Beer stewed fish is very suitable for freshwater fish. It can not only remove the fishy smell, but also increase the aroma of wheat, making the fish more delicious.
Ingredients: 1 crucian carp, 1 can of beer, 1 parsley, 5 cloves of garlic, a little plain flour, appropriate amount of oil, 2 grams of salt, a little soy sauce, appropriate amount of water
1 . Scrape the scales, gills, and internal organs of the large crucian carp, and clean the black membrane inside the abdomen; prepare parsley, garlic, and beer;
2. Use kitchen paper to absorb excess water from the inside and outside of the crucian carp. Sprinkle a little more flour, do not rub it with your hands; the purpose of this is to prevent the fish from jumping into the oil pan, and the flour on the surface can quickly heat and clump, hardening the fish skin and forming a hard shell, keeping the fish skin intact;
3. Heat a non-stick pan. Pour an appropriate amount of vegetable oil into the pan. When it is 50% hot, add the fish into the pan. Fry over medium-low heat until the bottom is completely set. Use a spatula to gently lift the sides of the fish. After a while, it can easily come off the bottom of the pot, flip it over, and fry until the other side is set and slightly brown;
4. Put the garlic cloves cut in advance into the pot, continue to maintain medium-low heat, and stir-fry the garlic cloves until they are fragrant. ;
5. Pour the beer into the pot. This can of beer is 330ml, which is basically the same as the fish body. If you want the soup to be richer, you can pour an appropriate amount of beer;
< p> 6. Sprinkle a little salt and pour an appropriate amount of soy sauce to add color. After the soup boils, turn to low heat, cover and simmer for 10 minutes;7. When the aroma is fragrant, there is still some soup in the pot. When the sauce is simmering, you can use a spoon to scoop up the soup and pour it on the fish, so that the upper half of the fish can absorb the flavor even without turning it over; when there is still some soup left, gently pour the fish into the fish plate and sprinkle with parsley. The end is enough.
To make bean skin and leek rolls, simply brush some hot sauce and grill them to remove the excess water vapor in the bean skin. The bean skin is more chewy, nutritious and delicious without adding meat.
Ingredients: 1 stack of tofu skin, 1 handful of chives
Seasoning: 1 dish of bean curd chili sauce, a little cold water, appropriate amount of salt and pepper
1. Tofu skin and bean paste The hot sauce is ready; clean the leeks and cut off the roots and leaf tips;
2. Divide the tofu skin into two equal parts with a knife, about 4 fingers wide;
3. Cut the leeks into sections, the length is consistent with the width of the tofu skin;
4. Blanch the leeks in a pot of boiling water for 10 seconds, remove them and run them under cold water to keep them green and not yellow;
5 . Take a piece of tofu skin, then take a handful of leeks, and put the leeks on one end of the tofu skin;
6. Roll it down without being loose or tight, and secure the end with half a toothpick;
7. All the tofu skin and leeks are completed and placed on the baking sheet;
8. Pour a little cold water into the bean paste to dilute it and mix evenly; dip a brush into the spicy sauce and apply it evenly The surface of the tofu roll;
9. Put it into the middle and lower layers of the preheated oven, 180 degrees, for 10 minutes. The time can be adjusted according to the actual conditions of the oven and the thickness of the tofu skin; after taking it out of the oven, put it on a plate and sprinkle with appropriate amount of pepper and salt. Increase the flavor; you can also add another sauce for dipping.
This lazy version of soy beef is an essential cold dish for New Year’s Eve dinner. The reliable soy beef is here! Throw it into the pot and leave it alone, it will be fragrant and delicious!
Ingredients: 1 kg of beef shank, half a green onion, a piece of cinnamon, a pinch of pepper, an appropriate amount of soy sauce, a little cooking wine, an appropriate amount of salt, a few cloves of garlic, two bay leaves, an appropriate amount of cold water
< p> Kitchenware: Rice cooker1. Cut beef tendon into large pieces and soak in water for 10 minutes;
2. The spices are ready and can be adjusted according to your own taste;
3. Put the beef shank into the rice cooker, put all the seasonings and spices into the pot, and add enough water;
4. Select the "Soup" function and wait for 1 and a half hours; I did it the night before, so I can sleep comfortably;
5. Close the lid and press the program. This is the one-cover-one-press process mentioned in the title. Save yourself the trouble;
p>
6. The next morning, when I opened the lid of the rice cooker, the aroma was fragrant.
Large plate of chicken, the meat is smooth and tender, the soup is thick and fragrant, I won’t go into details about the nutritional value of various ingredients, just serve it!
Ingredients: 1 chicken thigh, 1 carrot, 1 potato, 1 tomato, half green pepper
Seasonings: 1 gram of salt, 10 grams of soy sauce, white pepper 3 grams, 25 grams of cooking wine
Stew ingredients: a little vegetable oil, appropriate amount of chopped green onion, 4 slices of ginger, 3 grams of salt, appropriate amount of soy sauce, a little light soy sauce, appropriate amount of hot water
1. Bring One chicken thigh from the hip, clean;
2. Chop into small pieces, put into a basin, add 1 gram of salt, 10 grams of soy sauce, 3 grams of white pepper, 25 grams of cooking wine, mix well, and marinate for 30 Minutes;
3. Peel and wash the carrots and potatoes, 1-2 large tomatoes, 1 green pepper but only half of it is actually used; if you add two more tomatoes in this dish, the soup will be salty. The sourness is more appetizing, and the colorful colors are more pleasing;
4. Cut the carrots and potatoes into hob pieces, especially the potatoes, which should be cut randomly. The thinner edges can be cooked in the pot and the soup will be thicker. ; Cut tomatoes into cubes and green peppers into cubes;
5. Pour a little oil into the wok, put the chicken pieces into the pan, stir-fry over medium heat until the fat in the chicken skin is stir-fried, and the chicken After the pieces shrink slightly and the outside changes color, add the chopped green onion and ginger slices to the pot and stir-fry;
6. Add all the carrots and potatoes to the pot and stir-fry, using the fat in the chicken skin to soak the carrots and potatoes ; Until the whole pot becomes shiny and smooth;
7. Pour an appropriate amount of soy sauce, light soy sauce, and a little salt and stir-fry until the color is added, and then pour hot water along the edge of the pot to cover it. dish; cover and simmer over low heat for 30 minutes, until the chicken shows signs of falling off the bones;
8. The soup is fresh and thick, the chicken is smooth and tender, and the carrots and potato pieces are also cooked until they are fully cooked and have a little bit of When the potatoes are melted in the soup, add the tomatoes and green peppers to the pot, stir-fry for 2 minutes and serve. Tomatoes and green peppers can be eaten raw, and the color will become more colorful when heated slightly.
The red-hot braised prawns add a bit of color to the cold and dry winter, and also bring New Year's joy to the dining table.
Ingredients: 16 prawns
Seasonings: 1 green onion, 1 piece of ginger, appropriate amount of oil, 20 grams of soy sauce, 10 grams of balsamic vinegar, 10 grams of sugar, 1 gram of salt , appropriate amount of water
1. Clean the prawns and cut off the shrimp whiskers;
2. Pass a toothpick through the third section from the tail to pick out the intestines. ;
3. Cut the green onions diagonally into sections and cut the ginger into thick shreds; the amount of green onions can be more to increase the aroma, because it will taste very fragrant after absorbing enough;
< p> 4. Prepare a bowl of sauce: put soy sauce, salt, sugar, balsamic vinegar, and water into the bowl, and mix evenly with a small spoon;5. Pour an appropriate amount of oil into the wok, and heat the oil to 6 , when 70% hot, pour the shrimp into the pot and stir-fry until it changes color. Pour the green onion segments and shredded ginger into the pot and stir-fry;
6. After all the shrimp shells turn red, add the bowl of juice Stir evenly and pour it into the pot, turn to low heat, simmer for 3 minutes, remove the juice from the pot, place on the table and start eating!
Hot and sour cucumber rolls are not only liked by young people, but also by the elderly. Cucumbers can clear away heat and reduce internal heat, especially when served on a plate during the Chinese New Year. Not only is it beautifully presented, but it also tastes fresh and crispy, appetizing and relieving greasiness. In short, it is more popular than big fish and meat.
Ingredients: 2 cucumbers, 1 chive, 4 garlic cloves, 3 spicy millet, light soy sauce, balsamic vinegar, salt
1. Cucumber, chives, garlic, Clean the millet and remove the head and tail of the cucumber to make both ends neat;
2. Use a spatula to scrape the cucumber from one end to the other with equal force to make the cucumber strips smooth and even. ;
3. Take the cucumber strips and roll them on your fingers, then place them on a deep plate;
4. Chop the chives, mince the garlic, and cut the millet into rings;
5. Take a bowl, put balsamic vinegar, light soy sauce, and a little salt into the bowl, mix evenly, and add a little sugar to make the taste richer;
6. Put Sprinkle minced chives, minced garlic, and pepper rings on the cucumber rolls, and then drizzle with balsamic vinegar sauce. The crispy and tender spicy and sour cucumber rolls are ready. They are appetizing and relieve greasiness. They are more popular than big fish and meat.
This dish is a classic dish in my family. It is available in all seasons and is fragrant and not greasy! There are many kinds of side dishes, such as celery, carrots, peppers, and soybean sprouts.
Ingredients: 1 bacon, 1 handful of parsley, 1 carrot, a little oil, a little salt, a little chopped green onion, 1 pinch of ginger
1. 1 bacon, parsley 1 small handful, remove the roots and wash clean;
2. Remove the dust from the bacon, put it into a pot of cold water, and cook it in boiling water for 20 minutes. When eaten this way, the meat will not be hard or greasy;
3. Cut parsley into inch-long sections and carrots into shreds;
4. Cut the cooked bacon into thin slices of about 4 or 5 mm;
5. Heat the pan with cold oil and shred the green onion and ginger. Stir out the aroma, add the bacon to the pan and stir-fry for a few times;
6. Add the shredded carrots to the pan and stir-fry for 20 seconds, then add the parsley to the pan and stir-fry evenly, add salt to taste, and wait until the parsley changes color. , turn off the heat and plate.
Take a shower of cold water immediately after cooking the white and tender chicken legs, and then soak them in cold water. The skin will be elastic but not greasy. After being soaked in garlic, vinegar and soy sauce, the chicken absorbs enough flavor and is cool and tasty in the mouth. Add a handful of black fungus, known as the "scavenger", it is really an appetizing and craving-quenching cold dish!
Ingredients: 2 chicken thighs, 30 grams of dried black fungus
Seasonings: 50 grams of soy sauce, 40 grams of rice vinegar, 2 chives, 2 cloves of garlic, 1 spicy millet , half a green onion, 1 piece of ginger
1. Wash the chicken thighs, soak the black fungus in cold water, cut the green onions into sections, and cut the ginger into cubes;
2. Chicken thighs and Put the green onion and ginger pieces into a pot of cold water and bring to a boil over medium heat;
3. After the water boils, skim off the foam. This process needs to continue for about 5 minutes until the emerging foam is removed. until; cover and simmer over medium heat for 20 minutes;
4. Take out the chicken legs and rinse them with cold water for 2 minutes, then soak them in cold water until just before eating. If possible, soak them in ice water. Better, it can make the skin more elastic;
5. Cook the soaked fungus and take it out; because there is plenty of time, there is no need to run it in cold water, just let it cool naturally;
< p> 6. Wipe off the water on the surface of the chicken legs that have been fully dried, and chop them into even pieces with a sharp knife so that each piece has skin, meat and bones; the knife should be cut steadily and firmly without sharpening to prevent the bones from leaving bones after one cut. Zhaer;7. Prepare a deep plate, first clean the black fungus on the bottom, and then put the chicken legs on top;
8. Mince the chives and garlic, and chop the millet into fine pieces. Ring, millet is spicier, the amount can be adjusted according to taste;
9. Use soy sauce and rice vinegar to adjust the bowl sauce, because light soy sauce is salty, so add the amount of salt according to taste;
10. Sprinkle minced onion, garlic and chili pepper evenly on the chicken legs, and then pour the sauce on it. A refreshing and delicious white-cut chicken leg is ready. It will taste better after being refrigerated.
Steaming maintains the original flavor of radish, and the cooking time is shorter, which highlights the crispness and refreshing taste of radish. Both adults and children like this dish very much.
Ingredients: half white radish, 100 grams of pork filling
Seasonings: 3 chives, 2 spicy millets, 15 grams of starch, 1 gram of salt, 15 grams of oyster sauce, 2 grams of white pepper
1. Slice the white radish, the best thickness is about 1-2 mm, too thin will lose the crisp taste; chop the remaining scraps into fine pieces;
2. Chop white radish and chives into the pork filling, chop chives and millet into spicy pieces and set aside;
3. Chop white radish and chives into pieces, add the meat filling, pour salt, oyster sauce, and white pepper into it. pepper, mix evenly; white radish is rich in juice, so be sure not to add water to the meat filling;
4. Boil a pot of water, put the radish slices into the pot after boiling, cook until translucent, and remove the radish slices Put it into a basin of cold water to keep the radish tender and juicy. Drain the radish slices and set aside;
5. Make the radish meat sandwich: take a piece of white radish, put an appropriate amount of stuffing in the middle, and fold the radish slices in half , stuff the escaped meat inside to keep the appearance neat;
6. Place the prepared white radish clips on a deeper round plate, and the radish and meat clips should be close to each other. It will be able to be arranged neatly without deformation;
7. Arrange the remaining white radish slices neatly, cut a knife from the middle into a semicircle;
8. Cut the semicircle Place the radish slices in the middle, shape them into a large flower shape, fill in the remaining meat filling, put it into the steamer and steam for 15 minutes;
9. Steamed dishes There will be soup. Pour the soup into a small pot, thicken the sauce, and simmer until it becomes transparent. Pour it over the radish meat clips, and sprinkle with chives and millet to add color and flavor.
Glutinous rice lotus root is usually served with sugared osmanthus, but now it is cooked with brown sugar water. The cooked lotus root is paired with thick brown sugar water, which is sweet and warm. After slicing, sprinkle with a pinch of dried sweet-scented osmanthus. The red lotus root slices are dotted with tiny yellow flowers, which is really pleasing!
Ingredients: 1 section of 9-hole lotus root, appropriate amount of round glutinous rice, 100 grams of brown sugar, appropriate amount of water, some dried osmanthus
Kitchenware: Pressure cooker
Cooking time: 15 minutes
1. Prepare 9-hole lotus root, round-grained glutinous rice, and brown sugar; wash the glutinous rice twice and soak it in cold water for more than 2 hours;
2. Scrape off the skin of the lotus root and remove it from the skin. Cut one end 2-3 cm away from the top;
3. Prepare a long-handled spoon, first use the spoon to scoop the glutinous rice into the lotus root hole, and then use the handle of the spoon to poke into the hole. Much more convenient than chopsticks;
4. Fill both lotus root sections completely; pour the water used for soaking the glutinous rice into the holes halfway to make the glutinous rice solid and tight and seamless;
5. Realign the two lotus roots and insert a few clean toothpicks diagonally so that the two lotus roots fit tightly together;
6. Put brown sugar and appropriate amount of cold water into the pressure cooker, Heat and melt the brown sugar first. The amount of brown sugar can be adjusted according to taste. You can use granular or lumpy ones;
7. Put the glutinous rice lotus roots into the brown sugar water so that most of the lotus roots can be soaked in the brown sugar. in water; cover the lid of the pressure cooker, heat over high heat, simmer for 15 minutes after turning on the steam, turn off the heat and release the pressure naturally;
8. After opening the lid, there will be a lot of soup, open the lid and heat over high heat. Use a spoon to pour sugar water on the lotus root from time to time, and turn the lotus root to make it evenly colored on all sides; when the soup is slightly reduced and thickened, you can soak it in the soup, or you can take it out and put it in the refrigerator to refrigerate and then slice it. Then pour in an appropriate amount of brown sugar juice and sprinkle with a little dried osmanthus, which is sweet, glutinous and refreshing.
This taro braised pork dish uses the famous Lipu taro. When making braised pork during the Chinese New Year, do not use pickles. Try this method. The meat slices are not greasy and the taro is fragrant and waxy.
Ingredients: 1 piece of pork belly with skin, half Lipu taro, 2 star anise, appropriate amount of soy sauce, appropriate amount of oyster sauce, a little salt, a little water
1. Prepare a piece of pork belly with skin , put it into a pot of cold water until the water can cover the meat, skin side down, and cook for 10 minutes;
2. Take out the meat, use the tip of a toothpick to poke holes in the skin, and apply a layer of For soy sauce, you can continue to poke holes to allow the soy sauce to penetrate into the meat skin;
3. Pour a little oil into the wok, wipe off the water and soy sauce on the surface of the meat skin, and put the meat skin side down into the pan. Turn off the heat after frying until bubbles form; the skin of the meat contains moisture and colloid, which makes it easy to fry after being put into the oil pan. Do not get too close to the pan with your face, let alone look over it to prevent accidents;
< p> 4. Let the meat dry and cut into even thin slices;5. Pour an appropriate amount of soy sauce, oyster sauce, a little salt, cold water, and two star anise into the wok, and simmer over low heat for 5 minutes ;Turn off the heat, roll the meat slices in the sauce, add some color and flavor;
6. Peel off the skin of Lipu taro, I only used 2/3 of half, cut both sides It is bowl-shaped, which is easy to put into the bowl;
7. Take a medium-sized bowl, press the meat slices one by one and put them in the bowl, and then put the taro into the bowl, so that the meat slices can be The appearance is plump;
8. Place another layer of taro on the surface to make it flat. After doing so, turn it upside down and it will not deform; pour the seasoning and star anise in the pot into a bowl, if the sauce If it is too little, you can increase the amount; steam over high heat for about 40 minutes, then pour it upside down on a plate. The sauce can be eaten directly, or you can add it to a wok to thicken the gravy and pour it on the pork.
Each piece is fragrant and moist, grab a handful and beat it into a paste, adding a touch of luxury to the ordinary. Oil-free, salt-free and sugar-free, fragrant, soft and glutinous, appetizing and relieving greasiness, a sweet soup suitable for men, women and children.
Ingredients: 1 sweet glutinous pumpkin, 10 chestnuts, 1 section of waxy yam, 1 small bowl of pine nuts, appropriate amount of water
Decoration: 1 handful of green beans, 1 small piece of yam, chestnuts 1 piece
1. Prepare the main ingredients: sweet glutinous pumpkin, glutinous yam, chestnuts; there is a vegetable yam with a crisp texture and juicy texture, suitable for cooking, but not suitable for making this soup. You can choose it here Iron stick yam or yam with texture;
2. Peel the pumpkin and cut into small pieces, peel the yam into small pieces, cut the chestnuts into small pieces, and put them into a large basin;
3 . Steam for 10 minutes in a steamer until fully cooked, or cook in a pot;
4. This is steamed pumpkin, yam, and chestnut soup. The soup is clear and not fragrant;
5. Prepare a small bowl of pine nuts, adjust the amount according to your preference;
6. Put appropriate amounts of steamed food and pine nuts into a food processor in batches, and beat into a fine paste;
< p> 7. When steaming pumpkin, you can cook green beans, a little yam, and a chestnut;8. Use a food processor to beat into a fine paste or use a spoon to grind it into puree and sieve; wait for the pumpkin soup After pouring everything into the soup pot, squeeze the green bean and yam paste onto the surface of the soup, and use a toothpick to cut it into a pattern.
#吃在中国## Eat in Beijing## an essential dish for New Year’s Eve dinner#