Introduction to this issue: National Day family banquet, share 10 "hard dishes" of wine, both meat and vegetables, you won't have to worry about losing vegetables when drinking
National Day is coming, National Day family banquet, family banquets, family gatherings, raising glasses and drinking, wine and food must be left out. National Day family banquet, don’t worry about serving wine and food. Share 10 “hard dishes” of serving wine. A must-have dish for serving holidays. People who drink wine love the most, don’t worry about serving wine and food. Let’s take a look at what dishes you have:
[Sauce Pig Claw] Required ingredients: 4 pig front paws, appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, large 2 cloves of garlic, 2-3 dried chili, 3 tablespoons of dried yellow mayonnaise, 1 tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 2 small bags of sauce meat, 1 tablespoon of white sugar,
Preparation steps:
1. Pig claws are also called pig's trotters and pig's hands. The names are different in different places. Pig claws are divided into two types: front and back. The front hoof has more meat and less bones, which is straight, and the back hoof has less bones, which is curved. The pork front hoof is thicker, the back tendon is thin and large, and the pig's front hoof is smaller and shorter than the back hoof. It is best to use the pig's front paws as a soybean. If you buy pig's claws, you must buy the ones with tendons. Some merchants pull out the tendons inside and sell them alone. Pig's trotters without tendons are not delicious.
2. The purchased pig hands are white and slightly yellow on the fire of the gas stove, and the baking color turns black. Put it in warm water and soak it for a while, and then wipe it clean with a steel wool ball. The advantage of doing this is that it can remove the odor and pig hair of pig claws, and the pig claws made can taste good. The pig's claws and the filth between the pig's hair and the nails should be treated cleanly, and the treatment is not clean and the smell is strong.
3. Add water to the pot, then add pepper and cooking wine, add pig's claws under cold water, blanch the water, bring the water to a boil, cook for 5-6 minutes, remove the pig's claws and rinse it. When blanching pig claws, adding cooking wine and pepper can remove fishy smell.
4. Prepare the seasonings, cut the green onion into pieces, slice the ginger, crack the garlic, and the sauce-fried seasoning package is ready-made in the supermarket. It costs a few dollars a large bag. It is made by grinding the seasonings such as pepper, large ingredients, sand kernel , cardamom , clove , cinnamon , cumin and other seasonings into powder. It is very convenient to use, just use two small packets. It is best to use braised soy sauce for soy sauce. The color is good. The pig's claws produced by the dark soy sauce are black. Add some water to the dry yellow mayonnaise, stir evenly and dilute. Dried mayonnaise is an indispensable seasoning. If you don’t have dry mayonnaise, use soybean paste instead.
5. Add 3-4 tablespoons of oil to the pot and heat it, add the diluted dry yellow mayonnaise, and stir-fry it over low heat. In this way, the pig claws made will have no raw butter flavor, and there is some fat in the soup, and the surface of the boiled pig claws will not dry. Drop in an appropriate amount of water and bring to a boil. The amount of water can be enough to cover the pig's claws. Add 2 small bags of scallion, ginger slices, garlic granules, dried chili, soy sauce, sugar, cooking wine, and sauce meat. Add salt and add more salt, twice the amount of salt you put in for cooking. Boil over high heat and turn off the heat.
6. Put the blanched pig claws into the inner liner of the rice cooker, pour the prepared sauce soup, put it in the rice cooker, and choose the cooking function. After the time is time, do not open the lid of the pot. Stew the pig claws in it for half an hour, then choose the cooking function, continue to make a cooking program for sauce. After the time is time, continue to stew for half an hour, use two cooking programs, stew for half an hour in the middle, and finally stew for half an hour. It is easy to cook the pig claws and the pig skin is cracked. Use chopsticks to slap it thoroughly. If it is not cooked, add another cooking program. This is the benefit of using pork claws with rice cooker sauce. It is stable in heating, saves time, saves trouble and is easy to cook.
7. Pour out the pig's claws and sauce soup into the container, soak the pig's claws in the sauce soup for one night, soak the pig's claws thoroughly to taste. This is also a tip for making pig's claws to taste. Cut it into pieces the next day and you can eat it. Do not throw away the remaining sauce soup. You can freeze it in the refrigerator. Next time you use it for various ingredients and put some sauce meat wraps. The taste is better. The more times the sauce soup is used, the more the sauce soup is, the more the dishes produced are, the more mellow they taste.
[Garlic paste bones] Required ingredients: 2 jin of harabah bones, 1 tablespoon of chili oil, 4-5 cloves of garlic, a little MSG, 4 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 piece of green onion, 1 piece of ginger, more than a dozen peppercorns, 2 star anise, 3-4 slices of bay leaves, 2-3 dried chili peppers,
Preparation steps:
1. Add water to the pot, add cold water to the harabah bones, blanch them, after the water boils, skim off the foam, cook for 4-5 minutes, and remove the bones and set aside. Blanch the bones in cold water in the pot to remove blood foam from the meat, so that the cooked meat will not be fishy.
2. Add water to the pot, then add scallion, ginger slices, pepper, star anise, dried pepper, bay leaves, dark soy sauce, light soy sauce, cooking wine. Put the bones on, bring to a boil over high heat, cover the pot, cook for about 1 hour under low heat, and cook the bones and meat thoroughly.
3. During the meat cooking, mash the garlic into a paste and place it in a small bowl.
4. Then add chili oil, MSG and mix well.
5. Remove the cooked bones and hang them until they are not hot. Then remove the meat from the bones and tear them into strips.
6. Turn the plate in a circle and place the cucumber slices, place the meat in the middle, drizzle the prepared garlic paste, and a paste with strong and non-greasy garlic paste will be prepared.
[ Cold Pork Belly ] Required Ingredients: 1 pork belly, 1 cucumber, 1 onion, 3 cloves of garlic, appropriate amount of salt, 1 tablespoon of sesame oil, 1 tablespoon of chili oil, 1 tablespoon of balsamic vinegar, 1/2 tablespoon of sugar, 2 tablespoons of light soy sauce, mustard oil, appropriate amount of
Preparation steps:
1. Remove the fat in the pork belly from the bought pork belly first, turn it over and knead it with salt and flour, and rinse it with clean water.
2. Add appropriate amount of water to the pressure cooker, add cold water to pork belly, ginger, green onion, garlic, pepper, large ingredients, cooking wine, boil, and steam the pot for 15 minutes.
3. After the time comes, I took it out and used half of the pig's belly and cut the pig's belly into shreds.
4. Cut the cucumber into shreds, cut the onion into shreds, cut the garlic into small pieces, and cut the coriander into small pieces.
5. Put the pork belly shredded, onion shredded cucumber shredded and coriander sections in a basin, then add salt, sesame oil, chili oil, sugar, balsamic vinegar, light soy sauce, and mustard oil, mix well with chopsticks, and serve on a plate.
[Tiger Skin Chicken Cereal] Required Ingredients: 1 jin of chicken feet, an appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 2 large ingredients, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of sugar, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 3 bay leaves, 3-4 dried peppers,
Preparation steps:
1. Clean the chicken feet, cut off the nails of the chicken feet, and wash them.
2. Add water to the pot, put cold water into the chicken feet, then add slices of ginger and cooking wine, bring to a boil over high heat, and cook for about 2 minutes to remove the fishy and peculiar smell of the chicken feet.
3. Take out the chicken feet and wash them with warm water.
4. Put the chicken feet in the basin, add half a spoonful of braised soy sauce, mix well, color the chicken feet, then pick out the chicken feet, spread them and dry them. Try to air-dry the moisture before frying the chicken feet, otherwise it will easily splash oil when frying.
5. Add oil to the pot and heat it, put the chicken feet down, cover the lid immediately. Even if the chicken feet are air-dried, oil will still be splashed. You can cover the lid to fry it. Remember to leave a small gap, otherwise the steam in the pot will be on the cover, and the oil will be exploded again when it drips into the oil, and fry the chicken feet until golden brown.
6. Take out the chicken feet, soak them in clean water, and soak for about 2 hours. The time for soaking chicken feet is too short, and the chicken feet skin cannot be soaked and cannot form tiger skin. It would be better if it can be soaked for a longer time.
7. Add oil to the pot and heat it, add the scallion, ginger slices, garlic, pepper, large ingredients, bay leaves, and dried peppers. Stir in the seasonings and pour in water. Just keep the water level with the chicken feet. Then add salt, sugar, light soy sauce, cooking wine, and braised soy sauce.
8. Add the chicken feet, bring to a boil over high heat, turn to low heat, and simmer slowly for about half an hour.
9. After the time is up, pick out the scallion slices, ginger slices, garlic, large ingredients, and bay leaves. Then, use high heat to collect the juice. When heated until a little soup is left, turn off the heat and serve it on a plate. A plate of color, fragrance and flavor tiger skin chicken feet are ready.
[Dry fried tenderloin] Required ingredients: Pork tenderloin 250 grams, 1 piece of green onion, 1 piece of ginger, 3 tablespoons of flour, 2 tablespoons of corn starch, 1 half tablespoon of cooking wine, 1 teaspoon of white pepper,
Preparation steps:
1. Cut the tenderloin into strips about 1 cm thick and place it in a plate.
2. Add salt, white pepper and cooking wine to the tenderloin, grind well, then add green onion and ginger slices, grind well, marinate for about 10 minutes. This step can remove the fishy smell and add fragrance to the tenderloin.
3. Let’s mix the paste below, put the flour and starch in a large bowl, mix well, then add an appropriate amount of water, stir and drizzle water while stirring, stir the paste until it is yogurt-shaped and can flow. Add 1 tablespoon of oil, stir well, and the paste is ready.
4. After marinating the tenderloin strips for a while, pick out the ginger slices and green onion strips, add flour in batches, stir the tenderloin strips so that each tenderloin strip is covered with a layer of flour, and the meat strips do not stick to each other, so that the meat strips will be well battered.
5. Put the meat strips into the paste one by one, and wrap the meat strips evenly with a layer of paste.
6. Add oil to the pot and heat it, heat it to about 70% heat, put it into the oil pan, and densely bubbles immediately around the meat strips, and the oil temperature is enough. Put the tenderloin into the oil pan one by one, and put the meat strips into the oil pan. Don’t turn it around first. After the meat strips are fryed and shaped, a hard shell will be formed on the surface. Then, knock the sticky meat strips spread out with a spoon, drain the meat strips and remove them.
7. Increase the oil temperature in the pot to about 80% hot, put the meat strips into the strips and fry them for about 2 minutes. When stirring the strips, there is a rustling sound, and it’s enough. Take out the strips, drain the oil, put them on a plate and serve them on the table. A crispy and delicious dried fried pork strips are ready.
[Spicy Chicken Dice] Required Ingredients: 2 chicken legs, an appropriate amount of oil and salt, 2 green onions, 1 piece of ginger, 2 cloves of garlic, 1 handful of dried pepper, 1 tablespoon of pepper, 1 half tablespoon of sugar, 1 teaspoon of white pepper, 1 tablespoon of cooking wine, 1 tablespoon of starch, 1 tablespoon of cooked sesame seeds,
Preparation steps:
1. Clean the chicken legs, then remove the bones in the chicken legs. It is very practical to cut the chicken bones with kitchen cuts. Use scissors to open the ankles of the chicken legs, cut the chicken skin and the fascia inside, and separate them completely and cut the bones. Pinch the ankle of the chicken leg with one hand, press the chicken with the other hand, tear the bones and chicken together, and finally cut the remaining edges.
2. Cut the chicken leg into a plot slightly larger than the diced ones, put it in a container, add salt, green onion slices, ginger slices, white pepper powder, cooking wine, grind well, marinate for 15 minutes, and remove the fishy smell of the chicken.
3. Cut the dried pepper into pieces with scissors, don’t let the pepper seeds, cut the onion into the green onion, cut the ginger into the garlic, and slice it, prepare cooked sesame and pepper.
4. Pick out the onion and ginger in the marinated diced chicken, add starch and grind it evenly. Add starch to make the diced chicken fried diced chicken tender
5. Add water to a boil in the pot, put the dried peppers into boiling water, take it out, drain the water and set aside. In this way, when stir-frying the peppers, the peppers will not be burnt easily, and the fried peppers are crispy and fragrant.
6. Add oil to the pot and heat it, add the chicken diced rice to fry over high heat, spread the chicken diced rice to prevent it from sticking together, fry the chicken diced rice to golden, take it out and wait for use
7. Increase the oil temperature, add the chicken diced rice to fry again, fry the chicken diced rice to crispy on the outside and tender on the inside, take it out and drain the oil, wait for use, fry the chicken diced rice to achieve the effect of burning on the outside and tender on the inside. If you keep frying in the oil, it will fry the water of the chicken to dry, and it will taste hard and make it dry.
8. Pour out the oil from the fried chicken nuggets, leave some base oil, add dried chili sections and stir-fry them, and stir-fry the dried chili sections to make a spicy aroma.
9. Add pepper, a little onion node, minced ginger, sliced garlic, stir-fry
10. Add diced chicken, add sugar, and add the remaining onion nodes. Fry quickly over high heat and stir-fry evenly. Turn on the heat and serve.
[Dried fried pork meatballs] Required ingredients: 1 jin of pork, carrot 1 eggs, 2 eggs, appropriate amount of oil and salt, 2 tablespoons of flour, 2 tablespoons of starch, 1 piece of green onion, 2 slices of ginger, 1 teaspoon of thirteen spices, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine,
Preparation steps:
1. Pork uses front-trough meat, front-trough meat is what we often call front-trough meat. The meat of the front-trough meat is tender and has more lean meat. Whether it is used to stir-fry meat, make dumplings, or fried meatballs , it is very good. Chop the pork into meat filling, or use a dish to beat the pork into meat paste.
2. Cut the scallions into shreds, put them in a bowl, add half a bowl of water, rub the scallions with your hands, melt the flavor of the scallions into the water, soak for more than ten minutes, and put the scallions into the meatballs to fry. The scallions on the surface of the meatballs are easily burnt, affecting their appearance and appetite.
3. Shave the carrot off the skin, cut it into slices first, then cut it into shreds, and finally cut the carrot into powder.
4. Put the pork filling in a basin, add the chopped carrots and minced ginger, knock in the eggs, then add starch and flour, chicken essence, salt, thirteen spices, cooking wine, and pour in the water soaked onion shreds, and do not use the shreds of scallion.
5. Use chopsticks to mix the seasonings and meat filling evenly, and stir the meat filling until it becomes sticky.
6. Add oil to the pot and heat it until 60% hot. Put the filling in your left hand, squeeze out the meatballs from the tiger's mouth, catch it with a spoon with your right hand and put it in the pot, or use a small spoon to dig out the shape of the meatballs, put it in the pot and fry it. After the meatballs are put in the pot, don't rush to turn them.
7. When the meatballs in the pot are fried until a hard crust is formed on the surface, fry them over medium-low heat. Fry the meatballs from time to time with a spoon, fry the meatballs until golden and crispy, and fry them inside. Take out the meatballs, drain the oil, and put them on the plate. Fry the remaining meatballs as usual, and a crispy and fragrant dried fried pork meatballs are ready.
[Songhua Egg Mixed Tofu] Required Ingredients: North tofu 1 pieces, 3-4 pineapple eggs, 2 green onions, 1 tablespoon soybean oil, half a tablespoon of chili oil, appropriate amount of salt, appropriate amount of MSG,
Preparation steps:
1. Prepare the required ingredients, the tofu is made of northern tofu, that is, old tofu, and brine tofu.
2. Cut the tofu into 1 cm thick slices first, then cut into strips, and finally cut into large plots about 1 cm.
3. Cut the shallots into scallions, peel off the skin of the pineapple egg, place it on the cutting board, hold it firmly with one hand, hold the knife in the other hand, dip the knife in cold boiled water, and do the reciprocating and pulling action on the pineapple egg. Each knife is a sawing action, and it cannot be cut to the bottom, otherwise it will be easy to chop, and cut the pineapple egg into small pieces.
4. Add water to a boil in the pot, add tofu cubes and blanch it. After the water boils, cook for 4-5 minutes and remove the tofu cubes.
5. After taking out the tofu cubes, put them in cold water and put them in cool water. Take them out, drain the water and put them in a large bowl.
6. Add chopped green onion, pineapple egg cubes, soybean oil, chili oil, salt, and MSG in the bowl.
7. Use chopsticks to stir evenly, serve it on a plate, and then mix it with pineapple eggs and tofu.
[Fennel mixed with peanuts] Required ingredients: 1 small handful of fennel, 1 bowl of peanuts, 3-4 millet spicy, 1 tablespoon of sesame oil, appropriate amount of salt, 3 cloves of garlic, more than a dozen peppercorns, 2 star anise, 3-4 bay leaves, a little MSG
Preparation steps:
1. Prepare the required ingredients, pick the old leaves of fennel, wash them, and drain the water.
2. Soak the peanuts in clean water for 2-3 hours in advance, soak the peanuts until they grow tall.
3. Put the soaked peanuts in a pot and add water. The amount of water should be less than the peanuts. Then add salt, pepper and star anise. Bring to a boil over high heat, turn to medium-low heat, and cook for more than ten minutes. Cook the peanuts thoroughly, turn off the heat, and do not remove the peanuts. Soak the peanuts in the stock water until they become cool, so that the peanuts will taste more delicious.
4. Take out the peanuts, pick out the pepper, star anise and bay leaves, cut the garlic into minced rice, and cut the spicy millet into chili circles.
5. Cut the fennel close to the roots, cut off the older parts, and then cut the fennel into segments about 1 cm long.
6. Put the cut fennel in a basin, add salt and mix well, then add sesame oil and mix well, which will lock the moisture of the fennel.
7. Then add the cooked peanuts, minced garlic, and spicy millet. Mix them evenly and serve them on a plate. A unique and nutritious fennel mixed with peanuts will be prepared.
[Hand-torched large dishes] Required ingredients: 2 cucumbers, 2 tomatoes, 1 lettuce, 1 pepper, 1 onion, 2 coriander, 42 dried tofu html, 1/2 bowl of peanuts, 10 dried chili, 4 cloves of garlic, appropriate amount of oil and salt, 2 tablespoons of sesame oil, 2 tablespoons of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of aged vinegar,
Preparation steps:
1. Prepare the required ingredients, wash the vegetables, and drain the water.
2. Place the cucumber on the cutting board, crack the cucumber with the back of the knife, and cut the cucumber into segments.
3. Cut the tomatoes off the roots, then cut them into hob pieces, and cut the coriander into segments.
4. Tear the lettuce into pieces, and tear the onion and pepper into pieces.
5. Put the dried tofu in boiling water for 1-2 minutes, remove the cold water, then tear the dried tofu into pieces and cut the garlic into pieces.
6. Add oil to the pot, add the peanuts in cold oil, fry the peanuts over low heat, and serve the peanuts.
7. Cut the dried peppers in half, place them in a bowl, pour the hot oil of fried peanuts on the dried peppers, and fry the dried peppers.
8. Place the processed cucumber, lettuce, coriander, dried tofu, onion, pepper, tomatoes, and peanuts in a large pot, and then add the fried chili oil, sesame oil, salt, sugar, rice vinegar, aged vinegar, and minced garlic. Use chopsticks to stir quickly from bottom to top and mix well, and serve on a plate.
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