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 kind of happiness 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!
Hunan-style stir-fried pork belly
Method 1. Prepare the ingredients
2. Roll and slice green peppers, cut the pork belly into thin slices, slice ginger and garlic, and cut green onion into sections
3. Heat the pot and add the pork belly, stir-fry continuously to avoid sticking to the pan, stir-fry until cooked Add some white wine to the oil to remove the fishy smell
4. Stir-fry until the pork belly turns a little yellow, add ginger and garlic and sauté until fragrant
5. At this time, add the green pepper
6. Stir-fry until the green pepper is broken, add dark soy sauce and stir-fry for a while, then add in oyster sauce and stir-fry evenly
Shredded minced meat and carrots
Ingredients: 52 carrots, 80 grams of beef, 1 small piece of green onion, a small piece of ginger, appropriate amount of cooking oil, appropriate amount of salt, 1/2 teaspoon of sugar, 1 teaspoon of light soy sauce, 1/2 dark soy sauce teaspoon
Method:
1. Prepare all the materials
2. Chop the beef, add onions, ginger and seasonings and marinate. The seasonings I use include light soy sauce, dark soy sauce, cooking wine, salt and sugar. Because there is not much meat, I also use a little bit of various seasonings. Chop or grate the carrots
3. Pour oil into the wok and stir-fry the minced meat.
4. Turn to low heat and stir-fry slowly until the minced meat is crispy and fragrant. The low heat is very important for this step.
5. Remove the minced meat from the pan
6 .Use the base oil to fry the soft carrot shreds
7. Season the carrot shreds with salt water and light soy sauce, then return part of the minced meat to the pot, and mix well
8. After the pot is out, pour the remaining minced meat onto the dish, and put the green onions
9. Plate ready
Spicy Chicken
Ingredients: 2 chicken legs, 1/2 spoon of salt, 1/2 spoon of soy sauce, 2 spoons of sugar, 1 star anise, 1 small handful of Sichuan peppercorns, some dried chilies, green onions, cooking oil, cooked sesame seeds
Method: Cut the dried chili pepper into sections, preferably smaller, which looks good and tastes good.
Remove the bones from the chicken legs, cut into small pieces, and fry in hot oil until golden brown.
Leave an appropriate amount of oil in the pot, add star anise, peppercorns, green onions, and dried chilies in order, and stir-fry until fragrant.
Add the chicken legs, add salt, soy sauce, and sugar, and stir-fry for half a minute to 1 minute.
Sprinkle sesame seeds, stir well and serve.
Kumquat red wine braised pork ribs
Main ingredientsPork ribs500g or so
Accessories8-10 kumquats, a little rice wine
A little light soy sauce, a little ginger and garlic
Red wine 100ML
Recipe steps
1. Pork ribs: about 500g
Kumquats: 8-10
A little rice wine, light soy sauce, ginger and garlic, red wine 100ML
2. Chop the pork ribs into sections, the length is up to your preference, there is no special requirement
Cut the chopped ribs into a large bowl. Add ginger and garlic
Add a little rice wine
Add a little light soy sauce and marinate for at least 20 minutes
Heat the pan, add the marinated ribs and fry them
Fry until browned on both sides, and the aroma will waft out
3. Pour in Color the red wine
Then add the washed kumquats
Bring to a boil over high heat and simmer over medium-low heat until cooked. If the soup is thick, add a little salt to taste and serve.
Salted egg steamed meatloaf
Ingredients: 200 grams of pork, raw 1 salted egg, a little green onion, a little minced ginger, 1 tsp cooking wine, 1 tsp fresh soy sauce, 1 tsp starch (or 1 tablespoon oatmeal), 1 tablespoon water;
Method
1. Chop the pork into mince; Separate the egg white and yolk of the raw salted egg, chop the green onion and ginger into fine pieces and set aside;
2. Add the salted egg white, green onion, ginger and other seasonings to the minced meat and stir carefully evenly.Put the minced meat into a container and pat the surface flat. Cut the salted egg yolk into two and put it on the meat patty. Put it in a steamer and steam it for about 15 minutes;
tips: 1. Add water when stirring the minced meat to improve the texture of the meat. More smooth and tender; 2. The salty protein is very salty, so there is no need to add salt to the minced meat;
Chopped Pepper Enoki Mushrooms
Ingredients: 400g Enoki Mushrooms, 4 tablespoons of chopped peppers, 3 tablespoons of steamed fish soy sauce, 2 green onions, edible 2 tablespoons of oil.
production steps:
1. Cut off the roots of enoki mushrooms, wash and drain, and place on a plate.
2. Place the chopped peppers on top of the enoki mushrooms.
3. Add water to the steamer, bring to a boil over high heat, and steam the enoki mushrooms over high heat for 5 minutes.
4. After the enoki mushrooms are out of the pot, pour away the soup on the plate and use them.
5. Chop the green onion into mince, sprinkle it on the chopped pepper, pour some steamed fish soy sauce, and finally pour hot oil.
Stir-fried pork belly
Ingredients: pork belly, chili, onion, ginger, garlic, salt, sugar, dark soy sauce, light soy sauce, cooking wine
Method:
1. Cut the pork belly into slices, remove the seeds from the peppers, and cut them into long strips
2. Heat oil in a pot, stir-fry the cut pork belly until the oil is released, add onion, ginger and garlic and stir-fry
3. Roll the meat slices slightly and add dark soy sauce and cooking wine
Crucian carp
Ingredients: crucian carp; ginger; shallot; dried chili pepper ;Pepper; Salt; Sugar; Vinegar; Cooking wine
Method:
1. Wash the fresh crucian carp and dry it. Shred part of the ginger and slice part of it (three slices are enough), chop the green onion, and stuff the green onion and shredded ginger into the belly of the fish.
2. Pour oil into the hot pan. When the oil is cold, put down the ginger slices and rub the pan with the ginger slices so that it is not easy to fry the fish skin.
3. Put the fish into the pot, don't flip it and let it be fried. When one side is almost browned, you can turn it over and fry the other side. It almost requires a bit of intuition and experience, but basically if the fish's tail is browned, it will definitely stick up.
Sautéed eel
Ingredients: 3 eels; 10 garlic; ginger slices; a small amount of green onions; 1 tablespoon cooking wine; 1 teaspoon June sweet bean paste; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; white sugar
Recipe:
1. Let the stall owner kill the eel at the market, clean it again when you get home, sprinkle it with salt or white vinegar, and pinch it twice so that the eel will not be so slippery; use a clean rag to hold down the eel and make a horizontal cut on its back. , then cut into inch sections; peel off the skin of garlic and set aside.
2. Heat oil in a pot, add eel segments and stir-fry continuously until the surface changes color; add ginger slices, green onion segments and garlic, stir-fry a few times; add 1 tablespoon cooking wine and 1 teaspoon bean paste and stir-fry evenly. Ready to
Grilled eggplant
Ingredients: eggplant, carrot, flour, salad oil, dried chili pepper, salt, five spice powder, chicken essence, onion, ginger, garlic, light soy sauce
Method:
1. Remove the stems of the eggplant, peel and cut into rolls Knife block, put into plate and set aside.
2. Put the eggplant in a bowl, add a little salt and marinate it for a while, squeeze out the water, coat it in flour, and fry it in a pan.
3. When the eggplant is fried to golden brown, take it out, remove the oil, and put it into a bowl for later use.
4. Wash the carrots and cut them into small pieces. Cut the dry red pepper into mince. Cut the onion, ginger and garlic into mince. Put them into a plate and set aside.
5. Heat oil in a pan and sauté minced onion, ginger, dried red pepper, and five-spice powder.
6. Add the carrot slices and stir-fry evenly. Add refined salt, light soy sauce, a little water and bring to a boil. Pour in the fried eggplant pieces.
7. Stir-fry evenly, simmer for a while to drain the soup, and finally add MSG to taste.
8. Stir-fry evenly, take out of the pan, put it on a plate and sprinkle with minced garlic.
Double Mushroom Bitter Gourd Shreds
Ingredients: One bitter melon, a handful of shiitake mushrooms, half a plate of enoki mushrooms, soy sauce, ginger, green onion, salt, sugar and sesame oil.
Method:
1. Take the bitter melon and ginger and cut them into shreds.
2. Soak the shiitake mushrooms in water, wait until the shiitake mushrooms become soft and chop into fine pieces. Take the enoki mushrooms, remove the tail end, and then wash them.
3. Pour the oil into the pot and heat it up, add the chopped green onions and stir-fry until fragrant, then add the shredded bitter melon and mushrooms you just cut, add salt and stir-fry until the bitter melon is half cooked.
4. Finally add the enoki mushrooms, add seasonings according to your own taste and stir-fry until cooked
Taro, purple sweet potato and sago
Ingredients: Taro , sago, milk (cooked milk), evaporated milk, sugar
Method:
1. Soak the sago in water for a while, then wait for the water in the pot to boil, add the sago, and cook for about 10 minutes, as long as the white spot in the middle of the sago disappears.
2. In another pot, boil water, add chopped taro and purple sweet potato, cook until soft and cooked, then add rock sugar and turn off the heat.
3. Pour out the taro and purple sweet potato, and top with the cooked sago juice. You can also add milk according to your personal preference. It's best to wait until they have cooled down and refrigerate them for a while before eating them, they will taste better.
Papaya and Tremella Sugar Water
Ingredients: Papaya, Tremella, rock sugar
Method: 1. Soak the Tremella in warm water, wash and tear into small florets. Peel and remove the seeds from the papaya and cut into small pieces.
2. Put the white fungus, papaya and rock sugar into the pot together, add an appropriate amount of water and bring to a boil, then reduce the heat to low and simmer for 30 minutes to 1 hour before eating.
Ps. If you like wolfberry or lotus seeds, you can add them according to your preference. After washing, put them into the pot with papaya and white fungus and simmer.
Peach gum sugar water
Ingredients: Peach gum , rock sugar, condensed milk, water
Method:
1. Soak the peach gum overnight in advance, boil the rock sugar in boiling water, add the rock sugar according to your preference, and then add the peach gum;
2. Boil Boil for about 20 minutes. You can add red dates and white fungus to cook together;
3. Finally, you can add condensed milk or pure milk to eat together.
Papaya stewed snow clam
Ingredients: 3.8 grams of snow clam, snow clam (optional) appropriate amount, 2 slices of ginger, 1 papaya, appropriate amount of rock sugar, 2 red dates (pitted), appropriate amount of coconut milk (optional), milk (replaceable) in moderation.
Method:
1, soak the snow swallows 10 hours in advance, remove the black lines and drain the water and set aside.
2, put the snow clams into a container, add red dates, ginger, and appropriate amount of water, steam for 20 minutes, 1 pick up, drain the water, and put it in In the container, pick out the red dates and ginger from the steamed snow clams.
3, dig out the seeds in the middle of the papaya and make it into the shape of a small bowl.
4, put an appropriate amount of snow swallow into the snow clam, and then put it into the papaya.
5, finally add an appropriate amount of rock sugar, milk, and coconut milk (silver dew, coconut milk, water, etc. can also be used)
6, scoop out the seeds from the top of the papaya and use toothpicks to fix the surroundings slightly. Add cold water to the pot, steam it over medium high heat for 20 seconds. Minutes are enough.
Casserole with baby cabbage
Ingredients: pork belly, baby cabbage, fried tofu, garlic, salt, oyster sauce, light soy sauce, chicken essence, Laoganma
Method:
1. Put the pork belly in a cold water pot and cook until cooked, take out and cut into pieces Cut into thin slices;
2. Peel and slice the garlic; wash and cut the baby cabbage into small pieces, separate the leaves and rhizomes;
3. Heat a wok, add oil, add cold oil to the meat slices, and stir-fry over low heat until the meat slices are greased. Turn the meat slices into golden brown; add the baby cabbage rhizome, add salt, oyster sauce, light soy sauce, chicken essence, and Laoganma to taste, and stir-fry until the rhizome becomes soft; then add the leaves, stir-fry over high heat for a few times, and add an appropriate amount of water until the water is gone. Add all the ingredients;
4, add the fried tofu, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes, then transfer to the hot casserole.
Corn stewed pig's trotters
Ingredients: pig's trotters, ginger, green onions, dried chilies, dried bean curds, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence
Method:
1. Wash and chop the pig's trotters into pieces ; Slice ginger and chop green onion.
2. Heat the oil in a pan, add ginger slices, dried chili peppers, dried bean curds, cinnamon and star anise and stir-fry until fragrant; add pig trotters and stir-fry until raw.
3. Add salt, cooking wine, dark soy sauce, bean paste, sugar and water, bring to boil, add corn and simmer for 30 minutes.
4. Add chicken essence for seasoning, take it out of the pan and sprinkle with chopped green onion.
Spicy pepper pork liver
Ingredients: Pork liver, two green chili peppers, two garlic sprouts, appropriate amount of green onions, appropriate amount of ginger, Sichuan peppercorns, half a spoon of salt, one spoon of dry starch, one spoon of light soy sauce, half a spoon of vinegar, two spoons of cooking wine, Half a spoonful of white pepper powder, white sugar, MSG
Method:
1. Wash the pork liver, cut it into 2 or 3mm thick slices, rinse repeatedly in water; then soak in water for 30 minutes, change the water and continue washing until there is no blood; use Remove from the strainer and drain the water;
2. Prepare the ingredients: green pepper, garlic sprouts, onions, and ginger; add half a spoonful of salt, a spoonful of dry starch, a spoonful of light soy sauce, a half spoonful of vinegar, two spoons of cooking wine, and a half spoonful of white wine. Add pepper, 4 or 5 Sichuan peppercorns, a little sugar, green onion and ginger slices; stir evenly and taste; prepare side dishes, cut garlic sprouts into small sections and green peppers into rhombuses;
3. Heat the oil in a pan, add a little more oil, the oil needs to be Heat until it reaches 70% or 80% and when it starts to smoke, pour in the delicious pork liver slices;
4, stir-fry quickly over high heat, count down for 5 seconds, or observe with your eyes, when the surface of the pork liver just starts to turn white, If some of them have not turned white yet and are slightly pink, take them out immediately;
5, leave the oil in the pot, first add the green pepper segments and the white parts of the garlic sprouts and stir-fry for 1 minute; pour in the fried pork liver and turn to high heat Fry a few times quickly; turn off the heat! Sprinkle in the garlic leaves, use the residual heat to blanch the garlic leaves until they are raw, add a little MSG, and put on a plate;
Stir-fried pork with garlic moss
Ingredients: lean hind leg meat, garlic moss , ginger, garlic, Sichuan pepper, dried chili pepper, cooking wine , soy sauce, cornstarch;
Method:
1, dice ginger and garlic, cut dry chili into small sections, cut lean meat into shreds or slices, marinate with cornstarch for later use, and cut off garlic moss.
2. Heat the oil in a hot pot. The iron pot must be heated until it emits green smoke. Then pour in the lean meat, ginger and garlic, and stir-fry quickly until the lean meat changes color. Take it out and set aside (after the meat is put into the pot, it needs to wait for 1 minute. to complete this step within).
3. Heat oil in a pot, add Sichuan peppercorns, dried chili peppers, a little ginger and garlic and stir-fry until fragrant, then pour in the garlic moss. Then pour a large amount (less than half a bowl) of cooking wine and stir-fry evenly, cover the pot and simmer for 30-60 seconds, then add an appropriate amount of salt and continue to stir-fry (if all the cooking wine has evaporated and the garlic is not yet mature, add an appropriate amount of water and continue to stir-fry) saute).
4. After the garlic sprouts are mature, add the fried lean meat, top with light soy sauce and stir-fry evenly.
Stir-fried tea tree mushrooms
Ingredients: minced garlic, green onions, 2 green peppers, tea tree mushrooms appropriate amount, salt, soy sauce, chicken essence
Method
1. Soak the tea tree mushrooms in water, wash and cut them off.
2. Cut off the green onion. Cut green pepper into slices.
3. Blanch the tea tree mushrooms in boiling water for one minute, remove and drain.
4. Put oil in the pot, heat it up, add garlic, onion and green pepper and stir-fry until the green pepper changes color.
5. Add the tea tree mushrooms and continue to stir-fry, then add salt and soy sauce (light soy sauce is recommended) and stir-fry evenly.
6. Add chicken essence and take it out of the pot.
Stir-fried cauliflower
[Materials required]
Half a cauliflower, 50 grams of pork belly, 5 grams of ginger, 3 cloves of garlic, 2 peppers, appropriate amount of salt, 15 grams of soy sauce
[Production steps]
1. Rinse the cauliflower with a knife. Cut into small florets along the handle, soak in light salt water for 10 minutes, and drain thoroughly.
2. Put the pork belly into the pot over low heat and slowly stir-fry until the oil comes out. If the meat is not fat enough, you can put a little oil in the pot first and then stir-fry. After the oil comes out, add ginger and stir-fry until the aroma is released.
3. Turn on high heat, add cauliflower when the oil is hot, spread evenly and fry for 30 seconds, then stir-fry a few times.
4. Cover the pot, turn to medium heat and bake for 30 seconds. When the cauliflower is a little brown, add the chili pepper and chopped garlic and stir-fry for a few times.
5. After stir-frying, add a spoonful of light soy sauce and stir-fry evenly. Add a spoonful of salt and stir well before serving.
Spicy Chicken
Ingredients: 200 grams of chicken, 15 grams of chopped green onion, 2 teaspoons of soy sauce, 5 grams of garlic, 5 grams of ginger, 1 teaspoon of cooking wine, 5 grams of salt, 1 or 5 teaspoons of sesame oil, 10 grams of sugar, 5 grams of chicken essence
Production Process:
1, slice onions, ginger and garlic separately;
2, dice chicken, add chili powder and salt and marinate to taste;
3, heat oil in a pot, fry chicken until golden brown, remove and drain;
4, leave bottom oil , sauté onions, ginger and garlic, add red pepper and stir-fry until fragrant;
5, continue to stir-fry the fried diced chicken, add seasonings, stir well and remove from the pan.
Spinach thick egg roast
Method: 1. Break the eggs, add a little salt and stir evenly;
2. Wash and blanch the spinach, drain and chop;
3. Crab sticks Defrost and cut naturally.
4. Put a little salad oil in the pot and pour in 1/3 of the egg liquid. When it is half cooked, sprinkle spinach and crab sticks on top, and then slowly roll it up.
5. Pour the remaining egg liquid into the pot into two batches. If you like it thicker, you can roll it into a few more layers. Cut the prepared thick egg roll into sections and enjoy!
Tiger skin pepper
Ingredients: 200 grams of pepper, a piece of ginger, a clove of garlic, two white sections of scallions, an appropriate amount of oil, half a tablespoon of balsamic vinegar, half a tablespoon of sugar, a little oyster sauce, a tablespoon of light soy sauce, two tablespoons of cold boiled water, black bean paste Appropriate amount, a few drops of pepper oil, a few drops of sesame oil
Method:
1. Wash the green peppers, cut off the roots, use chopsticks or a knife to remove the seeds, and dry the water on the surface of the green peppers.
2. Put oil in a pan, heat it to 40% over medium heat, place the dried peppers in the pan, and fry over high heat.
3. While frying, press lightly with a spoon. The purpose is to stir out the water in the green pepper and make it wilted until both sides are fried into a tiger skin shape. Remove from the pan and set aside.
4. Cut ginger, garlic, and scallions into small pieces. Mix light soy sauce, balsamic vinegar, sugar, oyster sauce, cold boiled water, pepper oil, and sesame oil into juice according to the proportions in the ingredient list. Set aside.
5. Add an appropriate amount of oil to the pot and heat it to 60% heat. Add black bean paste, minced onions, ginger and garlic and stir-fry until fragrant. Add the fried peppers and stir-fry briefly.
6. Add the sauce and cook until thick. The very delicious tiger skin pepper is ready.
Shredded beef with onions
Ingredients: Beef, onions, red pepper, salt, cooking wine, light soy sauce, white sugar
Method:
1. Cut the beef into slices across the grain, then cut into shreds, and serve in a large bowl.
2, water, cooking wine, light soy sauce, sugar, starch, pepper, raw oil, marinate for 15 minutes.
3. Marinate the beef, put it into the oil pan, slide it until it changes color, remove from the pan and set aside.
4, sauté onions and red pepper until fragrant, add shredded beef.
5. Stir-fry evenly, drizzle with a little sesame oil, sprinkle with scallions, cumin, and serve on a plate.
Braised pork ribs
Ingredients: 500 grams of pork ribs, 1 green onion, 2 slices of ginger, 4 cloves of garlic, 2 slices of bay leaves, 1 piece of cinnamon, 1 aniseed, 1 spoon of oil, 35 grams of rock sugar, 1 spoon of soy sauce, 4 rice wine -5 spoons, 1 small spoon of salt.
Method
1. Put the ribs in a pot under cold water and bring to a boil without covering the lid. After skimming off the blood foam as much as possible, take out the ribs.
2. Crush the rock sugar, put a little oil in the pot, add the rock sugar, stir-fry the color of the sugar over low heat, and simmer slowly until the caramel aroma of the sugar comes out and the color turns light brown. Put the blanched pork ribs Pour in and stir-fry with sugar.
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 a wok, add oil, add cold oil to the meat slices, stir-fry over low heat until fat 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 until all the ingredients are covered.
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 kind of happiness 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!
Hunan-style stir-fried pork belly
Method 1. Prepare the ingredients
2. Roll and slice green peppers, cut the pork belly into thin slices, slice ginger and garlic, and cut green onion into sections
3. Heat the pot and add the pork belly, stir-fry continuously to avoid sticking to the pan, stir-fry until cooked Add some white wine to the oil to remove the fishy smell
4. Stir-fry until the pork belly turns a little yellow, add ginger and garlic and sauté until fragrant
5. At this time, add the green pepper
6. Stir-fry until the green pepper is broken, add dark soy sauce and stir-fry for a while, then add in oyster sauce and stir-fry evenly
Shredded minced meat and carrots
Ingredients: 52 carrots, 80 grams of beef, 1 small piece of green onion, a small piece of ginger, appropriate amount of cooking oil, appropriate amount of salt, 1/2 teaspoon of sugar, 1 teaspoon of light soy sauce, 1/2 dark soy sauce teaspoon
Method:
1. Prepare all the materials
2. Chop the beef, add onions, ginger and seasonings and marinate. The seasonings I use include light soy sauce, dark soy sauce, cooking wine, salt and sugar. Because there is not much meat, I also use a little bit of various seasonings. Chop or grate the carrots
3. Pour oil into the wok and stir-fry the minced meat.
4. Turn to low heat and stir-fry slowly until the minced meat is crispy and fragrant. The low heat is very important for this step.
5. Remove the minced meat from the pan
6 .Use the base oil to fry the soft carrot shreds
7. Season the carrot shreds with salt water and light soy sauce, then return part of the minced meat to the pot, and mix well
8. After the pot is out, pour the remaining minced meat onto the dish, and put the green onions
9. Plate ready
Spicy Chicken
Ingredients: 2 chicken legs, 1/2 spoon of salt, 1/2 spoon of soy sauce, 2 spoons of sugar, 1 star anise, 1 small handful of Sichuan peppercorns, some dried chilies, green onions, cooking oil, cooked sesame seeds
Method: Cut the dried chili pepper into sections, preferably smaller, which looks good and tastes good.
Remove the bones from the chicken legs, cut into small pieces, and fry in hot oil until golden brown.
Leave an appropriate amount of oil in the pot, add star anise, peppercorns, green onions, and dried chilies in order, and stir-fry until fragrant.
Add the chicken legs, add salt, soy sauce, and sugar, and stir-fry for half a minute to 1 minute.
Sprinkle sesame seeds, stir well and serve.
Kumquat red wine braised pork ribs
Main ingredientsPork ribs500g or so
Accessories8-10 kumquats, a little rice wine
A little light soy sauce, a little ginger and garlic
Red wine 100ML
Recipe steps
1. Pork ribs: about 500g
Kumquats: 8-10
A little rice wine, light soy sauce, ginger and garlic, red wine 100ML
2. Chop the pork ribs into sections, the length is up to your preference, there is no special requirement
Cut the chopped ribs into a large bowl. Add ginger and garlic
Add a little rice wine
Add a little light soy sauce and marinate for at least 20 minutes
Heat the pan, add the marinated ribs and fry them
Fry until browned on both sides, and the aroma will waft out
3. Pour in Color the red wine
Then add the washed kumquats
Bring to a boil over high heat and simmer over medium-low heat until cooked. If the soup is thick, add a little salt to taste and serve.
Salted egg steamed meatloaf
Ingredients: 200 grams of pork, raw 1 salted egg, a little green onion, a little minced ginger, 1 tsp cooking wine, 1 tsp fresh soy sauce, 1 tsp starch (or 1 tablespoon oatmeal), 1 tablespoon water;
Method
1. Chop the pork into mince; Separate the egg white and yolk of the raw salted egg, chop the green onion and ginger into fine pieces and set aside;
2. Add the salted egg white, green onion, ginger and other seasonings to the minced meat and stir carefully evenly.Put the minced meat into a container and pat the surface flat. Cut the salted egg yolk into two and put it on the meat patty. Put it in a steamer and steam it for about 15 minutes;
tips: 1. Add water when stirring the minced meat to improve the texture of the meat. More smooth and tender; 2. The salty protein is very salty, so there is no need to add salt to the minced meat;
Chopped Pepper Enoki Mushrooms
Ingredients: 400g Enoki Mushrooms, 4 tablespoons of chopped peppers, 3 tablespoons of steamed fish soy sauce, 2 green onions, edible 2 tablespoons of oil.
production steps:
1. Cut off the roots of enoki mushrooms, wash and drain, and place on a plate.
2. Place the chopped peppers on top of the enoki mushrooms.
3. Add water to the steamer, bring to a boil over high heat, and steam the enoki mushrooms over high heat for 5 minutes.
4. After the enoki mushrooms are out of the pot, pour away the soup on the plate and use them.
5. Chop the green onion into mince, sprinkle it on the chopped pepper, pour some steamed fish soy sauce, and finally pour hot oil.
Stir-fried pork belly
Ingredients: pork belly, chili, onion, ginger, garlic, salt, sugar, dark soy sauce, light soy sauce, cooking wine
Method:
1. Cut the pork belly into slices, remove the seeds from the peppers, and cut them into long strips
2. Heat oil in a pot, stir-fry the cut pork belly until the oil is released, add onion, ginger and garlic and stir-fry
3. Roll the meat slices slightly and add dark soy sauce and cooking wine
Crucian carp
Ingredients: crucian carp; ginger; shallot; dried chili pepper ;Pepper; Salt; Sugar; Vinegar; Cooking wine
Method:
1. Wash the fresh crucian carp and dry it. Shred part of the ginger and slice part of it (three slices are enough), chop the green onion, and stuff the green onion and shredded ginger into the belly of the fish.
2. Pour oil into the hot pan. When the oil is cold, put down the ginger slices and rub the pan with the ginger slices so that it is not easy to fry the fish skin.
3. Put the fish into the pot, don't flip it and let it be fried. When one side is almost browned, you can turn it over and fry the other side. It almost requires a bit of intuition and experience, but basically if the fish's tail is browned, it will definitely stick up.
Sautéed eel
Ingredients: 3 eels; 10 garlic; ginger slices; a small amount of green onions; 1 tablespoon cooking wine; 1 teaspoon June sweet bean paste; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; white sugar
Recipe:
1. Let the stall owner kill the eel at the market, clean it again when you get home, sprinkle it with salt or white vinegar, and pinch it twice so that the eel will not be so slippery; use a clean rag to hold down the eel and make a horizontal cut on its back. , then cut into inch sections; peel off the skin of garlic and set aside.
2. Heat oil in a pot, add eel segments and stir-fry continuously until the surface changes color; add ginger slices, green onion segments and garlic, stir-fry a few times; add 1 tablespoon cooking wine and 1 teaspoon bean paste and stir-fry evenly. Ready to
Grilled eggplant
Ingredients: eggplant, carrot, flour, salad oil, dried chili pepper, salt, five spice powder, chicken essence, onion, ginger, garlic, light soy sauce
Method:
1. Remove the stems of the eggplant, peel and cut into rolls Knife block, put into plate and set aside.
2. Put the eggplant in a bowl, add a little salt and marinate it for a while, squeeze out the water, coat it in flour, and fry it in a pan.
3. When the eggplant is fried to golden brown, take it out, remove the oil, and put it into a bowl for later use.
4. Wash the carrots and cut them into small pieces. Cut the dry red pepper into mince. Cut the onion, ginger and garlic into mince. Put them into a plate and set aside.
5. Heat oil in a pan and sauté minced onion, ginger, dried red pepper, and five-spice powder.
6. Add the carrot slices and stir-fry evenly. Add refined salt, light soy sauce, a little water and bring to a boil. Pour in the fried eggplant pieces.
7. Stir-fry evenly, simmer for a while to drain the soup, and finally add MSG to taste.
8. Stir-fry evenly, take out of the pan, put it on a plate and sprinkle with minced garlic.
Double Mushroom Bitter Gourd Shreds
Ingredients: One bitter melon, a handful of shiitake mushrooms, half a plate of enoki mushrooms, soy sauce, ginger, green onion, salt, sugar and sesame oil.
Method:
1. Take the bitter melon and ginger and cut them into shreds.
2. Soak the shiitake mushrooms in water, wait until the shiitake mushrooms become soft and chop into fine pieces. Take the enoki mushrooms, remove the tail end, and then wash them.
3. Pour the oil into the pot and heat it up, add the chopped green onions and stir-fry until fragrant, then add the shredded bitter melon and mushrooms you just cut, add salt and stir-fry until the bitter melon is half cooked.
4. Finally add the enoki mushrooms, add seasonings according to your own taste and stir-fry until cooked
Taro, purple sweet potato and sago
Ingredients: Taro , sago, milk (cooked milk), evaporated milk, sugar
Method:
1. Soak the sago in water for a while, then wait for the water in the pot to boil, add the sago, and cook for about 10 minutes, as long as the white spot in the middle of the sago disappears.
2. In another pot, boil water, add chopped taro and purple sweet potato, cook until soft and cooked, then add rock sugar and turn off the heat.
3. Pour out the taro and purple sweet potato, and top with the cooked sago juice. You can also add milk according to your personal preference. It's best to wait until they have cooled down and refrigerate them for a while before eating them, they will taste better.
Papaya and Tremella Sugar Water
Ingredients: Papaya, Tremella, rock sugar
Method: 1. Soak the Tremella in warm water, wash and tear into small florets. Peel and remove the seeds from the papaya and cut into small pieces.
2. Put the white fungus, papaya and rock sugar into the pot together, add an appropriate amount of water and bring to a boil, then reduce the heat to low and simmer for 30 minutes to 1 hour before eating.
Ps. If you like wolfberry or lotus seeds, you can add them according to your preference. After washing, put them into the pot with papaya and white fungus and simmer.
Peach gum sugar water
Ingredients: Peach gum , rock sugar, condensed milk, water
Method:
1. Soak the peach gum overnight in advance, boil the rock sugar in boiling water, add the rock sugar according to your preference, and then add the peach gum;
2. Boil Boil for about 20 minutes. You can add red dates and white fungus to cook together;
3. Finally, you can add condensed milk or pure milk to eat together.
Papaya stewed snow clam
Ingredients: 3.8 grams of snow clam, snow clam (optional) appropriate amount, 2 slices of ginger, 1 papaya, appropriate amount of rock sugar, 2 red dates (pitted), appropriate amount of coconut milk (optional), milk (replaceable) in moderation.
Method:
1, soak the snow swallows 10 hours in advance, remove the black lines and drain the water and set aside.
2, put the snow clams into a container, add red dates, ginger, and appropriate amount of water, steam for 20 minutes, 1 pick up, drain the water, and put it in In the container, pick out the red dates and ginger from the steamed snow clams.
3, dig out the seeds in the middle of the papaya and make it into the shape of a small bowl.
4, put an appropriate amount of snow swallow into the snow clam, and then put it into the papaya.
5, finally add an appropriate amount of rock sugar, milk, and coconut milk (silver dew, coconut milk, water, etc. can also be used)
6, scoop out the seeds from the top of the papaya and use toothpicks to fix the surroundings slightly. Add cold water to the pot, steam it over medium high heat for 20 seconds. Minutes are enough.
Casserole with baby cabbage
Ingredients: pork belly, baby cabbage, fried tofu, garlic, salt, oyster sauce, light soy sauce, chicken essence, Laoganma
Method:
1. Put the pork belly in a cold water pot and cook until cooked, take out and cut into pieces Cut into thin slices;
2. Peel and slice the garlic; wash and cut the baby cabbage into small pieces, separate the leaves and rhizomes;
3. Heat a wok, add oil, add cold oil to the meat slices, and stir-fry over low heat until the meat slices are greased. Turn the meat slices into golden brown; add the baby cabbage rhizome, add salt, oyster sauce, light soy sauce, chicken essence, and Laoganma to taste, and stir-fry until the rhizome becomes soft; then add the leaves, stir-fry over high heat for a few times, and add an appropriate amount of water until the water is gone. Add all the ingredients;
4, add the fried tofu, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes, then transfer to the hot casserole.
Corn stewed pig's trotters
Ingredients: pig's trotters, ginger, green onions, dried chilies, dried bean curds, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence
Method:
1. Wash and chop the pig's trotters into pieces ; Slice ginger and chop green onion.
2. Heat the oil in a pan, add ginger slices, dried chili peppers, dried bean curds, cinnamon and star anise and stir-fry until fragrant; add pig trotters and stir-fry until raw.
3. Add salt, cooking wine, dark soy sauce, bean paste, sugar and water, bring to boil, add corn and simmer for 30 minutes.
4. Add chicken essence for seasoning, take it out of the pan and sprinkle with chopped green onion.
Spicy pepper pork liver
Ingredients: Pork liver, two green chili peppers, two garlic sprouts, appropriate amount of green onions, appropriate amount of ginger, Sichuan peppercorns, half a spoon of salt, one spoon of dry starch, one spoon of light soy sauce, half a spoon of vinegar, two spoons of cooking wine, Half a spoonful of white pepper powder, white sugar, MSG
Method:
1. Wash the pork liver, cut it into 2 or 3mm thick slices, rinse repeatedly in water; then soak in water for 30 minutes, change the water and continue washing until there is no blood; use Remove from the strainer and drain the water;
2. Prepare the ingredients: green pepper, garlic sprouts, onions, and ginger; add half a spoonful of salt, a spoonful of dry starch, a spoonful of light soy sauce, a half spoonful of vinegar, two spoons of cooking wine, and a half spoonful of white wine. Add pepper, 4 or 5 Sichuan peppercorns, a little sugar, green onion and ginger slices; stir evenly and taste; prepare side dishes, cut garlic sprouts into small sections and green peppers into rhombuses;
3. Heat the oil in a pan, add a little more oil, the oil needs to be Heat until it reaches 70% or 80% and when it starts to smoke, pour in the delicious pork liver slices;
4, stir-fry quickly over high heat, count down for 5 seconds, or observe with your eyes, when the surface of the pork liver just starts to turn white, If some of them have not turned white yet and are slightly pink, take them out immediately;
5, leave the oil in the pot, first add the green pepper segments and the white parts of the garlic sprouts and stir-fry for 1 minute; pour in the fried pork liver and turn to high heat Fry a few times quickly; turn off the heat! Sprinkle in the garlic leaves, use the residual heat to blanch the garlic leaves until they are raw, add a little MSG, and put on a plate;
Stir-fried pork with garlic moss
Ingredients: lean hind leg meat, garlic moss , ginger, garlic, Sichuan pepper, dried chili pepper, cooking wine , soy sauce, cornstarch;
Method:
1, dice ginger and garlic, cut dry chili into small sections, cut lean meat into shreds or slices, marinate with cornstarch for later use, and cut off garlic moss.
2. Heat the oil in a hot pot. The iron pot must be heated until it emits green smoke. Then pour in the lean meat, ginger and garlic, and stir-fry quickly until the lean meat changes color. Take it out and set aside (after the meat is put into the pot, it needs to wait for 1 minute. to complete this step within).
3. Heat oil in a pot, add Sichuan peppercorns, dried chili peppers, a little ginger and garlic and stir-fry until fragrant, then pour in the garlic moss. Then pour a large amount (less than half a bowl) of cooking wine and stir-fry evenly, cover the pot and simmer for 30-60 seconds, then add an appropriate amount of salt and continue to stir-fry (if all the cooking wine has evaporated and the garlic is not yet mature, add an appropriate amount of water and continue to stir-fry) saute).
4. After the garlic sprouts are mature, add the fried lean meat, top with light soy sauce and stir-fry evenly.
Stir-fried tea tree mushrooms
Ingredients: minced garlic, green onions, 2 green peppers, tea tree mushrooms appropriate amount, salt, soy sauce, chicken essence
Method
1. Soak the tea tree mushrooms in water, wash and cut them off.
2. Cut off the green onion. Cut green pepper into slices.
3. Blanch the tea tree mushrooms in boiling water for one minute, remove and drain.
4. Put oil in the pot, heat it up, add garlic, onion and green pepper and stir-fry until the green pepper changes color.
5. Add the tea tree mushrooms and continue to stir-fry, then add salt and soy sauce (light soy sauce is recommended) and stir-fry evenly.
6. Add chicken essence and take it out of the pot.
Stir-fried cauliflower
[Materials required]
Half a cauliflower, 50 grams of pork belly, 5 grams of ginger, 3 cloves of garlic, 2 peppers, appropriate amount of salt, 15 grams of soy sauce
[Production steps]
1. Rinse the cauliflower with a knife. Cut into small florets along the handle, soak in light salt water for 10 minutes, and drain thoroughly.
2. Put the pork belly into the pot over low heat and slowly stir-fry until the oil comes out. If the meat is not fat enough, you can put a little oil in the pot first and then stir-fry. After the oil comes out, add ginger and stir-fry until the aroma is released.
3. Turn on high heat, add cauliflower when the oil is hot, spread evenly and fry for 30 seconds, then stir-fry a few times.
4. Cover the pot, turn to medium heat and bake for 30 seconds. When the cauliflower is a little brown, add the chili pepper and chopped garlic and stir-fry for a few times.
5. After stir-frying, add a spoonful of light soy sauce and stir-fry evenly. Add a spoonful of salt and stir well before serving.
Spicy Chicken
Ingredients: 200 grams of chicken, 15 grams of chopped green onion, 2 teaspoons of soy sauce, 5 grams of garlic, 5 grams of ginger, 1 teaspoon of cooking wine, 5 grams of salt, 1 or 5 teaspoons of sesame oil, 10 grams of sugar, 5 grams of chicken essence
Production Process:
1, slice onions, ginger and garlic separately;
2, dice chicken, add chili powder and salt and marinate to taste;
3, heat oil in a pot, fry chicken until golden brown, remove and drain;
4, leave bottom oil , sauté onions, ginger and garlic, add red pepper and stir-fry until fragrant;
5, continue to stir-fry the fried diced chicken, add seasonings, stir well and remove from the pan.
Spinach thick egg roast
Method: 1. Break the eggs, add a little salt and stir evenly;
2. Wash and blanch the spinach, drain and chop;
3. Crab sticks Defrost and cut naturally.
4. Put a little salad oil in the pot and pour in 1/3 of the egg liquid. When it is half cooked, sprinkle spinach and crab sticks on top, and then slowly roll it up.
5. Pour the remaining egg liquid into the pot into two batches. If you like it thicker, you can roll it into a few more layers. Cut the prepared thick egg roll into sections and enjoy!
Tiger skin pepper
Ingredients: 200 grams of pepper, a piece of ginger, a clove of garlic, two white sections of scallions, an appropriate amount of oil, half a tablespoon of balsamic vinegar, half a tablespoon of sugar, a little oyster sauce, a tablespoon of light soy sauce, two tablespoons of cold boiled water, black bean paste Appropriate amount, a few drops of pepper oil, a few drops of sesame oil
Method:
1. Wash the green peppers, cut off the roots, use chopsticks or a knife to remove the seeds, and dry the water on the surface of the green peppers.
2. Put oil in a pan, heat it to 40% over medium heat, place the dried peppers in the pan, and fry over high heat.
3. While frying, press lightly with a spoon. The purpose is to stir out the water in the green pepper and make it wilted until both sides are fried into a tiger skin shape. Remove from the pan and set aside.
4. Cut ginger, garlic, and scallions into small pieces. Mix light soy sauce, balsamic vinegar, sugar, oyster sauce, cold boiled water, pepper oil, and sesame oil into juice according to the proportions in the ingredient list. Set aside.
5. Add an appropriate amount of oil to the pot and heat it to 60% heat. Add black bean paste, minced onions, ginger and garlic and stir-fry until fragrant. Add the fried peppers and stir-fry briefly.
6. Add the sauce and cook until thick. The very delicious tiger skin pepper is ready.
Shredded beef with onions
Ingredients: Beef, onions, red pepper, salt, cooking wine, light soy sauce, white sugar
Method:
1. Cut the beef into slices across the grain, then cut into shreds, and serve in a large bowl.
2, water, cooking wine, light soy sauce, sugar, starch, pepper, raw oil, marinate for 15 minutes.
3. Marinate the beef, put it into the oil pan, slide it until it changes color, remove from the pan and set aside.
4, sauté onions and red pepper until fragrant, add shredded beef.
5. Stir-fry evenly, drizzle with a little sesame oil, sprinkle with scallions, cumin, and serve on a plate.
Braised pork ribs
Ingredients: 500 grams of pork ribs, 1 green onion, 2 slices of ginger, 4 cloves of garlic, 2 slices of bay leaves, 1 piece of cinnamon, 1 aniseed, 1 spoon of oil, 35 grams of rock sugar, 1 spoon of soy sauce, 4 rice wine -5 spoons, 1 small spoon of salt.
Method
1. Put the ribs in a pot under cold water and bring to a boil without covering the lid. After skimming off the blood foam as much as possible, take out the ribs.
2. Crush the rock sugar, put a little oil in the pot, add the rock sugar, stir-fry the color of the sugar over low heat, and simmer slowly until the caramel aroma of the sugar comes out and the color turns light brown. Put the blanched pork ribs Pour in and stir-fry with sugar.
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 a wok, add oil, add cold oil to the meat slices, stir-fry over low heat until fat 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 until all the ingredients are covered.
7. Add the fried tofu, bring to a boil over high heat, then turn to low heat and simmer for 5 minutes, then transfer to a hot casserole.
Fresh shrimp and lean meat porridge
Ingredients: 1 cup of rice, 5 fresh shrimps, 200g of lean meat, ready to eat A little oil, 3g of salt, 1 spoon of chicken powder, 1 chive, appropriate amount of water
Method
1. Prepare the required ingredients
2, chop the lean meat, add cooking oil, salt, chicken powder, etc., mix well and adjust the flavor
3 , wash the rice and pour it into the pot, add an appropriate amount of water, put it on the gas stove and bring to a boil over high heat, then reduce the heat to low and cook slowly for about half an hour
4. When the rice is cooked to a sticky state, add the cleaned shrimps
5 . After boiling the pot, add the seasoned lean meat, stir it quickly with chopsticks a few times, turn off the heat, and sprinkle with minced chives.
Stir-fried duck cubes with green onions
Ingredients: One salted duck, 50 grams of salt, 10 grams of chicken essence , 50 grams of sugar, 50 grams of cooking wine, 50 grams of vinegar, 20 grams of soy sauce, 150 grams of green onions, some peppers
Method:
1. Wash the green onions and cut them into hob pieces, cut the salted duck into large pieces
2. Boil the salted duck pieces When cooked, take it out and marinate it with dry starch, soy sauce and salt for a while
3. Put oil in the pot, heat the oil and pour in the duck pieces and fry until it changes color
4. Add the green onions and stir-fry until the onions are fragrant.
5. Add vinegar, soy sauce, cooking wine, Salt, chili and chicken essence, stir-fry evenly and serve.
Braised pork ribs
Ingredients: 500 grams of pork ribs, 1 green onion, 2 slices of ginger, 4 cloves of garlic, 2 bay leaves, 1 piece of cinnamon, 1 aniseed, 1 oil spoon, 35 grams of rock sugar, 1 spoon of soy sauce, 4-5 spoons of rice wine, and 1 tsp of salt.
Method
1. Put the ribs in a pot under cold water and bring to a boil without covering the lid. After skimming off the blood foam as much as possible, take out the ribs.
2. Crush the rock sugar, put a little oil in the pot, add the rock sugar, stir-fry the color of the sugar over low heat, and simmer slowly until the caramel aroma of the sugar comes out and the color turns light brown. Put the blanched pork ribs Pour in and stir-fry with sugar.
3. Pour a little soy sauce for color, add aniseed, bay leaves, cinnamon, ginger slices, green onions, and beaten garlic. Pour in half a bowl of rice wine, pour boiling water to cover the ribs, cover the pot and turn down the heat. Simmer for 40 minutes. When there is still one-third of the soup, add salt and use medium heat to reduce the juice.
Garlic Lamb Chops
Ingredients: Lamb chops, ginger, garlic, shallots, spicy millet, light soy sauce, dark soy sauce, oyster sauce, cooking wine, pepper, salt
Method 1. Wash the lamb chops; cut the garlic and ginger separately. into small pieces; use kitchen scissors to cut the chili millet and green onions into small circles.
2. Soak the lamb chops in water for 30 minutes, changing the water once in the middle. Wash the lamb chops and drain the water; add light soy sauce, dark soy sauce, oyster sauce, cooking wine, pepper, salt, and minced ginger. Stir evenly and marinate for 4 seconds. more than hours.
3. Heat the wok, pour in an appropriate amount of vegetable oil, heat it again, put the lamb chops into the pan and fry until golden brown, take out the fried lamb chops.
4. In another pan, add garlic and stir-fry until fragrant. Add fried lamb chops and stir-fry. Add chili millet and chopped green onion and stir-fry evenly.
Plum pork ribs
Ingredients: Spare ribs, plum blossoms, ginger slices, green onions, rock sugar, cooking wine, oil, salt
Method:
1. Soak the plum blossoms in boiling water for 10 minutes; slice the ginger; cut the green onions into sections;
2. Wash the pork ribs Cut into pieces, put into the pot under cold water, add two slices of ginger, blanch them together, take them out and then wash them with warm water to drain them and set aside;
3. Put a little oil in the pot, add rock sugar and stir-fry slowly over low heat; stir-fry until After the rock sugar is completely melted and turns brown, add in the blanched pork ribs and stir-fry until the pork ribs are completely colored; then add ginger slices, green onions and an appropriate amount of cooking wine, stir-fry together evenly;
4, soak the plums together Pour the water into the ribs together and bring to a boil over high heat;
5. Cover, turn to low heat, and simmer for 40 minutes;
6. Uncover, add salt, light soy sauce, and oyster sauce to taste, reduce the juice over high heat, and serve. Pot and plate.
Spinach mixed with egg skin
[Materials required] A handful of spinach, three eggs, 40 grams of peanuts, 15 grams of sesame oil, appropriate amount of salt, three cloves of garlic, appropriate amount of oyster sauce, appropriate amount of white sesame seeds
[Production steps] 1. Crack in the eggs Break it up with chopsticks in a bowl, add an appropriate amount of salt, pour a little oil into the pot, pour in an appropriate amount of egg liquid, turn the pan around to spread it out, and fry over low heat until it forms an egg skin.
2. Cut into shreds and set aside.Bring a pot of boiling water to a boil, blanch the spinach, cover both sides with cold water, take it out, drain and set aside.
3. Chop the garlic into puree, add oyster sauce, light soy sauce, sesame oil, and salt as needed to make a sauce and set aside. Do not make it too salty. When frying peanuts in a non-stick pan without oil, they will become crispier if oil is present.
4. Spinach, shredded eggs, garlic sauce , peanuts, appropriate amount of sesame seeds. Mix together and stir well. Mix well and serve on a plate.
Fried eggplant
Ingredients: eggplant, green onion, oil, garlic chili sauce
Method:
1. Slice the eggplant.
2. Heat oil in a pan, add eggplant and fry until cooked.
3. Finally, sprinkle with chopped green onion and dip it in garlic chili sauce, it is a good side dish.
Kung Pao Lotus Root Ding
Ingredients: lotus root; peanut; green onion; ginger; garlic; dried chili pepper; pepper; oil; chili powder; light soy sauce; vinegar; sugar; cooking wine; salt;
Method 1. Put the peanuts on a plate. Pour a little oil and turn it over so that each peanut is covered with oil. Put it in the microwave on medium high heat (I use 80) for 2 minutes. Take it out and turn it over a few times to let it heat evenly;
2, then put it in Take it out of the microwave at high heat for one minute and let it cool. It is no different from the oil pan version. The skin will fall off as soon as it is bald and very crispy;
3. Peel the lotus root and cut it into small dices, and blanch it in a pot of boiling water. Cool quickly and set aside;
4. Cut the pepper into sections, chop the onion and ginger, and mince the garlic and set aside;
5. Put a spoonful of oil in the pot, add the pepper segments and Sichuan peppercorns and fry until fragrant, add the onion, ginger and minced garlic and stir-fry;
6 , add half a teaspoon of chili powder to the pot, add the processed lotus root cubes and stir-fry;
7, Kung Pao juice: a tablespoon of rice vinegar, a tablespoon of sugar, half a spoon of light soy sauce, an appropriate amount of salt, and a spoonful of cooking wine;
8, Pour the prepared Kung Pao juice into the pot, stir-fry evenly, then add a drop of sesame oil and serve.
Home-style braised pork ribs
Ingredients: ribs, ginger, green onion, one star anise, salt, sugar, soy sauce, cooking wine, MSG
Method:
1. Put appropriate vegetable oil in the pot, heat and stir-fry ginger and green onion until fragrant, then add Put the ribs into the pot and stir-fry,
2. After the meat changes color and turns white, add soy sauce, cooking wine, sugar, and then add boiling water just enough to cover the ribs,
3. After the high heat comes to a boil, reduce the heat to low and simmer for about 20 minutes.
4. After you see that the ribs are burnt, add appropriate salt depending on how salty they are, and then turn to high heat to reduce the juice.
5.The last delicious braised pork ribs is done.
Bring a pot of boiling water to a boil, blanch the spinach, cover both sides with cold water, take it out, drain and set aside.3. Chop the garlic into puree, add oyster sauce, light soy sauce, sesame oil, and salt as needed to make a sauce and set aside. Do not make it too salty. When frying peanuts in a non-stick pan without oil, they will become crispier if oil is present.
4. Spinach, shredded eggs, garlic sauce , peanuts, appropriate amount of sesame seeds. Mix together and stir well. Mix well and serve on a plate.
Fried eggplant
Ingredients: eggplant, green onion, oil, garlic chili sauce
Method:
1. Slice the eggplant.
2. Heat oil in a pan, add eggplant and fry until cooked.
3. Finally, sprinkle with chopped green onion and dip it in garlic chili sauce, it is a good side dish.
Kung Pao Lotus Root Ding
Ingredients: lotus root; peanut; green onion; ginger; garlic; dried chili pepper; pepper; oil; chili powder; light soy sauce; vinegar; sugar; cooking wine; salt;
Method 1. Put the peanuts on a plate. Pour a little oil and turn it over so that each peanut is covered with oil. Put it in the microwave on medium high heat (I use 80) for 2 minutes. Take it out and turn it over a few times to let it heat evenly;
2, then put it in Take it out of the microwave at high heat for one minute and let it cool. It is no different from the oil pan version. The skin will fall off as soon as it is bald and very crispy;
3. Peel the lotus root and cut it into small dices, and blanch it in a pot of boiling water. Cool quickly and set aside;
4. Cut the pepper into sections, chop the onion and ginger, and mince the garlic and set aside;
5. Put a spoonful of oil in the pot, add the pepper segments and Sichuan peppercorns and fry until fragrant, add the onion, ginger and minced garlic and stir-fry;
6 , add half a teaspoon of chili powder to the pot, add the processed lotus root cubes and stir-fry;
7, Kung Pao juice: a tablespoon of rice vinegar, a tablespoon of sugar, half a spoon of light soy sauce, an appropriate amount of salt, and a spoonful of cooking wine;
8, Pour the prepared Kung Pao juice into the pot, stir-fry evenly, then add a drop of sesame oil and serve.
Home-style braised pork ribs
Ingredients: ribs, ginger, green onion, one star anise, salt, sugar, soy sauce, cooking wine, MSG
Method:
1. Put appropriate vegetable oil in the pot, heat and stir-fry ginger and green onion until fragrant, then add Put the ribs into the pot and stir-fry,
2. After the meat changes color and turns white, add soy sauce, cooking wine, sugar, and then add boiling water just enough to cover the ribs,
3. After the high heat comes to a boil, reduce the heat to low and simmer for about 20 minutes.
4. After you see that the ribs are burnt, add appropriate salt depending on how salty they are, and then turn to high heat to reduce the juice.
5.The last delicious braised pork ribs is done.
