Once read an article that reads: "In the present, you can always think about something, or be greedy. Observe before eating, think during eating, and simmer after tasting. Eating is nature, chew quietly and savor gently, with an extraordinary charm. Eating is a kind of happiness, tasting is a kind of interest, and feeling the spicy, salty and sweetness in the text is even more a kind of happiness. Those who can eat get a warm stomach enjoyment; those who can eat find a calmness in their hearts." Savor it carefully and have deep insights! Food has now become a part of our lives. Life, walk slowly and live slowly. Life does not require gorgeous coats or sweet words. What life requires is to eat three meals a day and spend every day lightly. Each of us has our own living habits. In order to meet each person’s different dietary needs, we will select different dishes every day to share with everyone, and cheer for the wonderful life every day!
Tomato stir-fried cauliflower
Ingredients: cauliflower, tomato, oil, salt, sugar, vinegar, tomato sauce.
Method:
1. Tear the cauliflower into small flowers with your hands, soak it in light salt water for more than ten minutes, rinse it and set aside.
2. Cut the tomato into small pieces and set aside.
3. Pour clean water into the pot, boil the water and blanch the cauliflower for two minutes, remove and set aside.
4. Pour an appropriate amount of oil into the pan, add tomato cubes and to fry until soft.
5. Add a little salt, sugar, vinegar and tomato sauce to stir-fry into a tomato sauce paste.
6. Add the blanched cauliflower and stir-fry for two minutes.
Green pepper oil tofu
Ingredients: 1 plate of oil tofu, 3 green peppers, appropriate amount of onion, ginger and garlic, 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce, a little sugar, appropriate amount of salt, and appropriate amount of water starch.
Method:
1. Prepare onions, ginger and garlic, cut green pepper into pieces, 1 teaspoon of light soy sauce + 1 teaspoon of oyster sauce + a little sugar + 2 teaspoons of water to make a sauce for later use.
2. Hot the pan and cold oil, stir-fry the scallion, ginger and garlic, pour in the green peppers and stir-fry for a few times, and pour in the sauce.
3. Stir in the oil tofu for a while to prevent the juice from drying, and sprinkle an appropriate amount of water. Finally, sprinkle a little salt, pour in the starch water and stir-fry evenly.
scallion oil noodles
Ingredients: 100g vegetable oil, 150g light soy sauce, dark soy sauce 0g, oyster sauce 25g, sugar 35g, chives 250g
Method:
1. Pour oil into the dry wok, heat over low heat for half a minute, add the scallion until it becomes crispy and remove the oil.
2. Mix the three sauces together and add them to the fried scallion oil.
3. Wait until the sauce is boiled (when there are big bubbles), add sugar and continue stirring and cooking for half a minute until the sugar melts.
4. Pour the cooked noodles with scallion sauce and sprinkle with fried shallots and eat it.
Red Bean Brown Rice Porridge
Ingredients: brown rice 00g, red bean 00g, rock sugar
Method:
1. red bean Wash and soak in water for an hour; wash the brown rice.
2. Put brown rice and red beans into a casserole and add appropriate amount of clean water.
3. Bring to a boil over high heat and boil for 50 minutes on low heat
4. Add rock sugar and cook until the porridge tastes good, put it in a bowl, and then eat it with a little cool.
Braised beef
Ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams of ginger, wine, and soy sauce
Method:
1. Cut the beef into pieces, blanch it in hot water and remove it.
2. Stir the onion and ginger in a pan, then add spicy bean paste, then add the beef pieces and stir-fry and add soy sauce, sugar and pepper, wine, MSG and star anise,
3. Finally add water to soak the beef, cook slowly over low heat until the juice is thick, and the meat is crispy and fragrant.
stir-fried beef
Ingredients: 200 grams of beef tenderloin, 3 green peppers, 6 small red peppers, 2 slices of ginger, 3 cloves of garlic, 1 pinch of pepper, 1 pinch of dried chili segment, 2 spoons of light soy sauce, 2 spoons of cooking wine, 1 spoon of starch, and appropriate amount of pepper
Preparation:
1. Slice the beef tenderloin with the texture horizontally, and then cut it into shredded beef. Add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of starch, and black pepper powder to mix well, add 1 spoon of vegetable oil and grind it evenly, remove the stems of the pepper and wash it.
2. Cut the pepper into strips obliquely, cut the ginger into shreds, and smack the garlic. Pepper and dried chili are reserved.
3. After heating the pan, add oil (heat the pan and cool oil), add shredded beef and stir-fry quickly over high heat. Fry until the beef is shredded and the meat color turns white, and pick it up. Add the remaining peppercorns and dried chili to fry over low heat to bring out the aroma. Add shredded ginger, minced garlic, and shredded chili peppers over high heat until the skin of the chili peppers is slightly wrinkled.
4. Pour in shredded beef, add 1 spoon of cooking wine, 1 spoon of light soy sauce, and half spoon of sugar over high heat and stir-fry evenly.
5. Turn off the fire.
Spicy fried pork ribs
Ingredients: pork ribs, millet pepper , Hangzhou pepper , onion slices, cooking wine, ginger and garlic, star anise, dried peppers, Pixian bean paste, oyster sauce, cooking wine, light soy sauce, dark soy sauce
Method:
1. First prepare an appropriate amount of ribs and clean it.
2. Prepare appropriate amount of millet pepper rings, Hangzhou peppers and green onion segments.
3. Put the ribs into the pot with cold water, add a little cooking wine, boil over high heat, cook and pulp the bleeding, then remove and clean.
4. Add ginger, garlic slices, star anise, and dried chili to the pot, stir-fry and stir-fry to taste.
5. Put the ribs into the pot, stir-fry, and add a spoonful of Pixian bean paste, oyster sauce, cooking wine, light soy sauce, and dark soy sauce.
6. Stir evenly.
7. Add clean water, the water must be kept past the meat.
8. Bring to a boil over high heat, cover the lid, turn to medium-low heat, and simmer until about 40 minutes.
9. When the soup is sticky, put the millet pepper rings, hang peppers, and green onion slices into the pot and stir-fry evenly, add a little salt to calm the taste.
10. Stir evenly, put it on the pan and put it on the plate. This spicy fried pork ribs are ready. It is full of spicy flavor and very rice. It is very delicious. It is very common to eat
Home-cooked crucian carp
Ingredients: crucian carp, shredded ginger, shredded millet pepper, celery granules, green onion, Pixian bean paste , red pepper, pickled pepper, pickled ginger, minced ginger, minced garlic, ginger slices, scallion, cooking wine, salt, fermented glutinous rice, MSG, chicken essence, raw powder, chopped chopped green onion, sugar, vinegar, broth, rapeseed oil, lard
Method:
1. Slaughter the crucian carp After the fish is cured, put a knife on the fish body, add ginger slices, scallions, cooking wine and salt to taste;
2. Add rapeseed oil and lard to 50% hot, add red pepper, bean paste, pickled pepper, pickled ginger, minced ginger and minced garlic and stir-fry, add appropriate amount of broth, mix in fermented fermented glutinous rice, MSG, and chicken essence, and add the good-tasting crucian carp to about 5 minutes until cooked, put it on a plate;
3. Remove the pot and scoop in the filtered residue boiled fish original soup, add shredded ginger, shredded millet pepper, celery and green onion, and finally add sugar, chicken essence, MSG and vinegar, thicken it and pour it on the crucian carp on the plate, sprinkle some scallions.
garlic shoots fried pork
Ingredients: lean meat at the back leg, garlic shoots , ginger, garlic, pepper, dried pepper, cooking wine, soy sauce, raw powder;
Method:
1, cut ginger and garlic, cut dried pepper into small pieces, cut lean meat into shreds or slices, marinate with raw powder and set aside, cut garlic shoots.
2. Heat the pan and heat the oil. The iron pan must be cooked until the green smoke is emitted. Then pour in the lean meat, ginger and garlic and stir-fry quickly until the lean meat changes color and takes it out for use (after the meat is put into the pan, this step must be completed within 1 minute).
3. Add pepper, dried chili pepper, a little ginger and garlic to stir-fry, and pour in garlic. Then pour a large amount (half a bowl) of cooking wine and stir-fry evenly, cover the pot and simmer for 30-60 seconds, then add an appropriate amount of salt and continue stir-frying (if all the cooking wine evaporates and the garlic shoots are not yet ripe, add some water to continue stir-frying).
4. After the garlic shoots are ripe, add the fried lean meat, drizzle with light soy sauce and stir-fry evenly.
Home-cooked jelly
Ingredients: jelly, cooked peanuts, coriander, chopped green onion, garlic, fresh shellfish, sugar, salt, sesame oil
Method:
1. Prepare all the ingredients
2. Cut the coriander, cut the green onion, cut the garlic, and put them all in a small bowl
3. Wash the jelly and cut the strips, and also put them in a large bowl
4. Add fresh shellfish, balsamic vinegar, sugar, sesame oil to the coriander bowl, mix well with
4. Add fresh shellfish, balsamic vinegar, sugar, sesame oil to the coriander bowl. 1
5. Pour the stirred sauce on jelly
6. Sprinkle cooked peanuts and make sure to
sauce pumpkin
[Ingredients] 500 grams of old pumpkin, 1 tablespoon of mushroom sauce, 10 grams of garlic, appropriate amount of cooking oil, 3 grams of salt, half a bowl of water
Method:
Peel the old pumpkin and cut it into mahjong-sized blocks. The pumpkin will be cooked quickly and soft and cooked as much as possible. Otherwise, it will be easy to cook into pumpkin paste . The garlic cloves are flat and peeled smoothly. The garlic does not need to be too broken. It retains the whole body and the aroma will be oozed out if there are a bit of cracks.
Hot the pan and pour oil, and turn the garlic until it is burnt yellow, and it smells strong. To be honest, I like to use single garlic even more when cooking. It peels quickly and has a strong fragrance. There is no such garlic in the small supermarket downstairs. I bought a small bag and used it first. If you want to find good ingredients, you must go to the vegetable market with crowds. There are everything there, not only the ingredients, but also the tableware such as casseroles and tiles.
Then pour the pumpkin into the pot and stir-fry for a while. Add a spoonful of mushroom sauce and stir well. As for the sauce, you don’t have to have mushroom sauce. samcha sauce or soybean sauce is fine. Smooth the pumpkin with some sauce, it’s better than boiled in water. I don’t know how much better it is. I believe me.
Pour half a bowl of water and keep it boiling over high heat.
cover the pot and simmer for about 7-8 minutes, until the soup is dry and the pumpkin is soft.
and add salt and a little coriander, stir fry evenly.
Pickled vegetables stir-fried tofu skin
Ingredients: pickles, thousand pieces, dried red peppers, garlic paste
Special method:
Thousand pieces shredded and soaked in boiling water, remove the smell of beans
Put the garlic paste in the pot and stir-fry it, then remove the fragrant aroma, then remove the red peppers, stir-fry
Pour in the pickle and stir-fry until soaked in oil
Finally add thousands of pieces shreds and stir-fry until mixed with the pickle garlic
This dish does not require salt, just eat
Because thousands of pieces have been blanched before, don’t worry about not being cooked
Egg spinach cake
Ingredients: eggs, spinach, water starch, salt, oil
Method:
1. First, wash the purchased spinach with clean water, and then place it aside and drain the water.
2. Put an appropriate amount of water in the pot, then put the spinach in. After the blanched spinach is cold, cut it into small pieces.
3. Put the spinach cut into small pieces into a bowl filled with egg liquid, stir both, and add appropriate amount of water starch and salt.
4. Put the prepared mold on plastic wrap, pour in the stirred egg liquid, then cover it, put it in the pot and steam it for about 15 minutes.
5. The steamed egg spinach cake is a little hot. After cooling, it is cut into slices and dip it in sauce. It is particularly delicious.
Shiitake mushroom fish fillet porridge
Ingredients: 150 grams of rice, 100 grams of fish, 4 fresh mushrooms, 50 grams of celery, 2 grams of shredded ginger, salt and pepper powder
Method:
1. Wash the rice, soak it for a while, put it in a pot, add about 8 times of water to cook the porridge;
2. Cut the fish into Thin slices, add a little salt and pepper for a while;
3. Wash the mushrooms and remove the stems and cut them into slices;
4. Wash the celery and cut into diced;
5. Cook the rice until it is soft and then add the mushroom slices;
6. Add fish fillets and shredded ginger, stir to disperse, cook until the porridge is boiled, and cook for another 5 minutes;
7. Pour in minced celery and salt, and cook for a while.
Spicy and sour duck intestine
Ingredients: duck intestine, celery, chopped pepper, Pixian bean paste, ginger, garlic
Method:
1. Add salt and vinegar to rub the duck intestine and rinse it with water three to four times, and cut it into about ten centimeters;
2. Cut ginger into thin strips, slice garlic, and cut celery into sections for later use;
3. Blanch the duck intestine in water before stir-frying. Pay attention to blanching when blanching. When you see that the duck intestines are slightly rolled up and the color turns white, quickly remove them into the cold water;
4. Put oil in the pot, you can add more oil, heat it up and stir-fry to bring out the aroma, add a spoonful of Pixian bean paste and stir-fry to bring out the red oil;
5. Add two spoonfuls of chopped pepper and stir-fry evenly;
6. Pour the blanched duck intestines into the pot and stir-fry quickly evenly;
7. Finally, put the celery in, add an appropriate amount of sugar and salt according to the taste, stir-fry evenly, and then stir-fry evenly.
Crispy tomato sauce water tofu
Ingredients: water tofu half pieces, appropriate amount of oil, appropriate amount of salt, 2 tablespoons of tomato sauce, 1 spoon of sugar, 1 spoon of nine-degree rice vinegar, a little water starch, appropriate amount of bread crumbs, appropriate amount of flour, 1 egg
Method:
1) Cut the tofu into 1cm thick pieces. 2) Beat the eggs.
3) Prepare flour and bread candy 4) Stick the tofu cubes on both sides and top with flour.
5) and stick evenly the egg liquid. 6) Stick the breadcrumbs on top and press them evenly with your hands.
7) Heat the oil in the pot until 70% hot, put the tofu cubes.
8) Fry until golden floats up and remove oil-absorbing paper to absorb oil. 9) Place the tofu on the plate.
10) Leave the bottom oil in the pan, add tomato sauce, sweet and sour and a little salt and stir-fry well.
11) Drop in water starch until it is viscous and comes out of the pot. 12) Just pour it on tofu, or you can eat it now and stick it.
Boiled chicken wings in old vinegar
Method: 1. Wash the chicken wings and drain the water. No oil is added to the pot, add the chicken wings and fry them on both sides, and fry them golden on both sides.
2. Add dark soy sauce, Shanxi old vinegar , rock sugar, salt, cooking wine, onion and ginger, large ingredients, cinnamon, bay leaves, and appropriate amount of hot water. Stew it over the chicken wings until the soup is dried up!
Jinxiu Prawns
Ingredients: 2 prawns, 31 broccoli html, 100g of stew mushrooms, 1 tomato, 2 tablespoons of tomato sauce (30ml), 1 teaspoon of scallion (5g), 1 teaspoon of minced ginger (5g), 1 teaspoon of garlic (5g), 1 teaspoon of salt (5g), 1 tablespoon of white sugar (15g), 1 tablespoon of light soy sauce (15ml), 2 tablespoon of oil (30ml)
Ingredients:
1. Wash the prawns and cut off the whiskers and feet, break the broccoli into small flowers, wash the mushrooms and remove the roots, cut them into 4 petals, wash the tomatoes and cut them into triangle slices.
2. Heat the oil in medium heat, put the garlic in a stir-fry after it is heated, then add small broccoli and mushroom pieces and stir-fry for a while, then add tomato slices and stir-fry evenly, and place it in the outer ring of the plate.
3. Leave the bottom oil in the pot, and when it is cooked until 60% hot, add the scallions and minced ginger and stir-fry, then add the prawns and fry both sides until red. Then add tomato sauce, white sugar, and light soy sauce and stir-fry for a while, and then stir-fry the prawns and stir-fry them out of red oil, and put them on a plate.
Haihong Mix Spinach
Ingredients: steamed Haihong meat (100 grams), spinach (500 grams), garlic (appropriate amount), millet pepper (appropriate amount), extremely fresh (one and a half spoon), vinegar (one spoon), sugar (one seasoning spoon), salt (appropriate amount).
Method:
1. Wash the spinach and remove the roots.
2. Boil water in the pot and blanch the spinach.
3. Cut the blanched spinach into pieces.
4. Put the peeled Haihong and spinach into a large bowl.
5. Chop garlic into minced garlic.
6, chopped millet pepper. (Can be omitted)
7. Put millet pepper and minced garlic into spinach.
8. Add seasonings.
9. Mix the sea-hong spinach with seasonings well.
Cold jellyfish head
Ingredients: jellyfish head 20g, half a lemon, 1 chili, 1 red pepper, 1 garlic, sesame appropriate amount, aged vinegar, 150g light soy sauce, 100g sugar, a little sesame oil, mustard 10g.
Method:
1. Rinse the jellyfish with running water.
2. Slice the lemon, peel the garlic and pat it for a while. Cut green and red peppers into rhombus pieces.
3. Mix aged vinegar, light soy sauce, sugar, salt, sesame oil, and mustard, put lemon slices, garlic and chili into juice and soak for a while.
4. Pour the sauce on the jellyfish skin, sprinkle a little sesame seeds, and put it on a plate. If you don’t like mustard or garlic, you can do not add mustard and garlic.
Cold-spiced peanuts
Ingredients: 500g peanuts, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of balsamic vinegar, appropriate amount of pepper, appropriate amount of fennel, appropriate amount of coriander, appropriate amount of special fresh soy sauce.
Method:
1. Wash the peanuts in water for more than an hour until they are swollen and full.
2. Add water to the pot and add soaked peanuts.
3. Then add pepper and fennel to boil over high heat and then turn to medium-low heat to cook.
4. When the peanuts are cooked until 9 years old, add salt to cook until they are cooked.
5. Remove the cooked peanuts and control the soup and add an appropriate amount of balsamic vinegar.
6. Add an appropriate amount of special fresh soy sauce.
7. Add an appropriate amount of sesame oil.
8. Wash the coriander and cut it into pieces.
9. Then put the coriander into peanuts with various seasonings and mix well and put it on the plate.
cabbage vermicelli soup
Method: 1. Soak the vermicelli in clean water first;
2. After washing the cabbage, cut the large pieces into middle sections of long strips;
3. Cut the pee balls and cuttlefish balls into small pieces;
4. Cut the green onion and set aside;
5. After boiling the water in a soup pot, pour in the cabbage, vermicelli, pee balls, and cuttlefish balls. Boil over high heat and turn to medium heat and add appropriate amount of salt. Cook for about 6 minutes and then put it out of the pot and put it on the plate;
6. After putting it into the soup plate, sprinkle with chopped green onion, add 15ml hazelnut oil, stir evenly and eat.
Dry-fried elbow
Ingredients: pig elbow, green-red beauty pepper, green onion, ginger and garlic, Angelica , wolfberry, spicy sauce, Pixian bean paste, Baoning vinegar, chicken essence, MSG, white sugar, sesame oil, pepper oil, fresh soup
Method:
1. After purifying the pig elbow, put it in a pot of water, and blanch it in a pot of cold water, and simmer it on low heat for 3 hours, then take it out and wait;
2 , Add salad oil to the pot and cook until 70% hot, put the simmered elbow into the oil pan until the appearance is golden, pick it up and set aside;
3. Leave the bottom oil in the pot, first add ginger rice and garlic rice to stir-fry, then add angelica, wolfberry, spicy sauce and bean paste, add 100 ml of fresh soup and mix in chicken essence, MSG, sugar and vinegar;
4. After putting the fried elbow into the pot for a while, turn to high heat until the soup in the pot is dried, pour in pepper oil and sesame oil into the pot, sprinkle in the green and red pepper sections and turn evenly, sprinkle some chopped green onion when putting the pot on the plate.
Salted fish cured rice
Ingredients 100g of rice, 25g of salted fish, 1 sausage, 150g of asparagus, 5g of white sugar, 10ml of cooking wine, 15ml of cooking oil, 15ml of soy sauce, 15mlhtml
Method 1. Soak the salted fish in warm water for 10-20 minutes to remove some of the salty taste.
2. Take it out and cut it into small particles.
3. Wash the sausages and cut them into small particles.
4. Add all the ingredients in the seasoning and mix well and set aside.
5. Remove the crust of asparagus, wash it, and cut it into small particles.
6. Wash the rice, put it into the rice cooker, and add appropriate amount of water. Cook until slightly rolled and start to bubbling, add the marinated salted fish and sausages in Step 5. Cover and cook until 80% cooked. Add the chopped asparagus grains and cook until the rice is cooked.
Spring bamboo shoots, kelp stewed old duck
Ingredients Old duck, spring bamboo shoots, ham, onion, ginger, salt, Shaojiu , etc. Appropriate amount of
Method 1. Slaughter the old duck, put it in a pot of boiling water to blanch it away the blood and wash it.
2. Put the rice dumpling leaves, old duck, dried bamboo shoots and ham into a casserole, add onion, ginger, Shaoxing wine, clear water and 2200 grams of old duck soup, simmer over low heat for 4 to 5 hours, pick off the rice dumpling leaves, green onion, and ginger, and use fine salt to adjust the taste.
Artemisia bean dregs cake
Ingredients Artemisia , bean dregs, flour, oil, chopped green onions, salt
Method 1. Remove the roots of Artemisia ARTIUM, wash and chop them;
2. Add flour, bean dregs, chopped green onions, and salt to make a batter with water;
3. Sitting on the pot, add oil, and then pour in the batter;
4. Wait until both sides are fried and ready to be served.
scallion shredded pork
Ingredients 2 green onions tenderloin, a plate of flour dried chili
Methods to cut the tenderloin into shreds, no need to be particularly fine.Add salt, sugar, dark soy sauce, light soy sauce, white pepper powder, and raw powder to marinate.
mix well and add some and then mix well. Marinate for 10 minutes. Cut the green onions into segments. Cut the dried peppers into slices. Use the dried peppers with oil pan. Add scallions and dried peppers to slap the pot. Smell the aroma and pour in the marinated shredded pork.
stir-fry until the shredded pork is tender and cooked. Then take the pot.
roasted chicken wings
Ingredients: Chicken Wings Orleans Barbecue Marinate Garlic Onion
Method: 1 First, pat the chicken wings with a few lightly, use a toothpick to pierce some small holes, put in an appropriate amount of barbecue ingredients, grab evenly with your hands and put in the refrigerator to keep fresh for one night. The next day, add an appropriate amount of minced garlic and scallions and grill well.
2 evenly spread on the baking tray.
3 After preheating the oven, put it in the oven at a temperature of 200 degrees and bake for fifteen minutes.
Shredded Shredded Bamboo Shredded Stewed
Main Ingredients: 300g Three-layer meat, 200g Bamboo Shoots, 100g Fucai, 15g Ginger Pure, 12 Onions, 2 Garlic kernels,
Auxiliary Ingredients: 700cc Chicken Soy Sauce 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1 teaspoon of sesame oil, 1 teaspoon of chicken stock, 700cc of soy sauce, 2 tablespoons of sugar, 1 teaspoon of sesame oil white pepper a little
production process:
1, cut three layers of meat into large pieces, then add ginger paste and marinate for 15 minutes
2, cut bamboo shoots into large sections; soak the Fucai in water and wash it, and then cut it into small pieces; slice the garlic kernels and green onions respectively
3, pour 1 tablespoon of salad oil after the pan is hot, and then add bamboo shoots, Fucai, garlic kernels, and green onions. After stir-frying in medium heat, add three layers of meat and all seasonings, cover the pot and simmer over low heat for about 30 minutes.
4. Tip: Tips for making the three layers of meat soft and tender. Ginger paste can remove fishy smell and enhance the flavor. It can also be used for marinating meat, which can make the meat more tender
Steamed vegetarian meatballs
Materials Ingredients: rapeseed, carrots, minced ginger, salt, pepper water, light soy sauce, primrose oil, full-high taste, dry starch, sesame oil
Steps: Put 1, vegetarian meatballs into a plate and steam it in the steamer for about 8-10 minutes.
2. Clean the rape while waiting and cut the bottom with a cross knife.
3. Blanch a drop of oil and a little rapeseed and then pass through water.
4. Then remove the excess water from the rapeseed, cut the carrots into short shreds, and put them into the knife edge of the rapeseed.
5. Steamed meatballs and put them in the pot.
6. Empty the excess water into the pot, add some vegetarian soup , boil and adjust some salt and flavors, and then add a little thin layer.
7. Then place the meatballs in the middle of the rapeseed and drizzle with sauce.
Spicy pig skin
Ingredients: 300 grams of pig skin, 20 grams of garlic slices, 20 grams of green pepper slices, 50 grams of red sour radish, 15 grams of dried chili, salt, sugar, Shaoxi wine, sesame oil, and peanut oil,
Method:
1. Boil water and boil the pig skin softly, remove the hair, scrape the oil under the pig skin, brine with brine, cut it into 2 cm square blocks, set aside.
2. Put oil in the pot, stir-fry the garlic slices and dried chili, add pig skin and green pepper slices and stir-fry for a while, splashing a little Shaoxing wine.
3. Add red radish and continue stir-frying for a while.
4. Finally, season with salt and sugar, add a little sesame oil.
fried eggplant
Ingredients 2 eggplants, 120g meat filling, 1 egg, appropriate amount of oil, appropriate amount of salt, appropriate amount of flour, appropriate amount of starch, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of Thai chili sauce
Method 1) Add appropriate amount of minced ginger, salt, pepper, cooking wine, oyster sauce and other seasonings to the meat filling;
2) Stir in one direction and marinate for a few minutes;
3) Cut the eggplant into slices, do not cut off two slices of eggplant;
4) Apply a layer of raw powder in the middle of the cut eggplant;
2) Stir in one direction and marinate for a few minutes;
3) Cut the eggplant into slices, do not cut off two slices of eggplant;
4) Apply a layer of raw powder in the middle of the cut eggplant;
0 5) Stir the prepared meat filling into it;
6) Mix the starch and flour 1:1, add an egg and an appropriate amount of salt;
7) Add water to make a thin, moderately thick batter, and add a few drops of oil to it;
8) Heat the electric baking pan , brush the bottom of the baking pan ;
9) Put the prepared egg box into the batter and roll it, so that the batter wraps the egg box;
10) Put the batter wrapped in the egg box into the electric baking pan;
11) Fry the egg box until both sides are golden;
12) Take it out and place it on a plate, and then drizzle a layer of Thai chili sauce on the surface of the egg box.
Sichuan pepper and sesame chicken
Ingredients: 1 chicken leg, 40 peppercorns, 50 grams of soy sauce, 50 grams of chicken soup, star anise, cinnamon, bay leaves, salt, onion, MSG, sesame oil, appropriate amount of
Method:
1. Wash the chicken leg, add onion, ginger, cooking wine, star anise, cinnamon, bay leaves, and add the soup When cooked in the pot, remove
2. Put it in ice water to cool, control the water, chop it into 4 cm long and 1.5 cm wide, put it into a plate
3. Put the peppercorns into the pot and stir-fry
4. Chop the peppercorns, green onion leaves, and fine salt into a bowl
5. Add soy sauce, MSG, sesame oil, and chicken soup to make peppercorn sauce, and pour it on the chicken nuggets.
Couple lung slices
Ingredients: beef, beef tongue , beef scalp, beef heart , beef tripe, spices, salt, red oil chili , celery, MSG, soybean oil, cooked peanuts, pepper noodles, sesame
Method
1. Cut the beef into pieces, rinse it with beef offal (beef tongue, beef heart, beef scalp, beef tripe), and make it with spices, salt, pepper noodles and other seasonings. First boil over high heat and then turn to low heat, braised until the meat cake is not rotten, then pick it up and let it cool, cut it into large thin slices, and set aside
2. Wash the celery and cut it into 1 cm long section. Fry the sesame seeds and cook them and press them into powder and set aside
3. Add the cut beef and beef offal to the plate, then add marinade, soybean oil, MSG, pepper noodles, red oil chili, sesame, minced peanuts and celery, and mix well.
Sichuan pickled cabbage fish
Ingredients: grass carp 000g bag of fish and sauerkraut wild mountain pepper 0 eggs 15 dried peppers 10g fresh peppers ginger 6 cloves of garlic, a piece of green onion, an appropriate amount of white vinegar, a little salt, an appropriate amount of oil, a proper amount of sweet potato starch, a little black pepper
Method:
1, cut the pickled cabbage into small pieces
2, wash the pickled cabbage with clean water, and then wring it dry.
3. Clean the fish, chop off the fish head and tail, and remove the tendons.
4. Cut the ginger into slices, pat the garlic slightly, cut the green onions into segments, cut the dried pepper into segments, shake it and remove the pepper seeds, then soak the dried peppers in water and use a kitchen towel to suck out the excess water.
5. Cut two slices of fish from the back of the fish, cut them from the tail of the fish, and slice them obliquely, and follow the pattern of the fish meat. Do not be too small or too thin, otherwise it will easily break.
6. Chop the fish head from the middle and cut it into pieces without completely chopping the fish bones, then wash the fish head and fish bones with clean water and drain the water.
7. Add appropriate amount of salt and white vinegar to the fish fillet, grab it, wash it with clean water, remove impurities and blood, and then drain the water.
8. Add salt, black pepper, and a little cooking wine to the fish fillet, then add sweet potato starch, egg white, and a little oil. Grab well and evenly. Be sure to add enough salt, otherwise the fish slices will not taste easily.
9. Add appropriate amount of oil to the pot and heat it until 50% hot. Add onion, ginger, garlic and cut into pieces and stir-fry. The wild mountain pepper used here is sold in the supermarket, which is pickled pepper, the kind of millet spicy.
10. Add sauerkraut and stir-fry, add a little white vinegar, and stir-fry for a while. Add appropriate amount of boiling water, add fish head and bones, cook over high heat, and mix appropriate amount of salt according to the saltiness. Cook for about 5 minutes, remove the fish head, fish bones and sauerkraut and put them in a container.
11. Put the fish fillets into pieces one by one, gently shake the pot, and it will be cooked in more than one minute.
12. Add appropriate amount of oil to the pot and heat it until 70% hot, add the peppercorns and dried peppers soaked in water and stir-fry, then pour the hot oil on the fish fillets. (If you don't like it, you can omit this step.)
13. Sprinkle with coriander and chopped green onion and serve
Maocai
Ingredients: hot pot base 0g, appropriate amount of onion, ginger, garlic, 4 star anise, 6 bay leaves, 5g of fresh pepper, appropriate amount of salt, appropriate amount of chicken essence, 4 peppers The vegetables and meat you like
method;
1. Put oil in the pot, add hot pot base and stir-fry
2. Add ginger, garlic, pepper, chili, star anise, and bay leaves to stir-fry, then add water
3. Pour all the soup into a casserole to boil, add oyster sauce, appropriate amount of salt and chicken essence
4. Put the meat you like to cook, and finally add vegetables, cook for one minute. Then cook it for one minute. Turn off the heat and sprinkle with pepper, chopped green onion, coriander
mushroom chicken slices
Ingredients Dried mushrooms, peas, carrots, green onion , cooking wine, dry starch, salt, sugar, chicken essence, chicken breast
Method 1. Soak the dried mushrooms in water, retain the water of the soaked mushrooms, mix some of them into water and starch thicken them, and use some when stir-frying;
2. Wash the peas and blanch them in a boiling water pot for 20 seconds, take them out, cool them and drain them for later use;
3. Slice the chicken breasts in a bowl, first use a small amount of salt to squeeze evenly, then pour in cooking wine and dry starch and mix evenly, and finally pour in a small spoon of cooking oil and mix well;
4. Peel and wash the carrots and cut them into diamond slices;
5. Slice the soft mushrooms in a spare way;
6. Add oil to the wok, heat the oil and stir-fry, then take it out and throw it away. Turn off the heat and wait until the oil temperature drops to the heat. Turn on the heat and pour in the chicken slices and stir-fry quickly until the surface changes color;
7. Pour in the carrot slices and stir-fry for a few times, then add the mushroom slices and stir-fry for a few times;
8. Pour in a little remaining mushroom water, boil and add peas and chicken slices;
9. Add salt, sugar and chicken essence, stir-fry quickly, pour in water and starch to thicken.
Cold spicy potato chips
Ingredients: 250 grams of potatoes, 2 green onions, 1 gram of salt, 10 grams of fresh soy sauce, 5 grams of sesame oil, 2 grams of pepper oil, appropriate amount of chili oil Appropriate amount of cooked white sesame
Method
1 Peel and slice the potatoes, then rinse the starch of potato slices with clean water and then put them in boiling water and cook for about 2-3 minutes. Depending on the thickness of the potato slices, but they cannot be cooked. After cooking, take out the
3 Wash the scallions and cut them into chopped green onions. Set aside
4 Potato slices cool and dry the water, then mix in seasoning salt, fresh soy sauce, sesame oil, pepper oil, oil chili
5 Finally sprinkle with chopped green onions and cooked white sesame seeds, mix well
Osmanthus Pumpkin Cake
0 Ingredients : 150 grams of pumpkin, 10 grams of gelatin slices, 20 grams of sugar osmanthus
Method:
1. Peel and remove the pumpkin, cut it into pieces, and put it in a steamer to steam it;
2. Put the gelatin slices into a small bowl, add 30 ml of warm water, dissolve it in water, and set aside;
3. Mash the steamed pumpkin into a paste, add the melted gelatin slices water, stir evenly and put it in the mold, and put it in the refrigerator until solidified;
4. Take out the solidified pumpkin cake, use a knife or toothpick to circle around, pour in cold boiled water to let it seep in, and then pour out the excess water and turn the pumpkin cake upside down;
5. Cut the pumpkin cake into small pieces and drizzle it with osmanthus candy .
Home-cooked minced meat tofu
Preparation method: 1. Cut the tofu into small pieces, cut the pork into minced, cut the scallion into chopped green onion, cut the ginger into pieces, and slice the garlic.
2. Add water to a boil in the pot, add a little salt, add the tofu and blanch it for 5-6 minutes, remove the tofu and control the water to set aside.
3. Add oil to the pot and heat it, add onion, ginger and garlic to stir-fry, then add Pixian bean paste and stir-fry it over low heat to stir-fry it with red oil.
4. Add the minced meat and stir-fry evenly, pour in cooking wine and soy sauce, add pepper powder, then add half a bowl of water and bring to a boil.
5. Add tofu and cook for 5-6 minutes to cook to taste. After the time comes, pour in an appropriate amount of water and starch to thicken. When the soup is sticky, turn off the heat and serve.
dry pot potato shrimp
我本 1. Prepare raw materials
2. Wash the fresh shrimp and remove shrimp line
3. Slice the potatoes and take them out and set aside
4. Heat the oil in the wok, add the fresh shrimp and stir-fry until the shrimp oil is released. Serve the shrimp body and serve it with crispy spare
5. Use shrimp oil Stir-fry onion, ginger and garlic, and stir-fry until the aroma is
6. Add potato slices and continue stir-frying, add appropriate amount of oyster sauce, light soy sauce, salt and a little sugar, continue stir-frying
7. Add fresh shrimp and stir-fry until the soup is dry
onion mix with fungus
Ingredients: onion, fungus , red pepper green pepper
Method
1. Peel and cut the onion into shreds, wash and cut the red and green peppers into shreds
2. Soak the fungus in advance and blanch it in water and cool it into shreds for a while. Blanch the onion for a while and cool it for a while. 1
3. Pour all the ingredients into a bowl and plate
4. Add appropriate amount of salt, vinegar, chili soy sauce, sugar, chicken essence, sesame oil and mix well
red date dumpling soup
Ingredients: fresh date , 200 grams of flour, and appropriate amount of brown sugar.
Method:
1. Soak the red dates for 10 minutes and wash them. Break open and remove the jujube pits. Add appropriate amount of water and boil over high heat and then turn to low heat and cook for 12 minutes.
2. Take an appropriate amount of flour and put it into a large basin, add tap water, pay attention to controlling the water flow, stir quickly while adding, and become a dry snowflake shape.
3. Pull gnocchi into the red date soup pot, stir while slicing, and boil for about 2 minutes.
scallion oil olive mushroom
Ingredients: olive mushroom , ginger, chopped green onion, millet pepper, light soy sauce, oyster sauce, cooking oil
Preparation:
1, Wash and slice the olive mushroom;
2. Add water to the pot, pour in the cut olive mushroom till soften and cook until it becomes soft and takes it out for later use;
3, chop onion, ginger, and millet pepper, pour into a bowl;
4. Heat the oil in the pot and pour the oil on the sauce;
5. Put the olive mushroom in a circle and drizzle the sauce.
Braised fish chunks
Ingredients: fish, onion, ginger, garlic, soy sauce, oyster sauce, sugar, vinegar, salt, cooking wine, garlic sprouts, MSG
Method:
1. Cut the washed fish into pieces, put it in a bowl and add appropriate amount of salt, white pepper, cooking wine and shredded ginger to marinate for half an hour;
2. Add appropriate amount of starch to mix well;
3 , Add oil in the pot, and it should be appropriately more than when stir-frying. When the oil is hot, add fish pieces and fry them over low heat until both sides are golden and take them out for later use;
4. Add oil to the pot and stir-fry ginger, garlic, and chopped green onion to stir-fry until fragrant, pour in the fish pieces and stir-fry evenly;
5. Make soy sauce, oyster sauce, sugar, a little starch, vinegar and appropriate amount of water into the juice, pour into the fish pieces in the wok, and cook on medium-low heat until the juice is collected;
6. Add MSG and your favorite dishes to stir-fry evenly.
Asparagus fried meat
Ingredients: Asparagus, tenderloin, water starch, salt, dark soy sauce, cooking wine
Method:
1. Slice the tenderloin, add a little water starch, cooking wine, salt and soy sauce, and let it sit for 10 minutes;
2. Wash the asparagus, cut off the old roots, and cut it into pieces diagonally;
3. Heat oil, stir-fry the meat slices, then add asparagus and a little water, stir-fry and cook and put it out of the pot.
Boiled fish
Ingredients: fish, boiled fish seasoning, bean sprouts, cabbage, salt, cooking wine, raw powder, protein, pepper, chili pepper.
Method: 1. Blanch bean sprouts and cabbage in water and put them in a large bowl.
2. Wash the fish, slice it into fish fillets, and chop the remaining fish steak into several pieces. Grab the fish fillets well with a little salt, cooking wine, raw powder and an egg white and marinate for 15 minutes.
3. In a clean wok, put the seasoning bag, add some hot water, add the fish steak, turn to high heat, wait until the water boils, keep the heat high, put the fish fillets in one piece, use chopsticks to spread, and turn off the heat after 3-5 minutes. Pour the cooked fish and all the soup into a large pot containing bean sprouts and cabbage just now.
4. Take another clean pot and pour half a pound of oil. Add a seasoning pack filled with pepper and dried peppers and stir-fry slowly over low heat to bring out the aroma of pepper and pepper. Pay attention to the heat not too much to avoid stir-frying. When the color of the peppers is changing, turn off the heat immediately and pour the oil and peppers in the pot into a large pot serving the fish.
Cold-salted pig ears
Ingredients: 1 pig ear, 1 coriander, 1 onion, 3 slices of ginger, 2 peppers, 3 garlic cloves, 3 green onions, 4 bay leaves, 1 small piece of cinnamon, 3 star anise, appropriate amount of cooked white sesame seeds, a small amount of sugar, an appropriate amount of salt, a small teaspoon of dark soy sauce, an appropriate amount of balsamic vinegar, an appropriate amount of light soy sauce, and an appropriate amount of chili oil
Method: 1. Put pig ears, green onions, ginger, star anise, cinnamon, and bay leaves into the pot, add appropriate amount of cold water and a small amount of cooking wine, boil over high heat, turn to medium heat and cook for about 30 minutes, and use chopsticks to penetrate the pig ears, which proves that it is almost done. If you cook too much, the crispy taste of the pig ears will be reduced! Remember to turn the pig ears over in the middle
2. During the cooking process of pig ears, we can prepare other ingredients, cut coriander, green onion, ginger, garlic, and pepper to chop for later use
3. Put the ingredients in step 2 into a seasoning bowl, add appropriate amount of salt, spicy oil, light soy sauce, balsamic vinegar, and add a small teaspoon of dark soy sauce and a small amount of sugar and stir evenly
4. After the pig ears are cooked, take them off and rinse them with cold water several times, dry the moisture and cut them into thin slices
5. Mix the sauce in step 3 with the slices of pig ears cut in step 4, and then add an appropriate amount of cooked white sesame seeds and mix well
