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. The food is also loved by everyone, and it is a very common delicacy. Use ord

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.

Hand-shreded Pleurotus eryngii

Ingredients: Pleurotus eryngii 42 pieces, chives, garlic, millet pepper, light soy sauce, oil, cumin powder spoon, sesame oil;

Method:

1. Wash the Pleurotus eryngii and tear into pieces Large pieces, then tear into vertical strips the size of chopsticks, cut green onion into sections, cut millet pepper into small sections, slice garlic and set aside;

2, heat the pan with cold oil, when the oil is hot, pour in the garlic and green onion and saute until fragrant, then add the king oyster mushrooms Stir-fry until the water is gone, then add 2 tablespoons of light soy sauce, 1 tablespoon of oil, half a tablespoon of sugar, appropriate amount of salt, and stir-fry evenly.

Spicy pork ribs

Ingredients: spareribs, millet pepper, green pepper, red pepper, light soy sauce, dark soy sauce, oyster sauce, bean paste, salt, chicken essence, cooking wine, onion, ginger, garlic

Method:

1. Wash the ribs and put them in In the pot, pour water, cooking wine, blanch green onions and ginger, remove and set aside.

2. Chop spicy millet, green pepper, red pepper, ginger, garlic and green onion. Pour an appropriate amount of oil into the pot, put the sugar into the pot, stir-fry until the color of the sugar comes out, add the ribs and stir-fry until both sides of the ribs are golden, pour in bean paste, cooking wine, light soy sauce, dark soy sauce, and oyster sauce.

3. Pour in boiling water to cover the ribs, cover the pot, and simmer over high heat. After the fire comes to a boil, turn to low heat and simmer for about 20 to 30 minutes.

4. Add ginger, garlic, millet, spicy green pepper and red pepper and stir-fry, then turn to high heat to reduce the juice. You can add a little salt to taste. When the soup is thickened, turn off the heat and add a little chopped green onion after taking it out of the pot.

Oyster Sauce Tofu

[Ingredients]: appropriate amount of old tofu, 2 tablespoons of oyster sauce, 1 tablespoon of balsamic vinegar, a small spoon of sugar, a small spoon of salt, 4 tablespoons of water, 1 small spoon of starch

[Method]:

1, wash and cut the old tofu block, pour oil into the pan, add tofu one by one, fry over low heat until both sides are golden;

2, add oyster sauce, balsamic vinegar, sugar, a little salt (you can taste it, you don’t need to add salt if you feel it is salty enough), starch Stir half a bowl of water and pour the water starch into the pot.

3. Cook over medium heat for 3 minutes until the sauce thickens. Make sure each piece of tofu absorbs the sauce. Sprinkle with chopped green onion and serve.

Braised pork ribs with garlic chili sauce

Ingredients: ribs 350g, one tablespoon of Lee Kum Kee garlic chili sauce, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce (one tablespoon = 15ml), a little sugar, ginger, green onion, cooking wine;

recipe

1 .Chop the ribs into small pieces, rinse them repeatedly under running water to remove the blood; cut the green onion into sections and slice the ginger;

2. Heat oil in a pot, sauté the green onion and ginger, add the ribs and stir-fry repeatedly until the ribs change color. The edges are slightly browned; add half a tablespoon of cooking wine and stir-fry evenly;

3. Add a tablespoon of garlic chili sauce, a tablespoon of light soy sauce, a half tablespoon of dark soy sauce, a little sugar, and add water to two-thirds of the ribs;

4. Cook over high heat After opening, cover and turn to low heat and simmer for about 20 minutes. Open the cover and turn to high heat to thicken the soup. Sprinkle with chopped green onions and take out of the pot;

black soy sauce sea bass

Ingredients: 1 sea bass, 1 coriander, appropriate amount of oil and salt , 1.5 tablespoons of Laoganma black bean oil chili, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 10 peppercorns, 1 aniseed, 1 tablespoon of cooking wine, 1/2 tablespoon of braised soy sauce, 1 tablespoon of rice vinegar, 1/2 sugar Spoon

Method:

1. Remove the scales, gills, and internal organs of the sea bass, clean it, wipe off the water on the fish, and make a few cuts on both sides of the back of the fish without scratching

2. Cut the green onions into sections, Slice the ginger, smash the garlic, and cut the coriander into small pieces.

3. Heat the oil in the pan, add the sea bass and fry over high heat. Fry both sides until golden brown. Add the onion, ginger, garlic, Sichuan peppercorns, and aniseed and stir-fry until fragrant.

4. Pour in the cooking wine, and then add Appropriate amount of hot water, Laoganma black bean sauce , braised soy sauce, white sugar, rice vinegar, bring to a boil over high heat, turn to low heat and cook until the flavor is infused. During this period, turn the fish over once

5. When there is a little soup left after cooking, add salt to taste , turn on high heat to collect the juice, when the soup becomes thick, turn off the heat

Steamed Scallops with Garlic

Ingredients required: 10 scallops, 200 grams of vermicelli, garlic sauce (30 grams of garlic, 10 grams of soy sauce, 2 oyster sauce grams, 2 grams of chicken powder, 2 grams of salt, 5 grams of sugar)

1. Remove the gizzard from the scallop meat, then wash the scallops and scallop shells, marinate the scallop meat with salt and cooking wine for 10 minutes; soak the vermicelli for 10 minutes .

2. After ten minutes, wash the scallop meat; cut the vermicelli to about 4 cm, place it on the scallop shell, and then put the scallop meat.

3. Pour garlic sauce on the scallop meat and steam over high heat for 12 minutes.

4. After taking it out of the pan, pour hot oil on the scallop meat.

Fat sausage stewed with potatoes

Ingredients: fat intestine 1000g; 6 slices of ginger; 30 peppercorns; 6 cloves of garlic; 2 spoons of light soy sauce; 2 spoons of cooking wine; 2 potatoes; 5 dried chili peppers; 15 grams of sugar; 1 spoon of salt; Appropriate amount of garlic sprouts; half an onion; 1 spoon of bean paste

Method

1. Large intestine Wash the large intestine repeatedly with salt

2. Add half a bowl of flour and wash it thoroughly

3. Wash the front and back, then wash with vinegar, and finally use cooking oil (to remove it) taste). Boil the large intestine in a pot of boiling water for 5 minutes. At the same time, cut the potatoes, onions, and garlic sprouts into minced pieces.

4. Add cooking oil to the wok, heat the oil and add bean paste and stir-fry for 30 seconds. Add the sausage, ginger and red pepper, then add the seasonings and stir-fry for three to five minutes. Add the potatoes and stir-fry, then add water to cover the potatoes and cook. After boiling, turn to low heat and simmer. When the potatoes are cooked, add the onions. After one minute, add the garlic sprouts and coriander. , light soy sauce, dark soy sauce, cooking wine, chicken essence

Method:

1. Blanch the pig's trotters, remove and rinse them to drain them. Crush the fermented bean curd and mix it with fermented bean curd juice, light soy sauce, dark soy sauce and cooking wine to form a juice.

2. Put the pig's trotters in a hot oil pan and stir-fry until slightly yellow. Add 3 green onions, ginger slices and star anise. Stir-fry until fragrant. Pour in the mixed juice and stir-fry evenly.

3. After boiling, add rock sugar and green onions. Knot, add water that has covered the pig's trotters, bring to a boil over high heat, simmer over low heat for 60 minutes, finally reduce the juice over high heat, add some chicken essence and it's ready to serve.

Steamed pork

[Ingredients]: appropriate amount of pork belly, steamed pork rice noodles appropriate amount, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of sweet noodle sauce, a little salt, 1 tsp of sugar, 3 cloves of garlic

[Method]:

1, rice , put the glutinous rice, star anise and Sichuan peppercorns into a pot and heat over low heat, dry pan stir-fry until the rice grains turn yellow, then pick out the star anise and Sichuan peppercorns inside, pour them into the grinding cup of a mixer and grind into rice flour;

2, wash the pork belly Cut the meat into uniform slices, about 5 to 8 mm thick. Do not cut it too thin. If it is difficult to cut, you can put it in the refrigerator for half an hour before cutting.

3. Put the meat slices in a large container, add sweet noodle sauce, light soy sauce, dark soy sauce, salt, sugar and minced garlic, mix well, then refrigerate and marinate for 2 to 3 hours to add flavor, stirring several times in between;

4, taro Cut pumpkin or potatoes into cubes, add a little salt, mix well, and spread evenly on the bottom of the plate.

5. Mix the beaten rice noodles and marinated meat so that every piece of meat is coated with rice noodles. After wrapping, put them neatly on the plate.

6. Put enough water in the pot, put the meat into the pot and bring to a boil over high heat, then turn to medium heat and steam for 1 hour.

Konjac roast duck

Ingredients: duck meat, konjac , green garlic sprouts, pickled ginger, pickled radish, pickled red pepper, pepper, garlic, beer

Method:

1. Cut the green garlic sprouts, pickled peppers, pickled radish, and pickled ginger separately. Slice the garlic; pat the garlic slightly; slice the konjac into slices, blanch in boiling water for 2 minutes, remove and drain.

2. Wash the duck meat and chop into pieces.

3. Heat an appropriate amount of oil, pour in the duck pieces and fry over medium-high heat until yellow, brighten with oil .

4. Take a clay pot, pour an appropriate amount of oil into it and heat it up, sauté peppercorns, pickled peppers, pickled ginger, pickled radish and garlic, add Pixian bean paste and stir-fry until red oil comes out.

5. Add dark soy sauce and rock sugar, stir-fry evenly.

6. Pour the beer to cover the duck meat and bring to a boil over high heat.

7. Add the processed konjac, cover the pot, turn to low heat and simmer for 1 hour.

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