1. Prepare a piece of fresh fat mutton, which tastes fresher and more fragrant. Simply rinse the mutton, then put it in a pot with cold water and put enough water, so as not to burn the mutton. After the fire boils, skim off the foam on the surface.
2. After skimming the floating foam, add two washed and peeled white radishes, two green onions, some aniseed, cinnamon, cardamom and pepper, stir well, and then turn to medium heat for 40 minutes.
3. Prepare a proper amount of red pepper, cut it into pepper rings, then prepare some ginger and cut it into ginger slices, and then prepare a proper amount of garlic and cut it into garlic cloves. Prepare some celery, wash celery and cut it into celery pieces for later use.
4. After the mutton is cooked, remove it and put it aside for natural cooling. Don't dump the mutton soup, filter it with a strainer and put it aside.
When the mutton is not hot, cut it into thin slices and put it on a plate. Slice the cooked radish and put it on a plate for later use.
6. Add hot oil to the pot. When the oil is hot, pour in ginger, garlic and red pepper. Stir-fry until fragrant, then pour in appropriate amount of soy sauce and bean paste. After frying the sauce, add a proper amount of cooking wine, stir well, and then pour in the cooked soup.
7. After the fire boils, add some salt to taste, add some pepper, and then add celery. Stew for 2 minutes.
8. Spread the sliced radish evenly in the casserole, and then pour the stewed mutton and soup into the casserole. After the fire boils, turn to medium heat for 6 minutes to turn off the fire. The delicious braised mutton is ready.
1. Prepare a large piece of fresh beef. First, simply wash the beef, then cut it into thick beef slices, then cut it into strips, and finally cut it into small pieces. Don't cut the meat too small, or it won't taste good. In addition, beef will also lock water when stewing.
2. Put the cut beef pieces into the basin, then add a proper amount of edible salt to let the blood inside soak quickly, and then pour enough water into the beef. Light salt water also has a certain bactericidal effect and can remove the fishy smell of beef. Leave it for 10 minute.
3. Prepare a fresh carrot. Wash carrots, peel them and cut them into hob blocks. Cut it and put it aside for later use. Next, prepare a potato, wash and peel it, then cut it into thick potato chips, then cut it into potato chips, and then cut it into potato chips, just as big as carrots. Soak in water to prevent oxidation and blackening.
4. Next, prepare some materials, slice the green onion with an oblique knife, and then prepare a proper amount of garlic, cut it into garlic slices and cut it into ginger slices.
The beef is almost soaked. Now we begin to roast beef. Put more water in the pot and put the beef in. Beef should be put in cold water without any big ingredients. Boil the fire, then skim off the floating foam on the surface. Take out the beef when it is cooked.
6. After the drowning beef is fished out, put it in a basin and add a proper amount of warm water. Never wash beef in cold water, otherwise the beef will become firewood when it is cold, and the taste will be greatly reduced.
7. Put the washed beef into the basin. Next, we prepare a handful of shallots, then a proper amount of ginger, squeeze out the juice inside, and then add a proper amount of pepper to the beef to remove the fishy smell and enhance the fragrance. Then fully grasp and marinate for 20 minutes.
8. Put oil in the pot and add a handful of rock sugar to stir-fry the sugar color. When frying the sugar color, first stir-fry the rock sugar until it melts, and then turn to low heat until it appears purplish red. When it bubbles, put the beef in, stir-fry until the beef changes color, then add ginger slices and onion slices, stir well, add a proper amount of beer, add a few dried hawthorn slices and add a proper amount of brown sugar.
9. After mixing well, pour the beef into the casserole together with the soup. After the fire boils, simmer for 50 minutes.
10. After the beef is stewed, add potatoes and carrots, add some edible salt to taste, then simmer for 20 minutes, and stew the potatoes and carrots until soft and rotten.
1 1. After all stewing, add a proper amount of spiced chicken essence to make it fresh and tender. Stir and stew for another 5 minutes. Sprinkle coriander after stewing, and the delicious stewed beef brisket with potatoes is ready.
1, prepare a fresh hen, wash the hen first, and then chop the chicken into small pieces. Don't cut the chicken pieces too big, otherwise it is not easy to steam, especially easy to be caught.
2. Put the cut chicken pieces into the pot, add some salt, and then add some flour. Flour water has a strong adsorption effect, and light salt water also has a bactericidal effect. Stir well and soak for15min.
3, while soaking, we first prepare a proper amount of ginger, mash it, and then chop it. Then prepare an appropriate amount of green onions, cut the green onions into diced green onions, and cut the onion leaves into diced green onions, which will be opened separately.
4. After the chicken pieces are soaked, pour out the flour water, then wash them twice with clear water, and finally clean them with flowing clear water. After cleaning, add the chopped ginger and chopped green onion.
5. After that, start to season the chicken pieces, add a proper amount of salt chicken powder, then add rice wine, soy sauce, soy sauce, color properly, then add a proper amount of starch, and then fully stir evenly. After stirring evenly, add peanut oil and stir evenly. Set aside and marinate for 20 minutes.
6. After the chicken pieces are marinated, pour them into the plate, then boil the water and put it into the steamer. After the fire boils, turn to medium heat and steam for 20 minutes.
7. Take out the chicken pieces after steaming, sprinkle with delicious chopped green onion, and the delicious steamed chicken pieces in Jiang Sha will be ready.
1, prepare two fresh crucian carp, clean the crucian carp first, then treat the crucian carp, and clean the internal organs, especially the black film inside, otherwise it will smell fishy when stewing soup. Then wash the crucian carp under running water.
2. Clean the crucian carp and scrape the skin off the surface with a knife, so that the stewed crucian carp soup is particularly white and delicious. You must scrape off the black skin on the surface, which is also the source of the fishy smell of crucian carp. Wash it after cleaning.
3. Put the washed crucian carp on the chopping board, and then start to put the flower knife. It's easier to taste when stewing meat. Next, start pickling crucian carp, prepare a handful of onion knots and ginger slices, squeeze out the water inside, then spread it evenly and leave it for another 20 minutes, which is more delicious.
4. Next, start preparing the material head. Ginger is cut into slices, white shallots are cut into onion segments, and onion leaves are directly cut into chopped green onions, which should be separated. Prepare another handful of medlar, put it in a bowl and soak it with a little flour.
5. Take out the crucian carp after pickling, scrub the surface moisture with kitchen absorbent paper, boil the oil in the pot and sprinkle some edible salt, so that it is not easy to break the skin when frying the fish.
6. When the oil is hot, put the fish in and fry it. Fry slowly with low heat. When one side is golden, turn over and continue frying the other side. When both sides are fried until golden, pour in boiling water, which must be added at one time, otherwise the stew will not be thick and white.
7. Next, add the onion segments, then add the ginger slices, and then cook over high heat. Crucian carp soup should be cooked over high fire, so that the soup will be thicker and whiter. When adding water, be sure to add more. Stew for 5 minutes.
8. Open the lid after stewing, and you can see that the soup is thick and white. Start seasoning, add chicken essence and edible salt, and then add some peppers to remove the fishy smell. Add the soaked and washed Lycium barbarum and stew for one minute.
9. After the crucian carp soup is stewed, add chopped green onion, and the delicious crucian carp soup is ready.
1. Prepare a proper amount of chestnuts, which are just bought back. Clean up the dust and impurities on the surface of chestnut first. Put a little salt in the water, which can easily clean the dust and impurities on the surface of chestnut.
2. After the chestnuts are washed, we now start to cut a small mouth to facilitate peeling and prevent the chestnuts from bursting. Cut a cross behind the chestnut with scissors. Be careful when you cut it.
3. Put the processed chestnuts into the steamer, or directly into the electric baking pan or pan, with the incision facing upwards, and put them neatly on the steamer. Bring the fire to a boil and steam on medium heat 15 minutes. If chestnuts are bigger, they can be steamed for a longer time.
4. After the chestnuts are steamed, peel off all the chestnuts, saving time and effort. Then prepare a carrot, wash it, I cut it into radish strips, and then cut it into regular diced carrots.
5. Prepare a proper amount of mushrooms, either fresh or dry. After cleaning the mushrooms, cut them into strips, then cut them into diced mushrooms, prepare some meat, cut them into strips, and then cut them into larger diced meat. Put the diced meat into a bowl, add salt and pepper to the cooking wine, then add chicken essence, fully grasp it, and let it stand for curing 10 minute.
6. Next, prepare the right amount of rice. Wash the rice first, then put it in the rice cooker and spread it evenly at the bottom of the pot.
7. Next, boil the oil, add the diced meat and stir fry. When the diced meat turns slightly white, add chopped green onion Jiang Mo. Add a tablespoon of allspice powder, then add mushrooms and diced carrots. When the carrots are soft, add chestnuts.
8. Stir well, then season, add salt chicken essence, oil and soy sauce, and color properly. Stir well, then pour all the ingredients into the rice, and then pour in the right amount of water. Press the cook button and you can cook.
9, open the lid after cooking, delicious, delicious chestnut risotto is ready.
1, prepare two yams, first clean the soil on the surface of the yam, then peel off the skin of the yam, you can wear gloves to prevent allergies, then mash the yam, chop it up and put it in a bowl for later use.
2. Next, prepare some side dishes, prepare a carrot, first cut into thick radish slices, then cut into radish strips, and finally cut into diced radish. Prepare some mushrooms, soak them, wash them, cut them into strips first, and then dice them with a knife. Appropriate amount of vegetables, first cut into shredded vegetables, and then cut into diced vegetables. Cut it and put it in a bowl for later use.
3, prepare two garlic, just mash it directly, which is more delicious, then prepare shallots and cut them into chopped green onions.
4. Prepare a small bowl, beat in three fresh eggs, add a little salt to increase the bottom flavor, add a proper amount of white vinegar to remove the fishy smell, and then stir into egg liquid.
5. Boil the oil in the pot, pour the egg liquid after the oil is hot, fry it into egg pieces when it is slightly shaped, and put the fried eggs into a bowl for later use.
6. Continue to burn oil in the pot, add chopped green onion and garlic cloves, stir-fry until slightly burnt, then pour in boiling water, pour enough boiling water at a time, boil over high fire, add yam and cook until transparent. Then add diced mushrooms and carrots and cook for another 4 minutes.
7. Add appropriate amount of salt to taste after cooking, then add chicken essence pepper, pour scrambled eggs, cook for half a minute, and pour vegetables. Wait until the dish is cooked until it breaks, then pour it into the casserole.
8. Then sprinkle chopped green onion into the casserole and add some balsamic vinegar. Delicious nutritious yam soup is ready.
1, prepare a proper amount of pork belly, first put the pork belly in clear water, then wash it twice, scrape off the skin of the pork belly with a knife to remove the fishy smell. Wash the pork belly several times to remove the fishy smell. After washing, remove and control the water.
2. Drain the pork belly, cut it into thick slices, then cut it into small pieces of pork belly, and put the cut pork belly into a dish for later use.
3. Prepare another white radish, wash the soil on the surface, then peel off the skin, divide the cleaned radish into four parts, cut it into four parts, and then cut the radish strip into hob blocks. Then prepare a piece of ginger, cut it into pieces and put it in a bowl for later use.
4. Cook oil from the pot. When the oil is hot, stir-fry the pork belly and stir-fry the oil inside. When the pork belly is slightly browned, fish out the pork belly for later use.
5. Burn the oil in the pot again, add a proper amount of rock sugar to stir-fry the sugar color, stir-fry the rock sugar with high fire to melt, and then stir-fry it with low fire to become a purplish red. When taking a big bubble, put the pork belly in and fry until the color is the highest.
6. When the pork belly is fried until it becomes discolored, add ginger slices, then add appropriate amount of soy sauce, stir well, add clear water, boil the pork belly on high fire, and simmer for 40 minutes.
7. After the pork belly is stewed, add salt and sugar to make it tender, stir and taste, add carrots, boil and simmer for 20 minutes until the carrots are cooked.
9. After stewing, open the lid and open the fire to collect the juice. Put it directly into the plate, sprinkle with chopped green onion, and the delicious radish stewed pork belly is ready.
1, prepare a large piece of ginger, which can be added appropriately according to the amount you make. First, clean the soil on the surface of ginger. Then put some edible salt on the surface of ginger, so that the dirt on the surface can be wiped off. After scrubbing, pour water and wash it twice.
2. After ginger is processed, there is no need to scrape the skin on the surface. This has been cleaned very clean. Cut directly into thin slices, then cut into filaments with a knife and put them in a bowl for later use.
3. Next, prepare a proper amount of red dates, put some flour in the red dates, and then rub them hard, so as to absorb the dust and impurities on the surface, and then pour water to clean them twice. After cleaning the jujube, cut it directly into small pieces and remove the jujube core.
4. Put the cut red dates and shredded ginger into the wall-breaking machine, and pour a proper amount of water, so that it can be mashed better, and then start mashing directly.
5. Pour the beaten red dates and ginger paste directly into the non-stick pan and put the brown sugar prepared in advance. Cook over medium heat first, and the brown sugar will melt. It will become sticky in the process of slow cooking, and then turn to low heat until it becomes mushy.
6. Turn off the fire after the red jujube ginger paste is cooked and cool naturally. Next, prepare a sealed glass container, and then put the cooled red dates and ginger paste into the glass container, which is particularly convenient to carry around.
7. Next, prepare a water cup, scoop a spoonful of red dates and ginger paste, and pour in boiling water, and the delicious red jujube ginger tea will be ready. You can eat for a month at a time, which is very convenient. Drinking a cup every day is particularly healthy.
1, prepare an appropriate amount of flour, and prepare an appropriate amount of yeast powder according to the amount of flour. First, put the yeast powder into a cup, then add an appropriate amount of sugar to promote fermentation, and pour warm water to completely melt the yeast powder.
2. Pour the yeast powder water into the flour, stir while pouring, and stir until it becomes bigger. If it is dry, continue to add water and stir it with dry flour to make dough, and knead it into dough. Finally, knead into a smooth dough with moderate hardness. Put it in a warm place, seal and ferment until it is twice as big.
3. Next, prepare the right amount of brown sugar according to personal taste. We pour the brown sugar on the chopping block and roll it into a uniform powder with a rolling pin to facilitate the next operation. Put the processed brown sugar directly into the bowl for later use.
4. Prepare proper amount of red dates according to personal taste. Wash the red dates first, then core them and cut them directly. Try to cut the red dates into pieces, which will taste better. Chop red dates and put them in a bowl for later use.
5. When the dough is fermented, you can see full beehives. Take out the dough and knead it. When smooth, knead the red dates into dough. This process requires patience. The whole process takes about 20 minutes. After the brown sugar is kneaded, the red dates are crushed. Knead the dough in the same way.
6. Knead the dough completely evenly, knead it directly into long strips, then press it into wide strips, then roll it with a rolling pin, directly roll it into thin slices, not too thin, and then roll it up from one end.
7. After the roll is finished, don't cut it with a knife, just break it by hand. After the break, tidy it up and it will become a flower shape. Then put it in a steamer and wake it for the second time 15 minutes. Wake up and bring to a boil, turn to medium heat 15 minutes, then turn off the heat and stew for 5 minutes.
8. Open the lid after cooking, and the fragrant brown sugar steamed bread will be ready.
1. Prepare a proper amount of fresh sweet potatoes, wash them first, and then peel them off. Then cut into thin sweet potato slices, and try to cut the sweet potato slices as thin as possible, so that there will be no pinch when steaming, and the heating will be more uniform.
2. Slice the sweet potato and put it in a steamer. Boil them with a big fire. Steamed sweet potatoes over medium heat. After the sweet potato is steamed, pour it into a pot, add a proper amount of sugar, which can be added according to your own taste, and then stir it into a sweet potato paste.
3. After the sweet potato paste is stirred evenly, add glutinous rice flour and repeat it several times. Glutinous rice flour should be stirred while adding until there is no dry flour, and then kneaded into smooth dough with moderate hardness. If the dough is too dry, add some hot water.
4. Prepare a tray, sprinkle more glutinous rice flour or starch evenly, then take out a mass of pumpkin dough and make it into a ball the size of jiaozi, then put it in the tray, roll it back and forth, and evenly wrap it with glutinous rice flour.
5. After all the pumpkin balls are made, pick up the tray and shake it back and forth, so as to prevent sticking. You can make more at a time, put it in a sealed container and then put it in the refrigerator, which is especially convenient for you to eat.
6. Next, let's start cooking sweet potato balls, boil water in the pot, add a proper amount of red dates, or add red dates with stones removed, and then prepare a dragon fruit, or prepare your favorite fruit and cut it into small pieces. Cut it and put it aside for later use.
7. After the water in the pot is boiled, add some old-fashioned rock sugar, then put the sweet potato balls in and cook slowly on low heat until the sweet potato balls float. Then add the diced fruit, turn off the fire and simmer with waste heat.
8. After stewing, put it in a bowl, with or without some brown sugar, and the delicious sweet potato jiaozi soup is ready.
1, prepare an appropriate amount of soybeans, first choose the soybeans and throw away the rotten, broken and insect-bitten ones. After that, add a proper amount of water to the soybean, wash the soybean and remove the dust on the surface.
2. After the soybeans are cleaned, pour them into a slightly larger bowl, then pour enough water to completely soak the soybeans. Soybeans can be soaked one night in advance, which saves time and can completely soak soybeans.
3. Soak the soybean for more than 12 hours, and you can see that the color is bright and the volume is obviously larger. The skin is particularly easy to fall off. Wash the soaked soybeans twice, then put them in a pot, add star anise, cinnamon leaves and onion ginger, and cook for 20 minutes.
4. Prepare a handful of red peppers, wash them and cut them into Chili rings, then prepare some green peppers, wash them and cut them into Chili rings, then prepare a proper amount of garlic, chop them into minced garlic, then prepare some ginger, slice them, cut them into shredded ginger, and finally cut them into Jiang Mo. Then prepare shallots and cut them into chopped green onions.
5. Prepare a piece of pork, clean it first, then cut it into thin pieces, then cut it into strips, and finally cut it into diced meat. Put the diced meat in a bowl for later use.
6. Cook oil in the pot. When the oil is hot, stir-fry the diced meat until it is slightly burnt. Then leave a little base oil in the pot, add chopped green onion and Jiang Mo, and stir-fry for fragrance. Then add red pepper and green pepper and continue to stir fry. After frying, add the soybeans, then add the diced meat and stir well.
7. After stirring evenly, start seasoning, add salt, a little soy sauce and color, add a proper amount of soy sauce, add some bean paste, stir fry the sauce, and then go out. Delicious fried soybeans are ready.
1. Prepare half a bowl of black rice. First put the black rice into a bowl, wash it with clear water and set it aside. Then, prepare the same amount of glutinous rice, put it in a bowl and clean it. Then put the washed black rice and glutinous rice together and soak them in clear water for 60 minutes.
2. Soak black rice and glutinous rice before cooking, so that the cooked rice is softer and more delicious. Put the soaked black rice and glutinous rice into the rice cooker, then add a spoonful of white vinegar and a proper amount of cooking oil. Adding white vinegar can make rice taste softer and glutinous, and adding edible oil can make rice grains clear and non-sticky. Finally, add ice cubes to make the rice more fragrant. Put the lid on and press the cooking button.
Prepare four fresh eggs, put them in the pot, and then add some edible salt. Light salt water has bactericidal effect, soak it for 10 minute, then wash the eggs and cook them in the pot. Boil the eggs.
4. Next, prepare a fresh potato, first clean the potato, then peel it and cut it into thin potato chips, then cut it into thin shredded potatoes, or directly smear it into shredded potatoes. Shred potatoes and put them in clean water to prevent them from turning black.
5. Next, prepare a fresh carrot, first clean the carrot, then cut it into radish slices, then cut it into thin shredded radish, and cut the shredded radish for later use.
6. After the eggs are cooked, take them out and put them directly in cold water, so that the eggshells are easy to peel and not easy to fall off. When the eggs are not hot, peel them and set them aside. Then, prepare an appropriate amount of lettuce and put it on a plate for later use.
7. Cook oil from the pot. When the oil is hot, add some chopped onion and ginger, stir-fry and add shredded potatoes and carrots. Add salt chicken essence and soy sauce to taste after frying. Stir-fry and plate for later use.
8, black rice glutinous rice has been steamed, take out the rice and put it in a bowl to cool slightly. After cooling, prepare a plastic wrap and spread it on the chopping block, then scoop out the rice and spread it evenly on the bottom. A thin layer of honesty will do.
9, glutinous rice does not need to be spread too thick, a thin layer tastes better, then put a layer of lettuce, add fried carrots and potatoes, all spread into a thin layer, add an egg, or brush it with your favorite sauce.
10, cut in the middle when eating, delicious black rice breakfast rice balls will do, and the stuffing inside can be added at will according to your own preferences.
1. Prepare appropriate amount of laver. First, tear up the laver and put it in a big bowl. Then, pour clean water and wash it twice to wash off the dust and impurities on the surface. Then soak the laver again and put it aside.
2. Prepare a small tender onion and cut it into chopped green onion, then prepare a proper amount of parsley and cut it into chopped parsley.
3. Prepare a small bowl, add a proper amount of starch to the bowl, and then pour in a proper amount of water to stir and melt.
4. Prepare a small bowl, beat in two fresh eggs, add a little salt to increase the bottom taste, add some white vinegar to deodorize, and fully stir into egg liquid.
5. Wash the laver after soaking, then put it in a bowl, put a handful of chopped green onion, a handful of coriander, a proper amount of shrimp skin and a little pepper for later use.
6. Boil water in the pot. After boiling, add a little salt, add some chicken essence, then pour in starch water, adjust it to the minimum fire, and then pour the egg liquid into the pot bit by bit, so that you can make beautiful eggs.
7. Pour the prepared plumeria into the laver, then pour in the sesame oil and stir well, and the delicious laver egg drop soup will be ready.
1, prepare a handful of fresh spinach, clean the spinach first, then cut off the spinach roots and put them in a basin for later use.
2. Prepare another handful of vermicelli, put it into the basin, pour warm water and soak the vermicelli until soft.
3. Prepare a fresh carrot, first clean the carrot, then cut it into thin carrot slices, and then cut it into thin shredded radish. Prepare another half onion, shred it, and shake it after cutting.
4. Take out the vermicelli after soaking, and then cut it into several sections, otherwise it will be too long and not very convenient to eat. Then boil water in the pot. Boil the water, add the vermicelli and cook until soft, then put it in a bowl for later use.
5. Boil the water in the pot again, add a spoonful of salt and an appropriate amount of cooking oil, so that the blanched spinach will be green and not black. After the water is boiled, blanch the spinach in the pot. Blanch, taking out, and cool in cold water. Boil the water in the pot again, put the shredded radish in blanched water, take it out after blanching, and put it in cold water to cool.
6. Prepare a proper amount of garlic cloves, mash them into minced garlic, then prepare shallots and cut them into chopped green onions, all into small bowls, add a handful of dried peppers, and then pour in hot oil to stimulate the fragrance. Then start seasoning, add salt chicken essence, oil consumption, soy sauce, add some balsamic vinegar, and finally pour in a little sesame oil and stir well.
7. Take out the soaked spinach, squeeze out the water inside, then take out the shredded radish, wring out the water inside, add vermicelli, add chopped green onion, pour in the prepared juice, and stir well. The delicious cold spinach is ready.
1, prepare a proper amount of corn flour, then pour in boiling hot water and blanch the noodles with boiling water, so that the corn flour tastes more tender. Stir when adding water until it gets wet.
2. After stirring evenly, add flour in small amounts for several times and add it to one side of flour and dough until it can be made into smooth dough with moderate hardness.
3. Take out the dough and move it to the panel, then knead it into long strips of flour, knead it into small doses, knead it once every small dose, and then knead it into the shape of a nest.
4. Put the chicken nest into the steamer, turn to medium heat 15 minutes after the fire is boiled, turn off the fire after steaming, and stew for another 5 minutes.
5. Next, take a fried pickled pepper, prepare an appropriate amount of pickled cabbage, chop it first, and then prepare an appropriate amount of pepper, red pepper and green pepper, all of which are cut into pieces. Prepare some shallots, cut them into chopped green onion, and cut ginger into Jiang Mo. Cut garlic cloves into minced garlic.
6. Boil the oil, add more cooking oil, add chopped green onion and Jiang Mo when the oil is hot, stir-fry until fragrant, add a spoonful of Chili powder, add green pepper and red pepper, stir-fry for a while, add thirteen spices soy sauce and oil-guzzling chicken powder.
7. Add sauerkraut after frying, stir fry for a while, add appropriate amount of salt to taste, stir fry and put it in a bowl for later use.
8. The corn flour steamed bread is ready, and the Wo Wo pickled cabbage is fried with Chili, which is particularly delicious.