ribs
wonderful flavor of raw materials:
ribs, ginger, onions, spices (star anise, fennel, kaempferol, cinnamon, strawberry, clove, bay leaves), pepper (a little), salt , MSG, sugar, cooking wine, soy sauce (soy sauce)
practice:
ribs into 4 cm segments slaughter into the boiling washed to remove blood salvage stand. ginger slices, spring onions washed to head tied into a knot (about 3)
practices: pan pour oil until the oil or the time when cold add sugar (to many, probably a sugar, 2.5 or 3 copies of oil), a small fire speculation of the sugar slowly. until sugar has begun to turn brown, red brown and start to take a bubble, once the ribs into the pot, stir well, then add ginger, pepper and spices, fragrant Stir into a little cooking wine and soy sauce color, mixed with water, add salt and scallion, go to a small fire after the fire to boil slowly till soft ribs cake, and then clip to the pot of onions and spices big man, fire sauce, to be When soup thickens, add MSG Serve pot.
black pepper mushrooms fried chicken
material:
a chicken onion, mushrooms a kg, garlic one, ginger a length (about 10 cm long enough), onions 5, a bottle of black pepper sauce (I use the Lee Kum Kee vial, a bottle of not many), soy sauce, water, starch, salt, MSG, cooking oil
practice:
1. chicken pieces, wiping a little salt layer of hot oil and deep fry in 6 color picked up after setting aside. Mushrooms from the middle into two parts boiling water 1 minute under the fry stand. Onions and into pieces, onion cut into 3 cm long segment, garlic peeling, each divided into two Garlic, ginger slices. Add soy sauce and water with the starch in the mix to sauce.
2. pan pour oil, till the 6th floor heat, pour the garlic, ginger and onion, saute pour into the fried chicken, then add salt and black pepper into the sauce, stir well Pour mushroom (down into the front, first drained of water oozed from the mushrooms), stir a few times, until evenly black pepper sauce and the chicken wrapped in mushrooms, add MSG, and then hook sign, and finally and spring onion topped with a layer of cooking oil can clean wok.
Braised pork
approach: we just prior to simmer over low heat elbows soft and then picked up the plate, then fried and good ingredients and add a cup of cooked pork after the soup, boiled hook thin qian, thrown into the green onion, and finally the sauce and pour over pork can be.
the practice of fish flavor: fish rely mainly on smell of garlic, watercress,
Fish Egg, pickled pepper (chopped), a little vinegar and sugar and green onion mixture comes. but in a foreign country it should be difficult to get pickled pepper, it can be sold outside of the kind of ingredient in chilli sauce with vinegar. These hot pepper sauce sour enough, so no add vinegar. some sweet and sour chili sauce is, for example, I use this, so if this is the chili sauce and sugar, then vinegar can save the.
doing, the first fried watercress, red ginger garlic oil and then pour, the smell came out into the chili sauce. down the number of nose can smell the smell out, look to the right hot pepper sauce, the fish smell will soon associate the smell of chili sauce from the general are salty, so the salt when you can pay attention to, first, plus it taste salty. dry ingredients fried, you add the soup to cook pork, MSG, and then hook less, and finally add chopped green onion, fish-flavored juice will do the work. onion flavor in the food inside the fish from the finishing touch, the amount not less, in particular, light blue.
Ants on the Tree
materials :
fans, pig meat, ginger, garlic, onions, Sichuan hot bean paste, chili powder, cooking wine, soy sauce, salt, monosodium glutamate, edible oil
practice:
1. the fans picked up after the soft boiled into the open drain set aside. Congjiang Suan cut foam.
2. pot and pour hot oil till 7 layers into the pig meat, stir dry water were later cooked into the cooking wine, and then thrown into the chili powder according to personal taste, fry when the oil poured into Sichuan spicy yellow bean paste and garlic ginger foam. to be flavor out, mixed with a little water, then add soy sauce and salt, boil Add the cooked after the fans, and the minced meat and stir well until after the water boiled away, add the oil started coming out of MSG sprinkled with chopped green onion, stir well and transfer to a plate can clean wok.
carrots pork ribs soup
material:
ribs 1KG, carrots 1KG, ginger a length (10 cm long), red dates 8 or so, a handful of medlar, onion and parsley (which is different from non-essential), salt, chicken, pepper ..
practices: 1. ribs slaughter into segments 4 cm long, all bloody under the water boil out, picked clean for later use. diced peeled carrots, ginger film break . onions and chopped parsley install disc.
2. pot mixed with enough water, into the ribs, carrots, ginger, jujube, configuration Qi, salt, chicken, cover and boil and then the fire Go to a small fire slowly stew carrots can easily pinch-off with chopsticks, sprinkle pepper on the point of OK. drink it according to individual tastes can add a little chopped green onion and parsley in, not a good feeling.
Note:
ribs cooking time must first remove the blood, or the smell of blood, enough to ruin a pot of soup.
mixed with enough water, the best one, if mixed with a little, half-way want to remember the words of a certain mixed To the boiling water mixed with boiling. Add cold water, then a sudden drop in temperature will make the soup, making soup without coagulation of protein and fat and into the soup, it will affect the taste of the soup. also doing other cook or stew Do not add cold water when half-way.
Spicy Celery Chicken
material:
a whole chicken, celery pot and garlic two, ginger half (10 cm long), green onion 5, a few spices (star anise, kaempferol, cinnamon, cloves, fennel), dried chili + pepper (the amount determined according to individual taste), Sichuan hot bean paste, cooked sesame seeds, salt, monosodium glutamate, edible oil
practices: 1. to kill the whole chicken into pieces, mix well add a little eye 6 layers under the hot pan, the surface immediately after Zhashu picked up and set aside. celery cut into 1 cm-long small pieces, do not throw the leaves, so will join the pot. onion cut foam, ginger slices, garlic peeling.
2. saucepan pour oil (to many), till the time into five hot bean paste , when the fry into the water drying ginger, garlic, chili, pepper, spices. Chaochu fragrance, the color began to darken when the pepper mixed with a bowl of water, boil, add two tea spoon of sugar, salt, and then Pour the fried chicken, stir fry evenly, and then fire sauce. juice drying, into the celery, stir fry for a few seconds, add MSG, green onion, sesame seeds, stir well to pot.
Note: fried chicken, as long as the surface of a mature, you have immediately picked up, so the water will be locked chicken, and taste is especially tender.
fried celery can not be too long, or fragrance No, the dish will be eclipsed.
line
raw chicken children:
chicken, taro children, onions, ginger, garlic, dried pepper, pepper, bean paste, soy sauce, star anise (a little), kaempferol (a little), salt, MSG, sugar, cooking oil
practice:
1. chicken and taro children cut, garlic one minute for two, ginger slices, spring onions cut foam.
2. pot burning oil to the 5th floor heat, into the paste, stir-fry together into dry ginger, garlic, star anise, kaempferol, chili and pepper , fragrant Stir into the chicken, fry cooking surface into the paint a little soy sauce, then add salt, sugar, stir after adding water to just cover up for the benefit of live chicken, and then into the line children, a large fire After opening fire into a small sandy slowly till soft taro, the fire received about juice, thrown into the MSG, chopped green onion to be a clean wok.
experience: taro into the boiling water and cook for 3 minutes, the skin on will become a very good cut, and even hand can brush off.
sweet and sour pork ribs
raw materials: pork, ginger, dried starch (Liang raw powder), soy sauce, vinegar (vinegar must be produced in China, foreigners do not use vinegar), salt, cooking wine (If not, the other white wine too), sugar, cooking oil
practice :
1. the ribs kill 4 cm long segment, add a little salt and cooking wine mix (not too much salt, the normal dosage of 2 / 3 can be, will affect more than a sweet and sour
).
2. the mix of the ribs evenly coated layer of dry starch, and then placed into a hot pan till the 8-yellow picked up in the fry stand. (where you can taste the salty ribs, If too light, you can add salt later in the cooking, so the time before the rather less salt not more than)
3. ginger cut into thin foam, Guo Lifang oil, till cut into 6 into the heat Good ginger foam, until fragrant and pour it into vinegar, sugar, soy sauce. until sugar has melted, add the fried pork ribs, stir fry sauce to pot after the transfer to a plate.
PS: in vinegar and sugar when, or sentence, rather less not more, the ratio must be balanced, any kind of adds a will seriously affect the quality of the finished product. inexperienced friends can taste the plus side edges. In general, add vinegar when a little pungent OK. soy sauce is best to use soy sauce, a little bit is enough, mainly from the role of color.
layer of starch outside the ribs, so the pot when the pot of sauce immediately thickens, then stir to stop to prevent the stick pan. juice must be received dried, when you see the bottom of the pot are basically oil, and then separate the ribs between the ribs will be opened in a sugar wire when the juice collected almost the same. Otherwise, the sauce will seriously affect the confiscation of dry luster and texture of the finished product.
spicy chicken cooked with wine
practices:
Ingredients: whole chicken or a box of chicken, chicken wings,
. ★ ★ .., parsley, onion, onion, salt, MSG, bean, soy sauce, sugar, cooked sesame, high spirits, spices, dried chili, pepper, garlic, ginger
steps:
1. slaughtered chicken into small pieces, sprinkle with salt and mix into the hot pan and put into 8 until golden brown in the fry stand. the two peeling garlic, then knife to each and garlic into two. ginger slices. coriander and cut into segments 10 cm long, green onion cut sections, diced onion, chili cut 2 cm long section of
2. (oil should be more ) to 7 layer pot heat the oil burning, non-stop into the Sichuan Douban stir fry until the oil Douban water, dried, dark red oil change, when poured into the prepared garlic, ginger, spices, dried chili , pepper, stir constantly until the smell out, into the fried chicken, then add a small amount of soy sauce, a teaspoon of sugar, salt, high spirits, stir after adding a bowl of broth or water, the fire till the closing juice, then add green onion, onion, coriander, cooked sesame, monosodium glutamate, after the clean wok stir fry.
Tip:
1. spice star anise is often used daily, kaempferol, cinnamon, cloves, strawberry and fennel. Do not add too much, or get dizzy,
Was interrupted by applause 127 times , Zhejiang U, and become bitter taste of chicken.
2. white wine as long as two full built so much on the line (2KG chicken), will only make the chicken more bitter. in a foreign country, then the white high VODAK, GIN, RUM wine can be.
3. dish is spicy, so the amount of dried chili peppers and pepper and no less. and spicy dishes should focus on adding salt, salt is a million taste of the Lord, the salt flavor is light are reflected what the other is not out.
4. juice must be received dry, or not enough chicken flavor rich.
trotters
sauce ingredients:
trotters, ginger, garlic, onions, Sichuan hot bean paste, spices (star anise, fennel, kaempferol , cinnamon, cloves, strawberry, bay leaves), dried chili, pepper (add according to personal taste, but also may add), soy sauce (soy sauce), sugar, salt, MSG, beer (I bought a 7 dish trotters, with a bottle of 550ML of beer), water, starch, edible oil
practice:
1. Wash the trotters, each divided into four trotters into the boiling water and then to the stand-off students and then picked clean.
2. ginger slices, garlic peeling good across the board from the middle of the next two. (This dish is flavored heavy, the amount of ginger and garlic can not be less)
3. pot to 6 layers of oil burning hot, stir into the dry water Sichuan hot bean paste, and then down into the ginger and garlic, spices, dried chili peppers and pepper, a small fire Chaochu fragrance, and then mixed with water until the boil followed after adding salt, a little sugar, soy sauce (in moderation, as long as the soup into a kind of deep red sauce on it), beer, and then prepared trotters under the wok over low heat slowly stew cake soft and then picked up into the container, and then the fire to boil soup, a variety of fishing to which the seasoning, adding MSG, starch, starch into the water, then pour in the Pig on the juice, sprinkled with chopped green onion to the final .
office Standard upgrade key Accept Credit Cards –
Linear Mode
