Simple home-cooked mutton with scallion
The following is a simple home-cooked method of cooking lamb with scallion: 1. Food preparation: - "Mutton: You can choose lamb hind leg meat and cut it into thin slices evenly, about 250g. Half a green onion can be cut into knife pieces. Then, prepare a little shredded ginger. - Seasonings: 1 large spoon of light soy sauce, appropriate amount of salt, a little vinegar. 2. Marinated mutton: - He placed the sliced mutton slices into a bowl, added an appropriate amount of starch, egg white, salt, etc., and marinated them for 15 - 20 minutes to let the mutton taste. 3. Cooking process: - He heated the oil pan and stir-fried the shredded ginger and mutton until the mutton changed color. - He placed the mutton on one side of the pot and added onions on the other side to stir-fry. - After the onions were stir-fried, he stir-fried the mutton and onions together. He added light soy sauce and continued to stir-fry until they were cooked. Before taking them out of the pot, he poured a little vinegar on the side of the pot and stir-fried them evenly. He then turned off the fire and added salt according to the taste. Or he could do the following: 1. Food preparation: - Mutton: Choose fresh mutton and cut it into thin slices or small pieces. If you choose mutton slices, you can use them directly. Cut some onions into knife slices. - Seasonings: Prepare garlic, ginger, salt, pepper, light soy sauce, cooking wine, sesame oil, oyster sauce, chicken essence, white sugar, water starch, egg white (option), corn starch (option), etc. 2. Marinated mutton: - If fresh mutton was used, put the chopped mutton into a bowl, add an appropriate amount of cooking wine, light soy sauce, pepper, and a little egg white (not necessary), and then add a little corn starch (not necessary). Mix evenly and marinate for 5 minutes. 3. Cooking process: - When the oil temperature in the pot was 40% hot, he added the marinated mutton slices into the pot and took them out to control the oil. - He left a little oil in the pot and stir-fried the onions. When stir-frying, he could pat the back of the spoon. When the surface of the onions was slightly yellow, he added the mutton slices and stir-fried for a while. - He could mix the sauce in advance, add a spoonful of water, cooking wine, light soy sauce, a drop of dark soy sauce, oyster sauce, a little salt, chicken essence, pepper, and then add a little water starch to stir well. At this time, pour the sauce into the pot, quickly stir-fry evenly, pour in a little vinegar, stir-fry evenly, and then scoop it out and plate it. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of mutton soup is a home-cooked method
Here are some cooking methods for home-cooked mutton soup: 1. ** Prepare the ingredients ** - He chose the mutton from the front leg, the lamb scorpion, and other parts and cut them into evenly sized pieces. - Prepare the ingredients, such as onions, ginger, Angelica dahurica, white radish, white pepper, green garlic sprouts, Chinese wolfberries, coriander, etc., and also prepare a small amount of cardamom, amomum, fennel, and other spices, as well as white wine or cooking wine. 2. ** Initial treatment ** - Soaking: Put the mutton in cold water for 15 minutes to 2 hours. You can add light salt water to the soaking water. During the soaking process, the internal blood will be soaked to reduce the smell. If time permits, you can change the water midway. After soaking, wash it with water. - Blanch water: Put cold water into the pot, add ginger slices, cooking wine, or a small amount of green pepper. After the water boils, remove the floating foam and fish out the mutton. If you want the soup to be more delicious, you can wash the blanched mutton in warm water again. 3. ** Stewing process ** - Add water: Add enough cold or hot water to the pot at once (different methods vary) and add the processed mutton. - Adding seasonings: Add onions, ginger, Angelica dahurica, and other seasonings to remove the fishy smell and freshen up. Some methods will also add a small amount of cardamom, amomum, fennel, etc. to increase the flavor. Note that star anise, cassia, and cloves are generally not recommended to be added. Otherwise, it may make the soup black and taste strange. Some methods would add half an onion, a few slices of ginger, two onion segments, and an appropriate amount of white wine to remove the fishy smell. - Heat and time: After the fire is boiled, turn to medium or low heat and simmer for 40 minutes to more than an hour. During this period, you can add white radish and other ingredients at a certain time according to the specific method. Some methods required that the pot lid was not covered when stewing so that the hot air could evaporate and take away the smell. 4. ** Finishing seasoning ** - When it was almost out of the pot, add an appropriate amount of salt to season. You can also add white pepper powder according to your personal taste, sprinkle with goji berries, coriander, etc. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
How to make home-cooked chicken drumsticks? Simple, home-cooked
There were many ways to make home-cooked chicken drumsticks. The following were a few simple and delicious ways: 1. Stewed chicken drumstick: Wash the chicken drumstick and put it into the soup pot. Add an appropriate amount of water, ginger slices, aniseed, pepper, onion, soy sauce, and salt. After the fire boils, turn to medium heat and simmer slowly until the chicken drumstick becomes soft and the skin cracks. Finally, add a small amount of salt and simmer slowly for about 10 minutes until the chicken drumstick is fragrant. 2. Stir-fried drumsticks: Wash the drumsticks first, then cut a few holes on them to let the flavor in. He boiled the water in the pot, blanched the chicken drumstick, and then scooped it out for later use. Then, he cut the ginger and garlic. He added an appropriate amount of oil into the pot. After heating the oil, he added ginger, garlic, chicken drumsticks, and an appropriate amount of seasonings (such as light soy sauce, cooking wine, and chili sauce). He stir-fried them evenly. Finally, he added an appropriate amount of salt and sugar to season them. 3. Crispy chicken drumstick: Wash the chicken drumstick and cut it into pieces. Add an appropriate amount of marinade (such as ginger, onions, pepper, yellow wine, salt, pepper salt) and marinate it for 1 hour. Then, he placed the chicken drumstick into the pot and fried it until it was golden brown. He poured in the sauce (such as honey, rice vinegar, soy sauce, oyster sauce, and water) and boiled it for 10 minutes. Finally, he turned the fire to the high heat to collect the sauce. These methods are easy to learn. You can adjust the amount of seasoning according to your personal taste. I hope it will be helpful to you!
Old Beijing Steamed Mutton with Scallion
The authentic Old Beijing mutton with scallion sauce had the following characteristics and cooking methods: - Meat selection: You can choose the upper brain of the sheep (except for the tender part of the tenderloin), you can also choose the tenderloin of the sheep, or the leg of the sheep. After washing the meat, he removed the white fascia and cut it into thin slices of about 2 mm with the lines of the mutton. - The ingredients were: prepare a green onion, pick it, wash it, pat it, and then cut it into a knife for later use; prepare three to five cloves of garlic, slice it, and shred the ginger for later use. - Marinated mutton: Use a little soy sauce to grab the mutton evenly (some methods add light soy sauce, white pepper, starch, and then seal it with a little sesame oil; some will add a little dark soy sauce, sesame oil, and pepper, stir evenly in one direction, and marinate for about 15 minutes). - Stir-frying process: After the iron pot is heated up, put in oil. After the oil is heated up, put in ginger shreds and a portion of garlic slices. Then, put in the mutton and stir-fry quickly. When the stir-fry is scattered and the mutton is slightly discolored, put in the green onion shreds. You can add a little soy sauce to continue stir-frying. Then, add salt. After stir-frying it evenly, he put half a circle of vinegar along the side of the pot, then added the remaining garlic slices, turned off the fire, and scooped it out into a plate. The whole process had to be stir-fried over high heat to reflect the characteristics of "explosion". Moreover, some methods did not add cooking wine to maintain the original taste of the mutton. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The home-cooked udon noodles are simple
Here are a few simple ways to make udon noodles: ** 1. Stir-fried Udon Noodles ** 1. Prepare the ingredients: udon noodles, eggs, ham sausage, green peppers, garlic, etc. - First, he sliced the ham sausage, shredded the green peppers, sliced the garlic, and mixed the eggs with a spoonful of cooking wine with chopsticks. 2. Cooking udon noodles: - Put some water in the pot. After the water boils, put in the udon noodles. Cook for about 3 minutes and remove them. After passing through the cold water, put them into a bowl and add 30ml of fried noodle sauce to mix well (this sauce does not need other seasonings). 3. Stir-fried side dishes and udon noodles: - He put oil into the pot, poured in the beaten eggs, and stir-fried them. - He used the oil in the pot, added garlic, and stir-fried the ham sausage for a while. - He poured in the udon noodles and sauce and stir-fried them together. Then, he added the stir-fried eggs and green peppers and stir-fried them. ** 2. Soup Udon Noodles (1)** 1. Prepare ingredients: 1 bag of udon noodles, light soy sauce, water, 2 cloves of garlic, 2 cloves of red onion, 5 pieces of carrot, 2 pieces of rape, half a tomato, and an appropriate amount of lean meat. 2. Food processing: - The meat was sliced, and soy sauce, salt, sugar, and sweet potato powder were added. They were marinated for ten minutes. - He heated the oil in the pot, added garlic and red onions, and stir-fried them. 3. Cooking noodles and side dishes: - After adding water to boil, he added udon noodles. After the udon noodles boiled, he added cole, tomatoes, carrots, and meat slices. He could also add celery according to his preference. Finally, he poured in the garlic and onions that had just been fried, and added a little soy sauce, salt, and chicken essence to season. ** 3. Soup Udon Noodles (2)** 1. Prepare ingredients: udon noodles, beef tendon balls, prawns, vegetables, etc. 2. Cooking ingredients: - Boil a bag of udon noodles, boil for 1 minute, and scoop it up (you can rinse it with cold water to prevent it from sticking). - First, cook the beef tendon balls (3 minutes), then add the prawns (2 minutes), and finally add the vegetables (15 seconds). 3. Seasoning: - He simply mixed the base flavor with half a spoonful of light soy sauce (light color and not salty light salt), a little salt, and half a spoonful of loose and fresh. Scoop a few spoonfuls of soup to make the soup base, add in the udon noodles, and add chopped chili according to personal preference. The novel "Winter in Hokkaido" is equally exciting. Everyone is welcome to click and read it!
Simple home-cooked dishes, happy life
Simple home-cooked dishes could make people live happily ever after. In a busy life, simple home-cooked dishes could not only satisfy one's appetite, but also bring warmth and happiness. Whether it was steamed bream, scrambled eggs with carrots, or stir-fried beans, these simple dishes could be prepared in a short time, allowing the family of four to sit around and enjoy the delicious food. Home-cooked dishes did not require complicated cooking techniques or expensive ingredients. They only needed simple preparation and cooking steps to make delicious dishes. Therefore, simple home-cooked dishes could indeed make people happy.
Simple steps for home-cooked chicken drumsticks
The simple steps of home-cooked chicken drumsticks were as follows: 1. He washed the chicken drumstick and blanched it to remove the blood and dirt. 2. He added oil to the hot pot, added ginger, garlic cloves, and dried chili, and stir-fried them until fragrant. 3. He added the chicken drumstick and stir-fried it until the surface turned white. 4. He added cooking wine to remove the fishy smell, then added a suitable amount of water. The amount of water should just cover the drumstick. 5. Add an appropriate amount of light soy sauce, salt, sugar, and chicken essence to season, and adjust it according to personal taste. 6. Turn the fire down, cover the lid, and simmer for 30-40 minutes. 7. He stirred it occasionally to prevent it from sticking to the pot. 8. Before serving, you can add other seasonings according to your personal preference, such as mushrooms, fungus, etc. This was a simple home-cooked chicken drumstick stewing method that could be adjusted according to personal taste.
How to fry chicken drumsticks? Simple, home-cooked
There were many ways to fry chicken drumsticks. The following was a simple home-cooked method: 1. First, he washed and deboned the chicken drumstick. Then, he used a knife to cut the drumstick a few times so that the seasoning could easily seep into the meat. 2. He prepared a container and placed the chicken drumstick into it, adding an appropriate amount of seasoning. Commonly used seasonings included dark soy sauce, light soy sauce, cooking wine, salt, sugar, and black pepper. He spread the seasoning evenly on the drumstick and marinated it for 2 hours (if there was not enough time, 30 minutes would do, but the taste might not be as good). 3. He heated the pot over a medium-low heat and added a small amount of oil. He placed the drumstick into the pot and fried the chicken skin side first for about 5 to 8 minutes. If the pot was not big enough, he could cut the chicken drumstick in the middle in advance and divide it into two pieces. This way, it would be easier to fry it. 4. Turn it over and fry it for another 5-8 minutes until the drumstick is golden brown. 5. After frying, he could pour the seasoning for marinating the chicken drumsticks into the pot, cover the lid, and simmer for 5 minutes. If the seasoning was not enough, a small amount of plain water could be added. Finally, he added onions and stir-fried them. 6. He cut the fried chicken drumstick into pieces and placed them on a plate. This is a simple home-cooked method. I hope it will be helpful to you!
authentic Old Beijing Steamed Mutton with Scallion, Master Ma
If you are referring to the authentic Old Beijing mutton with scallion mentioned by Chairman Ma, the cooking method is as follows: In terms of material selection, it was best to use the small trident and the head of the hind legs. It was only fragrant with a little fat. The tendons and the "cloud skin" had to be removed. If they felt fat, they could also slice off some fat. Next, they could use the small tenderloin and the outer tenderloin. When cutting the meat, cut the beef and sheep horizontally, cut diagonally, and slice 1.2 - 1.5mm with the top knife. He prepared garlic (a portion of minced garlic was put in two portions, and a portion of garlic slices), minced ginger, green onions (cut into small pieces), rice vinegar, soybean soy sauce, sesame oil, and salt. The method was to stir-fry a few times for each action. First, remove the pot, add salad oil to 80 ° C, add ginger powder, change the fire, add meat and add some salt, stir-fry until 8 layers are cooked, cook a few grams of vinegar, then cook 10 grams of soy sauce, add garlic powder; At this time, the soup will come out and boil for a while; Then add onions, add garlic powder for the second time, cook the vinegar on the side of the pot, add garlic slices, pour sesame oil, and take out of the pot. This method tried to preserve the original taste as much as possible. When the onions were cooked, they were soft but not collapsed, and they tasted sweet and crispy. There were also other methods of cooking lamb with scallion. For example, one method was to buy half a catty of lamb's head meat, remove the white fascia, and cut it into thin slices of about 2mm along the lines of the mutton. After picking a green onion, he would pat it and cut it into slanted strips with a knife. Then, he would prepare three to five slices of garlic, cut the ginger into strips, and grab the mutton with a little soy sauce. The iron pot was lit up. After it was heated up, he added oil. After the oil was heated up, he added shredded ginger and some garlic slices. Then, he added the mutton. After the meat was fried, he added shredded green onions. He could also add a little soy sauce to stir-fry. Then, he added salt and kept it on high fire. After stir-frying evenly, he added half a circle of vinegar along the side of the pot. Then, he added the garlic slices, turned off the fire, and scooped them into a plate. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The home-cooked method of braised chicken drumsticks is simple and delicious
The home-cooked cooking method of braised chicken drumsticks was very simple and delicious. First, he washed the drumstick and cut it a few times to make it easier for the taste to enter. Next, he added an appropriate amount of water to the wok. After the water boiled, he placed the chicken drumstick into the wok and boiled it for 2 minutes. Then, he scooped it out and set it aside. He poured away the water and foam in the pot. Next, he added water and spices into the pressure cooker (such as pepper, aniseed, dried orange peel, cassia bark, nutmeg, hawthorn, onion, ginger slices). After boiling, he added the boiled chicken drumstick. Then, he covered the lid and simmered for 20 minutes. After stewing for 5 minutes, he opened the lid and blanched the water before turning off the fire. Finally, he took out the chicken drumstick. The alluring braised chicken drumstick was ready. This home-cooked method was simple and easy to use, and the taste was very delicious.
A simple way to add sugar to home-cooked chicken drumsticks
Among the simple methods of stewing chicken drumsticks, adding sugar was one of the common methods. After adding an appropriate amount of vegetable oil into the wok to heat it up, he added the scallions, ginger, and garlic to stir-fry until the fragrance was released. Then, he added the chicken drumsticks to stir-fry until they were colored. Then, he added an appropriate amount of cooking wine, light soy sauce, dark soy sauce, salt, and sugar and stirred them evenly. Then, he added enough water to completely soak the drumstick. After the fire was boiled, he turned to a small fire and simmered for 30 minutes until the drumstick was cooked and the soup was thick. After it was out of the pot, it could be sprinkled with some chopped green onions as a decoration. This simple home-cooked chicken drumstick stew could be adjusted according to personal taste.