Ingredients: 260g of broccoli, 90g of soaked fungus, 40g of carrot, 4 cloves of minced garlic, rice vinegar 1 spoon, soy sauce 1 spoon, homemade cooking oil 1 spoon, 4g of salt and vegetable oil.
Practice:
1 Cut the broccoli into small flowers, soak it in light salt water for 5 minutes, change the water again, and control the water for later use; Soak the fungus in advance and wash it; Wash carrots and slice carrots.
2 add water to the boiling pot, add 1 g salt and a little vegetable oil after boiling, add the fungus, broccoli and carrot to the boiling pot, continue to boil for 2 minutes, then turn off the heat and fish it into a cold water basin for supercooling.
3 thoroughly cool the ingredients, control the water to dry and put them into a container, add minced garlic, rice vinegar, soy sauce, homemade cooking oil and 3g salt, stir well and serve.
Tips:
Self-made cooking oil method: fry onion, ginger, garlic, star anise, prickly ash and cumin with warm oil, throw it away, and the remaining oil is cooking oil. After cooling, put it into a clean and waterless glass bottle, cover it and store it at room temperature. It won't be bad for 2 months, and it will also taste better when mixing dumplings and dumplings.
Rice cooker version of hand-pulled chicken
Ingredients: free-range chicken 1 chicken (net weight 1 000g) or Sanhuang chicken, 4 sections of green onion, ginger 1 chunk, cooking wine1spoon, and appropriate amount of salt.
Practice:
1 Clean the chicken, cut off the chicken's claws and nails, chop off the chicken's butt and throw it away. Break the chicken's mouth and rinse it repeatedly. There is another most important place to deal with: the chicken's lung, which is in the chicken's stomach and sticks to both sides of the chicken's spine. Put your hand in and take it out. Don't throw it away. It's dirty and smelly.
2 Put the chicken cold water into the pot and blanch it. Add 1 spoon cooking wine to remove the fishy smell. When the chicken has no blood, skim off the floating foam.
3 Take out the chicken, and control the water in the chicken's belly. Put the chicken into the rice cooker liner. The chicken is too big. I chopped off the chicken's claws, added boiling water, and put more water. Don't add water halfway, add ginger and green onions to remove the fishy smell.
5 Use the cooking function of the rice cooker to cook the chicken. This chicken has a long growth cycle, and it took me 4 hours to cook it. When you make it, you should master it flexibly according to the age and tenderness of the chicken. Sanhuang chicken is better, saving time and tender meat.
Cold zucchini
Ingredients: half a zucchini, pepper 1 piece, 3 cloves of garlic, balsamic vinegar 1 spoon, homemade Chili oil 1 spoon, a little sesame oil, a little pepper oil, a little sugar and a proper amount of salt.
Practice:
1 Zucchini is shredded; Pedicel removal, tendon removal, seed removal and shredding of pepper;
2 Peel garlic, pat it flat and cut it into powder, add minced garlic and balsamic vinegar, and add salt, sugar, sesame oil and pepper oil.
3 Add Chili oil, mix well and serve.
Tips:
1 Pepper can also be replaced by shredded cucumber.
2. Homemade Chili oil: Put the dried Chili into a bowl, add white sesame seeds, cumin grains, 2 slices of ginger and green onions, put vegetable oil in a wok, heat it to about 60%, and pour the hot oil into the bowl. When the oil is completely cooled, remove the onion and ginger slices and throw them away.
Method of flavored Pleurotus eryngii
Ingredients: Pleurotus eryngii 270g, dried pepper, pepper, garlic 3 cloves, oyster sauce 2 tablespoons, sugar 2 tablespoons, delicious soy sauce 1 spoon, coriander a little, starch and vegetable oil.
Practice:
1 Pleurotus eryngii cut thick water chestnut slices and mix well with starch; Cut coriander into sections; Peel and slice garlic.
3 put vegetable oil in the wok, the oil temperature is 70% hot, fry the Pleurotus eryngii slices, and take them out after the surface of the Pleurotus eryngii slices turns yellow; When the oil temperature rises again, add Pleurotus eryngii slices for secondary frying, fry them for half a minute, and take them out. Control the oil for later use.
4 Leave a little base oil in the wok, add garlic slices and stir-fry, add dried pepper segments and pepper and stir-fry, reduce the heat, add oyster sauce, sugar and delicious soy sauce and stir-fry.
5 Open the fire, add Pleurotus eryngii and coriander, stir well and plate.
Home-cooked roasted pettitoes
Ingredients: trotters 6 10g, crystal sugar 35g, fragrant leaves 2, ginger 6, scallion 8cm long 1 segment, star anise 2, pepper 20, soy bean curd 1 block, 2 tablespoons of soy sauce, a little spirit from Erguotou, salt and vegetable oil.
Practice:
1 Put the pig's trotters in cold water, add the fragrant leaves, 3 slices of ginger and Erguotou white wine and blanch. After boiling, skim off the floating foam, take out the water for later use, and prepare the seasoning while blanching. Put the onion ginger, star anise and pepper into the seasoning box.
2 Stir-fry sugar color: put a little vegetable oil in the pot, add rock sugar, stir-fry with low fire, and the rock sugar will slowly turn into a liquid state. As soon as bubbles emerge, the sugar color will be fried.
3 immediately add pig's trotters, stir fry until brown, add boiling water flush with the ingredients, and simmer for 2 minutes.
4 Put the seasoning box, soy bean curd and soy sauce into the pressure cooker, and pour the trotters and soup in the wok into the pressure cooker. The pressure cooker is equipped with bean tendons, which has a rich taste and lasts for 40 minutes.
5. When the pressure cooker time is up, after the steam is automatically released, pour the pig's trotters and soup into the wok, take out the seasoning box, add salt to taste, collect the juice on high fire, add 3 crystal sugar, and get the soup when it bubbles and becomes thick.
Stir-fried peas with shrimp balls
Ingredients: shrimp150g, 90g of Dutch beans, a little Jiang Mo, a little water starch, a little cooking wine, a little sugar, a little salt and a little vegetable oil.
Practice:
1 Dutch beans are removed and washed; Remove the sand line from the shrimps, rinse thoroughly and open the back, mix well with Jiang Mo, cooking wine, water starch and salt and marinate for 5 minutes.
2 add water to the pot, add a little salt and vegetable oil after boiling, add the blanched Dutch beans, take them out after scalding, and put them in a cold water basin for later use.
3 Put vegetable oil in the wok, the oil temperature is 30% hot, add the marinated shrimps, stir-fry until the shrimps become discolored and rolled up, add the peas, add sugar and salt to taste, stir well and plate.
Steamed Wuchang fish
Ingredients: 500g of Wuchang fish, appropriate amount of shredded ginger, red pepper 1 piece, Hangzhou pepper 1 piece, 3 shallots, 6 tablespoons of extremely fresh soy sauce, 4 tablespoons of balsamic vinegar, cooking wine, salt and vegetable oil.
Practice:
1 Wuchang fish scales, gills, viscera, black membrane, rinse; Pour the extremely fresh soy sauce and balsamic vinegar into the same bowl and mix well for later use; Choose shallots and wash them; Wash Xiaomi pepper and Hangjiao.
2. The head, tail, dorsal fin and ventral fin of Wuchang fish are removed, and the fish belly is cut from the back of the fish, and a knife is cut every 1 cm, so that the fish belly is not cut; Chop shallots; Cut the red pepper into circles; Minced pepper (only used one fifth). Cut Wuchang fish, mix well with shredded ginger, salt and cooking wine, and marinate for 10 minute.
3 After pickling, throw away shredded ginger, pour out the remaining soup of pickled fish, rinse the plate, put new shredded ginger under the fish, set the shape, and put the fish tail under the head.
4 Steamer SAIC Motor, pour 2 spoonfuls of cooking wine, put the modeled Wuchang fish into the steamer, steam for 6 minutes on high fire, turn off the fire, and stew for 3 minutes to take it out.
5. Dump the soup from the steamed fish. Pour the evenly mixed seasoning juice into the plate; Code red pepper on each fish with open screen; Code with minced scallions and minced peppers; Heat the oil and pour it on it.
Bao Ma Tips:
1 If there is no extremely fresh soy sauce, soy sauce, soy sauce and vinegar can be used, and the same is true according to the ratio of 2-3-5. I really don't want to make my own juice. I can also use steamed fish and soy sauce instead, but Bao Ma feels that the juice she makes is not as delicious as her own.
The step of pouring cooking wine after steaming in the steamer can effectively remove fishy smell, and it is not recommended to omit it.
Tomato and appetizing cabbage
Ingredients: 4 pieces of Chinese cabbage, tomato 1 piece (90g), chopped green onion 1 tablespoon, 4 cloves of garlic, and appropriate amount of dried Chili (spicy degree can be flexibly controlled).
Bowl juice: oyster sauce 1 spoon, fresh soy sauce 1 spoon, salt 1/3 spoon, less than half a spoon of sugar, put it in a small bowl, add 2 spoonfuls of water starch and mix well.
Practice:
1 Chinese cabbage is washed in water, and it will be more brittle after soaking for a while; Wash tomatoes; Put oyster sauce, fresh soy sauce, salt and sugar into a small bowl, add water and starch and mix well to make juice (the ingredients on it are in the proportion of bowl juice).
2 Chinese cabbage is sliced with an oblique knife, and Chinese cabbage leaves are cut into small pieces; Peel garlic, pat it flat and chop it into powder.
3 Put vegetable oil in the wok, the oil temperature is 50% hot, stir-fry the dried chili until brown, stir-fry chopped green onion and minced garlic, stir-fry the Chinese cabbage, stir-fry the Chinese cabbage until it turns out to be faint, stir-fry the tomatoes a few times, pour in the prepared juice, stir-fry evenly quickly, turn off the fire and take out the wok.
Bao Ma's tip: Chinese cabbage can be cut off, and it should be fried into crisp mouth.
Stewed beef brisket with classic tomatoes
Ingredients: sirloin 800g, tomatoes 3 400g, onion half, ginger 1 piece, fragrant leaves 2 pieces, a little soy sauce, salt and vegetable oil.
Practice:
1 Cut the beef brisket, soak it in blood and take it out for later use. Wash the tomatoes and cut them into pieces. Cut the onions and pat the ginger flat.
Put the cold water into the pot, boil the brisket with strong fire, skim off the floating foam, and remove the blood-free water.
Put a little vegetable oil in the pot, stir-fry onion and ginger, stir-fry brisket for a few times, add soy sauce to improve the color, add hot water flush with the ingredients, and turn off the heat after the fire boils.
4 Pour the soup into the electric pressure cooker, put the fragrant leaves, and set the beef and mutton stalls to cook.
5 put a little vegetable oil in the wok, stir-fry the tomatoes a few times, pour the beef and soup back into the wok, add salt, turn to medium heat for stew after boiling, and turn off the heat and take out the pot when the soup is sticky.
Fried duck slices with cumin sauce
Ingredients: 2 pieces of duck breast (320g), small onion 1 piece 1 0g, 2 parsley, 3g of Jiang Mo, 3g of chopped green onion, half a spoon of cumin powder, half a spoon of cumin granules, Chili noodles 1 spoon, and a taste of fresh soy sauce/kloc-.
Practice:
1 Peel the onion; Coriander is rooted and washed in water; Cut duck breast into pieces with a thickness of about 3 mm, mix well with minced onion and ginger, cooking wine and water starch, and marinate for 5 minutes; Shred onion; Cut coriander into sections
2 Heat the wok, put a little vegetable oil, and the oil temperature is 30%. Add the duck slices and stir-fry until the duck slices change color, and shovel them out for later use.
3 Brush the wok clean, add a little vegetable oil, add onion and stir-fry until it is weak, change the heat to the minimum, add fried duck slices, cumin powder, cumin granules, Chili noodles and a fresh soy sauce, add coriander, add salt to adjust the taste, stir-fry and put on a plate.