Don't worry about appetizers, share 8 home-cooked appetizers, all of which are hard dishes with alcohol

【Sauce beef】Ingredients required: 2-3 kg of beef tendon meat, appropriate amount of oil and salt, 2 small bags of sauce meat packets, 2-3 tablespoons of dry yellow sauce, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of rock sugar, 4-5 dried chilies, 2 tablespoons of cooking wine,

Steps:

1. Beef in sauce is generally made of beef tendon meat, tendon meat is divided into front tendon and back tendon, the meat quality is older, there are internal tendons wrapped in meat film, there is gelatinous texture after cooking, the meat is tender and fragrant, fresh and soft.

Soak the beef in clean water for 4~6 hours, during which the water is changed 2-3 times to soak out the blood in the beef, so that the beef from the sauce tastes fishy and the color will not be black.

2. Add water to the pot, the amount of water is more, to cover the beef, blanch the beef under cold water, boil the water for 4-5 minutes, skim off the floating foam, take out the beef, and blanch the beef in a pot under cold water, so that the blood of the beef can be fully boiled.

3. Take out the beef and put it in cold water to stir it up to tighten the beef, so that the cooked beef slices will not fall apart, which is a small trick to make sauce beef slices that do not fall apart.

4. Prepare the seasoning, sauce meat package, the supermarket is sold, the price is more expensive, save the trouble of preparing the seasoning, the taste is also very good, tie the shallots into knots, ginger slices, dry yellow sauce is relatively dry, add a little water, stir evenly, so that when the sauce is fried, it will not be pasted in the pot.

5. Add oil to the pot and heat it, add the dry yellow sauce and stir-fry over low heat to bring out the flavor of the sauce.

6. Pour in hot water, the amount of water should not exceed the beef, put in the sauce meat package, green onion, ginger, garlic, dried chili, salt, soy sauce, cooking wine, rock sugar, boil, boil for a few minutes, and cook the flavor of the seasoning.

7. Add the beef pieces, bring to a boil over high heat, turn to low heat and cook for half an hour, turn off the heat, simmer the beef in the pot for half an hour, then bring to a boil over high heat, turn to low heat and cook for half an hour.

8. When the time comes, turn off the heat, don't take out the beef, soak it in the miso soup overnight, so that the beef tastes, the next day, you can slice and eat, it is very flavorful, after cooking, you can also eat directly, but the taste is not as good as the beef soaked overnight. Beef slices, wait until the beef is cold before cutting, hot beef slices are also easy to loosen, not tight.

【Oven version of lamb skewers】Ingredients: 500 grams of lamb shank, 1/2 onion, appropriate amount of salt, 1 tablespoon of oyster sauce, 1/2 teaspoon of thirteen spices, 1/2 teaspoon of cumin powder, 1 tablespoon of cooking wine, appropriate amount of chili powder, appropriate amount of cumin, appropriate amount of sesame seeds,

Steps:

1. Mutton should be selected with some fatty meat or mutton fat, all lean meat roasted taste is not tender, to brush the oil, cut the mutton into evenly sized pieces, onion into small pieces.

2. Put the cut lamb in a container, add the onion pieces, oyster sauce, thirteen spices, cumin powder, cooking wine, grasp well, and marinate for 1 hour

3. Then put the lamb on the skewers, one skewer through 5 pieces of meat, three lean and two fat

4. Place a layer of tin foil on a baking tray and place the worn lamb skewers on the grilling net.

5. Start the oven, the oven is up and down 220 degrees, time for 15 minutes, wait for the mutton skewers to change color, take out the mutton skewers, the oven is relatively hot, to prevent scalding, evenly sprinkle with salt, chili powder, cumin, sesame seeds, put it in the oven, and continue to bake for ten minutes.

【Pork Head Meat Pat Cucumber】Ingredients required: half a catty of pork head meat (marinated), 2 cucumbers, 2 coriander, appropriate amount of salt, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 2 cloves of garlic, half a tablespoon of sugar, 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce,

Steps:

1. Prepare the required ingredients, wash the cucumber and coriander, and drain the water. The pork head meat is bought with marinated pork head meat. Cucumbers are best kept in the refrigerator in advance to keep them cool.

2. Cut the pork head into slices.

3. Put the cucumber on the cutting board, pat the cucumber with a knife, and then cut the cucumber into sections with an oblique knife.

4. Chop the parsley into small pieces, pat the garlic and mince again.

5. Put the cucumber and pork head meat into a pot together, then add coriander, minced garlic, chili oil, sesame oil, salt, light soy sauce, sugar, rice vinegar. Mix evenly with chopsticks from the bottom to the top, and serve on a plate.

【Braised Chicken Feet】Ingredients: 500 grams of chicken feet, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 1 large ingredient, 2-3 dried chili peppers, 2 tablespoons of cooking wine, 2 tablespoons of rock sugar, half a tablespoon of braised soy sauce, 1 tablespoon of light soy sauce,

Steps:

1. Clean up the chicken feet you bought, cut off your nails, and wash them. When purchasing chicken feet, the skin of chicken feet is required to be white and shiny, and there is no residual yellow crust; Chicken feet are tight, elastic, and have a slightly dry or slightly moist surface that is not sticky to the hand. If the color of the chicken feet is dull and the surface is sticky, it indicates that the chicken feet have been stored for too long and should not be purchased.

2. Add water to the pot, pour in cooking wine, blanch the chicken feet under cold water, boil for 2-3 minutes after the water boils, boil the chicken feet thoroughly, then remove the chicken feet and wash them with warm water. Drain the chicken feet, pay attention to drain the water of the chicken feet, otherwise it is easy to splash oil when frying, and the step of blanching the chicken feet can not be saved, and the chicken feet made have no fishy smell.

3. Heat oil in the pan and turn the wok around so that the oil covers the entire wok. Wait until the oil temperature becomes hot, then pour in the rock sugar, and quickly break the rock sugar and break it up. Continue to stir the rock sugar over low heat until the rock sugar completely turns into a liquid shape. Use low heat all the time when frying the sugar, which will be slower. When frying the sugar color, you must keep stirring the sugar color, after the rock sugar melts, it will bubble first, and then slowly turn into yellow bubbles, as the temperature continues to rise, the yellow bubbles will become yellow foam, continue to heat, the color will become jujube red, then you will smell the fragrance of caramel, and the sugar color will be fried.

4. Put in the green onion section, ginger slices, garlic granules, dried chili pepper, Sichuan pepper, large ingredients, stir-fry evenly, it is easier to splash oil when stir-frying the chicken feet, be careful not to be burned.

5. Pour in hot water, the amount of water is level with the chicken feet, then add cooking wine, braised soy sauce, light soy sauce, white pepper, bring to a boil over high heat, turn to low heat and cook.

6. When a little soup is left, add salt, and collect the juice over high heat, and finally collect the juice without being too dry, leave a small amount of thick juice, and a plate of red and bright color, and the delicious braised chicken feet are ready.

【Dry fried small fish】Ingredients: 1 kg of small wild fish, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 1 tablespoon of cooking wine, 1 teaspoon of white pepper, 1 teaspoon of thirteen spice powder, 4-5 tablespoons of starch,

Steps:

1. Remove the scales and gills of the small fish, wash and drain the water.

2. Put the cleaned fish in the basin, add salt, green onions, ginger slices, cooking wine, white pepper, thirteen spice powder, stir evenly, and marinate for about half an hour, so that the fish can be fishy and marinated into the flavor.

3. Pick out the pickled small fish, drain the marinated water, and do not use green onions and ginger slices.

4. Take a flat plate, put in the starch, put the small fish in the starch, evenly coat a layer of starch on the surface of the fish, and shake off the excess starch.

5. After wrapping the small fish in starch one by one, set them aside, do not stack them on top of each other, and leave them for 5 minutes, so that the fish will regain moisture, so that the starch sticks to the fish, and the starch will not fall off when frying.

6. Add oil to the pot and burn it to about 6 into heat, if the amount of oil is small, fry the fish in batches, fry the fish into the pot one by one, when the fish has not been fried, do not flip, the fish is easy to break, fry the fish into a shape, and then turn the fish over, fry the other side, fry both sides to shape, and fish out.

7. The oil temperature rises to 7-8 into heat, put the fish into the re-frying, fry the fish to golden color, crispy appearance, take out the fish, drain the oil, put it on the plate, when eating, you can match some pepper and salt, dip and eat, the taste is better.

【Cold Preserved Eggs】Ingredients: 4 preserved eggs, 1 coriander, 2-3 spicy millet, 1 tablespoon sesame oil, 2 tablespoons light soy sauce, 2 tablespoons balsamic vinegar, 2 cloves of garlic, a little sugar,

Steps:

1. Peel off the shell of the preserved eggs and rinse them with running water. When choosing preserved eggs, look at the shell, with the eggshell intact, gray-white, no black spots as the top grade, is to take the preserved eggs by hand, put them next to the ears and shake, good quality preserved eggs have no sound, poor quality has a sound, and the louder the sound, the worse the quality, even bad eggs or rotten eggs.

2. Put the preserved eggs on the board, use a thin line, use two hands to tighten the line, press down, it is easy to cut the preserved eggs in half, the incision will be very neat, this method is more convenient than cutting with a knife, and each preserved egg is cut into 4 cloves. If you cut with a knife, dip the knife in water and then cut, without dipping it in water, it is easy to stick to the knife.

3. Put the chopped preserved eggs on a plate and set aside.

4. Finely chop the garlic, cut the millet into chili rings, and mince the coriander.

5. Put the minced garlic, chili rings, and chopped coriander together in a bowl, add sugar, then pour in sesame oil, light soy sauce, balsamic vinegar, and stir well, so that the cold sauce is ready.

6. Pour the prepared cold sauce on the preserved eggs, and a plate of cold preserved eggs with full color and flavor is ready.

【Salt-fried peanuts】Required materials: half a kilogram of peanuts, half a bag of salt, more than 20 peppercorns, 3-4 large ingredients, 4-5 bay leaves, 1 section of cinnamon,

Steps:

1. Prepare the required ingredients and pick out the peanuts to remove impurities. Break the cinnamon into small pieces, and half a bag of salt will do.

2. Pour the salt into the pot, and then add the peppercorns, spices, cinnamon, and bay leaves.

3. Put in the peanuts, stir-fry over low heat, it is easy to fry over high heat, and the peanuts are not cooked.

4. Stir-fry the peanuts until the color turns slightly yellow, fry until medium-rare, turn off the heat, and then continue to stir-fry the peanuts with the residual heat of salt.

5. Then, use a colander to filter out the salt of the peanuts, pick out the seasoning, and pour it into the plate, so that a plate of crispy fried peanuts with salt is ready, and the remaining salt and seasonings, do not throw them away, let them cool, put them in a bag, tie them tightly, and the next time you fry the peanuts, you can still use them, and they will not be wasted.

【Pork Feet in Homemade Sauce】Ingredients required: 4 pork front feet, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2-3 dried chilies, 3 tablespoons of dry yellow sauce, 1 tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 2 small bags of sauce and meat, 1 tablespoon of sugar,

Steps:

1. Pig paw is also called pig trotters, pig hands, the name of the place is not the same, the pig claw is divided into two kinds of front and back, the front hoof meat is more bone and less bone, straight, and the hind hoof meat is less bone and slightly more, and it is curved. The meat layer of the pig's front hooves is thicker, the hind hoof tendons are thin and large, the front hooves of the pig are smaller and shorter than the hind hooves, the sauce pig hands are best to choose the front paws of the pig as well, buy pig claws must buy those with hoof tendons, some merchants will pull out the tendons inside and sell them alone, and the pig's trotters without hoof tendons are not delicious.

2. Roast the pork knuckles with the fire of the gas stove to turn white and yellowish, and the color of the roast turns black, soak them in warm water for a while, and then wipe them white and clean with steel wool balls. The advantage of this is that it can remove the peculiar smell of the pork feet and the pig hair, and the resulting pork feet taste good. The filth between the pig hair and nails of the pig paws should be cleaned, and the treatment is not clean and the smell is heavy.

3. Add water to the pot, then add pepper and cooking wine, blanch the pig's feet under cold water, boil the water, boil for 5-6 minutes, remove the pig's feet, and rinse well. When blanching pork feet, adding cooking wine and peppercorns has the effect of removing fish.

4. Prepare the seasoning, cut the green onion into sections, slice the ginger, crack the garlic, the sauce meat seasoning package is bought in the supermarket ready-made, a few dollars a big bag, is made of pepper, large material sand kernels, cardamom, cloves, cinnamon, cumin and other seasonings ground into powder together, it is very convenient to use, with two small packets can be. The soy sauce is best braised soy sauce, the color is good, the color of the pork paws from the dark soy sauce sauce is black, add some water to the dry yellow sauce, stir well, and dilute it. Dried yellow sauce is an essential seasoning, and if there is no dried yellow sauce, soybean paste is used instead.

5. Add 3-4 tablespoons of oil to the pot and heat it, add the diluted dry yellow sauce, and fry it over low heat until fragrant. Pour in an appropriate amount of water and boil, the amount of water can not exceed the pig's paw, add green onions, ginger slices, garlic granules, dried chilies, soy sauce, sugar, cooking wine, sauce meat package 2 small bags, add salt, salt to put more, more than twice the amount of salt usually put in cooking, boil over high heat, turn off the heat.

6. Put the blanched pork paws into the inner bowl of the rice cooker, pour in the prepared miso soup, put it in the rice cooker, select the rice cooking function, after the time, do not open the lid, the pork paws simmer in it for half an hour, then select the rice cooking function, continue to make a cooking program, after the time, continue to simmer for half an hour, with two cooking programs, simmer for half an hour in the middle, and finally simmer for half an hour, it is easy to cook the pork paws rotten, the pork skin is cracked, prick it with chopsticks, it is easy to pierce it thoroughly, if it is not ripe, Just add another cooking program. This is the benefit of using a rice cooker sauce for pork feet, which heats stably, saves time, and is also trouble-free, and easy to cook.

7. Pour the pork feet and miso soup into the container together, let the pork paws soak in the miso soup overnight, and fully soak the pork paws into the flavor, which is also a trick to make the pork paws into the flavor, cut into pieces the next day and eat, do not throw away the remaining miso soup, you can put it in the refrigerator to freeze, next time it is used to sauce various ingredients, and then put some sauce meat packets, the taste is better, the more the miso soup is used, the more mellow the flavor of the sauced dishes.