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What do you like to eat after the beginning of autumn? Recommendation of autumn fat recipe

Autumn weather gradually cool, autumn fat quickly paste up, finally have a reason to eat meat. After the beginning of autumn, the traditional custom of Chinese people is to stick autumn fat. What's the best way to stick autumn fat after the beginning of autumn? You can enjoy a few home-made dishes.

1、 Chicken wings with coke

Main material: Chicken middle section and Pepsi are the best

Ingredients: ginger, salt, cooking wine, soy sauce

Practice:

1. Cut the middle part of the chicken into two parts. If it's the whole chicken wing, it can be divided into several pieces, which is convenient to taste.

2. Put the cut chicken in the pot, add all ingredients, and pour in coke. It is better to cover the chicken with coke. Soak for more than two hours or longer.

3. Start cooking. It's best to cook slowly. It will take about an hour. In the meantime, we need to see if the coke is cooked quickly or not, shake it when appropriate, so that every chicken wing can be fully absorbed. It's better not to add new coke at this time, it will destroy the original taste. Wait for yourself to master.

4. The successful chicken wings of coke are golden on the plate, which exudes the fragrance of coke and chicken.

2、 Braised spare ribs

Raw material: ribs or small ribs

Ingredients: ginger, onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiled water.

Practice:

1. Put the proper vegetable oil in the pot, heat the ginger and onion and stir fry them, then put the ribs into the pot and stir fry.

2. After the meat turns white, add soy sauce, cooking wine and sugar, and then add boiling water just submerged ribs.

3. After the fire is over, simmer for about 20 minutes.

4. After the ribs have been burnt, add appropriate salt according to the salt content, and then change the heat to collect the juice.

5. The last delicious braised spareribs are made.

3、 Stewed beef with potato

Main ingredients: beef 200 grams, potatoes 3, carrots 1/2, Dutch beans, beans 30 grams.

Accessories: 2 ginger slices, onion slices, konjac slices, salad oil, white wine, soup, cooking wine, sugar, soy sauce, salt.

Practice:

1. Cut the beef into slices, peel the potatoes, cut them into pieces, and soak them in water for 10 minutes.

2. Peel the radish and cut into small pieces. Scald the beans with boiling water with salt. Then use cold water, drain the water and cut into sections. Cut the ginger into slices.

3. Stir fry the beef and ginger in a hot oil pan until the beef changes color. Add potatoes and carrots.

4. Add some white wine and high soup and cook over low heat.

5. Add cooking wine and sugar, cover and cook for 8 minutes.

6. Add soy sauce and cook for another 5 minutes. Pour in the beans and cook for 5 minutes.

4、 Pineapple ancient meat

Ingredients: 300g meat, 150g pineapple, 30g flour, 50g starch, 4G baking powder, 150g rape leaves.

Ingredients: 25g sauce, 40g white vinegar, 50g sugar, 50g oil, 3G salt, a little ginger juice, 1 egg yolk.

Practice:

1. Cut the pork into 0.7cm thick slices, add salt, MSG, egg, raw powder, cooking wine and marinate. Cut pineapple into cubes.

2. Pork slices with egg white, dry starch.

3. Mix white vinegar, ketchup, sugar, salt and pepper into juice.

4. Fry pork slices in a hot oil pan.

5. Stir fry the ingredients, add green, red pepper and pineapple, thicken the sauce, and then add the fried pork.

5、 Sauteed pork with pickles

Ingredients: pork, Korean cabbage, pickle, onion, soybean sprout, Korean chili sauce, raw sugar, sesame oil, white sesame (stir fry a little)

Production steps:

1. Cut pork slices, add Korean chili sauce, soy sauce, sugar marinate for a while.

2. Remove the root and wash the bean sprouts. Blanch and scald in boiling water.

3. Shred onion, and cut Korean kimchi into sections for later use.

4. Heat the oil and saute the onion.

5. Stir fry the pork slices until they shrink.

6. Stir fry the pickles and the boiled bean sprouts.

7. Pour in a little sesame oil before starting the pot.

8. Sprinkle with fried white sesame seeds to add flavor.

6、 Mandarin fish with squirrel

Ingredients: 200g mandarin fish, 2G cooking wine, 10g pine nuts, a little pepper, 10g tomato sauce, 500g vegetable oil, 40g wet starch (50g actual consumption), proper salt, 15g vinegar.

Production steps:

1. Remove the scales, gills, fins and internal organs of mandarin fish, remove the skin on the head, wash it, cut off the head, spread it out and pat it flat. Use a knife to cut the bones off the back of the fish (don't cut the belly of the fish), leaving about a rainy spine at the tail. After the mandarin fish is boned, the skin is spread out downward, and cut into flower knives with a slanting knife. The knife is as deep as 4 / 5 of the meat. Do not cut the skin of the fish. Open an opening at the tail and pull the tail out of the knife.

2. Sprinkle salt, pepper, cooking wine and wet starch (a little) on the fish and spread evenly.

3. Heat the wok, and then pour in the vegetable oil. Heat the oil to 70%. Dip the mandarin fish with a little starch and fry it in the wok for several minutes. Then dip the fish head with starch and fry it in the wok until it is golden yellow. Put the side with the flower knife on the fish plate and install the fish head.

4. Put the pine nuts in the oil pan, remove them when they are cooked, and put them in a small bowl. 5. Leave a little oil in the frying pan, put in a little clear soup, add salt, sugar, tomato sauce, vinegar, boil, thicken with wet starch, add a little hot oil and push it evenly, pour it on the fish, sprinkle with pine nuts.