What is Gourmet Food? A balanced combination of meat and vegetables, with moderate saltiness and sweetness, and a focus on healthy nutrition is what constitutes true gourmet food.
Life is like tasting delicacies, it always needs to be smoked and fried by time, and the fragrance will gradually mature. Harvesting always needs to be soaked, steamed and boiled with diligent water, so that it will leave nutritional wisdom in the heart. Foodie, dedicated to recommending quality food to everyone, so that everyone can make food.
Homemade Bitter Melon and Pork
Ingredients: Bitter melon, red chili bean paste, pork belly, ginger, soy sauce, fermented bean curd, red chili, salt, oil.
Wash the bitter melon, peel off the core and cut it into thin strips. Add a little salt to marinate the bitter melon strips for 10 minutes, and can also remove some bitterness. Cut red chili into small strips, cut pork belly into pork mince.
Add appropriate amount of oil to the pot, heat the oil and stir-fry ginger, fermented bean curd, and red chili bean paste until fragrant. Pour in the minced pork and stir-fry until cooked. Add half a tablespoon of soy sauce and stir-fry evenly.
Pour in bitter melon strips, red chili strips, and stir-fry until cooked and ready to serve.
White Cloud Pig Home-Style Recipe
Ingredients: Pig trotters, green onion, ginger, rice wine, salt, 5 vinegar, ice sugar.
Use a knife to carefully shave off the fine hairs on the pig trotters, wash them and cut them into small pieces. Then put the pig trotters into the pot, pour a large bowl of water over the pig trotters, add green onion, ginger slices and rice wine, bring to a boil over high heat, then reduce the heat to low and simmer for half an hour.
After the pig trotters are cooked, wash off the foam on the surface with running water. Then quickly cool them in ice water until they are cool, absorb the moisture on the surface with kitchen paper, and put them in a deep-mouthed fresh-keeping bowl.
Pour 500ml of water into the pot, add vinegar, ice sugar and salt, and cook until a seasoning sauce is formed. Pour the cooked seasoning sauce into the pig trotters, stir and cover with a lid, and send it to the refrigerator to chill for 24 hours to mature before use.
After maturing, the pig trotters become more translucent and white, plate them, sprinkle with a little deep-fried garlic and chili ring decorations, and you can serve it.
Genuine Spicy and Sour Potatoes
Ingredients: Potatoes, red chili, green onion, ginger, garlic, Sichuan peppercorns, dried red chili, salt, sugar, vinegar, chicken powder.
Wash the potatoes, peel and cut them into neat thick slices, then cut the potato slices into thin strips.
Soak the potato strips in running water to remove starch.
Chop green onion, chili into small segments, garlic into minced, red pepper into strips, ginger into minced.
Put oil in the pot and add Sichuan peppercorns. When the aroma of Sichuan peppercorns is released, remove the Sichuan peppercorns and do not burn them. Pay attention to the fire, do not let the pepper burn, and do not burn the peppercorns.
Leave oil in the pot and add minced green onion, ginger and garlic, and stir-fry the chili segments until fragrant. Add the potato strips and stir-fry for about 2 minutes. Pour in vinegar along the edge of the pot and continue to stir-fry the potato strips.
After adding pineapple segments, add chopped green onion, appropriate amount of salt, sugar and chicken powder to season.
Pineapple Chicken Wings
Ingredients: Chicken wings, sugar water pineapple, green pepper, red pepper, eggs, ginger slices, salt, pepper, chicken powder, tomato paste, sugar,,,,,.
Cut green and red chili, pineapple into dicing, chicken wings on a circle, meat connected to the skin down to a ball shape. Add appropriate amount of water to the pot, add ginger slices, boil, blanch the chicken wings in water, add a spoonful of, do not cover the pot, boil for a while.
Poke small holes in the chicken wing balls to make them easier to absorb the marinade.
Add salt, pepper, chicken powder and egg yolk, marinate for twenty minutes.
Coat the chicken wing balls evenly with starch and pat them until evenly coated. Fry the chicken wing balls golden brown in hot oil. When the oil temperature is not high, put them in.
Fry the chicken wing balls over medium heat until they are slightly golden, then remove them and dry them over high heat.
