ribs taste wonderful 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:
slaughtered ribs into 4 cm sections into boiling water to remove blood salvage wash stand. ginger slices, onion wash tied into a knot to the first (3 or so)
practices: pan pour oil until the oil or the time when cold add sugar (to many, probably a sugar, 2.5 or 3 were oil), fried small fire 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
, flavor Stir wine and soy sauce and pour it into a little color, mixed with water, add salt and scallion, go to a small fire after the fire to boil slowly till soft cake ribs,
and folders onions to the pot and the big man of the spices, fire sauce, until sauce thickens, add MSG pot Serve.
black pepper mushrooms fried chicken
Materials:
a chicken onion, mushrooms pound, garlic head, ginger, a length (about 10 cm long enough), 5 onions, black pepper sauce, a bottle (I use the
Lee Kum Kee's vial, a bottle of not many), soy sauce, water, starch, salt, monosodium glutamate, edible oil
practice:
1. chicken pieces, wiping a little salt layer of hot oil and deep fry the next 6 color picked up after setting aside. Mushrooms from the middle into two parts boiling water under a minute
picked up a 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
tune into 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, mushrooms and chicken wrapped in the
, add MSG, and then hook sign, and finally topped with a layer of cooking oil and spring onion to be a clean wok.
Braised pork
approach: we just prior to the soft pork simmer low heat and then picked up the plate, then stir well after adding a cup of cooked pork feed soup, boil thin
qian hook, 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, pickled pepper (chopped), a little vinegar and sugar and green onion mixture comes. But the country should be very difficult to get outside the bubble
pepper it, so it can be sold outside the kind of ingredients used in chili sauce with vinegar. These pepper Enough sour sauce,
therefore does not require addition of vinegar. some sweet and sour chili sauce is, for example, I use this, so if this is the chili sauce, then vinegar and sugar can be out of province
the.
doing, the first fried watercress, garlic, ginger oil into the red before, came out into the hot pepper sauce flavor., how much can be heard with the smell come
come, look to the right hot pepper sauce, the fish smell will soon associate nostrils are generally those with a savory chili sauce, so the salt when you can
attention, first add it taste salty. dry feed speculation After, join the soup cooked pork, MSG, and then hook less, and finally add chopped green onion, spicy garlic sauce
to do good. onion flavor in the food inside the fish from the finishing touch, the amount of not less especially the light blue.
Ants on the Tree
material:
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. < br>
2. pot and pour hot oil till 7 layers into the pig meat, stir into the dry water after the cooking wine, and then thrown into the chilli powder according to personal taste, stir-fry until the oil when the yellow
Pour ginger Sichuan hot bean paste and garlic foam. to be flavor out, mixed with a little water, then add soy sauce and salt, boiled into a fan of cooked, minced meat and stir well
water to be burned after dry, oil started coming out to join MSG sprinkled with chopped green onion, stir well and transfer to a plate can clean wok.
carrots raw pork ribs soup
:
ribs 1KG, basket Bu 1KG, ginger a length (10 cm long), red dates 8 or so, a handful of wolfberry, green onions and parsley (which is different from non-essential), salt, chicken,
pepper ..
< br> approach: 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 parsley chopped installed
disc.
2. pot mixed with enough water, into the ribs, carrots, ginger, jujube, configuration Qi, salt, chicken, cover fire and then go to a small fire to boil slowly stew
to carrots can easily pinch-off chopsticks, sprinkle pepper on the point of OK. drink it according to individual tastes can add a little chopped green onion and parsley in, do not have a
a unique experience.
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 like the words of doped Remember the boiling water must be mixed with boiling. Add cold water, then make the soup a sudden drop in temperature
, so that the coagulation of protein and fat soup Erbu and into the soup, it will affect the taste of the soup. also doing other when cooking or stews
Do not add cold water half-way.
Spicy Celery Chicken
material:
a whole chicken, celery pot, two garlic, ginger and half (10 cm long), green onion 5, a few spices (star anise, kaempferol, cinnamon, cloves, fennel), dried chili + pepper
(amount determined based on personal taste), spicy Sichuan 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, stand .
celery cut into 1 cm long pieces, do not throw the leaves, so will the pot with. Mo cut onions, ginger slices, garlic peeling.
2. saucepan pour oil (to many) till the time into five hot bean paste, stir-fry until the water into the drying time to the ginger, garlic, chili, pepper, spices. fried
fragrance, the color begins to pepper mixed with a deep bowl of water when , boil, add two tea spoon of sugar, salt, then pour the fried chicken, stir fry evenly,
and 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, would have immediately picked up, so that the water would be locked chicken, and taste is particularly tender.
fried celery can not be too long, otherwise the flavor is gone, the dish will be eclipsed.
line chicken
children Materials:
chicken, taro children, onions, ginger, garlic, chili, pepper, bean paste, soy sauce, star anise (a little), kaempferol (a little), salt, MSG, sugar, cooking oil
approach:
1. chicken and taro children cut, divided into two cloves, ginger slices, spring onions cut foam.
2. pot burning oil to the 5th floor heat, pour bean paste, stir-fry dry put together ginger, garlic, star anise, kaempferol, chili and pepper, Stir and pour into chicken flavor
surface fry cooking into a little soy sauce to color, then add salt, sugar, stir fry after add water to just cover up for the benefit of live chicken,
followed children into line, into a small fire after the fire to boil slowly till soft taro desertification, the fire received about juice, thrown into the MSG, can chopped green onion a clean wok.
experience: taro into the boiling water and cook for 3 minutes, the skin will become very good cut, and even hand can brush off.
raw sweet and sour pork ribs: ribs, ginger, dry starch (Liang raw powder), soy sauce, vinegar (vinegar must be produced in China, foreigners do not use vinegar), salt , wine (if not
other liquor 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 till 8 deep fry into hot oil with light yellow picked up for later use. (Then you can taste the ribs
salty, and if too light, you can add salt later in the cooking, so the time before the salt rather less not more)
3. ginger cut into thin foam, Guo Lifang oil, till 6 into the hot ginger cut into foam, until fragrant and pour it into vinegar, sugar, soy sauce. until sugar melts After
, put the fried pork ribs, stir fry sauce to pot after the transfer to a plate.
PS: When the vinegar and sugar, then again, rather less not more, the ratio must be balanced, any of them would seriously affect the finished product adds a
quality. did not experience side bordered friends can try. Generally speaking, a little pungent vinegar added when OK. soy sauce is best to use the old pumping, a little bit to
enough, mainly from the role of color.
outside layer of starch as ribs, so the pot when the pot of sauce will thicken immediately, this time to keep Stir to prevent the stick pan. juice
must be received dry, when you see the bottom of the pot are basically oil, and then separate the ribs between the ribs will be opened at a time when sugar, silk, juice collected almost < br> a. Otherwise, the sauce will seriously affect the confiscation of dry luster and texture of the finished product.
spicy chicken cooked with wine
practice:
raw materials: the whole a boxed chicken or chicken, chicken wings, parsley, onion, onion, salt, MSG, bean, soy sauce, sugar, cooked sesame, high spirits,
spices, 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 garlic peeling, and then stabbed
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 to multiple) 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 prepared in advance into the
garlic, ginger, spices, dried chili, pepper, stir constantly until the smell out, into the fried chicken, then add a small amount of sauce
oil, a teaspoon of sugar, salt, high spirits, after adding a bowl of stir fry broth or water, the fire till the sauce, then add green onion, onion, coriander, cooked sesame
, MSG, stir fry after the pot.
Tip:
1. spice is frequently used daily octagonal, kaempferol, cinnamon, cloves, strawberry and fennel. Do not add too much, or get dizzy, and chicken flavor
Road will become bitter.
2. liquor as long as the full cover two full wine so much on the line (2KG chicken), the chicken will only become more bitter. in a foreign country, then the white high
VODAK, GIN, RUM wine can be.
3. This Road food is spicy, so the amount of dried chili peppers and pepper, no less. and spicy dishes should focus on adding salt, salt is the taste of the
million primary, tasteless salt smell of the other are not shown what The.
4. juice must be received dry, or not rich chicken flavor.
trotters
sauce ingredients:
trotters, ginger, garlic, onions, Sichuan hot bean paste, spices (star anise, fennel, kaempferol, cinnamon, cloves, strawberry, bay leaves), dried chili, pepper (according to a
tastes add, or not added), soy sauce (soy sauce), sugar, salt, MSG, beer (I did buy a seven trotters dish with a bottle of 550ML beer
), water, starch, edible oil
practices:
1. Wash the trotters, trotters each split into 4 and then into the boiling water and cook until broken health picked up the wash stand.
2. ginger slices, garlic from the peel good across the board among the next two. (This dish is flavored heavy, the amount of ginger and garlic can not be less)
3. pot of oil to 6 layer burning hot, dry fried bean paste into the hot water in Sichuan, and then the next into the ginger and garlic, spices, dried chili peppers and pepper, a small fire Chaochu fragrance,
then mixed with water, add salt in order to be boiled, 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, a small fire and then picked up the soft cake stew slowly into the container, and then the fire to boil soup, fishing to face a variety of condiments in
added MSG, starch, starch into the water, then pour over sauce trotters, the last can be sprinkled with chopped green onion.
No comments:
Post a Comment