Forum pracy nad projektem wskrzeszenia The Forge

[fasfsdas]

? ?1, pine nuts corn
2, spicy shrimp
3, old jars chicken legs
4, pickled loach
5, fish farm
6, spicy broth
7, from pickled salted egg
8, glutinous rice bacon roll
9, loose ball soft coconut
10, ribs taste mouth Fragrance
11, salt and pepper spare ribs
pine corn (illustration)
for success
necessary ingredients:
a bowl of sweet corn, pine nuts in a small bowl, pepper (small) one carrot (small) one, shallot one.
Seasoning: salt, half tsp.
practices:
1, the pepper, carrot, green onion cut all of the small size of corn kernels.
2, first of all pine nuts off the oil. This step to be more careful! ! Because Song Rente easy to paste! ! ! !
pot filling, until the oil temperature 3 into the heat, put pine nuts into the pot, to keep a small fire, eyes wide open, while stirring and as soon as look at a little white pine a little color, we must hurry fishing out of drain. Thus, use of residual heat, pine nuts can Zhashu,[link widoczny dla zalogowanych], Krusty the change.
I was good with fried before the pine nuts, so there is no process map, and this step is too tight can not attend to take photographs.
3, the other from a pot, add base oil, while under the green onion and carrots stir-fried, stir, add peppers, fragrant, stir fry a few, can be added to stir fry the sweet corn kernels, until cooked, add half teaspoon salt, dish pan.
fried corn!
4, to prepare a good pine nuts, pour into dish, mix well, to eat can be opened)
Intimate Tip:
1, peppers, carrots, here is mainly from the role of color, pick a smaller one so basically it.
2, this dish though they do not add a little sugar, but sweet corn kernels and pine nuts of the reason, basically sweet flavor. But the plus half the normal cooking with salt or even 1 / 3, you can make this dish taste more fresh.
3, the reason why the pine nut mix in the final disk, you can better maintain its crispy taste spicy shrimp (Photos)
Some white shrimp
sea, back to open side.
main ingredient chili, pepper some ginger, garlic slices, onion shredded pepper foam a few, have a piece of foam ginger slices.
pot into the oil, remember to little more than usual amount of meat dishes as fried oil and more oil to double it big fire hot, pour in shrimp.
fry for a while, add dried chili peppers and pepper, stir fry, heat the oil to taste the spicy and the Commission are \
a spicy and hemp taste, add ginger and garlic slices, pickled, hot ginger (do not put onions first)
Stir ginger and garlic flavor, add soy sauce, white sugar right amount, a little wine when going to pot, add onion, stir add salt.
a clean wok.

old jar of chicken legs (Figure)
remember several years ago my mother came to Shenzhen, my home for dinner, a look came, Han did not put a white sauce of chicken feet, and my heart whispered straight, like white water is boiled chicken feet, dipped spices it can be he found was not any sauce bowl, clip a bite, ah, how so refreshing, her mother said with a smile, is to use old pickle jars, blisters, ah! No wonder it this good, I like it, my mother see me so like, they often do, the fridge, I love watching TV while eating, really happy days ah ... ... ...
practices: Wash the chicken legs, release the water pot no more than ten minutes, using chopsticks can penetrate the can, and picked up a cold water, put crisper, the scoop the water into the old jars of pickles, swamp chicken legs, the way fishing for a few pickled pepper, celery slices and then cut with the bubble point, after two hours in the fridge you can eat.
Note: Do not cook chicken legs a long time, gum out, and on into the skin froze.
burned two winter oyster (Figure)
ingredients: mushrooms 50 grams (dry), bamboo shoots 150 grams.
accessories: 1 tablespoon oyster sauce, onion amount, 1 tsp soy sauce, salt, sugar, MSG, water, starch, sesame oil the right amount.
practices:
1. dried mushrooms clean, bubble, change the knife into the 2,3 per block,[link widoczny dla zalogowanych], the water soaked mushrooms retained.
2. bamboo shoots, cut hob, boiled, remove and control water.
3. oil hot, add mushrooms and bamboo shoots, onion, burst bit, add oyster sauce, soy sauce, salt, sugar, monosodium glutamate, and a little bubble of water mushroom, a small fire to braise for 5 minutes.
4. soup is fragrant, the water thickening starch hook thin, Drizzle sesame oil, stir well then.
features:
characteristics of mushrooms is a prime, fresh, fragrant, but some people do not like the aroma of mushrooms, but it is such a fragrant aftertaste to the bamboo shoots. Note that with savory and sweet, we do to try it .....

Pickle Loach (graphic)
star time!
Loach (water raised to the first two days of the abdomen, the water a few drops of oil). Pickle, wild salamanders, fermented glutinous rice, ginger and garlic.
practices:
1, Pickle salamanders mince ginger and garlic,
2, put the oil pan saute the material 1
3, stir-fry the next moment Loach
4, pour a little hot water salamanders, cooking wine
5, put fermented glutinous rice
burning four or five minutes after the season, not long-burning, loach easily rotten, I burn for a little more.
Loach fresh, Pickle Sauvignon, typical Sichuan dishes, said to have beauty beauty (what is now the United States should add beauty?)
then introduce a practice of the kids or the elderly, tofu, soy milk loach
Heat a little oil after
oil under the loach fry until fragrant ginger and garlic, mixed with soy milk, tofu, cooked, add to boiling. Physical fitness for children and frail elderly people.

farm fish (graphic)
condiments are as follows:
shallot, ginger, garlic, parsley, Pixian watercress, mustard, pepper, Pickle, pickled ginger if we can make it more perfect, and Oh, the flavor of broiled fish, especially farmers, in the absence of more than Pickle and foam to enhance the flavor of the ginger better.
practice:
first fried fish, a lot of people are afraid of this link, because it is easy to be thrown into the hot oil, let the fish stick pan, fry skin broken out, in fact, ready to do a good job as long as these would not have happened, first of all fish After washing to dry about water vapor, and then fish with kitchen paper to drain water
another pan fried fish must be washed clean, dried before firing into the pot, let cool a little flame, the use of ginger rub the pan and let the pot with a layer of ginger, then pour the oil fired, hot oil, after , fire reduction, not too much, this time down to the fish, slowly fried on it.
other fish fried to golden brown on both sides, you can serve.
they going to pot another oil, pepper, hot ginger, pickled, mustard, stir Pixian soybean paste pot, and then under the soy sauce, vinegar, rice wine, sugar and adjust seasoning, add water under the fish stew, the next onion and garlic.
so quickly dries up when the next juice parsley, pot!
a success! It looks good!

spicy broth (Figure)
Chongqing to pig intestine called broth,[link widoczny dla zalogowanych], greasy sound, there are many practices, such as stewed, stew, stir dry and so on, which I think to the number of \first the large intestine soft-boiled, dried in the use of small intestines in the hot oil, plus put a lot of pepper and spicy pepper taste delicious, but also remove the smell of the large intestine, and spicy to eat up a Ma , it is delicious, each time to eat a bowl ~ ~ ~
talk about the practice by the way I approach the large intestine to wash, wash it very clean!
material:
1, pig intestine 500g
2, dried chilli 100g (adjust according to personal taste)
3, pepper 20g (adjust according to personal taste)
4, ginger, garlic little
5, cooking wine, salt, soy sauce, sugar, chicken amount
practices:
1, will buy back the pig intestine wash;
By the way, the method of cleaning the large intestine: large intestine will be bought back into some flour into the pot to the (slightly more than put a little) and salt, a bottle of beer, rub back and forth, until the colon cleaned into the dirt sink, flush with flowing water the large intestine, large intestine on the flour until the clean up. Then turn on the water to the pot and put it into the large intestine wash, then add cooking wine, ginger (purpose is to remove the smell of the large intestine) boil (that is, the meaning of flying water), remove the large intestine;
2, re-turn on the water pot, add ginger wine, and then put the large intestine, such as pot, cook the colon and cut small pieces of soft cold standby (Figure 1);
3, dried pepper cut from the middle cut in two, into the pepper stand (Figure 2);
4, the pot of oil until the oil temperature into the colon six hot, put some salt, turn the fire slowly stir in the water to dry some of the large intestine and then drained the oil dry Sheng out of standby (Figure 3,4 );
5, the ginger and garlic pieces into the pan just duplicating the incense into the prepared peppers and pepper, stir fry over medium heat until peppers turn a little into the previous color after dishing out the colon to turn fry for a moment, into the cooking wine, soy sauce,[link widoczny dla zalogowanych], sugar, chicken to fry for a while to become a dark red pepper and turn off Huosheng a transfer to a plate (Fig. 5,6)!

from pickled salted egg (Photo)
First, the selection of coarse salt (fine salt also, if not a good coarse salt)
boiling salt water, according to quantity of water to your eggs, the weight, until the salt is saturated so far (salt is no longer soluble in water), or line.
brine cool to be put eggs (duck eggs also, personal favorite) If you love to eat Zhang eye (that is, out of the salted egg yolk salted black, protein is white) can be a hot salt water to lay eggs, then dip pickled fifteen days do not have to flip the egg.
This is my
a half months after the salty pickled eggs, take the food, the salt water can still go on to pickled eggs came alive again.
we look at it, a lot of egg yolk oil Oh, my yellow egg yolk, egg yolk if you want red salt in the boiling water with a red tea leaves when boiled with salt, egg yolk will be red, and like to eat salted egg it a try!

bacon rice paper (Photo)
open blisters rice, more than an hour after the release of steam inside the steamer for 15-20 minutes
cut bacon onions, and lettuce, we must maintain the integrity of lettuce
the lettuce a little hot, hot soft
fried bacon, put the steamed glutinous rice, soy sauce chicken with raw salt (a little) cooking wine, stir, add onions pan
fried it!
take half a slice of cooked lettuce leaves, a good amount of fried rice
like a good package
steamed about 3,4 minutes

soft coconut loose ball (graphic)
material:
butter 100 grams, 130 grams powdered sugar (I use only 90 grams, enough for flavor), milk 40 grams, 80 grams of egg yolk, milk powder 20 grams, 270 grams coconut.
practices:
1, butter, powdered sugar together and mix;
2, Gradually add egg yolk, mix well;
3, Gradually add milk, stir well;
4, add coconut, milk powder and mix well (my pot is relatively small, so I also add in the points.)
to knead small group Banhao coconut pellets (the whole production process on a number of this step is the most accurate, and good oil well sticky yo, can only put up with, coconut powder group comparison, using disposable gloves or plastic [link widoczny dla zalogowanych] not to do), the small pellets be placed in the baking dish into the preheated oven. Up and down the fire of 120 degrees (I feel a little low, the temperature may be below standard household oven, so I used 140 degrees) baked to golden brown like the small pellets, and I spent 35 more minutes!
delicious yo, taste soft, full flavor! Authentic material from the household, meaning to eat than before, stronger and more profitable! Difference is obvious.
done such a box less than I expected, but also can eat for days!

mouth fragrant taste of ribs (Photos)
cola ribs
material: 600 grams of pork ribs, 2 cans of cola, ginger, onion, star anise, soy sauce, salt.
practice:
1. Wash and cut the ribs inch shape, and then fly water retention;
2. with peanut oil saute ginger (3), then add pork stir-fried;
3. and then a good fried pork ribs into the cooker, add a small amount of star anise and soy sauce, salt, cola;
4. with the fire burning to the sauce like on stage when you put a small amount of onion.
steamed pork ribs with garlic plum
materials: 600 grams of pork row, ginger, green onion, garlic, corn starch, 5 plum, pepper, sugar, rice wine.
practice:
1. Wash the ribs Zhancheng small drain the water retention;
2. add the right amount of salt, rice wine, pepper and marinate for 15 minutes, plum rotten with the clutch, slightly cut look, add sugar, garlic and mix well, sugar dissolves, pour ribs, add the dry starch then mix well;
3. the ribs on the tile in the dish, boil water, put the steaming over high heat 8 to 10 minutes until cooked;
4. and serve sprinkled point when the green onion, 1 tablespoon hot oil can be poured.

salt and pepper spare ribs
materials: 750 grams of pork ribs, onion, ginger, red pepper at the end, the end of green pepper, 2 eggs, black pepper, MSG, Hua Diao wine, salt and pepper.
practice:
1. the pig-shaped ribs, cut into small pieces (5 cm) washed, and ribs with a cloth to dry the water retention;
2. and then pickled, salt, black pepper, MSG, Hua Diao wine, ginger marinated for 15 minutes;
3. the oil in the firing process, the main ingredient prepared an egg batter, with a small spoon to stir it evenly;
4. the marinated pork ribs evenly coated in egg batter into the boiling oil, deep fry golden shortening picked up on the plate;
5. Jia Ruqie the end of a good red peppers, light blue end of green pepper at the end and after an appropriate amount of salt and pepper saute slightly and evenly sprinkle the ribs, then this dish even do a good job.
● steamed pork ribs at home when there is no steamer is available if the bowl instead of directly into the pot of water mixed, half flooded to the bowl can be high. When steamed or else add a little water to the pot when, so that the water has boiled away. Remember to add boiling water, or hot and cold, bowls easy to explode.
● Salt and pepper pork ribs with a layer of custard outside, so the pot, the pot of sauce will thicken immediately, this time to stop to prevent the stick fry pan. Juice must be received dried, when the bottom of the pot are basically oil, between the ribs in the ribs will pull a separate thread of sugar, the juice collected almost the same. Confiscated juice will seriously affect the finished product dry luster and texture.