sweet and sour small bomb
[material]
quail eggs, tomato sauce, vinegar, soy sauce, sugar, chicken
[approach]
1, wok cooked quail eggs in cold water, remove and put into cold water, so easy to peel, peel out also looking
2, into the dry starch in the rolling, I feel Lantern Festival in shake Oh
3, in Guo Lifang oil, when hot add the oil Wenqi Cheng fried quail eggs, quail eggs into a golden yellow when the remove and reserve. Do not be too hot oil ten million , frying time and do not be too long, otherwise the egg will burst open
4, take a bowl, add tomato sauce, vinegar, soy sauce, sugar, chicken and stir well
5, put some oil in a pan, heat the oil slightly sweet and sour sauce into the slightest stir, then add the fried quail egg, stir fry a few small fire under the transfer, such as juice are evenly distributed in the quail eggs can be closed fire pot.
Tips
cooked quail eggs directly into the cold water, so that it is easy to peel, is also stripping out nice.
fried, the ten million not be too hot oil, frying time and do not be too long, otherwise the egg will burst open
sweet and sour sauce into the pot and how long after do not fry, or easy to paste pot or a black knot block affect the appearance and taste.
braised fish approach
[material]
the fish. Onion, green onions, ginger, garlic, dried chili.
salt, chicken powder, sugar, cooking wine, soy sauce, dry starch, sesame oil, edible oil.
[practice]
1, the fish to the scales, gills, internal organs after the wash, playing both sides of the fish took the word knife, shoot dry starch on the back.
2, scallions cut inch sections alternate.
3, green onions and cut into sections, ginger slices, garlic, whole reserve.
4, dried chili cut back with scissors.
5, do the oil pan, 7 into a hot pot fish oil until golden brown remove and reserve.
6, pot stay in base oil, 60% hot pepper flavor Stir into the dry nowadays.
7, down into the green onions, ginger, garlic until fragrant cooking wine, soy sauce.
8, the next into the fried fish, into the warm water to two-thirds of the fish.
9, add salt, chicken powder, sugar, flavoring rear cover, the fire till the Tangnong sesame oil after the shower pan.
10, dotted miss spring onion and serve.
agate egg
[raw material]
preserved eggs, salted duck eggs 3 2
[practice]
1, the preserved eggs, peeled and steam for 15 minutes, so that coagulation is not runny inside, then let cool, cut into small
2, raw salt knock a hole in the top duck, preserved eggs into the small cut to fill, there will be a lot of protein in the process flow out, so it will not salty
3, with plastic wrap to the salted egg wrap tightly, and then steam for 20 minutes, let cool, peel edible
intimate suggestions:
1, preserved eggs, then let cool to be steamed and then cut, no steam then cut the time it will paste knife, cut when the heat is easy to shred.
2, preserved eggs when you can fill in some of the more programs, which will overflow when a lot of egg white, egg white it will be too salty to eat.
3, when the package wrap tight enough to the hole package, or when the steam drum up easily.
4, this dish is very easy to do, and if the guests in the house when brought out this dish, will win a lot of appreciation for Oh!
8, will be poured into a dish tofu shrimp can
hot lanterns shrimp
[material]
shrimp, tofu, Pi bean paste, red pepper, pepper
eggs, cherry tomatoes, broccoli stalks, or cucumber, parsley
1 small tomato Wash stalks, all two and a half, put into lanterns in the shape of plate
2, beat the egg, spread into the shells, let cool, cut into wire for lanterns ear
3, broccoli stalks cut into small pieces, cut out a few at the top groove, for lanterns seat
[practice]
1, Wash the shrimp to the head, to shrimp line , peeled. A knife cut from shrimp to shrimp back to the middle abdomen, the shrimp through the middle part of the body into the hole
2, the shrimp tail from the shrimp through the belly of the cave, made of shrimp
3, tofu cut into small pieces, bean paste, chopped
4, wok cold oil, the first under the bean paste and red pepper, Stir the fragrance, pour in the water (water should be more together)
5, the pot of boiling water, poured into chunks and stir well, cook a few minutes
6, cook until tofu tasty, sprinkle a little pepper, stir well, dishing out the tofu, put into a dish lanterns in
7, the remaining soup pot boiling, pour shrimp stir fry, stir-fry until cooked shrimp, soup can do the basic income
hygrophila cucumber
[material]
summer cucumber 3 chili peppers 3 cloves garlic, 5 tablespoons sesame oil, diesel oil pepper 2 tablespoons rice vinegar 1 2 tablespoons salt 1 teaspoon sugar 1 tablespoon soft little fish sauce 1 tablespoon MSG cool white open 2 tablespoons
[practice]
1, Wash the cucumber to the two, and then on the case of the board, then the board on both sides of the case put two cucumber cucumber chopsticks; blade 45 degree angle with chopsticks under the knife diagonally sliced cucumber, cut into chopsticks at that stop, cut cucumber will complete one side and then turn over and complete the same cut
2, the chili peppers cut into pieces, garlic pressed into garlic, spices transferred all of the bowl after adding 2 tablespoons of cold boiled water and mix well
3, tuned to the sauce into the water cut cucumber inside, covered with plastic wrap in the refrigerator cold before eating
intimate suggestions:
summer cucumbers are thin and green cucumber, unlike many children of the autumn cucumber, In Singapore they called >
secret Pork
[material]
skin pork 2 tablespoons soy sauce 1 tablespoon sugar 2 tablespoons cooking wine 2 green onions ginger 2 star anise 2 Section 2 orange peel 1 bay leaves 2 cinnamon a pinch of salt a little water
[practice]
1, Wash the meat into the pot, pour over pork from the open water did not high heat for 15 minutes, remove and let cool a Xuemo, let cool, put the pork into small pieces
2, the amount of oil into the wok pan, add pork stir fry 5 minutes, Fry came out to be sung out
3, into the pot, cleaned 2 tablespoons of water, the water and pour into sugar, when sugar into bubbles into the fried pork stir fry or two , and then pour soy sauce, cooking wine with stir fry 2 minutes
4, the meat into the casserole (can also use pork wok), add green onions, ginger, star anise, orange peel, cinnamon and bay leaves then pour a small cup of water so the meat is soaked in broth, transferred to a pinch of salt, cover and simmer 1 hour small fire can
intimate suggestions:
1, making braised be sure to use the meat of pork skin yo, the most delicious is the skin and fat
2, because the pre-fried meat oil fired out a lot, so do not a little bored of Pork < br>
3, because the pig is very easy to stick pan, so when the pork with the best selection of cookware
4, I think the casserole dish very fragrant stew, of course, can also be used wok Close the lid or use a pressure cooker stew save time, if you use a pressure cooker stew meat, minimal exhaust, turn the fire about 15 minutes
pork meat
[material]
remember a pork tenderloin pork sauce 1 small bottle of green ginger 4 tablespoons rice wine, honey and two 20 ml
[practice]
1, will buy back dry cleaned pork tenderloin cut into strips of water paul smith pen, and use scissors to cut the surface of the white fascia; peeled ginger into pieces, cut onions into sections alternate
2, take a large sealed box, put the pork of the box, then add the ginger and spring onion, pork sauce and rice wine into the grasp uniform, it is best to make the meat are immersed in sauce
3, covered with the lid sealed box, into the refrigerator for 1 day, about half-way out to open flip meat, so tasty and even remove scallion throw
< br> 4, well preserved after the removal, within a shop in a foil pan, then roast the meat on the Internet, will be roasted on a grid in the oven to dry 15 minutes after the brush a layer of sauce are dropping honey, and then to the pan for a clean aluminum foil
5, the lower the pan into the oven, put the meat, put the middle of the grill to 180 degrees bake 20 minutes after removal, brush a layer of pickled meat sauce juice, a little dry and then brush a layer of honey
6, the brush upside down good meat into the oven to 180 degrees and then continue to bake for 20 minutes, then brush out repeated 2 times honey, then bake 10 best minutes to
intimate suggestions:
1, do opt for a more lean pork meat, not too much fat and skin of the plum to make, if you buy a large piece of After the rump, then from 5 cm to the right cut back down, then up and left 5 cm cut back ... ... this in turn cut down, pull the meat can become a long, so you can make the meat more quickly The tasty
2, marinated raw onions not too long, or will form a smelly onion flavor, the aroma of meat affected
< br>
Phoenix Spring Festival
[material]
dates, wine, 1 / 3 bottle of broiler a dry longan 10 ginger 4 star anise 1 red pepper 1 20 g sugar Chuncong two garlic tablets 6 Chestnut 10
Seasoning:
soy sauce 2 tablespoons salt 1 / 2 teaspoon pepper 1 / 2 teaspoon soy sauce chicken stock 150 g amount of < br>
[practice]
1, boil a pot of boiling water, then into the wash of broiler cook, remove blood and then wash and drain water
2, the broiler After the incision from the belly white and black color on the brush into the pan until golden brown, after removal, and then also put garlic in the pan until golden brown
3, take a bowl, will be fried The broiler chicken skin side down into the bowl with, and then the rest of the material within the chicken and seasonings into
4, sealing bowl with plastic wrap, then into the steamer steamed out an hour later, the first to collapse out the soup, then remove with material impurities, chestnut points open
intimate suggestions:
1, dates, wine can also use rice wine, white wine instead of
2, chestnuts use a dry chestnuts, but soaked with hot water before use and then use
colorful tiger eggplant roll
[material]
Meirou half a catty, sugar, soy sauce, pepper, rice wine, ginger at the end, one egg mixed with about; addition and III diced pepper, garlic mince
[ ],[filling: Meirou (outside the tenderloin pork, more tender meat, suitable for stuffing) half a catty, sugar, soy sauce, pepper, rice wine, ginger at the end, one egg mixed with about; addition and III diced pepper, garlic finely chopped < br>
3, wok, warm the oil, slip loose meat, then add all ingredients, stir fry until cooked, the meat on the well
4, eggplant covered with meat on the uniform, from left to right and then rolled up, a volume is completed eggplant;
5 new radii shoes, and tasty but also a sense of satiety, like the eggplant is not immune to the poison ^ ^
rose shrimp
[material]
shrimp 200g, 100g
broccoli sauce: < br>
salt 3g, Maggi sauce 5ml, chicken powder 5g, Thai chicken sauce 20ml
[practice]
1, use Shanghao Wash shrimp, marinated stand;
2, with broccoli over hot water, remove the salt discharge round Wobble, Wobble in the tomato skin around;
3 asics kayano running, add the shrimp marinated in soy sauce, chicken powder, soy sauce, Thai chicken butter fry, remove, put a good swing set in the broccoli and roses.
Feast Fortune
[material]
Bean Curd (1000) 1 pounds, minced 2 two dates 8, half a catty white radish, mushroom 1 two,
wolfberry little, a little chives, salt and a bowl of broth, soy sauce, cooking wine, starch
[approach]
minced meat plus soy sauce, cooking wine, add a little starch and mix well. Bean Curd cut into pieces the size of wonton skin, bean curd skin and soft leeks into the boiling water in the hot (1 minute).
the minced meat on the tofu skin, press the diagonal wrap. Dressing up the tofu with the chives.
radish cut into small pieces. Pan into the broth, the carrots, mushroom, red dates, wolfberry, bean bag into the pot, add salt, with 10 minutes of high fire
Tip:
1, package of stuffing to make tofu can add mushrooms, bamboo shoots, water chestnut, etc., but it must be chopped.
2, chives blanched in boiling water to quickly remove, do not burn too long. Chives to do 'justice' very strong, you can try.
Sichuan Shuizhuroupian
[material]
1, pork ( or beef) lean meat 250 grams of cabbage (or other seasonal vegetables, lettuce is commonly used in Sichuan) 200 grams
2, Pixian 50 grams (3 tablespoons) cooking wine 25 grams (1.5 tablespoons), starch 25 grams (1.5 tablespoons),
3, 2 grams of salt (about 1 / 2 teaspoon), a small amount of chicken, dried pepper, 10 grams, 20 pepper, onion amount, broth 400 grams,
< br> 4, the oil 100 grams, soy sauce, 3 grams (1 teaspoon), sugar, 5 grams (1 teaspoon), 4 garlic (peeled, chopped), ginger 5 grams (finely chopped)
[practice 】
1, the lean meat cut into about 5 cm long, 2.5; cm wide, 0.3 cm thick large sheets (just about, not strictly a measure, in short, thin, some are better), if you feel bad cut can be a little frozen meat into the freezer until hard when some sliced meat, starch, wine, salt and a small amount of water will catch even a little salt meat stand.
2, cabbage, washed, hand-torn large leaves, cabbage with a knife cut into diagonal slices; onions cut into onion; chili stand section cut with scissors; Pixian chop broken stand;
3, 30 grams of oil into the wok, add dried chili pepper used in the fire section and deep fry brown, remove and set aside.
4, turn the fire, saute the onion into the wok, then add cabbage and fry off students, shop in the bowl aside.
5, hot wok, then pour 30 grams of oil, add ginger and saute Pixian until the fry oil.
6, add broth, boiling.
7, the marinated meat into the pot, scattered with chopsticks aside, to be spread out and cook until meat color, add soy sauce, chicken, sugar to taste.
8, the meat and cabbage soup with the bowl into the paved.
9, the pre-fried minced chili and pepper, sprinkle on the meat, garlic is spread evenly on the meat.
10, pot wash dry, add 40 grams of oil, till 90% heat (smoke), then poured hot oil evenly on the meat can be.
Shuizhuroupian particularly tasty to a few tips:
1, dried chili and pepper section must be reddish brown fried crispy, fried peppers and pepper oil to fry vegetables. Fried chili pepper minced meat sprinkled on the future, fragrant mouthful to eat up the coke, is flavored.
2, Pixian Stir fry must be marked to.
3, finally pouring hot oil must be burned too hot, pour the garlic flavor to soy can come out.
chrysanthemum, eggplant [material]
long eggplant, bell pepper sauce
:
tomato sauce, salt, sugar, chicken powder, water, starch
[practice]
1, Wash eggplant and cut 4 cm long sections, cross-section of the segment Ji on the knife crosswise, not cut, sprinkle a small amount of salt for 10 minutes.
2, drain water, will spend a knife up the Eggplant steamed 8 minutes.
3, green peppers, diced spare.
4, drain the water steamed eggplant, Wobble.
5, add some water, open, into the tomato sauce, salt, sugar, chicken powder, water, open to join the small green peppers, water, starch hook thick poured the soup in the steamed eggplant can be.
Xuan Yi warmth Tip:
1, sticky flour and fried eggplant easier after molding.
2, fried flowers onto the knife, with a spoon to keep pouring oil on the eggplant.
3, you can add minced meat, mushrooms and so on.
tofu cucumber cup
[material]
tofu, cucumber (in order to better The stuffed stuffing, to choose some thick cucumbers), carrots, fresh mushrooms, onions, starch.
spices: salt, pepper, plain and easy, fresh, sesame oil.
[practice] < br>
1, Peel the cucumber section, made of hollowed out the middle part of the cucumber cup;
2, carrots, fresh mushrooms, onion finely chopped, a small piece of tofu mash, plus carrots, fresh mushrooms, diced green onion Sprinkle the salt, pepper, sesame oil, plain and easy, fresh, a little dry starch made stuffing mix;
3, dug into the filling stuffed cucumber cup , gently pressed;
4, steamer after the water was stuffed cucumber cup into the fire 6-8 minutes;
5, the steam out of the soup plate juice to enter the pot, add a little seasoning salt and fresh elements easily, add a little water, starch hook thin gravy, drop a few drops of sesame oil and pour over cucumber cup on to.
passion beef balls
[material]
beef ginger at the end, bread crumbs, eggs, green apples, flour, cornstarch
salt, baking soda (fresh powder), tomato sauce, orange juice concentrate, sugar, pepper
[practice]
1) row of chopped beef with a knife blade, cutting to pull its weight toughness, in a bowl. Add a little water and baking soda and stir into the beef, stirring to moisture into the beef. Then add salt, pepper Stir into beef material.
2) the green apple cut into Ding, and onion into the beef with the end, then mix well. While the eggs and mix stand.
3) material extruded beef balls, shot on a little flour, then wrapped eggs, and finally bread crumbs evenly on the film. Into 5 into the pan fried to a golden color, float balls are rotating in the oil, until golden. (Two of our four, but still too late to squeeze the ball and making the process Zhawan Zi, so admire those who have food Bo detailed process map, this is really not an easy live ah!
4) pot add a little water, add tomato sauce and orange juice concentrate, add a little sugar and salt (salt to be very small). Boil adjusted the taste, cornstarch thicken, pour in the beef balls, and you can.
cuisine features: crisp outside and tender, sweet and sour, fruity mouthful.
small caution:
1, chopped beef must use a knife blade, cut out of the mess that is enough smooth.
2, the baking soda dissolved in the water, then pour beef mud. Note, do not want to add water, and this ball will not easily formed.
3, if we find water, Cadogan, and balls are not easy to shape, it can be crushed to Riga in the flour to make up. (I am sure you did not re-cut beef and effort into it)
4, mud mixing beef must be a clockwise direction.
5, deep-fried balls should pay attention to the oil temperature control. (I fried a bit)
King full elbow
[material]
< br> net elbow 1, 50 g
chili sauce:
salt 2 tsp allspice 2 tsp soy sauce 2 tablespoons sugar 1 tsp chicken 1 / 2 tsp cooking wine 2 tablespoons spice amount of stew, onion, ginger, a little segment
[practice]
1, through the elbow into the water boiled, remove, Eviscerate; < br>
2, inside the elbow cast allspice, then the elbow with a rope tied tight;
3, into the soup pot boil, lower spices, pork, onion, ginger segment, a small fire cook until nine mature removed;
4, remove the cotton line, into the soup, the last steamer thirty minutes, until cooked Ruannuo;
5, wok Heat adding marked, the next burst into the crisp dry chili, pour in the pork, sprinkle with chopped green onion.
Tips:
final steaming to make pork more Ruannuo, take the opportunity to symbolize the New Year, our flourishing days, if you suspect trouble, you can directly cooked through.
teriyaki chicken wings
[material]
1. Lee Kum Kee sauce teriyaki chicken wings a pack of
2. some chicken wings, here I use the eight
[practice]
1. chicken wings thawed, washed.
2. pot with Lee Kum Kee sauce teriyaki chicken wings, and half cup of water, the fire to boil.
3. plus chicken wings, tile, so basically you have not seen the water wings, in the heat and simmer for ten minutes, during a period of about 6-7 minutes turning once the wings surface.
4. ten minutes to, from the serving dish.
pickle fish
materials [1]
fish (500 grams , grass carp, crucian carp, etc., I use carp), hot vegetables, 50 grams, 50 grams hot red pepper, green onion 10 grams, ginger 5 grams, 5 grams garlic, cooking wine 15 grams (1 tablespoon), soy sauce 15 grams (1 tablespoon), starch 10 grams (2 tsp), vinegar 5 grams (1 tsp) soy sauce 5 grams (1 teaspoon), sugar, 3 grams (half teaspoon), broth 500 grams of oil
pickle fish
[practice]
1, the fish to the scales, gutted, gills, wash, dry water, I use carp, the gills of fish and fish living in the vicinity of the draw knife, do not cut through, the fish out of the middle of a white line (commonly known as fishy line), the other side of the same. For other species of fish, this step can be omitted.
2, soak vegetables dry grip water, cut into filaments, bubbles red pepper finely chopped.
3, wok pan, add enough oil (can be submerged fish), till 80% of heat, (started smoking), add the fish, fry about 1 minute.
4, gently shaking the pan, so that all parts of the fish exposed to oil, the fish upside down with a spatula, then fry about 1 minute, remove, drain the oil aside.
5, the pot pour the excess oil, leaving 3 tablespoons oil, add red pepper foam at the end, ginger, onion, garlic flavor Stir, add cooking wine.
6, in the pan into the broth, soy sauce boiling.
7, bulb vegetables into boiling silk
8, add the fried fish, roast about 6 minutes, constantly pouring in the soup with a spoon to fish.
9, remove the burned fish tasty, Wobble.
10, pot soup vinegar, sugar, little salt, starch, add a little water into the wet starch, pour the soup in the pot from the fire hook into thin gravy.
11, will thicken the soup poured a good hook in the fish, you can decorate with parsley or chopped green onion
