Chicken meatballs with tomato sauce
Royalties
1 pound of lean turkey stuffing or chicken breast filling; cooking wine to taste; salt to taste; a little more white pepper; hot sauce (with frank's redhot) (can be saved) to taste; 2 chives; oatmeal to taste; 1 egg; black pepper to taste; tomato sauce to taste; tomato sauce to taste; tomato sauce 2 large; 2 carrots; 1 green onion; 3 cloves of garlic; salt to taste; tomato sauce to taste
method
Make balls. Mix all the ingredients above the tomato sauce in the table above and knead into balls.
Cut the tomatoes into cubes, carrots into cubes, green onion into green onions, garlic slices.
In a non-stick pan, fry shallots and garlic after the pan is hot, until fragrant, put the tomatoes and stir-fry until the tomatoes become soft, put the cooking wine, put the carrots and stir-fry, add the right amount of water, tomato sauce, stir-fry well, cover the lid, low heat.
Heat the cast iron pot over high heat, slightly smoke it out, and then turn to medium heat to fry the balls. Brown each side of the ball.
The fried balls are placed directly in the tomato sauce and continue to simmer over low heat. If you have time, you will be bored for more than 30 minutes, and if you have no time, it will be about 10 minutes, and turn off the heat. I sprinkled dried chives to garnish.
Usually the second meal left is the best to eat because it tastes good.
Spicy ginger fried duck
Ingredients: half a duck, a whole piece of tender ginger, salt to taste, a lot of cooking wine
1: Wash and slice the ginger and set aside.
2: Cut the duck into small pieces and marinate in cooking wine for 15-60 minutes, the longer the better.
3, pour off the cooking wine, use kitchen paper to suck the water and cooking wine on the duck block dry, must be relatively dry.
4, put more oil in the pan, heat up and put in the duck pieces, start to fry it, a bit like frying, but not so much oil.
5: When the duck meat begins to dry and slightly yellow, add ginger slices to continue to explode.
6: When the ginger slices also begin to dry out, pour out the excess oil.
7, at this time, although the duck meat has been cooked, but it is not enough to leave the bone. Add some cooking wine and salt and simmer for 15 minutes, pay attention not to boil the water dry during the boiling process, you can continue to add cooking wine or water.
8: After the water is dried, it can be out of the pot.
Sticky rice lean porridge
Ingredients:
Glutinous rice 100g
Accessories:
5 shrimp in kiwi 1 pork to taste
Salt appropriate amount Green onion appropriate amount Cooking wine small number of steps
1. Wash the glutinous rice and soak it in water for 1 hour in advance.
2. Cut the lean pork into thin strips and marinate slightly with salt and cooking wine.
3. Wash the shrimp.
4. Remove the shrimp head and feet and intestines.
5. Bring the water to a boil in the pot.
6. Pour in the glutinous rice and continue to burn over high heat.
7. When the pot is opened for the second time, add the prawns.
8. Continue to add the diced carrots, then change to low heat and simmer for about 45 minutes. To prevent the base of the paste, stir several times in the middle.
9. For about 45 minutes, cook the glutinous rice until it blooms, turn off the heat, add the lean meat and stir with a spoon, then cover the pot and simmer slightly.
10. For about 45 minutes, cook the glutinous rice until it blooms, then turn off the heat, add the lean meat and stir with a spoon, then cover the pot and simmer slightly.
11. Sprinkle in the green onions.
12. Stir in an appropriate amount of salt and eat.
Mango cod
Ingredients: 500g cod, 2 ripe mangoes, 1 pear, 1 red pepper, 1 yellow pepper, 1 vegetable soup, 2 star anise, bay leaves, red onion, garlic, sea salt, 1 small glass of white wine, a little white vinegar, an appropriate amount of olive oil, a suitable amount of pepper
1. Sauté the red onion and garlic in a hot pan of olive oil
2. Add two sliced ripe mangoes, one yellow pepper and one red pepper and add a small glass of white wine.
3. Add a few bay leaves, two star anise, then add the cut Pears, and finally pour in the appropriate amount of white vinegar.
4. Pour the pre-cooked vegetable broth and two liters of water into the pot
5. Slowly cook the mango sauce to a certain thickness, at which point you can start frying the cod.
6. Cut the skin on the back of the cod with a knife and stuff some musk and sea salt into the cut mouth, which is conducive to the taste.
7. Sauté the cod skin side by side, pan with olive oil, season with pepper and fry until 70% cooked.
8. Wait until the cod pieces are opened one by one, you can now handle the mango sauce.
9. After the mango sauce is cooked to a certain thickness, take out the bay leaves and star anise, and then put them into a blender to stir, and the sauce prepared by the blender is filtered with a strainer ~ so that the sauce will be more delicate.
10. Make the final plate and serve.