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 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!
Green and red pepper stir-fried pork liver
Ingredients: 250 grams of pork liver, 5 green peppers, 2 red peppers, ginger and garlic slices, pepper, cooking wine, dark soy sauce, a little red oil bean paste, 2 sections of green onion, salt, MSG
Method: 1. Wash the pig liver and cut it into thin slices, soak it in clean water to remove blood
2, use ginger and garlic slices, cooking wine, A little soy sauce, tender meat powder, a little bit of flavor
3. Cut green and red peppers into thick shreds, slice ginger and garlic, chop green onion
4. Heat oil in the pot, add pepper, bean paste, and scallion, stir-fry
5. Add pork liver and stir-fry and add green and red peppers, stir-fry for dozens of seconds, add MSG
0. There is a warm home-cooked dish hidden in the hearts of men and women. Next, the editor will continue to talk about today's home-cooked dishes.
ham egg sandwich
Method: 1. Wash the tomatoes and remove the stems and cut them into slices, cut cucumbers into 3-4 slices
2. Add 1 tablespoon of oil to the pan, heat it up and beat 1 egg, fry it into a poached egg. You can crush the egg yolk during the fried egg to make the fried egg taste more evenly
3. Apply toast or sliced bread to meinazis
4. Spread a piece of bread with good beauty flat, put ham slices, fried eggs, round lettuce leaves, tomato slices, and cucumber slices layer by layer, and then cover the second slice of bread with
5. Cut diagonal on the sandwich. If you don’t like bread edges, you can cut off the bread edges around and then cut diagonally. A nutritious ham and egg sandwich is ready.
scrambled eggs with green peppers
Ingredients: green peppers, eggs, chopped green onion, chicken essence, salt and oil
Method: 1. Wash the green peppers with clean water, remove the seeds and cut them into thin strips. Beat the eggs in a bowl and stir with chopsticks.
2. Put oil (40 grams) in the pot, heat it up, pour in the egg juice, stir-fry and pour out. Pour remaining oil into the pot, heat it up, and add chopped green onion to stir-fry the pot.
3. Add the green pepper shreds, add the fine salt to stir-fry for a few times. When the green pepper shreds are green, add the fried eggs and MSG, stir-fry evenly, cook with balsamic vinegar, and then cook it out of the pot
leek stir-fry pork liver
Main ingredients: fresh pork liver, bean sprouts, red bell pepper , leeks, green onion, ginger, garlic
Auxiliary ingredients: appropriate amount of cooking oil, appropriate amount of cooking wine, appropriate amount of sugar, a little salt, appropriate amount of oyster sauce, appropriate amount of pepper, appropriate amount of water starch, appropriate amount of sesame oil, a little chicken essence
Method 1. Wash and slice fresh pork liver, and wait for
2. Cut the onion into sections, slice the ginger, slice the garlic, wash the bean sprouts, cut the leek into sections, cut the bean pepper into strips, and set aside
3. Blanch the pork liver in a pot with cooking wine and boiling water with onion and ginger to remove blood
4. Put the oil pan and stir-fry the garlic slices.Add bean sprouts and stir-fry the bean peppers
5. Add pork liver, add salt, sugar, cooking wine, oyster sauce, and pepper to taste
6. Thicken with water starch, stir-fry the leeks evenly until the leeks are broken, add chicken essence to increase freshness, pour sesame oil and then come out of the pot.
small stir-fried chicken leg meat
Ingredients: 2 large chicken legs, 100g of stitch pepper, 40g of green onion, 5 cloves of garlic, 2 millet peppers, 15g of ginger, 10ml of cooking wine, 20g of light soy sauce, 2 grams of salt, and pepper powder 1.5 grams, 10 ml of pepper oil, 15 ml of oyster sauce, 410 grams of fermented black beans, 1.5 grams of white pepper powder, 1
Method: 1. Cut the chicken legs to spread the bones, remove the chicken leg bones, cut the chicken diced rice of the same size, sprinkle in pepper powder, sprinkle in white pepper powder, add appropriate amount of salt, pour in 10 ml of cooking wine, beat in an egg white, grind well and marinate for 20 minutes.
2. Cut diced pepper, diced garlic, diced ginger, 4 liters of pepper, 4 html, and cut into sections. Put in appropriate amount of salad oil into the pot, wait until the oil in the pot is heated to 40%, pour in the diced chicken, fry, fry it, and take out.
3. Leave the bottom oil in the pot, pour in fermented black beans, pour in diced ginger and garlic, and stir-fry the scallion sections to make the aroma. Pour in the slime pepper and stir-fry, pour in the diced chicken that has been slipped over the oil, pour in 15 ml of oyster sauce and stir-fry, pour in the fiery pepper before leaving the pot, and pour in the chili oil before leaving the pot.
Cold kelp shreds
Ingredients: kelp shreds, ginger, garlic, salt, oil, MSG, light soy sauce, aged vinegar, millet pepper
Method:
1, ginger, garlic, millet pepper (1:1:1) chopped and set aside.
2, cook kelp shreds in water for about 10 minutes, remove and cool water to set aside.
3, light soy sauce, vinegar, salt, MSG and white sugar are placed in a bowl. Here I have 800 grams of shredded kelp, three spoons each of light soy sauce and vinegar, and 2/3 spoon each of salt, MSG and white sugar.
4, pour the seasonings prepared in the previous step into the kelp, and place the ginger and garlic on the kelp. Heat the pan and add oil. After the oil boils, turn off the heat, add the millet pepper and fry the fragrant aroma, and pour the chili oil on the shredded kelp.
5, stir. I like to eat cold food, so I refrigerate it for a night before serving it, it tastes better!
sauce fried eggplant
1. Slice the garlic and slice the pepper
2. Slice the eggplant
3. Then blanch the eggplant and blanch the tomatoes and peel them
4. Add some oil to the pot and add garlic to stir-fry
5. Put all the eggplant and tomatoes and peppers, add a small amount of salt
6. Then add some sugar
7. A small amount of chicken essence
8. Add some soy sauce and stir-fry until the eggplant is soft
9. Finished product picture! Great! Do you like it? ~~
Chrysanthemum eggplant
1. Prepare 2 purple eggplant
2. Cut it into small pieces about 5 cm
3. Cut it into small flower knife
4. Marinate it with a spoonful of salt and make it shaped so that it is not easy to break during the frying process.
5. A small handful of 20 grams of raw powder, apply it on top and inside the eggplant strips. Spread evenly with your hands. Apply one egg white to the eggplant and stick evenly inside. Add chicken essence to taste
6. Fry it over low heat until it changes color slightly.
7. Leave some oil in the pot, stir-fry the scallion and garlic, add a spoonful of ketchup and stir-fry for a few times, dilute and drizzle on top of the eggplant. If you feel light, add some salt.
8. Place the chrysanthemum shape on the plate, and think it's like you can try
bitter melon scrambled eggs
1. Divide bitter melon from the middle into two
2. Remove the seeds inside with your hands
3. Cut the bitter melon with the seeds into even small strips
4. Beat the five prepared eggs into a bowl, stir evenly, add half a spoonful of salt
5. Turn on the heat, evaporate the water in the pot, and pour in a spoonful of oil and oil. When the green smoke comes out, pour the eggs in and put them on the plate for about one minute.
6. A little oil, add bitter melon, turn the noodles every ten seconds. After the aroma of bitter melon comes out, add half a spoonful of salt. Never stir-fry for too long.
7. Add the fried eggs, stir evenly and then leave the pot
wood whisker meat
1. Soak fungus in hot water in advance and set aside
2. Slice the meat and set aside cucumbers. Slice and set aside
3. Stir the eggs well and fry them well and serve them with oil. Put them in plate. 1
4. Stir the meat with oil and change color. Stir in soy sauce and stir-fry them with garlic.
5. Put carrots and fungus, stir-fry a few times to make the side dishes soft.
6. Put the peppers, add seasonings and stir-fry a few times.
7. Put the fried egg cucumber slices and stir-fry evenly to make the dishes taste
8. After stir-frying, put them on the plate and serve on the table.
tiger skin green pepper
Ingredients: 300g green peppers, appropriate amount of garlic, 100ml cooking oil, 1 spoon of light soy sauce, 1 spoon of sweet rice wine 1 spoon Salt
Method
1. Wash the green peppers, remove the stems and filter them dry and set aside.
2. Remove the coat of garlic and cut it into granules.
3. Dry the water in the wok, put the green peppers in the pot and stir-fry slowly until peeled.
4. Scoop the peeled green peppers for later use.
5. Heat the garlic and stir-fry.
6. Pour in green peppers and stir-fry until it becomes a tiger skin, season with salt, light soy sauce and sweet rice wine.
Beef onion fried Qianye Tofu
Ingredients: Beef tenderloin slices, onion Qianye Tofu Ginger slices, light soy sauce, cooking wine, starch, oil and salt
Make: Add salt, cooking wine, starch, light soy sauce and ginger slices and other seasonings to mix evenly; Hot a little oil in the pan, add Qianye tofu slices and fry them on both sides and then serve them first; add a little oil in the pan, add a little salt tofu slices and stir-fry them before stir-frying them before stir-frying them evenly; add a little oil in the pan, add a little salt tofu slices and stir-fry them evenly.
gusset meat
Ingredients: 150g pork and plum blossom meat, 30g green onion, 5g green onion slices 10g ginger slices 3g
marinated meat slices: salt 3g Huadiao wine 5g egg yolk 1 potato starch 50g
Guaulue juice Ingredients: Tomato sauce 30g soy sauce 10g white vinegar 10g sugar 20g Huadiao wine 5g potato starch 3g
Made Method: plum blossom meat cut into 0.5cm thick slices ~
green and red pepper ~
green onion segments, ginger slices, garlic, cut and set aside ~
150g sliced plum meat, add 3g salt, 5g Huadiao wine, and 1 egg yolk, grab evenly ~ marinate for 20 minutes to make it taste ~
stick to dried potato starch in each piece of meat ~ After sticking, pat the excess dry powder
30g tomato sauce + 10g soy sauce + 20g sugar + 10g white vinegar + 5g Huadiao wine +3g potato starch, mix into sauce ~
stick to dry powdered meat slices, textile for 5 minutes, make it regaining moisture ~ it is not easy to dirty oil when frying and it is easier to fry it crispy ~
In a 150-degree oil pan until the meat slices float on it and then fry it ~ 170-degree oil temperature for more than 10 seconds, and when the last 5 seconds are left, put the green and red peppers in the oil pan and fry them, then let them out together ~
After the pot is out of the pot, the meat slices turn light yellow, each slice is crispy ~
Leave the base oil in the pot, stir-fry the onion, ginger, garlic and garlic ~
Pour in the sauce, boil over high heat
When the starch in the sauce takes effect and the soup becomes thick, pour in the fried slices of meat and green and red peppers~
Fry evenly and then put it out of the pot and put it on the plate~
Braised duck
Ingredients: Half a duck, 3 cinnamon, appropriate amount of green onion, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of beer, one bottle of bay leaves, two slices of ginger, two rock sugar
Practice: Cut the duck into pieces, wash it, put some oil in the pot, fry the ginger, and then put the duck in and stir-fry.Fry until the oil is released. Add star anise, cinnamon and bay leaves on the surface of the duck. Then stir-fry for a while. Add light soy sauce, dark soy sauce, beer, rock sugar, and a little boiling water. The duck will be flooded and the scallion will be added. Boil over high heat and turn to low heat, cover and simmer for two hours.
Finally, the juice is thicker and taste the taste to see if it is salty or not. You can add some dark soy sauce to adjust the color at the end.
Hangjiao fried duck tongue
Ingredients: 350g duck tongue, Hangjiao 00g, 30g sweet noodles sauce, 2g salt, 1g MSG, 15g cooking wine, 3g white sugar, 1g sesame oil, 10g starch (corn), 20g vegetable oil
Method:
1. Wash the duck tongue, add brine and blanch it into the flavor, blanch it out;
2. Wash the Hangzhou pepper for later use;
3. Pour oil into the pot, heat it, stir-fry the green pepper, stir-fry it, stir-fry it with duck tongue;
4. Put sweet sauce , MSG, cooking wine, sugar, sesame oil and stir-fry well;
5. Thicken it with water starch, and put it in a pan.
Potato Roasted Ribs
Ingredients: 1000 grams of pork ribs, 1 potato, half a small onion, a little carrot, appropriate amount of onion, ginger and garlic, half a spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of sugar, 2 star anise, half a slice of cinnamon, 2 spoons of vegetable oil, 3 spoons of salt;
Method 1. Wash the ribs, soak the blood, cut them into strips; put them in cold water, boil them; take them out, drain the water, and rinse them; prepare other ingredients. You can also not add carrots and onions, but it is better to add nutrition and taste;
2. Heat the pan and heat the oil, pour in the onion, garlic, onion and star anise; stir-fry the above ingredients; add ribs and stir-fry the surface moisture;
3. Add appropriate amount of water or broth, salt, sugar, cooking wine, light soy sauce, dark soy sauce, and mix well; boil over high heat and skim off the foam, cover the pot and simmer for about 30 minutes;
4. Wash and peel Add potatoes and carrots and simmer for a while; stir fry and cook the sauce and serve;
Spicy chicken wings
Ingredients: 500g chicken wings 60g peppers and appropriate amount of ginger, garlic, water, starch and appropriate amount of cooking wine, salt, chicken essence
Method: 1. Soak the chicken wings in clean water for an hour to float out the blood in the meat. Then cut it into half with one cut in the middle so that it will taste delicious when marinated. Add a small amount of salt, cooking wine, light soy sauce, water starch and marinate for half an hour.
2. Cut the pepper into small even pieces, cut the garlic cloves and ginger into small slices, and the amount can be slightly larger.
3. Heat the oil in the pot. Fry the chicken wings for the first time. When the oil is 50% hot, put the chicken wings in it. The degree to which the fried depends on the feeling. Take out first and continue heating the oil in the pot to a high temperature.
4. When the oil is heated to high temperature, pour in the chicken wings and fry again. The second frying is to make the surface of the chicken wings crisp, and it takes about twenty or thirty seconds, then take out and dry the oil.
5. Leave the bottom oil in the pot, heat it a little and add the peppers to stir-fry. At this time, use low heat, then add slices of ginger, garlic, and chili. When the peppers are fried until the surface is bright and change color, the chili fragrance will waft out, and add the chicken wings to stir-fry together. After about half a minute, add appropriate amount of salt and chicken essence, stir-fry well and then take it out of the pot and put it on a plate.
fragrant braised lamb
Ingredients: 400 grams of lamb, yam 00 grams, 5 slices of ginger, 1 star anise, 100 ml of boiling water, 20 ml of cooking wine, 30 ml of soy sauce, 5 grams of sugar, 5 grams of minced coriander
Method:
1, cut the mutton into small pieces, blanch it in a pot of boiling water to remove the blood foam
2, add oil to the pot and heat it 50% hot, add star anise and ginger slices to stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it 50% hot, add star anise and ginger slices and stir-fry
3, put in the pot and add oil, heat it Stir-fry the mutton until it is broken
4, add soy sauce, cooking wine, and sugar to stir-fry evenly
5, add warm water that has not passed the mutton, boil over high heat and simmer for 20 minutes
6, peel the yam, hob chunk
7, stew for 20 minutes, add yam, continue simmering on low heat for 20 minutes
8, before starting the pot, turn the soup into sticky, add salt to season, sprinkle with minced coriander
3 juice stuffed chicken wings
Ingredients: chicken wings 1200g, 100g carrots, 250g potatoes, 250g sweet potatoes, 100g onions, parsley 100g, green peppers and red peppers, each, 2 tablespoons of sweet noodles, 2 tablespoons of oyster sauce, 2 tablespoons of tomato sauce, 2 tablespoons of light soy sauce, 1 tablespoon of honey, 100g garlic, 50g fresh ginger, 2 teaspoons of salt, 1 teaspoon of pepper, 2 teaspoons of cooking wine, 20g butter, vegetable oil 2 tablespoons;
Method:
1. Clean the chicken wings, wash various vegetables, peel the garlic into garlic cloves, slice the ginger, cut the 30 grams of onion into shreds, cut the chicken wings from the joints, use 1 teaspoon salt, 25 grams of ginger, 30 grams of onion, 1 teaspoon pepper, and 2 teaspoon cooking wine to marinate for 30 minutes;
2. Put sweet noodles sauce, oyster sauce, tomato sauce, honey, and soy sauce into a bowl, stir with a spoon to make a sauce, peel and cut the potatoes, carrots, and sweet potatoes into pieces, cut the remaining onion into pieces, cut the parsley into pieces, remove the seeds of green and red peppers;
3. Heat the pot, add vegetable oil and butter, and cook until 5 Let it heat, add onion, ginger, and garlic cloves to stir-fry to bring out the aroma, then add carrots, potatoes, and sweet potato pieces to stir-fry;
4. Then put the marinated chicken wings into the pot, add half a small bowl of water to the pot, then pour the prepared sauce into the pot, use a spatula to spread it evenly on the chicken wings, make the lid of the pot, and simmer over low heat for 20 minutes;
5. Finally, put the celery segments and green and red pepper slices and stir-fry evenly and then leave the pot;
Soup on the soup, spinach
Ingredients: spinach, peeled egg, salted egg, ginger, chicken soup, white pepper powder, a little salt.
Method: 1. Steam the peeled egg and salted egg for 15 minutes, let it cool, remove the shell and cut it into pellets. Wash the spinach and drain it.
2. Pour an appropriate amount of oil into the wok and heat it up, add slices of ginger and stir-fry, then add the peeled eggs and salted egg granules for a few times.
3. Put the spinach into the pot and stir-fry, add a little white pepper and salt, and pour in the chicken soup and stir-fry for 1 minute.
Pickled pepper hairtail
Ingredients: Hairdressing, salt, ginger slices, white wine, pickled pepper
Method: 1. Add salt, ginger slices and white wine to the hairtail, mix well and marinate for ten minutes.
2. The pickled hairtail dried the surface moisture, and then patted a thin layer of starch.
3. Heat the pan, add appropriate amount of oil, and spread the hairtail pieces flat on the bottom of the pan to fry.
4. Fry the hairtail side until golden brown, then take it out for later use.
5. Prepare to soak the red oil, add the soaked red pepper and turn the pepper, and then make a bowl of sauce with salt, cooking wine, light soy sauce, sugar and minced ginger and garlic.
6. After frying the fish, leave a little bottom in the pot to stir-fry, then add the fried hairtail and put it in it and stir-fry.
7. Pour in the prepared bowl of sauce, boil over high heat, simmer for 5 minutes, turn aside in the middle, and then turn to high heat to reduce the juice.
Red oil crispy bamboo shoots
Ingredients: 200 grams of crispy wild bamboo shoots, 15 grams of garlic, 10 grams of small red pepper, 1 teaspoon of scallion oil, 1 tablespoon of chili oil, 0.5 teaspoon of pepper oil, 2 grams of salt, 2 grams of sugar, 1 teaspoon of fresh soy sauce, 1 teaspoon of oyster sauce
Method
1. Chop the garlic into powder, add cool white and add it to garlic juice and set aside.
2. Cut crispy bamboo shoots into small strips, and add the small red peppers to your own taste.
3. After the water in the pot is boiled, add crispy bamboo shoots and blanch them for 20 seconds.
4. After taking it out, drain the water and set aside.
5. Add garlic sauce, red pepper, salt, and sugar to a large bowl, and then pour in fresh soy sauce.
6. Add appropriate amount of scallion oil or sesame oil to enhance the essence.
7. Add chili oil according to your own taste and mix well with pepper oil.
8. Drizzle on crispy bamboo shoots, mix well and enjoy.
yam fried pork slices
Ingredients: Half a yam, an appropriate amount of pork tenderloin, a little green onion, a little red pepper, an appropriate amount of salt, a little raw powder, a little starch, a little chicken essence, and a little white pepper;
Method 1. Cut the pork tenderloin into thin slices, add a little salt, light soy sauce, starch, and mix well with water and marinate;
2. Peel and slice the yam, soak it in clean water with vinegar to avoid discoloration; cut the scallions and diced the red pepper;
3. Heat the pan and add oil, add the marinated slices and spread it, and then serve;
4. Heat the remaining oil again, add shredded green onion shreds and stir-fry, pour in the drained yam slices, stir-fry evenly with red pepper slices, and mix in salt to season;
5. Pour in the smooth slices of meat, add chicken essence, and white pepper powder to enhance the flavor and then start the pot
braised tendons
Ingredients: beef tendons 500 grams, 3 mushrooms, appropriate amount of onion and ginger, 2 large ingredients, white wine, salt, oyster sauce, chicken soup, chicken essence, and salt.
Method: 1. Remove the fascia on the surface of the purchased tendons and clean them.
2. Make a pot of water, and after the water boils, add tendons, green onions, ginger, large ingredients, and a bottle of liquor.
3. After the water boils, put the cow tendons out and put them in cool water.
4. Put the beef tendon into the electric pressure cooker , add an appropriate amount of green onion, ginger, salt, large ingredients, baking soda , white wine and boiling water, and the amount of water should be as long as the beef tendon has just disappeared.
5. Cover the lid and select the tendons, about 30 minutes. After 30 minutes, the pressure cooker was degassed (I repeated this step twice to make the beef tendons softer and rotten)
6. Take out the beef tendons and put them in cold water again to cool thoroughly.
7. Cut the cow tendons into strips of moderate size.
8. Put it in boiling water and blanch it. After the water boils, it can be served and drained.
9. Heat the pot, add appropriate amount of salad oil to the pot, and add the scallion slices and stir-fry.
10. Stir until the green onion segments are golden brown, add beef tendons and stir-fry.
11. Add appropriate amount of soy sauce and stir-fry evenly.
12. Add appropriate amount of chicken soup, stir-fry the oyster sauce, chicken essence, and mushrooms evenly. After boiling the pot, turn to low heat and simmer for 30 minutes. Do not cover the lid when simmering. After 30 minutes, turn to high heat to reduce the juice, so a plate of braised tendons will be ready.
Sauce-flavored squid
Ingredients: a squid; one spoonful of oil, salt, a pinch of green and red pepper, a pinch of shredded ginger, a pinch of bean paste a spoonful of chopped chili peppers;
Method
1. Wash the squid, process it, and prepare the ingredients; cut the squid into a whole piece and cut the dense patterns diagonally;
2. Change the direction and cut the squid into diamond patterns; cut the squid into slices; cut the squid into slices; cut the squid with the pattern into slices; cut the squid into slices; cut the squid into pieces; cut the squid into pieces; cut it into pieces;
3. Boil a pot of water, pour the squid fillets and squid whiskers into and blanch them, and the squid fillets are slightly rolled;
4. Take it out and drain the water to set aside; heat the oil pan and stir-fry the shredded ginger; pour in the green and red peppers and stir-fry for a while;
5. Pour in bean paste and pour in a little water; pour in the squid whiskers and stir until the sauce is evenly adhered; pour in chopped peppers, stir-fry evenly and then leave the pot;
Stir-fried pork liver
Ingredients: One piece of pork liver One egg, appropriate amount of starch, two spoons of cooking wine, one and a half spoon of oil, half spoon of light soy sauce, 4g of ginger, garlic, two green and red peppers Dried chili 3g
Method: 1. Prepare a piece of fresh pork liver, clean the blood water
2. Cut half, cut into even slightly thick slices
3. Prepare an appropriate amount of water starch; just mix water and starch
4. Put the sliced pork liver into a deep bowl, add a spoonful of cooking wine, an egg, an appropriate amount of water starch, and a spoonful of oil consumption
5. Stir evenly marinate for a while
6. Slice garlic and ginger, cut green and red pepper into small pieces
7. Add another small bowl to add: add half a spoonful of light soy sauce, a little bit of sugar, a half spoonful of cooking wine, and a half spoonful of oyster sauce and stir well
8. Add oil in the pot and put it in The pork liver is oily, and it is ready for about three or four minutes.
9. Re-wash the pan and add oil and pour in the cut ginger and garlic slices and stir-fry, then add green and red pepper slices
10. Pour in the oily pork liver slices and stir-fry quickly
11. Add the sauce that was previously prepared and heated up all over the whole process [the sauce is salty, so no salt is needed]
12. When the juice is almost the same, pour in water starch and let it be served.
spicy fried squid
Ingredients: fresh squid; onions; garlic spicy sauce; sugar; cooked sesame ; oil;
Method 1. Cut the squid thorns, cut them open, remove the internal organs, and wash.
2. Cut a cruciferous knife on the surface of the squid and then cut it into large pieces; wash the onion and shred it.
3. Heat the pan, add oil, add shredded onion and stir-fry soft.
4. Add the chopped squid and fry until the fish turns white.
5. Add garlic spicy sauce and sugar.
6. Fry well and serve, sprinkle sesame seeds and stewed chicken wings
Ingredients: 400 grams of chicken wings, 50 grams of vegetable oil, 8 grams of sugar, appropriate amount of braised soy sauce, 8 grams of beer, 6 grams of green onion, 1 grams of MSG.
Method:
1. Wash the chicken wings, cook in clean water until half-cooked, remove and set aside; cut the green onion into powder.
2. After the oil is heated, add the chopped green onion and stir-fry the pan, cook it in braised soy sauce, add chicken wings, add sugar and beer, stir-fry until cooked, add fine salt and MSG season.
Lettuce roast duck cubes
Ingredients: one quarter of the duck (weight about 450 grams), one lettuce (weight about 450 grams), ginger, garlic, green onion, star anise, cinnamon, dried pepper, pepper, Pixian bean paste, light soy sauce, chicken essence, white sugar, water starch, and cooking wine.
Method:
1. Wash the duck and cut the pieces; peel the lettuce and cut it into hob pieces, slice the ginger, peel the garlic and slap it, and cut the green onion into about 0.5 cm long section; chop Pixian bean paste, wash star anise, cinnamon and pepper; wash dry chili peppers and cut into two pieces before removing seeds;
2. Place the pot on the heat, put in an appropriate amount of water to boil, add a little cooking wine, then put in the duck cubes, blanch until the duck cubes change color, then remove with a colander and drain for later use;
3. Add oil to the pan, add star anise, cinnamon and pepper, and stir-fry it over high heat until the duck cubes are oily;
5. Add dried chili, ginger, garlic, and cooking wine and stir-fry well;
6. Then add Pixian bean paste, chicken essence, salt, and a little white sugar and stir-fry well;
7. Add appropriate amount of boiling water (out of duck cubes), cover the pot, and cook for about 20 minutes under low heat;
8. Add lettuce, stir-fry well and cook for about 3 minutes;
9. Add green onion slices and light soy sauce, stir-fry well and pour in water starch, stir-fry well and add thin starch.
Fried black fungus
Ingredients: black fungus, green pepper, red pepper, oil, salt, onion, ginger, garlic, dried chili
Method: 1. Soak the black fungus in advance.
2. Soak it in large quantities and tear it into small pieces to set aside.
3. Cut the red pepper and green pepper.
4, chop onion, ginger, garlic, and red pepper.
5. Sitting in the pan, boil the oil, and after the oil is hot, put the seasonings in and stir-fry.
6. Add green and red peppers, add black fungus and stir-fry over high heat.
7. After one minute, add salt, finally add some scallions and stir-fry well.
tomato meat slices
Ingredients: tomatoes, tenderloin, raw powder, salt, sugar, tomato sauce
Method: 1. Slice pork tenderloin, add two spoonfuls of raw powder, grab evenly and add powder, and cut the tomatoes with a cross knife.
2. Add half a pot of hot water to the pot, add tomatoes and blanch until the skin is wrinkled and remove.
3. Peel and cut, remove the core and then cut into pieces.
4. Add oil to the pot, add slices of meat, and cook until it changes color. Pour in tomatoes, add a spoonful of salt, a little sugar, and a little tomato sauce and stir-fry well.
Cucumber diced pork
Ingredients: pork, cucumber, eggs, sesame oil, cooking wine, salt, lard, soy sauce, sweet noodle sauce, white sugar, starch, green onion, ginger
Method: 1. Wash the cucumber, peel off both ends, cut it into two petals, carve the pulp, and cut it into 1 cm long diamond-shaped pieces.
2. Wash the pork, batch into large pieces of 1 cm thick, cut it with the back of the knife, and then chop it into diced 1 cm square.
3. Put the pork in a bowl, add egg white, soy sauce, and dry starch, mix and sizing evenly.
4. Put the heat on the wok, scoop in lard, and heat until 60% hot. Add diced oil until just cooked, pour in a colander to drain the oil.
5. Put the wok on the heat, leave a little oil in the pot, add chopped green onion and minced ginger to fry to bring out the aroma.
6, then add cucumber, cooking wine, sweet noodle sauce, sugar, fresh soup and stir-fry evenly.
7. Thicken the starch in the water, pour cooked lard, pour in the diced meat, turn it evenly, and then it is cooked. It is fried with dried radish and fried bacon
Ingredients: bacon, dried radish , dried chili, fermented black beans, sugar, green garlic.
Method: 1. Soak radish in water.
2. Put the bacon into the pot and add water to boil for about five minutes, remove the oil on the skin, and clean it.
3. Steam the bacon in the steamer for ten minutes. Let cool and slice (moderate thickness). Cut into diced, cut into dried chili and cut into green garlic.
4. Add appropriate amount of oil to the pan, over medium heat, wait 60 to 70% of the oil, add chili and fermented black beans to stir-fry to bring out the fragrance.
5. Stir-fry the bacon until oil comes out. Add diced radish and stir-fry to taste (remember to add some water).
6. Add green garlic and stir-fry, then add a little soy sauce and a little sugar to the pot
dried beans braised pork
Ingredients: pork, dried beans, beer, soy sauce, soy sauce, sugar, salt, five-spice powder, star anise, bay leaves, green onion, ginger, garlic;
Method
1. Boil water in the pot, add diced meat, boil the water, do not cover the lid and cook for 10 minutes, take it out and wash the foam, wipe it dry with kitchen paper. Soak the dried beans and wash them and cut them into sections. Heat them in the pot, pour in pork belly and stir-fry out the oil. Pour out the oil. Add onion, ginger, garlic and meat and stir-fry until fragrant. Pour in the cut dried beans, add soy sauce, light soy sauce, rock sugar, salt, five-spice powder, large ingredients and bay leaves. Turn evenly and pour in the beer.
3. After boiling over high heat, turn to low heat and simmer for 1 hour, then turn off the heat and let the meat soak in the pot for half an hour, then boil over high heat and until the soup is thick.
Cashew nut stir-fried tofu
Ingredients: tape 2, Japanese tofu 4, 1 lettuce, cashew nut 50g, 1 red pepper, 1 egg, appropriate amount of raw powder, 1 slice of ginger, 1 teaspoon cooking wine, 1/3 teaspoon each of salt, sugar, and pepper 1
Method
1. Take Yuanbei with , wash and drain the water, cut the red pepper into circles for use; cut Japanese tofu from 1/3, cut 1 into 3 sections, a total of 12 sections; wash lettuce and drain the water; put the Yuanbei baiting into marinade for 15 minutes; beat the eggs, then put the Japanese tofu in the egg-wrapped liquid, then dip the starch in the bowl filled with starch
2. Put the oil in the pot and cook until 30 degrees, put it Add Japanese tofu, fry the tofu into golden brown, then remove the oil, drain the oil and set aside
3. Add oil to the pot and heat it up, put the cashew nuts into the pot, fry slowly over low heat, remove the
4. Add oil to the pot, add the glutinous rice and red pepper, put the fried tofu in, thicken it, add the fried cashew nuts, mix well, and put the pan into the tray
5. Add water to the pot and bring to a boil, add a teaspoon of salt and A few drops of oil, then put in the lettuce and blanch for 10 seconds. Immediately cross the cold river and drain the water. The rest of the lettuce will be cool and boiled water, drain the water for use. Decorate the rabbits cut into orchid , coriander and cherry tomatoes on the side of the plate. Put the "gold and silver house" on the lettuce.
dry pot ribs shrimp
Ingredients: Pig small chops 400g, 300g of base shrimp, 1 potato, 1 lotus root, 1 lettuce, 1 small cauliflower, 1 onion, 1/2 head of garlic, cilantro, appropriate amount, 20 peppercorns, 3 teaspoons of salt, 2 tablespoons of cooking wine, 1.5 tablespoons of dark soy sauce, 3.5 teaspoons of sugar, 1/3 tablespoon of vinegar, black pepper, appropriate amount, salt and salt, appropriate amount, cumin powder, appropriate amount, bean paste, 1 tablespoon of fermented black sauce, cooking oil, appropriate amount
1. Pickled shrimp seasoning: 1 teaspoon of salt, appropriate amount of black pepper; pickled rib seasoning: 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, and half a teaspoon of sugar; Sauce seasoning: 1 tablespoon cooking wine, 2 tablespoon light soy sauce, 1/3 tablespoon dark soy sauce, 1 tablespoon spicy fermented black bean sauce, 1 tablespoon bean sauce, 3 teaspoon sugar; Other seasonings: 1 teaspoon salt, appropriate amount of pepper and cumin powder. Prepare all ingredients
2. Remove the gills and shrimp lines from the base around shrimps, cut the back, wash and drain thoroughly, add seasonings and pickle to marinate for more than half an hour (the shrimps and ribs must be drained thoroughly before pickling, and it will not affect the taste and will not easily explode)
3. Soak the ribs for about half an hour to remove blood and remove fishy smell. Rinse and drain thoroughly, add seasonings and grab until the moisture is fully absorbed, marinate for more than half an hour
4. Potatoes Cut the lettuce with the lettuce, slice the lotus root, tear the cauliflower into small
5, cut the onion into small diced garlic, peel the garlic, cut the coriander into sections and set aside
6, pour enough oil into the pot, pour in various side dishes in turn and fry (each type of vegetable has different maturity, so one is fried one, fry the vegetables first, then fry the shrimp, and finally fry the ribs)
7, the fried lettuce remains green (the time to fry vegetables must be well controlled, and it is for the purpose of frying them. Remove excess water from vegetables, and maintain the color, and taste and appearance, so the time and heat of frying are very important.)
8. The ribs should be fryed twice, once until the color changes for about 3-5 minutes. Take it out and wait until the temperature of the oil pan rises again and pour it into the pot until it is completely cooked. Keep turning it around when frying, because the pickled ribs are easy to be battered
9. It is best to fry the shrimp twice to ensure that the outside is crispy and tender inside. tml1
10, 1 set a pan with oil, pour in the peppercorns and stir-fry until fragrant, then remove the peppercorns, pour in the onion and garlic and stir-fry
11, pour in all vegetables and add 1 teaspoon of salt and stir-fry evenly, pour in the shrimp and ribs, and pour in the pre-mixed sauce and stir-fry well, sprinkle pepper and cumin powder when out of the pot, and finally garnish with coriander (the taste of the sauce can be adjusted according to your preferences, this is a taste that is basically not spicy.Don’t save the final flour, it will greatly enrich the flavor)
Northeast stew Aftertaste
Ingredients: beans, corn, ribs, carrots, colored peppers , onion, star anise, pepper, bean paste, ginger, salt
Method:
1. Blanch the ribs in water and wash them. Set aside
2. Cut the carrots into pieces, remove the tendons of the beans into small pieces, cut the corn into sections, set aside
3. Cut the green onion into sections, slice the ginger, pepper, star anise, and bean paste for later use
4. After hot oil in the pot, add the green onion, ginger, pepper, and star anise and stir-fry until the oil is discharged. 5. Dilute the bean paste with water, pour it into the pot, stir-fry evenly
6. Add appropriate amount of broth (also water) and overcook the ribs, boil over high heat, and cook for 40 minutes
7. Put corn, beans and carrots into the pot, boil over high heat and then turn to low heat and cook for 15 minutes
8. Put the colored pepper and salt in stir-fry, turn off the heat after the colored pepper is broken, turn off the heat
Home-cooked egg lactone tofu
1. Prepare a bowl, cut the chopped green onion and millet pepper into small pieces, and cut the garlic into minced
2. Add fresh bean lilac, seafood soy sauce, oil consumption, salt, chili oil, millet pepper, chopped green onion, minced garlic, sesame oil, sugar, fresh, aged vinegar, mix into seasoning sauce for later use.
3. Cut the peeled egg into small pieces, and cut it into the 45 degrees of lactone tofu plate into the following figure (it is OK if you don’t cut it 45 degrees. After cutting it straight, be careful to dislocate the tofu) Sprinkle the peeled egg and a little chopped green onion on the peeled egg
4. Fry the peanuts and let cool it, then sprinkle the prepared seasoning sauce evenly on the peeled egg tofu, sprinkle the fried peanuts, sprinkle some sesame seeds to garnish
