A little ginger and an appropriate amount of garlic
An appropriate amount of rock sugar and an appropriate amount of Sichuan peppercorns
An appropriate amount of star anise
1 Put the pork belly into a pot of cold water and skim off the water after it boils Minced blood
2 Add onion slices, ginger slices, garlic granules, Sichuan peppercorns and the cooking wine of ingredient A and cook over medium heat for about 20 minutes, until eight or nine is cooked
3 Will be cooked Dip the pork belly all over with dark soy sauce to color it
4. Heat the oil from ingredient b to 60% heat, and fry the skin side down until browned.
5 Cut the pork belly into thick slices The slices are about 0.5cm
6 Place the pork belly slices with the skin side down in a bowl and stack them neatly
7 Wash the prunes and soak them in water until soft.
Slice green onions, shred ginger, and slice garlic.
Pour oil into the pot, add rock sugar and ginger slices, and stir-fry until the rock sugar melts.
Add onions and garlic and sauté until fragrant,
Add in prunes, add water and starch (2 tablespoons peanut oil, 1 teaspoon dark soy sauce, 1/2 teaspoon vinegar , salt, 1 tsp chicken essence, appropriate amount of water starch) and stir-fry until fragrant.
Place the stir-fried prunes on top of the pork belly, top with black bean paste and star anise
8 Steam in a pressure cooker or steamer until cooked through
9 Pour the steamed juice into the pot, add water starch to reduce the juice, turn the steamed meat upside down on a plate, and pour the cooked juice on it
Tips
1. Frying the meat skin until it turns brown is mainly to make it more fragrant and beautiful, and the oil temperature should be slightly higher.
2. It is best to use a pressure cooker when steaming, which saves fire and makes the meat softer and more glutinous, giving it a better taste.
Red Wine Spare Ribs
Main Ingredients
Red Wine Spare Ribs
Broccoli
Accessories
3/1 cup white wine, appropriate amount of onion and ginger
A little salt and 2-3 dried chili peppers
4-5 garlic granules and a little MSG
Chicken essence and a little white pepper Appropriate amount
Appropriate amount of black pepper
Steps for making red wine pork ribs
1. Wash the purchased ribs and soak them in hot water for 10 minutes. Add a little cooking oil and salt to the water, blanch the broccoli until it is 8 mature, remove and set aside.
2 Marinate, add onions, ginger, black and white pepper, half white wine and half red wine (reserve half for later), massage for a while, wrap in plastic wrap and put in the refrigerator. , half an hour is enough.
3. Cook, put a little oil in the pot, add garlic and stir-fry until golden brown (to get the fragrance), then add the ribs and stir-fry for a while, until it just changes color. Pour the remaining red wine (it doesn’t need to be too good, just leftovers from home or the cheapest from the supermarket) into the pot, and pour the marinated pork ribs sauce into the pot as well. Turn on low heat and cover for fifteen minutes. Open the lid and cook over medium heat until 4/1 of the soup remains. Add the remaining white wine, season with salt, monosodium glutamate and chicken essence. Wait until the soup dries up and place on a plate, garnish with broccoli.
Tips: This dish is a combination of red and green, which is very suitable for festivals. The ribs are fresh and slightly sweet, soft and tender, and suitable for the whole family. The cooking method of stewing preserves the nutrients of the ribs in red wine very well. Red wine not only makes the ribs red in color, but also has high nutritional value. It can also soften the meat, make the ribs tender and crispy, and make the ribs more delicious. The function of white wine is to remove the fishy smell during pickling, soften the meat, and speed up the deboning of the ribs. The aroma of the wine is obtained when cooking the ribs before they are taken out of the pot. Blanch the broccoli until it is 8 mature, which preserves the nutrients very well. It is not seasoned and also has the effect of clearing the mouth. Therefore, the broccoli not only has a decorative effect, but also balances the nutrition of this dish. You can eat the ribs at the same time. Eat the broccoli too.
Muxu meat
Main ingredients
Lean meat, cucumber
Black fungus and yellow flower
Eggs
Accessories
An appropriate amount of ginger slices and an appropriate amount of rice wine
An appropriate amount of soy sauce and peppercorns
An appropriate amount of garlic slices
1 handful of black fungus, Soak the yellow flowers and set aside;
2. Add appropriate amount of soy sauce, a little egg white (usually half of an egg white), and starch to the meat slices, and mix well; put an appropriate amount of oil in the pot, and put the prepared meat slices in it. Once cooked (slightly raw), scoop it up in a bowl and put it aside;
3 Mix the remaining egg yolks with other eggs and salt thoroughly; put an appropriate amount of oil in the pot, put the mixed eggs into the pot and fry them. Use a spatula to break it into several pieces (can be smaller, but not too broken), scoop it up in a bowl and set it aside;
4 Put an appropriate amount of oil in the pot, add ginger slices, rice wine, soy sauce, pepper and garlic Stir-fry first, add the yellow flowers and stir-fry until half-cooked; then add the black fungus, stir-fry once, add the cucumber, stir-fry once, add the fried meat slices and eggs, stir-fry over low heat until cooked.
Tips: In this dish, first of all, you should pay attention to the fact that the meat slices and cucumbers should not be over-fried, and the yellow flowers should not be hard, but they should not be too soft either.
Its color is green, yellow, red, white and black, its texture is soft, tender, smooth and refreshing, its aroma is rich, salty and delicious.
You can also replace cucumbers with green bamboo shoots
Shrimp meat and cucumber slices
Main ingredients
50 grams of shrimp meat and 250 grams of cucumber< /p>
Accessories
10 grams of soy sauce, 5 grams of starch
An appropriate amount of cooking wine, an appropriate amount of chopped green onion
An appropriate amount of ginger slices, an appropriate amount of salt
10 grams of cooking oil
Steps for making shrimp and cucumber slices
1. Peel the shrimps, remove the mud intestines on the backs, wash them, cut them into thin slices, and season with cooking wine, soy sauce, Add an appropriate amount of water to the chopped green onions and ginger slices and soak them for 1 hour; add a little water to mix the starch; wash the cucumbers and cut them into slices.
2 Heat the oil in a pot, dip the shrimp slices evenly in the starch sauce, add the oil to the pot and stir-fry until cooked, place it on the side of the pot, use the remaining oil to quickly fry the cucumber slices, then remove the shrimp slices and mix with the cucumber Stir-fry together, add salt, stir-fry over high heat for a few times, and it's ready.
Tips
When the cucumber is almost cooked, add the shrimp slices and stir-fry quickly over high heat.
Shrimp and cucumber slices are the most common nutritious dishes for children (3-6 years old). This dish features fresh shrimp, fragrant cucumber, and delicious taste. The red shrimps and green melons can attract children's attention and arouse their appetite.
Nutritional value of shrimp and cucumber slices:
Prawn is rich in protein, fat, carbohydrates, iron, calcium, iodine and vitamin A, vitamin B1, vitamin B2 and nicotinic acid Acid and other ingredients. Prawns are sweet, salty, warm in nature, strengthen the spleen and stomach, strengthen yang and nourish the kidneys. This dish is suitable for children to eat and can keep fit and healthy.
The color of cucumber fruit is oily green or emerald green. The fresh cucumber top flowers are thorny and tempting to eat. The flesh is crispy, sweet and juicy, with a fragrant taste.
Laoganma’s Stir-fried Pork with Potatoes
Main Ingredients
2 pieces of potatoes and 200 pieces of meat
Accessories
A little salt, a little chicken essence
An appropriate amount of soy sauce, 1 tablespoon of Lao Gan Ma
The preparation steps of Lao Gan Ma's potato stir-fried meat
1. Cut the potatoes into shreds and slice the meat.
2 Put the meat into a bowl, add soy sauce, and stir. Let the meat take in the flavor and color at the same time
3 Now start frying, fry the meat first, fry the meat until it is cooked for 5 minutes, and add the potatoes. Stir-fry and stir-fry
4 When it is about to come out of the pot, add a tablespoon of Laoganma
5 Wow! ~The delicious Laoganma fried pork with potatoes is here! !
Sichuan style twice-cooked pork
Main ingredients
250 ??grams of pork leg meat
Accessories
25 grams of peanut oil, douban 10 grams
5 grams of soy sauce, 10 grams of sweet noodle sauce
2 grams of MSG, 20 grams of green garlic
Steps for making Sichuan style twice-cooked pork
1. Scrape and wash the pork, put it into a pot, add an appropriate amount of water and cook until it is cooked, take it out and let it cool and cut it into slices;
2 Wash the green garlic and cut it into sections;
3 Chop Pixian douban into fine pieces;
4 Heat oil in a wok, add pork slices and stir-fry until oil comes out and roll up, add Pixian douban and stir-fry until coloured, then add sweet sauce, soy sauce, green garlic and MSG. Stir-fry until the garlic sprouts are broken
Pork fried in Beijing-style sauce
Main ingredients
Pork tenderloin and spinach
Eggs
< p>AccessoriesAn appropriate amount of fermented bean curd juice and a little salt
A little sugar and a little pepper
An appropriate amount of starch and onion and ginger
A little sesame oil and a little cooking wine
Steps for making Beijing-style fried pork tenderloin
1. Slice the pork tenderloin, add cooking wine, pepper, dry starch, and eggs for sizing. Wash and blanch the spinach and put it on a plate. ;
2 Take a small bowl, add onion and ginger, fermented bean curd juice, chicken essence, sugar, cooking wine, pepper, starch, and a little water to make a juice and set aside;
3 Sit in the pot Light the fire and pour in the oil, add the meat slices and then pour out the dry oil. Leave the bottom oil in the pot, add the meat slices, pour in the prepared fermented bean curd sauce and stir-fry over high heat for a while, pour the sesame oil out of the pot and pour it on the spinach< /p>
Guobao Pork
Main Ingredients
Pork tenderloin (lean buttock meat is also acceptable) 300 grams
Accessories
5 grams of shredded ginger and 20 grams of shredded green onions
10 grams of coriander and a little salt
A little cooking wine and an appropriate amount of soy sauce
A little sugar and vinegar
A little MSG and a little fresh soup
An appropriate amount of water and starch and an appropriate amount of salad oil
How to make pot-wrapped pork
1 Cut the pork into 7 cm long, Make a 5cm wide and 0.2cm thick piece, mix it well with refined salt and cooking wine; make a thick paste with water starch and a little salad oil; add a little soy sauce, sugar, vinegar, monosodium glutamate, fresh soup, water starch, etc. to taste. juice.
2 Put the wok on the fire, add the salad oil and heat it until it is 60 to 70% hot. First mix the well-cooked meat slices with the thick paste, then spread them out piece by piece, put them into the pot one by one, and fry When crispy on the outside and tender on the inside, remove and drain.
3. Leave the bottom oil in the pot, add shredded ginger and green onion, fry until fragrant, add the fried meat slices, cook in the juice, stir well, remove from the pot and put on a plate, sprinkle with coriander and serve.
Pork Ribs and Lotus Root Soup
Main Ingredients
One pound of pork ribs, two sections of lotus root
Accessories
One piece of ginger and green onions Two roots
Adequate amount of salt and appropriate amount of white pepper
1 Wash the lotus root and cut into large pieces, fluff the ginger and cut the green onions into sections for later use.
2 Add half a pot of water to the soup pot.
3 Wash the spareribs and fry them in a wok until the meat is fragrant and turns white. Put the ginger, green onions and ribs into a casserole and bring to a boil over high heat, then reduce to low heat and simmer for half an hour.
4 When the soup turns white, add the diced lotus roots and continue to simmer for an hour. Use chopsticks to insert the lotus roots easily and it will be ready.
5 Add salt and sprinkle with chopped green onion and Sichuan pepper powder before serving.
Tip: If you don’t add chopped green onion and Sichuan pepper powder, it won’t have the authentic taste.
Pork trotters stewed with corn
Main ingredients
Two pig trotters and three corns
Accessories
Ginger 6 -7 slices of cinnamon bark 5 grams
Star anise 5 grams 10 grams dried bean curd
Dried pepper 5 grams 60 grams oil
Salt 2 tablespoons chicken essence and half a teaspoon
10 grams of cooking wine and a small spoon of dark soy sauce
A small spoon of sugar and 10 grams of bean paste
An appropriate amount of green onions
1 Remove the pig's trotters Wash the wool and chop into small pieces;
2 Corn cut into sections about one inch long;
3 Peel and slice ginger, dry pepper, cinnamon, star anise, dried bean curd Place on a plate and set aside;
4 Pour oil into the wok and heat over high heat until it is 80% hot. Add ginger slices, dried pepper, dried bean curd, cinnamon and star anise and stir until fragrant;
< p>5 Then add the pig's trotters and stir-fry until raw;6 Add salt, cooking wine, dark soy sauce, bean paste, sugar, add half a pot of water and mix well;
7 When it boils, add the corn, cover the pot, cook until it boils again, then turn down the heat and simmer for about 30 minutes;
8 When the water is almost dry, add chicken essence to taste and mix well Then turn off the heat and put the pot on the plate and sprinkle with chopped green onion.
Yam and pork ribs stew
Main ingredients
Fresh ribs and yam
Wolfberry
Accessories
Appropriate amount of ginger and appropriate amount of salt
Steps for making yam pork ribs pot
1 Wash and cut the ribs into small pieces, peel the yam and cut into hob pieces, slice the ginger, and wash the wolfberry spare.
2. Pour cold water into the pot, blanch the small ribs in the pot and boil them together, skimming off the blood foam.
3. Remove the blanched ribs and put them into a basin for later use.
4 While blanching the ribs, put an appropriate amount of cold water in the casserole and bring to a boil over medium heat. Put the blanched pork ribs into a casserole (add the pork ribs to the pot after the water boils), add ginger slices, bring to a boil over high heat, skim off the soup, cover the pot, and simmer over low heat for about 40 minutes.
5 When the ribs are simmering for about 40 to 50 minutes, put the yam into the pot, add wolfberry and an appropriate amount of salt, and simmer for another 25-30 minutes.
After the 6 time is up, turn off the heat and take out the pot.
Tips 1. There is a lot of mucus after cutting the yam, which will be very itchy when it touches the skin, so it is best to wear gloves when peeling the yam.
2. Peeled yam is easily oxidized and turns black. After cutting, soak it in water to prevent it from turning black or sprinkle some salt on the yam.
3. Do not put yam and ribs in the pot at the same time. The yam is easy to cook and will break into pieces when put in the pot together.
4. Add salt after simmering the ribs for 40 minutes. Put the salt and yam into the pot together and simmer for another 20 minutes. This will not only make the ribs tender but also ensure that the ingredients are tasty.
5. Yams contain almost no fat and have good weight loss and beauty effects. They can be salty or sweet, soup or fried, meat or vegetarian.
Steamed rice with spareribs
Main ingredients
One bowl of rice, half a carrot
One bowl of spareribs, one plate of mushrooms
Accessories
An appropriate amount of dark soy sauce and an appropriate amount of ginger slices
An appropriate amount of chopped green onion and an appropriate amount of salt
An appropriate amount of oil
How to make steamed rice with spareribs
1. Add dark soy sauce, salt, green onion and ginger slices to the pork ribs. Soak the mushrooms in water.
2 Heat the pot, throw the rice in and stir-fry over low heat until slightly brown, no need to add oil. Cut the carrots into small pieces and slice the blanched mushrooms.
3 Rinse the fried rice, then pour it into a glass bowl and add an appropriate amount of water. Note that the water is less than when steaming rice in a rice cooker, because the pork ribs will also release juice during the steaming process. Place a layer of mushroom slices on top of the rice and a layer of carrot cubes.
4 Finally, place the ribs on top of the large bowl. I just don't want to put things in my home, and if a hotel does this, it will be a big deal.
5 Place the arranged glass bowl into the pressure cooker and steam for 20 minutes. Turn off the heat until the lid can be opened naturally.
Cola Chicken Legs
Ingredients:
2 chicken legs, 35 grams of lettuce.
Condiments:
4 cloves of garlic, 2 chives, 1 bay leaf, 1 star anise, 1 small piece of cinnamon.
Seasoning:
1 small bowl of Coke, 1 tablespoon of soy sauce, 5 grams of salt, appropriate amounts of water starch and cooking wine.
Method:
1. Wash the chicken legs, boil them in the pot for about 3 minutes, take them out and rinse them again.
2. Put the chicken legs into the pot and add all the seasonings.
3. Pour soy sauce into the pot for coloring.
4. Add 1 small bowl of cola.
5. Add 1 tablespoon of salt for seasoning, about 5 grams.
6. Add a little cooking wine to remove the fishy smell.
7. Add water to cover the chicken legs.
8. Bring to a boil over high heat, skim off the foam, and simmer over low heat for 15 minutes.
9. After cooking for 15 minutes, there will still be less than half the soup in the pot. Use a spoon to scoop out two spoons of the soup and use it to thicken the sauce later.
10. Collect the juice over high heat. Stir constantly when collecting the juice to prevent the pot from being stuck. The chicken legs will be more beautifully colored when the juice is reduced over high heat.
11. Take out the chicken legs after the juice is reduced. Add the two spoons of soup and water starch that you just took out to make a gravy and set aside.
12. When the chicken legs are slightly cool, chop them into small pieces. Spread the lettuce on the bottom of the plate, put the chicken legs on top, and pour the gravy on top (you can also add some gravy instead of thickening the gravy to make it taste richer).