Introduction: Recommend five special recipes, simple and delicious practices, you can do it at home, and economical and affordable
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1. Summer and pepper shrimp
1, fresh freshPrawns, placed in a pot, pour in a can of beer, and repeatedly wash for several minutes with both hands. By borrowing the weak acidity and decontamination of beer, the impurities hidden between the shrimp texture are deeply cleaned, and the water is drained after washing.
2. The sharp blade is accurately opened on the back of the prawns, and the depth is about one -third of the thickness of the shrimp.A large spoonful of starch, which makes the crispy outer skin when the frying is fry.
3. Pour enough amount of edible oil in the pot and heat it to 60 % heat (about 160 ° C, you can insert the chopsticks, the surrounding fine bubbles can be judged), gently put it gentlyEnter the prawns, soak in medium and small heat, and turn it in time until the prawns are golden and crispy, and the oil control is removed.
4. Leave a little base oil in the pot, put on the onion and garlic, small hot fragrance until the minced garlic is slightly golden, release the rich garlic.
5. Pour into the fried shrimp, stir fry quickly, add a little color onion, green and red pepper pieces to sprinkle, sprinkle the appropriate amount of salt and pepper powder, stir fry and count several, Perfect the taste, you can put it out of the pan.
II, fish fragrant tofu
1, modulate fishSweet sauce adds raw soy sauce, vinegar, oyster sauce, white sugar, and a spoonful of starch in the bowl, and then slowly inject appropriate amounts of water, stir in the same direction in the same direction until the seasoning is fully fused to form uniform seasonings.
2. The hot pot is cold oil. When the oil temperature is slightly hot, add minced green onion garlic, a spoonful of bean paste, stir -fry low heat, stir -fry the red oil and the flavor overflows,Douban fried crisp.
3. Pour into the cut blue and red pepper, carrot shreds, and fungus shreds, turn to medium heat and stir fry quickly, until the vegetable shreds are broken, and it keeps its crispy taste.
4. Put it in the cut tofu gently to avoid crushing, and then pour the adjusted fish flavor, rotate the pot, so that the fish flavor will be evenly wrapped in tofu and vegetablesEssence
5. Open the high heat to collect the juice, the soup gradually thicker and wrap the surface of the ingredients, showing a tempting gloss, you can turn off the heat.
Three, radish balls
1, the green radishPeel with carrots, cut it into uniform filaments, and simmer for 1 minute after boiling the water. Quickly remove the cold water and cool it to keep the radish shredded.broken.
2. Add minced meat, green onion ginger, appropriate amount of salt, chicken essence, a little spiced powder to add flavor to the chopped radish.Adhesion and nutrition, put a large spoonful of flour and a spoonful of starch, and stir well along the same direction to make the filling fully fusion and sticky.
3. Dip the water with both hands, grab the right amount of fillings, and squeeze out the shape of the ball at the mouth of the tigers mouth, which is uniform in size.
4. Pour the edible oil in the pot, heat it to 60 % heat, put the radish balls one by one, adjust the firepower and flip the balls in a timely manner during the frying process to ensure that the heating is uniform until the balls are until the meatballs until the balls are until the balls until the balls are until the balls until the balls are until the balls until the balls are until the balls until the balls are until the balls until the meatballs are until the balls until the balls are until the balls until the balls are until the balls until the balls are until the balls until the meatballs are until the balls until the meatballs are until the balls until the meatballs are until the balls until the meatballs are until the meatballs until the balls are until the balls until the balls are until the meatThe surface is golden and crispy.
5. Remove the oil control, the radish balls can be eaten directly, the outside is crispy and tender, and the aroma is fragrant.
Four, smooth tender shredded pork
1, fineChoose the beef spine, cut it into a uniform shredded pork, put it in a bowl, add an appropriate amount of salt, pepper to remove the fishy flavor, pour in the cooking wine to fish, and then add a spoonful of sweet potato flour, along the same, along the samePress the direction to make the shredded shreds fully absorb the seasonings and put it on the slurry. Finally, pour a little edible oil cover, lock the water and taste, and pickle for about 15 minutes.
2. When the hot pot is poured, the oil temperature is 40 % hot (about 120 ° C, the oil surface is slightly fluctuated), gently add the marinated shreddSlip, wait for the shredded meat to discolor and remove the oil control.
3. Start with a pot, leave a little base oil in the pot, add garlic slices, dried hot pepper segments, hot fragrance, when the pepper is brown -red and the garlic is strong, pour in garlic moss.Add a spoonful of salt, turn the heat quickly and fry until the garlic moss is broken, maintaining its crispy and emerald green.
4. Pour in the sliding shredded pork, add a little MSG to taste fresh, season with soy sauce, stir -fry evenly, so that the taste penetrates and fuses each other.
5. After the heat is over, you can get out of the pan and put it on the pan.notWash the skin and cut it into uniform size.The hot pot is cold oil, pour into the potato diced, and fry slowly during the middle of the heat. During the period, turn it over, so that the potato diced surface is evenly heated on each side.
2. Leave the base oil in the pot, add minced meat, stir -fry low heat, stir -fry the minced meat until the color changes, forced the oil, at this time, the minced meat appears slightly focus.Yellow and exuding rich meat.
3. Add the onion ginger and garlic minced fragrance, pour in the appropriate amount of cooking wine to add fishy fragrance, and add a small amount of old soy sauce to stir -fry the color, making the color of the meat red and attractive.
4. Pour in the fried potato diced, add raw soy sauce, oyster sauce to fresh flavor, add salt and chicken essence to the taste, and finally add a little water starch to make the soup thick, Package on the surface of the ingredients.
5. Stir fry for a while, collect the thick soup, and let each grain of potato diced fully absorb the flavor of minced meat and seasonings, and you can enjoy it.
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