Ingredients: chicken wings 10 green onions 1 ginger 1 beer 1 dried peppers, 3 star anise peppers, 20 fragrant leaves, 3 pieces of soy sauce, 3 tablespoons (45ml) soy sauce 1 tablespoon (15ml) sugar/.
Practice:
1) Pour clean water into the pot and boil it, then add the washed chicken wings. When the water boils again, skim the floating foam with a spoon, continue cooking for 2 minutes, then take it out and drain it; 2) Cut the green onions into 5cm long sections. Peel the ginger and cut it into large pieces. Put star anise, prickly ash and fragrant leaves into the material bag or seasoning box (if not, you can also put them directly into the pot in step 3); 3) Pour the oil into the pot, and when the oil is 70% hot and starts to smoke a little, add the chicken wings, fry them on both sides over medium heat, and then pour the beer, green onion, ginger slices and bread packets. Transfer in soy sauce and soy sauce, cover and cook for 10 minute; 4) After opening the lid, add sugar, turn it into a big fire, and dry the soup. Sprinkle a little white sesame seeds after serving.
Lotus root bone soup (three raw materials, one pot of soup)
Ingredients: 2 lotus roots (about 500g), 500g ginger, 6 slices of water, 2000ml.
Seasoning: 2 teaspoons of salt (10g)
Practice:
1) chop the cavity bone into pieces and wash it. Peel lotus root and cut into pieces. Wash ginger and slice it. 2) Pour clear water into the pot, heat it to boiling with high fire, blanch it in the cavity for 3 minutes, remove it and wash away the floating foam on the surface with clear water. 3) Put the cavity bone into the soup pot, add enough water at one time, cover it, and when it is heated to boiling, open the cover and skim off the floating foam with a spoon. Add ginger slices, cover and simmer for 30 minutes. 4) Add lotus root blocks, cover and continue to cook with medium and small fire 1 half an hour. Add salt before eating.
fried shredded pork with sweet and sour sauce
Ingredients: pork tenderloin 300g of auricularia auricula 10 bamboo shoots 200g of chopped green onion 1 tablespoon (1 5g) Jiang Mo 1 tablespoon (15g) of minced garlic1tablespoon (/kloc-0
Seasoning: soy sauce 1 tbsp (15ml), vinegar 2 tbsp (60ml), cooking wine 1 teaspoon (5ml), sugar 1 tbsp (15ml), salt1/2tsp (3g).
Practice:
1) Shred pork tenderloin. Soak auricularia auricula in 40℃ warm water, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. 2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch and stir well for later use. 3) Heat the pan, pour in the oil, when the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork becomes discolored and uncooked, shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix with the shredded pork. 4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and then take out the pot when the soup is slightly sticky.
Yu-Shiang Eggplant en Casserole
Raw materials:
Two pieces of eggplant meat 200g cooking wine 1 teaspoon (5ml)
Onion, ginger, minced Chili sauce, chopped pepper, sweet noodle sauce, vinegar, white sugar, salt and chicken essence (a little each)
Practice:
1) Wash the eggplant, cut it into strips, soak it in salt water, and control the water to dry. Add cooking wine to the meat stuffing and stir for later use. 2) Pour the oil into the pan. When it is 60% hot, add the eggplant strips, fry for one minute, and then remove the oil for later use. 3) Leave a little oil in the pot, heat it, stir-fry the meat until it is uncooked, and shovel it to one side with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce. 4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, white sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and adjust a little chicken essence.
Fish head tofu soup
Ingredients: fish head 1 piece (about 500g) of tender tofu 1 box of mushrooms, 8 green onions, 3 slices of ginger, 3 slices of salt 1 teaspoon (5g).
Practice:
1) Wash the fish head, split it in the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks 1cm thick. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them. 2) Pour the oil into the frying pan. When it is 70% hot, add the fish head and fry it on both sides with medium heat (about 3 minutes on each side). Put the fish head on one side of the pot, saute the scallion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head. 3) Add the mushrooms, cover them, and simmer for 50 minutes. 4) Add salt, add tofu and continue to cook for 3 minutes.
sauteed shrimps
Raw materials:
Shrimp 500g shallot 2 ginger 1 garlic 3 cloves red pepper 1 root
Cooking wine 1 tbsp (15ml) 2 tbsps (30ml) soy sauce 1 tbsps (15g) vinegar 2 tbsps (30ml).
Practice:
1) Cut off the shrimps, wash them, and drain them for later use. Wash shallots and cut into 3cm long pieces. Peel, wash and chop garlic. Wash ginger and shred it. Wash the red pepper and cut it into small pieces. 2) Pour oil into the pot, and when it is heated to 70% heat, add onion, minced garlic, shredded ginger and red pepper slices to saute. Add shrimp and stir-fry twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and continue to stir-fry for another half minute.
Garlic and carrot-Sichuan home cooking in 2 yuan.
Ingredients: 2 carrots, 2 green garlic (also called garlic seedlings) and 4 garlic 10 cloves.
Seasoning: salt 1/2 tsp (3g) pepper 1/4 tsp (1 g) pepper powder 1/2 tsp (1 g) soy sauce 1/2 tsp (3ml).
Practice:
1) Peel carrots and cut them into rhombic pieces. Wash green garlic and cut it into small pieces obliquely. Peel garlic and chop it with a knife. Don't use a garlic press, otherwise it will be easy to paste the pot when frying, and the taste will not be good with garlic. 2) Heat the pan and pour in the oil. When the oil is 50% hot, add the minced garlic and fry it for fragrance. When the minced garlic turns golden yellow, add the carrot slices, stir-fry until the carrot slices become soft, add the salt, pepper, pepper powder, soy sauce and monosodium glutamate, and stir evenly. 3) Pour in the green garlic and stir-fry for about 15 seconds.
Thick, soft and waxy braised pork-another new method for cooking braised pork was found
Ingredients: 500g pork belly, cinnamon bark 1 star anise (also known as aniseed), 3 ginger, 5 slices and 6 red dates (optional).
Seasoning: 2 tablespoons (30ml) of salt 1 teaspoon (5g) and 3 teaspoons of sugar (15g) with soy sauce.
Practice:
1) Pork belly is cut into 2cm pieces, and ginger is peeled and sliced. Pour oil into the pot, while the oil is cold, add cinnamon and star anise and stir-fry with low fire until fragrant, then turn to high fire, pour pork belly and stir-fry until it becomes discolored, and continue to stir-fry for 2 minutes until the oil comes out. 2) Pour in soy sauce, sugar and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes for color and flavor. Then pour in boiling water (it must be boiling water), the amount of water should not exceed the meat surface, and skim off the floating foam after boiling. 3) Add red dates and ginger slices, cover them, and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot, and add a little boiling water when it is not enough. After 40 minutes, open the lid and turn it into a big fire to collect the soup, so that there will be a thick and rich soup wrapped around each piece of braised pork.
Fried hairtail
Ingredients: hairtail (300g), 2 tablespoons of high-alcohol liquor (30ml), pepper 10, 2 tablespoons of salt (6g); Practice:
1. The knife is slightly inclined, and the scales are scraped off and rinsed clean; 2. Slice the fish body slightly obliquely into rhombic sections, add salt, pepper and white wine, and mix well; 3. Cover with plastic wrap, marinate in the refrigerator for 1 hour, and stir twice in the middle; 4. Add a little oil to the pan, heat it to 50% heat, dry the water on the hairtail with a kitchen paper towel, wrap it with a layer of dry starch, then shake off the excess starch and put it in the oil pan; 5. Fry the hairtail until it is fragrant. After the bottom turns yellow, gently turn over and fry the other side; 6. Fry until both sides turn yellow.
Wuhan Ciba Fish
Pickling raw materials: grass carp 1 strip (about 2 kg), 2 tablespoons (30 g) of pepper, salt 1 teaspoon (5 g), dried red pepper 10, 2 tablespoons (30 g) of Jiang Mo, 2 tablespoons (30 g) of minced garlic, and a handful of cooking wine 1 tablespoon (.
Stir-fried ingredients: soy sauce 1 tablespoon (15ml) vinegar 1 tablespoon (15ml) sugar 1 teaspoon (5g).
Practice: 1) Clean grass carp after descaling and eviscerating. Cut off the head, then cut the fish into small pieces about 6 cm evenly and put them in a big bowl. 2) Add shredded onion, Jiang Mo and minced garlic. Cut the dried pepper into sections with scissors, then pour in the pepper, cooking wine and salt, and gently mix them evenly with your hands (be careful not to let the fish bones stab your hands). 3) Put the caught fish together with seasoning into a sealed bag, seal the mouth, and marinate in the freezer for 7 days. After 7 days ~ ~ ~ ~ ~ ~ 4) After 7 days, take out the salted fish pieces and thaw them (if the temperature is low, they can be thawed in the sun, and if the temperature is high, they can be thawed daily). When the fish is thawed to half-dry, peel off the seasoning from the fish and put it in a small bowl for later use. 5) put a little oil in the pot, and when the fire is 70% hot, put the fish into the kang fish. Kang is a saying in Wuhan, and I think it should be close to frying in Mandarin translation. After the fish kang is golden on both sides, take it out. 6) Pour the marinated fish into the pot, add soy sauce, sugar and a little cold water. After high fire for 20 seconds, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle some sesame seeds after serving.
Sweet and sour yellow croaker
Ingredients: yellow croaker 1 carrot and half pea 50g shallot 1 ginger 1 garlic 4 cloves 2 tablespoons (30ml) cooking wine 2 teaspoons (1 0g) dry starch 2 tablespoons (30g) tomato sauce 4 tablespoons (60ml) water/kloc-0.
Practice:
1) Scales, fins and internal organs of yellow croaker are removed. After washing, several knives are cut on both sides of the fish, and it is marinated with 1 teaspoon salt and cooking wine for 30 minutes. 2) Wash peas, peel and dice carrots, and chop shallots, ginger and garlic for later use. 3) Pat dried starch on both sides of the pickled fish, pour wide oil into the pot, put it into the pot when the oil is 80% hot, fry it until both sides are golden, take it out and drain the oil, then put it in a plate. 4) Pour a little oil into the pan, weave the chopped onion, ginger and garlic into fragrance, pour diced carrots and peas and stir-fry for 2 minutes, add tomato sauce, another 1 teaspoon of salt, white sugar and water, pour in white vinegar, boil and add water starch to thicken. 5) Pour the fried sweet and sour juice on the fish.
Hot and sour shredded potatoes
Ingredients: potatoes, 2 peppers 1 pepper, a little dried red pepper, 8 chopped green onion, a little vinegar, 3 tablespoons.
Soy sauce 1 tablespoon (or without sugar) 2 tablespoons salt 1/2 teaspoons.
In order to improve the taste, chicken essence and a little sesame oil can also be selectively added.
Practice: 1) Wash the potatoes, first cut a knife at the bottom, then put it flat on the cutting board, cut it into pieces first, then shred it. Prepare a basin of clear water, drip a little vinegar, soak the shredded potatoes for a while, then rinse with clear water and drain. 2) Heat the oil in the pot, add the pepper, and when you smell the pepper (don't fry the pepper), turn off the fire and pick out the pepper. 3) Turn on the fire again. When the oil temperature is 70% hot, add the dried red pepper, add the chopped green onion and stir-fry for 2 minutes after smelling the spicy taste. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 min, then add shredded green pepper and continue to stir-fry for about 1 min.
fried mushroom
Ingredients: Pleurotus ostreatus 750g cucumber 1 root onion, ginger and minced garlic 1 teaspoon (5g× 3 = 1 5g), dried red pepper 6 root salt 1 teaspoon 5g (used for soaking Pleurotus ostreatus) salt 1/2 teaspoon 3g.
Practice:
1) Select Pleurotus ostreatus, soak it in light salt water for 20 minutes, and then wash it one by one. 2) Pour clear water into the pot, heat it to boiling with strong fire, then put in Pleurotus ostreatus slices, cook until white powder emerges from the pot, continue to cook for 2 minutes, then take it out, rinse it with cold water and drain it. 3) Brush the cucumber and cut it into rhombic pieces (see figure). Slice the mushrooms into strips by hand and squeeze out the water slightly. Chop onion, ginger and garlic for later use. Wipe the dried red pepper with a paper towel and don't wash it with water. 4) Pour oil into the wok. When the fire is heated to 50% heat, pour onion, ginger, minced garlic and dried red pepper. After stir-frying the aroma, pour in oyster mushroom strips and stir-fry for 1 min. Then add soy sauce, salt and sugar and stir-fry for 2 minutes. Pour in cucumber slices and continue to stir-fry for 20 seconds. Before taking out of the wok, pour in a little sesame oil.