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Reprinted from 505225421 at 11:26 on March 28,
Years have marks - Qzone log, 2010 Reading (loading. ..) Comments (1) Category: Food
hands-on series thirty-one - Sichuan style potato taught you to do the spare ribs -
materials: pork ribs, potatoes, carrots, Pixian bean paste, chili, pepper, aniseed, salt, sugar, soy sauce, vinegar -
practice: ribs over boiling water, then remove and water treatment. -
wok put the oil, not too little, more does not matter, after the Heat put Pixian bean paste, chili cut, the right amount of pepper, one or two aniseed, amount of crystal sugar, soy sauce and vinegar amount stir fry, fire small point, do not fry paste. -
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After
fried spices, open fire into the stir fry until the pork ribs full of oil forced out of state. -
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drain flooded ribs, cover pot stew. -
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stew soup when depleted, pour some sesame oil in, then put carrots and potatoes to fully stir fry. -
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add water have not seen material again, cover pot stew. If you put more bean paste, then do not recommend salt, Kouchong then add their own discretion. Henla like to eat, then to put in more chili, bean paste is not as Henla. Like to eat spicy taste of pepper on the extra point. In short, according to the taste of your favorite seasonings enjoy playing it! -
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see, greedy, right -
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hands-on series of thirty - taught you how to make pimento konjac -
material: konjac, pineapple, apples, oranges. -
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orange peel into the flap, the other cut into small, I added a handful of raisins -
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Konjac
first into the water cook for 20 minutes -
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then poured into the pot along with the rest, cook for ten minutes, if you like to eat cooked rotten point, boiling point a long time -
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fast cooked, the starch with cold water and point, one-sided take the spoon into the pot while stirring -
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the last pot before the release point based on personal taste sugar to OK! -
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tastes a little sweet and sour, we at home all right, then, might do a do, nutritious and delicious, will not gain weight, forget about, so I cooked a pot of energy is not more than 300 cards. -
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hands-on series xxxiii - taught you how to make celery mixed with shredded chicken -
Material: Celery, peeled, shredded, and I cook very luxurious, it was not peeled, I'm going to go, do not feel like eating it, skin was gone, the High sense to come up. Chicken, cut into thick filaments, not too thin, because their meat tender and had to cut off fine, and then sizing the meat, the method previously taught us, there is not duplication, garlic silk, chili is also essential. While those in the dry, a pot of water. -
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water, open, put some oil and salt, the salt is to make food tasty, the oil is to increase the boiling point of water, so that food hot, can be cooked immediately, keep green, which is the key, to copy down the pen, just want to make cold dishes, will this, people will impress you. Well, water was opened,
Love life - Qzone log, poured into the celery, about 20 seconds, you can fish out and put ice water in too cold. -
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then poured into water Shanghao pork slurry, and stir with chopsticks powder, meat of a color, then a little while in the other like, again, remove and put ice water too cold, and then celery , pork is dry moisture control. -
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put everything into bowl, chili fry about, coriander it also put less points, just in the fridge, then sugar, vinegar, salt, MSG, sesame oil are put to, vinegar and sugar can put more points . -
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Stir to OK. -
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Thirty
hands-Series - taught you how to make egg dumplings -
This is very simple
drops. And very easy to do. Came out and can burn, but also the following hot pot. Value blanket ^ _ ^ -
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little bit of oil left in the spoon, heating -
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spoonful of egg ... -
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down in the spoon, the hair into Dan Pi -
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put meat -
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pull over the side cover -
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MM asked both sides of the skin are what stick together. In fact, drop the egg itself will stick. If the fear of the time under the soup powder, use chopsticks will withstand a small OK Collage pull .. -
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hands-on series of thirty-five - taught you how to do twice-cooked pork -
raw materials: pig haunch, garlic -
materials: bean paste, black beans, onions, ginger, pepper, aniseed, cinnamon, rice wine, water under the meat, cook for 20 minutes, which put onion, ginger, pepper, aniseed, cinnamon, rice wine, skim Mo, chopsticks can be inserted into the meat off the fire, soak 5 minutes, then pan -
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slap garlic, cut oblique knife section, National Cheng Kung University fillet into thin slices, see your Daogong, the thinner the better -
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pan put little oil, under the white meat, stir-fried, fat curly become transparent, the meat shovel to the soup (this is the lazy way! Oh! the fact is that the first shovel out of the frying meat The bean paste) -
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under the bean paste, stir marked, the next lobster sauce, ginger, garlic, fry. When this Caichao without salt, because the bean paste and salty enough. -
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garlic slightly softened, pour wine, can pan. -
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hands-on series of thirty-six - taught you how to make cute Dorayaki -
Materials: -
3 eggs, sugar 140g (about 10 tablespoons), 5 tablespoons milk, 2 tsp honey, flour 180g (about 16 tablespoons), baking powder / 1 tsp. Red bean paste 400g. -
tools: strainer, electric mixer, rubber spatula, flat-bottomed nonstick pan. -
sugar in a strainer and set aside. Put all eggs into the bowl, beat with an electric mixer until frothy, add sugar three times, beat until white and completely sent. Add milk and honey gently mix well. -
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Sift flour and baking powder
after mixing, such as custard in Canada, with a rubber spatula mix fast? (with left and right mixed with dial up and down direction, do not use circle-style, so the bar) -
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cover with plastic wrap, and let stand for half an hour -
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heated pan, scoop into a spoon batter (about 2 tablespoons), with small gently for a lot of bubbles to the surface of the batter, and fry for a while and then turn it over to -
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other pastry can cool off? on the bean paste had. Jian Hao is the color of both the front crust? The brown, the back is the meters? Color -
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folder on the red bean, sweet Dorayaki is complete -
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hands-on series of thirty-seven - Honey Teriyaki taught you to do big Cat Fish Fish -
Materials: Large Cat Fish Fish 1 (when buying orders from both sides of meat, bones and head can be steamed black bean sauce), soy sauce chicken juice (taste quite like the eel sauce), barbecue sauce -
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cut in fish, divided into two, with 2 spoons of soy sauce chicken juice, a spoonful of barbecue sauce, 1 tsp soy sauce, 1 spoon half of sugar, 1 tsp cooking wine, 1 tsp MSG tasty - p>
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preserved more than 2 hours out, on a rack, home? furnace middle, bake at 200 degrees about 20 minutes (no? furnace can be used non-stick pan over low heat on both sides of fried) -
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Remove the sides from time to time
marinade and sugar coated gum, repeated twice, Kaozhi reddish brown color on both sides of the body can be dry -
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hands-on series of thirty-eight - World War II taught you to do the lion head tiger preserved eggs -
a prepared meat: Add onion foam, foam ginger, chicken, salt. (According to their own tastes, I added a few drops of white wine) -
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two boiled eggs. Peeling stand -
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Third, the shape into meat balls and good shape, roll on the dry starch, thin and uniform. (Balls the size of their grasp, that is a big lion head, and if fed to a small number of fear) -
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four eggs every two and a half, mainly because they are afraid not get in flavor, it was also put inside the eggs. -
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five, eggs, balls off the oil. Skin golden eggs, crispy skin. Golden balls have changed, 7 mature. Remove and set aside -
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pan -
six, for the pot. Add water, add cooking wine, soy sauce, scallion, ginger. After the eggs and the oil to the wok balls. Do not forget to put sugar. -
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Do not forget looking through a
, easy to stick pan! Got -
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hands-on series of thirty-nine - taught you how to make dumplings -
for raw materials: meat, dumpling skin directly purchased, or are rolling. Then prepare other condiments: soy sauce, salt, monosodium glutamate, onion ginger, etc., plus an egg. -
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stir the eggs into the meat, the same time add the right amount of water, stir clockwise, when you feel sticky on it. -
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relish -
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meat in stir well above the shop cut leeks. Congratulations! Put the number of how much to eat leeks, or chives filling smelled, and the rest all a waste! -
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wrap is simple: the middle of the dumpling skin and hold both sides to air Oh! -
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is like this: -
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code in the pot is good, pay attention to the key steps: first add a little oil over low heat 3 minutes, pour the right amount of water, the sound of Chi Chi issued pot, cover, 2 minutes to open, and so forth 2 -3 times can be. The middle of a turn pot. -
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outside the coke in the tender delicious ah! (But it seems burnt out ~! ~) -
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hands-on series of forty - taught you how to do Shuangpi Nai -
1, boil milk (small fire) -
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2, boil and pour it into a bowl and let cool -
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3, beat egg white, lightly beaten -
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4, when the milk is cold, the surface end of the Naipi -
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5, off Naipi corner, pour the milk back to the pot to play evenly with sugar (note Oh, not to Naipi break, should it remain in the bottom of the bowl floor) -
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6, stirring gently to egg white and milk together, and if the egg whites have not played in advance, then stir the egg white is how a block, uneven (After mixing, the mixture poured into the ground floor just Naipi the bowl, we must be careful ah, do not Naipi break) -
7, cover with plastic wrap, on a steaming pot -
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produce the final say in making points and repeat the order -
milk pan heat a bowl of milk waiting to boil and pour into a small bowl to cool. At this time, to bowl into the egg (large egg, small eggs, two), the amount of sugar and stir. And the small bowl of milk to be cooled, carefully pierce Naipi, slowly pour the milk into the bowl. If the operating properly, that layer of Naipi will lay a small bowl of the bowl securely. Well, the bowl of milk sugar in the egg white are mixed evenly, and then slowly, (be sure to slowly) Note back to the small bowl. If the operating properly, the original bottom Naipi float bowl, cover the mixture on. Wok, steaming. Timely clean wok, cool, new Naipi generation. Is that Shuangpi Nai. -
hands-on series forty-one - taught you how to make potato cakes -
1. Wash potatoes, steaming pot on the tray (privately that pressure cooker heat is also good, and very easy to do! However, the proposal did not used the pressure cooker GGMM adventure ah!) -
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2. Beat the eggs, add milk, add a small amount of salt, sugar, monosodium glutamate (chicken is even more okay!) -
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3. the steamed potatoes, peeled, broken in pieces -
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4. eggs, milk and juice into a good tune, add some flour, stir desperately ah -
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5. will be added over flour (amorphous) after the potato cake into the pan fried into shape, remember to do low heat, otherwise it will affect the color of potato pie. -
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6. lovely and delicate and delicious potato cake pan it! It looked good appetite! -
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Forty hands
Series - taught you how to make dumpling -
1. be ready materials, cut at the end of the meat, mushrooms, green peppers -
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2. glutinous rice, soaked several hours later, cage steam cooked -
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3. and good dough -
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4. pot of oil, fry minced meat into the next color, add mushrooms and stir fry with green peppers, add salt, soy sauce and chicken, mushrooms into boiling water. Then pour into the steamed glutinous rice, stir fry until slightly dry sauce to pan. Dumpling fillings do the work. -
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5. This is a good pan fried fillings, directly used when the sticky rice is not bad. -
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6. then played out on the dough. Put a good face rub a little order, roll into a lotus-shaped discs, including into the fried filling, tweak the compressive stress, so it goes into after following the same again. -
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7. Finally, put into the pot steamed dumpling wrapped saunas, ten minutes later, you're done. -
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hands-on series of forty-three - taught you how to make pancakes fruit -
I love pancakes
fruit for breakfast today to do a bar! First, take a small portion of batter made from flour and water -
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the batter into flat bottomed non-stick pan, try to be more diluted. -
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good batter to hit in the share of an egg -
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also spread out the eggs. -
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be formed under the pancake batter, put the dough over, the egg is facing downward. -
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now cast favorite sauce on the bread, I wipe the Korean and Chinese chili bean sauce. Then I covered with lettuce leaves, but also added a sausage. -
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This is the finished product. When I did not master volume, the pancakes a bit broken. However, I believe that still looks pretty attractive, right? -
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hands-on series of forty-four - taught you how to do three-color custard -
preserved eggs salted duck eggs in the two and three, which preserved egg and salted duck egg cut into small pieces -
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down in a bowl ~ Then ~ Stir egg in a bowl and pour in, put some sesame oil and a little salt, put fire in the microwave 6 minutes -
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cooled slightly cut into the desired shape can be served by -
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hands-Series PW - taught you how to make sausages claypot -
Wash rice plus a small amount after the oil and water. -
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put stove Department, stirring with chopsticks while cooking rice side -
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Next, is the protagonist of the Lap-mei is a preserved duck sausage legs and two friends. Each of their favorite friends, put bacon, December kidney are good. -
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this time, half-cooked rice to you, you can burn the sausages in it together -
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boiled cabbage aside a few salt water -
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garlic, like to put do not like to hold onto. Together with the garlic, stir a little garlic. Those who do not like onions can be changed to, or hold. -
side of fried while adding soy sauce, sugar, water, chicken, oysters. -
poured into the claypot while the inside of a good soy sauce friends. -
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Dear viewers, watched for so long, eat it, Come, come, Oh You're welcome. -
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Forty-six hands-series
- taught you how to make steamed scallops with garlic fans -
production steps: Wash the shells, leaving only the side of the shell, remove the flesh, wash sediment. -
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clean future is like this, is that the red scallop yellow children. Children because of its yellow like the moon, scallops like the sun, so do some people call it -
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to tell you the other ingredients: a small fan to (soaked with cold water), garlic (processed garlic), soy sauce, salt. -
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scallops on the plate after a good wash, the soaked fans (probably soak 30 minutes) around into a small nest-like, on the flesh, and pour into a golden yellow with a frying oil garlic, soy sauce , with salt into the juice. The volume ratio of three materials approximately 8:3:1. Above and then sprinkle some green pepper and red pepper grains would be more beautiful. (Since this little amount of green peppers, so do not worry it will affect the flavor of seafood itself) -
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steamer steamed in boiling water to steam a good three or four minutes. -
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In fact, the fans had delicious scallops, fresh scallops borrowed it, by the garlic's aroma, take the salty soy sauce, every silk winding unclear, are delicious. And this is the most simple dishes ... ... -
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Forty-seven series
hands-on - taught you how to make milky fish soup -
1, Material: carp a, 3 slices ginger, garlic 1 (Paisui), a shallot (chopped), oil, salt, chicken. -
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2, Guo Lifang oil, after the Heat with a shovel push -
3, put the fish fry a little bit -
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4, after frying the fish change color to a half of water into a bowl! Sheng soup bowl is your bowl. Add ginger and garlic -
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5, cover the lid, after the change in the fire to boil and simmer gently for 20 minutes. The soup into white. If you have enough time to put 2 bowls of water, boil and simmer gently for 2 hours after the piecemeal, when fish are dissolved into the soup Hou, and more beautiful! -
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6, transferred amount of salt and chicken, in the stew to a clean wok for 2 minutes. Finally, sprinkle with chopped green onion. Fresh ah! -
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Forty-eight
hands-on series - taught you how to make sushi -
1, outside the rice used for more volume, the volume is about 1 and 1 / 3 -
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2, shown from left to right behind the seaweed rice top. -
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3, paved from top to bottom, turn over the seaweed, rice down on the chopping board, put a wet cloth before you wipe the cutting board (anti-sticking), fillings, such as seaweed in the middle of the general on the paper. -
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4, as shown in Figure roll the seaweed. -
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5, packed and ready,
[Transfer] list of works offered a free logo showcase [snowflake fluttering] - Q! -
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6, wrap with plastic wrap and roll, and then gently shape bamboo curtain, do not press flat rice -
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7, good! Tear off the plastic wrap. -
8, then sprinkle with your favorite seasonings, do a bit of embellishment. -
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9, the same as cutting the paper, a knife down, keep incision formation. -
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10, finished product. -
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Forty-nine
hands-on series - ham sandwich taught you how to start the Division pork chops -
This is my favorite pork cutlet, and the taste and eat the meat cutlet is generally just very different, because the cheese stuffing for pork chops with a slightly more tender and juicy, but also the frankincense, it is worth recommend it to everyone yo! -
ham and cheese sandwich
pork chops -
material: Loin, cheese slices, ham, eggs, flour, bread crumbs -
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or playing with a knife blade meat
to convert the Loin shoot loose, thin film thickness slightly, and cut the meat around the irregular, -
preferably are similar in size for each piece of meat, say goodbye to playing too much force too thin and do not play yo! Otherwise, the meat is not thick enough bombing out is not fun to eat! -
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take two of similar size and meat, the meat again and again on a piece of ham, ham, meat than the smaller oh (This is very important), and then a piece of cheese on Diego, but also smaller than the meat, oh! -
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cast around the periphery of the Loin of flour, if too dry, not sticky to slightly moistened with water -
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then two pieces of meat together, and the outer circle with a point force to compress compaction, or spread easily when fried, cheese stuffing will leak out. meat coated with a layer of flour, uniform want to stick yo, dip a little pat when the body good pick up, dust ourselves off the excess flour -
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dip the meat in flour then dip coated with a layer of beaten egg and finally a layer of crumbs, dip bread crumbs with the point when beat me if the sticky crumbs more solid and more pressure is negative repeated several times until do not see the body until a little pat when James body a good pick up, dust ourselves off the excess breadcrumbs -
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oil is hot fry pot over medium heat about 3 to 5 minutes (the meat the size of the second thoughts), the course was fried to even turn yo face, when the golden yellow color quickly changed when the large open fire to oil temperature rise in the oil extract a good meat (takes about 30 seconds), then clean wok -
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pork chops cut appearance, have not seen the ham and cheese sandwich too! -
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