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 The aftertaste is extraordinary. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a pleasure for those who eat it. Those who know how to eat will find peace of mind. "Taste it carefully and 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!
Rice noodles
Information Laotan pickled cabbage, minced pork, rice noodles, ginger, green onion, dried red pepper, pepper powder, light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper, coriander
1. Rinse and mash the kimchi and prepare the pork.
2. Heat a wok, add oil to the minced meat, stir-fry until the color changes, then add ginger, onion, red pepper, and pepper and stir-fry until fragrant.
3. Add light soy sauce, dark soy sauce, and oyster sauce and stir-fry for a while. Add sauerkraut and stir-fry. At this time, stir-fry for a while longer to allow the sauerkraut to fully absorb the oil.
4. Add broth, cooking wine and cook for about 10 minutes.
5. First, immerse the rice in the pot and bring to a boil, put the fish into a bowl, pour the pickled cabbage soup into the bowl, and sprinkle with coriander and white pepper .
Cantonese fried rice noodles
Ingredients: 500g lean meat slices (or beef) 75g fresh shrimps (or eggs) 100g chives (or mung bean sprouts ) 100g garlic 4-5 cloves chives 50g garlic sprouts or celery (can be ignored) Appropriate amount of sauce: 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of salt, 1 teaspoon of chicken juice (or chicken powder), 1 teaspoon of sugar, 1 teaspoon of pepper, a little
How to make Cantonese fried rice noodles
Prepare various ingredients, add a little salt to the meat slices, Mix light soy sauce, sugar, cornstarch, and raw oil evenly and marinate for about 10 minutes. Mix shrimps with a little salt, pepper, cornstarch, and raw oil and marinate for about 10 minutes. Pick and chop leeks, chives, garlic sprouts, celery, etc. Set aside the section; prepare the sauce;
Heat the pan, add oil, stir-fry the meat and shrimps, put on a plate and set aside;
Heat the pan, stir-fry the garlic (diced), white chives, and garlic sprouts quickly;
Smell the onions and garlic Pour in the sauce that is about to be fragrant;
Pour in the rice noodles first;
Then add the leek, celery, remaining chives, fried meat and shrimp, etc.;
Stir all the ingredients quickly and stir-fry evenly for about 1 minutes, turn off the heat.
Sour Soup Rice Noodles
Ingredients: Rice Noodles, Sesame Oil, Tomatoes, Corn Kernels, Green Vegetables, Sour Cowpeas, Preserved Eggs, Green Onions, White Vinegar, Chicken Essence, Salt
How to Make Sour Soup Rice Noodles
Pour oil into a pot, cut tomatoes into small pieces, and stir-fry until the tomatoes soften, add enough After the water boils over high heat, turn to medium heat and continue to cook the rice noodles.
After two or three minutes, pour in a little white vinegar, add a little chicken essence and salt to taste. Serve on a plate.
. Boil the green vegetables and corn kernels and slice the preserved eggs. Add a little sour beans and sprinkle with green onions. Add a little sesame oil and you can
Fried rice noodles
Ingredients 300 grams of rice noodles 2-3 eggs 1 mung bean sprouts A handful of oil A tablespoon of light soy sauce A spoonful of dark soy sauce A spoonful of salt Chicken essence
How to make fried rice noodles
Preparation : If the rice noodles are dry and hard, soak them in warm water in advance to soften them.
Wash the green vegetables and cut into small pieces.
Wash the bean sprouts and remove the old roots.
Beat the eggs.
Add oil to the pot and heat until slightly smokey. Add eggs and stir-fry quickly until fluffy.
Pile the eggs to one side, add green vegetables, bean sprouts, and appropriate amount of salt and stir-fry until cooked.
Pour in the rice noodles, then add light soy sauce and dark soy sauce, stir-fry evenly with chopsticks. Be gentle with your movements to avoid serious breakage of the rice noodles.
Continue to stir-fry with chopsticks and spatula until the rice noodles become transparent and soft, add chicken essence to taste.
Stir-fried fat beef with onions
Ingredients: fat beef, onions, green peppers, red peppers, stock, steamed fish soy sauce, dark soy sauce, oyster sauce, freshly ground pepper, sweet potato starch;
Method:
1. Cut onions into cubes; cut green peppers into cubes; Cut the red pepper into cubes;
2. Take half a bowl of stock, add three spoons of soy sauce for steamed fish, half a spoon of dark soy sauce, half a spoon of oyster sauce, an appropriate amount of freshly ground pepper, a small amount of sweet potato starch, stir well and set aside;
3. Put a boiling pot under water and add water After boiling, add the beef; use chopsticks to disperse it, turn off the heat; stir until the beef basically changes color and take it out;
4. Add oil to the wok; when the oil is 50% hot, add the onions; stir-fry until the aroma is released, add green and red peppers Fry the pieces together; when the onions are translucent, add the beef;
5. Stir well and then add the sauce and stir well;
Croaker fish stewed with gluten
Ingredients: Croaker fish 2 pounds, 8 small tomatoes, gluten 200g, 2g pepper, 30ML soy sauce, appropriate amount of cooking oil, 3g salt, 20ML fermented tofu juice, 20ML cooking wine, 3 slices of ginger, appropriate amount of hot water, 2 tablespoons beef sauce
Recipe
1. Clean the croaker fish and remove the fish maw Cleanse the abdomen. There is no need to remove the fish scales as the scales are very soft and do not affect the taste. Cut the gluten into thin slices. The gluten is very soft and is not afraid of being stewed. The thinner it is, the easier it is to taste.
2. Heat the pan, pour some oil, add the flower fish and fry slowly until golden brown, stir fry until golden brown, then scoop it out and place it on a plate. Put the fish into the pot and fry it slowly over low heat until the fish is complete. It is best to use a non-stick pan to fry the fish, otherwise the skin will easily become rotten. Add the cut seitan to the fish and spread evenly.
3. Put all the ingredients in a bowl and stir evenly, then pour it into the pot, add hot water that covers the fish, and continue to heat until it boils. Turn the heat to low and simmer for about 15 minutes, add tomato cubes and cook for about 5 minutes.
Brown sugar pork belly
Method: 1. Boil the pork belly in boiling water until fully cooked (put a small amount of pepper and white wine in the water when cooking). After the pork belly is fully cooked, cut it into thin slices when it cools down a little.
2. Heat oil in a hot pot, and use oil to heat the pot. Make it very smooth, then add the pork belly and fry until slightly charred,
3, add an appropriate amount of light soy sauce (a little more light soy sauce can be used), add brown sugar after the light soy sauce evaporates slightly, melt the brown sugar over medium heat, and after melting, it will be 20- Ready in about 30 seconds!
Fish-flavored dried tofu
Ingredients: dried white beans, carrots , large green peppers, spicy bean paste, vinegar, sugar, minced ginger, starch, minced green onions, oil, salt.
Recipe
1. Cut the dried tofu into thin strips, and cut the pepper and carrot into thin strips.
2, blanch carrots and pepper shreds in boiling water for half a minute, remove and drain.
3. Blanch the dried tofu in boiling water, remove and drain.
4. Put the minced ginger, sugar, vinegar, salt and starch into a bowl, add a little water to make a fish-flavor sauce.
5. Heat oil in a wok and add chopped green onions to the pan.
6. Add bean paste and stir-fry over low heat until red oil is produced.
7. Add shredded vegetables and dried tofu and stir-fry for a few times.
8. Add fish sauce and stir-fry until the soup thickens.
Disanxian
Ingredients: potatoes, eggplants, bell peppers
seasonings; appropriate amount of starch, soy sauce, salt, vinegar, sugar, garlic, chicken essence, appropriate amount of cooking oil
Preparation method:
1. Wash the eggplant and cut it into hobs piece.
2. Marinate the eggplant with salt for 5 minutes, squeeze out the soup, add dry starch and stir evenly so that the eggplant is evenly coated with dry starch.
3. Remove the stems from the bell pepper and cut into pieces. Peel the potatoes and cut into pieces the same size as the eggplant.
4. Take a bowl and add soy sauce, salt, sweet and sour starch chicken essence and a small amount of water to blend into a sauce.
5. Put the potatoes into the oil pan and fry until the surface is crusted and can be pierced with chopsticks. Remove and drain.
6. Fry the eggplant in oil until golden brown, remove and drain.
7. Leave the oil in the pot and sauté the chopped garlic until fragrant. Pour in the sauce and boil until thick.
8. Pour in the oiled eggplant and potatoes and bell peppers.
9. Stir fry quickly and evenly so that every ingredient is evenly coated with the soup.
Braised pig trotters with soybeans
1. Wash the soybeans and soak them for at least two hours
2. Wash the pig trotters, blanch them and wash them again
3. Put a small spoonful of sugar in the pot and boil it with a little water, pour in the pig trotters, ginger and soy sauce Stir-fry evenly
4. Put the soybeans at the bottom of the rice cooker, pour the pig's trotters into the pot, add three to four bowls of water, simmer for an hour and it's ready.
Frost Snow Chaoshou~
1. Wash the pork~
2. Cut it into fine pieces~
3 .Wash the shallots~
4. Chop the shallots fine~
5. Mix the shallots and pork evenly, add an appropriate amount of edible salt~
6. Start to wrap your hands with the skin, and finish~
7. Bring another plate
8.Pot Put water in it, boil it, add the edamame, and then add fresh cabbage; adjust the seasonings in the bowl, pick up the zeitgeist and cabbage, and put them all into the bowl ~
Boil the edamame
1. Clean the edamame
2. Prepare Required seasonings
3. Put the cleaned edamame into the pot, add cold water to cover the edamame, add the required seasonings, bring to a boil over high heat
4. Turn to low heat and simmer for half an hour
Cranberry Red dates and longan tea
Ingredients : Cranberries, red dates, longan, rock sugar
Method:
1. Put red dates and longan in a pot, add enough water for one person and cook for 10 minutes;
2. Add cranberries and cook for about 6 minutes;
3. Add rock sugar and dissolve completely. That’s it.
Bitter Melon Scrambled Eggs
Method:
1. First cut the bitter melon, remove the seeds and slice it into slices; chop the green onions into finely chopped pieces.
2. Crack 4 eggs into a bowl, add half a spoonful of salt, sprinkle in pepper, pour in sesame oil and beat well.
3. Pour oil into the pan, pour in the egg liquid, fry gently until the egg liquid is set, and pour it into a colander.
4. Take another pot, add some chopped green onion, then add the bitter melon and stir-fry until soft. Add 1 spoon of salt and a little sugar and stir-fry evenly.
5. Finally, pour in the eggs and stir-fry for a while, then add the remaining chopped green onions.
Fried Potato Wedges with Sausage
Method:
1. 2 sausages, use a sharp knife to cut a piece parallel to both ends of the sausage;
2. Use a toothpick to pierce the sausages into a heart shape;
3. Cut the potatoes and onions into hob pieces, and remove the peppers. Cut the seeds into diamond-shaped pieces;
4. Pour a little oil into the frying pan, put the potato pieces into the pan first, and fry over low heat until brown and charred;
5. Put the sausages into the pan, turn over low heat, and stir occasionally to allow the sausages to heat evenly. There are burnt marks on the surface;
6. Put the onion and pepper pieces into the pot, sprinkle a little salt and stir-fry evenly. Sprinkle a few dried basil pieces before serving to increase the flavor.
Carrot scrambled eggs
Ingredients
One carrot and two eggs
Method
1. Peel and shred the carrots and set aside, beat the eggs
2. Heat the pot, add oil to heat, pour in the eggs and fry until fragrant, set aside.
3. Heat oil in a pot, add shredded carrots and stir-fry until almost soft. Add freshly fried eggs, stir-fry, add some salt, stir-fry, remove from the pot and serve on a plate.
Seafood Mushrooms and Asparagus
Ingredients: 135 grams of seafood mushrooms, 50 grams of stock, asparagus, refined salt, chicken powder, shaojiu, appropriate amount of onion and ginger slices
Method:
1. Wash the seafood mushrooms and asparagus and cut them into sections.
2. Pour the stock into the pot, add the seafood mushrooms and bring to a boil. Add the asparagus and bring to the boil again.
3. Add refined salt, chicken powder, Shaoxing wine, green onions and ginger slices until cooked, and serve on a plate.
Stir-fried large intestine with sauerkraut
Ingredients: 4500 grams of pig large intestine, 200 grams of sauerkraut, appropriate amount of large intestine, appropriate amount of sauerkraut, appropriate amount of ginger slices, appropriate amount of garlic slices, and appropriate amount of dried chili.
method:
1, slice ginger, red pepper, garlic, wash and slice sauerkraut.
2. Turn the large intestine over, add cornstarch, white wine, and white vinegar and rub it repeatedly. Repeat several times to clean it.
3, add water, ginger slices and white wine to the large intestine and press it in a pressure cooker for fifteen minutes. After the pressed large intestine cools down slightly, cut it into oblique pieces and set aside.
4. Heat oil in a pot, add sliced ginger and garlic and stir-fry the large intestine until fragrant. Add a little light soy sauce and salt to taste.
5, push the large intestine to one side, stir-fry the sauerkraut, stir-fry the sauerkraut and add pepper to taste, add red pepper and stir-fry until raw.
Tomato sauce mushrooms
Method:
1. Heat a small amount of oil in a pot, add two large Spoon tomato sauce, stir-fry over low heat, add white vinegar, sugar, appropriate amount of water, a little soy sauce, stir in thin gravy, stir-fry
2, add fried mushrooms, stir-fry evenly, add when the soup thickens Chicken essence, sesame oil, take it out of the pot
This method, add some spicy bean paste, it will become fishy flavor
Garlic juice and red oil cold noodles
Ingredients: noodles, tomatoes, cucumbers.
Method: 1. Boil the water in the pot and add the noodles.
2. Prepare a basin of cold water and pour the cooked noodles into the cold water.
3. Cut the cucumber into thin strips and slice the tomatoes.
4. Pound the garlic into minced garlic, heat the oil until it is very hot and pour it into the minced garlic. You will hear a sizzling sound.
5. Pour salt, soy sauce, vinegar and sesame paste into the garlic bowl and stir evenly to form garlic sauce.
6. Pour the garlic water on the chilled surface and spread cucumber shreds and tomatoes.
Stir-fried pumpkin with asparagus
Method: 1. Wash the asparagus and pumpkin, cut them into long and thin sections, colored pepper cut into thin strips;
2. Heat the pot and pour oil, first add a little chopped green onion and saute until fragrant, then add the pumpkin segments and stir-fry Stir fry, add a little water and simmer for 2 or 3 minutes;
3. Pour in the asparagus segments, stir well and simmer for 1 or 2 minutes;
4. Finally pour in the bell pepper segments, add salt and stir well before serving.
Spicy chicken feet
Ingredients: 500g chicken feet, appropriate amount of garlic cloves, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 1 star anise, a small amount of chicken essence, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, appropriate amount of dried chili, 1 green onion Root, appropriate amount of ginger
Method: 1. Remove nails from chicken feet, wash and blanch them
2. Slice ginger, slice garlic, and cut pepper into sections
3. Heat oil in a pot, add chicken feet and stir-fry
4. Add ginger and garlic slices , chili, and star anise and stir-fry until fragrant
5. Add cooking wine, dark soy sauce, light soy sauce, and sugar and stir-fry for color.
6. Add water to cover the chicken feet and cook for 10 minutes. Reduce the juice over high heat. Add chicken essence.
Steamed pumpkin with black bean
Ingredients : About 1 jin of pumpkin, 2 tablespoons of dried tempeh, 1 pinch of wolfberry, minced garlic, minced chili, steamed fish soy sauce, a little sugar;
Method: 1. Peel the pumpkin and use a stainless steel spoon to remove the soft flesh layer. Flesh, cut into small pieces and set aside;
2. Make tempeh sauce: wash the dried tempeh, soak for 3-5 minutes, and chop slightly. Pour an appropriate amount of oil into the pot, heat the pot with 50% to 60% heat and sauté the minced garlic until fragrant. Add the black bean and minced chili pepper and stir-fry until the black bean becomes fragrant. Add sugar and steamed fish soy sauce to taste, add a little water, stir well and serve.
3. Pour the pumpkin with homemade black bean sauce, steam it in a steamer for about 20 minutes, and mix well before serving.
Garlic shredded white radish
Ingredients: white radish, garlic, shallots, salt, light soy sauce, cooking oil, pepper.
Method: 1. Cut the radish into thin strips.
2. When peeling garlic, I usually cut both ends with a knife, and then make a cut from the middle, which makes peeling easier.
3. Use garlic press to press garlic into puree. Prepare garlic sprouts.
4. Pour oil into the pan and add some minced garlic when it is warm.
5. Stir-fry until slightly brown and add some minced garlic.
6. Add shredded radish.
7. After stir-frying evenly, add light soy sauce and salt to taste.
8. Before serving, add a little pepper, add the remaining minced garlic and chopped garlic sprouts, mix well and serve.
Steamed pork ribs with rice flour
Ingredients preparation:
Spare ribs, large potatoes or sweet potatoes, pumpkins can be used. 1 bag of steamed pork special powder, appropriate amount of five-spice powder, pepper, raw soy sauce, chicken essence, salt, cooking wine, oyster sauce, shredded ginger, green onion
Method:
1. Cut the ribs into sections, remove the broken bones inside, and then Pat dry and pour into a clean bowl. Pour in light soy sauce, dark soy sauce, oyster sauce, pepper, five-spice powder, shredded ginger, and salt to marinate. Of course, if you use five-spice steamed meat powder , you don’t need to add five-spice powder.
2. Flip and mix with your hands, seal the surface of the bowl with a layer of plastic wrap, and place it in the refrigerator for 1 hour. Wait until the potatoes are marinated before processing them, otherwise the potatoes will oxidize easily.Peel and cut the potatoes into cubes, try to make them as flat as possible and place them on the bottom of the plate.
3. Take the ribs out piece by piece, put them on the steamed pork powder and wrap them evenly, then place them on top of the potato pieces. If you like a stronger taste, smear a little fermented bean curd sauce on the ribs before wrapping them.
4. When all the ribs are coated with steamed pork powder and placed on the plate, put the ribs into the steamer. When the steamer is boiling, turn the heat to medium or low and steam for about an hour. After steaming, sprinkle a handful of chopped green onion on the surface of the steamed pork and pour a little sesame oil to make the aroma of the steamed pork ribs richer and richer.
Home-style stir-fried chicken
Ingredients
400g chicken legs, appropriate amount of oil and salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green pepper, appropriate dry red pepper, appropriate amount of tempeh, appropriate amount of starch, appropriate amount of white sugar
Method
Chop the chicken into small pieces.
code into a clean container, pour a tablespoon of cooking wine, a little salt, add green onions and ginger slices.
Pour in appropriate amount of soy sauce, add a little starch, mix well and marinate for 30 minutes.
Wash the green peppers and cut them into small pieces.
Put oil in a pot. When the oil is hot, add tempeh, dried red pepper, and ginger slices and sauté until fragrant.
Sprinkle a tablespoon of sugar into the sauce.
Pour in the marinated chicken pieces and stir-fry over medium heat.
Stir-fry until the chicken changes color, pour half a bowl of water, lower the heat and simmer for 10 minutes.
Pour in the sliced green peppers, sprinkle with a little salt, stir-fry until the juice is reduced, and serve.
Honey tenderloin
Ingredients: Pork tenderloin, green onions, red dates, white vinegar, soy sauce, white sugar, garlic, starch, MSG, sesame oil
Method:
1. Wash the meat, cut into slices, peel the lychees and set aside;
2. Meat slices Use starch and finely chopped red dates to mix well;
3. Remove the roots from the green onions, wash them, and chop the white green onions;
4. Put soy sauce, white vinegar, sugar, monosodium glutamate, water, and starch into a bowl to make a juice and set aside;
5. Heat oil in a pot, pour in the meat slices and fry until golden brown, take out with a slotted spoon and drain the oil;
6, leave the bottom oil in the pot, first add minced garlic and green onions and stir-fry until fragrant;
7, pour in the marinade Bring to a boil, add lychee meat and meat slices, stir-fry evenly, and sprinkle with cooked sesame seeds and chopped green onion.
Cumin mutton
Ingredients: 2 boxes of mutton, half an onion, 1 tsp salt, a little soy sauce, 1 tbsp vegetable oil, 1 tsp cumin, 1 tsp chili powder.
Method:
1. Heat the wok over medium heat without oil, add the mutton rolls, and stir-fry quickly and repeatedly.
2. Stir-fry until the mutton is seven times cooked, then remove it and put it on a plate.
3. Add the chopped onions to the plate, add cumin powder and half of the cumin grains.
4. Mix well and marinate for 10 minutes.
5. Heat the wok over medium heat again, add oil to heat, add remaining cumin seeds and garlic slices, stir-fry for a while, and add a little soy sauce.
6. Pour in the marinated onions and mutton, stir-fry quickly and evenly.
7. Finally, add chili powder and salt and stir-fry evenly before serving.
Fried shrimps with jade almonds
Ingredients: 200g almonds, 300g shrimps, a little sugar, a little salt, a little white pepper, a little light soy sauce, 1 teaspoon starch, a little cooking wine, a little green onion, some ginger
Method:
- Soak the almonds in warm water for 3 hours, stainless steel or aluminum pot Pour water, add almonds, boil the water for 3 minutes, take it out, put it in cold water, squeeze out the almonds;
- remove the leaves from the celery, wash it, cut it into hob pieces, blanch it in the pot and set aside;
- remove the shrimp lines, Peel out the shrimps, add a little white pepper, starch, salt, and cooking wine to soak, and keep the shrimp heads for later use;
- the frying pan is slightly heated, add peanut oil, the oil temperature is 30% hot, add the shrimp heads and stir-fry, use a shovel to remove the shrimp heads Press out the oil, take out the shrimp heads, add minced green onions and ginger and stir-fry until fragrant, then add shrimps and a little light soy sauce, stir-fry for 2 minutes, finally add celery, almonds, appropriate amount of salt, and sugar, stir-fry for 2 minutes and serve. That’s it.
Spicy and sour squid soup
Ingredients: squid, bamboo shoots, fungus, carrots, eggs, green onion and ginger, balsamic vinegar, water starch, pepper, chili oil, chicken essence, salt
Method
1. Cut the bamboo shoots into shreds and blanch them for a while. , then add the diced squid and bring to a boil, remove from the cold water and drain until set aside.Shred the fungus, shred the carrot, shred the onion and ginger, and beat the eggs.
2. Pour water into the pot, add squid, bamboo shoots, fungus, carrots, onion and ginger shreds and bring to a boil.
3. Add balsamic vinegar, salt, and pepper (add more pepper for warmth in winter).
4. Thicken the gravy, first thicken the gravy and then pour in plumeria . The plumeria will look particularly beautiful one by one.
5. Throw in the plumeria. Turn off the heat after pouring, so that the eggs will be particularly tender. Just add chicken essence and chili oil before serving
