Braised eggplant clip with pork
Ingredients: eggplant, pork stuffing, soy sauce, pepper, soy sauce, raw flour and olive oil.
Exercise:
1. Wash the eggplant and cut it into 5-6 knives without cutting the bottom.
2. Pork stuffing, add a little water, soy sauce, soy sauce, salt, raw flour, olive oil and pepper to taste.
3. Insert the prepared minced meat into each incision,
Put it in a baking tray.
5. Preheat the electric oven at 200 degrees for 7 minutes.
6. Take it out. You can pour ketchup or oyster sauce.
Ma Zhi jiao Yan Xiao he fish
Ingredients: small river fish, cooked sesame, pepper, flour, onion, peanut oil and ginger.
Exercise:
1. Remove gills and internal organs of small river fish, clean them and drain water (if it is too troublesome, just tear off the head and internal organs directly).
2. Add salt, cooking wine and onion ginger, mix well, and marinate for 10 minute (if the fish is marinated in advance, it can be deodorized. Salted fish can't be preserved for too long, otherwise the fish will harden.
3. Pick up the onion and ginger, filter out the water, and sprinkle a layer of dry flour on the fish body so that the fish body is evenly covered with a layer of dry powder (it is best to dry the water on the fish surface with special kitchen paper, otherwise too much water will make the fish stick to too much dry powder, which will affect the effect of frying fish).
4. After the pot is heated, the lower layer is thin and oily. After the oil is heated, put the small fish wrapped in powder into the pot, fry them on medium heat until both sides are golden, and then take them out (the fish will taste more mellow if fried in advance and then fried or roasted).
5. Stir-fry the chopped green onion with the bottom oil in the pot (stir-fry the chopped green onion with a small torch until it is slightly yellow, and then remove it when the fragrance is strong, so that the fragrance of chopped green onion will stand out)
6. Add fried fish. Stir-fry the small fish (stir-fry the small fish gently to avoid the fish breaking).
7. Sprinkle with salt and pepper and stir well (salt and pepper can be replaced by black pepper, pepper cumin powder, etc. )
8. Sprinkle a layer of chopped millet, pepper and cooked sesame seeds, mix well and serve.
9. Take out the pot and put it on the plate.
Korea spicy sauce braised sparerib
Ingredients: ribs, onions, carrots, potatoes, garlic.
Exercise:
1. Cut potatoes and carrots into hob blocks, and slice onions for later use.
2. Wash the ribs, put them into a container filled with potatoes, carrots and onions, and add all seasonings such as Korean hot sauce.
3. Stir the seasoning and ingredients evenly and marinate for 10-20 minutes.
4. Add a small glass of water to the liner.
5. Wipe the outer surface of the liner, put it into the pot, gently rotate the liner, and press the "Nutrition Stew" button on the ribs. At this time, the indicator light flashes, and the function light continues to light up after flashing for 7 seconds.
6. After the ribs are stewed, the corresponding function indicator lights will go out, the "heat preservation" lights will be turned on, and the sound of "dripping" will be heard. The lid can be opened when the float falls.
Hericium erinaceus pork tripe lotus seed soup
Ingredients: pork belly, Hericium erinaceus, lotus seeds, salt, pepper, ginger, cooking wine.
Exercise:
1. Lotus seeds are soaked in advance. If they are pitted, remove the lotus plumule with a toothpick, otherwise the stewed soup will be bitter. Lotus plumule reduces fire. This soup warms and nourishes the stomach, so you can't bring lotus plumule. Dried Hericium erinaceus is difficult to handle. If it is not handled well, it will be bitter. So I bought it directly for processing, without washing or foaming. Available directly.
Let's clean the pork belly first. The pork belly I just bought is covered with mucus. Wash off the impurities on both sides with running water first, then pour some white vinegar and rub it, and then wash it off. Add flour and continue scrubbing. Rinse it clean. After two times, the pork belly is already very refreshing.
3. Boil a pot of hot water and put a plate in the pig's belly. Lift the pork belly. Blanch for about 3 minutes. The dish is set to prevent the pork belly from shrinking seriously when blanching.
4. Blanch the pork belly, scrape off the old skin, dead cocoon and fat on both sides with a knife. Continue to rinse with warm water. The soup made in this way will not be greasy.
5. Stuff Hericium erinaceus into the pig's belly. Put it in a saucepan and add enough hot water. A small piece of ginger. Bring the fire to a boil for about half an hour, then turn to a low heat and simmer. The total duration is about 2 hours.
6. This is about 1 half an hour, and the soup has turned white. Take out the pork belly and cut it into strips with a knife or kitchen scissors. Then put it in a saucepan and continue to stew.
7. Meanwhile, pour the washed lotus seeds together. Continue to cook for about half an hour. Finally, add some salt according to personal taste, and you can also add some pepper. This soup is especially delicious, so it doesn't need to add chicken essence.
Steamed pork ribs with flour
Ingredients: ribs, rice, pepper, star anise, cinnamon, fragrant leaves, white buttons, salt, sugar and soy sauce.
Exercise:
1. Cut the ribs into sections, add appropriate amount of soy sauce, add 1 spoon of salt, and add 1 spoon of sugar to marinate for more than half an hour.
2. You can start making rice noodles at this time. Add pepper, star anise, white buttons, cinnamon and fragrant leaves to the rice and stir-fry it with very low heat.
3. After cooling, take out the large pieces of cinnamon, star anise, fragrant leaves and white buttons, and put the rest into a cooking machine to be slightly broken.
4. Add to the marinated ribs and mix well.
5. find a steamer with lotus leaves or zongye on it and ribs inside.
6. Steaming 1 hour. Sprinkle chives and peppers after cooking.
Bitter gourd sparerib soup
Ingredients: bitter gourd, ribs and ginger.
Exercise:
1. Put the ribs in a large bowl, release and smoke 1 teaspoon, salt 1/2 teaspoon, sugar 1/2 teaspoon, pepper 1/2 teaspoon and cooking wine 1 teaspoon until the hands feel sticky.
2. Open a pot, fire and put in cold water, 3-4 slices of ginger, then immediately add the ribs and blanch them. When the water boils, the blood inside the flesh oozes and the floating foam reaches the water surface. Put the floating foam aside with a spoon, roll for 3-5 minutes, then take it out and wash it off with hot water. If you are afraid of eating bitter gourd, you can also blanch it a little.
3. At the same time, you can put a tile on another stove, put 3-4 slices of ginger, half boil water, and boil it;
4. Put the washed ribs into the casserole, cover them and cook slowly with low heat. At this time, you can free up your hands to deal with bitter gourd;
5. Cut the bitter gourd into pieces, blanch the bitter gourd, and put 1 teaspoon salt in the water;
6. After the ribs are softened, pour in bitter gourd, sprinkle a little pepper (remove the fishy smell), cover, and slowly cook until the bitter gourd and ribs are softened, which takes about 20-40 minutes, and then add salt when eating.