Best 2 bay leaves Recipes for Everyday Cooking
Make the most of 2 bay leaves with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with 2 bay leaves
Chop the pig's feet into pieces and blanch them to remove the blood foam. Soak the soybeans in advance. Heat the oil and stir-fry the ginger slices. Add the pig's feet and stir-fry until slightly yellow. Add light soy sauce and dark soy sauce for seasoning. Add hot water to cover the ingredients. Bring to a boil over high heat and then simmer over low heat. When the pig's feet are soft and rotten, add the soybeans and continue to stew until the soybean fragrance overflows and the soup is thick. Sprinkle some chopped green onions before serving. The soft and glutinous pig's feet are wrapped in the aroma of sauce, and the soybeans absorb the gravy. It is full of satisfaction in one bite.
These grilled chicken thighs are made practically without charcoal, resulting in tender meat with a sweet and savory flavor typical of homemade spices. The surface of the chicken is grilled until golden brown and fragrant, perfect served warm as a main dish for lunch or family dinner.
This plum and tangerine peel pork ribs recipe is super simple to season, even a novice can easily master! The sweet and sour taste of the plums and the richness of the tangerine peel, combined with the oyster sauce and dark soy sauce, locks in the savory flavor and color of the ribs. The ribs are stewed until the meat and bones are tender and almost crispy, and they fall off the bone with a light bite. The sauce coats each piece, and sprinkled with sesame seeds, the sour and sweet taste is appetizing, refreshing, and delicious with rice. This is a standout dish, so get ready now.
1. Cut the beef brisket into pieces, simmer over high heat, add sliced ginger, add the beef brisket, and simmer over low heat for 10 minutes. Drain and rinse for later use. 2. Peel and cut the radish into pieces. Set aside. 3. Heat oil in a pan, saute sliced ginger, spring onions, garlic, star anise, bay leaves, add minced beef, saute until fragrant. 4. Add white radish, oyster sauce, a little sugar and soy sauce, stir well, add enough water and simmer. 5. Reduce heat, cover and simmer for 20 minutes, until the sauce reduces. Turn off heat and bake for 15 minutes. Then, simmer again over low heat for 20 minutes, turn off heat, and simmer for another 15 minutes.
Sweet and sour sea bass has a bright red color and is topped with an amber sweet and sour sauce. Whether you are entertaining guests or having a family dinner, this dish instantly elevates the banquet and is definitely the "C position" on the table! It shows the cooking care and sincerity of hospitality. Follow the following 4 key techniques to create delicious dishes with good appearance and taste: 1. Starch selection: Potato starch is used for batter frying. Its characteristics can make the fish body form a thin and crispy shell, giving the dish a rich taste experience. 2. Deodorization: The fishy smell must be effectively removed to ensure that the fish tastes pure and sweet. 3. Ingredient selection: It is recommended to choose sea bass with few bones, thick meat and firm meat, which can not only ensure the convenience and pleasure of eating, but also facilitate the formation of dishes. Of course, you can also choose other suitable fish species according to your personal preferences. 4. Sweet and sour sauce blending: When preparing sweet and sour sauce, try to follow the proportion of the formula.
I really can't eat the braised dishes sold outside. I tried a Chaoshan bagged marinade that was popular on the Internet before, but the greasy smell was too strong when it was cooked, and I couldn't get used to it. It seems that you can't be lazy when making braised food. It's still more reliable to carefully prepare a pot of marinade yourself. After each braising, carefully filter out impurities, boil it, let it cool, and put it in the refrigerator for the next time. Why does the old braising become more fragrant as it is braised? First, the protein, amino acids, and fat of the ingredients will melt into the sauce during the braising process, and the flavor of the spices will be released repeatedly. Under the interaction, the taste becomes more and more intense and the layers are richer; second, the more times the braising is done, the spicy aroma of the spices in the marinade and the umami flavor of the ingredients will gradually balance and stabilize, and the braised food will naturally be more mellow. You should also pay attention to the storage of the old braising: filter and boil it for sterilization after each braising, seal it well and refrigerate or freeze it. It is recommended to use it within 1-2 weeks, and it is best to boil it again once a week for sterilization to prevent deterioration.
This chicken stew with mushrooms is incredibly delicious! The chicken is stir-fried to release rich fat, then slowly simmered with fragrant Northeastern mushrooms, resulting in a rich, flavorful, and fragrant broth. The sweet potato vermicelli soaks up the broth, leaving it soft, smooth, and flavorful. The best part is dipping rice in this broth; the rice grains are coated in a delicious aroma, and every bite bursts with rich flavor. It's a truly delicious accompaniment to rice!
This dish of braised pork ribs with thousand sheets is full of golden thousand sheets wrapped in bright red sauce, soft and tasty, and full of meaty aroma. The pork ribs are stewed until they are soft and the meat falls off the bones when bitten, and the aroma makes people suck their fingers. The thousand sheets are full of gravy and taste better than meat. It makes people want to pick up their chopsticks quickly. Whether it is eaten with rice or steamed buns, I guarantee that you will want to eat more after eating it, and you will not even want to leave any soup. It is definitely a good dish to go with rice!
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