Recipes tagged "Vodka"

9 recipes found

Grilled Whole Chicken

This is a dish learned from "Master Chef's Home Cooking". When I first saw this book, I glanced at it lightly and breathed out, OoOoO, God of Cooking? What kind of person can call himself the God of Cooking! But soon, the arrogance turned into admiration, so I tried to make this dish with respect. To be honest, it wasn't very successful. There are a lot of things that need to be reflected on. For example, you don’t need too much lemon peel. For example, you don’t need too much olive oil to smear the whole body of the chicken (of course, the whole body of the chicken). But practice produces true knowledge, and repeated practice produces good dishes, right?

Snacks Bay leaf
Vodka Steak

A quick and nutritious lunch that I often make on the weekends. The heat and time must be coordinated well, and the degree of rawness and doneness must be mastered through practice.

Staple food Home cooking
Cherry wine pudding

The trial of Tianbao cherries provided by Suning.com, with three kilograms of cherries, made me consider doing some interesting topics. An unintentional creation, a large piece of fiery red pudding filled with generous amounts of Tempo cherries. High-strength vodka, flavored with sugar and lemon juice. I personally think both the finished product and the taste are great.

Dessert children
Teriyaki BBQ Pork

I have made the barbecued pork N times, but it still tastes delicious. I keep thinking about it. Having said that, Lee Kum Kee barbecued pork sauce is very good. You can buy it at the Chinese market. As I live in the white area, it is convenient to buy Teriyaki sauce. Walmart, Ingles Asian and Oriental counters are easy to find, and they are always in stock. Think about it, why do I have to hang S on a tree? In fact, Teriyaki sauce is really fragrant and tastes good.

Hot dishes Common dishes
Cherry Cocktail

The trial of Tianbao cherries provided by Suning.com, with three kilograms of cherries, made me consider doing some interesting topics. It basically feels like a mojito. The base liquor uses white rum and vodka, mixed with mint leaves and a lot of soda water, bringing out the sweet and refreshing taste of cherries.

Drinks old man
[Tempura] with a crispy and light texture

Every time we go to a Japanese restaurant, our family loves the tempura very much. The princess likes the shrimp tempura, the husband likes the squid tempura, and I like the vegetable tempura. However, the exquisite small plate of Japanese food, with its crispy and tender texture and the fragrance of soy sauce and radish puree, is often eaten after a few times, and it is really not enjoyable to eat. I have been thinking about making it at home, and I looked up a bunch of tempura recipes. It is really diverse and has many types. The specific types include vegetable tempura, seafood tempura, and assorted tempura. The key point is that tempura is not simply fried ingredients. Tempura is the most technical among Japanese dishes. Good tempura is definitely not just fried. Fried tempura should never feel greasy, but should feel light and not high in calories. In order to highlight the original flavor of the raw materials, a very thin paste is usually prepared when tempura is battered. Especially for tempura made with green leafy vegetables, the wrapped raw materials can still be seen. Sometimes there is paste on one side of the vegetable leaves, but there is almost no paste on the other side. For tempura made with fish or prawns, although the raw materials are surrounded by paste, it is only a very thin layer. This thin layer of dough is quickly formed in hot oil, wrapping the ingredients in the dough. The moisture in the ingredients evaporates and is wrapped in the dough, and the food is steamed in the dough. Therefore, tempura uses the principle of water-oil insolubility to dehydrate food and remove excess water from the ingredients, making the ingredients richer in flavor and crispy on the outside and tender on the inside. This is also a major feature of tempura. But how can you make top-quality [tempura] at home that is as crispy and light as a feather in high-end Japanese food? First, whether vegetables or seafood, the ingredients must be fresh. Second, you need to prepare all the vegetables before you start making the batter. The batter must be freshly made and used. Third, when preparing the batter, adding soda water, soju, and ice cubes can improve the crispness of the dough. If you don't like to add ice cubes, you can put a basin of ice water under the container of the dough. Fourth, it’s best to buy Japan’s top-quality tempura fried powder. If not, you must use low-tempura flour so that the fried dough will be thin and crispy. Fifth, authentic high-end tempura restaurants use sesame oil to fry tempura, or use sesame oil mixed with other oils for frying. It turns out that one factor in using sesame oil is that sesame oil has a low boiling point, and the optimal temperature for tempura is 180 degrees, so it is easier to control the oil temperature with sesame oil. This can be adjusted according to your own situation. Sixth, be sure to use a deep pot that can withstand hot oil above 160 degrees so that oil will not splash when frying.

Hot dishes old man
Black pepper pasta

Learn how to cook Black pepper pasta with Noodles and Ginger.

Noodles Ginger
(pseudo)Russian beef stew

One time when I was reading a novel, I saw the Russian-style beef stew stewed by the protagonist. After finishing it, I made it according to the general steps written in the article~ Unlike Chinese stew, which has a strong taste, this one relies entirely on butter and spirits to enhance the flavor. Emma, I am a little excited to post a recipe for the first time, so I will be verbose. Xiaoxi, I don’t cook very well, but it’s guaranteed to be delicious~ It’s suitable for cooking and eating when the family is at home in winter. . .

Hot dishes Basil leaves
Matcha cheese

I haven’t made anything for a long time. At the beginning of the month, my classmate asked me to make a matcha cake. She said that she was preparing for a wedding anniversary and she wanted to provide a small jar of matcha powder that cost more than 200 yuan brought back from Japan. She said that her old man likes matcha. Sister, you came to me to make a cake and sprinkled me with dog food? ? I don’t like matcha and I don’t know what to make. Finally, I found a world champion’s recipe and made some changes to get these few leaves. As for why I had to change the recipe, it’s because the cost is so high that it costs over 600 to make an 8-inch one😓

Dessert Afternoon tea