1. Braised Bream
2. How to Make Mapo Tofu
3. Homemade Potato Pancake
4. Teach You How to Make Red-Braised Pork
5. Winter Warming Winter Melon Poached Meatballs
6. Winter Nourishing Stewed Lamb Shank Pot
7. Pickled Chili Beef Threads
8. Sweet and Sour Ribbon Fish
9. Beijing-Style Oil-Braised Large Shrimp
10. Fried Eggplant Boxes
11. Spicy and Fragrant Fish Slices
12. Super Simple and Easy Omelette
13. Pulling Thread Banana
14. Winter Nourishing Clear-Stewed Lamb
15. Pine Nut Corn
16. Spicy and Fragrant Shrimp
17. Old Pickled Jar Phoenix Claws
18. Pickled Chili Loach
19. Country-Style Fish
20. Spicy Deep-Fried Intestines
21. Self-Pickled Salted Eggs
22. Glutinous Rice Cured Meat Rolls
23. Soft and Fluffy Coconut Balls
24. Flavorful Ribs That Leave a Lingering Taste
25. Pepper-Salt Ribs
Braised Bream (Full Process Illustrated)
1. Bought an eight-liang bream (felt it was too small, when I was a kid if I caught these while fishing they would be released, unfortunately, it's hard to find the 2-4 jin large bream from my hometown in the market now. Actually, if there were Yangtze River triangular breams, that would be the best. I guess all the good things from childhood have almost gone extinct) necessary ingredients: ginger, scallions, garlic.
2. Pay attention to cleaning the fish's abdominal cavity thoroughly, as water bodies are polluted to varying degrees nowadays, so there is black membrane in the fish's abdominal cavity!
3. Cut flower knives on both sides of the fish - this way it can easily absorb flavor.
4. Since the fish is small, there's no need to make a cross cut; three diagonal slices will do - note that the cuts should be oblique into the flesh, not straight!
5. Evenly sprinkle some salt on both sides of the fish, even inside the abdominal cavity can have a bit, slightly pre-season it! I don't like the method of coating with flour much, as it ruins the texture of the fish skin!
6. Place the prepared fish on a plate, add ginger threads, flattened garlic, dried chili threads, then added some green onions! The combination of colors looks quite nice!
7. Into the pot! When the oil smokes blue, put in the seasonings and stir-fry until fragrant, the fire shouldn't be too high, mainly to bring out the fragrance.
8. When the scallions and garlic turn yellow, you can scoop out the seasonings for later use, be especially careful not to over-fry the red chilies, otherwise it won't look good.
10. Use the remaining oil to pan-fry the fish! An oil temperature of 60% is sufficient.
11. Lightly browned on both sides is enough, or you can slightly overcook it! Be careful when flipping the fish, breaking it will ruin everything.
12. Then add a small bowl of water (no stock at home), start cooking - restaurants use high heat and lots of oil, even fully cook with oil, families just use their own methods! After the water boils, add the most important huangjiu + soy sauce, a step to remove fishy smell, season, and dye!
13. Add the previously prepared seasonings and cook together, add a little salt to the broth, consider the amount, because soy sauce is also salty, and more sauce will be added later, including the fish itself which has already been seasoned! Continuously pour the broth over the fish to ensure even heating!
14. Add a big spoonful of broad bean paste, something I really like - basically homemade red pepper paste back home!
15. Cook for a short while, the fish is cooked, prolonged cooking will easily damage the shape!
16. Now transfer the fish to a plate, sprinkle with scallion leaves - do you think it's done?
17. There's still some broth in the pot! The essence lies here! Add a little sugar and vinegar, MSG, prepare a bowl of water starch, add to the pot, boil over high heat, quickly stir evenly, when it becomes slightly sticky, turn off the heat!
18. Final step - pour the broth over! The amount of broth is up to you, too little will be too dry, too much will be tasteless!
19. Done! Looks pretty good!
How to Make Mapo Tofu (Illustrated)
1. Prepare materials: tofu cut into cubes (medium hardness), beef minced, broad bean paste, salt, wine, crushed dried red chili, green onion, minced ginger, Sichuan pepper powder, water starch, soy sauce, a little sugar.
2. Heat a little vegetable oil in the pot over high heat. After the oil heats up, add broad bean paste, salt, dried red chili, green onion, minced ginger, Sichuan pepper powder, minced beef one by one, or marinate the minced beef with the above seasonings first and add them all at once. Stir-fry until fragrant.
3. Add the diced tofu. Change to low heat, bring to a boil.
4. After the tofu is cooked, change to high heat, add the water starch, sugar, wine, monosodium glutamate, soy sauce mixed beforehand. Keep stirring until the sauce thickens evenly, then turn off the heat and serve.
5. Serve in a dish, sprinkle with Sichuan pepper powder, and enjoy the fragrant, authentic Sichuan-style Mapo Tofu!
Homemade Potato Pancake (Illustrated)
1. Wash the potatoes, steam them (I personally think using a pressure cooker is also good, and very convenient! However, I suggest those who haven't used a pressure cooker before not to take risks!)
2. Beat the eggs well, add milk, a little salt, granulated sugar, monosodium glutamate (chicken essence is even better!), and mix well.
3. Peel and mash the steamed potatoes.
4. Pour in the prepared milk and egg mixture, add an appropriate amount of flour, and stir vigorously!
5. Put the potato pancake prototype made after adding flour into a flat-bottomed pan to fry, remember to use low heat, otherwise it will affect the color of the potato pancake.
6. Delicious, cute, and tender potato pancakes are ready!
Teach You How to Make Red-Braised Pork (Full Illustration)
1. Clean the wok, heat it up, add two tablespoons of oil, then add three to four tablespoons of white sugar, turn down the heat.
Reading "The Eight Demons of Heaven," Duan Yu could smell the aroma of soy sauce and caramelized pork even from a street away from Songhe Tower. I always thought caramel was brown sugar, but after reading this article, I finally understood.
Preparation: A piece of five-flower pork, cut into one-centimeter square strips.
2. Continuously stir with a spatula to dissolve the white sugar into a reddish-brown sugar liquid, this is called caramelizing sugar.
3. Add the prepared five-flower pork, stir evenly to coat the meat with the sugar liquid.
4. Add soy sauce, cooking wine, ginger, rock sugar, a little salt, simmer for about twenty to thirty minutes over low heat. When the juice has almost evaporated, turn up the heat to thicken the sauce.
5. This is what the finished product looks like.
Winter Warming Winter Melon Poached Meatballs (Group Photos)
Ingredients: Minced pork (with both fat and lean), winter melon, cornstarch, soy sauce, Shaoxing wine, chopped green onions, sliced garlic, sliced ginger, salt, a little chicken essence.
Mix minced pork with cornstarch, soy sauce, salt, Shaoxing wine.
Heat a little oil in the pan, then sauté the garlic and ginger slices until fragrant.
Add an appropriate amount of water, bring to a boil, then pinch the minced pork into round little meatballs and drop them into the pot. The meatballs look like this.
Forgot to take a picture of the meatballs in the pot. Simmer for 10 minutes on medium heat, then add the sliced winter melon.
When the winter melon softens a bit, add chicken essence and an appropriate amount of salt. Once the winter melon is completely soft, turn off the heat and serve. Sprinkle with some chopped green onions, it tastes really good! Take a look!
Winter Nourishing Stewed Lamb Shank Pot (Illustrated)
Today at the market, I saw some very fresh lamb shanks, so I bought two pounds to make a lamb shank pot.
Used mallow, carrots, ginger slices as ingredients.
First, heat up the pot, add the lamb and stir-fry until the moisture is removed.
Start a new pot, add ginger slices, fermented bean curd, and stir-fry until fragrant.
Then add the previously stir-fried lamb, continuously stir-fry, add a little wine, soy sauce, brown sugar, salt, an appropriate amount of water, simmer for 15 minutes.
Then add mallow and carrots and stew.
After stewing for an hour and a half, the lamb shank pot is done, no gamey smell at all.
Pickled Chili Beef Threads (Illustrated)
Pickled chili's sour and spicy taste is my first choice, it's appetizing and its bright red color makes me want to eat right away.
Cut the beef into coarse threads, season and marinade, cut the pickled chili and celery into threads.
Sauté the beef threads in warm oil and remove.
Fry the pickled chili threads, add the celery threads and stir-fry.
Add the beef threads and stir-fry evenly.
Beef is low in fat, celery is high in fiber, and chili helps burn fat, this is a weight-loss dish.
Sweet and Sour Ribbon Fish (Illustrated)
Ingredients: Two frozen ribbon fishes
Seasonings: Ginger, garlic, pickled chili peppers, Sichuan peppercorns, green onions, white sugar, vinegar, soy sauce, etc.
1. Clean and chop the fish into pieces, mix with a little cornstarch or flour, fry until golden brown in the pot.
2. Remove, drain.
3. Fry the Sichuan peppercorns until fragrant, add the seasonings (reserve the green onions), add soy sauce, vinegar, white sugar, a little cooking wine.
4. Add the fried ribbon fish pieces, stir evenly, simmer for two minutes to allow flavors to penetrate.
5. Add a little chicken essence for seasoning, thicken with cornstarch slurry, sprinkle with green onions, ready to serve.
Smell that? It's ready!
Rich Beijing-Style Oil-Braised Prawns (Illustrated)
Oil-braised prawns is a classic Beijing dish. As a child, due to scarce material resources and the masses striving for a moderately prosperous society, this delicacy only appeared on the table during the Spring Festival to satisfy my cravings.
Now life is better, eating shrimp has become an everyday affair, but I can't help but often recall the oil-braised prawns my father made when I was young...
Main ingredient: Shrimp (not necessarily the bigger the better, moderate size is fine for better flavor penetration)
Seasonings: Green onions, ginger shreds, white sugar, cooking wine, salt, rice vinegar, rich broth, monosodium glutamate in appropriate amounts
1. First, clean the shrimp thoroughly by removing the whiskers, legs, and sand sacs. The shrimp I bought weren't very big, looked quite clean, so I didn't bother with the sand sacs on their backs, hehe.
2. After cleaning, marinate the shrimp with a little salt and drain the water.
Green onions and ginger shreds.
Still seasonings, two indispensable items: cooking wine and rice vinegar.
3. Heat oil in a wok until it's about 50% hot (place your hand above the oil, feel slightly warm), add the shrimp and fry until firm on both sides.
4. Remove the fried shrimp and set aside.
5. If there's still some oil left in the wok, heat it up and add the green onions and ginger shreds to stir-fry until fragrant; if there's no oil left, add more oil, Nike Total90 Laser III FG.
6. Add the fried shrimp back into the wok and fry briefly until reddish.
7. Add cooking wine, vinegar, rich broth, salt, white sugar, monosodium glutamate, bring to a boil, simmer gently for about 3 minutes, then thicken the sauce over medium heat, arrange neatly on a plate, drizzle the remaining sauce over the shrimp, and serve.
Deep-Fried Eggplant Boxes (Illustrated)
Ingredients:
One, minced meat
Auxiliary ingredients needed: green onions, ginger, garlic, salt, monosodium glutamate, cooking wine, soy sauce, mix well with minced meat.
Two, flour
Mix with water into a paste, add a little salt.
Three, eggplants
Slice, every two slices form a group, one side not cut through, keep connected, somewhat like a clamshell.
Preparation:
Stuff the minced meat between the two slices of the eggplant group, the two slices of eggplant fit perfectly.
Cooking steps:
One, dip the eggplant box stuffed with meat into the prepared flour batter, completely coat with a layer of batter.
Two, place in a hot oil skillet.
Three, constantly flip and deep-fry until both sides are golden.
It's ready to serve!
Spicy and Fragrant Fish Slices (Illustrated)
Mildly spicy, mainly fragrant. Always eating steamed fish gets boring, so buy a fish, take the meat, use the leftover head and bones to make soup, two dishes from one fish, not bad.
A live fish, gutted and cleaned, take the meat from both sides, slice into butterfly-shaped pieces, marinate for 30 minutes with seasonings.
Fry until cooked in hot oil.
In the pot, leave a little oil to stir-fry the garlic slices until fragrant, Nike Mercurial Vapor Superfly III.
Stir-fry the dried chili and ginger shreds until fragrant, add a little water, soy sauce, sugar, bring to a boil.
Add the fish slices to coat with the sauce, drizzle with vinegar, thicken lightly, sprinkle with green onions, toss and serve.
Here's a mildly spicy, fragrant, crispy, slightly sweet and sour fish slice!
Super Simple and Easy Omelette
From start to finish, it takes less than half an hour, fast and simple~~~~~~~
Ingredients: 150g flour, 2 eggs, appropriate amount of salt, appropriate amount of water (about 300ml), 20g oil, appropriate amount of chives.
Mix the eggs, salt, oil, and water together until the salt dissolves, gradually add flour and stir, press any lumps with a small spoon, finally add chives and stir until there are no more lumps. Let it rest for a few minutes.
Turn on medium heat, use a non-stick frying pan, pour a little oil, pour the batter into the center of the pan. If the poured batter doesn't spread evenly outward, it's too thick, add more water to the batter.
After adjusting the consistency, the batter spreads evenly outward upon pouring, and shakes smoothly in the pan.
When the surface of the batter changes color and doesn't move when shaken, it's time to flip (best to use the tossing method, it's less likely to burn your hands and also practices arm strength).
After flipping, you can cover the pan, or leave it uncovered. Alright...enjoy! Pair it with a cup of black coffee!
Pulling Sugar Bananas (Illustrated)
Super simple ingredients: 4 bananas, 50g flour, 75g cornstarch, 1 egg, water, 250g white sugar, oil.
Cut the bananas into chunks, mix the powders, egg, and an appropriate amount of water. Fry the bananas in a lot of oil in the pot until the surface is crispy and fragrant. I fry a few pieces at a time, finally putting all the bananas back in the pot to ensure the entire surface is hard.
Heat a little oil in the pot, add the sugar, stir continuously over medium-low heat. You'll see the sugar melt from granules to gradually dissolve, then quickly turn from white to light yellow, to dark yellow, then to light brown. At this point, you can add the bananas, stir to coat each banana with sugar.
The caramelized exterior of the pulling sugar bananas is crispy, while the inside is soft and chewy, very delicious. One flaw is that the flour coating around the bananas became a bit soft, so next time I'll adjust the batter formula.
Winter Nourishing Clear-Stewed Lamb (Illustrated)
Last night, I bought a small lamb leg, it was some kind of white goat, stewed with the skin.
Ingredients: One lamb leg, cut into pieces, preferably ask the butcher to cut them into larger chunks. Two potatoes, one green radish, two carrots, a piece of scallion white, a piece of sauce, an appropriate amount of Sichuan peppercorns.
Ideally, whole white peppercorns should be stewed together, but I couldn't find them, so I had to add white pepper powder after serving.
Boil the lamb leg briefly and transfer it to a clay