Spicy pig's trotters
1. Wash the pig's trotters and slice the ginger and garlic;
2. Boil water in a pot, add onion and ginger slices, and pour Add a little cooking wine, and after the water boils, put the pig's trotters into the water, skim off the floating foam and fish out the pig's trotters;
3. Put oil in the pot, add dried chili peppers, Sichuan peppercorns, aniseed, ginger slices, and garlic slices Stir-fry until fragrant;
4. Add the pig's trotters and stir-fry, add dark soy sauce, mature vinegar and salt to taste, add water to cover the pig's trotters;
5. Bring to a boil over high heat and reduce to low heat. The juice can be collected when the pig's trotters are cooked.
Sweet and sour short ribs
Ingredients: 1 spare rib, 4 garlic cloves, 2 shallots, 3 tablespoons rice vinegar, 3 tablespoons rice wine, 1 brown sugar, 2 tablespoons soy sauce, boiling water A bowl, appropriate amount of oil
Steps:
1. Wash the ribs and drain the water. Peel the garlic and cut it in half. Peel off the outer layer of dry clothing from the shallots and remove the roots. Wash well.
2. Pour oil into the pot, add garlic and green onions and fry until fragrant. Add the pork ribs and stir-fry until the bones hidden in the meat are exposed.
3. If there is too much oil, pour out part of it, leaving a small amount of base oil, and pour 3 tablespoons of rice vinegar.
4. Pour 3 tablespoons of rice wine.
5. Add a small piece of brown sugar.
6. Pour boiling water until it reaches the end of the ribs.
7. Pour 2 tablespoons of soy sauce.
8. Return to the wok over high heat to collect the juice. If it is too light, you can add a little salt. If you want the color to be darker, you can also add a few drops of dark soy sauce.
Winter melon slices with minced meat
1. Wash the winter melon, peel it, cut into thin slices about 2mm thick, chop garlic and shallots separately;
2 , add a little minced garlic and salt to the minced meat and marinate for 5 minutes;
3. Place the winter melon slices on a plate and spread them flat, spread the marinated minced meat on the winter melon, and put it into the steamer. Steam over medium heat for 8 minutes until the winter melon is cooked;
4. Remove from the pan, add a few drops of sesame oil, and sprinkle with chopped green onion.
Steamed chicken feet with black bean sauce
1. Blanch the chicken feet in a pot for 3 minutes, drain and set aside;
2. After the oil is hot Add the chicken feet, fry until slightly brown, then soak in cold water for 10 minutes;
3. Take out the chicken feet and add salt, pepper, onions, red peppers, minced garlic, tempeh, cornstarch, and cooking wine , sesame oil, light soy sauce, dark soy sauce, and oyster sauce and mix thoroughly;
4. Put the tofu in a bowl, place the chicken feet in place, pour the remaining sauce on the chicken feet, and put it into the pot over high heat. Steam for 25 minutes.
Ma Po Eggplant
1. Remove the stems of the eggplant, wash it, cut it into pieces, soak in light salt water for 10 minutes, chop the green onion and garlic, and mince the ginger;
2. After the oil is hot in the pan, add the eggplant, fry over low heat until the eggplant is soft and then remove it;
3. Pour oil into the pan, add minced garlic and ginger and saute until fragrant, add watercress Stir-fry the red oil in the sauce;
4. Add the eggplant and stir-fry evenly, add cooking wine, sugar, light soy sauce, pour in water and simmer for a while, add chili oil and Sichuan pepper oil, wait until the soup becomes Drain and sprinkle with chopped green onion.
Fried beef with smooth eggs
1. Cut the beef into thin slices, add marinade (soy sauce, ginger juice, wine, sugar, starch, peanut oil) and mix well, soak until tender and remove. , set aside, beat the eggs, add salt and mix well;
2. Put the beef soaked in oil into the egg liquid;
3. Heat the wok until ten Heat, add oil, when hot, add egg liquid, stir-fry over medium heat until eggs are solidified, sprinkle in green onions, mix well, and serve.
Special spicy chicken
1. Wash the chicken and cut it into small pieces of 2-75px, add cooking wine and salt, mix well, and marinate for 20 minutes;
< p>2. Slice ginger and garlic, and cut green onions and dried chilies into sections;3. Pour 300ml of oil into a pot and heat it up, add in chicken pieces and fry briefly until golden brown;
4. Heat oil over high heat, add ginger and garlic slices and sauté until fragrant, add chili pepper, add fried chicken pieces and stir-fry, sprinkle in chicken essence, white sugar and green onions and stir-fry evenly.
Garlic Chicken Wings
1. Take a bowl and pour light soy sauce, salt, minced ginger, black pepper, bay leaves, and cooking wine to make the marinade;
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2. Cut a few small slits on the back of the chicken wings, put them in the marinade, and marinate for an hour;
3. Mince the garlic;
4. Take the oil pan, Add the marinated chicken wings, add an appropriate amount of white sugar, and fry until brown;
5. Pour in light soy sauce, stir-fry evenly, then add minced garlic and stir-fry until fragrant;
6 , add appropriate amount of water and simmer. After the chicken wings are cooked, add salt to reduce the juice.
Pig's trotters and ginger
Ingredients: Pig's trotters, old ginger, eggs, diced sweet vinegar, glutinous rice, black vinegar, brown sugar
Method:
1. Pig When buying the pig's feet, it is best to ask the store to grind them well. The grinded pig's feet should be soaked in water to remove blood and impurities.
2. Clean and blanch them with ginger slices. You can also add some cooking wine, green onions and Sichuan peppercorns.
3. Use clips or a gun to carefully clean the remaining hair from the blanched pig's feet. The process will be very slow, so be patient and clean it up.
4. After processing, blanch the pig's feet again and take them out. In order to avoid sticking to the floating residue, keep the water boiling and pick them up one by one with chopsticks, which can better skim off the floating residue. , take out the pig's feet and fry them in a pot to dry the water and set aside.
How to process old ginger:
1. Wash the old ginger and peel off the skin.
2. Cut into slices of the same thickness.
3. Put it into a pot of cold water and boil it to blanch the water.
4. Pick up the blanched ginger, put it into a pot and stir-fry until the water is dry and set aside.
How to make pig's feet and ginger:
1. Boil the eggs in a pot, remove them and use cold water to remove the heat and peel off the eggshells.
2. Prepare half a catty of brown sugar.
3. Take a large casserole, pour the whole bottle of Tianding sweet vinegar and glutinous rice black vinegar and bring to a boil.
4. Add ginger, legumes, eggs, and brown sugar in sequence, bring to a boil over high heat, then simmer over low heat for 1 hour, then turn off the heat.
Stir-fried vermicelli with cabbage
1. Wash and shred the cabbage and soak the vermicelli until soft;
2. Cut the pork belly into thin slices, slice the green onion, shred the ginger, and garlic Slice and dice the red pepper;
3. Heat the oil in a pan, add the meat slices and fry until the oil comes out, then add the dried red pepper, onion, ginger and garlic and saute until fragrant, add dark soy sauce and cooking wine and stir-fry briefly before adding Cabbage;
4. When it becomes soft and watery, add the vermicelli and stir-fry, add salt, so that the vermicelli can fully absorb the fried water;
5. Until it becomes soft and tender, add Stir-fry the red pepper and serve.
Stir-fried chicken gizzards with chopped pepper
1. Clean the chicken gizzards and cut into thin slices, add minced ginger, red chopped peppers, and cooking wine and marinate for about 20 minutes;
2. Wash the long green pepper, remove the seeds and cut into sections, and slice the onion, ginger and garlic;
3. Heat the oil in the pan. After the oil is hot, add the peppercorns, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Add the marinated chicken gizzard slices and stir-fry over high heat until the green peppers are tender;
5. Add the green pepper cubes and stir-fry, add a little dark soy sauce, stir-fry until the green peppers are tender, add a little salt, Drizzle a little sesame oil on it.
Millet steamed pork ribs
1. Soak millet in water for three hours;
2. Soak pork ribs in water for 30 minutes to remove the blood;
< p>3. Add 3 grams of sugar, 5 grams of salt, 20 grams of light soy sauce, 10 grams of cooking wine, 10 grams of oyster sauce, and 15 grams of chili sauce;4. Marinate for 2 hours to add flavor;
5. Add millet to the pork ribs and stir evenly.
6. Put the potato slices into the bottom of the container;
7. Pour in the millet ribs and steam them for about 40 minutes.
Poached chicken wings
Ingredients: chicken wings, carrots, fresh mushrooms, cucumbers
Seasoning: 1 tsp salt, 2 tbsp barbecued pork sauce, light soy sauce 1 tablespoon, appropriate amount of black pepper
Method:
1. Clean the chicken wings and remove the bones, put them into a large bowl, add 1 teaspoon of salt and 2 tablespoons of barbecued pork sauce Mix well;
2. Grind appropriate amount of black pepper, mix well, and marinate for more than 30 minutes;
3. Cut carrots, cucumbers, and fresh mushrooms into thin strips and stuff them into the middle of the chicken wings ;
4. Brush a thin layer of oil on the pan, heat the pan, and put the chicken wings into the pan;
5. Fry the chicken wings over medium-low heat until both sides are golden;
6. Pour in 1 tablespoon of light soy sauce and stir evenly;
7. Pour in 2 tablespoons of hot water, cover the pot, simmer over low heat for about 10 minutes, then turn to high heat< /p>
8. Reduce the sauce until thick;
Fish-flavored shrimps
1. Marinate the shrimps with a teaspoon of cooking wine and a little salt for 10 Minutes
2. Mince onion, ginger and garlic
3. Take a small bowl, add 3 spoons of sugar, 4 spoons of vinegar, 2 spoons of cooking wine, appropriate amount of salt, 1 teaspoon of light soy sauce, Add an appropriate amount of water starch and mix it into fish-flavor sauce for later use
4. Break up the egg white with chopsticks, add cornstarch to fluff it up, add a little oil and mix thoroughly
5. Heat the pot and put it in When the oil is 50% to 60% hot, dip the shrimp into the batter and put it into the oil. Fry over medium-low heat until golden brown. Remove and control the oil.
6. Clean the pot again, add the base oil, add pickled pepper and stir-fry Remove the red oil, add minced ginger and garlic and stir-fry until fragrant, add fish-flavored sauce and a small amount of water and stir-fry evenly, add shrimps and chopped green onion and stir-fry evenly
Steamed Pork Ribs with Black Bean Sauce and Ginger Sauce
1 , wash the tempeh, drain the water, and chop it finely;
2. Peel the ginger and grind it into minced ginger. Remove the outer skin of the garlic and cut it into rice grains;
3. Put the ground ginger and garlic into a bowl, add all the seasonings, and mix evenly;
4. Wash the ribs and drain them;
5. Add 1 tablespoon of cornstarch , then add the evenly mixed seasonings and stir evenly; 6. Put it in the pot, cover and steam over high heat for fifteen minutes, until it is fully cooked.
Royal Red Bull
1. Add cooking wine, pepper, salt, starch, and a little cooking oil to the sliced ??beef and marinate for 15 minutes;
2. Green Cut the red pepper into cubes, cut the green onion into sections, dice the yellow pepper, slice the soaked ginger, and cut the ginger and garlic into rice;
3. After heating the oil in the pot, put the beef into the pan and quickly change color and serve out;
4. Add oil to the pot and sauté the ginger and garlic until fragrant. Add the rice pepper and pickled ginger and sauté until fragrant. Add the green and red peppers, add salt and stir-fry;
5. Pour in the beef, stir-fry and stir-fry until fragrant. Add chicken powder and green onions and stir-fry evenly.
Sweet and sour hairtail
1. Remove the head and tail of the hairtail, remove the internal organs and fins, rinse well, and use the kitchen Use paper towels to dry the surface of the fish or let it air dry. Cut the fish body into 6cm long sections, and then evenly dip the surface with a thin layer of starch. Cut the chives into sections and cut the ginger into thin strips and set aside.
2. Heat the pan first, then pour the oil. When the oil in the pan is 70% hot, add the hairtail segments and fry until one side is golden, then flip the hairtail segments and continue frying until the other side. When golden brown, remove and drain the oil. Leave the bottom oil in the pot and sauté the green onion segments, shredded ginger and star anise, then add the fried hairtail segments.
3. Pour in cooking wine, soy sauce, and balsamic vinegar and stir-fry to release the aroma, then pour boiling water to slightly cover the surface of the hairtail or keep it level, add sugar, salt, pepper and other seasonings, bring to a boil over high heat and then reduce to low heat. Cover and simmer for about ten minutes. Finally, reduce the heat to thicken the soup.
Minced Pork Eggplant
1. Wash the eggplant and cut it into sections about 6 cm long, then cut it into 4 long strips;
2. Pot Pour an appropriate amount of oil into the pot and heat it up, add the eggplant and fry over medium heat until soft, then take it out;
3. Leave oil in the pot, add the minced meat and stir-fry until loose, then add minced garlic, Saute green onion slices and shredded ginger until fragrant;
4. Pour the fried eggplant into the pot, add seasonings and stir-fry evenly.
Minced meat vermicelli
1. Soak the vermicelli in cold water until soft and remove;
2. Cut carrots, green peppers, ginger and green onions into mince;
3. Stir-fry one tablespoon of red bean paste over low heat, stir, and stir-fry until the oil turns red when you lift a spatula;
4. Add in the minced meat and stir-fry until it is dispersed and white, then add one teaspoon of sugar. , add minced carrots, ginger and scallions;
5. Add water just to the edge of the minced meat, add vermicelli;
6. Boil it until the water is almost dry, use a shovel to turn it over. juice, add green pepper, chicken essence, sesame oil and turn off the heat.
Braised Pork
Ingredients: 1 jin of washed pork belly (square shape, with skin) 1.5 jin of large taro,
Seasoning: 2 tablespoons of rice wine , 3-4 tablespoons of soy sauce, soup or water, sugar, MSG, appropriate amount, a little five-spice powder, 2 slices of ginger,
Method:
1. Pork belly in boiling water If it is hard, pierce all the pig skin with an awl, fry it in a frying pan until golden on all sides, and cut into large pieces
2. Cut the taro into thick slices, fry it in a frying pan for 5 minutes
3. Adjust all the seasonings to taste, heat up, fully dip all the meat and taro in the seasonings, place alternately in a large bowl, pour in the seasonings, and use a pressure cooker to spray cook for 10-15 minutes. (In order to fully absorb the flavor of the upper part, turn it upside down in another bowl before eating, and steam it for 20 minutes)
4. Replace the taro with lotus root, or reduce the soy sauce in the seasoning and add fermented bean curd. Both bean paste and bean paste are acceptable.
Cumin Chicken Wings
1. Use a toothpick to poke many small holes on the back of the chicken wings;
2. Peel the ginger and slice it
3. Add cooking wine, salt, light soy sauce, pepper, oyster sauce, and ginger slices to the chicken wings and marinate for 30 minutes;
4. Heat oil in a pot, add the chicken wings and fry until the skin is brown;
5. Add a small bowl of water and the remaining seasonings for marinated chicken wings;
6. Bring to a boil over high heat. When the soup is almost dry, add cumin powder and cumin granules. Stir well.
Cola Chicken Wings
1. Wash the chicken wings, ginger and green onions, slice the ginger, break the green onions, heat up the oil pan and saute the ginger and green onions;
2. Put the chicken wings in the pot and fry until the surface is slightly brown, add two spoons of light soy sauce and stir-fry for a while;
3. Pour the cola into the pot, bring to a boil and then simmer over medium-low heat;
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4. After the chicken wings are simmered until soft, just use high heat to drain the soup.
Fried eggplant
1. Mix the flour and water, pour in the beaten egg liquid, make a thin paste, and stir evenly;
2. Wash the eggplant, remove the stems, and cut into large pieces about 7mm thick;
3. Heat a pan, pour in oil, wrap the eggplant slices in batter, put them in the pan, and fry until both sides are golden brown. , the eggplant flesh is cooked and soft and ready to serve;
4. Make minced garlic, pour in soy sauce, pour 1 drop of sesame oil and mix well;
5. Fry the eggplant with garlic sauce Eat together.
Beef stir-fried with green onions
Ingredients: 500g beef, one green onion, and a little garlic. Method:
1. Slice the beef, add egg white, cooking wine, and dark soy sauce, marinate for ten minutes, add starch and cooking oil;
2. Heat the oil in the pot and stir-fry until fragrant Half of the green onion and minced garlic. Add beef and stir-fry until cooked, add remaining scallions, light soy sauce, salt, chicken powder, white pepper, and sesame oil. Stir fry and remove from the pan.
Garlic duck cubes
1. After the oil is hot, add chopped garlic, stir-fry until fragrant, then add the duck cubes, stir-fry over low heat for about 5 minutes, until the surface of the duck cubes is slightly Brown, duck fat seeps out;
2. Add dried chili peppers and stir-fry slightly to get the flavor, filter out the stir-fried duck fat, add a certain proportion of soy sauce, vinegar, sugar and cooking wine, then add warm water and bring to a boil Then cover the pot, turn to low heat and simmer;
3. After about 15 to 20 minutes, open the pot lid to collect the soup, add salt and MSG, and sprinkle with chopped green onion.
Boiled beef
1. Add seasoning, wet starch, and egg white to the beef slices and stir evenly;
2. Cut the rapeseed and celery into shreds. Blanch lettuce slices, blanch ginger and garlic slices, and shred green onions;
3. Add bean paste, pepper, shredded green onions, garlic slices, and ginger slices to the oil pan and stir-fry until fragrant, add broth, Bring soy sauce, refined salt, monosodium glutamate, sugar, and pepper to a boil, add beef, and then add vegetables;
4. Fry the dried chilies until fragrant to make pepper oil, and pour it into the beef bowl.
Secret roasted pork ribs
1. Control the moisture in the pork ribs. When the wok is 30% hot, add the pork ribs and start frying over medium heat;
2 , the ribs change color and moisture appears, turn down the heat and continue to stir-fry, add brown sugar and soy sauce;
3. Add hot water, the amount of water is enough to cover the ribs, add onions, ginger, dried chili peppers, star anise, Caoguo;
4. Turn to low heat and simmer for 40 minutes
5. After the ribs are tender, turn to high heat to drain all the soup and stir-fry at the same time. Pour in the balsamic vinegar and mix well before serving.
Griddle crucian carp
1. Clean the crucian carp and dry it. Use a knife to make a few cuts on both sides of the crucian carp. Cut the pepper and small red pepper into small pieces. Sichuan peppercorns, chopped green onion and minced ginger. , minced garlic.
2. Pour a little more oil into the pot, and then add some salt (which can prevent splashing). Heat the oil over high heat, add the crucian carp, and turn to medium to low heat to fry.
3. Fry the crucian carp until both sides are browned and look very crispy, then take it out, pour out the excess oil, leaving an appropriate amount of oil, stir-fry the peppercorns and remove them.
4. Add minced ginger, minced garlic, chopped green onion, capsicum and red pepper, stir-fry over low heat until fragrant, add cooking wine and black bean sauce (you can also use Laoganma) and stir-fry for a while. Add fresh soy sauce and sugar and stir-fry for a while.
5. Put the fried crucian carp into the pot, pour in a small amount of water and simmer for 2 minutes. After taking it out of the pot, sprinkle some cooked white sesame seeds and it is ready to eat. It is very fragrant
June Fresh Yuanbao Pork
Prepare 25 grams of June Fresh Soy Sauce; seasonings: 8 grams of ginger, 2 grams of refined salt, 1 star anise, 25 grams of soy sauce, 1 small piece of cinnamon, 25 grams of sugar , 5 grams of rice wine, 2 sections of green onion, 10 grams of shiitake mushrooms;
Method
1. Cut the pork belly into 2 cm square pieces, blanch in boiling water for 2 minutes and remove , rinse with cold water and drain the water;
2. When the quail eggs are cooked until they are two or three minutes old (two or three minutes after opening the pot), take them out and rinse them with cold water, peel them and set aside;
< p>3. Pour cooking oil into the pot. When the oil is 70% hot, add cooked quail eggs. When fried until tiger skin color, remove and drain the oil. Add a little cooking oil to the pan and stir-fry the scallions and ginger. Slices;4. Put the meat pieces into the pot, then pour in rice wine, soy sauce, sugar, refined salt, star anise, cinnamon, stock and mushrooms. Bring to a boil over high heat, then simmer over low heat. 30 minutes;
5. When the marinade is thickened, remove the star anise, cinnamon, green onion and ginger slices; then add the fried quail eggs, simmer together to reduce the juice, and then use 25 grams Thicken the gravy with wet starch, mix evenly;
Potato, phoenix tail and shrimp balls
1. Remove the heads, shells and guts of the shrimps, leaving the tails, add cooking wine and salt , marinate with Xinhe Liuxian Special Grade Soy Sauce for a while;
2. Cut the potatoes into thin strips, rinse them, mix them with some flour, salt and pepper, put them in a steamer, steam them and press them into a puree;
3. Prepare egg liquid, flour, and bread crumbs, wrap the shrimps in mashed potatoes, and expose the tails. Then wrap in flour, egg liquid, and bread crumbs in turn, and wrap the tail in tin foil;
4. Put it in the air fryer at 180 degrees for about 18 minutes, take it out and eat it with tomato sauce.
Golden Yuanbao Eggs
1. Wash the eggs, boil them, peel them, cut them in half, let them cool and set aside
2. While boiling the eggs, Wash the pork belly, chop it into minced meat, add a little salt, cooking wine, chicken powder, five-spice powder and water, mix well and set aside
3. Push out the egg yolk, roll the minced meat into a ball, and place it on top of the egg yolk position, apply a little flour on the surface, put it into the oil pan, fry over low heat until golden, remove and place on oil-absorbing paper
4. Heat the broth in the pot, adjust a little water starch, and add a little salt to the broth , chicken powder and light soy sauce, mix thoroughly and then pour in water starch to thicken the sauce. Add the fried Yuanbao eggs and pour the sauce over it, and serve on a plate.
Honey steamed three treasures
Ingredients: lotus seeds, red dates, pumpkin, white sugar, sugar osmanthus
Method
1. Cook the lotus seeds in advance Soak for a few hours, then add water and sugar into a pot and cook until the lotus seeds are cooked;
2. Cut the red dates in half from the middle, twist the two halves in opposite directions and separate them ; Then use chopsticks to pass through the bottom of the jujube with pits, so that the jujube pits are taken out; in the same way, take out all the jujube pits, and cook the lotus seeds for later use;
3. Put the cooked lotus rice Put it in the middle of the red dates; then put the red dates with the lotus rice face down, and put them into the bowl one by one;
4. Add the diced pumpkin in the middle to fill it up; cover it with a plate. Put it into the pot and steam until cooked; turn the steamed three treasures upside down on the prepared plate;
5. After uncovering the bowl, pour sugar osmanthus on the surface; such a sweet " Steamed Three Treasures with Honey Sauce" is complete.
Improved version of Dongpo Pork
Ingredients: pork belly, dried red dates, rock sugar, light soy sauce, ginger, dark soy sauce, lotus seeds, water, green onion
Method
1. Choose pork belly with thick and wide stripes and beautiful stripes, wash it with warm water and cut it into large pieces for later use
2. Tie it up with thin rope, both for appearance and for safety. During the cooking process, the shape of the meat will not be deformed, and the taste will be very good
3. Heat the pan for eighty-minutes, pour in half a bowl of oil, heat the oil for seventy-minutes, and place the meat with the skin facing up. Put it into the pot
4. Slightly press the piece of meat with the spatula, and slowly fry the fat in the meat over medium-low heat until it turns golden brown. Then take out the piece of meat, remove the fat and brush the inside of the pot
5. In order to prevent the meat from burning, we first spread bamboo strips in the pot. If not, you can spread dried lotus leaves or straw mats
6. Spread ginger slices, Slice green onions and place the tied pork belly
7. Prepare another pot, put a bowl of water and rock sugar in the pot, bring to a boil over high heat, continue to simmer until slightly thick and reduce to a simmer. Stir the mixture four times with a spoon and slowly simmer until it becomes thick and discolored, then turn off the heat.
8. Scoop an appropriate amount of sugar, light soy sauce, and dark soy sauce and pour into each piece of pork. Pour in an appropriate amount of water to cover two-thirds of the pork. Turn on high heat and bring to a boil. Bring to a boil and remove. Remove the green onions, add red dates, lotus seeds, etc., turn to low heat and continue to simmer for an hour
9. Stew until the meat underneath can be inserted with chopsticks, turn over and continue to simmer over low heat until almost When the juice is reduced, turn it over, remove from the plate, and garnish with some chopped green onion.
Osmanthus glutinous rice and lotus root
Ingredients: lotus root, glutinous rice, brown sugar, osmanthus, water
Method
1. Soak the glutinous rice in cold water for a while Hours
2. Wash the lotus root and cut off the top, stuff it with soaked glutinous rice with chopsticks
3. Use toothpicks to connect and fix the lotus root crown and lotus root body
4. Add 800ml of water, brown sugar and a little osmanthus into the Datong outer pot, press the switch and cook for about 3 hours until the lotus root becomes soft and waxy
5. Pour over the boiled lotus root slices Sprinkle the thickened sugar sauce with osmanthus and enjoy
Argentinian Beef Rib Roll
Ingredients: Steak, eggs, red pepper, green pepper, plantains, coriander, black pepper, salt, Olive oil, red pepper
Method
1. Slice the beef ribs (if the thickness is different, you can use a mallet to pound it until the thickness of the meat slices is the same);
< p>2. Put the olive oil, coriander, garlic, salt, black pepper and red pepper in a bowl and stir evenly;3. Brush the stirred mixture evenly on the surface of the beef ribs;
4. Slice the eggs, shred the red and green peppers and place them on the beef ribs;
5. Roll them up and put them in the barbecue, grilling them for about 20 minutes on each side;
6. The meat of beef ribs is very smooth and tender, and the meat is thick. It tastes very enjoyable! It is rich in protein, and its amino acid composition is closer to the needs of the human body than that of pork. It can improve the body’s disease resistance. Eating beef in cold winter can Warming the stomach, it is a great tonic for this season.
Steamed fresh meat and salted eggs
Ingredients: salted duck eggs, edamame, pork filling, cooking wine, chicken powder, ginger juice, sesame oil
Method
1. Prepared minced pork and chopped edamame seeds
2. Clean the salted duck egg shell, poke a small hole with scissors, and then cut it into a round hole, not too big
3. Pour out the protein liquid inside the salted duck eggs, and finish all 6 pieces in sequence
4. Put the minced pork and edamame into a large bowl, add cooking wine and ginger. Stir the juice, sesame oil, chicken powder and 30 grams of salted duck egg protein liquid evenly, and use chopsticks to stir in one direction for a while
5. Put the mixed meat filling into the bag, cut a slit and put it in Squeeze the meat filling into the salted duck eggs until they are level with the opening of the eggshell
6. Wrap the opening with tin foil. The tin foil should be larger. Add 1200ML water and a steaming rack to the automatic cooking pot. Place the wrapped eggs on the steaming rack
7. Add the lid to start the switch button, select the (steamed, lotus-flavored chicken) program, and the cooking program will be executed automatically, taking 28 minutes (if there is no automatic pot, the gas will be turned on directly Steam for about 20 minutes)
8. Peel off the tin foil and steam the fresh meat and salted eggs
Steamed peacock fish
Ingredients: bream, Green pepper, cooking wine, carrots, steamed fish soy sauce, ginger salt, pepper, red pepper
Method
1. Wash the fish, cut off the head, and remove the inside of the fish. Remove the black membrane and fishy tendons on both sides, and cut into strips evenly from the abdomen to the back. The knife must be quick. Rub an appropriate amount of salt and cooking wine on both sides of the fish, and some salt and cooking wine on the belly of the fish.
2. Be careful not to cut off the fish belly. Marinate it with shredded ginger, salt, pepper, steamed fish soy sauce and cooking oil for ten minutes. Shred the ginger and place it on the bottom of the plate. The fish bodies are placed on the plate one by one, arranged in the shape of a peacock with its head in the middle.
3. Preheat the steaming oven to 250 degrees for ten minutes, then place the marinated fish in the steaming oven. Press the pure steam function button for 20 minutes. Simmer for another 2 minutes, commonly known as "steaming".
4. Slice the carrots, cut the red and green peppers into small pieces, place them on the fish, and pour the steamed fish with soy sauce. Take a frying pan and pour hot oil over the fish.
5. Finally, add coriander or pepper leaves and serve.
Steamed Pork
1. Cut the pork belly into thin slices, add cooking wine, dark soy sauce, light soy sauce, a little pepper, mix well and marinate for four hours;
2. Marinate Add the good meat slices to the steamed pork rice noodles, pour a large spoonful of broth and mix well again;
3. Peel the potatoes, wash them and cut them into thick slices
4. Place steamer paper on the bottom of the steamer, first Spread a layer of potatoes, then put the pork belly processed in step 3;
5. Steam in a pot, turn to medium-low heat for 30 minutes and sprinkle with chopped green onion.
Three Cups of Chicken
Ingredients: Wash a whole chicken (2 pounds) and drain the water.
Seasoning: rice wine to one cup of water, soy sauce to one cup of water. , a little MSG, an appropriate amount of ginger slices, a small cup of sugar (appropriate amount)
Method: Put all the seasonings into the pot, add sugar to adjust to the right taste, put in the whole chicken and cook over low heat, while (with soup Sauce), stir while pouring, cover and simmer for 5-10 minutes, until half a cup of soup remains (for dipping), turn off the heat, take out the hot whole chicken and immediately place it in the freezer for 10-15 minutes ( The chicken skin will taste better), take out the whole chicken and cut it neatly into pieces, put it on a plate, use the soup as a dipping sauce or pour it over and serve.
Braised beef brisket
1. Wash the beef brisket, drain the water and set aside (I personally recommend buying beef brisket with a little fat, which will be more fragrant when stewed)
2. After the pot is hot, pour a small amount of oil. When the oil reaches 70% heat, add the beef brisket and stir-fry
3. When the blood of the beef brisket is completely fried until caramel color appears, turn down the heat to medium-low. Add ginger slices, star anise, bay leaves, Sichuan peppercorns and dried chilies and stir-fry evenly
4. When the spices are fragrant, add cooking wine and stir-fry evenly. Then add dark soy sauce and stir-fry until the beef brisket is evenly coated in color. Add enough boiling water to bring to a boil over high heat, skim off the foam, cover and simmer over low heat.
5. While the beef brisket is cooking, peel and wash the potatoes, cut them into pieces the same size as the beef brisket, and fry in an oil pan until the surface is slightly charred. When the beef brisket is cooked until tender, add the fried potatoes to the beef brisket pot and continue to simmer for 10-20 minutes. Finally, add salt and sugar, mix well, and then reduce the juice over high heat.
Chicken Pot
Ingredients: Chicken, Pixian bean paste, ginger slices, dried chili peppers, Sichuan peppercorns, cooking wine, light soy sauce, MSG, sugar, chopped green onion
Method
1. Wash the chicken and cut into pieces.
2. Put oil in the pot and stir-fry Pixian bean paste.
3. Add ginger slices, dried chili peppers and Sichuan peppercorns and stir-fry until fragrant.
4. Pour in the chicken pieces and stir-fry.
5. Add cooking wine, a little light soy sauce, add water and continue cooking.
6. When it is almost cooked, add MSG and sugar, sprinkle with chopped green onion and serve.
Huadiao Chicken
Ingredients: chicken, ginger slices, green onion segments, cooking wine, green onions, ginger, bay leaves, cinnamon, star anise, rock sugar, Huadiao wine, fish sauce
Method
1. Boil water in a pot, add the whole chicken, add ginger slices, green onions and cooking wine, boil over high heat for 20 minutes until there is no blood, take it out and immerse it in ice water, cool and then chop part.
2. Take an appropriate amount of chicken soup to skim off the oil, add onions, ginger, bay leaves, cinnamon, star anise, rock sugar, bring to a boil and simmer for 15 minutes, let cool, remove the seasoning, add Huadiao wine and fish sauce, the ratio is 4:2:1 .
3. Put the chicken in a casserole, pour in the prepared juice, seal with plastic wrap, and refrigerate for 2 to 3 days.
Braised chicken wings with mushrooms and chestnuts
1. Peel off the shells of raw chestnuts. There are many ways to shell chestnuts. I usually use a knife to make a slit one by one and then put it in the microwave for a while. You can also slit it and boil it directly in hot water for a while, which will make it easy to peel. After removing the shells by boiling them, you can skip the second step.
2. Boil the bare chestnuts in water for about 1 or 2 minutes. If you just use cooked sugar-roasted chestnuts, there is no need to cook them.
3. Wash the mushrooms, remove the stems, and soak them in warm water in advance. Don't throw away the broken mushroom stems. I usually keep them for making simple soup stock, they are very fresh. Of course, wash them carefully before cooking.
4. Chop the chicken wings in half and marinate slightly with 2 tablespoons of cooking wine. Prepare 2 slices of ginger, some white scallions, a few peppercorns, and 1 dried chili.
5. Heat the oil pan and fry the chestnuts first, then take them out and set aside. Then pour into the chicken wings, add all the spices in step 6, and stir-fry until the surface of the chicken wings changes color. Then add the soaked mushrooms and chestnuts together. After stir-frying evenly, add 1 spoon of dark soy sauce, 2 spoons of light soy sauce and 1/2 spoon of sugar.
6. Pour in boiling water to cover the ingredients. Bring to a boil over high heat, then turn to low heat and cover. Cook for 15-20 minutes, then reduce the juice over high heat. If it doesn't feel salty enough, add more salt. When it comes to seasoning Chinese food, I think it’s better to taste it yourself as you cook it and adjust it flexibly. You can sprinkle some chopped green onion after serving.
Chicken wrapped in lotus leaves
Ingredients: 600 grams of chicken, 100 grams of indica rice flour (dry, fine), 5 grams of white sugar, 15 grams of glutinous rice wine, 1 gram of five-spice powder, salt 5 grams, 50 grams of lard (refined), appropriate amount of soy sauce
Method
1. Slaughter and clean the chickens, remove the chicken bones, and chop into 5 cm long and 2 cm long Put wide rectangular cubes in a large bowl;
2. Put the indica rice noodles into the hot oil pan and stir-fry briefly, take it out and set aside;
3. Chicken nugget bowl Add refined salt, white sugar, rice wine, soy sauce, and cooked lard, mix well, and marinate for about 15 minutes;
4. After the chicken is flavored, add fried rice noodles, five-spice powder and a little water, stir evenly, and serve Put it into a bowl, steam it in a basket and take it out;
5. Wash the fresh lotus leaves, scald them with boiling water until soft, and cut each lotus leaf into 4 pieces with the front facing down;
6. Wrap 2 pieces of chicken in each lotus leaf and make it into a rectangular shape;
7. After everything is wrapped, put it neatly into a bowl, put it in a basket and steam it over high heat;
8. Steam for about 3 minutes, take out and serve immediately. Peel off the lotus leaves when eating.
Ginger and Onion Chicken
Ingredients: chicken, a large piece of ginger, 2 green onions
Method
1. Clean the chicken. Drain the water, peel the ginger, grind it into minced ginger (or mince it), and chop the green onion; add salt and a little oil to the ginger and green onion and mix well
2. Spread half of the minced ginger and green onion. Inside the chicken body
3. Spread the other half of the ginger and green onion paste on the outside of the chicken body and marinate for about 2 hours
4. Boil a pot of water in a pot. After opening, put the chicken in and steam it over medium heat for about 12 minutes (it takes about 20 minutes for a whole chicken)
5. After turning off the heat, do not take it out yet. Steam it for 3 minutes before taking it out
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6. Transfer the ginger and scallion paste to the plate, take out the chicken and chop it into pieces, pour the ginger and scallion juice from the plate on top of the chicken and you are ready to eat
Stewed Fish Maw Chicken
Materials: 200G of fish maw, one chicken
Method
1. Remove the chicken breast and head from the chicken, chop the rest into pieces and blanch them Bloody water.
2. Soak the fish maw for twelve hours, boil it with onion and ginger, cut it into pieces, put it into a purple clay pot together with the blanched chicken pieces, and simmer for two hours.
Medicated Crystal Chicken
Ingredients: 10g each of chicken, (longan, dangshen, astragalus and wolfberry); 15g each of (date and angelica)
Method
1. Wash one Qingyuan chicken and medicinal food (red dates, dangshen, astragalus, wolfberry, angelica, longan meat) and soak it in water for 20 minutes
2. Boil a pot of water and put in the flattened Bring the ginger slices to a boil
3. Put the chicken into the pot. It is best to pass the chicken at the end, but my pot is too small. It will burn the whole chicken. Turn it back and forth for 3 minutes. Pour out the water from the chicken
4. After 3 minutes, pick up the chicken, pour out the water from the chicken, rinse the chicken with cold water, and stuff the soaked herbs into the chicken belly
p>5. Coat the whole chicken with a thin layer of oil
6. After the water in the pot boils, put it into the pot and steam it for 20 minutes
7. During this period, you can try to use chopsticks to insert the chicken legs to see if there is blood seeping out or if it is difficult to insert, it means the chicken is not ready yet. Continue steaming
8. Let the taken out chicken cool before cutting into pieces. On both sides, take out the medicinal materials and cut the chicken into pieces
9. Make the sauce: ginger, onion, and garlic, chopped
10. Put the chopped ginger, onion, and garlic in a small dish, pour Add the light soy sauce, heat the oil in the pot and pour it into the light soy sauce