once saw an article that wrote: "When it comes to delicious food, you can always think about it, or you may be greedy. Observe before eating, think while eating, and simmer after tasting. Food is your natural instinct, chew quietly, and gently Aftertaste, extraordinary charm. Eating is a kind of happiness, tasting is a kind of fun, and the transparent ink fragrance, feeling the spicy, salty and sweet in the text, is even more happiness. Those who can eat it will get a stomach-warming enjoyment; Those who know how to eat will find peace of mind." Savor it carefully, and you will feel deeply! Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way. Finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!
Sauce-flavored Finger-sucking duck wings
Ingredients: 5 duck wings, 1 green onion, 1 tablespoon light soy sauce, 3 tablespoons sugar, 2 tablespoons dark soy sauce, appropriate amount of corn oil, 2 tablespoons white vinegar, 1 tablespoon cooking wine, 2 star anise, fragrant 2-3 leaves, 1 cinnamon, appropriate amount of dried chili. 3 slices of ginger. 2 scallions 1
Method:
1. Wash the duck wings and make a few cuts on the surface. Two star anise, scallions, ginger slices, dried chilies, bay leaves, cinnamon.
2. Blanch the duck wings in a pot of cold water until the foam scums, take them out and dry them.
3. Heat the oil in a pan, add ginger slices, green onion segments, dried chili peppers, bay leaves and cinnamon and saute until fragrant.
4. Then add duck wings and stir-fry until slightly golden.
5. Add one tablespoon of cooking wine, one tablespoon of light soy sauce, two tablespoons of white vinegar, and two tablespoons of sugar. Two tablespoons of dark soy sauce, stir-fry to coat evenly.
6. Add water to cover the duck wings, bring to a boil over high heat and simmer over low heat for half an hour to forty minutes.
7. After simmering, reduce the juice over high heat according to the amount of water in the pot. Stir-fry until it becomes thick, then take it out of the pot and put it on a plate.
Colored Pepper Osmanthus Fish Maw
Materials: Osmanthus Fish Maw, Colorful Pepper, oil, salt, sugar, cooking wine, soy sauce, ginger
Method:
1, Rinse the front and back of the fish maw. Then use corn starch, pepper, and cooking wine to scratch the fish belly a few times to remove the fishy smell.
2. After mixing evenly, rinse with clean water and drain the water.
3. Remove the seeds from the bell peppers and cut into small pieces.
4. Add oil to the pan and saute the fish maw until fragrant.
5. Add a little salt and sugar to taste.
6. Add ginger, then add colored pepper and stir-fry together.
7. Finally add a little soy sauce and stir-fry until cooked.
Cola tofu
Ingredients: old tofu, cola, ginger, green onion, salt, dark soy sauce, small pepper, chicken essence
Method:
1. Cut the tofu into cubes, sprinkle with salt and black pepper, marinate for about 15 minutes, and shred the ginger. , cut the green onion into sections, and cut the green onion leaves into finely chopped green onion;
2. Pour oil into the pot, shake the pot so that all the pot is evenly coated with oil, put the tofu into the pot, and fry over medium-low heat;
3. Use chopsticks while frying Flip the tofu and fry the tofu until it turns golden brown on all sides. Add the green onions and shredded ginger to bring out the onion and ginger flavor;
4. Pour in Coke, 1 spoon of dark soy sauce and hot water. The water should be flush with the tofu, and add small chili pepper flakes. ;
5. After boiling over high heat, simmer over low heat until less than half of the soup is left. Turn on high heat to reduce the juice and sprinkle in chopped green onion.
Steamed crayfish
Method: 1. Grasp the back of the shrimp, brush the small lobster with a small toothbrush under the faucet, grab the middle section of the shrimp tail, and pull out the shrimp line together.
2. Prepare a small bowl, add minced ginger, chili pepper, coriander, then add light soy sauce, balsamic vinegar, pepper and a little sugar, then the dipping sauce is ready.
3. Boil the water in the pot, put the washed shrimps into the pot, and steam them over high heat for fifteen minutes. The delicious steamed shrimps are ready.
Teriyaki chicken meatballs
Ingredients: 300 grams of chicken breast, 2 grams of salt, 3 spoons of light soy sauce, 3 spoons of cooking wine, 1 spoon of honey, 1 spoon of oyster sauce, appropriate amount of corn starch, appropriate amount of cooking oil, appropriate amount of minced onion, ginger, garlic and white pepper Some
practices:
1. Cut the purchased chicken breast into small pieces. Place in a food processor, add a little water and puree the chicken. You can also chop with a knife if you donât have a food processor.
2. Add salt, white pepper, light soy sauce and corn starch to the chicken puree and mix well.
3. Put water in the pot. Before the water boils, take an appropriate amount of minced meat and shape it into meatballs. Put it into the pot and cook until it floats.
5. Adjust teriyaki sauce . Add 1 gram of salt, 3 tablespoons of light soy sauce, 3 tablespoons of cooking wine, 1 tablespoon of honey, and 1 tablespoon of oyster sauce to the bowl.
5. Put an appropriate amount of oil in the pan. When the oil is hot, add the cooked meatballs and fry until the surface of the meatballs is golden.
6. Pour in the prepared sauce. When the soup thickens, reduce to medium heat.
Fish-flavored eggs
Method: 1. Add salt to eggs and beat into egg liquid.
2. Cut the onion into small cubes, cut the green and red pepper into small pieces, and mince the ginger and garlic.
3. Put an appropriate amount of oil in the pot, when the oil is hot, pour in the egg liquid, stir-fry and serve.
4. Put a little oil in the pot, add minced ginger and garlic to the hot oil and stir-fry until fragrant.
5. Pour in Pixian Doubanjiang and stir-fry the red oil over low heat. You can adjust the amount of Doubanjiang according to your personal taste.
6. Pour in the sauce prepared with 2 tablespoons of light soy sauce, 2 tablespoons of sugar, 1 tablespoon of mature vinegar, and 1 gram of salt, then pour in the fermented fungus and stir-fry. Pour in the spread eggs, stir well and remove from the pan.
Stewed tofu with egg yolk and peas
Method: 1. Wash the fresh peas and blanch them in water. Use cold water to keep the green color.
2. Cut the tofu into small pieces and blanch them for later use.
3. Flatten the egg yolk with a knife and chop into fine pieces. Cut the ham into small pieces
4. Add an appropriate amount of oil to the pan, heat it up, add the egg yolk and stir-fry until it bubbles. Add tofu, peas, and ham and continue stir-frying. Add seasoning. Finally, add water starch to thicken the soup and serve on a plate.
Eel Pleurotus eryngii
Ingredients: eel, Pleurotus eryngii, garlic, onion, ginger, dried chili, light soy sauce, oyster sauce, dark soy sauce, salt, chicken essence
Method:
1. Prepare the eel, cut into sections, add a little cooking wine, pepper and light soy sauce and marinate for 15 minutes. Cut king oyster mushrooms into sections.
2. Heat a pan with cold oil, sauté garlic, onion, ginger and dried chili pepper until fragrant, add marinated eel and stir-fry.
3. Add cooking wine, light soy sauce, oyster sauce and dark soy sauce, and add boiling water. Bring to a boil over high heat, add king oyster mushrooms, and simmer over low heat for 15 minutes. Remove the juice over high heat.
pink-skinned fish head
Materials: 1 silver carp head (about 750 grams in weight), 35 sheets of pink-skinned html. 50 grams of cooked lard, 330 grams of Shaoxing wine, 40 grams of soy sauce, 2 grams of sugar, 15 grams of fragrant grains, 5 grams of green onions, 5 grams of ginger slices
Method
1. Score a few cuts on both sides of the fish head to make it Easy to taste.
2. Put the fragrant residue into a bowl, add Shaoxing wine to soak, then use gauze to filter out the fragrant residue and set aside.
3. Heat the wok, add cooked lard and heat until it is 50% hot. Place the fish head that has been coated with soy sauce and fry it along the edge of the pan until both sides turn light yellow. Add in green onions, ginger slices and Shaoxing wine. , soy sauce, sugar, and 1000 grams of water, so that the water just covers the fish head. Cover and bring to a boil over high heat. When the fish eyes turn white, pour in the vermicelli and cook for another 2 minutes. Add the fragrant glutinous rice to the marinade. Go in, cook for a while, pour cooked lard in the pot, put it into a soup bowl and serve.
Fried fungus and small melon
Ingredients: 10 grams of dried fungus, 1 small melon, 3 ml of olive oil, 2 grams of salt
Method:
1. Prepare ingredients: soaked fungus and fresh Yunnan small melon.
2. Wash the fungus and tear into small pieces.
3. Peel the melon, wash and slice it.
4. Pour oil into the hot pan, stir-fry the fungus.
5. Continue to stir-fry the Yunnan melon until cooked.
6. Add fried fungus.
7. Add salt and green onions and stir-fry evenly.
Broccoli Mushroom soup
Ingredients: appropriate amount of broccoli , appropriate amount of mushrooms, 1 king oyster mushroom, 1 bag of enoki mushrooms, slide mushroom , black fungus, white fungus appropriate amount, appropriate amount of dried shiitake mushrooms, 1 potato 1 chicken rack
Method:
1. Wash all the vegetables, tear them into small pieces, cut the potatoes into small pieces
2. Put cold water in the casserole, add the chicken carcass and make chicken soup
3. Add all the vegetables and cook, finally Add salt.
Garlic Carrots Potato sticks
Ingredients: 2 potatoes, 1 carrot, 1 garlic clove, 3 shallots, 1 spoon of salt, 1 spoon of chicken essence, 1 spoon of cumin powder, 1 spoon of light soy sauce
Method:
1. 1 carrot, peel and wash, cut into thin strips with a wavy knife; 2 potatoes, peel and wash, cut into thin strips with a wavy knife and set aside.
2. 1 garlic, peel, clean and cut into minced pieces and set aside; Clean the green onions, cut the green onions and green leaves into small pieces, separate them. Boil water in a pot, add potato strips and carrots and cook until 8 mature
4. Then take them out and put them in cold water several times before frying. Take it out and drain it.
5. Pour oil into the pot. When the oil is hot, add minced garlic and green onions and sauté until fragrant.
6. Then pour in the drained carrot and potato strips, stir-fry over high heat for about 2 or 3 minutes. Wait until the carrots are cooked. After the potato strips are cooked, add 1 teaspoon of light soy sauce, 1 teaspoon of salt, and minced green onions and stir-fry evenly.
7. Before serving, add an appropriate amount of chicken essence and cumin powder and stir-fry evenly.
Cold Okra
Ingredients: Okra50 grams; 10 grams of minced garlic; 32 chilli padi html; 2 grams of salt; 5 grams of oil; 3 grams of chili noodles; 5 grams of light soy sauce; 3 grams of oyster sauce; 2 grams of sugar;
Method:
1. Wash the okra. Remove the stems and cut into thin slices with a knife and set aside. Boil a pot of water, put the okra in the pot and blanch it for 2 minutes. Add a little salt and oil to make the okra more green.
2. Mix chili noodles, light soy sauce, oyster sauce, sugar, minced garlic, and chili into a bowl of sauce, and pour in hot oil to enhance the aroma. Drain the water from the okra, put it in a bowl, and pour the sauce over it. Okra is a low-energy food and one of the best weight-loss foods. It can be eaten by the general population.
Chili pepper Fried grapefruit peel
Ingredients: appropriate amount of grapefruit peel (remove the peel from 1 grapefruit), 10 grams of red pepper, 1 head of garlic, 10 grams of ginger, 20 grams of tempeh, 10 ml of soy sauce, 5 grams of salt, 3 sugars gram.
How to do
1. First, letâs cut the grapefruit peel into a knife. We only need to use the white part of the grapefruit peel, cut off the yellow bottom thinly, and then change the white part into small pieces and put them on a plate for later use.
2. Cut the white part of the grapefruit into slices, put it into a large bowl, and add 1 tablespoon of salt.
3. After adding salt to the bowl, rub the grapefruit peel continuously with your hands to remove the water from the grapefruit peel.
4. After the grapefruit peel is soft, pour boiling water into it and soak it for 20 minutes until it passes over the surface of the grapefruit peel.
5. After 20 minutes, the boiling water becomes cold. Squeeze the water from the grapefruit peel with your hands and put it into a plate for later use.
6. We have prepared the grapefruit peel. Now prepare the ingredients. Peel, wash and mince the ginger. Cut the red pepper into small dices and slice the garlic. Press 20 grams of tempeh with a knife and put it into a plate for later use.
7. Add a little oil to the pot, add minced garlic, minced garlic, diced red pepper, tempeh, and slowly stir-fry over low heat until fragrant.
8. Stir-fry over low heat in the pot until the aroma is released, add 10 ml of light soy sauce, half a bowl of water, and bring to a boil over high heat.
9. After the water in the pot boils, add the processed grapefruit peel, add 5 grams of salt and 3 grams of sugar, stir-fry over high heat for 1 minute and it is ready to serve. Looking at the inconspicuous grapefruit peel, the taste is still very good
Casserole with baby cabbage
Ingredients: pork belly, baby cabbage, fried tofu, peanut oil, salt, chicken essence, light soy sauce, oyster sauce, chili sauce, garlic.
Method:
1. Put the pork belly into a pot of cold water and cook until cooked.
2. Take out and cut into thin slices, peel the garlic and cut into small pieces, cut the baby cabbage into small sections, and separate the leaves and rhizomes.
3. Heat the wok, add oil, add the cold oil and stir-fry the meat slices over low heat until grease comes out of the meat slices and the meat turns golden brown.
4. Add the rhizomes of baby cabbage, add salt, oyster sauce and light soy sauce.
5. Add chicken essence and Laoganma , stir-fry until the rhizome becomes soft, then add the leaves.
6. Stir-fry over high heat for a few times, then add water so that all ingredients are covered.
7. Add the fried tofu, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes, then transfer to a hot casserole.
Braised cabbage with mushrooms
Ingredients: small flower mushrooms, cabbage, salt, garlic, sugar, oyster sauce, water starch , Onions
Method:
1. Rinse the dust on the surface of the floret mushrooms and soak them in warm water. Cut the cabbage in half, wash and set aside. Mince the garlic.
2. Boil a pot of water, add salt and a few drops of oil, add the cabbage and blanch it until raw.
3. Remove the blanched cabbage, drain the water, and place on a plate.
4. Heat oil in a pan. When the oil is hot, add minced garlic and stir-fry until fragrant. Pour in the soaked small flower mushrooms and stir-fry.
5. Add salt, oyster sauce, and sugar, stir-fry briefly, then pour in the water used to soak the mushrooms, simmer for 3.4 minutes, pour a little water starch, and reduce the juice over high heat.
6. Place the stewed mushrooms on top of the cabbage and sprinkle a little chopped green onion.
Minced egg tofu
Ingredients: 200 grams of marinated tofu, 2 eggs, appropriate amount of green onions, appropriate amount of salt, 2 chives, pepper, appropriate amount of cooking oil
Method
1. Ingredients: Northern tofu, eggs, chives, green onions
2. Break the eggs into a bowl Cut the medium, green onions and chives into minced pieces respectively.
3. Heat the cold oil in the pan, add the minced scallions and stir-fry.
4. After the onions are fragrant, add tofu.
5. Stir constantly and crush the tofu with a spatula. (This step requires stir-frying for three to four minutes to stir out the water vapor in the tofu.)
6. Stir-fry the tofu to release the water vapor, add the beaten eggs and continue to stir-fry.
7. Stir-fry until the egg liquid is solidified, then add appropriate amount of salt to taste.
8. Add a little pepper and continue to stir-fry evenly.
9. Stir-fry evenly, turn off the heat, add minced chives and mix well with residual heat.
Stir-fried shrimps with garlic moss
Ingredients: shrimp, garlic moss, chives, garlic; peanut oil, salt, oyster sauce, chicken essence
Method:
1. Cut off the garlic moss, wash and set aside.
2. Remove the shrimp heads, shrimp threads, and shrimp shells
3. Burn in the pot Boil water, add a little salt and two drops of peanut oil, cook for one minute, drain and set aside.
4. Heat oil in a pot, add chopped garlic and fresh scallions and stir-fry until fragrant.
5. Pour in the shrimp and stir-fry until it changes color.
6. Pour in the garlic and stir-fry.
7. Pour in a little salt and chicken essence and oyster sauce.
8. Add some fresh green onion leaves and stir-fry evenly!
Spread the meat slices
Ingredients: a piece of pork, onion, green pepper, onion, ginger, tempeh, garlic, pepper, salt, sugar, chicken, cooking wine.
practice
1: Cut the pork into water, use kitchen paper to reserve the water and dry it.
2: Stir-fry the water with a little oil, stir-fry the pork, take out most of the oil, and roll the stir-fried pork into a pot.
3: Cut onions into wedges and green peppers into cubes.
4: Add oil to the pot, add Sichuan peppercorns and fry them in Sichuan peppercorn oil. Remove the Sichuan peppercorns and stir-fry onions, ginger and garlic until fragrant, then add fried pork, scallions and diced green peppers.
5: Add appropriate amount of white wine and appropriate amount of fermented soybeans, stir evenly.
6: Fermented beans themselves are salty, add a little salt, sugar and chicken essence, and then stir the dish.
Soybean chicken feet
Method: 1. Heat oil in a pot, pour in aniseed and peppercorns and stir-fry until fragrant, pour in chicken feet and stir-fry for a few times;
2. Pour in the sugar that has been fried in advance and stir-fry quickly until evenly colored;
3 , then pour all the chicken feet into the pressure cooker;
4, add water at the same level as the chicken feet, and all seasonings; cover the pot and simmer for 30 minutes, deflate the pressure cooker to release the pressure, lift the lid, take out the chicken feet and put them on a plate. Pour the remaining soup into another clean pot, turn on low heat and pour in the soaked soybeans.
5. Stew for 15 minutes, until the soup is thick and the soybeans are soft.
Homemade Steamed seabass
Ingredients: Seabass pieces, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, 1 tablespoon of light soy sauce, steamed fish soy sauce 2 tablespoons, a little sugar, an appropriate amount of cooking oil
Method:
1. Clean and wash the sea bass, cut the green onion into sections, shred the ginger, fillet the fish body with a few cuts, apply salt and cooking wine and marinate for 10-15 minutes (stuff a little green onion into the fish belly) Shredded ginger to enhance the flavor).
2. Preheat the steamer with water. After the water boils, add the fish and steam it over high heat for about 8 minutes. While the fish is steaming, season the sauce: light soy sauce, steamed fish soy sauce, and sugar. Mix thoroughly and set aside.
3. Pour out the soup from the steamed fish plate, and spread the shredded ginger and green onions over the fish.
4. Heat oil in a pan and bring to a boil. When green smoke comes out, pour the boiling oil over the fish from beginning to end, and quickly pour in the sauce in the same way before serving.
Stir-fried green beans
Method 1. Wash the green beans, remove the old tendons, and break them into sections about 5cm long.
2. Cut the tenderloin into mince, add salt soy sauce, dark soy sauce, cooking wine and corn starch, mix well and marinate for 15 minutes.
3. Mince garlic and ginger slices, remove seeds from dried chili peppers and cut into sections.
4. Put a little more peanut oil in the pan, add the green beans after the oil is hot.
5. Half-fry and half-fry the green beans over medium-low heat until tiger skin appears on both sides.
6. Take out the processed green beans and set aside. Use the remaining oil at the bottom of the pot to quickly spread the minced meat and stir-fry until the minced meat changes color.
7. Add minced ginger, garlic, and chili pepper segments and stir-fry until fragrant.
8. Stir-fry green beans with tiger skin.
9. Add salt and a little sugar, continue to stir-fry until the water vapor is completely gone, and then take it out of the pot.
Pan-fried pork belly
Method:
1. One pound of pork belly, sliced, add a little salt, oyster sauce, minced garlic, leave for 20 minutes;
2. Adjust seasonings, a spoonful of chopped chili sauce, minced coriander, minced garlic, minced green onion, sugar, and Sichuan peppercorns oil, a little vinegar;
3. Brush the pan with oil, put in the pork belly, fry over low heat until browned on both sides;
4. Add lettuce, perilla leaves, and other ingredients.
Beef brisket with green onion
Ingredients: 250 grams of beef brisket; a spoonful of oil, a pinch of dry red pepper, a few onions, a few garlic, a few drops of light soy sauce;
Method
1. All ingredients are ready; pour half a pot of water into the pot. , add a few slices of ginger, pour the beef brisket cubes in, bring to a boil, and skim off the foam; boil the blanched beef brisket cubes out of the pot; put in the Fresh Breath electric pressure cooker;
2. Set the beef button, select braise, and the machine starts to work until The program is over; heat the oil pan and sauté the ginger, garlic and chili until fragrant; pour in a little water and pour in a little hot fried fresh dew;
3. After boiling, add salt; pour the cooked beef brisket pieces in and stir-fry until the juice is slightly reduced. ; Pour in a little light soy sauce before serving; Spicy braised beef brisket with rice sauce is ready;
Peanut stewed chicken feet
Ingredients: 10 chicken feet, 100g peanuts, appropriate amount of green onion, 2 garlic cloves, 20g soybean paste, 20ml soy sauce, 10ml dark soy sauce, 3g sugar, 20ml cooking wine, salt, chicken essence, water starch, ginger
Method:
1. Soak chicken feet in clean water and wash.
2. Soak peanuts in water and set aside.
3. Blanch the chicken feet in cold water for 2 minutes, then chop off the toes and cut them in half.
4. Add water to the pot, add peanuts and cook for 10 minutes. Drain the water and put it in a casserole for later use.
5. Pour oil into the wok and sauté onion, ginger and garlic until fragrant. Add soybean paste and stir-fry until fragrant.
6. Then pour in the chicken feet and stir-fry, add cooking wine, light soy sauce, dark soy sauce, white sugar and appropriate amount of water.
7. After the fire burns for a while, skim off the foam and turn off the heat.
8. Then pour into the casserole and bring to a boil over high heat, cover and simmer over low heat for 35 minutes.
9. Then add salt to taste, then pour in water and starch, mix evenly, and add a little chicken essence.
Bacon and potato rolls
Materials: bacon, potatoes, butter, black pepper
Method:
1. Slice the potatoes and cook them. Take them out of the pot and add butter to mash them. Stir the potatoes and butter evenly. Add an appropriate amount of black pepper. You can omit it if you like spicy food;
2, roll the mashed potatoes into the bacon.Potatoes are sticky. Compared with other ingredients, you donât need to use toothpicks to fix them. If you like a stronger taste, you can spread a little sauce on the bacon surface and put it in the oven at 200 degrees for about 15-20 minutes. The edges of the bacon will be slightly browned and curled. Itâs ready to go.
Stir-fried pork slices with water chestnuts
Ingredients: water chestnuts, pork loin, peas (cooked), millet pepper, salt, cooking wine, light soy sauce, starch
Method:
1. Cut the tenderloin into thin slices, add starch, light soy sauce and cooking wine and marinate for ten minutes. Peel the water chestnuts. Wash and slice.
2. Prepare the cooked peas and cut the millet and pepper into small circles.
3. Heat oil in a pan, add meat slices and stir-fry until color changes. Add water chestnuts and peas and stir-fry until cooked.
4. Add millet pepper and salt, stir-fry evenly.
Beer ribs
Ingredients: Pork ribs , ginger, vegetable oil, beer, green onions, Zhuhou sauce
Method:
1. Clean and chop the pork ribs into pieces, blanch them in boiling ginger water, and set aside after cleaning;
2, pot Pour a small amount of vegetable oil, sauté the ginger slices until fragrant, pour in the blanched pork ribs and stir-fry;
3, until it changes color and turn slightly yellow, pour in enough beer to cover the ribs, add green onions, and spoon in Zhuhou sauce;
4, wait for the sauce Melt in the soup, bring to a boil, and simmer over low heat until the ribs are crispy. If you like the ribs to be crispier, add an appropriate amount of water. Drain the soup and serve.
Twice-cooked Pork Stir-fried Dried Beans
Ingredients: Pork belly with skin, Dried tofu, tempeh, green onion, ginger, Maggi fresh, peanut oil
Method:
1. Cut the dried tofu into slices and chop the tempeh.
2. Add appropriate amount of water to the pot and add pork.
3. Add green onions and ginger slices and bring to a boil over high heat.
4. Cover the pot, turn to low heat and simmer for 10 minutes, remove and let cool.
5. Cut the cooked pork into slices.
6. Heat oil in a pan, add black bean paste and stir-fry until fragrant.
7. Add onions and ginger and stir-fry until fragrant, then add sliced ââmeat and stir-fry until fragrant.
8. Add dried tofu and stir-fry for 30 seconds. Add Maggi Xian and stir-fry over high heat.
Spicy braised fish
Ingredients: fish, ginger, onions, garlic, pepper, sugar, vinegar, salt, cooking wine, soy sauce, chili
Method
1. Wash the fish, dry the skin, cut it into pieces on both sides, and scatter Add a little salt and marinate for about 15 minutes.
2. Cut the shredded ginger, garlic slices, green onion segments, Sichuan peppercorns, and dried chili segments and set aside.
3. Make the sauce: Put cooking wine, soy sauce, sugar, vinegar and a little salt in a bowl, add some boiling water to make a sauce and set aside.
4. Heat the pan, add oil, then add a few slices of ginger, fry the ginger over low heat until brown, then take out the ginger and throw it away.
5. Then put the fish in, fry the fish evenly on both sides, then add the prepared ginger, garlic, green onions, Sichuan peppercorns, and dried chili peppers into the oil and fry until fragrant.
6. Then turn to high heat, pour in the prepared juice, add half a bowl of water, and cook over medium heat for a while.
7. When the soup thickens, turn down the heat to low, take out the fish and put it on a plate, add fresh chili peppers and green onion segments and place them on the fish. Pour the thick sauce on the fish.
Bang Bang Shredded Chicken
Ingredients: chicken legs, chili oil, salt, sugar, fresh soy sauce, sesame paste, rice vinegar, pepper powder, sesame oil, garlic, cucumber , ginger, cooking wine
Method:
1. Place water in a small pot. Pour in a little cooking wine and a few slices of ginger, then add the chicken legs and cook until fully mature;
2. Dissolve the sesame paste with a small amount of boiling water, and add an appropriate amount of salt and sugar;
3. Add fresh soy sauce, pepper powder, rice vinegar, Sesame oil and other seasonings;
4, appropriate amount of minced garlic, mix well;
5, after the chicken legs are cooked, tear them into matchstick-sized strips, cut the cucumber into shreds, put it in a large basin, and add the sauce ;
6, mix well.
Fried Bracken Sausage
Ingredients Bracken , sausage, garlic cloves, dried chilies, light soy sauce, dark soy sauce, sugar, stock
Method 1. Dried bracken Soak in water until soft, cut into inch sections. First blanch the bracken in boiling water, take it out and set aside.
2. Slice the sausage and crush the garlic and set aside.
3. Heat the oil pan, add garlic and dried chili and stir-fry until fragrant, then add sausage and stir-fry slightly, then add bracken and stir-fry.
4. Add light soy sauce, dark soy sauce, sugar and water, cover and simmer.The soup is almost done.
Chili fried Sweet potato stems
Ingredients: sweet potato stems, onions, ginger, garlic, chili peppers, cooking oil, salt, thirteen spices, chicken essence
Method:
1. Remove the leaves of the sweet potato stems and cut off the silky skin at both ends. Tear off, wash and cut into sections;
2. Shred the pepper, shred the green onion and ginger, crush the garlic and set aside;
3. Heat the pot and pour in the oil, add the onion, ginger, garlic and pepper and fry until fragrant;
4. Pour Add sweet potato stalks and stir-fry until cooked, add salt, thirteen spices, and chicken essence, stir-fry evenly and take it out of the pot.
Teriyaki Chicken Legs
Ingredients: Chicken legs, garlic, ginger slices, oyster sauce, umami soy sauce, light soy sauce, rock sugar, rice wine, oil
Method:
1. Prepare Teriyaki Sauce: Chop 2 cloves of garlic, oyster sauce, soy sauce, light soy sauce , rock sugar powder are stirred together to make a sauce.
2. Debone the chicken legs and cut into four pieces, marinate in rice wine for 20 minutes.
3. Heat oil in a pan, add ginger slices and garlic slices and sauté until fragrant.
4. Add the chicken legs, skin side down and fry over low heat.
5. Fry until both sides are browned and add sauce.
6. Fry until the soup thickens and coats evenly.
Three fresh wontons
Ingredients: 150 grams of minced meat, appropriate amount of wonton skins, appropriate amount of dried shrimps, appropriate amount of shredded seaweed, 1 egg, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of green onions
Method:
1, mince meat, add green onions, ginger, Cooking wine, salt and pepper, stir well;
2, take a little meat sauce and put it in the middle of the small wonton wrappers, and gently knead it together;
3, beat the eggs, spread them into egg skins, let cool and cut into shreds;
4, add water to boil the dried shrimps Boil, add some salt and simmer for a few minutes;
5. Boil the water, add some salt, then add the wrapped small wontons and cook;
6. Add the cooked small wontons to the boiled Kaiyang soup, shredded seaweed, and egg skin. , sesame oil is fine.
Roast Lamb's Blood with Green Onion
Ingredients: green onions, sheep's blood, dark soy sauce, light soy sauce, salt, pepper (if you like chili peppers, you can add some screw pepper, dried chili pepper);
Method
1. Cut the sheep's blood into cubes and put in In the pot;
2.1 Put water in the pot, boil until the water boils, turn off the heat, rinse the sheep blood with cold water, and control the water;
3. Cut the green onions into large sections of about 7 cm, and then cut them in half;
4. In the wok Add oil. When the oil is hot, add Sichuan peppercorns and scallions and stir-fry until the scallions are slightly soft;
5. Pour in the sheep blood and stir-fry for two to three minutes;
6. Add light and dark soy sauce according to your own taste. If you are afraid of sticking to the pan, you can Add a little more water;
7. Collect the juice, add salt, turn off the heat, stir-fry with residual heat, and serve on a plate!
Roasted Beef with Colored Peppers
Ingredients: green and red peppers, soy sauce, sesame oil, black pepper juice, 500 grams of beef
Method
1, green and red peppers, ginger, garlic, wash and cut until ready to use.
2. Cut the beef into thin slices and fluff it with a knife. Add a little soy sauce, a little powder, a little sesame oil and black pepper juice and mix well. It is best to prepare it at noon and fry it at night.
3. Heat the oil in the pan, add the ginger slices and garlic, add the beef and stir-fry for three to four minutes. Heat a plate, add the green and red peppers, stir-fry, add some salt, chicken essence and a little water. After the green and red peppers are cooked, quickly add the beef to the pan. Stir-fry for a few times, sprinkle with some black pepper and serve on a plate
Spicy diced lotus root
Ingredients: lotus root, dried tofu, 1 tablespoon Laoganma hot sauce, 1 teaspoon soy sauce, appropriate amount of salt;
Methods
1. Dice the dried tofu. Peel, wash and dice the lotus root;
2. Heat the pan and pour in the oil. Add dried fragrant first, stir-fry then add the diced lotus root and stir-fry until fragrant;
3. Add Laoganma hot sauce, soy sauce and salt and stir-fry evenly. Then it is ready to be cooked.
Spare ribs cake
Ingredients: spare ribs, peppercorns, chicken essence, bean paste, bay leaves, salt, edamame, flour, corn flour, chili, dark soy sauce, garlic, ginger slices, oil, yeast
Method :
1. Wash the ribs and cut them into sections, add ginger, garlic, dark soy sauce, peppercorns and salt and marinate for 30 minutes.
2. Add flour, corn flour, yeast, salt and water into a basin and knead into a ball. Leave to ferment at room temperature until doubled in size.
3. Wash the edamame and cut the peppers and set aside.
4. Pour cooking oil into the pot and heat it up, add the pork ribs and stir-fry until it changes color, then add the bean paste, salt and bay leaves and continue to stir-fry.
5. Add edamame and appropriate amount of boiling water, simmer over medium heat for 20 minutes.
6. When the ribs are cooking, take out the dough, roll it into a long strip and divide it into small pieces. Take a piece of dough and flatten it, place it in a circle around the edge of the pot, cover the pot and continue to simmer for 20 minutes.
7. You can flip the ribs halfway.
8. Take out the cake first, then add chili pepper and chicken essence, stir-fry until the juice is reduced, and then serve.
Xishi corn
Ingredients: corn kernels, small tomatoes, peas, salad dressing, honey, white sugar
Method
1. Canned corn, filter out the soup and reserve it, blanch the corn in boiling water, remove and add 20 grams of salad Mix the sauce well.
2. Boil the peas, add honey and puree with a blender, sieve and let cool.
3. Take a cylindrical mold and put it into a plate, stuff the mixed corn into it, apply a layer of steamed pea puree on it, and pull out the mold.
4. Peel the red tomatoes, beat the tomato flesh into juice, add the canned corn juice and honey, mix well, and pour it into a plate.
5. Place 3 small tomatoes on the pea puree and add mint leaves for decoration.
Special eggplant
Ingredients: fresh purple eggplant, green and red peppers, onions, green onions, ginger, garlic, fresh millet pepper rings, roasting sauce, spicy fresh dew, soy sauce, white sugar, cumin seeds, cooked sesame seeds, MSG, raw Powder, oil, white vinegar
Method
1. Cut the skinned purple eggplant in half, then cut it into strips with a diagonal knife, put it in a basin, soak it in light salt water for 15 minutes, take it out, drain it, and pat it with cornstarch.
2. Heat the oil in a pan until it is 50% hot, add the eggplant strips, fry until they are set, and take them out.
3. When the oil heats up again, add a little white vinegar, add eggplant strips and fry until crispy, remove and set aside.
4. Leave the oil in the pot, add onion slices, ginger slices, garlic slices, green and red pepper strips, onion strips and fresh millet pepper rings and saute until fragrant.
5. Add various seasonings and stir-fry evenly, then add purple eggplant and sprinkle with cumin seeds and cooked sesame seeds, stir-fry quickly.
