Materials:
Pork belly 450g, green onion 1 root, 5 slices of ginger, 4 star anise, 30g of rock sugar, salt 1/3, 2 tablespoons of soy sauce 1/4, 2 tablespoons of cooking wine, and clear water 1000ml.
Exercise:
Preparation: Pork is cut into 30mmx30mm cubes, onion is cut into long sections, and ginger is sliced.
Production method:
1. Boil the water in the pot, put the meat in blanching water for about 2-3 minutes, take it out and wash it for later use.
2. Put 1 tbsp of oil in the pot, add a small piece of rock sugar and stir-fry until it is brown.
The pot began to smoke, and the rock sugar melted and turned dark brown.
4. Add green onions, ginger slices and star anise and stir-fry until fragrant, then add pork belly and stir-fry over low heat.
5. Stir-fry until the pork belly is a little oily and evenly colored.
6, add water, the water has just passed the meat. Salt, soy sauce, soy sauce, cooking wine.
7. Cover the fire, bring to a boil, and then stew for about 60 minutes. When the soup is13, take out ginger slices, star anise and green onions.
8, about 50 minutes, open the lid and cook the soup until it is thick.
Roasted eggplant with long beans
Ingredients: four purple eggplants and ten beans.
Ingredients: 1 tbsp Jiang Mo, minced garlic and pepper.
Seasoning: one tablespoon of sugar, one tablespoon of soy sauce, one tablespoon of oyster sauce, one teaspoon of sesame oil, one tablespoon of broth, and appropriate amount of salt.
Hunan cuisine is originally fried, and mine is a fried version.
Production method:
1, this is eggplant and beans.
2, do not cut the beans, break them into segments by hand, a little longer. Marinate it with salt, cut the eggplant into strips, marinate it with salt for ten minutes, wash it and squeeze out the water.
3. Chop minced garlic and pepper in Jiang Mo and mix well.
4. Stir-fry beans with a little oil until you like their softness. Like very soft, like not soft can do it yourself.
5, put a tablespoon of sugar in the pot, stir-fry the eggplant, don't change color, (mine will change color, so it won't look good).
6. Add a little oil to minced garlic and chopped pepper in Jiang Mo, and add one tablespoon of soy sauce and one tablespoon of oyster sauce. A spoonful of broth, simmer for a while on low fire, and collect the juice on high fire.
Tip: You can also put some sesame oil in the pot (I also put some monosodium glutamate, so don't shoot me, I am used to using monosodium glutamate).
Pork stuffing jiaozi
Pork dumpling stuffing:
Pork belly, soy sauce, cooking wine, salt, sesame oil, chopped green onion, ginger paste.
Exercise:
Chop pork belly into mud, add a little soy sauce, cooking wine, salt, sesame oil, chopped green onion and Jiang Mo. If the meat is thin, add some vegetable oil and stir well, then add a little water to the meat, continue stirring until the meat is elastic, and then add water and stir again.
Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times. The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Fried shredded pork with sweet and sour sauce
Recipe ingredients: pork tenderloin 150g, 2 green peppers, proper amount of water-borne fungus, proper amount of onion, ginger and garlic, a little salt and cooking wine, and a spoonful of raw flour (for pickling shredded pork).
Craft practice: stir-fry
Menu location: Guangdong
Production method:
1. Shred the meat, add a little salt, cooking wine and cornmeal and marinate 10 minute.
2, water fungus, green pepper shredded.
3. Cut the onion, ginger and garlic into sections for later use.
4. adjust the sauce.
5. Heat oil in a wok, add onion, ginger and garlic until fragrant, then add shredded pork and stir fry.
6. Stir fry until the shredded pork turns white, add the sauce and stir well.
7. Pour in the green pepper and fungus, decorate the water with a small bowl filled with sauce, add it, stir fry until the sauce is thick, and evenly wrap the shredded pork and ingredients.
Health tips:
Protein of pork is a complete protein, which contains a variety of essential amino acids. The proportion of essential amino acids is close to the needs of human body, which is easy to be fully utilized by human body and has high nutritional value. It belongs to high-quality protein.
Boiled spicy pork slices
Recipe ingredients: lean pork (or beef), Chinese cabbage, Pixian watercress, cooking wine, starch, salt, chicken essence, 20 pieces of dried pepper, appropriate amount of onion, water (chicken soup is the best), oil, soy sauce, 5g rice wine, single garlic (peeled and chopped) and ginger (chopped).
Production method:
1. Slice the lean meat. Grab the meat with starch, cooking wine, salt and a little water and marinate ten kinds for later use.
2. Wash the cabbage, tear the leaves into large pieces by hand, and slice the cabbage obliquely with a knife; Wash onion and cut into onion segments; Cut the dried pepper into sections with scissors for later use; Pixian watercress is chopped for use.
3. Pour the oil into the wok, add the dried pepper segments and pepper, stir-fry until fragrant, and remove for later use. When frying, in order to prevent burning, you can heat the oil, turn off the fire, and then put the dried peppers and peppers in. )
4, the remaining oil in the pot can be put into the wok and stir-fried, then put into the cabbage and stir-fried, and spread in a deep bowl for later use.
5. Put the oil in the pan, add Pixian watercress and Jiang Mo and stir-fry until the red oil is fried.
6. Add water or chicken soup and bring to a boil.
7. Put the marinated meat slices into the pot and spread them out with chopsticks. When the sliced meat is cooked until it is scattered and discolored, add soy sauce, chicken essence and seasoning.
8. Pour the sliced meat, soup and cabbage into a deep bowl.
9. Uncover the plastic wrap, put it on paper and heat it in the microwave for 2 minutes.
10, wash the pan, dry it, drain the oil, burn it until it smokes, and then pour the hot oil evenly on the meat slices. If you can't control the pot directly, you can take a spoon, absorb the oil quickly and pour it evenly on the dish. )
Fried shredded pork with sweet noodle sauce
Recipe ingredients: sweet noodle sauce 1 spoon; Shredded pork100g; ; Onion1; Appropriate amount of salt; Cooking wine 1 teaspoon; Sweet potato powder 1 min;
Craft practice: stir-fry
Menu location: Lu
Production method:
1, sweet noodle sauce, shredded pork, onion.
2. Marinate the shredded pork with salt, cooking wine and sweet potato powder evenly for 30 minutes.
3. Stir-fry the pickled shredded pork under oil heat to change color.
4. Add water to the pot 1 tbsp sweet noodle sauce and bring to a boil; When the juice is thick, pour in shredded pork and color evenly.
5. Wash the onion, cut it into long strips and spread it on the bottom of the plate.
6, pour into lewd.
Boiled chicken (boiled chicken)
Raw materials:
Chicken, onion, ginger, garlic, peanut oil, salt, coriander (optional according to personal taste)
Specific steps:
1. Slaughter the chicken and boil a pot of water as the soup base;
2. After the water is boiled, put the whole chicken in. Not too long, about 20 minutes. If the time is too long, the chicken skin will crack and the taste will not be good enough.
3. Take out the chicken, cool it and cut it into pieces (the chicken will not come loose after cooling) and put it on a plate;
4. Chop ginger, onion and garlic, put them into a small dish, pour peanut oil and soy sauce, and add salt to taste;
Friends who like to eat coriander can wash coriander with salt water and put it on the dining table.
Steamed fish head with chopped pepper
Main ingredients:
Bighead. Chopped pepper, shredded ginger, cooking wine, chopped green onion.
Production method:
1 Wash the fish head, cut it open, and add wine and shredded ginger.
Put a layer of chopped pepper on the fish head (this is my own drop). Because the chopped pepper is salty, without salt, put it in the pot and steam it for ten minutes (the water is boiled and the fish head is put when the steam comes up).
After the fish head is steamed, if there is too much soda, you can pour out a part, sprinkle with chopped green onion, stir-fry hot oil and pour it on the fish head.
Fried shrimps with green beans
Ingredients: shrimp1000g, peas 650g.
Accessories: egg 30g.
Seasoning: lard (refined) 1 00g, salt 20g, monosodium glutamate 2g, pepper10g, sesame oil10g, starch (pea) 30g and onion10g.
Exercise:
Step 1: wash the shrimp once to remove weeds, hold the head and tail with both hands (belly up, back down) and press upward to make the shrimp come out of the shell (called shrimp);
Step 2: put it in salt water, stir it with chopsticks for a while to make the residual film on the shrimp fall off, and then rinse it with water several times until the film and shrimp feet are washed away and become white shrimp;
Step 3: Drain the water, then dry it with a white cloth, then remove the yellow with eggs, add a proper amount of dry starch and salt to make slurry, and beat the shrimp slurry well;
Step 4: shell the peas, wash them, blanch them with boiling water, and cool them with cold water for later use;
Step 5: cut the onion into sections;
Step 6: Mix chicken soup 100ml, monosodium glutamate, wet starch 10g (5g starch and 5g water) into juice;
Step 7: Heat a clean pot, add lard, when the oil is heated to 60%, add shrimp, gently stir with chopsticks until cooked, and then pour it into a colander to drain the oil;
Step 8: Leave the oil in the pot, add the peas, add salt and stir fry, then pour in the tender shrimps and shallots, then pour the juice into the pot, add pepper and sesame oil, stir fry a few times and serve.
Braised trotters
Ingredients: trotters.
Seasoning: salt, soy sauce, chicken essence, onion, ginger, star anise, cinnamon, cooking wine and sugar.
Exercise:
Cut pig's trotters into sections, blanch them and marinate them with cooking wine and soy sauce for 30 minutes.
Put the oil in the pan, stir-fry the onion and ginger, then add the pickled trotters and stir-fry until the skin is golden yellow.
Then add sugar, soy sauce, cooking wine, star anise and cinnamon, stir-fry, and add clean water, the dosage is less than pig's trotters.
Boil it and press it in a pressure cooker for 20 minutes. Season it with salt and chicken essence before taking it out.
Delicious and fast-eating braised pig's trotters are out of the pot.
Beer Duck
Ingredients: duck 600g, a can of beer (350ml);
Ingredients: ginger, garlic, onion, star anise, cinnamon, pepper, dried pepper, soy sauce, sugar, chicken essence, cooking wine;
Exercise:
1. Wash and drain the duck, peel off the fat skin and cut into pieces, and chop the duck meat (or chop it directly without peeling); Wash star anise, cinnamon and pepper; Cleaning dried chili, cutting into two sections, and removing seeds; Slice ginger, pat garlic loose and peel, and cut onion into sections;
2. Put a clean pot on the fire, add duck skin deep-fried oil, then add star anise, cinnamon, pepper, ginger slices and garlic, and stir-fry with low fire for fragrance;
3. Add duck meat, stir-fry over high fire, and stir-fry the water in the duck meat until the duck meat is oily;
4. Add two teaspoons of cooking wine and stir well, then add dried Chili and two teaspoons of soy sauce and stir well until the duck is colored;
5. Add a proper amount of salt, chicken essence and a small amount of sugar, stir well, pour beer, cover it, and simmer for about 20 minutes after the fire is boiled;
6. Add chopped green onion and mix well.
Tomato pot
1, minced meat 3 Liang, slightly salted with salt, pepper, cooking wine, soy sauce, Jiang Mo and starch.
2。 Cut eggplant into hob pieces, soak in light salt water, remove and drain. (This can prevent eggplant from oxidative discoloration and prevent eggplant from absorbing oil) [Gourmet China]
3, important materials: garlic hot sauce.
4. Stir-fry minced meat in oil. Take out the minced meat and fry the Chili sauce with the remaining oil.
5. Stir-fry the eggplant until soft, and add a little salt and sugar.
6. Put half a bowl of water in the casserole and bring it to a boil. Add eggplant and minced meat and mix well. Cover and simmer for 3 ~ 5 minutes. [Gourmet China]
7. Spicy eggplant is served on the table, and adding some coriander is more appetizing.
Tip:
1, don't fry the eggplant for too long, just add a little color to it, because you need to cook it in soup afterwards.
2, because finally moved into the casserole to boil, so when collecting juice, leave a little soup, can not dry, otherwise it is easy to paste the bottom.
3. Pixian watercress is very salty, so there is no need to add salt to the bowl juice.
Qinghong spicy chicken
Materials:
Four chicken legs, three green peppers, three red peppers, dried peppers 10 (the number of peppers can be increased or decreased according to their spiciness), garlic 10 petals, starch 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, and sugar/kloc.
Exercise:
1, chop the chicken leg into pieces of moderate size (choose a sharp chopping knife), and grab the chicken pieces evenly with starch and salt.
2. Wash the red and green peppers and cut them into sections obliquely. Cut the dried peppers into sections with scissors.
3. Chop garlic into minced garlic, rinse it with clear water, and drain it for later use (the washed garlic mucus will not stick to the pan, and it is often used when frying minced garlic in large quantities, such as a typhoon shelter).
5. Heat the pot, pour in a proper amount of oil (not more than chicken nuggets). When the oil is heated to 70% heat, add chicken nuggets, disperse them, fry the chicken nuggets until the surface is brown, and drain the oil for later use.
6, leave the bottom oil in the pot, add minced garlic and stir fry.
7. Add green and red peppers and stir fry together.
8. Add the fried chicken pieces and stir fry.
9. Add soy sauce, cooking wine, sugar and salt and stir fry.
10, add cooked sesame seeds and stir fry.
1 1, pour in sesame oil and take out the pot.
Linyi fried chicken
Ingredients: green pepper, dried red pepper and a chicken.
Ingredients: Chili, onion, garlic, ginger, soy sauce, bean paste.
Production method:
1. Wash chicken, cut into pieces, and drain for later use.
2. Cut the dried red pepper, slice the garlic, shred the ginger, and cut the onion and green pepper.
3, put peanut oil in the pot (because it is dry-fried, so in order to prevent sticking to the pot, it is best to put more oil). When the oil is 8 minutes hot, add pepper, ginger, dried pepper and garlic to stir fry, and then add chicken pieces to continue to stir fry. Because the chicken sticks to the pot, it has been stirred at last.
4. When the pot makes a noise, put the bean paste (according to personal taste, because the sauce itself contains salt, it is not necessary to put salt). If the pan is too dry, add some soy sauce or water when frying. When all the chicken pieces change color, add onions and green peppers. Stir well and serve.
Cola Chicken Wings
Ingredients: 20 chicken wings, coke 1 can, 2 onions, 2 ginger, 5 dried peppers, 2 aniseed and 20 pepper.
Ingredients: a tablespoon of sugar and salt.
Practice: Wash the chicken wings, blanch them in boiling water 10 second, and take them out.
Put the oil in the wok when it is on fire. Before the oil is hot, stir-fry the sugar until it is brown, and add the pepper (lower the heat).
After seeing the white sugar melt into yellow foam, stir-fry the chicken wings quickly.
Add onion, ginger and aniseed.
Continue to stir fry
When you are satisfied with the color, pour in cola, add dried peppers and salt.
Cover the pot and simmer 15 minutes.
Open the lid and turn to the fire. Gently flip the chicken wings to collect the soup.
After drinking only a small amount of soup, take it out of the pot and put it on a plate.
Features: Chicken wings are bright red, fresh and tender, salty and sweet, suitable for all ages.
Lotus root slices with red oil
Main ingredients:
Lotus root 150g auxiliary materials: pepper (red oil method, sharp) 5g red oil method, garlic (white skin) 5g, coriander 5g seasoning: white sugar 1g, Chili oil 10g, sesame oil 5g, salt 2g, monosodium glutamate1g.
Production method:
1。 Wash the lotus root first, then peel the rice noodles with red oil, cut them into thin slices and soak them in cold water. Cleaning pedicled capsicum and coriander respectively, and cutting into pieces; Peel garlic, wash it, mash it and chop it into minced garlic.
2。 Boil the red bean curd with water, add lotus root slices and Sichuan red oil, and cook for about 3 to 4 minutes, then remove the red bean paste, drain the water and let it cool for later use.
3。 Finally, lotus root, pepper, garlic, coriander and seasonings (sugar 1g, pepper oil 10g, sesame oil 5g, salt 2g, monosodium glutamate 1g) are evenly stirred, pickled for about 40 minutes, and can be eaten after being tasted.
braised pork ribs
Ingredients: ribs, onions, ginger, braised pork, soy sauce, cooking wine, salt, sugar, oil, cinnamon, star anise and fragrant leaves.
Exercise:
1, boil the water, put the ribs in boiling water 1 min, and pour off the blood;
2. Put a small amount of oil in the pot. After the oil is hot, add onion, ginger, cinnamon and star anise leaves to stir fry, then add ribs and add a little cooking wine.
Stir-fry for about 5 minutes;
3. Add soy sauce and sugar and continue to stir fry for a while;
4. Add a proper amount of hot water to the pot, cover the pot after boiling, and simmer for 20 minutes;
5. Open the pot cover, add appropriate amount of salt to taste, continue to stew for 10 minutes, and finally change to high fire to collect juice.
Flavor snacks chicken
Materials: a slaughtered cockerel (weighing about 600g);
Ingredients: green and red pepper, hot sauce, ginger, onion, pepper, cooking wine, oyster sauce, soy sauce and pepper;
Exercise:
1。 Wash the cock and cut it into pieces of equal size; Wash green and red peppers, remove pedicels and seeds, cut into pieces, slice ginger, and cut onions;
2。 Put oil in a hot pot, add pepper, then add chicken nuggets and ginger slices, stir-fry over high fire, and stir-fry the water on the surface of the chicken nuggets until the oil comes out;
3。 Add a little cooking wine and stir well; Add a proper amount of hot sauce and stir well;
4。 Add appropriate amount of hot water, cover the pot and cook for about 5 minutes;
5。 Add green pepper, salt, oyster sauce and pepper, stir-fry for about 2 minutes;
6。 Finally, add the light soy sauce and shallots and stir well.
Experience sharing:
1。 After the chicken pieces are put into the pot, stir-fry with fire, stir-fry the water on the surface until the oil comes out, so that the surface of the chicken pieces looks slightly brown;
2。 Hot sauce can be any kind of hot sauce you like, and you can keep it if you are afraid of it.
bouillabaisse
Production materials: bass 1 (don't pick big fish, it is better to weigh less than 1 kg 2), ginger, onion, onion and coriander.
Seasoning: salt, pepper, Lee Kum Kee steamed fish and soy sauce, cooking wine, pure sesame oil and homemade mixed soy sauce (see here for details).
Production method:
1。 Pickling: clean the cut perch, pour a little salt into the palm of your hand, spray the fish inside and outside, sprinkle a little pepper, pat a little cooking wine, and spread ginger for pickling 10 minute;
2。 Juice adjustment: spread a thin layer of oil on the steamed fish plate, spread ginger slices and onion segments at intervals in the center of the plate, and put fish with pickled vegetables; Prepare steamed fish sauce, I personally like to use Lee Kum Kee steamed fish sauce+homemade mixed soy sauce+a little cooking wine+a little pure sesame oil;
3。 Steaming: after the water in the steamer is boiled, put the steamed fish into the steamer, put the steamed fish into a small bowl (don't pour it on the fish), cover the pot tightly, steam for about 8 minutes (the time can be adjusted according to the size of the fish and whether to change knives), steam for 1-2 minutes, and immediately take off the steamer; The highest state of steamed fish is that the steamed fish is in the shape of "garlic cloves", which is the most delicious at this time. )
4。 Pouring juice and boiling oil: You can do the following work by steaming fish: shred ginger and onion and soak them in cold water for later use; Take out the steamed fish in step 3, pour out the juice oozing out when steaming the fish, spread shredded ginger, shredded onion and chopped coriander, and pour in the steamed fish sauce in step 3; Quickly pour boiling oil on the plate and serve.
Braised pork with pickled mustard tuber
Materials:
500 grams of pork belly and 300 grams of dried plum.
Seasoning:
2 tbsps of sweet noodle sauce, light soy sauce 1 tbsp, 5g of sugar, sesame oil 1 tbsp, appropriate amount of onion and ginger, star anise 1 tbsp, 3 tbsps of cooking wine, and 200g of cooking oil (the actual amount is about 10g).
Exercise:
1. Wash dried plums and soak them in clear water overnight. Squeeze the water dry when you use it.
2. Wash the pork belly, blanch it with clear water, and put some cooking wine when blanching.
3. Apply the marinated meat with oil, with the skin facing down (not too long).
4. Marinate the meat with seasoning for one night (the sauce in the seasoning should be drained with soy sauce, and when the soy sauce is not enough, add some cooking wine).
5. Cut the marinated meat into 0 pieces. Slice 6 cm thick and pick out the onions, ginger and star anise in the bacon.
6. Take a large bowl (preferably round), put down the skin of the sliced meat, put the soaked dried prunes on it, and then pour the bacon juice on it.
7. Steam on the pot 1 hour for 45 minutes.
8. Put the steamed meat on the plate, let the plums dry below, and the bright red skin is on it, so you will have an appetite.
Braised sweet and sour pork ribs
Ingredients: ribs
Ingredients: salt, sugar, vinegar, onion, ginger, soy sauce, soy sauce.
Exercise:
1, ribs washed.
2. Chop the onion and ginger.
3. Add boiling water to the pot and add the washed ribs to boil.
4. Take out the ribs and put them in a basin filled with clear water.
5. Remove and put in a large bowl for later use.
6. Put two portions of soy sauce, two portions of soy sauce, two portions of sugar and one portion of vinegar into the container in proportion.
7. Add oil to the pot and add onion and ginger to stir fry.
8. Pour in the ribs and fry until slightly yellow.
9. When frying dry juice, pour boiling water and cover it with medium fire until it is rotten (add water in the middle to see if there is water shortage).
10, when there is still a little juice in the pot, add salt, monosodium glutamate and pepper and mix well.
sweet and sour pork
Ingredients: 300g pork tenderloin.
Seasoning: 75g of eggs, 50g of wheat flour, peanut oil 100g, 8g of sugar, 25g of vinegar, 3g of salt, soy sauce 10g, sesame oil 15g, onion 15g, ginger 15g, and starch (pea).
Production method:
1。 The tenderloin is stripped of white tendons, cut into thin slices 5 cm long, 3 cm wide and 3 mm thick, and marinated with cooking wine and salt;
2。 Cut onion into sections and shred ginger;
3。 Beat the eggs, add 5 grams of flour, starch and appropriate amount of water to make a paste and put it on the tenderloin;
4。 Mix sugar, vinegar, soy sauce, sesame oil, soup, 50g of wet starch (25g of starch and 25g of water) and onion segments to make juice;
5。 Boil peanut oil, fry pasty tenderloin one by one in an oil pan until crisp (golden yellow), pour it into a colander, filter oil and put it in a plate;
6。 Leave 50 grams of oil in the pot, add shredded ginger and stir fry, that is, pour in sweet and sour juice, add some boiled oil, and pour the juice on the fried tenderloin when it is ripe.
Sweet-and-sour fish
Ingredients: carp, ginger, onion, minced garlic, refined salt, soy sauce, sugar, vinegar, clear soup, wet starch and peanut oil.
Exercise:
1, carp scales, viscera, dug out two cheeks and washed, cut straight every 25 cm (1. 5 cm deep) and then inclined plane (2. 5 cm deep) into a knife flower. Then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge to marinate it slightly, and then evenly spread wet starch on the whole body and knife edge of the fish.
2. Put peanut oil in the pot. When the fire is medium to 70% hot (about 175℃), put the fish tail into the pot and cut the hole. Hold the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, push the fish to the side of the pot, and the fish will be ready. Then fry the fish back down for 2 minutes, then lay the fish flat and press the fish head into the pot for 2 minutes. When all the fish are fried to golden brown, take them out and put them on a plate.
3. Leave a little oil in the pot. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup and white sugar, and stir well with wet starch. Pour in the right amount of vinegar to make sweet and sour juice, and quickly pour it on the fish.
Guangdong-style fish-flavored eggplant pot
Main ingredients:
3 pieces of eggplant, half a piece of salted fish with plum fragrance, 0/0 piece of mushroom/kloc, 3 pieces of lean meat, 3 pieces of garlic and 2 pieces of ginger and onion.
Seasoning:
Chili sauce, pillar sauce, sugar, soy sauce, sesame oil, cooking wine, corn starch, oil, water, salt.
Exercise:
1。 Divide salted plum fish into two pieces, take 1 piece for use, and put the remaining piece in the refrigerator.
2。 Peel the eggplant, cut it into long strips and soak it in water.
3。 Slice mushrooms, shred lean meat (marinate lean meat with a little salt, sugar, soy sauce, sesame oil and corn starch for about half an hour), crush garlic with a knife, cut ginger into small pieces, and chop onions for later use.
4。 Pick up the eggplant and put it in the sieve. Sprinkle with corn starch and mix well by hand.
5。 From the oil pan, put an appropriate amount of oil (subject to eggplant), heat the oil, and when the oil pan is about 80% hot, add eggplant and fry until it is light golden yellow.
6。 Pick up the eggplant with a sieve, put it in a moderate plate and drain the excess oil.
7。 Pour out the oil in the pot, leave a little oil in the pot, add garlic, ginger slices, Chili sauce and pillar sauce to stir fry, add salted fish with plum flavor, thin it, sprinkle with cooking wine and stir fry twice.
8。 Continue to add mushrooms and stir fry a few times.
9。 Stir-fry the eggplant in the pot for a few times.
10。 Then add a little water (preferably chopped eggplant), add salt, sugar and light soy sauce, and stir-fry with oil until the eggplant tastes delicious.
1 1。 Thicken with appropriate amount of corn starch and water, pour into the pot and turn gently.
12。 Put it into a small casserole (clay pot) that has been scalded in advance, cover the casserole, simmer for 5 minutes, and sprinkle with chopped green onion to serve.
Sauté ed fresh squid with loofah and fungus
Ingredients: squid
Accessories: Luffa, Auricularia auricula (dried), colored pepper and carrot (red).
Seasoning: salad oil, salt, chicken essence, ginger, garlic, starch, rice wine.
Method for frying fresh squid with loofah and fungus
Soak the fungus with clear water in advance and wash it.
Viscerate the squid, wash it, peel off the surface, and cut it diagonally with a cross knife.
Peel carrot, wash pepper, ginger and garlic, and slice.
Peel the wax gourd, wash it, cut it into thick slices, and soak it in light salt water after cutting.
Boil water, blanch the fresh squid in boiling water until it curls, take it out immediately, wash it with clear water and cut it into thick slices.
Heat an appropriate amount of oil in the pot, saute ginger slices, add boiled squid, sprinkle a little, and scoop up for later use.
There is enough oil left in the pot, turn on a big fire, put garlic slices, colored peppers, carrot slices and fungus into the pot, stir-fry until fragrant, and pick them up.
Add a little oil to the pot, heat it with high fire, stir-fry the loofah in the pot, then return the other fried ingredients to the pot, stir-fry a little rice wine quickly, soak it evenly, add a proper amount of salt and chicken powder to taste, hook it with raw flour, and serve.
Big-plate chicken
Ingredients: whole chicken, potato, green pepper and red pepper.
Seasoning: star anise, cinnamon, fragrant leaves, dried peppers, prickly ash, onion segments, ginger slices, soy sauce, sugar, tomato sauce and lemon juice.
Steps:
1。 Wash the whole chicken, remove the head and PP, chop it, put it in a boiling pot with cooking wine, take it out, rinse off the floating foam and drain the water for later use.
2。 Oil the hot pot. When the oil is hot, pour in star anise, cinnamon, fragrant leaves, dried peppers, prickly ash and onion ginger and stir-fry until fragrant.
3。 Add chicken pieces and stir fry 2. 3 minutes, pour in soy sauce, soy sauce and sugar and stir-fry until the color is the highest.
4。 Add boiled water without chicken nuggets, add tomato sauce after the fire boils, squeeze in a few drops of lemon juice, cover and simmer for about 20 minutes.
6。 Pour in green and red pepper pieces, season with salt and pepper, and collect the juice over high heat.
PS:
1。 This big dish, I replaced it with the more common three-yellow chicken on the market. It tastes just as good and it's easier to make.
2。 Be sure to add boiling water when stewing chicken.
3。 In addition, adding a few drops of lemon juice in the cooking process can not only effectively remove the fishy smell, but also make the texture of chicken more tender.