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Reprinted from alumni of the user at 20:28 on May 19, 2010 Reading (loading. ..) Comments (0) Category: 4
wonderful taste of ribs -
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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) - p>
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practices: -
Jae
ribs into 4 cm sections into boiling water to remove blood salvage wash stand. ginger slices, spring onions washed tied into a knot to the first (3 or so) -
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practice: 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), fried small fire of the sugar slowly. until sugar has begun to turn reddish brown, brown-red and began 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 ribs cake, and then clip to the pot of onions and spices big man, fire sauce, until sauce thickens, add MSG clean wok Serve . -
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black pepper mushrooms fried chicken -
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raw materials: -
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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 vial, a bottle is not much), soy sauce, water, starch, salt, monosodium glutamate, edible oil -
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practices: -
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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. -
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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 and pour into mushrooms (down into before drained from the mushrooms to the water leakage), stir a few times, until evenly black pepper sauce and the chicken wrapped in mushrooms, add MSG, and then hook sign, and finally topped with a layer of cooking oil and spring onion to be a clean wok. -
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Braised pork -
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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, boil thin qian hook, thrown into the green onion, and finally juice Pour the pork on the can. -
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fish spices practice: fish rely mainly on smell of garlic, watercress, 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 used sold out the kind of ingredient in chilli sauce with vinegar. These hot pepper sauce sour enough, so do not need to add vinegar. some sweet and sour chili sauce is, for example, I use this, so if this is the chili vinegar and sugar sauce, then can save the. -
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doing, the first fried watercress, garlic, ginger oil into the red again, 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, quasi-fish nostrils smell soon are generally those with a savory chili sauce, 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 joined the green onion, fish-flavored sauce is done. onion flavor in the food inside the fish from the finishing touch, the amount not less, in particular, light blue. -
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Ants on the Tree -
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raw materials: -
fans,
3.31 - Qzone log, pig meat, ginger, garlic, onions, Sichuan hot bean paste, chili powder, cooking wine, soy sauce, salt, monosodium glutamate, edible oil -
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practices: -
1. the fans picked up after the soft boiled into the open drain set aside. Congjiang Suan cut foam. -
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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, fry when the oil poured into Sichuan hot bean yellow ginger sauce and garlic foam. to be flavor out, mixed with a little water, then add soy sauce and salt, boiled into the cooked noodles, and stir meat until after the water boiled away, the oil started coming out to join MSG Sprinkle with chopped green onion, stir pot can transfer to a plate. -
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carrots rib soup -
raw materials: -
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 .. - / p>
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practice: 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. -
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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 carrots can pinch-off easily 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. -
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Note: -
ribs cook must first remove the blood in advance, or the smell of blood, enough to ruin a pot of soup. -
enough water mixed with the best time, if the less-doped, doped, then the middle would like to remember the boiling water must be mixed with boiling. Add cold water, then a sudden drop in temperature will make the soup, making soup and coagulation of protein and fat does not melt in the soup, it will affect the taste of the soup. Also in the time to do other cooking or stews and do not add cold water half-way. -
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Spicy Celery Chicken -
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raw materials: -
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 (the amount based on personal taste decision), Sichuan hot bean paste, cooked sesame seeds, salt, monosodium glutamate, edible oil -
practice: 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 small pieces 1 cm long, leaves not throwing,
`女生一定要看的生活小常识` - Qzone日志, and so will join the pot. onion cut foam, ginger slices, garlic peeling. -
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2. saucepan pour oil (to many), till the five-time into the hot bean paste, stir-fry until the water into the drying time to the ginger, garlic, chili, pepper, spices. Chaochu fragrance, Pepper began to change color when mixed with a deep bowl of water, boil, add two tea spoon of sugar, salt, then pour the fried chicken, stir fry evenly, and then fire sauce. juice drying, pour celery, Stir for a few seconds, add MSG, green onion, sesame seeds, stir well to pot. -
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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 especially tender. -
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fried celery can not be too long, otherwise the flavor is gone, the dish will be eclipsed. -
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children chicken lines -
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raw 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 -
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practices: -
1. chicken and taro children cut, divided into two cloves, ginger slices, spring onions cut foam. -
2. pot of burning oil to the 5th floor heat, into the paste, stir-fry together into dry ginger, garlic, star anise, kaempferol, chili and pepper, Stir and pour into chicken flavor, fry cooking surface color into 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, into a small fire after the fire to boil slowly till Taro sandy soft, the fire received about juice, thrown into the MSG, chopped green onion to be a clean wok. -
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experience: taro into the boiling water and cook for 3 minutes, the skin will become very good cut, and even hand can brush off. -
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sweet and sour pork ribs -
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raw materials: pork, ginger, dry 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 , edible oil -
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practices: -
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, and more -
sweet and sour
affect). -
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 pork ribs light,
一个出轨女人与佛的对话，说的很有道理！ - Qzone日志, 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 6 into the hot ginger cut into foam, until fragrant and pour it into vinegar, sugar, soy sauce. until sugar has melted, add in fried Good 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 kind of adds a will seriously affect the quality of the finished product. inexperienced friends can taste the plus side edge . Generally speaking, a little pungent vinegar added when 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 will thicken immediately, this time to stop to prevent the stick fry 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 at a time when sugar, silk, juice collected almost the same. Otherwise, the sauce will seriously affect the confiscation of dry luster and texture of the finished product. -
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spicy chicken cooked with wine -
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practices: -
raw materials: 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 -
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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 one point each and garlic two. ginger slices. coriander cut into segments 10 cm long, green onion cut sections, diced onion, chili cut 2 cm long section -
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2. (oil should be more) to 7 layer pot of oil burning heat, pour into Sichuan Douban constantly stir fry, stir-fry until the oil Douban water, dried, dark red oil change, when poured into a 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 sauce, then add green onions, onion, coriander, cooked sesame, monosodium glutamate, after the clean wok stir fry. -
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Tip: -
1. spice star anise is often used daily, kaempferol, cinnamon, cloves, strawberry and fennel. Do not add too much, otherwise they will be dizzy, and become bitter taste of chicken. -
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2. white wine as long as two full built 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. dish is spicy, so the amount of dried chili peppers and pepper, no less. and spicy dishes of salt added should be the focus of the primary taste of salt is million, what flavor of other tasteless salt are not shown in the. -
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4. juice must be received dry, or not rich chicken flavor. -
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sauce trotters -
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raw materials: -
trotters, ginger, garlic, onions, Sichuan hot bean paste, spices (star anise, fennel, kaempferol, cinnamon, cloves, strawberry, bay leaves), dried chili, pepper (add according to taste, or not added) , soy sauce (soy sauce), sugar, salt, MSG, beer (I did buy a seven trotters dish with a bottle of 550ML of beer), water, starch, edible oil -
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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 slice, peel garlic 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, to be boiled then added to the 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 seasoning, adding MSG, starch, starch into the water, then pour in the Pig on the juice, and finally sprinkled with chopped green onion can. -
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