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.
<h1 class="pgc-h-decimal" data-index="01" > tea duck</h1>
This dish is as famous as Grandma's Family brand, and it is the "Dangjia Hua dan" of Grandma's family's best-selling dish. Tea fragrant duck uses about 2 pounds of tender duck as raw materials, first the tender duck is marinated into the flavor, and then changed the knife into the frying pan to fry until about 8 mature, so that the surface is golden brown, and then put in the Longjing tea leaves to fry, this dish is crisp on the outside and tender on the inside, slightly spicy and salty, retaining the umami taste of the duck itself and enhancing the taste of the duck skin.
Ingredients: 1 tender duck.
Excipients: tea, star anise, grass nuts, peppercorns, nutmeg, cloves, sand, etc.
make:
1, first slaughter the duck to clean the internal organs, wash and dry, stir the fine salt, monosodium glutamate and sugar evenly, wipe the duck inside and outside, and marinate for about 2 hours.
2, the tea, star anise, grass nuts, peppercorns, nutmeg, cloves, sand kernels, placed in a yarn bag tightly, put into a pot of water, add salt, ginger, monosodium glutamate, high heat after boiling, slow simmer for 30 minutes as brine to use.
3: Put the marinated duck into the brine pot, cook for 5 minutes, then simmer for 25 minutes on low heat, until the duck is cooked and the flavor is fished out, and the appropriate amount of rice wine should be cooked in the pot before fishing.
4, take a pan, put in the tea and sugar, put a bamboo rack or iron rack, put the boiled duck on the shelf, use high heat until the tea leaves emit brownish red smoke, smoke until the duck is golden brown, let cool, smear a layer of sesame oil on the duck, and chop the pieces back to their original shape when eating.
<h1 class="pgc-h-decimal" data-index="02" > beef temptation</h1>
Ingredients: Beef tenderloin 400 g.
Accessories: 4 grams of salt, 10 grams of soy sauce, 50 grams of vinegar, 200 grams of sugar, 5 grams of green onion, 5 grams of ginger, 10 grams of garlic, 150 grams of eggs, 80 grams of starch (peas), 20 grams of wheat flour, 2 grams of monosodium glutamate, 150 grams of peanut oil.
1. Add starch to water and stir well into wet starch to set aside.
2. Remove the fascia from the spine, cut into large pieces of 0.2 * 3 cm, put it in a bowl, simmer with 2 grams of fine salt and monosodium glutamate.
3. Finely chop the green onion and ginger, beat the garlic and cut into small cubes.
4. Beat the eggs into a bowl, beat evenly, add 80 grams of flour and wet starch, and adjust to the whole egg paste.
5. Use a large bowl to mix the sugar, 2 grams of refined salt, soy sauce, vinegar, beef broth, and 20 grams of wet starch to mix well.
6. Place the wok on a high heat, pour peanut oil into the hot pan, when the oil is 60% warm, hang the beef tenderloin in the whole egg paste and fry it in the oil pan one by one until golden brown.
7. Leave 10 grams of oil in a hot pan, sauté the onion, ginger and garlic until fragrant, and pour in the juice in a large bowl.
8. Boil in the pot, push the small flowers with a hand spoon, then pour in the fried chiloin, turn the wok upside down, pour in the oil, plate immediately, serve, and make a squeaking sound when it is hot.
<h1 class="pgc-h-decimal" data-index="03" > red oil louver</h1>
method
1. Wash and cut the fresh beef blinds into fine strips, put them on a plate and set aside.
2. Cut the garlic into small pieces, cut the parsley and chives into small pieces.
3. Put 300 grams of water in the pot, bring to a boil on high heat, put the cut beef blinds under the boiling water, quickly pour into a colander to control the water and set aside.
4. Heat the oil in a pot for about 20 grams, heat it on high heat, take a bowl, put the chili noodles into the bowl, and mix it with cool oil to prevent the chili noodles from becoming mushy. Heat the hot oil in a pan to make red oil.
5. Take a clean bowl and add garlic juice, add salt, monosodium glutamate, sugar, rice vinegar, pepper oil, sesame oil, red oil, old dry tempeh, mix well into red oil juice.
<h1 class="pgc-h-decimal" data-index="04" > private room large plate chicken</h1>
Ingredients: Chicken, potatoes, onions, green peppers, dried red peppers, peppercorns, star anise, bean paste, ginger, garlic, cooking wine, beer, monosodium glutamate
method? ：
1, chicken cut into pieces, potato peeling hob pieces (don't be too small, otherwise cook it will become mashed potatoes.) ), cut the green pepper into pieces and the onion into cubes
2, boil water in a pot, after the water boils, put 2 slices of ginger, cooking wine, 2 peppercorns, chicken, fish out after 1 minute
3, Another wok, put the oil to heat, reduce the heat, put the peppercorns, star anise, dried red peppers, fry fragrant
4, Add ginger garlic, smell the aroma, add chicken, add cooking wine, stir-fry over high heat
5, Add a spoonful of watercress sauce, stir-fry evenly, put the potatoes in, add some soy sauce, stir-fry together
6, pour a room of beer, to no chicken, boil over high heat, turn to low heat to cook, cook until the soup is only a little more than 1/3 of the time put in the onion, stir-fry evenly and continue to cook
7, stew until the juice is almost harvested, add green pepper, minced garlic, salt and stir-fry, add a little water and simmer (the water here is the amount of the last soup)
<h1 class="pgc-h-decimal" data-index="05" > lotus pond stir-fry</h1>
Ingredients: 200g root root, 60g of hollandaise beans, 20g of oil, salt to taste, 20g of carrots, 2g of dried fungus, 5g of oyster sauce, 1 porcelain spoon of starch
1. Tear the dried fungus into small pieces, remove the tendons of the dutch beans, peel and slice the lotus root, and slice the carrots.
2. Pour oil into the pot and sauté the green onion and ginger until fragrant.
3. Stir-fry the lotus root. Stir-fry slowly over low heat, wok with non-stick pan is best, lotus root is not easy to paste.
4. Stir-fry the lotus root until it changes color, add the dutch beans and wood ear fungus and fry it.
5. Add the carrots and continue to stir-fry.
<h1 class="pgc-h-decimal" data-index="06" > chunks of bamboo shoots</h1>
1. Spring shoot slices.
2. Slice the pork belly
3. Cut the shallots, ginger and garlic. Shallots.
4. Put the oil in the pan. Stir-fry shallots, ginger and garlic until fragrant. Add the sliced meat,
5. Wait for the slices of meat to turn white. Add soy sauce and cooking wine. A little old smoke coloring. Stir-fry until the meat is cooked. Out of the pot.
6. Wash the pot. Put oil. Allow the oil to heat. Stir-fry the spring shoots for two minutes and add the sautéed slices of meat into the pan
7. Add water. After five minutes, add salt to taste and add a little oyster sauce to freshen up. Finally hook out of the pot
<h1 class="pgc-h-decimal" data-index="07" > braised chicken feet</h1>
Ingredients: chicken feet, ingredients: cinnamon, pepper, fragrant leaves, garlic ginger, rice wine, raw soy sauce, sugar, etc
Production process:
1. Wash the chicken feet in clean water, remove the nails, and rinse a few more times
2. Pour oil into the pot, put the cinnamon in the pot and sauté to bring out the aroma, add the chicken feet and sauté a few times, add soy sauce, soy sauce, sugar, rice wine, cook for a while, and color the chicken feet
3. Then bring to a boil with enough water at one time, turn to low heat and simmer for 30 minutes. After 30 minutes, turn on the heat to collect the soup.
<h1 class="pgc-h-decimal" data-index="08" > Coke ribs</h1>
Ingredients: 500 grams of pork ribs, ginger to taste, cola to taste, a slice of green onion, soy sauce to taste.
method:
1. Prepare all materials
2: Wash the ribs, put them in a pot of water, bring to a boil over high heat, skim off the foam, fish out, rinse with hot water.
3: Pour the ribs into the pot, add 3 slices of ginger, pour in the cola without the ribs, pour in 2 tbsp soy sauce, bring to a boil on high heat, turn to medium heat and simmer for 20 minutes.
4: Pour in the shallots and continue simmering.
<h1 class="pgc-h-decimal" data-index="09" > shrimp tofu soup</h1>
1: Sliced tender tofu, 10 shrimp, 6-8 lychees, 2 eggs, green onion, salt, cooking wine and sesame oil.
1: Stir the tofu into puree and dry lettuce hair.
2: Put the eggs into the tofu puree and stir evenly.
3: Cut the lychees into cubes and pour into the tofu puree.
4: Put the tofu paste in a bowl and steam for about 10 minutes.
<h1 class="pgc-h-decimal" data-index="10" > steamed yellow croaker</h1>
1. Wash the small yellow croaker, remove the internal organs, slice the ginger and cut the green onion into sections
2. Sprinkle sugar, salt on the back of the fish, if you add salt, soy sauce can be put a little less
3. Pour rice wine, seafood soy sauce, seafood soy sauce is not very salty, so you can add the right amount of salt
4. Put a few goji berries, increase the hue, and seal the plastic wrap
5. Put into the steaming box and steam at 100 degrees for 5 minutes! No steaming box can be used in a pot, steam in water for 5 minutes! But the premise is that the water is boiled first and then steamed!
6. Take out the steaming box, because there is no plastic wrap attached, so it is a little watery, pour a little out, sprinkle with green onion MSG
<h1 class="pgc-h-decimal" data-index="11" > oyster sauce green pepper diced beef</h1>
Ingredients: 200 g of beef, 1 green pepper, 2 tbsp oyster sauce, 1 tsp 2 tsp salt, 1 tsp light soy sauce, 1 tsp corn starch, a pinch of ginger, 1 tbsp cooking wine
1: Cut the beef into small cubes, cut the green pepper into small pieces, slice the ginger, marinate the beef, put the corn starch, the right amount of oil, sugar, a little soy sauce, cooking wine, mix well, marinate for 7-8 minutes, put the appropriate amount of oil and ginger slices in the pot and heat it until fragrant
2: Add the diced beef and sauté until the beef changes color
3: Stir-fry with oyster sauce and salt
<h1 class="pgc-h-decimal" data-index="12" > garlic tofu</h1>
Ingredients: Tofu, garlic, oyster sauce, salt, shallots, soy sauce, pepper, sugar, sesame oil.
1: First, cut the tofu into triangular pieces, chop the garlic and cut the green onion into green onions.
2: Pour an appropriate amount of water into a bowl, add half a spoonful of salt, an appropriate amount of oyster sauce, an appropriate amount of soy sauce, sprinkle pepper, add sugar, minced garlic, mix well and set aside.
3: Put oil in the pan, fry the tofu until one side is golden brown, then flip the edge and fry the other side.
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