Recommended 33 delicious dishes
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. The aftertaste is unusual. Eating is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Appetizer Mushroom Chicken Soup
Ingredients: Chicken, Shiitake Mushrooms, Drumstick Mushrooms, Red Peppers, Small Tomatoes, Onions, Green Onions, Lemon Juice, Spices, Condiments
Practice: 1. Clean the chicken and cut it into pieces. Wash shiitake mushrooms, chicken leg mushrooms, etc., cut red pepper, green onion, onion, small tomato slices
- Put the cleaned ingredients into the pot, add spices, add water and cook for about an hour, and finally add salt to taste.
Red Bean and Crucian Carp Soup
Prepare ingredients: 150 grams of red beans, 300 grams of crucian carp, a piece of ginger, 15 grams of cooking wine, and 5 grams of salt.
Practice steps:
Prepare raw materials: 150 grams of red beans, 300 grams of crucian carp, a piece of ginger, 15 grams of cooking wine, 5 grams of salt, rinse the red beans and add them to the soup pot, pour 1500 grams of water, soak for 30 minutes, put the soaked red beans, together with the soaked red beans Boil the water together, turn to simmer and cook for 30 minutes, until the red beans are crispy;
Heat the pan, add 40 grams of oil and a piece of ginger to saute until fragrant, add the crucian carp, change to medium heat, fry one side for 2 minutes, and shake the pan gently at the same time, so that the fish skin will not stick to the pan, turn the crucian carp on the other side, In the same way, fry for 2 minutes on medium heat, so that the processed crucian carp has no fishy smell in the soup, and the taste of the soup will be more delicious;
Put the fried crucian carp into the red bean soup, boil again until it boils, add 1 teaspoon of rice wine, simmer for 15 minutes, and finally add salt to taste and serve.
Papaya Fish Bone Soup
Prepare ingredients: 2 fish bones, 1 papaya, 1 piece of ginger, appropriate amount of oil and salt.
Practice steps:
The papaya is peeled and seeded, cut into pieces, the fish bones are cut into large pieces, washed and drained, and the ginger is peeled and flattened;
Heat the oil in a pan, put ginger in it and saute until fragrant, put the fish bones in the pan, fry for 1-2 minutes over medium heat, turn the fish bones over, and continue to fry until golden brown;
Add 4 bowls of water, bring to a boil, then turn to medium heat and cook for 15 minutes, add papaya, cook for 10-15 minutes on medium heat, season with salt and serve.
Monk Fruit and Tremella Pork Bone Soup
Prepare ingredients: pork spine, white fungus, mangosteen, ginger, onion, cooking wine, and salt.
Practice steps:
Boil the pork bones with cold water, cooking wine and ginger slices, then rinse them with water, soak the white fungus in water, pick them up, cut the onions into pieces, slice the ginger, and wash and split the monk fruit;
Add enough water to the soup pot at a time, put in the pork bones, remove the floating end after the high heat boils, add ginger slices, onion pieces, cooking wine and bring to a boil over high heat, and slowly simmer for two hours on medium and low heat;
Continue to cook for half to 1 hour after adding white fungus, remove inedible things such as ginger, green onion and mangosteen peel, season with salt and serve.
Sichuan Kung Pao Chicken
Ingredients List: 250g chicken breast, 50g scallion, 50g fried peanuts, 5g peppercorns, 8g dried red pepper, 12g white sugar, 10ml rice vinegar, 10ml soy sauce, 5g salt, 5g cornstarch, cooking wine 6ml
Production steps Step 1. Cut the chicken breast into diced meat the size of a thumb, and cut the scallions into diced scallions the size of the chicken.
Step 2. Marinate the chicken with salt, cooking wine (3g), cornstarch (2g), and water (about 30ml). You can marinate with your hands during the marinating process until all the water and sauce are caught. Into the chicken pieces.
Step 3. Mix soy sauce, cooking wine, sugar, rice vinegar, salt, cornstarch, and water (about 30ml) into a sauce, set aside.
Step 4. Put oil in the pot, heat it to 60% heat, add Chinese peppercorns and chili peppers and saute until fragrant, then add diced chicken, stir-fry and change color, add diced green onion, and continue to stir-fry until fragrant.
Step 5. Pour in the seasoned sauce and keep stirring with a spatula until it is evenly mixed.
Step 6. Continue to stir repeatedly until the sauce is thick and add the fried peanuts.
Homemade Oysters
Ingredients: 8 fresh oysters; appropriate amount of garlic; 1 spring onion; appropriate amount of oil; appropriate amount of soy sauce; appropriate amount of dark soy sauce; appropriate amount of cornstarch; appropriate amount of water
Practice Fresh oysters are cleaned with a brush.
Use a special knife for opening oysters to pry open, wash the meat, and set it up.
Mince the garlic, cut the green onion into small pieces, and pour the appropriate amount of cornstarch, soy sauce, dark soy sauce, and water into a small bowl and stir evenly. )
Heat oil in a pot, add minced garlic and stir fry for a while, add water starch prepared in advance, boil and collect juice.
Spread the fried sauce evenly on the oyster meat; heat a pot of water, add the oysters when the water boils, steam for 8 to 10 minutes, and sprinkle with chopped green onion. (Friends who eat spicy food can add chili pepper and minced garlic to stir fry together when making the sauce, or put a little chopped pepper on top when spreading the sauce)
Roasted tofu with pork belly
Ingredients: 100 grams of pork belly; 150 grams of fried tofu; 1 garlic leaf; 4 dried chillies (not spicy); a small piece of ginger; 3 grams of salt; 15 ml of soy sauce; 2 grams of sugar; 10 ml of cooking wine
Practice preparation materials. If you like spicy children's shoes, replace the dried chili with what you like! After washing the oily tofu, be sure to squeeze out the water
Sliced pork belly, the thickness is optional. sliced ginger
Turn on the fire, put oil in the pan
Put the pork belly and ginger slices in and stir fry
Pour the cooking wine evenly along the sides of the pot
put salt
Release the soy sauce (the hot oil may fry when it meets the soy sauce, you can put the water first and then release the soy sauce)
add sugar
dry chili
add water
Add so much boiling water and cook on medium heat for 5 minutes. Dry fried tofu is difficult to taste evenly, and it will be very dry. It is the best way to eat it with soup. Don't think too much water, you should think too little after putting down the oily tofu
Let's cut the fried tofu in half
Garlic white diagonal slices, garlic leaves cut into sections
The soup is almost boiled after all the cuts are made. Pour the oiled tofu down (for children's shoes that are cut slowly, it is recommended to cut all the ingredients before cooking.)
Use a spatula to press the oiled tofu like this, so that it can fully absorb the soup, and the oiled tofu that is full of the soup tastes delicious~
Add garlic leaves, fry for ten seconds and turn off the heat
Ready to serve
Flavored Chicken
List of ingredients: half three yellow chicken, 150 grams of potatoes, 100 grams of onions, 50 grams of red pepper, 100 grams of tomatoes, 50 grams of bean paste, 50 grams of tomato sauce, 10 peppercorns, 1 aniseed, a little minced onion, ginger and garlic, 4 dried chilies, 2 tablespoons cooking wine, 1 teaspoon soy sauce, 5 grams salt, 10 grams sugar, 10 grams white pepper powder, some lasagna noodles, 50 grams green pepper
Production steps: Step 1. Remove the internal organs of the three-yellow chicken, clean it, cut it into pieces, and cut potatoes, onions, red and green peppers, and tomatoes into corresponding pieces.
Step 2. Marinate the chicken pieces with an appropriate amount of salt and cooking wine for about 10 minutes. Put the frying pan on the fire, add salad oil (about 500ml), heat it on medium heat, when the oil temperature reaches 40% hot, turn to low heat, put the potato pieces in the oil, fry on low heat for 2 minutes, fry until all the The potato pieces have become golden brown, and the water has become less and removed.
Step 3. Then turn to medium heat. When the oil temperature is heated to 60%, put the chicken pieces in the oil, fry the chicken pieces until golden brown, remove the oil and set aside.
Step 4. Set up another frying pan, leave the bottom oil in the pan, put the bean paste into the pot and sauté until fragrant, then add Chinese pepper, aniseed, and dried chili. After all the ingredients are fragrant, add the tomato sauce , stir-fry until the tomato sauce comes out of red oil, add onion, ginger, minced garlic, stir-fry until fragrant, pour in cooking wine and soy sauce. Finally, pour in the base soup or water.
Step 5. After adding the soup, add the chicken pieces and potato pieces. After the high heat is boiled, turn down the heat and cook for about 10 minutes. When the chicken pieces and potatoes are mature, add salt, sugar, white pepper, and then add the tomatoes, onions, Red and green pepper cubes, stewed to maturity.
Step 6. Cook the wide noodles in advance, put them in a deep bowl, and when all the ingredients are mature, cover the noodles with potato and chicken pieces together.
Stir-fried pea tips
Step 1: Prepare the ingredients. The right amount of pea tips, the right amount of scallions and garlic. Pinch off the old roots of the peas, then wash them.
Step 2: Pour an appropriate amount of oil into a pot and heat it, then add chopped green onion and garlic, stir fry until fragrant.
Step 3: Put the pea tips into the pot and stir fry a few times.
Step 4: When the pea tips are soft, season with 1 tablespoon of salt and a pinch of chicken essence. Stir well again.
Step 5: Then pour out and eat.
Broccoli Stew with Frozen Tofu
Step 1: Prepare the ingredients. Plenty of frozen tofu and broccoli.
Step 2: Break up the broccoli and soak them in light salt water for 20 minutes, then rinse with water.
Step 3: Pour an appropriate amount of water into a pot and boil, then put the broccoli in the pot and blanch for 30 seconds, then remove and set aside.
Step 4: Pour an appropriate amount of water into the pot and boil again, put the frozen tofu in the pot, turn to low heat and cook for 2-3 minutes.
Step 5: Put the broccoli in the pot, then season with 1 tablespoon of salt, a pinch of white pepper and a pinch of chicken essence, then turn off the heat and pour a few drops of sesame oil to enhance the taste.
Step 6: Ready to eat.
Cabbage with Oyster Sauce
Step 1: Prepare the ingredients. 800 grams of cabbage, some dried chillies and a decent amount of garlic.
2: Peel off the cabbage leaves and wash them. Use an oblique knife to slice the cabbage bangs, then cut the cabbage leaves into chunks.
3: Separate the cut cabbage bangs and leaves.
4: Cut the garlic slices and dried chili into sections.
5: Take an empty bowl, add 2 tablespoons of oyster sauce, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of starch and a little water in sequence.
6: Stir evenly, the bowl of sauce is ready.
7: Pour an appropriate amount of oil into the pot, add chopped dried chili and garlic when the oil is hot, and stir fry until fragrant.
8: Put the Chinese cabbage into the pot and stir well until soft.
9: Put the cabbage leaves into the pot and stir well until the leaves are soft.
10: Pour the prepared bowl of sauce into the pot.
11: Stir fry so that the sauce is evenly coated on the cabbage, then turn off the heat.
12: Dish out and eat.
steamed beans
Ingredients: 1 cowpea, 1 egg, appropriate amount of flour, a little salt, a little sesame oil, a little chili oil, a little garlic.
Practice: 1. Wash the cowpea, remove the two ends and the worm's eyes, wash and cut into cubes with a knife, break in 1 egg, and stir well.
Then add the flour one at a time and stir with chopsticks to coat each diced bean with flour.
Boil water in a pot, put diced beans on the steamer, spread it flat on the inside, cover the pot, steam the steamer on medium heat for 10 minutes, and the beans are cooked.
Steam the beans, take them out and pour them into a pot. Shake them away quickly with chopsticks while they are still hot. Add a little mashed garlic, a little salt, chicken powder, drizzle in sesame oil and mix well.
For those with heavy tastes, you can also put some chili oil in it, with less oil and less salt. It is both a vegetable and a rice, and it is crisp and nutritious.
Chives
Ingredients: leeks, chopped peppers, soy sauce, oyster sauce, sesame oil
Practice: 1. Cut the chives into sections, blanch the head of the chives for 10 seconds after the water in the pot is boiled, and then add the tail of the chives and continue to blanch for 20 seconds.
- Drain the water and put it in a bowl, add chopped chilli, light soy sauce, sesame oil and oyster sauce, mix well. (If you like garlic, you can chop a few garlic seeds and mix them in together)
Fried Soft Tofu with Eggs
Ingredients: 1 egg (local tyrants can use 2); 1 box of lactone tofu; 1 small handful of garlic; 3 tablespoons of soy sauce; 2 tablespoons of oyster sauce; 1 teaspoon of starch; appropriate amount of salt, sugar, and chicken essence (according to yourself taste)
practice
Cut the garlic into inch sections, beat the eggs, add a little salt, and cut the lactone tofu box into pieces
Steam the lactone tofu for 5 minutes to set the shape (I added it directly when steaming the rice), while waiting, adjust the raw soy sauce, oyster sauce, starch, chicken essence, sugar, salt and water to make a sauce for later use
Heat the wok, high heat, and pour a little more oil than usual for frying. The oil is hot and pour the eggs. Stab the eggs. Pull the eggs a few times. Stir fry with the eggs, and then pour the steamed tofu into the pot after it softens
Pour the prepared juice on the tofu, shake the pot, because the starch will quickly collect the juice and wrap it on the tofu, egg and garlic table. Next, you have to test the spoons - a few times, so that the taste can be evenly coated on a dish, platter
Pork Meatballs
Mince or mince the pork with a meat grinder, add onion ginger, cooking wine, pepper powder, salt, soy sauce, cooking wine, five-spice powder, and stir together
Dip your hands in water and knead them into balls, the size is as desired
Put more oil in the pot, the oil temperature rises, add the balls and fry until the caramel color and take out
Fragrant sixtie
Material: 500 grams of sixty-nine, an appropriate amount of chopped green onion, pepper, ginger, and garlic.
Practice: 1. Wash the sixty-six for later use;
Pour an appropriate amount of cooking oil into the pot, turn on high heat, add garlic, chili and ginger slices when the pot is hot and stir-fry;
Pour in the sixties and stir-fry, add an appropriate amount of rice wine and continue to stir-fry;
When all the sixties are opened, quickly add in chopped green onion and monosodium glutamate, stir-fry and mix well
Seasoned Vegetable Balls with Soy Sauce
Material: pork (the fat and thin part of the upper front leg); carrot; eggplant; king oyster mushroom (can also be replaced with other kinds of vegetables);
salt; cooking wine; sugar; mushroom sauce; sweet noodle sauce;
practice
Prepare pork (the fat and thin part of the upper part of the front leg), carrot, eggplant, king oyster mushroom (can also be replaced with other kinds of vegetables); carrot, eggplant, king oyster mushroom are washed and minced; the chopped vegetables are poured into In a bowl, add a little salt and mix well, let it sit for a while to kill some water.
Wash and drain the pork, peel and chop it into pieces; squeeze the minced vegetables to dry the water; add cooking wine, salt, sugar, etc. to the minced meat and vegetables to taste and stir (don't make it too salty, and wrap the sauce later) , Don’t add too much vegetables at the end, too many meatballs are easy to disperse).
The prepared minced meat is made into balls of uniform size; add some cooking wine in the plate and steam it in a pot of boiling water for about 7-8 minutes. (Add some cooking wine to steam, and while removing the fishy smell, the steamed balls will be more tender); add the onion, ginger, and garlic to the oil pan and sauté until fragrant.
Add the sauce and stir well (the variety of sauce can be added according to your own preferences. I made it with mushroom sauce and sweet noodle sauce. A few spoonfuls of sauce are enough, too much will be salty); put the steamed balls Pour the soup into the pot, collect the juice on high heat, and keep stirring. Coat the balls evenly with the sauce.
Salted Pork
Ingredients: pork ham, garlic sprouts, red peppers, bean paste, tempeh, salt, monosodium glutamate and other seasonings
Wash the garlic sprouts, cut them into sections, and cut the red pepper into circles;
Cut the prepared meat into thin slices of moderate size;
Heat a small amount of oil in a pot, and after the oil is 50% hot, add the meat slices and an appropriate amount of salt and simmer until the oil comes out;
Turn to low heat, add bean paste and tempeh and fry until red;
Add ginger slices, garlic sprouts, red peppers, etc. and stir fry evenly;
Add a little sesame oil and monosodium glutamate before starting the pot, stir fry evenly, and then serve.
Pork stew noodles
Practice: 1. Boil water in a pot, put in the diced pork and scald until the water boils, pick it up, wash it, and drain the water;
Put 1 teaspoon of oil in the pot, add the pork pieces, and simmer over low heat until slightly yellow and the oil is released;
Pick up the meat pieces, add rock sugar, and fry over low heat until caramel color;
Add in the meat and fry until it is evenly colored, add scallions, star anise, ginger slices, Huadiao wine and fry until fragrant;
Add 1200ml of water and all seasonings, cover and boil over high heat, then turn to low heat and simmer for about 60 minutes, cook until halfway through, pick up the shallots and ginger slices;
Soak the vermicelli in warm water in advance until soft;
When the water in the pot is simmered to 1/3, add the soaked vermicelli, open the lid and cook on medium and low heat;
Finally cook until the vermicelli is softened, add a little salt to taste.
Shrimp and Cabbage
Practice: 1. Cut the cabbage in half and tear into small pieces by hand, wash and drain;
Soak dried shrimps in water for a while, remove and drain;
Heat some oil in a pot, pour in dried shrimp and saute until fragrant, add cabbage;
Stir fry until the cabbage is broken and season with salt.
Braised Beef Brisket with Spicy Cabbage
Material: 500g, 100g, the amount of oil of beef brisket and spicy cabbage, an appropriate amount of salt, spices, dried peppers, and an appropriate amount of wine
practice
Wash the beef brisket, boil it with boiling water, pour it into the blood reserve
Pour another pot of cold water, put the brisket, bay leaves, cinnamon, fennel, grass fruit, ginger, garlic and other spices into the pot and boil, add cooking wine, dark soy sauce
After simmering for 2 hours, remove the beef brisket and cut it into about 2 cm wide with a knife
Put the cut beef brisket into the pot and continue to simmer for about an hour. The spicy cabbage will be boiled for another ten minutes. You can add pepper, coriander, onion, etc. as appropriate.
Steamed Loofah with Garlic
Ingredients: Loofah, Garlic, Ginger, Chili
practice:
Scrape the loofah skin, cut it flat and place it on a plate. Topped with minced garlic, ginger, chilli
Steam for about ten minutes
Fried Shrimp with Bell Peppers
Material: shrimp, red and yellow pepper, cucumber, oil, cooking wine, salt, monosodium glutamate;
practice
Wash the cucumbers, peel them, and cut them into hob pieces; wash the red and yellow peppers and tear them into small pieces;
Put the pot on the fire, heat the pot and cool the oil, heat the oil, put in the shrimp and fry until the color changes;
Add in cucumber pieces, red and yellow pepper pieces and stir fry;
Add cooking wine, monosodium glutamate, salt, stir well, and you’re done.
Sweet and Sour Shrimp with Pineapple
Ingredients: fresh shrimp, pineapple, eggs, bread crumbs, salt, pepper, water starch, soy sauce, sugar, white vinegar, rum.
Practice: 1. Cut the pineapple, cut half of the meat, and soak it in light salt water for later use.
Remove the head and shell of the fresh shrimp, cut the shrimp line, leave the tail and cut it from the back. After marinating with salt, a little soy sauce and pepper, put the shrimp into the starch paste mixed with egg white, grab and coat evenly.
Coat the shrimp with bread crumbs.
Deep-fry the shrimp with 70% heat until it is curled and discolored. Drain the oil for later use.
After the other half of the pineapple is juiced, pour it into the pot, and pour in an appropriate amount of water at the same time.
Add an appropriate amount of salt, sugar, white vinegar, and a little rum to the pot, cook until bubbling, add water starch, and cook until slightly sticky.
Add the sliced pineapple slices and fried shrimp balls and quickly stir fry until the sauce is evenly covered.
Take the pot and put it on a plate, and pour the soup in the pot onto the dishes.
Braised Meatballs
Ingredients: pork stuffing, lettuce, green onion, ginger slices, ginger diced, dark soy sauce, salt, starch, egg white, pepper oil
practice
Chop coriander, add starch, egg white and pork filling, add some pepper oil, and sprinkle some salt.
After mixing the pork filling, use a small spoon to make a ball shape. Wash the lettuce, drain and set aside.
Pour the oil into the pot. When the oil is 70% hot, deep-fry the prepared balls in the oil pot until golden brown. Remove and drain the excess oil. Set aside in a bowl.
Four. After frying the meatballs, the rest of the pan is used for frying. In fact, it is very simple to fry ginger slices in a pot. Pour in some old soy sauce, add some water (or stock) and cook until the juice is collected. Pour the balls into the lettuce plate and sprinkle with some green onions
Curry Fish Fillet
practice:
Cut the fish slices into thin slices, marinate with white pepper, cooking wine, salt and a small amount of curry powder, and chop the onion;
Pour oil in a pan, fry the marinated fish fillets until cooked;
Heat the oil in a pan, add the minced onion and fry until fragrant;
Fry the curry powder, sugar, and milk in order to get the milky curry flavor, and then put in the green beans;
Put the fried fish fillets into the pot again and coat with curry sauce~
Tremella salad
Ingredients: 1 dried white fungus, black fungus, carrot, half a fruit cucumber, half a garlic sprout, 3 chopped garlic, 0.5-1 tablespoon of Shiba, 1 tablespoon of sesame oil, a little sugar
practice:
Soak dry white fungus in water for 10-20 minutes, and change the water 2 or 3 times during this period.
Does the soaked white fungus look like a blooming flower~
Tear the white fungus into appropriate size and cut off the yellow pedicle~
Cut the black fungus, carrots, cucumbers, and garlic sprouts into shreds.
Put a pot of boiling water into the white fungus, black fungus, carrot and blanch for 30-60 seconds, then you can pick up and soak into ice water...
Drain the water, add seasoning and mix well, it is done
Roasted Chicken with Bamboo Shoots
Ingredients: 1/2 chicken, 1 catty of bamboo shoots, edible oil, 5 chili peppers, 1 spoon of soy sauce, 4 slices of old ginger
Practice: 1. The bamboo shoots should be soaked in vinegar for 30 minutes because they are smoked and have a good taste.
Prepare the food
Fry the garlic and ginger first
Put in Pixian Douban and fry until fragrant
Put in the good chicken and let the soy sauce
Add water to boil
Cut the bamboo shoots into strips of about 1 inch
Then boil the water until the smoke smells, and then wash it several times, there is no smell
The chicken is also cooked and put in the bamboo shoots for about 30 minutes. Add some chicken essence without adding salt because the watercress and light soy sauce have salt
Dry Pot Pork Ribs
Ingredients: ribs, lotus root, enoki mushroom, onion, red pepper, green pepper, celery, garlic, ginger, tempeh, dried pepper, pepper, cinnamon, star anise, bay leaf, cooking wine, dark soy sauce, light soy sauce, water starch, salt, pepper oil , chicken essence, cumin powder
practice:
Cut the ribs into small pieces, marinate with soy sauce, water starch, cooking wine for about 10 minutes
In the oil pan, fry the ribs at 180 degrees until the ribs are 8 mature and the surface is browned
Slice lotus root, green red pepper and onion into pieces, celery into sections, smash ginger and garlic with a knife
A little oil in the pot, saute ginger, garlic, dried chili, pepper, bay leaf, cinnamon, star anise, tempeh
After sauteing, fry the lotus root slices first. After the lotus root slices are cooked, add the ribs, onions, green and red peppers, enoki mushrooms and celery in order, and stir fry properly in the middle.
When the vegetable is about to be cooked, add dark soy sauce, pepper oil, salt and chicken essence to taste.
Chopped Pepper Fish
Ingredients: grass carp, green beans, sweet corn kernels, chopped pepper, salt, sugar, pepper, Shaoxing wine, chives, ginger, garlic;
practice
Wash the grass carp and cut out the flower knife with scissors;
Marinate the fish with Shaoxing wine pepper.
Chop peppers, salt, sugar, minced shallots, minced garlic, green beans, and minced ginger to make a sauce;
Put the mixed sauce evenly on the fish;
Put it into the steamer and steam it;
Steam for 8 minutes on medium and low heat;
saliva chicken
Production steps: Step 1: Put the chicken thighs into the pot with cold water, put in 1 small piece of ginger, add rice wine, bring to a boil over high heat and then turn to low heat
Step 2 Do not cover the pot during the cooking process, which is conducive to the volatilization of fishy smell, and pay attention to skim off the floating foam in time. Cook for about 10 minutes and turn off the heat
Step 3 Cover the pot and simmer for a few minutes at this time. You can only use chopsticks to penetrate the thickest part of the chicken.
Step 4 Then remove the chicken thighs and put them in ice water to cool
Step 5 While the chicken legs are cooling, chop the shallots, coriander, spicy millet, and raw garlic, and put them in a bowl
Step 6 Then add the soy sauce, balsamic vinegar, pepper oil, chili oil, sesame oil, and sugar in the ingredients in the text, mix thoroughly, and the sauce is ready
Step 7\Then remove the soaked chicken thighs, cut into pieces or tear them apart
Step 8 Drizzle with the sauce, the chicken is tender and smooth, and the sauce tastes very good
Tips 1. Do not cover the pot when cooking chicken thighs, which is conducive to the volatilization of fishy smell
Turn off the heat and simmer the chicken thighs for about 10 minutes to ensure tender meat. Immediately soak them in ice water after simmering to ensure that the chicken is elastic and smooth.
The sauce is also very important, and the seasoning cannot be omitted
beer duck
Ingredients: 700g duck meat, 1 green pepper, 600ml beer, appropriate amount of ginger slices, appropriate amount of scallions, 3ml salt, 15ml dark soy sauce, 15g dried chili, 15ml cooking wine, 10g peppercorns, 20ml soy sauce
Practice 1. Wash the duck meat, cut it into medium-sized pieces for easy taste, and remove the overly thick duck skin. Put the duck meat in a bowl, add cooking wine, salt, soy sauce, ginger slices, and scallions, and marinate for 20 minutes.
Put the fat from the duck skin that is too fat into the pot. Press down with a spatula on a small fire, and slowly force out the duck fat.
When both sides of the duck skin turn golden brown, a lot of duck oil has come out, and the duck skin is filled. Pour the dried chili into the duck oil, and fry the pepper until fragrant.
Pour in the marinated duck and stir fry until cooked. Pour in the old soy sauce and stir-fry to color. Pour in a bottle of beer, cover the duck meat, and slowly burn it on medium and low heat. Slowly reduce the juice, pour in the green pepper and stir fry.
Fried Shrimps
Practice: 1. Clean the shrimp, break the back of the shrimp with scissors, and take out the "shrimp line"
The key step is to chop the shrimp head along the side of the head shell. 3. Heat the pot with medium and low heat and pour in a little cooking oil - it depends on the amount of shrimp. For example, the above plate takes about two hours. Spoon (eating spoon, not soup spoon, not shovel spoon) oil, sliding pan
Put the shrimp head into the pot first, use the cooking guy to pat the shrimp head gently until the yellow shrimp head is patted out, pat and pat until the oil in the pot and the shrimp head are orange-yellow. , and overflowing with the smell of shrimp
Pour all the shrimp bodies into the pan and stir fry, try to make each shrimp lie flat in the pot, cover it for a while, and when you see it changes color, turn the fire to a minimum, take out the shrimp heads first and put them on a plate In the middle, pile up a pile, and then scoop out the shrimp and place them in a circle. Put onion and ginger on top
At this time, there is still shrimp oil in the pot, turn up the heat and fry the remaining oil.