Malaysian bak Kut teh
Ingredients:
15g pork ribs.
bak Kut teh package:
2g of Radix Codonopsis, 8g of Fructus Lycii, 3g of Rhizoma Ligustici Chuanxiong, 3g of Ramulus Cinnamomi, 2g of Radix Angelicae Sinensis, 5g of Radix Ophiopogonis, 1 piece of dried tangerine peel, 1/4 piece of Fructus Siraitiae Grosvenorii, 2g of Radix Glycyrrhizae, 1/4 teaspoon of black pepper, 1/4 teaspoon of fennel, 1/4 teaspoon of Chinese prickly ash, 5 pieces of jujube and 1 piece of cinnamon.
seasoning: 1 whole head of garlic, 3ml of soy sauce, 1 tsp of white pepper, 1 tsp of white sugar and appropriate amount of salt.
Practice:
1. Weigh the seasoning of Baku-Gucha respectively;
2. Put them into a material bag and tie them tightly to make a material bag of Baku-Gucha for later use;
3. Break garlic into single petals, keep the skin and wash it for later use;
4. Make water in the pot. After the water boils, blanch the ribs.
5. blanch for about 5 minutes until the surface becomes discolored, and then remove and control the drying water;
6. Take another pot to make water. When the water boils, add garlic cloves and meat and bone tea.
7. Add white pepper, sugar and soy sauce to the soup;
8. Add the blanched ribs;
9. After the pot is boiled, turn the lid to low heat and stew for about one and a half hours, then add salt to taste and make it. When eating, it is served with cold fried dough sticks.
chattering:
1. Some seasonings in the bag of Baku Ku Tea can be bought in the seasoning market, while others can be bought in Chinese medicine shops (all are commonly used medicinal materials with low prices).
2. Except for the configuration of the package, this dish can be described as a zero failure dish, which is suitable for beginners to try and increase their self-confidence.
3. The soup for cooking meat and bones must be large enough at one time. If it is not enough, pay attention to adding boiling water.
4. The prepared bak Kut teh with cold fried dough sticks can be described as a must. It is also good to use rice with soup to soak rice without leftover fried dough sticks.
5. Baku-Gucha has many functions, such as removing dampness, invigorating blood, warming stomach, invigorating qi, caring skin, etc. It is suitable for both men and women. But hyperlipidemia and hypertension should be eaten as little as possible.
Malaysia bak tea
Ingredients:
Pig cavity ribs 15 g.
Bak tea material package:
Dangshen 2 grams, medlar eight grams, sichuan vault 3 grams, cassia twig 3 grams, angelica 2 grams, radix ophiopogonis 5 grams, 1 dried tangerine peel, luohan 1/4, liquorice, black pepper, 2 ? spoon, cummin 1/4 small spoon, Chinese prickly ash 1/4 small spoon, WuZao 5 star, cinnamon, 1 slice.
Seasoning: garlic, 1 whole 3ml, white pepper sauce, 1 small spoon, sugar, salt, 1 spoon.
Methods:
1, will bak tea condiment respectively; say
2 and package materials together into tight binding material made of meat bone tea bag spare,
3, garlic break into single cortical reserves wash spare,
4 and the pot of water to a boil, do the ironing; Chao ribs cavity
5 and Chao hot about five minutes to remove the surface color drain,
6 and the other a pot of water to boil water, after doing the same and the big meat bone tea materials bag,
7, soup, add sugar and white pepper sauce,
8 and the Chao hot good cavity ribs,
9 and KaiGuo cover pot son turn small fire after one and a half hours to sprinkle salt production, serve with the cool twisted dough-strips.
Broken mouth nagging:
1 and the mixture bak tea bag seasoning in some markets buy seasoning, the medicine can not go shopping (belong to common herbs, cheap price).
2, besides the configuration of that package material, this dish is zero, and is suitable for beginners to fail dishes and increasing self-esteem.
3 and boiled meat bone soup must measure, add enough time, can't add enough water to note also added.
Four, the match with cool twisted dough-strips edible is special, no ShengYou bar with rice soup PaoFan son by the technique is good.
5 and bak tea has to wet and warm blood, wang stomach, tonifying qi, etc., And suitable bobbin. but the blood pressure should be less as far as possible, the cheese.
Spaghetti with egg yolk and bacon (1 person)
Ingredients:
1g of pasta, 2 cooked salted egg yolks, a few slices of bacon and salt.
Practice:
1. Chop the bacon and fry it in a pan. No need to put oil, bacon will get oil when fried.
2. Boil the water in the pot, add some salt to cook the pasta, and take it out for later use.
3. Add the fried bacon, cook the salted egg yolk and mix well.
Yolk Peigenyi is weak (1 people share) Raw material: Expect 1 gs , salty ripe 2 yolks , several pieces of Bacons , salt. Method of work: 1, Bacon cut up enter a boiler fry familiar. Nonutility lets go of oil , Bacon once fries to be going to be oily out. 2, heats boiled water in the boiler , adds appropriate amount salt cook intention face thoroughly , fishes up standby. 3, adds the fry familiar Bacon , Ripe Salt Yolk, Mixes even to be ok.
Korean steamed bread
Ingredients:
175g of high flour, 75g of low flour, 2g of yeast, 1g of salt, 1 egg, 1g of milk, 5g of sugar and 2g of baking powder.
The raw materials for flour dipping at the bottom:
5g of white sugar, 1g of low-gluten flour and 5g of sesame.
Practice:
1. Put the raw materials into the bread barrel;
2. After being stirred by the sweet bread program, if it is kneaded by hand, it can be kneaded to the expansion stage and fermented to twice the size;
3. Take it out and divide it into 12 portions, and wake up for 1 minutes;
4. Take one copy and roll it to 2cm;
5. Roll it up, dip some water in the seal to prevent it from coming off, and wake up for 1 minutes;
6. Cut from the middle;
7. The incision is downward and flattened by hand;
8. Press a small hole in the middle of each dough;
9. Prepare raw materials with powder on the bottom;
1. Dip the dough in water and put it into sesame powder;
11. Put it into an oiled 8-inch baking pan;
12. Ferment in a warm place;
13, the appearance after fermentation;
14. Oil the steamed bread;
15. Pour a proper amount of oil, and it is enough to put all the oil at the bottom at home;
16. Bake the third layer in the oven at 23 degrees for about 12 minutes.
South Korea steamed bread
Ingredients:
High and low powder, powder 175 75 grams, yeast, salt, 1 February 1, milk, eggs, sugar, 1 grams of 5 grams, baking powder, 2 grams.
At the bottom of the material: with powder,
5 grams of sugar, flour, 1 grams, sesame reinforced 5 grams.
Methods:
1, raw material into bread barrels,
2, with sweet bread, if after mixing procedure can be extended to rub rub stage, fermentation to twice the size,
3 and remove into 12, 1 minutes,
4, take one roll to 2 centimeters long,
5 and the seal up, with water resistance from 1 minutes; awake,
From the middle of June, cutting,
7 and incision with hands down, flat,
8, each according to a small hole among the dough,
Nine, with powder materials to bottom,
1 and with little dough, sesame powder in water,
11, add a greased baking pan; 8"
12 and warm place,
13 after fermentation, the appearance,
14, steamed bread coated oil,
15 and the amount of oil, And pour at home doing all have put bottom oil could,
16 and layer 3 bake oven 23 degrees 12 minutes.
Japanese pancake
Ingredients: 1/4 cabbage, 1 pinch of shredded carrot, 2g flour, 1 egg, appropriate amount of water, and muyu flowers.
seasoning: 5g of salt, American mustard sauce, or salad dressing and green mustard.
Practice:
1. Cut the leaves of Chinese cabbage into shreds, and the thick shreds are according to personal preference;
2. Wipe the carrots with shreds after peeling
3. Mix the eggs, flour and water and stir them into batter. Add shredded cabbage and shredded carrots and stir them evenly, and add salt to taste.
4. Heat the pan with a pan, and pour the batter into both sides to fry until cooked. Keep the frying process on a low heat, and don't forget the salad dressing, as well as the muyu flower ~ ~
Japanese-style pancake
ingredients: cabbage 1/4,1 handy of carrots. 2 grams of flour, 1 egg, adequate water, wooden fish flowers at random.
Seasoning: salt 5