[Corn Stewed Pork Segments] Preparation ingredients: a piece of lean pork, a piece of fresh corn, a little green and red pepper, an egg, a small onion, an appropriate amount of starch, an appropriate amount of salt, a little pepper, a A small spoonful of cooking wine, a small spo

【Corn meat slices】

Prepare ingredients: a piece of lean pork, a piece of fresh corn, a little green and red pepper, an egg, a small onion, appropriate amount of starch, appropriate amount of salt, and a little pepper , a small spoonful of cooking wine, a small spoonful of oyster sauce, a little balsamic vinegar, an appropriate amount of light soy sauce, a little dark soy sauce

Method:

Step 1: Prepare a piece of fresh lean pork and put it into a basin of water Clean it, then cut it into evenly sized pieces of meat, and then smash it a little with a knife to facilitate the flavor later. Wash the corn and cut it into corn segments and set aside. Cut the shallot into minced green onion and set aside. Prepare one green and red pepper each and cut it into pieces. Spare parts.

Step 2: Take an empty bowl, put the cut meat into the bowl, add a small spoonful of cooking wine to remove the fishy smell and increase the aroma, then add an egg white, an appropriate amount of salt, a little starch, and a spoonful of starch. , mix evenly with your hands, set aside to marinate for about 15 minutes and set aside.

Step 3: During the marinating period of , boil water in a pot, put the corn cubes in cold water into the pot, cook until they are tender, remove and drain, and set aside.

Step 4: Take an empty bowl. Pour a little balsamic vinegar, a small spoonful of starch, an appropriate amount of light soy sauce, a little dark soy sauce, a small spoonful of oyster sauce, and a little water into the bowl. Stir quickly with chopsticks to dissolve the seasoning. Backup.

Step 5: Pour an appropriate amount of cooking oil into the hot pan. When the oil is hot, add the marinated meat pieces, turn to low heat and fry slowly until both sides of the meat pieces turn golden brown. Remove and control the oil and place on a plate for later use.

Step 6: Leave an appropriate amount of base oil in the pot, pour the prepared chopped green onions into the pot, quickly sauté the meat and corn segments, stir-fry over high heat for a while, and then add the prepared ingredients Pour the juice into the pot, turn up the heat to bring the sauce to a boil, stir-fry for a while and finally reduce the juice over high heat, and a delicious corn-stuffed pork segment is ready.

[Celery fried fungus]

Ingredients required: about 200 grams of fresh celery, a small handful of dried fungus, a small onion, an appropriate amount of garlic cloves, a little dried chili, a red pepper, a little oyster sauce, an appropriate amount of raw Smoke, salt

Method:

Step 1: Put the dried fungus into a bowl, soak it in water in advance, after soaking, tear it into small florets, clean it and put it on a plate for later use. Remove the celery leaves. Cut into small pieces, wash them in clean water, put them on a plate and set aside. Wash the onions, ginger and garlic and chop into small pieces. Cut the dried chilies into small pieces with scissors and set aside.

Step 2: Add an appropriate amount of water to the pot, bring the water to a boil over high heat, then pour in the chopped celery segments and the soaked fungus , blanch the water until raw, take it out quickly, and put it into a basin of cold water. Cool. Cooling can make the celery and fungus more crispy, tender and delicious. After cooling, remove and drain. Put on a plate and set aside.

Step 3: Heat the oil in a pan. When the oil is hot, add the chopped onion, ginger, garlic, and dried chili peppers to sauté until fragrant. Then add the celery segments, fungus, and red pepper cubes and stir-fry over high heat. Pour an appropriate amount into the pan. Add salt, a little light soy sauce, and a small spoonful of oyster sauce to make it fresh, stir-fry to dissolve the seasonings, and then turn off the heat and serve on a plate.

[Five-spice peanuts]

Prepare ingredients: 150 grams of peanuts, 150 grams of celery, a carrot , a small section of ginger, two star anise, a few bay leaves, a small Put the sweet-scented osmanthus, a little pepper, an appropriate amount of salt, light soy sauce, and white sugar

Method:

Step 1: Put the peanuts into an empty bowl, soak them for about an hour in advance, and wash them after soaking Clean, drain and put on a plate for later use. Wash the ginger and cut into slices for later use. One carrot, clean and cut into diced carrots for later use. Wash and remove the roots and leaves. Wash in clean water and cut into celery segments for later use. . Then prepare a few peppercorns, a handful of sweet-scented osmanthus, two star anise, and a few fragrant leaves, wash them and put them on a plate for later use.

Step 2: Pour an appropriate amount of water into the pot, then add sliced ​​ginger, a little cooking wine, star anise, bay leaves, osmanthus, pepper, two or three spoons of salt, then pour the peanuts into the pot and turn on high heat. After boiling, turn to low heat and simmer for about 20 minutes, then remove the peanuts, remove the spices, and set aside.

Step 3: Do not pour out the water in the pot. Pour the diced carrots and celery segments into the pot, blanch them for about 40 seconds, remove them after they are raw, drain them, and quickly cool them down with cold water. Cool to retain the crisp-tender texture of the celery.

Step 4: Prepare a cold mixing bowl, pour the peanuts, celery, and diced carrots into the basin, add an appropriate amount of salt, sugar, sesame oil, light soy sauce, and balsamic vinegar, stir evenly with chopsticks, and then put it on a plate to complete the production .

[Fried Lotus Root Box]

Prepare ingredients: a small piece of pork belly, two sections of fresh lotus root, an egg, an appropriate amount of flour, a small onion, an appropriate amount of salt, cooking wine, light soy sauce, thirteen spices, a small spoonful Oyster sauce

Method:

Step 1: Put the prepared pork belly into a basin of water and wash it repeatedly. After washing, cut it into slices first, then cut it into long strips, and finally chop it into minced meat for later use. Wash the lotus root. After cleaning, peel and cut into lotus root boxes.

Step 2: Take an empty bowl, pour the minced meat into the bowl, add an appropriate amount of salt, a little thirteen spices, an appropriate amount of cooking wine, chopped green onion, light soy sauce, oyster sauce, stir with chopsticks to dissolve the seasoning, and then Beat another egg white, add an appropriate amount of flour and a little water, stir into a batter and set aside.

Step 3: Add the prepared meat filling batter to the lotus root box. Wrap the lotus root box evenly with a layer of batter and set aside.

Step 4: Pour an appropriate amount of cooking oil into the hot pan. Heat the oil over high heat and then turn down to low heat. Add the lotus root boxes one by one and fry slowly until golden brown. Remove and control the oil. Turn to high heat again and fry. Pour the eggplant box into the pot, fry it again quickly, then remove it to control the oil, put it on a plate and garnish with a little chopped green onion, and it is ready to serve. A fried lotus root box that is crispy on the outside and tender on the inside is ready. Home-cooked specialties that the whole family loves to eat.

[Tofu with Sauce]

Prepare ingredients: a piece of fresh soft tofu, an appropriate amount of garlic cloves, a small onion, a little sesame , a little sesame paste, salt, chili powder, raw Smoke, sugar, pepper

Method:

Step 1: Put the prepared tofu into a basin of water, wash it once, and then cut it into evenly sized tofu pieces for later use. Wash the green onions and cut them into minced green onions. Set aside, smash the garlic and cut into minced garlic. Set aside

Step 2: Pour an appropriate amount of water into the pot and add two small spoons of cooking wine to remove the beany smell. After the water is boiled over high heat, put the cut tofu cubes into the pot. After medium blanch, drain and drain. Set aside.

Step 3: Take an empty bowl, add an appropriate amount of salt, sugar, balsamic vinegar, sesame paste, light soy sauce, chopped green onion, chili powder, sesame seeds, and minced garlic, then heat the pan and add oil. When the oil is hot, turn off the heat. , pour the hot oil into the bowl to stir up the aroma, stir evenly with chopsticks to dissolve the seasoning, and then pour in a little warm water.

Step 4: After placing the tofu on the plate, pour the prepared sauce onto the tofu. A delicious tofu with sauce is ready. It is simple to make, nutritious and delicious, and is suitable for all ages.

【Agaric scrambled eggs】

Ingredients required: two fresh garlic sprouts, three eggs, a small handful of dried fungus, an appropriate amount of salt, a small spoonful of oyster sauce, an appropriate amount of light soy sauce, and a little pepper powder

Method:

Step 1: Put the prepared garlic sprouts into a basin of water, wash them and cut them into sections for later use. Soak the fungus in advance. After soaking, tear the fungus into small florets, then boil water in a pot , boil the water over high heat, put in the soaked fungus, blanch it until raw, take it out, put it into cold water, cool it, take it out and drain it for later use.

Step 2: Take an empty bowl, add an appropriate amount of oyster sauce, a small spoonful of oyster sauce, an appropriate amount of light soy sauce, and a little water, stir well and set aside. Take another empty bowl, break the eggs into the bowl, and use chopsticks to break up the egg liquid and set aside.

Step 3: Heat the oil in a pan. When the oil temperature is 80% hot, pour in the egg liquid and stir-fry over high heat. Then remove and put on a plate and set aside. Leave the base oil in the pan, pour in the minced garlic and stir-fry for a while, then add it to the pan. Pour the fungus and eggs into the pot and stir-fry. Add an appropriate amount of pepper, salt and seasoned ingredients to the pot. Bring the sauce to a boil over high heat. Stir-fry until the juice is reduced. Then put it on a plate and it is ready. It tastes crisp, tender and nutritious. Eat, both adults and children love to eat.