Braised sauerkraut
Put the pork belly in a pot under cold water, boil for fifteen minutes (retain the water), remove and cut into thin slices, put it into the pot together with the sauerkraut and cook for another 20 minutes, add the vermicelli. Pot
Save trouble and warm up
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Sichuan mutton (not shabu-shabu)
When the water is boiled, add all kinds of vegetables you like to eat, then add the mutton slices when the pot is boiling again,
p>When the water boils again, remove it from the soup (add a small amount of salt to the soup), dip it in sesame sauce, fermented bean curd and other seasonings and eat it
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Cold lotus root slices
Peel the lotus root, remove the segments, wash and cut into pieces Cut into slices about 0.2 cm thick, simmer in a pot of boiling water for a while, then soak in cold water, remove and set aside. Seasoning: salt, monosodium glutamate, sugar, minced garlic, soy sauce, vinegar, red oil and mix thoroughly. Pour the seasoning into the lotus root slices and mix well.
Ingredients for sweet and sour carp: one tail of carp Seasoning: onions, ginger, cooking wine, soy sauce, sugar, vinegar, salt, chicken essence. Remove the scales from the carp and wash it. If the fish is larger, cut it diagonally on the belly. A few knives are easy to taste. Heat the oil in the pot, add ginger slices, and fry the fish until both sides are slightly brown. Add cooking wine, soy sauce (dark soy sauce & light soy sauce), a little sugar, green onion, and ginger. Pour in boiling water and fish pan , bring to a boil over high heat, then simmer over medium heat. Add sugar and vinegar until more than half of the water is boiled, and adjust to the taste you are satisfied with. If you are afraid that the fish will break if you turn it over, you can continue to pour the sauce over the fish noodles to add flavor. Add it until the soup is almost gone. Chicken essence, salt. You can also use water starch to quickly reduce the juice and put it on the plate...
Green and white loofah: saute ginger until fragrant, pour in loofah and stir-fry until fragrant, add green pepper and a little garlic, wait until the loofah is cooked , then add lily and cook briefly, then serve.
Wash and chop the fresh loofah, wrap it in gauze and squeeze out the juice. Add equal amounts of medicinal alcohol and honey, mix evenly, and use a cotton ball dipped in the juice to smear on the face and arms. Wait for 20 minutes. Wash with clean water. Apply once every night for a month to reduce wrinkles and make the skin smooth and elastic
Ingredients for making pine nuts and corn:
Pine nuts 50g
Corn kernels 300g
Many people like to add some diced carrots when making pine nut corn, but adding diced Cantonese sausage instead has a more special taste. Other seasonings:
3g salt
5g chicken essence
5g chopped green onion
2g starch
Preparation method:
Wash the pine nuts with water, fry them in an oil pan until the color becomes slightly darker and set aside.
Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make gravy; cut Guangwei sausage into large pieces.
When the oil is heated to 60%, add corn kernels to the pan, stir-fry and add pine nuts and Cantonese sausage.
Fry the corn kernels until they become soft, add the gravy and stir-fry until the gravy solidifies.
How to cook braised hairtail
1. Clean the hairtail, cut it into sections of about 6 centimeters, add a little salt and cooking wine, and marinate for 15 minutes
2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine, water starch and set aside.
3. Take another small bowl, add an egg and mix well. Set aside.
4. Add oil to the frying pan, wait until it is 8 mature, add two slices of ginger, wrap the marinated hairtail in eggs and fry in the oil pan until golden brown.
5. Pour the prepared (2) inner bowl juice into the fried fish pot, bring to a boil over high heat, then turn to low heat. The fish will be cooked easily. Just wait a moment before the soup becomes sticky. Once it's mushy, it's ready to be served.
Sweet and sour hairtail
Ingredients: 500 grams of hairtail, 20 grams of shredded green onion, ginger, and garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of Shaoxing wine, 1 teaspoon of sugar, 1 teaspoon of pepper oil, and appropriate amount of fresh soup.
Preparation:
1. Remove the head, tail and internal organs of the hairtail, wash it, chop it into sections of about 5 cm, and lightly salt it with salt.
2. Heat more oil in the pot, fry the hairtail segments until both sides are golden brown, remove from the pot, drain the oil and set aside.
3. Leave the base oil in the pot, stir-fry the shredded green onion, ginger and garlic slices, add the fried hairtail, cook in Shaoxing wine, vinegar, soy sauce, add a little soup, add sugar, After the flavor is absorbed, pour in peppercorn oil and stir-fry evenly.
Notes: You can make your own peppercorn oil. Add oil to a wok and fry the peppercorns over a slow fire. When the aroma comes out, cut off the heat and skim off the peppercorns. The soup can be replaced by chicken powder and water.
Braised prawns in oil
Recipe preparation: Ingredients: Ingredients: 10 prawns. Seasoning: 25 grams of cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of MSG, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of aniseed, 75 grams of green onions, 50 grams of ginger slices, and appropriate amount of clear soup. Production process 1. Rinse the shrimp, cut off the shrimp whiskers and legs, make a small cut from the shrimp gun on the head, take out the sand bag, then cut the back of the shrimp and extract the sand glands. 2. Heat up the frying spoon, add peanut oil, heat it up, add aniseed, green onions and ginger slices and stir-fry, add prawns and stir-fry to get shrimp oil, cook in cooking wine, add refined salt, sugar, clear soup and bring to a boil, cover Cover, simmer over low heat until thoroughly roasted, then move the spoon to normal heat. When the sauce is thickened, add MSG and pour in sesame oil. Serve.
Ingredients: pig trotters
Seasonings: rock sugar, aniseed, pepper, onion, ginger, soy sauce, cooking wine, salt, sesame oil.
Method:< /p>
1 First cut the pig's trotters in half, blanch them in boiling water, take them out after changing color, and rinse them with water.
2 Cut the green onion into sections and slice the ginger. Beat the fluff with a knife.
3 Add sesame oil to the wok, heat it up, then add rock sugar (usually about 10 grains of rock sugar are placed in four pig trotters.) Heat until the rock sugar melts.
< p>4 Add peppercorns and aniseed. After the aroma is released, add green onion, ginger, cooking wine, soy sauce, add the pig's trotters. After stir-frying, add water to cover the pig's trotters.5 After boiling, add salt Adjust the taste.
6 Simmer over low heat until the pig's trotters are soft and tender, then increase the heat until the soup is thick and ready to serve.
Green pepper shredded pork Ingredients: green pepper, meat, Sichuan peppercorns, dried chili peppers, ginger, garlic, green onions
Seasoning: tender meat powder, soy sauce, salt,
Method:
1. Cut the green peppers and meat first Shred the meat, mix with tender meat powder, soy sauce, salt and a little oil and marinate for about 10 minutes
2. Heat the oil in the pot, add the dried chili peppers and fry until they change color, then add 30 Sichuan peppercorns (You can add more or less according to taste) Fry until fragrant, add ginger, garlic, green onions (must be in this order), add shredded pork and stir-fry. Add a little water to prevent sticking to the pan (do not add more than two mouthfuls) and stir-fry for about three minutes. , serve out.
3. Pour in the oil and heat it up. Add some chopped green onion and fry until fragrant. Add the green pepper and stir-fry for two or three minutes. Add the fried shredded pork and stir-fry for two or three minutes. Dish out. The fragrant green pepper-fried shredded pork is ready.
Mushroom stewed tofu
Ingredients:
50 grams of fresh mushrooms, 4 pieces of southern beans, 10 grams of bamboo shoots, 25 grams of sesame oil, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of MSG, and 4 grams of cooking wine.
Method:
1. Cut the tofu into small pieces, put it into a cold water pot, add cooking wine, cook over high heat until trachoma appears, take out the purified water.
2. Put the wok on the fire, put in the fresh mushrooms and bamboo shoots, add soy sauce, refined salt, stock or water, then add the beans, bring to a boil over high heat, then slowly simmer for about approx. After 20 minutes, add sesame oil and MSG and serve. You can also thicken the sauce before serving.
Taste: delicious and nutritious.
Stir-fried pork with garlic moss
Ingredients:
500 grams of garlic moss, 50 grams of lean pork, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of MSG, a small amount of vinegar, a small amount of peppercorns , a small amount of starch, a small amount of chopped green onion.
Method:
1. Shred the lean pork and cut the garlic into sections.
2. Mix the starch with water.
3. Put a small amount of oil in the pot. When the oil is hot and smoking, add the chopped green onions and stir-fry until the shredded meat turns white. Add a small amount of pepper noodles, soy sauce and vinegar, and then add Add the garlic moss, followed by refined salt (but the garlic moss remains crisp). After frying for three minutes, add the water starch mixed with water, add MSG and take it out.
Start from simple things and sum up experience while doing it:
Put oil in the pot. The oil needs to be hot before you can put the vegetables in. Bok choy, bean sprouts and the like need to be heated quickly. When frying, add salt when it is almost cooked. Add a little less first, taste it for saltiness, and add more if it is not enough. Use good quality soy sauce. I have used Haitian brand for more than 20 years and was introduced by a friend. There are three varieties. Two are enough: Special Gold Label King Light Soy Sauce, used for cold stir-fries, light in color and salty in taste; Special Grade Straw Mushroom Dark Soy Sauce, used for coloring when braised or braised vegetables, put less at first, it will be lighter than your target color, because You also need to add light soy sauce. When braised in braised pork or beef or mutton, it is best not to add salt and mainly add light soy sauce. Buy another bottle of Changyu brand gold medal brandy to use as cooking wine. The quality is very good. It was originally used for Western food. Although The price is more expensive, but the amount used each time is very small. Generally, braise pork in red sauce (it is best to use pork belly). First put oil, heat, add meat, stir-fry over high heat until water is dry, add brandy, add 3/4-3 to 500-750 grams of meat. 1 lid (brandy bottle cap), fry until dry, add dark soy sauce-light soy sauce, then add water to submerge the meat, bring to a boil over high heat, then change to low heat, keep the water in the pot almost boiling but not boiling until you feel it is rotten Until then, drain the water over high heat, add pepper and a little MSG, and that’s it.
Introducing a few simple dishes and pasta for reference:
(1) Cooking:
1. The simplest way to make eggplant:
Cut the eggplant into oblique pieces and fry them in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, add minced garlic and fry until fragrant. Pour in the eggplant, add Haitian brand light soy sauce, simmer over low heat for 1-2 minutes, add pepper and a little MSG.
Fuel-saving method: cut the eggplant into diagonal pieces, soak it in water for a few minutes, take out a little of the liquid and dry it, add oil to the pot (the amount is about the same as usual for stir-fry), add minced garlic and fry until fragrant, then pour in the eggplant , stir-fry a few times, add Haitian brand light soy sauce, simmer over low heat for a few more minutes, add pepper and a little MSG.
2. Pork ribs and kelp soup:
Add raw pork ribs and kelp to cold water and bring to a boil over medium heat. When it's about to open, skim the foam off the face. Turn on the heat, change to low heat, and keep it in a state of boiling but not boiling until the ribs are tender, then add salt. When eating, add pepper and a little MSG to the bowl
3. How to make fresh cuttlefish and dried cuttlefish.
Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy. No alkali.
Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean.
Recipe for fresh cuttlefish:
Shredded cuttlefish with green pepper:
Cut the cuttlefish into shreds, boil water in a pot with a little more water, and put in the cuttlefish shreds Water, boil the water, remove it and set aside. Don't throw away the water, you can eat it below, it's very fresh.
Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.
Put oil in the pot, turn on high heat, add shredded pork, stir-fry until cooked, add shredded green pepper, add shredded cuttlefish, stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times Just download it.
Dried cuttlefish roasted pork:
-Burned pork belly or straight ribs without salt.
Cut the cuttlefish into mahjong-sized pieces.
Cut the good pork belly into pieces, put oil in the pot, fry the meat (ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian dark soy sauce for color, add Haitian soy sauce Smoke and fry for a few times, add water to cover the fish, cook over low heat (keep the water boiling but not boiling) for 1-2 hours, if you think it is rotten, drain the water over high heat, not too dry, add pepper, a little MSG, and put A little sugar and some chives. Finish.
Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.
Four. Potato stew:
1 First fry the thick potato slices in an oil pan (chopsticks can pass through them), and then stew.
2 A little longer.
Tomato and potato soup:
First put the potato slices (quickly, you can cut them thin) in water and boil. Do not add salt. When it's almost cooked, turn to high heat, add tomato slices, and cook until the tomatoes turn red. Don't cook the tomatoes yellow. Add salt, pepper, and a little MSG, and you're done
5. Cooking shrimps:
First put the shrimps in a bowl and soak them with cooking wine until soft.
1. You can burn winter melon or make winter melon soup.
2. Cut the dried tofu into thin strips and cook together with the dried shrimps.
Six, scallop cooking:
Soak the scallops in a bowl with cooking wine until soft, then steam them over water, or crush them with your hands and set aside.
Scallops and radish:
Cut the best radish into cubes, stir-fry in a pot, add scallops, and simmer over low heat (don’t add salt first, the scallops have a salty taste) ), add pepper and a little MSG.
Scrambled eggs with scallops:
Put the scallops in the beaten egg liquid and stir-fry over high heat until cooked.
Seven, white cut meat:
Pork hind leg meat, cooked as a whole, cut into thin slices, cut perpendicular to the grain of the pork. Seasoning: Haitian soy sauce, pepper, small sesame oil. Eat with dip.
Eight. How to make sausage:
Slice it into slices, steam it over water, and steam it till it’s tender.
Also, you can stir-fry the green peppers first, then add the steamed sausages and stir-fry.
Also, when the snow peas are just on the market (when they are tender and refreshing), Stir-fried and steamed sausage slices with snow peas, without adding pepper.
9. Fried chicken wings:
Wash the chicken wings and drain the water. Add salt, pepper and a little MSG. Marinate for about 1 hour. Pour away the marinated water, and then Put it in the egg white, then dip it in the bread crumbs, make sure it is firmly coated, and then fry it in a frying pan, first fry it on a smaller fire, and then fry it on a larger fire until the outside is golden
Ten, How to make salted dried fish:
If the fish is large and salty, you can grill it as pork belly or steak without adding salt.
Cut into pieces, put oil in the pot, fry the meat first, then add the fish, stir fry, add cooking wine, add water to cover the fish, and cook over low heat (keep the water boiling but not boiling) 1-2 Hours later, when you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, a little sugar, and some chives. Finish.
(2) Noodles
1. The simplest noodles.
Boil water, a little more water,
Put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives in the bowl,
then boil the water Below, make it a little harder,
Put it in a bowl and mix it. If the water is alkaline, you can add a little good vinegar at this time.
Be sure to remember the sequence, otherwise the taste will be different.
If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute with cold water, mix it now).
2. Tomato and egg noodle soup:
First scramble the eggs, add water, add tomato slices, add salt, boil the water until the noodles are cooked, add pepper and MSG.
3. Fried noodles:
Chinese cabbage, shredded pork, shredded mushrooms.
Underneath, a little harder.
Take it out, rinse it with cold water and drain it.
High heat, first stir-fry the shredded pork until cooked, add cabbage, change color, add mushrooms, stir-fry for a few times, add noodles and stir-fry for a few times, mix well, change to medium heat, add salt, pepper, a little MSG, change to Turn on low heat, stir-fry with a spatula in one hand, and fluff the noodles with a pair of chopsticks in the other. Mix the noodles and seasonings as evenly as possible, and the cabbage should not turn yellow.
Remarks: 1. Add some good vinegar when eating fried noodles.
2 Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.
4. First put the dried shrimps (buy good quality) and simmer in the water for a while, then add oil and put the noodles. When it is almost done, add the cabbage. When cooked, add salt, pepper and a little MSG. , that’s it.
Five, the simplest cold (mixed) noodles.
Boil water, a little more water,
In a shallow stainless steel pot, add sesame oil and set aside.
Put Haitian brand light soy sauce, pepper, MSG, and chopped chives in a bowl.
Then boil water and make it a little harder.
Place it with sesame oil. In the pot, mix well, put it in front of the air conditioner and blow it for 1-2 minutes, stirring while blowing to cool it evenly.
Then, mix it in a bowl. If the water is alkaline, you can add a little good vinegar at this time.
Be sure to remember the sequence, otherwise the taste will be different.
If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute with cold water, mix it now).
Six, egg fried rice:
Put the pot on the fire, pour in the oil and heat it, pour in the egg liquid and scramble the eggs, then add rice and chopped green onion, and stir-fry until the rice is hot. Add salt, pepper, a little MSG, and stir-fry again.
Seven, wrap the wontons:
Put the meat filling in the middle of the large wonton wrapper, and use it on the outer wrapper of the filling. Dip your index finger in water and draw a circle, then fold the lower edge of the leather up so that the two semicircles overlap. Use two index fingers to press and sweep along the water mark on it to make it bond, and then fold the two bottom corners of the leather. Glue the bottom of the meat filling (one corner can be dipped in a little water, and the other corner is pressed on top and pinched tightly) so that the wontons stand up.
Large wonton wrappers are generally in the shape of an equilateral trapezoid, with the short side facing itself.
To make a small wonton wrapper, grab the wrapper with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip some meat filling into it, scrape it into the middle of the wrapper, and then pinch it tightly.
8. Curry beef powder (soup)
The curry needs to be fried in oil. The oil temperature should not be too high, otherwise it will become mushy.
Cook large pieces of beef in water (rotten), slice it and put it on a plate; add salt, oil curry, chopped green onion, pepper, a small amount of MSG to the beef soup, and add the prepared powder (a little harder) , add sliced ??beef. This is beef curry. Without the powder, it’s just beef curry soup.
9. The simplest way to make braised beef (powder):
Cut the beef into pieces, heat the oil in a pot, stir-fry the meat to dry out the water, and add a little more Cook wine, stir-fry until dry, then add a little Haitian soy sauce to color, add Haitian soy sauce, no salt, stir-fry, add water to submerge the meat, bring to a boil, then use a casserole or iron pot over a very small fire (keep the water boiling) (non-boiling state), burn for 1-2 hours, if you think it is rotten, drain the water over high heat, not too dry, add pepper and a little MSG.
Boil water, a little more water,
Put Haitian brand light soy sauce, sesame oil, pepper, MSG, minced chives in a bowl, add boiling water,
Then boil the water and add the powder, a little harder,
Put it in a bowl and add the braised beef. That’s it.
Finally, let me introduce you:
The simplest way to make lemon juice and iced black tea.
1. Use a juicer to squeeze the juice, mix it with water and add some sugar cubes. Authentic lemon juice. Mix less water and add ice cubes, it tastes great.
2. 1 small bag of Lipton black tea, 1 slice of lemon, some sugar cubes or rock sugar, brew with boiling water. Both hot and cold drinks are available.
After being chilled, it becomes authentic iced black tea.
There are two types of tofu: soft tofu and old tofu.
I suggest you buy soft tofu, it’s more delicious! Generally small (thin) pieces, about 1 cm thick, or boxed tofu with fat inside.
1. Minced pork tofu:
Heat the oil in the pot, add the minced meat, stir-fry until fragrant, add Haitian brand premium gold label light soy sauce, pepper, a little MSG, minced green onion, add Transfer to a bowl and set aside.
Add a small amount of water to the pot, add some salt, boil the water, add tofu, use a spatula to shovel the tofu into irregular pieces, boil, add water starch, mix well, cook, and add to the plate. Pour in minced meat.
Note: The minced pork should be slightly saltier and the tofu should be lighter.
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Several homemade recipes for cucumbers How to make dishes
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How to make several home-cooked dishes:
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Some home-cooked recipes
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Dahe Forum-Eating in the Central Plains- Several home-cooked recipes
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Chaling Forum-[Discussion] Chaling home-cooked recipes
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Some home-cooked dishes
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< p>3 ways to make Hunan home-cooked dishes/food/2004-12/02/content_2285369.htm
Several ways to make Northeastern home-cooked dishes
Cold salad Lotus root slices
Peel the lotus roots, remove the segments, wash them, and cut them into slices about 0.2 cm thick. Boil them in a pot of boiling water for a while, then soak them in cold water and remove them for later use. Seasoning: salt, monosodium glutamate, sugar, minced garlic, soy sauce, vinegar, red oil and mix thoroughly. Pour the seasoning into the lotus root slices and mix well.
Ingredients for sweet and sour carp: one tail of carp Seasoning: onions, ginger, cooking wine, soy sauce, sugar, vinegar, salt, chicken essence. Remove the scales from the carp and wash it. If the fish is larger, cut it diagonally on the belly. A few knives are easy to taste. Heat the oil in the pot, add ginger slices, and fry the fish until both sides are slightly brown. Add cooking wine, soy sauce (dark soy sauce & light soy sauce), a little sugar, green onion, and ginger. Pour in boiling water and fish pan , bring to a boil over high heat, then simmer over medium heat. Add sugar and vinegar until more than half of the water is boiled, and adjust to the taste you are satisfied with. If you are afraid that the fish will break if you turn it over, you can continue to pour the sauce over the fish noodles to add flavor. Add it until the soup is almost gone. Chicken essence, salt. You can also use water starch to quickly reduce the juice and put it on the plate...
Green and white loofah: saute ginger until fragrant, pour in loofah and stir-fry until fragrant, add green pepper and a little garlic, wait until the loofah is cooked , then add lily and cook briefly, then serve.
Wash and chop the fresh loofah, wrap it in gauze and squeeze out the juice. Add equal amounts of medicinal alcohol and honey, mix evenly, and use a cotton ball dipped in the juice to apply to the face and arms. Wait for 20 minutes. Wash with clean water. Apply once every night for a month to reduce wrinkles and make the skin smooth and elastic
Ingredients for making pine nuts and corn:
Pine nuts 50g
300g corn kernels
Many people like to add some diced carrots when making pine nut corn, but adding diced Cantonese sausage instead has a more special taste. Other seasonings:
3g salt
5g chicken essence
5g chopped green onion
2g starch
Preparation method:
Wash the pine nuts with water, fry them in an oil pan until the color becomes slightly darker and set aside.
Mix salt, chicken essence, chopped green onion and starch with appropriate amount of water to make gravy; cut Cantonese sausage into large pieces.
When the oil is heated to 60%, add corn kernels to the pot, stir-fry and add pine nuts and Cantonese sausage.
Fry the corn kernels until they become soft, add the gravy and stir-fry until the gravy solidifies.
How to cook braised hairtail
1. Clean the hairtail, cut it into sections of about 6 centimeters, add a little salt and cooking wine, and marinate for 15 minutes
2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine, water starch and set aside.
3. Take another small bowl, add an egg and mix well. Set aside.
4. Add oil to the frying pan, wait until it is 8 mature, add two slices of ginger, wrap the marinated hairtail in eggs and fry in the oil pan until golden brown.
5. Pour the prepared (2) inner bowl juice into the fried fish pot, bring to a boil over high heat, then turn to low heat. The fish will be cooked easily. Just wait a moment before the soup becomes sticky. Once it's mushy, it's ready to be served.
Sweet and sour hairtail
Ingredients: 500 grams of hairtail, 20 grams of shredded green onion, ginger, and garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of Shaoxing wine, 1 teaspoon of sugar, 1 teaspoon of pepper oil, and appropriate amount of fresh soup.
Preparation:
1. Remove the head, tail and internal organs of the hairtail, wash it, chop it into sections of about 5 cm, and lightly salt it with salt.
2. Heat more oil in the pot, fry the hairtail segments until both sides are golden brown, take it out of the pot, drain the oil and set aside.
3. Leave the base oil in the pot, stir-fry the shredded green onion, ginger and garlic slices, add the fried hairtail, cook in Shaoxing wine, vinegar, soy sauce, add a little soup, add sugar, After the flavor is infused, pour in peppercorn oil and stir-fry evenly.
Notes: You can make your own peppercorn oil. Add oil to a wok and fry the peppercorns over a slow fire. When the aroma comes out, cut off the heat and skim off the peppercorns. The soup can be replaced by chicken powder and water.
Braised prawns in oil
Recipe preparation: Ingredients: Ingredients: 10 prawns. Seasoning: 25 grams of cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of MSG, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of aniseed, 75 grams of green onions, 50 grams of ginger slices, and appropriate amount of clear soup. Production process 1. Rinse the shrimp, cut off the shrimp whiskers and legs, make a small cut from the shrimp gun on the head, take out the sand bag, then cut the back of the shrimp and extract the sand glands. 2. Heat up the frying spoon, add peanut oil, heat it up, add aniseed, green onions and ginger slices and stir-fry, add prawns and stir-fry to get shrimp oil, cook in cooking wine, add refined salt, sugar, clear soup and bring to a boil, cover Cover, simmer over low heat until thoroughly roasted, then move the spoon to normal heat. When the sauce is slightly thick, add MSG and pour in sesame oil. Serve.
Ingredients: pig trotters
Seasonings: rock sugar, aniseed, pepper, onion, ginger, soy sauce, cooking wine, salt, sesame oil.
Method:< /p>
1 First cut the pig's trotters in half, blanch them in boiling water, take them out after changing color, and rinse them with water.
2 Cut the green onion into sections and slice the ginger. Beat the fluff with a knife.
3 Add sesame oil to the wok, heat it up, then add rock sugar (usually about 10 grains of rock sugar are placed in four pig trotters.) Heat until the rock sugar melts.
< p>4 Add peppercorns and aniseed. After the aroma is released, add green onion, ginger, cooking wine, soy sauce, add the pig's trotters. After stir-frying, add water to cover the pig's trotters.5 After boiling, add salt Adjust the taste.
6 Simmer over low heat until the pig's trotters are soft and tender, then increase the heat until the soup is thick and ready to serve.
Green pepper shredded pork Ingredients: green pepper, meat, Sichuan peppercorns, dried chili peppers, ginger, garlic, green onions
Seasoning: tender meat powder, soy sauce, salt,
Method:
1. Cut the green peppers and meat first Shred the meat, mix with tender meat powder, soy sauce, salt and a little oil and marinate for about 10 minutes
2. Heat the oil in the pot, add the dried chili peppers and fry until they change color, then add 30 Sichuan peppercorns (You can add more or less according to taste) Fry until fragrant, add ginger, garlic, green onions (must be in this order), add shredded pork and stir-fry. Add a little water to prevent sticking to the pan (do not add more than two bites) and stir-fry for about three minutes. , serve out.
3. Pour in the oil and heat it up. Add some chopped green onion and fry until fragrant. Add in the green pepper and stir-fry for two or three minutes. Then add the fried shredded pork and stir-fry for two or three minutes. Dish out. The fragrant green pepper-fried shredded pork is ready.
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Mushroom stewed tofu
Ingredients:
50 grams of fresh mushrooms, Nan 4 pieces of beans, 10 grams of bamboo shoots, 25 grams of sesame oil, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of MSG, and 4 grams of cooking wine.
Method:
1. Cut the tofu into small pieces, put it into a cold water pot, add cooking wine, cook over high heat until trachoma appears, take out the purified water.
2. Put the wok on the fire, add fresh mushrooms and bamboo shoot slices, add soy sauce, refined salt, stock or water, then add the beans, bring to a boil over high heat, then slowly simmer for about After 20 minutes, add sesame oil and MSG and serve. You can also thicken the sauce before serving.
Taste: delicious and nutritious.
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Stir-fried meat with garlic moss
Ingredients:
500 grams of garlic moss, 50 grams of lean pork grams, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of MSG, a small amount of vinegar, a small amount of pepper noodles, a small amount of starch, and a small amount of chopped green onion.
Method:
1. Shred the lean pork and cut the garlic into sections.
2. Mix the starch with water.
3. Put a small amount of oil in the pot. When the oil is hot and smoking, add the chopped green onions and stir-fry until the shredded meat turns white. Add a small amount of pepper noodles, soy sauce and vinegar, and then put Add the garlic moss, followed by refined salt (but the garlic moss remains crisp). After frying for three minutes, add the water starch mixed with water, add MSG and take it out.
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01. Ancient meat
Ingredients: 500 grams of skinless pork belly, cooked and fresh 150 grams of bamboo shoot meat, 30 grams of egg liquid, 25 grams of pepper, 5 grams of green onions, 5 grams each of garlic and sesame oil, 1.5 grams of refined salt, 7.5 grams of Fenjiu, 40 grams of wet starch, 75 grams of dry starch, 750 grams of peanut oil. Salted tomatoes Sauce
Method:
1. Cut the pork into diamond-shaped pieces, mix the meat pieces with refined salt and Fenjiu wine, marinate for about 15 minutes, add egg liquid and wet starch and mix well , coat with dry starch.
2. Heat the wok to 60% heat, fry the meat until it is cooked, pour into a colander and drain the oil.
3. Leave a little oil, add onions and garlic. When the chili peppers are fragrant, add the onions. Cook the tomato sauce until it boils slightly. Use wet starch to dilute it and thicken it. Then add the meat and bamboo shoots, stir-fry and rub. Pour in sesame oil and peanut oil and stir-fry evenly.
02. Eight-treasure rice
Ingredients: glutinous rice, sugar, lard, boiling water, bean paste, osmanthus, candied dates.
Method:
1. Steam the glutinous rice and mix it with sugar, lard and boiling water.
2. When the candied dates are placed in the bowl, arrange them into a pattern. In the middle, add beans
sand and sweet-scented osmanthus, then spread glutinous rice, flatten it, steam it in a basket for one hour
and shovel it out when eating.
03. Ginkgo duck stew
Ingredients: One bare duck, four ounces of ginkgo, eight ounces of white yellow buds, two corianders, carrots, mushrooms, oyster sauce, sugar, chicken powder , corn starch, wine, salt, pomelo and peel in appropriate amounts.
Method: 1. Peel the ginkgo shells and boil them in boiling water for five minutes, wash and drain. Wash the duck, cook it in boiling water, remove and drain, and cut into pieces.
2. Add two tablespoons of oil to simmer the ginkgo, then add duck and sauté for a while, add seasoning, simmer the ginkgo for about ten minutes, thicken and turn off the heat. Wash the buds, cut them into short sections, cook them and put them in a claypot. Place the duck on the buds and bring to a boil, add coriander and put the original pot on the table.
04. Stir-fried shrimps
Ingredients: 300 grams of shrimps, 1000 grams of oil, 20 grams of cooking wine, 10 grams of vinegar, appropriate amount of salt, MSG, chopped green onion, 25 grams of eggs and water starch , a little noodles, 10 grams of sesame oil, 80 grams of cucumber, 200 grams of soup.
Method:
1. Add eggs, starch and noodles to the shrimp, add flavor and paste; dice the cucumber.
2. When the oil is 50% hot, fry the shrimps and pour them out. Stir-fry onions in the original pot, cook with cooking wine, add seasonings, add shrimps and diced cucumbers, drizzle with sesame oil, and remove from the pot.
05. Peking duck
Ingredients: 1 Peking duck, sugar water, green onions, sweet noodle sauce, duck cake.
Method: 1. Remove both palms of the duck, The duck tongue inflates air under the skin.
2. Remove the internal organs and use sorghum rods to support them between the spine and the three bones of the chest;
3. Fill the incision with water, release it from the anus, and clean it repeatedly. ;
4. Pass the iron hook diagonally through the neck and hang the duck
5. Pour boiling water on the skin to make it smooth and tight
< p>6. Drizzle the duck with sugar water. 7. Blow dry the duck.8. Block the duck's anus. Pour in 80% of the boiling water, put the duck into the hanging oven, and roast it until it is colored and mature.
9. Cut the duck into slices. When eating, add a little bit of green onion and sweet noodle sauce, and roll it into the duck cake.
06. Bang Bang Chicken
Ingredients: 300 grams of tender rooster breast and leg meat, 15 grams of red oil chili, 2 grams of white sugar, mushrooms, soy sauce, sesame paste, 5 grams each of green onion, pepper noodles, 2 grams each of MSG and sesame oil.
Method: 1. Put the chicken in a soup pot and cook until the meat is cooked. Remove and let cool, then use a small wooden stick to hammer it until soft; 2. Tear the chicken into strips and place it on a plate, with shredded scallions on top; 3 .Use red chili oil, soy sauce, sugar, sesame paste, MSG, pepper noodles, and sesame oil to make a sauce and pour it on the shredded chicken.
07. Spinach and chicken soup
Ingredients: half a chicken, half a tael of mushrooms, 6 taels of dried green onions, a few slices of ginger, 5 taels of spinach, a few slices of carrots, oyster sauce One and a half tablespoons. One tablespoon of raw grapefruit, half a teaspoon of sugar, one tablespoon of oil, and an appropriate amount of salt.
Method: 1. Wash the spinach, cut into short sections and put in the pot. Peel off the red coat from the dried onion, wash and drain. Wash the chicken and pat dry, cut into pieces, marinate with marinade for ten minutes, and soak in oil;
2. Add two tablespoons of oil, sauté the dried onion and ginger until fragrant, add the chicken, mushrooms and oyster sauce and sauté for a while. Add cooking wine, seasoning and carrots, stir-fry constantly, cook until chicken is cooked, scoop up and place on top of spinach, bring to boil.
08. Rice roll
Ingredients: 1000g starch, 200g sweet chestnut powder, a little salt, two corianders, 100g chili sauce.
Method:
1. Add starch to warm water to make a paste, pour in chestnut powder and salt, add water, mix until soft, and let stand for 2 hours;
2. Roll the dough into strips, cut it into embryos, press it into skins, and roll it into rolls;
3. Put it in the basket and leave it for 2-3 minutes, steam it with boiling water for about a quarter of an hour, and then take it out. After the pot is cooked, garnish with chili sauce and coriander.
09. Fried cabbage
Ingredients: 500 grams of cabbage, appropriate amounts of ginger, onion, salt, green pepper, red pepper, white soy sauce, sugar, vinegar, monosodium glutamate and sesame oil.
Method:
1. Cut the cabbage into shreds or chunks, add a little salt and marinate; mince ginger and green onion; cut green pepper and red pepper into shreds;
2. Heat the pot, add oil, add onion and ginger and stir-fry thoroughly, then add green and red pepper shreds and stir-fry briefly. Then squeeze out the water from the cabbage, stir-fry briefly, then add white soy sauce, sugar and vinegar, and continue stir-frying. Fry until cooked, add a little MSG and sesame oil.
10. Fried noodles with barbecued pork
Ingredients: 300 grams of noodles, 100 grams of barbecued pork, green onions, coriander, soy sauce, salt, appropriate amounts of each.
Method:
1. Wash and shred the barbecued pork and set aside;
2. Put the noodles into the oil pan and serve as noodles When it is five or six times ripe, add the barbecued pork strips, shredded green onions, coriander, salt, and stir-fry for a while.
11. Sichuan-style beef
Ingredients: beef breast, dried chili pepper, cooking wine, brown sugar, winter bamboo shoots, salt, sesame oil.
Method:
1. Cut the beef breast into 1-inch square pieces and grill it thoroughly on an iron plate;
2. Pour oil into the pot and put in Dried chilies, cooking wine, brown sugar, winter bamboo shoots, salt, sesame oil, roasted beef breast, simmer until the juice dries up.
12. Stir-fried diced chicken with green onions
Ingredients: 150 grams of chicken legs, 50 grams of bamboo shoots, 6 grams of dry starch, 20 grams of egg white, sugar, rice wine, refined salt, green onions, and ginger , appropriate amount of wet starch and soy sauce
Method:
1. Cut the chicken into small cubes, sprinkle with salt and marinate, then add egg whites and dry starch and mix well
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