Braised pork with glutinous rice
[List of ingredients] Pork belly and glutinous rice
[Production Steps]
1, wash the pork belly, put it in the pot for a while, poke it hard with chopsticks, you can insert it directly, you can pick it up, and poke a few holes in the pig skin with a toothpick after taking it out, which is convenient for eating;
3. Then fry the pork belly in the oil pan, remove it after the color turns golden, and then cut it into large pieces of meat;
4. Let's prepare another bowl: add 1 tablespoon sugar, 2 tablespoons soy sauce, 1 tablespoon soy sauce, 2 tablespoons cooking wine and 1 tablespoon pepper, and stir well for later use;
5. Steam the glutinous rice in a pot, and then take it out to cool;
6. Put the pork belly in a steaming bowl, put it neatly in the order of skin down and meat up, then spread the cooked glutinous rice and compact it, then pour the sauce on it, and then put it in a steamer. After the fire, steam on low heat for about 50 minutes.
7. You can cook it then. Take a plate and buckle it in the bowl where the meat is buckled, and turn it around quickly. Delicious glutinous rice is ready. The gravy is rich, the glutinous rice is sweet and soft, and the pork belly is not greasy. You can make a few more at a time and put them in the refrigerator. You can warm it up and serve it when you have guests.
Steamed sparerib with flour
【 List of Ingredients 】 Sweet potato, sparerib, steamed meat powder, onion and ginger.
[Production Steps]
1, peeled and diced sweet potato for later use;
2. Chopped onion and ginger;
3. Add a little water to the steamed meat powder to make it swell;
4. Wash the ribs and soak them in bloodletting water. After draining water, add minced onion and ginger, bean paste, Chili noodles, soy sauce, sugar, pepper, pepper powder, chicken essence and cooking wine, mix well and marinate for about 2 hours;
5. Marinated ribs are dipped in steamed meat powder;
6. Spread a big bowl of sweet potato on the bottom of the bowl, and then code the ribs covered with powder.
Steam in a steamer for about 1 hour. Sprinkle chopped green onion on the pot and finish.
Sauced bass
【 List of Ingredients 】 A bass, a small piece of pork belly, onion, ginger, garlic, bean paste, soy sauce, chopped green onion, cooking wine, steamed fish and black bean paste.
[Production Steps]
1, wash the fish, add onion ginger and cooking wine to marinate for 10 minute to remove fishy smell;
2, a small piece of pork belly cut into foam for use;
2. Put the onion and ginger on the plate as the base, and steam it with hot water on the pot for 10 minute;
3. Add hot oil to another pot, stir-fry meat foam, then add onion, ginger, garlic and pepper in turn, add a spoonful of bean paste and a spoonful of soy sauce, and then add a little water to stew for a few minutes;
3. After the fish is steamed, pick off the onion and ginger, pour in the steamed fish sauce oil, pour in the freshly prepared sauce, and sprinkle with a little chopped green onion to eat!
Today, when I can find thousands of recipes online and in various food apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes used in the past year or two, borrowed and bought, and there are not many left in the end.
In addition to being really practical, every book I left behind has its irreplaceable characteristics, and I have also made a selection. Finally, I selected the following Illustration of China's Cooking Books on the Tip of the Tongue, which I highly recommend to you.
This set of books is suitable for office workers and housewives to learn cooking. Every dish has been handed down from generation to generation, with a taste of home and homesickness. It takes you to understand the cultural and historical traces of food in the form of detailed color pictures, as well as the nanny-style production steps, which Xiaobai can easily get started.
This book * * * contains nearly 200 dishes, and each dish records the cooking principle, ingredients selection, knife skills and the transmission of five flavors in cooking in detail.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes can be called home cooking 1. As long as the egg white and yolk are separated when beating eggs, the egg white is soaked first, and then the yolk and salt are added to break up, it will become extremely smooth and tender.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and balsamic vinegar, are put twice, so as to maintain a better vinegar taste.
For example, if you want rice to be soft and sweet, don't ignore Taomi; If the porridge is soft enough, add a spoonful of oil; If you want to make the stewed mushrooms more fragrant and slippery, add a piece of chicken skin; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them with cold water or ice water.
When reading this book, I often sigh "so that's it". If I cook good food according to it, my self-confidence will double ~
This book also collects a lot of details about cooking.
Seasoning is somewhat similar to "proper amount", how to "raise" the pot, how to cut vegetables for beginners with poor knife skills, how big the fire of steaming vegetables is, whether to use cold water or hot water for blanching, how to soak dry goods and so on. All of the above are explained in detail with specific recipes.
Another advantage of it is that it can be completely spread out, which will make it convenient for you to compare books while cooking!
If you read and compare this cookbook carefully, I believe you can also make delicious food, and the aftertaste of food is more addictive.
In fact, not only cooking, but also the benefits of aftertaste in work, life and even interpersonal relationships are worthy of attention.
Don't covet' just looking at the present', but keep' getting better' in mind. I hope you can become a person who cherishes the aftertaste.
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Friends who like cooking can click on the following link to buy: