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, and you can fish it out directly. After fishing out, poke some holes in the pig skin with toothpicks to facilitate the taste;
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. We will prepare another bowl: add 1 spoon of sugar, 2 tablespoons of light soy sauce, 1 spoon of light soy sauce, 2 tablespoons of cooking wine and 1 spoon of pepper, and put them aside for later use after mixing.
5. Put the glutinous rice in a pot and steam it, then take it out and let it 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 from the top, and then put it in a steamer. After a big fire, steam it on a small fire for about 50 minutes.
7. When the time comes, you can go out of the pot. Take a plate and buckle it on the bowl where the meat is buckled, and quickly reverse it. The fragrant glutinous rice is cooked. The gravy is rich, the glutinous rice is sweet and soft, and the pork belly is not greasy. You can make more at a time and put it in the refrigerator. When you have guests, you can heat it and serve it.
Steamed pork ribs with flour
[List of ingredients] Sweet potato, ribs, steamed meat powder, onion and ginger.
[production steps]
1, sweet potato peeled and cut into blocks for later use;
2. Chopped onion and ginger;
3. Add a small amount of water to steamed meat powder to make it expand;
4. Wash the ribs and soak them in bleeding water. After draining the water, add minced onion and ginger, bean paste, Chili noodles, soy sauce, sugar, pepper, pepper powder, chicken essence and cooking wine, mix and marinate for about 2 hours;
5. Marinated ribs are dipped in steamed meat powder;
6. Spread a large 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, and sprinkle with chopped green onion to finish.
Sauced perch
[List of ingredients] A bass, a small piece of pork belly, onion, ginger and garlic, bean paste, soybean sauce, chopped green onion, cooking wine, steamed fish and black bean sauce.
[production steps]
1, clean the fish, add onion and ginger, marinate with cooking wine 10 minutes to remove fishy smell;
2, a small piece of pork belly cut into foam for use;
2. Put onion and ginger on the plate to make the base, and put hot water on the pot to steam for 10 minutes;
3. Add hot oil from another pot, stir-fry the meat foam, then add onion, ginger, garlic and pepper in turn to saute, add a spoonful of bean paste and a spoonful of soybean sauce, and then add a little water to stew for a few minutes;
3. After the fish is steamed, pick off the onion ginger, pour the steamed fish sauce oil, pour in the sauce just made, sprinkle with a little chopped green onion and serve!
Nowadays, when I can find thousands of recipes on the Internet and in various gourmet apps, I still buy cookbooks locally. In the final analysis, it is because I am lazy.
There are many recipes that have been used in the past year or two, borrowed and bought, but in the end, there are not many left around.
Apart from being really practical, each book I left behind has its irreplaceable characteristics, and I also made a selection. Finally, I selected the following "Illustration of China cookbooks on the tip of my tongue" and strongly recommended it to everyone.
This set of books is suitable for office workers and housewives to learn cooking. Every dish is 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 explanation of color pictures, and it also has nanny-style production steps, and Xiaobai can easily get started.
This book * * * contains nearly 200 dishes, each of which records in detail the cooking principle, ingredients selection, knife-cutting techniques and the transmission of the five flavors of cooking.
The secret of making home cooking from "edible" to "delicious" is hidden in this book.
For example, scrambled eggs with tomatoes, which can be called a home-cooked dishNO. 1, will be extremely smooth and tender as long as the egg whites and yolks are separated when being beaten, and the egg whites are bubbled first, and then the yolks and salt are added to break them up.
For example, sweet and sour pork ribs, with two kinds of vinegar, old vinegar and fragrant vinegar, are put twice, so as to maintain a better vinegar flavor.
For example, if you want rice to be fragrant, soft and sweet, don't ignore Taomi; If you want the porridge to be soft enough, add a spoonful of oil; Add a piece of chicken skin if you want the stewed mushroom to be more fragrant and smooth; In order to keep the vegetables green, besides frying them until they are only 7 minutes cooked, you can also blanch them in cold water or ice water.
When I read this book, I often sigh "so that's it", and when I make delicious dishes according to it, my self-confidence doubles ~
This book also has a great collection of details about cooking.
How much seasoning is similar to "right amount", how to "raise" the pot, how to cut vegetables for novices 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, etc., all of which are explained in detail in combination with specific recipes.
Another advantage of it is that it can be completely spread out, so it will be convenient for you to cook while comparing books!
If you carefully read and compare this cookbook, I believe you can also make delicious food, and the aftertaste of the food is even 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 link below to buy: