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" > big house pepper chicken</h1>
raw material:
1 Pure Land Chicken (about 1,000 grams), 200 grams of onion, ginger slices, shallots, garlic slices, cooking wine, flower peppercorns, carrot pieces, spices (star anise, cinnamon, fragrant leaves), millet pepper festival, cooking wine, pepper oil, pepper noodles, salt, chicken essence, spicy fresh sauce, a poinsettia soy sauce, simmered chili oil, and a small amount of spring onion festival
Method:
1: Put the chicken in a pot of water, fish it out and put it into a pot of boiling water with ginger slices, green onion, carrot pieces, cooking wine and spices, simmer for 20 minutes, soak from the heat until cooked, fish out and put it into cold boiled water with ice cubes to cool it, and then drain the water for later. Tear the cooked chicken into thin strips by hand. Cut the onion into thin strips, add a little salt and mix well.
2: Add millet pepper knots, garlic slices, flower peppers, chicken essence, spicy fresh sauce, a poinsettia of fresh soy sauce, pepper noodles and pepper oil, mix well, then add an appropriate amount of simmering chili oil and shallots and mix well, you can put on the plate.
<h1 class="pgc-h-decimal" data-index="02" > pork belly roasted chicken claw</h1>
Chicken claws are rich in gum, we add beer for a long time, not only cover up its peculiar taste, but also increase its umami taste, after cooking, we then into the chewy pork belly stew together, personalized collocation, showing a more fragrant taste.
600 grams of chicken claws, 100 grams of processed clean pork belly.
seasoning:
Ingredient A (5 grams each of shallots, slices of ginger, cooking wine), 30 grams of salad oil, small ingredients (1 star anise, 2 grams of cinnamon and peppercorns, 3 slices of fragrant leaves, 10 grams of dried chili peppers), 15 grams of high liquor, 600 grams of beer, 5 grams of sweet wine, steamed fish sauce, soy sauce, 5 grams each of soy sauce, dark soy sauce and salt.
make:
1. Put the pork belly into a cold water pot, put in ingredient A, bring to a boil on high heat, pour it into the pressure cooker, heat it to the upper air, reduce the heat to 5 minutes, take out the pork belly, cut into 1 cm wide strips.
2. Wash the claws, put them in boiling water and blanch the water, remove and rinse.
3. Put salad oil in the pot, when it is 50% hot, put in a small ingredient to stir the incense, add chicken claws, cook in high liquor, pour in beer, sweet wine brew, steamed fish soy sauce and soy sauce, bring to a boil on high heat, reduce the heat to simmer for 20 minutes, add pork belly strips, add salt and soy sauce, continue to simmer for 5 minutes on low heat, and put it into the container.
Sweet and sour pork ribs
Ingredients: 400 grams of pork ribs, sliced ginger, green onion, star anise, fennel, cinnamon, grass fruit, fragrant leaves, cloves, peppercorns, salt, monosodium glutamate, sugar, cooking wine, soy sauce, salad oil
Directions: 1. Chop the ribs into 5 cm pieces, put them in boiling water and blanch them slightly, remove the blood water, remove them and set aside; slice the ginger; wash the green onions, remove both ends, and beat into a knot of green onions
2. Put a little salad oil in the pot, turn the heat on high heat, reduce the heat, add the sugar, slowly fry the sugar on a low heat, wait for the sugar to melt and change color, when it starts to bubble, immediately pour in the ribs and fry well
3. Add slices of ginger, peppercorns and all the various seasonings, sauté until fragrant, add a small amount of cooking wine and soy sauce, and stir-fry slightly
4. Add the right amount of hot water, add salt and green onion knots, bring to a boil over high heat, skim off the foam, reduce the heat and simmer for 40 minutes, until the ribs are soft
5. Remove the shallots, ginger and other large pieces of seasoning from the pan
6. Collect the juice on high heat, and when the soup is thick, add an appropriate amount of MSG to start cooking
<h1 class="pgc-h-decimal" data-index="03" > glutinous rice pearl balls</h1>
Ingredients required: 200 grams of pork belly filling, 100 grams of glutinous rice, 2 grams of salt, 2 spoons of light soy sauce, white pepper, 1 egg white, 1 carrot, green onion, ginger and garlic to taste
Directions: 1. Wash the glutinous rice, soak it in advance and set aside, at least 3 hours.
2. Mince the pork belly into minced meat filling. In order to save time, you can also buy the ground meat directly. Add salt, white pepper, green onion, ginger and garlic and mix well. Add another egg white and mix well.
3. Peel and slice the carrots and lay flat on a plate. Try to use a slightly deeper plate for the plate, because there will be soup flowing out during the steaming process.
4. Take a piece of minced meat and form a small meat ball. Roll lightly over the glutinous rice so that the glutinous rice is coated in a layer. Place the carrot slices one by one.
5. Put water in the pot, put the steaming drawer, steam the balls on the pot, turn off the heat 15 minutes after opening the pot.
<h1 class="pgc-h-decimal" data-index="04" > red and white tofu soup</h1>
Ingredients: 150 g of duck blood, 100 g of tofu, soaked fungus, broccoli, green onion, ginger, salt, 15 ml of soy sauce, 15 ml of balsamic vinegar, chicken essence, pepper, coriander
method:
1. Soak the fungus and broccoli in advance, cut the duck blood into strips and cook for 2 minutes, and soak the tofu cut strips in light salt water for 10 minutes.
2. Heat the oil in a pan and stir-fry the shallots and ginger until fragrant, then stir-fry the broccoli with wood ear and yellow cauliflower.
3. Bring to a boil in an appropriate amount of water, add duck blood, then add soy sauce, balsamic vinegar, salt and pepper, cook for 3 minutes, add tofu and bring to a boil, drizzle with water starch, add a little chicken essence, sprinkle with parsley and turn off the heat.
<h1 class="pgc-h-decimal" data-index="05" > spicy skin jelly</h1>
Ingredients: 600g of pork skin, chili oil, salt, star anise 2g, coriander leaves 1g, peppercorn powder 1g, pepper powder 1g, sugar 1g, vinegar 5g, ginger 3g, edible alkali 1g
1. Prepare the ingredients
2: Wash the pig skin
3: Add star anise leaves and ginger to water and cook until you can turn off the heat with chopsticks
4, the pig skin to cool, with small forceps to pluck the remaining pig hair, scrape off the grease,
5: Put in hot water with 1 tablespoon of edible alkali and 1 tablespoon of vinegar, and scrub several times to remove the residual oil residue during the scraping process.
6: Cut the washed pork skin into thin strips with a knife
7, put into the pig skin two fingers of the water again boiled, high heat,
8: Cook slowly for about 1-2 hours on low heat, add salt and bring to a boil
9: Wait for the pork skin soup to cool and put it in the prepared basin
10, cover the basin with plastic wrap and put it in the refrigerator refrigerator overnight
11: Use a garlic mashing vessel to make a puree
12: Put it in a bowl, add peppercorn powder, peppercorn powder, vinegar, soy sauce sugar, mix well, pour on the cut skin jelly, and then pour chili oil.
<h1 class="pgc-h-decimal" data-index="06" > diced cashew chicken</h1>
Ingredients: Chicken breast, cashew nuts, diced cucumber, diced carrot, minced green onion, minced ginger, cooking wine, soy sauce, salt, peppercorns, star anise, dried red pepper, chicken essence, sesame oil, water starch to taste
1. Wash the chicken breast and control the water and cut into small cubes;
2. Put the diced chicken into the cooking wine and wet starch and marinate for 5 minutes;
3, cashew nuts, diced cucumbers, diced carrots are ready;
4, cool oil directly into the cashew nuts, low heat slowly fried incense fished out for later; put in the peppercorns and star anise fried to fry out the aroma and then take out;
5, in the fried pepper oil into the dried red pepper, onion and ginger stir-fry, pour in the marinated chicken cubes, quickly slide until the color changes, pour a little soy sauce and stir-fry evenly;
6: Pour in the diced cucumber and diced carrots and stir-fry for a while, add salt to taste, and finally pour in the fried cashew nuts, chicken essence, a few drops of sesame oil, drizzle into the wet starch and out of the pot.
<h1 class="pgc-h-decimal" data-index="07" > braised intestine</h1>
Ingredients: soy sauce, vinegar, pepper, ginger and onion, monosodium glutamate, pork intestine.
1. Wash the pig's large intestine, remove the oil slick, pinch out the sticky wire by hand, blanch the water in the pot of boiling water, then put it into the pot, pour in the rice wine, green onion, ginger and cook at the same time, cook until it can be pinched, cook for about 40 minutes, fish out and cool and then cut into thick slices.
2. Stir in oil, add the shallot knots and ginger slices and sauté them. Cook the large intestines in the pot, cook the rice wine, soy sauce, sugar and stock for five minutes, sprinkle with pepper, contour and drizzle with sesame oil.
<h1 class="pgc-h-decimal" data-index="08" > garlic chicken wings</h1>
Ingredients: Chicken wings, barbecue sauce, salt, garlic, ginger, green onion, corn starch, carrots.
Delicious garlic parsley, do you like it?
1: First, punch the chicken wings with a cross flower knife on one side, cut the carrot into small pieces, cut the ginger into small pieces, and cut the green onion into sections.
2: Prepare the juicer and squeeze the carrots, ginger, green onions and garlic into juice.
3: Prepare the chicken wings, pour the juice into a bowl and marinate for 5 hours.
4: Then wash the marinated chicken wings, add a small half spoon of salt, barbecue sauce, mix well, add a spoonful of corn starch, stir well.
5: Pour oil into the pan, add chicken wings, fry over low heat until the wings are cooked, golden brown on both sides, and then get out of the pan.
<h1 class="pgc-h-decimal" data-index="09" > steamed tofu</h1>
Ingredients: Lactone tofu a box of minced meat 100 grams of green and red pepper diced a little cooking wine a little salt a little salt a little steamed fish soy sauce 3 spoons of sesame oil 3 spoons of peppercorns A few chopped green onions
method
1: The minced meat will be whisked into a puree with a blender, and marinated with a spoon of cooking wine and a little salt for a while, about 10 minutes
2: Slice the lactone tofu and cut it directly on the plate with a knife from top to bottom
3, lactone tofu may come out of a large amount of water after a few moments, pour it out, there will be during the steaming process
4: Place the minced meat (or minced meat) on top of the tofu, sprinkle a layer of green and red peppercorns (or minced peppers) on the surface, and pour a layer of steamed fish soy sauce
5: After the water comes to a boil, steam for about 10 minutes
6: Heat it up and add sesame oil, stir-fry the peppercorns, then fish out the peppercorns, pour the sesame oil on the tofu while hot, and then sprinkle a layer of green onion
<h1 class="pgc-h-decimal" data-index="10" > cola chicken wings</h1>
1. Do not blanch chicken wings, soak in water for 30 minutes to remove blood and impurities. After soaking, cut a few knives on the chicken wings, then use cooking wine, soy sauce, salt, pepper, green onion, ginger slices, fully grasp and marinate into the flavor, and put them in the refrigerator for more than 30 minutes.
2. Marinated chicken wings are slowly fried in a pan over low heat, many people simply fry it and pour it directly into the Coke, no wonder it is not fragrant.
3. Be sure to fry until the wings are golden on both sides and have a burst of burnt flavor before pouring in coke.
4. After pouring cola, turn to medium heat and simmer slowly, add an star anise, a fragrant leaf, green onion, ginger slices to increase the aroma, and then pour in soy sauce and salt to taste, about 15-20 minutes can turn the heat to collect the juice.
Tips:
After the chicken wings are marinated, they should be fried in a pan until golden brown on both sides and then put cola on both sides, so that the cola chicken wings can be loose and bone-thin, fragrant and flavorful. Finally, the juice is collected on high heat, the soup should not be too dry, and the soup juice is not only delicious, but also avoids the bitter situation of cola.
<h1 class="pgc-h-decimal" data-index="11" > gel sand ginger chicken stew</h1>
Ingredients and seasonings: chicken, sand ginger, shallots, onions, peppers, shallots, millet peppers, garlic, coriander, soy sauce, dark soy sauce, sugar, white wine, starch, salt.
-Cooking steps:
1: After washing and chopping the chicken, marinate it with soy sauce, sand ginger, starch, salt and oil for half an hour. Then all the side dishes are processed and cut for later.
2, then the casserole is heated, pour in the appropriate amount of oil, and then add a few garlic grains without crushing, sand ginger crushed, red onion heads, green onions, coriander stalks (you can put sharp peppers according to your preference, refer to the sky pepper) after frying, and then pour in the chicken to stir-fry and change color.
3: Then add soy sauce, sugar and white wine and stir-fry evenly, cover and bake for 8 minutes. (If you think the casserole baking is too troublesome, you can also fry it and then pour it into the pot)
4: Before preparing to come out of the pot, put the side dishes you just prepared into the pot, turn off the heat and bake for about 1 minute. (If it is not salty enough, then put salt, usually like to eat chicken essence can put a little, salty according to the size of the chicken you bought seasoning.) ）
<h1 class="pgc-h-decimal" data-index="12" > radish roasted beef brisket</h1>
Ingredients: 400 grams of refined beef brisket, 250 grams of fresh beef tendon, 200 grams of white radish.
Seasoning: Ingredient A (celery festival, shallot festival, garlic seedling festival, shallot block 20 grams each, Pixian watercress 10 grams), ingredient B (monosodium glutamate, chicken essence 2 grams each, oyster sauce 20 grams, sugar 5 grams, peppercorns 3 grams), fresh soup, beef stick bone broth 500 grams each, soy sauce 8 grams, cooked lard 20 grams, salad oil 1 kg (about 30 grams), ginger slices, garlic 10 grams each, salt 400 grams, green onion 2 grams.
1, change the brisket and beef tendon into large pieces, rinse the blood water, put it into the oil pot that burns to 30% hot, and filter it clean;
2, from the pot to heat the bottom oil, under the ginger slices, garlic together to fry incense, and then add ingredient A, stir-fry with low heat, put in the fresh soup to boil, filter out the residue, pour into the pot, and then under the beef brisket and beef tendon, season with ingredient B, simmer for 3 hours;
3, another pot, the white radish into pieces, put in hot water blanched, with cooked lard slightly sautéed, and then simmer with beef stick bone broth and soy sauce into the taste;
4: Before the meal, put the simmered beef and radish in a small sand pot, simmer in a hot pot for 30 minutes, sprinkle coriander on the table.
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