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!
Tofu Egg Pancake
Ingredients: 350 grams of tofu, 2 eggs, 100 grams of flour, 6 green onions, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of salt, 2 spoons of oyster sauce, 1 spoon of five-spice powder
Method
1. Pot Boil water over medium, add tofu after the water boils, blanch for half a minute, take out and crush into a bowl and set aside.
2. Add flour, eggs, light soy sauce, dark soy sauce, salt, oyster sauce, and five-spice powder to the bowl and mix well.
3. Chop the green onion, put it into a bowl, and stir evenly again.
4. Brush the pan with oil, add a spoonful of tofu batter one by one, and spread it into a round cake about 1 cm thick.
5. Fry over low heat until golden brown on both sides and fragrant, then serve.
Chicken gizzards with chopped pepper
Method 1. Chicken gizzards Clean and cut into thin slices, add minced ginger, red pepper, and cooking wine and marinate for about 20 minutes;
2. Wash the long green peppers, remove seeds and cut them into sections, and slice onions, ginger, and garlic;
3 , add oil in a hot pan, after the oil is hot, add peppercorns, ginger, onions and garlic in sequence and stir-fry until fragrant;
4, add the marinated chicken gizzard slices and stir-fry over high heat until cooked;
5, add green pepper cubes and stir-fry, add a little old pepper Smoke and stir-fry until the green peppers are broken, add a little salt and drizzle with a little sesame oil.
Sweet and sour poached eggs
Ingredients: 6 eggs, appropriate amount of onion and garlic, 1 spoon of starch, 2 spoons of light soy sauce, 2 spoons of mature vinegar, 1 spoon of sugar, and half salt spoon,
ketchup 2 spoons.
Method 1. Prepare all the ingredients and mince the onions and garlic.
2. Make a sweet and sour sauce: 2 spoons of light soy sauce + 2 spoons of mature vinegar + 1 spoon of sugar + half a spoon of salt + 2 spoons of tomato paste + 1 spoon of starch + half a bowl of water. Stir well and set aside.
3. Brush a layer of oil in the pan, add eggs, fry to your preferred maturity and serve.
4. Saute the minced garlic in a pot until fragrant, pour in the sweet and sour sauce, add the eggs, simmer over low heat for 1 minute and reduce the juice over high heat, then sprinkle with chopped green onion.
spicy wild rice
Method: 1. Remove the old root and skin of wild rice, cut it in half, pat loose with a knife, and cut into strips about 1 inch long; cut the dried chilies into sections.
2. Put enough oil in the pot (to cover the wild rice). When it is 60% hot, add the wild rice and fry it thoroughly. Take it out and use kitchen paper to absorb the oil and set aside.
3. Leave 1 tablespoon (15ml) of oil in the pot, add dried chili peppers and Sichuan peppercorns and fry until fragrant.
4. Add fried wild rice and stir-fry evenly. Add soy sauce, sugar and salt and stir-fry evenly.
5. Pour in half a bowl of water and bring to a boil, cover and simmer for a few minutes until the water dries up.
Stir-fried beef with onions
Method: 1. Slice the beef and marinate it with appropriate amount of salt, soy sauce and cornstarch for a while. You can also marinate it with egg white to make it more tender.
2. Pour the beef into boiling water, scald it and remove it.
3. Add it to the pot Add appropriate amount of oil, fry the beef, take out
4. Heat the pan with cold oil, sauté the minced garlic
5. Pour in onions and carrot slices, stir well
6. Pour in green pepper, add salt, stir well, pour in beef, and add chicken essence , pepper, oyster sauce, light soy sauce and stir-fry evenly
7. Add onions and chili sauce and stir-fry until cooked
Stir-fried shredded belly with chives
Ingredients: 150g of chives, 200g of cooked Pork belly, 15g of shredded red pepper , 3 grams of salt, cooking wine, light soy sauce, oyster sauce, chicken powder, water starch, cooking oil
Method:
1. Cut the washed leeks into 4 cm long sections.
2. Cut the pork belly into pieces and then into shreds.
3. Put the pot on high heat, add oil to heat, and pour in the shredded belly.
4. Add cooking wine and stir-fry until fragrant to remove the fishy smell.
5. Add light soy sauce and oyster sauce and stir well.
6. Pour in the washed and chopped leeks.
7, add chopped red pepper shreds.
8. Add salt and chicken powder, stir-fry until cooked.
9. Add water starch to thicken the sauce.
10, stir-fry for a while until the flavor is absorbed.
11. Put the prepared dishes into the plate.
Vegetarian Stuffed Colorful Peppers
Ingredients: 51 colored peppers, 1 egg, 100g tofu, 6 mushrooms, vanilla appropriate amount. 1 tablespoon oyster sauce.
Method:
1. Wash the mushrooms and soak them in warm water in advance.
2. Wash your hands and chop the tofu into pieces.
3. Cut the soaked mushrooms into cubes.
4. Beat the eggs and stir evenly.
5. Mix the chopped tofu, diced mushrooms and egg liquid together, add oyster sauce, and stir evenly.
6. Cut the bell pepper into two halves and carefully remove the seeds and tendons.
7. Fill the bell peppers with the evenly stirred mixture and put them in the steamer.
Home-style fried chicken offal
Ingredients: chicken offal, parsley, pickled pepper, pickled ginger, garlic, light soy sauce, cooking wine, starch, sugar, Pixian bean paste
Method 1. Cut the chicken offal into small pieces, cut the chicken heart in half, and cut the chicken into half. Cut the liver into thick slices, slice the chicken gizzards, and cut the chicken intestines into sections
2. Use some light soy sauce and starch to evenly marinate for a while and set aside.
3. Remove the old leaves from the celery, clean it, cut it into sections and set aside.
4. Chop a tablespoon of bean paste into pieces. , cut the pickled pepper into sections diagonally, soak the ginger and garlic into slices and set aside.
5. Pour oil into the pot, add the bean paste and stir-fry until the red oil appears
6. Add the ginger, garlic, and pickled pepper and stir-fry until fragrant, add the chicken giblets and stir-fry until fragrant. Raw
7. Add some cooking wine and stir-fry for a while, add celery and stir-fry until raw.
8. Finally add some sugar and salt.
Tender fried beef
Ingredients: 250g beef Sancha, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, and a little dark soy sauce , appropriate amount of starch, cumin sesame appropriate amount
Method: 1) Cut the beef into thin slices and soak in water repeatedly to wash away the blood. 2) Squeeze out the water from the washed beef, add soy sauce, salt and pepper and marinate for 20 minutes. Then add starch and mix well.
3) When the oil is 70% hot, add the beef and slide it into pieces.
4) Fry for a few minutes until the beef changes color, deep fry and take it out.
5) Sprinkle cumin and sesame seeds and serve.
Stir-fried beef with celery
Ingredients: 300g beef, 200g celery, 2 garlic, 1 red pepper, 2 millet peppers, egg white, 1 tsp sweet potato starch, green pepper, ginger, a little pepper, a little salt, cooking wine 1 spoon, a little oyster sauce, 2 spoons of light soy sauce, a little dark soy sauce, a little pepper, appropriate amount of cooking oil.
Steps:
1. First wash off the blood from the beef, cut into thin slices, add a little egg white, 1 tsp sweet potato starch, 1 tsp cooking wine, a little dark soy sauce, a little oyster sauce, a little pepper and 1 tsp light soy sauce, use chopsticks Stir evenly, then add a little cooking oil, mix well and marinate for 15 minutes.
2. Next, process the celery. Cut off the old roots and select the celery leaves, then clean them, drain the water and cut them into sections. Start preparing the ingredients. Remove the roots and wash the garlic and cut it diagonally into sections. Remove the stems of the green and red peppers, wash them and cut them into small pieces. Wash and peel the ginger and cut them into shreds. Put them all on a plate and set aside.
3. Pour an appropriate amount of water into the pot. After the water boils, add the celery, add a little salt, add a few drops of cooking oil, and blanch for 2 minutes. Remove and squeeze out the water and set aside. The color of celery after blanching is emerald green, and it will be more flavorful when fried later, and the texture will be crisper, tender and refreshing.
4. Start frying. Heat the pot first and pour in an appropriate amount of cooking oil. This step is very critical. Add the divided beef into the hot pot with cold oil. Turn up the heat and stir-fry quickly until the beef changes color. Remove the beef and set aside. This method of stir-frying beef is zero-failure for novices. The beef tastes tender and smooth, and the meat is not aged at all.
5. Leave a little oil in the pot, add shredded ginger, garlic and green and red pepper and saute until fragrant. Then add the blanched celery. Finally, add the beef, sprinkle with a little salt, top with 1 tablespoon of light soy sauce, stir-fry evenly and then take it out of the pan and serve it on a plate.
Cowpeas in bean curd juice
Ingredients: cowpeas, red oil fermented bean curd, fermented bean curd juice, garlic, millet spicy, salt
Method 1. Soak the cowpeas in salt water for 20 minutes to remove pesticides. Wash the cowpeas, remove the heads and tails, and cut them into equal lengths. Use a spoon to press the fermented bean curd into a puree, mince the garlic, and cut the millet into thin rings.
2ïŒ Pour an appropriate amount of water into the pot and bring to a boil, add 1 tablespoon of salt and a little cooking oil, add the cowpeas and cook until cooked, remove from the cooled boiling water and place on a plate.
3ïŒ Heat an appropriate amount of oil in a pot, stir-fry the minced garlic and millet chili over low heat until fragrant, then pour in the fermented bean curd juice and continue to stir-fry until fragrant. Add an appropriate amount of salt according to your taste and mix well.
4ïŒ Finally, pour the fermented bean curd juice into the cowpeas and serve.
kimchi minced meat tofu
Ingredients: a small bowl of kimchi, 100 grams of minced pork, a piece of tofu, a spoon of minced garlic, a spoon of chopped green onion, a spoon of cooking wine, 3 tablespoons of light soy sauce, half a spoon of sugar, a little pepper, Appropriate amount of water and starch;
Method
1. Marinate the minced pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces and chop the kimchi, but do not mince it. Saute minced garlic until fragrant. Add minced pork and stir-fry until white. Pour in kimchi and stir-fry, add light soy sauce, sugar and stir-fry for two minutes.
2. Add water and bring to a boil. Add tofu and cook until boiling. Pour in the prepared water starch and cook for half a minute, then turn off the heat. Sprinkle chopped green onion and serve.
Spicy Chicken
Production method:
1. Wash and slice green peppers, wash and cut peppers into sections, wash and slice garlic. Wash and dice the chicken breasts, add salt, cooking wine, starch, and light soy sauce, mix well, marinate and set aside.
2. Heat the oil in a pan. When the oil is hot, add the marinated diced chicken, fry until golden brown, take it out, drain the oil and set aside.
3. Heat oil in a pan. When the oil is hot, add garlic slices and pepper segments and stir-fry until fragrant. Add green pepper slices and stir-fry until fragrant. Add chicken breast and stir-fry evenly. Add chili sauce, white vinegar, white sugar, cooking wine, pepper and appropriate amount. water, stir-fry evenly over high heat, thicken with water starch, drizzle with oil, take out and serve on a plate.
Stir-fried tenderloin with coriander
1. Prepare the tenderloin and coriander
2. Cut the cilantro into sections and shred the tenderloin
3. Put the tenderloin in a bowl and add cooking wine, MSG, salt and starch. Until the shredded meat changes color
6. Remove the oil and control it
7. Leave the oil in the pot and add the onion, ginger and garlic and saute until fragrant
8. Put the shredded meat into
9. Add coriander, vinegar, pepper, salt and seasoning essence
10. Stir-fry and serve. Can
rice soup and egg custard
1. Prepare an egg and chopped green onion for later use
2. Beat the eggs! Add salt
3. Add chopped green onion
4. Stir evenly and set aside
5. Wait until the rice is cooked! Quickly float the rice soup
6. Pour it into the egg bowl while stirring! Otherwise, the eggs will be boiled
7. Quickly put them into the rice cooker and close the lid! Wait until the rice is cooked.
Steamed Pork Ribs with Black Bean and Ginger Sauce
Ingredients: Black Bean Sauce, Ginger, Garlic, Raw Ingredient, Sugar, Salt, Chicken Essence
Method:
1. Wash the tempeh, drain the water, and chop into small pieces.
2. Peel the ginger and grind it into ginger. Peel the garlic and cut it into rice grains.
3. Put the ginger and garlic into a bowl, add all the seasonings and mix well.
4. Wash the ribs and drain them.
5. Add 1 tablespoon of cornstarch, then add evenly mixed seasonings and stir evenly.
6. Put it in the pot and cover the fire for 15 minutes, steam until it is completely cooked.
Cold Spiced Dried Tofu
1. Prepare Spiced Dried Tofu .
2. Boil water in a pot, put the dried beans into the pot and boil the water.
3. Crush the peanuts into powder.
4. Remove the dried tofu, drain the water, cut into shreds, and add chopped green onion, minced garlic, and minced peanuts.
5. Add salt, light soy sauce, chili oil, and sesame oil and mix well.
Fried squid
Ingredients: squid tentacles, sweet noodle sauce, cooking wine, chopped green onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt and sugar, edible oil
Method
1. Blanch the squid tentacles in hot water, drain, add green onion, ginger and cooking wine , oyster sauce, MSG, sugar (optional to enhance flavor), sweet noodle sauce (necessary) and cumin and marinate for 2 hours.
2. Heat a dry pan, add the marinated squid tentacles (be careful not to add soup), stir-fry a few times.
3. Add more oil, cooking wine, more sweet noodle sauce, and keep stirring.
4. When the soy sauce is fragrant and the juice is dry, you can take it out of the pan. Remember to sprinkle some cumin.
Spinach Fried carrots
Method 1. Wash the spinach, tear it apart and set aside, carrots grate into shreds, cut the shallots into sections, flatten and chop the garlic.
2. Blanch the spinach, add water to the pot, add two spoons of salt and one spoon of oil, turn to low heat and blanch the water for 3 minutes.
3. After taking out the spinach, add oil to the pot again. When it is 60% hot, add the green onions and garlic cloves and saute until fragrant.
4. Throw the shredded carrots into the pot and stir-fry over high heat for 1 minute until cooked. Do not fry too soft.
5. Add two spoons of light soy sauce, or you can add 1 spoon of light soy sauce and 1 spoon of oyster sauce, stir-fry a few times to add flavor.
6. Finally, put the blanched spinach into the pot, add an appropriate amount of salt, you can also add a small amount of MSG, stir-fry evenly over high heat and serve.
Sesame Cabbage Curd Skin
Ingredients: Cabbage Tofu skin, sesame sauce, light soy sauce, salt
Method 1. Soak the tofu skin in warm water until soft, wash and shred; wash and shred the cabbage.
2. Pour a little oil into the pot, add the cabbage and stir-fry for a few times. Then add the tofu skin, sesame paste, salt and light soy sauce and stir-fry for a minute. Remove from the pot and put on a plate.
Cabbage, Tofu and Fish Head Soup
1. Cut the upper part of the fish.
2. Cut the tofu and cabbage into pieces and put them into the rice cooker. Set aside.
3. Put the fish into the oil pan, cook for about 5 minutes, and put it into the rice cooker.
4. Set aside. When the water is open, add the wolfberry
home-style pot of tofu
1. Cut the tofu into squares, put peanut oil in the pot, and when the oil is 50% to 60% hot, add the tofu to fry.
2. Fry until golden brown, remove and set aside.
3. In a separate wok, add peanut oil, sauté onion, ginger, dried chili until fragrant, then add minced meat and stir-fry.
4. Then add Pixian bean paste and stir-fry until red oil appears.
5. Add fried tofu.
6. Add a little salt and a little light soy sauce, add boiling water and simmer for a while.
7. When the soup is thickened, add the thin gravy and turn off the heat. After turning off the heat, add chicken essence and sesame oil.
Spicy boiled fish
Ingredients: 1 grass carp (about 2 pounds), soybean sprouts, 200 grams of celery, 200 grams of cabbage, 200 grams of dried chili, a dozen pieces of garlic, 8 pieces of ginger, 4 pieces star anise, 51 pieces of Sichuan peppercorns, a dozen pieces of Sichuan peppercorns, a dozen pieces of watercress 60 grams of soy sauce, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of sugar, a little white pepper, a little chicken essence, a little water, an appropriate amount of starch, 2 tablespoons of
Method
1. Prepare the ingredients and side dishes.
2. Remove the scales, guts, and gills of the grass carp. Black membrane inside fish abdomen. Fish gills and black membrane are the main sources of fishy smell.
3. Cut off the fish head and slice the fish body close to the bones.
4. Use 1 spoon of cooking wine, 2 spoons of starch, a little salt to mix well, and marinate for about 10 minutes. .
5. Put the fish head and fish bones together and marinate them briefly.
6. Fry them in the pot and put them out.
7. Blanch the side dishes in the pot.
8. Pour in the bean paste and stir-fry until fragrant.
9. Add 1 Half as much dried chili pepper, 8 pieces of garlic, 4 pieces of ginger, 1 piece of star anise, half of the Sichuan peppercorns, and half of the Sichuan peppercorns, stir-fry until fragrant, then add water
10, add the fish head and fish bones and cook together
11. After boiling, add the ingredients Add fish
12, 1 teaspoon of salt, 1 tablespoon of soy sauce, a little sugar, a little white pepper, a little chicken essence to taste. Spread the fish fillets with chopsticks. After the fish fillets are cooked and change color, turn off the heat.
13. Heat the pot until it is 50% hot. Add the remaining dried chili segments, Sichuan peppercorns and Sichuan peppercorns. Use low heat to fry the peppers, Sichuan peppercorns and Sichuan peppercorns to bring out the aroma of the Sichuan peppercorns. Be careful not to burn them. Turn off the heat when the color of the peppers changes slightly. Finally, pour hot oil over the fish fillets. Serve immediately
Dried bamboo shoots and roasted pork
Ingredients: 500 grams of pork belly; appropriate amount of dried bamboo shoots; 4 green onions; half a piece of ginger; light soy sauce; dark soy sauce; sugar; chicken essence
Method: 1. Soak the dried bamboo shoots in warm water and cut into pieces Cut the pork belly into pieces and blanch them, then wash off the foam (itâs best to wash them with hot water)
2. Heat oil in the pot. When it is 50% hot, add the pork belly and ginger slices. Stir-fry over medium-low heat until the meat spits out oil slightly and turns slightly yellow.
3 .Pour Shaojiu into the pot, stir-fry over high heat
4. Add light soy sauce, dark soy sauce, and stir-fry
5. Cover the pot and simmer for two minutes
6. Until the meat is completely colored
7. Open the lid and add it to the pot. Add boiling water to cover the meat, bring to a boil over high heat and skim off the foam again, then add sugar, chicken essence, green onions and dried bamboo shoots, bring to a boil over high heat and then simmer over low heat for an hour.
Shredded chicken with saliva
Ingredients: chicken breast; 0.5 onions; 1 green pepper; 1 piece of ginger; 1 garlic; 7-8 dried red peppers; 1 spoonful of Sichuan peppercorns; 2-3 star anise; a few crispy peanuts;
Method: 1. Wash and prepare the raw materials, onions Shred (cut as you like), green pepper and ginger into thin strips, mince garlic, cut dry red pepper into sections;
2. Add shredded onion, star anise, half of dry red pepper, half of Sichuan peppercorns, a little shredded ginger, add water and cook until When it boils and the aroma comes out, add the chicken, add cooking wine and salt, and cook for 7-8 minutes;
3. After the chicken is cooked, remove it and soak it in cold boiling water. After cooling, tear it into shreds or strips;
4. Put it in the pot Pour in an appropriate amount of cooking oil, add the remaining half of the peppercorns and dried chili peppers, stir-fry slowly over low heat until the red chili peppers change color and become fragrant, then turn off the heat.
5. Take out the Sichuan peppercorns and dried red peppers, pour in the prepared green pepper shreds, ginger shreds, and minced garlic, and stir-fry with the residual heat of the oil until raw;
6. Pour the stir-fried green pepper, ginger and red oil into a bowl. medium, add 2 spoons of soy sauce, 2 spoons of chili sauce, a little sugar (about 1/3 spoon), half a spoon of vinegar, half a spoon of sesame oil, mix into sauce, pour on the torn shredded chicken, crispy peanuts, mix Serve evenly.
Raw and fried bitter melon with tempeh
Ingredients: 1 bitter melon, 15g tempeh, 52 chili padi, 2 cloves of garlic, some oil and salt
Method: 1. Wash the bitter melon, remove the seeds, cut into thin slices diagonally, add a little salt Catch evenly and marinate for a while, then drain off the water from the bitter melon;
2. Chop the tempeh, peel and chop the garlic, and cut the chilli padi into small pieces;
3. Heat the oil in the pot over high heat. When the oil is hot, add the tempeh and minced garlic. Saute the chilli padi until fragrant, add the bitter melon slices and stir-fry for about 1 minute before serving.
Spicy style hairtail
Ingredients: 600g hairtail, 20 dried red peppercorns, 20g dried chili knots, red yeast rice100g, 25g ginger slices, 15g garlic slices, 35g green onions, garlic sprouts25 Grams
Seasoning: 30 ml of red Zhejiang vinegar, 20 ml of sesame oil, 30 ml of cooking wine, 20 ml of replica spice oil, 70 g of cornstarch, appropriate amounts of Sichuan salt, monosodium glutamate and white sugar.
Method: 1 Clean the hairtail and chop into 5 pieces Then cut the fish into 1-inch sections with a cross-cut knife on both sides; cut the garlic sprouts into 1-inch sections and set aside.
2. Put the red yeast rice into a pot with 70 ml of water, bring to a boil over medium heat for 2 minutes, then remove and set aside.
3. Put the cut hairtail sections into a basin, season them with Sichuan salt, cooking wine, ginger slices, and scallions for 10 minutes. After taking them out and draining them, pat a layer of cornstarch on the surface of the hairtail fish and set aside.
4. Heat up the wok, pour half a pot of salad oil and heat it until it is 50% hot, fry the powdered hairtail in the pan until it is crispy and fragrant, remove and drain the oil and set aside.
5. Put salt, monosodium glutamate, white sugar, red vinegar and sesame oil into a bowl, add cooking wine and red yeast rice water to make a sweet and sour sauce, set aside.
6. Heat a clean pan, add spice oil and heat until 50% hot, add dried peppercorns, dried chili knots, garlic slices, ginger slices and scallions, add sweet and sour sauce after fragrant, stir-fry until After the juice is reduced, add the fried hairtail fish, stir-fry evenly with the garlic sprouts, and remove from the pan and serve on a plate.
Cuttlefish and Pork Belly Soup
Ingredients: 250 grams of cuttlefish, 250 grams of pork belly,
Accessories: 15 grams of almonds,
Seasoning: 5 grams of ginger
Method
1. Fresh cuttlefish does not need to be scraped, just wash the whole one;
2. Scrub the pork belly clean. , put everything into the pot;
3. Add almonds, ginger, 3 bowls of water, simmer for 3 hours, and then drink.
Fresh mushrooms with scallion oil
Ingredients: 8 fresh mushrooms, a small piece of carrot, two green onions, 3 tablespoons of salad oil, 1/2 teaspoon of salt, a little sugar, 1/4 teaspoon of chicken essence;
Method
1. Wash the mushrooms and Peel and slice the carrots, wash and cut the green onions into minced pieces; bring the water to a boil in the pot, add a small spoonful of salt, add the mushrooms and carrot slices, blanch them for one minute, take them out and let them cool;
2. Use the cooled mushrooms. Squeeze out the water with your hands and tear each mushroom into four pieces; put the carrot slices and torn mushrooms into a large bowl, add 1/2 teaspoon of salt, a little sugar, and 1/4 teaspoon of chicken essence and mix well;
3. Put the minced green onion into a small bowl, heat the pot and add three tablespoons of salad oil until it smokes. Immediately pour in the minced green onion to bring out the fragrance; pour in the green onion oil, mix well and serve on a plate;
äžä»Shredded winter bamboo shoots
Method 1. 52 winter bamboo shoots, use a knife to break them open and peel off the bamboo shoots , then chop off the old stalks and peel off the old skin, slice the bamboo shoots into shredded bamboo shoots for later use. 1 fresh shiitake mushroom, cut into shreds. Appropriate amount of ginger, cut into shreds. Appropriate amount of leek flowers, cut into segments of suitable length.
2. Take appropriate amount of lean meat, cut into shreds and put into a bowl for later use. Add appropriate amount of salt, dark soy sauce, corn starch, pour in appropriate amount of water, and stick it with your hands. Finally, pour in an appropriate amount of salad oil, which can effectively prevent the shredded meat from sticking when it is put into the pot. Remove more oil from the pot, heat it to low temperature, add the sauced shredded pork, and let it become smooth and cooked. Once cooked, filter the oil and set aside.
3. Heat the pot, remove an appropriate amount of oil, add shredded ginger and bamboo shoots and stir-fry together. Add an appropriate amount of water while frying to prevent the winter bamboo shoots from dehydrating. After the winter bamboo shoots change color, add shredded shiitake mushrooms and stir-fry with an appropriate amount of salt. Then pour in an appropriate amount of water and stir-fry the winter bamboo shoots until soft and thorough. Finally, add the shredded pork and chive flowers, add an appropriate amount of chicken essence and stir-fry until the chive flowers are broken, and you are ready to serve.
Boiled meatballs
1. Wash the vegetables and set aside.
2. Boil the vermicelli in the pot and soak until set aside.
3. Chop the pork into minced meat.
4. Put the meat filling in a basin, add onion and ginger, soy sauce, salt, starch, and cooking wine.
5. Add half a bowl of water.
6. Use your hands to beat hard in one direction until it becomes sticky.
7. Prepare the meat filling and set aside.
8. Grasp the meat filling with one hand and squeeze out jujube-sized balls, then scoop them out with a small spoon.
9. Put it in the pot that has just been opened, and after boiling, skim off the foam.
10. Then add vermicelli.
11. Open the pot again and add the vegetables, add salt and then turn off the heat. After turning off the heat, add a little chicken essence and pour in sesame oil.
sesame sauce phoenix tail
1. lettuce leaves wash and cut into sections.
2. Boil water in a pot, add some salt, a few drops of oil, and blanch the water for a few seconds.
3. Remove, drain, and place on a plate.
4. Mix sesame paste, brown sugar, light soy sauce, salt, vinegar, sesame oil, and warm water together to make a sauce.
5. Add white sesame sauce.
Potato Salad
1. Wash the new potatoes without peeling them.
2. Wash the potatoes, cut them, and steam them for 30 minutes.
3. Wash the lettuce and arrange on a plate.
4. Cut the ham into cubes and set aside the salad dressing.
White radish meatball soup
1. Prepare white radish, chicken, pork, green onions and ginger
2. Cut the chicken breast and pork into pieces and put them into a food processor to grind them
3. Put them in a basin
4. Add the green onions, ginger, cooking wine and salt. Mix MSG, sesame oil, and pepper evenly.
5. Stir the meat filling.
6. Pour water into the pot, add ginger slices, and green onions.
7. Squeeze the meatballs into the pot.
8. Slice the radish and set aside.
9. Put it into the meatball pot.
10. Add salt, MSG and pepper when seasoning
11. Cut coriander into sections
