1, braised snapper
2. The practice of apo tofu
3. homemade potato cake
4. Teach you to cook braised pork.
5. Warm winter melon balls in winter
6. Nourish lamb chops in winter
7. Beef slices with pickled peppers
8. Sweet and sour hairtail
9. Beijing-style braised prawns
10, French fries box
1 1, spicy fish fillet
12, super simple and easy omelet
13, rotating banana
14, nourishing mutton stew in winter
15, pine kernel corn
16, chilli shrimp
17, old jar chicken feet
18, pickled loach
19, farm fish
20, Chili fat sausage
2 1, self-salted salted eggs
22, glutinous rice bacon roll
23. Soft coconut balls
24. Taste the ribs and keep them fragrant.
25, salt and pepper ribs
Braised snapper (full record)
1. I bought a bighead carp (it feels too small. If I caught this kind of bream when I was a child, I would set it free. Unfortunately, bighead carp weighing more than 2-4 kg in my hometown is rarely seen in the market. In fact, it's best to have bighead carp in the Yangtze River. It's estimated that all the good things in childhood are going extinct. Necessary ginger and onion.
2. Pay attention to cleaning the abdominal cavity of the fish. Now the water is polluted to varying degrees, so there is a black film in the abdominal cavity of the fish!
3. cut the flower knives on both sides of the fish-it will be easy to taste.
4. Because the fish is small, you don't need to cross it, just cut it diagonally for 3 knives-pay attention to cutting it diagonally into the meat, not straight!
5. Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping powder, because I think it destroys the taste of fish skin!
6. Put the prepared fish on a plate, with shredded ginger, minced garlic, dried peppers and some green onions! Several colors look good together!
7. pull the pot. After the oil burns blue smoke, stir-fry the ingredients. Don't burn too much, mainly stir-fry incense.
8. When onions and garlic turn Huang Shi, you can take out the ingredients for later use. Pay special attention to red pepper, it will not look good.
10. The remaining oil is used for frying fish! The oil temperature is 6 minutes.
1 1. Just light yellow on both sides, or slightly fried! ! Be careful when turning over the fish. If you break it, you will break the pot.
12. Then you can put a small bowl of water (there is no soup at home) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook with oil, so the whole family will do it in their own way! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy smell and smell!
13. Add the previous ingredients and cook together. Add a little salt to the soup, and consider the amount, because soy sauce is salty, and the sauce should be added later, including the fish itself and taste! Keep pouring juice on the fish to ensure uniform heating!
14. Add a spoonful of bean paste, which is my favorite ~ ~ My hometown is basically homemade red pepper paste!
15. If you cook for a while, the fish will be cooked. Cooking for a long time is easy to damage the shape!
16. Now put the fish on the plate and sprinkle with onion leaves-do you think this is done?
17. There is some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian dishes, mix the starch at the bottom of the bowl, put it in a pot, boil it with high fire, stir it quickly and evenly, and take it out when it is a little sticky!
18. The last process-pour the soup! Control the amount of juice by yourself. If it is too dry, it will be tasteless if it is too much!
19. It's done. Looks good!
The practice of tofu (illustrated)
1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, chopped dried peppers, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.
2. Add a little vegetable oil to the pot and heat it on high fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef together after pickling with the above seasoning. stir-fry
3. Add tofu cut into small pieces. Turn down the heat and bring to a boil.
4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.
5. Take the pot, sprinkle with pepper noodles, delicious, Sichuan-style Mapo tofu is on the table!
Homemade potato cake (illustration)
1. Wash potatoes and steam them in a steamer (it's good to heat them in a pressure cooker privately, and it's very convenient! However, it is recommended that GGMM who has never used a pressure cooker should not take risks! )
2. Beat the eggs well, add milk, and then add a small amount of refined salt, soft candy and vegetarian food (chicken essence is better! )
3. Peel the steamed potatoes and crush them.
4. Pour in the prepared milk and egg liquid, add some flour and stir hard!
5. Put the prototype of potato cake with flour (set) into the pot and fry it. Remember to cook with low heat, otherwise it will affect the color of potato cakes.
6. Cute, delicious and exquisite potato cakes are out of the pot!
Teach you to cook braised pork (full picture)
1. Wash the wok, heat it, add two spoonfuls of oil and three or four spoonfuls of sugar, and reduce the heat.
After reading "Dragon Eight Branches", Duan Yu smelled the aroma of soy sauce and caramel barbecue just one street away from Songhelou, and always thought caramel was brown sugar. Only after reading this article did you begin to understand.
Preliminary preparation: a piece of pork belly, cut into strips one centimeter square.
2. Stir constantly with a frying spoon to melt the sugar and turn it into a reddish-brown sugar solution, also called fried sugar color.
3. Pour the chopped pork belly and stir well, so that the pork will be stained with sugar.
4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil, and then turn to low heat for about twenty or thirty minutes. When the juice evaporates almost, increase the fire to collect the juice.
5. This is what it looks like.
Warm-up winter melon balls (photos)
Ingredients: pork stuffing (fat and thin), wax gourd, starch, soy sauce, Shaoxing wine, chopped green onion, garlic slices, ginger slices, salt and a little chicken essence.
Add starch, soy sauce, salt and Shaoxing wine and mix well.
Add a little oil to the pot and heat it, and the garlic slices and ginger slices will be fragrant.
Add a proper amount of water, bring to a boil, and then knead the pork stuffing into a ball and put it into the pot. The ball is like this.
I forgot to take a picture of the meatballs in the pot. Cook on medium heat for 10 minute, and then slice the wax gourd.
When the wax gourd is slightly soft, add chicken essence and appropriate amount of salt. When the wax gourd is completely soft, you can turn off the heat and cook it. Sprinkle some chopped green onion, it tastes really good! Let's have a look!
Winter nourishing mutton casserole (illustrated)
Today, I went to the market and saw a fresh lamb chop, so I bought two Jin to make a lamb chop pot.
The ingredients are horseshoes, carrots and ginger slices.
Heat the pot first, pour in the mutton and fry it dry, then take it out and drain it.
Once again, add ginger slices and stir-fry south milk until fragrant.
Add the parched mutton, stir fry repeatedly, add a little wine, soy sauce, sugar, salt and appropriate amount of water 15 minutes.
Add water chestnut and carrot and stew.
The mutton brisket stewed for an hour and a half is well cooked, and there is no shame at all.
Shredded beef with pickled peppers (illustration)
Hot and sour appetizers with pickled peppers are my first choice, and the color is bright red, which makes people's index fingers move.
Shred beef for seasoning and sizing, shredded pickled pepper and shredded celery.
Remove the lubricating oil from the oil pan filled with beef at low temperature.
Saute pickled peppers and celery.
Add shredded beef and stir well.
Beef is low in fat, celery is crude fiber, and pepper can help fat burn. This is a diet dish.
Sweet and sour hairtail (illustration)
Ingredients: two chilled hairtail.
Ingredients: ginger, garlic, pickled pepper, pepper, onion, sugar, vinegar, soy sauce, etc.
1, washed and chopped, mixed with a little cornflour or flour, and fried in a pan until the surface is golden.
2. Pick it up and dry it.
3. Stir-fry the peppers, pour in the ingredients (don't pour the onions yet), pour in soy sauce, vinegar and sugar, and add a little cooking wine.
4. Pour in the fried hairtail pieces, turn them over and simmer for two minutes.
5, add a little chicken essence to taste, use raw flour juice to collect juice, put chopped green onion, and prepare the pot.
Ok, smell the fragrance!
Jingwei family braised prawns (illustration)
Braised prawns in oil is an authentic Beijing dish. When I was a child, due to the lack of material resources and the fact that the working people are heading for a well-off life, this delicious food will only be served on the table during the Spring Festival.
Now that life is good, eating shrimp is a common practice, but I still can't help but think of the braised prawns cooked by my father when I was a child. ......
Ingredients: shrimp (not the bigger the better, but the taste is moderate)
Ingredients: onion, shredded ginger, sugar, cooking wine, salt, rice vinegar, broth, monosodium glutamate.
1, first remove the whiskers and sandbag glands of the shrimp. The shrimp I bought is not very big, but it looks clean, so I'm too lazy to get the sandbag glands on him, hehe.
2. Marinate the washed shrimp with a little salt and control the water.
Onions and shredded ginger.
Or ingredients, two indispensable: cooking wine and rice vinegar.
3. Add oil to the frying spoon and heat it to almost 50% heat (it feels a little hot when you put your hand on the oil). Add shrimp and fry until both sides are hard.
4. Dump the fried shrimp for later use.
5. If there is still some oil in the frying spoon at this time, heat the oil and stir-fry the onion and ginger. If there is no oil, you need to refuel.
6. Then pour in the fried shrimp and fry until it is red.
7. Add cooking wine, vinegar, broth, salt, sugar and monosodium glutamate, boil and stir-fry for about 3 minutes. After collecting the juice on medium fire, take out the spoon and pour the remaining juice on the shrimp. You can eat it.
Frying box (Figure)
Raw materials:
First of all, minced meat
Accessories required: onion, ginger, garlic, salt, monosodium glutamate, cooking wine, soy sauce and minced meat.
Second, flour.
Make a paste with water and add a little salt.
Third, eggplant.
Slice, every two pieces, one side can not be cut, keep adhesion, a bit like a clam shell.
Preparation process:
Stuff minced meat between two groups of eggplants, and the two eggplants are just sandwiched.
Cooking steps:
First, put the eggplant mussels with meat in the prepared batter and wrap them with a complete layer of batter.
Second, put it in a frying pan with hot oil.
Third, keep turning over and frying until both sides are yellow.
Out of the pot!
Spicy fish fillets (illustration)
Slightly spicy, mainly fragrant. There is no point in eating steamed fish all the time. Buy a fish, take off the meat and cook soup with the remaining fish head and bones. It's good to eat two fish at once.
A live fish, cut clean, take meat from both sides, cut into butterfly slices and marinate with seasoning for 30 minutes.
Frying and cooking.
There is a little fried garlic left in the pot.
Stir-fry dried Chili peppers and Jiang Mo, add a little water, soy sauce and sugar and bring to a boil.
Wrap the fish fillets in the soup, drizzle with vinegar, thicken, sprinkle with chopped green onion, and turn the spoon out of the pot.
Slightly spicy and crispy, slightly sweet and sour fish fillets are ready!
Super simple omelet
It takes less than half an hour from the beginning to the opening, which is quick and simple ~ ~ ~
Ingredients: flour 150g, 2 eggs, appropriate amount of salt, appropriate amount of water (about 300ml), 20g of oil and appropriate amount of water chestnut.
Beat eggs, salt, oil and water together until the salt is dissolved, slowly add flour and stir until the flour has bumps, then press with a spoon, and finally add water chestnut and stir until there are no bumps at all. Wake up for a few minutes.
Open medium heat, use a flat-bottomed non-stick pan, pour a little oil, and pour the batter from the middle. The poured batter will spread irregularly around to prove that the batter is too thick, and then add water to the batter.
As soon as the diluted batter falls, it will spread evenly around, and the batter will flow quickly when shaking the pan.
When the surface of the batter changes color, the batter has stopped moving when shaking the pan, so you can turn it over and fry it (it is best to throw it over, so it won't burn your hands, and secondly you can practice your hands)
You can turn the pot upside down and cover it, or you can leave it uncovered. Ok ... let's eat! Add a cup of black coffee
Draw bananas (illustration)
The materials are super simple: 4 bananas, 50g flour, 75g raw flour, 1 egg, 250g water, sugar and oil.
Slice bananas, and mix flour and eggs with proper amount of water. Add a lot of oil to the pan and fry bananas. Just fry the banana noodles until they are crispy. I put a few pieces at a time, and finally all the bananas are returned to the pot, making the surface as hard as possible.
Add a little oil to the pot, add sugar, stir-fry over low heat, and you will see that the sugar gradually melts from one slice to another, then quickly turns from white to beige, then to dark yellow, and then to light brown. At this time, you can pour in bananas and stir fry them so that they are all covered with sugar.
The caramel on the outside of the banana is crispy, and the inside is soft and waxy, which tastes good. The fly in the ointment is that the flour of banana bread is a little soft, and the batter formula should be adjusted in the future.
Nourishing stewed mutton in winter (illustration)
I bought a leg of lamb last night. What's a white goat? I stewed it with the skin.
Ingredients: a leg of lamb, cut into pieces, preferably large pieces of meat. Two potatoes, one carrot, two carrots, one onion, one slice of sauce and a proper amount of pepper.
The whole white pepper is best stewed together. I didn't buy it. I cooked it and added pepper.
Fish the leg of lamb into the soup with boiling water, add appropriate amount of water, and add appropriate amount of pepper (if you are afraid of eating Chili, you can wrap it in gauze). Pepper can remove the fishy smell of mutton very well, and heat it with strong fire.
Mutton is stewed and other materials are processed. Cut the onion into sections, cut the ginger into large pieces, and mash. Peel the radish and potatoes and cut them into large pieces.
It's best to pat the ginger into pieces, so that the ginger juice can be boiled out. The soup absorbs the ginger juice slightly spicy, drives away the cold and tastes good.
Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and simmer for at least 1 hour.
After cooking, add salt and white pepper, and coriander!
You can drink now! !
Pine kernel corn (illustration)
A successful work
Ingredients required:
A bowl of sweet corn, a small bowl of pine nuts, a pepper (small), a carrot (small) and a shallot.
Seasoning: half a teaspoon of salt.
Exercise:
1. Cut all peppers, carrots and shallots into corn kernels.
2. First, oil the pine nuts. Be extra careful in this step! ! Because pine nuts are very easy to paste! ! ! !
Add oil to the pot. When the oil temperature is 30% hot, put the pine nuts in the pot, simmer, keep your eyes open and observe while stirring. As long as you see a slight discoloration of white pine nuts, you should take them out and drain them quickly. In this way, the pine nuts can be fried crispy and fragrant by using the residual temperature.
I used previously fried pine nuts, so there was no flow chart, and I was too nervous to take pictures at all.
3. Take another pan, add base oil, stir-fry chopped green onion and diced carrot, stir-fry diced pepper for a few times, then add sweet corn kernels and stir-fry until cooked, add half a teaspoon of salt to taste, and take out the pan.
Fried corn!
4. Pour the prepared pine nuts into the dish and mix well, then serve. )
Intimate reminder:
1, peppers and carrots mainly play the role of color matching here, so basically just pick a smaller one.
Although there is no sugar in this dish, it is basically sweet and fragrant because of sweet corn kernels and pine nuts. But adding half or even 1/3 of the salt usually used for cooking can make this dish taste fresher.
3. The reason why pine nuts are finally mixed into the plate can better maintain its crispy taste (photos)
There are several sea white shrimps, and the back is open.
The main ingredients are dried peppers, sliced peppers, sliced ginger and garlic, pickled peppers with shredded onion and sliced ginger.
Pour oil into the pot, remember to add more, which is twice as much as the usual meat and vegetable oil. Heat the oil to spicy taste, and pour in the shrimps.
Stir-fry for a while, add dried peppers and prickly ash, and let the hot oil "squeeze out" the spicy taste.
Add ginger and garlic slices, pickled peppers and pickled ginger (no onions first) after spicy taste.
Stir-fry ginger and garlic, add appropriate amount of soy sauce and sugar, and when a little cooking wine is about to be cooked, add shredded onion, stir-fry and add appropriate amount of salt.
The pot is boiling.
Old jar chicken feet (figure)
I remember my mother came to Shenzhen a few years ago and I went home for dinner. When I saw a plate of white chicken feet without seasoning, I kept whispering in my heart. I thought it was chicken feet boiled in white water and soaked with seasoning. I didn't find a seasoning bowl and took a bite. Ah, how refreshing, mom said with a smile, it was soaked in kimchi in an old jar, ah! No wonder it's delicious. I like it so much. My mother often makes it and puts it in the refrigerator. I like to eat while watching TV. This is a happy day ...
Practice: Wash chicken feet, put down the water pot and cook for no more than 10 minutes, then use chopsticks to penetrate, scoop up cold boiled water, put it in a fresh-keeping box, scoop up kimchi water from an old jar, drown chicken feet, scoop up some pickled peppers by the way, cut some celery slices and soak them together, and put them in the refrigerator for two hours before eating.
Note: Do not cook chicken feet for a long time. When chewing gum comes out, it will become frozen.
Boil oyster sauce for two winters (Figure)
Raw materials: 50g of dried mushrooms, and 50g of winter bamboo shoots/kloc-0.
Accessories: oyster sauce 1 tablespoon, shredded onion, soy sauce 1 tablespoon, salt, sugar, monosodium glutamate, starch and sesame oil.
Exercise:
1. Wash the dried mushrooms, soak them in clear water, cut them into 2 or 3 pieces, and soak them in clear water for later use.
2. Cut the winter bamboo shoots into hob blocks, blanch, and remove the water control.
3. Heat the oil, add mushrooms, bamboo shoots and shredded onion, stir fry, add oyster sauce, soy sauce, salt, sugar, monosodium glutamate and a little mushrooms, and simmer for 5 minutes.
4. After the soup is fragrant, thicken it with water starch, pour in sesame oil and stir well.
Features:
The characteristics of winter mushrooms are vegetarian, fresh and fragrant, but some people don't like the rich fragrance of winter mushrooms, but it is this fragrance that makes winter bamboo shoots memorable. Pay attention to the sweet and salty collocation. Let's make it and try it. .....
Misgurnus anguillicaudatus with pickled peppers (illustration)
Starring!
Misgurnus anguillicaudatus (remove the head and abdomen after soaking in clear water for two days, and drop a few drops of oil when watering). Pickled pepper, pepper, fermented grains, ginger, garlic.
Exercise:
1, pickled pepper, mountain pepper, ginger and garlic,
2. Put oil in the pan and stir-fry the materials 1.
3. Stir the loach for a while.
4. Pour some water and make the cooking wine of mountain pepper.
5. Add mashed potatoes
After cooking for four or five minutes, I seasoned it. It should not be cooked for a long time Loach rots easily, so I cooked it for a while.
Misgurnus anguillicaudatus is tender and has a strong pickled pepper flavor. It is said that it is a typical Sichuan cuisine, and it is also a return to beauty (now everything needs beauty? )
Introduce another way for children or the elderly to eat, tofu, soybean milk and loach.
Heat the oil in the oil, stir-fry loach with a little ginger and garlic, add soybean milk, boil and add tofu to cook. Strengthen the body, suitable for the elderly, children and the weak.
Farmer fish (illustration)
The ingredients are as follows:
Leek, ginger, garlic cloves, coriander, Pixian watercress, pickled mustard tuber, pepper, pickled pepper and ginger would be more perfect if they could be made into pickled peppers. Hehe, nothing can enhance the flavor of grilled fish better than pickled peppers and ginger, especially the peasant flavor.
Exercise:
Fry the fish first, many people are afraid of this link, because it is easy to be scalded by spilled oil, which makes the fish stick to the pot and the fried fish skin is fragmented. In fact, none of this will happen as long as you are prepared. Wash and dry the fish first, and then use the kitchen paper towel to absorb the water from the fish.
In addition, the pan for frying fish must be cleaned. First, bake the griddle with fire. After the flameout is slightly cool, wipe the pot with ginger to make it have a layer of ginger juice. Then the fire poured oil. After the oil temperature, turn down the heat, not too much. At this time, put the fish down and fry slowly.
When the fish is fried until golden brown on both sides, it can be taken out of the pot.
Pour the base oil into the pot, stir-fry pepper, pickled ginger, pickled pepper, pickled mustard tuber and Pixian watercress, then add soy sauce, vinegar, yellow wine and sugar to taste, then add fish and water to stew, and add onion and garlic.
When the juice is almost dry, add coriander to the pan!
It worked! Looks good!
Chili pork intestines (figure)
People in Chongqing call pork intestines fat intestines, which sounds greasy, and there are many ways to do it, such as braising in soy sauce, stewing soup, cooking and so on. Among them, I think "Chili fat sausage" is the best, because this way, the large intestine should be boiled until soft, and then the oil in the intestine should be dried with a small fire. In addition, a large number of peppers and peppers can be spicy and delicious, and the fishy smell of the large intestine can be removed, which makes it numb.
By the way, my personal way of washing the large intestine is very clean!
Materials:
1, pig large intestine 500g
2, dried pepper 100g (adjusted according to personal taste)
3, pepper 20g (adjusted according to personal taste)
4, a little ginger and garlic
5. Appropriate amount of cooking wine, salt, soy sauce, sugar and chicken essence.
Exercise:
1, wash the bought pig large intestine;
By the way, the way to wash the large intestine: put the bought large intestine into a basin, add some flour (a little more), salt and a bottle of beer, rub it back and forth until the dirt on the large intestine is washed clean, then put it into the sink and wash the large intestine with running water until the flour on the large intestine is washed clean. Next, put water in the pot, put it into the cleaned large intestine, then add cooking wine and ginger slices (to remove the fishy smell on the large intestine) and boil it until it boils (meaning flying water), and take out the large intestine;
2. Drain the water in the pot again, put the ginger slices into the cooking wine, then put the large intestine into the pot, boil it until soft and cool, and cut it into small pieces for later use (Figure1);
3. Cut the dried pepper into two sections from the middle, and add the pepper for later use (Figure 2);
4. Put the oil in the pan, pour it into the large intestine when the oil temperature is six layers hot, put some salt, turn to medium heat and slowly stir fry until the large intestine is dry, then filter the oil and take it out for later use (Figure 3 and 4);
5. Stir-fry the sliced ginger and garlic in the oil pan just now, pour in the prepared pepper and pepper, turn to medium heat and stir-fry until the pepper turns a little discolored, then pour in the large intestine that was put before and continue to stir-fry for a while, then add cooking wine, soy sauce, sugar and chicken essence and continue to stir-fry for a while until the pepper turns dark red, and then turn off the fire and put on the plate (Figure 5 and 6)!
Self-salted salted eggs (photos)
First, choose crude salt (refined salt is ok, but it seems not as good as crude salt)
Boil salt water, and determine the amount of boiling water according to the amount of your eggs. Put salt until it is saturated (salt is no longer soluble in water).
After the salt water cools, add the eggs (duck eggs are ok, I like them personally). If you like to eat Zhang Yanfei (that is, the salted egg yolk is black and white, and the protein is white), you can put the eggs in hot salt water and marinate them for 15 days without turning them over.
This is the salted egg that I salted for half a month. After eating, fresh eggs can still be preserved in salt water.
Let's have a look. Egg yolk has a lot of egg butter. I have a yellow yolk. If you want a red yolk, you can add a handful of black tea to boil the brine when boiling the brine, and the yolk will be red. If you like salted eggs, just try it!
Glutinous rice bacon roll (photos)
Boil glutinous rice with water, steam in a steamer for more than one hour, and steam for 15-20 minutes.
Cut bacon, onion and lettuce. Be sure to keep the lettuce intact.
Blanch the lettuce slightly until it is soft.
Stir-fry bacon, add steamed glutinous rice, add soy sauce chicken salt (a little) cooking wine, stir fry, add onion and take out the pot.
Blow it up!
Take half a piece of cooked lettuce leaves and stir-fry glutinous rice.
It's wrapped.
Steam for about 3 or 4 minutes.
Soft coconut balls (illustration)
Materials:
Butter100g, powdered sugar130g (I only used 90g, and the taste is enough), 40g fresh milk, 80g egg yolk, 20g milk powder and 270g coconut milk.
Exercise:
1, butter and powdered sugar are stirred together until mixed;
2. Add the egg yolk in several times and stir well;
3. Add fresh milk in stages and stir evenly;
4. Add coconut milk powder and mix well (my basin is relatively small, so it is also added in stages).
Rub the mixed coconut balls into small balls (this is the most unpleasant step in the whole production process. The oil is sticky, so I can only bear it. Coconut balls are loose, so it is not easy to make them with disposable gloves or plastic bags. Put the small balls in the baking tray and put them in the preheated oven. Need 120 degrees (I think it's a little low, so I used 140 degrees) to bake the small round particles until they turn golden yellow. I spent 35 minutes!
Delicious and soft! The materials we use at home are all genuine, which is much better than what we used to eat! The difference is obvious.
I made such a box, which is less than I expected, but I can eat it for a few days!
Flavor ribs taste fragrant (photos)
Cola sparerib
Ingredients: ribs 600g, 2 cans of cola, ginger slices, onion, star anise, soy sauce, salt.
Exercise:
1. Wash and cut the ribs into inches, and then fly up for use;
2. Stir-fry ginger slices (3 slices) with peanut oil, then add ribs and stir fry;
3. Then put the fried ribs into the earthen pot, and then add a small amount of star anise, soy sauce, salt and cola;
4. Simmer on medium heat until the juice is collected, and put a small amount of scallion on the stage.
Steamed spareribs with plum and garlic
Ingredients: pork chop 600g, Jiang Mo, chopped green onion, minced garlic, cornmeal, 5 sour plums, pepper, sugar and yellow wine.
Exercise:
1. Wash and chop the ribs into small pieces, and drain the water for later use;
2. Add appropriate amount of salt, yellow wine and pepper to marinate for 15 minutes, grab the sour plum by hand, slightly chop it, add sugar and garlic and mix well. Dissolve sugar, pour it into ribs, add dry starch and mix well;
3. Spread the ribs on a plate, boil water, put them on a steaming rack, and steam for 8~ 10 minutes until cooked;
4. Sprinkle some chopped green onion when serving, and pour in 1 tbsp hot oil.
Fried Spare Ribs with Spiced Salt
Ingredients: 750g ribs, onion, ginger, minced red pepper, minced green pepper, 2 eggs, black pepper, monosodium glutamate, carved wine, salt and pepper.
Exercise:
1. Cut the ribs into long slices (5cm), wash them, and dry them with cloth for later use;
2. Then curing, adding salt, black pepper, monosodium glutamate, carved wine and Jiang Mo15min;
3. In the process of burning oil, prepare an egg batter with the main ingredients and stir it evenly with a small spoon;
4. Evenly coat the marinated ribs with egg paste, put them in boiling oil, fry them until they are golden and crisp, and take them out to eat;
5. Add minced red pepper, chopped green onion, minced green pepper and appropriate amount of salt and pepper, stir-fry until fragrant, and sprinkle evenly on the ribs, and this dish is ready.
● When steaming ribs, if there is no steamer at home, you can use a bowl instead. Put it directly into the pot mixed with water and drown it to half the height of the bowl. When steaming, add some water to the pot from time to time to prevent the water from boiling dry. Remember to add boiling hot water, or the bowl will explode when it is cold and hot.
There is a layer of egg paste on the outside of the salt and pepper ribs, so the juice in the pot will thicken immediately when you put it in the pot. At this time, stir fry constantly to prevent the pot from touching the pot. The juice must be drained. When the bottom of the pot is basically oil, when the ribs are separated from each other, a sugar line will be pulled away and the juice will be almost collected. If the juice is not dried, it will seriously affect the luster and taste of the finished product.