麻婆豆腐
Ingredients:
原料:
1 pound soft bean curd
1磅嫩豆腐
2 tablespoons corn oil
2大汤匙玉米油
1/4 pound beef (or pork), chopped
1/4磅牛肉(或猪肉),切碎
1 scallion, minced
1根葱,切成碎末
1 clove garlic, peeled and minced
1瓣蒜,去皮,切成碎末
1 teaspoon chopped fresh ginger
1茶匙生姜,切碎
2 tablespoons chili paste with garlic
2大汤匙有蒜的辣椒酱
1 teaspoon black bean paste with chili
1茶匙辣豆豉
1/2 teaspoon salt
1/2茶匙盐
1 tablespoon dark soy sauce or thick soy
1大汤匙浓酱油
1/2 teaspoon chili oil
1/2茶匙辣椒油
1 tablespoon cornstarch mixed with one tablespoon cold water
1大汤匙淀粉加1大汤匙水,拌匀
Preparation:
做法:
1. Cut bean curd into one-inch by half-inch by half-inch squares and put it in a large strainer.
将豆腐切成长2x1x1cm大小,放在一个较大的容器中
2. Boil two quarts of water and pour it over the bean curd.
用2夸脱开水将容器中的豆腐淹没
3. Heat corn oil and fry the beef, scallion, garlic, and ginger fortwo minutes then add the bean curd and gently stir for one minute.
将油加热,将牛肉、葱、蒜、姜放入油锅煎2分钟,然后将豆腐倒入,轻轻搅拌1分钟
4. Add chili paste and the black bean paste and stir gently then add all the rest of the ingredients and gently stir-fry for two minutes, then serve.
把辣椒酱、豆豉放入锅中,轻轻搅拌,再将其余作料全部倒入,轻搅2分钟,出锅~
香烧牛腩
Ingredients:
750 g Beef brisket
750克牛腩
2-3 Carrots
2-3只胡萝卜
2 tbsp Cooking oil
2大勺食用油
4-5 Gingerslices
4-5片姜
1 stalkScallion
1根葱
2 cloveGarlic, sliced
2粒 切好的蒜片
1/2 tbsp Sweetened flour paste
1/2大勺甜面酱
2 tbsp Jiafan rice wine
2大勺加饭酒
1 Star anise
1粒八角
6 Szechuanpeppercorns
6粒花椒粒
2 tbsp Dark soya sauce
2大勺老抽酱油
2 tbsp Maggie sauce
2大勺美极酱油
1 tbsp Caster sugar
1大勺砂糖
3-4 cup Water
3-4杯清水
Salt & chicken bouillon
适量食盐和鸡精
Method:
1. Peel and diagonally cut the carrots across. Roll it a quarter of a turn and cut off the next piece diagonally again. Cut scallion into chunks. Thoroughly rinse the brisket and cut into large pieces. To get rid of the blood and slime effectively, plunge brisket into a pot filled with boiled water and let stand for 15 minutes.
胡萝卜削皮切滚刀块。然后翻葱切段备用。牛腩冲洗干净后切块,放入开水中烫15分钟,去除血水及腥味。
2. Heat up a frying pan with oil. Stir in slices of ginger, onion, garlic, star anise and peppercorns until aromatic. Add in sweetened flour paste, rice wine, sugar and soya sauces Stir briefly. Add in briskets and carrots. Stir until all ingredients blended. Turn off the heat.
炒锅入油烧热,将姜葱蒜片,八角和花椒粒入锅爆香。接着加入甜面酱,加饭酒,砂糖以及酱油略煮。然后倒入牛腩和胡萝卜翻炒均匀后熄火。
3. Transfer the whole mass into an electric pressure cooker. Fill in water to just cover all the ingredients. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the briskets into the frying pan and stir over the high heat until the whole mixture has thickened. Season briskets with chicken bouillon and salt as needed. You can also thicken the mass by adding in one tablespoon of starchy solution and serve with steamed rice.
将所有材料放入高压电饭锅内,加入水。水量以没过牛腩萝卜为宜。盖上盖子,调至肉类档位。煮好后电压锅会自动调到保温档。冷却后开盖,将牛腩回锅,开旺火收汁,用食盐鸡精调味即可。抑或加入1大勺湿淀粉勾芡,淋上白米饭成为牛腩饭。
茴香红烧鸡腿
Ingredients
原料
2½ tbsp groundnut oil
两汤匙半花生油
8 chicken thighs
8只鸡大腿
2 tbsp soy sauce
两汤匙酱油
2 tbsp rice vinegar
两汤匙米醋
2 tbsp fish sauce
两汤匙鱼酱
2 tbsp soft dark-brown sugar
两汤匙绵红糖
1 red chilli, halved, deseeded and finely shredded
1个红辣椒,切成两半,去处种子和精细粉碎
2.5cm (1in) piece root ginger, peeled and very finely chopped
一片2.5厘米(1英寸)姜根,去皮,切粉碎
3 cloves garlic, very finely chopped
3瓣大蒜,切粉碎
1 bunch spring onions, trim and cut on the diagonal
1把葱,修剪,按对角线切开
3 strips orange rind
3条橙果皮
1 star anise
1粒八角茴香
50ml (2fl oz) water or chicken stock
50毫升(2液体盎司)水或鸡汤
2 tbsp orange juice
2汤匙橙汁
2 tsp cornflour (optional)
2茶匙生粉(可选)
Directions
制作步骤
Heat 1½ tbsp of the oil in a sauté pan or casserole (something in which all thethighs can lie in a single layer). Brown the chicken on both sides. Don't try to turn them until they are easy to move; pulling is an indication that the meat isn't brown enough and will tear the skin. Set the thighs aside and pour the fat out of the pan.
用煎锅或砂锅(能把八个鸡大腿都一层平方的锅)把一汤匙半油加热,直至鸡腿被煎成棕色。在它们可以轻易移动前,不要翻转。如果你需要用力来翻动它们,说明煎得还不够,用力翻动会撕烂鸡腿的皮。鸡腿被煎成棕色之后,把它们搁到一边,把从鸡腿里煎出的油脂从锅里倒掉。
Stir together the soy, vinegar, fish sauce and sugar. Heat the rest of the oil in the pan and add the chilli, ginger and garlic. Set aside the greener bits of spring onion and add the rest to the pan. Cook over a medium heat for a couple of minutes, until the garlic is golden, then add the soy mixture. Put the chicken back in the pan, skin-side down, along with any juices, plus the orange rind, star anise, water or stock and orange juice. grind on some pepper.
把酱油、醋、鱼酱和糖搅拌在一起。把剩下的油放到锅里加热,加入辣椒、生姜和大蒜。把葱的绿色部分去掉,剩余的入锅。用中火加热几分钟,直到大蒜变为金黄色,然后加入之前的酱油混合物。把鸡腿放到锅里,有鸡皮的一面朝下,加入果汁、橙皮、八角茴香、水或鸡汤、橙汁。最后磨些胡椒粉洒在上面。
Cover the pan and put in an oven preheated to 180°C/350°F/gas mark 4 for 40 minutes. After 15 minutes turn the chicken over and return to the oven. Remove the lid for the final five to 10 minutes. You can either serve the chicken as it is with its thin soy juices, or thicken them with cornflour. To thicken, stir the cornflour in a cup with 2 tbsp water until smooth. Put the chicken in a warm serving dish and add the cornflour to the pan. Heat, stirring, until the juices thicken a little, then pour over the chicken. Scatter with the reserved spring onions and serve with boiled rice and a watercress salad or stir-fried cabbage or pak choi.
盖上锅盖,把鸡腿连锅一起放到已预热至180℃(或350℉或煤气开到4档)的烤箱。15分钟之后,把鸡腿翻一下,再放回烤箱。 最后5到10分钟的时候,拿掉盖子。这时候,鸡腿肉上薄薄的都是酱汁,就可以上桌了。或者,你可以用生粉再勾芡一下。加热,搅拌,直到芡汁一点点变粘稠起来,之后再把芡汁浇在鸡腿上。摆上一些准备好的葱,和米饭、水田芥沙拉或是炒青菜或白菜一起上桌,这就大功告成了。