1, first the spare ribs over boiling water to remove the blood foam. Buy sauerkraut cut small pieces, the thick gang of sauerkraut sliced into thin slices, soaked in cold water for a while. Onion ginger cut foam.
2, in the process of scalding ribs, you can prepare the ingredients. In a small bowl with ingredients wine, pepper powder, salt, chicken essence, water, mix well.
3, hot frying pan, put onion and ginger foam burst incense. Pour into the ribs stir fry, add soy sauce, pepper powder. Stir fry for a while until the ribs 5 mature when put the sauerkraut, add a small bowl of matching material. Add a small bowl of water, drowning half of the vegetables can be, cover, change to medium heat stew. Ten minutes later, you can get out of the pot
Slipping fat intestines
1, the delicious intestines cut thick slices, add fried powder and a small amount of water mix, put into the hot frying pan frying spare.
2. Stir-fry the seasonings in 1 tbsp oil and add 3 tbsp stock. Add 1 tbsp of vinegar and sprinkle some cilantro on top.
Scallion Stir-fried Mutton
1. Marinate the mutton in soy sauce, chicken broth, and dry cornstarch for 10 minutes, then pour out the excess juice and drain.
2. Heat 2 tablespoons of the oil in a wok over high heat. When very hot, stir-fry the lamb for 1 minute.
3. Heat 1 tablespoon oil in wok over high heat; stir-fry onion, garlic and scallions for 2 minutes or until fragrant. Stir-fry the lamb in the wok and season with white vinegar, sesame oil and sugar.
4. Stir fry all the ingredients in the frying pan for 2 minutes and evenly into the pan, high heat, and add water starch thickening slightly can be.
Braised Spare Ribs
1, green onions cut into sections; ginger slices; spare ribs chopped into 4 cm long pieces, wash and dry water, add a little soy sauce, water starch, mix evenly, with hot oil deep-fried into a golden brown fish out.
2, the ribs into the pot, add water (to diffuse over the degree of ribs), soy sauce, cooking wine, refined salt, dashi, green onion, ginger, taste good, with a large fire boil, turn the heat to simmer until the meat of the ribs rotten into.
The key to the production of spare ribs hung on the starch, to use a strong fire hot oil frying, to burn down, more than a few times in the pot, so that the ribs are fried well. If the oil is cool, fire micro, ribs frying is not good, the starch is easy to take off the paste, burned ribs mess soup, into the dish is not sharp
Or First, use ginger and boiling oil to brush the pot, will wash the ribs to put down to fry, and then add wine to continue to fry, and so on, fried to the aroma wafting out, the meat color a little mushy feeling is to put the water smothered for 20 minutes or so. When take chopsticks to poke meat can easily poke into the time to add soy sauce and salt to fry, if the color is not enough can also add a little bit of soy sauce. If you add vinegar and sugar, it will be sweet and sour pork.
Garlic Spare Ribs
1, pork spare ribs chopped into 7 cm long section, washed, drained.
2, ribs section add cooking wine, soy sauce, sugar, tenderizing powder mix, marinate for 20 minutes.
3, baking tray spread a layer of aluminum foil, put the ribs, transfer to the oven to bake for 20 minutes, remove and turn over, sprinkle with minced garlic, and then bake for 20 minutes, remove when cooked.
Tips: garlic can not be early to join, early to join easy to burn black; half-cooked and then put, both baked garlic, but not burnt black
Fish flavor shredded pork
Version one:
(a) the pork cut into 6 cm long, width and thickness of 0.2 cm of the shredded, with wine, salt and mix well, into the beaten egg, cornstarch paste. Another sugar, soy sauce, vinegar, monosodium glutamate, water raw flour mix in a small bowl to be used.
(2) pan burned to sixty percent heat, put the raw oil, then pour into the shredded meat stir fry, depending on the blood end of the pan into the funnel, drain the oil. The bottom of the pot to leave the remaining oil, the next onion, ginger, soybean paste together with the flavor of the stir-fry, put bamboo shoots, at the same time the shredded meat into the pot to stir-fry and, followed by a small bowl of seasoning poured into the pot, stir-frying a few times quickly, add monosodium glutamate hooked on a thin thickening, sprinkled with pepper, poured with sesame oil to start the pot to fill the pot.
Version 2:
Slice the pork into julienne strips about 7 centimeters long and 0.3 centimeters thick, and toss with salt and water-bean flour. Orchid slices and fungus washed, cut into julienne, pickled red pepper chopped fine; ginger, garlic finely chopped, green onion cut into flowers. With soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, salt to thicken the sauce. Frying pan on a high flame, put the oil hot (about 180 ℃), under the shredded meat stir-fried loose, force mouth pickled chili, ginger, garlic stir-fried flavor, and then put. Fungus, orchid slices, green onion stir fry, cook the gravy, quickly turn the pot to plate that is complete.
Sauerkraut
1, the first to wash the fish, meat, sliced and then put the egg white, flour, after the standby.
2, do pickled fish is of course indispensable is this pickled cabbage, shredded
3, the material is ready, you can start to cook, now the frying pan in the pepper and chili pepper
4, and then into the dried chili peppers, millet chili, scallions, ginger and fish bones.
5, and then add about a liter of water to cook the soup. After seasoning the soup, cook it for about ten minutes or so.
6, then the sauerkraut and fish bones and other ingredients fished on a plate.
7, the rest of the soup cooking previously marinated fish fillets.
8, the fish slices cooked with the soup poured into the sauerkraut bottom plate. With fierce oil burst incense dried chili pepper after dripping to the fish can be
9, sprinkled with pepper, a plate of sizzling pickled fish so completed
boiled pork
1, pork loin cut into thin slices (against the grain cut) with marinade yards of flavor for 15 minutes
2, garlic cloves, celery and some of the other vegetables you like to wash and cut into long sections
3, Net pot of hot oil, 6 into the heat when the pepper and dried chili pepper section, garlic, ginger, onion section, PI County soybean stir-fry flavor. Then mixed into the appropriate amount of broth or water, put the right amount of salt, boil, put the vegetables down a little hot on the fish up in a bowl
4, the meat slid into the water in the pot, spread out, after breaking the raw fish up and put on the top of the dish just now, the soup in the pot is also poured into a bowl, not too little to do not mo over the meat prevail.
5, in the meat on top of a relatively large amount of pepper and dry chili pepper, appropriate amount of garlic and green onion spare. Another pot, pour more oil, boiling hot, poured on the meat can be
Musu meat
Beat the eggs into a bowl, add refined salt and mix, scrambled eggs in a frying pan. Add lard to the pan, chopped green onion stir fry, add shredded meat and stir fry, add cooking wine, soy sauce, monosodium glutamate (MSG), followed by eggs, fungus and stir fry
Longjing shrimp
A, the shrimp shelling, extrusion of shrimp, change the water and then wash. This is repeated three times, the shrimp washed white removed, drained (or clean dry towel to absorb water), into a bowl, add salt, monosodium glutamate and egg white, stir with chopsticks until sticky, into the dry starch mixing and sizing.
Second, take a teacup, put the tea leaves, 50 grams of boiling water to brew (do not cover), put 1 minute, filter out 40 grams of tea juice, the rest of the tea leaves and juice to be used.
Three, frying pan on the fire, oil sliding pan, under the cooked lard, burned to four or five into the heat, into the shrimp, and quickly use chopsticks to find scattered, about 15 seconds after removing, poured into the funnel to drain the oil.
four, frying pan to stay a little oil on the fire, the shrimp into the pan, and quickly poured into the tea and tea juice, cooking wine, add salt and monosodium glutamate (MSG), stir-fry a few times, you can be out of the pan on the plate.
Slip meat section
(1) first cut the meat into two thick slices, and then cut two and a half wide, eight minutes long diagonal section, with wine, salt, feed for a while, and then use starch with sesame oil paste paste good.
(2) with a small bowl with wine, sesame oil, sugar, vinegar, monosodium glutamate, soy sauce, starch on the good juice brine spare.
(3) the spoon juice brine plus broad oil, burned to seven layers of heat, the meat section of the spoon under the deep-fried into a golden crispy when fishing out.
(4) large spoon less bottom oil, under the onion, ginger, garlic, cucumber slices, asparagus slices fried a few times, put the fried meat section, and then the good sauce marinade splashed into the spoon, turn over a few times, drops of sesame oil out of the spoon on the plate
Beijing Fried Noodle
1, the old soya sauce and yellow sauce poured into a large bowl, and then add 150 ml of water with chopsticks and slowly mix well; Beijing green onions chopped into pieces and spare
2, the Beijing green onions chopped into pieces and spare
2, the Beijing green onions chopped into pieces and spare
2, frying pan pour more oil than frying hot, hot oil into the Beijing onion stir-fry half a minute after pouring into the minced meat and stir-fry until browned off the raw, and then pour into the uniform yellow sauce with the smallest fire and stir-fry slowly for 7, 8 minutes
3, the washed mung bean sprouts blanched into the boiling water and immediately fished out; cucumber cleaned and cut into julienne; garlic chopped garlic spare
4, the washed mung bean sprouts into the boiling water, then cut the garlic and then cut the garlic and then cut the garlic into the boiling water. The hot mung bean sprouts water boiled into the noodles cooked, and then fish out the noodles into the cold water after fishing up into the bowl
5, and finally the mung bean sprouts and cucumber silk clip to the noodles and then into a spoonful of fried fried garlic, and then pour a little vinegar can be Note:
1, fried fried sauce is best to use the best choice of half-meat pork, the oil should be a little more than the frying of the oil, frying the sauce with small fire slowly fried out of the sauce will be particularly fragrant
2, mung bean sprouts in boiling water blanched 5 seconds, do not scald too soft, a little crunchy texture is good taste yo
3, I personally feel that vinegar and garlic is the refinement of the noodles, it is best not to cut out the two, I see a lot of Beijing people eat fried noodles are chewing the whole garlic, can not stand it or chopped into minced garlic as I do
4, the first time I saw a lot of Beijing people eat noodles is the whole garlic chew, can not bear it
5, I think it is a very good idea to use the same way, but I do not know how to use the same way. p>
4, authentic fried noodles are not eaten in the restaurant, only the home to do is delicious, and if you do the hand-rolled noodles that's even better
Spicy Chicken
1, cut the chicken into small pieces, and then into the wine, salt, soy sauce, pepper and a small amount of starch to grab well, taste for half an hour; cut the green onion on the onion, garlic garlic slices, ginger cut into slices.
2, put the pre-flavored chicken into the frying pan and fry until the surface is golden brown.
3, re-boil, pour a small amount of vegetable oil onion, ginger and garlic, and then add pepper and pepper and chili pepper stir fry, stir fry flavor into the pre-fried chicken continue to stir fry, pay attention to the chili pepper fried paste, the pan when sprinkled with a bit of sugar, if you like, you can also sprinkle some sesame seeds or something, it is done!
Mouthwatering chicken
1, clean chicken thighs, remove the subcutaneous fat, boil the pot, first steam over high heat for 5 minutes;
2, give the chicken thighs turn, and then steam over high heat for 5 minutes, turn off the fire and continue to simmer for 10 minutes; prepare a pot of ice water with ice cubes and ginger, and soak the chicken in it until it becomes completely cold;
3, cut some cucumber segments, and mix the sauce: 4 tablespoons of red oil, sugar 2 spoons, 2 spoons of vinegar, 2 spoons of soy sauce, 2 spoons of pepper oil, 1 spoon of yellow wine, 2 spoons of sesame seeds, a small handful of fragrant peanuts, a spoon of crushed chili pepper, chopped scallions, minced ginger, 1/4 spoon of monosodium glutamate (MSG), 3 grams of salt, 1/4 cup of iced water and mixed well;
4, chicken chopped pieces of chicken, the sauce poured on top of the mix, mixing well and then into the refrigerator for 30 minutes on the food, spicy numbness of the very tasty
Cola Chicken Wings
1) Pour water into a pot and bring to a boil over high heat, then blanch the chicken wings for 2 minutes, then remove from the pot. Wash the surface of the chicken wings with water to remove any floating foam, then drain and set aside. Cut the scallions into pieces and peel and slice the ginger.
2) Heat oil in a wok over high heat until it reaches 40%, then add cloves, star anise, peppercorns, cinnamon, and allspice, and sauté to bring out the flavor, then add green onion and ginger slices.
3) Pour the chicken wings into the pot, stir fry for 1 minute, then pour in the cola and water. Pour in the soy sauce and stir well, then cover and change the heat to medium and simmer for 20 minutes.
4) Open the lid, change to high heat, cook for about 3 minutes, and wait for the soup to thicken
Curry Chicken Cubes
1. Chop the chicken into 4 cm long and 3 cm wide pieces, cut the green onion into segments, and cut the ginger into slices;
2. Blanch the chicken cubes and remove the blood;
3. Add the oil in the pot, and heat it until it's four or five percent hot, then add the chicken cubes in the pot, and slide them with the oil To seven or eight mature when removed;
4. Add oil in the pot, put onion, ginger stir-fried flavor, then put the curry powder slightly stirred, and then into the chicken broth, cooking wine, salt, monosodium glutamate, chicken, with a small fire;
5. When the chicken is crispy, pick off the green onions, ginger, to be thickened when the juice is ready to be released into the pot.
Homemade Fried Noodles
1. cabbage shredded, and then rinsed with water; green onion minced. 2. ready to prepare the material can cook the noodles, hand rolling noodles into the pot of boiling water to cook, and then immediately removed from the cool, dry water, mixed with a little vegetable oil, this is in order to make the noodles do not stick. 3. frying pan into the appropriate amount of oil, hot, add chopped green onion sautéed, and then into the minced meat, sautéed until browned, add chili sauce, soy sauce, salt, chicken powder, cooking wine, stir fry, and then into the cabbage stir fry, and then into the noodles, vegetables and noodles stir-fry evenly, add a little water, cover the lid of the pot, simmer for a little while, to the noodles and vegetables can be evenly mixed out of the pot to plate.
back to the meat
1. pan into a small amount of oil, because the meat will be out of some oil, oil 7 minutes hot under the meat, you can fry the meat for a while, the meat in the oil fried;
2. meat fried to a little bit of golden brown, will add a good water Pixian bean paste into the pot, stir fry a little bit;
3. Pour into the sharp peppers (or other side dish), stir fry until it will be cooked;
4. about to be cooked when adding water precipitation, juice out of the pot.
Tips:
Because Pixian bean paste is very salty sauce itself has a taste, so do not need to add other seasonings taste is also very good, if the taste is relatively light, must be less Pixian bean paste.
Braised pork
1, will be cut into small pieces of pork 3 × 2 centimeters;
2, water into the rock sugar wok, add soy sauce to cook into the sugar gel, into the cut dried meat, wine, salt and mix well, and then add the Sichuan pepper anise, milk, slow fire stew;
3, will be stewed dried pork, neatly arranged in the bowl, and then buckle in the dish will be completed.
Pot Meat
1. Pork tenderloin cut into 7 cm long, 5 cm wide, 0.2 cm thick, with salt, cooking wine, mixing code flavor; water starch and a little salad oil into a thick paste; another soy sauce, sugar, vinegar, monosodium glutamate, fresh broth, water starch, etc. into a sauce.
2. frying pan on the fire, put the salad oil to six or seven hot, the first code good taste of meat and thick paste mix, and then a piece of the piece of unfolding, one by one into the pot, deep-fried to the outside of the crispy tender inside when the fish out of the oil.
3. pot to stay in the bottom of the oil, into the ginger, green onion shredded incense, into the fried meat, cooking juice, tossed evenly after the pot to plate, sprinkled with cilantro that is complete.
Kung Pao Chicken
1) Cut chicken breast into 1cm cubes, add salt (1/2 teaspoon), cooking wine and dry starch, and marinate for 5 minutes. Dice green onion into slightly smaller pieces than the diced chicken, and mince green onion and ginger. Dice green and red bell peppers.
2) Put the garlic, green onion and ginger in a bowl, season with salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water and water starch to make a sauce and set aside.
3) pan heat, pour oil, add a little sesame oil, while the oil is cold, add pepper, until the pepper flavor, color slightly darker, add the dried chili peppers burst incense.
4) into the diced chicken stir-fried until browned, the green and red pepper particles into the, stir-fry 10 seconds, pour in the seasoned sauce, stir-fry over high heat for 1 minute, pour in the fried peanut rice can be.
Dry fried tenderloin
1. cut tenderloin into diamond-shaped blocks;
2. pork blocks with monosodium glutamate, salt, sugar 5 grams, 5 grams of ginger juice, 10 grams of cooking wine grabbed well into the flavor, marinated for 10 minutes, and then hang a layer of wet starch thin paste;
3. frying ladle on the fire to put the peanut oil, burned to seven or eight heat, the tenderloin piece by piece of the spoon, deep-fried to the surface of the taut to change to the small fire squatting frying;
3. Small fire squat frying;
4. To meat fried through the spoon and then back to the high fire, burned to the outside dry meat cooked, the color of golden red, immediately fish out the plate, with pepper salt on the table.
Dry fried pork production tips:
1. squat frying refers to the requirements of this dish at the beginning of the hot oil with a high fire, halfway to a small fire squat frying to fry the meat inside and outside of the same, frying can not have been in the high-fire frying to prevent the outside of the paste in the raw;
2. because there is a process of frying, you need to prepare 1000 grams of peanut oil, the actual consumption of 40 grams.
The ground three fresh
1, eggplant and potatoes peeled, cut into pieces of rolling knife;; green pepper hand broken into small pieces;
2, the pot poured into a little more oil, seventy percent of the heat, the first will be put into the potato pieces, fried to golden brown, slightly transparent when the fish out of the standby;
3, and then will be the eggplant poured into the oil pot, fried to golden brown, add green pepper pieces that are together with the fish out;
4, in a small amount of hot oil to the frying process, you need to prepare 1000 g of peanut oil, 40 grams of actual consumption;
2.
4, a small amount of hot oil, chopped green onion and garlic, add broth, soy sauce, sugar, salt, eggplant, potatoes and green pepper pieces slightly burned;
5, add water and flour on high heat to reduce the juice.
Chestnut chicken
1. The net chicken removed coarse bone, chopped into long, wide about 3 cm square. Chestnut meat washed and drained. Onion cut into 3 cm segments. Ginger cut into long, wide l cm thin slices.
2. Heat a frying pan, boil to six mature, so into the chestnut meat fried to golden brown, poured into the funnel filter oil.
3. and then hot frying pan, to eight mature, under the chicken pieces stir-fried, until the water is dry, under the Shaoxing wine, and then into the ginger, salt, soy sauce, soup stew for about 3 minutes.
4. Take a tile bowl, with bamboo grates on the bottom, the chicken pieces in the frying pan with the soup poured in, put on a small fire simmering to eighty rotten, add fried chestnut meat, continue to simmer until soft, and then poured into the frying pan, add monosodium glutamate, scallion, sprinkle pepper, boil, thickening the gravy with cornstarch water, and drizzle into the sesame oil can be.
Sweet and sour pork
1, the meat row loose and cut into about four centimeters long, one centimeter square strips, in the meat strips of yellow wine, salt, monosodium glutamate mixing taste, sugar, vinegar, soy sauce, salt, monosodium glutamate, starch, a tablespoon of a bowl, beat the egg into the gravy, chopped green onions, ginger, garlic, minced.
2, the pan on the fire put the oil on high heat until 60% hot, the meat strips and egg starch paste mix well, one by one under the pan frying to just a slight yellow when quickly removed.
3, the oil temperature in the pan back to seventy percent heat, and then the meat strips in the pan to deep-fry until golden brown, turn off the heat and drain the oil.
4: When the oil in the wok is ready to be discharged, leave the bottom oil to boil until it reaches 50 percent of the heat, add the ginger and garlic and stir-fry, then add the chopped green onion and add about three tablespoons of water.
5. Add about three tablespoons of water, bring to a boil and cook in the bowl of thickened sauce.
6, reduce the sauce and pour it over the meat strips.
Skin egg tofu
1, a large piece of inner fat tofu with boiling water and cooled, skin egg cut into small pieces;
2, skin egg on the tofu, sprinkled with chicken broth, salt, scallions, dripping soy sauce, sesame oil put cilantro that is ready;
3, eat when stirring.
Chongqing Spicy Chicken
1. cut the whole chicken into small dices;
2. sprinkle soy sauce, salt and monosodium glutamate (MSG) on the diced chicken, seasoned, and put into the cooking wine in the code taste for about 30 minutes;
3. burn hot oil, pour into the green onion, ginger and garlic chili pot;
4. and then poured into the code taste of the chicken stir-fry;
5. and then again.
5. Then put in the dry red pepper, pepper, stir-fry, stir-fry aroma;
6. Finally put salt, monosodium glutamate, sugar, seasoning, can be served
6.