1, pork cut into large pieces;
2, green onions, ginger slices, peppercorns, star anise spare;
3, the pot of water boiled, into the meat, water and then skimmed off the foam, fish out the meat, with warm water rinse blood;
4, the pot of oil is hot, into the green onions, ginger, peppercorns, star anise burst pot, into the five-flower meat Stir fry evenly;
5, put cooking wine, soy sauce, rock sugar stir fry to the top color;
6, add the right amount of warm water did not exceed the pork, than to do the braised pork water slightly more than that can be, high heat boil, small fire cook for an hour;
7, the fans washed, do not have to soften, so that the vermicelli put into the pot can be more absorbing the taste of the broth;
8, put the vermicelli Into the pot, cover the lid, high heat to boil, small fire continue to cook fifteen to twenty minutes until the vermicelli soft and rotten can be.
This pork stewed vermicelli with wide noodles is the best, no wide noodles with this kind of coarse vermicelli is also OK, can not use fans. I bought wide noodles, but the smell is not right, so I used the original purchase of coarse vermicelli. It is said that using potato vermicelli is the best, I used sweet potato vermicelli is also very delicious! "Pork stewed vermicelli, can build it!
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Northeastern stew
Detailed practice of stew: tomatoes, lentils a little, to be cut into segments (not too much), potatoes a, cut into diamond-shaped pieces, a little bit of red Department of Powder, a piece of bean curd or eggplant can be, cut into small squares (tofu is best to be able to stew the kind). Then it is the seasoning, green onions, ginger, dashi, garlic four or five recognized to be ready. Here's what to do. Heat a wok, add cooking oil (if you like meat, you can add lean meat and stir-fry it), heat it up, add green onions, ginger, and then lentils and potatoes and stir-fry. Stir fry the flavor, then add a little soy sauce, stir fry for a while, add the water, the amount of water is to diffuse over the vegetables on the good, and then put a few discernible big spice angle, then start to cover the lid of the pot to stew it. Wait until the water boils, then put in the red powder, salt, and then cover the lid and start to stew, in the middle of the intervals to stir a little, so that the vegetables evenly cooked. Add the chopped tofu at 80% maturity. When the vegetables are nine mature, add smashed garlic, and then simmer for a while, when the garlic flavor comes out, you can add monosodium glutamate, out of the pot to eat. In this dish, tomato lycopene, pumpkin beta-carotene, tomatoes and eggplant bioflavonoids, vitamin C in green peppers are powerful antioxidants, mushrooms contain a large number of B vitamins and minerals, and soya bean foam contains high-quality proteins, which can provide a variety of nutrients and antioxidants, which is beneficial to enhance the human body's immunity and resistance.
Several other messy stew practices:
Messy stew practice one:
A. Must use five-flower meat B. Northeast soy sauce (Beijing's yellow sauce are noodle sauce, do not taste good) C. All the vegetables (except potatoes, carrots) should be torn with the hands, so that the process of doing the dish is easy to enter the flavor, and also does not destroy the nutrition of the dish.
Materials can be put according to their own preferences, a variety of vegetables, meat can be.
1, frying pan bottom meat:
five-flake meat (fat, thin separate), dashi, pepper, cinnamon, soy sauce, green onions
Pot of oil to heat, put the fat five-flake meat stir-fry
into the soy sauce, green onions stir-fry
put tomatoes to continue to stir-fry out of the red oil
into the rest of the thin five-flake meat, dashi, pepper, cinnamon, stir-fry 1 minute
To the remaining lean five-flake meat, dashi, pepper, cinnamon. Stir-fry for 1 minute
2, put the vegetables:
First into the potato
Go on to put the other vegetables, stir-fry evenly (cabbage, mushrooms, vermicelli first do not put)
Put in the mushrooms, add a little water, cover the lid of the pot and simmer on low heat for about 5 minutes
Put in the vermicelli and cabbage, and continue to simmer until the soup is thick, put in the right amount of salt and chicken essence
It is already done. p>Already good! Pour it over rice and eat it, you won't feel cold in the cold winter.
Li Ji altar meat
Li Ji altar meat preparation materials:
Main ingredients: pork ribs (pork) 750 grams, pork (lean) 250 grams
Seasonings:
curd (red) 30 grams, star anise 10 grams, 50 grams of sweet noodle sauce, 20 grams of sugar, 10 grams of wine, 10 grams of salt, 50 grams of green onions, 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin), 50 grams of garlic (white skin). (white skin) 50 grams, 25 grams of ginger, 30 grams of vegetable oil
Li Kee altar meat characteristics:
Fat but not greasy, thin but not firewood, crispy flavor thick, small spices taste thick, the aftertaste of thin mouth.
Li Ji altar meat practice:
1. the pork and lean meat cut into 4 cm square;
2. scallions cut into segments, ginger cut thick slices;
3. curd with chopsticks to get crumbled;
4. spoon on the fire, add the bottom of the oil, the oil is hot, into the meat, stir-frying over high heat, down into the sugar, stir-fry;
5. to be the meat was a golden color transparent color, put sweet noodle sauce, ginger, and then the meat, the meat is a good color, and then the meat is a good color.
5. when the meat is golden brown color, put sweet noodle sauce, ginger, scallion, garlic cloves, salt, dashi, fermented bean curd, cooking wine, soup, large fire boil;
6. and then turn to small fire stew 20 minutes, turn to micro-fire stew 6 mature;
7. altar on the fire, pour into the meat stew, stewed with small micro-fire for 2 hours or so, the meat rot incense, until the meat rot.
Li Kee altar meat production tips:
1. stir frying meat to quickly, such as mastering the bad, sugar first made of sugar color and then add can also be.
2. This dish is a fire dish, rapid fire can make a variety of seasonings soaked into the meat, three or four open after the small fire stew, can make the meat in the oil pumping bunch, so that the meat is fat and not greasy, micro-fire can keep the shape of the meat, lean and not broken, not faggot.
Maojia braised pork
The braised pork here is selected five-flower brisket, five layers of three flowers of the belly meat with rock sugar and star anise and cinnamon first steamed and then deep-fried into the pot to put the black beans as a material, the practice is very sophisticated and complex. Do a good job of the Mao family braised pork golden color, fat but not greasy, very fragrant and delicious.
Maojia braised pork practice
Main ingredients: skinned pork 850 grams
Applications: 500 grams of green
Seasonings: 60 grams of cooking wine, salt, monosodium glutamate, soy sauce, star anise, gui pi, dry pepper, a little garlic, 50 grams of sugar, braised meat curd appropriate amount.
Methods:
1, pork branded skin washed and scraped clean, into the boiling water to cook until broken, cut into 2.5 centimeters square, **** 12 blocks.
2, put a little oil in the pot, add sugar fried color into the meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, curd dry burning plus chicken broth simmered until the meat rot thick incense.
3, four seasons with chicken oil fried put the bottom, the braised meat neatly placed in the center, will be a little juice poured on the meat is complete.
Features: fat but not greasy, salty and spicy, red color.
Winter melon rib soup
Winter melon rib soup flavor is salty and fresh, the practice is a stew, but how to do winter melon rib soup is the most delicious, mainly to see their own taste habits to adjust the details, so that they follow the feeling to do this winter melon rib soup it ~ ~
Ingredients: pork ribs, winter melon, ginger, salt, water.
Features:Winter melon is cool and sweet in nature, it can eliminate heat and detoxification, diuretic and swelling, quench thirst and remove vexation, it is effective for phlegm accumulation, acne swelling and pain, thirst and more than one, vexation, hemorrhoids and blood in the stool, swollen feet, urinary incontinence, and difficult to eliminate the summer heat.
Operation:
1, ribs washed, boiled in boiling water, remove the foam, wash and spare.
2, winter melon seeds (can also not go to the son, the son of the effect of liver and eyesight), cut into pieces.
3, ginger slices, or small pieces of ginger pat loose.
4, spare ribs, ginger at the same time under the pot, add water, first large fire boil, and then turn to a small fire stew for about 1 hour, add the winter melon block, continue to stew until the winter melon block becomes transparent, add salt to taste.
Carrot stewed lamb
Raw materials:? 1200 ml water, 3 tsp cooking wine, 1 tsp each chopped green onion, ginger and garlic, sugar and salt to taste, 1/2 tsp sesame oil 300 g carrots, 180 g lamb?
How to make:
1: Wash and drain the carrots and lamb, and cut the carrots and lamb into cubes.
2, the mutton into boiling water boil, fish up and drain.
3. In a frying pan, add 5 tablespoons of salad oil and stir-fry the lamb over high heat until it turns white.
4: Add carrots, water and other seasonings (except sesame oil) to the pan and bring to a boil over high heat.
5. Reduce heat to low and cook for about 1 hour, then remove from heat and add sesame oil.
Features
Mutton tonifies weakness, benefits qi and blood, long-term consumption can replenish the middle and benefit qi, prevent cold hands and feet, help digestion, and stop cough.1. This dish should not be added with vermicelli, otherwise it will destroy the original effect.
2. Do not add sour food when cooking, otherwise it will destroy its effect. This dish can nourish and nourish the body, and regular consumption is especially effective in improving women's cold hands and feet.
Hurry up to try, make a belong to your carrot stew lamb. Stewed lamb raw materials: 500 grams of lamb, 25 grams of green onions, a few clear carrots, 25 grams of parsley, monosodium glutamate, salt, ginger, vinegar, pepper in moderation, 5 grams of sesame oil.
Gourmet practice:
1, mutton chopped into 2.5 cm square block, will be patted with a knife broken, part of the green onion shredded, part of the cut off; clear radish cut in half;
2, mutton boiled in boiling water to remove the blood stains, poured into a ceramic basin, add ginger, green onion segments, radish, boiled water (in order to not have over the mutton as far as the limit), and then put on a small iron rack in the pot, the pot with an appropriate amount of water (basin) the lower part of the pot should run in the water), cover the pot tightly, burn until the meat rotten when skimming floating oil, fishing off the green onions, ginger, radish, eat with shredded green onions, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasoning.
Food characteristics: taste light and pleasant. Potato beef stew
Raw materials: beef ribs, potatoes, vegetable oil, PI county bean paste, dried chili pepper section, the whole pepper, five spices, monosodium glutamate, sugar, ginger, the whole green onion, chicken essence, salt, sugar color, sesame oil, cilantro each appropriate amount.
Making program:
1 . Beef with boiling water forever to remove blood wash, cut into small squares; potato peeled and cut hobnail block.
2 . Pot on the fire, the oil add people beans, the whole pepper, ginger repeatedly stir-fried, to be beans spit red oil out of the flavor, mixed into the soup boil, remove the residue, under the beef, dried chili pepper section, the whole garlic, five spice powder, from the glaze, chicken essence, want, a little sugar color, boil, beat off the floating foam, moved to a small fire on the slow coal, until the beef is seven ripe, and then put potatoes to burn rotten, and then a big fire juice, add monosodium glutamate, sesame oil to start the pot is complete. Walking vegetables can be added a little parsley. Operating points:1 . Burn this dish when the soup to be wider, potatoes in the pot should always be gently pushed with a frying spoon to avoid paste pot. 2 . The fire should not be too large, or the beef is not rotten, not to achieve the effect of the dish.
Nutritional characteristics:
Beef contains protein, fat, vitamin B1, vitamin B2, calcium, phosphorus, iron and other ingredients. Potatoes contain a lot of starch, protein and gum citric acid, lactic acid and potassium salt. Beef taste sweet and flat, can supplement the spleen and stomach, benefit blood, strong bones, stop thirst, folk "beef tonic gas, and astragalus with the same work," said. Beef protein is twice as high as pork. And fat, cholesterol content is much lower. Potatoes with beef is a very scientific food. Points:
1. Beef before the frying pan without blanching, otherwise not tender; beef shank meat as long as the wash, blood foam is not much, and marinade has been decanted, fried and drained oil, stewed and burned skimmed floating powder, so do not have to worry about the beef will be fishy or soup will be a lot of blood foam;
2. marinated beef block, soy sauce to be a little bit more, or else the first is the color of the beef is not good, the second is not easy to taste is stewed after the taste;
2. Is not easy to taste is stewed after the flavor is even more bland, do not come to the later to add soy sauce to the soup.
3. Fennel, cinnamon must be added, on the one hand to increase the aroma on the other hand to avoid soup greasy (because it is summer). Onion white section can not be replaced by green onion green knot, otherwise the first flavor is not enough second will make the soup cloudy. Dry red pepper can be based on personal taste to decide whether to add, my experience is to add one or two will not be spicy but a distinctive fragrance. Tea bag is best to add, on the one hand to make beef tender on the other hand to make the soup very clean, but the tea must be soaked. Garlic and ginger should be patted and then put in. 4. potatoes because it is a block so with a little salt slightly pickled, and before pickling to wash off the surface of the potato blocks of starch, so as not to affect the taste and color of the soup. Home cooking fish stew
Ingredients: carp a (one and a half kilograms), half a block of tofu, skinned pork four taels, wide noodles two taels.
Seasoning: six red bell peppers, green onions, ginger, garlic, sugar, cooking wine, dashi, pepper, vinegar, Haitian fresh soy sauce, salt.
Raw Material Preparation:
Wash the fish and remove the head, split into two slices from the center cut inch section, under the frying pan fried golden brown; will be cut into one centimeter thick tofu changed into a triangular shape,
under the frying pan fried into tofu bubbles (golden yellow floating up), five-flower pork after boiling water and cut into strips, wide flour washed. Into the pot operation: 1, the pressure cooker put one or two oil and at the same time into the five big spices, twenty peppercorns, fried slightly burnt out. Put a spoonful of sugar fried to the sauce color and then put onions, ginger, garlic, red pepper stir fry flavor, heat the right amount of water, and then add wine, vinegar, soy sauce, salt. Put all the ingredients into the soup until the ingredients under a centimeter. 2, cover, open the pot and add the valve, on the gas and turn off the fire. After five minutes out of the pot, point sesame oil in a large bowl. If soup more can open the lid to bake the excess soup.
Features: soup thick pure red, taste salty and sweet braised flavor.
Tips:
Grass carp, chub and other freshwater fish can also be not fried, with the above practices of the soup directly such as pot, simmer for twenty minutes. Put until the gas is small and then take the valve, large fire after baking soup can be. Stewed crucian carp raw materials: crucian carp 500 grams, 250 grams of cabbage, two blocks of tofu, bamboo shoots, slices of Jinhua ham, hair of the water black fungus each a little.
Seasoning: ginger two slices, salad oil, pepper, fine salt, a little water, Shaoxing wine.
Practice:
1, crucian carp scales, belly, wash and fry with a little salad oil until slightly yellow, put into the Shaoxing wine, ginger, moderate amount of water and cook until rolled up. 2, Chinese cabbage cleaned and cut into cubes, cut into cubes of bean curd, put into the vessel, the ① with the soup with the into the vessel. [Food Jie]
3, bamboo shoots slices, slices of Jinhua ham, black fungus on top of the fish, medium heat for 20 minutes, and then into the fine salt, paste pepper powder each a little seasoning, can be eaten. Soybean fish
Main ingredient: 500 grams of grass carp.
Accessories: 100 grams of tofu brain 100 grams of soybean 100 grams of hot pepper (red, sharp) 50 grams.
Seasoning: garlic 8g scallion 5g ginger 4g bean paste 8g Chen vinegar 10g wine 5g sugar 5g pepper 5g vegetable oil 20g .
Cooking process 1, the grass carp slaughtered to remove scales, gills, viscera wash, from the back to the dissection, remove the bones, head, skin, the net fish meat into thick slices; fish head split, remove the teeth of the fish to be used. 2, the pot of oil heat, under the green onion, ginger, cooking wine, add fish head, water, simmering fish soup. 3, the pot of oil heat, under the chili pepper, bean paste, cooked garlic, fried, into the fish soup, cooking wine, sugar, vinegar, pepper to boil, filter residue and add bean curd cooked to taste, fish out and pour into the basin, and then fish slices into the soup cooked, fish out covered in bean curd, middle sprinkled with cooked soybeans and scallions; pot injected with a little oil and heat, poured on the fish slices, drizzled with sesame oil can be.
Features
Spicy and fragrant, smooth and tender.
Bean curd stew
Cuisine and Efficacy: Home cooking recipes Lung toning recipes Beauty recipes Heat removing recipes
Craftsmanship: original stew
Bean curd stew ingredients: main ingredients: 250 grams of bean curd, beancurd (north) 150 grams
Seasoning: 10 grams of green onion, 5 grams of ginger, monosodium glutamate (MSG) 2 grams of salt 4 grams of oil 5 grams of peanut oil 20 grams of oil, the first two of these ingredients are not the same. Peanut oil 20 grams
Cabbage stewed tofu features: green and white, fresh and tender. Cabbage stewed tofu practice:
1. cabbage to yellow leaves washed, cut into segments;
2. will be cut into 2 cm square block of tofu, blanch through the boiling water, fish out, with cool water, drain water;
3. peanut oil into the pot to burn hot, into the onion, ginger sautéed;
4. add salt, 250 grams of soybean sprouts soup, tofu Boiled, skimmed off the foam, and then put into the cabbage stew for four or five minutes, dripping sesame oil, pot can be installed in a bowl.
Health Tips
1. Chinese cabbage is a good way to clear the lungs and relieve coughs, nourish the yin and promote fluids, and detoxify the body.
2. Tofu is rich in vegetable protein, which has the effect of generating fluids and moisturizing dryness.
3. This dish clears the lungs and dispels fire. Snow pear stewed rock sugar pear moisturizes the lungs and clears heat, generates fluids and quenches thirst, and rock sugar is used together to enhance the role of Runpei cough, can treat pediatric lung dry cough, dry cough without phlegm, dry lips and throat and other conditions.
Raw materials: pear 1 ~ 2, rock sugar 30 ~ 60 grams.
Production: pear peeling, core, and rock sugar with the porcelain bowl, stewed in water until the rock sugar dissolved into. Characteristics: eating pear drinking water, light sweet sticky, children like to eat. Potato stewed eggplant sharp pepper main ingredients: potatoes (yellow skin) 250 grams
Supplements: eggplant (purple skin, long) 20 grams, pepper (green, sharp) 100 grams, cucumber 50 grams, carrots 25 grams
Seasoning: soy sauce 3 grams, salt 4 grams, monosodium glutamate (MSG) 5 grams, peppercorns 3 grams, 10 grams of onion, 10 grams of ginger, garlic (white skin) 5 grams, lard (refined) 20 grams
The >Teach your potato stew eggplant pepper how to do: 1. will be long eggplant, washed, cut into pieces; 2. potato peeled and cut into pieces; 3. shallots, ginger shredded, garlic sliced spare; 4. pepper put in a bowl with water soak system out of the pepper water to be used; 5. large sharp chili peppers to remove the tip, remove the seeds, cut diagonally into the Matty section; 6. cucumber, carrots are cut into a small square ding; 7. will be placed on the pot on the high flame, into the lard hot, onions, ginger, garlic, stir fry, into the pot, put in the onions, ginger, garlic, and then into the lard, the lard, the lard, and then into the lard, and then into the lard, and then into the lard. garlic stir-fry, into the long eggplant pieces stir-fried, add broth (400 grams), into the potato blocks, salt, soy sauce, pepper water, monosodium glutamate;
8. boil and then turn to medium heat stew until the potato blocks, long eggplant blocks cooked, add the large sharp chili pepper section, cucumber, carrot dices, and then stewed for a few moments to see that the soup has been thickened to be served. Recipe Nutrition
Potato: Potato is a low-calorie, multi-vitamin and trace elements of food, is the ideal diet food. Every 100 grams of potatoes contain up to 300 milligrams of potassium. Experts believe that eating 5 to 6 potatoes a week can reduce the chance of stroke by 40%. At the same time potatoes to assist in the treatment of indigestion, habitual constipation, fatigue, chronic stomach pain, joint pain, skin eczema and other diseases have a good effect, is a gastric disease and heart disease patients with high-quality health food, but also can lower sugar and fat, beauty, anti-aging and so on.
Eggplant (purple, long): eggplant is one of the few purple vegetables, but also very common on the table of home vegetables, its purple skin is rich in vitamin e and vitamin p, which is not comparable to other vegetables, vitamin p can soften the microvascular, to prevent bleeding of the small blood vessels, hypertension, arteriosclerosis, hemoptysis, and scurvy patients are beneficial. Eggplant contains vitamin c and saponin, has the effect of reducing cholesterol. In addition, the b vitamins contained in the eggplant on menstrual cramps, chronic gastritis and nephritis edema have a certain auxiliary therapeutic effect.
Cabbage and tofu soup?
Ingredients: 500 grams of cabbage, 250 grams of tofu, green onions, ginger, soy sauce, sugar, salt, monosodium glutamate, vegetable oil in moderation. Operation:
1. cabbage washed and cut into slices, tofu cut into blocks. 2. oil into the pot after the heat, onion, ginger burst the pot, the cabbage into the pot fried to six mature, and then the tofu, soy sauce, sugar, salt into the pot, fried to eight mature, add the right amount of water, small fire stew 10 - 15 minutes, put the monosodium glutamate and stir evenly, can be. It is suitable to be taken regularly. Cabbage and vermicelli tofu stew material: cabbage 500 grams, 100 grams of vermicelli, 400 grams of tofu
Seasoning: green onion, ginger, oil, salt a little
Practice:
1, cut the tofu into strips, cabbage cut into slices, vermicelli soaked and cut into segments.
2, put the bottom oil in the pot, the next onion, ginger chili pot with soup, put the tofu, add wine, salt, monosodium glutamate, and then put the cabbage, vermicelli, stew until the cabbage, vermicelli cooked soft, out of the pot drizzle of oil into it.
Food characteristics: tonic spleen and stomach, prolong life. Are these enough, there are some more will not be posted ha!
Slowly learn ha!