1, Wuwei duck
[List of ingredients] A duck
Marinade: a little salt, soy sauce 1 tablespoon sugar, soy sauce, soy sauce, 3 potatoes, a few slices of ginger and a head of garlic.
Sauce: soy sauce 140g, vinegar 120g, sugar 60g, yellow wine 120g, and oil.
[Production Steps]
1. Wash the duck first. I have already dealt with the internal organs in advance. I will control the water after washing.
2. Rub a little salt on the duck, evenly rub it on the front, back and belly, and marinate for a short time, 10 minute is enough;
3. Then pour some soy sauce into the bowl, add 1 tablespoon sugar, mix well, pour it on the surface of duck meat, spread it evenly and marinate for 2 hours.
4. On the surface of salted duck, we apply a layer of soy sauce and soy sauce, and soy sauce is used for seasoning and coloring;
5. After painting, hang the duck and air dry the surface. I used a clean beer bottle, put the duck in the bottle and stood up to dry until there was no water on the surface.
6. Then I prepared three potatoes, peeled them, cut them into large pieces and put them on a plate for later use.
7. Prepare a few pieces of ginger, and chop it directly with a knife without cutting it. I peeled a garlic without cutting or patting it;
8. After the side dishes are finished, mix a sauce of five-flavor duck, soy sauce140g, vinegar120g, sugar 60g, and yellow rice wine120g. There are four flavors here, and there is oil blindly;
9. After mixing well, boil the oil in the pot, pour more, and then put the duck in and fry it. Fry the front side and then the back side until the whole duck turns golden brown. Take it out to control oil;
10, and then fry the potatoes with the oil in the pot. After potatoes are fried, they taste better and are not easy to cook. Stir-fry for 3 minutes, pour in ginger and garlic, and stir-fry until the potato surface is slightly yellow. You can take them out;
1 1, leave the bottom oil in the pot, first put the duck back into the pot, then pour in the potatoes, ginger and garlic, and put them on both sides or spread them on the bottom of the pot;
12, then pour in the prepared sauce and boiling water, and add enough boiling water at one time. Cover and bring to a boil over medium heat, then continue to stew for 50 minutes. You can turn it over in the middle to make the ducks color evenly and avoid burning the pot.
13, cooked until chopsticks can easily pierce the duck. At this time, there is not much soup in the pot. Duck legs and wings are gently torn off, and the duck meat is cooked very soft. Then cut the duck into small pieces.
14 of course, you have to eat a hot pot in winter. We can stew it in a casserole, spread potatoes, put duck on it, and finally cook it with sauce.
It is really delicious. I didn't add salt at all! It is super delicious when eaten, and there is no obvious sour taste and alcohol smell. After these two flavors are heated and evaporated, only a thick sauce flavor is left.
2, spicy duck blood
? Ingredients list?
1 kg half pork and duck blood 2 boxes of bean sprouts and green vegetables hairy belly 20 g flour 30 g starch 200 g water.
2 Eggs 2 tablespoons salt 1 tablespoon sugar 1 tablespoon chicken essence 1 tablespoon pepper 1 tablespoon soy sauce 1 tablespoon cooking wine 1 tablespoon oyster sauce.
Onion, ginger and garlic 1 spoonful of bean paste 1 hotpot seasoning
? Production steps?
1. Prepare first 1 half a catty of pork. I use front leg meat. After cleaning, first cut off the pigskin and then cut it into small pieces with a knife.
2. After cutting, put it into a meat grinder, add a handful of Jiang Mo to make it into a fine paste, pour it out and put it aside.
3. Then we prepare a small bowl, add 20g of flour, 30g of starch and 200g of water, and stir it into a fine batter.
4. Then mix the meat stuffing, pour the batter directly, and then beat in 2 eggs.
5. Stir in one direction until the batter water is completely absorbed, and then season, 2 tbsp salt, sugar 1 tbsp chicken essence 1 tbsp pepper 1 tbsp soy sauce 1 tbsp cooking wine 1 tbsp oyster sauce/kloc.
6. Continue to beat in one direction until the meat is firm. When you feel resistance, you can lift it in a sticky brush state.
7. Brush a layer of oil inside the glass bowl to prevent sticking, then scoop in the meat, compact it, shake it, and then scrape the surface with a shovel. Cover with tin foil to prevent water vapor from entering.
8. Next, steam in the pot. The water boils and the fire lasts 1 hour. Take it out of the pan and naturally cool it, and then reverse the demoulding. Just cut it when you eat it.
9. The delicious meat pie is ready, healthy and delicious. Children especially like it. If you can't finish eating, put it in the refrigerator and freeze it.
10, then prepare 2 boxes of duck blood, slice them first, and then blanch them in a hot pot.
1 1, then take the hot oil out of the pan, add onion, ginger and garlic and stir-fry until fragrant, then add 1 spoon of bean paste and 1 small piece of chafing dish bottom material.
12, stir-fry until fragrant, pour in a bowl of boiling water, and then add 1 tablespoon salt and 1 tablespoon soy sauce to taste.
13. After the fire boils, cook the bean sprouts and vegetables separately, then take them out and spread them at the bottom of the bowl.
Then pour the duck blood patties and beef tripe in and iron them. Meat pies and duck blood can be boiled for a few more minutes, and tripe can be scalded for half a minute. Take it out and serve it, then simply set the plate.
13, add minced garlic, pepper, chopped green onion, white sesame and dried pepper to the surface, pour 2 spoonfuls of soup base along the edge, and finally pour 1 spoonful of hot oil to make the homemade version of Maoxuewang.
It's really spicy and delicious. As soon as the hot oil was poured, the fragrance immediately came to the nose.
This taste is really great and spicy, but within an acceptable range, it won't be too spicy.
Step 3 steam yellow croaker
[Component List]
One yellow croaker, onion, ginger, garlic, salt, steamed fish, black bean fish and coriander.
[Production Steps]
1. First clean the croaker, rinse it several times, scrape it on the back several times, and marinate it with ginger slices to remove the fishy smell;
2. Shred onion and ginger for use, and the finer the cut, the better;
3. Then prepare a plate, put onions and ginger on the bottom of the plate, put yellow croaker, put ginger slices on the belly of the fish, sprinkle some edible salt on the fish, and steam the water in a steamer for 8 minutes;
4. Take out the steamed yellow croaker, clip out the onion and ginger, and pour out the steamed water from the plate.
5, hot oil in the pot, add minced garlic and dried Chili to stir fry, then pour it on the fish, pour in the right amount of steamed fish soy sauce, and garnish with coriander to eat!
Step 4 steam eggs
? Ingredients list?
1 carrot, 1 potato, 1 shallot, 1 lean meat, 5 eggs, 1 bowl of starch water, 2 spoonfuls of corn starch.
? Production steps?
1, first prepare a carrot, peel it, slice it, cut it into strips, and finally cut it into small pieces;
2. Prepare another potato. Peel, slice and cut into small pieces. Potatoes are prone to oxidation and blackening. Soak it in water first, and then drain it when you use it.
3. Then prepare a handful of shallots and cut them into chopped green onions for later use;
4, another piece of lean meat, after changing the knife, add some ginger and grind it into meat foam, add some meat, children will especially like it;
5. Then find a plate, add a handful of chopped green onion, a spoonful of sesame oil and a spoonful of soy sauce, mix well, then beat in five eggs, and then steam them directly in the pot. The water starts to record the time and the fire lasts 10 minute;
6. When steaming eggs, I will mix a bowl of starch water, two spoonfuls of corn starch and half a bowl of water. Stir well and set aside;
7. At this time, pour out the potatoes to control the moisture, and then heat the pot with hot oil. Stir-fry minced meat until it changes color, add onion, ginger and garlic, add a spoonful of soy sauce and stir-fry the sauce, and then add carrots and potatoes. Stir fry together;
8. After frying, start seasoning, one spoonful of salt, one spoonful of soy sauce, one spoonful of oyster sauce and half a spoonful of soy sauce. Then pour in starch water to thicken, and turn off the heat. This topping is really delicious. I feel that bibimbap, noodles and vegetables are delicious. Cover it first to keep warm.
9. At this time, the eggs are also steamed. Let's take a look at them. They are very complete and beautiful.
10, directly cut the egg into small pieces with a knife and put it on a plate, then spread carrots and potato foam in the pot, and finally decorate it with chopped green onion. This delicious steamed egg is ready.
Eggs also absorb the flavor of the sauce rich in meat foam, which is more fragrant and tasty. A spoonful of meat, vegetables and eggs is nutritious and delicious. Adults and children like it.
1, stir-fried amaranth with garlic
[Component List]
Fresh amaranth, dried pepper, garlic, chicken essence, salt, soy sauce, edible oil.
[Production Steps]
1. Prepare a handful of fresh amaranth and wash it with clear water for later use;
2. Peel and chop garlic for later use;
3. Boil the water in the pot, add the vegetable oil after the water is boiled, and then put the amaranth into the water. It won't take long to iron. After seeing the amaranth change color, you can fish it out.
4. Heat the pan, pour in the oil, then pour in the minced garlic and dried peppers. Stir-fry until the amaranth is soft. Then add the right amount of salt, chicken essence and soy sauce, stir well, and you can go out.
2. Braised mushrooms
[Component List]
Mushrooms, salt, oil, garlic, water, soy sauce, sugar, oyster sauce, red pepper, starch water.
[Production Steps]
1. Wash the shiitake mushrooms, remove the roots, boil water in the pot, pour in shiitake mushrooms after the water boils, add 1 tablespoon salt, and take out after boiling for 2 minutes. Cross the mushrooms with a knife and put them on with a toothpick;
4, pour more oil into the pot, 50% hot fry mushrooms, fry until they change color, and then remove them;
5. Add a little oil to the pot, stir-fry minced garlic, pour in 1 small bowl of water, 2 tablespoons of soy sauce, half a spoonful of salt, 1 tablespoon of sugar and 1 tablespoon of oyster sauce, stir well, pour in mushrooms, cover and stew for 3 minutes, add a little red pepper and starch water, and cook. The mushrooms made in this way are delicious when cooked and smell delicious. You can pick up half a bowl of rice with one clip!
Step 3 stir-fry cabbage with carrots
? Ingredients list?
Carrots, eggs, cabbage, onions and garlic
? Production steps?
1, half a cabbage is enough, cut it into strips first and put it aside.
2, another carrot, peeled and shredded for use.
3. Beat two eggs into a bowl and stir well for later use.
4. Then take the hot oil out of the pot, pour in the egg liquid, and wait until the egg slips, then you can take it out of the pot.
5, continue to pour oil in the pot, saute shallots and garlic, then pour cabbage and carrots and stir fry together.
6. Stir fry until the heat is turned off, start seasoning, soy sauce, soy sauce, salt, and then pour in scrambled eggs. After stirring evenly, you can take out the pot.
This fried cabbage is really delicious. The color is beautiful and the meal is served.
4. Vegetable cake
? Ingredients list?
Broccoli 1 egg, 4 carrots, 1 millet, pepper, garlic, soy sauce, vinegar and sesame oil.
? Production steps?
1, broccoli broken into small flowers, soaked in water, salt and white vinegar.
2. Dice carrots.
3. After the broccoli is soaked, you can blanch it. Add some oil and blanch for two minutes. Adding some cooking oil can make the color greener and more beautiful.
4. After taking it out, let it cool slightly and cut into pieces. Try to break it up, it will taste better. If the child eats it, it can be broken directly with a meat grinder and put it all in a container.
5. Add 4 eggs, 1 tablespoon salt and 2 tablespoons flour and mix well.
6. Find a rectangular mold, brush some oil, pour it in, then steam it in the pot, and it will be cooked in 10 minutes after the water boils.
7. Take the time to adjust the sauce, millet pepper, minced garlic, soy sauce, vinegar and sesame oil and mix well.
8. The vegetable cake is also ready. Take it out and let it cool a little, then you can cut it into pieces.
You can eat vegetable cakes with comprehensive nutrition. If you don't like it too light, pour it with fruit juice, which tastes particularly fragrant.
1, kimchi
? Ingredients list?
5 kg cucumber 1 kg pepper 80 g salt 20 g millet spicy 150 g ginger.
250g garlic 350g soy sauce a handful of pepper160g sugar 60g liquor.
? Production steps?
1, I'm going to prepare 5 kg of cucumber and pepper 1 kg. I wash the cucumber first. Summer is the season to eat cucumbers, and pickles and pickles are inseparable from it.
2. Wash the cucumber and cut it directly. Remove the head and tail first, and then cut into small pieces.
Then cut it in half, then cut it in half, and finally remove the pulp in the middle. There is more water in the pulp of yellow melon, and the taste will be more crisp after the pulp is removed.
3. After all the treatments are finished, put it into a pot, add 80 grams of salt to kill the water inside, stir it evenly and marinate it for two hours. It's best to press it with a heavy object, so that the water can be more thorough.
4, don't throw the yellow melon pulp, add some sugar and stir it.
5. Prepare other side dishes during kimchi. 1 kg pepper cut into small pieces. This kind of pepper I use is not very spicy. If you like spicy food, you can change it into Hangzhou pepper and cut some millet. I have about 20 grams here. Just cut it into small circles.
I prepared 150g ginger, sliced it, and finally garlic. Half a catty of garlic is cut into minced garlic, and all these dishes are put together after cutting.
6. Then boil the sauce, 350g of soy sauce and a handful of pepper. Simmer for another two minutes, then turn off the heat and let it cool.
7. Let's have a look again when the cucumber is pickled. A lot of water, crisp and tender.
8. After fished out, rinse with clear water. You can rinse it several times to avoid being too salty. After washing, squeeze out the water with both hands.
9. Then put it in a clean box, then pour in the completely cooled soy sauce, then 160 grams of white sugar and 60 grams of white wine, and finally pour in all the cut side dishes. We put on gloves and mix them evenly, and then our pickles are ready. It tastes crisp, especially crisp and delicious. It is perfect to drink rice porridge in the morning.
Sealed and stored in the refrigerator, it is very convenient to carry around. Remember to use oil-free and water-free chopsticks when you get it, so that it can be stored for a longer time.
2, saliva chicken
? Ingredients list?
Chicken leg pepper octagonal onion ginger cooking wine Chili powder cooked sesame garlic vinegar soy sauce pepper oil sugar salt coriander
? Production steps?
1, chicken leg cold water into the pot, add pepper, star anise, onion, ginger, 1 tablespoon cooking wine.
2. Boil until the water boils, and continue to cook for 5 minutes. 2. Then turn off the fire and simmer 15 minutes.
3. Take a bowl, add 1 tbsp Chili powder and 1 tbsp cooked sesame seeds, press garlic into garlic paste and add it to the bowl.
4. Take another bowl and add 2 tablespoons balsamic vinegar, 3 tablespoons soy sauce, 1 tablespoon pepper oil and a pinch of sugar. Finally, add a proper amount of salt and stir.
5, hot pot, put 3-4 tablespoons of oil, add a pinch of pepper, saute. Pour boiling oil into a bowl and add garlic and Chili powder. Then pour in the soy sauce mixture and stir. The sauce is ready.
4. Take out the cooked chicken legs and soak them in cold water for 3 minutes, especially ice water.
5. After cooling, cut it into small pieces with a knife. Pour in the sauce and sprinkle some coriander according to the taste! It's more delicious to soak in it.
1, water chestnut cake
? Ingredients list?
400g old pumpkin 700g clear water 90g white sugar 250g horseshoe powder.
400g coconut milk 200g milk 30g sugar.
? Production steps?
1. Today, pumpkins are layered. The old pumpkin is peeled first, then cut into large pieces, with a net weight of 400 grams.
2. Take it out after steaming in the pot, pour it into the wall-breaking machine and add 700 water to make pumpkin sauce. Sift it again when you pour it out to make it more delicate.
3. Then we add 60 grams of white sugar to the pot, scoop a few spoonfuls of freshly filtered pumpkin sauce into it, boil it over medium heat, and melt the white sugar first.
4. Then we add 120g horseshoe powder to the bowl, then pour all the remaining pumpkin sauce in, stir it evenly first, and then sieve it again after no particles are seen. This is the yellow part of the paste.
5. At this moment, the pot is also boiling. After turning off the fire, scoop in 2 tablespoons of raw starch paste, and then start stirring until all the starch paste is cooked and looks like transparent paste.
6. Then pour it into the remaining raw slurry while it is hot and continue to stir evenly. Slowly, the slurry will become thicker and more delicate, just like this, and put it aside for use.
7. Let's do the white part. Add130g water chestnut powder, 400g coconut milk, 200g milk and 30g sugar into the bowl. I don't add much sugar here, and everything I eat is slightly sweet. You can double the sweet one, mix well and sift it again. There are no particles.
8. This paste contains milk and coconut milk, which can be solidified without burning hands.
9, then you can prepare the mold, large mold or small mold, first brush the oil to prevent sticking, then cover it, and then pour a layer of yellow powder slurry to lay the bottom after the fire boils.
10, then cover and steam for 3 minutes, then cover and pour a layer of white pulp, and cover and steam for 3 minutes. The back is the same, with a layer of yellow and a layer of white, and yellow paste on the top and bottom, so that the steamed color looks better.
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12, after all steamed, take out and cool. At this time, the small mold is completely cool, and the finger will be demoulded at a little, and it will be a complete water chestnut cake. Small in size, but beautiful in color, like flowers, feeling like QQ, tender and slippery.
Then let's look inside the box, pour it out, demould it and cut it into pieces, first cut it into strips and then cut it into small pieces. It is also layer by layer, and the color is very beautiful.
There is not much yellow paste in the back, so I mixed a little white paste in it, so the color will be a little lighter, but it will not affect the taste.
Moreover, the face value is also very high, and it smells rich in coconut fragrance, and the sweetness and toughness are just right. Put it in the refrigerator for a while before eating, and it tastes cooler and fresher.
2. Osmanthus Jelly
[Component List]
380g of sticky rice flour, 0/80g of glutinous rice flour/kloc-,80g of fine sugar, 300ml of cold water, 40g of osmanthus powder, and a proper amount of honey.
[Production Steps]
1, sticky rice flour 380g, glutinous rice flour180g, and fine sugar 80g, which are stirred evenly first, and then the granules are rubbed by hands;
Then pour 300 ml of cold water, slowly add a small amount in several times, and stir evenly by hand until there is no dry powder, and rub it by hand when there is a big dough;
2. After the particles are smaller, let's sieve them. This step is crucial. You can slowly stir and sieve with the help of a silicone scraper. This step is time-consuming, because the mixture contains water and the particles are large, so be patient. I use a finer sieve, and the process will be slower;
3. The sieved powder is fine and loose. Don't press it again. After the gauze is soaked with water, properly squeeze out excess water and spread it on the bottom of the steamer, and flatten the gauze along the edge of the steamer.
4. Scoop the screened cake powder into the bottom of the steamer, spread it to about half position, and gently smooth the surface with a scraper. No pressure, just smooth it gently, sprinkle a layer of osmanthus powder in the middle, about 40 grams;
This is a powder made of dried osmanthus fragrans and fine sugar. This filling is sweet-scented osmanthus, which is original and slightly bitter.
6, continue to scoop in the cake powder, continue to scrape off the epidermis with a scraper, sprinkle a proper amount of dried osmanthus on the surface, and then cover the surface with gauze on the side, and the green embryo will be ready;
7. There is extra powder, and then make one with a small mold, a layer of cake powder and a layer of osmanthus powder. Finally, spread the cake powder and sprinkle with dried osmanthus. The small mold will be relatively simple to operate, and it will be flat without finishing. Just cover it with plastic wrap;
8. Put it in the pot for 30 minutes. Before steaming in a small mold, remember to puncture the plastic wrap and the rice cake will be steamed. After demoulding, it can be cut into pieces after a little cooling.
A few drops of honey can start! The taste is soft, fragrant and slightly sweet. Adding more cinnamon powder will be a little bitter, but it's still delicious!