over two thousand dishes practice
1, braised bream
2, bean curd practice
3, homemade potato cake
4, teach you to do Pork
5, winter warm-up melon balls boil
6, pot belly sheep in winter tonic
7, Pickle Beef
8, sweet and sour octopus
9, Jingwei full Braised Prawns
10, fried eggplant box
11 , spicy fish
12, super easy and easy omelet
13, caramelized bananas
14, winter tonic soup and mutton
15, pine nuts, corn
16, spicy shrimp
17 , the old jar chicken feet
18, Pickle loach
19, farm fish
20, spiced broth
21, from pickled salted
22, glutinous rice, bacon coil
23, Pine soft coconut loose ball
24, ribs taste mouth fragrant
25, salt and pepper pork ribs braised bream
(full record arrange)
1. bought 8 ounces a cumbersome bream (feeling too small, this is a child fishing will be released if caught, but unfortunately the mart has rarely seen the kind of home 2 - 4 pounds more than the big bream, but in fact if Yangtze River Delta has the kind of roach on the best, it is estimated all the good asset of infancy almost extinct) necessary ginger, onions, garlic.
2. Note clean the fish abdominal crater, and immediately the water body have another degrees of pollution, so the fish's abdominal crater are black movie!
3. the fish on both sides of the cut Flowers sword - so simple luscious
4. because the fish is small, so no need to do crosswise, crooked slices 3 blade on it - note the diagonal cut meat, not the straight cut!
5. the fish on both sides evenly with some salt, and even the abdominal cavity can also get that tasty little early to do! I Some do not like the practice of dipping the flour, I feel that destroyed the skin's texture!
6. Modulation good fish on the plate, accompanied at ginger, shoot bian of the garlic, dried chili, and then additional some green onions! several colors see beautiful good!
7. pot drag, oil burn to take the blue cigarette , the next stir ingredients into the incense, the fire can not be also much, chiefly Chaochu scent.
8. so when the yellow onion and garlic can clear the ingredients to be use, special consideration is not deep-fried red pepper black, it does not look good the
10. the repose of the oil used to fry it! oil 6 points on it
11. both sides of yellow on it, you can also fry a little old point!! careful when turning the fish, broke to fall through the
12. and then you can put a small bowl of water (the home does not stock) began to cook - well done oil and more canteens, people and even oil cooked whole family to use their own approach slightly ! after adding water was the most important wine + sauce, is a fishy flavor dyeing steps!
13. put the ingredients together with the before burn, add a little soup salt, to consider the amount of Oh, because soy sauce is salty, the back must add sauce, including the fish itself and into the off taste of it! keep the sauce over the fish, to assure even heating!
14. Add a tablespoon bean paste, this is what I like ~ ~ home pedestal is made of red pepper paste,
GHD Diamond Flag 2011!
15. burned for a moment, the fish on the versed, easy to demolish a long time to shape!
16. Now the fish dish, and sprinkle with green onion leaves - so you think you do a good job?
17. pot and some soup too! elite ah! adding a little sugar and vinegar, monosodium glutamate, a good tune bowl of water, starch, pot, the fire to boil, stir quickly, a little sticky when pot!
18. the last process - doused soup! how many juice their grasp, less is too dry, not many flavor!
19. Done! looks good!
practice of bean curd (graphic)
1. preparation materials: bean curd cubes (medium hardness), beef mince, bean paste, salt, wine, trampled red pepper , garlic, ginger, pepper powder, water, starch, soy sauce, a little sugar.
2. pot add a little vegetable oil, fire heating, oil heat, then added to the bean paste, salt, red pepper, garlic, ginger, pepper powder, ground beef, can also be marinated beef with the seasoning by addition all together. Saute.
3. add tofu cut into small pieces. Gaixiao fire, send to boil.
4. until tofu cooked, changed the fire, add the water, starch, sugar, wine, MSG, soy sauce a good tune. To be accompanied even after the sauce off the heat, serve.
5. Remove from heat, sprinkle with pepper noodles, fragrant, full of spicy Sichuan tofu and serve it!
homemade potato bread (illustration)
1. Wash potatoes, steaming pot on the tray (privately that pressure cooker heat is also good, and very easy to do! But recommended not used a pressure cooker GGMM not to adventure ah!)
2. Beat the eggs, add milk, add a small amount of salt, cotton, sugar, monosodium glutamate (chicken Well even more!)
3. the steamed potatoes, peeled, crumbled
4. juice, milk and eggs into a good tune, add some flour, stir desperately ah!
5. will be added over flour (amorphous) after the potato cake into the pan fried into shape, remember to do low heat, otherwise it will affect the potato cake color.
6. lovely and delicate and delicious potato cake pan it!
teach you to do Pork (Full Figure)
1, pan wash, Heat, below the two tablespoons of oil, put 3 or four tablespoons of sugar, turn a small fire.
Reading .
preparation: a piece of pork, cut into strips one centimeter square.
2, with Chao Shao stirring often, so sugar dissolves, appropriate reddish-brown sugar, which is also called fried jellybean colors.
3, to cut the meat into, fried evenly, so that the beef is wrapped with sugar, go slumber color
4, add soy sauce, cooking wine, ginger, rock sugar, a little salt, boil and then alteration a small fire two or three minutes afterward. Such as juice or less mercurial, increasing the fire sauce
5, which is act the same afresh
boil winter warm-up melon balls (Photos)
Material: pig meat (must be a thin fat), melon, starch, soy sauce, rice wine, diced green onion, garlic, ginger, salt, chicken little.
pig meat plus starch, soy sauce, salt, rice wine and mix well.
add a little oil in a pan, heat, garlic, ginger until fragrant.
add water, seethe, and then a round pig meat molded into a little ball, down into the pot. Balls like this.
balls in the pan like to forget the photos. Cook over medium heat for 10 minutes, the next cut melon pieces.
cook when the melon a bit soft, add chicken and salt, soft melon can entirely turn off the heat, pan. Sprinkle some chopped onions, the taste is really good! We look at it!
pot belly sheep in winter tonic (graphic)
today there are fresh to the market to see sheep belly, I bought a couple of pounds, ready to be pot belly sheep.
ingredients with a water chestnut, carrot, ginger.
first to boil hot, fry the meat down into the dry, remove the water.
fashionable clean wok, put ginger, saute the south milk.
joining the already fried mutton, fried fan non-stop, adding a little wine, soy sauce, brown sugar, salt, an appropriate amount of boiled for 15 minutes.
then add water chestnut and carrot stew.
stew of lamb and a half hours to do pull pot abdomen, a little humiliated of taste are not
Pickle Beef (graphic)
pickled hot and sour appetizer is my first alternative, the color and bright red, looking at all people inviting.
experienced beef cut thick wire sizing, Pickle strips, celery, snatched beef
pan temperature under the Remove the oil in saute
Pickle wire, put celery stir fry
stir under the Beef can be.
meat, low fat, crude fiber, celery, peppers tin too help the portly burning, this is a diet edible.
sweet and sour octopus (graphic)
Material: chilled octopus two elements
: ginger, garlic, hot pepper, pepper, onion, sugar, vinegar, soy sauce
1, wash cut pieces, mix a little cornstarch or flour, wok fry until golden surface
2, picked up and air dry
3, peppercorns until fragrant, gush ingredients (onions first, not down), add a mini sugar into the soy sauce, vinegar, brandy
4, fried octopus into the block, turning even the slightest tasty stew for two minutes.
5, add a little chicken seasoning, sauce with a cornstarch sauce, put green onion, ready to pot
Well, smell the smell of it!
Jingwei full Braised Prawns (graphic)
Braised Prawns are an genuine Beijing cuisine, small time because of poor material resources, coupled with the broad going Also well-off people on the main street in this delicious and only when the Spring Festival will be on the chart to me rapacious ego.
now life is better, eat them is already a commonplace entity, but still can not help but think of a child often do father Braised Prawns ......
Ingredients: Shrimp (not the bigger the better, moderate to so tasty)
Ingredients: onion, ginger, sugar, cooking wine, salt, vinegar, broth, monosodium glutamate the amount
1, first shrimp to the web to be feet, sandbags gland wash. I bought the shrimp is not quite big and looked pretty wash, too lazy to obtain him to the sandbags gland, Oh.
2, washed with a small amount of salted shrimp look and control of water.
onions, ginger.
or ingredients, and afterward, the different: cooking wine, vinegar.
3, Chao Shao oil till about 5 into heat (hand on the oil at the altitude, feeling slightly hot), put both sides of shrimp fry until stiff.
4, Jian Hao pour out the shrimp alongside.
5, if there is also some oil when Chao Shao, then put the oil hot put onion, ginger and stir-Chao Chu flavor; If there is no oil, the need to re-fuel .
6, and then a little further into the Jianhao shrimp fry color red,
7, came alive again in cooking wine, vinegar, broth, salt, sugar , MSG, boiled with stir-fry for about 3 minutes Wei Huo, the spoon out of the fire code after the sauce together, pour over sauce on the shrimp, the dish can be.
fried eggplant carton (Figure)
material:
one needs meat
materials: onion, ginger , garlic, salt, MSG, cooking wine, soy sauce, and meat and mix well.
II
flour into a paste with water, add a small amount of salt.
three
eggplant slices, each of a set of two pieces, while not cutting via, to maintain adhesion, a bit like clam shells.
preliminary process:
the meat stuffed between two slices of eggplant group, caught just two pieces of eggplant.
cooking steps:
First, the meat of the tomato mussels sandwiched ban placed inside the arranged flour paste, the whole wrapped in a layer of batter.
II, into the frying pan heat the oil.
three fried upside down constantly, until the sides yellow.
pan it!
spicy fish (graphic)
mild, mostly fragrant. Old is also not much to eat steamed mean, to buy fish, remove the meat, fish bones for the rest of the fish pate soup, one fish two to eat, good.
a live fish, cuts clean, take both sides of the meat, cut butterfly pieces, marinate with seasoning for 30 minutes.
hot oil cooked.
pot and saute the garlic over a little oil.
then dried chili peppers and ginger until fragrant, add a little water, soy sauce, sugar to boil.
place wrapped fish soup, pour vinegar, hook thin qian, sprinkle with onion, turning spoon pan.
spicy, crispy, slightly sweet and sour fish to do a good job!
waffles super simple and easy to do from the starting
mouth to eat, but also not take half an hour, hasty and simple ~~~~~~
ingredients: flour, 150g, 2 eggs, salt amount, water amount (about 300ml), oil 20g, take appropriate
the egg, salt , oil, water, salt and melted together to blow, slowly add the flour mix, flour, a lump on the pressure with a spoon, mix until the final Canadian to cost no dough. Wake up a few minutes.
open in the fire, with a flat non-stick pan, pour a little oil, to batter down the middle to go down to the batter spread to the surrounding random, proved too much batter thick, and in the batter with water.
dilute the maul after a very even fallen to four weeks away, shaking pan batter quickly stream.
see the batter and quake the pan surface changes color when the batter has been nailed, you can turn it over to fry, and (the best way to turn it over with, the one not hot, and secondly, training Shoujin)
turn it over to cover the pot, you can not be built. Well ... ... eat! Add glass of black coffee!
caramelized bananas (graphic)
material ultra-simple: bananas 4, flour 50g, 75g cornflour, 1 egg, water, sugar 250 grams, oil
banana cut, the flour, eggs, paired with the right amount of water, mix well. Pot with lots of oil, fried bananas. The banana surface, like savory fried to crunchy. I once put up a few, and eventually all the bananas back to a skillet, as far as possible all the surfaces are hard.
pot add a little oil, add sugar, stir constantly over middling heat, you will see from the dolphin to the sugar melts gradually, and then quickly from pearly to light yellow to deep yellow and then to light brown. This period we can pour the banana and stir to sleep bananas are wrapped in old sugar.
caramelized banana caramel crispy outside, soft inside waxy waxy, very good. Fly in the ointment and banana flour a little bit outside of the pack slackened to do after the batter to adjust the formula.
winter tonic soup and mutton (graphic)
bought a leg of lamb last night, what white goat, together with skin stew.
raw materials: a leg of lamb, cut into pieces,
GHD Hair, called the butcher cut the best morsel chunks. Two potatoes, a green radish, carrots, two, light blue portion of it, a piece of butter, pepper amount.
preferably whole white pepper stew, I did not purchase, only a pan, add pepper.
leg of lamb into the soup over water fishing praise, add the right amount of water, add pepper to taste (afraid to eat pepper can be wrapped with gauze), pepper can be good to go In addition to the smell of mutton,
GHD MK4 Gold Straighteners, the fire heating.
lamb stew side, while additional materials will be handled. Onion cut into sections, ginger cut large Paisui, potatoes, carrot chunks to Pi Houqie.
minced ginger is the best shot, so that can burn out ginger, ginger juice will sponge the spicy soup that taste good and keep warm.
materials are added to the soup all the praise, the fire to boil, to foam, turn the small fire to burn slowly, at fewest 1 hour or more.
after the pan with salt and white pepper can be discretionary, but also have coriander!
can now drink! !
pine corn (illustration)
success for
necessary ingredients:
a bowl of sweet corn, pine nuts in a small bowl, pepper (small) 1 carrot (small) one, shallot one.
Seasoning: salt, half tsp.
practice:
1, the pepper, carrot, green onion cut all of the small size of corn cores.
2, at first pine nuts off the oil. This tread to be more cautious,
GHD Purple Butterfly 2011! ! Because Song Rente easy to paste! ! ! !
oil pan until the oil temperature 3 into the heat, put pine nuts into the pot, to keep a small fire, eyes broad open, while stirring and as presently as look at white pine nuts a little bit color, it is necessary to quickly remove and drain. Thus, use of residual heat, pine nuts can Zhashu, Krusty the change.
I was good with fried before the pine nuts, so there is no process chart, and this step is too firm can not attend to take photographs.
3, the other from a pot, add base oil, while under the green onion and carrots stir-fried, stir, add peppers, fragrant, stir fry a few, you can add sweet corn kernels stir fry, and to cooked, add a half teaspoon of salt, dish pan.
fried corn!
4, to prepare a good pine nuts, pour into dish, mix well, to be open to eat)
Intimate Tip:
1, peppers, carrots, here is mainly from the role of color, pick a smaller one so basically it.
2, this tray whereas they do not add a little sugar, but sweet corn kernels and pine nuts of the reason, basically sweet flavor. But the plus half the natural cooking with salt or even 1 / 3, you can make this dish savor more fresh.
3, the reason why the pine nut mix in the ultimate disk, you can better maintain its crispy taste spicy shrimp (Photos)
digit of sea shrimp, back to open side.
main ingredient chili, pepper and some ginger, garlic slices, onion shredded pepper bubble a few, have a piece of foam ginger slices.
pot into the oil, remember to little more than usual amount of meat dishes as fried oil and more oil to twice it big fire hot, pour in shrimp.
fry for a while, add dried chili peppers and pepper, stir fry, heat the oil to taste the spicy and the Commission are
a spicy and hemp taste, add ginger and garlic slices, pickled, hot ginger (do not put onions first)
Stir ginger and garlic flavor, add soy sauce, white sugar right amount, a little wine when going to pot, add onion, stir add salt.
a clean wok.
old jar of chicken legs (Figure)
remember a few years antecedent my mom came to Shenzhen, my home for dinner,
GHD IV Mini Straighteners, served a look at Han did not put a white sauce of the chicken feet, and my heart mumbled straight, like a white water boiled chicken feet, it dipped spices, spices can be base it was not anyone bowl, mow a bite, ah, how so refreshing, her mother said with a laugh, is to use old pickle jars, blisters, ah! No surprise it this good, I like it, my mother see me so like, they constantly do, the fridge, I love seeing TV while eating, truly elated days ah ... ... ...
approach: Wash chicken legs, loosen the water pot no more than ten minutes, using chopsticks can perforate the can, and elected up a cold water, put crisper, the scoop into the old jars of kimchi in water, marsh chicken thighs, by the way fishing for a few pickled pepper, celery slices and then cut a hot point, after two hours in the fridge you can eat.
Note: Do not cook chicken legs a long time, gum out, and on into the skin froze.
burning two winter oyster (Figure)
raw materials: 50 grams of mushrooms (dry), bamboo shoots 150 grams.
accessories: 1 tablespoon oyster sauce, onion amount, 1 tsp soy sauce, salt, sugar, MSG, water, starch, sesame oil the right amount.
practice:
1. dried mushrooms clean, bubble, change the knife into the 2,3 per block, the water soaked mushrooms maintained.
2. bamboo shoots, cut hob, boiled, remove and control water.
3. oil hot, add mushrooms and bamboo shoots, onion, rupture bit, add oyster sauce, soy sauce, salt, sugar, monosodium glutamate, and a little bubble of water mushroom, a small fire to braise for 5 minutes.
4. soup is fragrant, the water thickening starch anchor thin, Drizzle sesame oil, stir well then.
Features:
characteristics of increases is a prime, fresh, fragrant, merely some human do no favor the aroma of mushrooms, but it is that Hong to bamboo shoots aftertaste. Note namely with luscious and sweet, we do to attempt it .....
Pickle Loach (graphic)
Starring play!
Loach (water heaved to the first two days of the stomach, the water a few drops of oil). Pickle, savage salamanders, fermented glutinous rice, ginger and garlic.
practice:
1, Pickle salamanders mince ginger and garlic,
2, put the oil pan saute the substance 1
3, stir-fry the next moment Loach
4, pour a little hot water salamanders, cooking wine
5, put fermented glutinous rice
burning 4 or 5 minutes afterward the season, not long-burning, loach lightly rotten, I burn as a little more.
loach fresh, Pickle Sauvignon, typical Sichuan dishes, said to have charm prettiness (what is now the United States ought add pulchritude?)
then introduce a practice of the kids or the elderly, tofu Doujiang Loach
oil heat, after a little ginger and garlic until fragrant oil Under the loach fry, mixed with soy milk, tofu, cooked, add to boiling. Physical fitness for children and frail aged people.
harvest fish (graphic)
condiments are as usual:
shallot, ginger, garlic, parsley, Pixian watercress, mustard, pepper, Pickle, pickled ginger if we can make it more faultless, and Oh, the flavor of broiled fish, principally planters, in the want of more than pickled ginger, and drench in the flavor.
practice:
first fried fish, a lot of people are scared of this interlock, for it is easy to be darted into the hot oil, let the fish mallet pan, fry skin broken out, in truth, as long as the arrangement well, they would not have happened, the first fish to be hanging about after a good washing water vapor, and then fish with kitchen periodical to drain the water
different pan fried fish must be washed, dried ahead firing into the pot, let cool a little flame, the use of ginger rub the pan and let the pot with a layer of ginger, then pour the oil fire, oil hot, the fire dwindled, not too large, this time down to the fish, slowly fried on it.
other fish fry to golden brown on both sides, you can serve.
they going to pot another oil, pepper, hot ginger, pickled, mustard, stir Pixian soybean paste pot, and then under the soy sauce, vinegar, rice wine, adjust seasoning of sugar water under the fish stew, the next onion and garlic.
so quickly dries up when the next juice parsley, pot!
success! It looks good!
spicy broth (Figure)
Chongqing, the pig intestine called broth, greasy sound, there are numerous practices, such as stewed, stew , dry stir and so on, which I meditation to the number of and spicy pepper taste delicious, but also remove the smell of the large intestine, eating up a Ma and spicy, very tasty, eat a bowl each time ~ ~ ~
speak about practice By the way I approach the large intestine to wash, wash it very clean!
material:
1, pig intestine 500g
2, dried chilli 100g (adjust according to private taste)
3, pepper 20g (based on personal appropriate corrections to taste)
4, ginger, garlic little
5, cooking wine, salt, soy sauce, sugar, chicken amount
approach:
1, will be bought piglet intestine wash;
By the way, the method of cleaning the large intestine: large intestine will be bought back into some flour into the pot to the (slightly more put a little) and salt, a flask of malt, rub back and ahead, until the dirt on the large intestine into the tank after the wash, rinse with flowing water for the large intestine, large intestine on the flour until the clean up. Then turn on the water to the pot and put it into the large intestine wash, then add cooking wine, ginger (purpose is to remove the smell of the large intestine) boil (that is, the meaning of flying water), remove the large intestine;
2, re-turn on the water pot, add ginger wine, and then put the large intestine, such for pot, cook the colon and cut small pieces of soft chilly standby (Figure 1);
3, dried pepper from cut into two sections of the navel cut, add pepper leftover (Figure 2);
4, the pot of fuel until the fuel temperature into the colon six hot, put some salt, rotate the blaze slowly The stir-dry humidity to dry and then drained some of the massive intestine out of Yau Shing standby (Figure 3,4);
5, the ginger and garlic pieces into the pan just duplicating the incense into the prepared pepper and pepper, stir fry over medium heat until peppers turn a little into the previous color after dishing out the colon persist to stir fry for a moment, into the cooking wine, soy sauce, sugar, fowl stir fry for a meantime and then continued to pepper into the black red after a transmit to a plate off Huosheng (Figure 5,6)!
from pickled salted egg (Photos)
First, prefer rough salt (nice salt also, if it were not for harsh salt well)
boiling salt water, along to amount of water to your eggs, the heaviness, until the salt is saturated even now (salt is no longer soluble in water), or line.
brine cool to be put eggs (duck eggs also, personal preference) If you love to eat Zhang eye (that is, out of the salted egg yolk salted black, protein is white) can be a hot salt water to lay eggs, then dip pickled fifteen days, do not flip the egg.
this is a half months after my salty pickled eggs, take the food, the salt water can still go on to pickled eggs came living again.
we look at it, a lot of egg yolk oil Oh, my yellow egg yolk, egg yolk if you want red salt water in the cooking with a red tea when boiled with salt, egg yolk will red, and like to eat salted egg try!
bacon rice paper (Photos)
open blisters rice, more than an hour after the release of steam steam inside the pot for 15-20 minutes
cut bacon onions, and lettuce, lettuce must maintain the honesty of
the lettuce a little hot, hot soft
fried bacon, put the steamed glutinous rice, soy sauce chicken with raw salt (a little) cooking wine, stir, add onions out
pan fry it!
take half a slice of cooked lettuce leaves, a good amount of fried rice
wrapped like
steamed about 3,4 minutes
soft coconut loose ball (Diagram )
material:
butter 100 grams, 130 grams powdered sugar (I use only 90 grams, ample for flavor), milk 40 grams , egg yolk 80 grams, 20 grams of milk powder, coconut 270 grams.
practice:
1, butter, powdered sugar together and mix;
2, Gradually add eggs yolk, mix well;
3, Gradually add milk, stir well;
4, add coconut, milk powder and mix well (my pot is relatively small, so I also add in the points.)
to massage small group Banhao coconut pellets (the entire creation process on a number of this step is the most exactly, and good oil well sticky yo, only tolerance, Coconut relatively loose team, using disposable mitts or plastic bags not to do), the small pellets be placed in the baking dish into the preheated oven. Up and down the fire of 120 degrees (I feel a little low, the temperature may be beneath standard family oven, so I used 140 degrees) singed to golden brown like the small pellets, and I spent 35 more minutes!
delicious yo, taste soft, full flavor! Authentic material from the household, signification to eat than before, stronger and more gainful! Difference is obvious.
done such a box fewer than I expected, but also can eat for days!
jaws fragrant taste of ribs (Photos)
cola ribs
material: 600 grams of pork ribs, 2 cans of Coke , ginger, onion, star anise, soy sauce, salt.
practice:
1. Wash and cut the ribs inch shape, and then fly water retention;
2. with peanut oil saute ginger (3), then add pork stir-fried;
3. and then a good fried pork ribs into the cooker, add a small amount of star anise and soy sauce, salt, cola;
4. with the fire burning to the sauce like, when you put a small amount of onion stage.
steamed pork ribs with garlic plum
materials: 600 grams of pork row, ginger, green onion, garlic, corn starch, Plum 5, pepper, sugar, rice wine.
practice:
1. Wash the ribs Zhancheng small drain the water retention;
2. add the right amount of salt, rice wine, pepper and marinate for 15 minutes, Black Plum with the grasp a little bit to cut, add sugar, garlic mix well sugar dissolves, pour ribs, add the dry starch and then mix;
3. the ribs tile in the plate on the water to boil, put the steaming over high heat 8 to 10 minutes until cooked;
4. and serve sprinkled point when the green onion, 1 tablespoon hot oil can be poured.
salt and pepper ribs
materials: 750 grams of pork ribs,
GHD Purple Straighteners, onion, ginger, red pepper at the end, the end of green pepper, 2 egg, black pepper, MSG , Hua Diao wine, salt and pepper.
practice:
1. the pig-shaped ribs, cut into small chips (5 cm) bathed, and ribs with a napkin to dry the water save;
2. and then for curing, salt, black pepper, MSG, Hua Diao wine, ginger marinated quarterutes;
3. the oil in the firing process, the cardinal ingredient prepared an egg batter, stir it with a small spoon uniform;
4. the marinated pork ribs evenly coated in egg batter into the boiling oil, deep fry golden shrinking picked up on the plate;
5. Jia Ruqie good red Law by the end, light blue end of green pepper at the end and after one appropriate sum of salt and pepper saute slightly and evenly sprinkled on the ribs, then this dish even do a good job.
● steamed pork ribs at home while there is no steamer is accessible whether the bowl instead of directly into the pot of water mixed, half flooded to the bowl can be high. When steamed or another add a little water to the pot while, so that the water has boiled away. Remember to add boiling water, or hot and cold, bowls easy to explode.
● Salt and pepper pork ribs with a layer of custard outside, so the pot, the pot of sauce will thicken immediately, this time to stop to prevent the stick fry pan. Juice must be received dried, when the bottom of the pot are basically oil, between the ribs in the ribs will pull a separate thread of sugar, the juice collected almost the same. Confiscated juice will seriously affect the finished product dry luster and texture.
The train of over 2 thousand dishes
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