The cooking method and recipe of ham
The following are the cooking methods and recipes of several kinds of ham: 1. ** Belly Ham Cooking Method and Recipe ** - ** Materials **: 500 grams of fat and lean pork (removing the skin), a few pieces of tofu skin, ginger slices, scallions, 300 milliliters of water, edible salt, pepper, red rice powder, white sugar, oyster sauce, 400 grams of potato starch or corn starch (elastic starch), tea leaves, orange peel, a small bowl of white sugar, and Cassia. - ** Method **: - The pork was cut into small pieces and placed in the food processor. Then, ginger slices and onions were added and 300 milliliters of water were mixed into meat paste. - The minced meat was poured into a bowl, and salt, pepper, red rice powder, white sugar, and oyster sauce were added to mix evenly. - He added 400 grams of starch in portions and quickly stirred it in one direction until it was sticky. - The tofu skin was washed clean and cut to the same size as the bottom of the container. First, he laid a piece of tofu skin, then put the meat filling on the ground, then put the tofu skin, and repeated the process. - After spreading it all out, he covered it with plastic wrap and made a few small holes. Then, he placed it into the steamer and steamed it for 40 minutes. - After steaming, he removed the film from the pot and cut it into large pieces. He covered the iron pot with tin foil, placed tea leaves, orange peel, a small bowl of soft white sugar, and Cassia. He placed the steamer, placed ham pieces on top, covered the lid, and turned on the fire. He smoked for three minutes before taking it out and cutting it into small pieces. He could also use tofu skin to roll up the meat stuffing, which was even simpler. 2. ** Ham luncheon meat cooking method and recipe ** - ** Materials **: Two fat and seven lean forelegs, green onion and ginger water, filling sauce prepared by the chef (50 grams per pound of meat), 160 grams of sweet potato starch, two eggs, 160 grams of water. - ** Method **: - He cut the red and white meat of the front leg meat separately, cut the white meat into small pieces, and minced the red meat. He put them all into the basin, added onion and ginger water to remove the fishy smell, and added the stuffing seasoning sauce to mix well. - The sweet potato starch was mixed with two eggs and 160 grams of water until it was grain-free. Then, it was poured into the meat filling and stirred in one direction. - Brush oil on the deep plate to prevent sticking. Add the meat filling in portions. Spread the meat filling flat with oil on the shovel, cover it with tin foil or plastic wrap, and steam it for 40 minutes. 3. ** Home-made ham (pig hind leg) cooking method and recipe ** - ** Materials **: coarse salt, whole pig hind leg (must be complete, no holes allowed). - ** Method **: Once the winter solstice arrives, marinate the pig leg. First, rub the skin side of the pig leg with salt, then spread the coarse salt over the entire pig leg and marinate it (the marinating time was not mentioned). 4. ** Pure lean ham sausage cooking method and formula ** - ** Materials **: 2 pounds of lean meat, 10 grams of white sugar, 8 grams of salt, 8 grams of chicken essence, 5 grams of pepper, 2 grams of red rice, 30 grams of soy sauce, 30 grams of cooking oil, 1 egg, sweet potato starch. - ** Method **: - The lean meat was first cut into small pieces and then into thin slices. Then, it was put into the meat grinder to be stirred into a fine meat paste. The effect would be better if it was stirred for a while. - He added 10 grams of white sugar, 8 grams of salt, 8 grams of chicken essence, 5 grams of pepper, 2 grams of red rice, 30 grams of soy sauce, 30 grams of cooking oil, and finally added 1 egg and an appropriate amount of sweet potato starch to increase the stickiness. The novel "Ledge" is equally exciting. Everyone is welcome to click and read it!
The cooking method and recipe video of Maocai
The cooking method and recipe video of Maocai can be found on the kitchen website. There were many video guides on the kitchen website that showed different cooking methods and recipes. You can search for "Maocai cooking method and recipe videos" on the website to find related videos.
The cooking method and recipe of Yiyang spicy hotpot
The cooking method and matching method of Yiyang Mala Tang were as follows: First, put the special spicy base into the pot, add an appropriate amount of water, boil it, and add spare ingredients such as beef, bean skin, seaweed, etc., and then add an appropriate amount of salt, soy sauce, and other seasonings. After the ingredients were cooked, he scooped them out and placed them on a plate. He sprinkled an appropriate amount of chopped green onions and coriander as decorations. The base of Yiyang Mala Tang was made from dozens of spices and secret recipes. It had a strong spicy taste and unique fragrance. The specialty of Yiyang Mala Tang was its unique spicy taste and rich combination of ingredients. Its spiciness was moderate and would not be too stimulating. Instead, it would stimulate the appetite of the diners just right. At the same time, the selection of ingredients was also very particular. Fresh seafood, soy products, and vegetables were the main ingredients. They were nutritious and delicious. In addition, Yiyang Mala Hotpot was also unique in its way of eating. Various ingredients were skewered on bamboo sticks to make it convenient for customers to taste. This unique way of eating also won many fans.
Spicy slice cooking method and recipe video
The cooking method and recipe video of spicy slices could be found on search engines or video sharing platforms. Many chefs and food bloggers would share the recipe and recipe of homemade spicy slices. You can search for the keyword "Spicy slice cooking method and recipe video" to find the relevant video tutorial.
The authentic cooking method and recipe of pepper chicken
There are many ways to make chili chicken. Here is a common one: - [Main ingredients: Two clay roosters.] - Spices: 20 grams of Angelica dahurica, 10 grams of aniseed, 10 grams of kaempferia, 5 grams of cardamom, 5 grams of gardenia, 4 grams of fennel, 3 grams of cassia, 2 grams of fragrant leaves, and two tsaoko. - " 150 grams of soybean paste, 120 grams of oyster sauce, 100 grams of salt, 80 grams of fried sugar, 50 grams of rock sugar, 30 grams of chicken essence, 20 grams of gourmet powder, 20 grams of dark soy sauce, 2 pieces of red fermented bean curd, 30 grams of green onion, 20 grams of ginger slices, 100 grams of dried green pepper, 50 grams of devil chili. Details: 1. He slaughtered the two local roosters, cleaned them, soaked them in blood, and dried them. 2. He put 100 grams of dried green pepper and 50 grams of devil chili into a basin, added an appropriate amount of warm water to submerge it, soaked it for 15 - 20 minutes, fished it out, and controlled the water content for later use. 3. He stuffed the soaked pepper and chili into the chicken's abdominal cavity and sealed it with a toothpick. The excess pepper and chili were left in the bittern. 4. He put the chicken into the pot, added 150 grams of soybean paste, 120 grams of oyster sauce, 100 grams of salt, 80 grams of fried sugar, 50 grams of rock sugar, 30 grams of chicken essence, 20 grams of gourmet powder, 20 grams of dark soy sauce, 2 pieces of red fermented bean curd, 30 grams of green onion, 20 grams of ginger slices, and then added 20 grams of Angelica dahurica, 10 grams of aniseed, 10 grams of kaempferum, 5 grams of white cardamom, 5 grams of yellow gardenia, 4 grams of fennel, 3 grams of Cassia, 2 grams of fragrant leaves, and two tsaoko fruits. Then, he added the remaining pepper and chili. Finally, he added an appropriate amount of water to drown it. After the fire boiled, he boiled it over low heat for 60 minutes. He turned off the fire and soaked it for 40 minutes before serving it. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>
Internet celebrity crispy pork belly cooking method and secret recipe barbecue
The following are some methods of making crispy pork belly: ** 1. Roasting Method ** 1. ** Prepare the ingredients ** - Pork belly (about one and a half to two catties), fermented bean curd juice, first-grade fresh soy sauce, salt, oyster sauce, onion ginger, five-spice powder, cumin grains, chili powder, cooked sesame seeds, honey, cooking wine, pepper grains, and a little star anise. 2. ** Pre-processing ** - He washed the pork belly clean. After the pot was heated, he placed the pork belly skin face down into the bottom of the pot and rubbed it a few times. When the skin was bubbling and golden, he scooped it out and scraped away the burnt parts. Then, he put the cold water into the pot and boiled it, skimmed off the floating foam, scooped it out and washed it. - He poured the washed pork belly into the pot with cold water, added onion, ginger, cooking wine, star anise, and pepper to stew. He boiled the pork belly until no blood came out when he inserted chopsticks into it (usually about 20 minutes). - The cooked pork belly was still hot. He used a toothpick to poke the skin a few times, then smeared a layer of honey and a sauce mixed with first-grade soy sauce. 3. ** Baking process ** - After the oven was warmed up, the processed pork belly was placed in the oven and the temperature was set to 210 ° C for 40 minutes. - After roasting it, take it out and roast it at 230 ° C for another 20 minutes. Then, cut it into pieces. - He could prepare some chili powder and other seasonings to eat. 4. ** Salting Method ** - ** Prepare the ingredients ** - He needed pork belly, ginger, light soy sauce, dark soy sauce, cooking wine, oyster sauce, five-spice powder, cumin powder, pepper powder, chili powder, and star anise. - ** Pre-processing ** - He washed the pork belly clean to control the water content. Put cold water in the pot, put the pork belly in, add ginger, star anise, and an appropriate amount of cooking wine. Cook until the water boils, remove the floating foam, and then cook for another 10 minutes. - After it was cooked, he scooped it out and placed it in cold water. After it cooled down, he scooped it out and used a toothpick to poke some small holes on it. After tying it, cut it into small pieces with a knife, but don't cut it in the middle. - ** Salting and Roasting ** - He added light soy sauce, dark soy sauce, oyster sauce, five-spice powder, cumin powder, pepper powder, and chili powder into the bowl. After stirring it evenly, he poured it on the pork belly. After spreading it evenly, he marinated it for more than an hour. - He wrapped the marinated pork belly in tin foil and sprinkled a layer of coarse salt evenly on it. Then, he placed it in the oven and baked it at 210 ° C for 40 minutes. - After roasting it, he took it out, removed the coarse salt on it, and removed the tin foil. Then, he placed it inside at 230 ° C and continued to roast it for 20 minutes. Then, he took it out of the oven and cut it into pieces. ** 2. Frying Method ** 1. ** Prepare the ingredients ** - 8 RMB per 500 grams of streaky pork (or 10 RMB per 500 grams of streaky pork) and salt. 2. ** Pre-processing ** - The pork belly was placed in the pot, a spoonful of salt and a large bowl of water were added, and the lid was covered. The pork belly was slowly boiled over medium heat. After boiling for 30 minutes, it was scooped out. - Then, he had to dry the water with kitchen paper and clean the pot. 3. ** Pan-frying process ** - He didn't need to put oil into the pork belly. He could turn on the low heat and slowly fry it. He could cover it to prevent the oil from splashing. He could turn it over a few times in the middle. He had to remember to fry it on low heat the whole time to force out the fat of the pork belly. It would be fine after frying it until it was golden and crispy. The forced out pork fat could be kept for stir-frying vegetables. ** 3. Some secret recipes ** 1. It was crucial to make small holes in the skin. If it was roasted, after making small holes, brush white vinegar on the skin (baking soda could also be used, but white vinegar was better) to make the skin crisper, because white vinegar could soften the pig skin and remove the fishy smell, making the skin crisper. 2. When marinating, the method of kneading could allow the marinade to fully penetrate into the meat, and the roasted pork belly would be more flavorful. 3. When cooking pork belly, add cold water into the pot and add onions, ginger, cooking wine and other seasonings to help remove the fishy smell. <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>
The method of cooking
There were many ways to cook. First of all, he could use the stir-frying method, which was to directly put the ingredients into the hot pot and stir-fry them. It was suitable for most vegetables and some meat dishes that did not require a tender taste. Secondly, he could choose the method of stir-frying. That was to blanch, boil, or deep-fry the ingredients before stir-frying. It was suitable for some ingredients that needed to be more cooked. In addition, there were also stir-frying, and other different methods of stir-frying. One could choose the appropriate method according to the specific ingredients and taste requirements.
Chili cooking method Daquan, home cooking method
Chili could be cooked in many ways at home and could be used to make all kinds of delicious dishes. We can find some home-cooked chili. For example, he could shred or slice the chili and stir-fry it with other ingredients, such as shredded pork, shredded ginger, garlic slices, and so on. In addition, the chili could also be used to make chili sauce. He only needed to steam the red chili and chop it up, then add garlic, pepper, and other ingredients to stir-fry it. In addition, the chili could also be stewed with other ingredients, such as cabbage and tofu stewed with vermicelli. In short, there were many ways to cook chili. It could be adjusted and invented according to one's personal taste and preferences.
The cooking method of the spiced beef, the cooking method of the family
There were many ways to cook spiced beef at home. The following was one of the common ways: 1. First, he washed the beef tendon, soaked it in cold water to remove the blood, and then cut it into pieces of appropriate size. 2. He added an appropriate amount of water into the pot, added onions, ginger, garlic, and other seasonings, added salt, gourmet powder, dark soy sauce, light soy sauce, cooking wine, and other seasonings. After boiling, he added beef tendon and stewed it for about 1.5 hours with medium and low heat until the beef became crispy. 3. After stewing, he scooped out the beef tendon, placed it on a plate to cool, and then cut it into thin slices. 4. According to personal taste, some pepper powder, chili powder, and other seasonings could be sprinkled on the cut beef to increase the flavor. 5. Finally, the sliced beef was placed on a plate, which could be enjoyed with rice or noodles. This was a simple family practice that could be adjusted according to personal tastes.
A complete collection of cooking methods for ham
The cooking methods of ham included the following methods: stir-fried ham with green peppers, stewed (boiled) ham, steamed ham, stir-fried ham with eggs, stir-fried ham with broccoli, directly cut into a whole piece and washed and boiled, ham crisp, homemade ham, stir-fried ham with cauliflower, thousand layer ham, sweet potato flour pancake, Jinhua ham stew, Jinhua ham stir-fried vegetables, etc. These cooking methods could be chosen according to one's personal taste and preferences. Each method had detailed steps and a list of ingredients.
Hawthorn cooking method
Hawthorn could be cooked in many ways, and one could choose according to one's taste. One of the methods was to wash the hawthorn, remove the stalk, and remove the core. Then, add an appropriate amount of rock sugar and water to boil it. After boiling, boil it over low heat for about 10 minutes. Then, pour the cooked hawthorn and sugar water into a sealed jar for preservation. The other method was to wash and dry the hawthorn, then stir-fry it with rock sugar until the sugar formed a white frosting. Then, the hawthorn was poured into the sugar and stirred so that each hawthorn was wrapped in the sugar. Finally, it was ready to be eaten after cooling. Other cooking methods included hawthorn sugar snowballs, hawthorn tea, and so on. The specific method could be adjusted according to personal preferences and recipes.