(Reward again) Tips for cooking steamed rice with fast food box lunch!

1. Steamed rice with vinegar. If you are worried that you can't finish the rest when steaming rice, you can add a little vinegar to the pot according to the ratio of 1000 grams of rice plus 35 grams of vinegar. The steamed rice in this way is not sour, but the rice is more fragrant; And even if there is some rice left, it will not go bad if it is not put in the refrigerator for a day or two. Even if steamed again, the leftovers are as delicious as the newly steamed ones.

2. add wine steaming method. This method is suitable for steaming raw rice. When you find that the steamed rice is raw, drop a few drops of white wine into the steamer as soon as possible, then steam it with slow fire for a while and you can eat it.

3. steamed rice with salt. This method is applicable to steamed rice in old rice. Before steaming rice, add a small amount of salt, and then stir evenly with chopsticks, so that the steamed rice is bright in color and looks like steamed rice.

4. Steamed rice with oil. Before the lid is covered, a small amount of cooking oil or western salad oil is added to the rice washing water to make the cooked rice Jin Guangcan bright, soft and sweet.

5. "Slope" steamed rice method. This runs in the family, a happy family. But steaming rice is inconvenient. Older people want to eat soft rice, while young people like to eat hard rice. Some filial children often put rice in the center of the rice cooker for their elders when they are full of rice, thinking that the rice in the center is soft and delicious, but it is not. If you deliberately tilt the rice in the pot before steaming, so that the thick end is less soaked and the thin end is more soaked, then the steamed rice is both soft and hard, that is, some rice with less soaking is slightly hard, and some rice with more soaking is soft and difficult to adjust.

Method for boiling steamed bread in water

Hair first. Put two spoonfuls of oil and one spoonful of batter in the meat stuffing, stir well, and chop the cabbage. The cabbage without leaves has a lot of water, and the soaked fungus is also chopped. Put it together with the meat stuffing, add proper amount of salt, monosodium glutamate and sesame oil, stir well and wrap the steamed stuffed bun. I won't say anything about it. Nothing more than adding medicine, rolling skin, stuffing, covering gauze to wake up, putting a small amount of oil and fire in the pot.

The practice of Henan noodles

Noodles are made of thin and flat fresh noodles, which are slightly wet. Never use dried noodles, but not freshly rolled noodles with a lot of water. Look at the picture.

Spread the cage cloth on the cage drawer, put the noodles in, don't compact, but fluffy, drain the water in the pot and steam over high heat 10 minute.

Pick out beans, garlic sprouts, pork belly and bean sprouts and wash them.

Cut the beans and garlic sprouts into 2cm sections, and slice the pork belly.

Chop garlic and slice onion obliquely.

Shake out the steamed noodles and spread them on the panel to cool.

Pour a spoonful of cooking oil evenly on the noodles and stir evenly by hand (to prevent the noodles from being damp and waterproof in the later stage)

Heat a little oil in the pan, fry the pork belly until golden brown, and take it out for later use.

Leave a proper amount of oil in the pot and stir-fry the star anise pepper on low heat.

Turn to medium heat, add onion and garlic and stir-fry until fragrant.

Stir-fry the beans for one minute.

Add bean sprouts and fry garlic for another minute.

Pour in the fried pork belly, soy sauce, salt and chicken essence, stir well, add water to 3/4 of the dish, and turn off the heat (the dish is not cooked yet, which is what you want).

Pour the noodles into the pot and stir them evenly with chopsticks (drain the water as I said, and there is no extra water drop in the pot after stirring)

Continue to put the mixed noodles into the steamer, boil and steam 15 minutes (the noodles are steamed for the second time, and the vegetables are also steamed.

Daokou Roast Chicken is made by LAY Roast Chicken Shop in Daokou Town, hua county City, Henan Province, and it is a famous dish in Henan Province. Founded in the 18th year of Shunzhi in Qing Dynasty (16 16), it has a history of more than 300 years. It was illegal at first, and business was not booming. Later, I got the secret recipe of making roast chicken from the chef of the imperial chef in Qing Dynasty, and the chicken made was really delicious. The production technology of Daokou roast chicken has been passed down from generation to generation, forming its own unique style. 198 1 was rated as a national famous product by the Ministry of Commerce.

Preparation of Daokou Roast Chicken

Select materials

Choose tender chickens or fat hens that grow for 7-24 months and weigh 2-2.5 Jin.

Slaughtering and stripping

After slaughter, bleed the chicken and scald it with hot water at 58-60℃ while it is still warm. Remove feathers, wash floating hair and skin with cold water, and cut chicken feet. Cut a small mouth above the neck of the chicken to expose the esophagus and trachea, then cut a 7-8 cm long mouth between the buttocks and legs, cut off the food and trachea, take out the internal organs, cut off the anus, and wash away the blood and dirt left in the abdomen with clear water.

Selected and fried chicken

Put the washed white striped chicken belly up on the chopping board, hold the chicken body with your left hand, cut off the middle of the ribs with a scraper with your right hand, and fold it up with your hands. According to the size of the chicken, choose a straight section and put it in the abdomen to spread the chicken, then cut a small mouth at the tip of the lower abdomen, insert the legs into the cavity, insert the wings into the mouth to form a semicircle with two tips, then rinse it with clear water and hang it dry, and then get the fried chicken after the skin moisture is dry. Evenly coat the air-dried white striped chicken with honey water, with the ratio of 60% water and 40% honey. Heat the oil (soybean oil or peanut oil) to 150- 160℃, fry the chicken in the oil for half a minute until it turns persimmon red, and then take it out.

Boiled chicken

Based on 100 chicken, its ingredients are: Amomum villosum and beans each 0.03kg, clove each 0.0 1 kg, Amomum tsaoko and dried tangerine peel each 0.06kg, cinnamon, galangal and angelica dahurica each 0.0/kloc-8kg, sea salt 4-6kg, and proper amount of aged soup.

Put the fried chicken horizontally in the pot in order. After adding old soup stock and melted salt water, add eight ingredients such as Amomum villosum, and press the chicken with bamboo grates to make the soup stock soak half of the top layer of the chicken. First, boil the soup with high fire, then add12-18g of saltpeter to the chicken soup to melt it, then boil the soup with low fire until it is cooked. A muscle must be cooked from scratch for 3-5 hours. Take it out and pay attention to keep it beautiful.

Finished product characteristics

The chicken body is light red, the skin is not broken, the chicken is complete, the chicken tastes delicious, fat but not greasy. The demand for roast chicken at this intersection is in short supply, especially in some places with many tourists, and the sales volume is huge.

The practice of mutton Huimian Noodles

Wash mutton, boneless, put it in a soup pot, add sheep oil and star anise, take it out after cooking, and cut it into pieces about 1 cm square.

Boil the vermicelli thoroughly in boiling water, and wash it with clear water until it is cool; Soak Auricularia auricula and day lily in warm water, remove the hard part of Auricularia auricula root, remove the pedicel of day lily, and cut into sections about 4 cm long; Cleaning coriander, removing roots, and cutting into sections about 1 cm long; Chili noodles, hot fried, make Chili oil for later use.

Pour the flour into a basin, first dissolve the refined salt and alkali in water and mix them into the flour. Knead the dough until it is soft, then knead it into long strips, make it about 100g, grease it, arrange it neatly on the chopping board, and cover it with a wet cloth 15min.

Rub the baked dough into a cylindrical shape, then flatten it, and then roll it into a dough sheet with a thin middle and a thick edge with a rolling pin. Hold both ends of the dough with both hands and slowly stretch it, shaking it up and down while pulling. When it grows into a strip about 2 cm long, tear it from the middle of the strip by hand, put it into a boiling soup pot (a small amount of mutton soup with appropriate amount of water), and add cooked mutton, fungus, day lily and vermicelli.

1. When kneading dough, be sure to put some salt and knead the dough repeatedly for 3-4 times to make the dough tough.

2. When cooking mutton soup, you can also put some chicken bones to increase the taste of the soup.

3. Never add soy sauce and vinegar to mutton Huimian Noodles, otherwise the taste will be greatly reduced. You can add a little beer before eating, which tastes better!

The practice of tofu in Wang Qiao

Wangqiao village, located one kilometer northwest of Xun County, is known as the "Hometown of Tofu" and spread all over northern Henan. As early as the Qing Dynasty, a tofu workshop was established here, which lasted for nearly 300 years. From 65438 to 0983, after the Party's policy of enriching the people was implemented in rural areas, every household engaged in making tofu, and the whole village produced more than 30,000 kilograms of tofu every day. Products are sold to nearby counties and cities such as Anyang, Hebi and Xinxiang.

Exercise:

Wang Qiao bean curd is exquisite in materials and fine in production, mostly operated by hand.

1. The processing technology includes seven procedures: material selection, soaking, crushing, residue filtering, stirring and boiling, bittern lighting and pressing.

2. Tofu is 2.5 kilograms per catty of soybeans. It is fresh and tender in color, white and tender, moderate in hardness and softness, suitable for storage and transportation, not deteriorating after frying, angular, soft and brown. This is a top-class vegetarian food, which is deeply loved by customers.

The practice of blood cake

brief introduction

Blood cake is a traditional snack in Anyang, and it is also called "three treasures" in Anyang with miscellaneous skin and vermicelli rice. . It began in the Qianlong period of the Qing Dynasty. Steamed with buckwheat noodles and pig blood with seasoning, sliced and fried when eating, smeared with garlic paste, spicy and delicious. Anyang blood cake is rich in nutrition, crisp and delicious, delicious, economical and unique in flavor, which is deeply loved by local people and foreign tourists.

history

According to legend, the blood cake was created during the reign of Qing Qianlong. At that time, heavy rain hit Anyang and crops were flooded. After the disaster, the government distributed a large number of buckwheat seeds to solve the famine. After buckwheat harvest, people eat buckwheat noodles. At that time, a farmer in Wangxing, Huangfutun village in the northwest of the county fried steamed buckwheat cakes and mixed them with garlic juice, which was delicious. Later, pig blood was added to the buckwheat noodles, which made the taste stronger. So he moved to the city to sell blood cakes, and his business was very prosperous.

working methods

1, authentic blood cake is made of buckwheat flour, "Huoxue" and other ingredients, steamed in a cage. The steamed blood cake is cooled, sliced and fried, and then smeared with minced garlic before eating.

2, steamed with buckwheat noodles, pig blood and seasonings, sliced and fried when eating, smeared with garlic, spicy and delicious.

The practice of eating carp three times

Zhengzhou also called for the revitalization of Henan cuisine, but laughed at itself: anything that needs to be revitalized is not far from extinction.

Carp eating three times is a famous dish in Zhengzhou.

Exercise:

1. Once upon a time, this kind of carp was called Yellow River Carp. When a restaurant buys it back, it must be put in a clean pool for two or three days before it can be fished out and cooked.

2, now this kind of attention is a bit extravagant, but eating three fish still makes people's index fingers move. Semi-dry and semi-sweet and sour tiles, head and tail mixed with shredded radish to make soup, the most interesting thing is that sweet and sour juice is mixed with a nest of noodles, which is similar to Hangzhou West Lake vinegar fish noodles.

Method for baking noodles with carp

"Kaifeng grilled fish noodles" is one of the traditional famous dishes in Kaifeng, which has a long reputation. Baked noodles are also called Longxu Noodles. According to Dream Record, the second day of the second lunar month in Kaifeng in the Ming and Qing Dynasties was called "the dragon looked up", and "the guests were invited to eat Longxu Noodles, and the ceremony was held to send noodles". At that time, Longxu Noodles had it. Just boil it in water and bake it. So it's called "baked noodles".

Baked noodles with carp is a traditional dish in Kaifeng, which consists of two famous dishes: sweet and sour fish and noodles with dragon beard. Legend has it that Empress Dowager Cixi stayed in Kaifeng when she fled in the Qing Dynasty, and the famous chefs in Kaifeng paid tribute to "sweet and sour fried fish" and "baked noodles". After seeing it, Cixi said on a whim that the carp was lying on the plate, probably asleep, and should be covered with a quilt to avoid catching cold. Then use chopsticks to wrap the fish in "roasted noodles", and "carp roasted noodles" are handed down as delicious food. It is characterized by bordeaux color, softness, smoothness and fragrance; The baked noodles are as thin as hair, fluffy and crisp.

Carp baked noodles are strictly selected and carefully made. It is the carp (weighing about one catty) produced from Kaifeng Black Port to Lankao Dongtou Yellow River. This kind of fish is pure, delicious and tender. After preliminary processing, the carp is rippled on both sides and fried thoroughly in a hot oil pan; Add sugar, vinegar, ginger juice and chopped green onion.

The practice of jingjia dough twists

Jingjia dough twists-seven techniques are sweet and crisp.

Kangxi called Jingjia Twist "shaped like a rope head", which is a remarkable appearance feature of Jingjia Twist. Kyoka twist is very small, only half of the ordinary twist sold in the market. Generally twisted into three strands, each strand is twisted together by two strands, just like a rope end.

Exercise:

1, flour is made by adding sugar or salt, blending, beating flowers, blending with water, kneading dough, cutting into strips, kneading strips and frying.

2, sweet and salty. Sweet and crisp, no residue after chewing, can be put for two months without moisture regain, golden and bright in color. This is handed down by the Jing people and has a history of more than 300 years.

Peel and cut eggplant into strips. I always think that skin will affect the taste, but it wastes some nutrition. If you care more about nutrition than taste, don't peel it. Sprinkle with dry starch and mix well. Cover each side of eggplant with a thin layer of starch.

Oil is 90% hot. Put the eggplant in and fry it. Don't put too much at a time, or the eggplant will stick together. Deep-fry the eggplant until it turns golden brown. You can filter the oil and take it out. The color is quite good.

Pour out the oil that just fried eggplant, leave a little base oil, 80% hot, add minced meat and fry until cooked. Stir-fry minced garlic and chopped green onion in the second half.

Stir-fry two spoons of soy sauce. If you like darker colors, you can also add some soy sauce and appropriate amount of water.

Add eggplant, stir fry a few times, add some sugar, chicken essence and the other half of minced garlic, then stir well, and you can go out. There is no salt because the sauce is salty enough. I like the rich garlic flavor of minced garlic. If you don't like it, you can put some coriander powder or something instead.

Method for making fish-flavored shredded pork

Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. Put the shredded pork into a bowl, add water starch, stir well and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.

Heat the pan, pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is not cooked. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork.

Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.

1, when cutting meat, remember the famous saying "cut cattle and sheep vertically". In other words, pork should be cut along the texture of the meat.

2. When soaking fungus, you can sprinkle some starch in the water, which makes it easier to clean the impurities on the fungus.

3. Be sure to prepare the juice in advance. When frying this dish, if you put the seasoning bit by bit, it will delay the time and the taste of shredded pork will be different from that of the whole dish.

Method for making Xiaoyi Wen shredded potato

Wash potatoes and shred them (this job is usually done in thousands of flowers). Wash and shred pepper.

Prepare a bowl of clear water, drop a little vinegar, soak the shredded potatoes for a while, then rinse them with clear water for 2-3 times, wash out the starch and drain.

Add a little oil to the pan and heat it to 30%. Add pepper. When you smell the pepper (don't fry the pepper), turn off the fire and pick out the pepper.

Fire again. When the oil temperature is 70% hot, add dried red pepper and chopped green onion, stir-fry until fragrant, and then add shredded potatoes and stir-fry until cooked.

Then add vinegar, sugar and salt in turn and stir-fry for half a minute.

Add shredded green pepper and continue to stir-fry for half a minute. Finally, add water starch to thicken slightly, stir-fry evenly and serve.

After shredding potatoes, soak them in vinegar water and rinse them twice repeatedly, which can avoid oxidation and blackening in the air, remove starch and ensure crisp taste. If you don't like crispness, you can wash it several times.