What are you going to cook for your family this Mid-Autumn Festival? Ma Bao neatly arranged eight delicious hard dishes, including chicken, duck, fish, pork, beef and mutton. Very easy to do, high success rate, delicious taste, face, absolutely not worse than the hotel. If you still don't know what to do, you might as well refer to it. I wish you all a happy Mid-Autumn Festival!
The first braised pork stew with potatoes is booming, and potatoes are added to relieve boredom, which is salty and delicious, and it is also served on the table. The key points of production are removing fishy smell and frying sugar color.
Required ingredients: pork belly with skin 1, potato 1, sugar, onion ginger, cinnamon, star anise, soy sauce, cooking wine, thirteen spices, salt, vegetable oil and boiled water.
Exercise:
1, pork belly cut into pieces, blanch in a pot with cold water, skim the floating foam after the fire boils, and put chopsticks in a hedge to control the water for later use.
2. Add a small amount of vegetable oil to the pot, add sugar, stir-fry the sugar color on medium heat until the sugar color melts, turn to low heat, the color becomes darker, and dense bubbles are constantly bulging on the surface. Immediately leave the fire, pour in the pork belly with good water control, stir fry quickly and mix well, and pay attention to splash prevention. It's best to block it with a lid.
3. Put it back on the stove and stir-fry the meat with medium heat until it changes color. Pour boiled water without meat, add onion, ginger, star anise, cinnamon, salt, thirteen spices, cooking wine, soy sauce and soy sauce, boil for 5 minutes to volatilize the fishy smell, and cook the flavor of seasoning.
4. Pour the soup and meat into the pressure cooker for 25 minutes, then pour it back into the wok, pour in the potato pieces, stew until the soup becomes sticky and shiny, and then turn off the heat.
The second steamed bass, without fish, is not served. After steaming, it is delicious, tender and very popular. The main points of production are: first, pickling to remove fishy smell, and second, blending steamed fish juice.
Ingredients: fresh perch1(700g), onion, ginger, salt, cooking wine and vegetable oil.
Sauce for steamed fish: Pour 2 tablespoons of soy sauce, 3 tablespoons of soy sauce and 5 tablespoons of rice vinegar into a small bowl and mix well for later use (use steamed fish soy sauce directly if it is troublesome).
Exercise:
1, steamed fish, fresh is delicious. Bass is washed by its owner. What you need to do to get it back is: cut both sides of the fish's spine until it reaches the fish's tail, cut the spines on the fish's spine and back with scissors, and then take out the fish's spine. Fish treated in this way can lie on a plate, look good, cook quickly and love to eat.
2. Pickled fish to remove fishy smell: put the fish in a plate, sprinkle salt evenly, and add cooking wine to marinate for 5 minutes. Take out the fish, rinse the plate, first code the shredded ginger on the bottom of the plate, then the fish spine, and then put the bass on it.
3. Add water to the steamer and boil it. Adding 2 spoonfuls of cooking wine to water can remove the fishy smell of steamed fish. Cover the fish, steam for 7 minutes, then stew for 2 minutes.
4. Take out the fish dish, control the soup inside, pour in the prepared juice (or steamed fish sauce), code the fish with shredded onion, heat the wok with vegetable oil, and quickly pour it on the shredded onion to stimulate the fragrance.
The third is braised shrimp. A table with shrimp can add more atmosphere, and the color is rosy and delicious. It is suitable for all ages. The first key point of making shrimp is that it is deep and open, beautiful in shape and easy to taste; Second, the cooking of rice vinegar removes fishy smell and enhances fragrance.
Ingredients required: shrimp 1 large plate, rice vinegar1/3m spoon, onion, ginger, garlic, star anise, cooking wine, sugar, salt and fresh soy sauce.
Exercise:
1, cut off the shrimp gun and whiskers, open the back to remove the sand line, rinse and control the water for later use.
2. Put the vegetable oil into the wok, pour it into the shrimp and stir fry with high fire. When the shrimp becomes discolored, turn on high fire to raise the temperature in the pot, quickly cook rice vinegar along the edge of the pot, and quickly cover it and stew for 20 seconds.
3. After opening the lid, pour boiling water without ingredients, add onion, ginger, garlic, cooking wine, sugar, salt, star anise and fresh soy sauce, and turn to medium-high heat after the fire is boiled.
Turn off the heat when the soup in the pot is a little shiny.
The fourth course, braised chicken with mushrooms, is called chicken and fish dinner. This is a delicious and salty meal. The key points in the production are that the addition of mushrooms is very important to enhance the flavor and taste; Second, chicken doesn't need to be blanched, it's fried. The process is also to avoid trouble.
Ingredients: 1 Sanhuang chicken (1000g), 8 mushrooms, mild green and red pepper, ginger, star anise, onion, soy sauce, white pepper, sugar, cooking wine, salt and vegetable oil.
Exercise:
1, chop Sanhuang chicken into pieces, soak in blood water, wash and control the water for later use; Cut the mushrooms and green peppers, slice the mushrooms and cut the green peppers.
2. Heat the wok with vegetable oil, stir-fry the star anise first, then stir-fry the chicken pieces to change color, stir-fry until the soup is clear and vapor-free, pour in cooking wine, onion ginger and soy sauce, stir-fry evenly and stir-fry the fragrance.
4. Add boiled water without ingredients, add a little sugar, white pepper and salt, cover and boil, stew for 20 minutes on medium heat, and pour in mushrooms 10 minute.
5. Pour a little soup into the green pepper and stir fry until raw.
The fifth piece of braised duck, suitable for both hot and cold, can be eaten as a snack, not afraid of leftovers, and can be prepared one day in advance and taken as you eat. It is also suitable for small holiday banquets. The key to production is the deodorization of duck pieces and the formula of marinade.
Ingredients: 700g half slice of duck meat, or duck legs and wings.
Marinade: 4 slices of ginger, 2 slices of star anise, 4 slices of cardamom (or Amomum Tsaoko) 1 slice, 3 slices of fragrant leaves, 2 grams of cinnamon, 6 dried peppers, 4 grams of pepper, 4 slices of onion, 6 grams of salt, 2 grams of sugar, 40 grams of chafing dish bottom material, 2 grams of red yeast (optional) and a proper amount of soy sauce.
Exercise:
1, half a duck is chopped into pieces and soaked in blood to remove the fishy smell. Put cold water into the pot, add 1 bottle cap of white wine, boil and blanch with high fire, skim off the floating foam, and take it out after there is no blood.
2. Add vegetable oil to the pot, first stir-fry star anise, cinnamon, cardamom and ginger slices, then stir-fry onion, dried pepper and pepper, add 800 ml of water and boil for 5 minutes until the fragrance is rich.
3. Pour the soup and meat into the gas pressure cooker, start timing after SAIC, and press 10 minutes to make it naturally deflated. If you are not in a hurry, it is more delicious to soak it.
Sixth, cumin mutton, mutton and cumin are absolutely unique. The Mid-Autumn Festival is already very busy, and skewers are impossible. The simple, convenient and quick way is to make cumin mutton, which tastes like kebabs without wearing skewers. The main points of this dish are: first, pickling to remove the fishy smell and make it tender; The second is the oil temperature and temperature of frying.
Ingredients: 700g leg of lamb, 1/4 onions and 5 parsley.
Accessories: 3 tablespoons of cumin powder, cumin grains 1 spoon, white sesame seeds 1 spoon, 2 tablespoons of corn starch, 3 tablespoons of white pepper 1 spoon, soy sauce, 3 grams of sugar 1 gram, vegetable oil and salt.
Exercise:
1, the leg of lamb was stripped and cut into small pieces; Coriander is diced at the bottom of the plate.
2. Marinate the chopped leg of lamb in the pot: add chopped green onion, light soy sauce, white sugar, cumin powder, salt and white pepper, grab it evenly by hand, then add corn starch and grab it evenly, and finally add two or three spoonfuls of vegetable oil to grab it evenly again to lock the moisture in the mutton, which is more tender. Finally, marinate for 10 minute.
3. Put vegetable oil into the wok and heat it. When the oil temperature is 50% hot, you can fry the meat. It will be fine when the mutton surface is a little burnt. It is not easy to fry for a long time. Take it out and control the oil.
Pour out the fried oil, add a little vegetable oil again, add cumin and white sesame seeds, stir-fry for half a minute, pour in the fried mutton, stir well, turn off the heat, and pour into a dish with coriander bottom to serve.
The seventh roast lamb chops, the attractive degree of lamb chops is beyond words. It is estimated that anyone who sees them will swallow their mouths fiercely. The Mid-Autumn Festival family dinner is perfect! The key points that should be paid attention to in the production are cooking, deodorization and baking.
Ingredients: 880g lamb chops, 1/3 onions, 1 tablespoon cumin, 1 large crushed ginger, 2 tablespoons cooking wine, 1 tablespoon soy sauce, appropriate amount of Chili noodles, appropriate amount of salt, cumin and 1 tablespoon Redmi.
Exercise:
Divide 1 lamb chop into two parts, soak it in blood, put it in a large pot, add cooking wine, onion, fennel, cumin, ginger, Redmi, salt and soy sauce, add water until the ingredients disappear, boil it with high fire, skim off the foam and cook it for 40 minutes on medium fire.
2. Take out the lamb chop soup, wipe off the juice, put it in a baking tray (put oil paper or tin foil on the baking tray for better cleaning), put it in a preheated oven, and bake it with hot air at 200 degrees 15 minutes. Sprinkle cumin and Chili noodles repeatedly in the middle, only sprinkle salt once.
Roast the lamb chops until they are golden on both sides, and then they can be slightly burnt and fragrant all over the house.
The eighth course is stewed beef brisket with tomatoes, and all kinds of meat are similar. Let's have another piece of beef, which is appetizing and relaxing. The main points of production are the deodorization of beef and the addition of tomatoes.
Ingredients: 800g of sirloin, 2 tomatoes, half onion, star anise, coriander, ginger, soy sauce, cooking wine, salt, black pepper and vegetable oil.
1, beef brisket is soaked to remove blood, cut into pieces, blanched in cold water, and taken out to control water for later use; Chop onions and slice tomatoes.
2. Add vegetable oil to the wok. First, stir-fry ginger slices, star anise and chopped green onion until the onion is transparent and soft, then pour in beef brisket pieces and stir-fry, add cooking wine to remove fishy smell, and add boiling water to cook for 5 minutes.
3. Pour into a gas pressure cooker, add salt, soy sauce and black pepper, cover and press for 40 minutes.
4, add a little vegetable oil to the wok, stir-fry the tomatoes, pour the beef brisket with soup, boil over high fire, turn off the fire when the soup is not too much, sprinkle with coriander and serve in a bowl.
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