Chinese recipes Daquan: 2525 recipe (for my wife Pok cooking recipes do not detect that a) [2]
spicy fish (graphic)
mild, mostly fragrant. Old is also not many to eat steamed mean, to buy fish, remove the meat, fish bones for the recess of the fish pate soup, one fish 2 to eat, good.
a fish, cuts clean, take both sides of the meat, cut butterfly pieces, marinate with seasoning for 30 minutes.
hot fried cooked.
more than a little pot and saute the garlic oil.
then dried chili peppers and ginger until fragrant, add a little water, soy sauce, sugar to boil.
fillet wrapped up the broth, pour vinegar, hook thin gravy, spattered with onion, rotating spoon pan.
spicy, crispy, slightly sweet and sour fish fillets will do the work!
super simple and easy omelet
mouth from the beginning to do eat, it does not take half an hour, fast and easy ~~~~~~
ingredients: flour, 150g, 2 eggs, salt amount, the amount of water (about 300ml), oil 20g, spend the right amount
the eggs, salt , oil, salt and water together to fight to thaw, slowly add the flour mix, flour a lump on the oppression with a teaspoon, and spend the ultimate mix to no dough. Xing Ji minutes.
open the fire, with a flat-bottomed non-stick pan, pour a little oil, to batter down the middle to go down to the abnormal scatter to the surrounding batter, batter is too thick to certify , and in the batter add water.
dilute fallen after the batter a very uniform to spread nigh, shaking pan batter quickly flow.
see the batter and quake the pan surface changes color when the batter has not moved, you can turn it over fried, and (best way to turn it over, the one is not hot , and second, to practice Shoujin)
turn it over to cover the pot, you can not cover. Well ... ... eat! Add cup of black coffee!
caramelized bananas (graphic)
material ultra-simple: 4 bananas, flour, 50g, starch 75 grams, 1 egg, water, sugar 250 grams, oil
bananas cut, the powder, eggs, plus the amount of water and mix well. Pot plus a lot of oil, fried bananas. The surface of the banana smell of deep-fried to crunchy like. I once put Ji block, and eventually all the bananas back to a skillet, as distant as likely so that all surfaces are hard.
pot add a little oil, add sugar, stir constantly small fire, you will see the sugar from the dolphin to gradually dissipate, and then quickly meters from white to light yellow to dingy yellow and then brown. This time we can pour the banana, banana fry to nap all wrapped in the antique sugar.
caramelized bananas, caramel, crunchy appearance, soft inside waxy waxy, very good. Fly in the ointment, banana flour, a little outside of the pack slackened to do to adjust the batter after the formula.
winter tonic fried lamb (graphic)
last night apt buy a leg of lamb, what namely the pearly goat, stewed together with rind.
raw material: a leg of lamb, chopped up into pieces, best known as the butcher cut a little chunk. Two potato, a radish, carrots, two, light blue, placing butter a piece of pepper amount.
rather whole grain white pepper stew, I did not buy, merely a pan, add pepper.
leg of lamb into the soup over water fishing applause, add the right amount of water, add pepper to taste (can be terrified to eat pepper wrap with gauze), pepper can be good to go In appending to the smell of mutton, the fire heating.
lamb stew with one side, while additional materials will be handled. Onions cut into sections, cut ginger chunks Crush, radish and potatoes peeled chunks.
ginger best shot is broken, this can burn out ginger, ginger juice will sponge the spicy soup, which fend off the cold and good taste.
all materials are additional to the soup praise in the fire to boil, to bubble, turn small fires burn slowly, at least 1 hour or more.
after the pan with salt and white pepper can be discretionary, but also coriander!
now capable to drink! !
pine corn (illustration)
success for
necessary ingredients:
a bowl of sweet corn, pine nuts in a small bowl, pepper (small) an carrot (small) one, onion one.
seasonings: salt, half teaspoon.
practice:
1, the pepper, carrot, onion cut all of the small size of corn cores.
2, first through pine nut oil. This step to be more cautious! ! Because Song Rente easy to paste! ! ! !
boiler filling, heat until the oil temperature with 30%, put pine nuts into the kettle, to keep a small fire, eyes wide open, while stirring and as presently for look at white pine a mini a tiny discoloration, it is required to speedily clear and drain. Thus, the use of residual heat, pine nuts can Zhashu convert a crispy.
I is good before the bombing of pine nuts, so there is no process chart, and this step is too tight can not heed to shoot Zhao.
3, the other from the pot, add the base oil, and the next green onion and carrots and stir-fry, stir the chili flavor, add small, stir fry Ji under, you can add sweet corn kernels stir fry, and to cooked, add a half teaspoon of salt, dish pan.
fried corn!
4, will be ready, pine nuts, pour into dish, mix well, you can open eat)
< br> intimate Tip:
1, peppers, carrots color here primarily as an effect, so basically you can pick a smaller one.
2, however this dish did not add a little sugar, but sweet corn kernels and pine nuts of the reason is basically sweet flavor. But the plus half the natural cooking with salt or even 1 / 3, you can make this dish taste more fresh.
3, the cause why the pine nut mix in the final disk, you can better maintain its crispy taste spicy shrimp (Photos)
number of sea shrimp, behind open side.
cardinal ingredient chili, pepper, some ginger, garlic slices, onion and shredded pickled pepper Ji a, hot ginger is sliced.
pot and pour the oil, remember to little more than usual amount of beef dishes as fried oil and more oil to double it big fire hot, pour the shrimp.
fry for a while, add dried chili and pepper, stir fry, heat oil to taste the spicy and hemp are
a spicy and hemp taste, add ginger and garlic pieces, pickled, hot ginger (do not put onions first)
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Stir ginger and garlic flavor, add soy sauce, white sugar right amount, a little wine is about pot, add onion, stir add salt.
a clean wok.
old jar chicken legs (Figure)
remember years antecedent my mama came to Shenzhen Ji, I work home because banquet, a look was served a white sauce of fowl legs did not put Han, and my center straight to himself, favor the white water is boiled chicken legs, submerged the right spices, spices can be base, one pretext not anyone bowl, clip a bite, ah, how so tasty, my mom said with a smile, a jar of pickles with the age blisters, ah! No marvel this palatable it, I love, and my mother look me so favor, they often do, in the fridge, I love seeing TV meantime dining, truly elated days ah ... ... ...
practice : Wash the chicken legs, open water pot no more than ten minutes, using chopsticks can perforate the can, and picked over cold water, put in the crisper, scoop water into the old jars of pickles, Yan Guo Feng claws, the way fishing Ji a pickled pepper, celery pieces together and then cut-point bubble, in the fridge after two hours you can eat.
Note: Do not cook chicken legs, a long time, gum out, it froze into the skin.
oyster burned two winter (Figure)
ingredients: mushrooms 50 g (dry), bamboo shoots 150 grams.
accessories: 1 tablespoon oyster sauce, onion amount, 1 tsp soy sauce, salt, sugar, MSG, water, starch, sesame oil.
practice:
1. dried mushrooms wash, foam, alteration the knife into 3 chips every, steep increases in water retention.
2. bamboo shoots, cut hob, boiled, remove water control.
3. the oil pan, add mushrooms and bamboo shoots, onion, explosion bit, add oyster sauce, soy sauce, salt, sugar, monosodium glutamate and soak mushrooms in a little water, a small fire to braise for 5 minutes.
4. After the fragrant soup, water, starch hook thin gravy, Drizzle sesame oil, stir well.
Features:
mushrooms is characterized by a plain, fresh, fragrant, but some people do not like the aroma of mushrooms, but it is this fragrant aftertaste to the bamboo shoots. Savory and sweet with a memorandum, we do to try it .....< br>
pickled loach (graphic)
starring play!
Loach (water navel premier raised a couple of days to go, when Ji drop of water). Pickle, savage salamanders, fermented glutinous rice, ginger and garlic.
practice:
1, pickled ginger and garlic finely chopped Sansho,
2,8845.org, 1 pot put the oil beneath the stuff saute < br>
3, stir-fried loach next moment
4, gush a little peppery water salamanders, cooking brandy
5, put the fermented glutinous rice
burning forty-five minutes after the season, not long burning, loach lightly broken, I'll burn for a little more.
loach fresh, pickled sour, taste typical dishes of , was said to have prettiness (what is now the United States to be with charm?)
then introduce a child or the elderly to practice, tofu, soy milk loach
after a little ginger and garlic oil heat oil burst Under Hong loach fry, mixed with milk, boil, add tofu cooked. Physical fitness for babies and brittle elderly people.
harvest fish (graphic)
condiments are It’s about time:
onion, ginger, garlic, coriander , Pixian, mustard, pepper, pickled, pickled ginger if you can make it more absolute, huh, huh, broiled fish, principally farm-style, in the lack of extra than pickled ginger to taste and the bubbles of the .
practice:
first fried fish, a lot of people are afraid of this chapter, because it is easy to be thrown into the hot oil, so the fish mallet pan, fry skin broken out, in fact, at all times the arrangement well, these will not occur, wash the fish after a good first look at water vapor to dry, after the fish with pantry paper towels to dry up the water
another pan fried fish must be washed, dried before firing the pot, let cool a little flame, erase the pan with the ginger and let the pot with a layer of ginger, then pour the oil fire, warm the oil, the fire reduced, not too large, this time down to the fish, slowly fried on it.
other fish fried to golden brown on either sides, you can serve.
they going to pot and the other oil, the pepper, hot ginger, pickled, mustard, Pixian stir the pot, then under the soy sauce, vinegar, rice wine , sugar and adjust seasoning, add water after the fish stew, the next onion, garlic.
beverage quickly and so close when the next dry parsley, pot!
a success! It looks good!
spicy broth (Figure)
Chongqing to pig intestine shrieked broth, sounds greasy, there are a lot of practice, such as bake, stew , dry stir, etc., which I consider the number of and spicy pepper taste delicious, but also remove the smell of the large intestine, to eat up with Ma and spicy, very tasty, eat a bowl every time ~ ~ ~
talk almost train By the direction I approximate the colossal intestine to clean, wash it very clean!
material:
1, pig intestines 500g
2, dried chilli 100g (adjust along to private taste)
3, pepper 20g (according to adjust to taste)
4, ginger, garlic little
5, wine, salt, soy sauce, sugar, chicken amount
practice:
1, will buy back the pig intestine wash;
By the way, the usage to wash the large intestine: large intestine will be bought into some of the flour into the pot to ( put a little more than a little) and salt, rub back and along a flask of beer, until after the colon on the dirt washed into the sink, with fleeing water wash the large intestine, large intestine on the flour until the clean up. Then drain the pot, into the wash of the large intestine, then add cooking wine, ginger (on purpose is to remove the smell of the large intestine) send to a boil (the water is meant to fly), remove the large intestine;
2, re-turn above the water pot, add ginger wine, and then put the large intestine, such as pot, cook the large intestine and slit into small pieces of soft cold keep (Figure 1);
3, dried pepper from cut into two segments of the medium cut, add pepper leftover (Figure 2);
4, the pot of oil until the oil temperature into the colon six hot, put some salt, turn the fire slowly to stir the water to dry some of the large intestine drained dry and then filled out the oil reserve (Figure 3,4);
5, the ginger and garlic pieces into the pan stir fry fair a fragrant, pour the prepared pepper and pepper, stir fry until peppers turn the fire a little color into the formerly filled out afterward the colon persist to stir fry for a little, add cooking wine, soy sauce, sugar, chicken stir fry for a while and then continued to pepper into the dark Guan, H.-S. the red after transfer to a panel (Figure 5,6)!
from pickled salted egg (Photos)
First, select harsh salt (nice salt will do, if necessary rough salt well)
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boiling salt water, depending on your heaviness of the egg determines the amount of water, salt is up to Bao and up (no longer soluble in water and salt) namely line.
after the unlock of egg to be chilly salt water (duck too, private favorite) If you eat Fei eye (ie, salt out of the salted egg yolk is dark, protein is white) can be a hot salt water to arrange eggs, then dip pickled fifteen days, do not have to flip the egg.
This is a half after the salty pickled eggs, take the food, the salt water can still go on to pickled eggs came living repeatedly.
we look at it, a lot of egg yolk oil Oh, my yellow egg yolk, egg yolk if you ambition the hearts can be cooked with salt water when boiled with tea, a ruddy salt, egg yolk ambition ambition be ruddy, and like to eat salted the try!
rice bacon coil (Photos)
open blisters rice, more than an hour after the placed inside the steamer steam for 15-20 minutes
cut bacon onions, and lettuce, lettuce must retain the honesty of
the lettuce a little hot, hot soft
fried bacon, add the steamed glutinous rice, soy sauce chicken with raw salt (a little) cooking wine, stir, add onion pan fried
good!
take half a slice of cooked lettuce leaves, a agreeable value of fried rice
wrapped like
steamed about 3,4 minutes
lax soft coconut cones ( illustration)
material:
butter 100 grams sugar 130 grams (I only use 90 grams, ample to savor), breast 40 g, egg yolk 80 grams, milk 20 grams, coconut 270 grams.
practice:
1, butter, powdered sugar together and stir until mixed;
2, graded along adding egg yolk mix;
3, graded by adding milk mix;
4, add coconut, milk abrasive and mix well (my pot is relatively small, so I was graded to combine).
the marinated coconut creamy small pellets group (the all product process on a number of this step is the maximum exactly, and good people yo viscous oil is good, can only put up with, Coconut relatively loose group, using disposable mitts or plastic bags is not good to do), the row of small pellets in the baking dish into the preheated oven. Fire up and down 120 degrees (I feel a little low, home oven temperature may be underneath criterion, so I used a 140-degree) baked to golden brown like the small pellets, I use the 35 minutes it!
delicious yo, taste soft, full flavor! From the home of the sincere material, signification to eat than before, stronger and more conducive! The inconsistency is obvious.
made such a circumstance, fewer than I imagined, merely also eat on Ji days!
jaws fragrant savor ribs (Photos)
cola ribs
materials: pork 600 grams, 2 cans of Coke , ginger, onion, star anise, soy sauce, salt.
practice:
1. Wash and cut the ribs inch manner, and then fly water retention;
2. with peanut oil saute ginger (3), then add pork stir-fried;
3. and then fried ribs into the cooker, add a small amount of star anise and soy sauce, salt, cola;
4. with the fire burning to the sauce like, came to power when you put a small amount of onion.
plum garlic steamed pork ribs
materials: rows of 600 grams of pork, ginger, green onion, garlic, cornstarch, Plum 5, pepper, sugar, rice wine.
practice:
1. Zhancheng small drain the wash water ribs retained;
2. add the right amount of salt, rice wine, pepper and marinate for 15 minutes, Plum bad with the grasp, to cut a little bit, add sugar, garlic, mix, sugar, melted, into the ribs, add dry starch, then mix well;
3. to tile plate ribs on the water boil, put the steaming rack, and steam for 8 to 10 minutes until cooked;
4. and serve sprinkled point when the green onion, 1 tablespoon hot oil can be poured.
salt and pepper ribs
Material: Rib 750 grams,capitalmarketscompany, onions, ginger, red pepper at the end, the end of green pepper, 2 eggs, black pepper, MSG , Hua Diao wine, salt and pepper.
practice:
1. pig-shaped ribs cut into small pieces (5 cm) washed, and ribs with a fabric to dry the moisture retention;
2. and then for curing, salt, black pepper, MSG, Hua Diao wine, ginger marinated for 15 minutes;
3. fuel in the firing process, an egg batter ingredient modulation, mixing it with a small spoon uniform;
4. marinated ribs evenly coated with the glue into the boiling oil in the egg, fry until golden shortening picked up on the plate;
5. Jia Ruqie good red pepper at the end, light blue end of the peppers at the end and after an applicable amount of salt and pepper saute slightly and evenly sprinkle the ribs, then even now this tray well.
● steamed pork ribs, when the steamer is not available if the home instead of a bowl, mixed with water instantly into the pot, half overran to the bowl can be lofty. Otherwise, when the pot when steaming to add a little water, so water Shaogan. Remember to add the boiling water, or hot and cold, bowls easy to burst.
● ribs with salt and pepper the outside with a layer of custard, so the pot, the pot of sauce will thicken instantly, this time to keep the stir-stick pan to discourage. Juice have to be received dried, when the base of the pot are basically oil, among the ribs to separate the ribs will drag a cable of sugar, the juice collected nearly the same. Confiscated juice will seriously affect the finished production dry luster and texture
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