Braised ribs with sweet corn

Ingredients: ribs, 2 super sweet corn, 1 red pepper and 3-4 shallots; Seasoning: salt, soy sauce, cooking wine, a little sugar, chopped pepper and dried starch. Practice: 1. Wash the ribs with running water, put them in a large bowl, add, soy sauce, cooking wine, a little sugar, chopped pepper and a little dried starch, mix well and marinate for about 4 minutes; 2. Heat the pan with oil, drain the marinated ribs into the pan and fry them on both sides until they are golden brown, and control the oil from the pan for later use; 3. Peel the corn, wash it, chop it into pieces, put the corn pieces face down in the pot with the bottom oil in it, and fry them until they are slightly yellow and fragrant; 4. Pour the ribs into the pot, put the ginger slices into the pot together, add 1 tsp of cooking wine, soy sauce and soy sauce to the pot, stir fry evenly, and pour boiling water into the pot;

5. It is better to add water just enough to cover the surface of the raw material. After boiling over high fire, turn to low heat and cover it for stewing. 6. When the ribs are tender and tender (about 4 minutes), turn to high fire to collect the thick juice, try the taste and add salt as appropriate. Before taking the pot, pour the onion and red pepper rings into the pot, stir-fry a few times and put them on the plate.

Roasted sparerib with rosemary

Ingredients: sparerib, 2 potatoes (medium size), half onion, chopped green onion, Jiang Mo and garlic slices; Seasoning: salt, white wine, chopped pepper, soy sauce and honey

Practice:

1. Chop the ribs (about 8CM in length), rinse them with running water and drain them, and gently pat the thicker side of the ribs with the back of the knife;

2. Pickling: Add chopped green onion, Jiang Mo and garlic slices to the ribs, and add refined salt, white wine and chopped pepper to marinate for flavor (about 2 minutes, it needs to be put in the refrigerator);

3. Prepare honey soy sauce, the ratio is about: 1 tablespoon of honey+1 1/2 tablespoons of soy sauce;

4. Take out the marinated spareribs, try to dry the juice, mix it with honey soy sauce, coat the spareribs with the sauce evenly, let it stand for about 15 minutes to make them tasty, and put the spareribs on a baking tray covered with tin foil;

5. Shred the onion for later use; Wash potatoes, peel them, cut them into hob blocks, steam them until they are 7% or 8% ripe, and put them in another baking tray covered with tin foil;

6. Put the baking tray in a preheated oven, heat it up and down at 15 degrees for about 3 minutes until the ribs are cooked (during which the ribs need to be turned over), then take out the baking tray, spread the ribs on the potato pieces, sprinkle with shredded onion and air-dried rosemary; Then put the baking tray in the oven, turn to the upper and lower fire, and bake at 2 degrees for 1 minutes.

Steamed ribs with black bean sauce

Ingredients: ribs, dried black bean sauce, garlic cloves, red bell peppers, onions and ginger slices; Seasoning: refined salt, sugar, light soy sauce, cooking wine and starch < P > Practice:

1. Cut off the ribs and wash them, and drain the water for later use; Soak dried lobster sauce in clear water for later use (don't soak it for a long time, the fragrance will be lost);

2. Add ginger slices into the ribs, add refined salt, sugar, soy sauce, cooking wine and starch, mix well and marinate (about half an hour); Chop the soaked lobster sauce a little, put it in a small bowl, chop the garlic cloves into a paste, put it in a small bowl, heat 1 spoon of oil, and rush into the small bowl;

3. Mix the lobster sauce and garlic and pour them into the marinated ribs; Mix ribs and all seasonings evenly for later use;

4. Prepare the steamer, and use Chinese cabbage leaves to assist the bottom; The ribs are evenly discharged into the steamer, and the ribs are laid flat as far as possible without overlapping, so that the ingredients can be evenly heated;

5. Boil the steamer with water and fire, put the steamer in, and steam it with full steam (about 1 minutes, the diameter of the small steamer is about 13.5 cm);

6. Wash the red bell pepper and shallots, cut them into pieces, steam the ribs, sprinkle them on the pot, and mix well before serving.

remarks: haha. After reading so many practices about spareribs, do you want to cook them yourself? Foodies, what are you waiting for? Let's do something quickly. .

roasted chicken with chestnuts

materials: chestnuts with shells, chicken, dried peppers, garlic paste, ginger, a little shallots, cooking wine, fine sugar, soy sauce and chicken essence

practices:

1. Shell chestnuts, soak them in hot water for several minutes to remove the clothes inside, and wash the chicken and cut them into pieces for later use.

2. Heat the pan and add a proper amount of salad oil. Stir-fry the minced garlic, minced ginger and dried chili until fragrant. Add a little cooking wine and continue to stir-fry for a few times.

3. Add fine sugar, soy sauce and chestnuts in turn and stir-fry a few times.

4. Add a proper amount of clear water and bring it to a boil with high fire (the water does not exceed the chicken), then turn to medium fire to collect the juice, add a little chicken essence, put it on the pan, and sprinkle chopped green onion.

Tip:

1. Try not to buy chestnuts in vacuum packaging without shell, because the fragrance is not as good as that with shell.

2. Choose a small variety of chestnuts, which takes a short time to cook and tastes delicious.

3. There is basically no need to put salt in braised dishes, and people with special tastes can add it as appropriate.

boiling fish fillet

main ingredients: grass carp and soybean sprouts

auxiliary materials: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, douban (or chopped pepper), raw egg white and pepper.

making method

1. kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, fish them into a big pot, and sprinkle a little salt according to personal taste for later use.

3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, onion, pepper granules, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add some hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot containing bean sprouts just now

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into the big pot, all the fish and bean sprouts will be submerged, which can be visually checked). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper, and slowly stir-fry the smell of pepper and pepper with low heat. Be careful that the fire is not too big, so as not to fry

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil in the pot and pepper into the big pot of fish.

spicy pot

materials: vegetable, beef, frozen tofu and shrimp

seasoning

five sesame oil l, 2 tablespoons (3ml) of Pixian watercress (chopped), 5g of hot pot seasoning, 8g of dried pepper, 15g of ginger slices, 2g of garlic, 15g of onion, 1 tablespoon (15ml) of cooking wine. A proper amount of five sesame oil for coriander: 2 pieces of star anise, 5g of pepper, 1g of tsaoko, 1g of fragrant fruit, 1g of clove, 2g of kaempferia galanga, 1g of dried pepper, 5g of fennel, 1 piece of nutmeg, 1g of kaempferia galanga, 1 piece of cinnamon, 2 pieces of fragrant leaves and oil.

Practice:

1. Cut the vegetables and blanch them with hot water, which will make them easier to cook.

2. Thaw the fat beef and frozen tofu, and shell the shrimp.

3. put a little more oil in the pot than usual, put a few pepper and dried pepper, add a spoonful of Laoganma lobster sauce, and finally set fire to the bottom of the pot, as much as you like.

4. Stir-fry the hot sauce, add the onion and garlic, then put the fat beef slices, shrimp and frozen tofu, and finally put the blanched vegetables.

5. Finally, keep stirring, and add a little water if it is dry. Sprinkle sesame seeds before cooking! Pour the oil and pepper into a big bowl of fish.

boiled beef

main ingredient: lean beef 3g

auxiliary ingredient: bean sprouts, duck blood, lettuce or other vegetables and vermicelli

seasoning: 2.5g of soy sauce, 5g of Danxian bean paste, 5g of Chili oil, 2g of fermented glutinous rice juice and wet starch, 2g of refined salt, 5g of dried pepper and 2 pieces of pepper.

Practice

1. Wash the beef and slice it. Cut the tall bamboo shoots into domino pieces. Cut the onion into sections. Cut the dried Chili into sections.

2. Put the beef in a bowl, add salt, soy sauce, Pixian bean curd, fermented glutinous rice juice and wet starch, mix well and marinate slightly. 3. The wok is on fire, and the vegetable oil is heated to 5% heat. Add the dried Chili peppers and stir-fry the peppercorns for a few times, then stir-fry the onion, bean sprouts and lettuce slices, add the broth, add the duck blood, and cook until the pot is about to open. The sliced meat slips away, and the beef slices are cooked until they stretch and shine. Put them in a bowl and season with salt, monosodium glutamate and pepper.

4. Remove the hot oil from another oil pan, pour the hot oil into the basin and serve.

pickled fish

6g of snakehead, 1g of pickled cabbage, 25g of pickled red pepper, 15g of pickled ginger and chopped green onion, 3g of pepper, 5g of garlic, 4g of refined salt, 1g of cooking wine, 5g of cooked vegetable oil.

Production process 1: Cut the fish into 3 parts on both sides, drain the water with pickled cabbage, cut into filaments, soak in red pepper and chop, soak in ginger and cut into granules;

2 Put the wok on medium fire, heat the cooked vegetable oil to 6%, and take it out when the fish is fried yellow;

3 leave the oil in the pot, add the soaked red pepper, ginger and chopped green onion, then add the broth, and put the fish in the soup. After the soup boils, move it to low heat, add pickled cabbage, cook for about 1 minutes, and serve. Add vinegar to the pot.

Spicy screw

Practice:

(1) First, after receiving the snail, we should pick out the small snail and the dead snail, wash them with clear water twice and then feed them in the pool for 24 hours, then put the snail into boiling water to remove the cover, wash it again for 3 times, and finally rinse it for 5 hours. After this series of complicated processes, the snail can be completely removed.

(2) Rinsed snails should be cooked in a pot, then put into a storage box, sealed with plastic wrap, and stored in an environment above the freezing point of -1~4 degrees by adopting the method of low-temperature preservation, so as to ensure that the snails will not be polluted during production, storage and transportation, and keep their meat fresh and crisp.

(3) The cooked snail can be cooked after being transported to various stores. First, add seasonings such as bean paste, pepper, pepper, sugar, vinegar and so on to the pot to stir-fry it, then stir-fry it, and finally simmer it with low fire to make it tasty, thus giving full play to its spicy and delicious characteristics.

tasty shrimp

main ingredient lobster

seasoning dried red pepper, vegetable oil, refined salt, monosodium glutamate, soy sauce, white vinegar, cooking wine, ginger and coriander powder.

How to make it

1. Put the lobster in clear water for at least one or two days, and let the shrimp spit out all the sludge in its body. Wash the lobster with a discarded toothbrush, especially at the joint between the head and the body;

If necessary, consider removing the head of the lobster and making a cut on the back of the tail of the shrimp to tear off the black line.

2. Put the oil in the pan, and put the shrimp in the oil when the oil is hot. At this time, don't put the salt until the surface of the shrimp turns red.

3. Put a proper amount of vegetable oil in the pan, stir-fry garlic and ginger in the oil pan with medium fire, and then put the shrimp, star anise and cinnamon in the pan and add a proper amount of water to cook with high fire.

4. Boil the water for 3 minutes.

5. Turn to medium heat, add a proper amount of cooking wine, add water to half of the main ingredients, cover the lid, and simmer for 1 minutes on medium heat. When the water is boiled into thick juice, add chopped green onion to the pan and serve the bowl.

Spicy Crab

Ingredients:

Meat Crab [Accessories]: Onion, Ginger and Zanthoxylum bungeanum

Seasoning/Marinating:

Salt, white sugar, white wine, dried Chili, cooking wine, vinegar, chicken essence and cooking oil

Special cuisine Spicy Crab Operation:

1.

2. Wash the onion and ginger, cut the onion into sections and slice the ginger;

3. ignite the oil in a pan. When the oil is 3% hot, add pepper and dried chili to stir-fry until it is spicy and fragrant, add ginger slices, onion segments and crab pieces, pour in cooking wine, vinegar, sugar and salt, stir-fry evenly and take it out of the pan.