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.
<h1 class="pgc-h-decimal" data-index="01" > lion's head mushroom snail soup</h1>
- Preparation of ingredients and seasonings: lion's head mushroom, conch slices, yam, lilies, jade bamboo, pork bones, ginger, salt.
-Cooking steps:
1, lion's mane mushroom soaked in cold water for 20 minutes, like squeezing sponge repeatedly squeezed and scrubbed, and then changed the water to repeat 2 to 3 times (can remove the astringency), drain the water to tear a small piece of spare; other materials washed into the pot, cold water soaked for half an hour.
2, pork bones under the cold water pot blanched water, fish out and wash, together with lion's head mushrooms, ginger slices into the pot, add an appropriate amount of water;
3: Turn on the rice cooker to stew mode, set the time for 1 hour, and add an appropriate amount of salt to taste before coming out of the pot.
- Tip: Lion's Mane mushrooms need to be soaked softly, repeatedly change the water and squeeze until clear, so that the soup will not have a bitter taste.
<h1 class="pgc-h-decimal" data-index="02" > mushroom roasted chicken wings</h1>
method:
1. Cut the chicken wings into pieces, slice the mushrooms, green onion and ginger, peel the carrots and cut them into small flowers.
2. Add water to a boil in a pot, blanch the mushrooms and carrots in your mouth and remove them.
3. Heat the oil in the wok, add the onion and ginger to fry the incense, add cooking wine, chicken wings and stir-fry, add the soup, mushrooms, salt and burn it, add carrot flowers, sprinkle MSG out of the pot.
<h1 class="pgc-h-decimal" data-index="03" > pork ears</h1>
1: Clean the pig's ears, boil water in a pot, add star anise, cinnamon, fragrant leaves, peppercorns, dried peppers, ginger to a boil, turn the heat to low and cook for about 10 minutes, dissolve the aroma of the large ingredients into the water.
2: Add water to another pot, add pig ears, ginger slices, cooking wine and blanch the water, then clean the pig ears.
3, boil large ingredients in the water, add salt, rock sugar, cooking wine, oyster sauce, soy sauce, soy sauce, add blanched pig ears for brine, after the brine is boiled, turn down the heat, let the pig ears soak in the brine for at least 1 hour, if the time is sufficient, you can let go of the night, the taste is more flavorful, the marinade pig ears are cut into pieces.
4: Take a bowl, 2 tablespoons boiling water, 3 tablespoons brine, 2 tablespoons light soy sauce, 1 tablespoon sesame oil, 1.5 tablespoons balsamic vinegar, 0.5 tablespoons salt, 1 tablespoon sugar, 1 tablespoon chili oil, a small amount of chicken essence, a small amount of minced garlic into the juice, pour into the cut pig ears.
<h1 class="pgc-h-decimal" data-index="04" > spicy palm treasure</h1>
Ingredients: Palm treasure 300 g
Accessories: celery knot 50 g, onion chunks 50 g, coriander knot 30 g, dried pepper knot 30 g, devil pepper 30 g, bullet pepper 30 g
Seasoning: 50 ml of spice oil, 50 g of chicken fat, a little monosodium glutamate, chicken essence, soy sauce, salt, sugar pepper powder, sesame oil pepper oil
1: Heat 50 grams of chicken fat in the pot, 50 grams of celery knots, 50 grams of onion cubes, 30 grams of coriander knots, stir-fry other ingredients, mix in the appropriate amount of water and bring to a boil, simmer for 5 minutes.
2: Add a little MONOS glutamate, chicken essence, soy sauce, salt, sugar and pepper, beat off the residue, put down 300 grams of the palm treasure that flies over the water, reduce the heat for 10 minutes, and fish out and set aside.
3: Heat 50 ml of spice oil into the net pot, add 30 grams of dried peppercorns, 30 grams of devil peppers, and 30 grams of bullet peppers and stir-fry until fragrant.
4, then into the palm of the treasure stir-fry, during which the appropriate amount of MSG, chicken essence, soy sauce, sesame oil and pepper oil, from the pot to sprinkle white sesame seeds and green onions.
<h1 class="pgc-h-decimal" data-index="05" > featured charcoal-grilled rabbit</h1>
Flavor type: salty, fresh and spicy.
Ingredients: 1 skinned rabbit (about 1500 g).
Seasoning: Korean-style chili powder (the seasoning market is available, brighter than ordinary paprika, more fragrant, can also be replaced by ordinary paprika) 20 grams, cumin grains 10 grams, salt, MONOS glutamate 10 grams, oyster sauce 5 grams, green pepper, celery, carrots, coriander 5 grams each, dried green pepper 5 grams, dried pepper 5 grams, fragrant leaves 5 grams, cumin 3 grams, oyster sauce 8 grams, liquor 8 grams, rosemary 3 grams.
make:
1. Initial processing: After washing the rabbit, remove the internal organs and blood stains, and rinse with water for 2 hours.
2. Marinate: green pepper, celery, carrot and coriander chopped. Rinse the rabbit with salt, monosodium glutamate, cumin grains, paprika, rosemary, green pepper, celery, coriander, carrot crushed, add oyster sauce, white wine and marinate for 8 hours, remove the rabbit, remove the marinade on it.
3. Stir-fry spices: Heat the pot with salad oil, add green peppercorns, dried peppers, fragrant leaves, cumin and stir-fry until fragrant.
4, baking: put the marinade ingredients and fried spices together into the rabbit's stomach (the oil of the stir-fried spices is retained), seal the mouth with a thin wire, hang upside down in the oven (in order to prevent the spices in the rabbit's belly from leaking out, the oven temperature is maintained at about 120 degrees) Bake for about 1 hour to take out, and then brush a little fried spice oil to serve.
<h1 class="pgc-h-decimal" data-index="06" > Japanese fish-flowered anchovy</h1> shrimp
Flavor type: Salty shrimp with a fresh taste and the sweetness of the fruit.
Ingredients: 100 grams of large shrimp, 50 grams of apples, 150 grams of kiwifruit and tomatoes, 10 grams of Japanese wooden fish flowers.
Seasoning: 10 grams of Meiji umami sauce, 5 grams of egg white and monosodium glutamate, 3 grams of salt, 30 grams of corn starch.
Preparation method: First shell the shrimp, remove the head and tail, add salt, monosodium glutamate, egg white, corn starch to sizing, and then use bamboo sticks to fix the shrimp; apples, kiwifruit, tomatoes made into circles, stacked into a tower plate. Put the shrimp into a pot of 40% hot oil over the oil, leave a little bottom oil in the pot, add the shrimp and the beautiful umami juice to quickly stir-fry, hook the sauce and then come out of the pot, put it on the three-story tower made of fruit, sprinkle with wooden fish flowers and put on the plate.
<h1 class="pgc-h-decimal" data-index="07" > beer chicken wings</h1>
Ingredients: chicken wings, beer, green pepper, millet pepper, ginger, cooking wine, garlic, fragrant leaves, star anise, Pixian bean paste, salt, cooking oil,
Directions: 1: Clean the chicken wings and chop one piece of chicken wings into two or three pieces. Don't chop too small pieces, too small pieces to eat not much meat, but addictive. That's just one bite at a time. 2: Wash the green peppers and millet peppers, cut into circles and set aside.
3, hot pot, first do not put oil, directly pour chicken wings, a spoonful of cooking wine together stir-fry until both sides of the chicken wings are slightly colored, so that after frying, chicken wings have no fishy taste at all.
4, then pour in cooking oil, put ginger, fragrant leaves, star anise together and stir-fry for one minute, you can smell the aroma.
5: Then put a spoonful of Pixian bean paste and stir-fry together to bring out the aroma.
6: Pour in a can of 330 ml beer, put some steamed fish soy sauce, a little sugar, add the lid, bring to a boil, change to medium heat and simmer for 20 minutes.
7, finally sprinkle with green pepper, millet pepper stir-fry for one minute out of the pot, if you want green pepper, millet pepper is good-looking, stir-fry well can be out of the pot. Generally eat at home, or fried, although the appearance is not so good, but delicious.
<h1 class="pgc-h-decimal" data-index="08" > mapo tofu</h1>
Ingredients: tofu, pork, mapo tofu seasoning packet, ginger, garlic, millet pepper, salt, cooking oil,
Directions: 1: Wash the pork, cut into slices, then cut into strips, then cut into minced meat, plate and set aside. Pork should be selected to be fat and lean to be delicious.
2, tofu rinse with water, cut into cubes, boil a pot of water, sprinkle some salt, after the water boils, pour in the tofu blanch a water, you can remove the bean smell. Cook for about 1 minute, fish out, fish out lightly, do not break the tofu.
3, a small package of mapo tofu seasoning mixed with a bowl of water, stirred evenly to use, this seasoning, for novices, especially easy to use, want to eat mapo tofu and will not do, go to the supermarket to buy a pack of spices to solve.
4: Heat the pan with cold oil, add ginger, sauté garlic to create a fragrant flavor, then add minced meat and stir-fry until colored.
5, then pour in blanched tofu, mapo tofu seasoning, add a pot lid, cook together for two or three minutes, let the tofu fully flavor it. Instead of putting in extra salt, you can taste it, and add a little salt to the heavy taste. 6, finally sprinkle a little green onion to embellish the pot, how, look very appetizing bar, for novices, it is not difficult, simple and delicious.
<h1 class="pgc-h-decimal" data-index="09" > fried chicken with green peppers</h1>
Ingredients: 500 g of bone-boned rooster, 50 g of chili pepper. Garlic, red oil, millet chili ring, cooking wine, soy sauce 10 grams each, salt 3 grams, ginger slices, garlic slices 12 grams each, red pepper 8 grams, salad oil 25 grams.
Directions: 1, the baby rooster slaughtered and cleaned, cut into large pieces, pepper washed and cut into sections;
2, another clean pot, down into the salad oil, red oil to heat, down into the pepper segment, ginger slices, garlic slices, millet chili rings, red pepper segments, garlic sautéed, and then into the chicken nuggets raw until broken, under the salt, cooking wine, soy sauce, rice dumplings fried.
<h1 class="pgc-h-decimal" data-index="10" > mushroom stir-fried pork belly</h1>
Ingredients and seasonings: mushrooms, pork belly, ginger, garlic cloves, chives, soy sauce, oyster sauce, soybean paste, cooking wine, soy sauce.
Cooking steps:
1: First soak the mushroom in clean water for 2 minutes, pour out the first round of soaking water and re-add the water for the second cleaning, add 2 tablespoons of salt to the water, gently wash the surface stains on the mushrooms with your hands, and finally rinse them with running water. Prepare slices of ginger and slices of garlic for later.
2: Wash the mushroom slices and set aside. Slice the pork belly, add soy sauce, ginger shreds, cooking wine and marinate for 15 minutes.
3: Stir-fry the marinated pork belly over high heat until the surface is golden brown and stir-fry the grease.
4: Stir-fry the pork belly until it changes color, add 1 tbsp of Haitian soybean paste, a little cooking wine, and continue to stir-fry on high heat.
5: Stir-fry pork belly until golden brown, add mushrooms, stir-fry quickly over high heat, and add 1 spoonful of soy sauce, 1 spoon of oyster sauce, 1/2 tbsp of dark soy sauce, a little hot water, cover the pot for about 2 minutes, add shallots and stir-fry for 30 minutes to get out of the pot.
Tips:
1. Be sure to clean the mushroom before doing it, and the hidden areas on the back also need to be carefully cleaned.
2. Stir-fry over high heat throughout the whole process, add water to simmer with hot water in advance to ensure that the temperature and heat in the pot are uniform.
<h1 class="pgc-h-decimal" data-index="11" > spicy tripe</h1>
raw material:
Brine sliced beef tripe cooked in white brine 150 g.
seasoning:
20 grams each of coriander and shredded shallots, 10 grams each of coriander, red millet pepper rings and lyomegran juice, 4 grams of monosodium glutamate, 2 grams of chicken essence, 0.5 grams of sugar, 3 grams of salt, 8 grams of pepper oil, 5 grams of mint leaves, and 5 grams of haitian white rice vinegar.
1. Cut the cooled tripe into 1 cm wide slices with an oblique knife.
2. Add the cut tripe slices to all the spices and stir well, then plate and serve.
The essential:
The time of tripe brine should be mastered at one point, the brine time is not enough, the cold dish produced cannot be chewed, the time is long, the tripe is soft, the product plate is not beautiful, and it is better to marinate to just pinch with the fingers.
<h1 class="pgc-h-decimal" data-index="12" > flavored with fish</h1>
Fish with fish is an ordinary ingredient, in Hunan cuisine is not used a lot, the reason for attribution is that there is no good taste, and this flavor with fish is a good selling dish, with fish after three days of production, into the taste into the bones, sweet and sour taste of the aftertaste is long.
10 kg with fish.
Special sauce 5 kg, salad oil 5 kg (about 500 g consumed).
1, with fish to make net, change the knife to grow 6 cm segment.
2: Add salad oil into the pot, cook until it is 70% hot, bring the fish down, soak and fry on low heat until the surface of the fish is golden brown, and fish out the oil control.
3: Put the fried striped fish into the special sauce, put it into the pressure cooker, cover the lid, bring it to a boil on high heat, reduce the heat to 30 minutes, turn off the heat and soak for 12 hours, take it out and pour it into the material box, cover it with plastic wrap and refrigerate for two days.
Special Sauce:
Take 2 grams of fragrant leaves, 100 grams of cinnamon, 50 grams of star anise, 25 grams of sugar color, 500 grams of bright red millet pepper, 500 grams of wild mountain pepper, 1 kilogram of white sugar, 1 kilogram of Shanghai white vinegar, 5 grams of salt, 10 grams of five-spice powder, 400 grams of Donggu Yipin fresh soy sauce, 250 grams of oyster sauce, and 2.5 kilograms of water.
I am the author of the field of gastronomy Splendid V Shandong, if you like my article, welcome to follow me! If you don't know what to eat every day, please pay attention to me and share delicious food with everyone every day. Daily update of the article, not to see the scattered, welcome to forward, let more people who love food share together.