Daily Chinese food, all kinds of rice aroma floats over, why other people's meals are always so fragrant. That's because you didn't choose the right recipe. Recommend a few super appetizing and fragrant home cooking recipes, some day you also try it.
Spicy Chicken
Materials: 2 large chicken thighs, a small green onion, 3 slices of ginger, 70 grams of dried chili peppers, 100 grams of crispy chili peppers, 50 grams of peppercorns, oil (in a pan that can be covered with the amount of diced chicken, subject to the amount of oil), 10 grams of salt, 10 grams of sugar, 35 ml of wine
Steps
1. Wash the thighs of the large chicken, then pick the thigh bones, and cut the chicken thigh meat into 3 to 4 cm pieces, mix with 35ml cooking wine and 5g salt, scrub well and marinate for 30 minutes.
2. Take a small pan, pour in a moderate amount of cooking oil, wait until the oil temperature reaches 70% heat and add the chicken dices in batches, fry the chicken dices until golden brown, then pull out and continue to fry the next dices until all the chicken dices are finished, then drain the oil and reserve for later use.
3. When the oil in the pan is heated to 8 or 9 degrees Celsius, add the diced chicken again, and drain the oil again.
4. This time on the stovetop replaced by a frying pan, frying pan hot into a small amount of cooking oil, green onions, ginger, dried chili peppers and peppercorns into all (note that did not put the crisp chili), stir-fried until the aroma, into the drained oil diced chicken, and then adjusted to the 5 grams of salt and 10 grams of sugar, stir-fry evenly, and then finally put the crisp chili peppers, you can put out of the pan.
Boiled Pork Slices
Materials: 200g pork, 1 cauliflower, 1/2 cucumber, 5 mushrooms, 2 spoons of soy sauce, 1 spoons of dark soy sauce, 1 green onion, 1 peppercorn, 1 dried chili pepper, 1 spoons of soybean paste, 5 slices of ginger, 1/2 spoons of sugar
Steps
1. cut cauliflower into small slices, slice the cucumber, slice the mushrooms and put in the water to boil. bowl spare
2. dry chili, pepper into the pot (without oil), dry baking, time to be a little longer to be good, I probably used ten minutes, often turn it over, don't paste, almost out of the aroma of the fire
3. just dry chili and pepper, put on the chopping board, with the chopper mill, into a super-perfumed spicy crushed! Mutton what dip this super great have wood! (digress)
4. pot of oil, into the ginger storm incense, and then into the meat (because I use the five-flower meat, fat, do shabu-shabu meat is not good, so I first fried, if it is the ridge or other lean meat, do not fry a) (by the way, my meat marinated in a small powder first ha), fried for two minutes, pouring into the bean paste and stir-fry, and put into the hot pepper, and then put into the soy sauce, soy sauce, sugar, and other things. ... Continue to stir-fry, and then add water, water probably did not exceed the meat (because later to soak the boiled vegetables, can not be too little), cover and cook for a while
5. Almost three minutes of cooking to let the spicy flavor out of the pot can be, and then poured on the just boiled vegetables, sprinkled with chopped scallions, a big success
back to the pot of lotus root
In Ingredients: Lotus root 1 section, salt, oil, moderate amount, dried chili pepper, dry starch, and so on. Dried chili pepper, dry starch, soy sauce 5ml, chili sauce 2 spoons
Steps
1. Lotus root peeled and washed, cut into even thin slices
2. Boil half a pot of boiling water, boiling lotus root slices into the nickel-scalded for 2, 3 minutes or so, take out the drained water, evenly sprinkled with cornstarch and evenly
3. Lotus root slices
4. Fry the lotus root slices until golden brown, drain the oil
5. Put up the oil, leave a little in the pot, add 2 spoons of chili sauce, stir fry, sheng up, add 5ml of soy sauce, sugar and salt to taste, mix well
6. Stir fry
8. Pour in the fried lotus root slices, stir fry evenly
9. Sprinkle the sauce evenly on the lotus root slices, stir fry a few times over high heat
10. Stir fry constantly, the sauce evenly coated in the lotus root slices, sprinkle chopped scallions, finish