Homemade Roast Chicken
Since ancient times, there has been a saying that "there is no banquet without chickens." Of course, a complete banquet cannot include chickens. *** Enjoy a home-made roast chicken recipe. Prepare it in advance. Steam it in a pot for about 10 minutes before serving. The chicken breast is reheated to make it more delicious.
Prepare food in advance: whole chicken, shallots, ginger slices, garlic, star anise, peppercorns, galangal, and cinnamon.
Put off the nail clippers of chicken breasts and chicken feet, then rinse them with water, put them into a basin and pour 1 spoonful of rice wine and dongru. Pour in water that has not yet soaked the whole chicken and soak it for 1 hour. Then take it out, put the chicken into a pot of boiling water, and use hot water to wash the surface and abdomen of the chicken again to help remove the fishy smell.
After the surface of the whole chicken has faded, use kitchen oil-absorbing paper to wipe off the surface moisture, set it aside to dry for about an hour, pour some honey on the chicken and rub it spreadly, and rub it twice more.
Pour enough oil into the pot and bring to a boil for 4 minutes. Place the whole chicken into the pot and cook slowly over medium heat. If the pot is very small and the oil in the pot cannot completely cover the chicken, use a large spoon to continuously pour oil on the chicken body, fry one side until both sides are golden brown, turn the chicken over and fry until both sides are golden brown, then remove.
Put the fried chicken into the rice cooker, pour half a pot of warm water, add an appropriate amount of winter squash, ginger slices, garlic, and then add 5 tablespoons of light soy sauce, 2 tablespoons of rice wine, and 5 tablespoons of rice wine. Add the king of smoke, an appropriate amount of salt and rock sugar, 2 star anise, 3 slices of galangal, a handful of peppercorns, and 1 piece of cinnamon. Cover and cook for more than an hour. Turn the chicken over in the middle. The pork ribs with black bean sauce
The pork ribs with black bean sauce are steamed in advance. During the storage process, the sauce gradually penetrates into the pork ribs. When you drink it, it is steamed for 10 minutes for secondary heating. It will become crispy when you eat it. It smells great and doesn't harm the appearance at all.
Prepare food in advance: pork ribs, black beans, garlic.
Put the pork ribs into clean water to wash off the blood, soak in salt water for 15 minutes to remove the fishy smell, remove and rinse again, set aside to drain.
Peel half a clove of garlic and cut it into minced garlic. Drain the pork ribs and put them into a bowl. Add minced garlic cut into small pieces, minced ginger, green onion segments, 1 spoonful of watery black bean, and a small amount of rice wine. Mix 1 tablespoon of sesame oil and an appropriate amount of salt until the seasonings and condiments are fully combined.
Mix the pork ribs with seasonings and condiments and marinate for 10 minutes to allow the flavor to infuse. Then add 1 tablespoon of tapioca starch and stir, then add a tablespoon of oil and stir again to lock in the moisture. Spread the pork ribs on an open plate and steam them for 18 to 20 minutes. After they are cooked, let them cool and store them in the refrigerator. Just warm them up when you are ready to eat them. Braised Pork Ribs
Braised Pork Ribs can be said to be a veritable special delicacy of the people. No matter in the streets or alleys, braised pork ribs must be one of the preferred dishes when you want to satisfy your cravings and hunger. It is also the highlight of many banquets and is popular among men, women, old and children. Like. As the Mid-Autumn Festival is approaching, why not prepare some braised pork ribs and heat them up directly for the banquet, which is convenient and delicious.
Prepare food in advance: pork belly, rock sugar.
Put a piece of pork belly skin down into the boiling frying pan, and cook for 2 minutes until the pork belly skin turns slightly yellow. Remove it, wash it, slice it, put it into a pot of cold water, and add 2 Spoon rice wine and ginger slices, bring to a boil, cook for 2 minutes and remove.
Add a small amount of oil to the wok, pour in water and cook the pork belly over medium heat until excess fat is drained out.
Add rock sugar to the pot, stir-fry until it turns into a sugary color, then add the pork belly cubes, stir-fry evenly and color, add ginger slices, dried chili peppers, dongru, galangal and cinnamon, stir-fry until fragrant. Pour in the hot water of the pork belly, 4 spoons of light soy sauce, 1 spoon of pure grain wine and 1 spoon of dark soy sauce. Bring to a boil with an appropriate amount of salt and cook for 30 minutes to reduce the juice. Braised Braised Bones
Prepare the Braised Braised Braised Bones in advance and just steam them before eating. The more you chew, the more fragrant it becomes.
Prepare food in advance: pork bones, ginger, green onions
Rinse the large bones with clean water, put them in salt water for 30 minutes, put them into a pot of clean water, and add a small amount of ginger Add slices, dongru, rice wine, boil water and simmer for 2 minutes, remove the large bones.
Add rock sugar and water in a ratio of 1:1 and a little vegetable oil to the pot. Slowly simmer until the wine turns red, add a bowl of boiling water, mix well and the sugar color is complete.
Add a wide amount of oil to the pot, heat the oil, add dongru, ginger slices, 3 slices of galangal, 2 star anise, 1 cinnamon, appropriate amount of dried chili pepper, stir-fry over low heat until fragrant, add the blanched bones, and stir well.
Add the cooked fried sugar, 2 tablespoons of bean paste, 3 tablespoons of light soy sauce, 2 tablespoons of soy sauce, an appropriate amount of salt and enough water, and simmer over medium heat for 40 minutes until the juice becomes red. Tomato stewed beef brisket
Tomato stewed beef brisket is an increasingly popular soup. The sweetness and sourness of tomatoes and the deliciousness of beef are closely connected and complement each other. The meat and bone soup is thick and bright when you eat it. It is more in line with the festive atmosphere of Mid-Autumn Festival reunion and is undoubtedly a delicious dish at the Mid-Autumn Festival reunion banquet.
Prepare food in advance: tomatoes, beef tendons, hot pot ingredients.
Clean the beef tendons and put them in salt water. Pour in 2 tablespoons of rice wine and soak for 10 minutes to reduce the fishy smell. After soaking, remove and cut into pieces. Clean the tomatoes, make a cross cut on the top and blanch them in boiling water for 1 minute. Tear off the tomato skin and chop into small pieces.
Pour the beef brisket pieces into the pot, add an appropriate amount of water, add green onion segments and ginger slices, bring to a boil over high heat, then simmer over low heat for 2 minutes, remove and use clean water to clean off the white skin on the surface of the beef tendon. Mozi.
Heat the oil in the pan again. After the oil is heated, pour in the chopped tomatoes and stir-fry until the sauce becomes liquid. Pour in the blanched beef shank and stir-fry evenly. Pour the tomato beef brisket into the rice cooker, pour in a bowl of boiling water and a small piece of hot pot ingredients, then add winter squash, ginger slices, one star anise, cinnamon, galangal, appropriate amount of salt and cook for 40 minutes, add appropriate amount of MSG That's it. Braised pork with dried plums and vegetables
Braised pork with dried plums and vegetables is a traditional dish. It is bright red in color. Which dishes can be included in the menu when preparing them.
Prepare food in advance: pork belly, prunes, green onions, ginger, garlic
Choose long strips of pork belly about 8cm long, sear the skin with a high-pressure spray gun, and put it into a cold water pot In, add some ginger slices and rice wine, boil the water and cook again for 5 minutes, remove and drain.
After the pork belly is cooled, skin side down, use a wooden skewer to poke some concentrated small round holes, then use kitchen paper to absorb the leaked fat, apply a layer of dark soy sauce and let it sit for a while. Yes, I'll do it a little bit and then apply it again.
Pour some more oil into the pot, put the pork belly skin down into the pot, fry until it turns yellow, take it out, quickly put it into cold water, soak it for 10 minutes until the budgerigar appears, take it out and drain it Moisture.
Cut the pork belly into about 1 cm, marinate it with appropriate amount of chicken powder, oil, salt and sugar for 10 minutes to enhance the flavor. Clean the dried prunes and soak them in well-prepared warm water for 20 minutes. Remove and squeeze out the water. Heat the oil in a pan. Add onions and garlic and stir-fry until fragrant. Add the prunes, add light soy sauce and appropriate amount of salt. Evenly spread out.
Place the pork belly neatly in a bowl with the skin side down, cover the pork belly with the fried mustard greens, cover it with a plate, put it in a pressure cooker and steam it for 35 minutes, simmer it for 10 minutes, let it cool and store it. When it's time to eat, take it out after steaming it for about 10 minutes. Find a large plate, cover it with the bowl and quickly rotate it.