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 eating. 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!
Pickled pepper bamboo shoots
Ingredients: 7 bamboo shoots, about 20 pickled peppers, a little salt, a little chicken essence, a little fennel, an appropriate amount of vegetable oil
Method:
1. Clean the bamboo shoots and wash them for preparation.
2. Just cut the washed bamboo shoots into shreds. Remember that the size of the shreds is enough~
3. Cut the pickled pepper into sections for preparation, and just take a little fennel~
4. After heating the pan, pour in vegetable oil, and when it is completely cooked, add the pickled pepper and stir-fry. When the pickled peppers are fragrant, add shredded bamboo shoots and add a little fennel to enhance the flavor. Add a little salt when cooked, and add a little chicken essence to enhance the flavor before serving.
yellow shrimp paste okra baked razor clams
Ingredients: 200 grams of razor clams, 100 grams of okra, arctic clams 75 grams.
Seasoning: 25 grams of yellow shrimp paste, 10 grams of minced green onion and ginger, 3 grams of dried shrimps, 3 grams each of MSG and chicken essence, 2 grams of salt, and 1 gram of sugar. Produced by
:
1. Spit out the mud and sand from the king razor clams, blanch them in boiling water until they open, take out the meat, put it into 50% hot oil and pull it quickly to remove the oil. The razor clam shells can be used for plating.
2. Wash the okra, cut it into hob pieces, put it into 50% hot oil and quickly blanch it, then blanch it in boiling water to remove excess oil, take it out and dry it.
3. Soak Arctic clams in warm water for 5 minutes, remove and dry until ready for use.
4. Heat the oil in the pot until it is 40% hot. Add the onion and ginger and sauté until fragrant. Add the okra and yellow pepper sauce and stir-fry evenly over low heat. Then add the razor clam meat and arctic clams. Add salt, MSG, chicken essence, and sugar to taste. After stir-frying quickly until fragrant, add water and starch to thicken the sauce, sprinkle in dried shrimps and mix well, remove from the pot and place on a hot stone plate with razor clam shells, then sprinkle a little dried shrimps for decoration and serve.
Home-style roasted fish
Ingredients: Pomfret, ginger, light soy sauce, dark soy sauce, garlic, red pepper, green onion, coriander, cooking wine, salt
Method 1. Remove the internal organs of the pomfret, wash it, and score a few times on both sides.
2. Dust the pomfret with flour and shake off excess flour.
3. Heat the wok, pour in the oil, heat it to 70% heat, add the pomfret, fry until golden brown on both sides, add ginger and garlic and fry.
4. Pour in light soy sauce, dark soy sauce and cooking wine.
5. Add an appropriate amount of water to cover two-thirds of the fish body, turn on low heat and simmer for about four minutes, add a little salt, green onion, and red pepper and continue to simmer
6. Cook until the soup thickens, add coriander to garnish.
Pork stuffed dumplings with wild parsley
Ingredients list
High-gluten flour 300g, 1 handful of wild parsley, 300g lean pork, appropriate amount of purple sweet potato starch , appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of light soy sauce , appropriate amount of cooking wine, appropriate amount of mushroom powder, appropriate amount of oyster sauce
Cooking steps
Step 1. Divide the flour into two parts, add an appropriate amount of water to one half, and knead it into a dough. Add an appropriate amount of purple sweet potato powder, an appropriate amount of water and the other half to form a dough. Knead the dough evenly and cover with plastic wrap.
Step 2. Start preparing the fillings. Wash and chop the lean pork into minced meat. Peel, wash and chop the green onions. You can add more green onions to enhance the flavor.
Step 3. Add the old soup to the meat filling in several portions and stir evenly in one direction (if not, add a little water), let the meat filling fully absorb the juice of the old soup, then add salt, oil, green onions, five-spice powder, light soy sauce, and mushroom powder , a little cooking wine and oyster sauce and mix well.
Step 4. Pick and wash the small-leaf wild celery.
Step 5. Add an appropriate amount of water to the pot. Boil the wild celery under the water and blanch it until the color turns dark green. Take out the cold water and squeeze out the water.
Step 6. Chop the blanched and drained small-leaf wild celery. This vegetable is very tender, so just chop it.
Step 7. Add to the meat filling and mix evenly. If the dumpling filling feels a little thin, you can put it in the refrigerator to refrigerate. The dumplings will solidify very well when you make them, and they will be filled with soup when you eat them.
Step 8. To make dumplings, roll the dough into a long strip, cut it into uniform small dough, roll it into a dumpling wrapper, put the filling on it and pinch it with both hands. It is very simple and everyone can make it.
Steps: Wrap all the dumplings. If they cannot be cooked in one pot, you can cook them in two pots.
Step 10. Cook dumplings: This method of cooking dumplings is simple and easy to use. Friends can try it. After the water boils, put the dumplings into the pot, open it again and add cold water. Open it a second time and add cold water. Thirdly, Just flip it over and take it out of the pan. The dumplings are cooked just right.
Step 11. Take it out of the pot and put it on a plate. The very delicious dumplings stuffed with wild celery leaves are served to the table. They are fragrant and refreshing, delicious and not greasy. The whole family loves to eat them.
Tips
1. It is best to mix the dough in advance. This kind of dough is easy to use and the dumplings will be smooth. You don’t need to use purple sweet potato starch. I originally wanted to steam the buns, which would look beautiful with purple. 2. Cook the dumplings. After the water boils, put the dumplings into the pot. After the first flip, add cold water. After the second flip, pour cold water again. After the third flip, the dumplings are cooked just right.
Stir-fried bean curd with pork belly
Ingredients: 300 grams of pork belly, 150 grams of bean curd stick, 4 slices of ginger, 4 green onions, 4 cloves of garlic, 4 dried chili peppers, two spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of bean paste, and 1 salt Grams, 2 grams of chicken powder
Method:
1. Add a spoonful of salt and an appropriate amount of warm water to a large basin, put in the yuba and soak it for 25 minutes.
2. Cut the pork belly into thin slices.
3. Slice ginger and garlic, cut green onions into sections, and cut dried chilies into sections.
4. Squeeze out the water from the soaked yuba and cut into sections.
5. Heat oil in the pot, add pork belly and stir-fry over low heat.
6. Stir-fry until the surface of the pork belly is slightly yellow when the oil comes out. Add ginger, garlic and dried chili and stir-fry until fragrant.
7. Add another spoonful of bean paste and stir-fry.
8. Add appropriate amount of light soy sauce and dark soy sauce and stir-fry until coloured.
9. Put the yuba into the pot and stir-fry for a few times, add an appropriate amount of water and simmer for three to four minutes.
10. Finally, add green onions and an appropriate amount of chicken powder to make
twice-cooked beef
Ingredients: 250g beef, 30g starch, 20g flour, tender meat powder 3g, 1 egg, half a green pepper, half a red pepper, salt 3g, pepper 1g, chicken essence 3g, ginger juice 15g, cooking wine 10g, ginger and garlic 5g, appropriate amount of oil
Method:
1, wash green pepper and red pepper and cut into pieces, chop the beef into minced meat, add starch, flour, meat tenderizer, a little Salt, pepper, chicken essence, cooking wine, ginger juice, and egg greens are stirred until pureed. Roll into half-centimeter thick slices and cut into rectangles. Quickly
2. Add oil to the pot and heat it for 6-7%. Deep-fry the beef slices until they are light yellow and remove them.
3 Heat oil in a pan, add slices of ginger, garlic, green pepper, and red pepper, stir-fry until fragrant, add fungus, stir-fry until raw, add beef slices, stir-fry evenly, add cooking wine, salt, pepper, and chicken essence, adjust to taste and
dry Pot spareribs
Ingredients: spareribs, carrots, celery, onion, ginger, rice wine, garlic, dry pot seasoning, light soy sauce, dark soy sauce, corn starch, rapeseed oil, refined salt
Steps: 1. Chop the ribs into small pieces , soak in water for about half an hour, change the water two or three times, add rice wine and marinate for 15 minutes, cut celery into sections and carrots into strips. Chop onions and ginger slices, and prepare dry pot seasoning powder.
2. Drain some water from the ribs, add 2 tablespoons of oil and mix well, then add an appropriate amount of corn starch and mix well, then mix with some oil.
3. Pour oil into the pot, deep-fry the ribs until slightly brown, then take them out. Heat the oil again, fry them again, take them out and set aside.
4. Leave oil in the pot, add ginger slices, onion shreds and garlic slices and stir-fry until fragrant. Add carrots and celery and sauté until soft. Add the fried pork ribs and stir-fry evenly. Add dry pot seasoning powder, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of refined salt, stir well and serve.
Spicy tempeh mixed with razor clam meat
Ingredients: razor clams; garlic; light soy sauce; vinegar; sesame oil; green onion; ginger; dry red pepper; tempeh;
Method: 1. After washing the razor clams, soak them in light salt water for 1 hour to remove the mud. Sand; put into the pot, add water to cover; bring to a boil over high heat; peel off the shell and take out the meat, and tear off the black lines on the outer edge of the razor clam meat.
2. Wash the razor clam meat with the original soup after sedimentation and filtration, remove and drain; flatten the garlic and chop into small pieces; add light soy sauce, vinegar and sesame oil to make a flavorful sauce; pour it over the razor clam meat and mix well.
3. Shred the onion and ginger, cut the dried red pepper into sections, and chop the tempeh. Heat the oil in a pan and sauté the onion, ginger, dried red pepper and tempeh until fragrant. Pour over the mixed razor clam meat; sprinkle with coriander segments and mix well. .
Mushroom and glutinous rice chicken roll
Ingredients glutinous rice, mushrooms, carrots, fresh bamboo shoots, chives, chicken legs, cooking wine, light soy sauce, salt, chicken essence, and pepper.
Method: 1. Wash the mushrooms, carrots and fresh bamboo shoots, drain the water, and cut into small dices;
2. Pour oil into the pot, when it is warm, add the diced vegetables and stir-fry;
3. Add seasonings and chives and stir-fry until cooked , put on a plate;
4. Soak the glutinous rice overnight in advance and control the water;
5. Mix the glutinous rice and vegetables evenly and steam them over water;
6. Remove the bones from the chicken legs, marinate with cooking wine, salt, light soy sauce, pepper and chicken essence and refrigerate overnight. ;
7. Unroll the marinated chicken, scoop a strip of steamed glutinous rice vegetables in the middle, and roll it up;
8. Wrap the chicken roll tightly with tin foil, and tighten the two ends like wrapping candy;
9. Put it in the oven, 180℃, It will take about 25 minutes
Fish-flavored pork liver
Ingredients Salt, sugar, chicken essence, pork liver, pickled pepper, pickled ginger, onion, garlic, celery, light soy sauce, balsamic vinegar, wine, starch
Method: cut the pork liver into thin slices, wash the blood and water, add salt, cooking wine, and water starch Grape it well and make a paste.
Pickle the ginger, mince the pepper, mince the ginger and garlic, and cut the green onion and celery into cubes. Take another bowl and mix the light soy sauce, balsamic vinegar, white sugar, chicken essence, and water starch into the fish flavor sauce
Add the mixed oil to the pot. Heat up, add the pork liver and stir-fry quickly until it changes color, add the minced ginger and garlic, soak the ginger and minced chili and stir-fry until fragrant
Then add the onion, ginger and celery and stir-fry for a while, add the fish-flavored sauce, let it cook for two seconds and then quickly Stir-fry for a few times and put on a plate
Mapo tofu
Ingredients Tofu meat filling Pixian bean paste Sichuan pepper pepper tempeh green garlic minced onion minced ginger stock soy sauce sugar pepper
Method
Cut the tofu into cubes. If you are afraid that the tofu will be broken, you can blanch it first (water Add salt and cook over high heat for 3 minutes)
Put oil in the pot, stir-fry Pixian bean paste over low heat until fragrant, stir-fry out the red oil
Add tempeh, minced green onions and minced ginger.Add the meat filling (both pork and beef are acceptable), stir-fry, add stock (can be replaced by water, boiling water is required), after boiling, add tofu, add soy sauce, sugar, pepper, cook over low heat for 5 minutes to make the tofu taste delicious , reduce the juice over high heat, and thicken with water and starch~~
Add green garlic, sprinkle with chili powder, and pepper powder.
Stewed pork belly soup
Main ingredientsPork belly600g cooking wine, green onions, ginger slices, salt, white sugar, white sugar Pepper, flour
Steps: Onion and ginger, wash and change the knife. After thawing the pork belly, rinse it once
the pork belly in clean water, sprinkle in 3 spoons of salt, fully rub and knead, rinse
Pour in appropriate amount of flour, and coat both inside and outside Knead it in place, squeeze out the dirt, and rinse it with water.
Repeat the above steps three times until all the dirt is washed away. Finally, rinse it thoroughly with clean water.
Cut the washed pork belly into small pieces. Add water to the pot. Bring to a boil, add the pork belly, add water, rinse the pork belly and set aside for later use
Put water into the casserole, pour in the onion and ginger segments, bring to a boil
After the onion and ginger water boils, pour in the processed pork belly
After boiling for the first time, pour in cooking wine. After boiling again, turn to low heat and simmer for 90 minutes until the pork belly can be chewed easily.
Add a little salt and five small grains of white sugar.
Mutton stir-fry
Ingredients Lamb belly . Rice wine, salt, light soy sauce, thirteen spices, coriander, red pepper
Method: Cut the lamb belly into strips. Mix well with rice wine, salt, a little light soy sauce, thirteen spices and marinate for half an hour. Add more rice wine; slice the fat lamb into slices. (No need to use);
Heat the pot, add the fat mutton and fry it over low heat until the oil comes out (use salad oil instead if you don’t have it);
Put the marinated lamb belly and red pepper into the pot and stir-fry over high heat;
Close Add the washed coriander to the fire and stir-fry evenly. The residual heat will fry the coriander until it becomes soft. The water will come out of the coriander when the fire is high.
Salt and pepper pig's trotters
Ingredients: pig's trotters, green onion, ginger, garlic, onion, star anise, light soy sauce, dark soy sauce, salt, marinate and taste, then add sugar, salt and pepper powder
Method: 1. Wash the pig's trotters and cut them in half Cut into four pieces, blanch and wash away impurities. Put two slices of ginger, star anise, (you can add dried chili pepper or not according to your personal taste), add an appropriate amount of light soy sauce, dark soy sauce), sugar, an appropriate amount of water, put it into the electric pressure cooker and select bones (20 minutes, my electric pressure cooker This time is just right. You can adjust the time appropriately according to your own appliances. Cook until chopsticks can be easily inserted into the pig's trotters.)
2. After boiling the pot, taste the taste. If it is not flavorful, add some salt. Cook on high heat for another five minutes to reduce the juice and let the pig cook. The trotters are more flavorful
3. Remove the pig trotters and drain! Heat the oil pan (more oil) and wait until the oil temperature rises. Add the pig's trotters and fry until the surface is a little wrinkled, then remove and control the oil. Do not over-fry as it will be too hard (especially if the pig's trotters are not soft enough when stewed, they will be too q) ). (This step must be done with the lid on, it is a bit dangerous! Be careful not to get splashed by oil!!!)
4. Pour out the oil, and there should be no oil left in the pot. The oil pot is really oily! Sauté the onion, ginger, garlic and minced onion
5. Pour in the fried pig's trotters and stir-fry, adjust the heat to medium heat and salt and pepper
6. Sprinkle the salt and pepper and continue to stir-fry for a few more times.
7. Finally add the chopped green onion and red pepper and serve. Just put the pot on the plate.
Fried Pleurotus eryngii with bacon
Ingredients: Pleurotus eryngii 250g, 200g of bacon, 10g of green onions, 5g of ginger, 5g of garlic, 2 tablespoons of rice wine, 1 teaspoon of sugar, and 2 teaspoons of light soy sauce.
Method: 1. Wash the bacon with warm water and steam it in a steamer for 20 minutes.
2. Slice the steamed bacon; wash and slice the king oyster mushrooms; slice the onions, ginger and garlic.
3. Heat the oil in a pan, add onion, ginger and garlic and stir-fry until fragrant. Then add the bacon and stir-fry briefly, then add the rice wine.
4. Add king oyster mushrooms, light soy sauce, sugar and appropriate amount of water, stir-fry over low heat for 2-3 minutes and serve.
Fish-flavored quail eggs
Ingredients: quail eggs, fungus, green and red pepper, onion, ginger, garlic, bean paste, cooking wine, vinegar, soy sauce, chicken essence, sugar, stock, salt, oil
Method: 1. Chop the onion, ginger and garlic into mince. Boil the quail eggs in advance and peel the shells. Wash and soak the fungus and tear it into small florets. Remove the seeds, stems and stems of the green and red peppers and cut them into small pieces;
2. Take a small bowl and add an appropriate amount of onion, ginger, garlic, cooking wine, vinegar, Stir soy sauce, chicken essence, salt, white sugar and stock into fish sauce;
3, heat the pot and pour in the oil, add the quail eggs and fry over medium-low heat until the skin turns golden brown, remove and drain the oil;
4, put it in the pot Leave a little base oil, add a large spoonful of bean paste and stir-fry until fragrant, add green and red peppers and fungus and stir-fry quickly over high heat until cooked;
5, pour in the prepared fish sauce, pour in the quail eggs and stir-fry evenly, then Pour a little water starch to thicken the sauce and finally sprinkle a little chopped green onion and stir-fry briefly before serving.
Tangerine peel and millet porridge
Ingredients: Millet150g, 1 clove of tangerine peel, 3 red dates, 3 slices of ginger, appropriate amount of salt
Method: 1. Wash and shred the red dates;
2. Put it into the rice cooker together with the millet and tangerine peel, and add an appropriate amount Water;
3. Cover the lid, select the porridge cooking function, and set the time to 45-60 minutes;
4. When the time is up, add an appropriate amount of salt and stir evenly.
Hot and sour mixed chicken gizzards
Ingredients: 10 chicken gizzards (200g), 200g sour beans, 1 fresh red pepper, 5g minced ginger, 5g minced garlic, 5g minced green onions, 1/4 small salt spoon, 1/2 tablespoon of rice wine, 1 tsp of sugar, 2 tsp of light soy sauce, 1 tsp of dark soy sauce, 1 tsp of sesame oil
Method:
1. Cut the chicken gizzards into thick slices, cut the sour beans into small pieces, and red Cut the pepper into small pieces, mince the ginger, garlic and scallion into puree.
2. Heat 1/2 tablespoon of oil in a pot, add chicken gizzard slices, salt and rice wine, stir-fry over high heat until it changes color, pour out the soup and set aside.
3. Put 1 tablespoon of oil in the pot, add ginger, green onion and minced garlic in cold oil and stir-fry until fragrant.
4. Add chopped sour beans and 1 tsp of sugar, stir-fry over medium heat until fragrant.
5. Finally add the fried chicken gizzards, light soy sauce, and dark soy sauce, turn to high heat and stir-fry for about 1 minute.
6. Finally add fresh red pepper, sesame seeds sesame oil, stir-fry for about 1 minute.
Cumin potatoes
Method: 1. Chop the chives, wash the potatoes, boil the water in a pot, add the potatoes, bring to a boil, then reduce the heat to low and continue to cook for 20 minutes, turn off the heat, simmer for a while, take out the cold water, peel off the skin and then cut Cut into small pieces;
2. Heat the pot and pour in olive oil. Add an appropriate amount of cumin seeds and turmeric powder, mix well and stir-fry until fragrant. Add potato cubes and stir-fry quickly;
3. Cover the pot, turn down the heat and continue to bake 6 Minutes, open the lid, sprinkle a little salt and chopped chives, mix well and serve.
Stir-fried sausage Celery
Ingredients: celery, sausage, green onion, ginger, garlic, salt;
Method 1. Wash the celery and cut it with an oblique blade, and cut the sausage with an oblique blade
2. Heat the wok and add an appropriate amount of oil. , stir-fry the onion, ginger and garlic slices, add the celery slices, stir-fry until green, add the sausage slices and stir-fry, add a little salt to the pan and serve
Mustard greens and stir-fry king oyster mushrooms
Ingredients: mustard greens250 grams, king oyster mushrooms 200 grams, salt, chicken powder, Taibai powder
Method: 1. Wash the mustard greens, remove the stems and leaves, cut into oblique sections
2. Blanch them in hot water for about six minutes, then cool them
3. Wash the king oyster mushrooms Cut into pieces, blanch them in hot water and then cool them.
4. Heat oil in a pot, put mustard greens into the pot and stir-fry
5. Then add king oyster mushrooms and a little water and stir-fry
6. Season with appropriate amount of salt and chicken powder, and season with Thicken the soup with Taibai powder and water
Wild garlic Stir-fried pork belly
Method: 1. Remove the roots of wild garlic and cut it into sections
2. Burn off the hair of the pork belly, wash it and cut it into thin slices
3. Heat the oil in the pot and put it in Saute ginger slices and peppercorns until fragrant, add pork belly and stir-fry until it changes color
4. Add an appropriate amount of Pixian bean paste, stir-fry until fragrant, add an appropriate amount of salt.
Mushrooms and wolfberry roasted radish
Ingredients: 10 grams of shiitake mushrooms (dried), white 300 grams of radish, 5 grams of wolfberry, 5 grams of ginger, 3 grams of green onions, 10 grams of coriander, oyster sauce, light soy sauce, sugar, salt, and five-spice powder.
Method: 1. Soak the mushrooms in water and wash them; wash the white radish After cleaning, cut into pieces about 1 cm square and slice the mushrooms.
2. Heat a wok and pour oil. When the oil is hot, add minced ginger and saute until fragrant. Add mushrooms and five-spice powder and stir-fry until fragrant. Add radish cubes and stir-fry for a while. Add soy sauce and continue to stir-fry for about half a minute.
3. Pour about 1/2 small bowl of water; then add wolfberry and simmer over low heat until the radish is tender and a little soup remains.
4. Then add oyster sauce, sugar, and salt and stir-fry evenly, then reduce the juice over high heat; add minced coriander and monosodium glutamate to taste before serving.
Spicy Pepper Chicken
Ingredients: Three Yellow Chicken1 pumpkins, 200 grams of green bamboo shoots, 1 fresh peppercorns, 100 grams 10 dried red peppers, 5 green onions, 5 ginger slices, 4 tablespoons of Laoganma black bean sauce (60 grams), 1 teaspoon of sugar (5 grams), 1 teaspoon of salt (5 grams), boiling water, 500ml
Method:
1. Wash the fresh peppers , soak in clean water for 30 minutes, then pour out the water, then pour in clean water and soak for another 30 minutes.
2. Remove the internal organs of the three-yellow chicken, wash it, cut it into small pieces, and drain the water. Peel the pumpkin and cut into small pieces. Peel the green bamboo shoots and cut into small pieces. Cut green onions into sections. Slice ginger.
3. Pour oil into the pot. When it is 70% hot, add onion and ginger and saute until fragrant. Pour in chicken pieces and stir-fry with a spatula. After about 5 minutes, add fresh pepper and dried red chili and continue to stir-fry. 2 minutes.
4. Pour in Laoganma black bean chili sauce, sugar and salt. Stir evenly and then pour in boiling water (the water is equal to the ingredients). Cook on high heat for 5 minutes. Then pour in the pumpkin pieces and green bamboo shoots and mix well. Continue cooking for 5 minutes. Wait until the soup is slightly dry.
Steamed Bowl Crispy Pork
Ingredients: 300 grams of pork, flour, 2 tablespoons of MSG, 2 soy sauce, appropriate amount of cooking oil, salt, 1 tablespoon of cooking wine, green onion, ginger, 1 egg
Method:
1. Cut the purchased pork into pieces Into irregular strips. Find a small basin, add flour, an egg, a little salt, and an appropriate amount of water. Add a little cooking oil.
2. Add the chopped meat into the batter and marinate for 10 minutes. Heat the oil over medium heat and fry the minced meat mixed with batter until cooked.
3. Put the fried crispy pork into a bowl, pour soy sauce water (soy sauce, salt, MSG, cooking wine) into the pot, steam over high heat for 1 and a half hours.
Pork belly stewed with potatoes
Method 1. Prepare the pork belly
2. Potatoes
3. Boil the pork belly under water in a pot
4. Rinse the blanched pork belly with warm water and drain the water
5. Add oil to the pot and add sugar
6. Boil until the sugar color
7 .Add the pork belly and stir-fry evenly so that every piece of meat is colored.
8. Add onion, ginger, garlic, soy sauce, bay leaves, pepper and aniseed and stir-fry evenly.
9. Add water, bring to a boil and simmer over low heat.
10. Cut the potatoes into cubes
11. When the meat is almost cooked, add the potatoes and stir-fry evenly.
Garlic moss Dried squid
Ingredients: dried squid, green onions, garlic moss, ginger slices, aniseed, cinnamon, bay leaves, dark soy sauce, light soy sauce, rock sugar, salt, oil
Method:
1. Soak the dried squid in cold water overnight. Wash, remove the purple membrane and cut into strips; cut the garlic moss into sections.
2. Pour a little oil into the pot, add garlic, green onion, and ginger until fragrant.
3. Add the dried squid and stir-fry. Pour in the light soy sauce, dark soy sauce and rock sugar and stir-fry until color changes. Add appropriate amount of boiling water.
4. Add cinnamon and bay leaves, cook over high heat until the water boils, then add an appropriate amount of salt, simmer over high heat for 15 minutes until the soup dries up.
Stir-fried beef with wild celery
Ingredients: appropriate amounts of wild celery, beef, starch, pepper, soy sauce, garlic, ginger, salt, and chicken powder.
Method:
1. Wash the celery and beef, remove the leaves from the celery and cut into small sections, and cut the beef into shreds and set aside.
2. Add a little soy sauce, pepper and 2 spoons of starch to the cut beef and mix well and set aside.
3. Shred the ginger, mince the garlic and set aside. Add an appropriate amount of oil to the pan and sauté the minced garlic until fragrant. Add the beef and stir-fry for a while. Dish out the fried beef.
4. Add a little oil to the pot, add wild vegetables and stir-fry for a few times. Add beef, add a little salt and a little chicken powder and stir-fry evenly before serving.
Potato roasted chicken
Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon soy sauce; 2 green peppers; 2 tablespoons rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons rapeseed oil; 1 tablespoon rock sugar; grass 42 pieces of fruit html; 2 pieces of star anise; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger
Method
1. Cut the pickled ginger and garlic into slightly thick slices, and cut the pickled peppers, green peppers, and green garlic sprouts into sections .
2. Cut the potatoes into pieces and soak them in water to remove the starch.
3. Wash the chicken and chop it into pieces.
4. Heat oil in a wok until the foam melts and smokes slightly, then let cool and then add rock sugar.
5. Stir-fry over low heat until the rock sugar melts and forms reddish-brown foam.
6. Immediately add chicken and stir-fry evenly, add soaked ginger, rice wine, star anise and grass fruit, stir-fry over medium-low heat for 5 minutes, until color changes.
7. Add half of the garlic slices, add bean paste and soy sauce and stir-fry until fragrant.
8. Add potato pieces.
9. Pour water into the pot to cover the potato pieces.
10.1 After boiling, cover and simmer over medium-low heat until potatoes can be inserted through with chopsticks (about 8 minutes).
11. When there is still half of the juice in the pot, add the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes.
12. 1 Add pepper powder, add garlic leaves, stir-fry evenly, and that's it.
White Jade Soup
Method: 1. Cut the tofu into about 3 cm, and set aside into small square pieces.
2. Separate the cabbage leaves and stems, and slice the stems into slices for later use.
3. Heat a small amount of oil in a pot. When the oil is hot, turn to low heat, add cabbage and tofu, and stir-fry slowly for half a minute.
4. Add 2 liters of water, continue to simmer for 10 minutes, add a little salt and serve.
Garlic roasted pork belly
Ingredients: Pork belly, mushrooms, garlic, green and red pepper, salt, sugar, hot sauce, pepper, soy sauce, white wine, MSG
Method :
1. Use cornmeal for raw pork belly and backwash it with vinegar for three times. After four times, add star anise, green onion and ginger to the water and cook for 40 minutes
2. Cut the pork belly into strips, put 20 cloves of garlic under cold water in the pot and cook to remove the spiciness (cook until translucent)
3. Cut the green and red peppers into slices
4. Boil the garlic water, take out the garlic and cook the tripe strips for a minute or two.
5. Return the oil to the pan over medium-low heat, fry the garlic until golden brown, add the mushrooms (cut into two), then add the pork belly strips, and add a little water after one minute. Shake 5 pots, add two teaspoons of chili sauce, one tablespoon of soy sauce, two teaspoons of sugar, one teaspoon of salt and one teaspoon of pepper
6. When the juice is reduced to one-third, add water starch and green and red pepper slices , add two or three spoons of white wine from the side of the pot, shake the pot (it will catch fire)
7. Turn off the heat, add a little MSG and put it on a plate
