Red stewed pig's trotters
Ingredients (1 tablespoon = 15ml): 500g pig's trotters, green onion, ginger, star anise, 10 peppercorns, 2 tablespoons of light soy sauce, 1/2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of rock sugar, 1/2 tablespoon of sesame oil;
method
1. Wash the pig's trotters, put water in the pot and put the onion and ginger to boil, put the pig's trotters to cook with the lid open for two minutes, fish out and rinse with cold water to cool down, drain;
2. Sauté sugar color: put a tablespoon of salad oil in the pot, put a tablespoon of rock sugar crushed (rock sugar wrapped in a cloth and smashed), cook on low heat until the rock sugar melts and the color becomes darker;
3. Pour in the blanched pig's trotters, stir-fry until they are full of sugar; pour in two tablespoons of light soy sauce, half a tablespoon of old soy sauce and stir-fry until all the pig's trotters are colored; pour one tablespoon of cooking wine and ginger slices and stir-fry evenly;
4. Put an octagon and ten peppercorns into a tea bag, and put the green onion into the pot at the same time; add enough water to the pig's trotters, turn the water to a low heat and cover and simmer for two hours; open the lid to turn to high heat to collect the thick juice, pour some sesame oil before leaving the pot and fry well;
Braised prawns
Ingredients: 500g green shrimp, 3 tbsp oil, 1/2 tsp green onion, ginger, 1/2 tsp salt, 4-5 cloves of garlic cut into a few knives, 1 tsp chili oil, 2 tbsp light soy sauce, 1/2 tsp ground black pepper, 1/2 tsp cooking wine, 2 tbsp water, 1 tsp sugar, 1/2 tsp starch;
1. Wash the shrimp, use scissors to cut the back of the shrimp from head to tail, and pick out the shrimp line. Wash clean, control dry water and set aside;
2. 2 tablespoons light soy sauce (30ml), 1/2 teaspoon (2g) ground black pepper, 1/2 teaspoon cooking wine (2ml), 2 tablespoons water (30ml), 1 teaspoon sugar (5g), 1/2 teaspoon starch (2g) to braised sauce, set aside;
3. Heat the oil in a pot and sauté the shallots and ginger until fragrant. Pour in the treated shrimp, stir-fry until the shrimp body begins to turn red, pour in the prepared braised sauce, mix well and cover and simmer for 2 minutes;
4. Stir-fry over high heat to collect the juice, then cook in salt according to taste. Add garlic cloves, chili oil, stir-fry well and then turn off the heat;
Spicy steamed loach with beans
Ingredients: loach
Ingredients: tempeh, chili pepper, ginger, garlic
Seasoning: tea oil, monosodium glutamate, chicken essence, dried paprika
method:
1、Cut the loach into sections and slice the pepper;
2: Heat the pot with tea oil, sauté tempeh, ginger, garlic and loach, season, put into a steaming bowl and steam for 30 minutes.
Authentic boiled meat slices
material
350 grams of pork, 200 grams of cabbage, 3 spoons of Pixian bean paste, 1 spoon of cooking wine, 2 spoons of starch, 1 spoon of salt, 10 grams of dried chili peppers, 20 peppercorns, 400 ml of water, 120 ml of oil, 1 spoon of soy sauce, 1 spoon of sugar, 4 grains of garlic, 1 piece of ginger, MSG, and green onion
1. Cut the lean meat into large, wide slices (about 1 finger long, 2 finger wide), grab the meat with starch, cooking wine, salt and a small amount of water, and marinate slightly.
2. Wash the cabbage, tear the leaves into large pieces, cut the vegetables obliquely with a knife into thin slices; wash and chop the ginger.
3. Wash and cut the green onion into shallots; dried peppers are washed and seeded; Pixian watercress is chopped and set aside, garlic washed and chopped.
4. Pour 50 ml of oil into the pan, add dried chili peppers and peppercorns, fry over medium heat until brownish red, remove and set aside.
5. Turn the heat to high, put the shallots into the pot and sauté until fragrant, then add the cabbage, stir-fry and spread in a large bowl.
6. Heat the pot, pour in 50 ml of oil, add Pixian watercress and ginger and stir-fry until the color is red.
7. Add the broth to a boil, put the marinated slices into the pot and spread them with chopsticks.
8. When the slices of meat are cooked until they are spread out and discolored, add soy sauce, monosodium glutamate and sugar to taste.
9. Pour the sliced meat and soup together into a large bowl lined with cabbage.
10. Chop the dried chili peppers and peppercorns that have been fried beforehand and sprinkle them on the slices of meat, and sprinkle the minced garlic evenly over the slices.
11. Wash and dry the pot, add 20 ml of oil, heat until the oil smoke comes out, and pour the hot oil evenly on the meat slices in the bowl.
Raw stir-fried pigeon emperor
material:
Ingredients: pigeon, horseshoe, winter shoots, Cantonese sausage, shiitake mushrooms, ginger, garlic, green and red pepper.
Seasoning: MONOS glutamate, chicken essence, beautiful and fresh.
make:
1. Minced the meat of the pigeon and set aside.
2: Cut the sausage, horseshoe, winter shoots and shiitake mushrooms into fine cubes and set aside.
3: Sauté the pigeon meat raw, add the shiitake mushrooms and simmer together, pour out and set aside.
4: Sauté ginger and garlic, add the accessories, stir-fry the pigeon meat, season, and finally add the green and red peppers and stir-fry evenly to get out of the pot.
A drop of lazy roast beef
No need for a drop of water, original! After cooking, you can divide into several parts and freeze them in the refrigerator, heat up when eating, you can add potatoes and cabbage, and the working family can do more when resting.
Royalties
Beef nuggets 1500g, soy sauce to taste, salt to taste, stew to taste,
Practice steps
Lazy roast beef without a drop of water
1: Soak the beef nuggets in salt water, soak in the bleeding water, wash them and put them in an electric pressure cooker.
2, add the material package, I put the fragrant leaves of the grass fruit and dried ginger.
3: Add salt.
4: Pour in an appropriate amount of soy sauce. Close the lid and press for 15 minutes.
5. Open the lid after the isoelectric pressure cooker automatically deflates.
6, the beef has been cooked, the taste is good!!
7. Finished product.
Tips
If it wasn't for the electric pressure cooker, you would have to put water on it!
Stir-fried bacon with winter shoots
Ingredients: bacon, winter shoots, dried red pepper, ginger, garlic, soy sauce;
1. My family's bacon is smoked and will be harder. So first steam soft and cooked, and then take it to slice. (If it is blown by the wind, it will not be very hard, just cut it directly) Cut the dried red pepper into sections, and the ginger and garlic are cut casually. Blanch the winter shoots in water and slice them.
2. Burn oil in the pot (this dish consumes oil, bamboo shoots also absorb oil, so don't be stingy here, here directly than the usual stir-fry a little more) directly, low heat. Put the bacon into the pan first and fry it a little bit in oil so you don't get too burnt. Just some oil out. Then half of the ginger garlic dried red pepper into the pot, stir-fry to smell the aroma, add water, almost as high as the bacon, no need to spread the bacon. Cook over low heat.
3. The water harvest is almost half more, the winter shoots are cooked, stir-fried, add a little soy sauce, and continue to collect water. At the end, the water is dried, and the remaining ginger, garlic and dried chili peppers are stir-fried in the pan, adding a few drops of soy sauce (really just a few drops).
4. Cut some green pepper or garlic for a good look. Stir-fry. Add a few msG capsules. Out of the pot.
Pickled pepper fish steak
raw material:
500 grams of grass carp steak 100 grams of pickled pepper knot Salted tempeh, minced garlic, five spices, salt, sugar, sesame oil, salad oil
Method:
1, the grass carp drain clean basin, add salt and five spices mix well and marinate for 1 day, and then hang the ventilation place to blow until the surface moisture is dry, that is, " Pickled fish steak".
2: Wash the fish steaks with hot water, soak them to remove excess salt, fish them out and chop them into small pieces, and when the 50% hot frying pan is crispy, pour out the oil and drain.
3: Leave the bottom oil in the pot, stir-fry the pepper knot, salt-side tempeh and minced garlic first, then pour in the fish steak and add sugar and sesame oil to stir-fry well, and then put it on the plate.
Stewed pork belly
Ingredients: pork belly, light cake
Excipients: red bad
Seasoning: cooking wine, five-spice powder, shrimp oil, sugar
1: Cook the pork belly in a pot of boiling water until it is five minutes cooked, then fish it out, let it cool and cut into thick slices and set aside. After the light cake is baked, each one is cut into a slit (not separated) from the middle.
2, put a little salad oil in the pot to heat, first put in the ginger rice to fry a few times, and then the red lees and pork belly slices together under the pot sautéing, during which add cooking wine, five-spice powder, shrimp oil and sugar, mix fresh soup after boiling, turn the heat to simmer until the pork is soft and cooked and the soup is thick, adjust a little MSG to get out of the pot.
3: Put the simmered pork belly into the light cake and plate it to serve.
characteristic:
This dish is also known as" Light cake rotten meat". Light cake is the traditional famous point of Fuzhou, in ancient times, it was the dry food carried by students when they rushed to take the exam, and the people of Fuzhou also used this cake as an offering when they visited the tomb every year during the Qingming Festival. It is said that this cake was also the dry food for Qi Jiguang to march to kill Wu Kou. Light cake" Light" It refers to the surface characteristics such as the shape and color of the cake, and also implies that this cake originated from Gwangju, and also has the meaning of remembering General Qi. Now when Fuzhou people make light cakes, they are accustomed to sprinkling sesame seeds on the surface of the cake blanks to increase the fragrance.
Family version of shredded fish
Lean pork; winter shoots; black fungus; carrot; shallot; garlic; ginger;
Salt; sugar; vinegar; soy sauce; broth (or water); starch; homemade chopped pepper;
Practices and procedures
1. Cut the soaked black fungus into strips, the winter shoots into strips, the lean pork into strips, and the green onions, ginger and garlic into minces. Marinate the shredded meat slightly with a pinch of salt, cooking wine and starch. Mix starch, salt, sugar, vinegar, soy sauce, broth (or water) into a sauce.
2. After the oil is warmed, the shredded meat is quickly stir-fried and spread out. Sauté until the meat turns white, then use a spatula to stir the shredded meat on the edge of the pan (or put it out), and sauté the bottom oil with homemade minced pepper, minced garlic and minced ginger.
3. Stir-fry the shredded meat evenly. Sauté the shredded carrots for about a minute after adding the water beforehand.
4. Then sauté the winter shoot silk and black fungus silk over high heat for a while. Pour in the sauce. When the soup is thick, add green onions and stir-fry evenly.