What are you going to cook for your family this Mid-Autumn Festival? Ma Bao neatly arranged eight delicious hard dishes, including chicken, duck, fish, pork, beef and mutton. Very easy to make, high success rate, good taste, face, absolutely not worse than the restaurant. If you still don't know what to do, you might as well refer to it. I wish you all a happy Mid-Autumn Festival!
The first braised pork stew potato is booming, and I am tired of eating it with potatoes. It is salty and delicious, and it is also on the table. The key points of production are deodorization and fried sugar color.
Required ingredients: pork belly with skin 1, potato 1, sugar, onion ginger, cinnamon, star anise, soy sauce, cooking wine, thirteen spices, salt, vegetable oil and boiled water.
Exercise:
1, pork belly cut into pieces, blanched in a pot with cold water, skimmed the floating foam after the fire boiled, and put chopsticks into a hedge to control the water for later use.
2. Add a small amount of vegetable oil to the pot, add white sugar, stir-fry the sugar over medium heat, stir-fry until the sugar melts, turn to low heat, the color becomes darker, and dense bubbles are constantly bulging on the surface. Immediately leave the fire, pour in the pork belly with water control, stir fry quickly and mix well, and pay attention to splash prevention. It's best to block it with a lid.
3. Put it back on the stove and stir-fry the meat with medium fire until it changes color. Pour boiled water without meat, add onion, ginger, star anise, cinnamon, salt, thirteen spices, cooking wine, soy sauce and soy sauce, and boil for 5 minutes to volatilize the fishy smell and cook the flavor of seasoning.
4. Pour the soup and meat into the pressure cooker for 25 minutes, then pour it back into the wok, pour in the potato pieces, stew until the soup becomes thick and shiny, and turn off the heat.
The second steamed bass, which has no fish and no table, is steamed, delicious and smooth, and is very popular. The main points of production are: first, pickling to remove fishy smell, and second, blending steamed fish juice.
Ingredients: fresh perch1(700g), onion, ginger, salt, cooking wine and vegetable oil.
Sauce for steamed fish: Pour 2 tablespoons of soy sauce, 3 tablespoons of soy sauce and 5 tablespoons of rice vinegar into a small bowl and stir well for later use (use steamed fish sauce directly if it is troublesome).
Exercise:
1, steamed fish, fresh is delicious. The bass is cleaned by the master. What you need to do to get it back is: cut both sides of the fish's spine to the fish's tail, cut the spines on the fish's spine and back with scissors, and take out the fish's spine. The fish treated in this way can lie on the plate, look good, cook quickly and love to eat.
2. Deodorization of pickled fish: put the fish in a plate, sprinkle salt evenly, add cooking wine and marinate for 5 minutes. Take out the fish, rinse the plate, first code the shredded ginger at the bottom of the plate, then the fish spine, and then put the bass on it.
3. Add water to the steamer and bring to a boil. Adding 2 spoonfuls of cooking wine to water can remove the fishy smell of steamed fish. Cover the fish, steam for 7 minutes, then stew for 2 minutes.
4. Take out the fish dish, control the soup inside, pour in the prepared juice (or steamed fish soy sauce), code the fish with shredded onion, heat the wok with vegetable oil, and quickly pour it on the shredded onion to stimulate the fragrance.
The third way is braised shrimp. The table with shrimp can add more atmosphere, with rosy color and delicious taste. Suitable for all ages. The first key point of production is that the shrimp is deep and open, beautiful in shape and easy to taste; The second is the cooking of rice vinegar, which removes fishy smell and enhances fragrance.
Ingredients required: shrimp 1 big plate, rice vinegar 1/3 m spoon, onion, ginger, garlic, star anise, cooking wine, sugar, salt and fresh soy sauce.
Exercise:
1, cut off the shrimp gun and whiskers, open the back to remove the sand line, rinse and control the water for later use.
2. Put the vegetable oil in the wok, pour in the shrimps and stir fry over high fire. When the shrimp becomes discolored, turn on high fire to raise the temperature in the wok, quickly cook rice vinegar along the edge of the wok, quickly cover the lid and stew for 20 seconds.
3. After opening the lid, pour boiling water that will not contain ingredients, add onion, ginger, garlic, cooking wine, sugar, salt, star anise and fresh soy sauce, and turn to medium-high heat after the fire is boiled.
Turn off the heat when the soup in the pot is a little oily.
The fourth course, braised chicken with mushrooms, is called chicken and fish dinner. This is a delicious and salty meal. One of the key points in the production is that the addition of mushrooms is essential to enhance fragrance and taste; Second, chicken doesn't need to be blanched, it's fried. The process is also to avoid trouble.
Required ingredients: Sanhuang chicken 1 piece (1000g), 8 mushrooms, light green red pepper, ginger, star anise, onion, soy sauce, white pepper, sugar, cooking wine, salt and vegetable oil.
Exercise:
1, chop Sanhuang chicken, soak in blood, wash and control water for later use; Cut mushrooms and green peppers, slice mushrooms and cut green peppers.
2. Heat the wok with vegetable oil, stir-fry the star anise first, then stir-fry the chicken pieces to change color, stir-fry until the soup is clear and without water vapor, pour in cooking wine, onion ginger and soy sauce, stir-fry evenly, and stir-fry the fragrance.
4. Add boiling water without ingredients, add a little sugar, white pepper and salt, cover the pot and boil, stew for 20 minutes on medium heat, and pour in mushrooms 10 minute.
5. Pour a little soup into the green pepper and stir fry until raw.
The fifth piece of braised duck, suitable for both hot and cold, can be eaten as a snack, and is not afraid of leftovers. It is prepared one day in advance and can be taken as you eat. It is also a good place for small holiday banquets. The key to production is the deodorization of duck pieces and the formula of marinade.
Ingredients: 700g half a slice of duck meat, or duck legs and wings.
Marinade: 4 slices of ginger, 2 slices of star anise, cardamom 1 slice (or tsaoko), 3 slices of fragrant leaves, 2 grams of cinnamon, 6 dried peppers, 4 grams of pepper, 4 slices of onion, 6 grams of salt, 2 grams of sugar, 40 grams of chafing dish bottom material, 2 grams of red rice (optional) and a proper amount of soy sauce.
Exercise:
1, half a piece of duck is chopped and soaked in blood to remove the fishy smell. Put cold water into the pot, add 1 bottle cap of white wine, boil and blanch with high fire, skim off the floating foam, and take it out after there is no blood.
2. Add vegetable oil to the pot, stir-fry star anise, cinnamon, cardamom and ginger slices first, then stir-fry onion, dried pepper and pepper, add 800 ml of water and cook for 5 minutes until the flavor is rich.
3. Pour the soup and meat into the gas pressure cooker, start timing after SAIC, and press 10 minute to make it naturally deflated. If you are not in a hurry, it is more delicious to soak.
Sixth, cumin mutton, mutton and cumin are absolutely unique. The Mid-Autumn Festival is already very busy, and mutton skewers are impossible. The easiest, convenient and quick way is to make cumin mutton, without wearing skewers, and eat the taste of mutton skewers. The main points of this dish are: first, pickling to remove fishy smell and make it fresh and tender; The second is the oil temperature and the frying temperature.
Ingredients: 700g of leg of lamb, 1/4 onions, 5 coriander.
Accessories: 3 tbsps of cumin powder, 0 tbsps of cumin granules 1 tbsps, 2 tbsps of corn starch, 3 tbsps of white pepper 1 tbsps of soy sauce, 3 g of sugar 1 g of vegetable oil and salt.
Exercise:
1, the leg of lamb was stripped and cut into small pieces; Coriander is diced at the bottom of the plate.
2. Marinate the chopped leg of lamb in the pot: add chopped green onion, soy sauce, white sugar, cumin powder, salt and white pepper, grab it evenly by hand, then add corn starch, and finally add two or three spoonfuls of vegetable oil and grab it evenly, so as to lock the moisture in the mutton and make it fresh and tender. Finally, marinate for 10 minute.
3. Heat vegetable oil in the wok. When the oil temperature is 50% hot, you can fry the meat. It will be fine when the mutton noodles are a little burnt. It is not easy to fry for a long time. Take it out and control the oil.
Pour out the fried oil, add a little vegetable oil, add cumin and white sesame seeds and stir-fry for half a minute, pour in the fried mutton and stir-fry evenly, turn off the heat, and pour into a dish with coriander bottom to serve.
Seventh roast lamb chops, the attractiveness of lamb chops is beyond words. It is estimated that anyone who sees them will swallow their mouths. The Mid-Autumn Festival family dinner is perfect! The key points that should be paid attention to in the production are cooking, deodorization and baking.
Ingredients required: lamb chop 880g, onion 1/3, cumin 1 tablespoon, ginger slices 1 chunk, cooking wine 2 tablespoons, soy sauce 1 tablespoon, pepper noodles, salt, cumin 1 tablespoon Redmi.
Exercise:
Divide 1 lamb chop into two parts, soak it in blood, put it in a large pot, add cooking wine, onion, fennel, cumin, ginger, Redmi, salt and soy sauce, add water until all the ingredients are used up, boil it with high fire, skim off the foam and cook it for 40 minutes on medium fire.
2. Take out the lamb chop soup, wipe off the juice, put it in a baking tray (it is better to clean it with oil paper or tin foil on the baking tray), put it in a preheated oven, and bake it with 200 degrees hot air 15 minutes. Sprinkle cumin and Chili noodles repeatedly in the middle, only sprinkle salt once.
Roast the lamb chops until they are golden on both sides, and they can be roasted with a slight coke, and the house is full of fragrance.
The eighth course is stewed beef brisket with tomatoes, and all kinds of meat are similar. Let's have another beef, which is appetizing and boring. The main points of production are the deodorization of beef and the addition of tomatoes.
Ingredients required: 800g beef brisket, 2 tomatoes, half onion, star anise, coriander, ginger, soy sauce, cooking wine, salt, black pepper and vegetable oil.
1, soak the beef brisket to remove blood, cut into pieces, blanch in cold water, and take out and control the water for later use; Chop onion and slice tomato.
2. Add vegetable oil to the wok, first stir-fry ginger slices, star anise and chopped green onion, stir-fry until the onion is transparent and soft, pour in beef brisket and stir-fry until fragrant, add cooking wine to remove fishy smell, and add boiling water to boil the wok for 5 minutes.
3. Pour into the gas pressure cooker, add salt, soy sauce and black pepper, close the lid and press for 40 minutes.
4. Add a little vegetable oil to the wok, stir-fry the tomatoes, pour in the beef brisket with soup, and bring to a boil. When the soup is not too much, turn off the fire, sprinkle with coriander segments and put them in a bowl.
# What to eat in September # # Food review group #