What are the foods that are bright and crispy in color and fragrant, and make your mouth water when

Production Steps:1We can use half of the fat and lean pork, and the lean pork should be sandwiched before the meat to make the meat more tender.

Fat needs to be used to be fragrant. After the meat is cleaned and minced, the meat foam is not only sticky and flexible, but also chewy. Be careful to chop the fat and lean meat separately, and don't chop the meat too finely.

2.Prepare a little shallot, shallot, ginger slices and coriander in advance, and then stir-fry the sauce generally to use two kinds of sauce, the previous Pixian bean paste and Sichuan soybean paste, Pixian bean paste must be chopped fine and then replaced. In addition, you need to prepare a bowl of minced ginger, which should be chopped very finely.

Spices: Prepare a little thirteen spices in advance.

3.We can pour the fat grains into the pot, turn on low heat to fry the fat grains, pour in a little pure grain wine and cooking wine to remove the smell, and then turn to medium heat and gradually fry, maintain continuous rolling to avoid the bottom of the paste, and fry until the oil in the pot becomes clear. At the same time, when you see that the fat particles have not yet begun to turn yellow, turn off the heat directly, directly control the fat and replenish the water, and remember not to fry it into lard residue, otherwise it will affect the taste of the meat.

4.If you want to make fried sauce, the animal oil fried in the pot is far from enough, and some cooking oil is added. And heat the temperature in the pot to 60%, turn to medium heat, first put in the ginger slices and fry for a while, then put in the shallots and shallots, and finally put in the coriander and fry all the yellowing together.

Although the frying oil step takes a little more time, it is crucial for the tender taste of the sauce.

5.When the temperature is reduced to 30%, pour the lean pork and stir-fry well. The whole process to maintain the smallest fire in the stove at home must remember that it is the least fire.

Due to the popularity, the moisture in the raw pork will evaporate quickly, and the meat will become hard and woody before it is cooked, and simmering will greatly increase the drying time of raw pork, while the meat texture remains tender and more tender. 6.After the meat is fried until it fades, cook a little pure grain wine and rice wine to remove the smell and enhance the freshness.

Then pour the ginger minced in, and then pour the fat particles that fry out the oil into it, simmer slowly over medium-low heat together, and simmer until the oil in the pot gradually becomes clear, and when it has not dried up, pour in the Pixian bean paste first, fry the aroma of the Pixian bean paste and the color of the tea soup with the meat flavor, and then put in the soybean paste and thirteen spices, and simmer again over medium and low heat, and keep rolling the bottom pot. Avoid sticking the bottom. 7.

Simmer again until the oil in the pan has already become clear, turn to a simmer, hook in a little starch and fry the sugar color to increase the viscosity between the pork sauce. Then add salt and monosodium glutamate seasoning, push well, and then turn off the heat and start the pot.

Braised pork, braised pork ribs, braised elbow, crispy chicken thighs, sweet and sour fish, etc., these foods are delicious, full of color, flavor, and flavor.

Braised pork. Slurp meat. Spiced chicken. Braised chicken with carrots. Sweet and sour pork knuckles. Spiced pig ears. Stir-fried meat with green and red peppers. Sweet and sour pork ribs.

For example, Chongqing fried noodles are very simple to make, and the mixed sauce noodles are also very fragrant, just looking at the color makes people salivate.

Make a megamodel: 1. The duck is cleaned, put it in the boiling braised soup and marinate it until it is just cooked, and cut it into 8 cm long, 1 cm wide and thick strips. 2. Boil the cooking oil in the pot, put the green onion and ginger foam and heat the heat, add the wide soup and pure grain wine to boil, put in the duck strips, fry the sugar color for about 5min, put the salt, chicken essence, monosodium glutamate, fry the sugar color until there is no juice, put it on the lettuce leaves, and put fried vermicelli around it.

Remarks name: Boil 3kg of cold water in the pot of brine, put spice packets (15 grams of red yeast rice, 80 grams of star anise, fennel, and ginger, 2 monk fruits, 20 grams of cinnamon and sand kernels, and 10 grams of raw licorice), and then boil 50 grams of Beijing Niulanshan relative height two pot heads to simmer for 1h. The production method of this marinade is simple and clear, because the marinated duck is not taken directly, this step of production and processing only improves the freshness, and it has to continue to cook to color and set the flavor of the duck, which can taste fragrant.

The duck does not have to be cut into pieces, in order to improve the meal rate, the duck can be directly marinated, stored in the refrigerator, and then cut according to the customer's regulations.

Food & Seasoning: Pork tenderloin, mushrooms, garlic, green and red pepper rings, salt, light soy sauce, dark soy sauce, teriyaki sauce, dark soy sauce, sesame oil. Method:

1. Rinse the pork tenderloin and beat a piece of flower knife, add salt, light soy sauce, dark soy sauce, teriyaki sauce, dark soy sauce and sesame oil and stir and marinate to taste. 2. Heat the oil in the pan, add the garlic and green and red pepper rings to stir-fry until fragrant, add the mushroom slices and fry until golden brown on both sides. 3. Put in the marinated pork loin and fry it until it is stacked into a nest, and pour in the marinade sauce and fry the pot until the juice is dry.

1. Pulp fish meat: 5000 grams of pangasius are unfrozen, washed with water, cut into large pieces with an oblique knife after drying, add 200 grams of green onion and ginger water, 100 grams of Guangdong liquor, 50 grams of 60 ° Lao Bai dry wine, 40 grams of salt, 30 grams of chicken essence powder, 25 grams of sugar, 20 grams of white pepper powder, 3 limes (take the juice of the sedan chair) and stir until the juice all penetrates into the fish, add 400 grams of egg white and 350 grams of water starch, whip again until it is evenly proportioned, sprinkle 300 grams of pea starch and grasp it well. Set aside and let the fish soup boil: 1,500 grams of silver carp and 1,000 grams of grass carp, rinse and chop into pieces.

Put 400 grams of animal oil into the pot and burn over low heat, put in 500 grams of fried small fish and green shrimp, smash it with a hand spoon while frying, put 80 grams of green onions, 80 grams of ginger slices and fry again until fragrant, add 12kg of boiling water to boil out thick white fish head soup, drain off the slag.

Pot-wrapped meat, button meat, and braised pork, these dishes are particularly delicious, and they will definitely make you have an endless aftertaste, and compared to Yinhui's practice, it is also simpler than Shibo, and the Great Jianheng family might as well try it.

Salt-and-pepper chicken thighs, spicy chicken cutlets, salt-and-pepper ribs, grilled chicken wings, cumin onion potato chips, etc.