2. Then add minced onion and ginger, 2 tablespoons of soy sauce, 65,438+0 tablespoons of cooking wine, 65,438+0 tablespoons of soy sauce, 2 tablespoons of starch, a little baking soda powder and a little salt, mix well, then add 65,438+0 tablespoons of cooking oil and marinate for 20 minutes.

3. Add minced garlic, millet pepper, white sesame, chili powder, cumin powder and pepper powder into a bowl, pour in boiled oil and mix well, then add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar and 1 tablespoon of oyster sauce and mix well for later use.

4. After the coriander is rinsed, control the water and cut into sections for later use.

2. Juice mixing: put the diced millet, minced garlic, half lemon slice, half lemon juice, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon sesame, 2 teaspoons vinegar and minced coriander into a bowl and mix well.

3. Put the prawns into the prepared juice and stir well, then put them in the refrigerator for half an hour and take them out.

5, garlic white meat

List of ingredients

Keywords pork belly, cucumber, ginger slice, onion knot, cooking wine,

Production steps

1, pork belly in cold water, add ginger, onion and cooking wine.

After the fire boils, take out the floating foam on the surface, turn to low heat, and cook for about 15 minutes, so that it can be easily penetrated with chopsticks.

2. Serve the pork belly, seal it with plastic wrap and let it cool for later use.

3. Add balsamic vinegar, minced garlic, Chili noodles, green peppers and star anise into the bowl, then pour in hot oil, add red oil, soy sauce, sesame seeds, white sugar and minced garlic, and stir well.

4. Slice the pork belly after cooling. After peeling the cucumber, scrape off the thin skin with a peeler. Fold the two pieces together, roll them up and put them in the middle of the plate.

The remaining cucumber slices are placed around the plate.

Slice pork belly and put it in two circles.

5, pour the red oil juice on the white meat and you can eat it.

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.

Our store offers a limited time discount. This cookbook only needs 78 yuan. You can start with the money for a meal. Why not?

Friends who like cooking can click on the following link to buy: