food recipes

* recipes
** 四川泡菜:
Ingredients:
大白菜、生姜、西芹、野山椒、白萝卜、小米椒、大蒜、
胡萝卜、冰糖、高度白酒、花椒粒
salt:water = 1:10
spirit: 50g

50克冰糖
50粒的花椒
time: 10天左右

essense:
厌氧菌

tips:
把水掺满！满到快要溢出泡菜坛的内沿为止,可以保证坛子所装的氧气尽可能的少。

** 辣子鸡丁
    鸡肉用生抽，盐，玉米粉上浆

    鸡丁滑油，7分成熟

    泡椒，姜片，蒜，鸡丁，黄瓜

    Sauce: 白糖，味精，料酒，醋，高汤，玉米粉
    
** 鲜虾番茄火锅
    From <https://www.zhihu.com/question/21663896>

** 潮汕牛肉火锅
    第一是好吃，第二是健康，而且健康看得到，明档，牛肉现杀
    沙茶酱
    锅底有清水和牛骨清汤
    牛肉丸，白萝卜和玉米
    锅开后，先舀一碗清汤，加点儿芹菜末在碗里，趁热喝着先。
    出了当地，就很难再吃到正宗的潮汕牛肉锅
    当天现宰的黄牛肉，牛肉丸也要吃现打的，不能掺入猪肉末或粉
    From <https://www.zhihu.com/question/45890852>

** 狮子头
    五花肉，姜，油菜，白菜，
    五花剁成末，加葱姜，白菜末，盐，料酒，藕丁
    胡椒粉，味精，水淀粉，蛋清， 裹团，鸡汤炖煮1-2h
    
** 牛腩面
    牛腩切块，冷水下锅，焯水，
    下油，姜片，葱，豆瓣酱，干辣椒，花椒，丁香，草果，牛腩，煮2h,
** 煲仔飯
    排骨多次漂洗，加生抽，蚝油，白糖，生粉，腌制20mins
    酱汁：熬酱油，加入蘑菇末，冰糖，洋葱，葱
    From <https://www.youtube.com/watch?v=NTJVXp3kNf4>

** 水煮牛肉
    牛肉不顺经切，之后用蛋清，盐腌制
    干辣椒，花椒，低温炸香，
    炒蔬菜，半熟
    姜，豆瓣酱，加水，之后加入牛肉，辣椒油
    From <https://www.youtube.com/watch?v=uLQmbjphlTs>
** 三杯鸡
    三杯：酱油，米酒，香油
    Red onion oil
    Fry chicken without oil
    Skin side down, add sliced ginger
    Fry mushroom using red onion oil, add sugar
    Soy sauce, wine,
** 口蘑烧鸡块
    From <https://www.youtube.com/watch?v=HoybGvWbuvA>
Spiced Tuna Fishcakes
    From <https://www.youtube.com/watch?v=aGLpBWGKkZ0>
羊肉手抓饭
    提前2h, 泡大米，water/rice=2
    羊肉切块，葱姜蒜切片，洋葱胡萝卜切丝，
    热锅凉油，炒羊肉，断生，孜然，胡椒，八角，之后，胡萝卜，洋葱，炒到collapse, 加入rice, cook 20min, add dried grapes
    https://www.youtube.com/watch?v=-1CVO8LVu4A
How to Make Chow Mein with Ken Hom | Tesco Food
    From <https://www.youtube.com/watch?v=xQyZYPZT0tI>
京酱肉丝
    From <https://www.youtube.com/watch?v=nlmjXWWuGQ4>
蒜泥白肉
    From <https://www.youtube.com/watch?v=ADBbSFhtpsA>
炒烤肉
    
    牛里脊，香菜，大葱，羊尾油，姜蒜； 做法： 1、牛里脊肉横切成薄片，放入葱段，香菜，虾油，老抽，料酒，葱姜水，白糖，香油，蒜末，腌制十分钟； 2、锅中放少量清水，小火熬制羊尾油，滤出备用； 3、平底锅中倒入少许羊尾油，倒入牛肉，用长筷子开大火翻炒，出锅前下入香菜叶即可。
    From <https://www.youtube.com/watch?v=1BI8pD7QdLI>
面包浸蛋液煎了吃
    From <https://www.zhihu.com/question/23603235>
黄焖鸡米饭
    食材：鸡腿2个（也可以用整鸡）、青椒2个、新鲜香菇8朵、白糖15ML、酱油15ML、料酒30ML、老抽5ML、白胡椒粉2克、清水适量、盐适量、油适量。
    1、干辣椒用剪刀剪成段，生姜切片。
    2、香菇切厚片，青椒切斜段。
    3、鸡腿切成大小中等的块。
    4、锅底倒适量的油烧热至56成热，放入白糖，炒糖色，糖变红。
    5、下入鸡块，快速翻炒上色。
    6、倒入料酒。
    7、放入姜片、干辣椒段，翻炒均匀。
    8、倒入老抽、酱油、盐调味。
    9、翻炒均匀。
    10、加入适量的开水大火烧开改中火炖。
    11、放入香菇片。
    12、放入适量的白胡椒粉。
    13、中火收汁到一半时，放入青椒。
    14、快速翻炒，改大火收汁（不要收的太干，还要浇米饭呢）配上米饭吃吧！
    小贴士：
    1、鸡肉可以用整鸡（三黄鸡，肉质细嫩！好熟），人少也可以用鸡腿。
    2、香菇干香菇，鲜香菇都可以，我更偏爱鲜香菇，还可以放土豆。
    
    From <http://blog.sina.com.cn/s/blog_98a3573d0102wsek.html>
** Mushroom and leek pasta
    SERVES 2
    Pasta
    Ingredients
    Olive oil, for frying
    8 chestnut mushrooms, trimmed and sliced
    1 garlic clove, peeled and chopped
    1 leek, trimmed, quartered and sliced
    250ml chicken stock
    Pasta dried or fresh
    100ml double cream
    2 tbsp roughly chopped tarragon leaves
    Sea salt and freshly ground black pepper
    
    For the garlic bruschette
    2 slices ciabatta bread
    Olive oil
    1 garlic clove, peeled and halved
    
    Steps
    1. Heat a large frying pan and add a dash of oil. Season the mushrooms and start to sauté
    them, adding the garlic after 2 minutes and the leeks a minute later. Cook for 6–8 minutes
    until the leeks are soft and the mushrooms coloured on the outside. Taste and adjust the seasoning.
    2. Add the stock and boil for 5 minutes until reduced by half.
    3. Meanwhile, cook the lasagne sheets in a large saucepan of boiling salted water for 4 minutes or until just al dente.
    4. While the pasta is cooking, add the cream to the frying pan and simmer for 2–3minutes to reduce a little.
    5. When the pasta are cooked, drain and add to the pan with the sauce, stirring
    until well coated. Turn off the heat, add the tarragon leaves and allow to sit while the
    bread toasts.
    6. To prepare the bruschette, preheat a griddle pan or grill. Rub the slices of ciabatta with olive oil and the cut side of the garlic clove and toast for 1–2 minutes on each side until golden brown.
    7. To serve, spoon the lasagne and mushroom mixture onto serving plates, layering them up attractively. Serve the toasted bruschette slices on the side.
    https://www.youtube.com/watch?v=Yj7UfZR_yqA
** 农家小炒肉
    五花肉切片，生抽，料酒，胡椒粉，盐腌制20min
    热锅凉油，倒入五花肉，煸炒至出油，微微焦黄，捞出备用
    爆香葱姜蒜，之后放入豆豉，料酒，芹菜，彩椒，五花肉
** Seabass with Pepper Sauec
    From <https://www.youtube.com/watch?v=xlElrQYfUvg>
** 涮鱼片
    1、一锅开水，什么都不放；
    2、2斤左右的草鱼2条，新鲜宰，双飞切片；
    3、2斤当天摘的菜心软；
    4、头抽一瓶，干水姜丝一碟。
    吃法是这样的：
    1、水开后，筷子夹着鱼片水里涮两下，向左一下向右一下，鱼片半熟。
    2、调料碟子下一点头抽，放一点点姜丝。
    3、鱼片轻点姜丝酱油后立刻入口。
    4、涮完鱼片，不换水，不加花生油，继续涮菜心软，一次放2条菜心软，水开前捞起。
    5、吃菜心软时不点任何调料
    
    https://www.zhihu.com/question/24202398/answer/27205449
** 海鮮茄子煲
    From <https://www.youtube.com/watch?v=sKz2QOg0b-w>
** 葱爆羊肉
    Spring onion, lamb, cooking wine, vinegar, ginger, garlic, soy sauce, sesame oil
    Slice lamb, onion
    Season lamb:
    Half onion, soy sauce, salt, garlic ginger water, sesame oil, Umami
    From <https://www.youtube.com/watch?v=EU9bNS5WLBU>
** Stir Fried Shredded Potatoes
    Cook shredded potatoes in boiling water for 3-5 minutes
    Use goose/pork oil
    add sichuan pepper, and dried/fresh chilli, minced garlic/ginger
    Add shredded potato until collapse
    add salt, Add vinegar and MSG
    From <https://www.zhihu.com/question/35877390>
    From <https://www.youtube.com/watch?v=7DyPpUQQuHA>
    土豆丝的华丽切法
    
    From <https://www.youtube.com/watch?v=qrWcr7ScMDM>
** Perfect roast potatoes
    Ingredients
        • 1.5 kg Maris Piper potatoes
        • 1 bulb of garlic
        • red wine vinegar
        • FLAVOUR COMBO 1
        • 3 tablespoons olive oil
        • 1 bunch of fresh rosemary
        • FLAVOUR COMBO 2
        • 50 g unsalted butter
        • 1 bunch of fresh sage
        • 1 clementine
        • FLAVOUR COMBO 3
        • 2 tablespoons goose fat
        • 1 bunch of fresh thyme
        • 2 fresh bay leaves
    Share this Recipe
    Tap For Ingredients
    Method
        1. Preheat the oven to 190ºC/375ºF/gas 5.
        2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
        3. Wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for 7 minutes, then drain in a colander and leave to steam dry for 3 minutes.
        4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
        5. At this point, you need to decide which flavour combo to go with. Tip the potatoes into a large tray in one layer, and add the fat – olive oil, butter or goose fat – then season really well with sea salt and black pepper.
        6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
        7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
        8. Add 1 good lug of oil to a small bowl and pick and/or tear in the herbs. If opting for flavour combo 2, peel in a good few strips of clementine zest with a speed-peeler – you won’t eat these but they’ll add amazing flavour. Break up the garlic bulb, adding the unpeeled cloves to the bowl, along with a splash of red wine vinegar, then scrunch and mix it up a bit.
        9. Add your chosen flavour combo to the potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes, or until gnarly, crispy, bubbly and delicious.
        10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!
    https://www.youtube.com/watch?v=b1bXQlWLl7U
    From <http://www.jamieoliver.com/recipes/vegetables-recipes/perfect-roast-potatoes/>
** Seafood Paella 海鲜饭
    Ingredients： olive oil,chicken, garlic,onion, pepper chicken stock, mussels, prawns, peas bean
    Steps:
    Prepare tomato paste
    Chop oninon garlic, and pepper with food processor,
    Add olive oil, fry garlic, chicken chops,  then, onion and pepper, pea, paprika, seasoning (salt, white pepper powder), tomato frito, white wine, 150ml,add chicken stock, rice (short rice, i.e. ) mussels, prawns, fish chop
    
    Note:
    Add sliced lemon when serve
    https://www.youtube.com/watch?v=T-eDbjeTA3E
** How To Make Butter Chicken At Home
    Ingredients
    For the chicken
    300 gms Chicken breast boneless
    1 tbsp Ginger garlic paste
    1 tbsp Red chilli powder
    Salt to taste
    Oil to pan fry
    
    For the gravy
    500 gms  roughly slit tomatoes
    100 gms roughly cut onions
    1 tbsp garlic paste
    50 gms cashew
    1 tsp kasoori methi
    1/2 tsp garam masala
    4 tbsp sugar
    2 tbsp kashmiri chilli powder
    5 tbsp butter
    3 tbsp cream
    2 tbsp malt vinegar / 1.5 tbsp White Vinegar
    Salt to taste
    
    Method
    - Marinate the chicken with ginger paste, garlic paste, red chilli powder and salt and keep it aside for 15 to 20 minutes
    - In a pan heat some oil then fry the marinated chicken pieces in it,once done place it into a bowl.
    - In the same pan add onion, oil, spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
    - Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder and chilli powder. Evenly mix it and let it simmer for 15-20 minutes
    - Churn the mixture into fine puree.
    - Strain it back into the same pan make sure there is minimal wastage.
    - Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
    - Garnish it with cream and kasoori meethi
    Butter Chicken is ready to be served!
    
    From <https://www.youtube.com/watch?v=a03U45jFxOI>
** Potato puree
    Ingredients :
    
    500 grams Ratte potatoes (fingerlings or Yukon's can also be used)
    250 grams chilled unsalted high quality French butter-- chilled and cut into small pieces
    Hot Milk, as needed 1/2 -3/4 cup
    salt to taste
    
    NOTES ON BUTTER QUANTITY:
    The classic Robuchon mashed potatoes, as is served at the L'Atelier de Joël Robuchon uses a ratio of potatoes:butter = 2:1. However in Robuchon's book written by Patricia Wells which was targeted for American audiences, the ratio is given as 4:1.
    
    http://greenmarketrecipes.com/vegetables/robuchons_mashed_pototoes.htm
** Herb Crusted Rack of Lamb
    From <https://www.youtube.com/watch?v=BPxQZn47WVg>
** Cooking Frozen Fish Properly: Everything You Need to Know

From <http://www.cheatsheet.com/life/what-you-need-to-know-about-cooking-frozen-fish.html/?a=viewall>

Beef & Guinness Stew - St. Patrick's Day Special - Beef Stewed in Guinness Beer


Bisto gravy

pig ear terrine
    From <https://www.youtube.com/watch?v=0iRiQ2c_sSs>
** 羊肉汤：
        1. 骨头，八角，老姜，羊肉羊杂一起炖汤，之后捞出肉，肉切片，
        2. 油煸炒生姜，洋葱，葱段，辣椒，白胡椒粉（现磨），放入羊肉等，加之前煮的汤，白萝卜和葱,香油，辣椒面。
    From <https://www.zhihu.com/question/22514397>
** 香菇烧肉
    香菇热水泡，肉切块
    温水去血水，热锅凉油煸炒肉，出油后，煸炒生姜，花椒，八角，香叶，之后，老抽，料酒，白糖，香菇水，香菇
    From <https://www.youtube.com/watch?v=sB_dpZt3058>
** 蜜汁叉烧
    ingredients：
    Pork shoulder, cooking wine, oyster sauce, red yeast rice, black paper, honey, soy sauce, garlic ,ginger
    
    https://www.youtube.com/watch?v=udOnBPDkIOM
** 烤肉
    腌制：洋葱，蛋清/面粉(先不放盐，五香粉，生抽等)，
    羊尾油，油和肉的比例为1：4
    5分熟时放盐，7分熟时放辣椒面，稍烤一会后放孜然面，然后立即出炉，因为高温会让孜然失去它原有的香气，盐要少放点，这样才能吃出羊肉自身的鲜美。
    
    调料只要盐，孜然，辣椒面（就是这个顺序放，盐烤到肉有点发白就可以放了，剩下两个快烤好了再放，放早了调料容易考糊
    
    每块羊肉在2-3cm
    
    
    同时不！要！刷！油！（无力吐槽我内地的同学每次烧烤烤出来油炸的一样。。），因为签子上的肥肉一烤油就出来了
    
    
    
    
    
    
    炭火烤
    From <https://www.zhihu.com/question/24882343>
    土耳其烤肉的胡椒洋葱，新疆羊肉串的孜然粉，欧美烧烤的烤肉酱
    买新鲜的肉，自己腌制，自己加放心的调料。
    
    
    预处理好的，比如市场上卖的，卤好的鸡翅，脆骨，香肠等，最好少吃，因为你不清楚他们用的什么原料卤制的，也不知道这些肉放了多久，最重要的是他们含有防腐剂（硝酸盐
    
    不要坐到烤肉摊的顺风口，防止吸入烟雾
** Irish beef stew
    
    http://www.bbc.co.uk/food/recipes/irishbeefstew_73826
** Beef & Ale Stew with Mustard Dumplings | Gordon Ramsay
    
    From <https://www.youtube.com/watch?v=OhLGGkWg0ts>
** 如何做出好吃的包子
    馅：香菇鸡肉，白菜+肉，
    芹菜羊肉
    配料：葱末，盐，生抽，料酒，香油拌匀
    竹筍鮮肉包子(Bamboo shoot and meat bun)
    Steps:
    先发面（1h, double size），再弄馅
    From <https://www.youtube.com/watch?v=4nLYYvqGOQQ>




馒头+豆腐乳

泡椒炒鸡胗
    From <https://www.youtube.com/watch?v=8Poic8AHOn4>


黄焖鸡米饭
    From <https://www.youtube.com/watch?v=0DhYr5G6bzE>


飘香葱油饼
    From <https://www.youtube.com/watch?v=N14yq4_BxLc>

家常馅饼
    From <https://www.youtube.com/watch?v=eNQvUPot33o>

潼关肉夹馍
    From <https://www.youtube.com/watch?v=a-4jwp3p9mc>


strawberry trifle
    From <https://www.youtube.com/watch?v=z77G_7A3UpM>


Seabass with Pepper Sauce - Gordon Ramsay
    From <https://www.youtube.com/watch?v=xlElrQYfUvg>


赣南小炒鱼
    一、 原料： 1、 主料：活草鱼1尾（重约750克）。 2、 调料：生姜、葱、鲜红辣椒、味精、酱油、精盐、米酒、干薯粉、湿淀粉、醋各适量，茶油750克（耗125克）。
    二、 制法： 1、 将草鱼刮鳞，去鳃，破腹去脏，洗净；将鱼头、鱼骨斩成3.5厘米长、2..7厘米宽的自然段；鱼肉切成4厘米长、3.3厘米宽、1厘米厚的长方块，用精盐、酱油腌片刻，然后将鱼头、骨、肉拌入干薯粉和匀。 2、 姜切片（约12片），葱切2.7厘米长的小段，鲜红辣椒剖开去籽切成指甲片状（如没有鲜辣椒，可用干辣椒切成细末代用）。 3、 清水150克加入湿淀粉、酱油、味精兑好汁待用。 4、 炒锅置旺火上烧热，倒入茶油750克烧至六成热，把鱼头、鱼骨选出投入锅内炸稣捞起，鱼肉放入六成热油锅过油1分钟后，沥去油。炒锅复置火上（锅内剩油约15克），放姜、葱、红辣椒煸炒4一5秒钟。倒进过了油的鱼肉，淋上米酒、味精、水，另用醋加湿淀粉挂芡，淋上热油25克，推动二三下，颠锅，盛入装有炸好的鱼头，鱼骨上面即成。
    三、 特点：色泽金黄，质地嫩滑，鲜辣微酸。先将鱼头、骨垫底，食后无汤汁。
    
    From <http://jxgz.jxnews.com.cn/system/2010/01/20/011292523.shtml>
    http://www.xinshipu.com/zuofa/86660
    
    From <https://www.youtube.com/watch?v=227bYcMKA6k>


鸡蛋肉饼汤
    From <https://www.zhihu.com/question/36150857>
** 煲仔饭
    煮米：
    120克米，水浸40分钟。锅底抹猪油, 把浸过的米倒进锅里，放水高出米面5-6毫米，
        ○ 煎腊肠
    腊肠两条切片
    小火，把切片的腊肠放下去煎熟
        ○ 调汁
    把腊肠捞出，直接在这口锅里煎出来的腊肠油里放一个小葱的葱白，一小片姜，洋葱，炒香，再倒4瓷勺生抽（单人用的中式白瓷勺）、2瓷勺水、1瓷勺糖、2瓷勺料酒,
    注意小火，火太大了酱油很容易炒焦
        ○ 烫小青菜
    把酱汁倒出后，仍然利用这口锅，放入两大碗热水，加一勺盐
    焯烫小青菜
    
    饭小火煮熟了以后开盖。先在饭上浇一半酱汁，把腊肠放上去，再把小青菜放上去，再打一个蛋，最后把剩下的一半酱汁淋上去。
    
    把火关掉，盖上锅盖焖五分钟
    
    From <https://www.zhihu.com/question/22778444>
    https://www.youtube.com/watch?v=qRapeoUyaYk
** Bolognese Sauce
    500g lean minced beef
    1 medium onion
    1 stick of celery
    1 carrot
    2 cloves of garlic
    A small sprig of thyme
    1tsp tomato puree
    175ml red wine (optional)
    1--2tbsps olive oil
    1 Knorr Beef Stock Pot
    400ml tomato sauce (pre-prepared)
    1 bay leaf
    • 1 Heat the olive oil in a large saucepan and add the carrots, onion, celery and garlic. Cook on gentle heat for 8-10 minutes, stirring regularly until the vegetables soften but do not brown.
    • 2 Add the beef and cook until browned.
    • 3 Add the tomato puree, Knorr Beef Stock, herbs and passata. Bring back to the boil, cover and simmer for 30-40 minutes
    
    From <https://www.knorr.com/uk/recipe-ideas/quick-bolognese-sauce.html>
    
    From <https://www.youtube.com/watch?v=5rfOK6A5ZZs>

Tomato sauce


Grilled Chicken Breast fillets with a Mango and Lime Yoghurt sauce
    From <https://www.nandos.co.uk/eat/recipe?recipe_id=1178>


PIRI-PIRI CHICKEN RECIPE
    From <https://www.sortedfood.com/piri-piri>
    From <https://www.youtube.com/watch?v=i80g8oNdo00>
** What process does Nandos use to cook their chicken?
        ○ They never freeze their chickens which means everything is fresh
        ○ They marinate their chicken for 24 hours before cooking
        ○ Chicken is continuously basted with Peri Peri sauce throughout cooking
        ○ They use a butterfly-grilling method on an open flame
        
        They arrive on pallets and are soaked in a marrinade. What you may not know is the chicken is already cooked before it reaches grill. The chicken gets cooked in a combi oven that bakes and steams the chicken. This is transferred to an altosham draw to keep the temperature untill a chicken is ordered. Once ordered the chicken is transferred to the grill simply to add the charcoal lines and make that skin crisp!
        
        The secret is all in the precooking of the chicken, it allows the chicken to retain moisture rather than cooking the meat raw. Not to mention more safe from cross contaminants.
        
        From <https://www.quora.com/What-process-does-Nandos-use-to-cook-their-chicken>
** Peri Peri Sauce
    Ingredients:
    Water, Distilled Vinegar, Onion Puree (11%), Salt, Lemon Puree (4%), Sunflower Seed Oil, Spices (Cayenne Pepper, African Bird's Eye Chilli, Paprika), Green Chilli, Garlic Puree,  Rosemary Extract
    
    From <https://www.tesco.com/groceries/product/details/default.aspx?id=251262345>


Heston's How to Cook the Perfect Steak
    From <https://www.youtube.com/watch?v=ouJtei3qBZQ>

红烧肉：
    焯水，之后油炸（150°），
    八角，蒜，辣椒，爆炒，之后放入猪肉，炖

剁椒鱼头：
    葱姜料酒汁腌制十分钟，
    大蒜末，豆豉，小葱，剁椒，下油锅炒香，
    倒掉葱姜料酒汁，
    把爆炒国的酱汁浇在鱼头上，蒸20分钟

Egg roll
    Mixed fine chopped carrot, onion, spring onion, power, and egg

回锅肉
    From <https://www.youtube.com/watch?v=F8cRqhG3FTA>

* Summer dinner
水煮鸡

sandwich

cold noodle
* ref
https://www.youtube.com/watch?v=-BXJcCLCugo