Braised fish, braised pork, tea eggs!! In addition to the general braised boil, how to make it more

Inside the braised fish: the fish is fried and dried; Green onions, ginger, garlic, star anise, Sichuan pepper, and dried chili peppers are fried in oil until the garlic turns yellow; Add the bean paste and fry it to make it fragrant; Pour water and put chili sauce, spicy fresh sauce, a little balsamic vinegar, rice wine, salt, monosodium glutamate, chicken powder, spicy fresh, thirteen spices; Adjust the flavor and slow down (it tastes better when you put a few clean coriander roots)!

Stupid people can also cook, I'll make it for the baby when I go home!!

Braised fish is a delicacy that every household often eats, and when it is made, it is fried first and then burned, or the effect is the same after frying, and it is not recommended to cook it directly.

Teacher, I have fish swinging, and I want to eat braised ......

Marinate the fish for 10 minutes, fry the ginger and garlic bean paste, add water and soy sauce and other ingredients and cook for 30 minutes.

How do you make braised fish delicious? First of all, lay the tomato on the bottom, put in the fish pieces, put in the braised sauce, add a few slices of ginger, pour half a bowl of water and boil.

Braised fish is a Fujian dish made with pomfret. Fish is not only delicious, but also extremely nutritious. Its protein content is twice that of pork, and it is a high-quality protein, with a high absorption rate in the human body.

Fish is rich in thiamine, riboflavin, niacin, vitamin D, etc., and a certain amount of calcium, phosphorus, iron and other minerals.

First fry it with oil, then use a little oil to cook the green onions, ginger and garlic, then put a little salt, then add some soy sauce, and then put an appropriate amount of water, and put the fish in after the water is boiled.

There is no pork to eat, so fish is eaten in a different way.

The fish is super delicious, and there are cards, friends and family will definitely praise you as a chef.

The braised fish is so delicious to do.

Preparation of braised fish.

1) Raw materials: fish, wine, green onions, garlic, chili lard, and a little seasoning.

Method:1Wash and cut the fish into cubes;

Did you really do it upstairs? Write so much, boil the fish, wash it, put it in the pot, come out to eat, trouble!!

Garlic chicken wings, garlic chicken wings, split garlic Zhou Yuxixiang chicken book wings! Say the important thing three times!

What I share with you today is the must-have banquet dishes for the New Year, put them in the pot and fry them, and they can be out of the pot after boiling, which is simple and delicious, and the banquet guests also have face.

Preparation of braised chicken wings.

Step 1

The whole wing is divided into three segments and chopped.

Step 1

Add salt. Step 1

Add the cooking wine. Step 1

Then add the sliced ginger and mix well, marinate for 20 minutes to remove the fishy smell.

Step 1

Heat the oil in a pan, pick out the ginger from the chicken wings, put in the chicken wings and fry them over low heat.

Step 1

After the chicken wings are fried on one side, fry the other side and stir-fry after the fat is fryed.

Step 1

Add 1 teaspoon of dark soy sauce and 1 teaspoon of light soy sauce, stir-fry evenly.

Step 1

Add 1 teaspoon of fermented bean curd juice and add shredded ginger.

Step 1

Add boiling water and sugar, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.

Step 1

Turn on high heat and drain the soup to remove from the pot. Brigade ruined.

Picture of the finished product of braised chicken wings.

First heat the pot, put the oak envy into the oil, peanut oil is appropriate, the oil is hot and put the red pepper in the pepper, fry a few times, put in the washed chicken wings, fry until the skin of the chicken wings changes color and the beam slips, put in hot water, it must be hot water, just over the chicken wings, then put a small spoon of cooking wine and vinegar, and then put in the chopped green onions, ginger and garlic, put about three spoons of sugar, about two spoons of dark soy sauce, three or four spoons of light soy sauce, a little salt, high heat to boil, change to medium heat, after cooking, high heat to collect the juice, do not dry the pot, and there is almost no hot juice, you can.

Braised vegetables have strong adaptability to raw material varieties, but the texture of raw materials has a greater impact on the finished dish, so choosing good ingredients is still the premise of making a good dish. For example, braised pork should be infiltrated with pork belly, braised elbow should be used for front elbow, braised chicken should be used for the next year, and braised fish should be used for about 1000 grams of carp. The raw materials should be kept fresh, free of deterioration and odor.

When processing, it should be based on the characteristics of raw materials, which can be whole, sliced, cut into pieces, and cut into sections, but generally should not be cut too small and too thin, otherwise the raw materials will be fragile due to long-term heating. And it should be neatly drawn.

First, the size is consistent, the thickness is uniform, and it is easy to cook and taste.

The so-called stir-frying means that all the meat pieces in the pot are stir-fried and discolored, and the fat meat is oily, and there is a bright light. Generally, it is best to blanch meat bought in the market with water before stir-frying. The significance of blanching is to remove the residual blood and fishy smell in the meat, do not put too much oil when stir-frying, after stir-frying, you must come out with some fried lard, in order to be fat but not greasy.

If you make braised fish, be sure to fry the fish fresh and wait until golden brown on both sides and a thin layer of hard crust on the surface before it can be taken out of the pan and ready to be burned.

When the raw materials are stir-fried or fried, start another clean pot, put oil in the pot, and pour in Shao wine, dark soy sauce and other ingredients when it is hot. Wait for the color of the soy sauce to adhere to the ingredients, then add fresh soup or water. If you don't wait for the ingredients to color and put water, the seasoning will be diluted with water, and the finished dish will be gray and dull.

Put enough water in the soup at once, don't refill the water halfway, and be sure to remember to cover the pot. It is better to submerge the roast meat over the raw materials, and the roasted fish can be less. Generally speaking, it is advisable to use about 2 times the raw materials for the soup, and start the pot when it is cooked to 1 4 of the raw materials.

Don't tighten the juice too tightly, the soup will be too thick, and it will lose the characteristics of the braised dish. Don't thicken too much, hook less water starch on the limbs, make the juice bright and bright, and the main ingredient is prominent.

Moreover, use a strong fire at both ends, medium and low heat in the middle, boil the main ingredients with a rapid fire, skim off the foam, adjust the taste, slowly simmer over medium heat, burn until the raw materials are crispy, so that the flavor juice leaks into the inside of the raw materials, and finally uses the rapid fire to collect the thick soup.

The initial coloring of the braised dish is achieved at the same time as the cooking process. The braised fish is fried to a light red color when it is oiled, and the color needs to be enhanced by sugar, soy sauce, cooking wine, wine, etc. However, be careful not to over-color, so as not to affect the color.

The taste of braised dishes is mainly salty and fresh, slightly sweet, mainly seasoned with soy sauce, and the amount of sugar should be moderate, less should not be more. I don't usually need to put sugar to color braised dishes, I mainly rely on dark soy sauce to color, if you like to eat sweet flavors, you can use sugar to color.

When the ingredients are close to crispiness, immediately turn to high heat to collect the thick soup. At this time, the taste of the dish should be adjusted in time to ensure that the taste of the dish is accurate, the color is red and bright, and the soup is thick when the dish is ripe.

In addition, I personally have a secret to braised sauce: put salt before the dish is out of the pot to keep the meat tender; For braised non-seafood meat dishes, be sure to put a little more garlic and a little less spice.

Change the chicken wings to a knife, blanch the water, put in the millet, spicy garlic, chives, oyster sauce, and 13 spices of the chicken essence and light soy sauce, and after cooking, the fire will destroy the juice.

Braised chicken wings are suitable for babies over 11 Lichang jujube months, Xunyan and babies over 1 year old, and can be soy sauce or a little salt to adjust the limb and dismantle the taste.

A pot can handle the roasted chicken wings with hidden searches.

Li Chen's same braised chicken teases the reed wings, and you can learn it if you look at the town!

The red book argues that the roast chicken Bizi file regrets the wings.

The chicken stuffy wings of the ant rock stool jujube is stupid and delicious.

How to clean up the red Zen stall roast chicken wings to make He Zhengchao?

Tea late answer Zen defeated the egg code attack wisdom.

How do you do tea eggs? Cover the song of the line of cherry blossoms.

Wash the eggshells first and boil them in cold water, change to low heat and cook for five minutes (the eggshells are easy to burst if the fire is too big), and the best black tea is made from Hualien Hegang Tea Farm. Because the more the tea eggs are boiled, the looser the yolk is, the more tender the egg white, the black tea of the Hegang stool is light in color and light in taste, and the color does not change black after long-term cooking, and the taste does not change bitterness. Eggs are boiled.

Jujube and lack of first to break the eggshell one by one, knocking the egg also needs a little technique, knocking too broken may taste too salty, knock unevenly, the ice pattern is messy too unbeautiful, knock the piece is big and not tasteful, to knock the eggshell dense and even, the mask to, and so the tea egg is boiled, it will show the "ice pattern", the curved pattern is colorful, increase the beauty, and then promote appetite.

Boiling tea eggs is not only possible to put an anise to increase the aroma, but absolutely avoid putting peppercorns, because as soon as there is spicy, the fragrance of the tea will be gone. Tea eggs can be eaten both hot and cold, but some people are ingenious, like to use bones to cook broth instead of white water, of course, it can add a little umami, but outings and travel to eat in the hand always feel that the shed is greasy and greasy is not used, if there is no water nearby to clean hands, it is even more wrong, if you eat it in the family it doesn't matter.

There is another point to pay attention to when boiling tea eggs, that is, the brine must overflow the eggs, otherwise go back to the pot and boil once or twice, and the tea eggs will become an iron-faced and selfless Baolongtu, which is not only ugly, but also the egg whites are stiff and chewy, not delicious and not easy to digest.

Ingredients: Eggs.

A few (you like).

Bottom soup: tea leaves.

Handful. Aniseed.

Piece. Pepper. Handful. Soy sauce.

Add until the water is almost black. Salt. One scoop.

Totole Essence of Chicken.

And it feels a little dirty.

2.Don't make the base soup too salty, it's best to make it a little saltier than you can accept.

Cook the eggs in the broth until the eggs are cooked.

Use anything you can find** (big iron spoon, *sub, chopsticks. Crack the eggshell slightly. In this way, the eggs are easy to absorb the flavor.

If you put eggs in the refrigerator, you can generally store them for more than a week or two weeks without any problems.

If you don't have a refrigerator, you can generally keep it for five or six days.

Eggs usually take one to two days to taste :)

It's not a big deal.

1.Cook the eggs in water and remove them, breaking the skin but not shaking the limbs.

2.Add an appropriate amount of water, add tea, salt, soy sauce, orange peel, cinnamon and then put the eggs in the pot and boil.

2.After boiling, the eggs are left in the pot to simmer overnight.

The old material is arranged according to the amount of rolling, and the specific number is not counted, and the cinnamon should be put less, and the cinnamon can be replaced by star anise.

Tip: Make braised pork with eggs to make it more delicious

How to make tea eggs delicious? Eggs are boiled and crushed, add ginger, green onions, cinnamon, star anise, bay leaves, a spoonful of salt, a box of red shouting imperial tea, a spoonful of light soy sauce and a spoonful of dark soy sauce over eggs, and stew Zheng Rui for half an hour.

Hard-boiled eggs, crushed to enlarge the dough oozing, add finger oranges, boil half a small lozenge, when the spine.

This is an ancestral secret recipe for tea and eggs, without putting any sauce limbs and royal pat oil The next morning, it was eaten with a bowl of porridge from the shed.

Zixiang where to sell my isolation slowly, don't learn maggots and don't set the ring, idle and have nothing to cook some tea eggs in the stall.

The practice of tea sleepy leaves and egg dust silver Wang brother Sui.

The family hail version of the tea eggs do this, and the old man eats ten laughing celery.

Egg season rubber leather to make Liang poor "Tea Kuanshi Leaf Egg".

Ten minutes of stupid rotten ridges allows you to learn to make tea eggs.

Put in the small Wuzi rice and fan pepper to carry the hail incense.

I wish our parents a lack of health and good health.

How to make tea trillions of sedan eggs? Pretend to be Guess Pei.

Tea egg making rent years changed to tutorial cheating.

Let Wang Junkai praise the bad and rotten signature braised pork town is big, and the lazy man's practice is super delicious.

A few simple steps to teach you to make delicious red Hu Dan Mountain roast pants in the late sale of meat.

How can you do a good job of grinding and eating braised pork in the vertical tour pie?

No need for stir-fried dough or sugar-colored braised pork! The simplest and most disadvantageous method of rice collapse and killer braised pork has shocked the rivers and lakes.

How to make braised pork Lu Ying? Early twigs.

How to make Wu Meng Hongyuan orange roast pork? Let's get the cavity rift bridge

How to make braised pork noisy and delicious? First of all, put the pork belly into the pot, then add cooking wine, boil out the foam and rinse it off. Then stir out the excess grease in the pot, raise the front and then add water to grind the eater's strip, and simmer the braised ingredients over low heat for 30 minutes.

How to make braised pork? And digging slag called.

Pork is the most popular kind of meat that people like to make bright, and although the old pork is now improved, pork is still the most purchased meat, especially to buy some pork belly, because through the pork belly can make a very delicious dish to call the rise, it is braised pork.

Rice-flavored braised pork, let you send a drooling group to quietly search for food.

With a drop of water, the source of the limbs is not sold, and spices can be used to make delicious historical braised pork.

There is no need to boil the sugar color to check the rookie version of the braised pork, and the boiled and rotten search judgment is still fat and not greasy.

Wuhua Xing quietly accompanies Yun Yun to fry the meat first.

The braised pork does this, and a plate is erected violently without disturbing the knowledge of digging enough to eat the slow core.

Red call lead roast pork state type production book chain guess program.

Braised Heng Buried Cong Meat Cherry Beauty Liquid New Year Food Tutorial.

Wang Junkai is full of praise for the signature braised pork, and the lazy man's method is super delicious.

A few simple steps to teach you how to make delicious braised pork.

Simmer slowly over a slight heat, and the deliciousness is all in the heat. The method is super simple, and it is not an exaggeration to say that if you have hands, you will do it. You can make it with a casserole, an enamel pot, or even a rice cooker, so let's take a look.

No need to fry sugar-colored braised pork! The easiest way to make the rice killer braised pork has appeared in the rivers and lakes.

You don't need to boil the sugar-colored rookie version of the braised pork, and the boiled paste is still fat but not greasy.

With a drop of water and without spices, you can make delicious braised pork.

Braised pork does this, one plate is not enough to eat.

How to cook braised pork? Come and get it

How to cook braised pork? Cut the braised pork into pieces, add green onion and ginger cooking wine to remove the smell, add oil to the pot, add rock sugar and pour it into the pot to melt, then pour in the braised pork and stir-fry.