Stew in sauce: braised pork rice
Making scallion pastry:
Deep-fried onion shreds on low heat until browned and scented.
Preparation: Pork belly, shiitake mushrooms, diced diced; chopped green onion, ginger and garlic,Rock candy, bay leaves, star anise, cinnamon,Lee Kum Kee Soy Sauce with Salt and Alcohol FlavormushroomSooty
step:
1. Pour the right amount of oil into the wok, stir fry the pork belly simmer over low heat to force out excess fat.
2. Add diced shiitake mushrooms, scallion crisp, green onion, ginger and garlic and stir fry.
3. Pour in the right amountLee Kum Kee Soy Sauce with Salt and Alcohol FlavormushroomSootyStir-fry evenly; put a few crystal sugar, bay leaves, star anise and cinnamon.
4. After adding hot water to the braised meat, you can add braised eggs.
5. After boiling, simmer on low heat for about 1 hour.
Chinese Little Chef
Tips: The first meal of a pot of braised pork is the most suitable for buckling rice, remember to cook more rice! The rest can be kept in the refrigerator. The noodles, biscuits, and stir-fried vegetables are all excellent.
Red brine: Assorted brine
Stewed meat (I marinated chicken feet and trotters)
step:
1. Ginger slices, green onions, and saute;
2. JoinLee Kum Kee Soy Sauce with Reduced Salt and Alcohol Flavor + Lee Kum Kee Soy Sauce+ Sugar + dried chili + various spices + water = brine, boil.
3. According to different cooking time required by different ingredients, put in brine and stew.
(Pork trotters: about 1 hour; chicken feet, lotus root slices, mushrooms, dried beans, kelp: 10 minutes)
4. Turn off the heat, continue to marinate the ingredients in brine, and eat as you go, the longer the taste, the better.
Chinese Little Chef
Tips: Different flavors for hot and cold foods, and they are very convenient to store. They can be multi-halogenated at one time; meat halogens add flavor to vegetarian halogens.
After making a pot of brine, you can filter it and freeze it, then take it out and thaw it again; the brine will become more and more fragrant and can be passed on to the family.
Stir-fried: farm fried pork
step:
1. It is best to choose 3: 7 thin pork, cut into thin slices and add a littleLee Kum Kee Soy Sauce with Reduced Salt and Alcohol FlavorMarinate for half an hour.
2. Cut green pepper into pieces and garlic into foam.
3. Medium heat oil, the oil should be wide, pour pork slices and stir fry, until the slices become discolored, add a little
Lee Kum Kee SooColor and fish out.
4. Use the base oil in the pan to saute the minced garlic, add the green pepper and stir fry, add a littleLee Kum Kee Soy Sauce with Reduced Salt and Alcohol Flavor.
5. Pour pork slices and put a littleLee Kum Kee Old Village Premium Oyster Sauce, Seasoning with salt, continue to stir and stir evenly until the soup is tightened and then out of the pan.
Chinese Little Chef
Tips: The essence of the dish is the word "burst", the whole process should be sautéed quickly, and the cooking time should not exceed 5 minutes.
Pan fried: Xianghe beef patties
step:
1. Add 500g of flour to 300g of warm water, knead to "three light" (face light, basin light, hand light), wake up for 40 minutes.
2. Add 500g ground beef to pepper water,Lee Kum Kee Soy Sauce with Reduced Salt and Alcohol Flavor.Lee Kum Kee Straw MushroomBeat it clockwise.
3. 1 onion, diced garlic and ginger, edible oil (the dosage depends on the fatness of the meat filling), add to the ground beef, mix well.
4. Divide the dough into 100g small dough and roll it out.
5. Stacked cakes: wrap into patties according to the method in the picture, remember to tighten the corners, novices can easily get to the "thousand layer effect".
6. Put a little oil on the non-stick pan, and bake for 20 minutes on both sides of the medium and small fire, including 15 minutes, add the lid and simmer, then you can get out of the pan.
⚠️ Note: If you are afraid of mastering the fire, you may brush the oil on both sides and bake at 220 degrees for about 20 minutes. Remember to observe and turn over in the middle; the roasted patty skin will be more brittle and the patty skin will be tougher !
Chinese Little Chef
Tips: The filling can choose to make pork onions / beef onions, with different flavors, they are all delicious. This Xianghe pork patty tastes crispy on the outside and tender on the inside.
It can be frozen and stored in one meal. It is very convenient to get fried in the morning; it is served with a bowl of white porridge to warm your heart and stomach.
Soy mix: Soy mix tofu skin
step:
1. Blanch the tofu skin, remove the beany smell, and cool and shred.
2. Shred green onions.
3. Cold oil in cold pan, put pepper, dried chili, and fry slowly over low heat.
4. Universal cold juice:1 tablespoon of fresh soy sauce with reduced salt and alcohol taste1 scoops, 1 spoonful of sugar, a little salt, and finally a spoonful of freshly fried pepper oil.
5. Mix the sauce, tofu skin and shredded onion.
Chinese Little Chef
Tips: Zanthoxylum oil is the finishing touch. This all-purpose cold salad is very tasty when used to mix any dish; it can also be used as a dip in water, hot pot / boiled vegetables. Can be adjusted more than once, stored in a small jar, and eat as you go.
Boiled: Boiled Lettuce
step:
1. The romaine lettuce is hot for about 10 seconds, and quickly removed. Putting a spoonful of salt in the boiling water of hot dishes is the key to keeping the vegetables green.
2. Put oil in the pan and add garlic and saute.
3. Pour a little while the oil is hotLee Kum Kee Steamed Fish Soy Sauce, Lee Kum Kee Old Town Premium Oyster Sauce.Bring to a boil, quickly remove from the fire and pour on lettuce.
Chinese Little Chef
Tips: This dish uses the umami taste of Li Jinji's steamed fish sauce, which instantly makes the tasteless vegetables come alive; it tastes a bit like "steamed fish" and is extremely delicious. Lettuce can also be replaced with any green leafy vegetables, baby dishes, mushrooms you like. Eating more vegetables is good for your health.
