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Reprinted from 1224812822 at 14:21 on April 6th, 2010 Read (loading. ..) Comments (0) Category: Food World
wonderful taste of ribs
material:
ribs, ginger, onions, spices (star anise, fennel, kaempferol, cinnamon, strawberry, clove, bay leaves ),
mbt uk, pepper (a little), salt, MSG, sugar, cooking wine, soy sauce (soy sauce)
practice:
slaughtered ribs into 4 cm sections into boiling water washed to remove blood salvage stand. ginger slices, spring onions washed tied into a knot to the head (three left)
practices: pan pour oil, until the time when the oil is cold place into 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 brown, red brown and start to take a bubble, once the ribs into the pot in the stir, 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 the ribs cake soft, and then clip to the pot of onions and spices big man, fire sauce, until sauce thickens, add MSG Serve pot.
black pepper mushrooms fried chicken
material:
onion half a chicken, a pound of mushrooms, garlic head, ginger, a length (about 10 cm long enough), onions 5, a bottle of black pepper sauce (I use the Lee Kum Kee 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 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.
2. pan pour oil, till the 6th floor heat, pour the garlic, ginger and onion, saute pour into the fried chicken, and salt , into the black pepper sauce, stir well and pour into mushroom (down into the front,
mbt chapa, first drained of water oozed from the mushrooms), stir a few times, until evenly black pepper sauce, mushrooms and chicken wrapped in the rear, added 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 simmer over low heat elbows soft 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 to pour over pork.
the practice of fish flavor: fish rely mainly on smell of garlic, watercress, bubble 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 sold outside of the kind of ingredient in chilli sauce with vinegar. The sour chili sauce 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 sauce and sugar, then vinegar can save the.
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.
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 READY . Congjiang Suan cut foam.
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 according to personal taste chili powder, yellow when the fry oil into the Sichuan hot bean paste and garlic ginger foam. to be flavor came out,
mbt trainers, mixed with a little water, then add soy sauce and salt, boiled into a fan of cooked and fried minced meat After the water boiled away to be absorbed, add the oil started coming out of MSG sprinkled with chopped green onion, stir well and transfer to a plate can clean wok.
carrots pork ribs soup
Materials:
ribs 1KG, carrots 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 powder, pepper powder..
practices: 1. ribs slaughter into segments 4 cm long, all bloody under the water boil out, picked clean for later use. Peel and cut carrots block, ginger shoot broken. onions and chopped parsley install 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 carrots can easily pinch-off 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 .
Note:
ribs cooking time must first remove the blood, or the smell of blood, enough to ruin a pot of soup.
water is best mixed with enough 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 without coagulation of protein and fat and into the soup, it will affect the taste of the soup. Also at the time to do other cooking or stews and 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 (the amount determined according to individual taste), 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 , do not throw the leaves, so will the pot with. Mo cut onions, ginger slices, garlic peeling.
2. saucepan pour oil (to many), when the heat down till five into the bean sauce, stir-fry until the water into the drying time to the ginger, garlic, chili, pepper, spices. Chaochu fragrance, the color began to darken when the pepper mixed with a 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, 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 especially tender.
celery can not be fried too long, otherwise the flavor is gone, the dish will be eclipsed.
line chicken
children ;
material:
chicken, taro children, onions, ginger, garlic, chili, pepper, bean paste, soy sauce, star anise (a little), kaempferol (a little) , salt, MSG, sugar, cooking oil
practice:
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.
experience: taro into the boiling water and cook for 3 minutes, the skin will become very good cut, even with hands can brush off.
sweet and sour pork ribs
material: ribs, ginger, dry starch (Liang starch), 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, cooking oil
approach:
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
will affect the sweet sour).
2. the mix of ribs wrapped in a layer of uniform dry starch, and then placed into a hot pan till the 8-yellow picked up in the stand-fry . (where you can taste the salty pork ribs, and 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,
mbt sport shoes, till 6 into the hot ginger cut into foam, until fragrant and pour it into vinegar, sugar, soy sauce. until sugar has melted, add the fried pork ribs, stir fry sauce after transfer to a plate to pot.
PS: When the vinegar and sugar, then again, rather less not more,
mbt shoes, the ratio must be balanced, any kind of adds a serious impact will be the quality of the finished product. did not experience side bordered friends can try. 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 the 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.
spicy chicken cooked with wine
practice:
ingredients: whole chicken or a box of chicken, chicken wings, parsley, onion, onion A, salt, MSG, bean, soy sauce, sugar, cooked sesame, high spirits, spices, dried chili, pepper, garlic, ginger
steps:
1. will 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. parsley cut into segments 10 cm long, green onion cut sections, diced onion, chili cut 2 cm long section of
2. (oil should be more) to 7 layer pot heat the oil burning , poured into Sichuan Douban keep stir fry until the oil Douban water, dried, dark red oil change, when poured into the prepared garlic, ginger, spices, dried chili, pepper, stir constantly until 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 onion,
mbt shoes uk, onion, coriander cooked sesame, monosodium glutamate, after the clean wok stir fry.
Tip:
1. spice star anise is often used daily, kaempferol, cinnamon, cloves , strawberry and fennel. Do not add too much, or get dizzy, and become bitter taste of chicken.
2. white wine as long as two full built so much on the line (2KG's 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 dried chili peppers and the amount of no less pepper. and spicy dishes of salt added should focus on the Lord of salt taste is million, the salt flavor is light are reflected what the other does not come.
4. juice must be received dry, or not rich chicken flavor.
trotters
sauce ingredients:
trotters, ginger, garlic , onion, Sichuan hot bean paste, spices (star anise, fennel, kaempferol, cinnamon, cloves, strawberry, bay leaves), dried chili, pepper (add according to personal taste, but also may add), 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
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 peeling good grains 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 hot bean paste, Sichuan dry water, and then down into the ginger and garlic, spices, dried chili peppers and pepper, a small fire Chaochu fragrance, and then mixed with water, add salt in order to be boiled, a little sugar, soy sauce (in moderation, as long as the soup into it species 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 There's a variety of condiments to add 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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