<h1 class="pgc-h-decimal" data-index="01" data-track="1" > hot fat sausage</h1>
material
500 grams of fat sausage, one large red green pepper, 2 young gingers, peppercorns, garlic slices, watercress, cooking wine, star anise, tangerine peel, cloves, cinnamon, green onion
method
1, the fat intestines with vinegar and salt washed, and then with brine to marinade the intestines, brine and cut into small sections.
2: Cut the green and red peppers into small cubes and the ginger into small pieces.
3, the oil pot is hot, put in the fat intestines and stir-fry with cooking wine, then add garlic slices, watercress, peppercorns, green and red peppers, a little soy sauce, and finally put MSG on the plate.
<h1 class="pgc-h-decimal" data-index="02" data-track="9" > fried beef with celery</h1>
Ingredients: yellow beef, celery
Ingredients: green and red pepper, garlic, ginger
Seasoning: soy sauce, starch, baking soda, cooking wine, dried chili peppers, cooking oil, sesame sesame oil
1. Slice the beef and beat the beef with meat. This step is to fry the beef more smoothly and tenderly. Beef fiber tissue is thicker, connective tissue is more, should be cut along the stripe, horizontal stripe section, the long fiber cut; can not be cut along the fiber tissue, otherwise not only can not taste, but also can not chew rotten.
2: First release the soy sauce and baking soda powder to mix well, and then put the cooking wine and corn starch.
3, if there is time, you can add some oil when mixing meat, marinate for 1-2 hours, so that the oil will seep into the meat, when fried in the oil pot, the oil in the meat will be destroyed by the expansion of the coarse fibers of the meat, so that the meat is tender; if there is no time to marinate at least 15 minutes. I pickled for about 2 hours.
4, celery is not easy to taste, so use salt in advance, which can reduce the time of frying. Celery leaves contain more vitamins than celery stalks, so except for some old leaves, celery leaves should be kept as much as possible.
5、Put cooking oil in the pot. Heat to 70% heat and add the beef.
6: Scoop up the pan immediately after seeing all the color change of beef.
7: Leave some oil in the pot and stir-fry the ingredients.
8、Add the green and red spicy seeds into the pot and fry twice (not too long)
9: Add celery.
10: Heat the oil over medium heat, remove the beef slices (main ingredients), and remove from the pan immediately until the color changes. Green peppers, sauté until nine minutes cooked, pour in the beef slices, stir-fry into the flavor, tens of seconds can be out of the pot and plate. Drizzle with sesame oil before cooking.
Tips
1, beef selection is the first key, the selection of beef has a lot of articles. The meat of the old beef is dark red and the meat is thicker; the tender beef meat is light red in color, and the meat is firm and fine, and it is elastic.
2, because the edible salt has been put in advance, there is no need to put edible salt in the cooking process.
<h1 class="pgc-h-decimal" data-index="03" data-track="29" > farmhouse chicken</h1>
Ingredients: 1/2 chicken, chop into small pieces, chop chili pepper, ginger, garlic mixed into finely minced green and red pepper shredded.
1, after the oil in the pot is hot, chop the chicken into small pieces to burst the water, and then put it aside after frying;
2, the pot in addition to the appropriate amount of bottom oil, the oil 50% hot when the ginger, minced garlic and chopped pepper, slowly simmer until the oil is red out of the aroma, turn the heat under the green and red pepper shreds, turkey, stir-fry for a while, cook the appropriate amount of dark soy sauce, sugar, cooking wine after the taste, stir-fry evenly, add the appropriate amount of water, turn to medium heat and add the pot lid to simmer for about 10 minutes, then dry the soup to start the pot.
<h1 class="pgc-h-decimal" data-index="04" data-track="36" > boiled grass carp</h1>
Grass carp, green onion, ginger, chili pepper, peppercorns
1: Cut off the head and tail of the fish. Slice the fillets and marinate them with salt, cooking wine and ginger rice for 15 minutes.
2, processing seasoning bar: green onion cut into sections. The ginger is divided into two halves, half shredded, half sliced, the shredded is made into stir-fry, and the slices are cooked with the fish. The pepper has to be red to feel the drops, and it's very spicy.
3: Put the pot on the fire and add water to the fish head and tail, fish skin, green onion and ginger cooking wine to cook, and then add the sliced fish fillets. The pot is good when it opens.
4: In another pot, put millet pepper, pickled ginger, pickled beans, green onion, ginger, garlic, pepper and pepper into a wok and stir-fry until fragrant, pour into the fish pot and serve. Ready to go, look at the finished product~
<h1 class="pgc-h-decimal" data-index="05" data-track="45" > stewed turtle soup</h1>
Ingredients: a turtle (about 500 grams or so is best), ham, shiitake mushrooms (dried, relatively fragrant), ginger garlic onion, rice wine, salt, monosodium glutamate
(1) Turn the turtle over, turn its back to the ground, belly to the sky, when it turns over hard to extend the neck to the longest, quickly use a fast knife to chop at the root of the neck, and then lift the control to clean the blood. Then, put in the water temperature is about 70 to 80 degrees, put the slaughtered turtle in hot water, blanch for 2 to 5 minutes (the specific time and temperature according to the old tenderness and season of the turtle) fish out.
(2) After cooling (those who can't wait to soak in cool water to cool down) use scissors or sharp knives to cut the cross knife in the abdomen of the turtle, dig out the internal organs, slaughter the limbs and tail slightly, and the key is to remove the butter on the side of the leg.
(3) Also gently scrape the black and dirty skin of the turtle's whole body. Be careful not to scratch or scrape off the skirt (also called the flying edge, which is located around the turtle and is the most delicious part of the turtle' body). After scraping off the black skin, wash it. Even if the basic cleanup is complete.
(4) After the turtle is processed, put it in a bowl, spread the sliced ham on the floor, shiitake mushrooms, ginger, garlic and shallots can also be put together, and finally add cooking wine.
(5) Then it is time to stew, to see the size of the turtle, the smaller one hour is almost enough, and the big one adds 60 minutes.