Big-plate chicken
1. Wash the chicken, chop it into pieces, blanch it in a boiling pot with cooking wine, take it out and drain it;
2, hot pot refueling, put star anise, cinnamon, fragrant leaves, dried pepper, pepper, onion, ginger;
3. Add chicken pieces and stir-fry for 3 minutes, add soy sauce and soy sauce, and stir-fry white sugar to the highest color;
4, add boiling water, chicken pieces, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green pepper, salt and pepper, and collect the juice over high fire.
Pearl lotus root
1, soak glutinous rice in water for 2 hours and drain;
2. Chop the onion and ginger;
3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo into the meat stuffing and mix well;
4. Knead the lotus root into lotus root paste with utensils, and add it into the prepared meat stuffing and mix well;
5. Knead the meat stuffing into balls and roll a layer of rice on the glutinous rice;
6. Put in a steamer and steam in boiling water for 20 minutes;
7. Sprinkle chopped green onion after turning off the fire.
Braised chicken feet
1, nail chicken feet, blanch and remove;
2, stir-fry the sugar color, stir-fry until the chicken feet are yellowish;
3. Add onion, ginger and star anise red pepper to stir-fry for fragrance;
4. Soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, and boil;
6. Cook on medium and small fire 15 to 20 minutes, and collect the juice. Put some monosodium glutamate in the pan to taste.
Spicy pettitoes
1. Wash trotters and slice ginger and garlic;
2. Boil water in the pot, add onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water boils, skim off the floating foam, and take out the trotters;
3. Put oil in the pot, add dried pepper, pepper, aniseed, ginger and garlic and stir fry;
4. Add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5, the fire is boiled and turned to a small fire until the trotters are cooked.
Sweet and Sour Spare Ribs
Ingredients: 1 piece of ribs, 4 cloves of garlic, 2 red onions, 3 tablespoons of rice vinegar, 3 tablespoons of rice wine, 1 piece of brown sugar, 2 tablespoons of soy sauce, a bowl of boiled water and a proper amount of oil.
Steps:
1, ribs washed and drained, garlic peeled in half, red onion peeled off the outer layer of dry clothes, and roots washed.
2. Add oil to the pot, add garlic and onion and stir fry, then pour in the ribs and stir fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out part, leaving a small amount of base oil, and pour in 3 tablespoons of rice vinegar.
4. Pour in 3 spoonfuls of rice wine.
5. Add a small piece of brown sugar.
6. Pour boiling water into the end of the ribs.
7. Pour in 2 spoonfuls of soy sauce.
8. Go back to the pot and collect the juice. If it is too light, you can add a little salt appropriately. If you want a darker color, you can also add a few drops of soy sauce.
Slices of minced meat and wax gourd
1. Wash and peel the wax gourd, cut it into 2 mm thick slices, and chop garlic and shallots respectively;
2. Add a little minced garlic and salt to minced meat and marinate for 5 minutes;
3. Put the wax gourd slices in the pot and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer and steam for 8 minutes on medium heat until the wax gourd is cooked;
4. Drop a few drops of sesame oil on the pot and sprinkle with chopped green onion.
Steamed chicken with black bean sauce
1, chicken feet into the pot, blanched for 3 minutes, drained for use;
2. After the oil is hot, put the chicken feet in, fry them until they are slightly yellow, and then soak them in cold water for 10 minute;
3. Take out the chicken feet, add salt, pepper, onion, red pepper, minced garlic, lobster sauce, cornmeal, cooking wine, sesame oil, soy sauce, soy sauce and oyster sauce, and grab well;
4. Put the tofu into the bowl, put the chicken feet away, pour the remaining juice on the chicken feet and steam for 25 minutes.
Mapo eggplant
1. Wash eggplant and cut into pieces, soak in light salt water for 10 minute, chop onion and garlic, and chop ginger;
2. After the oil in the hot pot is hot, add the eggplant and fry it slowly until the eggplant becomes soft.
3. Pour oil into the pot, add minced garlic and Jiang Mo to saute, and stir-fry red oil with bean paste;
4. Stir-fry eggplant, add cooking wine, sugar and soy sauce, pour in water and stew for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dried.
Fried beef with slippery eggs
1. Slice beef, add marinade (soy sauce, ginger juice, wine, sugar, starch and peanut oil) and mix well. Soak it and pick it up for later use. After breaking the eggs, add salt and mix well.
2. Put the beef soaked in oil into the egg liquid;
3. Heat the wok to a very hot temperature, add the oil, heat it, add the egg liquid, stir fry over medium heat until the eggs are solidified, sprinkle with onions and mix well. Serve.
Chili pepper Ji
1. Wash the chicken, cut it into small pieces of 2-75px, add cooking wine and salt and marinate for 20 minutes;
2. Slice ginger and garlic, and cut dried onion and pepper;
3. Pour 300ml of oil into the pot and heat it. Add chicken pieces and fry until golden brown.
4. Heat hot oil on high fire, add ginger slices and garlic slices until fragrant, add pepper and pepper, add fried chicken pieces and stir fry, sprinkle chicken white sugar and onion pieces and stir well.
Garlic chicken wings
1, take a bowl and pour in soy sauce, salt, Jiang Mo, black pepper, fragrant leaves and cooking wine to make bacon;
2. Cut a few small mouths on the back of the chicken wings and marinate them in bacon for one hour;
3. Chop garlic;
4. Take the oil pan, put the marinated chicken wings, pour in the right amount of sugar, and fry until the color is the highest;
5. Pour in soy sauce and stir fry evenly, then pour in minced garlic and stir fry;
6, add the right amount of water, stew. After the chicken wings are cooked, add salt to collect the juice.
Ginger with pig feet
Ingredients: pig's feet, ginger, eggs, diced sweet vinegar, glutinous rice, black vinegar and brown sugar.
Exercise:
1. When buying pig's trotters, it is best to ask the store to grind them well and wash them with water to prepare blood impurities.
2. After cleaning, blanch with ginger slices or add some cooking wine, onion and pepper.
3. Carefully clean the residual hair on the scalded pig's trotters with clips or muskets. This process will be slow, so be patient and clean.
4. After treatment, blanch the trotters again and take them out. In order to avoid sticking floating powder, please keep the water boiling and pick them up one by one with chopsticks, so as to skim the floating powder better. Remove the trotters and fry them in the pan for later use.
Processing method of old ginger:
1. Wash and peel ginger.
2. Cut into pieces of the same thickness.
3. Boil in a cold water pot. This is boiled water.
4. Pick up the blanched ginger and fry it in the pot.
Pig feet ginger practice:
1, the eggs are cooked in the pot, taken out and peeled with cold water to remove heat.
2, half a catty of brown sugar is ready.
3. Take a big casserole, pour the whole bottle of sweet vinegar and black vinegar of glutinous rice and boil.
4. Add ginger, feet, eggs and brown sugar in turn, boil over high fire, stew for 1 hour, and then turn off the heat.
Fried vermicelli with cabbage
1, the cabbage is washed and shredded, and the vermicelli is soaked soft;
2. Slice pork belly, slice onion, shred ginger, slice garlic and dice red pepper;
3. Boil the oil, stir-fry the meat slices to get oil, then add dried red pepper, onion, ginger and garlic, add soy sauce and cooking wine, and then add Chinese cabbage;
4. When the water becomes soft, stir-fry the vermicelli and add salt to let the vermicelli fully absorb the fried water;
5. Until the taste becomes soft, add the red pepper and stir well.
Stir-fried chicken gizzards with chopped peppers
1, clean and slice chicken gizzards, add Jiang Mo and red chopped pepper and marinate with cooking wine for about 20 minutes;
2. Wash the long green pepper, remove the seeds and slice the onion, ginger and garlic;
3. Put the oil in a hot pot. After the oil is hot, add pepper, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Add the marinated chicken gizzards and stir-fry until they are broken;
5, add green pepper pieces and stir fry, add a little soy sauce, stir fry until the green pepper is broken, put a little salt, and pour a little sesame oil.
Steamed sparerib with millet
1, millet soaked in clear water for three hours;
2. Soak the ribs in water for 30 minutes to remove blood;
3. Add 3g of sugar, 5g of salt, 20g of soy sauce,10g of cooking wine,10g of oyster sauce and15g of Chili sauce;
4. Marinate for 2 hours to taste;
5. Add millet to the ribs and mix well.
6. Put potato chips into the bottom of the container;
7. Pour in the millet ribs and steam in the cage for about 40 minutes.
Boiled chicken wings
Ingredients: chicken wings, carrots, fresh mushrooms and cucumbers.
Seasoning: 1 teaspoon salt, 2 teaspoons barbecued pork sauce, 1 teaspoon soy sauce, and appropriate amount of black pepper.
Exercise:
1, wash chicken wings, remove bones, put them in a large bowl, add 1 teaspoon salt and 2 tablespoons barbecued pork sauce and mix well;
2. Add appropriate amount of chopped black pepper, mix well and marinate for more than 30 minutes;
3. Carrots, cucumbers and fresh mushrooms are cut into thin strips and stuffed into the middle of chicken wings;
4. Brush the pot with a thin layer of oil, heat it, and put the chicken wings into the pot;
5, small and medium-sized torches fried chicken wings until golden on both sides;
6. Pour in 1 spoon of soy sauce and mix well;
7. Pour in 2 spoonfuls of hot water, cover the pot, simmer for about 10 minutes, and turn to high heat.
8. Collect the sauce until it thickens;
Fish shrimp
1. Marinate shrimps with a teaspoon of cooking wine and a little salt 10 minutes.
Step 2 Chop onions, ginger and garlic
3. Take a small bowl, add 3 tablespoons of sugar, 4 tablespoons of vinegar, 2 tablespoons of cooking wine, appropriate amount of salt, 1 tablespoon of soy sauce, and appropriate amount of water starch to make fish-flavored juice.
4. Break the egg white with chopsticks, add corn starch to make it fluffy, add a little oil and mix well.
5. Heat the pan and add oil. When it is 50% to 60% hot, dip the shrimp in the sauce and put it in the oil. Fry them until golden brown with low heat, then take them out and control the oil.
6. Wash the pan again, add base oil, stir-fry red oil with pickled peppers, stir-fry with Jiang Mo and minced garlic, stir-fry with fish sauce and a little water, and stir-fry shrimp and chopped green onion.
Steamed ribs with black bean and ginger sauce.
1, washed, drained and chopped lobster sauce;
2, peeled ginger, ground into ginger paste, peeled garlic, cut into rice grains;
3. Put the ground ginger and garlic into a bowl, add all seasonings and mix well;
4. Wash and drain the ribs;
5. Add 1 tablespoon of raw flour, then add the evenly mixed seasoning and stir evenly; 6. Put into the pot, cover the pot and steam over high heat 15 minutes, and steam until it is fully cooked.
Royal Red Bull
1, beef slices with cooking wine, pepper, salt, starch and a little cooking oil, marinate for 15 minutes;
2. Cut green and red peppers, cut onions, dice yellow rice peppers, soak ginger slices, and cut ginger and garlic into rice;
3. Put the beef into the pot after hot oil, and then take it out quickly.
4. Saute ginger and garlic in oil, stir-fry rice pepper and soaked ginger, put green pepper and stir-fry with salt;
5. Stir-fry beef, soy sauce, chicken powder and shallots.
Sweet and sour hairtail
1. Remove the head, tail, viscera and fins of hairtail, rinse, dry the water on the fish surface with kitchen paper towels or air dry naturally. Cut the fish into 6 cm long segments, and then dip the surface evenly with a thin layer of starch. Chop shallots and shred ginger for later use.
2. Heat the pan first, then pour the oil. When the oil in the pot is 70% hot, add the hairtail section and fry until golden brown. Then turn the hairtail section over and continue to fry until the other side is golden, and take out and drain the oil. Saute shallots, shredded ginger and star anise in the oil at the bottom of the pot, and then add the fried hairtail.
3. Cook cooking wine, soy sauce and balsamic vinegar, and then pour in boiling water that has not touched the surface of hairtail or is flat. Add seasonings such as sugar, salt and pepper, bring to a boil, turn to low heat, cover and simmer for about ten minutes. Finally, the soup can be thickened by fire.
Minced meat eggplant
1. Eggplant is washed and cut into sections about 6 cm long, and then divided into 4 pieces;
2. Pour the right amount of oil into the pot and heat it. Add eggplant, stir-fry over medium heat and take out.
3. Leave oil in the pot, add minced meat and stir fry, then add minced garlic, onion slices and shredded ginger and stir fry;
4. Pour the fried eggplant into the pot, add seasoning and stir well.
Minced meat vermicelli
1. Soak the vermicelli in cold water and take it out.
2, carrots and green peppers are minced, ginger and onions are minced;
3. Stir-fry a tablespoon of red oil bean paste, stir-fry over low heat until the shovel oil turns red;
3 Add minced meat and stir-fry until it turns white, add a teaspoon of sugar, add carrots, Jiang Mo and chopped green onion;
4. The water just falls to the edge of minced meat, and the vermicelli is added;
5, boil it, the water is almost dry, turn the juice with a shovel, put green pepper, chicken essence, sesame oil, turn off the fire.
Stewed pork with brown sauce
Material: washed pork belly 1 kg (square, with skin) taro 1 block1.5kg,
Seasoning: 2 tablespoons of yellow rice wine, 3-4 tablespoons of soy sauce, soup or water, sugar, monosodium glutamate, moderate amount, less spiced powder, 2 slices of ginger,
Exercise:
1. Pork belly is boiled in boiling water. All pigskins are tied with awls, fried in oil pan until all sides are golden, and cut into large pieces.
2. Cut taro into thick slices and fry in oil pan for 5 minutes.
3. Adjust all seasonings according to taste and heat them. After all the meat and taro are fully dipped in seasonings, put them into large bowls alternately, pour in seasonings and cook in a pressure cooker for 10- 15 minutes. In order to fully taste the taste of the upper part, pour it into another bowl before eating, and then steam it for 20 minutes. )
4. Replace taro with lotus root, or reduce the soy sauce with seasoning, and add tofu and bean paste.
Cumin chicken wings
1, chicken wings with toothpicks on the back of many small holes;
2. Peel and slice ginger.
3. Add cooking wine, salt, soy sauce, pepper, oyster sauce and shredded ginger to chicken wings and marinate for 30 minutes;
4. The oil in the pot is hot, and the chicken wings are fried until the skin is brown;
6. The fire boils. When the soup is almost dry, add cumin powder and cumin granules and stir well.
Cola Chicken Wings
1. Wash chicken wings and ginger onion, slice ginger, cut onion, and fry ginger onion in oil pan until cooked;
2, chicken wings into the pot, fry until the surface is slightly yellow, add two spoonfuls of soy sauce, stir fry for a while;
3. Pour the cola into the pot, boil it, and then simmer it with a small fire;
After the chicken wings are tender, just dry the soup with big fire.
Fried eggplant
1. Stir the flour and water evenly, pour in the broken egg liquid, beat it into a thin paste and stir it evenly;
2. Wash the eggplant and cut it into large pieces with a thickness of about 7 mm;
3. Heat the pan, pour in the oil, wrap the eggplant slices in the batter, put them in the pan, and fry until both sides are golden, and the eggplant will be cooked and soft.
4. Beat garlic into garlic paste, pour in soy sauce, and pour in 1 drop of sesame oil and mix well;
5. Stir-fried eggplant with garlic juice.
fried beef with green onion
Ingredients: 500g beef, one onion and a little garlic. Exercise:
1, sliced beef, added with egg white, cooking wine and soy sauce, marinated for 10 minute, and added with starch and edible oil;
2. After the oil in the pan is hot, stir half of the shredded onion and minced garlic evenly. Add beef and stir-fry until nearly done. Add the remaining onion, soy sauce, salt, chicken powder, white pepper and sesame oil. Stir fry, out of the pot.
Duck with garlic
1. After the oil is hot, chop the garlic, add the duck pieces and stir fry for about 5 minutes until the surface of the duck pieces is slightly browned and the duck oil oozes;
2. Add dried Chili peppers and stir-fry them to taste, filter out the fried duck oil, add a certain proportion of soy sauce, vinegar, sugar and cooking wine, add warm water, cover them after boiling, and turn to low heat for stewing;
3. After about 15 to 20 minutes, open the lid to collect the soup, add salt monosodium glutamate and sprinkle with chopped green onion.
Beef slices with Chili oil
1. Add seasoning, wet starch and egg white to beef slices and mix well;
2. Shred rape and celery, blanched lettuce slices, blanched ginger and garlic slices and shredded onion;
3. Add bean paste, pepper, shredded onion, garlic slices and ginger slices into the oil pan, add broth, soy sauce, refined salt, monosodium glutamate, sugar and pepper to cook beef, and then add vegetables;
4. Stir-fry dried peppers into pepper oil and pour into a beef bowl.
Special roasted sparerib
1, ribs are dried. When the wok is 30% hot, add the ribs and start frying on medium heat;
2. The ribs are discolored by water. Turn off the fire and continue to stir fry. Add brown sugar and soy sauce.
3, add hot water, the amount of water is subject to the ribs, and add onions, ginger, dried peppers, star anise and tsaoko;
4. Turn to low heat and stew for 40 minutes.
5. After the ribs are soft and rotten, turn to high fire to dry all the soup and stir fry at the same time. Pour in balsamic vinegar and mix well before cooking.
Griddle crucian carp
1. After the crucian carp is cleaned, dry the water, draw a few times on both sides of the crucian carp with a knife, and cut small pieces of pepper, chopped green onion, Jiang Mo and minced garlic into small pieces of hang pepper and small red pepper.
2. Pour a little more oil into the pot, and then add some salt (which can play a splash-proof role). After burning hot oil, add crucian carp and fry over low heat.
3. Fry until the two sides of the crucian carp are brown and crispy, and you can fish them out. Pour off the excess oil, leave a proper amount of oil, and fish out the peppers after frying.
4. Add Jiang Mo, minced garlic, chopped green onion, sweet pepper and diced red pepper, stir-fry for a while with cooking wine and lobster sauce (or Laoganma), and stir-fry with fresh soy sauce and sugar for a while.
5. Put the fried crucian carp into the pot, pour a little water and stew for 2 minutes. Sprinkle some cooked white sesame seeds after cooking, and you can eat. It smells good.
Liuyuexian yuanbao meat
Prepare 25 grams of June fresh soy sauce; Seasoning: 8 g of ginger, 2 g of refined salt, 8 g of star anise 1 piece, 25 g of soy sauce, 25 g of cinnamon 1 piece, 25 g of sugar, 5 g of yellow rice wine, 2 slices of onion and 0 g of mushroom1piece;
working methods
1. Pork belly is cut into 2 cm square pieces, scalded in boiling water for 2 minutes, taken out, rinsed with cold water and drained;
2. When quail eggs are cooked until they are two or three ripe (two or three minutes after boiling), remove them and stir them with cold water, and peel them for later use;
3. Pour the cooking oil into the pot. When the oil temperature is 70% hot, put in the cooked quail eggs, fry them until they are tiger skin color, remove them and drain them; Drop a little cooking oil into the pot, saute shallots and ginger slices;
4. Put the meat into the pot, then pour in the yellow wine, soy sauce, sugar, refined salt, star anise, cinnamon, broth and mushrooms, first boil it with high fire, and then stew it with low fire for 30 minutes;
5. When the marinade is thick, remove the star anise, cinnamon, onion and ginger; Add fried quail eggs, stew together to collect juice, thicken with 25 grams of wet starch, and mix well.
Potato anchovies ball
1, remove the head, shell, intestine and tail of shrimp, and marinate with cooking wine, salt, spice and special soy sauce for June fresh for a while;
2. Slice the potatoes, rinse them, mix well with some flour, salt and pepper, steam them in a steamer and press them into mud;
3. Prepare egg liquid, flour and bread crumbs, and wrap mashed potatoes in shrimps to expose the tail. Wrap flour, egg liquid and bread crumbs in turn, and wrap the tail with tin foil;
4. Put it in an air frying pan for about 180 degrees 18 minutes, take it out and dip it in tomato sauce.
Jin Yuan Bao Dan
1. Wash the eggs, cook them, peel them, cut them in half, and let them cool.
2. Wash the pork belly when cooking eggs, chop it into meat stuffing, add a little salt, cooking wine, chicken powder, spiced powder and water, and mix well for later use.
3. Push out the egg yolk, make the meat into balls, put them in the position of the egg yolk, spread a little flour on the surface, put them in an oil pan, fry them until golden, and take them out and put them on oil-absorbing paper.
4. Heat the broth in the pot, add a little starch, add a little salt, chicken powder and soy sauce to the broth, mix well, pour the starch into it, and pour the fried ingot eggs into the sauce. Serve.
Steamed three treasures with honey sauce
Ingredients: lotus seeds, red dates, pumpkins, sugar and sweet-scented osmanthus.
working methods
1. Soak the lotus seeds for several hours in advance, then put the sugar and water into the pot and cook until cooked;
2. Cut the jujube in half from the middle, and twist the two halves in the opposite direction to separate; Then use chopsticks to pass through the bottom of the dates with stones, so that the stones can be taken out; Similarly, take out all the jujube stones and cook the lotus seeds for later use;
3. Put the cooked lotus rice in the middle of the red dates; Then put the lotus rice and red dates face down into the bowl in turn;
4. Put chopped pumpkins in the middle; Cover the plate and steam it in a pot; Invert the steamed three treasures on the prepared plate;
5. After uncovering the bowl, pour osmanthus on the surface; Such a fragrant and sweet "honey steamed three treasures" is completed.
Modified Dongpo meat
Ingredients: pork belly, dried red dates, rock sugar, soy sauce, ginger, soy sauce, lotus seeds, water and onions.
working methods
1, select streaky pork belly, wash it with warm water and cut it into large pieces for later use.
2, tied with a thin rope, not only for the sake of beauty, but also to maintain the shape of the meat during the production process, and the taste will be good.
3. Boil the pot for eight minutes, pour in half a bowl of oil, and the oil is seven minutes hot. Put the skin in the pot.
4. Press the meat slices slightly with a spatula, slowly fry the fat in the meat slices until golden brown with a small fire, then remove the meat slices, control the fat and brush the pan.
In order to prevent the meat from burning, we first spread bamboo sticks in the pot. If not, we can spread dried lotus leaves and straw mats.
6. Spread ginger slices, shallots and tied pork belly.
7. Prepare another pot, put a bowl of water and rock sugar in the pot, bring it to a boil over high fire, and continue to cook until it is slightly thick. Turn it to a low heat, stir it four times with a spoon and bring it to a boil slowly. If it is thick and discolored, you can draw it and turn off the fire.
8. Scoop a proper amount of sugar and soy sauce and pour in each piece of pork. Pour a proper amount of clean water until two-thirds of the pork is not covered. Boil it. Boil it, take out the onion, add red dates, lotus seeds and so on. Turn the heat down and continue to stew for an hour.
9. Stew the meat below with chopsticks, turn it over and continue stewing until the juice is quickly collected, turned over, taken out and sprinkled with chopped green onion for decoration.
Steamed lotus root with glutinous rice
Ingredients: lotus root, glutinous rice, brown sugar, osmanthus, water.
working methods
1. Soak glutinous rice in cold water for one hour.
2. Wash the lotus root, cut off the top and stuff it into the soaked glutinous rice with chopsticks.
3. Connect and fix the lotus crown and lotus body with a toothpick.
4. Add 800 ml of water, brown sugar and a little osmanthus into the Datong outer pot, press the switch and cook for about 3 hours until the lotus root becomes soft and waxy.
5. Sprinkle the cooked lotus root slices with concentrated sugar juice, and then sprinkle with osmanthus.