Jiuzhuan colic acid: sweet, fragrant, spicy and salty.
Jiuzhuan large intestine is popular because of its soft and rich taste. It tastes soft and tender, and has a strong taste of Jiuzhuan large intestine. It is the favorite Shandong dish of many small partners. It can be said that the pig large intestine, a smelly and fragrant ingredient, has a special charm.
1, prepare an appropriate amount of pig large intestine, first put the large intestine into a basin, and simply clean it, then put in half a bowl of flour, and then add some salt. The flour has a strong adsorption effect, and the light salt water has a bactericidal effect. Put in some water a little, knead it constantly, turn the large intestine over and cut off the fat inside.
2. After washing the flour, pour more water and wash it twice until the water is no longer turbid. The next step is to cover the large intestine, usually about four layers, tied up with toothpicks to prevent it from falling off, and each large intestine is covered.
3. Boil the set of large intestine cold water in a pot, add the onion and ginger slices, and then pour some cooking wine. After the fire is boiled, skim off the floating foam on the surface, then continue to cook for 2 minutes, and take out the water for later use.
4. Prepare a plate, add cinnamon with anise leaves, add ginger slices with scallions, and appropriate amount of dried peppers, and set aside.
5, take out the large intestine, when it is not hot, put some small holes in the large intestine and use toothpicks, so it is easier to taste when stewing, then add some oil to the pot, then add a handful of white sugar to stir-fry the sugar color, and stir-fry until it appears purplish red and takes dense bubbles, pour some boiling water.
6. After the fire is boiled, put the large intestine into the pot, then pour the prepared aniseed into it, and then start seasoning, adding salt and sugar soy sauce, white wine and thirteen spices. Turn to medium heat and stew for about 90 minutes.
7. After the large intestine is marinated, open the pot cover and turn on the fire to collect the juice. When the juice is almost collected, take out the large intestine, take off the toothpick after cooling, and then cut it into small pieces of equal length.
8. Put the cut large intestine into the dish, put it neatly into the dish, and then add the profile onion. Then pour in the marinade, and the delicious nine-turn large intestine is ready.
Stir-fried kidney flower is tender and mellow, smooth and not greasy.
Stir-fried kidney flower is an uncommon home-cooked dish, with pork kidney flower as the main ingredient.
1, prepare a proper amount of fresh pork loin, first put the pork loin in water, add salt flour, stir well and soak for 20 minutes.
2. After soaking the pork loin, cut the pork loin into two parts, then treat the inside, then clean it, clean it and start to play with a flower knife, so that it is easier to taste when frying. You can also cut out your favorite patterns.
3. Next, prepare a handful of millet spicy, cut it into Chili rings, then chop it into Chili pieces, then prepare a handful of garlic, chop it into garlic, then prepare some ginger, cut it into shredded ginger, then cut it into Jiang Mo, and put it all into the cut pork loin.
4. Next, start seasoning, add salt chicken essence and white sugar to refresh, and then add some soy sauce. Color with appropriate amount of soy sauce, stir well and set aside for pickling 10 minute. Prepare a handful of leek yellow, wash it, cut it into leek segments and set it aside.
5. Cook the oil in the pan, add the marinated pork loin and stir fry until the pork loin turns curved and the color turns slightly yellow, stir fry the oil inside, and then add the chopped leek yellow section.
6, add the right amount of chicken essence, stir fry for a while, after frying. Put it on the plate and the delicious stir-fried kidney flower will be ready.
Sweet and sour carp is red, bright, crisp and banana crisp.
Sweet and sour carp is a very classic and famous dish in Shandong cuisine. Crispy banana is a distinctive feature of sweet and sour carp, and it is also a dish that adults and children like.
1, prepare a fresh carp, first treat the carp, get the fish's internal organs out, tear off the black film inside, and then get rid of all the gills and fins, otherwise the fish will be very fishy. After that, clean the fish and take it out to control the water.
2. Put the dried carp on the cutting board, and then put a flower knife on the fish, so that it is easier to taste when frying the fish. Put a flower knife on the back of the fish and draw two knives inside.
3. After the fish is punched with a flower knife, the carp will be marinated, then the onion and ginger will be added, then the cooking wine will be poured, and then the pepper will be added to the cooking wine, which will be fully mixed and squeezed out, and then the onion and Jiang Shui will be marinated for about 20 minutes.
4. Next, prepare a sweet and sour juice. Add four spoonfuls of white sugar to the small bowl, then add half a spoonful of salt, and then add five spoonfuls of white vinegar. Stir well and set aside.
5. Next, pour a proper amount of crispy fried powder into the basin, add a little water, then add an egg, and stir well. If it is too dry, add water, and if it is too wet, add some crispy fried powder. Just keep stirring until it becomes a thick batter. Finally, add some oil, which will make it more crisp and delicious.
6. Take out the marinated carp, sprinkle starch on the carp, sprinkle it evenly, then put the carp into the batter and wrap it evenly.
7. Burn oil in the pot, when the oil temperature is 50% hot, that is, when chopsticks are put in to make dense bubbles. Put the fish in and fry it. Don't put it directly. Pour it into the fish with a spoon. When the batter is set, put the fish in and fry it. Fry it slowly with a small fire and fry the fish thoroughly.
8. After the fish is fried, directly take out the oil control, put it directly into the plate, and then prepare the sweet and sour juice.
9. Heat the oil from the pot and add a tablespoon of tomato sauce. Stir-fry until fragrant, add the prepared sweet and sour juice, and cook for three minutes on medium heat until dense bubbles form, then pour in some water starch until the soup is thick.
10, when the sweet and sour juice is thick, pour it directly on the fish and sprinkle with chopped green onion. The delicious sweet and sour carp with crispy skin and fragrant meat is ready.
Sweet and sour tenderloin is sweet and sour, delicious, and tender on the outside.
The most classic taste of sweet and sour dishes is sweet and sour. Both adults and children like to eat them. It is true to have a sweet and sour tenderloin during the Chinese New Year.
1, prepare a piece of tenderloin, first cut the tenderloin into pieces with uniform length, and then cut into strips with uniform size, put the cut strips into a bowl, pour a proper amount of water, and stir for one minute to soak out the blood inside.
2. Next, prepare a piece of ginger, cut it into pieces, then prepare some shallots, cut them into pieces, put them into a bowl, add pepper, pour warm water, and stir up the onion Jiang Shui.
3. Prepare another piece of ginger, smash it and chop it into Jiang Mo. Prepare some shallots, cut them into chopped green onions and put them in a bowl for later use.
4. Take out the tenderloin, squeeze out the water inside, then marinate the tenderloin, add salt, spiced powder and pepper, pour in cooking wine, and then pour in the onion Jiang Shui, and stir well until it is sticky and sticky. Then add some corn starch and stir well and marinate it for about 20 minutes.
5. Prepare a small bowl, mix a sweet and sour juice, add a handful of Jiang Mo, add two spoonfuls of tomato sauce, then add three spoonfuls of sugar and three spoonfuls of white vinegar, pour onion and ginger juice, and pour water starch, and stir well.
6. Next, prepare a small bowl, beat in two fresh eggs, then add some starch, stir well until it is a yogurt-like thin batter, and then put the marinated batter into the meat strips.
7. Cook the oil from the pan. When the oil temperature is 50% hot, put the meat strips in the pan and fry them. When the surface is slightly shaped, stir them to make them evenly heated and colored. When they are browned, they will be served out. The oil temperature will continue to rise and then fry. It is not necessary to fry for too long. 15 seconds or so will do.
8. Boil the oil, pour the prepared juice directly into the pot, stir-fry it slowly with low fire, stir-fry the fragrance inside, add some hot oil when the bubbles are dense, then pour the fried tenderloin into the pot, and stir-fry it constantly to make it evenly coated with syrup.
9. Wrap the tenderloin in syrup and put it in a plate, then sprinkle with cooked black sesame seeds. The delicious sweet and sour tenderloin is ready.
Oil-fried delicious food with crisp color, aroma, taste and shape.
Oil-fried double crispness is the most difficult dish in Shandong cuisine, with fine selection of materials and the most exquisite cooking. It is crisp and tender in the mouth, which makes people miss it day and night.
1, prepare a proper amount of ring throats and chicken gizzards. You can also use pork bellies, which are better to eat. You can also use ring throats instead of pork bellies, clean them all, and then change the ring throats into knives and put them on flower knives, which will look better and taste delicious.
2. Prepare a proper amount of washed chicken gizzards, clean the chicken gizzards, and then put a cross knife on them. After cutting them all, put the ring throat with the chicken gizzards for later use.
3. Next, prepare some celery, cut it into sections with an oblique knife, then prepare some pickled peppers and pickled ginger, cut them all, and cut the garlic into U garlic slices.
4. Take out the chicken gizzards and marinate them, add salt and pepper to the cooking wine to remove the fishy smell, then add some soy sauce to fully grasp and mix them evenly, then add some starch and mix them evenly. Set aside and marinate for 5 minutes.
5, boil water in the pot, after boiling, turn down the heat, and then put the chicken gizzards in, or you can fry them, which is oily. After cooking, put the cut celery in the water, and all the celery will be taken out after the water is boiled.
6, boil oil. Add chopped pickled peppers and soak ginger until fragrant. Stir-fry until fragrant, then add the ring throat and stir fry. Stir-fry 10 second, add blanched chicken gizzards and celery, stir-fry over high fire,
7. After stir-frying evenly, start seasoning, add salt, chicken essence and white sugar, soy sauce a little, stir-fry to taste, and then pour in water starch, which will make the soup thicker. Stir-fried and put into the plate, and the delicious oil is crispy.
Braised prawns are full of flavor and delicious.
1, prepare a proper amount of fresh prawns, first treat the prawns, cut off the head of prawns, then squeeze out the dirty things inside, then pull out the shrimp line, and then cut off the shrimp feet and whiskers.
2. All the prawns are processed, put into the basin, pour in clear water, and wash until the water is no longer turbid. After washing, put it aside to control the water.
3. Dry the prawns, cut off the back of prawns, so that they are easy to taste, then put them into a pot, add salt cooking wine, add onion ginger, and squeeze out onion Jiang Shui. Stir well and marinate for 20 minutes to taste.
4. Next, prepare a piece of ginger, cut it into pieces, then cut it into shredded ginger, then prepare some shallots, cut them into onion segments, and cut the onion leaves directly into chopped green onion and set aside.
5. Prepare a small bowl of seasoning juice, add a little cooking wine, then add some soy sauce, sugar and pepper and salt, stir well and set aside.
6. Cook the oil in the pan, put the marinated prawns in and fry them. Don't stir them in a hurry. When one side is browned, turn over and continue frying the other side until the prawns change color and roll up slightly. Then add the shredded ginger with onion and stir-fry for half a minute 10 second. 7. Stir-fry the flavor, pour the juice in, bring it to a boil, and simmer for 3 minutes on low heat until the prawns are cooked.
8, prawns stew into the plate, sprinkle with chopped green onion, delicious braised prawns are ready.
Dongpo elbow is soft and rotten, and it tastes fat but not greasy.
Dongpo elbow has the characteristics of fat but not greasy, and it is not rotten, and its color, fragrance, taste and shape are all good. The finished pig has rotten elbows, tender meat, mellow meat taste, chewy head, fat but not greasy.
1, prepare a fresh elbow, first treat the fluff of the elbow, burn it with fire, and then soak it in water for 20 minutes. After soaking, scrape it with a knife, so that it can be treated more cleanly. Wash it and set it aside.
2. Prepare a piece of ginger, smash it, then put it in a bowl, and then prepare some shallots and wind them into onion knots.
3, put the elbow into the pot, pour water, water does not reach the elbow, add ginger and onion cooking wine, boil the water with strong fire, skim off the floating foam on the surface after boiling, and then continue to cook for 20 minutes.
4, boil oil. Add crystal sugar or white sugar and stir-fry the sugar color. Stir-fry the crystal sugar with strong fire to melt it, then stir-fry it with low fire until it appears jujube red, then continue to stir-fry dense bubbles, pour in boiling water, and then put the sugar color into a bowl for later use.
5. Cook the elbow, take it out, put it in a clean pot, pour enough hot water, add salt to increase the bottom flavor, add onion and ginger, then pour in the sugar color, then add the dried pepper of anise cinnamon and Amomum tsaoko, bring it to a boil with high fire, simmer for about 3 hours, and stew the elbow thoroughly.
6. Prepare garlic and ginger, smash them, and chop them into garlic Jiang Mo. Then prepare some pickled ginger and pickled peppers, chop them, put them in a bowl, add some bean paste to the bowl, prepare some shallots and cut them into chopped green onions, put them in a bowl for later use, add some starch to the small bowl, add some water, stir them into starch water and set them aside for later use.
7. Stew the elbow and remove it, and put it in the plate for later use. Boil oil. Add bean paste and pickled pepper, stir-fry, then add onion, ginger and garlic, stir-fry, then pour in broth, boil over high fire, add salt, sugar, old vinegar and soy sauce, and then pour in some water starch, which will make the soup more rich and delicious.
8. Pour the fried rich soup on the elbow and sprinkle with chopped green onion. The delicious Dongpo elbow is ready.
Muxu meat is crisp, delicious, refreshing and not greasy.
1, prepare a handful of fungus, first put the fungus in a bowl, add some starch, then add a spoonful of sugar, pour warm water and shake it, so that the fungus can be soaked quickly.
2. Next, prepare a tenderloin. You can also use pork that is two points fat and eight points thin, and cut it into thin pieces, not too thin, otherwise it will be easy to fry. Cut it and put it in a bowl. Put the meat in the refrigerator and freeze it in advance. The sliced meat will have better effect.
3. Cut the sliced meat and put it into a bowl to start curing. Add onion and Jiang Shui in three times, so that the meat quality is not fishy or firewood. Add it after stirring every time, then add a proper amount of salt, pepper and chicken essence to taste, then add the soy sauce egg white, fully grasp and stir it, and then add some starch. Stir thoroughly and evenly, and then add edible oil to prevent adhesion.
4. Prepare a cucumber slice with an oblique knife, cut it into rhombic slices, then prepare some carrots and cut them into rhombic slices, then prepare some garlic, smash them for later use, and then prepare some ginger and cut them into Jiang Mo.
5. Prepare a small bowl, beat in four fresh eggs, add salt to increase the bottom flavor, add some white vinegar to remove the fishy smell, and then fully stir into egg liquid.
6, boil water in the pot, add a little salt, and then put the washed fungus carrots into the water. Take it out after blanching and put it aside for later use.
7. Boil the oil from the pan and pour in the egg liquid. Don't turn it in a hurry. When it is slightly shaped, turn it slowly and fry it into large pieces of eggs. Stir-fry and put in a bowl for later use.
8. Cook the oil in the pan again, put the marinated meat slices in the pan and fry them. When the meat slices are slightly browned, take out the oil control for later use.
9. Heat oil from the pan, add minced onion and ginger until fragrant, then add sliced meat and stir fry, and then add a spoonful of bean paste. Add some cooking wine to remove fishy smell, stir-fry for a while, add fungus and carrot, stir-fry evenly, and add salt chicken essence to taste.
10, stir-fry and add cucumber slices, then add eggs, and then continue to stir-fry. After stir-frying, put them on a plate, and delicious moo shu pork will be ready.
Four Joy Meetballs means reunion, soft and delicious.
Four Joy Meetballs is a classic dish in Shandong cuisine, and Four Joy Meetballs can be seen in all kinds of banquets and birthday banquets.
1, prepare an appropriate amount of pork with three parts fat and seven parts lean, remove the skin, then cut it into small pieces and chop it into meat stuffing. Chopped minced meat is put into a bowl for later use.
2. Prepare an appropriate amount of green onion, cut it into pieces, then prepare some ginger, cut it into shredded ginger, then put the shredded ginger onion slices into a bowl, add a handful of pepper, and then add warm water, and grab the onion Jiang Shui. Then filter out the onion, ginger and pepper
3. Pour the filtered water of onion and ginger into the meat stuffing for three times. After each addition, fully stir in one direction, showing a wiredrawing shape, and then continue to add onion Jiang Shui until the onion Jiang Shui is added. Add 1 catty of meat100g of onion, ginger and pepper water.
4. Next, season, add salt, chicken, pepper, cooking wine and soy sauce. Beat in two eggs, keep stirring in one direction, and just show the drawing state.
5. Prepare 50 grams of corn starch, pour it directly into the meat stuffing, stir it evenly again, then pour some bread crumbs, stir it evenly again, the bread crumbs can absorb oil and water, and the made meatballs are better. Finally, add some oil into the meat stuffing, lock the water, and put the meat stuffing aside for 20 minutes.
6. After the meat stuffing is marinated. Take out the meat stuffing, find out a ball, put it into a plate, set it all up, take out the pan and burn oil, put the ball into the pan and fry it until the surface is set, turn it gently to heat it evenly, and fry the meat stuffing until it is cooked.
8. After the meatballs are fried, remove the oil control. Put it in a food bag, put it in the refrigerator, take it out during the Chinese New Year, and steam it to eat.
9. Next, boil the oil, add the octagonal fragrant leaves of onion, ginger, garlic and pepper to saute until fragrant. After sauté ing, add the soy sauce and oyster sauce to taste, pour the clear water, then put the meatballs in, then add the cooking wine, salt and chicken essence to boil, turn to medium heat and cook for 20 minutes. After cooking, put them in a bowl with a sieve.
10, the rest of the juice, boil over high fire, pour in some starch water, pour the soup until it is thick, and pour it directly on the meatballs, and the delicious Four Joy Meetballs will be ready.
Pot-collapsed tofu is soft, rotten, delicious, nutritious and delicious.
1, prepare an appropriate amount of tofu, wash the tofu, then cut into tofu slices, then cut into tofu slices with uniform size, put the cut tofu slices in a bowl for later use, then prepare some starch, put the tofu slices in the starch, evenly coat the starch, and put them in a plate for later use.
2. Beat in two fresh eggs in a small bowl, add a little salt to increase the bottom taste, add some white vinegar to remove the fishy smell, fully stir into egg liquid, and set aside.
3. Next, prepare the green onion and cut it into chopped green onion, then prepare the ginger and cut it into Jiang Mo, smash the garlic and chop it into garlic, and then prepare some millet and pepper rings.
4. Heat the oil in the pan, put the tofu in the egg liquid, evenly wrap it in the egg liquid, and then fry it in the pan. When the bottom is browned, turn over and continue to fry the other side. After the tofu is fried, take it out and control the oil.
5. Cook the oil in a pan, add onion, ginger and garlic until fragrant, then add some water, boil over high fire and start seasoning, add salt and soy sugar to refresh, cook for half a minute, and put the fried tofu in.
6. Cook for half a minute, then add the chicken essence in oyster sauce, and then collect the juice over high fire. When the soup is thick, put it in a plate and sprinkle with chopped green onion. The delicious tofu is ready.
Crispy chicken is ruddy in color and crispy in meat.
1, prepare a fresh Sanhuang chicken, treat the chicken first, and then clean the chicken. Cut off the chicken's claws and buttocks, then cut the chicken's back, and then cut off the chicken's bones with the back of a knife.
2. After all the treatment, marinate the chicken, add salt, then add a handful of pepper, then add anise cinnamon and fennel, add some cooking wine and pepper chicken essence, smear evenly and marinate for about 4 hours.
3. After the chicken is marinated, remove the aniseed from the surface, then put the chicken skin face down, put it in a plate, then put it in a steamer, put the onion and ginger in and steam for 30 minutes.
4. Burn the oil in the pot, then put the chicken in and fry it, and fry it until it is crisp and turn over and continue to fry the other side. Fried brown and crisp on both sides.
5. When it is not hot, chop it directly into small pieces, and then put it into the plate, and the delicious crispy chicken will be ready.
Roasted sea cucumber with scallion, rich in scallion flavor and delicious in sea cucumber.
1, prepare a proper amount of Apostichopus japonicus, soak it in water, take out the soaked Apostichopus japonicus, cut it into small pieces of sea cucumber, and put it on a plate for later use.
2. Prepare an appropriate amount of green onions, directly cut and stir-fry them into onion segments, slice ginger, and put them in a dish for later use.
3. Next, boil the oil in the pan, add the onion and stir fry until the onion is dry and slightly browned. Take out, take out a part of the fried scallion oil.
4. Then put the onion and ginger into the pot, stir-fry and add the sea cucumber. Stir-fry for about two minutes, add oyster sauce, stir-fry evenly, and then add salt chicken essence to taste.
5. Stir-fry until it is medium-cooked, and pour in water starch, which will make the soup richer and more delicious.
6. Prepare a plate, put the cooked red kidney beans into the plate evenly, then put the fried sea cucumber in, and then add some broccoli to decorate it. The delicious sea cucumber with onion is ready.