The ratings of "Chinese Restaurant" are not as good as one season, and I thought that the guests of this season were all topical figures who could create splashes, but the goose did not.
That said, this season also showcases the specialties of different regions, and in the latest issue, they came to Guiyang.
The partners also collectively launched the second wave of learning to cook the big challenge, following the "chopped pepper fish head" out of the master, Huang Xiaoming unlocked a "Yangshuo beer fish", fully prepared for the opening.
Huang Shop manager, who tried beer fish cooking for the first time, made difficulties in the process of learning to cook. Chef Teaching bluntly said, "Making beer fish is all about feelings." This unfathomable experience made it difficult for the store manager who "felt like running away" to understand for a while.
Fortunately, after practicing the true knowledge, Huang Xiaoming finally mastered the feeling of successful graduation before opening the business after familiar with the ingredients, precise time, and repeated attempts.
Beer is the best-selling drink in the night market, but it has become a magical condiment in the hands of chefs, and it is more fragrant to cook with beer.
The preferred beer contains a small amount of alcohol, which can react with carboxylic acid in food to produce aromatic and volatile ester compounds, which can not only remove odors from dishes, but also make the dishes more delicious.
Secondly, beer also contains amino acids, which can be combined with table salt in cooking to form amino acid sodium salt, so that the taste of fish and meat becomes more delicious.
Looking at the beer fish made by Huang Xiaoming, the food sister is full of the aroma of beer cooking, and it is too fragrant to cook with beer, so foodies should quickly learn it!
<h1 class="pgc-h-arrow-right" data-track="20" > beer duck</h1>
Sichuan-flavored beer duck, without adding water to stew, can be made with only beer to make a delicious flavor.
Ingredients: 1 bottle of beer, 1/2 duck, 10 millet spicy peppers, 5 slices of ginger, 2 cloves of garlic, 1 tbsp of Pixian watercress (chili sauce), 2 spoons of sugar, 1 appropriate amount of extremely fresh taste, 3 sticks of 2 thorns, salt to taste.
method:
1. Cut ginger into strips, garlic slices, millet spicy pickled pepper into sections.
2. Wash and cut the two thorns into small pieces If there are green onions, you can cut some green onions.
3. Cut the duck into pieces, add ginger slices to the cooking wine under the cold water, boil to remove the foam, blanch well and fish out the cold water to make the meat firm.
4. Put the duck in the pot with good cold water and fry it dry, and fry until there is no water at the bottom of the pot to fill the duck.
5. Heat the oil and reduce the heat, sauté the seasonings of step 1, and then add a spoonful of watercress hot sauce.
6. Add the duck meat and continue to stir-fry On high heat, add sugar and extremely fresh to continue stir-frying.
7. Pour in the beer and drown the ducks. Cover and simmer for 30 to 40 minutes.
8. Before coming out of the pot, add two thorns and chicken essence and stir-fry, put the right amount of salt, stir-fry evenly to get out of the pot.
<h1 class="pgc-h-arrow-right" data-track="183" > three cups of chicken</h1>
The so-called three cups of chicken: a cup of soy sauce, a cup of sugar, a glass of wine, the method is very simple, and beer also plays a key role in it, which not only removes the fishiness of the duck meat, but also increases the aroma.
Ingredients: 3 chicken thighs, 2-3 slices of ginger, 5-6 shallots, 60 grams of sugar, about 30-40 grams of soy sauce, 1 bottle of beer (500 ml), 1 chili pepper.
1. Wash the chicken thighs, because the use of large chicken legs, so cut into two pieces, (chicken wings, chicken nuggets, whole chicken, can be).
2. Onion, ginger pieces, chili peppers put aside.
3. Add a little oil to a hot pan and fry the chicken thighs slightly until golden brown.
4. Pull the chicken thighs to the side, put a slice of sugar in the middle, slowly fry the sugar color over low heat, give some patience Oh, too big a fire will fry the paste.
5. Sauté the sugar color and add the shallots, ginger and chili peppers and stir-fry.
6. Add beer and soy sauce and simmer over medium-low heat for about 10-15 minutes.
7. Collect the juice in the back and put a little white sesame seeds on the plate.
<h1 class="pgc-h-arrow-right" data-track="68" > beer pork belly</h1>
All kinds of stews are tired, you may wish to try beer stews, the spices of the meat can be selected according to their own tastes, not so strict. Or just buy a stew seasoning and use it.
Ingredients: 1000 grams of pork belly, 2 bottles of beer, soy sauce, dark soy sauce, salt, sugar, peppercorns, star anise, cinnamon, 1 grass fruit, fragrant leaves, white pepper, dried pepper can not eat spicy can not be put, green onion, ginger slices, cloves 3, 4 grains.
1. Blanch the pork belly in water and wash the foam. Place in a saucepan.
2. Add the shallots, sliced ginger and all the other dry seasonings. Add salt and sugar.
3. Release raw soy sauce and old soy, raw soy sauce put more.
4. Pour the beer in again. Do not release water.
5. Turn the heat to a low heat. Cover and simmer slowly. Until it can be easily penetrated with chopsticks.
6. You can eat it directly, or you can eat it cold and slice it.
<h1 class="pgc-h-arrow-right" data-track="89" > beer stew</h1>
I have to say that it is too convenient to cook with beer, no need to fry, no need to fry, easy to get a pot of fish.
Ingredients: 1 piece of fish (grass carp/carp), 400 to 500 ml of beer, seasoning to taste, 1/2 onion.
1. Clean up the fish, cut into small pieces, and split the fish head from the middle; add ginger, cooking wine/white wine, salt, white pepper, thirteen spices, soy sauce, soy sauce, soy sauce, marinate for 30 minutes.
2. In a saucepan, add the shallots, ginger and garlic, and stir-fry the millet spicy until fragrant.
3. Put the onion on the mat, add the marinated fish pieces, and pour in the marinated fish juice.
4. Pour in the beer, bring to a boil on high heat, turn to medium heat and simmer for 10-15 minutes.
5. Collect the juice on high heat, sprinkle with green onions, and serve directly in the pot.
<h1 class="pgc-h-arrow-right" data-track="108" > beer vegetarian assortment</h1>
Not only can you cook meat dishes with sake, but vegetarian dishes cooked with beer also have a different flavor, and the taste is great!
Ingredients: appropriate amount of ginger, appropriate amount of soy sauce, 1 can of beer, appropriate amount of rock sugar, shiitake mushrooms like more, appropriate amount of fungus, appropriate amount of white fungus, appropriate amount of peanuts, appropriate amount of humus bamboo, 1 carrot, dried pepper, green onion.
1. Wash and prepare the ingredients that need to be put first. I like to have two or three kinds of mushrooms, and two or three kinds of tofu. There are many types, and each one should be prepared less, otherwise use a large pot.
2. Heat the pot, put the oil, heat the oil, put the onion, ginger and pepper and stir-fry, put the carrots and stir-fry.
3. Add shiitake mushrooms and fungus, etc., that is, according to the degree of easy cooking and softness, the reverse order.
4. Add soy sauce, it is recommended to reduce salt. Stir-fry, wrap in color and sauté until fragrant. Add the rock sugar.
5. Add beer and listen.
6. Peanut rice is cooked in advance, if you feel that the soup in the pot is not enough, add peanut rice and boiled water together, you can also add beer. You don't have to go through the ingredients.
7. Bring to a boil over high heat and cook over low heat. Add soy products that are not easy to cook in about 10 minutes.
8. Gradually add white fungus and easy-to-cook soy products.
9. Simmer for 5 minutes. Taste the saltiness and adjust it appropriately. Then you can collect the juice over medium heat. Don't take it too dry, you can leave more.
10. You can eat it directly or you can eat it cold.
<h1 class="pgc-h-arrow-right" data-track="136" > beer eggs</h1>
During weight loss, boiled eggs should be eaten and vomited, it is better to make flavored eggs, tea eggs are troublesome to make, try beer eggs, simple and delicious.
Ingredients: 10 eggs, 1 can of beer, a little soy sauce, a little sugar, a little salt.
1. After the eggs are cooked, shell them, cut the flower knife, and the flower knife should not be opened too deeply, otherwise it is easy to break open during the cooking process.
2. Put the eggs that have been flowered with a flower knife into the pot and add the beer so that they are just buried in the egg.
3. Open the fire, pour into the old soy sauce, the old soy sauce is used to color, according to the color of their own old soy sauce to determine how much to put in.
4. Add sugar, salt can be put or not, adjust the soup can be used with chopsticks to taste the taste, according to their own taste which taste is insufficient can be adjusted.
5. After boiling on high heat, turn to a low heat to stew, the middle should be turned over, so that the dew on the outside of the soup is not colored evenly, the soup is almost cooked on a high heat to collect the juice, so that it is thick wrapped in eggs.
6. Collect the juice on high heat, the middle should continue to shake the pot, so that the eggs can be evenly colored, until there is no soup at the bottom of the pot, turn off the heat, the beer eggs are ready, you can eat it cold, and eat more Q bombs when it is cold.
<h1 class="pgc-h-arrow-right" data-track="157" > beer brisket stew</h1>
Learned from the Eclipse of the Eclipse, the wheat aroma of beer permeates the meat, and the brisket is crispy and soft. Drink two mouthfuls of hot soup before eating potatoes, and finally put the beef with rice in one bite.
Ingredients: 500g beef brisket, 1/2 onion, 4 cloves of garlic, 2 tbsp tomato paste, 500ml of beer, 2 slices of coriander leaves, 1/2 tbsp of spicy soy sauce, appropriate amount of black pepper, appropriate amount of salt, appropriate amount of potato pieces, appropriate amount of carrot pieces.
1.500g beef brisket cut into small pieces of about 2-3cm and blanched for later.
2. Heat the oil in a hot pan, fry the cut beef brisket over low heat until the surface is slightly browned, then pour into the saucepan and set aside.
3. Turn to medium heat and continue to pour in the onion grains (half a piece) and garlic slices (the amount of four cloves of garlic) and sauté until fragrant, add 2 tablespoons of tomato paste and cook for about 1-2 minutes, then pour into the saucepan.
4. Pour in another 500ml of beer and 350ml of water.
5. Bring to a boil over high heat and continue to cook for 2 minutes to allow alcohol to evaporate slightly, season with 2 fragrant leaves, 1/2 tablespoon of spicy soy sauce, black pepper and salt.
6. Cover and reduce the heat to simmer for about 1 hour or more until the beef is soft and rotten, skim off the grease and foam in the pot, pour in the appropriate amount of potato pieces and carrot pieces and simmer for half an hour until it is soft and rotten.
7. Garnish with parsley and finish!
Beer has rich nutritional value, it contains 8 kinds of amino acids that the human body cannot synthesize, a variety of vitamins and high heat energy, and is also known as "liquid bread". Cooking with it is simple and delicious.
(Some of the pictures are from the Internet, please contact the author with this number to pay for the manuscript)