Raw material: 10 chicken claws.
Seasoning: wild mountain pepper 50 grams, bell pepper 30g, 25 grams of salt, brown sugar 5 grams, 5 grams of white wine, a little pepper, dry chili pepper 5, a piece of ginger sliced, three cloves of garlic sliced, cold white water enough.
Marvelous Kitchen Magic: Vitamin C tablets
1. In advance, first mix all the seasonings and crushed vitamin C tablets, to ensure that the soaking time is more than half a day.
2. chicken claws washed, cut off the claw tip, cut in half in order to taste, boiled in water for about 20 minutes, cooled, put into 1 material, cover and seal the marinade for more than half a day can be.
Tips:
●If the family has done Sichuan kimchi, you can directly use the kimchi altar water to soak wild peppercorns, but beforehand, the kimchi water should be boiled and cooled before using, and add a little bit of salt to supplement the salty taste properly.
●Salt-cured chicken claws will contain more amines, put vitamin C purpose is not to increase the nutrition and improve the acidity, but to use vitamin C to effectively inhibit the formation of nitrosamines.
Thousand layers of cucumber
Raw materials: 150 grams of cucumber.
Seasoning: salt enough, a little sugar, 30 milliliters of red oil, 20 milliliters of onion oil, 20 milliliters of pepper oil, 10 milliliters of vinegar.
Magic Kitchen magic weapon: two chopsticks
Practice:
1. cucumber clean, chopsticks parallel rows on both sides of the cucumber, knife at a 45-degree angle from the left to the right cut.
2. Turn the cucumber over and handle it in the same way, it will naturally form a perpendicular relationship with the knife cut out in the first step.
3. Cut the cucumber evenly rubbed with salt, leave it for a while, and then rinse, so that the cucumber becomes soft any you rotate the yard plate.
4. All the seasonings are well blended and poured on the cucumber can be.
Tips:
●Cucumber to choose the thickness of uniform, straighter some of the better cut.
●Chopsticks pads on both sides of the cucumber, you can make each knife cut down the obstruction, and the cucumber is not constant, and finally get a thousand layers connected to the effect.
Punching vegetables and beans
Raw materials: 200 grams of mustard young stems, boiled soybean 50 grams.
Seasoning: 10 grams of salt, 3 grams of sugar, 5 grams of pepper, 10 milliliters of soy sauce, 10 milliliters of vinegar, 20 milliliters of cooking oil.
Marvelous Kitchen Magic: Swirl Mouth Bottle
How to do it:
1. Wash and dry the young stems of the mustard greens and cut them into granules. Pour into a hot dry pan and stir-fry quickly, turn off the heat when it is about 7 or 8 minutes cooked, quickly put into jars and screw on the lids as you go.
2. Let stand for about half a day or overnight, see the color of the vegetables in the bottle become slightly yellow, smell a sense of rushing nose, take out of the pot and cooked soybeans and stir-fry evenly, add salt and pepper to taste, out of the pot and let cool. Ice heart yam
Raw materials: 250 grams of yam, Virgin fruit 1.
Seasoning: 20g icing sugar, 35ml honey, 1 lemon, a pinch of salt and mint.
Magic Kitchen treasure: lemon
Practice:
1. Lemon with zest and mint are chopped, mixed with salt and left for a few moments to kill the water, and then use gauze to squeeze the water from the lemon and mint into the honey, mix well and set aside.
2. Peel and slice the yam, cook it in cold water and plate it.
3. Melt the icing sugar in a pan, then pour in the juice prepared in the first step and sauté to a sticky consistency, drizzle over the yams, and garnish with some saints' berries.
Tips:
●The yam's mucus can make your hands itchy, so rub some vinegar on your hands, and bake your hands over a fire afterwards.
● When cutting yam use a gauze bag wrapped in lemon residue to wipe the knife surface, which can prevent discoloration of the cut section of the yam.
Couple lung slices
Raw materials: 250 grams of beef, beef miscellaneous (heart, tongue, belly, etc.) 250 grams.
Seasoning: 20 ml of red oil, 15 ml of soy sauce, 10 grams of sesame noodles, 1 star anise, 8 peppercorns, 5 grams of cinnamon, 15 grams of salt, 5 grams of sugar, 20 grams of pepper, 200 milliliters of bad marinade, 20 grams of cooked peanut kernels (peeled and crushed), 10 grams of cooked sesame.
Marvelous Kitchen Fabulous: 50 ml of white wine
1. Wash the beef and beef mince, cut large pieces. Boiling water with peppercorns to soak until the water cools, then put the beef and beef hybrids in it to soak overnight.
2. Fish out the beef and beef mixed into the boiling water, cook until white, then fish out.
3. Take another pot and put in the beef and beef, add water to a height of 3 fingers width without ingredients, put in a high degree of white wine, star anise, cinnamon, salt, cook until the beef is cooked but not rotten, fish out and let cool.
4. bad marinade, chili oil, soy sauce, sugar, pepper, mix well drizzled on the beef, beef, sprinkle crushed peanuts and sesame seeds into.
Tips:
●Alcohol boiling point is low, in the water did not open when it has begun to boil, the emergence of gas, not only can help the beef quickly cooked, but also make the cooked beef more tender.
3. Heat the oil, pour on the fried vegetables, and then mixed with soy sauce, vinegar and sugar seasoning sauce, packed into a straight cup pressed, and then inverted in the plate molding can be.
Tips:
●The first step is called "eighteen spatulas", which is the key to this dish. That is to say that the action must be fast, frying time is only ten seconds, the back of the bottle and cover, the action should be fast, otherwise it will not be able to come out of the "punch" sense of flavor
Punching vegetables and soybeans
Raw materials: 200 grams of mustard young stems, boiled soybeans 50 grams.
Seasoning: 10 grams of salt, 3 grams of sugar, 5 grams of pepper, 10 milliliters of soy sauce, 10 milliliters of vinegar, 20 milliliters of cooking oil.
Marvelous Kitchen Magic: Swirl Mouth Bottle
How to do it:
1. Wash and dry the young stems of the mustard greens and cut them into granules. Pour into a hot dry pan and stir-fry quickly, turn off the heat when it is about 7 or 8 minutes cooked, quickly put into jars and screw on the lids as you go.
2. Let stand for about half a day or overnight, see the color of the vegetables in the bottle become slightly yellow, smell a sense of rushing nose, take out of the pot and cooked soybeans and stir-fry evenly, add salt and pepper to taste, out of the pot and let cool.
3. Heat the oil, poured on the fried vegetables, and then with soy sauce, vinegar and sugar seasoning sauce, mix well, loaded into the straight cup pressure, and then inverted the plate can be molded.
Tips:
●The first step is called "eighteen spatulas", which is the key to this dish. It means that the action must be fast, frying time is only ten seconds, the back of the bottle and cover, the action should be fast, otherwise it will not come out of the "punch" sense of flavor
Mouthwatering chicken
Raw materials: 200 grams of chicken, 50 grams of bamboo shoots.
Seasoning: 30 ml each of pepper oil and red oil, 20 ml of cooking wine, 20 ml of soy sauce, 10 grams of salt, 10 grams of sugar, 15 ml of vinegar, a little oyster sauce, 1 section of white onion, 15 grams of ginger, 3 cloves of garlic, a little sesame oil, 10 milliliters of cooking oil, 30 grams of crushed peanuts, 10 grams of white sesame seeds.
Magic Kitchen Fabulous: Ice Cubes
Practice:
1. Chicken washed and chopped into large chunks, blanched and decontaminated.
2. pot put onion, ginger, cooking wine, add water and cook for 10 minutes, turn off the fire and fish out the chicken pieces.
3. Put ice cubes into the original soup in which the chicken was cooked so that the soup cools quickly to a temperature lower than room temperature, and then add the chicken pieces to soak for half an hour and then take them out, coat the surface of the chicken pieces with cooking oil, and set aside to cool. Bring the soup back to a boil and cook the bamboo shoots, plate. Cut the chicken into long strips and place on top of the bamboo shoots.
4. red oil, pepper oil, soy sauce, salt, sugar, vinegar, oyster sauce, sesame oil seasoning, drizzled on the vegetables, white sesame seeds, peanut crushed dry pot stir fry on low heat, sprinkled on the chicken can be.
Tips:
● The role of ice is to use the principle of thermal expansion and contraction to make the chicken easier to absorb the flavor of the soup.
Vanilla
Ingredients: 200 grams of spinach, 25 grams of dried tofu flavor, 15 grams of Beijing onion.
Seasoning: 10 grams of salt, 5 grams of sugar, a little sesame oil, 20 milliliters of green onion oil, a little ginger juice.
Magic Kitchen magic weapon: ice water
Practice:
1. spinach washed, boiling water in the scalded quickly out, immersed in icy water, and then fished out and drained, cut into segments and then sprinkled with sugar and mix well.
2. Bean curd dried and cut into thin shreds.
3. Put the spinach and dried tofu on a plate, and mix all the remaining seasonings into a flavorful sauce.
Tips:
●Hot spinach time must be short, the leaves of the color change immediately fish out, otherwise the leaves will lose the texture become soft.
●Soak in ice water not only helps to maintain the tender green color of the leaves, but also allows the crisp texture to be enhanced.
●Tossing the spinach with a bit of sugar first will better eliminate its astringent texture.
Scallion and fungus
Ingredients: 150 grams of black fungus.
Seasoning: 20 grams of millet pepper, 20 milliliters of green onion oil, 10 grams of salt, 5 grams of sugar, a little sesame oil and vinegar, 5 grams of cooked sesame seeds.
Magic Kitchen magic treasure: rice water
Practice:
1. soften the fungus with rice water, take off the root, tear into small pieces, into the boiling water for a while, fish out, control the water on the plate.
2. In a small dish, mix the onion oil, salt, sugar, drizzle some vinegar and sesame oil, sprinkle sesame seeds and millet pepper segments, mix well and pour on the fungus.
Tips:
●Soak the fungus although hot water will be faster, but it is not as large as with cold water soak out of the volume, the taste is not as good as with cold water. Recommended rice water, you can soak larger than with cold water taste better, and rice water is also very convenient to get rid of the stubborn dirt on the surface of the fungus.
Fern root powder
Raw materials: 200 grams of fern root powder, 30 grams of ground peanuts, 25 grams of millet chili.
Seasoning: salt, soy sauce, balsamic vinegar 40 ml, ginger, garlic, green onion a little.
Marvelous Kitchen Magic: Kitchen Scissors
1. Wash the millet chili, mince it and soak it in the vinegar. Mince the green onion and ginger, and mince the garlic.
2. Cook the fern root noodles in boiling water for 5 to 6 minutes until the hard core disappears, then fish them out and rinse them in cool water, control the water, cut them into lengths to your satisfaction with kitchen scissors and plate them.
3. Sprinkle salt into the vinegar soaked with millet chili, then blend in soy sauce, put onion, ginger and garlic, mix well and pour it over the fern root noodles, then sprinkle with fried chopped peanuts.
Tips:
● Fern root noodles first soaked soft and then boiled, not only to shorten the time to save gas, but also to avoid paste the bottom of the pot, because the starch in the fern root noodles is more, and when you cook it, you have to keep stirring.
● Beforehand, the millet chili chopped soaked in vinegar, is to dissolve the spicy flavor in the vinegar, so that when mixing will be very uniform, will not appear to eat the chili is very spicy and can not eat the chili chili a little spicy phenomenon.