And Ling Xiaoxiao, who was on the side, smiled after hearing what Xiao Niu said, and wanted to write down all the recipes that modern people knew, and then whether it was for his mother or Zhou Heyang, anyway, there was nothing to do now.

Thinking of this, he took out a pen and paper and began to write, and each method was written in great detail.

Spicy fried chicken

Ingredients: 10 chicken wings, 1 egg, 100 grams of plain flour.

method

First, prepare the ingredients. 10 chicken wings, 1 egg, half a bowl of flour.

Second, after the chicken wings are cleaned, use the array to prick a few small holes on the surface. (This is done to add more flavor when marinating)

3. Add 1 tablespoon of salt, 2 tablespoons of sugar, half a tablespoon of white pepper and 1 tablespoon of chili powder to the chicken wings. Then cover with a cloth and let it marinate in cold water for about 2 hours.

Fourth, beat the eggs, then pour in the same amount of water, stir well again and set aside.

Fifth, take out the chicken wings after marinating, and first stick a layer of flour evenly on the surface.

Sixth, soak the chicken wings in the egg mixture.

Seventh, take out the soaked chicken wings and put them in the flour again, gently pat them while sticking, and gently rub them with your hands a few times.

Eight until the surface of the chicken wings is covered with flour like scales.

9. After all the chicken wings are wrapped, start frying. Pour an appropriate amount of oil into the pan, and when the oil is hot, put the chicken wings in the pan and fry them until ripe and slightly yellowish on the surface.

10. In order to make the chicken wings more crispy, re-fry them again. Raise the oil temperature a bit, then pour all the chicken wings into the pan and fry for a short while.

Flavored braised pork

Ingredients: pork belly, mushrooms, dried shrimp, shellless boiled eggs.

Excipients: shallots, ginger, garlic, star anise, tangerine peel, shallots.

Seasoning: soy sauce, oyster sauce, light soy sauce, dark soy sauce, rock sugar, brown sugar, rice wine.

method

1. Cut the pork belly into cubes about 1 cm long;

2. Scoop up the mushrooms and dried shrimp soaked overnight, soak in water and leave for later use;

3. Chop the dried shrimp and shred the mushrooms;

4. Prepare about 1 tablespoon of minced ginger, chop garlic and shallots into minced star anise and half a petal and prepare 2 pieces of tangerine peel;

5. Boil the pot over medium-high heat and pour in the pork belly;

6. Stir out the oil, put the meat and lard separately, and leave the bottom oil in the pan;

Pork

Ingredients: pork belly

Seasoning: salt, soy sauce, rock sugar, green onion, ginger, wine, oil, water to taste

method

First, the pork belly is washed and cut into pieces, and the green onion and ginger are cut into small pieces.

Second, put the cut meat into a pot of cold water, continue to boil half a stick of incense after boiling the water over high heat, rinse off the foam on the surface of the meat with warm water, and drain the water.

3. After the pot is heated, pour in the oil, adjust to medium heat, and add rock sugar.

Fourth, slowly fry until the rock sugar dissolves and changes color to jujube red, the big bubbles in the oil become small bubbles, and when the small bubbles are about to disappear, the sugar color is fried.

5. Immediately put the blanched pork belly in and stir-fry quickly so that the surface of the meat is coated with sugar; Then, pour in the wine, soy sauce, green onion and ginger slices and stir-fry evenly, add an appropriate amount of water to cover the pork belly, bring to a boil over high heat, turn to low heat, cover and simmer for about 1 hour.

6. After the meat has simmered for about 1 hour, open the lid and add salt.

7. Turn to high heat, drain all the juice and turn off the heat.

7. Pour in minced shallots and ginger first, stir-fry for a while, then add garlic and stir-fry until fragrant;

8. Pour in the dried shrimp and shiitake mushrooms and turn a few times;

9. Add tangerine peel and star anise, and stir-fry with the ingredients in the pot.

10. Add the stir-fried pork belly;

Pepper pork belly

Pork belly, green pepper, light soy sauce, sugar to taste

method

1. If it is a sharp pepper, you can stir-fry it first, so that it will not be too spicy. Simmer over low heat until both sides are slightly mushy.

2. Slice the pork belly, no need to be too thin.

3. Heat the pot, do not put oil, put the dried pork belly and fry it, and the whole process is on low heat.

4. After the pork belly is fried on both sides until golden brown, add a spoonful of light soy sauce and a small amount of sugar (to enhance the flavor), and change to medium or high heat.

5. After stir-frying for a while, add the stir-fried green peppers, stir-fry evenly and then remove from the pot.

Sweet and sour pork ribs

Main ingredient: pork ribs

Main sauce seasoning: vinegar, light soy sauce, sugar starch, water, pepper, sesame oil, dark soy sauce

method

1. Use a bowl of pork ribs, an appropriate amount of salt, wine, sugar and pepper to marinate, grasp until the gum is raised, then put water, then grasp until the meat is absorbed, then put corn starch, grasp well, and place for half an hour;

2. Put oil in the pot, slow heat, let the blood seep out, and fry the ribs until they are broken;

3. Mix the bowl juice materials into a bowl of juice, remove from the pot, raise the heat, pour in the bowl juice, stir constantly, do not let the starch clot, and fry until the atmosphere bubbles out.

4. Pour in the fried pork ribs, stir well, put on a plate, and sprinkle a little white sesame seeds on the surface.

Spicy cabbage

1 Chinese cabbage, coarse salt, 1 green onion, 2 chives, 1 cucumber, 1 carrot, 1 pear, 1 onion, 1 garlic, 1 ginger, chili powder, salt, sugar, fish sauce, shrimp paste, chicken essence

method

1. Cut the green and long Chinese cabbage in half and add coarse salt (available in the market grocery store). Spread each layer of leaves, marinate for 10 hours, then rinse with salt and dry water.

2. Slice a green onion, cut two chives, shred a cucumber and a carrot, shred a pear, shred an onion, press a whole garlic into garlic paste, and shred a small piece of ginger.

3. After mixing chili powder with chicken essence, salt, sugar, fish sauce and shrimp paste, add chili sauce and mix well (this saltiness and spiciness)

4. Spread the sauce on each cabbage leaf.

5. Finally, put it in a jar and refrigerate it in cold water for five days.

Braised mushrooms in braised sauce

Ingredients: mushrooms about

Excipients: 2 chives.

Seasoning: braised sauce, light soy sauce, corn starch, sesame oil.

method

1. Separate the shallots, white and green, and cut them into sections;

2. Put a small bowl, put the starch and water, and mix well into water starch;

3. Put the bottom oil on the stove, cut the mushrooms in half, put them in the pot, and raise the heat to medium;

Fourth, stir to soft body;

5. Pull aside the mushrooms, add an appropriate amount of base oil, add green onion white, and stir-fry until fragrant;

Sixth, turn evenly;

7. Pour in the braised sauce and light soy sauce, stir-fry a few times, inject water starch, and quickly mix evenly;

8. Turn the heat down, sprinkle in the green onion, sprinkle a few drops of sesame oil, about, turn a few times, and remove from the pot.

Curry octopus rings

Ingredients: octopus rings and octopus whiskers

Accessories: 1 onion, 2 shallots, 1 ginger, 2 cloves of garlic, 1 red pepper.

Soaking seasoning: refined salt.

Breading seasoning: too white.

Seasoning: Japanese curry, turmeric powder, light soy sauce, soy sauce paste, sugar, pepper, coconut milk, white wine, chili, corn starch

method

1. Put the octopus in a bowl at room temperature, add refined salt, fill it with water, mix thoroughly, soak it for about half an hour, and then rinse the filtered water;

2. Release the starch on the octopus;

3. Grasp evenly with your hands;

4. Boil a pot of water, put the octopus on the fence, blanch it in boiling water a few times, pour it into a vegetable sieve and filter the water;

5. Chop the shallots, ginger and garlic into minced pieces, and cut the peppers and onions into rings;

6. Turn the pot to medium-high heat, add the base oil, put the curry cubes, and stir-fry;

7. Add minced ginger, minced garlic and minced shallots to the pot, stir-fry until fragrant, and then add turmeric powder;

8. Pour in coconut milk, sprinkle with chili shavings, and pour in onion rings;

9. Add the starch water made of water and cornstarch, boil until foamy, pour in red pepper rings and octopus, reduce the fire, and get out of the pot after a few turns.