Hello everyone, welcome to my food self-media, I am Jinxiu V Shandong, a creator in the food field: "Focus on food and make life more flavorful." Today I have brought you a few home-cooked food recipes. These delicacies are also very popular among everyone, and they are very common delicacies. Use ordinary ingredients to make the most delicious meals every day. At the same time, I hope that today’s delicious food can bring you happiness throughout the day.
Steamed chicken in water
Ingredients: Three yellow chicken, ginger, chives, white wine, beer
1, clean the three yellow chicken. Chop off the chicken butt and feet, put them into a bowl, add ginger slices, green onions, and a spoonful of salt. Massage the chicken all over to remove the fishy smell on the skin. Add half a bottle of beer and soak it in beer for ten minutes to remove the fishy smell. The fishy smell of chicken.
2. After marinating, pick out the onion and ginger, brush the skin of each part of the chicken with peanut oil, add water to the pot, add 20 grams of high-quality white wine, put it on the steamer, and then put some old ginger and chives on the steamer. Put the chicken in the steamer, bring to a boil over high heat, and steam over low heat for about 30 minutes.
3. When the time is up, as long as it can be inserted easily with chopsticks, take out the chicken and let it cool, cut the scallions into chopped green onions, smash the old ginger and put it into a bowl, add an appropriate amount of salt, sugar, light soy sauce, and pour hot water over it. The oil will activate the aroma, stir well and set aside.
4. After the chicken is cool, cut it into small pieces with a knife, place them neatly on the plate, and then pour the prepared sauce on it. A simple and delicious water-steamed chicken is completed.
Rice cooker Scallion oil chicken
Main ingredients: 1 three-yellow chicken, 1 green onion, 2 chives, 1 piece of ginger, 2 spoons of braised soy sauce, 21 spoons of oyster sauce, 1 spoon of cooking wine, 1 spoon of sesame oil, appropriate amount of peanuts, appropriate amount of coriander .
[Specific method]
1. Add two spoons of braised soy sauce, two spoons of oyster sauce, and one spoon of cooking wine to the three-yellow chicken. Add green onions and ginger and marinate for 30 minutes.
2. Put some more chives in the rice cooker pot, put the marinated chicken in, and press the cooking button.
3. Apply a layer of sesame oil to the steamed scallion chicken immediately, or wrap it in plastic wrap and put it in the refrigerator.
4. You can also tear off the chicken and sprinkle with some coriander and chopped peanuts.
Walnuts Celery fried yam
Ingredients required: 250 grams of celery, yam 250 grams, 100 grams of cooked walnut kernels, appropriate amount of oil and salt, 2 cloves of garlic, 1/2 teaspoon of chicken essence, appropriate amount of water starch,
Method:
1. Yam After scraping off the skin and washing the yam skin, it is best to wear gloves or put a plastic bag on your hands before peeling. To prevent mucus from sticking to your hands and making them itchy, remove the leaves and roots of celery and wash it.
2. Cut the celery into inch-long sections with a diagonal knife, cut the yam into diamond-shaped slices, put it in water, add a few drops of vinegar to prevent the yam from oxidizing and turning black, and mince the garlic.
3. Bring water to a boil, add a little salt, add yam and celery and blanch them. After the water boils again, take out the celery and yam together.
4. Put it in cold water, take it out, and drain the water. This can keep the celery and yam crisp and tender.
5. Heat the oil in the pan, add the minced garlic and stir-fry over low heat until the garlic smells fragrant.
6. Add celery and yam and stir-fry quickly over high heat.
7. Add salt, pour in a little water starch to thicken the gravy, stir-fry evenly over high heat, add walnut kernels, stir-fry evenly, turn off the heat, remove and serve on a plate.
Blanched cuttlefish
Ingredients: cuttlefish2 pounds of cooking wine, a little ginger slices, appropriate amount
Steps: 1. First put the cuttlefish into water and clean it
2. After removing the skin, start cutting the flowers. First cut into two pieces. Remember to cut the flowers with the side that is not slippery to the touch, otherwise, you will not be able to roll the flowers when ironing them. Cut the cuttlefish flowers with a diagonal knife (hold the knife at a 45-degree angle) and it cannot be cut. Do not cut, otherwise It will become shredded cuttlefish. You don’t need to change the cutter if the cuttlefish has black skin, because it will shrink when blanched. (You can’t cut flowers, so you can cut it into slices.)
3. Put water in a pot, add ginger slices, and bring to a boil. Then add a little cooking wine
4. Pour the processed cuttlefish into the pot at one time
5. Bring the cuttlefish to a boil again over high heat. The cooking time should be controlled well. The time should be controlled within 2 minutes. If it is cooked for too long, the meat will be too old. Yes, you have to control the time well to make the cuttlefish crispy. If it is not cut into flowers but sliced, then pour it into the pot and boil it again, then take it out, drain the water and put it on the plate.
Cucumber and preserved egg soup
Ingredients: cucumber 1 Root + 1 preserved egg + 1 ham sausage
Method:
1. Cut cucumber and ham sausage into thin slices. Cut the preserved egg into small pieces and set aside. Chop the onion, ginger and garlic into mince.
2. Saute the minced onion, ginger and garlic in hot oil, then pour in the preserved egg. Stir fry
3, then pour in the ham and stir-fry for a while, add boiled water, add the cucumber slices after the water boils and cook until soft
4, add a spoonful of salt and a little white pepper and it is ready to serve
Cucumber mixed with yuba fungus
Ingredients: 2 dried bean curd sticks, 20 dried fungus, 30 peanuts, 1 handful of chopped coriander, 1 cucumber
Method:
1. Make the bowl sauce: 1 spoon of chili powder, 1 spoon of scallion foam, 5 garlic cloves, 1 spoon of cooked white pepper Sesame seeds, 3 spicy millets, 4 spoons of hot oil, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 2 spoons of mature vinegar
2, yuba and fungus Soak for 20 minutes, boil the water for 2 minutes, take out and put it into a bowl, add Cucumber segments + cooked peanuts + chopped coriander.
3. Mix cooked white sesame seeds + chili powder + spicy millet + scallion foam + garlic foam and pour in hot oil. Add light soy sauce + oyster sauce + mature vinegar and mix well to form a bowl of juice. Pour into the ingredients and mix well before eating.
It's sour and spicy, which is very satisfying, especially the yuba. It's so delicious after soaking up the soup. These three things together are simply amazing.
Stir-fried loofah
Ingredients required: loofah, garlic, ginger, onion, dried chili pepper, light soy sauce, salt, cooking oil, water
Step 1: Peel and wash the loofah, cut in half, and continue to cut into slices or Strip.
Step 2: Peel and mince the garlic, peel and cut the ginger into thin strips, peel and chop the green onion, and cut the dried chili into small pieces.
Step 3: Heat the oil in a pan. When the oil is cooked, add chopped green onions, shredded ginger, minced garlic, and dried chili peppers and stir-fry until fragrant.
Step 4: Then pour in the loofah and stir-fry quickly, continue to pour in an appropriate amount of light soy sauce and salt, and stir-fry until the loofah is broken and cooked, then serve.
Refreshing mixed spinach
Ingredients preparation:
A large bundle of spinach (the spinach will not count after blanching, so prepare more), light soy sauce, oyster sauce, sugar substitute, white sesame seeds, sesame oil or sesame oil (babies in the fat reduction period can omit it) ), if you like spicy food, add some millet.
Method:
1. Wash the spinach and cut it into sections. Pour boiling water into the stem and cook for 30 seconds. Then add the spinach leaves and cook for 2 minutes.
2. Blanch the spinach. It will be crisper and more delicious after being soaked in cold water (if there are ice cubes, you can use ice cubes to shake it). Use a spoon or your hands to dry the spinach. It must be very dry, put it in a bowl and compact it, and put it upside down on a plate.
3, Ingredients Juice: 2 spoons of lightly salted light soy sauce, half a spoon of oyster sauce, a little sugar substitute, a small amount of water and white sesame seeds, stir evenly and sprinkle it on the spinach. Finally, drop some sesame sesame oil to enhance the fragrance~
鱼香cauliflower
Materials: cauliflower, pork belly, ginger Garlic, Pixian bean paste, pepper water, soy sauce, white sugar
Method:
1. Wash the cauliflower and break it into small florets, cut the pork belly into large thin slices, mince the ginger and garlic, and chop the Pixian bean paste.
2. Heat up the cold oil in the pan, add the meat slices and stir-fry the meat crisps until the oil is spit out, add the Pixian bean paste and stir-fry the red oil, then add the ginger and garlic and sauté until fragrant, add soy sauce, pepper water, and white sugar, and stir-fry.
3. Stir-fry the chopped cauliflower flowers. Pay attention to stir-frying and make sure the heat is high.
4. When you see that the cauliflower is very dry during stir-frying, pour a little hot water along the side of the pot. Be careful to stir-fry over high heat at this time, as the cauliflower will not be cooked easily. Stir-fry until the flowers are soft and green, and add salt when they are almost cooked.
5. Watch the cauliflower eat up the soup in the spoon, color it and become soft. Pour the gravy, sesame oil and a little vinegar along the side of the pot, and take it out!
Cold tomato and eggplant
Cold eggplant , everyone is familiar with it. It is a seasonal dish in summer and is loved by everyone. Below, I will share with you a new way to make cold eggplant. Add a few slices of tomatoes to the eggplant to make it taste more refreshing. Every bite is tender and juicy, which is very suitable for summer.
Specific production method
The first step: Prepare the ingredients. 1 eggplant, half a tomato, and an appropriate amount of garlic. (Both long and round eggplants are acceptable.)
Step 2: Peel the eggplants and cut them into slices about 1 cm thick, as shown in the picture.
Step 3: Put the eggplant into the steamer and steam over high heat for about 10 minutes, until the eggplant can be easily pierced.
Step 4: Steam the eggplant, let it cool, and then tear it into strips. After tearing, the eggplant has a lot of water, so you can gently squeeze it with your hands.
Step 5: Cut the tomatoes into thin slices, as shown in the picture. (Try to cut it as thinly as possible.)
Step 6: Put the tomato slices into the eggplant, then add a little minced garlic, 1 spoon of sugar, half a spoon of salt, a little chicken essence, 1 spoon of white vinegar, a few drops of sesame oil, mix well, and then Marinate for 5 minutes to absorb the flavor. (Don’t add too much garlic, just one or two cloves. In addition, it is recommended not to add soy sauce or colored vinegar, which can make the color of eggplants and tomatoes more beautiful.)
Step 7: Put on a plate and sprinkle with a little chives Garnish and serve.
I am Jinxiu V Shandong, an author in the field of food. If you like my articles, please follow me! Follow me, cook every day without getting lost, and update delicious food every day. What's your favorite dish? Welcome to leave a message to tell the editor. Let’s talk about the most unforgettable food you have eaten in the comment area. If you don’t know what to eat every day, please follow me and share delicious food with you every day. Articles are updated every day. See you there or leave. Welcome to forward it so that more people who love food can share it.
