1. Make a Coke chicken wing.
material:
Chicken wings, peppercorns, dried red peppers, green onions, ginger, a can of Coca-Cola
method:
1 Wash the wings, make a few cuts on each wing, add a little soy sauce, salt and ginger and marinate for 20-40 minutes.
2 Add oil in a pan and simmer until 60% heat and stir-fry peppercorns to taste.
3 Add wings and fry until golden brown on both sides.
4 Pour in cola to cover the wings.
5 Cook the rice stall to let the cola open up and change the insulation file, put dry peppers and salt to taste.
6 Watch the fire from time to time, when the coke juice thickens up and it is done.
7 Sprinkle with green onions and color when you come out of the pan to make the dish look better.
note:
1 Peppers should not be put in the beginning, easy to make, not delicious.
2 Coke is generally 8-10 chicken wings with a can of Coke.
3 Do not put too much soy sauce.
4 If you don't have Coke, you can also take sugar instead.
Braised chicken wings
2. Secret garlic pork ribs
【Selection】The ribs are selected from small ribs, which is preferably a relatively thin bone. Note that it is best not to buy the kind with large bones, and to buy ribs, you have to get up early in the morning, otherwise the rest is not good.
1, ribs to a pound or so, you can make a pot.
2, in addition, you also need some shiitake mushrooms, fresh, about fifty cents of it. Also a piece of ginger and some garlic. Condiments include salt, monosodium glutamate, chicken essence, cinnamon, star anise, etc.
【Method】】When buying ribs, you can let the seller chop them into 5-6cm pieces and wash them after coming back. Mash the garlic, marinate the ribs with the mashed juice (or if you are in trouble, you can use garlic powder, sprinkle with soy sauce, the amount should be moderate, MSG, ginger chopped sprinkled on top, mix well. Add some water, add cinnamon, star anise (you can also buy that kind of stew powder to use, the various flavors in it are sufficient, the effect is good, and it is also convenient). Divide the mushrooms into four parts and put them in a pot. Then start stewing, pay attention from time to time, if the water is dry, add water, to the extent that the ribs produce "explicit bones", that is, the meat shrinks, the bones protrude, it feels that the flesh and bones are separated Yes, understand? Taste the taste of shiitake mushrooms, add salt, add some chicken essence, and you can get out of the pot.
【Note】 garlic powder, (Hualian has to sell, pay attention to some when buying to see if there is a lump, but the garlic powder is always not made with the taste of garlic juice),
3: Fry the bun in water
【Method】 1, with 100 ml of 37-45 degrees of water, the half piece of yeast dissolved, pour in the appropriate amount of flour, and into a soft and hard moderate dough, fermentation for about 2 hours, then you can prepare the filling, meat filling and vegetarian filling, I introduce a kind of:
Meat filling: 250 grams of ground meat, a minced zucchini (carrots, celery, beans, etc., or mixed with various vegetables), a little shrimp skin, 15 ml olive oil, minced green onion, minced ginger, salt, monosodium glutamate, pepper powder, a little sesame oil, if the water of the vegetables is not large, add some water, mix well.
Vegetarian filling: stir-fry 4 eggs well, stir-fry, beat, a minced zucchini (carrots, celery, beans, etc., or mix various vegetables), a little shrimp skin, 15 ml of olive oil (if you put more oil when scrambling eggs, there is no need to put it alone here), minced green onion, minced ginger, salt, monosodium glutamate, pepper powder, a little sesame oil, mix well.
2: Divide the dough into six equal parts, roll out into skins, wrap the filling, wake up for 15 minutes, put it into the pot at a certain interval, pour about 125 ml of hot water, the same as "boiling" steamed buns.
4. Rice cooker cake ingredients:
60 grams of flour (everyone says to use low gluten flour, I use ordinary ancient boat flour), 90 grams of white sugar (about 10 grams a spoon for household use), three eggs, 30 grams of salad oil, 30 grams of milk, a little baking powder, eagle wheat chocolate condensed milk (decorative use)
Directions: 1. Egg yolks egg whites apart. The container to prepare the egg whites must be clean and oil-free.
2. Add 30 grams of sugar to the egg yolk and stir well into goose yellow, then add milk, salad oil, baking powder and stir well; add flour twice and mix well into a viscous paste, set aside.
3. Next, it takes some effort to send the protein pull. First add a little salt to beat the large bubbles, add 30 grams of sugar, beat ah, the arm is so sour... Ten minutes to pull, add the rest of the sugar, hit and play... I finally sent the egg white, although not to the point where the chopsticks could not be inserted, but the egg white hung to the side of the container and flowed very slowly. It was so white and soft that it could only be described as a cloud.
4. Pour the beaten egg whites into the egg yolk paste and stir quickly.
5. Preheat the rice cooker slightly, smear a little salad oil to prevent sticking to the pan; pour in the cake paste, and pull the pot out of the pot a few times, which can reduce the bubbles and form more delicately.
6. Okay, press the cook button, less than ten minutes it will jump up and keep warm, don't rush to keep it warm for half an hour...
7. Start cooking! There is a sense of accomplishment, the cake can be done this way.
Note: A little bit of trouble, you can not go down the raisins, take chocolate condensed milk on the cake to draw it, how to draw it!
5. Hakka salt baked chicken thighs
【Ingredients】: Chicken thighs 2 ginger a few slices 4 green onions
【Ingredients】: Salt / oil / chicken essence a few
【Directions】:
First wash the chicken thighs, dry them and prepare a few slices of ginger.
After the chicken thighs are dried inside and out, first use oil to smear the chicken legs again, and then use the fine salt and chicken essence to spread the whole chicken legs evenly, grab the salt and chicken essence on the hands, and the whole chicken legs are smeared with a layer up and down the inside and out, and put them on the side! If you have enough time, you can leave it for more than an hour.
Pour a thin layer of oil into the washed rice cooker, put in the ginger slices, put the marinated chicken thighs in the rice cooker, cover well, plug in, press the electric gate wait until the rice cooker automatically trips, open the lid, use chopsticks to turn the chicken over, press the electric gate again, this time the rice cooker automatically trips, it is OK.
Add the shallots and simmer for 5 minutes.
After the chicken thighs are plated, the oil at the bottom of the pot and the precipitated salt sauce are poured on top of the chicken, and although the bottom of the rice cooker is a little scorched, it makes the chicken more fragrant.
This chicken thigh is tender and delicious to eat, oily but not greasy
6: Salt-baked hand-torn chicken
Ingredients: 1 light chicken.
Seasoning: 1 tablespoon of oil, 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, salt to taste, a little sugar, a cap of rice wine.
Ingredients: shallots, ginger slices.
1) First open the cage of the chicken and dry the water;
2) Salt to taste, as long as the salt will be the chicken whole body and the inner cage to touch well, put two slices of ginger into the chicken inner cage, the seasoning is mixed well and the chicken is marinated for about 20 minutes;
3) Put a slice of chicken fat in the rice cooker, about two green onions are placed on the chicken fat, the chicken feet are put into the pot like the sky, and the remaining seasonings are also poured into the pot;
4) Plug in the rice cooker and other rice cookers to jump, keep warm and bake for 10 minutes to open the pot lid;
5) After it is cooled, you can tear or chop the pieces by hand.
Highlights Tips:
1, chai chicken is more elastic, if only half of the use, to choose the side with the sternum, so as not to meet the heat of the chicken breast tightening, dry taste.
2, like chicken skin to avoid greasy, you can freeze the chicken and then tear, tear off the chicken skin, just put the chicken cold.
7. Satay chicken nuggets
It's super simple:
1: Wash the chicken nuggets, put them in a rice cooker, add oil (not too little), satay sauce, a little salt, and mix well.
2: Cover the rice cooker and press the button.
3: When you hear a noise, open the lid and mix again.
4. When the button automatically jumps on it, it can be eaten.
The taste is very good, sweet and salty, a little spicy, and the chicken nuggets are more chewy.
In fact, I personally think this dish is good for snacking, while watching TV, while using a toothpick to eat, very cool!
【Precautions】
1, the oil should not be too little, otherwise it will stick to the bottom of the pan quickly, of course, it does not need too much, so as not to waste. Occasionally, the amount of oil used is about the amount of oil that can be seen soaking the chicken nuggets, but it will not be without the chicken nuggets.
2, the button jump up will be very fast, I just did not pay attention to the button has jumped up, so some paste, it is difficult to brush.
3, for people like me who do not like to fry things is more convenient, because it will not splash out. But do it first, because you still have to free up the pot to make rice, so you can actually put it out when the button has not jumped up (but it is almost done), and then heat it in the microwave when you eat it.
1, sour and spicy potato shreds: production process
1. Peel the potatoes, cut them into thin strips, soak them in water and wash off the starch, which can not only prevent them from turning black, but also keep them white and tender and crispy when stir-fried. Remove before stir-frying and drain.
2. Remove the seeds and stalks of green and red peppers, cut into thin strips and cut the dried peppers into strips.
3. Heat the wok, add peanut oil to heat, put the shredded shallots in the pan, add the dried chili peppers and stir-fry until fragrant, then add the green and red pepper shreds, shredded potatoes, stir-fry until eight ripe, add salt, MONOS glutamate flavor, then drizzle with sesame oil and balsamic vinegar, stir-fry.
2、 Braised eggplant:
1 Wash the eggplant, remove the head and tail, cut into a hob shape, soak in water, drain the water and sprinkle a little starch and mix well. Wash the shallots head to tail and cut into segments.
2 Wash and slice the pork, puree it, add 1/2 tbsp soy sauce, 1 tbsp corn starch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minutes
3 Pour 3 tbsp oil into a pan and heat, add minced meat and fry until the meat turns white, then remove and set aside.
4 Continue to add 10 tablespoons of oil, sauté chives, add eggplant on high heat and stir-fry quickly, add 5 tablespoons of water and fry until the eggplant becomes soft, about 5 to 6 minutes.
5 After 1 minute of sautéing minced meat, sprinkle 1/3 tbsp salt, 1/5 tbsp chicken powder and 1/2 tbsp soy sauce to taste.
3. Fish eggplant:
raw material:
Eggplant 2 strips, a little shredded meat.
Ginger, garlic, shallots, spicy bean paste, vinegar, sugar.
Method:
1. Wash and drain the eggplant, cut into small rounds and set aside. Wash and chop garlic, wash and cut green onion into green onions,
Finely chop the ginger and set aside. Put the vinegar, sugar, and mustard powder in a bowl and add water to set aside. Note: Put sugar in a bowl first,
Then put the vinegar. The vinegar is put as flat as sugar.
2. After heating the oil, add the eggplant segment and fry it to a golden brown, remove the oil and drain it.
3. Sauté the ginger, garlic and green onion until fragrant, add the shredded meat, then add the fried eggplant and stir-fry, then add to the bowl
Stir-fry the seasonings and serve on a plate.
4、Scrambled eggs with green pepper:
Directions: 1. Wash the green peppers with water, remove the seeds and cut into thin strips. Beat the eggs in a bowl and spread them out with chopsticks.
2. Put oil (40g) in the pan, heat it, pour the egg juice in, sauté well and pour it out.
3. Pour the remaining oil into the pot, heat it, put in the green onion pot, with the green pepper shreds, add refined salt and fry a few times, when the green pepper shreds are emerald green, put in the scrambled eggs, MONOS glutamate, stir-fry evenly, cook with balsamic vinegar, you can get out of the pot.
5, the ground three fresh
Ingredients: 1 potato, 2 eggplants, 1 green pepper
Seasoning: cooking oil, soy sauce, sugar, salt, green onion, minced garlic, corn starch, broth and appropriate amount
Directions: 1: Peel the eggplant and potatoes, cut into hob pieces, and break the green pepper into small pieces. 2, into the pot to more oil, 70% hot, first put the potato pieces in, fried into a golden brown, slightly transparent when fished out for later. 3: Pour the eggplant into the frying pan, fry until golden brown, add the green pepper pieces and pick them up together. 4: Sauté chives and minced garlic in a small amount of hot oil, add broth, soy sauce, sugar, salt, eggplant, potatoes and green pepper pieces, and sauté slightly. 5, add aquatic flour over high heat to collect the juice
6: Sauté beans
Ingredients: 400 grams of lentils, 150 grams of minced meat Seasoning: 4 dried chili peppers, 1 tablespoon of dark soy sauce, squeezed vegetables, peppercorns, garlic grains, salt, MONOS glutamate each appropriate amount Method: 1, lentils at both ends to tear off the old tendons, break into two sections, wash, control dry.
2: Heat 250g of oil, add lentils, fry until the skin of the lentils wrinkles, and use a fence to fish out the control oil.
3: Heat another pot and sauté minced meat, dried chili peppers, peppercorns, squeezed vegetables and garlic grains with 1 tbsp of oil.
4: Pour in the soy sauce, lentils stir-fry, turn off the heat when the lentils are cooked, put salt and MSG, and fry well.
7: Stir-fry cauliflower with chicken
Ingredients: chicken breast, cauliflower Seasoning: shredded green onion, ginger minced, large ingredients, cooking oil, cooking wine, salt, chicken essence, oyster sauce, powder Recipe: 1, chicken breast washed, cut into slices and marinated in salt cooking wine cooking oil for a while, and then grasp well with powder.
2, cauliflower wash and split into small flowers, sit in a pot of boiling water, blanch it, fish out the cold water, control the clean water and set aside. Shred the green onion, mince the ginger and slice the garlic.
3, take another wok of stir-frying, put the oil, the oil is warm and put the large ingredients into it, and then put the ginger minced, put the chicken breast into the pot and stir-fry until the meat changes color and puts it out for later, then put the chopped ginger into the stir-fry to make the aroma, put the blanched cauliflower and stir-fry.
4, put cooking wine, chicken essence, oyster sauce, put the slippery chicken breast into the pot, quickly stir-fry, put salt, stir-fry, out of the pot and plate.
8. Tamales
Ingredients: a piece of pork belly Seasoning: one star anise, a little green onion, a few slices of ginger, a little cooking wine, a few peppers, a few peppers, rice, purple rice, dark soy sauce, soy sauce, soy sauce, chicken essence, sugar, watercress sauce Method: 1, pork belly slices.
2: Marinate the meat in cooking wine, green onion, ginger and star anise.
3: After marinating the meat, prepare chili peppers, peppercorns, rice and purple rice.
4: Stir-fry the prepared 3 in a pan.
5: Put 3 in a pot and simmer the rice over medium heat and turn yellowish.
6: Use a blender to crush the sautéed 3. Don't stir too much. Larger particles are easier.
7: Pour 6 into the marinated meat. Add dark soy sauce, soy sauce, sugar, chicken essence, a little sesame oil. Mix well.
8: Finally, add a large spoonful of watercress sauce. Add a little more water to moisten the powder.
9、Scrambled eggs with green onion:
Preparation (for 2 persons)
Ingredients: 4 eggs, 3 green onions
Seasoning: Salt (1/3 tbsp), oil (6 tbsp)
1. Wash the green onions and remove the white onions, cut the green onions into green onions and put them into a large glass bowl
2. Beat four eggs, tilt the glass bowl to 45 degrees, use chopsticks in one direction, stir the eggs and green onions quickly, beat until the egg liquid is viscous.
3. Heat the pot until all the water in the pot has evaporated, burn for about 1 minute, put 6 tablespoons of oil into the pot, turn the pot to spread the oil all over the pan, then change to low heat, and then pour in the egg liquid.
4. Quickly stir-fried egg liquid in one direction, after about 1 minute, the egg liquid will solidify, then quickly start the pot, so as not to make the scrambled eggs too old
Kitchen Tips
1, scrambled eggs, the pot must be very hot, so that the scrambled eggs will be tender and slippery, the pot is not hot scrambled eggs are easy to fail.
2, into the refrigerator eggs, to take out for an hour, and then take it to cook.
3, scrambled eggs do not add MSG, if you add MSG, after heating MSG will cover up the umami taste of the eggs themselves.
4, if you eat too many eggs, it will lead to an increase in metabolites and increase the burden on the kidneys, eat 1 to 2 eggs a day on the line.
10: Scrambled eggs with tomatoes
Scrambled eggs with tomatoes Method 1
Description: Scrambled eggs with tomatoes everyone can make, but it is delicious and difficult to make. Mainly by a few misunderstandings, etc. I will say in detail.
Ingredients: tomatoes, eggs
Ingredients: vegetable oil, salt. Note that scrambled eggs with tomatoes do not need to put chicken essence or monosodium glutamate, because scrambled eggs with tomatoes are eaten with a "fresh" word, and when tomatoes scramble eggs, there is a substance that forms an umami taste, and there is no need to put fresh MSG or chicken essence. This is also the reason why I don't put onions, ginger and garlic when making this dish.
Preparation Method:
1。 Cut the tomatoes into chunks, varying sizes, it doesn't matter what shape, open the eggs and put them in a bowl, beat well, and add a little salt.
2。 Put the right amount of oil in the pot (when scrambling eggs, how much oil is put is very critical, my experience is to put the oil equivalent to 2/3 of the egg liquid), and when the oil is hot, (I will talk about how to judge the temperature of the oil later), pour in the egg liquid, pay attention to this time, the egg liquid will naturally solidify, do not move, wait until the egg liquid is solidified (be careful that the oil is dry, causing the egg paste), use a rice spatula (also called a scrambled spoon) to gently enter from the edge of the egg, turn the egg over, fry it, When the color of both sides is golden, take the egg out of the pot (you can also not take it, but wait until you are skilled to talk about it later), at this time there should be some oil in the pot, turn the tomatoes into it, stir-fry a few times, because the tomatoes contain a lot of water, there will be water precipitation, this time put the scrambled eggs into it, put in a little salt, stir-fry a few times, out of the pot. PS: When someone likes to do it, put some water into it, I do not recommend, in fact, the water in the tomato is completely enough, do not put water. Also, the quality of the tomatoes is not good now, the fried dishes are not sweet and some bitter, and you can put some sugar in moderation when you come out of the pot.
11: Scrambled eggs with loofah
Ingredients: Loofah eggs
Seasoning: oil, salt, cooking wine, green onion.
1. Add 2-3 eggs, add a small amount of salt, cooking wine. Stir well and set aside.
2. Peel and slice the loofah or dice it for later.
3. Heat the frying pan to the oil, and when the oil temperature rises, pour in the eggs and fry the bowl for later.
4. Heat the wok into the oil, when the oil temperature rises, pour in the loofah and fry, add the cooked eggs and fry, then add salt according to personal taste, and the green onion will be stir-fried for a short time to eat.
Benefits of eating more: Loofah has a high nutritional value, loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin and other B vitamins, vitamin C, but also contains ginseng contained in the ingredient - saponins
12. Wind forest eggplant
Basic Ingredients 20 g minced meat, 200 g eggplant, 10 g chives, 10 g ginger.
Seasoning: 500 grams of peanut oil (100 grams of actual oil consumed), 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 20 grams of corn starch, 5 grams of sesame oil, 50 grams of chicken broth, 10 grams of old soy sauce.
Production process:
1: Peel the eggplant, cut into large coarse strips, wash and cut the chives into sections, and cut the ginger into rice.
2: Heat the oil in a frying pan, add the eggplant strips at 120 degrees Celsius temperature, and fry until golden brown.
3: Leave oil in the pot, add ginger rice, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, soy sauce king, and then use wet corn starch to coat the sauce when the juice is thick, and drizzle sesame oil.
13. Gold medal garlic bone
Basic material Raw material: Boar ribs
Seasoning: Hoisin sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili, minced garlic.
1: Change the pork ribs into 12 cm long segments and rinse off the blood with clean water
2. Marinate with spices for 2 hours (seafood sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar) or above.
3: Heat the oil to 20%, put the ribs into the pan, fry the oil temperature from low to high slowly, until the ribs are mature, the outer skin crust is removed and the oil is drained.
4: Add minced garlic and dried chili peppers to the pot to stir-fry the aroma, then add ribs and stir-fry slightly, add spices, and put on the pot.
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Practical tips for cooking
1, when boiling dumplings, put a green onion in the water or add some salt after the water boils, and then put the dumplings, the dumplings taste delicious and non-sticky; in the noodles, every 500 grams of flour mixed with an egg, the dumpling skin is very scraped and non-sticky
2. When stewing meat, add a few pieces of orange peel to the pot to remove the peculiar smell and greasy and increase the umami taste of the soup
3. Add a small spoonful of vinegar when cooking bone soup, which can dissolve the phosphorus and calcium in the bone in the soup, and save the vitamins in the soup.
4, stewed chicken: wash and cut the pieces, pour into the hot oil pot and stir-fry, when the water is fried dry, pour in the appropriate amount of balsamic vinegar, and then quickly stir-fry, until the chicken nuggets make a crackling sound, immediately heat the water (not over the chicken nuggets), and then use the fire for ten minutes, you can put in the seasoning, move the heat to simmer for another 20 minutes, drizzle with sesame oil to get out of the pot; after the soup is stewed, the temperature drops to 80 ~ 90 degrees Celsius or add salt before eating. Because the chicken contains high water content, the stewed chicken is salted first, the chicken is soaked in brine, the water in the tissue cells penetrates outward, and the protein produces a coagulation effect, so that the chicken obviously shrinks and becomes tight, affecting the dissolution of nutrients into the soup, and the cooked chicken tends to be hard, old, and rough.
5. When cooking broth or rib soup, add a few pieces of fresh orange peel, which is not only delicious, but also reduces the greasy feeling.
6. When burning tofu, add a little tofu milk or juice, the taste is aromatic
7: Fry the mung beans in an iron pot for 10 minutes and then cook them quickly, but be careful not to fry them
8, when boiling eggs, add a little vinegar to the water to prevent the eggshell from cracking, and add some salt in advance
9, when boiling kelp, add a few drops of vinegar to rot; put a few spinach trees can also be done
10. Before cooking ham, coat the skin of the ham with some white sugar, which is easy to cook and tastes more delicious
11, lamb to remove the taste: put the radish pieces and lamb together, take out the radish pieces after half an hour; put a few pieces of orange peel is better; put 5 grams of mung beans per kilogram of lamb, boil for 10 minutes, pour out the water and mung beans together; put half a pack of hawthorn slices; put two or three washed and punched holes with shelled walnuts into the pot; 1 kg of lamb plus curry powder 10 grams; 1 kg of lamb plus 200 grams of cut sugar cane; 1 kg of water boiled, add 1 kg of lamb, 50 grams of vinegar, boil and fish out, and then add water and seasoning.
12. When boiling dumplings, add a little salt to the pot, and the water does not overflow when the pot is boiled
13: Add a small tablespoon of cooking oil to the noodles, the noodles will not stick, and can prevent the noodle soup from foaming and spilling out of the pot
14. When cooking noodles, add a little salt to the pot, and the cooked noodles are not easy to rot
15, do not put alkali when boiling porridge or boiling beans, otherwise it will destroy the nutrients in rice and beans
16, boiled in boiling water new shoots are easy to cook, and crisp and delicious; to make the bamboo shoots not shrink after cooking, you can add a few mint leaves or salt
17: After the pork belly is cooked, cut into long pieces, add some fresh soup to the bowl and steam for a while, the pork belly will double in thickness
18, when cooking pork belly, do not put salt first, and then put salt when cooked and then eat, otherwise the pork belly will shrink as hard as beef tendon
19, boiled beef: in order to make the beef stew fast, stew rotten, add a pinch of tea leaves (about the amount of brewing a pot of tea, wrapped in gauze) with boiling, the meat will soon rot and taste delicious.
20. When cooking beef and other tough, hard meats and wild game poultry, add a little vinegar to soften it.
21, stewed old chicken: add 20 or 30 soybeans to stew in the pot, cook fast and taste fresh; or before killing the old chicken, first pour a tablespoon of vinegar into the chicken, and then kill, simmer over low heat, it will be cooked badly; or put 3 to 4 hawthorn, the chicken is easy to rot
22, the old chicken and duck are boiled over a fierce fire, the meat is hard and not delicious; if you first soak it with cold water and a little vinegar for 2 hours, and then stew it with a low heat, the meat will become tender and delicious
23, stewed duck: put a few snails in the pot is easy to cook
24. When roasting the duck, remove the beans on both sides of the tail end of the duck, the taste is more beautiful
25, boiled bacon: with a dozen drilled many small holes in the same boiling, can eliminate the odor
26. When braised beef, add a little snow red, the meat tastes delicious
27. Before making braised pork, first marinate the meat with a little borax, and the meat that is burned is fat but not greasy, sweet and delicious
28, when frying food, put a little salt in the pot, the oil will not splash out
29. Add some flour to the filling of the spring rolls to avoid the phenomenon of the juice flowing out of the bottom of the pan during the frying process
30: Before frying potatoes, put the cut potato chips in water and cook for a while, so that the surface of the potato skin forms a thin gelatinous layer, and then fry them in oil
31. When frying pork chops, cut 2 to 3 incisions in the place with tendons, and the fried pork chops will not shrink
32, marinate the chicken for a while, seal the protective film and put it in the refrigerator, and then take it out when it is fried, the fried chicken is crispy and delicious
33. When frying poached eggs, pour a little cold boiling water on the yolk when it is about to solidify, which will make the egg yellow and tender
34, when frying eggs, put enough oil in the pan, when the oil is slightly hot, the eggs are slowly cooked, the appearance is beautiful, non-stick pan
35, when frying eggs, sprinkle some flour in hot oil, the eggs will be fried yellow and beautiful, and the oil is not easy to splash out of the pan
36, scrambled eggs with mutton oil, the taste is fragrant and odorless
37, when scrambling eggs, a small amount of granulated sugar is added, which will increase the coagulation temperature of protein denaturation, thereby delaying the heating time, plus the sugar has water retention, so that the egg products can become bulky and soft
38: Add a few drops of vinegar when scrambling eggs, and the scrambled eggs are fluffy and fragrant
39, when frying eggplant, put some vinegar in the pot, the color of the fried eggplant will not turn black
40, when frying potatoes, add vinegar, can avoid burning, but also can decompose the toxins in potatoes, and make the color and taste appropriate
41, when frying bean sprouts, first add some butter, and then put salt, can remove the bean smell
42. When stir-frying pork belly, it should not be covered
43, fried meat slices: meat cut into thin slices with soy sauce, butter, starch, beat into an egg, mix well, fry loosely; after the meat slices change color, then add seasonings to stir-fry a few times, the meat slices are delicious and tender
44, stir-fried shredded beef: cut well, mix with salt, sugar, wine, corn starch (or eggs), add raw oil to marinate, 30 minutes later stir-fry, tender and delicious
45, when frying meat dishes, put salt too early to cook slowly, it is advisable to add salt when it is cooked, and add a few drops of vinegar before coming out of the pot, fresh and delicious
46, after the meat is cut, soak it in baking soda solution and then fry, especially loose and delicious, no matter what sweet and sour dishes are made, as long as it is mixed according to the proportion of 2 parts of sugar and 1 part of vinegar, you can achieve moderate sweetness and acidity
47, fried sweet and sour fish, sweet and sour vegetables, etc., should first put sugar, and then put salt, otherwise the "dehydration" effect of salt will promote the protein solidification in the dish and "eat" does not enter the sugar, resulting in sweet outside and light
48: When making meatloaf and meatballs, add 2 tsp salt to one kilogram of minced meat
49. Make balls according to the ratio of 50 grams of meat and 10 grams of starch, and the dishes are soft and tender
50, make slippery stir-fried meat slices or spicy diced meat, according to the proportion of 50 grams of meat 5 grams of starch, sizing, into a dish of fresh and tender and delicious
51. When making steamed buns, if you knead a small piece of lard in the noodles, the steamed steamed buns are not only white, fluffy, but also fragrant
52. When steaming steamed steamed steamed steam
53, steamed steamed
54, put a small amount of alum and table salt into water, soak the cut raw sweet potatoes for ten minutes, wash and cook, can prevent or reduce bloating
55, the milk is boiled paste, put some salt, cooled after the taste is better
56, when the dish with chili peppers is too spicy or when the peppers are fried, add some vinegar, and the spiciness is greatly reduced
57, when cooking, if the soy sauce is mistakenly poured vinegar, you can sprinkle a little baking soda, and the vinegar flavor can be eliminated
58, the dish is too sour, mash a pine flower egg into it
59, the dish is too spicy, put an egg and stir-fry
60, the dish is too spicy, put some vinegar to reduce the spiciness
61, the dish is too bitter, drip a little white vinegar
62. When the soup is too salty and not suitable for mixing with water, you can put a few pieces of tofu or potatoes or a few slices of tomatoes into the soup; you can also wrap a handful of rice or flour in a cloth and put it in the soup
63: If the soup is too greasy, roast a small amount of seaweed on the fire and sprinkle into the soup
64, peanuts and rice are fried in oil, put on the plate, sprinkle a little white wine while hot, cool a little and then sprinkle with a little salt, leave it for a few days and nights as crisp as ever
65, rapeseed oil has a peculiar smell, you can heat the oil and then put in an appropriate amount of ginger, garlic, green onion, cloves, tangerine peel with fried for a while, the oil can become fragrant
66, with vegetable oil fried peanut rice once there is no strange taste, fried dishes are delicious, and can be used as a cold mix
67, after frying the food oil left some residue and become cloudy, you can cut the white radish into thick round slices, use chopsticks to poke the radish into a few holes, put into the remaining oil to fry, the residue will be attached to the radish slices, take out to remove the residue, and then repeatedly put into the pan to fry, the turbid oil can become clear
68. When stir-frying, the pot should be heated first, and then poured into the cooking oil, and then put the dish
69. When the temperature in the pot reaches the highest, the cooking wine is added, which is easy to evaporate the wine and remove the fishy smell in the food
70, boiling lard: put a little water or vegetable oil in the rice bowl, and then put in the pork plate oil or fat meat, after the power is turned on, the oil can be automatically refined, no splashing oil, no paste oil residue, pure oil quality
71, put a dozen peppercorns or a little maltose in the kimchi jar to prevent the production of white flowers
1. 【Preparation of fried fish】
Most commonly used ingredients: African crucian carp, garlic, ginger slices, garlic heads. Wash the fish and add two garlic heads to the belly of the fish (garlic heads should be patted open). Heat the oil pan and add a little ginger slices and garlic. After copying the incense, put the washed and arranged fish into the pot. Pay attention to the oil is not too little, the fish must be strong after the pot after the fire. The fish skin is golden brown, and then the fragrance wafts out. At this time, put the fish on the side of the pot, you can see that there is still a little oil at the bottom of the pot, pour the stem of the washed and cut garlic into the pot and fry it a few times, then put the fish and garlic together, add salt, monosodium glutamate, pat a few garlic heads, add a little soy sauce and stir-fry a few times and then add water to cook (be careful not to add too much water, the fire does not have to be too strong). When the soup is thick, add a little garlic tail. Stir-fry lightly before starting.
2. 【Preparation of sweet and sour fish】
Species of fish can be carp, grass carp, blackfish and so on.
Sweet and sour fish is very particular about knife skills, family sweet and sour fish only need to hit the deep knife, more knives can be, do not have to pay too much attention to knife work.
The knifed fish is seasoned with cooking wine and household spices (salt, monosodium glutamate, peppercorns), then washed and rinsed, the fish still retains its original taste, drains the water, puts it in a frying pan and frys it until it is crisp.
The amount of oil used is relatively large, otherwise the fish is easy to fry and fall apart. Then pour the fried fish with tomato sauce and white vinegar, a small amount of salt with sugar, and a sauce.
A fragrant, bright red sweet and sour fish is on the table. The taste of sweet and sour fish is characterized by sweet and sour, light fish flavor, strong hook juice flavor, and no longer has the original taste of fish.
3. 【Preparation of braised fish】
In general, there are more varieties of fish that can be used for braised braised, such as carp, grass carp, crucian carp, tilapia and so on.
The one who slaughtered the clean fish with a flower knife.
The knife method of braised fish is vertical cutting, and the fish is in a lump shape. Fry it in a frying pan first, the right amount of oil does not have to be too much.
Then season the broth (chicken bone broth or pork rib soup) into the pot and add soy sauce.
When the water temperature rises in the pot, add a small amount of vinegar (vinegar is very important and essential.) It not only plays a role in softening the fish bone, but also has the effect of removing fishiness).
The burning time is generally about five minutes. After cooking, only part of the juice has been concentrated in the broth in the pot, and the color is dark red, because there is a stewing process, so the braised fish is more flavorful and flavorful.
The flavor of braised fish is characterized by tenderness, softness and strong flavor, suitable for any group of people.
4. 【Preparation of sauerkraut fish】
A famous dish in Sichuan cuisine. It is served with soup, and "boiled fish" is somewhat similar to it. General fish species use frogs, grass carp, fat heads, etc.
The fish is washed and boneless, sliced, then mixed with salt and MSG and then sizing with cornstarch. Then wash the sauerkraut. (Note: Sauerkraut is sold in large supermarkets).
Put a small amount of oil in the pan, fry the ginger and garlic, then sauté the sauerkraut and add the broth. Cook the sauerkraut for two minutes, adjust the flavor, then put the fish in the pot and cook it in two minutes. Friends who like to eat Sichuan cuisine can also put some pepper into it.
5. 【Preparation of sweet and sour crispy fish】
Fresh fish 1000 g, vegetable oil 70 g, soy sauce 45 ml, cooking wine 20 ml, vinegar 50 ml, pepper 2.5 g, salt 6 g, monosodium glutamate 2 g, sugar 100 g, green onion 10 g, ginger rice 5 g, garlic puree 15 g, starch 15 g.
1. Descale the fish, gills, clean the chamber, beat the two sides into a peony flower knife, marinate with green onion, ginger (crushed), salt, cooking wine, pepper and then pick the green onion and ginger, and pat it with water starch.
2. When the oil is 70% hot, fry the fish in the pan and take it out. When the oil is 80% hot, re-fry the fish until crispy and serve.
3. Leave the bottom oil in the pot, add green onion, ginger, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, when the juice is opened, rinse into the boiling oil, and pour the juice on the fish.
Features: golden red, crisp on the outside and tender on the inside, sweet and sour and salty.
6. 【Preparation of hot pot fish】
1 fresh grass carp (about 1500 grams) or silver carp (2000 grams), hot pot base 300 grams, Pixian watercress 200 grams, pickled chili pepper 250 grams, pickled ginger 150 grams, dried chili knot 15 grams, tempeh minced 35 grams, ginger 30 grams, pickled sauerkraut 100 grams, peppercorns 4 grams, garlic slices 30 grams, green onion knots 100 grams, crispy soybeans 40 grams, chicken essence 20 grams, monosodium glutamate 15 grams, white wine 25 grams, salt to taste, sugar 8 grams, cooking wine 100 grams (or half a bottle of beer), dried fine bean powder 60 grams, Salad oil 800 g.
1, after the fish slaughter, clean, remove two pieces of clean meat, remove the abdominal spines, use the oblique knife method to cut into tile-shaped large pieces of about 2 cm thick; fish bones are cut into large pieces, fish heads are split into 4-6 pieces, add a little salt, white wine code flavor for a few minutes, rinse the blood stained mucus on the fish blocks with water, and then stick evenly dried fine bean flour. Cut the pickled sauerkraut into thin slices and the green onion into 6 cm segments.
2, the pot on the high heat, pour oil to 60% heat, first under the garlic slices, peppercorns stir-fry, and then under pixian watercress, pickled pepper, pickled ginger, tempeh mushrooms, ginger stir-fried incense, and then put the fish bones, fish fillets into the pot respectively; when the surface of the fish fillet solidifies and formed, quickly add 1500 grams of water, and then add cooking wine, hot pot base, dried pepper festival, chicken essence, monosodium glutamate, salt, sugar, green onion knots and other spices, pour into the hot pot pot, and finally sprinkle the oil crispy soybeans to the table. The fish is dipped in a dish of dry oil. The dry oil dish is made with dried chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, spring onion, chopped coriander, and hot pot soup.
Red silver carp, tomatoes, sweet potato powder, salt, soy sauce, sesame oil
1, preliminary work: red silver carp cut section (preferably 3 cm wide, 7 cm long, do not cut too short, otherwise the fish bones are thin and long) washed, placed in a bowl with soy sauce marinated in flavor. Soak for at least half an hour, turning it over several times to bring the fish into full contact with the soy sauce.
2: When cooking: Wash and cut the tomatoes into cubes.
3: Put a little oil first, add a little salt to the tomatoes and stir-fry. Then add water and wait for it to bring to a boil. (Some people think that red silver carp is fishy, you can add ginger slices.) ）
4, when waiting for water, put some sweet potato powder in the bowl, add a little water, so that it melts, into a paste. Make the fish cubes fully contaminated with sweet potato flour. (Sweet potato powder is very easy to melt, so be sure to add water little by little, and don't add a lot of water at once.) ）
5: After the water boils, put the fish into the pot piece by piece, turn it over, and add a little salt as needed. After up to 3 minutes, it can be filled.
6: Add a little sesame oil for a more delicious taste.
7. 【Preparation of beer fish】
Live fish (tender meat is preferred) accessories: green and red pepper, tomatoes, salt, cooking wine, peanut oil, beer, soy sauce, dark soy sauce, oyster sauce, green onion and ginger, chicken essence, monosodium glutamate
1, wash the fish to remove the five organs, tomatoes, green and red peppers washed and cut into pieces;
2, sit in the pot and light the fire, pour the oil and oil to heat, then put in the fish and fry it;
3: Sit in the pot again, light the heat, pour the oil, add the fried fish, add the shallots, ginger, green and red peppers, beer, oyster sauce, cooking wine, soy sauce, chicken essence, salt, chicken broth and simmer for 5 minutes, add tomatoes and sesame oil after opening the pot.
8. 【Preparation of Mandarin duck fish jujube】
Net fish meat 200 g. Ingredients: rape leaves 150 g. 10 grams of cooking wine, 1 gram of refined salt, 3 egg whites, 20 grams of dried corn flour, a little flour, a little red yeast powder, 500 grams of peanut oil (about 30 grams).
1. Cut the net fish into 3-minute thick slices, cut into rectangular strips that are 1 inch long and 3 minutes wide, put them in a bowl, add cooking wine and a little salt, and marinate for about 5 minutes. Wash the rape leaves with water and cut into thin strips.
2. Put the egg whites into the dish, use chopsticks to pull out, make a snow-white foam, then add corn flour, mix well into Koryo powder, put in two bowls, one of the bowls add red yeast powder, mix well to turn red.
3. Sit in a sauté pan, pour 250 grams of peanut oil, heat to 70%, add shredded rapeseed, fry until dark red, remove the control oil, sprinkle in a round dish.
4. Sit in a sauté pot, inject 500 grams of peanut oil, burn until it is 40% hot, dip the fish strips into a layer of flour first, and then divide into two parts: one is wrapped in a sauté pan and fried in warm oil, and the net oil is controlled; the other fish strips are wrapped in the Korean paste containing red yeast powder and fried in warm oil, fish out the control net oil, and divide the red and white fish strips on both sides of the rape pine on the disc, that is, the shape of mandarin duck fish dates.
9. 【Preparation of boiled fish】
(i)
1. Buy the carp and cut it into fillets.
2. Sizing the fillets (salt, MONOS, shallots, ginger, wine, pepper, or if you like, you can put five-spice powder or any other flavor you prefer)
3. Bring a little water to a boil, add the fillets and blanch them (80% of them will be enough), and immediately remove them. Fill the pot, water do not.
4. Heat a lot (a lot) of oil and add dried red pepper and peppercorns (depending on personal taste), and when the color of the peppers in the oil pot turns slightly black, pour the oil on top of the fish fillets.
5. The boiled fish eaten in restaurants often have a lot of soybean sprouts under the fillet. The fillets are just a layer on top of the sprouts. If you eat it at home, the bean sprouts can be avoided.
6. When the oil is just poured on it, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiling fish must be larger.
(ii)
Bean sprouts, or your favorite vegetable ginger (a large piece, pat pine slices), garlic (one head, a little pat can be, do not have to cut), green onion to taste, watercress (or chopped pepper), peppercorns, dried red pepper, paprika, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil also needed: corn starch, cooking wine, a little salt, a protein
1, kill the fish and wash well, chop off the head and tail, slice into fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, corn starch and a protein and marinate for 15 minutes. Head and tail and fish steaks are plated separately and marinated in the same way)
2: Bring a small pot of water to a boil, wash the bean sprouts, blanch them in boiling water, fish them into a large basin, sprinkle a little salt according to your personal taste, and set aside.
3: Add three times the usual oil in a clean wok, after the oil is hot, add 3 tbsp of watercress (or minced and stir-fry) and sauté until fragrant, add ginger, garlic, green onion, peppercorns, paprika and dried red pepper and sauté over low heat. Add the head and tail and fish chops after the flavor, turn the heat to high, turn well, add cooking wine and soy sauce, pepper, sugar to an appropriate amount, continue to stir-fry for a while, add some hot water, and add salt and MSG to taste (taste the saltiness). When the water boils, keep the heat on high, put the fish fillets in one by one, spread them with chopsticks, and turn off the heat in 3 to 5 minutes. Pour the cooked fish and all the broth into the large basin containing the bean sprouts.
4, take another clean pot, pour in half a kilogram of oil (the specific amount of oil depends on the size of the container prepared, to pour into a large basin, the fish and bean sprouts are all submerged, you can visually measure). When the oil is hot, turn off the heat and let it dry. Then add todo peppercorns and dried peppers (depending on how spicy the individual is) and slowly sauté over low heat to create the aroma of peppercorns and peppers. Pay attention to the fire should not be too big, so as not to stir-fry the paste.
5. When the color of the pepper is about to change, immediately turn off the heat, pour the oil and peppercorns in the pot into the large basin containing the fish, and blanch it carefully!! Eat it!!
concentrate:
1, the amount of boiled fish should not be much, after the fish fillet is put in, it has just been flooded. After cooking and pouring into the basin, some of the fillets will be exposed.
2, before cooking the fish, some of the pepper and pepper are fried first, when cooking, you can fully soak out the red pigment in the pepper, so that the oil color is red and bright.
3, when marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.
4, I think that pepper and pepper are fragrant, so it is better to fry it and then pour oil.
(iii)
Carp, pepper noodles, peppercorns, chili noodles, chili peppers (cut into small pieces about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking knife (quick knife), pot (iron pot), pot (deep pot)
1, wash the fish clean, pay attention to the fish belly inner wall of the black membrane must be clean, and then from the tail slice, the fish cut into two, the fish bone out, from the tail to start the slice, the fish fillet to large and thin as the best.
2: Add the appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets and mix evenly. To freshen, add a little sugar and MSG, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.
3: Wash the washed bean sprouts, put them in boiling water, and set aside.
4, put a lot of oil in the pot (LD looks good pain), after the oil is 90% hot, first put in the marinated fish head, fried and then put into the basin with bean sprouts, and then put the appropriate amount of fish in the oil pot, slide open and fish to the basin containing bean sprouts, until all the fish are slid.
5, put the peppercorns into the pot and fry until 8 ripe, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish meat, and then the kitchen will be filled with the aroma of boiled fish, completed.
(4) The easiest way to boil fish!
1. Clean up the carp and slice them. I didn't cut it thin enough, but it was ok.
2. Fish fillets are salted, flavorful, not salty and not delicious!
3. Make water, boil the fillets until the fillets are cooked, not too old, about three minutes.
4. Use another pot to make oil, a lot of oil, must be able to soak all the fillets to make it.
5. Prepare a large pot with shallots, ginger, garlic, copied bean sprouts, etc.
6. Put the cooked fish fillets in a bowl and finally pour in the chili peppers brought from the restaurant and pour in the hot oil.