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1. Can fragrant beef
Ingredients: Beef
Excipients: spices, minced millet pepper, ginger rice, garlic rice, celery festival, shredded kelp, minced chili pepper with knife edge, Sichuan peppercorn noodles, chopped green onion, chopped coriander
Seasoning: salt, monosodium glutamate and chicken essence
Method:
1. Put the beef cubes in a pot of water, add an appropriate amount of spices to cook, take them out to cool, and cut them into slices.
2. Heat vegetable oil in a clean pot, first soak minced millet pepper, ginger rice and garlic rice (a little) and stir-fry until fragrant, wait until the original beef soup is scooped and add beef slices to cook for a while, add salt, monosodium glutamate and chicken essence, pour into a soup bowl with celery knots and kelp shreds (blanched in advance), sprinkle with minced chili, peppercorn noodles, chopped green onion and coriander.
2. Soak tofu in earthen oven bone broth
Primary processing:
1. Wash 750 grams of the bones, put them in a pot of cold water, add 10 grams of cooking wine, ginger slices and green onion to boil over high heat, continue to skim the foam over high heat, and take out the bones of the tube and wash them.
2. Put the tube bones into the pot, put 2.5 kg of clean water, bring to a boil over high heat, reduce the heat to low for 2.5 hours, turn off the heat and store.
3. Wash 1kg of old tofu, cut into 8×2×2cm strips, put it in a pot, pour in the soup with the bones and simmer until the tofu tastes.
How to make it:
1. Put 25 grams of cooked lard and 75 grams of tea oil in the pot, when it is hot, first add 20 grams of garlic and ginger slices and fry until golden brown, then put in the tube bones and old tofu, season with 20 grams of oyster sauce, pour 500 grams of broth from the boiled tube bones, heat on high heat and reduce the heat for 15 minutes, season with 20 grams of Lee Kum Kee braised soy sauce, 5 grams of chicken broth and 4 grams of salt, add 20 grams of red pepper and cook for 2 minutes, put it into a container and garnish with coriander. After serving, heat it on an earthen stove (put burning charcoal in the earthen stove).
3. Farm pot curd
Salted cabbage with old tofu can be described as a perfect match, not only has the same texture of the taste, but also does not lose the fresh taste, with the fried pork belly, it plays a finishing role, it is worth recommending to everyone.
Ingredients: 500 grams of old tofu, 100 grams of salted cabbage, 100 grams of pork belly slices.
Seasoning: 300 grams of rapeseed oil (about 50 grams), 5 grams each of green and red pepper, Ingredient A (15 grams of water chili paste, 3 grams of ginger slices, 5 grams of steamed fish soy sauce, 2 grams of dark soy sauce, 1 gram each of pepper powder and monosodium glutamate, 8 grams of sugar, 6 grams of rice wine), 260 grams of chicken stock.
Make:
1. Change the old tofu into 3.5×2×0.5cm pieces, put them in rapeseed oil that is boiled until 40% hot, and fry on low heat until golden brown on both sides; Blanch the pickled cabbage and change the knife into 1 cm square pieces.
2. Start the pot, heat 30 grams of rapeseed oil, add pork belly slices, stir-fry until fragrant, add salted cabbage cubes, stir-fry Ingredient A, add old tofu, chicken broth, bring to a boil over high heat, change to low heat and simmer for 5 minutes, add green and red pepper diced, and take out of the pot.
Keys: After frying, old tofu can keep its shape intact and unbroken when stewed.
Tips:
Salted cabbage is a local specialty pickled dish, the Chinese cabbage and salt marinated in a ratio of 100:6 for three months, the taste is salty and delicious, it has a certain chewy taste, and it tastes great with its finished dishes.
4. Rural volcanic chicken
Selling point: The chicken needs to be more easy to taste after removing fishy, seasoned with wild pepper, hot girls, rattan pepper oil, with a strong local atmosphere can most challenge the taste of diners, simple, no need to decorate, the taste speaks for itself.
Raw material:
200g each of chicken wings and chicken thighs.
Seasoning:
800 grams of salad oil (about 200 grams), 50 grams each of millet spicy and dashi stock, 40 grams of ginger, 10 grams of wild pepper, 25 grams of hot girls, Ingredient A (2 grams of pepper, 5 grams each of monosodium glutamate and chicken essence, 6 grams of Maggi umami juice), 5 grams of wet starch, 30 grams of rattan pepper oil.
Method:
1. Change the chicken wings and chicken legs into pieces and marinate twice; Millet spicy and ginger into strips.
2. Add oil to a clean pan, heat the oil to four percent, add the marinated chicken pieces and fry until seven years old.
3. Leave the bottom oil in the pot, put millet spicy, ginger and wild pepper into the pot and stir-fry to taste, stir-fry the hot girls until excellent, add stock, add Ingredient A to taste, put in chicken nuggets and cook for 1 minute and then thicken, drizzle rattan pepper oil before coming out of the pot, and put on a plate.
Key 1:
Marinate the chicken nuggets 2 times. First of all, to remove fishiness, marinate the chicken nuggets with 50 grams each of ginger and green onion, 100 grams each of Hua Diao wine and green pepper for half an hour, and then rinse with water. The second is to add the chicken nuggets to the homemade marinade and marinate again for 20 minutes.
Key 2:
Chickens should choose young chickens, so that the meat quality will be more tender and the taste of the dishes will be better.
Proportion of chicken marinated in homemade marinade:
Add 4kg of chicken nuggets, add 30g each of salted baked chicken ingredients, monosodium glutamate, red soy sauce, 25g of chicken essence, and 35-40g of Maggi umami sauce to marinate.
5. Farmhouse egg dumpling king
Raw material:
12 local eggs, 250g minced pork, 150g camelina cabbage, 100g cabbage, Ingredient A (100g each of baby vegetables and water hair vermicelli, 50g of soaked black fungus).
Seasoning:
500 grams of stock, Ingredient B (5 grams each of light soy sauce, monosodium glutamate, chicken essence, 3 grams each of Maggi and chili pepper, 20 grams of cooked lard), Ingredient C (2 grams each of light soy sauce and dark soy sauce, 3 grams each of monosodium glutamate, chicken essence and pepper, 5 grams of cooking wine), 3 grams of red pepper rings, 5 grams of cooking wine, 50 grams of salad oil.
Make:
1. Chop and mix with chopped vegetables, add minced meat and Ingredient C, stir vigorously in one direction to make filling.
2. Put salad oil in the pan, when it is hot, put in the beaten egg to fry into an egg cake, put in the filling, and directly fold it in half to make egg dumplings.
3. Add Ingredient A to water, add stock and Ingredient B, bring to a boil over high heat, pour into a hot pan, put in egg dumplings, cover with a lid, continue to simmer for 5 minutes over low heat, add red pepper rings and cooking wine, and serve.
6. Farmhouse spicy pig-killing dishes
Raw material:
200 grams of pork blood, 100 grams each of pork intestine and pork lung, 50 grams each of pork belly, pork liver, tofu and bamboo shoots, and 20 grams of green garlic seedlings.
Seasoning:
Ingredient A (20 grams each of green onion and ginger slices, 50 grams of cooking wine), 10 grams of soy sauce, 30 grams of old godmother hot sauce, 20 grams of Pixian bean paste, small ingredients (5 grams each of green onion, ginger slices and dried chili peppers, 3 grams each of star anise and cinnamon), 100 grams each of flour and white vinegar, 800 grams of two soups, 50 grams of salad oil, 15 grams each of red oil and rattan pepper oil, 5 grams each of salt and chicken powder.
Make:
1. Wash the pig's blood and tofu separately and cut into matchbox-sized pieces; Cut pork liver into slices 0.3 cm thick;
2. Pig lungs are flushed with running water to remove blood water;
3. After scraping oil on the large intestine and pork belly, add flour and white vinegar and knead repeatedly. Put cold water in the pot, put in Ingredient A, large intestine, pork belly, pork lung, bring to a boil over high heat, change to low heat and cook until mature, after taking out, cut the large intestine into 3 cm long segments, cut the pork belly into thick strips, and cut the pork lung into 10 small pieces;
4. Put salad oil in the pot, cook until it is six or seven hot, add small ingredients to fry fragrant, put in old godmother hot sauce and bean paste to stir-fry red oil, pour in raw materials and two soups except green garlic seedlings, bring to a boil over high heat, change to medium heat for 6 minutes, season with salt, chicken powder and soy sauce, put into a container out of the pot, and sprinkle green garlic seedlings. Put the red oil and rattan pepper oil into the pot, boil until it is 70% hot, and pour it over the green garlic seedlings.
7. Farmhouse roasted mandarin fish
Raw material:
1 mandarin fish, 50g green and red pepper rings, ginger slices, ginger rice, garlic rice, minced pickled pepper, minced ginger, chopped green onion, salt, sugar, chicken essence, monosodium glutamate, fresh soup, vegetable oil
Preparation method:
1. Clean the mandarin fish and cut the crescent knife on both sides of the fish.
2. Heat vegetable oil in a clean pot, fry the ginger slices to get fragrant, put the mandarin fish in the pot, fry until slightly yellow on both sides.
3. Leave an appropriate amount of vegetable oil in the pot, stir-fry ginger rice, garlic rice, pickled pepper and pickled ginger until fragrant, mix in an appropriate amount of fresh soup and put salt, sugar, chicken essence and monosodium glutamate, wait until the mandarin fish is put in high heat for a few minutes, change the heat to low until the flavor is incorporated, and then sprinkle green pepper rings and green onions with thick juice water, and put on a plate.
8. Return the pot to the radish
Method:
1. After peeling the large white radish, cut it into hob pieces, boil water in a pot of boiling water, remove and set aside.
2. Heat lard in a clean pot, pour in radish cubes and stir-fry slightly, add fresh soup, pork stick bones, soy sauce, oyster sauce, salt, monosodium glutamate and chicken essence, reduce the heat and simmer until soft and cooked into taste, remove from the heat and set aside (this process can be made in batches).
3. When the dish is about to serve, put lard in a hot pan, first stir-fry the garlic and green pepper festivals until fragrant, then stir-fry the simmered radish cubes well, and put them in a casserole pot and serve.
9. Roasted pork balls with tomatoes
This dish uses a large number of tomato cubes to stir-fry the sauce, stew meatballs, acidic tomatoes soften the fiber of the meatballs, make it more tender, the dish is sour and appetizing, the cost is very low, it is a very practical taste dish.
Batch pre-made meatballs:
Mince the pork belly into mushrooms, put them in a pot, add 80 grams of green onion and ginger water, 10 grams of cooking wine, 8 grams of salt, 5 grams of monosodium glutamate, 5 grams of pepper per 500 grams and beat vigorously, then drizzle 30 grams of starch, sprinkle 50 grams of minced coriander and continue to mix well, squeeze into balls by hand, put them into a pot and cook, and fish them out for later use.
Walking process:
1: Blanch and peel the tomatoes and cut them into triangular pieces.
2. Heat the bottom oil in the pot, add 10 grams of ginger and minced green onion to fragrant, stir-fry 300 grams of tomato cubes over medium heat until the juice comes out, mix 5 grams of tomato paste, add 350 grams of stock to boil, add 150 grams of meatballs, adjust an appropriate amount of salt, monosodium glutamate, sugar, pepper, simmer for 3 minutes, slightly reduce the juice over medium heat, sprinkle chives and put on a plate.
Cooking is long, quietly appreciated, there is always a dish that warms the heart. No matter how time passes, keep the food, and the beauty will always accompany you!