Garlic crayfish
Instruments: two pounds of crayfish, a bottle of beer, minced garlic, minced ginger, scallions, salt, soy sauce, oyster sauce
Detailed steps: 1. Crayfish choose a little more lively, wearing gauze gloves, (wearing gloves are not afraid of the lobster pinch you) with the brush to scrub its abdomen, and then scissors to cut off the feet of the shrimp. In the shrimp head one-third of the place slightly cut a mouth, then you will see a yellow and black, black is viscera, pull it off on it, yellow shrimp yolk retained, and finally in the middle of the tail to remove the shrimp line, the lobster's tail has three parts, take the middle of the tail of the tail twisted around and dragged out slowly, intestines will follow out. Grab all the lobster's small feet, a pull, pull off the lungs of breathing. Lobster is dealt with.
2. Then clean again, standby. Garlic tapped and minced, and then cut some ginger paste. Dice the white onion.
3. Pour oil in the pot, the oil temperature 6 into the heat, into the lobster to give it a burst (restaurants are fried, home made with stir fry) lobster stir fry for about 2 minutes out of the pot. Spare.
4. pot of oil, hot, pour in 2/3 of the minced garlic, white onion diced also added, all stir-fried, the crayfish into the, stirring evenly.
5. Then pour in 1 bottle of beer, add the right amount of salt, sugar, oyster sauce, soy sauce a little bit, large fire boil, turn to medium-low fire and cook for about 10 minutes.
6. 10 minutes later, the soup is almost, large fire juice. Add the remaining 3 parts of 1 garlic, stir fry evenly out of the pot, out of the pot, the crayfish arranged, and then sprinkle some chopped green onions, a plate of good-looking and delicious garlic crayfish is ready.
Duck meat contains protein, fat, carbohydrates, vitamin B1, vitamin B2 and potassium, sodium, chlorine, calcium, phosphorus, iron and other ingredients. This dish is suitable for young children to eat, often eat can promote growth and development, good health.
Smooth fried duck
Instruments: chicken 160, 60 grams of colored pepper, cilantro stalks, ginger, garlic, scallions, a little each, 3 grams of salt, 1 gram of chicken powder, soy sauce, cooking wine, 4 ml each, water starch, cooking oil, each moderate
Practice:
1.will be cleaned and colorful peppers cut into strips; cleaned cilantro stalks cut into sections;
2. Duck meat sliced, and then cut into julienne:
3. Shredded duck meat into a bowl, pour soy sauce, cooking wine, and then add a little salt, chicken powder, water starch, scratched, injected with a moderate amount of cooking oil, marinated until flavorful;
4. Use oil to start a pot, the next minced garlic, minced ginger, scallion, popping incense.
5. Add shredded duck meat, add appropriate amount of cooking wine, stir-fry, then pour in the appropriate amount of salt, chicken powder, stir-fry;
6. Next cut into the colorful peppers, stir-fry, add the appropriate amount of salt, chicken powder, stir-fry seasoning;
7. Pour in the appropriate amount of starch to thicken the gravy, add the cilantro segments, stir-fry;
8. Sheng out of the fried dishes, loaded on to the plate can be.
Beer roast duck from the rice wine roast duck, rice wine is a major feature of Jiangxi roasted dishes, roasted and fried like to add a little wine, or all the wine simmering, freshness to the flavor to increase the aroma of all rely on it, is a very commonly used home cooking seasoning, because the rice wine is less and less to do, purchase is not as convenient as beer, so there is a beer roasted with beer duck.
Beer roast duck
Instruments: duck, beer, onion, ginger and garlic
Practice:
1, duck cut into pieces, blanched and boiled for three minutes to fish out of the wash dirty things drained and spare.
2, the pot of oil, the duck meat stir-fried to light brown, into the onion, ginger, garlic, anise, cinnamon, sautéed flavor.
3, put the old soy sauce, soy sauce, mix the base color
4, put the beer, add boiling water, just submerge the ingredients, put the rock sugar three, high heat and boil seasoning, than usually eat salt to be a little smaller, simmer for 40 minutes.
5, large fire juice can be
Cold cowpeas is a dish, the production of raw materials are mainly cowpeas, minced garlic, vinegar and so on. The taste is refreshing, crisp and salty, low-fat and rich in fiber, which is conducive to lowering blood fat and blood pressure.
Cool cowpeas
Practice:
Step 1: Prepare ingredients and seasonings, cowpeas about 400 grams, washed and cut about 5CM small section, ingredients: chopped green onion, pepper, paprika, ginger froth, minced garlic, pepper, salt, chicken essence, soy sauce, balsamic vinegar
Step 2: Add water to a boil in a pot, cowpeas in a pot, salt and cooking oil, so that the cowpeas can be always Keep the green color, cook for 5~6 minutes and drain the water. Don't cook the cowpeas for too long, rinse the cowpeas with water after cooking
Step 3: arrange the cowpeas, put seasoning, vinegar, soy sauce, salt, chili powder, pepper, pepper, green onion, ginger, garlic, and finally the pot of hot oil drizzle can be eaten, a little bit of mixing is more flavorful, the green coleslaw, eat it!
Salted vegetables meat dumplings
Inputs: water, flour, 400 grams, the front leg, meat, 460 grams, kimchi, 500 grams, cooking wine, soy sauce, salt, chicken essence, green onions, 2 ginger, 3 slices of sugar, 1/2 teaspoon, cooking oil, 2 tablespoons of practice:
One, the flour in the water to make it into a flocculent, with the chef's machine to knead it into a smooth dough, and then make about 30 minutes
2, wash and cut the pork into large pieces, put it into a steamer, and grind it into a meat sauce
three, pickle, gently pinch and squeeze the water into the meat filling, and put some onion and ginger foam into it.four, knead the dough well, roll it into long strips, and then, with a spatula in small doses, sprinkle it with dry flour, and roll it out with a rolling pin to form a round piece
five, and put a proper quantity of pork and pickle fillings on the dumpling skins, and according to your own habits and knead it into a dumpling shape
6, sprinkle some salt over the boiling water in the pot, put some dumplings in it, gently push the back of the spoon around, then cover the stove fire, turn on the pot and stir a little cold water, turn on the pot and stir the cold water, repeat 3 times
7, when they are all floating, turn off the warmth and leave the pot