@ Good autumn time Hello, 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.
raw material:
Pork fine ribs 400 grams of dried safflower peppercorns 50 grams of garlic 50 grams of egg liquid, pretzels, salt, sugar, peanut butter, sesame paste, southern milk, garlic powder, eagle millet powder, glutinous rice flour, salad oil each appropriate amount
Method:
1. Chop the pork ribs into square pieces and rinse the blood in a basin with running water. Crush the garlic and make garlic water, add salt and sugar in the basin and stir well, put the rib pieces into it and soak for 3 hours, drain the water, add sesame paste, peanut butter, southern milk, garlic powder, eagle millet powder, glutinous rice flour and egg liquid, and mix well into a semi-finished product.
2. Put salad oil in the net pot, burn until it is 70% hot, then add the rib pieces, fry until the color is golden and cooked, remove the draining oil, and fry the dried safflower peppers in the pan to drain the oil.
3. Leave the bottom oil in the pot, first fry the fried peppercorns and ribs in the pan a few times, then sprinkle with pepper and salt, and then put it on the plate.
Ingredients: clams, shallots, ginger, garlic, very fresh, salt,
method:
1. Bring the water to a boil in the pot and put the clams in for a minute
2. Put oil in the pot, add green onion, ginger and garlic, sauté until fragrant, add clams and stir-fry
3. Put cooking wine, soy sauce, salt, dried chili peppers, stir-fry for a while, add a little water, and open it
After washing, stock in salt water, spit out the sediment in the belly of clams, pour in boiling water, stay for a while, add chopped green onions, a little salt, you can fish up and eat. You can also use dried chili peppers and cooking oil to make spicy fried clams. The meat is tender and fresh, with a unique flavor, and is a delicacy to accompany the wine.
raw material:
1 piece of bream, appropriate amount of cooking oil, green onion ginger and millet spicy, cooking wine 30 ml, salt 10 g, golden kitchen soy sauce 20 ml
make:
1: Cut the millet spicy ring, cut the green onion into sections and strips, slice and shred the ginger.
2, bream slaughtered after washing, fish head cut off for later; fish tail cut off do not use. (Note: In addition to bream, mandarin fish, Wuchang fish, perch can be used as open screen shapes.) ）
3, the back of the fish cut thick slices, be careful not to cut off the belly there.
4: Put the bream in a large bowl and add shallots, ginger slices and cooking wine, grasp well by hand and marinate for 20 minutes.
5: Add shallots and ginger slices to the bottom of the dish, then add the marinated bream, put the fish body into the shape of a peacock opening the screen, and then put the fish head in front.
6: Bring the water in the steamer to a boil, put it on the fish plate, and steam it in the water. Steam on high heat for about 8-10 minutes. (Usually 1 pound of fish steamed fish time is about 8 minutes, slightly larger fish should not exceed 10 minutes) Steamed fish will come out of the soup, and the excess soup will be poured out.
7, drizzle with an appropriate amount of gold kitchen soy sauce, a circle around the fish body evenly put millet spicy ring, behind the fish head placed onion ginger shredded.
8, add a small amount of oil to the pot to heat, pour the oil on the fish while it is hot, and the pouring sound of the oil will instantly stimulate the fresh flavor of the fish, and the fish will be ready.
Squid, glutinous rice, yam, taro, cherry tomato pieces, mint, pansies, salt, monosodium glutamate, chicken powder, Korean yakyo sauce, Japanese yakyo sauce, oyster sauce, honey.
1. Soak the glutinous rice well and clean the squid; mix The Korean sauce, Japanese sauce, oyster sauce, monosodium glutamate and honey are mixed into a sauce;
2, the yam, taro peeled, cut into granules, steamed until seven ripe, add glutinous rice mix well, add salt, monosodium glutamate, chicken powder seasoning, brewed into the squid, steamed for 20 minutes on the pot for 20 minutes;
3: Heat the pan in wide oil, fry the steamed squid for 1 to 2 minutes, drain the oil, put it into the decorated dish, garnish with cherry tomato pieces, mint, pansies, and dip the sauce when eating.
Ingredients: 1/2 carrot, 1/2 bell pepper, 1 winter shoot, salad oil, 4 grams of salt, 250 grams of snakehead, 5 grams, cooking wine 5 grams, 5 grams of green onion, starch, pepper
1. After cleaning the black fish fillets purchased, add an appropriate amount of salt, white pepper, cooking wine, and corn starch and put them in the refrigerator for more than 10 minutes
2. Slice the carrots, cut the green peppers and winter shoots into slices, slice the ginger and cut the green onion into sections
3. Heat the oil in the pan and add the fillets and stir-fry until the color turns white, turn off the heat and set aside
4. After using the remaining oil in the pot to heat, add ginger slices and shallots and sauté, then add carrots and winter shoot slices and stir-fry in turn (you can sprinkle a little water into it appropriately to increase the wetness of the ingredients), and fry until the carrots are slightly soft
5. Add green pepper and stir-fry for 1 minute, add a little salt, and finally pour in the black fish fillet before the pot, pour a little thin corn starch water and turn it over
Ingredients: 750 grams of farmhouse chicken, chicken offal (70 grams of chicken gizzard, chicken liver, chicken intestines), 2 chicken loins.
seasoning:
Ingredient a (star anise, peppercorns, fragrant leaves 3 grams each, nutmeg 5 grams, cinnamon 15 grams), dried red pepper festival, chives, Haitian soy sauce 5 grams each, green onion, ginger slices, garlic grains 15 grams each, Donggu yipin fresh soy sauce, pepper 4 grams each, cooking wine 8 grams, sesame oil, refined salt 6 grams each, monosodium glutamate 2 grams, boiling water 700 grams, rapeseed oil 25 grams.
1. Slaughter the chicken, chop it into pieces, soak it in water for 5 minutes, remove the blood and drain it.
2. Clean the pot on the heat, heat and drizzle with vegetable oil, put the shallots, ginger slices, garlic grains, chili festivals, a season to fry, then pour in chicken nuggets, chicken offal, chicken loin sauté for 5 minutes, drizzle soy sauce, put salt and stir-fry, until the skin of the chicken nuggets is tightened, cooking wine, add hot water to boil, turn to low heat, put pepper, cover the pot lid, simmer for 30 minutes over low heat, then put MSG, drizzle sesame oil, sprinkle chives into the blue flower porcelain pot.
Ingredients: fish maw, winter shoots, green shoots, ham, mushrooms, ginger shallots, salt, cooking wine, pepper, monosodium glutamate, chicken essence, high-grade milk soup, lard, salad oil, chicken fat.
1. Put the dried fish belly into the oil pot and fry it at the residual temperature of the oil, fish out and re-fry it until the oil temperature rises, fish it out, cut it into sections, and all four sections.
2. Re-fry in the pan, turn it over repeatedly, add water halfway, add it little by little, add dozens of times and fish it out, it is honeycomb-shaped.
3. Add water to the pot and boil into the fried fish maw, change the heat to low, add pepper, slightly rinse, press the scoop in the water, out of the pot and then add starch to wash with water, rinse and change the knife.
4. Slice the winter shoots and fish them out of the water, slice the green shoots and blanch them in the water, and slice the ham.
5. Heat the lard, sauté the ginger and shallots until fragrant, add water, add salt, pepper, cooking wine, monosodium glutamate, and then beat the ginger shallots without use.
6. Cook the bamboo shoots, green shoots and sliced ham and put them in the pot.
7. Cook the maw for a while, remove and pour into the basin.
8. Add chicken fat to the pot, add the broth and pour it into the basin.
Ingredients: shrimp, eggs, pretzel, cooking wine, soy sauce, oyster sauce, pepper, corn starch.
Directions: (1) Fresh shrimp shelled, about a pound or more! Add the shallots, ginger and garlic, a spoonful of cooking wine, a spoonful of light soy sauce, a little pepper, a spoonful of oyster sauce, grasp well and marinate for a while.
(2) Add 6 or 7 tablespoons of starch and 1 teaspoon of salt and pepper to 3 eggs and stir to form a paste.
(3) Wrap the shrimp in the paste, fry until golden brown, and then fry for half a minute on high heat to remove the oil!
Ingredients: Lamb chops, white radish, ginger, garlic, green onion, salad oil, salt, monosodium glutamate, star anise, peppercorns, cinnamon, dried chili peppers, soy sauce, dark soy sauce, sugar, fragrant leaves, fennel seeds.
1: Wash the lamb and blanch it in a pot of boiling water, blanch it after blanching. Slice ginger, green onion and garlic.
2: Pour oil into the pan, fry the peppercorns to bring out the aroma, and then fish out the peppercorns without use.
3: Stir-fry shallots, ginger, garlic, peppercorns, dried chili peppers, fragrant leaves, star anise, cinnamon and cumin in a pot.
4: Stir-fry the lamb and stir-fry.
5: Stir-fry for 2 minutes and then add cooking wine, stir-fry evenly and then add soy sauce and soy sauce.
6: Stir-fry until colored, add boiling water that has not been mutton, add dried hawthorn and bring to a boil, then reduce heat to simmer for 1.5 hours.
7: Add sugar and stir-fry 10 minutes before cooking.
8: When the meat is soft and sticky, add the cut coriander segments, and mix the appropriate amount of salt and chicken essence according to the taste.
Preparation of ingredients and seasonings: 500 grams of beef, 10 millet peppers and green peppers, 1 ginger and garlic, 5 dried peppers.
Cooking Method:
1: Cut the beef into thin slices, add corn starch and cooking wine to marinate for 20 minutes, and cut the rest of the ingredients for later.
2: Stir-fry the ginger, garlic and dried chili peppers in a hot pan, stir-fry the beef evenly, pour in a little salt and a spoonful of 1/2 scoops of dark soy sauce and stir-fry evenly, then cover the pot and simmer for two minutes.
3: Add a little beer and soy sauce, add a little thirteen spices and half a spoonful of sugar.
Finally, add a spoonful of MSG and stir-fry evenly to get out of the pan! Babies who prefer heavy flavors can add peppers and paprika.
1, prepare ingredients and seasoning, 100 grams of rotten bamboo (soaked in cold water two hours in advance) 60 grams of enoki mushrooms, half an onion, a soup spoon of sesame oil, a soup spoon of light soy sauce, a soup spoon of balsamic vinegar, 2 tablespoons of red oil, 2 garlic heads, 1 spring onion, salt to taste, a little sugar.
2, wash the mushrooms, tear the bamboo into silk, cut the garlic into rice, cut the onion into strips, cut the onion into green onions, boil the water in the pot, blanch the mushrooms for 2 minutes, fish out and drain the water, and the bamboo can also be blanched for a minute.
3: Let the bamboo and enoki mushrooms cool, mix the prepared seasoning together and sprinkle with green onions, let stand for 10 minutes to taste more.
Ingredients required: celery, dried herbs, ginger, green onion, garlic, salt, peanut oil, pepper, soy sauce, chicken essence
Here's how:
1: Pick and wash the celery, rinse the dried incense with water, cut into segments, finely chop the green onion, ginger and garlic.
2: Pour oil into a pot, heat it, add ginger and garlic and stir-fry until fragrant, then stir-fry celery.
3: Stir-fry the dried incense, add pepper and soy sauce and stir-fry evenly, and add salt, green onion and chicken essence when you come out of the pan to taste.
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