How to make original cooked food, how to make cooked food delicious

Material: Native chicken.

Seasoning: green onion, sand ginger, light soy sauce.

Method: Boil a pot of water, put the whole chicken in, and turn off the heat; Cover the lid and simmer for ten minutes, so that the bone marrow of the chicken pieces cut out is bloody, and after chopping the pieces, eat with seasonings.

Features: It maintains the freshness and original flavor of the chicken.

2. Dry fried chicken.

Ingredients: chicken, salt, cooking wine, monosodium glutamate, shredded green onion and ginger, egg, dough powder, water, oil, pepper and salt.

Method; Pick and wash the chicken, cut it into small cubes, add salt, cooking wine, monosodium glutamate, green onion and ginger shreds to marinate for a while, then hang the paste synthesized by eggs, dough powder and water, fry it yellow, fry it again after cooling until it is cooked, and dip it in pepper and salt when eating.

3. Boiling oily chicken.

Ingredients: chicken, salt, cooking wine, soy sauce, water, oil, pepper salt.

Method: Pick and wash the chicken, remove the bones, smear with salt, cooking wine, soy sauce, fry it and then use * to pick up the oil, scoop up the hot oil with a spoon and pour it on the chicken repeatedly, pour it until the chicken skin is hot and cut into small pieces, and dip it in pepper and salt when eating.

4. Roast chicken in a pot.

Ingredients: chicken, broth, green onion, ginger, garlic slices, salt, cooking wine, soy sauce, sugar, Sichuan pepper, seasoning, egg white, dough flour, oil, Sichuan pepper noodles.

Method: Pick and wash the chicken, add broth to the pot, add segments, ginger pieces, garlic slices, salt, cooking wine, soy sauce, sugar, peppercorns, ingredients, cook and remove bones, and then hang the paste synthesized from egg white flour, fry it yellow, take out the 1-inch long section or strip on the plate, and sprinkle it with peppercorns.

5. Crispy chicken.

Ingredients: chicken, cooking wine, salt, Sichuan pepper, shredded green onion and ginger, dough flour, oil, Sichuan pepper and salt.

Method: Pick and wash the chicken, smear it with cooking wine, rub it with salt, sprinkle with peppercorns, stuff the chicken belly with shredded green onion and ginger and stop for a while, put on the cage material, then remove the shredded green onion and ginger and peppercorns, smear it with soy sauce, hang it with flour and fry it into golden brown, cut it into small pieces and serve it on a plate.

6. Mushroom chicken.

Ingredients: chicken, shiitake mushrooms, oil, salt, soy sauce, cooking wine, sugar, broth, green onions, ginger, garlic slices, Sichuan pepper, ingredients, monosodium glutamate, sesame oil.

Method: Pick and wash the chicken, chop the pieces, soak the mushrooms to remove the roots, and wash them (wash them several times). Put a small amount of oil in the pot and heat it, add chicken pieces and fry until it changes color, add mushrooms, salt, soy sauce, cooking wine and fry a few eyes, then add a little sugar, broth, green onions, ginger, garlic slices, peppercorns, ingredients, add monosodium glutamate after stewing, and pour sesame oil on it.

7. Chicken with scallion oil.

Ingredients: chicken, water, cooking wine, salt, spices, cinnamon, spiced noodles, shredded green onion and ginger, monosodium glutamate, oil.

Method: Pick and wash the chicken and put it in the pot, add water, add cooking wine, salt, ingredients, cinnamon, five-spice noodles, boil it and take it out of the pot together with the soup, cover and simmer for 2 hours, take out the cut pieces and put it in the pot, and then add a little shredded green onion and ginger, monosodium glutamate, and a little original soup, and then boil the oil and pour it on the shredded green onion and ginger.

Oh! I'll teach you, put water on it and don't need to wash it! Gusto.

Start by choosing your favorite ingredients, such as pork, beef, lamb, etc.

Then prepare all the spices, the most basic ones are star anise, cinnamon, grass fruit, pepper, bay leaves, dried red peppers, etc. (the specific can be decided to increase or decrease according to the spot of the local farmers' market), of course, it is best to produce spices in the current year.

First, stir-fry the spices in an oil pan to bring out the fragrance.

Okay, put the raw materials you bought back into the pot with the spices (no matter what pot you want), put salt, ginger, onions, garlic, etc., add water to overflow the raw materials, first boil over high heat, then simmer over low heat for 40 minutes to 1 hour, turn off the heat, and remove the ingredients after natural cooling.

The remaining brine is packed in a container and put in the refrigerator, and you can use it directly next time, no need to put spices The more times the brine is used, the better. If you feel that the fragrance is insufficient, you can add more spices.

Important: The variety of spices can be chosen according to personal preferences, but I suggest that spices only need a light fragrance, and do not have too strong a Chinese herbal taste.

First of all, before cooking, prepare the ingredients, beef thigh meat, this part of the meat has a good taste and is very smooth. Then wash it, cut it into the appropriate size, preferably thin, and insert some holes with a toothpick, when marinating, the flavor will be thicker. Before cooking, soak it in cooking wine for about two hours.

Then put it in a pot of cold water, add some cold water, garlic, cooking wine, etc., and remove some of the foam on its surface after boiling. Then take out the garlic inside, add other seasonings pepper, cinnamon, and soybean sauce into it, generally do not need to add light soy sauce, because the soybean sauce is very fragrant, and the color is also very good-looking, and then cover the lid and cook for 30 minutes. In the process of boiling, it is necessary to keep turning it to make it more flavorful, about 60 minutes, add some ginger, and continue to boil for 30 minutes, at which point its meat is very cooked and soft, and then use high heat to reduce the juice.

Take out the beef and drain it, wrap it in tin foil and put it in the refrigerator to freeze it. It can also be sliced and then put in again, and the meat will be firmer, easier to cut, and more chewy.

When cooking, it should be noted that the beef should be pot under cold water, not in hot water, and its seasoning should be separated twice, packed in a bag, sealed, and then put in. It is best to seal it with a clean cloth bag and put it in twice, or you can prick some more holes in the beef for a more flavorful taste. Generally, when making it, don't use some black soy sauce, add soybean paste, the taste is very fragrant, and the color is also very beautiful.

After taking it out, put it in the refrigerator and freeze it for 5 hours, the meat will be firmer, the taste will be better, and it will be easier to form lumps; The taste is also better and softer.

When making it, you can also add cinnamon, star anise, and hawthorn slices. It will stew worse and cooked, and it won't taste as greasy. But soak it in water for about three hours.

During the process of soaking, it is necessary to change the water frequently. Generally, when cutting beef, it should be cut horizontally, so that its fiber will not be destroyed, and it will be more tender to eat. When cooking, you can use a casserole or iron pot to cook.

It can also be stewed with a pressure cooker, which is easier to cook, will stew worse, more efficient, and can save a lot of time.

1. Pig's trotters: First, add honey to the water and stir well. Soak the trotters in it, then put the trotters in a pan and fry them until the skin is tightened and golden brown in color, then take it out and quickly put it in cold water to cool before putting it in the marinated soup.

Through this process, the skin of the trotters becomes hard and does not stick to the hands.

2. Chicken feet: In the process of masturbation, in order to keep the color from white, first pour the ingredients into the cooked food, then put them into the brine soup, heat them at low heat, and soak them for a longer time to make them taste sufficient, which not only ensures the taste and fragrance of the raw materials, but also makes the old soup become the desired color! Pour a small amount of salt water onto the whiteboard so that the color is the same.

This is similar to adjusting the white balance of a camera to make it easier to accurately understand the color of the ingredients after cooking.

3. Chicken: Faced with a situation where a whole chicken is difficult to taste, soak the whole chicken in the prepared salt water for one night, and then soak it in another can of hot soup. After boiling for 20 minutes, take it out at this time, not only will the chicken not break the skin, but the weight will also increase greatly, and the taste of the chicken thighs and breasts will be very delicious.

Main material. Pork loin (appropriate) Pork belly (appropriate) Condiments. Lee Kum Kee char siu sauce (appropriate).

1Cut the tenderloin into a large area 2 cm thick, and remove the fat part of the pork belly.

2Rub the char siu sauce thickly on both sides of the pork slices.

3Put it in a film bag and marinate it in the refrigerator for 12 hours.

4Remove the marinated pork loin and pork belly, put it on the grill and rub it with a layer of barbecued pork sauce.

5 small oven 200 degrees, medium and high-rise, 20 minutes, baking.

6. Remove and turn over, brush with a layer of marinade, and bake in the oven for 10 minutes.

7. Remove and turn over again, brush with the marinade, and bake for 10 minutes.

The key to the deliciousness of cooked food lies in the control of pickling, marinating, heat and cooking time, a very simple example, some braised meat is a layer of skin on the surface with taste, the meat inside is relatively wooden, that is, it is not marinated well, and some braised meat is not formed when it is taken out of the pot, especially roast chicken, this is not a good grasp of the time out of the pot, find an experienced master to learn it well.

Cooked food does not need to be cooked again, it can be steamed directly or microwaved, and if it is not too troublesome, you can go back to the pot and fry it according to your own taste.