Recipes tagged "Old yellow rice wine"
9 recipes found
-
Braised chicken nuggets
Braised Chicken Nuggets For my husband’s birthday, my daughter’s boyfriend brought back two domesticated stupid roosters. It’s really not easy to eat real domesticated chickens that don’t eat feed. None of the stupid chickens sold in the market grew up without feed, and the prices of chickens are also ridiculously high. It costs more than 200 yuan to eat a chicken at a fried chicken restaurant, and a meal with a few home-cooked dishes will cost at least 500 yuan, and it may even use gutter oil. It’s better to feel free to eat by yourself!
Hot dishes Home cooking -
Spicy shredded chicken legs
It’s best to use three-yellow chicken to make shredded chicken, but you can’t find the yellow-yellow three-yellow chicken in the mall. What you buy are small chickens that are no different from ordinary chickens. I still had 3 chicken legs I bought when I made curry chicken last time, so I might as well use chicken thighs. This kind of chicken is a carnivorous chicken and the meat is very tender.
Hot dishes Home cooking -
Delicious smoked mackerel with delicious sauce
When the Spanish mackerel was on the market, I bought a 10-pound mackerel and made mackerel dumplings to eat. The rest was frozen in the refrigerator. The fish was too big and I couldn't finish it several times. This time I made smoked mackerel. The sour, spicy, sweet and crispy mackerel I made is particularly delicious. You can eat it as a snack with nothing. It is a must for the whole family to get together and drink some wine during the Chinese New Year, so this smoked mackerel dish is the best side dish to drink with wine. It is guaranteed to be popular and appetizing! In particular, I want to say that the ingredients used here are all in appropriate amounts, and there is no specific weighing, because the main ingredients will increase or decrease accordingly. Every time I make it, I always estimate the amount. I can’t add the seasonings in one go. I just add them based on experience. If it’s not enough, I’ll add more. For example, I cooked a lot of fish this time and added the stuffing several times until I was satisfied. The specific amount cannot be measured. Besides, the seasoning of pickled things like this is all based on personal preference, and there is no need to be very precise. As long as the fish ingredients are mixed evenly, it will be OK.
Hot dishes Home cooking -
Homemade delicious Dongpo elbow
Dongpo Pork, a traditional dish, is famous for its unique soft, waxy, crispy, red and mellow taste. I have made Dongpo pork several times, and its melt-in-your-mouth, soft, glutinous and crispy texture has become the main dish for banquets at my family. I really want to go deeper and use the method of making Dongpo pork to make Dongpo elbow. I have always wanted to serve this dish at festive family banquets. The Chinese New Year is about dining table culture. There are many kinds of delicious and delicious dishes, including fried and fried. If the red and shiny Dongpo elbow is served on the dining table, then this dish can well represent the popular saying: So classy! The Dongpo elbow I made was derived from my favorite Dongpo pork. All the ingredients were added according to the ingredients of Dongpo pork. However, because I did not consider the matching of the elbow and the pot, the original casserole could not fit in it. I temporarily used other pots so that the ingredients on the bottom floated up after the pot was boiled. Fortunately, there was no paste in the pot. In the future, I will buy a larger casserole and use it with a bamboo grate, so I won't be as confused as this time.
Hot dishes Home cooking -
Delicious food on the festive table---Dongpo Pork
Dongpo Pork, a famous dish in Hangzhou and a Han delicacy, is popular in Jiangsu and Zhejiang. According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty. Preparation method: Cut the pork belly into large pieces, put green onions and ginger on the bottom of the pot, add wine, sugar, soy sauce, and simmer slowly with water over a slow fire. Su Dongpo's poem "Eating Pork" says: ...Slow down the fire and use less water. When the fire is sufficient, he will be beautiful. Dongpo meat has good color, aroma and taste. It is fat but not greasy in the mouth, with the aroma of wine. It is very delicious and deeply loved by people. Dongpo Pork has now become a famous traditional dish in Hangzhou. Louwailou Restaurant imitated his method to cook this dish, served it to the world, and continuously improved it in practice, so it has been passed down to this day. Ever since I learned how to make Dongpo Pork, this traditional famous dish has become the main dish for my family during festivals and banquets. I have received not only delicious food, but also many compliments!
Hot dishes Aniseed -
Ginger wine gauze noodles (confinement noodles)
A bowl of steaming ginger wine gauze noodles, pour a little old wine, put on toppings, the aroma is fragrant, although it is a humble taste of this place, but it is better than the delicacies of the world... Just like the people in Jiangnan like softness, the gauze noodles are filled with tenderness like a lover's feelings. Let you and I in this noisy city finally find a rare touch of peace and gentleness. My shop: "It's hard to find the taste of food"
Noodles Cooked shrimp skin -
Quick electric pot version of Dongpo Pork
Dongpo Pork, a famous dish in Hangzhou and a Han delicacy, is popular in Jiangsu and Zhejiang. According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty. Preparation method: Cut the pork belly into large pieces, put green onions and ginger on the bottom of the pot, add wine, sugar, soy sauce, and simmer slowly with water over a slow fire. Su Dongpo's poem "Eating Pork" says: ...Slow down the fire and use less water. When the fire is sufficient, he will be beautiful. Dongpo meat has good color, aroma and taste. It is fat but not greasy in the mouth, with the aroma of wine. It is very delicious and deeply loved by people. Making Dongpo pork requires enough time. If you use a casserole to make it, you need to cook it for 2 hours and then steam it for 1 hour to achieve the soft, glutinous and crispy texture that melts in your mouth. As far as office workers are concerned, if they are not resting at home, they should not hesitate to make a delicious and soft Dongpo Pork meal. Today I will teach you a quick way to cook Dongpo Pork. The time can be shortened by not a little, and you can satisfy your taste in only 1/6 of the original time. This method is to use a rice cooker with a high-pressure function to make it. The time is short and the taste is delicious. The soft, glutinous and delicious flavor can completely meet the traditional production requirements. The key is to greatly shorten the production time. For office workers who are short of time, you can give it a try!
Hot dishes Home cooking -
Homemade deliciousness—I call it Dongpo Pork Pork
I have always wanted to make Dongpo Pork Elbow, and I always wanted to serve this dish at the Spring Festival family banquet. The Chinese New Year is about dining table culture. There are many kinds of delicious and delicious dishes, including fried, stir-fried and fried. However, this dish can well represent the current buzzword: it’s so classy. Searching online, there are several ways to make Dongpo elbow. The Dongpo elbow mentioned in the video is boiled in water and is white. Even though it comes from a big restaurant and sells 3,000 pieces a day, it doesn't arouse my appetite. That's not the feeling I want. The Dongpo elbow should be dark red in my mind. After repeated consideration, I decided to make this dish according to my own ideas. The Dongpo elbow I made was derived from my favorite Dongpo pork. All the ingredients were added according to the ingredients of Dongpo pork. However, because I did not consider the matching of the elbow and the pot, the original casserole could not fit in it. I temporarily used other pots so that the ingredients on the bottom floated up after the pot was boiled. Fortunately, there was no paste in the pot. In the future, I will buy a larger casserole and pair it with a bamboo grate. In terms of utensils, it will definitely be more professional.
Hot dishes Home cooking -
Mom’s flavor donkey hide gelatin cake solid yuan paste
1. As an authentic Shandong girl, I am good at donkey-hide gelatin. Not only can she make her mother-in-law, seven aunts and eight aunts happy, but she can also keep her long, straight black hair. 2. Southern girls like bird’s nest and fish maw for nourishment, while northerners like donkey hide gelatin and sea cucumber. In my eyes, donkey-hide gelatin is a heritage. Every autumn, my mother always makes donkey-hide gelatin cake for the family. The elderly people like it very much for the crispiness of walnuts and the rich aroma of sesame seeds. See it with your eyes and learn it with your heart. 3. Mom always wants to give you the best things in the world. I share the donkey hide gelatin recipe from my mother’s taste with everyone. I hope it warms your heart and stomach in the cold winter.
Snacks old man