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!
pickled pepper squid whisker
Ingredients: 500g squid whiskers, pickled peppers, popped ginger 100g, fresh red peppers 150g, leeks 100g, fresh ginger 250g;
Method
1. Cut squid whiskers and leeks into sections; cut fresh ginger into shreds; chop pickled peppers and puffed ginger; cut fresh red peppers diagonally and set aside.
2. Heat the pan, pour oil and heat it, pour in pickled peppers, soaked ginger and stir-fry, then pour in fresh red peppers in turn, season with salt and seasoning, and pour in squid seafood soy sauce to enhance the flavor.
3. When the squid has changed color, pour in fresh ginger and stir-fry the fresh ginger to bring out the fragrance, stir-fry the leek section and stir-fry it and stir-fry it and put it in the pot.
-storied spring bamboo shoots
3 spring bamboo shoots 100g pork minced pork, 10g carrots, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of pepper Appropriate amount of broth
1. Wash the spring bamboo shoots, remove the shell and remove the old roots and cut in half, peel and chop the ginger, wash and chop the green onion;
2. Put the processed spring bamboo shoots into a plate, pour in an appropriate amount of broth, put it in a steamer and steam it in a steamer for 30 minutes, take out the sediment and set aside;
3. Add cooking wine, salt, light soy sauce, pepper, sesame oil, and minced ginger, and beat it in one direction to make the meat filling;
4. Pour the broth into the pot, add chopped carrots, chopped green onions and a little starch to cook the sauce;
5. Fill the processed meat filling into the spring bamboo shoots, place it on a plate, pour the sauce on the steamer and steam it over high heat for 15 minutes.
Blood-replenishing and beauty-enhancing porridge
Blood-replenishing and beauty-enhancing porridge is a food composed of Angelica , Chuanxiong, Astragalus , safflower, chicken soup, japonica rice and other ingredients. First soak the first three medicinal ingredients in rice wine , cut them into thin slices, put all the medicine into a cloth bag, add chicken soup and water, decoct into medicine juice, remove the cloth bag and put in the japonica rice. Boil it over high heat and then turn to low heat to boil it into thin porridge.
winter bamboo shoots mushroom shredded chicken soup
Ingredients: 100 grams of chicken, half a winter bamboo shoot, 5 mushrooms, clear water, cooking wine, shredded ginger, salt, etc.
Method:
1. Wash the chicken, cut it into shreds, remove the shells and wash them, cut them into slices, and wash the mushrooms, cut them into slices.
2. Add a small amount of oil to the wok and heat it. Add shredded ginger and shredded chicken and stir-fry, pour in a small amount of cooking wine, stir-fry until the shredded chicken turns white,
3. Pour in boiling water, add winter bamboo shoots at the same time, boil over high heat and boil for 1 minute, then add mushrooms, boil, and continue to cook on low heat for 3 minutes.
4. Finally add salt to season and it will be served!
Qiandao Juice Chicken Balls
Ingredients: 450 grams of chicken leg meat, 11 mustard hearts, 10 grams of Qiandao juice, 2 grams of garlic, 5 grams of chicken powder, 1 grams of pepper powder, 5 grams of salt, and 1 grams of sesame oil.
Method:
1. Slice the chicken leg meat, add salt, MSG, raw powder, food powder and water to marinate for 20 minutes, and then smooth and cook into balls in 40% hot oil.
2. Leave the bottom oil in the pot, add a little garlic and Qiandao sauce, then put the chicken balls in, then add soup, salt, chicken powder, sesame oil, and pepper, thicken and point the oil pan, and place it on a plate.
3. After blanching the mustard green heart, leave a little base oil in the pot, add mustard green heart cooking wine and stir-fry slightly, and then set the pot on the side of the chicken ball
sauerkraut stewed pig's trotters
Ingredients: sauerkraut, pig's trotters, onion, ginger, dark soy sauce, sugar, cooking wine, large ingredients, chicken essence, salt
Method:
1. Wash the pig's trotters, blanch them in cold water for 5 minutes, remove them, remove them, and cut them into pieces.
2. Pour oil in the wok, stir-fry the onion, ginger and large ingredients, pour in the pig's trotters and stir-fry. Add cooking wine, dark soy sauce and sugar and stir-fry until the pig's trotters are colored.
3. Add appropriate amount of water. Boil over high heat and simmer for 1 hour. Pour a little oil in the wok, add the sauerkraut and stir-fry to bring out the aroma, and then add it to the pig's trotters.
4. Continue to stew for 15 minutes, add a little chicken essence and salt to taste.
Steamed Eggs in Jiang Crab
Ingredients: Eggs, Jiang Crab, onion and ginger, cooking wine, salt, light soy sauce, cooking oil
Method:
1. Remove shells and cut pieces of the river crab, remove cheeks and debris, add cooking wine, salt, and shredded ginger to marinate for 15 minutes;
2. Beat in five eggs and set aside, add 2 small bowls of water and mix well, put them in steamed bowl with Jiang Crab;
3. Boil the water in the steamer, put in the egg liquid and steam for 20 minutes;
4. Take it out, sprinkle with an appropriate amount of chopped green onion, a little light soy sauce, and finally pour some hot oil on the chopped green onion.
Bread crispy shrimp
Ingredients: shrimp, pepper, salt, cooking wine, starch, eggs, bread crumb
Method
1. Remove the head of the shrimp, peel, leave the tail and the last section of the shrimp skin.
2. Cut the back of the shrimp and pick out shrimp thread .
3. Add a spoonful of cooking wine, a little salt, and an appropriate amount of white pepper, and marinate for ten minutes.
4. Use a toothpick to insert it from the tail of the shrimp and penetrate through the shrimp body.
5. After inserting, is it straight? Insert them all in turn. The shrimp are covered with starch, egg liquid, and bread crumbs.
6. Heat the pot, pour oil, and heat until 50% hot. Put the shrimp in and fry until golden brown.
7. Take it out, dry the oil, and dip it in the sauce and eat it.
Minced meat, chili peppers, pork blood
Ingredients: pig blood, minced meat, chili peppers, onion and ginger, vinegar, cooking wine, soy sauce, sugar, salt
Method
1. Wash the chili peppers and cut them into pieces, cut the pig blood into slices, blanch the pig blood and drain it.
2. Add oil to the pot and heat it, add the green onion and ginger and stir-fry, add the minced meat and stir-fry.
3. Add a few drops of vinegar and stir-fry until it changes color. Vinegar can make the minced meat slippery and not clump together. Then add cooking wine, soy sauce, sugar and stir-fry evenly.
4. Add warm water and salt to boil, and add the blanched pig blood. Turn to low heat until the soup is concentrated.
5. Insert thin starch, add chili peppers and stir-fry evenly.
Crab-flavored tofu
Ingredients: hairy crab, tofu, ginger, green onion, rice wine, salt, sugar, water starch, pepper powder
Method
1. Wash the hairy crabs and steam them in a basket for 15 minutes.
2. Take one and carefully remove the crab meat and crab.
3, cut the tofu into small diced 1.5 to 2 cm square.
4. Cut the onion and ginger into powder and set aside, and use a little more ginger.
5. Blanch the tofu cubes in a pot of boiling water for a while and then remove it.
6. Put the heat on the wok, add appropriate amount of oil and heat it up, stir-fry the scallions and ginger, and add crab powder and crab roe.
7. Fry out the red oil, cook in the rice wine to remove the fishy smell, add appropriate amount of broth, and season with a little salt and sugar.
8. After boiling, add the tofu diced tofu and cook for a few minutes to make the tofu taste delicious.
9. After adding a little pepper, pour water starch into the pot, shake the pot to make it even, and then turn off the heat.
10. Sprinkle a little green onion leaves after serving.
diced lotus root and stir-fried green pepper
Ingredients: lotus root, green pepper, oil, salt, soy sauce;
Method
1. Peel and diced fresh lotus root, rinse with clean water several times to wash off the starch on the surface;
2. Cut green pepper into small pieces;
3. Heat the pan and add oil, add the lotus root and stir-fry for 1 minute, add a little soy sauce, and stir-fry evenly;
4. Finally, add green peppers, stir-fry and add appropriate amount of salt and then put it into the pot;
fried dough
Ingredients: flour, milk, iced water, cucumber and diced radish, chopped green onion, oyster sauce, minced garlic
Method: 1. Add some salt before kneading the dough, add appropriate amount of iced water and milk, and knead it into a dough (the harder the kneading, the better)
2. Cut the dough into pimples.
3. Boil in water until 90% mature, and then use cold water to make it.
4. Add oil to the pan, add chopped green onion and stir-fry, then add diced diced, lumps, oyster sauce, soy sauce, and minced garlic to bring out the aroma.
chopped pepper fish head
Ingredients: silver carp or 1 silver carp head, 4 tablespoons chopped pepper, appropriate amount of steamed fish soy sauce, 5 slices of ginger
Preparation
1. Find a large plate, first place the ginger slices at the bottom of the plate
2. Cut the clean silver carp head from the middle and do not cut into segments. Pour 2 tablespoons of steamed fish soy sauce
3, spread chopped peppers on top, drip a few drops of oil, be careful not to add salt, steamed fish soy sauce and chopped peppers have a salty flavor in themselves
4, put it on a steamer and steam it on high heat for about 30 minutes, pour the steamed soup into the pot and add some starch water to thicken it, pour the sauce on a plate
scrambled eggs
Ingredients: 3 green peppers (you can also use red peppers, yellow peppers ), 2 eggs, and a little salt;
Method
1. Wash the green peppers and drain the water. Remove seeds. Cut into granules. Place on a plate and set aside. 2 eggs. Add a little salt. Hold an umbrella.
2. Put oil in the pot and heat it up. Put the eggs into the pan. Turn over. Use a spatula to spread the egg yolks. Add chopped green peppers.
3. Stir-fry. Add a little salt. Fry well. Just take the pot and put it in a tray.
Taro paste steamed pork
Ingredients: Appropriate amount of pork belly (ribs) (according to family preferences and number of people eating); appropriate amount of taro (potatoes, lotus root, sweet potatoes, cowpeas, etc.) (match according to family preferences and your own mood); steamed pork flour one bag; 3 garlic; 3 slices of ginger; 2 shallots;
Method 1. First prepare the required ingredients, peel the taro (the taro is too big and needs to be cut into pieces); slice the pork belly (can bring pig skin); open the steamed pork powder seasoning pack.
2. Steamed pork noodles are divided into many flavors, but my family likes the flavor of fermented bean curd, so I usually choose this when making it. Usually the flavor of fermented bean curd is divided into two seasoning packs, one pack of rice flour and one pack of fermented bean curd, and mix it evenly. (Using instructions are usually given later)
3. However, when I was a child, I would make original steamed pork at home, and the taste was also very good. I always thought that the original flavour was the authentic Hubei flavor, so I won’t show it here. If necessary, please send a private message. When mixing rice noodles sauce, I personally like to add some water. Usually add 3 spoons to a small spoon.
4. Because pork belly, pork ribs and other meats are inevitably meaty. When I make it, I like to add some garlic cloves and shredded ginger to the rice noodles sauce. You can add or not, the amount is too high, depending on your personal preference.
5. Put pork belly and taro in the rice noodles sauce and mix evenly. Add taro first, then pork belly, because meat is easier to absorb the sauce. This is a well-mixed ingredient, and there are no obvious large pieces of rice noodles sauce at the bottom of the pot.
6. First, make the taro mat and base it, then spread the pork belly flat on the taro, and make sure that each piece of taro has pork belly. In this way, the pork belly oil will slowly pass through the taro and break down to the bottom of the bowl when steaming. Therefore, the base vegetables will be better than meat, haha, my personal opinion. If the ingredients are well-coded, let them stand for half an hour to 1 hour before steaming after having time, and the ingredients will be more delicious.
7. Put it in a pressure cooker or air cooker, or a more traditional steamer to steam. I usually press the pressure cooker for 40-50 minutes. Steamer for at least 1 hour. Sprinkle some chopped green onion before leaving the pot. Someone at home likes to let me sprinkle some vinegar when it is hot. This depends on your personal preference.
Fried green and red peppers in large intestine
1. First prepare bell pepper 0g, red pepper 50g, salt, MSG, cooking wine, blending oil, and sugar. Wash the green and red peppers and cut them into pieces. Let's use
2. Cut the cooked large intestine into pieces, then pour the oil into the pot, add the green and red peppers and stir-fry them, then pour in the fat intestines and stir-fry for a while, then pour in cooking wine, add salt and sugar
3. Finally, add a little MSG, stir-fry evenly until the peppers are broken, and the large intestine is tasted and the work is done.
Cold-fried tofu shredded
Ingredients: shredded tofu Appropriate amount, onion, coriander, garlic, chili oil, sugar, vinegar, soy sauce, oyster sauce, chicken essence, pepper, pepper segment, appropriate amount, cooking oil, appropriate amount
Cooking steps: Cut
1.130 grams of shredded tofu into pieces and set aside.
2. Cut the scallion white, cut the coriander into pieces, and cut the garlic into pieces, pour it into a bowl with shredded tofu, and then add two spoons of vinegar, one spoon of seafood soy sauce, one spoon of oyster sauce, a little chicken essence and sugar to enhance the flavor according to the principle of 2111.
3. Put the pot on the heat, put a small handful of peppercorns, let the oil heat for a while, and then remove the peppercorns. If you like chili, you can add chili sections and stir-fry.
4. Put the pepper oil just made into shredded tofu, stir for a while and you can start eating.
Onion Stir-fried Beef
Ingredients: 400 grams of beef tenderloin, 10 grams of onion, 25 grams of egg white, 50 grams of vegetable oil, 5 grams of salt, 2 grams of MSG, 10 grams of cooking wine, 10 grams of soy sauce, 43 grams of soda powder, 2 grams of pepper, 12 grams of corn starch, 2 grams of sesame oil, 20 grams of ginger, 20 grams of white garlic, 4 grams of green onion
Method:
1. Cut garlic into a paste, chop the green onion, cut the ginger into shreds, and set aside for use
2. Wash the beef tenderloin, cut into thin willow leaves, drain the water, put it in a bowl, add cooking wine, garlic, soda powder, fine salt and water and stir with stew
3. Then mix with half an egg white and dry starch, add 15 grams of vegetable oil and mix well
4. Peel the onion and wash it, cut it into thick shreds
5. Place the pot on high heat, add 75 grams of vegetable oil, and cook until 60% hot, add beef tenderloin slices and fry until 80% ripe
6. After frying, pour in a colander to drain the oil, leave 10 grams of base oil in the original pot, heat
7. Add onion, shredded ginger and garlic and stir-fry, add cooking wine, fine salt, soy sauce and broth
8. After boiling, thicken with wet star, add beef tenderloin meat slices Mix well
9. Sprinkle with chopped green onion, MSG and pepper, drizzle with sesame oil, cover the pot and stew for a while
chopped pepper mushroom steamed chicken
Ingredients: chicken legs, fresh mushrooms, chopped pepper, garlic, sugar, oyster sauce, soy sauce, cooking wine, chopped green onion
Method:
1. Wash the chicken legs and cut them along the bones with kitchen scissors.
2. Remove chicken bones.
3. Cut the chicken leg into 1.5 cm square pieces for later use.
4. Remove the stems of the mushrooms and wash them and cut them into small pieces.
5. Blanch in boiling water until soft, remove, and drain.
6. Put the chicken into a boiling water pot, pour 1 tablespoon of cooking wine, blanch it, and take it out and set aside.
7. Heat the wok and pour oil. After the oil is hot, add chopped pepper and garlic to stir-fry to bring out the aroma.
8. Pour in soy sauce, oyster sauce, and sugar and stir-fry well, turn off heat.
9. Pour in the chicken and mushrooms and mix well.
10. Put the mixed chicken and mushrooms into a plate and put them in a steamer.
11. Cover the lid, steam it for 15-18 minutes, turn off the heat after steaming, sprinkle appropriate amount of chopped green onion on the surface of the chicken and mix well.
Eggplant roasted beans
Ingredients: beans, eggplant, garlic, minced pork, red oil bean paste, chili peppers, sugar
Method: 1. Wash the beans, remove the head and tail, and cut into long sections
2. After washing the eggplant, cut into long sections (can be peeled but not peeled)
3. Heat appropriate amount of oil in the pot, pour in the eggplant strips and stir-fry until soft and transparent, serve
4. Leave some oil in the pot, pour in the cowpeas and stir-fry until the skin is wrinkled and serve. Extract
5. Leave a little base oil in the pot, pour in garlic, chili, and onion and stir-fry together
6. Add minced pork and stir-fry until cooked, add a tablespoon of red oil bean paste
7. After frying out the red oil, pour in the fried eggplant beans that were stir-fried in advance, stir-fry well and add water starch
fried water chestnut
Method 1. Prepare the ingredients,
2. Remove the skin of water chestnut and cut into thin slices. Cut the green and red pepper into shreds and chop the garlic into garlic pasta.
3. Put an appropriate amount of water into the pot and bring to a boil, put the water chestnuts in and blanch them for two minutes
4. Remove the water chestnuts and drain the water
5. Heat the pan and cool the oil, burn the oil to 70% hot, add the garlic and stir-fry it!
6. Then add water chestnuts and stir-fry
7. Then add green and red peppers and stir-fry for one minute
8. Finally, add a little salt according to your personal taste and stir-fry a little chicken essence evenly.
Fried garlic with bacon
Method 1. Remove the stems of Dutch beans , tear off the old tendons, soak and wash and set aside;
2. Soak wolfberry and wash and set aside;
3. Cut the sausage into thin slices for later;
4. Cut the garlic into powder and set aside, thicken the powder with sweet potato flour
5. Heat the oil in the pot, stir-fry the garlic paste when it is hot, stir-fry the sausage and stir-fry it up.
6. Put the sausage and continue stir-frying, add appropriate amount of water
7. After the sausage is fried, add wolfberry
8. Add a little thickening powder to thicken it, don’t have to be too thick
Spicy belly shredded
Ingredients: cooked beef tripe, red pepper, green garlic, ginger, garlic, pepper, cooking wine, Lao Gan Ma, fermented black beans
1. Remove the fat part of the beef tripe, rinse it with hot water, slice it and set aside
2. Pour hot oil 3 dried peppercorns, add ginger and garlic to stir-fry
3. Add the shredded beef tripe, add a little cooking wine and stir-fry quickly
4. Add the red pepper and white garlic to stir-fry together, add two spoons of Lao Gan Ma fermented black beans
6. Add the garlic sprouts before boiling the pot.
Tomato Braised Ribs
Ingredients: 500g ribs, 250g tomatoes, 1 tablespoon of oyster sauce, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce, half a spoon of pepper, 3 pieces of star anise, appropriate amount of cooking oil, appropriate amount of water
Method:
1. Cut the ribs into small pieces and wash them for later use; wash the tomatoes, put them in hot water and roll them for a while, then peel them out and cut them into pieces;
2. After washing the ribs, stir evenly with oyster sauce, pepper, cooking wine, and raw powder, and marinate for about 4 hours;
3. Put an appropriate amount of oil in the pot, then put the marinated ribs into the pot and fry until both sides turn yellow and then take them out for later use;
4. Put half of the tomatoes, fried pork ribs and star anise into the soup pot, add boiling water to cover the ingredients, then pour the soup of the pickled ribs into the pot, bring to a boil over high heat, and simmer it slowly for 1 hour.
Braised lamb
Ingredients: Braised lamb pot bottom, 1500g small lamb steak, 200g heavy oil bean pepper sauce (chop pepper is not good), 50g butter/vegetable oil (butter is best, blocky), 2 green onions, 1 large piece of ginger, 3 red dates, 10 wolfberry, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 5 large ingredients, 15 peppercorns, 1 large piece of cinnamon bark, appropriate amount of salt, 20g of cumin, 1 large handful of coriander, hot pot side dishes, beef and sheep soup (clear water is also good), appropriate amount of green vegetables (any green leaves you like), lots of tofu skin, frozen tofu must have been frozen, noodles, dry noodles are delicious;
Method
1. Cut the small lamb steak into a 5-centimeter-long section and soak it in clean water for more than half an hour. Two onions, one is cut into long sections as shown in the picture. The other tree is cut in half from the middle. Cut the oblique knife into short sections. Cut ginger into large slices, not too thick. Cut the coriander into 5 cm long segments.
2. The soaked sheep steaks are squeezed dry with your hands. Add water to the pot. It is better to have lamb chops left. Add meat to cold water and cold pot. Remember to blanch the lamb chops. After the water boils, immediately remove the lamb chops and drain the water.Heat the wok, add oil, add slices of ginger and chopped green onion with an oblique knife, and stir-fry over high heat until fragrant.
3. Add the drained lamb chops and stir-fry quickly over high heat. Add cooking wine and continue stir-frying until the mutton chops are tightened and coloring begins. Add chili sauce and stir-fry quickly until fragrant and color the lamb chops. Add dark soy sauce and continue stir-frying on high heat. Fry until the mutton chops are evenly colored, turn off heat and set off the pot.
4. Pour the fried lamb chops and stir-frying ingredients into a cast iron pot or casserole. Add clean water, and add a little more lamb chops without it. Add large ingredients, cinnamon and pepper. Cook on medium heat without covering. After boiling, skim off the foam with a spoon.
5. Add salt appropriately to season, but in fact, you don’t need to add too much salt. Put the reserved green onion segments, red dates and wolfberry in them. Cover and simmer over low heat for about 40 minutes. Cook until the lamb chops are crispy, add cumin, cook for a while, turn off the heat. Add coriander and simmer with a lid. Handle hot pot side dishes when stewing lamb chops.
Mapo Tofu
Ingredients: 2 pieces of tofu, 50g minced meat, 20g light soy sauce, 5g sugar, appropriate amount of sesame oil, and appropriate amount of wet starch;
Method
1. Cut the tofu into small pieces, put it in boiling water, turn to low heat, add about 3g of salt, wait until the water is about to boil, take out the tofu cubes for later use;
2. Add appropriate amount of cooking oil to the pot, stir-fry garlic, shredded ginger, pepper, and dried red pepper; then add the Pixian bean paste chopped in advance and stir-fry Exhale the aroma;
3. Add the minced meat and continue stir-fry until it changes color; add a bowl of boiling water in the pot, add the diced tofu and then boil over low heat until boiling; add light soy sauce; add a little white sugar;
4. Pour in about 20ml of wet starch, (about 3 spoons of water and 1 spoon of raw powder or wet starch made of corn starch); cook until the soup is sticky and turns off the heat, and pour a layer of sesame oil;
braised golden pomfret
1. Choose fish with golden color and eyes are not turbid. Such golden pomfret is relatively fresh. Clean it up, wash it with water several times to control the moisture.
2. Change the flower knife, put shredded ginger into the fish meat, cut the onion and ginger into fish belly , apply salt and cooking wine on both sides to marinate for 15 minutes.
3. Sprinkle the scallion in the middle and continue marinating for 15 minutes.
4. Sprinkle a little dry starch and apply evenly.
5. Heat the oil over high heat, turn to medium heat and add the fish. Fry for 3 minutes and do not turn over the fish in the middle. Sway the oil pan. If the fish shakes, it means that one side has been fried. Turn the fish and fry the other side.
6. Fry the fish on both sides of golden brown and oil-controlled.
7. Heat the wok, add a little oil, heat the pan and cold oil, add the scallion, slices of ginger, and garlic, stir-fry on low heat, add oyster sauce, taste very fresh, stir-fry, turn on high heat and add a little water.
8. Boil the fish over high heat, cover the pot and stuff it for 5 minutes. Shake the pot halfway through to prevent sticking to the bottom. Turn over and continue simmering for five minutes. The soup will be thicker and turn off the heat.
9. Serve the fish, sprinkle the scallions and drizzle the remaining soup.
sesame paste eggplant
1. Remove the stems of the eggplant and wash it and cut it into teeth.
2. Steam in a pot, boil water and steam in medium heat for 15 to 20 minutes.
3. While steaming eggplant, place sesame paste, vinegar and flavor fresh in a bowl and stir until smooth and granular.
4. Add sugar and MSG to continue stirring, and add vinegar or salt according to your taste.
5. Take out the steamed eggplant, put it in the prepared sesame sauce, and you can taste it.
tooth stick
1. Butter soften in advance, and then put the other 3 in a bowl, stir well together.
2. Sieve in low powder and mix well.
3. Wake up into smooth dough for half an hour.
4. Use a rolling pin to roll into a thin pancake crust. If the surroundings are not flat, use a knife to cut off the scraps and knead the scraps again into a small pancake crust.
5. Then hold the thin strips in both hands and twist them in the opposite direction.
6. Apply a layer of egg liquid to the spinning stick.
7. Preheat the oven at 175 degrees, then put the teething stick brushed with egg liquid in the oven and bake for 25 minutes, flip it once in the middle.
8. The finished product is 170 grams and 24 pieces, and the color is very attractive. The child finished it at that time.
celery shredded pork
1. Wash the celery and peel the carrots.
2. Boil water in the pot and blanch it for one minute.
3. Take out the cold water.
4. Cut celery into pieces, cut pork and carrots into shreds, and chop green onion into pieces.
5. Add oil to the pot and heat it, add shredded pork and stir-fry.
6.When the shredded pork is changed color, add chopped green onion and shredded carrots and stir-fry for a while.
7. Add celery sections and stir-fry for a while, add seasonings and stir-fry evenly.
Pepper and salt small yellow croaker
Ingredients: 400g small yellow croaker, pepper powder, 1 spoonful of pepper salt, half a lemon, appropriate amount of oil, cooking wine, appropriate amount of salt
1. Remove the internal organs of the small yellow croaker, remove the fish scales
2. Pour the cooking wine, pepper powder, and a little lemon juice into the bowl, and marinate for 15 minutes
3. Roast the oil in the pot, put the marinated small yellow croaker into the pot until golden
4. Continue to fry slowly over low heat, and then sprinkle pepper and salt out of the pot when 8 minutes cook.
Braised pork ribs
Ingredients: 400 grams of ribs, ginger slices, green onion, star anise, fennel , cinnamon, grass fruit , bay leaves, cloves, and pepper, salt, MSG, white sugar, cooking wine, soy sauce, and salad oil
Method:
1, cut the ribs into 5 cm, put them in boiling water and blanch them slightly, remove the blood, and take them away for use.
2. Slice ginger; wash the scallions, remove both ends and make a scallion knot.
3. Put a little salad oil in the pot, heat it up over high heat, and turn to low heat. Add sugar.
4. Slowly stir-fry the sugar over low heat. When the sugar melts and changes color and starts to bubble, pour in the ribs immediately and stir-fry well.
5. Add ginger slices, pepper and all kinds of seasonings, stir-fry until the aroma is fragrant, add a small amount of cooking wine and soy sauce, and stir-fry a little.
6. Add appropriate amount of hot water, add salt and scallion.
7. After boiling over high heat, skim off the foam and simmer for 40 minutes until the ribs are cooked and soft.
8. Remove the scallions, ginger and other large pieces of seasoning from the pot.
9. Refill the juice over high heat, and when the soup is thick, add an appropriate amount of MSG.
Duck Blood Vermicelli Soup
Ingredients: Duck Intestines 100g, vermicelli 1 hand, oil tofu 50g, pepper, green onion, ginger, coriander, balsamic vinegar, light soy sauce, duck gizzard 2, salad oil, broth 1 bowl, duck blood 200g
Method:
1. First cut the duck blood into 1.5 cm pieces, put it in salt water and soak it for a while; duck gizzard cutter, scrape the oil inside, add appropriate amount of salt and rub it clean, put it in water and blanch it, and immediately remove the duck sausage 1
2. Add oil to the pot, stir-fry the scallion slices and shredded ginger, add a bowl of broth and boil it, first put the duck gizzard into
3. Then add the soaked vermicelli, small oil tofu
4. After boiling, put the scalded duck sausage into
5. Duck blood is very easy to cook, put it in and boil for 2 minutes before turning off Put the heat into a soup bowl, add salt, light soy sauce, balsamic vinegar, coriander, pepper, and chili oil
shredded pork, roasted eggplant strips
Ingredients: 4 eggplant, 4 peppers, 100 grams of pork, appropriate amount of oil and salt, 1 piece of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and appropriate amount of starch in water
Preparation:
1. Remove the stems of the eggplant and the pepper, wash, and cut the eggplant into strips slightly thicker than the chopsticks
2. Place the eggplant in a large bowl, add a little salt, mix well, and marinate for 10 minutes , marinate the water, so that the eggplant will not absorb too much oil when stir-fry, and it is also easy to stir-fry
3. Cut the pork into shreds, cut the pepper into shreds
4. Add oil to the pot, add the eggplant strips and stir-fry, stir-fry the eggplant strips slightly soften, serve it for later use
5. Add the chopped green onion, stir-fry the ginger and stir-fry, then add the shredded pork to stir-fry, pour in cooking wine, dark soy sauce, stir-fry evenly, stir-fry the shredded pork to color
6. Add the eggplant strips and stir-fry evenly, add half a bowl of water, and add a little salt. Add less or not to add the salt. Add salt when marinating. Add salt to boil over high heat and turn to medium-low heat. Cook the flavored
7. When heated until a little soup is left in the pot, add the shredded peppers and minced garlic and stir-fry evenly, pour in an appropriate amount of water and starch to thicken, heat until the soup becomes sticky, wrap the sauce on the ingredients
toothpicks beef
Ingredients 200 grams of beef, appropriate toothpicks, 15 grams dried chili, 5 grams pepper, 15 grams green onion, 30 grams ginger cube
each with appropriate amount of salt, MSG, bean paste, cooking wine, water starch, pepper powder, cumin powder, white sesame
Method: 1 Wash the beef and slice it.
2 Peel the ginger and wash it and grind it.
3 Cut shallots into chopped green onions.
4 Put the green onion and ginger into a bowl, pour in a little cooking wine, squeeze out the juice with your hands, pour the juice on the beef slices, add a little salt, MSG, water starch and mix well, and marinate for 10 minutes.
5 Use bamboo sticks to skew the beef into wavy shapes.
6 Load it into the disk and set aside.
7 Heat the pan and add oil, until 60% hot, and pour in the beef.
8 Fry for about 1 minute until cooked and remove.
9 Leave the bottom oil in the pot and pour in the pepper.
10 Add dried chili to stir-fry until spicy, then add minced ginger and stir-fry.
11 Add a little bean paste and mix well, pour in the fried beef.
12 Sprinkle in cumin powder and pepper powder.
13 Stir the beef evenly.
14 Put it out of the pot and put it into a plate.
15 Sprinkle with white sesame seeds and chopped green onions.
celery squid ring
Ingredients: 2 squids, 2 celery, half a bell pepper, salad oil, salt, chicken essence, ginger, garlic, cooking wine, water starch
Method 1. Prepare the ingredients
2. Remove the internal organs of the purchased squid, tear off the skin, cut off the squid squid
3. Wash the celery and cut the red bell pepper shreds, slice the ginger and garlic, and then mix A small bowl of water starch
4. Wash the clean squid and drain the water, marinate it with salt, cooking wine, and ginger slices for 10 minutes
5. Sift water in the pot, wait for the water to boil, slowly put the squid rings into
6. Blanch and remove the fishy smell, remove and set aside
7. Pour oil into the wok, add ginger, garlic slices and chili shreds and stir-fry, pour in squid rings and raw powder water and stir-fry well
8. Pour the celery section into the pot, sprinkle salt and chicken essence and stir-fry well, and then leave the pot.
Boiled in water Oyster mushrooms
Ingredients: Oyster mushrooms 200 grams, 1 tablespoon bean paste, 3 tablespoon cooking oil, 1 tablespoon water starch, 1 teaspoon white sugar, 6 grams of salt, a few peppercorns, 1 teaspoon pepper powder, 41 teaspoon sesame html, 3 pieces of pepper (red, pointed, dried), and appropriate amount of coriander.
Method:
1. Wash the oyster mushrooms and use a paring knife to cut into thin slices.
2. Pour oil in the wok, add bean paste and stir-fry.
3. After stir-frying the bean paste and red oil, add appropriate amount of water, add salt, sugar, dark soy sauce, and bring to a boil.
4. Add the aphrodisiac mushrooms.
5. Drop a little water starch, boil it again, turn off the heat, and pour it into a container.
6. Add a little pepper powder.
7. Sprinkle sesame seeds.
8. Add the pepper segment.
9. Pour oil in the wok and add peppercorns to fry.
10. Cook the pepper oil while it is hot.
11. Just add a little coriander.
stewed cabbage tofu
Ingredients: cabbage, tofu, ginger, garlic, and green onion
Method: 1. Cut the cabbage into sections, cut the tofu into pieces
2. Blanch the tofu in water, remove it and drain it
3. Blanch the cabbage in water, remove it and drain it
4. Heat the oil in the pot, add ginger, garlic, and scallion, stir-fry it;
5. Add the tofu and fry it briefly, add water (or broth) and stew it for a while;
6. Add the cabbage and stir-fry it, Finally, add salt and chicken essence, and you can!
7. Add carrot strips and turn evenly, so that each carrot is stuck with egg yolk and crushed. You can add a small amount of salt and light soy sauce to adjust the taste.
colorful vegetable grains
Ingredients: 1 large carrot, 41 yam html, 2 corn, 2 beans, appropriate amount of salt, 2 slices of ginger, and a little raw powder.
Method: 1. Cut the ingredients into diced (cut the yam and soak it in water to avoid darkening);
2. Add oil to the pot, a little salt, and ginger (if you like spicy food, you can add a little spicy sauce);
3. Then add yam and carrots, stir-fry, pour in the beans, stir-fry, and then pour in corn, add some water to cover the pot;
4. If all the ingredients have changed color, add some salt, stir-fry, and serve according to the taste.
Braised mackerel
Ingredients: mackerel, dark soy sauce, light soy sauce, ginger slices, cooking wine, starch. Peanut oil, onion, ginger, salt, garlic slices, coriander.
Method:
1. Remove the head and internal organs of the mackerel, wash it, add dark soy sauce, light soy sauce, ginger slices, cooking wine, and starch to marinate for 20 minutes.
2. Heat oil in the pot, add green onion and ginger to stir-fry the pot, pour in the marinated fish, turn it a few times, pour in the water just over the fish, cover it with medium heat for 10 minutes.
3. When almost the juice is collected, turn the garlic slices a few times, put them out of the pot, and decorate the coriander.
Spring Miscellaneous Chicken
Ingredients: White fungus , black fungus, fresh mushrooms, straw mushrooms, Dutch beans, carrots, lily
Method: 1, white and black fungus are soaked in water and boiled in boiling water for 1 minute and washed and cut into pieces.
2, shiitake mushrooms, straw mushrooms, and carrots are washed and sliced.
3. Heat oil in the pan and stir-fry the minced ginger with hot oil. Add the ginger to the top, carrots, white fungus, and black fungus. Stir in medium heat for a while.
4. Add fresh mushrooms, straw mushrooms, lilies and stir-fry evenly and add salt and mushroom essence to season.
Five-spice roll
Ingredients: 800G pork belly, sweet potato powder 00G, water chestnut 500G, shallot 00G, five-spice powder 1 teaspoon of five-spice powder, appropriate amount of salt, a little chicken essence, 2 eggs, and a few tofu skins;
Method 1. Peel and wash the shallot; wash the water chestnuts clean and peel the skin; wash the pork belly and prepare;
2. Cut the pork belly, shallot and water chestnut into diced diced
3. Mix the above ingredients, add beaten eggs, sweet potato powder, 1 teaspoon of five-spice powder, salt and chicken essence and mix well. Because the local eggs used are relatively small, one is added;
4. Take the tofu skin, spread the meat, and roll it until it can wrap the meat filling. Don’t wrap too many layers, which will affect the taste;
5. After the fire is turned on, the steamer is steamed over high heat for 15 minutes, be careful not to squeeze too much, open a little empty. After the steamed five-spice rolls are cooled, they can be refrigerated in the refrigerator;
6. Take the heated pot to eat for a meal and fry until slightly yellow;
