The practice of the South Milk Mix 5, the practice of the South Milk Mix

Ingredients for the production of roasted milk mix: Ingredients: 100 grams of Chinese cabbage (mussels), 100 grams of Chinese cabbage, 100 grams of straw mushrooms, 100 grams of mushrooms (fresh mushrooms), 100 grams of winter bamboo shoots, 100 grams of carrots.

Excipients: 25 grams of daylily (dried), 25 grams of shiitake mushrooms (dried), 25 grams of fungus (dried), 25 grams of oily skin, 50 grams of oil gluten, 50 grams of mung bean sprouts, 200 grams of hair cabbage (dried), 20 grams of fermented bean curd (red).

Seasoning: 25 grams of cooking wine, 25 grams of dark soy sauce, 10 grams of salt, 5 grams of sugar, 2 grams of pepper, 20 grams of millet noodles.

Wash two kinds of cabbage and bamboo shoots, etc., and cut them into half-inch long and six-minute wide slices;

Fresh mushrooms and straw mushrooms are peeled off and washed;

Peel the carrots and slice them into thin slices;

Donggu, goldenrod, cloud fungus, hair cabbage, tofu skin, raw tendons, etc. are soaked in wet water and washed;

shiitake mushrooms, cloud fungus, and goldenrod are all removed from the stems;

Cut the tofu skin into inch-and-a-half square slices;

Soak the cabbage softly, pick it up and squeeze it dry, add 15 grams of peanut oil and rub it well, and soak it in water;

mung bean sprouts remove the head and tail;

Press the red bean curd into a paste with a spoon and mix it with 15 grams of water;

Bring water to a boil, add bamboo shoots, straw mushrooms, mushrooms, carrot slices and raw tendons and boil for about 15 minutes;

Remove from supercooling, wash, drain and set aside;

Heat 15 grams of peanut oil, stir-fry the red bean curd juice first, and add two bowls of water;

Cook in wine, add seasoning, and boil;

Add all the ingredients, stir-fry evenly, cover tightly, and boil for about 40 minutes;

Add mung bean sprouts, stir-fry evenly, thicken with corn flour, and stir-fry constantly;

When the juice is thickened, add 15 grams of peanut oil and stir-fry on a plate.

Hope it helps.

Ingredients: Steps:

Wash the large chops and cut them into small pieces, put them in a pressure cooker, add green onions, ginger, star anise, and 1 teaspoon of light soy sauce.

Add water to cover the ribs, choose the meat, and when the ribs are cooked, remove them and set aside.

Put a little oil in the wok, add the pork ribs and stir-fry for a while, add 2 fast milk and a little milk over medium heat and stir-fry evenly, add 500ml of pork rib soup.

Bring to a boil over high heat, add a small spoon of Shin Ho sweet and chili sauce (only the color is not spicy), continue to simmer, and wait until the soup thickens out of the pan.

How do you want to make this dish, hehe.

South Milk Tofu Milk Almost hehe, if you want to make South Milk Ribs, you need South Milk Milk, which can be bought in the market.

I haven't been to Qingdao, but that's probably how it works:

1. Choose a large chop (or tenderloin) and wash it and cut it into shape.

2. Find a bowl or something, add the cut large pork into the cooking wine (a small amount of monosodium glutamate, salt) and mix well to taste, about 5 minutes.

3. Add starch (also called cornstarch in some places) to wrap the large row (it should be noted here that the large row should be wet and without soup.)

4. Wash the pot and boil it dry, add oil (you need to fry a little more oil), heat (you can use chopsticks to test the oil temperature) start the chopsticks are a little bubbling, take out the chopsticks first, and then heat until the chopsticks are put into a big bubble (and easy to burn your hands, be careful) and then put the good large discharge in (be careful not to be burned).

4. Fry until the chops are a little yellow, take them out, and then find something to put the oil to cool naturally, so as not to be scalded by children.

5. Next, start to make the southern milk ribs, **Put some cold oil in the pot, add ginger slices, boil the green onion roll to bring out the fragrance, add cooking wine, monosodium glutamate, salt, soup, and southern milk juice (mainly southern milk, you can add a tofu milk to taste) Boil, put the fried large row into medium heat and burn for about 7 minutes, change to low heat until the big row can be eaten (pay attention to not less burnt in the middle, and the taste should be adjusted down) When the large row is about to burn, if there is more soup, it is necessary to open a larger or collect the soup.

6. That's basically how to do this dish Features: The color is bright red and the southern milk taste is strong (the taste on our side is a little sweet and umami, but it is different in different places) The fragrance is fragrant and makes people appetize If you have a glass of red wine, it will be more flavorful Hehe I hope it can help you.

South milk, also known as red bean curd, is fermented with red yeast rice. It is jujube red on the surface, apricot yellow on the inside, the taste is faty and winey, and it is a little sweet, and the hair is different in different places, in general, it is tofu milk Can you eat it alone If you eat it with meat, what is it, oh, the smell and smell are more important than the let.

This one is a bit difficult, I can't do it yet, I've tried to do this, but the taste is a little bit worse than what they do. It made me very depressed.

The ribs are the tenderloin behind the ribs.

Slice the pork ribs and soak in cold water for 10-20 minutes, take out the big brand seasoning, tofu (ordinary), oil consumption, monosodium glutamate, ginger juice, cooking wine, tender meat powder (can be dispensed without), and finally add a little starch and salad oil.

The oil temperature should be about 7-8 hot, and it can be fried until golden brown.

When eaten, it can be dipped in salt and pepper or cumin to taste better.

Ingredients: 500 grams of large rows.

Seasoning: 50 grams of southern milk, edible oil, green onion and ginger, salt, monosodium glutamate, sugar, cooking wine Appropriate amount of production method: 1

Wash the drain with water, soak it with boiling water, wash off the floating powder, and drain the water 2Put a small amount of cooking oil in the pot, stir-fry the minced green onion and ginger until fragrant, put it in a large row and stir-fry, add cooking wine, salt, southern milk, a small amount of water to soak the powder, boil over high heat, put sugar, and simmer over low heat for about an hour. When the juice is about to dry, add MSG.

Material. Ingredients: 14 small ribs, one end of dry bridge garlic finely chopped.

Excipients: 2 tablespoons chicken essence, 2 tablespoons cooking wine, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon white pepper, 1 teaspoon five-spice powder, 2 teaspoons refined salt, 3 dried chili peppers, 1 2 cups starch, olive oil.

Method. 1 Wash the ribs.

2 Marinate with 2 tablespoons of chicken essence, 2 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of white pepper, 1 teaspoon of five-spice powder, 2 teaspoons of refined salt, and place in the refrigerator overnight.

3 After the ribs are removed, each section is evenly coated with starch and patted evenly.

4 Heat oil in a pot, put in the chopsticks, start to float on the side, shake off the excess starch from the pork ribs, and fry them in the oil pan over high heat.

5 Wait until both sides turn golden, take out and put it in the kitchen paper to absorb the oil.

6 Then put it into the oil pan and fry it for the second time, which is conducive to shaping, and when the color is browned, take it out and put it in the kitchen paper to absorb the oil again.

7 Leave a spoonful of oil in a pan, add the dried chilies, and chopped garlic.

8 When the garlic is golden brown, put in the pork ribs and return to the pot, let each rib dip in minced garlic, and then remove from the pan.

The method and production method of braised meat in Nanru are detailed in the cuisine and efficacy:

Sichuan cuisine Qi and blood double supplement recipe Deficiency and health nutrition recipe Malnutrition recipe Process: The production materials of stewed southern milk stewed meat:

Ingredients: 1000 grams of pork ribs (pork belly).

Excipients: 30 grams of fermented bean curd (red), 50 grams of fermented bean curd, seasoning: 50 grams of peanut oil, 5 grams of salt, 50 grams of cooking wine, 50 grams of sugar, 25 grams of green onions, 25 grams of ginger.

Characteristics of Nanyu stewed pork:

The meat is yellow and light red, slightly sweeter and eaten with silver silk rolls, which is more palatable.

Preparation of braised meat with southern milk:

1.Burn the skinned side of the meat until the skin is black, and soak it in a basin of warm water for one hour.

2.Scrape off the burnt black, wash and cut into 10 squares;

3.The south milk is crushed and placed on the milk;

4.Wash and pat loose with green onion and ginger;

5.Put oil on the pot and cook until it is hot, add green onion and ginger milk and fry slightly;

6.Add water, cooking wine, sugar, refined salt to a boil, move to a slight fire and simmer for 1 hour and 30 minutes, simmer until the meat is rotten and the juice is exhausted.

Tips for making braised pork in the south milk:

When eating, it is divided into ten small sand pots, basketed and steamed.

Ingredients: 500 grams of pork belly, 1 egg, a little southern milk, soy sauce, cornstarch Method: 1

Mix the condiments into a sauce; 2.Put the whole piece of meat into it, stir and rub it well, and marinate it for about 3 hours; 3.Put it in a frying pan and fry it; 4.

Cut the fried meat into chunks and arrange it. Comments: The skin is crispy and the meat is smooth, crispy and tender, fat but not greasy.

Oden vegetarian grilled pork.

Ingredients: 1000 grams of winter melon, 25 grams of dry starch, 15 grams of oyster sauce, 15 grams of wet starch, 10 ml of fresh sauce, 10 ml of dark soy sauce, 3 grams of refined salt, 2 grams of sugar, beef broth, and salad oil.

Method: 1. Cut the flesh of the net winter melon into long strips, cut a centimeter-deep cross knife on its surface, wipe it evenly, and then stick a layer of dry starch for later use.

2. When the salad oil is burned in the pot until it is 60% hot, put the winter melon pieces in the oil pan, fry them until the surface is golden brown, then take them out, cut them into centimeter-thick long slices, then arrange them and pour them into the beef broth, seal them with plastic wrap, and then put them in the steaming cabinet for 5 minutes and take them out, and decant the soup.

3. Put the beef broth into the pot, add oyster sauce, fresh dew, refined salt and sugar to boil, drench the starch and hook it into a glass, pour it on the winter melon slices on the plate, and eat it out of the pot!

Winter melon stewed meatballs, buy bags of meatballs in the supermarket, put oil in the winter melon pot, flatten it, add water, put the meatballs, put pepper out of the pot, less vinegar, sesame oil and coriander.

Winter melon and shrimp soup, no oil, only salt and monosodium glutamate or chicken essence, chopped green onions! ~

Braised directly. It tastes good.