Spices: 5 pieces of star anise, 25g of fennel, 5g of dried tangerine peel, 0g of pepper10g, 2 pieces of licorice, 5g of clove, 5g of cinnamon and 5g of kaempferia kaempferia.
Seasoning: soy sauce 100ml, soy sauce paste 100ml, rock sugar 1 5g, wine15g, 2 shallots, 3 slices of ginger, 5 cloves of garlic, pepper1piece, 5ml of sesame oil.
Practice:
Bag the spices, put them in a pot, add 1000ml of water, soak all the seasonings in the pot for 20 minutes, then heat and boil until they are fragrant.
Universal halogen bag application dishes
Universal halogen package formula
Boil the all-purpose gravy, then put the ingredients in, marinate with low fire until it tastes good, and take it out. After cutting, pour the gravy and sprinkle with ingredients such as coriander and chopped green onion to enjoy all kinds of gravy.
1, spiced dried bean curd
Put the dried bean curd into the boiled marinade, marinate it with low fire for 20 minutes, slice it before eating, and then scald it with marinade for better taste.
2, kelp silk
Put the dried bean curd into the boiled marinade and marinate it with low fire for 20 minutes.
Note: kelp should be cooked in all the marinades last, because it will affect the taste of marinades and other ingredients.
3. Bean curd skin
Cut the bean curd skin into long sections, put it in the boiled marinade, and use low fire marinade 15 minutes.
4. Bean skin roll
Cut into pieces, put them into the boiled marinade and use low-heat marinade 15 minutes.
5. Dried black beans
Put the dried bean curd into the boiled marinade, marinate it with low fire for 20 minutes, slice it before eating, and then scald it with marinade for better taste.
6. Venetian tofu
Cut into small pieces, put them in the boiled marinade and marinate with low fire for 20 minutes.
7. Braised eggs
Wash the eggs, add water to the pot until the eggs are not covered, add 5 grams of salt, boil them with high fire first, and then turn to low heat for 10 minutes until cooked. Take it out, soak it in cold water, peel off the eggshell, put it in the boiled marinade, turn off the fire for 20 minutes, and then stew it for 10 minute.
8. Instant noodles
Put it in the boiling marinade and marinate it for 3 minutes with high fire.
9. Braised sausage
Ingredients: vermicelli 1 pair, garlic 1 petal, universal gravy 1 pot.
Practice: Wash the vermicelli, cut it into several sections, put the garlic into the vermicelli, rub and squeeze the garlic by hand, let the garlic slide forward, and remove the dirt in the vermicelli.
After the all-purpose marinade is boiled, put the vermicelli into the sausage and marinate it for 60 minutes. After the fire is turned off, stew it for 10 minutes, and then take it out. Put it in a plate and pour a little all-purpose marinade on it. Serve it with shredded ginger and coriander.
10, marinated fish balls
Ingredients: 600g fish balls, universal marinade 1 pot.
Practice: Wash the fish balls, put them in the boiled marinade and simmer for 0/0 minute.
1 1 spiced tea eggs
Materials: egg 10, tea 120ml, water 1200ml, soy sauce 240ml, salt 1 0g, and universal halogen bag1piece.
Practice: Wash the eggs, add water to the pot until the eggs are over, add salt, boil them with high fire first, then turn to low heat 10 minute, turn off the fire, stew for 5 minutes, then take them out and let them cool for later use.
Boil the all-purpose halogen bag and all other materials in the pot, gently crack the eggs, put them in the pot for low heat 1 hour, turn off the fire and soak for 2 hours.
Note: When boiling white eggs, turn the eggs over several times, so that the boiled yolk can be concentrated in the middle of the eggs, which makes the marinated eggs cut more beautifully.