Hello everyone, welcome to my food self-media, I am the creator of the food field Jinxiu V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked dishes, which are also very popular and very common. Every day, ordinary ingredients are used to make the most delicious meals. At the same time, I hope that today's food can bring you happiness throughout the day.
Beer duck
Ingredients: duck, potatoes, green and red peppers, ginger slices, garlic cloves, beer.
Practical steps:
1. Clean and chop the duck meat into small pieces, blanch it in a pot under cold water, add green onions and ginger cooking wine to remove the fishy, skim off the foam after boiling, and then scoop up the duck meat and drain the water for later use. Peel the potatoes and cut them into small pieces, clean the green and red peppers and cut them into rings.
2. Boiling oil, add ginger and garlic to fry until fragrant, then add duck meat and stir-fry, stir-fry dry water to stir-fry for aroma, add cooking wine, light soy sauce, old soy sauce, bean paste, stir-fry red oil to stir-fry for aroma.
3. Add star anise, cinnamon, fragrant leaves, rock sugar, pour beer and an appropriate amount of water to cover and simmer for 40 minutes. Once simmered, add the potatoes and continue to simmer for 10 minutes.
4. Finally, take out the spices, add green and red peppers and stir-fry evenly, stir-fry until the peppers are broken, turn on high heat and stir-fry to collect the juice to get out of the pot.
Shredded bamboo shoot meat
Fee
High bamboo shoots, shredded meat, pickled pepper, starch, salt chicken essence
method
1. Wash and cut the bamboo shoots into strips for later use, mix the shredded meat with starch for later use, and cut the pepper into sections.
2. After the oil is hot, add the shredded meat, stir-fry evenly to make all the shredded meat red, pour in the shredded bamboo shoots, and then pour in the pickled pepper to let them tumble together
3. Finally, add the appropriate salt according to your taste, and finally add the appropriate amount of chicken essence before starting the pot, a simple homemade dish is OK!
Chilled spicy chicken feet
Ingredients: 10 chicken feet, 1 coriander Excipients: 2 tablespoons vegetable oil, 1 tablespoon sesame oil, 3g salt, 1 spring onion, 2 pieces ginger, 2 cloves of garlic, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 20 Sichuan peppercorns, 6 dried chilies
Method:
1. Wash the chicken feet and cut off the nails
2. Add water to a pot, add chicken feet under cold water, add 1 tablespoon of cooking wine and ginger slices, bring to a boil, turn to low heat and cook for 12 minutes
3. When the time is up, take out the cooked chicken feet, rinse them with clean water, and let them cool
4. Chop the chicken feet into pieces and set aside
5. Finely chop the green onion, mince the ginger, slice the garlic, cut the dried chili pepper into small pieces, and cut the coriander into pieces
6. Heat oil in a pot and fry peppercorns over low heat until fragrant
7. Add green onion, ginger and garlic, dried chili pepper and stir-fry until fragrant
8. Pour in light soy sauce, add salt to boil, turn off the heat and let cool
Taro tamales
Ingredients: Appropriate amount of pork belly (ribs) (according to family preferences and the number of people eaten); Taro (potatoes, lotus root, sweet potatoes, cowpeas, etc.) in appropriate amount (according to family preferences and their own mood); 1 bag of steamed meat powder; 3 garlic; 3 slices of ginger; 2 spring onions;
method
1. First prepare the required ingredients, peel the taro (taro is too large and needs to be cut into pieces); sliced pork belly (pork skin is possible); Open the steamed meat powder seasoning packet.
2. There are many flavors of steamed pork powder, but my family likes the taste of curd milk very much, so I usually choose this one when making it. Usually the taste of curd milk is divided into two seasoning packets, one package of rice noodles and one package of curd milk, and mix them well. (Usually instructions for use are followed)
3. But when I was a child, I would make the original tamales at home, and the taste was also very good, and I always felt that the original taste was the authentic Hubei taste, and it was not tabled here. If necessary, you can tell us by private message. When mixing rice noodle sauce, I personally like to add some water. Usually add 3 scoops to a small spoon.
4. Because pork belly, ribs and the like are meat, it is inevitable that there will be a fishy smell of meat. When making it myself, I like to add some garlic cloves and ginger shreds to the rice noodle sauce. You can add or not, the amount is more or less, according to personal preference.
5. Mix the pork belly and taro in the rice noodle sauce. Put taro first, and then pork belly, because meat is easier to absorb the sauce. This is a mixed ingredient, and there is no obvious residue of large pieces of rice noodle sauce at the bottom of the pot.
6. First lay the taro yard well, and then spread the pork belly on top of the taro, be sure to make sure that each taro has pork belly on it. In this way, when steaming, the belly oil will slowly decompose through the taro to the bottom of the bowl with high temperature. Therefore, the vegetables at the bottom will be better than meat, hehe, personal opinion. If the ingredients are stacked, let it sit for half an hour to 1 hour before steaming, the ingredients will be more delicious.
7. Put in a pressure cooker or air pressure cooker, or a more traditional steamer to steam. Pressure cooker I generally press for 40-50 minutes. For the steamer, take at least 1 hour. Sprinkle some chopped green onions before serving. Someone in the family likes to come out of the pan and ask me to sprinkle some vinegar while it's hot. This is up to personal preference.
Taro button meat
Ingredients: 500g pork belly, 400g betel taro, 3 chives, 3 fragrant leaves, 1 cinnamon, 2 star anise, 1 tbsp cooking wine, 1/2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1/2 tsp fine salt, 15g rock sugar, 1000ml water, 1/4 tsp salt, 1 tbsp oyster sauce, 1 tsp caster sugar, 2 tbsp light soy sauce, 1 tsp dark soy sauce
Method: 1. Fill the pot with water, put in the meat pieces, knot the chives and all the marinated meat materials, boil on high heat, then turn to low heat and cook for 30 minutes; Cut the betel nut taro into slices about 5mm thick, add 1/4 tsp of salt, spread well, and marinate for 15 minutes.
2. Take out the cooked meat pieces and let them cool, coat the surface with dark soy sauce, cut small holes with a toothpick on the surface, and drain the water; 4) Heat oil in a pot and fry the meat until golden brown on both sides (add a lid to the meat skin to avoid being injured by oil).
3. Put the taro into hot oil and fry until the surface forms a hard shell; Cut the fried meat into 5mm thick slices; Arrange the meat and taro pieces indirectly in a deep bowl one by one, and cover the surface with the remaining taro.
4. Mix oyster sauce, sugar and light soy sauce in a bowl and evenly spread on the meat and taro. Boil water in a pot, cover and steam for 60 minutes; For steamed meat, put a large plate on the bowl and turn the bowl back.
5. Decorate the plate with blanched green vegetables, pour the steamed soup from the bowl into the pot and heat it until thick, and pour it over the surface of the buckle meat.
Xi'an gourd chicken
Raw material:
1 fat hen (net weight about 1250g), 1 green onion, 1 piece ginger, 1 fried cooked chicken liver, cinnamon, peppercorns, cloves, star anise, galangal, white meadow, cumin, rock sugar, salt, cooking wine, soy sauce, salad oil, 1 pepper and salt sauce dish
Make:
1. Put the cleaned fat hen into a pot of boiling water and boil until it is just broken, take it out and put it in a pot, put in the broken ginger, green onions and all the spices, mix it with the soup of the boiled chicken, add rock sugar and salt, steam it until soft, take it out and let it cool (the soup can be used for other purposes). In addition, chop the cooked chicken liver, add cooking wine and soy sauce and mix well to make a chicken liver dipping dish.
2. Put a large amount of salad oil in a pot and cook until it is 70% hot, when the whole chicken is fried until the surface is golden red, take out the drained oil, put it on a clean cutting board, back down and chest up, pat the chicken breast flat with the blade, then put it into a container, serve with a salt and pepper dipping dish and a chicken liver dipping dish (salty people dip in pepper salt, fresh people dip chicken liver).
Stir-fried curd bamboo with shiitake mushrooms and carrots
Ingredients: shiitake mushrooms, carrots, curd bamboo, minced garlic, chopped green onion.
Practical steps:
1. Prepare the sauce: put light soy sauce, oyster sauce, dark soy sauce, starch and half a bowl of water in a bowl, stir well and set aside.
2. Clean and cut shiitake mushrooms into slices, peel and cut carrots into slices, and cut into small pieces after soaking the curd bamboo.
3. Heat the oil, add minced garlic and stir-fry until fragrant, then add carrots, shiitake mushrooms and curd bamboo and stir-fry evenly, stir-fry for about half a minute, and then add the sauce to stir-fry evenly into the taste.
4. Simmer for a while, about three minutes. Finally, sprinkle with chopped green onions and serve.
Spicy lamb chops stewed vermicelli
Ingredients: lamb chops; Carrot; Vermicelli; Scallions; Ginger; Garlic; dried peppers; grass fruit; Aniseed; Pepper; Hawthorn; Wine; light soy sauce; Old smoke; Salt; Rock candy;
Method:
1: Wash the lamb chops, cut the green onion into sections, pat the ginger apart, whole garlic, and fry the dried chili pepper. There is also a hawthorn that forgot to shoot.
2. Add ginger slices to the lamb chops, blanch in cold water in a pot, boil until the water boils, add a little cooking wine, skim off the foam, continue to cook for about 2 minutes, remove for later.
3. Put peppercorns in cold oil, stir-fry over low heat to aroma and take out, those who are not afraid of hemp can not be fished, stir-fry ginger, ginger, garlic and rock sugar until slightly yellow, and stir-fry dried peppers, grass fruits and star anise to make a fragrant.
4. Fry the lamb chops with dry steam, stir-fry the cooking wine slightly, add light soy sauce and old soy sauce until colored.
Stir-fried greens with gluten
Ingredients: green vegetables, gluten, shiitake mushrooms, water, oil, sugar, salt, chicken essence.
Method: 1. Soak the shiitake mushrooms in boiling water for later use, wash and chop the greens, and mix the oil gluten.
2: Cut the soaked shiitake mushrooms into strips and mix with green vegetables and gluten.
3. Put a spoonful of oil in the oil pan, pour the green vegetables and gluten mushrooms down on high heat and stir-fry a few times, pour in a large bowl of water, add an appropriate amount of sugar, salt, chicken essence, stir-fry evenly and cover and simmer for a while. Until the water is basically dry, it can be served.
Sautéed shrimp with celery
Ingredients: celery, carrots, prawns, light soy sauce, salt, black pepper
Method:
(1) Wash celery, remove the roots, cut into sections, wash and peel and slice carrots, remove the head of the prawns, remove the shrimp shells, remove the shrimp line, wash and set aside.
(2) Pour an appropriate amount of water into a pot and boil, add the cut celery and carrots, blanch for a while, remove and drain.
(3) Pour an appropriate amount of oil into a pot, heat the oil and stir-fry the shrimp over low heat until it changes color, add carrots and celery and stir-fry.
(4) Then pour in an appropriate amount of light soy sauce, salt, black pepper powder and stir-fry over high heat until the ingredients are flavorful.
(5) Turn off the heat and put it on the plate, the color and aroma are complete, nutritious and delicious, adults and children like to eat!
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