Dongpo Pork
Recipe 1
Ingredients: 1500g pork ribs, 100g green onions, 100g sugar, 250g Shaoxing wine, ginger 50 grams of chunks (beaten loose) and 150 grams of soy sauce.
Preparation method:
1. Scrape and clean the pork belly, cut into 10 square pieces of meat, cook in a boiling water pot for 5 minutes, take out and wash.
2. Take a large casserole, put a bamboo grate on the bottom, first put onions, add ginger cubes, then arrange the pork skin side down neatly on top, add sugar, soy sauce, Shaoxing wine, finally add green onion knots, cover the pot, use peach paper to seal the edges of the casserole, put it on a high fire, boil it and seal it with a lid. After simmering over low heat, take the casserole away from the fire and skim off the oil. , put the meat skin side up into a special small clay pot, cover it and place it in a steamer, steam over high heat for 30 minutes until the meat is crispy and tender.
Note:
1. Jinhua “two-headed black” black pig is the best choice for pork.
2. 100 grams of green onions, 50 grams of which are tied into knots.
Flavour characteristics:
Thin-skinned and tender meat, red and bright color, mellow and juicy, crispy but not broken, fragrant and glutinous but not greasy.
Recipe 2
Ingredients: 600 grams of pork belly, 2 star anise, 1 coriander
Accessories: 1 bottle of Shaoxing wine, 3 tablespoons of soy sauce, 1 large rock sugar
Method:
1. Cut the pork belly into four squares, blanch it first, then apply soy sauce, fry it in hot oil to color, take it out and rinse it with cold water immediately.
2. Arrange the meat cubes in the pot, add star anise and all seasonings and bring to a boil. Reduce heat and simmer until the meat cubes are cooked and tender, about 1 hour.
3. When the soup is slightly dry, sprinkle with minced coriander, then turn off the heat and serve.
Note:
1. Using wine instead of water to roast meat not only removes the fishy smell, but also makes the meat soft and tender; the purpose of frying and then roasting is to completely remove the greasiness.
2. The meat of pork belly is lean but not fat, fat but not greasy, and the parts where the meat layer does not fall off are better.
Ingredients: pork belly, ginger, green onions, soy sauce, Shaoxing rice wine, sugar, etc.
Preparation method: After the pork belly is cooked, cut it into cubes. Put the green onion and ginger pieces on the bottom of the casserole. Put the pork belly skin side down on the green onion and ginger. Add soy sauce, white sugar, rice wine, green onion knots, and cover it. Bring to a boil over high heat, then simmer over low heat for 2 hours, then put the meat into a clay pot, cover it, seal it with peach blossom paper, and steam it thoroughly.
Nan Jian Meatballs
Shandong Cuisine
The characteristics are golden-red color, fresh and mellow.
Ingredients
200 grams of pork, 250 grams of clear oil (actual consumption is about 100 grams), 15 grams of cooking wine, 15 grams of soy sauce, 2 grams of salt, 5 grams of MSG, 5 grams of sugar, 2 grams each of onion and ginger, 10 grams of sesame oil, 35 grams of egg liquid, 100 grams of water starch, appropriate amount of stock
Production process
Nanjian, also called Jianshao, is a colorful dish in the South One of the methods. (1) Cut the meat into fine pieces, add egg liquid, salt, cooking wine, MSG, soy sauce, yellow sauce, sesame oil, water starch, stir, and squeeze into uniform balls. (2) Heat the oil in the pan, push the meatballs into the pan and fry, then flatten the meatballs with a spoon, fry one side until cooked, turn over, continue to fry, and fry both sides. (3) Leave some oil in the pot, add onions and ginger and sauté until fragrant, add cooking wine, add soup, soy sauce, salt, sugar and MSG, add meatballs, turn to low heat after the pot is boiled to let in the flavors, then turn to high heat to thicken, turn over and pour in Just use sesame oil.
Steamed Pork
Ingredients:
400g pork belly, 100g rice, 2 tablespoons soy sauce (30ml), 1/2 teaspoon Sichuan peppercorns (3g) , 1/2 teaspoon of pepper (3 grams), 1 green onion, 1 piece of ginger, 2 teaspoons of cooking wine (10 ml), a little coriander, 60 grams of oil
Method:
1. Heat a dry wok over medium heat, put the rice in, stir-fry continuously with a spatula, then add the peppercorns and stir-fry together until the beige turns yellow and fragrant, take it out and let it cool, then put the fried rice Grind into coarse powder in grinder.
2. Cut the green onions into chopped green onions, mash the ginger and soak it in a little water to make ginger water. Wash and chop the coriander.
3. Cut the pork belly into thin slices, mix well with oil, soy sauce, ginger water, pepper and rice flour, and put into a bowl.
4. Add water to the steamer, bring to a boil over high heat, put the bowl with the raw rice noodles and meat into the steamer, turn up the heat and steam for 60 minutes until cooked, take it out, turn it over on a plate, and sprinkle Garnish with cilantro.
Steamed pork ribs with lotus spice powder
Ingredients:
500 grams of pork ribs, 100 grams of five-spice rice noodles, 4 fresh lotus leaves, lard, cooking wine, salt , soy sauce, sugar, green onions, ginger and sesame oil in appropriate amounts
Method
1. Chop the ribs into 5 cm long pieces, shred the green onions, mince the ginger and wash the lotus leaves. , cut each piece into 4 small pieces
2. Marinate the ribs with cooking wine, salt, and soy sauce, add vermicelli, ginger slices, sugar, chicken essence, and five-spice rice flour, mix well, place on a plate, and spread Lard, steam it in a basket for 20 minutes and take it out
3. Take small pieces of lotus leaves, brush each piece with sesame oil first, then add the ribs, wrap them into cubes, place them in the steamer, and steam them over high heat. Rotten, take it out and put it on a plate
Baked Pork Steak with Lotus Flavor
Ingredients: 1 lotus leaf (dried), 500 grams of pork ribs, 200 grams of glutinous rice.
Seasoning: salt, monosodium glutamate, cooking wine, sugar, light soy sauce, dark soy sauce, Maggi fresh soy sauce, spareribs sauce.
Method:
1. Soak the dried lotus leaves in warm water until soft, wash them clean, do not rub them.
2. Chop the ribs into 6 cm long sections and rinse them with clean water.
3. Add all the above seasonings to the pork ribs, add glutinous rice and mix well.
4. Cut the lotus leaves into small circles to make the base, wrap the marinated pork ribs evenly with glutinous rice and put it in, wrap it well, and steam it for 2.5 hours.
Chef’s comment: The fragrance of lotus leaves is combined with the sweetness of glutinous rice, with a unique flavor. The ribs are tasty but not greasy.
Braised elbow
1. Ingredients: 500 grams of elbow meat, 15 grams of soy sauce. 10 grams of refined salt, 1 aniseed, 2 white scallions, 2 slices of fresh ginger, 50 grams of cooking wine, a little each of honey, fungus, magnolia slices, monosodium glutamate and wet dough powder, and an appropriate amount of two clear soups.
2. Preparation method:
l. Boil the elbow until cooked, take it out, apply a layer of honey on the skin, put it in a wide oil pan, and fry until the skin is coated. When there are small bubbles that turn dark red, they can be fished out.
2. Cut the whole elbow into a round shape according to the size of the steaming bowl. Use a knife to cut the lean meat of the elbow into deep and transparent elephant eye pieces. Place the skin side down in a steaming bowl, add green onion slices, ginger slices, and aniseed. Take a bowl of Erdao clear soup (pork bone soup), add soy sauce, refined salt, and cooking wine, find the right taste, and pour it into the elbow bowl. Place in a steamer and steam over high heat for 2 and a half hours. After coming out of the cage, pick out the green onions, ginger slices and aniseed ingredients and put them in the soup plate.
3. Put the soup pot on a high fire, ladle in two spoons of clear soup, decant the original soup of steamed elbow, add magnolia slices, fungus slices, refined salt and MSG. It tastes good, add a little bit of water and gravy, boil it and pour it on your elbows.
3. Features: soft and tender texture, deep red color, clear soup and fresh taste. When eaten, dipped in Changzhi smoked vinegar, it has a mellow flavor.
Put less base oil in the pot, add oyster sauce, dark soy sauce, food color, elbow juice, seasoning to thicken, and light oil. Do not stir, and pour it on the dried elbow. The effect is very good.
Casserole stewed beef and mutton
Ingredients: 250 grams of mutton (hind leg), 250 grams of beef (lean)
Seasoning: 10 grams of sesame oil, 25 grams of soy sauce grams, 10 grams of sweet noodle sauce, 5 grams of cooking wine, 5 grams of salt, 10 grams of star anise, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin)
Method:
1 . Chop the beef and mutton into domino pieces with a knife, wash and soak them in clean water;
2. Take out the beef and mutton and cook them thoroughly in a pot of boiling water, then take out the clean water;
3 . Put the pot on the fire, add sesame oil to heat, add onion slices, ginger slices and garlic slices and stir-fry until fragrant;
4. Add sweet noodle sauce and stir-fry for a while, then add cooking wine and Soy sauce, beef and mutton pieces, stir well;
5. Put it in a casserole, add water (to the extent that the meat pieces are covered), bring to a boil over high heat, and simmer over low heat until the meat pieces are soft and tender. .
Features: Ruddy color, soft and mellow, fresh and salty.
Burned kidneys
Cuisine: Shandong cuisine
Features Beautiful color, fresh, crispy and refreshing.
Ingredients: 250g fresh pork loin, 30g water-coated fungus, 10g green garlic, 15g soy sauce, 15g cooking wine, 5g each green onion and ginger, 50g stock, 25g water starch, 2 sesame oil grams, 500 clear oil (actual consumption is about 75 grams), appropriate amounts of salt, monosodium glutamate, and vinegar.
Production process
(1) Break the kidneys in half, remove the smell from the kidneys, cut the wheat ears into pieces with a flower knife, change them into pieces with a triangular knife, cut the green onion and ginger into shreds, and wash the green garlic. Cut into clean sections.
(2) In a bowl, add shredded onion and ginger, soy sauce, cooking wine, salt, monosodium glutamate, vinegar, water starch, sesame oil and stock to form a gravy.
(3) Blanch the kidney flowers in boiling water to remove the blood and drain them into purified water. Heat oil in a pan until it is 80% hot, explode the kidneys, remove and control the oil.
(4) Leave the bottom oil in the pot, pour in the kidneys, add the fungus and green garlic segments and stir-fry, add the juice and gravy and stir-fry quickly. When the juice coats the kidneys, pour the sesame oil.
Ma Po Tofu
1. Preparation materials: diced tofu, minced beef, bean paste, salt, wine, crushed dry red pepper, green garlic, minced ginger, pepper powder, water starch , soy sauce, a little sugar.
2. Add a little vegetable oil to the pot and heat it over high heat. When the oil is hot, add bean paste, salt, dry red pepper, green garlic, minced ginger, pepper powder, and minced beef. You can also use the above seasonings for minced beef. Add them all together after marinating. Sauté until fragrant.
3. Add tofu cut into small pieces. Reduce heat to low and bring to boil.
4. After the tofu is cooked, turn to high heat and add the gravy mixed with water starch, sugar, wine, monosodium glutamate and soy sauce. After the gravy is evenly coated, turn off the heat and remove from the pot.
5. Remove from the pot, sprinkle with Sichuan peppercorns, and the fragrant, Sichuan-flavored Mapo Tofu is served!
Braised pork
1. Wash the wok, heat it up, add two tablespoons of oil, add three or four tablespoons of sugar, and turn to low heat.
Preparation: Take a piece of pork belly and cut it into 1cm square strips.
2. Keep stirring with a frying spoon to dissolve the white sugar and turn it into a reddish-brown sugar liquid, which is also called fried sugar color.
3. Pour in the cut pork belly and stir-fry evenly so that each piece of meat is coated with sugar color.
4. Add soy sauce, cooking wine, ginger, rock sugar, and a little salt, bring to a boil, then reduce to low heat and simmer for about 20 to 30 minutes. When the juice is almost evaporated, increase the heat to reduce the juice.
5. This is what it looks like
Sauerkraut fish
1. Generally, it is better to use grass carp or black fish.
2. Wash the fish, paying attention to the black membrane in the abdominal cavity.
3. Cut off the shark fins... (it’s also good to make shark fins after drying... haha)
4. Cut the fish into sections.
5. Press the fish segment with your hand, hold the knife with the other hand against the upper edge of the fish spine and push it closer, feel the position of the fish bone, and adjust the direction of the knife in time...if the cut is not good Buy a few more fish and practice first:)
6. Remove the fish bones. Cut the fish head in half, slice the fish meat, and the remaining fish bones... If you like to eat the bones together, you can ignore this step...
7. Place the sliced ??fish horizontally , use a knife to cut off each piece one by one from the tail to the head. The thickness of each piece is about 5-7 mm. Be careful here! Don’t reverse the direction, otherwise the fish fillets will be broken when cooked~~
8. Take an egg, pour it with your left and right hands, and pour out the egg white for later use
9 , cut the fish bones into sections, put them into the basin together with the fish fillets and fish heads, add salt and cooking wine and stir, then add the egg white and mix well, let it sit for 20 minutes~ Wait for a while, hehe
10 , sauerkraut…………………… Cuihua, serve sauerkraut. . . . One or two packs are fine, just add more if you like.
11. Cut the sauerkraut into sections
12. Heat oil in a pot, preferably large oil, but for the sake of... Or use ordinary oil Bar! Pour in the chopped sauerkraut and stir-fry... Then add water or stock and bring to a boil
13. Add the fish head and fish bones first, simmer over low heat for 5-7 minutes~ It looks so good, haha!
14. Add other fish fillets and cook on high heat for 2-3 minutes~ If you don’t like the fish head, you can also omit it...
15. Add salt, pepper, Sichuan pepper powder, MSG and other seasonings, and a delicious pot of pickled fish is ready!
Salt and pepper tenderloin
Ingredients: tenderloin? 100 grams, egg? 1, starch? appropriate amount
Seasoning: cooking oil? 500 grams (actual oil consumption 50 grams), sesame oil? 1 tsp, salt and pepper? 1 tsp, MSG? 1 tsp
Method
1. Wash the tenderloin and cut into thick slices, cut the meat into thin slices with a knife Beat to loosen;
2. Crack the eggs into the tenderloin slices, add starch and mix well;
3. Heat the oil in the pan, and when the oil is 60% hot, fry the tenderloin. When the color is golden, take it out and pour the remaining oil in the pot into the basin;
4. Leave a little oil in the pot, add the fried tenderloin and stir-fry several times, then add salt, pepper, MSG, and drizzle Add sesame oil and stir-fry evenly.
Chef:
Be sure to use a knife to loosen the tenderloin so that the meat is not easy to roll up and can be easily flavored; be sure to use medium heat when frying the meat.
Kung Pao Chicken
Ingredients: Chicken breast? 400g fried peanuts? 50g eggs? 1 garlic? 5 cloves of starch? Appropriate amount of dried chili? 10
p>Note: Ingredients are optional
Seasoning: cooking oil? 500 grams (actual consumption: 50 grams) sesame oil? 1 tsp soy sauce? tbsp cooking wine? 1 tbsp balsamic vinegar? 1 tsp Refined salt? 1 tsp White sugar? 1 tsp
MSG? tsp
Method
1. Wash and dice the chicken, add egg white, salt and starch Marinate and mix evenly; wash and mince the garlic;
2. Heat the cooking oil in the pot, deep-fry the diced chicken until cooked, remove and drain;
3. Leave oil in the pot Saute a little dry chili pepper and garlic until fragrant, then add diced chicken and stir-fry;
4. Finally add soy sauce, cooking wine, MSG, sugar, vinegar, water, starch and sesame oil, stir well and thicken, and finally add peanuts Stir the rice until well combined.
Peanuts must be removed from the pot before the dishes are served, so as not to stir-fry in the pot for a long time and affect the crispiness of the peanuts.
Sweet and Sour Pork Ribs
Ingredients: Ribs? 500 grams of chives? 1 piece of ginger? 1 piece of garlic? 2 cloves of starch? Appropriate amount
Seasoning: edible Oil? 500 grams (actual consumption 45 grams) Soy sauce? 1/2 tablespoon balsamic vinegar? 1 tablespoon refined salt? 1/2 teaspoon sugar? 1 tablespoon MSG? 1/2 teaspoon
Method :
1. Wash and chop the ribs into small pieces; wash and slice the ginger and garlic; wash and mince the chives;
2. Put oil in the pot and heat it until it is 50% hot. , fry the ribs until the surface turns brown, remove and drain;
3. Leave the bottom oil in the pot, add salt, soy sauce, MSG, ginger slices, garlic slices, stir-fry with the ribs, pour in Bring warm water to cover the pork ribs noodles, bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes;
4. When the pork ribs are fragrant and soft, add sugar, vinegar, chopped chives, thicken with water starch, and reduce the thick sauce over high heat That’s it.
Features: ruddy color, sweet and sour aroma.
An easy guide to quench your cravings: Put the sugar and vinegar last so that the sweet and sour taste can come out.
Braised lion head
Ingredients: Half a pound of pork front leg meat, minced. A section of tender lotus root. One egg. Eight cabbage heads. A small piece of ginger. Three green onions. Three tablespoons of soy sauce. 1 tablespoon of dry starch, another 1 tablespoon of starch and appropriate amount of water to make gravy. Appropriate amount of salt and MSG
Method: 1. Chop the lotus root into fine particles, cut the green onions into sections, break the ginger with a knife, beat the eggs into dry starch and stir clockwise into a whole egg paste
< p>2. Pour the egg paste into the meat and minced lotus root, add an appropriate amount of salt and two tablespoons of soy sauce, and stir vigorously in a clockwise direction3. Shape the meat filling into flat balls.
4. Heat the oil in a pot until it is 70% hot. Add the meatballs and fry for about two minutes. Deep fry the skin to seal the inside of the meatballs.
5. Drain the oil and put it on a plate for later use
6. After draining the oil from the pot, add the meatballs, add about two kilograms of soup or water, and three A tablespoon of soy sauce, ginger, and green onions, bring to a boil and then simmer over low heat for more than an hour.
7. When cooked, take out the meatballs and put them on a plate for later use
8. Put the cabbage into the soup in the pot and cook for about one minute until cooked
< p>9. Remove the cabbage hearts and put them on a meatball plate. Thicken the meat in the pot and pour it into the plate. ServeFish-flavored shredded pork
The main ingredient of this dish is fish-flavored shredded pork. It's pork. You should choose pork that is 30% fat and 70% lean and shred it smoothly to make it tender. The finished dish is ruddy in color, tender in texture, fresh in quality and rich in fish flavor. The raw materials include four ounces of pork (about 200 grams), water-fried magnolia slices, fungus, soaked red pepper, ginger, garlic, etc. in appropriate amounts. Seasonings: appropriate amounts of salt, vinegar, sugar, etc.
When making it, first cut the pork, magnolia slices and fungus into shreds, put them into a bowl and add seasonings to marinate for a while, then add the seasonings to the broth and bring to a boil to make a gravy, then put the shredded pork into the oil pan. Stir-fry until medium smooth. Add ginger, garlic and pickled red pepper and stir-fry until the fish smells fragrant. Add magnolia slices and fungus shreds and stir-fry. Add in gravy and serve.
Method 1
Ingredients: 200 grams of lean pork, 25 grams each of water-cured fungus and water-cured magnolia slices
Seasoning: 40 grams of pickled pepper, 10 grams each of soy sauce, white sugar, and minced garlic, 15 grams each of chopped green onion and cooking wine, vinegar 8 grams, 3 grams of refined salt, 1 gram of MSG, 50 grams of starch, 125 grams of oil, 50 grams of clear soup
Method:
1. Cut the pork into about 7 cm long, 0.5 Centimeter thick silk. Cut the magnolia slices and fungus into shreds, put them into a bowl together with the shredded pork, add refined salt and wet starch and mix well
2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch and broth in the bowl. Mix it into gravy
3. Heat the wok over high heat, add lard and heat until 60% hot, add shredded pork and stir-fry until loose, add ginger, garlic and chopped red pepper and stir-fry until fragrant, then Add magnolia slices and fungus and stir-fry for a few times, then add the gravy and stir-fry a few times to serve
Sweet and sour short ribs
Cooking time: 40 minutes
Ingredients:
500g pork chops, 2 tbsp rice vinegar (30 ml), 1 tbsp dark soy sauce (15 ml), 1 tsp chives (5 g), 1/2 tsp salt (3 g) ), 1 white green onion, 1 piece of ginger, 1 teaspoon of chicken essence (5 grams), 3 tablespoons of oil (45 ml), 2 garlic, 2 tablespoons of white sugar (30 grams)
Method:
p>1. Lean pork ribs are not delicious, so you need to prepare pork ribs with a little fat. Chop the ribs into 4 cm long sections, wash and drain, and use kitchen paper to absorb the surface moisture.
2. Slice ginger, slice garlic, and cut green onions diagonally into thick slices.
3. Heat the wok over high heat, pour in the oil, and when it is 50% hot (smoke comes out of the pan slightly), adjust the heat to medium, add the pork ribs, and fry for 3 minutes. Flip the pork ribs one by one with chopsticks and fry for another 2 minutes. When all sides are brown, most of the water in the ribs has dried up.
4. Add salt, dark soy sauce, chicken essence, ginger slices, and garlic slices to the pot, stir-fry with the ribs, pour in warm water that covers the ribs noodles, bring to a boil over high heat, reduce to low heat and simmer for 30 minutes .
5. When the pork ribs are fragrant and soft, add sugar, rice vinegar and chives, and reduce the sauce over high heat.
Tips are: 1. You can also add a tablespoon of tomato paste according to your preference to make the color more ruddy.
2. It is best to buy chopped short ribs in the supermarket, or ask a butcher to process them for you.
Winter Melon Ball Soup
Cooking time: 15 minutes
Ingredients:
150 grams of pork filling, 150 grams of winter melon, 1 egg white pieces, 1 tsp cooking wine (5 ml), 1 tsp minced ginger (3g), 2 slices of ginger, 2 tsp salt (10g), 1/2 tsp chicken essence (3g), 3g coriander, 1 tsp sesame oil (5 ml)
Method:
1. Peel off the green skin of the winter melon and cut into 0.5 cm thick slices.
2. Put the meat filling into a large bowl, add egg white, minced ginger, and cooking wine. Be careful not to forget to add salt. Place the appropriate amount according to your taste, and then stir evenly.
3. Add water to the soup pot and bring to a boil. Add ginger slices, turn to low heat, squeeze the minced meat into evenly sized meatballs, and add them into the pot as you squeeze them. Wait until the meatballs change color and become firm. , push gently with a spoon to prevent it from sticking.
4. After all the meatballs are squeezed, turn up the heat and bring the soup to a boil. Add the winter melon slices and cook for 5 minutes. Add salt and chicken essence to bring out the flavor of the soup. Finally, add coriander and drop in sesame oil. Lift the pot.
Braised chicken with mushrooms
Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients:
< p> 1 tender chicken (1000g), 50g dried shiitake mushrooms, 25g watercress, 1 teaspoon Sichuan peppercorns (5g), 1 teaspoon refined salt (5g), 50g ginger, 10g green onions, 1 teaspoon chicken essence (5g) ), 2 teaspoons cooking wine (10 ml), 2 teaspoons soy sauce (10 ml), 25 grams rock sugar, 50 ml oil, 2 star aniseMethod:
1. For dried shiitake mushrooms Soak in warm water for more than 30 minutes, rinse thoroughly and set aside.
2. Wash the whole chicken, cut off the head, wings and feet to the shins, then cut the chicken in half, cut the chicken into long cubes of 3 cm long and 2 cm wide, and cut into pieces. The chicken head, wings and feet were also cut into 3cm sections.
3. Heat a wok over high heat, add oil to heat, then put the chicken pieces into the hot oil pan and stir-fry. When the chicken becomes hard and changes color, add cooking wine, ginger cubes, watercress, and Sichuan peppercorns. Fry until the water gradually dries up and the aroma is released, then add an appropriate amount of water (to cover the surface of the chicken), add a small amount of salt, soy sauce, rock sugar, and star anise.
4. Cover and simmer until mature, then add the mushrooms and cook for about 15 minutes. When the pot is removed, add the green onion and chicken essence.
Asparagus tenderloin rolls
Ingredients: asparagus, tenderloin, eggs, flour.
Seasoning: salt, cooking wine, salt and pepper.
Method:
1. Wash and peel the asparagus and cut into small pieces (it is best to cut them according to the size of the meat slices).
2. Wash and cut the tenderloin into large pieces, pat it lightly with the back of a knife, then place it on a plate, add salt and cooking wine to marinate for a while, then roll the marinated meat slices into asparagus segments to make a roll shape.
3. Beat the eggs, add appropriate amount of flour, water and salt to make a paste. Dip the rolled meat rolls into the batter and coat them evenly, then put them in a pan and fry until cooked. Take them out. After a while, shape it and put it on the plate. Sprinkle the salt and pepper evenly on the meat rolls and you're ready to eat.
Fish head and tofu soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients:
< p> 2 boxes of soft tofu, 1 fresh silver carp head (600g), 75g of winter bamboo shoots in water, 1 teaspoon of rice wine (5ml), 1 teaspoon of vinegar (5ml), 2 slices of ginger, 2 segments of green onion, 1 sugar /2 teaspoon (3g), 1 teaspoon pepper (5g), a little coriander, 500ml stock or water, 1 tablespoon oil (15ml)Method:
1 .Wash the fish head, split it in the middle, and chop it into several large pieces. Use a kitchen towel to remove the water.
2. Cut the tofu into thick slices, wash and slice the bamboo shoots and ginger.
3. Heat a wok over high heat, add oil and fry the fish head pieces in the pan for 3 minutes. After the surface is slightly browned, add soup (or water) and bring to a boil over high heat.
4. After the water boils, add vinegar and rice wine. After boiling, add green onion slices, ginger slices and bamboo shoot slices, cover the pot and simmer for 20 minutes.
5. When the soup becomes milky white, add salt and sugar, add white pepper and coriander segments.
Five-spice smoked fish
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 grass carp (700g), 1/2 tsp pepper (3g), 2 tsp balsamic vinegar (10ml), 2 slices of ginger, 2 scallions, 1 tsp minced ginger (5g), 1 tsp allspice powder (5g), 1/2 tablespoon cooking wine (8ml), 2 teaspoons soy sauce (10ml), 2 teaspoons sugar (10g), 220ml oil (actual consumption 50ml)
Method:
1. Wash the grass carp, use a sharp knife to cut the back of the fish, and pick out two clean fillets. After cleaning, place the fillet skin side down on the chopping board, diagonally. Cut into slices about 0.5 cm thick.
2. Place the fish fillets in a bowl, add ginger slices, green onion segments and soy sauce (1 teaspoon, 5 ml), marinate for 10 minutes and set aside.
.
3. Put cooking wine, white sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) into a pot, add 1 cup of water and simmer for 5 minutes, put it in a bowl and let it dry. Cool and set aside.
4. Heat the frying pan over high heat. When the oil temperature rises to 80% (there is obvious smoke coming out above the oil surface), put the fish fillets into the oil and gently slide them open with chopsticks. , fry until the skin is slightly brown and the fish meat is firm, remove and drain.
5. Heat the oil in the pot again, put the fish fillets into the oil and fry them again, take them out with a slotted spoon or strainer, put them into a seasoning bowl immediately while they are hot, and let them sit for more than 15 minutes. Ready to eat.
Stir-fried pumpkin with salted egg yolk
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
< p> 1 small pumpkin (about 400-500g), 4 salted duck egg yolks, 1 tablespoon rice wine (15 ml), 1/2 teaspoon salt (3 grams), a few chives, 1 tablespoon oil (15 ml), 1 teaspoon of cooking wine (5 ml), 1/2 teaspoon of chicken essence (3 grams)Method:
1. Put the salted duck egg yolk and rice wine into a small bowl and put it into the steamer Steam over high heat for 8 minutes, take out and crush with a small spoon while hot, until it becomes a fine paste.
2. Peel the small pumpkin, scoop out the seeds, and cut into 4 mm thick slices.
3. Heat the oil in the wok over high heat, sauté the scallions until fragrant, add the pumpkin and stir-fry for about 2 minutes. When the edges of the pumpkin become soft, it is ready.
4. Pour in the steamed salted duck egg yolk, add salt and chicken essence, and stir-fry evenly.
Korean boiled pork
Characteristics: The meat is fragrant, fat but not greasy, and has a mellow taste. It is best eaten rolled into lotus leaf cakes or sesame seeds.
Ingredients: Boneless pork belly, soy sauce, minced garlic, pickled chive flowers, soybean curd juice, chili oil.
Production process
Cut the boneless pork crosswise into three or four strips, then cut it into long pieces, scrape and clean, put the meat in the pot with the skin facing up, pour in water, and cover Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 2 hours, pierce it with chopsticks, take it out and let it cool, tear off the skin of the meat, cut into thin slices, and arrange them neatly on the plate; add soy sauce, minced garlic, Chive flowers, soybean curd juice and chili oil are put together in a small bowl and served together with the meat slices.
Black Three Chops
Preparation time: 10 minutes
Cooking time: 3 hours
Ingredients:
100g pork stuffing, 50g rose kohlrabi, one each red and green pepper, 2 teaspoons sesame oil (10ml), 1 teaspoon cooking wine (5g), 1 teaspoon soy sauce (5ml), 1 teaspoon chicken essence (5g) , 1 tablespoon of oil (15 ml)
Method:
1. Chop the rose kohlrabi into small pieces, remove the seeds and stems of the red and green peppers, and cut into dices.
2. Heat the wok over medium heat, pour in the oil, and when the oil temperature rises, add the pork filling, press it with a spatula, and stir-fry for 5 minutes until the water in the meat is completely dry, and the minced meat When golden brown, add soy sauce and cooking wine and stir-fry until fragrant.
3. Add diced peppers and rose pickles to the fried minced meat, stir-fry over high heat for another 5 minutes, add chicken essence and sesame oil, stir-fry and mix evenly.
Ants climbing a tree
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
200g vermicelli, 50g pork filling, 1 tablespoon minced garlic (15g), 3 tablespoons stock (or water) (45ml), 1 tablespoon bean paste (15g), 1/2 teaspoon sesame oil (3ml), oil 1 tablespoon (15 ml), 2 teaspoons minced ginger (10 grams), 1 teaspoon soy sauce (5 ml), 1 teaspoon sugar (5 grams), 1 tablespoon chopped green onion (15 grams),
Method: < /p>
1. Pour half a pot of water into the pot and heat it up. Add the split shreds and blanch them for 2 minutes until the color turns white and swells. Remove and drain the water.
2. Pour oil into the pot and heat it, add minced garlic, chopped green onion, and minced ginger and stir-fry for a while. When the aroma comes out, add the pork stuffing and spread it out.
3. Saute the ingredients in the pot over high heat, pour in the broth (or water), bean paste, soy sauce, sesame oil, and white sugar. Finally add the vermicelli and cook until the soup becomes dry.
Soy Beef
Preparation time: 10 minutes
Cooking time: 3 hours
Ingredients:
1 piece of beef shank (about 1000g), 100g of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of Sichuan peppercorns (5g), 1 small piece of cinnamon, 1 tablespoon of soy sauce (15ml), 2 teaspoons of salt (10g) , 1 tablespoon of white sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 green onion
Method:
1. Wash the surface of the beef tendon with running water Put the whole piece of dirt into a pot of cold water and boil it over high heat. After boiling, skim off the blood foam on the water surface. Keep skimming while boiling. In about 15 minutes, the blood inside will be removed. Remove the meat pieces and drain the water.
2. Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely covered, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onion segments, ginger slices and put them into a gauze bag Add peppercorns, aniseed and cinnamon, cover and simmer over high heat for half an hour, then lower the heat and simmer for more than 2 hours, finally lift the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.
3. Take out the beef tendon meat, place a pair of chopsticks on a large bowl, put the meat on it and drain it to cool.
4. After the beef is completely cooled and its surface becomes firm, it can be sliced. When cutting, it should be against the direction of the fiber of the shredded meat, and the thin slices should be placed on the plate.
Black pepper steak
Ingredients: beef, garlic, ginger, onion, eggs, salt, MSG, black pepper, cornstarch, dark soy sauce, cooking wine, tomato sauce!
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Making steak is roughly divided into two parts!
First, making the steak patties.
Second, making black pepper sauce!
< p>1. Choose beef tenderloin, or about 300 grams of general beef (it depends on how much you eat) and cut it into palm-sized slices! After cutting, use a hammer to loosen it (if you don’t have a special one, you can also use the end of a rolling pin) !)Then put it on a plate, dice the garlic, ginger, and onion! You will need a little more later when making the black pepper sauce! Mix these things together with the freshly cut beef, Add a small amount of salt, pepper, monosodium glutamate, cooking wine, dark soy sauce, cornstarch and an egg. Grasp the seasonings well and set aside to marinate for ten minutes!
Add more after ten minutes. Grasp the cornstarch and leave it for 5 minutes! You want a drier effect! But there must not be too much cornstarch, because it will affect the meat quality of the beef!
Okay, the steak cake is ready to be put into the pot. Fry! Put an appropriate amount of oil, preferably butter. If you don’t have it, use salad oil! Fry the marinated beef slices in the pan. This is the step to control the degree of rawness and doneness of the beef!
Beef It ripens very quickly. Generally, both sides will change color after being put into the pot, indicating it is four to five years old. If the temperature is about 150 degrees, frying for about five minutes will reach nine or ten degrees of maturity. According to this tip, beginners can feel it ~
When frying steak, it is best to turn it over every 20 seconds to half a minute so that both sides are heated evenly and the taste is good. Generally speaking, don't make a well-done steak, because the beef becomes more cooked and firmer, and there is no point in adjusting the pepper sauce. Westerners like to eat medium-ripened beef. When you cut the beef, you can see the blood streaks. I fry it every time to achieve the effect of four- to five-ripened. I suggest everyone to eat six-to-seven-ripened! Because it suits the taste of Chinese people!
ok! You can put it on a plate and prepare for the second step!
Second, fry the chopped garlic, ginger and onion in a small amount of oil. Be careful not to use too much heat. After the oil is spicy, reduce the heat to low and stir-fry for a while! Then add tomato sauce (it seems that there is a special black pepper sauce in Western food, but ordinary people generally don’t buy it, so I use tomato sauce and add a lot of black pepper instead! But pay attention Don't add too much tomato sauce, don't let it take away the black pepper and meat flavor) The purpose of adding tomato sauce is explained, okay!
Now don't forget that there is still frying in the pot, don't be distracted! We Next, stir the contents in the pot and add water. A little more water because you need to add cornstarch to thicken it! While collecting the soup, add some cooking wine, salt and MSG, and finally add black pepper. Add more black pepper ( At this time you can taste the soup until you feel the strong black pepper flavor!
Now you can combine the results of the two steps into one, pour the soup on top of the prepared Just serve the steak patty!