slightly spicy Recipe
AliyaBarrows
Cauliflower is more nutritious than ordinary vegetables. It contains protein, fat, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U and minerals such as calcium, phosphorus, and iron. The cauliflower is delicate in texture, sweet and delicious, and is easy to digest and absorb after eating. Its tender stem fiber is soft and delicious after frying. It is suitable for middle-aged and elderly people, children, and those with weak spleen and stomach and weak digestive function. Especially during summer heat, when the mouth is dry, the urine is golden yellow, and the stool is hard or not smooth, use 30 grams of cauliflower to make soup and drink it frequently. It has the effect of clearing heat and quenching thirst, and making diuretic and relaxing the bowels.
AlexaO'Keefe
"Roast lamb chop" is one of the representative dishes in Western and Muslim cuisine. The baking methods can be divided into three types: one is converter baking, the other is bracket baking at high heat, and the other is wrapped in aluminum foil paper for moisturizing and semi-sealed baking. <br />Many families don't have it with converter roasting. If you can roast chicken with a rotary fork in an ordinary oven, borrow the rotary fork in the oven to bake it. Since the lamb chops are large pieces of roast, they are generally difficult to control. The color is not ideal, or it is easy to dry. If you use a rack to bake, there will also be problems that the furnace temperature is difficult to control and it will be easy to dry. It will also be extremely easy to make the oven covered with oil and make it difficult to wipe. <br />Today, we will use the method commonly used by foreigners, that is, use aluminum foil paper to semi-seal the lamb chops and bake them. The roasted lamb chops are crispy, tender and juicy, and the oily skin will also have a crunchy feeling. It tastes very delicious! <br />First of all, when selecting lamb chops, try to choose tender sheep, with a thin layer of fat on the surface, similar to the five flowers of pork. When dividing, remove the upper and lower ends and only select the middle section of the ribs, also called "clean ribs". The meat in this part is thin and even, and it tastes very delicious. You can also choose the ridge of the sheep and chop it horizontally with a knife. It is about two centimeters thick. Based on a piece of the external ridge of the sheep and a rib as the standard. This part is also the first choice for grilled lamb chops commonly used in Western food. It is very delicious. However, lamb chops in this part are rare to see in China. Generally, the mutton tenderloin meat is taken off and sold separately at the price of the tenderloin strips. <br />Today, we use a piece of pure lamb ribs. The main recipe for this "crispy grilled lamb chop" is as follows;
ClintonShields
Sauce pork ribs<br /> The flavor of roasted pork ribs in soy sauce is strong, due to the strong aroma volatiles from the sauce. This recipe selects Junyue bean paste, which has a strong salty aroma and is very suitable for cooking meat dishes. The pork ribs taste fragrant and tender, and the juice taste is thick. Using the automatic juice collecting function of the Jiesai pork ribs button, you can also make this pork ribs dish with a strong sauce aroma at home. <br />Ingredients: 450g ribs<br /> Seasonings: 2 sections of green onion, 3 slices of ginger, 2 star anise, 1 cinnamon, 10 ml of cooking wine, 30 g of June bean paste, 30 ml of oil<br /> Water volume: 600 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Blanch the ribs in water for 3 minutes, remove and drain;<br /> b. Weigh the sauce for later use;<br /> 2. Starting the pot loading<br /> a. Pour 30 ml of oil into the pan, add spring onion segments, ginger slices, star anise, and cinnamon;<br /> b. Add the blanched pork ribs, Junyue-flavored bean paste, 10 ml of cooking wine, salt and water (600 ml including all liquid seasonings)<br /> c. Cover the pot, press the [Ribs] button, and start the automatic cooking program. <br />3. Remove the pan and load the plate<br /> a. When the cooking is over, stir the ingredients in the pot evenly and place them on a plate, set them on a plate and serve.
NonaCrona
Maotai-flavored small conch<br /> Conch meat is delicious and elastic when chewed. It is often used as a side dish and when stir-fried cooking. The taste of flour paste is sweet and fragrant, which is very suitable as a sauce for seafood cooking. The taste of this dish fully reflects the strong flavor of the paste. The conch meat is not only elastic but also extremely delicious. <br />Ingredients: 500g conch meat<br /> Seasoning: 4 pieces of onion, 6 slices of ginger, 1 star anise, 1 cinnamon, 2 dried peppers, 60 grams of flour paste, 3 grams of sugar, 5 ml of soy sauce, 5 ml of white wine, 3 g of salt, 30 ml of oil<br /> Water volume: 100 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Place the conch in clear water to spit out the sand and wash the shell;<br /> 2. Starting the pot loading<br /> a. Pour oil (30 ml) into the pan, add spring onion segments, ginger slices, star anise, cinnamon, and dried peppers;<br /> b. Add dough paste, conch, white sugar, white wine (5 ml), soy sauce (5 ml), 3 grams of salt and water (100 ml containing all liquid seasonings);<br /> c. Cover the lid, press the [Dry Pot Saute] button to start the automatic cooking program. <br />3. Remove the pan and load the plate
PercivalCrist
Spicy fried shrimp snail<br /> The seafood known as shrimp tiger in Qingdao is called "shrimp tiger". Its scientific name is "shrimp crayfish". It is generally called "pipa shrimp or skin shrimp. In Northeast China, it is called" pipi shrimp ". In Tianjin, parts of Shandong and Dalian, it is called" shrimp crawling ". This seafood is delicious whether steamed or boiled, because it has both the delicacy of shrimp and the taste of crab. Conch is often eaten by coastal people. The combination of the two is extremely delicious, and the slightly spicy and delicious taste will definitely make you have a big appetite. <br />Ingredients: 250g shrimp tiger, 250g conch<br /> Seasoning: 4 sections of green onion, 4 slices of ginger, 3 dried peppers, 30 grams of chili paste, 10 ml of cooking wine, 6 grams of salt, 30 ml of oil<br /> Water volume: 100 ml<br /> Practice:<br /> 1. Handle the main ingredients<br /> a. Clean the shrimps and tigers;<br /> b. Wash and drain the conch;<br /> 2. Starting the pot loading<br /> a. Pour oil (30 ml) into the pan, add spring onion segments, ginger slices, and dried peppers;<br /> b. Add chili paste, shrimp tiger, and conch;<br /> c. Pour in cooking wine (10 ml), salt (4 g) and water (20 ml);<br /> d. Cover the lid, press the [Dry Pot Saute] button to start the automatic cooking program. <br />3. Remove the pan and load the plate<br /> a. When the cooking is over, stir the ingredients in the pot evenly, put them into a plate, and set them on a plate to serve.
