Recipes tagged "Add rice wine"
18 recipes found
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Braised tofu meatballs
This dish is also good as a New Year’s Eve dish, as it symbolizes reunion. Another year has passed in the blink of an eye. How much have you gained in this year? How much has been lost. . . After all, people must learn to cherish and grow up in gains and losses. Pure meatballs are too greasy. If you use tofu to wrap the meatballs and add shiitake mushrooms and black fungus to the meatballs, they will not only taste chewy, but also make them less greasy.
Hot dishes Home cooking -
Sweet and Sour Pork
Learn how to cook Sweet and Sour Pork with Hot dishes and Home cooking.
Hot dishes Home cooking -
Carrot and Beer Braised Chicken - Electric Pressure Cooker Version
It has been raining for several days, and today it is wet again. The floor is wet, and I feel a little depressed. One advantage of rainy days is that the temperature is very comfortable, without the heat of the bright sun. Today I killed a rooster at home, added some carrots, and stewed it in beer without adding a drop of water.
Hot dishes Home cooking -
Homemade skin jelly
Learn how to cook Homemade skin jelly with Private kitchen and Add rice wine.
Private kitchen Add rice wine -
Braised Pork Knuckles
It’s easy to put in and you can eat it without getting tired of it without any ingredients
Hot dishes Add rice wine -
Sauerkraut, pork and vermicelli buns
My brother brought me a lot of sauerkraut from my hometown. I haven’t eaten sauerkraut from my hometown for a long time and I miss it so much! I can’t wait to make all kinds of sauerkraut delicacies! I wanted to eat steamed buns again, so I thought why not make steamed buns stuffed with sauerkraut? The buns stuffed with pickled cabbage at home are almost the same as dumplings. The buns made with raw meat will be greasy, so I modified them according to my own taste to make them more delicious!
Staple food Home cooking -
Nutritious omelette rice
Learn how to cook Nutritious omelette rice with Staple food and Home cooking.
Staple food Home cooking -
【Roasted Pork Trotters with Dried Bamboo Shoots】---Enjoy the deliciousness brought by spring
In Wuyuan, Shixin's hometown, there are large tracts of tea mountains and large tracts of bamboo forests. As soon as spring comes, dense bamboo shoots sprout out of the ground. This is an extremely delicious food gift from nature. You should seize the opportunity to eat it during the season. Those that cannot be eaten will be dried into dried bamboo shoots and kept for slow stewing. Dad has been living with Shi Xin since last year, so he didn’t dry the spring bamboo shoots this year. These were brought by my sister from my aunt's house during the Qingming Festival. They were all tender bamboo shoots. Every time they stewed braised pork or pig's trotters, they were eaten up early.
Hot dishes Home cooking -
Fried fish for family dinner
Learn how to cook Fried fish for family dinner with Hot dishes and Home cooking.
Hot dishes Home cooking -
Braised chicken wings
Suitable for consumption: The general population can consume it, and it is more suitable for the elderly, sick and infirm people. People who should not eat it: 1. People with colds and fever, excessive internal fire, heavy phlegm and dampness, obesity, people suffering from heat poisonous boils, high blood pressure, high blood lipids, cholecystitis, and cholelithiasis should not eat it; 2. Chicken is warm in nature and helps fire, and should not be eaten by those with elevated liver yang, oral erosion, skin boils, and constipation; 3. Patients with arteriosclerosis, coronary heart disease and hyperlipidemia should avoid drinking chicken soup; people with colds accompanied by headache, fatigue and fever should avoid eating chicken and chicken soup.
Hot dishes Home cooking -
Guobao Pork
Learn how to cook Guobao Pork with Hot dishes and Home cooking.
Hot dishes Home cooking -
Classic dish, new recipe--Kung Pao Chicken
This dish is a famous traditional Guizhou dish. It is red but not spicy, spicy but not strong, has a strong spicy flavor, and the meat is smooth and crispy. It is said that the founder of this dish, Ding Baozhen, was from Zhijin, Guizhou. He served successively as governor of Shandong and governor of Sichuan. He often entertained guests with this dish in his hometown, and it has been passed down to this day. In 1918, Zhao Huimin, who studied at Waseda University in Japan and was the former secretary-general of Guiyang Municipal People's Political Consultative Conference, introduced Kung Pao Chicken to Japan, which was highly praised by Japanese people. Because of its spicy taste, the tenderness of the chicken and the crispiness of the peanuts, it is widely welcomed by the public. Especially in Western countries such as the United Kingdom and the United States, Kung Pao Chicken is so popular that it has become almost synonymous with Chinese food. The situation is similar to spaghetti in Italian food. Nowadays, Kung Pao Chicken is a common dish in Chinese restaurants of all sizes. As for Kung Pao Chicken written on some menus, some people think that the cooking method is stir-frying. In fact, this is a misunderstanding and the origin of Kung Pao Chicken is not clear. Speaking of Kung Pao Chicken, of course we cannot fail to mention its inventor - Ding Baozhen. According to the "Manuscript of Qing History": Ding Baozhen, courtesy name Zhihuang, was born in Pingyuan (now Zhijin), Guizhou. He was a Jinshi in the third year of Xianfeng and was appointed governor of Sichuan in the second year of Guangxu. It is said that Ding Baozhen was well versed in cooking and liked to eat chicken and peanuts, especially spicy food. When he was the governor of Sichuan, he created a delicious dish made of diced chicken, red pepper, and peanuts stir-fried in a pot. This delicious dish was originally just a private dish of the Ding family, but later it became more and more popular and became known to everyone. But not many people know why it was named Kung Pao. The so-called palace protector is actually Ding Baozhen's honorary official title. According to the explanation in the Dictionary of Chinese Officials of the Past Dynasties, officials at all levels in the Ming and Qing dynasties had false titles. The highest-ranking virtual titles include Taishi, Shaoshi, Taifu, Shaofu, Taibao, Shaobao, Taizi Taishi, Prince Shaobao, Taizi Taifu, Prince Shaofu, Taizi Taibao and Prince Shaobao. The above are all fictitious titles given to important officials in the court, and some of them were given posthumously. They are generally called palace titles. After Xianfeng, these virtual titles no longer used so-and-so master but more so-and-so Bao, so these highest-level virtual titles had another name - Gong Bao. Ding Baozhen ruled Shu for ten years. He was an upright and upright official and made many achievements. He died in office in the eleventh year of Guangxu. In recognition of his achievements, the Qing court gave him a posthumous gift to the crown prince and Taibao. As mentioned above, Prince Taibao was one of the Kung Pao, so the dish he invented was named Kung Pao Chicken, which is also a commemoration of Master Ding. Times have changed, and many people no longer know what Kung Pao is, so they take it for granted and write Kung Pao Chicken as Kung Pao Chicken. Although there is a one-word difference, it changes the original intention of commemorating Ding Baozhen! I have made Kung Pao Chicken several times, and the methods are similar. However, this time the method is a little more complicated. You need to prepare red oil in advance. The final fried Kung Pao Chicken soup will be bright red, and only red oil will overflow. Make it red but not spicy, spicy but not strong, spicy and spicy, and the meat is smooth and crispy.
Hot dishes Home cooking -
Secret decoction and soup dumplings
A few months ago, I really wanted to eat steamed buns, especially big meat buns, haha~ During that time, I almost bought all the surrounding steamed bun shops, but unfortunately I couldn't find any delicious ones, and none sold fried steamed buns. The only one I thought was better was the one at Laotaimen which was just okay. Most of them are steamed buns with northwest characteristics, which are not suitable for my taste and I am not used to them. I have always wanted to make my own buns, but unfortunately I have never learned how to make good-looking buns, so I have put it off. But it didn't stop me from wanting to eat steamed buns and researching delicious steamed bun fillings. I read a lot of books and videos online. Only then did we have the original recipe. Finally, when I couldn't put it off any longer, I worked hard. But the wrapping is still ugly. Just make do with it. The deliciousness of steamed buns can be summed up in terms of soup, ingredients and dipping sauces. Generally, the soup dumplings outside are just meat fillings with jelly skin added, and have a single taste. Not as delicious as the stock. So I added pork bones, chicken legs, and pork rinds to the broth to make aspic, chopped into pieces, and mixed in. The soup that comes out in the end is very delicious and the taste is no longer monotonous. The ingredients used for the meat filling are not ready-made thirteen spices, but the thirteen spices ground by yourself, plus common spices in Western food: thyme, perilla, lemongrass, and bay leaves, ground together into powder. The final dipping sauce is made from Pengpeng's spicy peppers, which taste super fragrant.
Staple food Home cooking -
Garlic chicken wings with salad
Learn how to cook Garlic chicken wings with salad with Cold dishes and Add rice wine.
Cold dishes Add rice wine -
Ho's Dongpo Pork
Learn how to cook Ho's Dongpo Pork with Private kitchen and Zhejiang cuisine.
Private kitchen Zhejiang cuisine -
Braised golden trout
Learn how to cook Braised golden trout with Hot dishes and Home cooking.
Hot dishes Home cooking -
Steamed scallops with garlic and minced pepper
Learn how to cook Steamed scallops with garlic and minced pepper with Private kitchen and children.
Private kitchen children -
Black fungus and black tofu
After homemade black tofu, there are a series of follow-up products. Black fungus roasted black tofu is one of them. The black tofu made by myself is really delicious and very delicious
Hot dishes Home cooking