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 together!
Red Oil Loop
Method 1. Wash fresh beef loop and cut into thin strips, put it on a plate and set aside.
2. Cut the garlic into foam, and cut the coriander and shallot into small pieces.
3. Put 300 grams of water into the pot, bring to a boil over high heat, put the cut beef loaves under boiling water and blanch them, and quickly pour in a colander to control the water and set aside.
4. Heat in a pot and add about 20 grams of oil, heat it over high heat, take a bowl, put the chili noodles into the bowl, and mix with cold oil to prevent the chili noodles from becoming mushy. Heat the hot oil in the pan to make red oil.
5. Take a clean bowl and put garlic juice, add salt, MSG, white sugar, rice vinegar, pepper oil, sesame oil, crispy red oil, Laoganma fermented black beans, mix well and mix into red oil sauce.
6. Put the blanched lily into the plate, pour the red oil sauce on it, and sprinkle it with coriander.
1-product meat crab pot
Ingredients: 1 meat crab (weight about 700 grams) 6 alpine baby cabbage, 410 salty and fragrant meat balls, 50 grams of crab roe.
Seasoning: 1 kg of salad oil, 2 kg of chicken soup, and appropriate amounts of salt and raw powder.
production: 1. Slaughter the crab meat and clean it. Cut the crab body into 8 pieces of uniform size (crab claws should be loose) and beat the raw powder. Put it in a hot oil pan until it changes color, and remove it to control oil; the crab shell is also oily.
2. The baby cabbage grows smoothly and then blanch it.
3. Take a sand pot, put the baby cabbage into the bottom, put the meat balls and crab pieces (the crab body is arranged in a round shape, cover with crab cover) and pour in the chicken soup, cook it on low heat for 10 to 15 minutes, season with salt, and finally add crab roe on the meat balls and serve the dishes off the heat.
Salty and fragrant meat balls: Take 1.5 kg of pork belly, 500 grams of river shrimp paste, and 250 grams of silver carp paste, mix evenly, first add ingredients A (10 grams of salt, 420 grams of Huadiao wine, 5 grams of MSG, minced ginger, and 30 grams of green onion, mix evenly, then add 2 grams of garlic powder and mix, squeeze into meatballs weighing about 120 grams, stuff 5 grams of fried salted egg yolks (fry with butter) in the middle of the meatballs and put them in warm water at 60℃-70℃, heat over medium heat until the meatballs are mature, and take them out.
leek seafood baked eggs
ingredients: 60 grams of leek minced leek, 5 shrimps and eggs each, and 8 clams.
Seasoning: 5 grams of salt, 2 grams each of white pepper and chicken powder.
Preparation: 1. Bring the eggs into the bowl, add minced leeks, shrimps and clams washed with sand and season.
2. Put the prepared egg liquid and a heatable container to the table. Pour the egg liquid into the pot in front of the guest, cover it with a lid, heat it over high heat for 2.5 minutes, then on low heat for 0.5 minutes, and finally turn off the heat and simmer for 1-2 minutes. Remove the lid and eat.
Iron stick yam baked abalone
Ingredients: 500 grams of Iron stick yam, 6 live abalone, and 1 gram of peppermint.
Seasoning: 1 kg of bone soup, 100 grams of Gangshun abalone sauce, 5 grams of dark soy sauce, 10 grams of white sugar, and 15 grams of Yaozhu juice.
production: 1. Put live abalone in warm water and heat until it is fixed, take out the meat, and go all the way.
2.Yam Wash and peel, cut into sections of 4-5 cm long, blanch it and put it in a casserole, pour in all seasonings, bring to a boil over high heat, simmer over low heat for about 1 hour, put in abalone meat, continue to boil on low heat for 10 minutes, turn off the heat and put it in a casserole that is heated in advance, and garnish with mint.
fragrant roasted tilapia
Ingredients: tilapia, salt, onion, ginger, coriander, cooking wine
Method: 1. Treat the tilapia cleanly, cut it open from the back, and wash it;
2. Put the tilapia in a basin, put a little light soy sauce and cooking wine, add salt, pepper, green onion, ginger, and chili powder, apply evenly, and marinate for half an hour;
3, electric baking pan upper and lower plates with oil, wait for the upper and lower baking pans to a state that can be roasted, put the marinated fish into the lower plate, and then cover the upper and lower plates;
4. After baking for four minutes, the fish fragrance overflows, and you can turn off the upper and lower baking pans at the same time, open the upper and lower baking pans, and put the fish on the plate and serve.
Baishang shrimp
Ingredients: shrimp, ginger slices, shallots, cooking wine
Method: 1. Wash the shrimp first, cut off the beard, and pick out the shrimp thread .
2. Put water, slices of ginger, and scallions (become knots) in the pot, and bring to a boil.
3. After the water boils, add the processed shrimps and cook for 1 minute in medium heat and turn off the heat.
4. Remove the shrimp and soak it in cold water, then drain the water.
5. Prepare your favorite seasonings and dip them into the sauce.
dipping sauce method: Add seafood soy sauce and appropriate amount of mustard to the flavor dish and mix well with some chopped green onion to garnish.
Home-cooked tofu
Ingredients: 200g old tofu, a small piece of carrot, fungus appropriate amount, red pepper 20g, salt, oil, soy sauce, water starch
Method 1. Prepare the ingredients
2, red pepper and carrots into small slices, tear the fungus into small pieces, cut the tofu into small slices
3, hot pot and pour oil, place the tofu into pieces and put them into the oil pan.
4. Fry the tofu on both sides until golden
5. Pour a little hot water into the pot. Just pour in soy sauce and salt
6. During the tofu, pour in the carrot slices, then red pepper and fungus, and add a small amount of water starch. First, the soup is thicker, and the second is to make the tofu taste more intense
7. Continue to boil over high heat for about 5 minutes, then collect the juice and put it out of the pan.
scrambled eggs with tomatoes
Ingredients: 3 tomatoes, two eggs, appropriate amount of salt, appropriate amount of oil, a spoonful of sugar
Method: 1. Cut the tomatoes into pieces, beat the eggs into a bowl, and stir the excess salt evenly.
2. Remove the pot over low heat and pour in excess oil.
3. Pour in the beaten eggs, stir-fry and serve for later use.
4. Get the pot again. Pour some oil in it, add tomatoes and stir-fry.
5. After the tomatoes are cooked, pour in the eggs and stir-fry them all the way.
6. Add sugar and salt to stir-fry, and then you can go out to the pot.
Yuner celery fried pork slices
Ingredients: 6 taels of pork, celery 1/4 1 Yuner, 2 green onion whites (cut into sections), 1 clove of garlic (cut into pieces), 6 cooked bamboo shoots, oyster sauce, 1 tablespoon, light soy sauce, 1 teaspoon sugar, 1/2 teaspoon millet powder 1/2 teaspoon wine, 1 tablespoon of wine, salt, and oil are appropriate for each
0 Method:
1. Slice the pork seasoning and mix well, marinate for a while
2. Tear off the tendons of the celery, slice it, soak the Yuner in hot water, remove the stems, and wash.
3. Heat the oil, celery on high heat, add salt and stir-fry until it changes color and remove,
4. After heating, stir-fry the garlic, add pork and stir-fry until it turns white, add cloud ears, celery, and green onion slices, sprinkle in wine, add bamboo shoots slices, stir-fry quickly, top cover and cook, stir-fry onion plate, stir-fry onion slices, add plates,
Ginkgo seafood soup
Prepare ingredients: Ginkgo 1 taels, boxed tofu 1/2 box, 300 grams of shrimp, 5 fresh ribbons, 3 mushrooms, 1 small cucumber, half sour bamboo shoots, appropriate amounts of ginger slices, wine, salt, raw powder, and onion slices.
Preparation steps:
1. Remove the shell of the shrimp, pick off the intestine paste, mix with fresh strips with ginger slices, wine, salt and raw powder, and blanch them in hot water until 6 minutes cooked;
2. Cut the tofu into long pieces, cut the mushrooms into shreds, cut the cucumbers and slice the sour bamboo shoots for later use;
3. Stir in ginger slices and green onion slices, stir-fry the cucumbers, mushrooms and bamboo shoots first, then add seafood, ginkgo, and tofu, pour 2 bowls of broth, add thin starch after boiling, add salt before boiling, and season before seasoning.
Nutritional effects: Ginkgo can improve blood circulation and prevent Alzheimer's disease , plus the nourishing effect of Shanghai fresh, which is very suitable for the elderly as a medicinal diet for maintenance and physical improvement.
Steamed squid rings
Ingredients: small squid, bean sprouts, green onion, ginger, garlic cloves, red pepper, salt, flavored fresh, vinegar, sugar, chicken essence
Method:
1. Wash the small squid, cut into small circles, and drain the water.
2. Heat a little oil in the pot, add the chopped green onion, ginger and minced garlic and stir-fry in medium heat.
3. Take it out and put it in a bowl, mix all the above seasonings well and set aside.
4. Wash the bean sprouts and spread them on the bottom of the plate. Then spread the squid rings on the bean sprouts.
5. Drizzle half of the sauce more evenly. Put it in a boiling water pot and steam over high heat for about 5 minutes until cooked.
6. Move it into the plate to be served and sprinkle with chopped red pepper shreds and green onion slices.
7. Drop in half of the remaining sauce, and pour a little hot oil until smoked.
Fresh shrimp meat patties
Ingredients: 150g shrimp, 250g pork, 2 eggs, 1 carrot, appropriate amount of oil, appropriate amount of salt, 2 spoons of soy sauce, 4 spoons of cooking wine
Method:
1. Prepare pork, egg, shrimp, carrots.
2. Cut the meat into strips, remove the shrimp from shells, peel and scatter thin strips of carrots.
3. Chop the ingredients into chef .
4. Add two eggs, cooking wine, soy sauce.
5. Beat until the meat sauce is slurry.
6. Just type it as shown in the picture.
7. Then use an egg mold to shape it, add the meat sauce until it is cooked and tastes clear.
8, complete
fragrant milk, pumpkin porridge,
Ingredients: 300 grams of pumpkin, 200 grams of milk, a spoonful of glutinous rice flour 800g water
Method:
1. Peel the pumpkin and cut it into pieces and put it on the steamer to steam
2. Put the steamed pumpkin into the cooking machine, add milk, activate the stirring function, and beat the pumpkin to very delicate
3. Add the glutinous rice flour to warm water to melt it. Make it aside.
4. Beat the pumpkin milk into a fine paste
5. Add the beaten pumpkin milk j to the stew pot and add water to stir. Boil
6. Add glutinous rice flour water to the boiled pot and stir well
7. Boil slowly over low heat and stir continuously until it is boiled
8. Finished
Vinegar cabbage
Ingredients: 300 grams of pure cabbage, 30 grams of vegetable oil, 7.5 grams of sesame oil, 15 grams of peppercorns, 4 grams of fine salt, 15 grams of soy sauce, 15 grams of rice vinegar, 22 grams of white sugar, 20 grams of water starch.
Method: 1. Cut the cabbage into elephant eye pieces.
2. Put the oil into the pot, add the peppercorns and fry the paste, pick it up, add the cabbage, stir-fry several times with oil, cook vinegar and soy sauce, add sugar and salt, thicken it, pour in sesame oil and then put it in the pan.
Boiled beans, eggplant
Ingredients: 300 grams of long beans, 2 eggplant, salt, oil, light soy sauce, garlic, and ginger.
Method:
1. Wash the eggplant and cut the strips, wash the beans and cut them into pieces.
2. Cut ginger and garlic.
3. Heat the pot, add a little oil, add minced ginger and garlic and stir-fry.
4. Add eggplant and stir-fry until it becomes soft and color. Add long beans and stir-fry, add salt, stir-fry until the beans are cooked and ready to be cooked.
Fried sauerkraut in large intestine
Ingredients: Pig intestine , sauerkraut, intestine , sauerkraut, ginger slices, garlic slices, dried chili
Method:
1, slice ginger, red pepper, garlic slices, and wash and slice sauerkraut.
2. Turn the large intestine into a side, add raw powder, white wine, and white vinegar to rub it repeatedly, and wash it several times.
3. Add water, ginger slices, and white wine in a pressure cooker for fifteen minutes. After cooling down the pressed large intestine, cut into an inclined knife piece for later use.
4. Heat the oil in the pot, add slices of ginger and garlic and stir-fry, add a little light soy sauce and salt to taste.
5. Push the large intestine aside, add sauerkraut and stir-fry. After stir-frying the sauerkraut, add pepper to season, add red pepper to stir-fry until it is dried.
Boiled shrimp
Ingredients: base shrimp, celery, enoki mushrooms, Dried peppers, peppers, star anise, cooking wine, white pepper powder, bay leaves, salt, balsamic vinegar, onion, shredded ginger, garlic cloves, onion, cooked white sesame seeds, coriander
Method: 1. Remove the head, shell, leave the shrimp tail, open the back and remove the shrimp thread, add 2 spoons of cooking wine, 1 spoon of white pepper powder, half a spoon of salt, marinate for 20 minutes and set aside;
2. Cut the celery in small pieces, remove the roots of a little enoki mushroom, peel and shred 1/4 of the onion, and remove the dried pepper Seed seeds and set aside;
3. Take a deep pot, pour half a pot of oil, heat it to 220 degrees, and turn off the heat;
4. Pour garlic cloves, shredded ginger, scallion, onion, dried pepper, pepper, star anise, bay leaves, celery, enoki mushrooms and pickled base shrimps in turn, and pour 1 spoon of vinegar to cook;
5. After serving, sprinkle a little cooked white sesame seeds and cilantro.
Green pepper sheep belly
Ingredients: cooked sheep belly, green chili pepper, white onion, vegetable oil, salt, spicy skin, pepper, and appropriate amount of pepper
Method:
1. Wash the green pepper and cut the onion into oblique sections, cut the onion into shreds, cut the cooked sheep belly into strips, bubble the spicy skin and wash and grind it.
2. Heat the pan and cool the oil, add 70% of the oil and add the peppercorns and spicy skin to make the fragrance, and stir-fry with lamb belly for 2 minutes.
3. Add green chili to stir-fry to make the spicy taste, add onion and salt to stir-fry evenly, add light soy sauce and stir-fry evenly.
4. Add pepper and stir-fry the chicken essence evenly, and the delicious food is freshly prepared.
cups chicken
Ingredients: chicken half, salt, 1 piece of ginger, 1 piece of green onion, 1 half teaspoon chicken essence, 1 teaspoon sugar, 1 cup beer, 1 half cup of oil, 1 half cup of light soy sauce
Method:
1. Prepare the ingredients, cut the chicken into pieces, blanch it in water and drain it for later use.
2. Pour half a cup of oil into the pot and stir-fry the slices of ginger and scallion.
3. Pour in the chicken pieces and stir-fry slightly yellow. I opened it and saw a slight yellowing. This will make it more fragrant when you get out of moisture.
4. Pour in beer and soy sauce, add sugar and bring to a boil over high heat. Sauce on low heat for 20 to 30 minutes.
5. Refill the juice over high heat and add chicken essence to enhance the flavor.
Mapo tofu
Method: 1. Cut tender tofu 500g into 1cm small pieces for later use. Pour oil into the pot, add an appropriate amount of pepper and pepper to the cold oil, and then remove after the aroma is burst.
2. Add an appropriate amount of minced garlic, stir-fry 1 spoonful of bean paste over low heat, and add minced meat. After stir-frying the minced meat, add appropriate amount of water and bring to a boil over high heat.
3. Put the tofu into the pot, simmer for 5 minutes, add a little starch water, and the soup is thick and it will be released.
scrambled eggs with Dutch beans
Ingredients: 420 strait beans html, 3 eggs, salt soy sauce, cooking wine
Method:
1. First knock the egg into a bowl, add half a teaspoon of salt and 1 tablespoon of cooking wine, stir well with chopsticks
2. Wash the strait beans and pinch off both ends of
3. Pour oil in the wok, pour more oil in the fried eggs, so that the fried eggs will be fluffy. When the oil is hot to smoke, pour the stirred egg liquid into the pan. When you can hear a "sourcing" sound, it is clear that the oil is hot to the appropriate level.
4. After pouring the egg into the pan, use chopsticks to quickly draw circles in the pan and mess up the egg liquid. This will make the egg cook quickly. After seeing the egg liquid solidify, you should immediately put it out of
5. Pour some oil into the pan with appropriate amount of fried eggs. After the oil is hot, pour the durian beans into the pan. Stir on high heat for 2 minutes, pour 1 tablespoon of light soy sauce, and then pour the fried egg into the pan. If you feel light, you can add some salt and stir-fry for a few times and you can get out of the pot.
Spicy beef strips
Ingredients: beef, pepper powder, chili powder, honey, light soy sauce, sesame oil, white sesame, ginger, garlic
Method 1, cut the washed beef into large slices, about half the size of a mobile phone, the taste is strong enough when marinated, and the ginger and garlic are cut for later use.
2, add a tablespoon of honey, a little light soy sauce and sesame oil, medium chili powder and appropriate pepper powder, minced ginger and garlic, stir ~
3, stir evenly, sprinkle a round of chili powder on the already colored slices according to your taste, stir and sprinkle sesame .
4, it is advisable to marinate for about 1 hour. When eating, it is directly grilled or hotpot. It is tender, numb and spicy~~
Fried leeks and dried
Ingredients: leeks Dried red peppers with appropriate amount of oil, a little salt, an appropriate amount of light soy sauce
Method:
1. Wash the leeks, cut into sections, clean the fragrant cherry, cut into thin strips, remove the seeds of the red pepper and cut into shreds.
2. Add oil and heat the wok, add shredded red pepper and dried fragrant fried, add a little salt and light soy sauce to taste, and add a small amount of water.
3. Fry constantly, wait until the fragrant and dry, absorb the soup and soften the soup, add the leeks, stir-fry, and then start the pot when the leeks become soft.
Crucian carp shredded radish soup
Ingredients: Crucian carp , oil, white radish, salt, ginger, cooking wine
Method: 1.Crucian carp, scrape off the scales and remove the gills and internal organs, and scrape off the black film in the fish belly. When dealing with crucian carp, do not break the fish's bitter gallbladder. The bitter gallbladder of crucian carp is located in the fish belly near the fish gill cover
2. After the crucian carp is well rinsed, rinse it with water and cut it on the fish's body. Under, pour cooking wine and salt, marinate for more than ten minutes to remove the fishy smell of fish
3. Wash the white radish and cut it into thin strips, cut the ginger into slices, set aside
4. Pour oil into the pot, heat it up and shake the pot a few times, so that the oil fills the bottom of the pot to form an oil film, then gently put the crucian carp in and fry
5. Fry the crucian carp until the fish skin is golden, pour boiling water into the pot, put a few slices of ginger, boil over high heat and boil over low heat and then cook on low heat and 5 minutes later, the fish soup will become thick and milky white. Boil milky white crucian carp soup: First fry the crucian carp in oil until the fish skin is browned, then boil
7 in boiling water, put the cut white radish strips into the pot, add appropriate amount of salt according to the taste, cook over low heat until the radish strips are transparent, and then it can be out of the pot.
sauce chicken gizzard
Ingredients: chicken gizzard 800g, 2 star anise, 3g pepper, fennel 6g, 2 g cinnamon, 4 bay leaves, 40g rock sugar, 10g dark soy sauce, 15g light soy sauce , a small amount of salt, 2 dried red peppers, cooking wine 20ml
Method: 1. Boil water, chicken gizzard water, take it out and set aside;
2. Put a little oil in the pot, add dry ingredients, and the aroma will be released through the oil;
3. Then put dark soy sauce and light soy sauce. Put boiling water and boil, add rock sugar, cooking wine, and eggs;
4. Boil over high heat and then simmer over low heat. The water slowly evaporates to see how soft and rotten the chicken feathers are;
5. When there is not much soup left, start to close the juice over high heat. Don’t need to collect it too dry and you can take it out of the pot.
Braised mutton radish
Ingredients: 500G of mutton; one white radish; half a green onion; 3-4 slices of ginger; 3-4 cloves of garlic; two star anise; pepper; cumin; dark soy sauce; light soy sauce; two coriander; cooking wine
1. Cut the mutton into pieces and wash it;
2. Cut the white radish into pieces;
3. Put water in the pot, add a little pepper, ginger slices and cooking wine;
4. Add lamb to the meat. Blanch and set aside
5. Heat the wok, add oil, add green onion, ginger, garlic and various seasonings, stir-fry over low heat;
6. Pour in lamb and stir-fry for 1 minute;
7. Add cooking wine and stir-fry, add light soy sauce and dark soy sauce, stir-fry evenly;
8. Brew in hot boiled water and over low heat to cover the lamb, then boil over high heat, turn to medium-low heat;
9. Cover and stew for 1 hour. During this period, be careful to turn to the bottom of the pot to prevent burnt, add radish cubes, and continue to stew for half an hour. If the soup is still a lot, you can turn on the high heat to boil, so that the soup will dry faster.
10. Finally sprinkle some coriander, put it on the pan and put it in a tray.
three kinds of
Ingredients: pork liver, tenderloin, pork loin, green pepper, red pepper, yellow pepper , onion, ginger, garlic, sesame oil, soy sauce, vinegar, cooking wine, starch, salt, sugar, pepper powder
Method:
1. Change the pork waist, add starch, cooking wine, and salt to grab it evenly;
2. Cut pork liver and tenderloin, add starch and cooking wine to grab it evenly;
3. Cut onion, ginger, and garlic, add soy sauce, vinegar, sugar, pepper powder, and cooking wine to mix the juice;
4. Put three kinds of stir-fry in the oil pan;
5. Cut green peppers, red peppers and yellow peppers into strips, put them into the pot, and pour in the freshly prepared juice;
6. Add sesame oil and stir-fry evenly.
fragrant braised tofu shredded
Ingredients: 500g of tofu skin, appropriate amount of marinade, 1 tablespoon of cooking wine, appropriate amount of cooked sesame seeds, 1/2 tablespoon of red oil, 1/2 tablespoon of sugar
Method:
1. Wash the tofu skin and roll it up along one side, cut it into thin strips, and shake it.
2. Roll tofu shredded along the uncut part, tie it with a toothpick and put it in a marinade pot.
3. Add a few red peppers, boil over high heat, turn off the heat, and braise overnight to taste.
4. Put the shredded tofu into a clean small bowl, put a tablespoon of cooking wine, add half a tablespoon of sugar, half a tablespoon of red oil, and finally sprinkle with cooked sesame seeds and mix well.
Stir-fried spinach
Method: 1. Wash the spinach and blanch it in boiling water with salt, remove it and drain it;
2. Mix in a little salt;
3. Heat the oil in the pot and add dried peppers, stir-fry the peppercorns;
4. Pour the spinach while it is hot and mix well.
nourishing black chicken soup
Ingredients: black chicken , Angelica , Astragalus , Salvia ginseng , Codonopsis pilosula, lily , lotus seeds, red dates, wolfberry, shallot, salt
Method: 1. Wash half a black chicken, cut into pieces;
2. Add enough water to the pot, put the chicken pieces in cold water, and put the water on the pot. After the water boils, skim off the foam, wash the medicinal materials and put them in the pot, cover and simmer for about an hour and a half;
3. Put it in a soup bowl and add a little salt to season;
4. Sprinkle onions after it is released.
Stir-fried shrimps
Ingredients: mushrooms, shrimps, oil, salt, light soy sauce, cooking wine, ginger, and green onion.
Method:
1. Fresh mushrooms, shrimps, green onions and other ingredients, wash the shrimps and put salt, oil, and cooking wine to marinate for 30 minutes. Remove the shrimp shells and shrimp threads, wash and slice the mushrooms
2. Heat the pan to a little oil, stir-fry the mushrooms to bring out the aroma, lift the pot, pour some oil into the pot, add the shrimps and shredded ginger to fry, add the stir-fry the mushrooms, add the fragrant mushrooms, add the fragrant soy sauce, salt, and green onions together and stir-fry evenly.
dry pot baby cabbage
Ingredients: 2 pieces of five-spice dried beans; 180 grams of pork belly; 1 baby cabbage; 450 grams of fresh tea tree mushrooms; 8 grams of water-haired shrimps; 10 dried red peppers; 10 green garlic; 10 peppercorns; 6 cloves of ginger; 2 teaspoons of salad oil; 1/2 teaspoon of salt; 1 tablespoon of red oil bean paste; 1 tablespoon of light soy sauce; 1 and 1/2 teaspoon of sugar; 1/4 teaspoon of chicken essence; 1 teaspoon of sesame oil
Method:
1. Cut the pork belly into thin slices, cut the tea tree mushrooms in two sections, cut the dried tofu strips, cut the outer layer of baby cabbage into two pieces, and cut the inner layer into small pieces without cutting. Soak the shrimp in cold water for 10 minutes, divide the garlic into white, and cut the garlic into small pieces. Cut garlic into large pieces and slice ginger.
2. Add salt in the pot, boil the oil until the water boils, add baby cabbage and blanch it for 1 minute to remove. Put the blanched baby cabbage in a mesh sieve and press it gently with your hands to drain the water.
3. Boil 2 teaspoons of oil in the pot, add pork belly slices and stir-fry over low heat. Stir until the meat slices are cooked, add garlic and continue stir-frying until the meat turns pale yellow.
4. Add dried shrimps and stir-fry to bring out the fragrance, add red oil and bean paste to bring out the red oil. Add dried tofu and tea tree mushrooms and continue stir-fry until cooked.
5. Add garlic white, light soy sauce, sugar, chicken essence, and sesame oil to season. Finally, add the blanched baby cabbage and garlic and stir-fry evenly.
6. Set dry pot to heat and add 1 tablespoon of oil, add cold oil to pepper, and stir-fry the red pepper to bring out the aroma. Add the fried baby cabbage, etc., cover and simmer for 1 minute, and then transfer to the dry boiler.
vinegar bean sprouts
Ingredients: mung bean sprouts , green peppers, peppers, onions, garlic, oil, salt, sugar, MSG, vinegar.
Method: 1. Blanch the bean sprouts quickly in boiling water, soak them in cold water, remove them, and control the water to dry for later use.
2. Cut the green pepper into shreds, smack the garlic, and cut the green onion into pieces.
3. Add oil to the pot and heat it, fry the peppercorns, remove the peppercorns, and add shredded green onion to stir-fry the pan.
4. Add mung bean sprouts, add refined salt, sugar and vinegar to stir-fry for a few times.
5, then add green peppers and garlic and stir-fry for a while, add MSG and mix well.
lean meat and powder skin
Ingredients: 500g of powder skin 100g of pork (lean), 50g of cucumber, 10g of sesame paste, 10g of sesame paste, 10g of soy sauce, 10g of vinegar, 10g of salt 2g mustard 3g of green onion 3g of green onion 10g of vegetable oil
Method: 1. Wash the powder skin and cut it into wide strips and place it in a bowl; mix sesame paste with cold boiled water and add salt; mix mustard with water and put it in a paste in a metal spoon and heat it, and set aside after the flavor is released.
2. Cut the meat into thin strips, stir-fry with oil and chopped green onion and soy sauce; wash the cucumbers and cut them into thin strips.
3, vinegar, sesame paste, mustard, shredded cucumber, and stir-fried pork on the crust in turn, mix well and eat.
Fermented black beans dried onion chicken balls
Method 1. Draw a circle at the bones of the chicken leg, then use a knife to pick the meat off along the bone, then cut the meat into small pieces and chop the fermented black beans.
2. Add 1 tablespoon of rice wine, 1 teaspoon of salt, 1 tablespoon of starch, grip well and marinate for 10 minutes.
3. Pour oil in the wok, add the chicken thighs after the oil is hot, and stir-fry until the chicken changes color and serve.
4. Leave the bottom oil in the pot, add ginger and minced garlic, minced fermented black beans and stir-fry, then add chicken thighs and stir-fry the onion to make the aroma.
5. Add 1 tablespoon of rice wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of pepper, 1 teaspoon of dark soy sauce and stir-fry evenly. Then add boiling water to cover the pot and cook for 5 minutes in medium heat. Open the lid and fill the juice.
Plum vegetable buckle pork
Ingredients: 500 grams of pork belly, 50 grams of dried plum vegetables, 2 green onions, 5 grams of ginger, 5 grams of salt, 10 grams of cooking wine, 2 star anise, 10 grams of seafood sauce, 10 grams of oyster sauce, 10 grams of dark soy sauce, 10 grams of sugar.
Method: 1. Soak dried plums overnight, and wash several times to remove the mud and sand.
2. Wash the onion and ginger and slice it.
3. Wash the pork belly, add water to the pot, add a few slices of green onion, ginger, 2 star anise, a little cinnamon, and 10 grams of cooking wine. Put the pork belly in, cook over high heat until the meat turns white and bloodless, then take it out.
4. Spread the pork belly while it is hot and apply a little soy sauce on the surface of the pork belly to make the color evenly color.
5. Apply a layer of oil in the pot. When the oil is burned to 70% hot, the so-called 70% hot means that you can feel the heat by putting your hands on the oil. Put the skin downwards and fry slowly over low heat. Until the skin is golden and the oil is overflowing, fry the meat pieces on all sides to make them evenly color.
6. Use the remaining oil in the pot, add the soaked dried plums, pour in a little gravy from the meat just cooked, add a little dark soy sauce and salt, and season with a little rock sugar, and simmer over low heat for 15 minutes.
7. Cut the cooled pork belly into 0.5cm thick slices and evenly place it in the bowl. Spread the fried dried plums on top.
8. Put it in a pressure cooker and steam for 20 minutes. After 20 minutes, open the pot and release the steamed fertilizer, filter out the steamed fertilizer, and continue to steam for 20 minutes.
9. Filter out the steamed fat, find a dish and turn it invert.
10. A delicious, colorful, fragrant and delicious pork with plum cuisine is presented to everyone.
