The practice of stewed mutton with carrot
Ingredients: 1 200ml of water, 3 teaspoons of cooking wine,1teaspoon of onion, ginger and minced garlic, proper amount of sugar and salt, 300g of sesame oil +0/2 teaspoon of carrot and180g of mutton.
Exercise:
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.
2. Cook the mutton in boiling water, scoop it up and drain it.
3, from the oil pan, put 5 spoonfuls of salad oil, put the mutton into the fire and stir fry until the color turns white.
4. Put carrots, water and other seasonings (except sesame oil) into a pot and boil it with high fire.
5. Cook on low heat for about 1 hour, then turn off the fire and add sesame oil.
trait
Mutton can tonify weakness and qi and blood. Long-term consumption can tonify the middle warmer, replenish qi, prevent cold hands and feet, help digestion and relieve cough.
skill
1. This dish can't be eaten with vermicelli, otherwise it will destroy the original efficacy.
Don't add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish and keep healthy, and it is especially effective to improve the coldness of women's hands and feet if eaten regularly.
Try it quickly, and make your own stewed mutton with carrots.
The practice of stewing mutton
Ingredients: 500g mutton, 25g onion, a little radish, 25g coriander, 5g monosodium glutamate, salt, ginger, vinegar, pepper and sesame oil.
Gourmet practice:
1. Mutton is chopped into 2.5cm square pieces, smashed with a knife, and onion is shredded and cut into sections; Cut the radish in half;
2. Blanch the mutton with boiling water to remove blood stains, pour it into a pottery basin, add ginger, onion, radish and boiling water (limited to mutton), then put it on a small iron rack in the pot, add a proper amount of water into the pot (the lower part of the pot should run in water), cover the lid tightly, skim off the oil slick when the meat is rotten, take out the onion, ginger and radish, and add it when eating.
Food characteristics: the taste is light and pleasant.
Stewed pork vermicelli
1, pork belly cut into large pieces;
2, onion, ginger, pepper, star anise for use;
3. After the water in the pot is boiled, add the pork belly, skim the floating foam when the water is turned on again, remove the pork belly, and wash the blood with warm water;
4. After the oil in the pot is hot, put the onion, ginger, pepper and star anise into the pot, add the pork belly and stir well;
5. Add cooking wine, soy sauce and rock sugar and stir-fry until the color is the highest;
6, add the right amount of warm water without pork belly, just a little more than the water of braised pork, turn to low heat for one hour after the fire is boiled;
7. Wash the vermicelli and don't soak it soft, so that the vermicelli can absorb the taste of the soup after cooking;
8. Put the vermicelli into the pot, cover the pot, boil it over high heat, and continue to cook for 15 to 20 minutes until the vermicelli is soft and rotten.
It's best to use wide noodles for this pork stew vermicelli. This coarse vermicelli can be used without wide noodles, but vermicelli can't be used. I bought wide vermicelli, but it tasted wrong, so I used the original coarse vermicelli. It is said that potato vermicelli is the best. I use sweet potato vermicelli, which is also delicious! "Pork stewed vermicelli, you can make it hard!"
The practice of saute spicy chicken
The practice of saute spicy chicken is very simple. As long as you follow the recipe step by step, you are sure to enjoy delicious dishes. Saute spicy chicken is
Chinese cuisine is one of the most distinctive cuisines in northwest Caicai. Saute spicy chicken takes chicken as the main ingredient, stew as the main cooking method, and the taste is home-cooked food.
Composition:
Chicken, potato, dried pepper, green pepper, bark tooth (onion), tomato, garlic head, star anise, cinnamon, bean paste, pepper.
Operation:
65438+
2. Potatoes, dried peppers, green peppers, peeled teeth (onions), tomatoes, garlic heads, star anise, cinnamon, bean paste and pepper.
3. When the wok is heated to 40% to 50%, turn off the fire immediately when the pepper is slightly fried (otherwise it will be bitter when the pepper is fried), and then remove the pepper and throw it away.
4. Put the fried chicken pieces into the pepper oil, heat them again, and stir-fry until they change color and become fragrant. When there is no obvious moisture, a spoonful of bean paste and ginger slices will continue to stir fry.
5. After the bean paste is fried with sauce flavor, you can dry the pepper, and the amount is completely according to your personal taste.
6, continue to stir fry until it is spicy, the key place is here: the next whole bottle of beer! (Libo refreshing type is the best, you can buy Budweiser beer if you have money, but no matter how much money you have, don't put Heineken beer with strong taste, otherwise the chicken will be bitter), just enough to drown a normal-sized chicken and then cook it on the fire.
7. Sprinkle salty salt, tear open cinnamon powder and throw an octagonal leaf (if you are very particular, you can wrap the above materials with clean gauze and throw them away after cooking, so that the dishes made are clean and tidy and delicious to eat). Cover the pot and stew.
8. When about half of the soup is collected, add potato pieces and tomato pieces to continue to dry.
9. When the potatoes are almost ripe, add the chopped onion pieces, turn over the pot and continue to collect the soup.
10, if you want to mix the belt noodles, leave more soup, otherwise, dry the soup, it will be more delicious, and finally add green pepper and garlic.
1 1, stir fry a little and serve.