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!
Cold elbow
Ingredients: pork knuckle, light soy sauce, garlic, green onion, pepper oil, MSG, salt, sugar, vinegar, chili oil, coriander
Method:
1. Clean the elbow, put it into the pot with cold water, add the ginger slices, and cook When the elbow can be easily penetrated with chopsticks, take it out and let it cool;
2, slice the cooled elbow;
3, add light soy sauce, minced garlic, minced green onion, salt, pepper oil, monosodium glutamate, vinegar, sugar and chili oil , coriander, mix well and serve on a plate.
Babaocai
Ingredients: pork belly, snow peas, soybean sprouts, carrot, day lily, dried tofu, celery, pickles, garlic, dried chili pepper, light soy sauce, cooking wine, white sugar, salt, Chicken Essence
Method:
1. Soak the day lily in warm water, slice and dice the pork belly, dried tofu, and carrot respectively. Wash the snow peas, celery, soybean sprouts, and pickled cabbage and set aside. Marinate the pork belly with light soy sauce, and add the dried tofu. Marinate with salt;
2, sauté the garlic and dried chili until fragrant, first add the dried beans and stir-fry for 1 minute, add the pork belly and stir-fry for 1 minute, then add the day lily, add 2 tablespoons of cooking wine and 2 tablespoons of light soy sauce;
3, press Fry snow peas, pickled cabbage, soybean sprouts, celery, and carrots in order. Heat water and stir-fry. Add salt, white sugar, and chicken essence and take out.
Homemade tofu
Ingredients : Tofu, winter bamboo shoots, oyster mushrooms, green bell peppers, red peppers, black fungus, and bean paste.
Method:
1. Cut the tofu into thick pieces in the shape of "日", then put oil in the pot until about 70%, put it in the pot and fry the tofu cubes until they are golden and hard-shelled, and set aside.
2. Peel off the shell of winter bamboo shoots, add water to a pot and cook, cool and then slice into pieces for later use.
3. Wash the green bell peppers and cut them into triangular pieces for later use. Wash the oyster mushrooms and cut them into "sun" shaped cubes for later use.
4. Wash the red pepper and cut with a diagonal blade for later use. Wash the black fungus and tear it into pieces with your hands for later use.
5. Add refined oil to a clean pot and heat it to 40% heat. Pour in the winter bamboo shoot slices and oyster mushroom pieces over high heat. When it is about to come out of the pan, add the green bell pepper cubes and oil. Remove from the pan and drain the oil.
6. Add a little refined oil to the pot, add minced ginger and red pepper slices and stir-fry until fragrant, then add Pixian bean paste and continue to stir-fry until the red oil comes out.
7. Add black fungus and oiled winter bamboo shoots, oyster mushroom pieces, and tofu pieces. Add a cup of water, add a little salt and dark soy sauce, and cook for a while (to let the tofu taste)
8. Finally, add mushroom essence (instead of MSG). Stir-fry the bell pepper cubes evenly, add a little thin gravy, pour a drop or two of sesame oil, mix well and take it out of the pan, put it into a plate and arrange it briefly.
Cumin beef cubes
Ingredients: 200 grams of beef, 100 grams of green, red and yellow peppers, 60 grams of onions, 5 grams of ginger, cooking wine, salt, braised soy sauce, cumin
Method
1. Wash the beef and cut into small cubes; green and red Wash the yellow pepper and cut into small pieces; cut the onion into small cubes; peel and slice the ginger;
2. Add cooking wine, salt, braised soy sauce, cumin (powder + granules), water starch, oyster sauce, and sesame oil to the diced beef and mix evenly. Marinate for 20 minutes;
3. Put an appropriate amount of oil in the pot and heat it to 50%, add the marinated beef cubes and stir-fry until it changes color, take it out and set aside;
4. Put a little oil in the pot and heat it, add chopped onion and Stir-fry the ginger slices until slightly brown, add the chili pepper and stir-fry until fragrant;
5. Add the fried beef cubes, cumin (powder + granules), chili powder, and white sesame seeds in turn and stir-fry evenly.
Luffa fried dough sticks
Ingredients : loofah , fried dough sticks, minced garlic, oyster sauce, water starch.
Method:
1. Cut the fried dough sticks into small pieces and fry them in a pan until the incisions are browned, then scoop them out;
2. Peel and cut the loofah into pieces, put oil in the pan and stir-fry the minced garlic;
3. Stir-fry the loofah for 1 minute, pour in oyster sauce and Stir-fry 1 tablespoon of water starch for half a minute;
4. Pour in the fried dough sticks and stir-fry evenly before serving.
Fried Sausage with Green Onions
Ingredients: 2 secret sausages, 1 green onion, 20ml oil, 1/2 teaspoon salt.
Method:
1, sausage and green onions are all sliced diagonally.
2. Heat a pan, add oil and heat it until it is 80% hot. Pour in the sausage and bring out the aroma.
3. Add green onions and stir-fry until cooked.
4. Add salt to taste and serve.
tomato white mushroom
Ingredients: small tomatoes, white mushroom , green pepper, soy sauce, salt.
practices
1. Soak the white mushrooms in water. Wash the green peppers and cut into strips.
2. Wash the tomatoes and cut them in half.
3. Let the water drain in the pot. After turning on the water, put the white mushrooms into the pot and refrigerate them for 3 minutes.
4, hot pot oil, put the white mushrooms into the pot and stir-fry, pour in a little soy sauce, then pour in small tomatoes and stir well.
5. After the tomatoes are grilled, fry the green peppers until crushed and season with salt.
Stir-fried winter bamboo shoots with vegetables
Method:
1, Vegetables with vegetables Break into pieces, wash, and drain;
2. Peel off the shell of winter bamboo shoots, slice them, blanch them in boiling water (add a little salt) to remove the astringency, and set aside;
3. Heat the mixed oil (2/3 vegetable oil, 1/3 lard) in the pan, add the vegetables and stir-fry over high heat until soft;
4. Add the blanched winter bamboo shoots and continue stir-frying over high heat;
5. Finally Add sugar, salt and a little chicken essence to taste;
6, stir well and serve.
Chicken wings wrapped with vegetables
Method 1. Cut off the two crisp bones from the wings, shave off the bones, wash, drain and set aside.
2. Add cooking wine, light soy sauce, and dark soy sauce, and marinate for about 15 minutes.
3. Wash the carrots, crab-flavored mushrooms , and cut the carrots and ham into strips that are slightly longer than the center of the wings.
4. Stuff the carrots, crab mushrooms and ham sausage into the marinated boneless wings.
5. Adjust the electric baking pan to the grill button, turn on low heat, do not add oil, place the chicken wings evenly, fry until both sides are brown, then put it in the wok, turn on the high heat, add the seasoning for marinated chicken wings Add appropriate amount of oyster sauce, white sugar, starch and water, stir well and pour on the chicken wings. When the soup becomes thick, turn off the heat and remove from the pot.
Fat Beef Enoki Mushroom Rolls
Method 1. Wash the enoki mushrooms, cut off the legs, drain and set aside.
2. Let the beef slices defrost at room temperature. Take a piece of beef and roll up a handful of enoki mushrooms.
3. Use the beef slices to roll up all the enoki mushrooms in turn.
4. Heat the pan over high heat, then return to medium heat, and fry the beef enoki mushroom rolls directly in the pan.
5. Fry until the beef changes color, then turn it and evenly fry the whole beef until it changes color.
6. Put a tablespoon of oyster sauce in a bowl, add 1 teaspoon of sugar, add water, and stir evenly with chopsticks.
7. Heat the pot, pour the stirred oyster sauce on the pot, bring to a boil over high heat, and pour it directly on the beef enoki mushroom rolls.
Braised small potatoes
Ingredients: 400 grams of small yellow potatoes, 4 grams of salt, 3 grams of soy sauce, 1 chive, 50 grams of vegetable oil, a little stock
Method:
1, small potatoes Peel and wash, and put into the pot Boil water for a quarter of an hour;
2. Drain the water from the cooked potatoes, let them cool for a while, and then flatten them one by one with a knife;
3. Heat oil in the pan, add the small potatoes and stir-fry for a while;
4. Then Add salt and braised soy sauce and continue to stir-fry evenly;
5, add a little stock (water can also be used) and simmer for one minute to absorb the flavor. Sprinkle with chopped green onion when taking it out of the pot.
Spare ribs noodle soup
Ingredients: Spare ribs, noodles, raw vegetables, chopped green onion, salt, chicken essence, ginger
Method:
1. Blanch the pork ribs and put them in a casserole, add cooking wine, ginger and green onions. After boiling, skim off the foam, cover and simmer for 40 minutes.
2, add salt, chicken essence and chopped green onion.
3. Add water to the pot and bring to a boil, add noodles.
4. When the noodles are medium cooked, add lettuce and scald until cooked through.
5. Put the noodles and lettuce into a bowl and add the pork rib soup.
Stir-fried beef
Ingredients: Beef, green and red peppers, coriander, dark soy sauce, ginger, garlic, salt, Sichuan peppercorns
Method:
1. Cut the beef into thin slices and shred the green and red peppers.
2. Heat oil in a pan, add shredded beef and stir-fry, add Sichuan peppercorns, a little salt, stir-fry and serve.
3. Pour a little more oil into the pot, sauté the green and red peppers, ginger, and minced garlic, then pour in the fried beef and add dark soy sauce.
4. Stir-fry evenly, sprinkle with chopped green onion and serve.
Spicy preserved egg tofu
Ingredients: boxed tofu/a box of preserved eggs/2 red peppers diced/appropriate amount of chopped green onion/appropriate amount of red pepper/15ml crispy green onion/a little water/30ml sugar/1 teaspoon soy sauce/50ml
method
1 .Prepare materials.
2. First put the tofu on a plate and cut it into slices with a knife.
3. Peel the preserved eggs and cut them into cubes. Then put on the sliced tofu.
4. Put it on the pot and steam over high heat for 5 minutes.
5. Heat the pan, then mix the sauce ingredients and bring to a boil.
6. Sprinkle the steamed tofu with an appropriate amount of red pepper and chopped green onion, and then pour the cooked sauce over the tofu.
Kung Pao Lotus Root Ding
Ingredients: lotus root; peanut; onion; ginger; garlic; dried chili pepper; pepper; oil; chili powder; light soy sauce; vinegar; sugar; cooking wine; salt;
Method:
1. Put the peanuts on a plate. Pour a little oil and turn it over so that each peanut is covered with oil. Put it in the microwave on medium high heat (I use 80) for 2 minutes. Take it out and turn it over a few times to let it heat evenly;
2, then put it in Take it out of the microwave at high heat for one minute and let it cool. It is no different from the oil pan version. The skin will fall off as soon as it becomes bald and very crispy;
3. Peel the lotus root and cut it into small dices, then blanch it in a pot of boiling water. Cool quickly and set aside;
4. Cut the pepper into sections, chop the onion and ginger, and mince the garlic and set aside;
5. Put a spoonful of oil in the pot, add the pepper segments and Sichuan peppercorns and fry until fragrant, add the onion, ginger and minced garlic and stir-fry until fragrant;
6 , add half a teaspoon of chili powder to the pot, add the processed lotus root cubes and stir-fry;
7, Kung Pao juice: a tablespoon of rice vinegar, a tablespoon of sugar, half a spoon of light soy sauce, an appropriate amount of salt, and a spoonful of cooking wine;
8, Pour the prepared Kung Pao juice into the pot, stir-fry evenly, then add a drop of sesame oil and serve.
Fried dried tofu
Ingredients: 150g smoked tofu, 30g green chili pepper, 20g red chili pepper, 10g ginger, 5g light soy sauce, salt, vegetable and fruit powder, water starch
Method:
1. Wash the smoked tofu, cut into shreds, and pack Disk backup.
2. Remove seeds from green and red peppers and cut into shreds, and cut ginger into shreds.
3. Pour an appropriate amount of water into the pot, add shredded tofu , add a little salt, blanch for two minutes, remove and drain.
4. Heat oil in a pan, add ginger and sauté until fragrant.
5. Add green and red pepper shreds and stir-fry slightly. Pour in the drained tofu shreds, add appropriate amount of salt and light soy sauce and stir-fry evenly.
6. Add vegetable and fruit powder for seasoning, pour in water starch to thicken the sauce, stir-fry evenly, then remove from the pot and serve on a plate.
Mapo Tofu
Ingredients: Southern Tofu, minced pork, tempeh, chives, minced ginger, minced garlic, Pixian spicy bean paste, starch water
Method:
1. Cut green onions into small sections, cut ginger and garlic into fine pieces. Garlic is twice as much as ginger;
2. Remove the skin from tofu, cut into small pieces, put it into a pot of cold water and heat over medium-low heat. Before the water boils, pour it into a colander and drain;
3. While the tofu is cooking, set up a new pot. Do not add oil. Add the minced meat and fry slowly until the minced meat turns dark brown and crispy. Add minced ginger and garlic, stir-fry until fragrant, add 1 tablespoon spicy bean paste, stir-fry until red oil appears;
4. Add a few pieces of black bean paste, add stock, put the tofu into the pot, add a little wine and 1 tablespoon soy sauce to add color, cook for 5-6 Minutes, be careful not to overheat the tofu to prevent the tofu from cracking;
5. After boiling, thicken the gravy with wet starch. Add chopped green onion after the first thickening, and then thicken the gravy for the second time. Finally, add a little hot oil along the edge of the pot and turn on high heat. Just wait until the oil floats to the surface; add Sichuan peppercorns after taking it out of the pan and putting it on a plate. Don't add too much.
Braised Pork with Red Dates
Ingredients: 420g pork belly, 10 red dates, 5g chives, 15g ginger, 2 bay leaves, 1 star anise, 1 dried chili, 1 peppercorn, a dozen cinnamon bark, 2 tangerine peels, 2 tangerine peels, 3 spoons of cooking wine, 1 spoon of dark soy sauce, 2 spoons of light soy sauce Boil water, appropriate amount of rock sugar, 2 tablespoons of rock sugar, a little salt.
Method.
1 Prepare the ingredients.
2 Cut the pork belly into 3cm cubes. , take it out and rinse it with cold water.
5 Heat the pan without adding a drop of oil. Pour in the pork belly and stir-fry over low heat. Add cooking wine several times to remove the fishy smell until excess fat is fried. Pour it out.
6 Add various spices. Stir-fry evenly
7Add the boiling water that has covered the pork belly, simmer for 30 minutes on low heat
8Add red dates, dark soy sauce, light soy sauce, and rock sugar to taste, continue to simmer for 1 hour
9Finally, use high heat to reduce the juice. According to the salty and sweetness of the pork belly, adjust the appropriate amount Add salt
Cucumber mixed with vermicelli
Ingredients: Vermicelli , cucumber, salt, seafood soy sauce, sesame sauce, balsamic vinegar, peanuts, chili oil, mustard oil
Method:
1. Add oil to the pot, add peanuts in cold oil, and fry Cook out of the pot and let cool;
2. Cut the vermicelli into strips and cut the cucumber into shreds;
3. Arrange shredded cucumbers on a plate and crush the peanuts;
4. Mix all the ingredients except oil in a container and mix thoroughly;
5. Sprinkle the crushed peanuts Pour the prepared sauce on the plate.
Spicy pepper crispy bones
Ingredients: pork crispy bones 00g, two vitex peppers -3 roots, spicy millet 8-10 roots, 2-3 cloves of garlic, 5g ginger, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 2g cumin powder , 1g five-spice powder, salt, sugar
Method:
1. Cut the crispy pork bones into thin slices, cut the pepper into short sections, mince the ginger, and slice the garlic for later use.
2. Put a little more oil in the pot, first fry the ginger until it becomes fragrant; add the crispy bones and stir-fry quickly; the fat on the crispy bones will also stir-fry some fat at this time. If you like the onion flavor, you can add a small amount of onions and stir-fry together.
3. After the brittle bones change color and break, add cooking wine and continue to stir-fry; then add garlic slices, stir-fry well, then add sugar and a small amount of five-spice powder; add soy sauce and oyster sauce.
4. Stir-fry quickly and evenly, add appropriate amount of salt depending on how salty the soy sauce is; add green and red pepper segments, stir-fry until the pepper segments are slightly broken; sprinkle a small amount of cumin powder before serving.
beans fat sausage
Ingredients: 150 grams of wide beans, 200 grams of fat sausage, 5 red peppers, 1 tablespoon of light soy sauce, a little dark soy sauce, a little cooking wine, an appropriate amount of salt, 2 slices of ginger, 3 garlic granules, a little pepper
Method :
1. Cut onions, ginger, garlic, and peppers, cut wide beans into sections, and cut cooked sausage into pieces;
2. Preheat the pot, add a little oil, and pour in large intestine , light soy sauce, dark soy sauce, cooking wine, and half a bowl of water. ;
3. Add red pepper and braise until the juice is thick. If it is raw large intestine, you need to simmer it for a while until it can be cut with a spatula and take it out;
4. Take another pot and add a little oil to heat it. Add the broad beans and stir-fry until cooked through; add the fat intestines, add salt and stir-fry for about 2 minutes, then turn off the heat.
Black pepper vegetarian shredded pork
Ingredients: 20 grams of vegetarian shredded pork, 1 red pepper, 1 green pepper, minced ginger, soy sauce, salt, black pepper, vegetable and fruit powder, appropriate amount of water starch
Method:
1, vegetarian Soak the meat in water for 5-10 minutes until soft, squeeze out the water in the meat;
2. Wash the red and green peppers and cut them into shreds;
3. Heat the wok and pour in oil. The oil temperature is 60% Heat the pot with minced ginger;
4, add shredded vegetarian meat and stir-fry briefly, then add shredded chili pepper and stir well;
5, add salt, vegetable and fruit powder and soy sauce and stir-fry until the chili pepper and vegetarian meat are cooked;
6, then Add black pepper and stir well, then thicken with water starch and serve.
Carrot steamed buns
- Ingredients - 400g flour, 3 carrots, yeast 4g, salt, appropriate amount of olive oil
- Method - 1. Add yeast and water to the flour and mix into a smooth dough
2. put Seal the pot with plastic wrap and ferment in a warm place
3. Cut off the top of the carrot, wash and chop it
4. Pour the chopped carrots into the pot, add a little olive oil and salt, mix well
5. Let the dough double in size. Take out the dough and put it on the dough board, add a little flour and knead it smooth, roll it into a long strip, then cut and roll it into a thick dough with a thick middle and thin edges. Add the carrot filling
6. and wrap it into buns
7. Add enough water to the steamer. , brush vegetable oil on the drawer, code the buns, wrap them up, cover them and evaporate again for 10 minutes
8. Turn on high heat and bring to a boil. After steaming for 15 minutes, turn off the heat. Wait for 3 minutes before opening the lid and serving!
Spicy three delicacies in dry pot
Ingredients: tiger prawns shrimps 500g, celery 00g, 1 section of lotus root, 1.5 tablespoons of spicy bean paste, 1 teaspoon of white wine, 1 teaspoon of sugar, 1 teaspoon of white sesame seeds, 1 coriander Small handful, green onion, ginger and garlic
Method
1. Heat the pan with cold oil, sauté the shredded onion, ginger and garlic until fragrant, add the shrimp and stir-fry, and add a small spoonful of white wine;
2, cut the celery and lotus root into sections. and slices, soak the lotus root in cold water in advance, drain the water, and stir-fry with the celery. Add 1.5 tablespoons of spicy bean paste, stir-fry evenly, then add a small spoonful of sugar, and sprinkle a small spoonful of white sugar before taking it out of the pan. Sesame seeds and a handful of coriander, stir-fry evenly and serve.
Stir-fried lotus root strips
Ingredients: Lotus root strips Half a catty, half a green pepper/red pepper, a little ginger, oil, white vinegar, salt, sugar
Method:
1. Wash the lotus root strips and gently scrape off the outer layer. skin;
2. Prepare chopped green onion, shredded ginger, garlic cloves, shredded green and red peppers, and cut the lotus root diagonally into small sections;
3. Pour oil into the pot, heat it up, add shredded ginger, green and red peppers and saute until fragrant;
4 , quickly pour in the lotus root strips, stir-fry for two minutes to remove the raw flesh, pour in white vinegar, add a little sugar and an appropriate amount of salt, stir-fry evenly and serve.
Fried whitebait with eggs
Method 1. Remove the impurities from the dried whitebait and soak it in water overnight. Marinate it with cooking wine white pepper salt for 30 minutes;
2. Stir in minced green onions and chicken essence;
3. Whole eggs. Add white vinegar and mix well;
4. Pour the pickled whitebait into the egg liquid and stir evenly;
5. Put oil in the pot over medium heat, pour in the egg liquid, and fry slowly over low heat until browned on one side. Flip it over and fry on the other side. When cooked, take it out of the pan.
Celery and Shrimp Balls
Ingredients: Sea shrimps , celery, pepper, salt, light soy sauce, garlic cloves
Method
1. Wash the celery and remove the meridians, cut into diamond-shaped pieces, peel and slice the garlic cloves and set aside. Peel the shrimps from their shells, wash and cut their backs, and take out their intestines.
2. Add water to the pot and bring to a boil, add celery, blanch and remove.
3. Heat oil in a wok, stir-fry until fragrant, add shrimps, and stir-fry until they change color.
4. Add celery, a little salt, pepper, and light soy sauce to taste, and stir-fry evenly.
Fried shrimps with pineapple
Ingredients: pineapple, shrimps, green peppers, water starch, vegetable oil, salt
Method:
1. Dice the pineapple and soak it in salt water;
2. Slurry the shrimps with water and starch;
3. Heat the oil pan and put it in first Stir-fry the green pepper until fragrant, add the battered shrimp and stir-fry briefly, add the diced pineapple and continue to stir-fry;
4, stir-fry until the shrimp shrinks slightly, reduce the heat to low, add salt, turn twice and put it in the pot.
Dry Stir-fried Fat Sausage
Ingredients: 4500 grams of pig intestine, 1 onion, 41 bell peppers, 2 green onions, 1 small piece of ginger, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 teaspoons of white wine, 5 grams of garlic, star anise 2 pieces, 1 section of cinnamon bark, 2 bay leaves, 1 teaspoon of sugar, 2 teaspoons of salt, 1 handful of dried chili
Method:
1. Put the fat intestine into the pot, add dark soy sauce, light soy sauce, water, a little white wine, onion, ginger, garlic, star anise , cinnamon, bay leaves, 1 teaspoon salt, sugar, stew and cook for 40-60 minutes;
2. The stewed sausage is enough to be pierced with a chopstick, take it out;
3. Cut the stewed sausage into pieces and put Put it into the pot, stir-fry over low heat without adding oil;
4, stir-fry until the skin of the sausage is slightly curled and turns yellow, and the oil comes out, take it out and set aside, leave the bottom oil in the pot, add the onion pieces and stir-fry;
5, stir-fry until the onions become tender. When soft, move the onions to the side of the pot, add onions, ginger, garlic, and dried chili peppers and stir-fry until fragrant;
6, add sausages and green peppers, stir-fry, and finally add 1 teaspoon of salt to taste.
Cold Asparagus
Ingredients: 10 asparagus stalks, 1 tablespoon peanut oil, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, 1 teaspoon sugar, 1 teaspoon salt
Method: 1. Wash the asparagus, remove the roots, and add Blanch in boiling water for one minute, then add a small spoonful of salt to the boiling water.
2. After one minute, take out the asparagus and soak it in cold water for one minute.
3. Take it out, cut it into two sections and put it on a plate.
4. In a small bowl, mix light soy sauce, sugar, and sesame oil.
5. Put peanut oil in the pot, heat it and immediately pour the oil into the mixture in a small bowl.
6. Stir it and pour it on the asparagus.
Tofu and cabbage
Ingredients: 800 grams of cabbage, 400 grams of tofu, 2 spoons of salt, half a spoon of chicken essence, 1 slice of ginger, 3 cloves of garlic, oil, 1 shallot, a little water or stock
Method:
1. Wash and cut the cabbage into sections. , soak the tofu in salt water for a while, then cut into small pieces.
2. Heat the pot, pour in appropriate amount of oil, add ginger, garlic and green onions and saute until fragrant.
3. Add tofu and stir-fry, add a little water or stock and simmer for a while, then add cabbage and stir-fry, add salt and chicken essence to taste.
Pineapple Bacon Roll
Ingredients: 5 slices of bacon, perfumed pineapple /3 pieces, barbecue sauce tablespoon, and half a spoon of brown sugar.
Method:
1. Cut the bacon in half; cut the pineapple into ten pieces of suitable size.
2. Mix barbecue sauce and brown sugar.
3. Brush both sides of the bacon with a layer of juice.
4. Roll up the pineapple pieces with bacon, and place the joint at the bottom on the grill net.
5. Preheat the oven, set the upper and lower heat to 200 degrees, place the bacon rolls in the middle and lower layers and bake for 15 minutes.
Carrot scrambled eggs
Ingredients: carrots, eggs, green onions, starch, salt.
Method:
1. After beating the eggs, add a little salt and a little water starch.
2. Put oil (a little more) in the pot, drain the carrots and take them out.
3. Sauté chopped green onions in a pot. Add eggs. Add the carrots and stir-fry until the eggs are tender.
Corn stewed pig's trotters
Ingredients: pig's trotters, ginger, green onions, dried chilies, dried bean curds, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence, corn
Method:
1, wash the pig's trotters Chop into pieces; slice ginger, chop green onions;
2. Heat oil in a pan, add ginger slices, dried chilies, dried bean curds, cinnamon and star anise and stir-fry until fragrant, then add pig trotters and stir-fry until raw;
3. Add Add salt, cooking wine, dark soy sauce, bean paste, sugar and appropriate amount of water, bring to boil, add corn and simmer for half an hour;
4, add chicken essence to taste, remove from the pot and sprinkle with chopped green onion and serve.
Lotus root braised duck
Ingredients: 200 grams of duck, 2 lotus root sections, 10 grams of vegetable oil, 4 grams of salt, 5 slices of ginger, 2 star anise, 6 peppercorns, 2 sections of cinnamon, 3 dried chili peppers, 3 grams of cooking wine, bean paste 1 spoon, 1 spoon of yellow sauce, half a can of beer, 1 teaspoon of pepper
Method
1. Cut the duck into pieces and put it into the pot. Add ginger slices and green onion segments, blanch them in water to remove the fishy smell, and blanch them to remove the blood foam. Wash the duck meat and set aside
2. Prepare other raw materials: bean paste, soybean paste, beer, ginger slices and other aniseed ingredients; heat the pot, add ginger slices and aniseed ingredients and stir-fry, then add bean paste and stir-fry
3. Stir-fry until fragrant, add soybean paste and stir-fry together. After a while, add blanched duck meat and stir-fry together
4. Stir-fry until the surface of the duck meat is evenly covered with sauce, add an appropriate amount of beer and cooking wine, and cook over high heat. After opening, cover and cook for ten minutes
5. Then add the lotus root cubes, transfer to the pot and continue to simmer for ten minutes. Add an appropriate amount of salt and pepper and other seasonings
6. Stir evenly, then heat up to reduce the juice, and serve the pot directly to the table.
Hot and sour potato shreds
Ingredients: Potatoes, peppers, onions
Method: 1. Peel the potatoes, cut into thin strips, soak in water to wash off the starch, which can not only prevent them from turning black, but also make them better when stir-frying. Keep it white, tender and crispy. Remove and drain before frying.
2. Remove seeds and stems from green and red peppers, cut into thin strips, and cut dried peppers into shreds.
3. Heat the wok, add peanut oil to heat, add shredded green onions, stir-fry until fragrant.
4. Add shredded green and red peppers and shredded potatoes. When cooked, add refined salt and MSG to taste, then drizzle with sesame oil. and balsamic vinegar, stir-fry until cooked
Stir-fried asparagus
Ingredients:: baby cabbage, salt, minced garlic, asparagus
Method: 1. Wash the asparagus and cut into sections, mince the garlic and set aside.
2. Boil water to blanch asparagus, add a little salt and a few drops of oil to the water, blanch for one minute and take it out.
3. Take the asparagus out of cold water to make it crispier.
4. Pour oil into the pot and sauté the minced garlic until fragrant.
5. Add asparagus, add a little salt, stir-fry for a few times and it is ready.
Bacon asparagus rolls
Method: 1. Wash the asparagus, cut into small sections, put it into a pot of boiling water, add 1 spoon of cooking oil and 1 spoon of salt. Blanch for 1 minute, take out and let cool;
2, cut all bacon into three pieces and set aside;
3, take a small piece of bacon, wrap 2 asparagus sticks, roll up, and secure with toothpicks;
4, roll the prepared asparagus into a flat bottom Pan, fry until the bacon is lightly browned, then sprinkle with chopped black pepper.
