Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
Fragrant pork crisp bone is a famous dish with full color and flavor, which belongs to the Sichuan cuisine family.
Fried pork crispy bones
Royalties
Ingredients pork crispy bone 300 g
Excipient salt 2 g vegetable oil 400 g cumin powder 5 g pepper powder 2 g corn starch 20 g soy sauce 5 g paprika 10 g
method
1. Prepare the pork crispy bones and chop them into section by section
2. Sprinkle with salt, paprika and drizzle with soy sauce
3. Sprinkle with cumin powder and marinate for two hours or half a day
4. Sprinkle with corn starch
5. Mix well
6. Put it in a hot oil pan
7. Fry
8.8 Flip over
9. Deep-fry and fry crisp
10. Fragrant fried crispy bones
Sweet and sour carp is a traditional dish made of carp in Jinan, Shandong, which is one of the representative dishes of Lu cuisine, with golden color, charred on the outside and tender on the inside, sweet and sour, delicious and delicious.
Sweet and sour carp
Ingredients: carp, starch, flour, tomato paste, salt, water, vinegar, sugar, pepper, soy sauce, cooking wine, garlic, green onion, ginger
method:
1: After the carp is cleaned up, drain the water and cut a knife diagonally at 2.5 cm on both sides of the fish body (first cut 1 cm deep vertically, then cut flat 2 cm deep).
2: Marinate lightly with pepper, soy sauce and a pinch of salt. Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into a sweet and sour sauce and set aside. Starch and flour are mixed into a paste and spread evenly over the marinated fish.
3: Heat the oil to 70%, lift the fish tail, and fry the fish head in oil first. Scoop the oil over the fish and slowly put the fish into the frying pan when the batter solidifies.
4: Fry the fish until golden brown, remove the oil and put it on the plate for use. Leave a little oil in the wok, add the green onion, ginger and garlic and stir-fry until fragrant, then pour in the sauce. Add a little wet starch to thicken the pan and pour it on the fish.
Spicy squid whisker is a Sichuan dish made with squid feet, chili sauce, and noodle sauce. The taste is spicy. Squid is not suitable for everyone. Patients with cardiovascular diseases such as hyperlipidemia, hypercholesterolemia, arteriosclerosis and liver disease should eat with caution. Squid is cold in nature, and people with a weak spleen and stomach should eat less. Squid is a hair product, and people suffering from eczema, urticaria and other diseases are contraindicated.
Spicy squid whiskers
Ingredients: 300 grams of squid, 10 sticks of garlic, 5-6 dried red peppers, 10 grams of green onion, 10 grams of ginger, 50 grams of corn starch, 10 grams of flour, water to taste, a little cooking oil, 8 grams of soy sauce, 3 grams of sugar, 6 grams of cooking wine, a little salt;
1. After washing the garlic, put it on the board to control the excess water, and then cut it into 3cm long segments with a knife. Dry red peppers soak in clean hot water for 10-15 minutes. Use scissors to cut the soaked chili pepper into small pieces 1 cm wide. Cut the green onion and ginger into slices and set aside.
2. Pour in cornstarch, flour and a pinch of salt in a large bowl. Pour in the right amount of water and stir well until the batter is mushy. Wash the squid, then cut into 5 cm long pieces and set aside to control the moisture. Place the squid in the batter prepared in step 6, heat it in oil and fry it.
3. Turn off the batter on the surface of the squid and remove the oil after the batter on the surface is set. Leave the oil in the pan and stir-fry the shallots, ginger and chili peppers until fragrant. Pour in the garlic, sauté a few times and season with salt. Finally, pour in step 9 to fry the shaped squid whiskers, stir-fry a few times to turn off the heat, and the spicy and crispy squid whiskers will come out of the pot!
Tomato goulash is a very classic dish with a delicious soup, appetizing and refreshing. The main ingredients are beef and tomatoes, and the ingredients are green onion, ginger, garlic, cooking wine, and peppercorns.
Peel the tomatoes, cut them finely, slowly stew them into a sauce, and then add the beef and stew together to allow the beef to fully absorb the flavor of the tomatoes. The ketchup is also fused with beef during the slow boiling process.
Beef brisket stew with tomatoes
Ingredients: beef brisket 600g, tomato 500g
Accessories: 10g ginger, 10g green onion
steps:
1. Prepare the ingredients. 1 piece of fresh beef brisket, 4 tomatoes, 1 piece of ginger and 1 green onion.
3. Cut the top of the tomato with a cross knife and place it in boiling water facing down, peeling.
4. Beef brisket cut into chunks. Half of the tomatoes are diced and half cut into large pieces. Slice the ginger and finely chop the green onion.
5. Put cold water in the pot, then add beef brisket, ginger slices and cooking wine. Bring to a boil and skim off the foam. Remove the brisket and set aside.
6. Put a little oil in the pot, heat the oil and add the minced green onion to simmer, then add the diced tomatoes to continue sautéing, after two minutes add the tomato sauce and continue to stir-fry evenly.
7. Sauté the beef in a pan. Then add a little sugar and stir-fry evenly, then add the right amount of salt. Then add the right amount of hot water.
8. After bringing to a boil over high heat, pour the beef in the pot together with the soup into the pressure cooker. Select the Beef button. The meat is simmered and opened. Pour in large pieces of tomatoes. Then put it together in the pot. Light an alcohol stove and start it.
Peanut steamed pork ribs is a dish made with peanuts and ribs as the main raw materials, which is a home-cooked dish. The taste of this dish is delicious and salty, the aroma of peanuts plus the freshness of ribs, nutritious and delicious, suitable for those who lack qi and blood, yin deficiency and poor.
Steamed pork ribs with peanuts
Ingredients: 300g fresh pork chops, 150g peanuts with skin, 3 slices of ginger, 1 chives, 1/4 hour of fine salt, 2 tbsp oyster sauce, 1/4 tsp chicken broth, 1 tsp sugar (dispensable), 1 tsp cornstarch, 2 tsp sesame oil
1. Wash the peanuts and ribs separately with water, drain the water, cut two slices of ginger and set aside.
2. Mix the ribs with salt, oyster sauce, chicken powder, sugar, corn starch, sesame oil.
3. Take a flat plate, lay the peanuts on the bottom, and then spread the pickled ribs and ginger slices on the surface of the peanuts.
4. Pour 1 rice bowl of water into the inner pot of the electric pressure cooker, then put a stable shelf on it, and put the plate containing the ribs on it.
5. Cover the pot lid, press the "beans" program, that is, enter the heating state, it takes about 30 minutes when the heating state enters the heating state, you can turn off the power, wait for the electric pot to cool down, when the cooling down to the gas valve will not steam, and then open the pot lid. Remove the steamed ribs and rice and sprinkle a few green onions on the surface.
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