Chinese Food>>home recipes>> Chenpi ribs

Chenpi ribs of materials: 主料：猪排骨(大排)500克 Ingredient: pig ribs (a large) 500 grams 辅料：陈皮20克 Accessories: 20 grams Chenpi 调料：襄荷3克,小葱25克,冰糖15克,辣椒(红、尖、干)5克,花椒2克,辣椒油45克,料酒30克,盐3克,味精2克 Seasoning: Dutch Xiang 3 grams, 25 grams Xiao Cong, 15 grams of crystal sugar, pepper (red, sharp, dry) 5 g, 2 g pepper, chili oil 45 grams, 30 grams cooking wine, 3 grams of salt, monosodium glutamate 2 g
陈皮排骨的做法： Chenpi ribs practice:
1. 陈皮洗净后用开水泡发； 1. Chenpi washed after using open blisters fat; 2. 葱、干辣椒均切段； 2. Onions, dried chili all segments; 3. 姜切片； 3. Ginger slices; 4. 排骨用热水反复洗几遍，沥干水分盛碗中； 4. Spareribs repeated washing with hot water several times, Sheng Drain the water bowl; 5. 加入一半葱段，一半姜片、盐、料酒，拌匀后腌二十分钟以上； 5. Congduan adding half and half ginger, salt, cooking wine, salt mix well after more than 20 minutes; 6. 将泡发开的陈皮丝捞出挤干待用； 6. Bubble will be made to open the stand-by Chen Ji Gan remove Pisi; 7. 泡陈皮的水待用； 7. Chenpi bubble of the stand-by water; 8. 锅中放少量油，下糖炒糖色，炒好后盛出待用； 8. Pot put a small amount of oil, sugar speculation under the color of sugar, fried good after a stand-by Sheng; 9. 锅洗净置火上，放油烧至七成热，将排骨里的姜、葱择出不要； 9. Wash the pot home on fire, 70 hot oil very badly to the ribs, ginger, green onions that do not optional; 10. 沥干腌汁下锅爆干水分； 10. Drain pickle juice burst hack-dry water; 11. 将排骨捞出； 11. Would remove ribs; 12. 锅中留底油，下剩下的一半葱段、姜片爆出香味； 12. Diyou pot to stay, the remaining half of next Congduan, burst out of a ginger flavor; 13. 再下辣椒段、花椒、陈皮丝稍炒； 13. Again under the hot pepper, pepper, a little speculation Chen Pisi; 14. 加入约一斤水、泡陈皮的水； 14. Adding about a pound of water, foam Chenpi water; 15. 烧沸后下排骨、糖色、盐，再沸后加盖改中火烧约四十分钟； 15. After boiling under the ribs, colored sugar, salt, and then affixed to boil after the fire in about 40 minutes; 16. 下红油后改大火收干汤汁； 16. Under the oil fires after the close dry soup; 17. 放味精翻匀后即可装盘上桌。 17. Monosodium glutamate release even after you turn the table Zhuangpan.
食物相克 Grams of food with
陈皮：陈皮不宜与半夏、南星同用；不宜与温热香燥药同用。 Chenpi: Chenpi not Pinellia and Southern Star to use the same; should not be warm and dry incense with drug use.

Chinese Food>>home recipes>>Bitter melon stuffed meat

Stuff
鲜苦瓜750克，去皮猪肉300克，金钩虾、酱油各15克，水发香菇、面粉各25克，鸡蛋1个，湿淀粉100克，蒜瓣50克，胡椒粉、味精各1克，精盐、香油各2克，熟猪油1000克。 750 grams of fresh balsam pear, peeled and 300 grams of pork, shrimp Jingou, the 15 grams of soy sauce, water mushrooms, 25 grams each of flour, eggs and a wet starch 100 grams, 50 grams Suanban, pepper, 1 g of the monosodium glutamate , Refined salt, the sesame oil 2 g, 1000 g Shuzhu You.
制作过程 Production process
1、苦瓜切4厘米段去瓤，冷水煮熟去苦味后攥干水； 1, bitter gourd cut flesh to paragraph 4 cm, the bitter cold water to cook after grasping the dry water; 2、猪肉剁成，香菇、虾切碎放入碗中，加鸡蛋、面粉、精盐调匀成馅，塞入苦瓜段，用湿淀粉50克封两端；（香菇要预先泡好，馅料最好能用绞肉机绞出，否则剁馅应该要下足功夫，要剁得比较烂，和馅手法一般用拌、跶相结合，多拌，要令馅充分起胶才酿，这样出来的口感才爽） 2, hacked pork, mushrooms, chopped shrimp into a bowl, add eggs, flour, salt into a drawing frame filling, into bitter gourd, with 50 grams of starch wet sealed at both ends; (mushrooms to soak in advance, fillings The best meat grinder can be twisted out, or stuffing should be cut under full martial arts, it is necessary to cut a bad comparison, the stuffing and mix with the general approach, combining tap, mixing, stuffing to make stuffed full effect only plastic, so come out The only taste Shuang) 3、熟猪油（花生油也行）烧至六成热（约180度），放蒜瓣炸一下捞出，苦瓜入锅，待苦瓜表面炸至淡黄色捞出，竖放碗内，撤上蒜瓣，加酱油入笼蒸熟； 3, Shuzhu You (peanut oil firms also) very badly burned 60 percent of heat (about 180 degrees), deep-fried Suanban let you remove, Ruguo bitter gourd, bitter gourd to be yellow Zha Zhi remove the surface, the bowl Shufang, the withdrawal Suanban Add soy sauce steamed into the cage; 4、熟猪油50克烧至六成熟，下料头（一般来说，凉瓜的料头最好配上豆豉）将蒸苦瓜的原汁入锅中烧开，加味精适量、湿淀粉25克勾芡，苦瓜翻扣盘中浇汁，撤胡椒粉，淋香油即可。 4, 50 grams Shuzhu You mature very badly six, cutting the first (In general, the Lianggua expected to head with the best lobster sauce) steamed to the bitter gourd juice in Ruguo boil, add amount of monosodium glutamate, starch wet 25 Grams of starch and water after deduction turned bitter gourd juice, pepper withdrawal, sesame oil can be poured.
特色 Characteristics
四川风味菜，成菜整齐，瓜翠肉红，微带苦味，有清心明目之效.。 Sichuan-style dishes, vegetables into neat, red meat de Jade, microstrip bitter, heart eyesight of work..
健康提示 Health Tips
明《滇南本草》对苦瓜内在功用有详细记载：“味苦，性寒。入心脾肺三经。除邪热，解劳乏，清心明目，泻六经实火，清暑益气，止烦渴”。 That "in South Yunnan Materia Medica" bitter gourd there inherent function of the well documented: "bitter, cold. Pifei into the heart through three. Chuxie heat, Laofa solution, the heart eyesight, spilled by six real fire, Qing Shu Qi , The only polydipsia. "
历史文化 History and Culture
1. 中国菜索有“春多酸、夏多苦、秋多辛、冬多咸”之说。 1. Chinese dishes have Faso "Spring acid, the more bitter summer, autumn and multi-Xin, and more salt in winter," said. 夏菜之苦，主要为苦瓜。 Summer vegetables suffered mainly bitter gourd. 苦瓜又名“锦荔枝”属葫芦科。 Also known as bitter gourd, "Kam Lai Chi" is a Cucurbitaceae. 湖南人民喜食苦瓜，而苦瓜酿肉这道菜，则称得上其中的上品； Hunan people like eating bitter gourd, bitter gourd and stuffed meat dish, called the superior; 2. 此菜是夏季佳肴。 2. Cicai summer dishes.

Chinese Food>>home recipes>> Bean carp

Cai Ming】 【Mesona carp
【所属菜系】 川菜 【】-Owned Sichuan cuisine
【特点】 色红亮，味麻辣，香味浓，鱼细嫩，造型质朴。 Key features of color】 Hong-Liang, spicy flavor, thick aroma, delicate fish, rustic style. 有浓郁的四川乡土气息。 There is a strong local flavor of Sichuan.
【原料】 鲜活鲫鱼一条（约750克）。 】 【Raw materials of a live carp (about 750 grams). 白凉粉250克。 White Bean 250 grams. 料酒15克、猪网油200克、盐5克、红油15克、豆鼓10克、蒜泥5克、芽菜末10克、葱花5克、花椒油5克。 15 grams of cooking wine, pig oil net 200 grams, 5 grams of salt, 15 grams of oil, 10 grams Dougu, 5 g garlic, bean sprouts and at the end of 10 grams, 5 grams chopped green onion, pepper 5 grams of oil.
【制作过程】 ①将净鲫鱼两面各剞3刀，抹上料酒、精盐。 【】 ① the production process will net the two sides of carp Ji 3 knives, add cooking wine, salt. 取碗一只，鱼用网油包好放入碗中，加葱、姜、花椒上笼蒸15分钟至熟。 Get a bowl, fish net oil into a good bowl, add onions, ginger, pepper and cooked to Shanglong Zheng 15 minutes.
②葱切花，芽菜、芹菜切细、大蒜、豆豉捣茸，同盛入碗中，辣椒油、花椒油、味精、芝麻油对成味汁。 ② Cut green onions, bean sprouts and cut small celery, garlic and dried Douchi trace, with Sheng into the bowl, chili oil, pepper oil, monosodium glutamate, sesame oil into a pair of Weizhi.
③凉粉切成3厘米见方的丁，同清水一起下锅煮沸捞出滤干，倒入味汁内调匀。 ③ jelly into 3 cm square small, together with the water to boil remove Lvgan hack, into the drawing frame within Weizhi.
④将蒸好的鱼取出，揭出网油，摆入盘中，把拌好的凉粉连同味汁倒在鱼上，撒上香菜即成。 ④ good steamed fish will be removed, revealing the oil network, put trading income, along with Bean's Ban Hao Wei Zhi fell to the fish, parsley sprinkled chunks.

Chinese Food>>home recipes>> Chestnut pork

And the effectiveness of cuisine: Cantonese cuisine recipes make up two-blood Buxuyangshen recipes waist Zhuang Effects of Jianshen malnutrition recipes recipe 工艺： 焖 Technology: Braised
栗子猪肉的制作材料： Chestnut pork production materials: 主料：栗子（鲜）300克,猪肉(肥瘦)400克 Ingredient: chestnut (fresh) 300 grams of pork (Feishou) 400 grams 调料：大蒜（白皮）10克,姜5克,白砂糖15克,大葱25克,黄酒30克,生抽30克,老抽30克 Spices: garlic (White) 10 grams of ginger 5 grams, 15 grams of sugar, green onions 25 grams, 30 grams of rice wine, soy sauce 30 grams, 30 grams Laochou
栗子猪肉的做法： The practice of pork chestnut:
1. 将猪肉洗净放水中煮15分钟，切块； 1. Pork will be washed in boiling water for 15 minutes, cut; 2. 将炒锅烧热，放入油4汤匙，下栗子、猪肉爆炒片刻； 2. Heat will add, Add 4 tablespoons oil, under the chestnut and pork short Bao Chao; 3. 将炒锅烧热放入猪油、蒜、姜，爆香，放入栗子、猪肉，烹入酒，生抽、老抽、水300克，用火?约40分钟，放入糖兜匀，再?片刻，放入葱段，装盘即可。 3. Add Heat to add lard, garlic, ginger, Baoxiang, Add chestnuts, pork, into the cooking wine, soy sauce, Lao Chou, 300 grams of water, use of fire? About 40 minutes, Add sugar Uniform pocket, then? A minute into Congduan, can Zhuangpan.

Chinese Food>>home recipes>> Steamed pork ribs plum

And the effectiveness of cuisine: Guangdong 工艺： 清蒸 Technology: steamed
梅子蒸排骨的制作材料： Steamed pork ribs plum production materials: 主料：猪排骨(大排)300克 Ingredient: pig ribs (a large) 300 grams 辅料：梅子15克,淀粉(蚕豆)20克 Accessories: 15 grams of plum, starch (broad beans) 20 g 调料：老抽15克,豆瓣酱10克,白砂糖15克,味精2克,香油10克,大蒜（白皮）5克,花生油20克 Seasoning: Laochou 15 grams, 10 grams of bean paste, 15 grams of sugar, MSG 2 grams, 10 grams of sesame oil, garlic (White) 5 grams, 20 grams of peanut oil
梅子蒸排骨的做法： Steamed pork ribs plum practice:
1. 将排骨斩成10克重的块，洗干净，控去水分； 1. Zhancheng ribs will be 10 grams heavier pieces, washed, to control water; 2. 把以上味料与排骨拌匀，摊放盘中； 2. To taste more than expected to mix well with the ribs, after Tan Fang; 3. 再浇适量花生油，用中火蒸约10分钟至熟，取出便成。 3. And then pouring amount of peanut oil, used in the steamer for about 10 minutes to cooked, remove it Cheng.
梅子蒸排骨的制作要诀： Steamed pork ribs plum production tips: 若喜食软烂排骨，可适当延长蒸制时间。 If the preferred soft broken ribs, can be appropriate to extend the time Zheng Zhi.