Raw materials:
200g of chicken leg, 40g of carrot, 30g of broccoli, 20g of honey and 20g of soy sauce.
Practice steps:
1. Add 1 tablespoon cooking wine, ginger slices and a little black pepper to the chicken legs and marinate for half an hour. If you want to pickle it better, you can pickle it one day in advance and put it in the refrigerator, and then eat it the next day (broccoli, carrots and other side dishes can be changed according to your own taste).
2. Cut broccoli into small flowers, and slice carrots into flower shapes.
3. Cook broccoli and carrots in water, add salt and some oil, blanch for three minutes, and take them out for later use.
4. Sauted sauce: 20g of soy sauce, 20g of soy sauce 10g, 20g of honey, 0/5g of oyster sauce/kloc-0, 5g of sugar 15g, 2 tablespoons of water and half a spoonful of starch.
5. Put a small amount of cooking oil in the pot, and fry the chicken in the pot with low fire until the chicken is slightly browned.
6. Pour in the prepared cooking sauce, bring to a boil, turn to low heat, then cover the pot and stew for 5 minutes until the soup thickens.
7. Put the chicken legs and vegetables on the rice, pour the soup and sprinkle a little white sesame seeds to make a chicken leg rice.
8. Delicious roast chicken leg rice, tender, salty and sweet, you can eat a big bowl of rice with a little gesture of bibimbap!
9. A baked chicken leg rice outside costs at least 20 yuan, so it is better to cook it at home and take it to the company for lunch. The sauce is rich and the aftertaste is sweet.
10. Zero-based zero failure. Learn it, and you will never need to order takeout again!
Tip:
1. I didn't buy a big chicken leg, so I replaced it with chicken leg meat. MM who is afraid of being fat can be made of chicken breast.
2. burning juice honey is the key. If you like the sweeter taste, you can add two spoonfuls of honey.
Vegetables are matched according to their own tastes, carrots and flowers look good.
4. Adding one or two drops of oil to hot water when blanching vegetables can make the color of vegetables more vivid.
The main function of soy sauce is coloring, and it doesn't need too much.
Raw materials:
250g of Lentinus edodes, pork stuffing 100g, 2 tablespoons of soy sauce, oyster sauce 1 tablespoon, a little pepper, a little salt, a little chopped green onion, a little white sesame, a little roast sauce and a little starch 1 tablespoon.
Practice steps:
1. Get all the materials ready.
2. Add soy sauce, oyster sauce, pepper, salt and chopped green onion to the pork stuffing. Mix the starch and marinate for half an hour.
3. Wash mushrooms, remove pedicels and squeeze out water for later use.
4. Stuff the stirred meat into the mushroom cup and put it evenly on the baking tray.
5. Sprinkle a little cooked white sesame seeds on the surface.
6. Put it in an air oven and air fry 180 degrees 12- 15 minutes.
7. Take it out directly after baking and pour it with sauce.
Tip:
1. It's better to put a piece of tin foil on the baking tray and brush a little vegetable oil for better effect.
2. Mushroom beans can be chopped and put into the meat stuffing to mix well, which tastes better.
Raw materials:
Tofu 1 piece, a little shallot, a little white sesame, laver 1 piece, appropriate amount of dry starch, 40g of oyster sauce, 30g of soy sauce, honey 15g, soy sauce 15g and appropriate amount of black pepper.
Practice steps:
1. The materials are ready.
2. oyster sauce. Soy sauce, soy sauce and honey are mixed into sauce for use!
3. Cut the tofu into cubes and chop the onion.
4. Cut seaweed into thin strips and wrap them in tofu. The joints can be glued together with some water!
5. put oil in the pot and dry starch on both sides of tofu!
6. Fry in a pot until golden on both sides, and remove with a little hard shell for later use.
7. Put a little more oil in the pot and pour in the prepared sauce to boil.
8. Add the fried tofu and turn it over after coloring.
9. Let the other side also be colored, and collect the juice and put it on the plate.
10.9, sprinkle some white sesame seeds and shallots as decoration.
Raw materials:
Japanese salted mackerel 1 bag, Japanese roasted mackerel 1 bag and 4 broccoli.
Practice steps:
1. Prepare the blue and white fish with the MSC small blue fish logo, which is sealed in an independent vacuum, convenient to take and put separately, clean and hygienic, compact and easy to store.
There are two classic flavors, this is salted mackerel.
3. This is baked mackerel. It tastes sweet and the children like it very much.
The cooking method I used today is baking. This kind of blue and white fish is a fast food, which allows you to eat authentic taste simply and quickly. The baking method is tender and smooth, and it is baked in the oven at 200 degrees for 5- 10 minutes until the skin is burnt.
If there is no oven, you can heat it in a microwave oven for about 40 seconds, or steam it in a steamer for 3 minutes, or steam it in a boiling water pot for 8 minutes. Steaming and boiling can make the whole mackerel taste tender and smooth.
6. Serve with vegetables, broccoli, carrots, etc. Just blanch it with a little salt. A light meal is healthier.
Raw materials:
250g beef, appropriate amount of ground black pepper, appropriate amount of salt, 2 tablespoons soy sauce, 2 tablespoons sake, 1 tablespoon sugar, and appropriate amount of Chili powder.
Practice steps:
1. Cut the beef into small pieces and soak it in bleeding water. Cut the beef into small pieces to make it mature and delicious.
2. Drain the beef, add salt and chopped black pepper and marinate 15 minutes.
3. Add starch and stir well.
4. string together.
5. Put soy sauce, sake, sugar and Chili powder into a bowl, add 3 tablespoons of water and mix to make juice.
6. Heat oil in a frying pan, add beef skewers and fry for a few times.
7. Pour in the boiling juice and turn to low heat.
8. The soup can be dried and turned once in the middle.
Tip:
Choose tender beef, which tastes better. I use cucumber strips. The Chili powder I use is hardly spicy, so don't add it if you don't like it.
Raw materials:
200g of plum meat, 3 teaspoons of yellow wine, honey 1 teaspoon, white sugar 1 2 teaspoons, brown sugar 1 teaspoon, oyster sauce1teaspoon, 2 teaspoons of soy sauce and a little white pepper.
Practice steps:
1. Cut the plum meat into thick slices.
2. Gently chop the cut plum meat with the back of the knife to make the meat tender.
3. Put the processed pig into a bowl, and add 1/2 teaspoons of white sugar, a little pepper, 1 teaspoon of soy sauce and 2 teaspoons of cooking wine.
4. Grab well and marinate for at least 20 minutes.
5. When curing pork chops, mix a bowl of juice, 1 brown sugar, 2 yellow rice wine, 1 soy sauce, 1/2 teaspoons soy sauce and 1 teaspoon oyster sauce.
6. Add 1 teaspoon honey and mix well with a little water for later use.
7. Put a little base oil in the frying pan and fry the marinated pork chops.
8. Fry until both sides are slightly burnt, and pour in the prepared juice.
9. Boil on medium and small fire and stew for three or two minutes.
10. Cook for about three minutes, and then cook the soup with medium fire.
1 1. Cut into pieces, add some vegetables, pour some soup, and the pork chop rice is cooked properly.
12. Finished product
Tip:
Plums are tender and won't get old after a while.
Raw materials:
250g rice cake, 1 spoon vegetable oil, 1 root onion, 60g baking sauce, 1 teaspoon salt.
Practice steps:
1. Prepare ingredients: rice cake, shallots and teriyaki sauce;
2. Cut the rice cake into strips; Chop shallots and divide them into white and green colors;
3. Pour a proper amount of water into a boiling pot and bring it to a boil;
4. Add the rice cake and cook until it is 8 minutes cooked, remove it and rinse it with cold boiled water, and drain the water;
5. Pour a proper amount of vegetable oil into a non-stick pan and heat it;
6. Add scallion and saute until fragrant;
7. Add the baking sauce and stir fry;
8. Stir-fry the braised sauce and stir-fry it from time to time;
9. Put in the rice cake and wrap it with teriyaki sauce;
10. fry until the juice is collected, and turn off the heat when the surface of the rice cake is crisp;
1 1. Add a proper amount of salt;
12. Sprinkle green;
13. The baked rice cake is ready.
Tip:
1, seasoning can be adjusted according to personal taste;
2, the sauce is salty, and the salt needs to be put less or not;
Raw materials:
Basha fish fillets 1, 3 cloves of garlic, 3 slices of ginger, 2 tbsps of oyster sauce, 2-3 tbsps of fresh soy sauce, 0.5 tbsps of light soy sauce, cooking wine 1 tbsps, honey 15g, and 5g of corn starch.
Practice steps:
1. Prepare ingredients: minced Basha fish, sliced garlic and ginger, oyster sauce, cooking wine, soy sauce and honey.
2. Put the Basha fish in a pot, add 2-3 tablespoons of fresh essence, 1 tablespoon of cooking wine, garlic slices and ginger slices.
3. 0.5 tbsp of soy sauce and 2 tbsp of oyster sauce.
4. Stir well and marinate for 30 minutes.
5. Add a small amount of oil to a non-stick pan, put it into the Basha fish section, fry for one minute and turn over.
6. Add a small amount of corn starch water to the soup of the remaining pickled fish.
7. Pour into the pot, simmer on medium heat, and turn off the fire when collecting juice.
8. The cooked Basha fish is ready, the meat is tender and juicy, and it is appetizing.
9. You can pour fish and soup on rice, which is absolutely delicious.
Tip:
1. Basha fish can also be changed into arowana, cod, etc. , the production method is the same.
2. Don't dry the juice when collecting it. Save some soup to pour the rice, which will be more fragrant and delicious.
We don't have salt, so we don't need to put salt. Salty ingredients are enough.