Ingredients: Carassius auratus 1, beer 1 can, coriander 1, 5 cloves of garlic, a little ordinary flour, an appropriate amount of oil, 2g of salt, a little soy sauce and an appropriate amount of water.
1. The scales, gills and internal organs of crucian carp are scraped clean, and the black membrane on the abdomen is also cleaned; Coriander, garlic and beer are ready;
2. Absorb the excess water inside and outside the crucian carp with kitchen paper and sprinkle some flour on the surface. Don't rub it with your hands; The purpose of this is that the fish will not jump into the oil pan, and the flour on the surface can be quickly heated to agglomerate, so that the fish skin becomes hard and forms a hard shell to keep the fish skin intact;
3. Non-stick pan heating: pour a proper amount of vegetable oil into the pan, put the fish into the pan when it is heated to 50% heat, fry it on medium and small fire until the bottom is completely set, gently pick both sides of the fish with a shovel, and easily leave the bottom of the pan and turn it over to fry it until the other side is set and slightly yellow;
4. Put the garlic cloves cut in advance into the pot and stir-fry the garlic cloves on low heat.
5. Pour the beer into the pot. This can of beer is 330ml, which is basically the same as fish. If you want more soup, you can pour a proper amount of beer.
6. Sprinkle a little salt, pour a proper amount of soy sauce, and add color. After the soup is boiled, turn to low heat, cover the pot and stew for 10 minute;
7. When the aroma is fragrant and there is some soup in the pot, you can scoop up the soup with a spoon and pour it on the fish, so that you can taste the upper part of the fish without turning it over; When some soup is left, gently pour the fish into the fish plate and sprinkle with chopped parsley.
Bean skin leek roll, simply brush some hot sauce and bake it, and bake off the excess water vapor in the bean skin. Bean skin is gluten-free, nutritious and delicious, and does not grow meat.
Ingredients: bean curd skin 1 stack, leek 1 root.
Seasoning: douban hot sauce 1 dish, a little cold water, salt and pepper.
1. tofu skin and douban hot sauce are ready; Wash leeks and cut off roots and tips;
2. The tofu skin is divided into two equal parts with a knife, and the width is about 4 fingers wide;
3. Cut the leek into sections, the length of which is consistent with the width of the bean curd skin;
4. Boil the leek in boiling water for 10 second, remove the cold water, and keep the green and yellow color unchanged;
5. Take a piece of bean curd skin, then take a pinch of leek and put it at one end of the bean curd skin;
6. Roll it loosely and fix the tail with half a toothpick;
7. Tofu skin and leeks are all made and stacked on the baking tray;
8. Pour a little cold water into the douban hot sauce to dilute and stir well; Brush with hot sauce and evenly brush on the surface of tofu roll;
9. Feed into the middle and lower layers of the preheated oven for 180 degrees 10 minute, and the time can be adjusted according to the actual situation of the oven and the thickness of the bean curd skin; After baking, put it on a plate and sprinkle some salt and pepper to increase the taste; You can also dip it in the sauce.
This lazy version of the sauce beef is a must-have cold dish for New Year's Eve. The reliable sauce beef is coming! Don't worry about throwing it in the pot, it smells delicious!
Ingredients: beef tendon 1 kg, half a green onion, one piece of cinnamon, one pinch of pepper, appropriate amount of soy sauce, a little cooking wine, appropriate amount of salt, several cloves of garlic, two slices of fragrant leaves and appropriate amount of cold water.
Kitchenware: rice cooker
1. Cut beef tendon into large pieces and soak it in clear water 10 minute;
2. The seasoning is ready and can be adjusted according to your own taste;
3. Put the beef tendon into the inner container of the rice cooker, put all seasonings and spices into the pot, and add enough water;
4. Select the "soup making" function, 1 half hour; I made it the night before, so I can sleep comfortably;
5. Cover the lid and follow the procedure, which is what the topic says, saving trouble;
6. The next morning, open the lid of the rice cooker, and the aroma is fragrant.
Stir-fried plate chicken, the meat is tender and the soup is delicious. I won't say much about the nutritional value of various ingredients. Serve directly!
Ingredients: chicken thigh 1 root, carrot 1 root, potato 1 piece, tomato 1 piece, and half a green pepper.
Seasoning: salt 1g, soy sauce 10g, white pepper 3g, cooking wine 20g.
Stew: a little vegetable oil, a little chopped green onion, 4 slices of ginger, 3 grams of salt, a little soy sauce and a little hot water.
1. Chicken leg with crotch, washed;
2. Chop into small pieces, put them into a pot, mix them with salt 1g, soy sauce 10g, 3g of white pepper and 20g of cooking wine, and marinate for 30min;
3. Peel and wash carrots and potatoes, 1-2 tomatoes and 1 green pepper, but only half of them are actually used; This dish of tomatoes with soup twice will be salty and sour, more appetizing and richer in color.
4. Cut carrots and potatoes into hob blocks, especially potatoes. After the edge is thinned, it can be cooked, and the soup will be thicker. Dice tomatoes and green peppers;
5. Pour a little oil into the wok, put the chicken pieces into the wok, stir-fry over medium heat to stir-fry the oil in the chicken skin. After the chicken pieces are slightly reduced and the appearance is completely discolored, put the chopped green onion and ginger slices into the wok and stir-fry;
6. Stir-fry all the carrots and potatoes in the pot and soak them in the oil in the chicken skin; Until the whole pot becomes shiny and smooth;
7. Pour in a proper amount of soy sauce, soy sauce and a little salt, stir-fry and color, and then pour hot water along the pot. The amount of water is not edible; Cover and stew for 30 minutes until the chicken shows signs of deboning;
8. The soup is fresh and thick, the chicken is tender, the carrots and potato pieces are cooked until they are fully cooked, and a little potato is dissolved in the soup. Pour tomatoes and green peppers into the pot and stir-fry for 2 minutes. Tomatoes and green peppers can be eaten raw, and the colors are brighter when heated slightly.
The red-hot braised prawns add a little color to the cold and dry winter, and also make the dinner table filled with the happiness of the New Year.
Ingredients: 16 prawns.
Seasoning: onion 1 root, ginger 1 root, proper amount of oil, 20g of soy sauce, balsamic vinegar 10g, sugar 10g, salt 1g and proper amount of clear water.
1. Wash prawns and cut off whiskers;
2. Count the third node from the tail up and pick out the shrimp intestines with a toothpick;
3. Cut the green onions obliquely, and cut the ginger into thick shreds; The amount of green onions can be more, which plays a role in enhancing fragrance, because it is very fragrant when fully absorbed;
4. Mix a bowl of juice: put soy sauce, salt, sugar, balsamic vinegar and clear water into the bowl and mix them evenly with a small spoon;
5. Pour an appropriate amount of oil into the wok. When the oil temperature reaches 60% to 70%, pour the shrimps into the wok and stir-fry to change color. Pour the chopped green onion and shredded ginger into the wok and stir-fry;
6. After all the shrimp shells turn red, stir the bowl of juice evenly, pour it into the pot, turn to low heat, stew for 3 minutes, and put the juice on the table to eat!
Hot and sour cucumber rolls are not only popular with young people, but also very comfortable for the elderly. Cucumber can clear away heat and fire, especially when it is on the table during the New Year. It is not only beautiful, but also tender and crisp, appetizing and boring. In short, it is more popular than big fish and big meat.
Ingredients: 2 cucumbers, 65438+ 0 shallots, 4 cloves of garlic, 3 millet peppers, soy sauce, balsamic vinegar and salt.
1. Wash cucumber, chives, garlic and millet spicy, and remove the head and tail of cucumber to make both ends neat;
2. Scrape the cucumber from one end to the other with the same strength to make the cucumber strips smooth and uniform;
3. Take cucumber strips and roll them on your fingers, and then put them in a dish with a little depth;
4. Chop the leek, chop the garlic, and cut the millet;
5. Take a bowl, put balsamic vinegar, soy sauce and a little salt into the bowl, mix well, and add a little sugar to make the taste richer;
6. Sprinkle chopped green onion, minced garlic and pepper rings on the cucumber roll, and then pour the balsamic vinegar. Crispy hot and sour cucumber rolls are ready, appetizing and greasy, and more popular than big fish and big meat.
This dish is a classic dish of my family, which is fragrant but not greasy all the year round! Side dishes can be matched in many ways, such as celery, carrots, peppers and soybean sprouts.
Ingredients: bacon 1 strip, coriander 1 stick, carrot 1 root, a little oil, a little salt, a little chopped green onion, and shredded ginger 1 pinch.
1. 1 strips of bacon and 1 strips of coriander, removed roots and washed;
2. Dust the bacon and put it in a cold water pot for 20 minutes, so that the meat is not hard or greasy when eating;
3. Cut the coriander into inches and shred the carrot;
4. Boil the bacon in water and cut it into 4 or 5 mm thin slices;
5. Put cold oil in a hot pot, stir-fry chopped green onion and ginger, and stir-fry the bacon in the pot a few times;
6. Put shredded carrots into the pot and stir-fry for 20 seconds. Then put the celery in the pot and stir well. Season with salt. Turn off the fire and plate the celery after it becomes discolored.
After the white chicken leg is cooked, wash it with cold water immediately, then soak it in cold water, and the skin will bounce but not be greasy. After soaking in garlic vinegar sauce, the chicken is full of flavor and the entrance is cool enough. A black fungus called "scavenger" is really an appetizing cold dish!
Ingredients: 2 chicken legs, 30 grams of dried black fungus.
Seasoning: 50g of soy sauce, 40g of rice vinegar, 2 shallots, 2 cloves of garlic, Xiaomi spicy 1 slice, half of onion, and ginger 1 slice.
1. Wash chicken legs, soak black fungus in cold water, cut onion and ginger;
2. Put chicken legs, onions and ginger into a cold water pot and boil them over medium heat;
3. After the water is boiled, skim off the floating foam. This process needs to last for about 5 minutes until the emerging floating foam is skimmed off. Cover and stew for 20 minutes on medium heat;
4. Take out the drumsticks and rinse them for 2 minutes, then soak them in cold water until they are eaten. If possible, it is best to soak in ice water to make the skin more elastic.
5. Cook and remove the soaked auricularia auricula; Because there is plenty of time, there is no need for cold water, just let it cool naturally;
6. Dry the water on the surface of the fully dried chicken leg, and chop the chicken leg into even pieces with a sharp knife, so that each piece has skin and bones; The next knife should be steady and malicious to prevent the bones from leaving bone residue after one knife;
7. Prepare a deep dish, first clean the black fungus and lay the bottom, then put the chicken legs on it;
8. Chop the shallots and garlic, and cut the millet into small circles. The millet is spicy, and the dosage can be adjusted according to the taste;
9. Mix the bowl juice with soy sauce and rice vinegar. Because soy sauce is salty, the amount of salt is added with taste;
10. Sprinkle minced onion and garlic and pepper evenly on the chicken leg, and then pour the sauce. A fresh and delicious white-cut chicken leg is ready, and it tastes better after refrigeration.
Steaming retains the original flavor of radish, and the cooking time is shorter, which highlights the crisp and refreshing feeling of radish. Adults and children like this dish very much.
Ingredients: half a radish, pork stuffing 100g.
Seasoning: 3 shallots, 2 millet peppers, starch 15g, salt 1g, oyster sauce 15g and white pepper 2g.
1. The best thickness of sliced white radish is about1-2 mm. If it is too thin, it will lose its crisp taste. Chop the remaining leftovers into powder;
2. Radish and onion are ground into pork stuffing, and onion and millet are chopped for later use;
3. Chop white radish and onion, chop meat, pour in salt, oyster sauce and white pepper, and mix well; There is a lot of white radish juice, so don't draw water for meat stuffing;
4. Boil a pot of water, put the radish slices in the pot after boiling, cook until transparent, take them out and put them in a cold water basin to keep the radish fresh and juicy, and drain them for later use;
5. Production of radish meat buns: Take a piece of white radish, put a proper amount of stuffing in the middle, fold the radish piece in half, and stuff the meat that ran out into it to keep the appearance neat;
6. Put the white radish clip into a deep circular plate, and the radish meat clip will be neatly next to each other without deformation;
7. The remaining white radishes are neatly packed, and a knife is cut from the middle to form a semicircle;
8. Put the semi-circular radish slices in the middle, put them into a big flower shape, fill the remaining meat stuffing, and steam them in a steamer for 15 minutes;
9. Steamed vegetables will have soup. Pour the soup into a small pot, thicken the juice, and when it is transparent, pour it on the radish meat bun, sprinkle with shallots and millet to add color and fragrance.
Glutinous rice lotus root is usually cooked with osmanthus, but now it is boiled with brown sugar. The cooked lotus root is sweet and warm, with thick brown sugar water. Sprinkle a pinch of dried osmanthus after slicing. The small yellow flowers on the red lotus root slices are really gratifying!
Materials: 9-hole lotus root 1 segment, round glutinous rice, brown sugar 100g, clear water and a little dried osmanthus.
Kitchenware: pressure cooker
Cooking time: 15 minutes
1.9 hole lotus root, round glutinous rice and brown sugar are ready; Washing glutinous rice twice and soaking in cold water for more than 2 hours;
2. Scrape off the skin of the lotus root and cut it from the end 2-3 cm away from the top;
3. Prepare a small spoon with a long handle, first scoop out the glutinous rice in the hole of the lotus root with the small spoon, and then poke it into the hole with the spoon handle, which is much more convenient than chopsticks;
4. Both lotus roots are completely filled; The water soaked in glutinous rice can be poured into the hole halfway, so that the glutinous rice is tightly and seamlessly implemented;
5. Re-align the two lotus roots and insert them obliquely with a few clean toothpicks to make the two lotus roots stick together closely;
6. Put the brown sugar and a proper amount of cold water into the pressure cooker, first heat and melt the brown sugar, and the amount of brown sugar is also adjusted according to the taste, which can be granular or blocky;
7. Put glutinous rice into brown sugar water, so that most of lotus roots are soaked in brown sugar water; Cover the pressure cooker, heat it with high fire, simmer for 15 minutes after pressing steam, and naturally release the pressure after turning off the fire;
8. After opening the lid, there will be a lot of soup. Open the lid and heat it with high fire. From time to time, use a spoon to pour sugar water on the lotus root, turn the lotus root, and make its colors even on several sides; After the soup is slightly thicker, you can soak it in the soup, or you can take out the slices and put them in the refrigerator, then pour in a proper amount of brown sugar juice and sprinkle a little dried osmanthus, which is sweet and refreshing.
This taro braised pork is made from the famous Lipu taro, which is cooked during the Chinese New Year, not plum vegetables. Try this method. Sliced meat is not greasy, and taro is delicious.
Ingredients: 1 Pork belly with skin, half taro in Lipu, 2 star anise, appropriate amount of soy sauce, appropriate amount of oyster sauce, a little salt and a little water.
1. Prepare a piece of pork belly with skin, put it in a cold water pot, and cook it with skin down for 0/0 minute, subject to the fact that the water has not passed through the meat;
2. Take out the meat, poke a hole in the skin with the tip of a toothpick, and apply a layer of soy sauce. You can continue to stick holes to let soy sauce penetrate into the skin;
3. Pour a little oil into the wok, wipe off the moisture and soy sauce on the skin surface, put the skin down into the wok and fry until it bubbles, then turn off the fire; The skin contains moisture and gum, which is easy to fry after entering the oil pan. Don't lean too close to the pot, let alone look at it, in case of accidents.
4. Dry the meat and cut it into even slices;
5. Pour a proper amount of soy sauce, oyster sauce, a little salt, cold water and two star anises into a wok and cook for 5 minutes on low heat; Turn off the fire, roll the meat slices in the juice, color them and taste them;
6. Cut off the skin of the taro in Lipu. I only used 2/3 of the half, and the cut edges are bowl-shaped for easy putting in the bowl.
7. Take a bowl of moderate size, put the meat pieces into the bowl one by one, and then put the taro into the bowl, so that the appearance of the meat pieces can be full;
8. code a layer of taro on the surface to make it flat, so that it will not be deformed in turn; Pour the seasoning and star anise from the pot into a bowl. If the juice is too small, you can increase the dose. Steam the fire for about 40 minutes, and then pour it on the plate. The juice can be eaten directly, or put into a frying pan to thicken the braised pork.
Sweet and moist, grab a handful and paste it, adding a touch of luxury to the ordinary. Oil-free, salt-free, sugar-free, fragrant, smooth and soft, appetizing and greasy, sweet soup suitable for men, women and children.
Ingredients: sweet waxy pumpkin 1, chestnut 10, waxy yam 1, pine nuts 1 small bowl, and appropriate amount of water.
Decoration: 1 mung bean, 1 small piece of yam, 1 chestnut.
1. The main ingredients are ready: sweet waxy pumpkin, waxy yam and chestnuts; There is a kind of vegetable yam, which is crispy and juicy, suitable for cooking, but not suitable for making this soup. Here, you can choose iron stick yam or yam with good taste.
2. Peel the pumpkin and cut it into small pieces, peel the yam and cut the chestnuts into small pieces, and put them in a large pot;
3. Steam in a steamer 10 minutes until it is fully cooked, or it can be cooked in a boiling pot;
This is steamed pumpkin, yam and chestnut soup. The soup is clear and the taste is not smooth.
5. Prepare a small bowl of pine nuts and adjust the dosage as you like;
6. Take a proper amount of steamed food and pine nuts and put them into the cooking machine several times to make a fine paste;
7. When steaming pumpkins, you can cook green beans, a little yam and a chestnut;
8. Use a cooking machine to make a fine paste or use a spoon to grind it into mud and sieve; After all the pumpkin soup is poured into the soup basin, squeeze mung beans and yam mud on the soup surface and draw it into a flower shape with a toothpick.
# Eat in China # # Eat in Beijing # # The indispensable dishes for the New Year's Eve dinner #