Chicken wing roots (as long as they are chicken wings) According to the size of the pot, put a bottle of

Coke (buy according to the number of chicken wings)

Bottled ginger juice (ginger is better) with appropriate amount

Salt with appropriate amount

Soy sauce with appropriate amount

Practice of Coke Chicken Wings (dormitory electric cooker)

Wash the chicken wings and cut them with a knife. Don't marinate

pour water into the pot, bring to a boil

put the chicken wings into the boiling water and cook for about 2 minutes

take out the chicken wings, put them aside, pour out the water, put some soy sauce in the pot

put the chicken wings into the pot, color them, then pour in a proper amount of coke (the coke just drowned the chicken wings)

add ginger (cut into powder) or ginger juice. You need to turn over the noodles properly during the juice harvesting period

Shouxi pot

Ingredients

A box of fat beef

A box of silk tofu

A small doll dish

A number of mushrooms

A box of Flammulina velutipes

Half an onion

Swallow sauce

Olive oil.

Japanese-style birthday pot (electric pot version)

Wash all kinds of vegetables, cut mushrooms and cross flowers, cut tofu into large pieces, and silk tofu is tender and easy to cut. (Hot pot tofu is optional, but LZ personally prefers tender tofu.)

Baby dishes don't need to be cut.

This step is very important. Soup is the soul of the birthday pot. Because I don't like the taste of kelp, it is more important to mix delicious soup. I use Japanese swastika soy sauce, miso and clear water. The taste can be adjusted according to personal taste. If it is not sweet enough, you can add some white sugar.

Everything is ready. Add a little olive oil to the electric cooker, heat the onion slices at 7%, stir-fry until fragrant, and turn off the heat.

after turning off the fire, start to code the vegetables, and put a layer of baby vegetables at the bottom, mainly the stems. Then add mushrooms, tofu, fat beef and baby leaves in turn, and finally beat an egg. Pour in the freshly prepared soup and fire.

after boiling, skim off the floating powder and you can eat. The taste is almost the same as that in the store. Oh, it's delicious and simple. You can cook it yourself at home when you want to eat the birthday pot in the future

saute spicy chicken

ingredients

half a native chicken

2 potatoes

1 cinnamon

appropriate amount of dried and spicy skin

appropriate amount of belt surface

appropriate amount of green onion

appropriate amount of ginger

appropriate amount of garlic.

appropriate amount of pepper

appropriate amount of star anise

appropriate amount of water

appropriate amount of salt

appropriate amount of green pepper

appropriate amount of sugar

appropriate amount of soy sauce

appropriate amount of Pixian bean paste

Food table | the practice of saute spicy chicken

First, handle the ingredients well, and then chop the Sanhuang chicken into pieces; Dice potatoes and green peppers; Sliced ginger and garlic; Cut the scallion into sections;

Stir-fry the sugar color: add more oil in a hot pan, add a proper amount of white sugar, stir over low heat until all the white sugar melts, and when bubbles appear, pour in the cut chicken pieces, stir-fry and color; When the moisture of the chicken pieces is gradually fried, it appears golden yellow;

Stir-fry the prickly ash, then stir-fry the ginger and garlic, and drop a little vinegar to remove the fishy smell; Then add dried spicy skin, soy sauce and bean paste and stir-fry evenly, then add star anise and cinnamon;

pour hot water into the pot, the amount of which is flush with the ingredients, and cover it; After the fire boils, wait for three to five minutes to uncover, then spread the potato pieces, and don't turn them over first;

simmer for 2 minutes;

after the potatoes are cooked, add the green pepper and onion, stir well, and cook for another three to five minutes before serving.

bullfrog with pickled peppers

Ingredients

Three bullfrogs

One big green pepper

Bottled pickled peppers

Chopped peppers

Onion, ginger and garlic

Cooking wine

Light soy sauce

balsamic vinegar

Salt

Chicken essence

Pepper

.

Heat a pan with wide oil, stir-fry ginger and garlic until fragrant, and pour in the pickled bullfrog and stir-fry carefully to prevent the meat from deboning;

after the meat turns white, add pickled pepper, chopped pepper, cooking wine, vinegar, salt, chicken essence and pepper to stir fry;

after eating, add diced green pepper and stir fry, and add water along the edge of the pot, which is about 2/3 of the ingredients. Don't turn it again at this time;

Cover the pot, turn down the fire after boiling, slowly cook until the soup is 1/2, and add water starch to collect the juice;

sprinkle a little chopped green onion, and serve rice!