Recipes tagged "Erguotou"

24 recipes found

Beef stew with potatoes

The temperature is going to drop in the past few days, and the weather forecast says it will snow. Hurry up and eat more meat to get your body in shape to withstand this severe winter. It has been exactly four months since I moved to Shandong. This will be my first winter here, and I am full of expectations but also a little worried. For someone like me who is afraid of the cold, when I heard that the snow can fall knee-deep, I kept thinking how cold it must be! ! When I came to Rongcheng, I discovered that the products here are really rich. Because it is very close to the sea, you can often buy all kinds of unknown fresh sea fish; there are many varieties of vegetables, which are fresh and cheap; beef, mutton, and donkey meat can basically be bought in the market. For a food lover like me, this is a treasure. Every time I go to the market, I have become an indispensable part of my life. I carefully select every ingredient and make delicious meals for my family. It is really extremely happy to see the whole family happily gathering together and eating the food I made. This is my first time buying beef shoulder and I will try to stew it to see how it tastes. The only seasoning is salt, but the taste is extremely delicious.

Hot dishes Home cooking
Instant Laba Garlic

Just finished eating Laba Vinegar! What should I do if I still want to eat? Make it yourself! I learned this method from the show "Housekeeping Queen"! Super simple!

Private kitchen Brown sugar
Flavored Crayfish

During the season when lobsters are on the market, I always take the trouble to go to the market wharf to select fresh shrimps, raise the shrimps and spit them out, clean and remove the heads, remove the intestines and remove the gills, open the backs and oil them, and make fresh soup. Perilla is always available at home. For me, the flavored shrimp is no longer a delicacy that satisfies the pleasure of the mouth and tongue, but a carrier of nostalgia. I take a sip of fresh soup, eat a bite of tender meat, drink a glass of strong wine, and feel the steam in my eyes. In a trance, I returned to the hometown where I had always dreamed. My parents smiled kindly at the dining table and waved to me to eat. They nagged me to pay attention to my health and drink less. They whispered to me to get married as soon as possible...

Hot dishes Home cooking
Home-pickled salted eggs

I like to eat it with salted eggs when I drink porridge. I crack a hole in one end of the salted egg, use chopsticks or a small spoon to break up the inside and take it out little by little. It tastes delicious. We can't buy duck eggs here, so we have to use larger eggs instead. If you marinate for enough time and with the right method, the egg yolk will also produce oil.

Snacks Home cooking
Homemade salted duck eggs

Learn how to cook Homemade salted duck eggs with Side dishes and Home cooking.

Side 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
Homemade cherry wine – a taste of fun and extra flavor

I have made bayberry wine once before, but overall it ended in failure. The flavor of Erguotou was too prominent, overpowering the supposed sweetness. I happened to buy some cherries this time, so I decided to make it again using cherries. This time, I added sake to one bottle and Erguotou to the other, just to compare and see how the taste would be. . .

Drinks Cherry
Sauce-flavored opium fish

The whole family loves fish very much, and my children are even more fond of fish. Today's opium fish has delicate and delicious meat with no small spines. It is especially suitable for the elderly and children. Every time I make this fish, my child can almost eat one.

Hot dishes Coriander
Pickled mustard mustard

The winter here is still relatively cold, so it is more suitable to grow mustard seeds, which can be eaten fresh or used for pickling. It is safe and reassuring to grow your own vegetables and pickle your own pickles.

Side dishes Pickles with soy sauce
Home-style stir-fried pork

Stir-fried pork is an authentic Hunan dish. The main ingredients are pork belly and green and red peppers. The main cooking technique is stir-frying. The delicious stir-fried pork is tender and has the oily aroma of meat, but it is not cloying at all. To make this dish, the ingredients come first and the heat second, highlighting the characteristics of hot and sour, fragrant and tender. The stir-fried pork dish I made today ditched the green and red peppers and used the sauce method instead. It tasted very good.

Hot dishes Home cooking
Salted pickled cowpeas

In fact, there are different methods for pickling things like pickles, and each place has its own customs. The author does not have a prescribed style, I can only pickle it according to my own imagination and taste. There are no tutorials or SOPs (standard operating procedures). The effect is quite good. It is slightly salty and sour but also has more aroma. It can be eaten with rice or porridge. Now share it with everyone.

Cold dishes Home cooking
The Northeastern giant cotton-padded jacket that shocked everyone = allows you to eat high chopped pepper yellow croaker

A thrilling fashion show that shocked people's hearts; a topless old man with white hair and beard caused a sensation; the show was extremely high; the 79-year-old Chinese man's muscular lines directly outsold the younger ones; this fashion show, called the Northeast Big Cotton Jacket, led China's ethnic fashion to another realm! National and international, not only shine on the fashion T-stage; the soul of Chinese elements is everywhere: architecture, food, photography, fashion, etc... Now follow GODOFMERCY to interpret a gourmet Chinese style! Let our Mr. Yellow Fish wear a red and green Northeastern cotton-padded jacket; show off on the gourmet catwalk at the dining table; let Mr. Yellow Fish stand out in this spring and summer gourmet fashion conference ~ This is the rhythm that is going to be popular! Although we don't have the muscular lines of the 79-year-old Wang Deshun, who can kill young fresh meat instantly, and we are still several blocks away from the standard of fashion; but I, Mr. Huangyu, perform a table fashion show, and voluptuousness is the key, but I can't let my fairy style hurt everyone's teeth! Fashion also goes through reincarnation; but the theme of nostalgia remains unchanged. Nostalgia is the main source and essence of inspiration for designers and gourmets. The Chinese cuisine of thousands of years has the same true meaning. No matter how innovative it is, it cannot do without several major cuisines. The classic ones are eternal!

Hot dishes Home cooking
How to prepare sweet and sour pork, a Chinese dish that is loved by people all over the world

Today’s dish was given a score of 99 by my husband. It’s really rare for such a picky person to give such a high score. No wonder sweet and sour pork is a Chinese dish loved by people all over the world. With the migration of Chinese people, Chinese food has now spread all over the world. I once read a report that listed the ten favorite Chinese dishes of foreigners, and the top one was sweet and sour pork. A plate of sweet and sour pork with bright red color, sweet and sour taste, crispy on the outside and tender on the inside is indeed very eye-catching and easy to handle. No wonder adults and children all over the world love it. There are two ways to make the sweet and sour sauce for sweet and sour pork. The traditional sweet and sour sauce is balsamic vinegar plus soy sauce; but now the more popular one is tomato sauce or tomato salsa plus white vinegar. This way the sweet and sour pork is brighter in color, richer in taste, and more in line with modern people's tastes. It’s not a problem to learn how to make sweet and sour pork, sweet and sour pork ribs, pot-roasted pork, sweet and sour pork and other vinegar-sweet dishes. Today I will explain in detail how to make sweet and sour pork, including how to make tomato flowers. I believe that this dish will soon become the main dish on your dining table. To make sweet and sour pork tenderloin, you must master the following four points: 1. Marinating: When marinating the tenderloin, you need to add some Erguotou. Erguotou is a high-concentration pure-flavor liquor used to marinate the fried meat, which will make the fried meat taste more fragrant and remove the fishy smell of the meat. Adding egg white will tenderize and smooth it, and it will also facilitate the coating, and the coating will be more even. Don't marinate the tenderloin for too long. Make sure it's within half an hour. If it's marinated for too long, it will be too salty. 2. Wrapping: There are several methods of wrapping. I think this method is easier to use and the wrapping is more even. Pour the cornstarch into a large bowl, place the tenderloin strips on top of the cornstarch and coat them evenly. You can put starch alone in the batter, or you can put flour and starch in equal proportions. More flour will make it more caramel and thicker, and more starch will make it crispier. It all depends on your personal preference. 3. Fried tenderloin strips: Heat the oil over high heat until it is 50% to 60% hot, turn to medium-low heat, add the meat strips one by one, fry until the meat strips float on the oil surface and take them out, about a minute. Be sure to add them one by one, otherwise they will stick together easily. After frying, continue to heat the oil in the pot over high heat. When the oil temperature is 70% to 80% hot, pour in the meat strips and fry again until golden brown, so that the fried tenderloin will be crispy on the outside and tender on the inside. How to identify the oil temperature: The oil temperature is 50% to 60% hot, the foam on the oil surface has basically disappeared, there is a sound when stirring, and a small amount of green smoke is stirred from the periphery of the pot to the middle of the pot. At this time, the fried meat has the function of crispy skin and fragrance, making the raw materials less fragile. After unloading, the water evaporates significantly and the protein solidifies faster. The oil temperature is 70% to 80% hot, and the oil surface is calm. There is a sound and green smoke when stirring. At this time, the fried meat has the function of crispy skin and condensation of the surface of the raw materials, making the raw materials less likely to break. When unloading, it will explode when water is present. The water evaporates quickly and the raw materials are prone to embrittlement. 4. Sweet and sour sauce: The order of cooking the sweet and sour sauce is: first sauté the garlic, then pour in the tomato sauce and sugar, stir until the sweet and sour sauce turns red, then pour in cooked sesame seeds and white vinegar, stir until the sweet and sour sauce becomes thick and red, and the fish eyes are bubbly. The preparation of sweet and sour sauce must be based on personal taste. The ratio of tomato sauce, sugar and white vinegar is 2:1:1. I personally think this ratio is just right. If you like it sweeter, you can add less vinegar, otherwise, you can add more vinegar; the difference between tomato sauce and tomato sauce is that tomato sauce is raw, while tomato sauce is cooked. If you use tomato sauce, you need to add more sugar.

Hot dishes Home cooking
Homemade Kung Pao Chicken

Learn how to cook Homemade Kung Pao Chicken with Hot dishes and Balsamic vinegar.

Hot dishes Balsamic vinegar
Kimchi

Learn how to cook Kimchi with Preparing meals and Celery.

Preparing meals Celery
[Wine-flavored Spicy Crayfish] A favorite for carnivores to satisfy their cravings

Last Saturday I ate chicken feet, Sunday I ate crayfish, and now it’s another Sunday, early in the morning! 2 hours ago, someone was murmuring: If we don’t buy these packs of instant noodles and add some money, we can have a meal of crayfish again... In the world of foodies, you must be more considerate. Our love for food is absolutely dedicated! A natural beauty, this is what Crayfish looks like! Who can rival the bright red coat? When cooking crayfish, in addition to beer, Erguotou is added. The aroma of wine and the spicy and spicy flavor are combined, and the wonderful taste is self-evident! Licking the shrimp shells with the soup will smell like shit~~~ [Wine-flavored spicy crayfish] A favorite for meat lovers [Wine-flavored spicy crayfish] A favorite for meat lovers [Wine-flavored spicy crayfish] A favorite for meat lovers (just lick it at home, you know...) The soup must not be too dry, just keep a little. For those with heavy tastes, it can be mixed with a bowl of noodles. You can eat it with confidence when you make your own crayfish. You buy live shrimp and put them in water for a few hours. After washing them, they put them into a pot and stir-fry. If you don’t dare to brush... here’s a tip for the timid: use kitchen gloves to give it a rough brush, rinse it with warm water, and then rinse it thoroughly. I won’t go into the advantages of adding beer to dishes here. People who read my recipes know that I use it often. White wine and N+1 parts of garlic and ginger are used for sterilization, and cooking wine is also essential!

Hot dishes Home cooking
Braised beef with radish

This dish is truly a winter treasure.

Hot dishes Home cooking
Pickled peppers

When you pickle pickles and peppers by yourself, you can add some dry seasonings according to your own preferences, such as star anise, peppercorns, and cumin. There are no additives, no preservatives, and pigments. They are all made with all-natural materials. The cost is low, and you can eat them happily and safely. After pickling, pour the soaking water, put it in the refrigerator, and you can take it out for cooking at any time. Due to geographical constraints, I couldn’t buy fresh peppers for making authentic pickled peppers, so I bought Jalapeno Pepper. It is characterized by medium size, thick skin and flesh, medium spiciness, and it is not too soft when pickled. It is easy and cheap to get local ingredients, and domestic friends can get them locally.

Side dishes Pickles with soy sauce
Pickled green beans

I really like pickled beans, but you can’t buy them here. They can only be planted in spring and harvested in summer. In winter, they can only be replaced by green beans. Green beans can be bought all year round. It is convenient and easy to make sauerkraut. But please note that the green beans must be cooked or fried before they can be eaten. If the green beans are not cooked well, they will be poisonous. Be careful.

Side dishes Home cooking
Pickled cowpeas

Learn how to cook Pickled cowpeas with Private kitchen and Chaotian pepper.

Private kitchen Chaotian pepper
Homemade red pepper

It is said to be chopped peppers, but now I no longer need to chop them with my hands. It is very convenient to use a food processor Blender to process them. The peppers I planted matured and kept turning red, so I picked them in batches to make chopped peppers. Chopped peppers made by myself do not add colorings and additives, so they can be eaten with confidence.

Preparing meals Sichuan cuisine
Stir-fried beef and mushrooms with turmeric

Turmeric prevents cancer and cures cold hands and feet

Hot dishes Home cooking
Braised vegetable mixed sauce

When cooking, we usually have to prepare the ingredients and seasonings first, so as not to be in a hurry when cooking. A spoon here, a spoon there, the dishes are overcooked, and sometimes we need some sauces that we can’t buy every day. What should we do? What we cook is home-cooked food, and the requirements are not high. You can copy it and the dishes will be just as delicious. Therefore, I will tinker with it when I have time. Later, I tried using it to braise tofu, and it turned out to be another delicious dish.

Homemade sauce Erguotou
Homemade salted eggs

Learn how to cook Homemade salted eggs with Snacks and Coarse salt.

Snacks Coarse salt