Braised chicken wings with rotisserie bamboo and shiitake mushrooms
Materials: 200 grams of dried rotisserie bamboo, 250 grams of shiitake mushrooms, 3 chicken wings, oil and salt in moderation, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of red soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 10 peppercorns, anise 1
How to do it:
1. Prepare the required materials, rotisserie bamboo 2-3 hours in advance Soak in cool water, soak the bamboo until no hard heart, wash the mushrooms, cut the mushroom roots do not want, wash the chicken wings and drain
2. Will be larger mushrooms with a knife blade into two slices, the small is not necessary, so that it is convenient to consume, but also easier to taste
3. Chop the chicken wings into segments with a knife and put them on a plate to be used, the pot to add water, cold water, under the chicken wings blanching, the water will be brought to a boil, cook for a few minutes. Skim off the foam, fish out the water control to be used, chicken wings blanching can remove the blood of chicken wings, so that the chicken wings do not fishy
4. Boil the water, under the mushroom blanching, blanching mushrooms to soften, fish out the water control to be used, blanching can be to remove the odor of the mushrooms, so that the taste of mushrooms is more delicious
5. Pan oil and heat into the green onion, ginger, garlic, peppercorns, star anise stir-fried, and then into the Chicken wings stir-fry evenly, pour in the red soy sauce, soy sauce, chicken wings stir-fry color
6. Add mushrooms stir-fry evenly, pour in the appropriate amount of hot water, and chicken wings flush, high heat boil, turn the fire to small fire firing taste, firing left a little soup, add bamboo, salt, turn, continue to fire for 5-6 minutes, will be bamboo firing taste, turn off the fire, served on a platter can be
Reburned meat roasted quail egg
Materials: 500 grams of pork with skin, 500 grams of quail eggs, oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 10 peppercorns, 1 star anise, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of icing sugar
Methods:
1. Prepare the required materials, cut the pork into pieces of 2 centimeters
2. Add water to the pot, add cold water into the Pork, boil for a few minutes, beat off the foam, fish out for use
3. pot of oil and heat, into the rock sugar to boil over low heat to simmer the sugar color, to be the rock sugar becomes dark, small bubbles, under the pork stir fry color
4. into the onion, ginger and garlic, peppercorns, spices, dried chili pepper stir fry, dripping into the cooking wine and stir-fry evenly
5. add hot water (to be no more than the five-flower meat), soy sauce, old soy sauce, high heat to boil, and the meat will be cut into 2 cm pieces, and the pork will be cut into 2 cm pieces. Old soy sauce, high heat boil, turn to medium-low heat stew 40-50 minutes
6. During the quail eggs cooked and peeled, the pan oil hot, under the quail eggs fried to the skin wrinkled to golden brown, fish out the oil
7. time, under the fried quail eggs, in the addition of salt, and continue to cook 10 minutes to cook the quail eggs burned to taste, to be left when the soup is a little bit, turn off the fire out of the plate!
Toothpick Pork
Ingredients: 250 grams of pork tenderloin, 1 teaspoon of oil, salt, 1 teaspoon of cumin, 1/2 tablespoon of chili powder, 1 tablespoon of sesame seeds, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of pepper, 1 tablespoon of cornstarch, 1 teaspoon of sugar
Methods:
1. Add oyster sauce, pepper, cumin powder, a little salt, cooking wine, soy sauce, sugar, marinate for 10 minutes, in the add starch evenly
2. Put the diced meat on toothpicks, each toothpick through 2-3 pieces of diced meat, the rest of the wear good
3. pan oil heating to 6% heat, the meat skewers one by one into the frying, if the oil quantity is small, divided into two frying, frying the skewers of meat to a golden brown, fish out of the oil control
4. Pour the oil out of the pot, put in the fried toothpick meat, add chili powder, sesame seeds and stir-fry evenly, and serve on a plate
Home version of beef in sauce
Ingredients: 1000 grams of beef tendon meat, salt, marinade 2 packets of meat packets, 3 tablespoons of dry soy sauce, 1 section of green onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 2 tablespoons of soy sauce, white pepper 1 teaspoon of soy sauce, 1 teaspoon of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, white pepper 1 tablespoon of soy sauce. teaspoon
Practice:
1. Soak the beef tendon meat in water for 3 hours, change the water twice to remove the blood, and if the beef is big, divide it into small pieces
2. Add water to the pot, add the beef in cold water, add 2 slices of ginger, and 1 tablespoon of cooking wine
3. Boil it, skim off the froth, and cook it for 15 minutes to blanch the beef
4. p>4. dry yellow sauce with water and stir well diluted, ginger slices, scallions cut into pieces, garlic pat crack, ready to two packages of marinated meat package (marinated meat package is to buy ready-made, inside the cloves, cardamom, nut, cinnamon, Angelica dahurica, dahlia, pepper and other seasonings, do it yourself at home to master not good amount of seasoning with the most frugal to buy a ready-made)
5. pot of water, add the marinated meat packet, onion, ginger and garlic, cooking wine, white pepper, Soy sauce, sugar, dry yellow sauce, dry yellow sauce the rest of the dregs do not want, in the addition of salt to adjust the degree of saltiness
6. The sauce broth boiled, down into the beef, large fire, cover the pot to small fire to cook for 1 hour
Braised pork elbow
Materials: 1 pork elbow, salt, 1 section of scallion, 2 slices of ginger, garlic 2 petals, 1 tablespoon of rock sugar, 20 peppercorns, 2 daikoneseed 1 section of cinnamon, 3 leaves, 1 tablespoon of braised soy sauce, 1 tablespoon of cooking wine, moderate amount of water starch
Practice:
1. Roast the skin on the surface of the pork elbow with an open flame, scrape the hairs on the elbow, and wash it
2. Add water to a pot, add cold water to the elbow, bring to a boil, and skim off the blood, then fish out the elbow
3. Add a little water to the pot and add the rock sugar, heat it up to melt the rock sugar, and then heat up over low heat to a boil. Ice sugar melt, small fire heating until the icing sugar melted into caramel color, add hot water, be careful to use the lid of the pot to block their own, to prevent splashing out of the scalding
4. Add onion, ginger, garlic, peppercorns, daikon, cinnamon, sesame seeds, cooking wine, braised soy sauce, into the elbow, elbow below the two chopsticks, to prevent the elbow skin paste the bottom of the pot, high heat boil, cover the lid of the pot, change to a low fire, cook for 1 hour
5. to the time, the elbow flip, add salt, cook for 1 hour, to be left a little soup, the elbow out on the plate, the soup within the onion, ginger and garlic, peppercorns, spices and spices filtered out do not
6. with soy sauce for a bit of color, dripping into the appropriate amount of water starch thickening, will be heated to thicken the soup, will be poured in the soup on the elbow can be