A list of the contents of this article:

How to cook delicious Hunan cuisine purple oil ginger is delicious and simple.

1. Production method: select tender ginger, clean the buds of the outer skin, wash and cut thin slices and set aside. Sprinkle a small amount of salt on it, do not put too much, mainly to marinate out excess water; marinate for at least an hour or overnight. Wash the pickled ginger with cold boiled water and grab dry water.

2. When pickling purple oil ginger, wash the fresh ginger with clean water, and then cut it into slices. Marinate with salt for a few hours and remove the moisture. Then prepare five or six pieces of rose eggplant, boil it in water, boil the purple liquid, add sugar and white vinegar and boil it together. After cooling, put the pickled ginger slices in it to make. Purple oil ginger can be pickled after three to five days, attractive color, crisp and tender taste, especially delicious.

3. The production method of purple oil ginger the main ingredients of fried duck with purple oil ginger are 400 grams of Huai duck and 125 grams of purple oil ginger. Seasoning: red pepper, coriander, vegetable oil, salt, soy sauce, cooking wine. How to make it: cut Huai duck into small pieces, slice purple oil ginger, cut red pepper into small pieces, as long as coriander leaves, match color. Put oil in the pan, stir-fry with wine, add purple oil ginger slices, red pepper section, salt, soy sauce and stir-fry the pan, decorate with coriander leaves.

How to make the dry pot material

1. Burn 40 jin of cooked rapeseed oil in the pan until medium, add 750g sliced ginger and deep-fry. Add Pixian chopped beans 25 jin and stir-fry for 30 minutes, add Yongchuan Douchi, 650 grams of sugar, 600 grams of pepper and spice powder for another 10 minutes. Add 1500 grams of liquor and mix it out of the pot and put it in a barrel, cover and let stand for 1 day. The solid precipitated at the bottom of the bucket is dry pot sauce.

2. The spice water is dried (or dried) by removing impurities and then beaten into powder. Rapeseed oil under the pot, when burning to 80% heat, turn off the heat, soak ginger, spring onions and garlic until flavor and dry fragrance. Then heat the rapeseed oil and boil the moisture into the Zanba pepper and Pixian Douban. Add spice powder and stir-fry over low heat for about 40 minutes until fragrant. Dry pot dish is a popular dish from Mianyang, Sichuan. It gets its name relative to hot pot.

3.-3 tablespoons of sweet noodle sauce, stir well with appropriate amount of sugar, five-spice powder and white pepper, then pour in a small amount of wet starch and a little water to dilute it slightly. Stir-fry garlic slices 3, add dried chili peppers and onions, stir-fry with a little salt, 4, then add carrots, finally add celery, add salt, steamed fish soy sauce, a spoonful of sweet noodle sauce and a teaspoon of cumin powder.

How do you do the Spicy Hot Pot base?

1. Home version of simple Spicy Hot Pot, eight-year-old children can cook their own food, what are you waiting for? Like Xiaona, pay attention to Xiaona's works, a lot of delicious food to meet with you.

2. During the trial, the stock can be scaled down, and the rest of the ingredients can be refrigerated in the refrigerator and kept in reserve. Spicy Hot Pot soup ingredients: 100jin of water, 500g of salt, 200g of Huadao wine, 300g of chicken essence, 200g of MSG, 200g of rock sugar, 600g of milk powder (ordinary milk powder), 250g of pickled pepper, 80g of sesame pepper, 100g of pepper, 3jin of butter, 2jin of base material, 2 chicken rack, 2 beef bones, 300g spring onions, 100g ginger.

3, Spicy Hot Pot base materials: raw materials: 200g dry pepper, 120g Sichuan pepper, a handful of chopped onions, 3 heads of garlic (whole garlic, not garlic cloves), 25g salt, a little monosodium glutamate, sesame butter (or peanut butter) three spoons; production method: (1) fried chili oil: put the dried chili pepper into a seven-part hot oil pan, control medium and medium heat, deep-fry until the pepper begins to turn dark brown, remove the pepper and pour it into a bowl to cool, let the pepper crisp.

4. generally Spicy Hot Pot or fish pot soup do not need butter. If you change to hot pot base, you can change it into 200g butter and 100g rapeseed oil (add butter after cooking, the rest of the process remains the same). 4 "Spicy Hot Pot in fact, the authentic Chengdu Spicy Hot Pot needs a lot of ingredients to stir-fry. When my mother made it, the trustee wrote a list. I glanced at it. There may be ten or twenty kinds."

How to make oily ginger?

1. Preparation of pickled oil ginger 500 grams of ginger, 250 grams of brewed white vinegar, 250 grams of rock sugar, 2 tablespoons of salt and 1 pinch of Chinese wolfberry. Wash the ginger thoroughly without peeling. Cut the ginger into thin slices. Put sliced ginger in a bowl and marinate with salt for 20 to 30 minutes to force the water out. Put the white vinegar and rock sugar into the pot, turn on low heat to melt the rock sugar, and then set aside to cool.

2. Production method: select tender ginger, clean the buds of the outer skin, wash and cut thin slices and set aside. Sprinkle a small amount of salt on it, do not put too much, mainly to marinate out excess water; marinate for at least an hour or overnight. Wash the pickled ginger with cold boiled water and grab dry water.

3. Remove the hard skin of the ginger, slice it, and marinate it with salt for 20 to 30 minutes. Put the rice vinegar and rock sugar in a small pot and cook over low heat until the rock sugar completely melts, then turn off the heat and cool. Squeeze the moisture out of the ginger slices by hand and put the ginger slices in a container without water and oil. Pour in the cooled sweet and sour sauce, not over the surface of the sliced ginger, and refrigerate for two hours.

4. When choosing edible oil, we should choose products with good quality, good taste and no peculiar smell. Salt: salt is an auxiliary seasoning for making fresh pepper ginger oil. It can enhance the taste of dishes and make the taste of fresh pepper ginger oil more delicious. In the production process, you can add the right amount of salt according to your taste. White sugar: White sugar can neutralize the spicy taste of fresh pepper ginger oil, making it taste more harmonious. In the production process, you can add appropriate amount of sugar according to your own taste.

5. Wash the fresh ginger and dry the skin. Cut a slice of about half a centimeter. Heat a non-stick pan and add a few grains of pepper. Pour soy sauce into a pot and bring to a boil, turn off the heat, put in rock sugar and let stand until it melts and let cool. Or pour directly into a bowl to cool, mix in white vinegar and mix well.

The practice of southern cuttlefish cuttlefish, how to cook delicious cuttlefish, gourmet home

1. Wash ginger, purple oil ginger, green onions and green peppers, shred and set aside. Cuttlefish larvae are peeled and eviscerated, cleaned and blanched. Put the right amount of oil in the wok, first stir-fry purple oil ginger, then stir-fry ginger, green pepper and green onions. Stir-fry the ingredients, stir-fry the cuttlefish over high heat for 1 minute, release raw sauce and stir-fry well, add a little soy sauce and salt to stir-fry and serve.

2. Pour the water into the washed cuttlefish and shrink slightly to control the water and set aside. Heat oil from the pot and saute garlic and shredded ginger. Pour in onions and shredded red peppers and stir well. Pour in pickled peppers and sour bamboo shoots and stir well. Season with a little salt and light soy sauce. Pour in the cuttlefish and stir well, sprinkle with a little sugar and serve. Put it into a pan and stir-fry cuttlefish with sour bamboo shoots.

3. Cut pickled peppers, spring onions, celery, dried chili peppers and shredded ginger into strips. Cuttlefish cuttlefish are pickled with cooking wine, salt and shredded ginger in advance. Pour water into the pot and add cuttlefish to a small bubble. The edge of the water begins to appear pure white bubbles, and then the pot can be made. Pan the right amount of oil, add shredded ginger, scallion white parts, pickled peppers, dried chili peppers stir-fry. Add celery, salt and chicken essence, mix quickly over high fire and mix well.

4. Get all the ingredients ready first. After boiling, add cuttlefish balls, Flammulina velutipes and fat cattle in turn. After the ingredients are cooked, put them in a bowl and set aside. Pour sesame oil, minced garlic and soy sauce into the sesame sauce and stir well. Pour the mixed sauce on the cuttlefish balls and fat beef, sprinkle with chili oil, sprinkle with sesame, chopped onions and millet. If you like spicy food, you can sprinkle more chili noodles.