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.
Scallop vermicelli
Ingredients: 6 scallops, 50 g vermicelli, 1 tsp seafood soy sauce, 50 g garlic, 2 g salt, 3 ml cooking wine, 15 g chives, 10 ml oil, appropriate amount of dark soy sauce, appropriate amount of red pepper
Method :
1. Wash the scallops, soak the vermicelli in cold water until soft, and then blanch them in boiling water.
2. Plate the vermicelli in the scallop. Chop the garlic, stir-fry and put it on the vermicelli
3. Mix the seasoning into juice and pour it on the vermicelli. Put boiling water into the pot and steam for eight minutes, take out the stir-fried pork skin
Ingredients: two spoons of homemade soybean sauce, three pieces of pig skin, 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, chicken essence Some
practices:
1. Clean the hair on the pig skin, wash it, put it in a 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 black beans and stir-fry until fragrant.
Boiled brain flowers
Ingredients:
350 grams of pork brain flowers, 150 grams of lettuce hearts, 150 grams of garlic sprouts, 150 grams of celery, 10 grams of Houttuynia cordata segments, 5 grams of coriander, 5 grams of chopped green onion, 15 grams of ginger, garlic 30 grams of rice, 7 grams of crushed millet and pepper
Seasonings:
25 grams of red oil bean paste, 20 grams of spicy griddle sauce, Dahongpao hot pot base 20 grams, 15 grams of pickled pepper foam, 25 grams of knife edge chili noodles, 10 grams of chicken essence grams, 2 grams of pepper noodles, 5 grams of sesame oil, 5 grams of pepper oil, 100 grams of spice oil, 100 grams of salad oil, 600 grams of second soup
[spice powder]
12 grams of star anise, 410 grams of fennel, 12 grams of three nai, Lingcao 15g, cinnamon 12g, clove 5g, grass fruit 25g, Amomum villosum 10g, white button 15g, geranium leaf 10g, nutmeg 25g, row grass 15g
[Spice Oil Recipe]
500 grams of clear oil, 200 grams of glutinous rice cake pepper, 150 grams of hot pot bean paste, 100 grams of scallions, and 100 grams of ginger; grind the spices into powder and spray a little white wine for later use. First, use oil to cook glutinous rice cake, chili bean paste, and green onions. and ginger, boil it until fragrant, add spice powder and let it soak for one night.
[Fried pig brain seasoning]
50 grams of cooking wine, 10 grams of salt, 3 grams of white pepper noodles
Production:
1 Remove the fascia on the surface of the brains, then add green onions, pepper noodles, salt, and cooking wine. 2 minutes after the water boils, pour the water together and let soak;
2 celery, garlic sprouts, and phoenix tail, cut with a knife and set aside, as a base dish;
3 put a little salad oil in a clean pot, stir-fry the base vegetables, eat a little of the base flavor, and cut off the raw vegetables. ;
4 Add spice oil in a clean pot, add 20 grams of garlic, ginger, red oil bean paste, pickled pepper foam, dry pot sauce, 15 grams of knife edge chili noodles, stir-fry over low heat until the aroma and color are revealed, then add an appropriate amount of the second soup, Then add the hot pot ingredients, simmer until fragrant, remove the residue and adjust the flavor. Then add the well-watered brains and cook for 2 minutes, thicken the sauce and serve on a plate;
5 first sprinkle with peppercorns, then sprinkle with knife-edge chili noodles, garlic, and chopped green onion. Heat the salad oil in a clean pan and pour it on top, then sprinkle with the roots of folded ear root , chopped millet, pepper and coriander.
Chopped pepper ribs and steamed potatoes
Ingredients: spare ribs, potatoes, ginger, garlic, green onions, chopped peppers, dried Sichuan peppercorns, brown sugar (or white sugar), light soy sauce, a little cornstarch
Method:
1. Cut the ribs into small pieces first. If you have more time, soak it in water a few more times and then drain it. At the same time, shred the ginger, smash and dice the garlic, and mince the green onions and set aside.
2. Put a little oil in the pot (a little oil is enough to avoid burning the seasonings when frying), put the ginger, garlic, chopped green onion, chopped peppers, and dried Sichuan peppercorns to explode the fragrance, add an appropriate amount of brown sugar and light soy sauce to taste, and stir-fry Add the seasoning to the ribs, mix well and marinate for several hours.
3. Peel the potatoes and cut them into small pieces. Place them in the bottom of a bowl. Put the marinated ribs on top of the potatoes. Use a pressure cooker or ordinary steamer to steam until the potatoes are soft and glutinous and the ribs are cooked. After steaming, sprinkle with chopped green onion and garnish. Can.
Steamed sea bass
Seabass is rich in protein, vitamin A, B vitamins , calcium, magnesium, zinc, selenium and other nutrients; in addition, the content of a good brain supplement - DHA is listed first among all freshwater fishes. Steaming or stewing is the best cooking method to preserve the nutrition of sea bass. Among them, the steaming time and heat make the fish taste tender, smooth and very delicious, and the sea bass has less spines , which is especially suitable for the elderly and children.
Ingredients: One seabass, green onions, shredded green onions, ginger slices, ginger shreds, chili shreds, cooking wine, steamed fish soy sauce, and an appropriate amount of cooking oil.
Production method:
Step 1: Wash the seabass, cut it with a diagonal knife, put it into a large plate, add 1/4 spoon of salt, 1 spoon of cooking wine, a small amount of green onions and ginger slices, spread it evenly all over the fish, and put it on the belly of the fish. Stuff ginger slices and scallions into it, marinate for 20 minutes and set aside.
Step 2: Place a pot on the fire, add the fish after the water boils, and steam over high heat for 10 minutes.
Step 3: After the fish is steamed, take it out. First remove all the green onions and ginger slices, then pour out the fishy steamed fish soup, then pour a little steamed fish soy sauce, and put some on top of the fish. Shred onions, ginger, and chili peppers, and finally pour a small amount of hot oil to release the aroma of the shreds of onions and ginger.
Green pepper Oil tofu
Ingredients: 1 plate of oil tofu, 3 green peppers, appropriate amount of onion, ginger and garlic, 1 tsp light soy sauce, 1 tsp oyster sauce, a little sugar, appropriate amount of salt, appropriate amount of water starch.
Method:
1. Prepare onions, ginger and garlic, cut green peppers into hob pieces, mix 1 tsp light soy sauce + 1 tsp oyster sauce + a little sugar + 2 tsp water to make a sauce and set aside.
2. Heat the pan with cold oil, sauté the onion, ginger and garlic until fragrant, add the green pepper and stir-fry for a few times, then pour in the sauce.
3. Stir-fry the fried tofu for a while. Sprinkle an appropriate amount of water to prevent the juice from drying out. Finally, sprinkle a little salt, pour in the starch water and stir-fry evenly before serving.
Homemade Maoxuewang
Ingredients: 50g duck blood, enoki mushrooms, a small handful of shiitake mushrooms, four konjac tofu, 450g soybean sprouts, a few cubes of ham, one lettuce, half a mushroom, four eels, two strips, one and a half salt, 20g of dried chili, and a spoonful and a half of cooking wine. Appropriate amount of chicken essence
Accessories: Hot pot base A little
Method:
1. Prepare all the required ingredients. What I want to say is that it can be changed according to your own preferences. It is not certain.
2. Wash the mushrooms, remove the stems and crack the tops. Knife
3, wash and slice mushrooms and set aside
4, slice ham and set aside
5, remove the roots of bean sprouts, this is more troublesome, then wash the enoki mushrooms, cut the lettuce into small pieces and set aside
6, wash the konjac tofu and cut into thin slices
7, wash the duck blood and slice it with water and set aside
8 , duck blood is gently poured into boiling water with rice wine and blanch until cooked.
9. Cut eel into small pieces and set aside.
10. Soybean sprouts, mushrooms, enoki mushrooms, and shiitake mushrooms. Blanch them briefly in boiling water and remove them.
11. Put a little oil in the pot. , add garlic, ginger and scallions and stir-fry until fragrant, add dried chili segments and Sichuan peppercorns and stir-fry until the chili peppers turn brown
12, then add two spoons of bean paste
13, and hot pot base ingredients and stir-fry until red oil
14 emerges, pour in broth or Boil boiling water until boiling
15. Add eel segments into the red soup first, as they are not easy to cook. Then add lettuce segments, konjac shreds, ham, soybean sprouts, etc., add a little chicken powder, salt, and cooking wine to taste.
16. Cook over high heat. Turn on medium heat and cook everything until cooked. Put it into a container
17. Clean the wok, pour in oil and heat until it is 60% hot. Pour in the chili segments, fry a little pepper until fragrant, and pour it on top of the freshly prepared dishes.
Stir-fried cucumber with yuba
Ingredients: yuba, fungus , cucumber, chopped green onion, soy sauce, sugar, salt, starch,
Method
1. Soak the yuba and fungus, cut the cucumber and yuba into diamond shapes, and set aside the fungus and chopped green onion.
2. Heat the oil, sauté the chopped green onions until fragrant, stir-fry the yuba and fungus, add a little soy sauce and sugar.
3. Add cucumber slices, add salt and continue stir-frying for a while.
4. The cucumber is slightly soft and thin, drizzle with sesame oil and serve.
Sweet and sour cashew chicken nuggets
Ingredients: chicken breast, shallots, white sesame seeds, tomato sauce, white Sugar, starch, ginger, pepper, cooking wine, corn starch, cashew nuts
Method:
(1) Wash the chicken breast and cut into small pieces, chop the green onions and ginger.
(2) sweet and sour sauce : Pour an appropriate amount of light soy sauce, white vinegar, tomato paste, starch, and an appropriate amount of water into a bowl and mix well.
(3) Marinate chicken breast: Put the diced meat into a bowl, add an appropriate amount of ginger slices, pepper, cooking wine, and light soy sauce, mix well, and marinate for about 20 minutes to add flavor. spare.
(4) Take out the marinated diced meat, evenly coat it with a layer of corn starch, fry it in a hot pan until golden brown, and take it out.
(5) Leave oil at the bottom of the pot and pour in the prepared sweet and sour sauce. Add the fried chicken pieces and stir-fry evenly to coat with the sweet and sour sauce.
(6) Finally: Add cashews and stir-fry over high heat until the soup thickens, then take it out of the pot and serve it on a plate. It’s delicious, not greasy, sour, sweet, appetizing, and perfect for meals. My kids love it!
Stir-fried beef
Ingredients: beef; dried red pepper; ginger; garlic; green pepper; soy sauce; light soy sauce; pepper; cornstarch; pepper; cooking wine Powder, soy sauce, and a little cornstarch (really only a little cornstarch), mix well and marinate for a while
2. While marinating the beef, shred the ginger, mince the garlic, 1 green pepper, cut into circles, and cut the dried red pepper into sections
3. Heat oil in a frying pan over low heat, add a little peppercorns, fry until fragrant, take it out, add one-third of the minced garlic, stir-fry shredded ginger until fragrant, stir-fry twice, put the marinated beef into the pan, and put it in for a while. Add some cooking wine, turn up the heat and stir-fry
4. When the beef changes color and is raw, grill it to one side. Place dry red pepper segments in the empty space. Fry for a while on low heat. Be careful not to burn it.
5. Then continue to grill the beef and add it. Add a little light soy sauce, increase the heat, stir-fry the green pepper rings and minced garlic a few times and add to the pot. Stir fry as often as you like. Try to make sure it's not salty enough. Add a little MSG to taste.
I am Jinxiu V Shandong, a writer in the field of food. If you like my article, 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, welcome to repost, so that more people who love food can share
