What are some common foods that are more complicated to make?

The method of eggplant "takes the skin of the eggplant that has just been picked off, as long as the meat is cleaned, cut into dices, fried with chicken fat, and then use chicken breast meat and mushrooms, new bamboo shoots, mushrooms, five-spice dried curd, and all kinds of dried fruits, all cut into dices, simmer dry with chicken broth, collect sesame oil, add bad oil and mix, put it in a porcelain jar and seal it tightly, take it out when you want to eat, and mix it with fried chicken melon. ”

Speaking of sweet and sour tenderloin, cut the pork loin into long strips of uniform thickness. Add cooking wine, a pinch of salt and pepper to the sliced tenderloin and grasp it with your hands. Crack the eggs into the tenderloin and stir clockwise, marinate for 20 minutes, add equal parts flour and starch to a bowl, and add a small amount of water to make a thicker batter.

Pour the marinated tenderloin into the batter, stir well and mince the garlic. Put two teaspoons of rice vinegar, three teaspoons of tomato sauce, two teaspoons of sugar in a bowl, and then mix three teaspoons of water to make a sauce, put more oil in the pot, and when it is hot, put the tenderloin into the oil one by one and fry it over medium heat. Remove when the outside is slightly colored, then turn on high heat and put the tenderloin back into the pan and fry it again until golden brown.

Leave a little base oil in the pan and add the garlic to the pan and stir-fry until fragrant. Pour the mixed sauce into the pot, bring to a boil, add the fried loin, stir-fry evenly and then remove from the pot.

White shrimp: Peel the shell of the shrimp (I usually freeze it first, so that the shell is easier to peel), remove the yarn, grasp and pinch with salt and cornstarch and wash it, then add salt and cornstarch to starch, add a little oil to wrap it. Cut the white carrot vertically, then slice it diagonally, and cut the carrot into small cubes.

Blanch the white slices and carrots, cool them in cold water, and set aside. Heat the pan, add oil (you can have a little more oil than usual), quickly fry the shrimp over high heat, and serve them out as soon as they change color. Stir-fry the white slices and diced carrots with the remaining oil in the pot, add salt and chicken essence, add a little water or rice wine, cover the pot and simmer.

After the flavor is absorbed, add the frozen peas and stir-fry, and finally pour in the shrimp and stir-fry (not too long), and serve on a plate.

I feel like stewed beef brisket with tomatoes, ingredients: beef rib meat, tomato, ginger, cooking wine, salt, green onions, vegetable oil, vinegar. Wash the beef and cut it into small cubes, mince the ginger and chop the green onion; When the vegetable oil is boiled to 5-6 hot, fry the beef and remove it; Put the fried beef in the pot with the bottom oil, put water (it is advisable to submerge the meat) and add ginger slices, cooking wine, green onions, and salt to taste; Soak the tomatoes in boiling water for a while, remove them, peel them off, cut them into crescent pieces, put them in a pot, and cook them over low heat for 60 minutes.

Preparation of cumin lamb preparation. Cut the mutton into thin slices, then use water to remove the blood, rinse about 3 times to remove the blood, then add cooking wine, egg whites, etc., stir evenly and leave for 20 minutes, wait for the full flavor, cut the onion into thin slices, and cut the chives into 3-4 cm long segments for later use. Heat the wok until you can feel the obvious heat when you put it on top with your hands, then add an appropriate amount of oil, put in the lamb slices and quickly slide away, and fry until the meat slices change color and then serve.

Reheat the remaining oil in the pot again, add the onion and fry it when it is hot to 4 to make it fragrant, then put in the previously fried lamb slices, pour in soy sauce, cumin grains, salt, and sugar, mix well and stir-fry the fragrance, and finally sprinkle cumin powder and chives before leaving the pot and mix well.

To make sweet and sour pork ribs, prepare the pork ribs with peanut oil, vinegar, sugar, soy sauce, carrots, cucumbers, prepare the ingredients, the ribs are cooked in advance with a pressure cooker, and the seasoning sauce, soy sauce, sugar, vinegar, and salt are all ready. Heat the pot, add some oil, add the green onions, ginger and garlic, and stir-fry until fragrant. Put the ribs in the pot, add the seasoned sauce, and add a little bit of pork rib broth.

Simmer for a while, and when the soup is thick, add the cucumber slices and radish slices. Stir well and it tastes great!

My favorite stir-fried beef slices, raw materials: 200 grams of beef, vegetable oil, sesame oil, soy sauce, Shao wine, monosodium glutamate, starch, green onion and ginger shreds, pepper water, refined salt. Method:

Cut the beef top knife into thin slices 1 cm wide and 2 cm long, put them in a bowl, add an appropriate amount of starch and a small amount of water, and mix well. Put the wok on the fire, add the bottom oil to heat, put the meat slices in the pot, use chopsticks to cut open and fry, when the meat slices are fried until they are separated from each other, put in the green onion and ginger shreds, Shao wine, soy sauce, refined salt, monosodium glutamate, pepper water, stir-fry a few times, quickly thicken, pour sesame oil, and put on a plate.

Wash the duck eggs and set aside.

First, put the soda ash and salt into a small porcelain jar, flush into the boiling water, and after the two are fully dissolved, then add quicklime and firewood and grass ash in batches, when the quicklime is all "melted", the material ash is prepared.

Spread the ash (with some rice husk or wheat bran as appropriate) evenly on the eggs.

After about two months of storage, the preserved eggs are marinated.

Peel off the eggshell and you're ready to go.

A lot of the food is a lot of fun, from preparing the ingredients, figuring out how to make them, and then doing it yourself, to plating, every process is very interesting.

For example, let's talk about fried noodles.

First of all, you need to know what kind of noodles you want to eat, what side dishes, and what ingredients you need to use. After thinking about it, I went to buy it back, cut all the side dishes, and got all the ingredients right. During this period, it is equivalent to the process of making a plan and then acting.

Then I thought that I should start with that step, should I cook the noodles first? Or do you stir-fry the side dishes first? It's all worth thinking about, and if it's the wrong step, the dish becomes a dark dish.

This is equivalent to what you need to do well, and what steps you need to follow to do it well.

At the end of the day, you can also think about how to put it on a plate that will make it look more appetizing. This is equivalent to you making a good thing, which should be placed in ** to look better.

The process of making food requires a lot of procedures to complete, so if you have a heart, it will naturally be very interesting.

One is the snow cotton bean paste! Does this name sound like a summer relieving of the heat? In fact, it is not only a fried delicacy, but also a famous dish in the Northeast.

When it comes to the famous dishes of the Northeast, our first reaction is to measure the number of people and make them in a casual way, but this dish is just the opposite. The final product is similar in appearance to the fried cake, except that the skin is made entirely of egg whites. This one by one, the beaten egg bubble paste is put into the oil pot, gently poured oil, and after waiting patiently for a while, it becomes a pleasing "gold ingot".

As for the taste, it is soft like cotton, long and fragrant, and with the bean paste, it seems that the whole world is sweet and sweet.

The second is the stone bun! Shizi bun is a snack in Shaanxi, with a long history and ancient production technology, and has the title of "living fossil" in folk cuisine. After the dough is mixed and the dough is rolled out to the right size, the next step is the most important step in making the stone bun.

In advance, you have to take some small pebbles with smooth and black surfaces, put them in a pot with a little oil, and constantly stir-fry and heat, which is also a kung fu work, and ensure that each stone is heated evenly in such a high temperature environment. The stone bun just out of the pot has a crispy skin, but the inside is soft and glutinous, and a piece is broken and put into the mouth for a thick wheat fragrance.

The third is pig's head square meat! This is a delicacy of old Shanghai with a history of nearly 30 years. It is divided into two varieties, "red" and "white", if you prefer a darker color, choose to use fried rock sugar and red soy sauce to color, if you like light color, you can choose white soy sauce to color.

After the rock sugar is fried to caramel color, pour in some square meat and stir-fry, after the lust, pour in the stock and seasoning, and after simmering for 2 hours, the hot pig's head square meat will come out.

Fourth, scramble! The dish of egg stuffing is based on a raw duck egg, which covers all the fillings. Speaking of which, there are several kinds of fillings, such as lean meat, mushrooms, and bamboo shoots, cut into cubes, and stir together with seasonings.

The next step is the most important, you need a bamboo skewer, find the white egg eye on the egg yolk, quickly pierce it into the egg eye, and then put in the filling that has been prepared on the side, visible to the naked eye, the egg yolk is slowly expanded, but not broken, don't you think it's amazing? After boiling in hot water, scoop up the stuffed eggs, sprinkle with a little chopped green onions, and a round and plump dish is born.

The process of making some of the food is very interesting, such as making cakes, which makes the eggs frothy, and live ammunition, which he puts in and the eggs turn black, all of which are very interesting.

The process of making some food is very interesting, for example, making cakes, it can make eggs foamy, and live ammunition, he puts it in, and the eggs will turn black, these processes are very interesting, for example, making cakes, it can make eggs foamy, and live ammunition, he puts them in, the eggs will turn black, these processes are very interesting, for example, making cakes, it can make eggs foam, and live ammunition, he puts them in, The eggs will turn black, these processes are very interesting, the process of making some food is very interesting, for example, making cakes, it can make the eggs foamy, and there are live bullets, he puts them in the reduce, the eggs will turn black, these processes are very interesting, for example, making cakes, it can make the eggs foam, and live ammunition, he puts them in, the eggs will turn black, these processes are very interesting.

Chinese cuisine is vast and profound, and many of the delicacies are well-made, which is extremely challenging for the master's craftsmanship. There are also some delicacies, although it is simple to use, but the preparation steps are cumbersome, requiring the patience of the master. So, when it comes to the production process, how many foods have you seen?

You can feel the softness of the dragon whisker candy when you pick it up, and you can gently tear off the whiskers, put it in your mouth, and it will disappear at once. Looking at the master's continuous twisting of the sugar into the figure of "8", the powder on the stain trembled, and the air was full of its fragrance, <>

I have to praise it when I look at it: wonderful.

Two: What are the three non-sticks and three non-sticks? One is non-sticky plates, the second is non-sticky spoons, and the third is non-sticky teeth after eating.

In order to achieve these three points, the production steps can not be sloppy, and the master needs to stir-fry these three non-sticks with a spoon all the time. With its unique charm, the three non-stains have conquered many Chinese and foreign celebrities, and the Japanese emperor and the governor of Macao have eaten the three non-stains, and they are also amazed. Counting the raw materials that do not stick to the three is actually very simple, eggs, starch and sugar are enough, stir-fry in the middle or add some water and oil.

I would like to introduce you to a few uncommon but very interesting delicacies, have you ever eaten the following delicacies?

Dragon's beard candy. Dragon beard candy is a traditional Chinese folk snack, named because of its white and dense appearance, as thin as a dragon's whisker. It is refined from wheat powder, maltose and other raw materials, and has the characteristics of milky white color, fine threads, clear layers, rich nutrition, loose in the mouth, and sweet aftertaste.

Dragon whisker candy is said to have a history of nearly 2,000 years, and it is said that it was only eaten by the emperor in ancient times, and then it flowed into the people.

Place the maltose in a small, clean basin and sit in a pot of hot water to melt slowly to soften. Take out the softened maltose and rub it on the table repeatedly, just like dough.

Dip glutinous rice flour to widen the hole in the middle, twist it into a figure of "8", then overlap, and repeat until it is drawn.

Mix the rest of the ingredients like glutinous rice flour and wrap them in shredded sugar, roll them up, and shape them well.

Compared to ramen, it seems to be more difficult.

Fry the pile. Fried dumplings are also called hemp balls, treasure bags, hemp balls, traditional snacks, popular in most parts of the country. A seasoned chef can make a fried dump bigger than a basketball. Add sugar to glutinous rice flour, fried crushed peanuts, sesame seeds, etc., put it in a pot and fry it in oil.

When frying, keep turning while frying to make it consistent in thickness, round and even, pick it up after a few minutes, cool it for a while and fry it again, and so on.

Three or four times until the epidermis is golden.

The production of naan cake is not much different from the dough cake of the general Han people, but the edge of the naan should be thick, but the middle is thin, and a lot of beautiful patterns should be pierced in the middle with a steel needle, on the one hand, for the sake of beauty, on the other hand, in order to be able to discharge the gas in time during the baking process, and more tightly attached to the naan pit.

When baking, the first step is to heat the naan pit, use firewood to cause the fire first, and then put coal into it to continue to heat, at this time the naan pit is not put naan, and so the temperature of the naan pit is enough, open the sealed iron lid, and scatter the red coal that has been burned inside, at this time, the coal has no smoke and flames, and it has become a red dark fire emitting heat.

Then it's the busiest time - the master of naan holds a bowl full of light salt water in one hand, and picks up the water with the other hand to go to the wall of the naan pit, and the charcoal fire is thrown up, and with the sound of "snort", streams of white gas come out of the naan pit.

Taking advantage of this effort, the naan master held up the dough, bent down, shook it hard, and with a "snap", the naan was tightly attached to the naan pit, and in this way from top to bottom one after another, until all the positions in the naan pit were covered with naan.