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.
Spicy and sour goose intestines
Ingredients: 300 grams of goose intestines, 2 red peppers, 2 green onions, sweet potato powder, 5 grams of garlic, Baoning vinegar 15 grams, 5 grams of chili oil, 2 grams of salt, 2 grams of chicken essence, sesame oil 3 grams
Method:
1. Wash the goose intestines and cut into small pieces. Peel and mince the garlic. Wash the green onions and cut them into sections.
2. Heat the pot, add water, add a little cooking oil, salt, green onions, and wait until the water boils. Finally, add the goose intestines and blanch them, remove them, drain the water, and put them into a bowl;
3, add salt, chicken essence, sesame oil, chili oil, minced garlic, and Baoning vinegar, mix well, and serve with sweet potato powder. Can.
Griddle Pleurotus eryngii
Ingredients: Pleurotus eryngii250g, 70g pork belly, 100g celery, 2 slices of ginger, 2 cloves of garlic, 2 millet peppers, 1 tablespoon of Pixian bean paste, 2 teaspoons of light soy sauce , 1 teaspoon of sugar;
Method:
1. Wash the king oyster mushrooms, cut them in half, and then cut them into large pieces vertically for later use. Slice the pork belly and set aside for later use. Cut the ginger and garlic into thin slices. Cut the millet pepper into small sections. Wash and cut the celery into small pieces. Section, Pixian Doubanjiang, chop into fine pieces with a knife.
2. Pour a little oil into the wok. When the oil temperature is 80% hot, add the sliced king oyster mushrooms in batches and fry until golden brown and soft. Dish out and set aside. Leave the bottom oil in the pan and add the pork belly slices and stir-fry until When it changes color, stir-fry the oil in the pork belly.
3. Put the pork belly slices to one side, add ginger, garlic slices and chili pepper and stir-fry until fragrant, then add Pixian bean paste and stir-fry over low heat until the red oil comes out, then add the fried king oyster mushrooms and celery segments and stir-fry over high heat. Stir-fry, add light soy sauce and sugar and stir-fry evenly, then put it into the pot.
Stir-fried pork rinds
Ingredients: two tablespoons of homemade soybeans, three pieces of pork rinds, a little cooking oil, a little green onion, a little ginger, a little garlic, a little green pepper. , a little red pepper, a little cooking wine, a little chicken essence
Method:
1. Clean the hair on the pig skin, wash it, put it in the pot and cook for 15 minutes.
2. Cut the cooked pork skin into strips
3. Heat the oil in the pot, add onions, ginger, and garlic and stir-fry until fragrant. Pour in tempeh and stir-fry until fragrant.
4. Add the cut pork skin and cooking wine and stir-fry for one minute. Add the green and red pepper and stir-fry for one minute. Pour in the chicken essence and mix well.
Spicy pork
Ingredients: front leg meat, peppercorns, ginger, garlic, millet pepper, garlic sprouts (optional), oil, light soy sauce, pepper, cornstarch, cooking wine, chicken essence, dark soy sauce
Method:
1.Previous Cut the leg meat into slices first, then cut into shreds
2. Marinate the shredded meat with oil, light soy sauce, pepper, cornstarch, cooking wine, and chicken essence
3. Cut peppercorns, ginger, garlic, millet pepper, and garlic sprouts separately
4. Pour oil into the pot, add the peppercorns over medium-low heat and sauté until fragrant; discard the peppercorns and stir-fry
6. Pour in the marinated shredded pork, stir it up quickly with chopsticks, and pour in the green part of the garlic seedlings
7. After the shredded meat changes color, add an appropriate amount of dark soy sauce and weigh it in the pot for coloring.
Spiced hairtail
Ingredients: 400 grams of hairtail, 5 pieces of garlic, 4 pieces of ginger, 2 star anise, 8 peppercorns, 2 bay leaves, 2 green onions, 1 tsp salt, 2 tbsp cooking wine, 20g light soy sauce, 5g dark soy sauce, 20g rock sugar, mature vinegar 20 grams, a small amount of five-spice powder
Method
1. Carve knives on both sides of the hairtail segments to facilitate the flavor. Marinate the fish pieces with 1 tsp of salt for 10 minutes
2. Heat a wok, add oil and bay leaves. Stir-fry star anise, ginger, garlic, and Sichuan peppercorns over low heat until fragrant. Add the hairtail segments and fry over low heat until the surface is golden brown. Turn over and fry the other side until both sides are golden brown.
3. Add hot water to 1/2 of the fish. place, add cooking wine, light soy sauce, dark soy sauce, rock sugar, and mature vinegar
4. After boiling over high heat, cover and simmer over low heat for 20 minutes. Turn the fish over once after 10 minutes.
5. Pinch out the spices inside and cook over high heat until it becomes soupy. The sauce is thick enough. Sprinkle a small amount of five-spice powder on the surface after serving.
Spicy chicken wings
Ingredients: chicken wings, pepper, chili, sugar, soy sauce and cooking wine
Method:
1. Wash the chicken wings and marinate them with cooking wine and soy sauce for 20 minutes. .
2. Then put oil in the pan, heat it up, add the chicken wings and stir-fry.
3. Pour in the soy sauce and cooking wine used to marinate the chicken wings just now, and fry again.
4. Add Sichuan peppercorns and chili peppers and stir-fry again.
Steamed Braised Pork with Plum and Cabbage
Materials required: 1 pound of pork belly, 100 grams of dried plum vegetables, 4100 grams of cooking oil, 2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 10 grams of salt, appropriate amounts of star anise, bay leaves, cinnamon, and cooking wine, Water starch
1. Soak plum vegetables for half an hour in advance; cut the pork belly into large sections of ten centimeters long.
2. Boil water in a pot, add star anise, bay leaves, cinnamon and cooking wine and bring to a boil. After boiling, cook the pork belly for about 30 minutes.
3. Pick up the pork belly, apply dark soy sauce and marinate for 10 minutes.
4. Pour an appropriate amount of cooking oil into the pot and fry the skin side of the pork belly until it becomes crispy.
5.Then cut the pork belly into thin slices.
6. Squeeze out the water from the dried plum vegetables, put them into the pot and stir-fry them dry.
7. Then put the pork belly in the bowl, then add the fried dried plum vegetables, and place the bowl on a plate with the plate facing up.
8. After steaming over medium heat for 30 minutes, pour out the soup from the dried plum vegetables (do not throw it away).
9. Add salt, sugar, light soy sauce, and cooking oil to the soup to adjust the taste, and then add water starch to thicken it.
10. Pour the sauce on the pork belly.
Fish-flavored bean curd
Ingredients preparation: 1 piece of tofu skin, 1 round green pepper, 41 carrots, 1 spoon of light soy sauce, half a spoon of vinegar, half a spoon of sugar, a little salt, a little oyster sauce, an appropriate amount of cooking oil, an appropriate amount of minced garlic
1. First, we divide the tofu skin into two parts from the middle, then divide the two parts into four, then stack them together and quickly cut them into strips.
2. Wash the carrots and green peppers separately. The carrots can be peeled or kept, and then cut into strips for later use.
3. The tofu skin is exposed to the air for a long time during the sales process, and it also has some special taste. Therefore, it is best to boil the cut bean skin in boiling water for about 1 minute. This is more hygienic and more delicious. .
4. Heat oil in a pan, add minced garlic and stir-fry until fragrant. First put the carrots into the pan and stir-fry for half a minute. The color of the cooking oil will turn slightly yellow. At this time, add green pepper strips and stir-fry evenly with the carrots.
5. Then we pour the tofu skin into the pot, add light soy sauce, vinegar, salt, oyster sauce, and sugar, then stir-fry quickly until the flavor is infused, then turn off the heat and serve.
Roasted shiitake mushrooms with garlic and cumin
Ingredients: some shiitake mushrooms; 1 head of garlic; light soy sauce; 1-2 spicy millet sticks; 5g of sugar; 20ml of oil; 1 pinch of salt; cuminappropriate amount
Methods
1. Peel and cut garlic broken. Pour 20ml of oil into the pot, add 2/3 of the minced garlic, stir-fry over low heat until fragrant, then add 15ml of light soy sauce, 5g of sugar, and 10ml of water, and stir evenly.
2. Pour in the remaining garlic and millet, stir-fry slightly and turn off the heat. Wash the fresh mushrooms and remove the stems, put 5ml of oil in the pot, put the black side down and fry slowly over low heat. Sprinkle a pinch of salt on the surface to facilitate the flavor. When the mushrooms are slightly soft, turn over and continue frying until they are completely soft. With the bowl-shaped side of the mushrooms facing up, pour in the fried garlic sauce and sprinkle with cumin powder. After taking it out of the pot, sprinkle a little chives to enhance the flavor
Beef and stir-fried baby lotus root
Ingredients: 250g tenderloin beef, 100g baby lotus root, 2 red peppers, 1 green pepper, 5 pickled peppers, small powder 1 teaspoons, appropriate amount of salt, sesame oil 1 teaspoon, soy sauce 2 teaspoons, oil, garlic
Method
1. Cut the tenderloin beef into thin slices, put it in a bowl, add 2 teaspoons soy sauce, 1 teaspoon sesame oil, mix well and marinate for 15 minutes.
2. Cut the lotus root into small sections, cut the green and red pepper into small rings, and smash the garlic.
3. The ingredients are all ready. Heat the pot, pour in an appropriate amount of oil, add the marinated beef, stir-fry over medium-high heat, stir-fry until 8 cooked, remove from the pot and set aside.
4. Pour a little more oil into the pot, then add garlic, green and red peppers, lotus roots, and pickled peppers and stir-fry until the lotus roots are broken. Add beef and stir-fry for a while to thicken a thin layer of gravy. There is salt in the juice, stir-fry evenly, remove from the pan and put on a plate.
Grandma's fried chicken
Ingredients: 750 grams of farm chicken, chicken offal ( chicken gizzards , chicken liver, chicken intestines 70 grams each), 2 chicken loin.
Seasoning: Ingredient A (3 grams each of star anise, Chinese prickly ash, and bay leaves, 45 grams of nutmeg, 15 grams of cinnamon), 5 grams each of dried red pepper knots, chives, and Haitian soy sauce, green onion segments, ginger slices, and garlic granules 15 grams each, 4 grams each of Donggu Yipin fresh soy sauce and pepper, 8 grams of cooking wine, 6 grams each of sesame oil and refined salt, 2 grams of MSG, 700 grams of boiling water, and 25 grams of rapeseed oil.
Method:
1. Slaughter and prepare the native chicken, chop into pieces, soak in water for 5 minutes, remove the blood and drain.
2. Heat a clean pan and pour rapeseed oil over it. Add onion segments, ginger slices, garlic granules, pepper knots, and ingredient A and sauté until fragrant. Add in chicken nuggets, chicken offal, and stir-fry the chicken for 5 minutes. Drizzle with dark soy sauce. , soy sauce, add salt and stir-fry until the skin of the chicken pieces shrinks, add cooking wine, add hot water and bring to a boil, turn to low heat, add pepper, cover the pot, simmer over low heat for 30 minutes, add MSG, pour sesame oil, and sprinkle Put the chives into a blue flower porcelain pot.
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