Spicy Chicken practice:
1, put chicken cut into small pieces and then put into a cooking wine, salt, soy sauce, pepper powder and a small amount of starch grasping absorbed, taste, half an hour; to cut onions, green onion, garlic cut garlic, ginger cut into pieces.
2, the pre-taste good fried chicken into the pan in the golden fish to the surface.
3, re-pot, pour a small amount of vegetable oil until fragrant Congjiang Suan, then add pepper and chili pepper stir fry Ma, Chao Chu fragrant fried chicken into the wok and stir in advance, be careful not to pepper fried paste, when the provisional pan sprinkled a little sugar, like it can also be sprinkled with some of what cooked sesame seeds, and you're done!
saliva chicken approach:
1, clean legs, remove the subcutaneous fat, burning boil, first over high heat for 5 minutes;
2, all turned to the chicken, then steam over high heat for 5 minutes, off continue to simmer for 10 minutes after the fire; prepare a pot of ice water with ice and ginger, the chicken soak in, until completely cool;
3, cut some cucumber paragraph, transfer sauce: 4 tablespoons of marked oil, sugar 2 tablespoons vinegar 2 tablespoons soy sauce 2 tablespoons pepper 2 tablespoons oil, 1 tablespoon rice wine, sesame seeds 2 tablespoons peanut incense into a small, a spoonful of chopped peppers, scallions at the end, ginger, MSG 1 / 4 spoon of salt 3 grams, ice water 1 / 4 cup mixture evenly;
4, chicken cut into pieces, put a good tune sauce over the top, last in the refrigerator for 30 minutes mix you can eat, good to eat spicy Ma Ma
cola chicken wings practice:
1) pot into the fire after boiling water, blanch for 2 minutes into the wings after the fish out. Rinse chicken wings floating foam surface, the drain backup. And cut green onions, ginger slice.
2) into the oil pan, into the fire heated up to four hot, add cloves, star anise, pepper, cinnamon and bay leaves, frying the fragrant, add onions and ginger until fragrant section.
3) the chicken wings into the pot, stir fry 1 minute, pour in cola and water. Pour soy sauce and then stir well, cover and into the fire, simmer for 20 minutes.
4) Open the lid, into the fire, cook about 3 minutes, until the soup is thick chicken curry to
practice:
1. the chicken chop 4 cm long, 3 cm wide pieces, and cut onions, ginger slices;
2. the chicken boiled in water, remove the bloody;
3. in the pot by adding oil, till four or five into the hot, the Add chicken, oil slide seventy-eight mature fish;
4. pot and add base oil, add onion, ginger stir-Chao Chu fragrance, then add the curry powder, stir a little bit, and then placed chicken broth, cooking wine, salt, MSG, chicken, low heat burning;
5. until chicken Sulan, the pick onions, ginger, until sauce pan Serve when thick.
homemade noodles practice:
1. Shredded cabbage, and then rinse with water; onion mince. 2. Material can be ready after boiling noodles, cooked to Shou Ganmian into the boiling water pot and then remove once too cold, dry control moisture, mix a little vegetable oil, this is not adhesive to make noodles. 3. The amount of oil into the frying pan, heat add chopped green onion saute, then add minced meat, fry color after adding chili sauce, soy sauce, salt, chicken powder, cooking wine, stir, and then down into the cabbage, stir well, then the next into the noodles, stir fry noodles Cook and uniform, add a little water, cover and simmer for a little, mix the noodles and vegetables to pan plate.
Pork in practice:
. pot into the small amount of oil, because the pork will be some oil, oil heat 7 minutes nowadays meat, meat and more can be fried for a while, out of the meat in the frying;
2. a little meat to the pan-fried golden, it will add a good water Pixian bean paste into the pot, stir fry for a little while;
3. Pour hot pepper (or other side dishes), stir fry to be cooked;
4. will be cooked by adding water lake, the sauce pan.
Tips:
because Pixian bean paste sauce itself has a very salty taste, so do not need to add other seasonings taste is good, if it tastes lighter, less certainly put Pixian bean paste.
Pork practice:
1, the pork cut into small pieces 3 × 2 cm;
2, open pan of water into the rock sugar, add soy sauce boiled sugar gum, cut into well preserved meat, wine, salt, mix well, then add Chuanjiao star anise, South milk, cook over low heat;
3, will cook the breast meat, neatly placed in the deduction bowl, and then buckle it into the dish .
pot packages of meat practices:
1. pork loin knife changed to 7 cm long, 5 cm wide and 0.2 cm thick, large, with salt, cooking wine flavor mix code; water, starch and a little salad Oil transferred into Chouhu; another with soy sauce, sugar, vinegar, MSG, soup, water, juice, starch, etc. right into AIDS.
2. wok set the fire, into hot salad oil till Liu Qicheng, the first code and Chouhu delicious meat mix, and then start a piece, one by one under the wok, fry until crisp outside tender on the inside when you remove and drain.
3. pot stay in base oil, put ginger, spring onion fried fragrant, down into the fried pork, cooked into the mayonnaise sauce, mix well before turning pot plate, sprinkle with parsley Serve.
Kung Pao Chicken practice:
1) the small size of chicken breasts cut 1cm, add salt (1 / 2 tsp) cooking wine and dry starch, mixing evenly, let sit 5 minutes. Onion cut into slightly smaller than the Chicken grain, onion ginger cut into the end. Diced green peppers.
2) the garlic onion ginger in a bowl Sprinkle the salt (1 / 2 teaspoon), sugar, rice vinegar, soy sauce, water, water, starch transferred into the juice aside.
3) Heat up a saucepan, pour the oil, then add a little sesame oil, pepper into the cold while the oil until the pepper out the flavor, color, slightly darker, into chili until fragrant.
4) Add chicken fry color, will be put into capsules green peppers, stir fry for 10 seconds, a good tune into the feed juice, stir fry 1 minute after the fire, pour into the fried peanuts can be.
fried loin approach:
1. the fillet cut into diamond-shaped pieces;
2. the pork pieces with MSG, salt, sugar, 5 grams, ginger 5 grams, 10 grams of cooking wine grasping even tasty, marinated for 10 minutes and then hung with a thin layer of wet starch paste;
3. Chao Shao lit and put peanut oil, till seventy-eight into a hot, block by block fillet under the spoon and deep fry the surface stretch live Squat low heat fry;
4. to be thoroughly fried meat back after each on a spoon, till the dried meat cooked outside, golden red color, immediately remove and transfer to a plate, with a flower salt and pepper and serve.
fried fillet production tips:
1. squatting deep-fried dish is required beginning with Wang hot oil, fry the middle of squatting low heat, fry the meat may be the same inside and outside, can not have been deep-fried in each on a fierce blow to prevent the paste in the raw outside;
2. due process had fried the system, 1,000 grams of peanut oil to be prepared, real consumption of 40 grams. Sam Sun
to practice:
1, eggplant and potatoes peeled, cut into pieces hob;; break it into small pieces of green pepper and hands;
2, pot Pour some more oil, Qicheng hot, the first potatoes into pieces, golden yellow, slightly transparent when you remove and reserve;
3, then the eggplant into the pan, until golden brown, add with green pepper pieces that picked up;
4, a small amount of hot oil saute chopped green onion and garlic, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers block slightly burned;
5, adding Aquatic can be sauce powder fire.
chestnut chicken approach:
1. to remove coarse net of chicken bones, chop length, width 3 cm box. Chestnut Wash and drain meat. Onion cut into 3 cm segments. Ginger cut into wide slices l cm.
2. Heat the pan, till the six mature, so the Chinese chestnut into the golden yellow flesh, into the colander oil filter.
3. Heat the pan again, eight mature, stir fried chicken next to the water dried, the next Shaoxing wine, then add ginger, salt, soy sauce, soup simmered for about 3 minutes.
4. take Wabo 1, bamboo grate bottom, the wok into the chicken soup together and let simmer on low heat to Bacheng bad, adding fried chestnut meat and continue to simmer until soft, and then poured into the wok, add MSG, spring onion, sprinkled with pepper, bring to boil, thicken with cornstarch water, Drizzle in sesame oil. Sweet and Sour Pork
practice:
1, the steak Song Houqie into about four centimeters long, one cm square section, put in the meat the rice wine, salt, monosodium glutamate flavor mix code will be sugar , vinegar, soy sauce, salt, monosodium glutamate, starch put a bowl of a spoon, and turned into sauce into the eggs, chopped onions, ginger, garlic and mince.
2, set the fire pan put the oil on the fire till the Liucheng hot, the meat section and the whole egg starch paste, mix well, just deep fry one by one pot was slightly yellow fish out quickly.
3, the pot back up to Qicheng hot oil, then deep fry the meat be re-pot off the heat when golden brown, remove and drain oil.
4, dishing out the oil pan when the troughs twelve months stay in base oil burning hot, add ginger, garlic flavor Stir, then add chopped onions, add about three tablespoons of water.
5, add about three tablespoons of water, after boiling cooking the sauce into the bowl against.
6, after the sauce and pour over meat the balls.
preserved eggs, tofu practice:
1, scalded with boiling water in a large piece of tofu too fat to cool, preserved eggs, cut into small pieces;
2, preserved eggs on the tofu, sprinkle chicken, salt, chopped green onion, pour soy sauce, sesame oil put parsley Serve;
3, when eating stir.
Chongqing Spicy Chicken practice:
1. the whole chicken cut into Ding;
2. in the chicken sprinkled with soy sauce, salt and monosodium glutamate and adjust seasoning, add cooking wine Code taste in about 30 minutes;
3. Heat the oil, the first into the onion, ginger and garlic soy pan;
4. and then into the delicious chicken stir fry code;
5 . and then into the red pepper, pepper, stir fry emergency fire, stir the fragrance;
6. Finally, salt, MSG, sugar, seasoning, Sheng Beijing Sauce
out to the practice thread: < br> 1, the onions cut into filaments in the session after the shop, spare;
2, making secret sweet sauce: 1 bag sweet sauce, sesame oil 2 tablespoons sugar 2 tablespoons and mix well, cover with plastic wrap, on the Steam, boil 5 minutes on it. Sauce can be one more point, sealed fridge, save 2 weeks, with food as taken.
3, pork tenderloin strips, sizing: sizing Step 3 steps:
(step one, tasty water:
first to cut pork loin pork in salt, soy sauce, MSG, pepper / ginger powder, and add the appropriate amount of water, mix well by hand or chopsticks, place about 30 minutes, remember, we must add water, the water is about one-fifth the weight of meat, meat, the smaller the greater the failure surface of fibrous tissue , the water will be more certain, if there is a small soda can put points can make the meat absorb more water. about 30 minutes later, you will find all the water absorbed by the meat, meat when cut than just bigger point, to do out naturally inexperienced.
Step Two: Add eggs, starch and oil into the good taste to
pork loin plus egg (whole egg) and starch, mainly played the role of water in the interior. General add a pound of meat, eggs enough, then add dry starch, a little bit to add, while stirring added to a pork with the clutch out, not your fingers Tang Chu crevices of water on it, and then pour the oil in, mix well.
summarize, the steps are: basic spices and water, put 30 minutes, add eggs, add starch and oil. so good marinated pork to.)
4, from the pan, a little more oil, the fire after the Heat, add the marinated pork, fast moving cooked, the pork remove and reserve. Cooked pork will slip quickly to emergency fire slip, usually not more than 1 minute pork cooked on the color, just color can remove, this is the second secret pork Huanen.
5, leaving a small amount of oil pan, fry the ginger, then add the secret sweet sauce 2 tablespoons tomato paste 1 spoon, stir Stir fragrance
6, and then to slip into the cooked pork, quick turn fry a few, you can pour into a plate covered with green onion, stir before serving.
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