegetable market this morning, but it's still a little expensive. I bought two big bones to stew at home. Now, the price of the stick is 13 yuan, 1 kg. I only bought one from 5 yuan before, and the price is still very eye-catching.
When buying big bones, let the boss chop them up and clean them.
Then put the bones directly into the cold water pot, add some cooking wine to remove the fishy smell, boil over high fire for about 5 minutes, and then turn off the fire. Only slow cooking with cold water can squeeze the blood out of the big bones. Boil for a few minutes, then take out the big bones and clean them again.
2. Come down and put the washed big bones into the saucepan, and then add cold water. This water must be added at one time, and only the bone soup boiled in cold water will taste more delicious. Add onion and ginger slices, then add a little vinegar. Cover the pot and bring to a boil, then simmer for an hour. There is no need to add a lot of materials to the soup.
3. Come down and prepare some kelp. I bought dried kelp directly from the supermarket and shook off the sediment on the dried kelp a little. Then boil water in a pot,
Steam the dried kelp directly on the steamer for about 20 minutes. This can not only retain the nutrients in kelp to the greatest extent, but also make kelp taste good.
After the kelp is steamed, take it out and clean it again. Then put the kelp in another cold water pot and cook for 15 minutes.
After the kelp is cooked, take it out and wash it again. Then cut all the kelp into thin strips and tie a knot for the kelp.
4. After the big bones are stewed 1 hour, put the kelp knots in, cover the pot and continue to stew for half an hour.
Finally, add salt to taste and stew for about 5 minutes. Generally, stew soup is added when the pot is ready, so that the bone soup is more delicious and the meat will not be stewed. Add Lycium barbarum, stir well, turn off the heat and sprinkle with chopped green onion before cooking.
Ok, let's cook this kelp bone soup. The big bone soup cooked in this way is delicious, original and very nutritious.