Spring ploughing, summer yun, autumn harvest, winter Tibet, the oriental philosophy of the unity of heaven and man makes the Chinese diet change from time to time, wisdom and agility, the Chinese medicine nutrition theory has created a new world of food use, and confucian ethics put the heart and the taste of home on our table. Wash history, blend time, generation after generation of Chinese raise fireworks between heaven and earth, and cook food with the most sincere intentions, between meals and meals. Chinese food grows in the fertile soil of traditional culture, in the vast time and space, with a grateful heart to understand the food to give us precious nourishment, eat a bite of carefully cooked dishes, scoop a spoonful of fresh soup cooked with dedication, close your eyes and feel the rich fresh fragrance spreading in the mouth, fortunately blossom in the heart. Rather than saying that three meals a day is the energy that people replenish their bodies, it is better to see the dishes of each meal as a presentation of mood. Whenever we cook dishes for our relatives and friends, add a little love, and add a delicacy that is carefully integrated into a delicious dish that exudes the taste of happiness, which is served in exquisite utensils, which is a happy enjoyment for ourselves and our families. Next, let Xiaobian bring you the carefully recommended Chinese cuisine:
<h1 class="pgc-h-arrow-right" > chicken wings with beer sauce</h1>
Ingredients: 10 chicken wings 1 green onion 1 section Ginger 1 piece of beer 1 listen 3 dried chili peppers 3 star anise 3 peppercorns 3 slices of fragrant leaves 3 tablespoons of light soy sauce (45ml) 1 soup (15ml) 1 teaspoon of sugar (5 grams) sesame seeds casually.
method:
1: After boiling water in a pot, add the washed chicken wings, after the water boils again, use a spoon to skim off the foam, continue to cook for 2 minutes and then drain.
2: Cut the green onion into 5 cm long pieces. Peel the ginger and cut into large pieces. Place the star anise, peppercorns and fragrant leaves in a wrap or sauce box (if not, in step 3, directly into the pan).
3: Pour oil into the pan, when the oil is 70% hot and start to smoke a little, add chicken wings, keep the medium heat and fry on both sides, then pour in the beer, green onion, ginger slices and packets. Add light soy sauce and dark soy sauce, cover and cook for 10 minutes.
4: Add sugar after opening the lid, change to high heat, and dry the soup. Sprinkle with a pinch of white sesame seeds.
<h1 class="pgc-h-arrow-right" > spicy garlic shrimp</h1>
Ingredients: 200g of shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried red pepper, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of spring onion, appropriate amount of soy sauce, appropriate amount of tomato sauce
1. Remove the head shell of the shrimp, and remove the thin line from the back opening for later.
2: Finely chop shallots, ginger, garlic and red pepper.
3: Add oil to the pot, pour fresh shrimp into the pan when the oil is 70% hot, fry the golden brown, and then fish out the oil control and set aside.
4: Heat the oil and stir-fry the chopped ginger and garlic until fragrant, then stir-fry the minced chili peppers until fragrant.
5: Add 2 tablespoons of tomato sauce, stir-fry well and add a little soy sauce.
6: Pour in the shrimp with controlled oil and stir-fry over low heat. Add an appropriate amount of fine salt, stir-fry evenly and out of the pan.
<h1 class= "pgc-h-arrow-right" > charred beef fillets</h1>
Ingredients: 200 g beef tenderloin, 150 g corn starch, 2 g salt, 10 g soy sauce, 10 g green onion, 5 g ginger, 30 g rice vinegar, 10 g rice wine, 10 g sugar, 400 ml of water and oil
1. Remove the fascia and cut into large pieces of beef; cut the green onion into small pieces, cut the ginger into strips, and soak in a little cool water for half an hour to form the green onion and ginger water.
2. Put rice wine, a little onion ginger water and 1 gram of salt in the beef, stir until the absorption is complete, and the surface is sticky.
3. Mix the cornstarch with water, put the water little by little, grasp until it is viscous and strong, pour a little oil, and stir well in the same direction.
4. Pour oil into the pan, the amount of oil should be large, burn until 70% hot, evenly dip the beef slices into the adjusted paste, fry on high heat until the surface is crisp and hard out of the pan, and then fry again until crispy.
5. Bring 20g water, rice vinegar, soy sauce, sugar and 1g salt to a boil in a pot, add medium concentration of water starch, pour a little hot oil of fried beef and stir.
6. Put the fried beef in and stir-fry quickly over high heat.
<h1 class= "pgc-h-arrow-right" > sweet and sour grunt meat</h1>
Ingredients: 300g of pork, 50g of green pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of dry starch, appropriate amount of sugar, appropriate amount of tomato paste, appropriate amount of water starch, appropriate amount of monosodium glutamate
Directions: 1: Cut the pork into pieces and evenly coat with dry starch.
2: Pour oil into the pan and fry the meat until the surface is golden brown.
3: After the meat is fished out, add the green pepper and stir-fry until cooked, then set aside.
4: Leave the bottom oil in the pot, add sugar and tomato sauce, and add salt.
5: Pour in a little water starch. 6) Simmer until the broth becomes viscous.
7: Pour in the green peppers. 8) Add the fried meat and stir-fry until the soup is all wrapped.
9: Turn off the heat and add MSG.
10, the appropriate amount of water starch used to hook the mustard can be, do not put more