Hello everyone, 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.
Fees:
500 grams of pork ribs, 200 grams of beans, 2 potatoes, peppercorns, 1 star anise, 2 spoons of soy sauce, 2 spoons of salt, cooking oil to taste.
method:
1. Set aside the potatoes, ribs and beans.
2. Fry the oil with peppercorns and star anise until fragrant.
3. Under the ribs, add soy sauce and stir-fry for a while, add water, change the potatoes to medium-low heat.
4: When the juice is about to dry, simmer the beans, cover the lid and simmer over low heat.
5: Simmer for about 5 minutes and collect the juice from the pot and plate.
500 grams of ribs, 100 grams of rice, 1 spoonful of curd milk, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 1/2 spoon of salt, 1 spoonful of white wine, 1/2 green onion, a small piece of ginger, 1 star anise, and a suitable amount of peppercorns.
1. Wash the ribs in water, drain, add white wine, sprinkle sliced green onion and ginger and marinate for 15 minutes.
2. Pick out the green onion and ginger, add 1 tbsp of fermented milk juice, 1 tsp of dark soy sauce, 1 tsp of oyster sauce, 1 tsp of sugar, 1/2 tsp of salt, then stir well and marinate on the side
3. Put the rice that has been prepared and dried in an oilless and waterless wok, put the star anise, peppercorns, and small red peppercorns in, and slowly stir-fry the rice over low heat until the rice is slightly yellowed.
4. Put the rice together with the star anise and so on into a blender and break it into granular rice chips, pour the rice chips into the ribs and mix evenly, so that the surface of each rib is evenly covered with chopped rice.
5. Pressure cooker for 30 minutes, steam and take out.
Method:
1: Salt, cooking wine and ginger shallots, then put into the brine pot until soft and cooked, then put it out and drain it, then put it into the hot oil pan and fry until the surface color is golden and crispy, pour it out and drain the oil.
2: Heat the cooking oil in a net pot, add the dried chili peppers, green peppercorns, ginger slices and garlic slices to simmer, add the onion pieces and fried pork pieces and stir-fry well.
3, put salt, soy sauce, monosodium glutamate, chicken essence, sugar and cumin powder stir-fry into the taste, sprinkle green onion and drizzle with vine pepper oil to make a mixture, put it into a stainless steel plate, and heat it on the table with the alcohol stove.
Ingredients: 100g dried river fish, 3 slices of garlic, 3 slices of ginger shredded, 1/2 green pepper and bell pepper (peanut rice or onion, feel free to put), a little salt of raw soy sauce chicken.
method
1, the material is ready, dried fish do not need to be soaked in water.
2: Fry the oil pan, the oil can be less, stir-fry the dried fish over low heat until golden brown, and put it on a plate for later.
3: Add a little oil, put the garlic, ginger and chili pepper in, stir-fry, add a small amount of water to the pot.
4: Pour the fried dried fish into it, add salt, stir-fry, reduce the heat, a little soy sauce, a little chicken essence, and put it on the plate.
Ingredients: 1 handful of parsley, 100 grams of lean meat (in fact, how much is casual); ginger to taste; 1-2 pickled peppers (can also be used with chopped peppers); oil to taste; a little salt; a little soy sauce; a little sugar; a little starch; a little cooking wine; a little pepper powder (no can not be used)
1: Remove the old leaves, wash and cut into long pieces of about 4 cm. Cut ginger into thin strips or shreds, casually. Pickled peppers cut into your preferred shape.
2: Cut the lean meat into thin slices or shredded meat, add a little salt, starch, sugar, pepper powder, cooking wine and mix well for a while.
3: Heat the oil in the pot, fry the lean meat until it turns white, add ginger, parsley, pickled pepper, a little salt, soy sauce, stir-fry evenly, out of the pot.
1: Slice the beef, add egg white, cooking wine, soy sauce, marinate for 10 minutes, add starch and cooking oil;
2: Heat the oil in the pan and sauté half the shredded shallots and minced garlic. Add the beef and sauté until nine ripe, add the remaining shallots, soy sauce, salt, chicken powder, white pepper, sesame oil. Stir-fry and remove from the pan.
Ingredients: 150g of tender beef, 200g of ginger, 2 peppercorns, a few starches of peppercorns, a little cooking wine, a little salt, a moderate amount of bean paste, a little sugar, 1g pepper, 50g of cooking oil
1, the kind of ginger tender, yellow ginger can also be scraped and washed
2: Take a few taps with a knife and cut into strips
3: Remove the seeds and cut the green peppers into strips, and cut the beef into strips against the grain
4: Put in a bowl, add salt, pepper, watercress paste, starch and grasp well
5: Add vegetable oil and mix well, this stir-fried beef tender
6: Heat the oil in a frying pan, fry the peppercorns until fragrant, add the shredded beef and use chopsticks to scatter
7: Sauté until discolored, add ginger shredded, green pepper shredded and stir-fry evenly, add a little salt, sugar to taste
Ingredients: Chilled river shrimp garlic sprouts millet pepper ginger pepper corn oil salt soy sauce
1: Cut the garlic seedlings into diagonal sections of millet pepper. Wash the small river shrimp and control the water.
2: Heat the oil in the pot, stir-fry ginger and peppercorns until fragrant.
3. Pour in the river prawns. Stir-fry. Add the garlic sprouts and millet peppers and stir-fry a few times.
4: Half a spoonful of light soy sauce. A little salt. Stir-fry until served on high heat.
Ingredients: 1 crucian carp, half a green and half red pepper, garlic, ginger, chives, cooking oil, salt, cooking wine, Pixian bean paste, light soy sauce, soy sauce, vinegar, sugar, starch, MSG
1. Clean and drain the wild crucian carp and cut the thick flesh on both sides of the back for cooking. Because there is no fishy smell, just use a little salt on the fish and marinate for 15 minutes. Remove the seeds and cut the green and red peppers into small cubes. Shredded ginger, garlic sliced, chives white cut into small pieces, green chopped green onions.
2. Dry the fish with a kitchen towel and gently pat on a thin layer of dry starch. Heat the pot, add the right amount of oil, put the fish into the frying, fry over medium-low heat, turn the pot from time to time, let the fish heat evenly, fry well on one side, until the golden brown fried on both sides is simply put out, and the remaining oil in the pot is added to the ginger, garlic and green onion white section and stir-fried.
3. Sauté the red oil with the next spoonful of watercress sauce. Add the diced green and red peppers and sauté them to create a spicy flavor.
4. Add crucian carp, pour in the water that has flooded the fish, bring to a boil over high heat, sprinkle the right amount of cooking wine and burn for a minute or two, add an appropriate amount of old soy sauce, turn the lid on medium heat and simmer. While waiting, take a small bowl, put a small spoonful of starch, add a little water and mix well to form water starch and set aside.
5. Simmer for about seven or eight minutes, uncover the lid, use the spatula to carefully shovel the fish body to prevent sticking to the pan, and taste whether the salt is added (the fish is salted when salted, the bean paste is salty, generally I did not add) at the same time add the appropriate amount of soy sauce, vinegar, a little sugar, use the spatula to continuously pour the soup on the fish (so that the fish does not have to turn over, but also cook on both sides), the soup is more and more viscous, and when most of the bowl is left, turn off the heat and put the fish out of the fish plate.
6. Turn on the heat, pour the water starch into the pot, use the spatula to stir in a circle until the soup in the pot is up, turn off the heat and sprinkle a little MSG to stir well, pour the soup evenly on the fish, sprinkle the green onion.
Ingredients: chicken breast, ginger and garlic, dried chili, green onion, peppercorns, oil, cooking wine, sugar, salt, soy sauce, chicken essence
1: Wash the fresh chicken breast, cut into diced meat of similar size, marinate with salt and 1 spoonful of cooking wine for 15 minutes to taste; dried chili peppers are cut into small pieces with scissors, and prepare appropriate amounts of ginger, garlic, green onion and peppercorns;
2, the pot under the oil, to more, the marinated chicken into the frying, until the chicken skin is scorched after the stock is put up; spicy chicken pot to leave the bottom oil, clean ginger garlic pepper pepper into the inside to fry the incense, and then add the chicken cubes;
3: Add 1 spoonful of soy sauce, a little sugar, a little salt and stir-fry quickly, then add the appropriate amount of chicken essence and green onion to turn off the heat.
Ingredients: Chicken cut into pieces in half, shiitake mushrooms soaked into pieces, ginger, tangerine peel, star anise, sannai, fragrant leaves, peppercorns, cinnamon, grass fruits, soy sauce, salt, sugar
1: Heat the oil in a pan, sauté the chicken nuggets to remove excess water until the chicken changes color, add all the spices except sugar and salt.
2, wait for the water to fry the dried chicken begins to oil, add the old soy sauce to color, add water over the chicken, after the high heat boils, medium-low heat continues to burn.
3: When the chicken is about to be cooked or just cooked, add shiitake mushrooms and continue to cook for about 20-30 minutes, add sugar and salt to adjust the taste.
material:
Ingredients: pork chops
Accessories: star anise, coriander leaves, cinnamon, white nutmeg, green and red pepper, coriander spicy girl sauce, seafood sauce and peanut butter
Seasoning: salt, monosodium glutamate, chicken powder, red yeast rice
1: Chop the pork ribs into 7 cm long segments, then add the oil pan that is 60% hot, fry them and then fish them out to control the oil.
2: Heat the pot with oil, add spicy girl sauce, hoisin sauce and peanut butter and stir-fry until fragrant, then mix the soup and add star anise, fragrant leaves, cinnamon, white coriander, green and red pepper, coriander, salt, monosodium glutamate, chicken powder and an appropriate amount of red yeast rice, boil to make a sauce and marinade. After the ribs are marinated in the sauce, they are fished out to become a semi-finished product.
3. After a guest orders, first scoop a small amount of sauce and brine soup into the pot and boil, then put the ribs in and mix in a little seafood sauce, spicy girl sauce and sugar to collect the juice, sprinkle green and red pepper grains and onion grains before the pot, and put the juice on the pot slightly.
4: Heat the pot with a little oil, sauté the dried red pepper shreds on low heat until the chili peppers are crisp and fragrant, then put the ribs on the top of the pot to garnish, that is.
I am the author of the field of gastronomy Splendid V Shandong, if you like my article, welcome to follow me! If you don't know what to eat every day, please pay attention to me and share delicious food with everyone every day. Daily update of the article, not to see the scattered, welcome to forward, let more people who love food share together.