The first course: delicious roast chicken+potato corner with a combination of Chinese and western.
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In the process of roast chicken, you can make French fries and eat them with it, not to mention how cool it is.
Let's get down to business. Let's make a delicious big roast chicken with rich gravy!
1. ingredients preparation: a whole chicken (bought ready-made, you need to take out the internal organs if you clean it yourself. Chicken offal can be stir-fried alone or marinated, and it is not needed when roasting chicken), salt, kazhen powder (used for making French fries), sweet red pepper powder (available in supermarkets or some treasures), oil, honey, celery, potatoes, carrots and onions.
2, making roast chicken stuffing: onion, celery, carrots cut into small pieces. Add salt, sweet red pepper powder and cooking oil, stir well by hand and marinate slightly.
3. Fill the chicken: put the whole chicken into the stuffing plate, first apply brine inside and outside, then brush a layer of honey, and then fill the marinade into the chicken belly, be careful not to be too full, which is easy to spill and waste when roasting. Fill it and marinate it for half an hour.
4. Roasting: Preheat the oven to 160 degrees, add the chicken, and set the fire for one hour.
5, co-ordinate the time to fry potato horns, cook first: the oven roasts the roast chicken itself, and we can do something else, such as reading a few pages of books and cooking roast chicken as a side dish. I have both, read a few pages of books, and fried potato horns. It's simple. Peel the potatoes and cut them into 8 pieces, and you're done. Then put it in a soup pot and cook it until it is 70% ripe. By the way, it's best to use kitchen paper to absorb the water from the potato horn, so as to avoid splashing oil when frying.
6, oil pan, hot pot cold oil, wait for the oil to heat up for a while, use clean waterless chopsticks to test the oil temperature, and see that there are big bubbles around the chopsticks, you can start frying.
7. Re-frying: fry the potato horns until the surface changes color, then remove them and let them cool for one minute, and then put them into the oil pan for re-frying. In this way, the outside will be more crisp, the inside will be transparent, will not paste, and the taste will be better.
Drain potatoes and season with salt and kazin powder.
8. Roasted chicken is also roasted. Oh, oh, everything is open. Gravy and vegetable juice dripped out directly. Pick up a chicken leg, eat it like a Wulin, and serve it with French fries. It's quite heroic. Open it!
The second course: non-greasy beer braised pork.
Braised pork used to be the name that I couldn't resist the cold war as soon as I heard it. Just like eating cream cake when I was a child, because I ate too much for a while and got hurt. Braised pork is sweet. For sweet meat, although thin skin can be used to buffer a little overbearing fat, it is really the kind with a mouthful of fat in the middle, and biting it will take more effort than oil. No amount of grass will burn. I thought I would say goodbye to braised pork from now on, but no, spring has gone and spring has come. It's only been a month, and a beer braised pork has occupied my dining table again, and most of it has been eaten by me. .......
How to make a delicious braised pork at the same time? I really have a say.
Let's put the steps down!
First, the ingredients can be prepared as shown above. I prepared a kilo of meat.
Second, the pretreatment of ingredients: pork belly diced, ginger cut into large pieces, knotted (picked out after convenience)
Give meat water, put onions, ginger and cooking wine in the water, and put pork cold water in the pot. After the water is boiled, the lean meat will change color (one or two minutes), then turn off the fire and quickly put the fished meat into a pot of cold water (to make the meat firm and taste Q-elastic).
Third, stir-fry the sugar color and stir with white sugar. The secret is to add oil and sugar and keep stirring. If you can't control the firepower, stir the sugar color with a small fire, otherwise it will be particularly easy to paste and make the meat bitter.
Fourth, coloring: pour the meat into the fried sugar color, first stir it a few times quickly, and wrap the meat with sugar solution.
Then add half a spoonful of soy sauce and stir-fry to get a layer of color.
Five, incense: put two or three large petals (star anise), a few fragrant leaves and ginger, a few dried peppers, stir fry.
6. Add beer to make the meat more tender and fragrant: pour a glass of beer (just without meat), then pour a spoonful of cooking wine (to remove fishy smell) and a spoonful of semi-smoked, add a onion knot and a few crystal sugar (I add 6 slices to a catty of meat, depending on the individual, you can add more if you like sweet. )
Cover the lid, simmer for half an hour and collect the juice.
At this time, it can eat. The juice is thick and has a gelatinous feeling. Taste the salt and add some salt if it is not enough.
Finally, it is also the most critical step of the whole dish: control yourself and don't eat too much.