Share five delicious home-cooked recipes.
1. Brine fat intestines.
Steps:1Prepare ingredients: fat sausage, brine juice, Sichuan pepper, star anise, bay leaves, cinnamon, dried chili, grass fruit, ginger, etc.
2.Turn the fat intestine over, add flour and salt to scrub it clean, and then rinse it with water to remove the dirt and oil tendons on the surface of the fat intestine.
3.Put the fat intestine into the pot, add water, ginger and cooking wine, skim off the foam after boiling, turn to low heat and cook for about 30 minutes, until the fat intestine becomes soft and cooked, remove and set aside.
4.Heat the pan with cold oil, add Sichuan pepper, star anise, bay leaves, cinnamon, dried chili peppers, grass fruits and stir-fry until fragrant, add a packet of brine juice and an appropriate amount of water, turn to low heat and boil for 20 minutes until the fragrance is strong.
5.Put the boiled fat sausage into the brine, add ginger slices, green onions, cooking wine, bring to a boil, turn to low heat and simmer for 30 minutes, until the fat sausage fully absorbs the flavor of the marinade and cooks thoroughly.
6.Remove the fat sausage, drain the water, cut it into small pieces, and serve on a plate.
Notes:1The fat sausage should be fresh, and the internal dirt and oil tendons should be thoroughly removed when cleaning, otherwise the taste and hygiene will be affected.
2.When boiling fat sausages, add ginger and cooking wine to remove the fishy smell, and after cooking, take them out for later use to avoid cooking for too long.
3.The preparation of brine should be adjusted according to personal taste and actual situation, and the ratio of spices and brine juice should be appropriate, avoiding too salty or too light.
4.The marinated fat sausage should be fully dried to avoid excessive humidity affecting the taste and preservation.
Second, ginger duck.
Steps:1Prepare ingredients: duck meat, ginger, green onion, wolfberry, star anise, bay leaf, sesame oil, Guangdong rice wine, white wine, maltose, etc.
2.Clean the duck meat, chop it into cubes, blanch it to remove the blood, remove the water, and drain it for later use.
3.Clean the ginger and cut it into thick slices for later use.
4.Put the duck pieces into a bowl, add salt, sugar, star anise, cinnamon, bay leaves, sesame oil, dark soy sauce, wine and other seasonings, and marinate for about 15 minutes.
5.Take a clean plate, pour in an appropriate amount of sesame oil, add ginger slices, cover the lid and leave holes, microwave on high heat for five minutes, remove the plate, put in the duck pieces, and then high heat for another five minutes.
6.Take out the plate, pour the juice into the plate, add an appropriate amount of water, cover the lid and leave holes, microwave on high heat for three minutes, then turn to low heat, about half an hour, and finally take out the plate in the last five minutes, sprinkle with wolfberries, and add an appropriate amount of salt to taste.
Notes:1Duck meat should be fresh, preferably native duck or muscovy duck, which has a better taste and more delicious meat.
2.Ginger is the key to this dish, and it is important to use fresh ginger and cut it into thick slices to make the most of it.
3.Marinate the duck pieces for enough time to make the duck meat more flavorful.
4.In the cooking process, it is very important to master the heat to avoid too much or too little heat, which will affect the taste and nutritional value.
3. Honey chicken wings.
Steps:1Ingredients: chicken wings, honey, salt, cooking wine, light soy sauce, dark soy sauce, garlic, etc.
2.Wash the chicken wings, cut a few knives on the surface and set aside.
3.Heat the oil in a pan, add the garlic and stir until fragrant, add the chicken wings and fry until golden brown on both sides.
4.Add cooking wine, light soy sauce, dark soy sauce, salt and other seasonings, stir-fry evenly, add an appropriate amount of water, cover and simmer over low heat for about 10 minutes.
5.When the soup is thick, take out the chicken wings, brush them with honey water, put them back in the pot, and continue to cook until the soup is dry and the surface of the chicken wings is shiny honey.
6.Remove the chicken wings and serve on a plate.
Notes:1A few cuts on the surface of the chicken wings can help absorb the flavor, but be careful not to cut the chicken skin, otherwise it will affect the taste and appearance.
2.When cooking chicken wings, add enough water to avoid boiling them dry, and also avoid too much water that can cause them to be too soft.
3.When seasoning, it should be adjusted according to personal taste and actual situation, you can put less seasoning first, and then add an appropriate amount after tasting.
4.Pay attention to the evenness of the honey water when brushing it to avoid too much or too little honey.
Fourth, chicken cutlets.
Steps:1Ingredients: chicken breast, eggs, starch, breadcrumbs, cooking wine, light soy sauce, salt, pepper, chicken essence, etc.
2.Wash the chicken breasts, separate them from the middle but don't cut them off, and pat the chicken apart with the back of a knife.
3.Put the loose chicken into a bowl, add cooking wine, light soy sauce, salt, pepper and chicken essence, mix well, and marinate for 15 minutes.
4.Prepare three bowls and add the starch, beaten eggs, and breadcrumbs.
5.The marinated chicken is first coated in a layer of starch, then a layer of egg wash, and finally a layer of breadcrumbs.
6.Pour enough oil into the pan, when the oil temperature reaches 6 hot, add the chicken steak and fry it over medium-low heat until golden brown and crispy on both sides.
7.Cut the fried chicken steak into cubes and serve on a plate, which can be served with tomato sauce or other sauces according to personal taste.
Notes:1When choosing chicken breasts, try to choose a full and thick meat, so that when you cut it in half, you can ensure that the chicken steak is not too thin and has a better taste.
2.The oil temperature of the fried chicken steak should be controlled at about 6 percent, so that the fried chicken steak can not only have a golden and crispy skin, but also ensure that the internal meat is soft and glutinous and fully cooked. Too high an oil temperature may cause the outside to be coke, while too low an oil temperature may cause the chicken chops to absorb too much oil, affecting the taste.
3.Pay attention to safety when frying chicken cutlets to avoid scalding from hot oil. At the same time, the fried chicken cutlet should be controlled before eating to reduce the intake of fat.
5. Oyster sauce lettuce.
Steps:1Prepare ingredients: lettuce, oyster sauce, garlic, salt, sugar, peanut oil, etc.
2.Wash the lettuce, drain and set aside.
3.Finely chop the garlic and set aside.
4.Add an appropriate amount of water to the pot, add a little salt and a few drops of peanut oil, bring to a boil, blanch the lettuce for a few seconds, remove and drain, and put it on a plate.
5.Heat the oil in a pan, add minced garlic and stir-fry until fragrant, add oyster sauce, sugar, salt and water, stir well, bring to a boil and pour on the lettuce.
Notes:1Blanch the lettuce for a short time, and remove it when it becomes soft to avoid discoloration and nutrient loss for too long.
2.Blanching with salt and peanut oil will keep the lettuce emerald green and have a crispier texture.
3.When stir-frying minced garlic and oyster sauce, stir-fry slowly over low heat to avoid the texture of the paste.
4.The last seasoning to be added should be adjusted according to personal taste, you can put less at first, and then add an appropriate amount after tasting.
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