The temperature has been decreasing in the past few days. The most common sentence I heard is: Emma, it’s too cold! Without the usual chat, I ran home quickly and was not as warm as home anywhere. I made a few hot dishes, and I never changed the life of the gods.
It is suitable for eating meat regularly in winter, especially when it cools down. Eating meat nourishes the body, increases calories, and "wears cotton" the body to survive the winter smoothly.
recommends 3 meat recipes that are not annoying to eat. Some are popular with adults and some are endlessly eaten by children. When you are "cat-winter" at home, you might as well try to make it for your family. It is not difficult to make.
First dish ~ [Rice Cooker Stewed Chicken]
Make chicken leg meat, not stewed or stir-fried. I came up with a way to save trouble. Put it into the rice cooker and pour the juice without paying attention. The finished product is rich in taste, tender and fragrant, and is deeply loved by my family, especially my two sons, who eat it and say it is better than roast chicken .
Ingredients required for : 5 chicken pipa legs (880 grams), or use whole chicken, chicken thighs or chicken wing root
Ingredients for mixing juice : 8 spoons of soy sauce (2 spoons of dark soy sauce + 6 spoons of light soy sauce), 8 spoons of rice wine (60 grams), 4 spoons of peanut oil, 2 spoons of sugar, 1/3 of onion, 8 ginger Slices, 3 pieces of rock sugar
Detailed methods for making :
1, prepare ingredients, especially the ingredients for mixing sauce, 1/3 of onions, 8 spoons of rice wine, 4 spoons of peanut oil, and soy sauce needs to be mixed, the ratio is 2 spoons of dark soy sauce + 6 spoons of light soy sauce
2, mix a sauce, this sauce is used to marinate and stew meat. Sauce: sliced ginger + shredded onion + 8 spoons of soy sauce (2 spoons of dark soy sauce + 6 spoons of light soy sauce) + 8 spoons of rice wine + 4 spoons of peanut oil + 2 spoons of sugar
3, mix the juice, grab and hold it for a few times, and then wait for 10 minutes before using it. The taste is more intense
4, use a kitchen knife to cut the washed pipa legs in the thick area, which will make the taste faster
5, put the pipa legs into the basin, first pour 2/3 of the prepared juice, put some onion and ginger in it, grab it, then cover it with a lid to make the flavor for about 3 hours, turn it over and marinate it in the middle, so that the flavor is evenly
6, then pour the remaining 1/3 of the juice, onion and ginger slices into the rice cooker
7, and then turn it over and marinate it. Put it in the pot
8, cover the pot, set the cooking function
9, wait 20 minutes, turn the pipa leg over to make it taste more evenly and color, add 3 pieces of rock sugar, and then simmer until the end of the cooking
When eating, grab the pipa leg out and scoop a few spoons of juice. It’s so fragrant, the meat is tender and delicious , the taste is strong
The second dish ~ [ Stir-fried fat intestines ]
My friend brought a bag of fat intestines, which are all semi-finished products and are cooked. I froze it in bags so that you can get it as you eat, which is very convenient.
How to deal with fat intestines?
Raw fat intestines should be rubbed repeatedly with corn flour inside and outside, and then washed with warm water for 7 or 8 times until clean. Then put it in the pot, add water without ingredients, add onion, ginger, garlic, pepper, star anise and high-alcohol wine to cook together. Add some salt to the bottom of the taste. The pork intestines in the countryside are more resistant to cooking, and the ones sold on the market are more cooked, so the time for cooking intestines is not fixed. It is better to use chopsticks to pierce it thoroughly, and it is not soft and rotten when cooked. After cooking, it cannot be eaten. You can try it if you don’t master it well. The cooked fat intestines can be fryed directly or frozen and taken as you like.
Ingredients required for : 400 grams of cooked fat intestines, 1 chili pepper, 1 red pepper, 1 thin-skinned green pepper, appropriate amount of ginger, garlic, chopped green onion, dried chili segments, 2 spoons of high-alcohol wine, 1 spoon of cooking wine, 1 spoon of white pepper powder, appropriate amount of soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, half a spoon of rice vinegar, salt, water starch, vegetable oil
Detailed method:
1, preparation of ingredients: soak the chili pepper, red pepper, and green pepper in water and wash it. Or just use chili pepper
2, cut the thawed fat intestines into pieces, wash them with hot water, take them out and squeeze them with water.Then add white wine, pepper, light soy sauce, and salt to the fat intestines, marinate for 20 minutes, and then use it. This way, it is very tasty and has no odor. Then slice the peppers and set aside
3, heat the wok and add vegetable oil. First fry the green onion, ginger, garlic and dried chili
4, stir-fry the strong aroma, put the fat intestines into the pot, stir-fry on high heat, and stir-fry the cooking wine along the side of the pot to remove the fishy
5, stir-fry the water vapor of the fat intestines, then add oyster sauce, sugar, salt, rice vinegar and soy sauce, stir-fry well over high heat and stir-fry with color
6, and finally put all kinds of chili peppers into the pot, stir-fry over high heat, add water starch and thin the starch, turn off the heat and leave the pot.
How to deal with raw fat intestines: Roll the raw fat intestines repeatedly with corn flour, then wash them with warm water 7 or 8 times until they are clean, then add water to the pot, add onion, ginger, garlic, pepper, star anise, and white wine to cook. The pig intestines in rural areas are more resistant to cooking, and the commercially available ones are more cooked, so you can master it flexibly, and use chopsticks to till it is better to not soften and rot when cooked, but you can't eat it after cooking. The cooked fat intestines can be fryed directly or frozen and taken as you like.
The third dish ~ [Pork stewed kelp]
Take out a bag of kelp knot , soak it in water, it is perfect with pork. One absorbs oil and the other is greasy, which just complements each other, and can also increase calories in the cold winter. There are some quail eggs at home, so make them together, it smells so good!
Ingredients required for : 500 grams of lean pork with skin, 20 grams of dried kelp knots, 10 dried shiitake mushrooms, 10 quail eggs, onion, ginger, star anise, cooking wine, braised soy sauce, salt, vegetable oil
Detailed method:
1, all ingredients are prepared
2, choose the thick meat of kelp knots, and soften it in the pot
3, soak the kelp knots and shiitake mushrooms respectively, wash them, tear them into two and half of them for later use. Then cut the pork into pieces the size of braised pork; the quail eggs need to be cooked in advance, peel them for later use
4, add vegetable oil to the pot, fry the fragrant star anise first, then add onion, ginger and meat pieces and stir-fry over high heat
5, stir-fry the pork until it is spitting oil, pour in cooking wine and stir-fry to remove the fishy
6, then add appropriate amount of soy sauce and stir-fry with color
7, pour in boiling water that has lost its ingredients, add mushrooms, stew together for 30 minutes
8, the meat is soft and rotten, add seaweed knots and quail eggs, add some salt to season, turn on high heat to fill the juice
9, the soup is suitable, turn off the heat and let the pot
I am a mother's kitchen, three meals of delicious food, happy sharing, food is the taste of home, only with love can you do better, three meals have "temperature", experience the fun in the kitchen!
