once saw an article written: "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 the transparent ink fragrance feels the spicy, salty and sweetness in the text, which 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!
Red oil duck intestine
Ingredients: 5 pairs of fresh duck intestines, 2 pieces of green onion, 3 spoons of red oil, 1/2 spoon of sesame oil, sesame oil, soy sauce, vinegar, pepper powder, ginger and garlic foam, salt, chicken essence, and scallion
Method:
1. Cut the duck intestines open and clean them, rub them repeatedly with vinegar, salt and cooking wine, add a small amount of white wine for the last time, clean them, cut the onion section in 1 piece of cut the onion section. Set aside;
2. Add appropriate amount of water to the pot, add cooking wine, ginger slices and scallions, boil, put the duck intestines into the pot and burn them for a while, and then roll them up and pick them up immediately;
3. Take a deep-bottom plate, put the chopped scallions on the bottom of the plate, and put the scallions on top;
4. Take a bowl and add sesame oil, soy sauce, vinegar, pepper powder, ginger and garlic foam, salt, chicken essence, sesame oil, and broth evenly, drizzle on the duck intestines, and sprinkle with scallions.
Pearl Stir-fried Mandarin Band Roll
Ingredients: mango, lemon, shrimp, shredded cucumber, fresh spicy sauce, salt, MSG
Method: 1. Cut the mango into slices and set aside. Slurry and taste the seafood scraps, water until freshly cooked and cut into powder, then mix well with 200 grams of shredded cucumber, add 5 grams of fresh spicy sauce, 2 grams of salt, and 2 grams of MSG to make a filling. Spread the mango slices flat with a nice filling.
2. Roll it up and trim it with a knife, then insert mint leaves and put it on the plate.
Beef fried small lotus root
Ingredients: tenderloin beef, small lotus root, red pepper, green pepper, pickled pepper, starch, salt, sesame oil, soy sauce, oil, garlic, light soy sauce, oyster sauce
Method:
1. Wash the tenderloin beef and cut into thin slices, put it in a bowl, add soy sauce, sesame oil, cooking wine, starch and marinate for 10 minutes;
2. Wash the small lotus root trunk beef. Peel and cut into small pieces, cut green and red pepper into small circles, chop garlic and chop minced;
3. Heat the pot, pour in appropriate amount of oil, add the marinated beef, stir-fry over medium-high heat, stir-fry until 80% mature, put it in the pan and serve;
4. Pour a little oil in the pot, then add garlic, green and red pepper, small lotus root, pickled pepper and stir-fry together, add salt, light soy sauce, and oyster sauce to taste, stir-fry until the small lotus roots are dried, add in the beef and stir-fry for a while, add a layer of thin starch, stir-fry evenly, and then set it out of the pot and serve.
roasted pepper eggplant
Ingredients: 8 mites of green peppers, millet pepper 2, 2 eggplant, 2 single garlic (cut into fine particles), balsamic vinegar, sesame oil, light soy sauce, pepper oil, salt, MSG.
Method:
1. Wash the eggplant, cut it into strips, and place it on a steamer to steam it. Grill the green peppers and millet peppers over the heat (in a crust-like shape) and cut into fine particles.
2. Put the eggplant on a plate, cover the green pepper and millet pepper granules on the eggplant,
3. Then add garlic, salt, balsamic vinegar, sesame oil, light soy sauce, pepper oil, and MSG.
4, drizzle with hot oil
Sour and sour chicken
Main ingredients: 6 chicken livers, 150 grams of chicken intestines, 3 chicken hearts, chicken gizzards 3 white radish, 200 grams of white radish
Seasonings: 3 slices of ginger, 4 cloves of garlic, 3 millet peppers, 2 spoons of light soy sauce, 1 spoon of white vinegar, 1 spoon of white sugar, 1 spoon of chopped pepper, 1 spoon of pickled pepper, appropriate amount of vegetable oil
Method:
1, Cut the white radish into small slices of fan shape, add a spoon of white vinegar (cannot use aged vinegar)
2, add a spoon of white sugar, mix well, and leave for about two or three hours
3, then put the carrot into a fan shape, add a spoon of white vinegar (cannot use aged vinegar)
2, add a spoon of white sugar, mix well, and leave for about two or three hours
3, then put the carrot into a fan shape, add a spoon of white vinegar (cannot use aged vinegar)
2, add a spoon of white sugar, mix well, and leave it for about two or three hours
3, then put the carrot into a fan shape. Chicken gizzard cutter, slice chicken liver and chicken heart, cut into pieces after the chicken intestines are clean, cut into pieces with spicy millet, prepare ginger and garlic
4. Pour appropriate amount of oil into a flat non-stick pan, stir-fry ginger and garlic slices, add chicken gizzard, heart and liver in turn, and stir-fry the chicken intestines, then pour in the rice wine to remove the fishy
5, then pour in light soy sauce, continue stir-frying, add green pickled pepper and chopped pepper
6. Turn on high heat at this time, and pour the pickled white radish together with the juice into the pot
7. Fry and simmer for 3 minutes. When the sauce is about to be collected, turn off the heat and quickly add the red pepper and minced garlic. Stir in the pot for one minute until the fragrance comes out. Turn off the heat and leave the pot
garlic steamed enoki mushrooms
Ingredients: Enoki mushrooms, garlic, salad oil, salt, umami light soy sauce, sesame oil, chopped green onion, sugar;
method
1. Cut off the old roots of the enoki mushrooms, wash them, drizzle them dry, put them directly on the plate;
2, garlic sauce : Peel the garlic, peel more, one end, I am a pack of enoki mushrooms with a head of garlic~ After peeling, cut it into minced garlic, don't be too broken, put it in a bit thick, have a taste~ More fragrant
3. Add the oil of the same minced garlic in the wok, heat it off, put the minced garlic, stir-fry evenly, use the remaining heat of the pot to stir-fry minced garlic to avoid overheating~ Then season directly in the pot, add salt and sugar, mainly salty, add only a little bit of sugar to improve freshness~ the garlic sauce is finished;
4. Drop the garlic sauce directly on the washed enoki mushrooms for 6-8 minutes and then take it out. The enoki mushrooms will naturally steam out the water, and the steamed juice is very sweet, don’t waste it~ Pour out the juice, Add umami light soy sauce and sugar, sesame oil to the juice to make the taste good, don't be too salty, then pour it back into the enoki mushroom plate, and finally sprinkle with chopped green onion, and it's done;
Onion-flavored beef brisket
Ingredients: beef brisket; oil, salt, dried red peppers, onion, garlic, light soy sauce;
Method 1. Prepare all ingredients; pour half a pot of water into the pot, add a few slices of ginger, and pour the beef brisket into the cucumber , boil, skim off the froth; put the blanched beef brisket into the pot; put it in a fresh breathing electric pressure cooker;
2. Set the beef button, select braised, and the machine starts working until the program is over; heat the oil pan and stir-fry ginger, garlic, chili peppers; pour in a little water, pour in a little hot stir-fry;
3. Add salt after boiling; pour in the roasted beef brisket into it and stir-fry until the sauce is slightly reduced; pour in a little light soy sauce before it is released; let the spicy rice beef brisket out of the pot.
salt water pig liver
main ingredients: appropriate amount of pork liver, appropriate amount of salt
Method 1. Raw materials, soak the pig liver in clean water for three hours, and change the water several times in the middle.
2. Drizzle the pork liver with the blood-removing water and add cooking wine and three tablespoons of salt.
3. Add peppercorns and pickle them evenly for 2 hours.
4. Rinse the pork liver that had been marinated for 2 hours.
5. Put water in the pot on the heat, pour in all seasonings, and add pickled pork liver.
6. Pour in cooking wine, boil over high heat, turn to medium-low heat and cook until the pork liver is cooked thoroughly. Turn off the heat.
7. Take out the braised pork liver and let it cool. (If you don’t eat it immediately, you can apply a layer of sesame oil to prevent the skin from drying)
8. Just slice it while eating. You can also use sesame oil, garlic paste, balsamic vinegar, and dip it into dipping sauce to eat
braised beef potatoes
Ingredients: beef, potatoes, onions, tomatoes, carrots, star anise, peppers, onions, ginger, garlic.
Method: 1. Wash the beef and cut it into pieces. Pour cooking wine, soy sauce and soy sauce for ten minutes.
2. Separate the carrots and potatoes, cut the tomatoes into slices, and cut the onions into strips. Cut the onion, ginger and garlic.
3. Pour oil in hot pot. After the oil is hot, add chopped green onion, ginger, and garlic, and add dried chili.Pour in the marinated beef, stir-fry for a while, add star anise, cooking wine and soy sauce.
4. After the beef is evenly colored, pour the onion and tomato slices into the pot. Stir well. It is best to use a spatula to mash the tomatoes to soften them.
5. Stir-fry for a few minutes, add hot water to soak the beef. Cover and simmer for 15 minutes.
6, 15 minutes, add potatoes and carrots, boil over high heat, turn to low heat, cover the pot, and simmer for 20-30 minutes.
After about 7 minutes or 20 minutes, uncover the lid of the pot, add appropriate amount of salt according to your personal taste, add a few drops of umami soy sauce seasoning or a little chicken essence. The seasoning is good, adjust to high heat to collect the juice, stir with a shovel to avoid sticking to the pan. When the soup is collected, turn off the heat and add the chopped onion to the table.
Braised pork ribs potatoes
Wash with small strips; cut potatoes into pieces; green onion slices; ginger slices; rock sugar; bay leaves; cooking wine; salt; chicken essence
Method Wash the ribs, put them in cold water and add ginger slices and blanch them in water, skim off the foam, remove the ribs and drain them and set aside. Wash the potatoes and peel them and cut them into pieces.
Put a small amount of oil in the wok, add rock sugar when 40% hot (add appropriate amount according to your taste) to slowly melt it (note: if you don’t master the heat well, try to keep the sugar low and don’t stir-fry the sugar as much as possible, as the paste will be very bitter).
After the rock sugar is completely melted, add the blanched ribs and stir-fry until colored, add the green onion, ginger and bay leaves and cooking wine to stir-fry (I don’t have the habit of adding soy sauce to braised, as long as the sugar heat is good, the color of the soy sauce will be very beautiful, but if you think the color is not ideal, you can also add a small amount of soy sauce to enhance the color).
Add appropriate amount of boiling water to the ribs (you can also use the previous rib soup ) Cover the pot and simmer it on low heat for 15 minutes, then add the potatoes and simmer for 15 minutes.
After the potatoes fully absorb the soup, add salt chicken essence and fill the juice over high heat. A beautiful plate of braised pork ribs and potatoes can be served.
greedy fat intestine
Ingredients: pig intestine 200g. 25 grams of peas and 20 grams of water-haired fungus. 100 grams of pea starch, 70 grams of vegetable oil, 20 grams of green onion, 20 grams of ginger, 20 grams of white-skinned garlic, 5 grams of cooking wine, 5 grams of soy sauce, 2 grams of MSG, 2 grams of salt, and 5 grams of vinegar.
Method 1. large intestine Wash and cook, then blanch it in boiling water, cut into strips of 5 cm long and 2 cm wide, hang the starch paste and fry it thoroughly, and then use hot oil and vinegar.
2. Leave the base oil in the spoon, add onion, ginger, garlic and fry it to bring out the aroma, then cook wine and a small amount of vinegar, add 150 grams of soy sauce, salt, broth, and MSG season.
3. Use water starch to thicken the sauce, push the spoon quickly and heat the oil, add fried intestine strips, peas, fungus and turn it out to eat it.
braised rice tofu
Ingredients: rice tofu , dried pepper, red pepper, ginger, garlic, and green onion;
Method 1. Cut a piece of rice tofu, diced a piece of red pepper, cut a red pepper, ginger, garlic, and green onion, and set aside
2. Pour salad oil into the pot, and when the oil temperature is 80% hot, pour in ginger and garlic and stir-fry, then pour in dried pepper and red pepper and make
3. Then add two tablespoons of chopped pepper sauce and a small spoon of bean paste, a small spoon of salt, and stir-fry
4. Pour in a large bowl of water, then pour in rice tofu, stir, cover the pot and cook for three to four minutes
5. When the water is fully absorbed by the rice tofu and the soup is a little sticky, add a small amount of chicken essence, then pour in water starch to thicken it, and turn it over and you can put it on the plate. (Note that rice tofu should not be cooked for a long time. If you cook for a long time, don’t stir-fry too much, because it will easily turn into a pot of rice porridge.)
Tofu bacon roll
Ingredients: bacon, tofu, sesame , chopped green onion, chili powder, pepper powder.
Method: 1. Cut the tofu into long pieces, mix the salt with hot water, soak it in the tofu, divide the bacon into two parts, and then roll the tofu.
2. Cut the shallots into shallots and set aside.
3. Brush a layer of oil in the pot, add bacon rolls, and fry in medium heat until the color changes.
4. Sprinkle in chili powder, pepper powder, sesame seeds, chopped green onion and mix well.
Braised pork trotters
Ingredients: 2 pig trotters 1 piece of scallion slices 3 slices of ginger 1 star anise cinnamon (15 grams) 1 small slice of pepper 8-10 pieces of rice wine (20 ml) 4 teaspoons of oil (25 ml) 5 teaspoons of dark soy sauce (10 ml) 2 teaspoons of rock sugar (20 grams) 4 teaspoons of 4 teaspoons of rock sugar (20 grams) 1 small slice of cinnamon (5g)
Method:
1. Wash the pig's trotters, put them in a pot with enough cold water, add pepper and half of the rice wine, heat
2. Skim off the foam, wait until the pig's trotters change completely, drain the water
3. Add a little oil to the pot, add rock sugar and heat over low heat until the rock sugar melts. Add pig's trotters to wrap it evenly with sugar
4. Then add scallion slices, ginger slices, star anise, cinnamon, soy sauce, dark soy sauce, Jiale pork bone soup flavor soup bao , remaining rice wine and water without ingredients
5. Heat over high heat until the soup boils. After the soup melts, the soup will become thick and mellow
6. Turn to low heat and simmer for about 2 hours. During this period, be careful to turn over until the soup becomes thick.
mushroom stir-fried pork
Ingredients: 200 grams of lean pork, 200 grams of fresh mushrooms,
seasoning: pig 75 grams of oil, 3 grams of salt, 10 grams of cooking wine, 15 grams of green onion, 10 grams of corn starch, 3 grams of MSG, 8 grams of ginger, 1 grams of pepper powder, 1 grams of pepper powder
Method
1. Slice the meat and mushrooms separately;
2. Mix the meat with salt and cooking wine, and add wet starch;
3. Use cooking wine, MSG, green onion, ginger, soup, pepper noodles, pepper noodles, and wet starch to make a juice;
4. Heat the wok and add oil, and after the oil is hot, add slices of meat , push with a spoon underneath, and wait for the shredded meat to spread;
5. After the flavor is dissipated, add mushrooms and stir-fry for a few times, then pour in the mixed juice, and turn it evenly when it is foamed.
papaya red date soup
1. Prepare main ingredients Papaya Red dates (if it is dried red dates, you need to soak them in cold water in advance)
2. If you have soaked tremella at home, you can also get a small portion. If you don’t have it, you can not add (add appropriate amount of tremella can make the soup thick)
3. Peel the papaya, remove seeds, cut into small pieces and set aside
4. Add appropriate amount of cold water to the soup pot Add red dates and tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella tremella If you don’t like too sweet flavors, you can do without rock sugar (red dates and papaya are sweet, so it’s okay to not add sugar)
vegetarian stir-fry cauliflower
1. Add heat to the pan and garlic to stir-fry to bring out the aroma, add carrots and stir-fry for two minutes
3. Add cauliflower and stir-fry for a while, otherwise it will be very hard
4. Add cucumber slices
5. Add cooking wine, soy sauce, oyster sauce, and salt to stir-fry evenly
6. Add starch water to the pot, thicken
Asparagus ham and fungus scrambled eggs
Method 1. It is important to explain that asparagus, blanch the fungus, and ham also pass warm water. In addition, add a little salt to the egg liquid, add salt when blanching asparagus and fungus, and you don’t need to add salt when stir-frying this dish.
2. Put oil in the pot, add the ham first and stir-fry. After smelling the fragrance, turn the ham over, pour in the egg liquid and fry over low heat. After the egg solidifies, use a spatula to dissolve. At this time, pour in the asparagus, mix the three and stir-fry, sprinkle in a small amount of salt and then leave the pot.
Stir-fried Spicy bullfrog
Method 1. Cut the bullfrog into pieces, add minced ginger, cooking wine, and salt for 10 minutes.
2. Prepare dried red peppers and peppers, cut the round onions into small pieces, slice the ginger and garlic, cut the green and red peppers into oblique knife,
3. Stir-fry the dried red peppers and peppers over low heat and stir-fry.
4. Stir in ginger, garlic, and onion.
5. Serve the bullfrog quickly for 2 minutes.
6. Add appropriate amount of salt, cooking wine, light soy sauce, half a bowl of water, and stir-fry evenly.
7. Add green and red peppers and simmer for 5 minutes.
8. Put it out of the pot and put it in a plate.
Stir-fried pig heart
Method 1. First wash the pig heart, remove fascia , and cut into thin slices.
2. Cut the green and red peppers into pieces and set aside.
3. Cut ginger and garlic to set aside.
4. Prepare half a bowl of water, add a spoonful of starch, and stir well with appropriate amount of light soy sauce.
5. Boil water in the pot, add an appropriate amount of cooking wine, boil the water and blanch it in the pig heart for half a minute. After the pig heart turns white, quickly remove it and drain it for later use. (This step is to remove the bloody smell)
6. Add appropriate amount of oil to the pot and heat it, then add garlic and ginger to stir-fry.
7. Stir in the garlic and ginger, pour in the blanched pork heart slices and stir-fry for a while.
8. Stir the pig heart for a while, add green and red peppers to the pot and stir-fry. At this time, add an appropriate amount of light soy sauce, oyster sauce, and salt, and stir-fry quickly until it tastes good. Sprinkle in appropriate amount of pepper and mix well.
9. When the peppers are about to cook, add water starch to thicken the juice.
steamed pork ribs
Method: 1. Soak the millet in water for three hours;
2. Soak the pork ribs in water for 30 minutes to remove blood;
3. Add 3 grams of sugar, 5 grams of salt, 20 grams of light soy sauce, 10 grams of cooking wine, 10 grams of oyster sauce, and 15 grams of chili sauce;
4. Marinate for 2 hours to taste;
5. Add the pork ribs to millet and stir evenly;
6. Slice potatoes into the bottom of the container;
7. Pour in millet ribs and steam in a basket for about 40 minutes.
garlic glutinous rice
1. glutinous rice Wash, cut into sections
2. Cut garlic into garlic
3. Heat the pot, pour in oil, the oil is opened, add garlic, stir-fry to fragrant, add glutinous rice glutinous rice, stir-fry until 8 minutes cooked, add salt
pickled pepper tiller
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3. Drain and set aside
4. Peel the ginger and cut it into shreds, slice the garlic, cut the green onion into small pieces, pepper bell pepper prepared
5. Add shredded ginger, garlic slices, green onion slices, pepper, and bean paste to stir-fry it to a fragrant red oil
6. Add red pickled pepper, soy sauce, and a little water to boil it to
7. Add cuttlefish and stir-fry for a while. Finally, add a little salt and stir-fry evenly.
0 Hand-teared eggplant
Preparation 1. Wash the eggplant and remove both ends, cut into even long sections
2. Put the eggplant In the steamer, steam 10 minutes in high heat
3, mash garlic paste
4, chop onion and ginger, cut into millet peppers
5, light soy sauce, vinegar, salt, sugar sauce
6, steamed eggplant cool slightly, tear into long strips with your hands and put them on a plate
7, pour the prepared sauce on the eggplant, chopped green onion, minced ginger, garlic paste, and millet pepper on the eggplant
garlic roasted garlic
Ingredients: 250 grams of fat intestines, 2 small ingredients, green onion ginger, garlic spices, star anise, cinnamon, dried chili, seasoning salt sugar MSG, yellow wine, oyster sauce, Pixian beans Cauldron, sesame oil, light soy sauce, aged vinegar
Method 1. Treat the large intestine cleanly, rinse
2. Use spices, small ingredients, rice wine to add water to boil. After boiling, press it in a pressure cooker for 30 minutes
3. Change the large intestine into strips, cut the green and red peppers into strips, blanch the large intestine
4. Fry Pixian bean paste, add water to remove the chili shells
5. Fry the small intestine, spices, add the large intestine, rice wine, light soy sauce to consume oil and season and thicken the juice. Add green and red peppers, drizzle with oil
cucumber fried meat
Main ingredients: tenderloin 200g Half a cucumber
Ingredients: green and red pepper, garlic, raw powder, cooking wine, soy sauce, oil and salt,
Method:
1. Cut the cucumber into slices and add appropriate amount of salt to marinate;
2. Add salt, raw powder, cooking wine and soy sauce to mix evenly, marinate for a while;
3. Squeeze out the moisture after the marinated cucumber slices and put them in a pot to stir-fry and further remove the moisture. After stir-fry the water, put it out and set aside;
4. Heat the pan, add appropriate amount of oil, add the marinated slices of meat and stir-fry;
5. After stir-fry the slices of meat and change color, add garlic slices and red peppers and stir-fry;
6. After stir-fry a few times, add green peppers and stir-fry;
7. After stir-fry the green peppers and change color, add cucumber slices and stir-fry;
8. After stir-fry a few times, add appropriate amount of salt and stir-fry evenly;
9. Put it on a plate.
Stir-fried pork belly
Main ingredients: 500 grams of pickled cauliflower, 100 grams of pork
Ingredients: 2 grams of salt, 10 grams of light soy sauce, 5 grams of sugar, appropriate amount of onion and garlic , a few dried chili
Method:
1. Split the cauliflower into small pieces, cut the meat into thicker slices, set aside
2. Heat the wok, add appropriate amount of oil, stir-fry the meat slices until half cooked, then add dried chili to stir-fry the aroma, add onion and garlic, then stir-fry
3. Pour in cauliflower, add salt, and stir-fry slowly over medium-low heat. It takes about six or seven minutes until the cauliflower is a little soft, then add sugar
4, pour in soy sauce and stir-fry well, and you can leave the pot
pineapple sweet and sour pork ribs
Ingredients: 300 grams of crisp bone chops, one pineapple, half a green and red pepper colored pepper each, a small piece of green onion, ginger, garlic, cinnamon, one star anise, cooking wine, one spoonful of light soy sauce, two tablespoons of tomato sauce, salt, rock sugar;
Method
1. Boil water, pour a spoonful of cooking wine, add ribs, boil, change color, remove and drain; drain and set aside; cut pineapple into pieces, soak in light salt water for 20 minutes, remove and drain; slice the green and red peppers;
2. Prepare onion, ginger, garlic, star anise, cinnamon, and rock sugar; 2 spoons of tomato sauce, 1 spoon of light soy sauce, a little salt and 2 spoons of water to mix well; put in the oil pan, add onion, ginger, garlic, star anise, and cinnamon and stir-fry for a minute; add in the ribs and stir-fry for one minute;
3. Add in the cooking wine and 1 spoon of light soy sauce and continue stir-frying for one minute; pour in boiling water and cover the ribs, add rock sugar, and cook over medium-low heat for about 1 hour; after the soup becomes thicker, use chopsticks to pick out the onion, ginger, garlic, star anise, cinnamon, etc. Seasoning;
4. Pour in the tomato sauce that was prepared before; the soup was thicker again; pour in pineapple and green and red pepper; turn evenly and then leave the pot;
Cold rice tofu
Main ingredients: 1 piece of rice tofu
Auxiliary ingredients: ginger, garlic cloves, chopped green onion, chili powder, light soy sauce, balsamic vinegar, salt
Method:
1. Change the rice tofu into a rectangular strip, chop the ginger and garlic cloves and set aside;
2. Put the rice tofu into a pot of boiling water and cook for 3 minutes and drain it and put it on a plate;
3. Put chili powder, minced ginger and garlic and salt in the bowl, pour a little hot oil and mix well, then add light soy sauce and balsamic vinegar and mix well;
4. Drop the mixed sauce on the rice tofu on the plate and sprinkle with chopped green onion.
Tips:
1. Light soy sauce and balsamic vinegar should be added after adding hot oil and mixing the sauce, then add
cucumber fried fungus
Main ingredients: cucumber, black fungus
Ingredients: green and red peppers, ginger, garlic, scallion, salt, chicken essence, white sugar, corn starch
Method:
1. Soak the black fungus in advance and wash them, peel the cucumbers and wash them into slices;
2. Cut the green and red peppers into shreds, slice the ginger and garlic, and cut the scallion into chopped green onion;
3. Use salt, chicken essence, white sugar, corn starch and water to mix the thin sauce for later use;
4. Heat the oil in the pan, add the ginger and garlic slices and stir-fry;
5. Pour in black fungus and stir-fry over high heat, add the green and red pepper shreds and stir-fry;
6. Finally add the cucumber slices and stir-fry;
7. Fry until the cucumber is broken, pour in the prepared sauce, sprinkle with chopped green onion, stir-fry evenly.
Braised pork head
Ingredients: 500g pork head meat, 1 piece of ginger, 20g garlic cloves, 20g rock sugar, 1 piece of southern milk, 20g cooking wine, 1 tablespoon of dark soy sauce, 3g salt, a little oil, 2 bowls of water
Method:
1. Wash the pork head meat, scrape away the miscellaneous hairs and dirt, and the difficult-to-clean areas, roast them on low heat on stove and rinse them clean.
2. Cut into pieces of meat the same size as mahjong.
3. Pour cooking oil in hot pan, stir-fry the garlic and ginger to make the aroma, pour in pork head meat and stir-fry over high heat until it turns white.
4. Add southern milk, dark soy sauce, rock sugar, cooking wine, salt, and continue to fry until the pork is colored.
5. Add about 2 bowls of boiling water, boil over high heat, and then serve the soup into the rice cooker.
6. Mix the pork head with a spatula, cover the lid of the rice cooker, select the rice cooker function, scoop out the ingredients after stopping, sprinkle some chopped green onions and eat.
Fish-flavored eggplant
Ingredients: eggplant, green pepper, green onion, ginger, pork, light soy sauce, vinegar, cooking wine, Pixian bean paste, vegetable oil, starch
Method 1. Cut the eggplant into hob pieces, wash twice with clean water, add a little salt, and marinate for a while.
2. Slice the pork, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of starch, stir well, and marinate for a while.
3. Add a spoonful of cooking wine, two spoonfuls of light soy sauce, three spoonfuls of vinegar, four spoonfuls of sugar, and two spoonfuls of starch to a small bowl, mix well. Cut the green pepper into small pieces. Slice the scallion and shred the ginger.
4. Heat the pot, add oil, squeeze out the water of the eggplant, put it in the pot, stir-fry until the eggplant becomes soft, remove and control the oil and set aside.
5. Leave the appropriate amount of oil in the pot, add the slices of meat, stir-fry until the color changes, and serve. Leave some base oil, add onion and ginger to stir-fry. Add Pixian bean paste and stir-fry it to bring out red oil.
6. Add green peppers and stir-fry. Add eggplant slices. Then put the seasoning in a small bowl. Bring to a boil over high heat, stir fry evenly and turn off the heat.
Garlic fried pork ribs
Ingredients: 500g of ribs, half a head of garlic, light soy sauce, salt, white pepper powder, cooking wine, starch, oil
Method: 1. Wash and drain the water with the ribs, add a spoonful of light soy sauce, two teaspoons of salt, one spoonful of cooking wine, one spoonful of white pepper powder, and then one spoonful of cooking oil. Finally, two teaspoons of starch and marinate for more than half an hour.
2. Cut garlic into garlic and set aside. Put oil that can cover the ribs in the pot. When the oil is so hot that the chopsticks come in, put the ribs in and fry them. When the fried appearance is golden, take them out.
3. I fry this size of ribs and then took them out after about 4 to 5 minutes.
4. Put some oil in the pot, stir-fry the garlic, add the ribs and stir-fry so that the garlic can be wrapped on the ribs. Perfect out of the pot!
Sweet fat intestines
Ingredients: 500g pig intestines, appropriate amount of oil, appropriate amount of salt, 2 peppers, 1 green onion, 10g garlic, 2 large ingredients, appropriate amount of ginger, 6ml soy sauce, 10ml cooking wine, 3g sugar, 4g pepper powder, 8g starch 8g
Method:
1. Soak the pig intestines in a light salt vinegar mixed solution for a while, pick the dirt, put it in rice washing water and soak it for a while, then gently rub it in clean water twice.
2. Blanch the fat intestines and remove them.
3. Wash the blanched intestines with warm water.
4. Take the water, pour in the fat intestines, add onion, ginger, cooking wine, and cook for about half an hour
5. Slice the peppers, green onions, carrots and garlic and set aside.
6. Put the seasonings into a bowl, add appropriate amount of water to make the bowl of sauce.
7. The cooked intestines can be thorned with chopsticks and can be removed.
8. Cut into small pieces when it is not hot.
9. Heat the oil in the wok, pour in the scallion, garlic, and carrots and stir-fry. Add chili peppers.
10. Pour in the fat intestines and stir-fry for a while. Pour in a bowl of sauce and stir-fry evenly.
Scrambled eggs with spinach
Ingredients: Spinach, egg, onion, ginger, garlic, salt, chicken powder, pepper powder, sesame oil,
Method 1. Wash the spinach and remove the roots, cut the top knife into about 3 cm long sections;
2. Beat the eggs into a bowl and stir with chopsticks for later use;
3. Cut the onion into a foam, cut the ginger into foam, and cut the garlic into foam;
4. Heat the pot and add oil. About 10 grams; add eggs, stir-fry and serve for later use;
5. Add about 300 grams of water to the pot, bring to a boil over high heat, add chopped spinach and blanch it quickly and pour in a colander to control the water;
6. Add 10 grams of oil in the pot, heat it over high heat, stir-fry with green onion, ginger and garlic;
7. Add spinach, add salt, chicken powder, and pepper;
8. Add fried eggs, stir-fry over high heat, and pour sesame oil out of the pot.
stir-fried beef
Method: 1. Slice the beef and put cooking wine, pepper, salt, starch, and a little cooking oil to marinate for 15 minutes;
2. Cut green and red peppers into pieces, cut green and red pepper into pieces, cut yellow rice pepper into pieces, soak ginger and slice, and cut ginger into rice; heat the oil in the pan and add the beef to quickly change color and serve;
3. Put oil in the pan and stir-fry ginger and garlic, add the rice pepper and soak ginger to stir-fry, add the green and red pepper, mix salt and stir-fry; pour in the beef and stir-fry, mix light soybeans, Fry the chicken powder, scallion slices and stir-fry
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00bc 1000bc 1000bc 1000bc 1000bc 1000bc 1000bc 1000bc 1000bc 1000cc 1000cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc 100cc tml06. Put a small amount of oil in the pot, add the slices of meat and stir-fry
7. After the slices of meat change color slightly, pour a little white wine on the side of the pot to remove the fishy smell, stir-fry evenly, add onion, ginger, garlic
8. Add Pixian bean paste and stir-fry evenly
9. Add sweet noodles sauce and stir-fry evenly
fry squid rings
Ingredients: 300 grams of frozen squid rings, one egg, alt powder, appropriate amount of bread crumbs, salt, cooking wine, pepper, salad oil;
Method 1. After thawing the squid rings, tear off the rinds and clean them;
2. Add appropriate amount of salt, pepper, and cooking wine to marinate them;
3. Prepare the ingredients for hanging hu: beat the eggs, put the raw powder and bread crumbs in the container for later use;
4. First put the squid rings in the raw powder and roll them; then dip them in the egg liquid; then put them in the bread crumbs and roll them;
5. The oil temperature is 6 or 7 minutes hot, add the squid rings and fry until golden brown, dip them in salt or tomato sauce, and the taste is wonderful!
Stir-fried green beans
Ingredients: Green beans , one clove of garlic, two dried chili (can be or don't), salt, chicken essence.
Method: 1. Everyone should know how to clean the green beans? It is to remove the tendons at both ends, break them into half a section as long as the middle finger, and wash them. Knock the garlic flat, peel and chop it. (You can also blanch it with boiling water first and then fry it, which makes it easy to cook)
2. Add oil to the pan, and when the oil is 60% or 70% hot, put the garlic in it, then add green beans, add a spoonful of salt, fry for a while, cover the pot and stew it, and add a little water.
3. It should be cooked in about 5 or 6 minutes. When the green beans are about to wrinkle the skin, you can add chicken essence. Stir-fry for a few times and then it will be served.
fried eggplant
Ingredients: 200 grams of beans, 200 grams of eggplant
Seasonings: Minced garlic, chopped pickled peppers, soy sauce, chili oil, sugar, salt, and cooking oil. Method: 1. Remove the tendons and wash the beans, cut into sections, wash the eggplant, peel and cut into strips.
2. Add cooking oil to the pot and heat it, add beans and stir-fry until it changes color slightly, pour in soy sauce and sugar, add water, and cook for about 3 minutes.
3. Then pour in the eggplant strips and stir-fry until the eggplant is soft, pour in the chopped pickled peppers and stir-fry, add salt to season, stir-fry until cooked and tasted, drizzle chili oil, put it out of the pan and sprinkle with minced garlic.
diced meat lotus pond fried
Ingredients: 150 grams of lean meat, 20 grams of dried fungus, a piece of lotus root, one piece of red and yellow bell pepper each, an appropriate amount of oil, an appropriate amount of salt, a piece of ginger, an appropriate amount of green onion, two cloves of garlic, an appropriate amount of starch, a little black pepper powder, a little light soy sauce, a little white vinegar, an appropriate amount of sesame oil
Preparation:
1. Soak the dried fungus in cold water in advance, and prepare other ingredients at the same time.
2. Clean the fungus and tear it into small pieces. .
3. Cut the lotus root into diced diced water, then wash it with clean water, soak it in clean water and set aside.
4. Add appropriate amount of water to the pot and bring to a boil, add appropriate amount of salt and a little white vinegar, add black fungus and lotus root diced rice and blanch it.
5. Cut the lean meat into diced diced ones, add a little black pepper, appropriate amount of starch and light soy sauce and grind it evenly, then add a little sesame oil and grind it smoothly.
6 and red and yellow peppers are diced, shallots are sliced into pieces, and ginger and garlic are sliced.
7. Blanched fungus and lotus root diced diced rice will cool down, so that it will be crispier when stir-fry, and then drain the water.
8. The oil temperature in the pot is about 60% hot. When the oil is hot, add the diced meat and stir-fry until cooked, then leave the pot to set aside.
9. Add appropriate amount of oil and heat until about 70% hot. Stir in shallots, ginger and garlic.
10. Add black fungus and red and yellow bell peppers and stir-fry quickly.
11. Add the fried diced meat, then add an appropriate amount of salt, add a little white vinegar and light soy sauce, pour the white vinegar and light soy sauce onto the spatula, and sprinkle it along the edge of the pot, so that the high temperature taste will be more fresh in an instant.
12. Add a little water starch and thicken it out of the pot.
Stir-fried beef cabbage
1. Prepare appropriate amount of pepper and chili.
2. Cleaned cabbage .
3. Remove the hard heart in the middle.
4. Cut into small pieces.
5. Heat the pan, pour in oil, add peppercorns after the oil is hot, stir-fry, and stir-fry to bring out the aroma. Be careful not to stir-fry the peppercorns as it is easy to be bitter, and then remove the peppercorns to leave the peppercorns oil.
6. Add appropriate amount of salt and stir-fry until melted, add dried chili and stir-fry.
7. Add the cut beef cabbage and stir-fry. The beef cabbage is easier to cook. When the beef cabbage becomes soft, add an appropriate amount of very fresh flavor and stir-fry evenly. Change to low heat before leaving the pot, add a small spoonful of chicken essence to improve freshness. Stir evenly and then it can be served.
Steamed small yellow croaker
1. Wash the small yellow croaker , remove the internal organs, slice the ginger, cut the green onion into pieces
2. Sprinkle sugar and salt on the back of the fish. If salt is added, you can add a little less
3. Pour the rice wine, seafood soy sauce, and seafood soy sauce are not very salty, so you can add appropriate amount of salt
4. Add a few wolfberry to increase the hue and seal it with plastic wrap
5. Put it into the steamer box and steam at 100 degrees for 5 minutes! You can use a pot without a steamer, steam it in water for 5 minutes! But the prerequisite is to boil the water first and then steam it!
6. Take it out in the steamer. Because there is no plastic wrap, it has a little moisture. Pour a little out and sprinkle with chopped scallion MSG
7. Add a little vinegar to enhance the flavor!
fry beans
1. Cut the beef into shreds, prepare the scallion, ginger and garlic
2. Wash the wide beans
3. Cut the shreds for shreds and set aside
4. Bring the water in the pot to a boil, blanch the beans and remove them and cool water
5. Minced garlic, cut the scallions
6. Put a little oil in the pot, stir-fry the shredded beans and add the raw scallions
7. Add shreds of beans and stir-fry
garlic, tiger skin pepper
1. Cut the garlic and set aside.
2. Add starch, rice vinegar, light soy sauce, salt, oil consumption, and clean water to make a juice.
3. Cut the green pepper into sections and draw the white tendons inside. The size depends on your preference.
4. Put oil in the pot, heat it up and add chili peppers to fry. During the frying process, you need to constantly squeeze the chili peppers with a spatula to release the chili peppers. Fry the tiger skin on both sides and set aside. I prepared a little bit more peppers so I fryed them twice.
5. Take another pot, add a little oil, pour in minced garlic and stir-fry, then add soybean paste and stir-fry out red oil.
6. Add water starch and bring to a boil.
7. Pour in tiger skin green peppers and stir-fry quickly to make the green peppers evenly coat with garlic.
garlic broccoli
1. Cut the broccoli into small pieces of appropriate size, peel the garlic, cut into garlic
2. Add water to boil in the pot, add the cut broccoli, and cook for 3-4 minutes
3. Add oil to the pot and cook until 70% hot, add the cut garlic
Hakka fried tofu
1. Cut the tofu into large squares and use a spoon to dig out a small deep pit.
2. Wash the pork and chop it into powder, add appropriate amount of salt, cooking wine, chicken essence and light soy sauce, then add an egg white, and stir in the same direction until it is strong.
3. Fill the minced meat into the pit in the center of the tofu with a spoon.
4. Heat the oil pan and fry the tofu until golden on six sides. (Fry the side with meat first and be easier to fry)
5. Add appropriate amount of water and cover the pot and cook for a while.
6. Making sauce: One spoonful of oyster sauce + half spoonful of light soy sauce + appropriate amount of salt + appropriate amount of starch + two spoonfuls of water.
7. Pour the prepared sauce into tofu and just collect the juice.
