Cola chicken wings: One pot, pour cola and 7 to 8 chicken wings into the pot, it is OK if the cola covers the chicken wings.
Turn on the heat and add two small spoons (the small spoons you usually use to drink yogurt) of salt.
Bring the cola to a boil over high heat, turn to low heat, and cook until the juice is thick and thick, and when there is only a little bit of juice, you can take it out of the pot
Eat!
Curry Minced Beef Rice
Ingredients: Beef (half pound), onions (two, chopped), carrots (five to six, cut into small pieces), potatoes (one ~Two, cut into small pieces).
Seasoning: one tablespoon of curry powder, salt, wine (a little), vinegar (two tablespoons).
Method:
1. After the oil pan is heated, add the onions and stir-fry. When the onions are soft, add the ground beef and stir-fry. When the ground beef is cooked, add curry powder and stir-fry.
2. Pour the potatoes and carrots into the pot, add salt, wine and about a bowl of water. Put the lid on the pot, turn down the heat and simmer for fifteen minutes. When the potatoes and carrots are cooked through, you can remove the pot.
3. Place a bowl of cooked rice on a large plate, and then pour the freshly cooked beef curry over the rice. '-)
Electric pot scallion oil chicken
The meat of the scallion oil chicken is tender and slightly salty, and it is even more fragrant after being topped with hot scallion and ginger oil. Things to note when using an electric pot to make this dish: Do not keep it warm in the pot for too long. It can be eaten fifteen minutes after the electric pot switch is turned on. Eat it while it's hot for the most flavor.
Ingredients: Whole chicken, chicken legs, and chicken nuggets are all suitable.
Seasoning: a handful of green onions, a small piece of ginger, a little salt, a spoonful of rice wine.
Method:
1. Peel the skin and fat from the chicken, wash it and apply salt.
2. If using a whole chicken, cut two or three green onions into sections and stuff them into the belly of the chicken along with two or three slices of ginger. Then put the chicken in the inner pot of the electric pot. If you are using chicken legs or chicken pieces, cut the green onions and ginger into thick shreds, spread them evenly on the chicken, and sprinkle some rice wine.
3. Put three levels of water in the outer pot and boil. After cooking, remove the onion and ginger. Cut the whole chicken into cubes and place on a plate.
4. Cut a small plate of shredded green onions and shredded ginger (ratio 3:1), take half a bowl of chicken fat from the inner pot and mix them with them. Heat the oil in a microwave or wok, pour it over the chicken, and serve.
Beef with tomatoes and green peppers
Ingredients: half a pound of beef, one tomato, two green peppers, and three garlic.
Seasoning: one tablespoon each of sugar, wine, vinegar, oil, and water, one teaspoon each of starch powder, pepper, and a little chili oil.
Method:
1. Cut the beef into large thin slices and put it in the dipping sauce for half an hour to absorb the flavor.
2. Cut the green pepper into pieces, stir-fry quickly over high heat, add a little water and simmer until cooked, set aside.
3. Heat the oil in the pan and sauté the garlic over medium heat. Smell the garlic mushrooms, add beef and stir-fry. If the color changes slightly, add tomatoes, change to high heat and stir-fry quickly, then add green peppers, stir well and take out.
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Boiled Chicken
Ingredients: One chicken.
Seasoning: two slices of ginger, two star anise, two tablespoons of sesame oil, one cup of soy sauce, half a cup of sugar, half a cup each of wine and water.
Instructions:
Heat a pan with sesame oil, sauté the ginger slices, then pour in all the seasonings, bring to a boil and add the chicken (remove the internal organs). To keep the chicken skin intact, use a ladle to drizzle the chicken with liquid when first putting it in so that the whole chicken can be heated evenly. Then simmer over low heat for about three to forty minutes, turning occasionally. A shiny Chinese chicken is within your grasp!
Stir-fried broccoli
Heat the pan with a little more oil, pour in the broccoli, quickly add the red pepper noodles or red pepper and garlic cubes into the center of the pan and stir-fry until fragrant. Stir-fry, add salt and MSG when cooked, pour in a little peppercorn oil and cook
Stir-fried minced meat with green beans
Add soy sauce, cooking wine, onion, ginger and garlic to the minced meat, marinate for preparation
Wash the beans and mushrooms and cut them into small cubes for later use
Put in the oil and stir-fry the marinated minced meat, add the diced mushrooms to absorb the oil, then add the diced beans and stir-fry, of course Add salt and a small amount of soy sauce. If you add too much soy sauce, the color will be dark and the taste will be strong. We added too much today, and it didn’t look very good. Finally add MSG and serve.
Steamed Pork Ribs with Onions
The specialty of this dish is that the sweetness of the onions is fully penetrated into the ribs, making the ribs taste extra sweet. The function of "steaming" is to prevent the pork ribs from becoming tough due to being cooked for too long.
If you want to try tender, slippery and sweet pork ribs, try it yourself.
Ingredients: Pork ribs (one pound), onions (two to three, chopped).
Seasoning: rock sugar (one tablespoon), salt, a little wine.
Method:
1. Wash the ribs, cut them into pieces, blanch them in boiling water and take them out.
2． After the oil pan is heated, add the onions and stir-fry. After the onions are soft, add the ribs and stir-fry. Add salt, rock sugar and other seasonings and continue to stir-fry.
3. Remove the onion ribs from the pot, place them in a large bowl or the inner pot of an electric pot, and steam them in the electric pot for about ten to fifteen minutes.
Green beans and shrimps
Everyone knows how to fry shrimps, but whether they are delicious or not makes a huge difference. Standard stir-fried shrimps emphasize "coolness" and "crispness". There are two tips - first, the shrimp must be dry and cold before frying. The method is to wash it, dry it with paper towels, and put it in the refrigerator. This way it will taste crispy, not mushy. Second, before putting the shrimp into the pot, you must mix it with a little egg white and starch powder. These two things should be in appropriate amounts and not too much. Otherwise, the fried stuff will become sticky and not "cool" enough.
Ingredients: Shrimp (half pound), frozen green beans (one cup).
Seasoning: wine (a little), starch (half a teaspoon), egg white (half), salt (a little), lard (half a teaspoon).
Method:
1. Peel the shrimps, remove the intestines, wash them, drain them, mix in the wine, starch powder, egg white and salt, and marinate them for about 20 minutes.
2． Heat a pot over high heat, add one-third of the pot's oil, and add the shrimps while the oil is still not fully heated. When the shrimps change color, drain off the oil.
3. Heat lard and green beans in a pan, add shrimps and stir-fry. Use an appropriate amount (about two teaspoons) of cornstarch to coat the gizzards. When cooking, add a little sesame oil to add aroma.
Salt and pepper cuttlefish
The method of processing cuttlefish is roughly the same as shrimp. Cuttlefish should also be kept dry and cold as much as possible. You can wash it before buying it, dry it with paper towels, and put it in the refrigerator for later use. Before putting it in the pot, dip it in an appropriate amount of sweet potato flour and fry it. It is not advisable to dip it in too much. So as not to be too sticky and not crispy enough.
Ingredients: Cuttlefish (half pound).
Seasoning: (1) wine (one teaspoon), egg white (half). (2) White pepper (half teaspoon), salt (half teaspoon), MSG (as appropriate). (3) Sweet potato flour (two tablespoons).
Method:
1. Mix cuttlefish and seasoning (1) ingredients evenly.
2． Heat the frying oil (about one-third of the pot), mix the sweet potato flour into the marinated cuttlefish, fry it in the frying oil until cooked, and remove.
3. Remove the oil from the pot, clean the pot, dry it on the fire, add the seasonings and stir-fry in the pot for a few times, then add the fried and drained cuttlefish to the pot, stir-fry with salt and pepper, and wait until the salt and pepper are coated Put it on the cuttlefish and serve.
Taiwanese fried rice
The traditional Taiwanese fried rice is very troublesome. The uncooked rice and ingredients must be stir-fried continuously in the pot until the rice is cooked. If you are not careful, the glutinous rice will stick to the bottom of the pot, and the water will be difficult to control. The easy way is to cook the glutinous rice in an electric pot first, and then mix it with the fried ingredients. The taste is still delicious, but the procedure is very simple.
Ingredients: Dried squid (one, soaked until soft, cut into small pieces), dried shrimps (one tablespoon), incense (six squid, soaked until soft and cut into shreds), lean pork shreds (half a pound), shallots (half cup), round glutinous rice (three cups, steamed in an electric pot).
Seasoning: salt, monosodium glutamate (appropriate amount), soy sauce (two tablespoons)
Method:
1. Heat the oil pan, fry the pork shreds first, then sauté the dried shrimps, coriander, squid, and shallots in the remaining oil until fragrant.
2． Add the pork and seasonings and stir-fry evenly, then add the steamed glutinous rice and mix well before serving.
Curry fish fillets
It is not easy to buy fresh live fish in the United States. Most of the fish fillets displayed in supermarkets are boneless fish fillets. After being bought and grilled or steamed, the results are mostly unsatisfactory. The best way to cook this kind of fish fillets is to fry them until crispy or stir-fry them with other ingredients and seasonings. This will make it easier to remove the fishy smell and increase the aroma and sweetness of the fish. It is a breakthrough in the way of eating.
Ingredients: Fish (half pound), onions (cut into cubes, half cup).
Seasoning: (1) wine (half a tablespoon), salt (half a teaspoon), starch (a tablespoon), egg white (one). (2) Curry powder, salt (half a tsp), wine (a tsp), MSG (optional), cornstarch (a tsp), sugar (two tsp), water (half a cup).
Method:
1. Slice the fish and marinate with ingredients (1) for about ten minutes. Then put the fish into the hot oil pan and fry until cooked.
2． Heat 2 tablespoons of oil and stir-fry onions and curry powder. When the onions are soft, add ingredients (2) and bring to a boil.
3. Add the fried fish fillets and mix well.
Onion beef patties
Onion beef patties can be said to be "improved American burgers". You only need to add chopped onions and a little seasoning to the ground beef, and it tastes delicious. taste. Put two slices of bread on top and bottom, or add lettuce, tomato slices, etc. according to personal preference. It is simple, nutritious and delicious. It is also convenient to carry when going to work or class at noon. If you are tired of American-style burgers, you might as well make your own "Chinese-style burger".
Ingredients: Ground beef (half pound), onion (half, chopped).
Seasoning: (1) Salt (half a teaspoon), soy sauce (half a tablespoon). (2) Sugar (half a teaspoon), ginger (a tablespoon), starch powder (three tablespoons), egg (one).
Method:
1. Add minced onions to ground beef, mix well with ingredients (1) and (2) to make six beef patties.
2． Heat three tablespoons of oil in a pan over medium heat and brown the beef patties on both sides.
Hibiscus Shrimp
"Hibiscus Shrimp" is similar to "Egg Fried Shrimp", but only the egg white is used instead of the egg yolk, which makes this dish more tender and chewy, and can reduce the amount of food. Cholesterol Concerns. Buy the shrimps, peel them, cut them open from the back and remove the intestines, wash them, wipe them dry (you can use paper towels to absorb the water), and put them in the refrigerator for later use. Remember, keeping the shrimp "dry and cold" is the secret to eating "crispy".
Ingredients: Shrimp (1/3 pound), egg whites (eight), green onion (one, cut into sections), ginger (four pieces).
Seasoning: (1) Salt (half a teaspoon), MSG (optional), wine (a small spoon). (2) Salt (1/4 tsp), cornstarch (half tsp), pepper (1/8 tsp).
Method:
1. Marinate the shrimps with ingredients (1) for 20 minutes, then soak in 80-minute hot oil for 30 seconds and take out.
2． Add egg whites and ingredients (2) and beat well, add shrimps and mix well.
3. Heat four tablespoons of oil, put the onion and ginger into the pot and sauté the oil until fragrant, then take it out. Stir-fry the egg white shrimps over high heat and serve.
Roasted Cabbage
The "Roasted Cabbage with Cream" has a golden color on the surface and a rich and delicious taste. It looks like Western food, but it is mixed with Chinese shrimps and aroma. The aroma of butter, dried shrimps, and fragrant meat, mixed with the unique sweetness of cabbage, is quite exciting just thinking about it. This is a popular dish for entertaining guests. You may also want to consider bringing this popular "roasted cabbage" when gathering with friends.
Ingredients: Chinese cabbage (one head, about two pounds), onion (half, chopped), dried shrimp (one tablespoon, soaked until soft), Xiang (seven pods, soaked until soft, shredded), Cream (half stick), three tablespoons of flour (all purpose).
Seasoning: salt (as appropriate).
Method:
1. Boil Chinese cabbage in boiling water until soft, remove and drain.
2． Heat the pan and add 2 tablespoons of oil. Add the dried shrimps and sauté until fragrant. Add salt and Chinese cabbage and stir-fry evenly. Place in the baking pan.
3. Melt the butter in a hot pan, add chopped onions and flour and stir-fry until thickened (do not add water).
4． Pour half of the sauce into the Chinese cabbage in the baking pan and mix well. The remaining half of the thick sauce is spread on top of the cabbage.
5． Bake at 400F for 20 minutes, or until the inner surface of the baking pan turns golden brown.
Big Braised Noodles
When winter comes, if you can enjoy hot Braised Noodles with your loved ones or close friends, sprinkle a handful of pepper on it. Eating delicious food and drinking spicy food is not only a great enjoyment in life, but also relieves homesickness. The braised soup can be refrigerated when it is ready. When you want to eat it, heat the soup and pour the soup on the noodles. It is also a time-saving and trouble-free home-cooked noodle dish.
Ingredients: Tenderloin {{half pound, sliced), eggs (three), grass (sliced, two cups), fungus (sliced, half cup), pea clips (one cup), cooked bamboo shoots ( One to two sticks, sliced), cooked carrots (sliced, one cup).
Seasoning:
(1) Soy sauce (half a tablespoon), Taibai powder (a small spoon).
(2) Stock (nine cups), salt (two small spoons), soy sauce (three large spoons), MSG (as appropriate).
(3) Taibai powder (five tablespoons), water (five tablespoons).
Method:
1. Add muscle marinade, beat eggs and set aside.
2． Bring ingredients (2) to a boil, add grass, fungus, pea clips, bamboo shoots, carrots and pork belly and bring to a boil. Combine ingredients (1), pour in the egg liquid, add a small spoonful of sesame oil to the pan, and pour it over the noodles.
Three-color scallop balls
Just thinking or seeing the three bright colors of red, green and white has already met the requirement of "beautiful and delicious"! This dish is not afraid of you not washing the leaves cleanly or frying them green. Suitable for home cooking or entertaining guests. For home-cooked meals, just replace the scallops with dried shrimps, and the method is the same.
Ingredients: Dried scallops (three or four pieces). Carrots and cabbage (or substitute cucumbers and broccoli stems).
Seasoning:
(1) Sugar (half a spoon), salt, a little MSG, water (half a bowl).
(2) Taibai powder (two small spoons), water (one large spoon).
(3)Sesame oil (a few drops).
Method:
1. Wash the scallops, soak until soft, and tear into thin strips. (It takes half a day to soften, so you must soak it first. You can also steam it, which is too troublesome. Soak it in warm water and it will become soft).
2． Cut the red radish and cabbage into small pieces first, then trim them into rounds (or use a rounder, which is more convenient). Put into boiling water, cook, remove and set aside.
3. Put the seasoning (1) into the pot (you don’t need to add oil), put the red, white and green balls into the pot and cook for a while until the flavors are absorbed, take them out and place them flat on a plate. Add the remaining dried beetroot into the pot, hook it with ingredients (2), pour it on the balls, add a few drops of sesame oil, and you're done. If you want to eat that one first, you have to think about it first!
Stuffed Green Peppers
Green peppers (bell peppers) in the United States are large and fat, not as delicate and small as those in Taiwan. When purchasing, don’t choose one that is too big. The green peppers are stuffed and they sit in rows, neatly. At this time, before the dish is finished, your "sense of accomplishment" is already half over, right? If you are hosting a banquet, you can prepare it in advance, so you don’t have to worry about it at the last minute. Children especially love this chunk, which is substantial and nutritious. Eat two for a bowl of rice!
Ingredients: Green peppers (four), ground pork (half pound), shrimp or dried shrimp (optional, if you don’t like dried shrimp, don’t use it).
Seasoning: (1) Sugar, salt (half a teaspoon each), starch powder (a tablespoon), pepper (a little).
(2) Soy sauce (one tablespoon), salt and sugar (a little), water (two tablespoons).
(3) One piece of ginger and two pieces of garlic.
Method:
1. Chop the shrimps into pieces, soak them until soft and chop them into pieces. Add ground pork and ingredients (1) and mix until it becomes gelatinous. Set aside.
2． Cut each green pepper in half. After the inside is floured (otherwise there is water and the filling will fall off easily), fill it with the prepared meat filling and smooth it out.
3. Heat two tablespoons of oil and fry the green pepper with the meat stuffing side down until browned. After frying the ginger and garlic on the side of the pan, add ingredients (2), cover the pan and simmer for five minutes. Serve on a plate and drizzle with cooked oil to enhance the appearance.
Shredded Pork with Beijing Sauce
This is a very easy dish to make, and even the least skilled person will not fail easily. It doesn’t matter if you make more at one time. Serve it with rice or on top. It’s convenient and won’t taste bad after a day or two!
Seasoning:
(1) Soy sauce (one tablespoon), wine (one teaspoon), starch powder (one tablespoon), water (two tablespoons).
(2) Sweet noodle sauce (two tablespoons).
(3) Soy sauce (one tablespoon), wine (one teaspoon), sugar (one teaspoon), and a little MSG.
Method:
1. Cut the meat into thin strips, stir in the seasoning (1), and wait for five minutes for the flavors to infuse.
2． Mix sweet noodle sauce with ingredients (3) and set aside.
3. Heat three tablespoons of oil and quickly stir-fry the shredded pork three or two times (not for too long, otherwise it will be too old and unpalatable). Fish it out (or not fish it out). Pour in the mixed sweet noodle sauce and mix evenly.
Drizzle with sesame oil and add a few chopped green onions until it becomes shiny and delicious.
Three Flavors of Spring Leeks
Spring leeks grow vigorously, are fresh and tender, with little residual yellow, so there is no need to worry about picking. And because of the abundance, the price is only half of that in other seasons. If you don't eat at this time, when will you wait? You know, leeks and celery are very cheap in China, but they are really expensive in the United States! And it’s not easy to buy! Take advantage of this "good timing" and have a great time! In addition to making leek dumplings, here are several simple ways to make them:
1. Leek Egg Pancakes
1. A small handful of leeks, cut into two or three centimeter pieces.
2． Three or two eggs, optional, beaten, add a little salt and MSG.
3. Add the leek segments to the eggs and mix well. After putting it in the pan, do not turn it over immediately. Wait until one side is slightly browned, then turn it over, like an omelette, so as not to break it. The green and yellow finished product has the elegance of streamlined patterns and is fragrant.
2. Shredded pork, fragrant leeks and dried tofu
1. Add a little soy sauce, salt, sugar, and starch to the shredded pork, mix well, and let it sit for five minutes to absorb the flavor.
2． Cut the dried beans into thick shreds. Chop leeks into thick sections.
3. Heat the oil in the pan, first add the dried beans and stir-fry until fragrant. After it is slightly browned, add the shredded pork and stir-fry until the color of the meat changes slightly. Then add the leek segments.
3. Cold Chives
1. Choose a handful of young leeks. Boil the whole handful in boiling water for three minutes. Note: put in the whole handful, take out the whole handful, do not scatter them randomly.
2． Rinse the whole handful of cooked leeks, squeeze out the water, place on a plate, and cut into sections. Add a little soy sauce, MSG, sesame oil, and a little white sesame seeds. What a unique side dish, isn't it?
4. Xiangfei Egg Pine
1. Chop a small handful of Philippine vegetables into fine pieces (such as green onions, do not mince them).
2． Beat the eggs, add salt and other ingredients to adjust the flavor, then fry the eggs in a pan. Cut the eggs into fine pieces, add the leeks and stir-fry for a while. If you add finely diced red pepper, it will become even more colorful, bright red, tender yellow and green, so beautiful!