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. This delicacy is also loved by everyone, and it is a very common delicacy. 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.
Braised pork trotters with soybeans
Ingredients: 2 pig trotters, 1 small bowl of soybeans, dried ginger, chili and bay leaves star anise 1 pieces of rock sugar 10 grams
1, blanch the pig trotters in cold water, rinse them out, and then put them in the electric pressure cooker In it, put the soybeans and 1 bowl of water. The amount of water should not be too much, just 2 to 3 centimeters lower than the height of the pig's trotters.
2, add ginger slices, star anise, bay leaves, dried chili peppers, rock sugar, add 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, a little salt and pepper, cover the pot and simmer for 30 minutes.
Home-style braised pork ribs
Ingredients: 400 grams of pork ribs; 400 ml of water; 15 grams of rock sugar; 1 tablespoon of oil; 2 chives; 5 ginger slices; 2 small pieces of 8 grams of cinnamon; 2 star anise; 1/2 fine salt tsp; 1 tbsp light soy sauce; Huadiao wine 1 tbsp
Method:
1. Boil water in a pot, add chopped spareribs and blanch until they bleed, remove and wash, drain and set aside.
2. Put 1 tablespoon of oil in the pot and cook rock sugar over low heat until dark brown.
3. Add pork ribs and stir-fry until evenly colored.
4. Pour 400ml of water into the pot (the amount of water just covers the ribs) and add all the seasonings.
5. After boiling over high heat, transfer the ribs and soup into a deep small pot, cover and simmer over low heat for 60 minutes.
6. Boil until about 1/3 of the water is left, take out the cinnamon bark, ginger slices, chives and star anise.
7. Continue cooking until the ribs can be easily inserted with chopsticks.
8. Turn up the heat and bring the soup to a shallow boil at the bottom of the pot.
Spicy fried belly shreds
Ingredients: fresh pork belly, green pepper, red pepper, ginger, garlic, cooking oil, cooking wine, light soy sauce, salt, flour, cornstarch, dark soy sauce, chicken powder, Sichuan peppercorns, stewed pork buns
Method:
1. Rinse the fresh pork belly, add flour and rub it. Repeat twice. Add salt and rub it twice. Clean it. Add cold water to the pot. Boil over high heat for 5 minutes. Remove and rinse. Put it in a pressure cooker. Add ginger slices, Sichuan peppercorns, cooking wine and stewed pork buns and press for 15 minutes, remove and shred.
2. Cut green and red peppers into cubes, shred ginger, peel and mince garlic. Pour food into the pot and heat it until it is 50% hot. Add the ginger and garlic and saute until fragrant. Add the pressed tripe and stir-fry. Stir-fry over high heat for a while. Add the green and red peppers and stir-fry together.
3. Add salt, light soy sauce and dark soy sauce, pour a little cooking wine from the side of the pot, stir-fry over high heat, add chicken powder to enhance freshness, remove from the pot and plate.
Braised turtle
Ingredients: turtle, pork belly, chicken wings, ginger and green onion, cooking wine, soy sauce, salt, pepper, sugar color, sesame oil, lard, fresh soup.
1. Slaughter the soft-shell turtle, drain the blood, blanch it in boiling water until the thick black skin can be scraped off, remove the shell, remove the internal organs, feet and claws, wash them, and chop them into 4-8 pieces. Remove the tips of the chicken wings, wash them, and cut them into two sections. Scrape and clean the pork belly and cut into chunks. Peel the head alone. The main and auxiliary ingredients are cooked separately and ready for use.
2. When the lard in the pot is heated to 60% oil temperature, add ginger and green onions and stir-fry until fragrant. Add pork cubes and chicken wings and stir-fry for a few times. Add fresh soup, soft-shell turtle, salt, cooking wine, pepper, soy sauce, and sugar. Bring to a boil, then reduce to low heat and simmer until cooked. Add garlic and continue to cook until the flavor is absorbed. Turn to high heat to reduce the juice. Add MSG and sesame oil and stir evenly. Remove the pork pieces (use for another purpose), ginger and green onions, and serve on a plate. Ready to serve.
Sesame spicy stir-fried pork ribs
Ingredients: 500g pork ribs, 2 green onions, 3 cloves of garlic, 2 slices of ginger, 20ml of dark soy sauce, dried chili, rice wine 30ml, tomato sauce 20ml, 45ml of vinegar, 10g of sugar, sesame seeds , 20ml water starch, 5g salt, water
Method
1. Wash and chop the ribs into pieces, slice the ginger, cut the green onion into sections, and mince the garlic.
2. Heat the oil in the pan, add minced ginger and garlic, add dried chili segments, and stir-fry the green onion segments evenly.
3. Pour in soy sauce and stir-fry until fragrant, add sugar, rice wine, tomato sauce and vinegar and stir well
4. Pour in sesame seeds, soak in water until the ribs are 80% full, cover and simmer for 8 minutes
5. Mix salt and water starch thoroughly, pour in In the pork ribs, collect the juice, remove from the pan, and sprinkle with some sesame seeds.
Enoki mushrooms mixed with tofu skin
Ingredients: Tofu skin, Enoki mushrooms, cucumber, coriander, garlic, Spicy pepper, sesame oil;
Recipe
1. Cut the tofu skin into shreds, blanch it, drain and set aside;
2. Enoki mushrooms Cut off the roots, blanch and drain the water and set aside;
3. Cut the cucumber into shreds, mince the garlic, and cut the coriander and set aside;
4. Dilute the salt, sugar, and MSG with cold boiled water and pour it on the above mixed ingredients;
5. Add a spoonful of oily chili pepper and coriander, add a few drops of sesame oil, and mix well;
Grilled eggplant with green beans
Ingredients: 200 grams of eggplant (purple skin, long), 200 grams of cowpea, 2 cloves of garlic, 5 dried chili peppers, light soy sauce 10 ml, 20 ml oyster sauce, appropriate amount of vegetable oil, a little water
Method
1. Wash the eggplant and cut it into long strips, soak in water for a while, take it out and set aside; wash the beans, remove the old tendons and cut them into long sections, cut the dried chilies into small sections, and garlic. Break and chop into pieces
2. Pour an appropriate amount of oil into the pot, heat the oil to 70%, fry the eggplant until soft, then remove and control the oil.
3. Put the beans in the oil pan and fry until the skin becomes wrinkled, then remove and control the oil.
4. Leave a little base oil in the wok. , add minced garlic and dried chili and sauté until fragrant, add eggplant and green beans and stir-fry
5. Add light soy sauce, oyster sauce and a little water and stir-fry evenly, cover the pot and simmer for a while until the soup thickens!
Enoki mushroom roasted tofu
Ingredients: 41 pieces of northern tofu, 200 grams of enoki mushrooms, 1 small handful of chives, appropriate amount of oil and salt, 1 tablespoon of Pixian bean paste, 1 segment of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, chicken essence 1 teaspoon, appropriate amount of water and starch,
Method: 1. The tofu is northern tofu, which is old tofu. First cut the tofu into large pieces about two centimeters thick, and then cut it into evenly sized pieces.
2. Cut off the roots of the enoki mushrooms, and then Tear them into small florets with your hands
3. Add water to the pot and bring to a boil. Add the enoki mushrooms and blanch them. After the water boils, take out the enoki mushrooms and put them in cold water to cool. Take them out and squeeze the water with your hands for later use.
4. Water in the pot Bring to the boil again, add a little salt, add the tofu and blanch the water. After boiling, cook for 5 minutes. Take out the tofu and put it in cold water to cool. Remove and control the water for later use. Add salt and blanch the tofu before cooking. , the tofu will not break easily when cooked.
5. Heat the oil in the pan, add Pixian bean paste and stir-fry over low heat. Stir-fry the bean paste until red oil comes out. Stir-fry until the aroma of the sauce comes out. Add chopped green onion, minced ginger, garlic slices, stir-fry evenly.
6. Add tofu cubes. Pour in a little water, then add soy sauce, salt, (add less salt, the bean paste is saltier) chicken essence, bring to a boil, cook the tofu for 1-2 minutes
7, add the enoki mushrooms and stir-fry evenly (the tofu is relatively tender, be careful Flip so as not to break it).
8. Pour in a little water starch to thicken, heat until the soup becomes thick, add leeks, stir-fry evenly, turn off the heat, remove and serve.
Fat Sausage
Ingredients: 500g pig intestines, appropriate amount of oil, salt Appropriate amount, 2 hot peppers, 1 green onion, 10g garlic, 2 aniseed, appropriate amount of ginger, 6ml soy sauce, 10ml cooking wine, 3g sugar, 4g pepper, 8g starch
Method:
1. Mix the pig intestines with light salt and vinegar Soak it in the solution for a while, remove the dirt, then put it into rice water and soak it for a while, then gently wash it twice in clean water.
2. Blanch the fat intestines and take them out.
3. Wash the blanched intestines with warm water.
4. Take water, pour the fat intestines, add green onions, ginger, cooking wine, and cook the aniseed for about half an hour.
5. Slice the peppers, green onions, carrots , and garlic and set aside.
6. Put the seasoning into a bowl, add appropriate amount of water to make a bowl of juice.
7. The cooked intestines can be pulled out if they can be pierced with chopsticks.
8. Cut into small pieces when it is not hot to the touch.
9. Heat oil in a wok, add onions, garlic and carrots and stir-fry until fragrant. Add chili peppers.
Celery powder
Ingredients required: half a pound of celery, 1 handful of vermicelli, 100 grams of pork, appropriate amount of oil and salt, 1 section of green onions, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and half a tablespoon of cooking wine. Half a teaspoon of Sichuan peppercorn powder,
1. The vermicelli is a dry product and needs to be soaked in advance. Soak the vermicelli in warm water for 1-2 hours, and soak the vermicelli until there is no hard core. After soaking, if the vermicelli is too long, cut it into long sections with a knife.
2. Remove the leaves from celery, cut off the roots, and wash them. If the celery is thick, cut it into two strips along the length, and then cut the celery into sections with a diagonal knife.
3. Cut the pork into shreds, mince the green onions, mince the ginger, smash the garlic, and then mince.
4. Add water to the pot and bring to a boil. Pour in the vermicelli and blanch it. Stir it to prevent it from sticking to the bottom of the pot. Boil the vermicelli until it floats and take out the vermicelli.
5. Take out the vermicelli and put it into a large bowl. Add dark soy sauce and half a tablespoon of oil. Stir evenly. Color the vermicelli. Add oil and mix well. When the vermicelli is fried, they will not stick to each other or stick to each other. Sticky to the bottom of the pan. This is a tip for fried vermicelli .
6. Re-boil the water used to blanch the vermicelli, add celery and blanch it, take it out, put it in cold water to cool, take it out and drain it and set aside for later use. Blanching celery can remove the smell of celery. Many people don't like the smell of celery. Blanching it in water can remove part of the smell of celery.
7. Heat the oil in the pot, add the shredded pork and stir-fry until the color of the shredded meat turns white, add the chopped green onion and minced ginger and stir-fry until fragrant.
8. Add the celery and stir-fry evenly, pour in the cooking wine, light soy sauce, add salt and pepper powder, stir-fry for 1-2 minutes, and stir-fry the celery until it is fragrant.
9. Add the vermicelli, stir-fry evenly, pour in a little water, and simmer for about 1-2 minutes. The vermicelli is simmered until the flavor is absorbed. After the time is up, sprinkle with minced garlic, reduce the juice over high heat, turn off the heat, and serve on a plate. . A plate of delicious celery powder is ready.
I am Jinxiu V Shandong, an author in the field of food. If you like my articles, 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 or leave. Welcome to forward it so that more people who love food can share it.
