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 the transparent ink fragrance feels the spicy, salty and sweetness in the text, which is even more a kind of happiness. Those who can eat get a warm stomach enjoyment; those who can eat find a calmness in their hearts." Savor it carefully and have deep insights! Food has now become a part of our lives. Life, walk slowly and live slowly. Life does not require gorgeous coats or sweet words. What life requires is to eat three meals a day and spend every day lightly. Each of us has our own living habits. In order to meet each person’s different dietary needs, we will select different dishes every day to share with everyone, and cheer for the wonderful life every day!
Fried bean shredded beans
Ingredients: beans 50g, carrots , garlic, bean paste, oil, salt.
Method:
1. Knife beans to tear off the tendons on both sides; cut the carrot into thin strips; press the garlic into strips.
2. Boil a pot of boiling water, add appropriate amount of salt and a few drops of oil, add knife beans and cook for a while until 7-8 is mature.
3. Remove the cooked knife beans and take a shower.
4. Cut the cooked knife beans into thin strips.
5. Put an appropriate amount of oil in the pot, add garlic cloves and stir-fry.
6. Stir in the aroma and add bean paste and stir-fry.
7. Add shredded carrots and stir-fry.
8. Fry until the shredded carrots are slightly soft, pour in the shredded beans and stir-fry.
9. Finally, add a small amount of salt to season and serve.
Branded tofu
Ingredients: 500g tofu, 2 garlic sprouts, 1 teaspoon of salt, 1 tablespoon of soy sauce, 3 garlic, appropriate amount of water starch, 1.5 tablespoons of Pixian bean paste
Method: 1. Wash the green garlic sprouts, cut the stems and leaves into sections, and cut the garlic into minced;
2. Cut the tofu into small Cut the Pixian bean paste in fine form;
3. Add oil in the hot pot, add cooking oil, and then add Pixian bean paste to stir-fry after the oil is heated;
4. Add minced garlic and stir-fry, pour in a small amount of boiling water, add soy sauce and a little salt;
5. Add tofu to cook, and when the water is about to dry, add the green garlic seedlings and simmer;
6. Pour in the leaves of the green garlic seedlings, pour in water and starch and boil slightly, turn off the heat.
Pickled pepper stir-fried pork waist
Preparation method 1. Ingredient preparation: Two pork waists, clean them, change the flower knife on the surface, and then cut them into small pieces. Cut the green onions, slice the ginger, flatten the garlic, chop the green and red peppers, and cut the pickled peppers.
2. Wash the cut pork loin with blood and drain, add salt and raw powder to grab and knead evenly. Prepare the sauce: salt, light soy sauce, dark soy sauce, a little raw powder, cooking wine, and five-spice powder and mix well, pour in equal amount of water.
3. Heat the pan and heat the oil. First add the ginger and garlic slices to make the fragrance. Then add the green and red peppers and pickled peppers to make the spicy taste. Add the waist flower, pour in the prepared sauce, add the scallion slices, boil over high heat, and stir-fry until the waist flower changes color.
Fried shrimp
Preparation method 1. Prepare all ingredients.
2. Wash the shrimps, remove shrimp thread with a toothpick, remove the bearded shrimp mouth, and heat the pan and heat the oil.
3. Put the shrimp in and fry.
4. Add onion, ginger and garlic.
5. Add fresh soy sauce.
6. Add appropriate amount of cooking wine
7. The oil shines out the shrimp oil.
8. Add water and starch to continue cooking for a while, and then the juice is collected and served.
9. Add appropriate amount of salt before serving and sprinkle with chopped green onion.
minced meat fried green pepper
Ingredients: 3 chili peppers, 200 grams of pork filling, 2 grams of salt, 3 spoons of oyster sauce, appropriate amount of cooking oil
Method: 1. Wash the chili peppers and cut them into small pieces; prepare the meat filling and chopped green onion.
2. Add cooking oil to the pot, heat it up and add chopped green onion and stir-fry, pour in the meat filling and stir-fry evenly, and force out the fat in the meat filling.
3. Pour in the chili section and stir-fry evenly, add salt and oyster sauce until the chili is soft and the sauce comes out of the pot.
color fried black bean sprouts
Ingredients and seasoning preparation: black bean sprouts , purple cabbage , cabbage, fruit radish , coriander , ginger, vegetable oil, aged vinegar, sugar, vegetarian oyster sauce, pine mushroom fresh vegetable powder, raw powder.
Cooking method:
1. Wash the black bean sprouts, peel and graze the radish, cut the two-color cabbage into shreds, chop the coriander, and slice the ginger.
2. Heat the pan and stir-fry the ginger, first stir-fry the cabbage and shredded radish, then add the black bean sprouts and stir-fry, add appropriate amount of aged vinegar, sugar, vegetarian oyster sauce, and fresh vegetable powder and stir-fry well, put it in the dish and put some coriander.
Steamed pork ribs
Ingredients: pork ribs, fermented black beans , ginger, dried red pepper, green onion, light soy sauce, cooking wine, sugar, starch
Method: 1. Wash the surface salt through the fermented black beans and chop it with a knife. Cut the ginger into powder, cut the dried red pepper into pieces, and cut the scallions into chopped green onions.
2. After washing the ribs and drying the water, add chopped fermented black beans, minced ginger, light soy sauce, sugar, cooking wine, and starch, and mix well. Let stand and marinate for at least two hours.
3. After the steamer is boiled, the ribs are connected to the container into the trunk. After steaming over high heat for 20 minutes, sprinkle dried red peppers and continue steaming for 10 minutes. Just sprinkle green onion with chopped green onion. The meat is tender and the soybean aroma is attractive.
Root fried lotus root strips
Ingredients: 150 grams of tenderloin, 1 piece of lotus root, 2 spoons of red oil chili, 1 green pepper, 1 teaspoon of salt
Method 1. Peel and wash the lotus root and cut into strips.
2. Cut the tenderloin into small pieces, add a little light soy sauce and starch and grind it evenly
3. Pour the cooking oil in the wok and cook until 70% hot. Pour the tenderloin and stir-fry for 2 minutes. Put the
4. Pour a little oil in the pot, pour in lotus root strips and stir-fry over high heat for 2 minutes. Then pour in the meat slices, green peppers, salt, and red oil and chili for 1 minute. Then turn off the heat and put on a plate.
scrambled eggs with cucumber
Ingredients appropriate amount of eggs, cucumber, cooking wine, oil, and salt.
Method 1. Slice cucumber and set aside.
2. Beat the eggs into a bowl, beat a spoon of cooking wine, and half a spoon of water to make egg liquid.
3. Hot the pan and cool the oil, pour the egg liquid into the heat, fry it in medium heat, then shovel it and serve it for later use.
4. Add oil to the pot, heat the oil and stir-fry until it is dried.
5. Add the eggs and turn them evenly, add appropriate amount of salt to the pot.
Red oil duck intestine
Ingredients: 5 pairs of fresh duck intestines, 2 slices of green onion, 3 spoons of red oil, 1/2 spoon of sesame oil, sesame oil, soy sauce, vinegar, pepper powder, ginger and garlic foam, salt, chicken essence, and scallion
Preparation:
1. Cut the duck intestines open and clean them, rub them repeatedly with vinegar, salt and cooking wine, add a small amount of white wine for the last time, clean them, scallion slices Cut 1 piece and set aside;
2. Add appropriate amount of water to the pot, add cooking wine, ginger slices, and scallions to boil, put the duck intestines into the pot and boil them for a while, and then roll them up and pick them up immediately;
3. Take a deep-bottom plate, put the chopped scallions on the bottom of the plate, and put the scallions on top;
4. Take a bowl and add sesame oil, soy sauce, vinegar, pepper powder, ginger and garlic foam, salt, chicken essence, sesame oil, and broth evenly, drizzle on the duck intestines, and sprinkle with scallions.
Pearl Stir-fried Mandarin Band Roll
Ingredients: mango, lemon, shrimp, shredded cucumber, fresh spicy sauce, salt, MSG
Method: 1. Cut the mango into slices and set aside. Slurry and taste the seafood scraps, water until freshly cooked and cut into powder, then mix well with 200 grams of shredded cucumber, add 5 grams of fresh spicy sauce, 2 grams of salt, and 2 grams of MSG to make a filling. Spread the mango slices flat with a nice filling.
2. Roll it up and trim it with a knife, then insert mint leaves and put it on the plate.
Beef fried small lotus root
Ingredients: tenderloin beef, small lotus root, red pepper, green pepper, pickled pepper, starch, salt, sesame oil, soy sauce, oil, garlic, light soy sauce, oyster sauce
Method:
1. Wash the tenderloin beef and cut into thin slices, put it in a bowl, add soy sauce, sesame oil, cooking wine, starch and marinate for 10 minutes;
2. Wash the small lotus root trunk beef. Peel and cut into small pieces, cut green and red pepper into small circles, chop garlic and chop minced;
3. Heat the pot, pour in appropriate amount of oil, add the marinated beef, stir-fry over medium-high heat, stir-fry until 80% mature, put it in the pan and serve;
4. Pour a little oil in the pot, then add garlic, green and red pepper, small lotus root, pickled pepper and stir-fry together, add salt, light soy sauce, and oyster sauce to taste, stir-fry until the small lotus roots are dried, add in the beef and stir-fry for a while, add a layer of thin starch, stir-fry evenly, and then set it out of the pot and serve.
roasted pepper eggplant
Ingredients: 8 erectile skewers, 2 millet peppers, 2 eggplants, 2 single garlic (cut into fine particles), balsamic vinegar, sesame oil, light soy sauce, pepper oil, salt, MSG.
Method:
1. Wash the eggplant, cut it into strips, and place it on a steamer to steam it. Grill the green peppers and millet peppers over the heat (in a crust-like shape) and cut into fine particles.
2. Put the eggplant on a plate, cover the green pepper and millet pepper granules on the eggplant,
3. Then add garlic, salt, balsamic vinegar, sesame oil, light soy sauce, pepper oil, and MSG.
4, pour hot oil
sour and sour chicken
Main ingredients: 6 chicken livers, 150 grams of chicken intestines, 3 chicken hearts, 43 chicken gizzards, 200 grams of white radish
Seasonings: 3 slices of ginger, 4 cloves of garlic, 3 millet peppers, 2 spoons of light soy sauce, 4 spoons of rice wine spoons, 1 spoon of white vinegar, 1 spoon of sugar, 1 spoon of chopped pepper 1 spoon of pickled pepper, appropriate amount of vegetable oil
Method:
1. Cut the white radish into small slices of fan shape, add a spoon of white vinegar (cannot use aged vinegar)
2. Add a spoon of white sugar, mix well, and leave it for about two or three hours
3. Then cut the chicken gizzard, slice the chicken liver and chicken heart, and cut the chicken intestines into pieces. Slice the millet spicy, cut the ginger and garlic with
4. Pour the appropriate amount into a flat-bottom non-stick pan Oil, stir-fry ginger and garlic slices, add chicken gizzards, heart and liver in turn, and stir-fry the chicken intestines, then pour in the rice wine to remove the fishy
5, then pour in light soy sauce, continue stir-frying, add the green pickled pepper and chopped pepper
6, turn on high heat, and pour the pickled white radish together with the juice into the pot
7, stir-fry continuously and simmer for 3 minutes, when the sauce is about to be collected, turn off the heat and minced garlic. When stir-fry for one minute, turn off the heat and leave the pot
pen tube fish roast tofu
Ingredients: about 330 grams of old tofu, 300 grams of pen tube, 2 to 3 tablespoons of bean paste, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, a little onion, 2 small peppers, appropriate amount of starch, 1 teaspoon of sugar
Method
1. Cut the tofu into small squares, tear off the skin of the pen tube, remove the inedible part of the head and the cartilage inside the body, and cut it into small pieces.
2. Heat the wok and add appropriate amount of vegetable oil, add the green onion and minced garlic and stir-fry.
3. Add tofu cubes and stir-fry for a few times, add 2 to 3 tablespoons of bean paste, 1 tablespoon of light soy sauce, and 1 tablespoon of dark soy sauce and stir-fry for a few times to color.
4. Then add an appropriate amount of water, add 1 tablespoon of cooking wine, 1 teaspoon of sugar, chopped millet pepper, bring to a boil over high heat and then turn to medium heat to continue cooking for 7 to 8 minutes.
5. Then add the cut pen tube and cook for 2 minutes. The pen tube does not need to be cooked for too long. It will taste older after cooking for a long time.
6. Finally, use a little water starch to curl the starch.
Fish-flavored egg
Method: 1. Add salt to the egg and beat it into egg liquid.
2. Cut the onion into small diced pieces, cut the green and red pepper into small pieces, and cut the ginger and garlic into small pieces.
3. Put an appropriate amount of oil in the pot, pour in the egg liquid after the oil is hot, stir-fry and serve.
4. Put a little oil in the pot, pour in the minced ginger and garlic and stir-fry.
5. Pour in Pixian bean paste and stir-fry it with red oil over low heat. You can adjust the amount of bean paste according to your personal taste.
6. Pour in the sauce with 2 spoons of light soy sauce, 2 spoons of sugar, 1 spoon of aged vinegar, and 1 gram of salt, then pour in the fungus and stir-fry. Pour in the spread eggs and stir-fry well and then put them out of the pot.
Tomato Egg Spinach Soup
Ingredients: 1 tomato, 1 egg, 1 handful of spinach, and 1 green onion;
Method 1. Wash the spinach and select it, put it in a pot of boiling water and blanch it (after the water boils, add spinach and remove it after 1 minute). Blanching water can remove most of the oxalic acid in spinach.
2. Wash the tomatoes and cut them into small pieces, chop the green onions and beat the eggs and set aside.
3. Add oil to the pot, add tomato pieces and chopped green onion, stir-fry in medium heat until the tomatoes are soft and the juice is released, add appropriate amount of boiling water and boil for 2-3 minutes.
4. Add egg liquid and stir with chopsticks while adding to make the egg liquid disperse.
5. Add spinach and appropriate amount of salt immediately and cook for 1 minute.
tiger skin chicken claws
raw materials: chicken claws 500 grams.
Seasoning: 20 grams of ok sauce, 30 grams of soy sauce, 1 grams of straw mushrooms, 20 grams of green onion and ginger, 2 grams of sugar, 1 grams of MSG, a little citric acid, 0.1 grams of pepper powder, 2 grams of rice wine, 41 fennel, 500 grams of soup, 15 grams of clean oil (actual consumption).
Method:
1. Cut off the tip of the chicken feet, remove the large bones on the claws, wash them, put them in a cold water pot and bring them to a boil, cook for 5 minutes, then remove them, then wash and drain.
2. Heat the oil, add the chicken feet, fry until golden brown, take out when the skin is wrinkled, soak it in cold water until the skin is thick. 3. Put soup, ok sauce, soy sauce, straw mushroom soy sauce, sugar, fennel, pepper, rice wine, onion, ginger and chicken feet in the pot. After boiling, put it in a bowl and steam it in a steamer. Take it out and add MSG to the pot, add a few drops of citric acid, tighten the juice, put it in a pot and heat it up.
minced meat eggplant
Ingredients: eggplant, lean meat, oil, green onion, pepper, garlic, ginger, salt, light soy sauce, garlic barbecue sauce
Method:
1. Cut the eggplant into pieces and marinate it with salt, squeeze out the water, set aside, chop the meat into minced, cut the ginger and garlic, and cut the green onion into scallion.
2. Under the normal amount of oil in the wok, add eggplant and stir-fry softly, and serve for later use.
3. Add oil again, add peppercorns and stir-fry until the fragrance changes. Take it out, don’t do it, add minced ginger and garlic, stir-fry until it changes color.
4. Add garlic-flavored barbecue sauce and light soy sauce, stir well, add eggplant, sprinkle with chopped green onion, stir well, and then leave the pot.
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 the transparent ink fragrance feels the spicy, salty and sweetness in the text, which is even more a kind of happiness. Those who can eat get a warm stomach enjoyment; those who can eat find a calmness in their hearts." Savor it carefully and have deep insights! Food has now become a part of our lives. Life, walk slowly and live slowly. Life does not require gorgeous coats or sweet words. What life requires is to eat three meals a day and spend every day lightly. Each of us has our own living habits. In order to meet each person’s different dietary needs, we will select different dishes every day to share with everyone, and cheer for the wonderful life every day!
Fried bean shredded beans
Ingredients: beans 50g, carrots , garlic, bean paste, oil, salt.
Method:
1. Knife beans to tear off the tendons on both sides; cut the carrot into thin strips; press the garlic into strips.
2. Boil a pot of boiling water, add appropriate amount of salt and a few drops of oil, add knife beans and cook for a while until 7-8 is mature.
3. Remove the cooked knife beans and take a shower.
4. Cut the cooked knife beans into thin strips.
5. Put an appropriate amount of oil in the pot, add garlic cloves and stir-fry.
6. Stir in the aroma and add bean paste and stir-fry.
7. Add shredded carrots and stir-fry.
8. Fry until the shredded carrots are slightly soft, pour in the shredded beans and stir-fry.
9. Finally, add a small amount of salt to season and serve.
Branded tofu
Ingredients: 500g tofu, 2 garlic sprouts, 1 teaspoon of salt, 1 tablespoon of soy sauce, 3 garlic, appropriate amount of water starch, 1.5 tablespoons of Pixian bean paste
Method: 1. Wash the green garlic sprouts, cut the stems and leaves into sections, and cut the garlic into minced;
2. Cut the tofu into small Cut the Pixian bean paste in fine form;
3. Add oil in the hot pot, add cooking oil, and then add Pixian bean paste to stir-fry after the oil is heated;
4. Add minced garlic and stir-fry, pour in a small amount of boiling water, add soy sauce and a little salt;
5. Add tofu to cook, and when the water is about to dry, add the green garlic seedlings and simmer;
6. Pour in the leaves of the green garlic seedlings, pour in water and starch and boil slightly, turn off the heat.
Pickled pepper stir-fried pork waist
Preparation method 1. Ingredient preparation: Two pork waists, clean them, change the flower knife on the surface, and then cut them into small pieces. Cut the green onions, slice the ginger, flatten the garlic, chop the green and red peppers, and cut the pickled peppers.
2. Wash the cut pork loin with blood and drain, add salt and raw powder to grab and knead evenly. Prepare the sauce: salt, light soy sauce, dark soy sauce, a little raw powder, cooking wine, and five-spice powder and mix well, pour in equal amount of water.
3. Heat the pan and heat the oil. First add the ginger and garlic slices to make the fragrance. Then add the green and red peppers and pickled peppers to make the spicy taste. Add the waist flower, pour in the prepared sauce, add the scallion slices, boil over high heat, and stir-fry until the waist flower changes color.
Fried shrimp
Preparation method 1. Prepare all ingredients.
2. Wash the shrimps, remove shrimp thread with a toothpick, remove the bearded shrimp mouth, and heat the pan and heat the oil.
3. Put the shrimp in and fry.
4. Add onion, ginger and garlic.
5. Add fresh soy sauce.
6. Add appropriate amount of cooking wine
7. The oil shines out the shrimp oil.
8. Add water and starch to continue cooking for a while, and then the juice is collected and served.
9. Add appropriate amount of salt before serving and sprinkle with chopped green onion.
minced meat fried green pepper
Ingredients: 3 chili peppers, 200 grams of pork filling, 2 grams of salt, 3 spoons of oyster sauce, appropriate amount of cooking oil
Method: 1. Wash the chili peppers and cut them into small pieces; prepare the meat filling and chopped green onion.
2. Add cooking oil to the pot, heat it up and add chopped green onion and stir-fry, pour in the meat filling and stir-fry evenly, and force out the fat in the meat filling.
3. Pour in the chili section and stir-fry evenly, add salt and oyster sauce until the chili is soft and the sauce comes out of the pot.
color fried black bean sprouts
Ingredients and seasoning preparation: black bean sprouts , purple cabbage , cabbage, fruit radish , coriander , ginger, vegetable oil, aged vinegar, sugar, vegetarian oyster sauce, pine mushroom fresh vegetable powder, raw powder.
Cooking method:
1. Wash the black bean sprouts, peel and graze the radish, cut the two-color cabbage into shreds, chop the coriander, and slice the ginger.
2. Heat the pan and stir-fry the ginger, first stir-fry the cabbage and shredded radish, then add the black bean sprouts and stir-fry, add appropriate amount of aged vinegar, sugar, vegetarian oyster sauce, and fresh vegetable powder and stir-fry well, put it in the dish and put some coriander.
Steamed pork ribs
Ingredients: pork ribs, fermented black beans , ginger, dried red pepper, green onion, light soy sauce, cooking wine, sugar, starch
Method: 1. Wash the surface salt through the fermented black beans and chop it with a knife. Cut the ginger into powder, cut the dried red pepper into pieces, and cut the scallions into chopped green onions.
2. After washing the ribs and drying the water, add chopped fermented black beans, minced ginger, light soy sauce, sugar, cooking wine, and starch, and mix well. Let stand and marinate for at least two hours.
3. After the steamer is boiled, the ribs are connected to the container into the trunk. After steaming over high heat for 20 minutes, sprinkle dried red peppers and continue steaming for 10 minutes. Just sprinkle green onion with chopped green onion. The meat is tender and the soybean aroma is attractive.
Root fried lotus root strips
Ingredients: 150 grams of tenderloin, 1 piece of lotus root, 2 spoons of red oil chili, 1 green pepper, 1 teaspoon of salt
Method 1. Peel and wash the lotus root and cut into strips.
2. Cut the tenderloin into small pieces, add a little light soy sauce and starch and grind it evenly
3. Pour the cooking oil in the wok and cook until 70% hot. Pour the tenderloin and stir-fry for 2 minutes. Put the
4. Pour a little oil in the pot, pour in lotus root strips and stir-fry over high heat for 2 minutes. Then pour in the meat slices, green peppers, salt, and red oil and chili for 1 minute. Then turn off the heat and put on a plate.
scrambled eggs with cucumber
Ingredients appropriate amount of eggs, cucumber, cooking wine, oil, and salt.
Method 1. Slice cucumber and set aside.
2. Beat the eggs into a bowl, beat a spoon of cooking wine, and half a spoon of water to make egg liquid.
3. Hot the pan and cool the oil, pour the egg liquid into the heat, fry it in medium heat, then shovel it and serve it for later use.
4. Add oil to the pot, heat the oil and stir-fry until it is dried.
5. Add the eggs and turn them evenly, add appropriate amount of salt to the pot.
Red oil duck intestine
Ingredients: 5 pairs of fresh duck intestines, 2 slices of green onion, 3 spoons of red oil, 1/2 spoon of sesame oil, sesame oil, soy sauce, vinegar, pepper powder, ginger and garlic foam, salt, chicken essence, and scallion
Preparation:
1. Cut the duck intestines open and clean them, rub them repeatedly with vinegar, salt and cooking wine, add a small amount of white wine for the last time, clean them, scallion slices Cut 1 piece and set aside;
2. Add appropriate amount of water to the pot, add cooking wine, ginger slices, and scallions to boil, put the duck intestines into the pot and boil them for a while, and then roll them up and pick them up immediately;
3. Take a deep-bottom plate, put the chopped scallions on the bottom of the plate, and put the scallions on top;
4. Take a bowl and add sesame oil, soy sauce, vinegar, pepper powder, ginger and garlic foam, salt, chicken essence, sesame oil, and broth evenly, drizzle on the duck intestines, and sprinkle with scallions.
Pearl Stir-fried Mandarin Band Roll
Ingredients: mango, lemon, shrimp, shredded cucumber, fresh spicy sauce, salt, MSG
Method: 1. Cut the mango into slices and set aside. Slurry and taste the seafood scraps, water until freshly cooked and cut into powder, then mix well with 200 grams of shredded cucumber, add 5 grams of fresh spicy sauce, 2 grams of salt, and 2 grams of MSG to make a filling. Spread the mango slices flat with a nice filling.
2. Roll it up and trim it with a knife, then insert mint leaves and put it on the plate.
Beef fried small lotus root
Ingredients: tenderloin beef, small lotus root, red pepper, green pepper, pickled pepper, starch, salt, sesame oil, soy sauce, oil, garlic, light soy sauce, oyster sauce
Method:
1. Wash the tenderloin beef and cut into thin slices, put it in a bowl, add soy sauce, sesame oil, cooking wine, starch and marinate for 10 minutes;
2. Wash the small lotus root trunk beef. Peel and cut into small pieces, cut green and red pepper into small circles, chop garlic and chop minced;
3. Heat the pot, pour in appropriate amount of oil, add the marinated beef, stir-fry over medium-high heat, stir-fry until 80% mature, put it in the pan and serve;
4. Pour a little oil in the pot, then add garlic, green and red pepper, small lotus root, pickled pepper and stir-fry together, add salt, light soy sauce, and oyster sauce to taste, stir-fry until the small lotus roots are dried, add in the beef and stir-fry for a while, add a layer of thin starch, stir-fry evenly, and then set it out of the pot and serve.
roasted pepper eggplant
Ingredients: 8 erectile skewers, 2 millet peppers, 2 eggplants, 2 single garlic (cut into fine particles), balsamic vinegar, sesame oil, light soy sauce, pepper oil, salt, MSG.
Method:
1. Wash the eggplant, cut it into strips, and place it on a steamer to steam it. Grill the green peppers and millet peppers over the heat (in a crust-like shape) and cut into fine particles.
2. Put the eggplant on a plate, cover the green pepper and millet pepper granules on the eggplant,
3. Then add garlic, salt, balsamic vinegar, sesame oil, light soy sauce, pepper oil, and MSG.
4, pour hot oil
sour and sour chicken
Main ingredients: 6 chicken livers, 150 grams of chicken intestines, 3 chicken hearts, 43 chicken gizzards, 200 grams of white radish
Seasonings: 3 slices of ginger, 4 cloves of garlic, 3 millet peppers, 2 spoons of light soy sauce, 4 spoons of rice wine spoons, 1 spoon of white vinegar, 1 spoon of sugar, 1 spoon of chopped pepper 1 spoon of pickled pepper, appropriate amount of vegetable oil
Method:
1. Cut the white radish into small slices of fan shape, add a spoon of white vinegar (cannot use aged vinegar)
2. Add a spoon of white sugar, mix well, and leave it for about two or three hours
3. Then cut the chicken gizzard, slice the chicken liver and chicken heart, and cut the chicken intestines into pieces. Slice the millet spicy, cut the ginger and garlic with
4. Pour the appropriate amount into a flat-bottom non-stick pan Oil, stir-fry ginger and garlic slices, add chicken gizzards, heart and liver in turn, and stir-fry the chicken intestines, then pour in the rice wine to remove the fishy
5, then pour in light soy sauce, continue stir-frying, add the green pickled pepper and chopped pepper
6, turn on high heat, and pour the pickled white radish together with the juice into the pot
7, stir-fry continuously and simmer for 3 minutes, when the sauce is about to be collected, turn off the heat and minced garlic. When stir-fry for one minute, turn off the heat and leave the pot
pen tube fish roast tofu
Ingredients: about 330 grams of old tofu, 300 grams of pen tube, 2 to 3 tablespoons of bean paste, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, a little onion, 2 small peppers, appropriate amount of starch, 1 teaspoon of sugar
Method
1. Cut the tofu into small squares, tear off the skin of the pen tube, remove the inedible part of the head and the cartilage inside the body, and cut it into small pieces.
2. Heat the wok and add appropriate amount of vegetable oil, add the green onion and minced garlic and stir-fry.
3. Add tofu cubes and stir-fry for a few times, add 2 to 3 tablespoons of bean paste, 1 tablespoon of light soy sauce, and 1 tablespoon of dark soy sauce and stir-fry for a few times to color.
4. Then add an appropriate amount of water, add 1 tablespoon of cooking wine, 1 teaspoon of sugar, chopped millet pepper, bring to a boil over high heat and then turn to medium heat to continue cooking for 7 to 8 minutes.
5. Then add the cut pen tube and cook for 2 minutes. The pen tube does not need to be cooked for too long. It will taste older after cooking for a long time.
6. Finally, use a little water starch to curl the starch.
Fish-flavored egg
Method: 1. Add salt to the egg and beat it into egg liquid.
2. Cut the onion into small diced pieces, cut the green and red pepper into small pieces, and cut the ginger and garlic into small pieces.
3. Put an appropriate amount of oil in the pot, pour in the egg liquid after the oil is hot, stir-fry and serve.
4. Put a little oil in the pot, pour in the minced ginger and garlic and stir-fry.
5. Pour in Pixian bean paste and stir-fry it with red oil over low heat. You can adjust the amount of bean paste according to your personal taste.
6. Pour in the sauce with 2 spoons of light soy sauce, 2 spoons of sugar, 1 spoon of aged vinegar, and 1 gram of salt, then pour in the fungus and stir-fry. Pour in the spread eggs and stir-fry well and then put them out of the pot.
Tomato Egg Spinach Soup
Ingredients: 1 tomato, 1 egg, 1 handful of spinach, and 1 green onion;
Method 1. Wash the spinach and select it, put it in a pot of boiling water and blanch it (after the water boils, add spinach and remove it after 1 minute). Blanching water can remove most of the oxalic acid in spinach.
2. Wash the tomatoes and cut them into small pieces, chop the green onions and beat the eggs and set aside.
3. Add oil to the pot, add tomato pieces and chopped green onion, stir-fry in medium heat until the tomatoes are soft and the juice is released, add appropriate amount of boiling water and boil for 2-3 minutes.
4. Add egg liquid and stir with chopsticks while adding to make the egg liquid disperse.
5. Add spinach and appropriate amount of salt immediately and cook for 1 minute.
tiger skin chicken claws
raw materials: chicken claws 500 grams.
Seasoning: 20 grams of ok sauce, 30 grams of soy sauce, 1 grams of straw mushrooms, 20 grams of green onion and ginger, 2 grams of sugar, 1 grams of MSG, a little citric acid, 0.1 grams of pepper powder, 2 grams of rice wine, 41 fennel, 500 grams of soup, 15 grams of clean oil (actual consumption).
Method:
1. Cut off the tip of the chicken feet, remove the large bones on the claws, wash them, put them in a cold water pot and bring them to a boil, cook for 5 minutes, then remove them, then wash and drain.
2. Heat the oil, add the chicken feet, fry until golden brown, take out when the skin is wrinkled, soak it in cold water until the skin is thick. 3. Put soup, ok sauce, soy sauce, straw mushroom soy sauce, sugar, fennel, pepper, rice wine, onion, ginger and chicken feet in the pot. After boiling, put it in a bowl and steam it in a steamer. Take it out and add MSG to the pot, add a few drops of citric acid, tighten the juice, put it in a pot and heat it up.
minced meat eggplant
Ingredients: eggplant, lean meat, oil, green onion, pepper, garlic, ginger, salt, light soy sauce, garlic barbecue sauce
Method:
1. Cut the eggplant into pieces and marinate it with salt, squeeze out the water, set aside, chop the meat into minced, cut the ginger and garlic, and cut the green onion into scallion.
2. Under the normal amount of oil in the wok, add eggplant and stir-fry softly, and serve for later use.
3. Add oil again, add peppercorns and stir-fry until the fragrance changes. Take it out, don’t do it, add minced ginger and garlic, stir-fry until it changes color.
4. Add garlic-flavored barbecue sauce and light soy sauce, stir well, add eggplant, sprinkle with chopped green onion, stir well, and then leave the pot.
Onion-flavored hand-pulled chicken
Ingredients: Half a three-yellow chicken, 4 celery, half an onion, 1/4 tsp salt, 1/4 tsp chicken essence, 10 peppercorns, 1 tablespoon of cooking wine, 1.5 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, 1 red pepper, 4 cloves of garlic, 1/4 tsp of white sugar, 1 teaspoon of white soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of red pepper, 4 cloves of garlic, 1/4 tsp of white sugar 1 tablespoon vegetable oil
Method:
1. Prepare the ingredients you use; put cold water, 1 tablespoon of cooking wine, 10 peppercorns, 3 slices of ginger in a deep pot, add a pot to cook over high heat, turn off the heat after the water boils, simmer for 20 minutes
2. The stewed chicken is inserted into the thigh with chopsticks, which can be easily inserted to indicate that it is cooked; in the process of stewing chicken stewed chicken , cut celery and green onions into segments, cut onion and red pepper, and cut garlic and ginger into slices
3. At this time, take the chicken Remove the cool water, and then use your hands to make it into strips; add oil, garlic, and ginger to stir-fry until fragrant
4. Add shredded chicken and stir-fry for 1 minute, add salt, chicken essence, sugar, light soy sauce, dark soy sauce, and cooking wine to stir-fry; add onion and shredded red pepper until soft
5. Add celery and scallion slices before leaving the pot
6. Finally, pour a little sesame oil and let it go to the pot
celery bacon
Ingredients: parsley a hand Half a carrot, a piece of bacon (can be steamed for 15 minutes in advance, so it is easy to cut.)
Method: 1. Remove the roots of the celery, pick the leaves and store them more; cut the carrots into thin strips, and the same thickness as celery; slice the bacon; slice the garlic.
2. Add oil to the pot and heat it, pour in slices of garlic, stir-fry together, let the bacon oil out, finally pour in the fine strips of carrots, stir-fry for a minute after stir-frying; pour in the celery until the celery changes color, add a little salt to season, the bacon will be saltier, add less salt, and finally throw the celery leaves, stir-fry evenly and then stir-fry.
Chestnut roast chicken wings
Ingredients: Chestnuts/Chicken wing roots/singer/sugar/dark soy sauce/ Salt
Method:
1. Peel the chestnuts, blanch the chicken wings and set aside
2. Onion and ginger, wings and roots are put into the pot and stir-fry
3. After stir-frying, add cooking wine, then add dark soy sauce to color, and add some oyster sauce
4. Add water and cover the lid and cook for 15 minutes
5. Cook for 15 minutes and put the chestnuts
6. Cook for another 10 minutes. Add some sugar before boiling the pot to enhance the flavor
Cold bracken
Ingredients: fern handfuls, appropriate amount of red pepper, 1 teaspoon of salt, 1 tablespoon of vinegar, 1 tablespoon of light soy sauce, 5 cloves of garlic, 1 teaspoon of sugar, 1 tablespoon of chili oil, 1 tablespoon of pepper oil
Method:
1. Put the fern in water and cook for about one minute, remove the super-cool boiling water, put all the seasonings into the preservation box according to the taste, stir well, melt the sugar, put the drained fern and red pepper, cover tightly, shake until they are evenly dipped in the seasoning, and you can put it on the plate and eat!
Fantasy Shizone Mushroom Greens
Ingredients: 500g of greens, 100g of mushrooms, 150g of pork, a little salt, 1 spoon of dark soy sauce, appropriate amount of ginger, half a head of garlic, a little chicken essence
Method:
1, Wash the mushrooms and cut them into diced, garlic and ginger
2, cut the whole Cai head , then cut it into a flower shape
3, blanch the greens, remove them, control them to dryness, add a little salt and chicken essence to marinate them into flavor
3, blanch the greens, remove them, and control them to dryness, add a little salt and chicken essence to marinate them into flavor
4. Heat the oil pan, add the diced meat and stir-fry until it changes color, pour in ginger, garlic and mushrooms
5. Pour the dark soy sauce and stir-fry evenly, add appropriate amount of water
6, add a little salt and chicken essence, boil and a thick layer of thin layer
7. Remove from the pot and put it in vegetables
Braised chicken feet
Method 1. Wash the chicken feet, cut off the nails
2. Blanch it in the pot with cold water to remove blood foam
3. Take it out and wash it and drain the water
4. Put oil in the pot, add rock sugar and heat
5. Boil out the sugar color and add chicken feet and stir-fry
6. Add water to cover the chicken feet, pour in dark soy sauce
7. Add green onion and five-spice powder
8. Pour in oyster sauce
9. Pour in cooking wine
10. Add salt to season, boil over high heat and cook for about half an hour
11. Collect the soup
Cold rice tofu
pieces Auxiliary ingredients: ginger, garlic cloves, chopped green onion, chili powder, light soy sauce, balsamic vinegar, salt
Method:
1. Change the rice tofu into a rectangular strip, chop the ginger and garlic cloves and set aside;
2. Put the rice tofu into a pot of boiling water for 3 minutes and take it out and drain it and put it on a plate;
3. Put chili powder, minced ginger and garlic and salt in the bowl, pour a little hot oil and mix well, then add light soy sauce and balsamic vinegar and mix well;
4. Drop the mixed sauce on the rice tofu on the plate and sprinkle with chopped green onion.
Tips:
1. Light soy sauce and balsamic vinegar should be added after adding hot oil and mixing the sauce, then add
cucumber fried fungus
Main ingredients: cucumber, black fungus
Ingredients: green and red peppers, ginger, garlic, scallion, salt, chicken essence, white sugar, corn starch
Method:
1. Soak the black fungus in advance and wash them, peel the cucumbers and wash them into slices;
2. Cut the green and red peppers into shreds, slice the ginger and garlic, and cut the scallion into chopped green onion;
3. Use salt, chicken essence, white sugar, corn starch and water to mix the thin sauce for later use;
4. Heat the oil in the pan, add the ginger and garlic slices and stir-fry;
5. Pour in black fungus and stir-fry over high heat, add the green and red pepper shreds and stir-fry;
6. Finally add the cucumber slices and stir-fry;
7. Fry until the cucumber is broken, pour in the prepared sauce, sprinkle with chopped green onion, stir-fry evenly.
Braised pork head
Ingredients: 500g pork head meat, 1 piece of ginger, 20g garlic cloves, 20g rock sugar, 1 piece of southern milk, 20g cooking wine, 1 tablespoon of dark soy sauce, 3g salt, a little oil, 2 bowls of water
Method:
1. Wash the pork head meat, scrape away the miscellaneous hairs and dirt, and the difficult-to-clean areas, roast them on low heat on stove and rinse them clean.
2. Cut into pieces of meat the same size as mahjong.
3. Pour cooking oil in hot pan, stir-fry the garlic and ginger to make the aroma, pour in pork head meat and stir-fry over high heat until it turns white.
4. Add southern milk, dark soy sauce, rock sugar, cooking wine, salt, and continue to fry until the pork is colored.
5. Add about 2 bowls of boiling water, boil over high heat, and then serve the soup into the rice cooker.
6. Mix the pork head with a spatula, cover the lid of the rice cooker, select the rice cooker function, scoop out the ingredients after stopping, sprinkle some chopped green onions and eat.
Fish-flavored eggplant
Ingredients: eggplant, green pepper, green onion, ginger, pork, light soy sauce, vinegar, cooking wine, Pixian bean paste, vegetable oil, starch
Method 1. Cut the eggplant into hob pieces, wash twice with clean water, add a little salt, and marinate for a while.
2. Slice the pork, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of starch, stir well, and marinate for a while.
3. Add a spoonful of cooking wine, two spoonfuls of light soy sauce, three spoonfuls of vinegar, four spoonfuls of sugar, and two spoonfuls of starch to a small bowl, mix well. Cut the green pepper into small pieces. Slice the scallion and shred the ginger.
4. Heat the pot, add oil, squeeze out the water of the eggplant, put it in the pot, stir-fry until the eggplant becomes soft, remove and control the oil and set aside.
5. Leave the appropriate amount of oil in the pot, add the slices of meat, stir-fry until the color changes, and serve. Leave some base oil, add onion and ginger to stir-fry. Add Pixian bean paste and stir-fry it to bring out red oil.
6. Add green peppers and stir-fry. Add eggplant slices. Then put the seasoning in a small bowl. Bring to a boil over high heat, stir fry evenly and turn off the heat.
Garlic fried pork ribs
Ingredients: 500g of ribs, half a head of garlic, light soy sauce, salt, white pepper powder, cooking wine, starch, oil
Method: 1. Wash and drain the water with bleeding, add a spoonful of light soy sauce, two teaspoons of salt, one spoonful of cooking wine, one spoonful of white pepper powder, and then one spoonful of cooking oil. Finally, two teaspoons of starch and marinate for more than half an hour.
2. Cut garlic into garlic and set aside. Put oil that can cover the ribs in the pot. When the oil is so hot that the chopsticks come in, put the ribs in and fry them. When the fried appearance is golden, take them out.
3. I fry this size of ribs and then took them out after about 4 to 5 minutes.
4. Put some oil in the pot, stir-fry the garlic, add the ribs and stir-fry so that the garlic can be wrapped on the ribs. Perfect out of the pot!
Shred fat intestine
Ingredients: 500g pig intestines, appropriate amount of oil, appropriate amount of salt, 2 peppers, 1 green onion, 10g garlic, 2 large ingredients, appropriate amount of ginger, 6ml soybean soy sauce, 10ml cooking wine, 3g sugar, 4g pepper powder, 8g starch 1
Method:
1. Soak the pig intestines in a light salt vinegar mixed solution for a while, pick the dirt, soak it in rice washing water for a while, and then gently rub it in clean water twice.
2. Blanch the fat intestines and remove them.
3. Wash the blanched intestines with warm water.
4. Take the water, pour in the fat intestines, add onion, ginger, cooking wine, and cook for about half an hour
5. Slice the peppers, green onions, carrots and garlic and set aside.
6. Put the seasonings into a bowl, add appropriate amount of water to make the bowl of sauce.
7. The cooked intestines can be thorned with chopsticks and can be removed.
8. Cut into small pieces when it is not hot.
9. Heat the oil in the wok, pour in the scallion, garlic, and carrots and stir-fry. Add chili peppers.
10. Pour in the fat intestines and stir-fry for a while. Pour in a bowl of sauce and stir-fry evenly.
honey juice glutinous rice lotus root
Ingredients: lotus root, half a bowl of glutinous rice, four tablespoons of brown sugar, three tablespoons of rock sugar, eight red dates, toothpicks
Method: 1. Prepare the ingredients and soak the glutinous rice for three hours;
2. Wash and peel the lotus root, cut more than 2 cm from one end, do not cut it very short, as it is very short, the hole is small and it is not convenient to fill the rice;
3. Scoop a spoonful of spoons and place it in the hole with chopsticks, and insert it to prevent empty holes. If it is not real, fill it all;
4. Join the cut lotus root intact and fix it with a toothpick. When inserting it, use some force to fix it. It will not fall off easily;
5. Brown sugar, rock sugar, red dates, and the lotus root will be flooded with water;
6. Wipe the bottom of the pot and put it in a pressure cooker. It will be solved in 30 minutes;
7. Take out the cooked glutinous rice root and cut it into pieces to place it on;
8. Put the water for boiling glutinous rice root and thicken it on top. It is okay not to thicken it, and it will be sweeter when it is dipped.
leeks stir-fry with dried
1. Leeks, dried , and red peppers are washed
2. Cut the leeks into sections, cut the fragrant dried tills into shreds, and cut the red peppers into shreds
3. Heat the oil in the pot, pour in the red peppers into stir-fry well
4. Then pour in the fragrant dried tills into stir-fry well
4. Then pour in the fragrant dried tills into stir-fry well
green peppers into stir-fry beef
1. Wash the beef and cut into shreds, put it for a while, squeeze out the moisture.
2. Wash the green pepper and cut it into shreds, cut the ginger into shreds, and cut the garlic into foam.
3. Add light soy sauce, dark soy sauce, oyster sauce, starch to the shredded beef, mix well and marinate for a while, then add oil to heat the pan, pour in the shredded beef, stir-fry over high heat for a few minutes and then put it out of the pot.
4. Load into the disk.
5. Add oil to hot pan, pour in the green peppers with minced garlic, add salt, and stir-fry together for a while.
6. Pour in the beef and stir-fry quickly. The beef is dried and then put out of the pot and put on a plate.
Steamed Enoki mushrooms with garlic
Ingredients: Enoki mushrooms, garlic, salad oil, salt, umami soy sauce, sesame oil, chopped green onion, sugar;
method
1. Cut off the old roots of the enoki mushrooms, wash them, drizzle them dry, then place them directly on a plate;
2. Garlic sauce: Peel the garlic, peel more, one end, I am a pack of enoki mushrooms with a head of garlic~ After peeling, cut it into minced garlic, don't be too broken, thicker, and have a taste~ more fragrant
3. Add the same oil as minced garlic, heat it, turn off the heat, add minced garlic, stir-fry evenly, use the remaining heat of the pot to stir-fry minced garlic, avoid excessive heating~ Then season directly in the pot, add salt and sugar, mainly salt, add only a little bit of sugar to improve freshness~ Garlic sauce It's done;
4. Drop the garlic sauce directly on the washed enoki mushrooms for 6-8 minutes and then take it out. The enoki mushrooms will naturally steam out the water. The steamed juice is very sweet, don't waste it~ Pour out the juice, add umami soy sauce and sugar, sesame oil to the juice to make the taste good, don't be too salty, then pour it back into the enoki mushroom plate, and finally sprinkle with chopped green onion, and it's done;
Hand-pulled eggplant
Method 1. Wash the eggplant and remove both ends, cut into even long sections
2. Put the eggplant in a steamer and steam over high heat for 10 minutes
3. Mash the garlic paste
4, chop green onion and ginger, cut millet pepper into circles
5, light soy sauce, vinegar, salt, sugar sauce
6, steamed eggplant cool slightly, tear into long strips with your hands and put them on the plate
7, pour the prepared juice on the eggplant, chopped green onion, minced ginger, garlic paste, and millet pepper on the eggplant
garlic roasted fat intestine
Ingredients: 250 grams of fat intestine, 2 small ingredients, green onion ginger, garlic spice, star anise, cinnamon, dried chili, seasoning salt sugar MSG, yellow wine, oyster sauce, Pixian bean paste, sesame oil, light soy sauce, aged vinegar
Method 1. Treat large intestine clean, rinse
2. Use spices, small ingredients, rice wine to add water to boil the large intestine, and then use a pressure cooker to press for 30 minutes
3. Change the large intestine into strips, cut the green and red pepper into strips, blanch the large intestine
4. Fry Pixian bean paste, add water to remove the chili shell
5. Fry the small ingredients, spices, add the large intestine, rice wine, and soy sauce to consume oil to season and thicken the juice. Add green and red peppers, and drizzle with oil
cucumber fried meat
Main ingredients: tenderloin 200g Half a cucumber
Ingredients: green and red pepper, garlic, raw powder, cooking wine, soy sauce, oil and salt,
Method:
1. Cut the cucumber into slices and add appropriate amount of salt to marinate;
2. Add salt, raw powder, cooking wine and soy sauce to mix evenly, marinate for a while;
3. Squeeze out the moisture after the marinated cucumber slices and put them in a pot to stir-fry and further remove the moisture. After stir-fry the water, put it out and set aside;
4. Heat the pan, add appropriate amount of oil, add the marinated slices of meat and stir-fry;
5. After stir-fry the slices of meat and change color, add garlic slices and red peppers and stir-fry;
6. After stir-fry a few times, add green peppers and stir-fry;
7. After stir-fry the green peppers and change color, add cucumber slices and stir-fry;
8. After stir-fry a few times, add appropriate amount of salt and stir-fry evenly;
9. Put it on a plate.
Stir-fried pork belly
Main ingredients: 500 grams of pickled cauliflower, 100 grams of pork
Ingredients: 2 grams of salt, 10 grams of light soy sauce, 5 grams of sugar, appropriate amount of onion and garlic , a few dried chili
Method:
1. Split the cauliflower into small pieces, cut the meat into thicker slices, set aside
2. Heat the wok, add appropriate amount of oil, stir-fry the meat slices until half cooked, then add dried chili to stir-fry the aroma, add onion and garlic, then stir-fry
3. Pour in the cauliflower, add salt, and stir-fry slowly over medium-low heat. It takes about six or seven minutes until the cauliflower is a little soft, then add sugar
4, pour in the soy sauce and stir-fry well, and you can leave the pot
glutinous rice chicken
Ingredients: chicken wing root, glutinous rice, mushrooms, salted egg yolk, bacon, barbecue pork . Lotus leaf
Method:
1. Soak the glutinous rice for 2 hours in advance, steam it and set aside.
2. Blanch the dried lotus leaves in boiling water and drain the water for later use; wash the wing roots and remove the bones and cut them into small dices.
3, salted egg yolk, bacon, and char siu pork into small diced pieces; soak the mushrooms in warm water and cut them into small diced pieces for later use.
4. Place the pot on a little oil and heat it up, add the chicken diced rice and stir-fry until it turns white and serve.
5. Leave the bottom oil in the pot, add mushrooms, bacon, and diced pork with pork, stir-fry until fragrant, then serve.
6, diced chicken, char squash pork, bacon, salted egg yolk, and diced mushrooms into a bowl, mix 2 spoons of light soy sauce, 2 spoons of oyster sauce, 1/2 spoon of white pepper, 1/3 spoon of sugar, and 1/3 spoon of salt and stir evenly.
7. Take out an appropriate amount of glutinous rice and mix well with the filling.
8. Cut the lotus leaves into moderate blocks.
9. Wrap the glutinous rice and chicken rice into lotus leaves and compact it. Put it in a steamer and steam it over high heat for 15 minutes.
Stir-fried beef
Ingredients: beef, green and red pepper, coriander, dark soy sauce, ginger, garlic, salt, pepper
Method: 1. Cut the beef into thin slices and cut into shreds of green and red pepper.
2. Heat the pan and cook oil, add shredded beef and stir-fry, add peppercorns, stir-fry a little salt and serve.
3. Pour a little oil into the pot, stir-fry the green and red peppers, ginger and minced garlic, then pour in the fried beef and mix in dark soy sauce.
4. Stir evenly, sprinkle with chopped green onion and you can come out of the pot.
Fished rice cake
Ingredients: 1 mandarin fish, 1 rice cake, 3 grams of salt, appropriate amount of green onion, 5 grams of ginger, 5 ml of cooking wine, 3 grams of steamed fish soy sauce, 2 green onion
Method:
1. Wash the fish, drain the water, and cut the two sides with a flower knife;
2. Spread the ginger slices and green onions on the bottom of the plate;
3. Spread the fish in the center of the plate, press it on the ginger and green onion, and place rice cake pieces on the edge;
4. Sprinkle cooking wine and steamed fish soy sauce on the fish, sprinkle a layer of fine salt, and leave for 5 minutes;
5. Boil a pot of water, put it in the fish plate, cover the lid, and steam it on high heat for 5 minutes;
6. Sprinkle chopped green onions on the steamed fish, drizzle 80% of the oil, and make a squeaking sound.
Spicy and sour fried chicken java
Ingredients; chicken java, pickled pepper, red pepper, garlic shoots , ginger, garlic, oil, salt, chicken essence, vinegar, cooking wine, dark soy sauce, onion java
Method; 1. Clean the chicken java, put it in a pot and add cooking wine. The ginger is boiled with water, take it out and slice it for later use
2. Red pepper, garlic shoots, chopped green onion, ginger, and garlic are cut and set aside
3. Add oil to hot pan, add ginger, garlic, green onion, and garlic shoots, stir-fry to bring out the aroma, add blanched chicken miscellaneous rice noodles and stir-fry evenly
4. Fry dry the water, add vinegar, dark soy sauce, pickled peppers, stir-fry evenly
5. Finally, add salt, stir-fry chicken essence, and the delicious sour and spicy chicken miscellaneous rice noodles are out of the pot.
Tips:
1. Light soy sauce and balsamic vinegar should be added after adding hot oil and mixing the sauce, then add
cucumber fried fungus
Main ingredients: cucumber, black fungus
Ingredients: green and red peppers, ginger, garlic, scallion, salt, chicken essence, white sugar, corn starch
Method:
1. Soak the black fungus in advance and wash them, peel the cucumbers and wash them into slices;
2. Cut the green and red peppers into shreds, slice the ginger and garlic, and cut the scallion into chopped green onion;
3. Use salt, chicken essence, white sugar, corn starch and water to mix the thin sauce for later use;
4. Heat the oil in the pan, add the ginger and garlic slices and stir-fry;
5. Pour in black fungus and stir-fry over high heat, add the green and red pepper shreds and stir-fry;
6. Finally add the cucumber slices and stir-fry;
7. Fry until the cucumber is broken, pour in the prepared sauce, sprinkle with chopped green onion, stir-fry evenly.
Braised pork head
Ingredients: 500g pork head meat, 1 piece of ginger, 20g garlic cloves, 20g rock sugar, 1 piece of southern milk, 20g cooking wine, 1 tablespoon of dark soy sauce, 3g salt, a little oil, 2 bowls of water
Method:
1. Wash the pork head meat, scrape away the miscellaneous hairs and dirt, and the difficult-to-clean areas, roast them on low heat on stove and rinse them clean.
2. Cut into pieces of meat the same size as mahjong.
3. Pour cooking oil in hot pan, stir-fry the garlic and ginger to make the aroma, pour in pork head meat and stir-fry over high heat until it turns white.
4. Add southern milk, dark soy sauce, rock sugar, cooking wine, salt, and continue to fry until the pork is colored.
5. Add about 2 bowls of boiling water, boil over high heat, and then serve the soup into the rice cooker.
6. Mix the pork head with a spatula, cover the lid of the rice cooker, select the rice cooker function, scoop out the ingredients after stopping, sprinkle some chopped green onions and eat.
Fish-flavored eggplant
Ingredients: eggplant, green pepper, green onion, ginger, pork, light soy sauce, vinegar, cooking wine, Pixian bean paste, vegetable oil, starch
Method 1. Cut the eggplant into hob pieces, wash twice with clean water, add a little salt, and marinate for a while.
2. Slice the pork, add a spoonful of cooking wine, a spoonful of light soy sauce, and a spoonful of starch, stir well, and marinate for a while.
3. Add a spoonful of cooking wine, two spoonfuls of light soy sauce, three spoonfuls of vinegar, four spoonfuls of sugar, and two spoonfuls of starch to a small bowl, mix well. Cut the green pepper into small pieces. Slice the scallion and shred the ginger.
4. Heat the pot, add oil, squeeze out the water of the eggplant, put it in the pot, stir-fry until the eggplant becomes soft, remove and control the oil and set aside.
5. Leave the appropriate amount of oil in the pot, add the slices of meat, stir-fry until the color changes, and serve. Leave some base oil, add onion and ginger to stir-fry. Add Pixian bean paste and stir-fry it to bring out red oil.
6. Add green peppers and stir-fry. Add eggplant slices. Then put the seasoning in a small bowl. Bring to a boil over high heat, stir fry evenly and turn off the heat.
Garlic fried pork ribs
Ingredients: 500g of ribs, half a head of garlic, light soy sauce, salt, white pepper powder, cooking wine, starch, oil
Method: 1. Wash and drain the water with bleeding, add a spoonful of light soy sauce, two teaspoons of salt, one spoonful of cooking wine, one spoonful of white pepper powder, and then one spoonful of cooking oil. Finally, two teaspoons of starch and marinate for more than half an hour.
2. Cut garlic into garlic and set aside. Put oil that can cover the ribs in the pot. When the oil is so hot that the chopsticks come in, put the ribs in and fry them. When the fried appearance is golden, take them out.
3. I fry this size of ribs and then took them out after about 4 to 5 minutes.
4. Put some oil in the pot, stir-fry the garlic, add the ribs and stir-fry so that the garlic can be wrapped on the ribs. Perfect out of the pot!
Shred fat intestine
Ingredients: 500g pig intestines, appropriate amount of oil, appropriate amount of salt, 2 peppers, 1 green onion, 10g garlic, 2 large ingredients, appropriate amount of ginger, 6ml soybean soy sauce, 10ml cooking wine, 3g sugar, 4g pepper powder, 8g starch 1
Method:
1. Soak the pig intestines in a light salt vinegar mixed solution for a while, pick the dirt, soak it in rice washing water for a while, and then gently rub it in clean water twice.
2. Blanch the fat intestines and remove them.
3. Wash the blanched intestines with warm water.
4. Take the water, pour in the fat intestines, add onion, ginger, cooking wine, and cook for about half an hour
5. Slice the peppers, green onions, carrots and garlic and set aside.
6. Put the seasonings into a bowl, add appropriate amount of water to make the bowl of sauce.
7. The cooked intestines can be thorned with chopsticks and can be removed.
8. Cut into small pieces when it is not hot.
9. Heat the oil in the wok, pour in the scallion, garlic, and carrots and stir-fry. Add chili peppers.
10. Pour in the fat intestines and stir-fry for a while. Pour in a bowl of sauce and stir-fry evenly.
honey juice glutinous rice lotus root
Ingredients: lotus root, half a bowl of glutinous rice, four tablespoons of brown sugar, three tablespoons of rock sugar, eight red dates, toothpicks
Method: 1. Prepare the ingredients and soak the glutinous rice for three hours;
2. Wash and peel the lotus root, cut more than 2 cm from one end, do not cut it very short, as it is very short, the hole is small and it is not convenient to fill the rice;
3. Scoop a spoonful of spoons and place it in the hole with chopsticks, and insert it to prevent empty holes. If it is not real, fill it all;
4. Join the cut lotus root intact and fix it with a toothpick. When inserting it, use some force to fix it. It will not fall off easily;
5. Brown sugar, rock sugar, red dates, and the lotus root will be flooded with water;
6. Wipe the bottom of the pot and put it in a pressure cooker. It will be solved in 30 minutes;
7. Take out the cooked glutinous rice root and cut it into pieces to place it on;
8. Put the water for boiling glutinous rice root and thicken it on top. It is okay not to thicken it, and it will be sweeter when it is dipped.
leeks stir-fry with dried
1. Leeks, dried , and red peppers are washed
2. Cut the leeks into sections, cut the fragrant dried tills into shreds, and cut the red peppers into shreds
3. Heat the oil in the pot, pour in the red peppers into stir-fry well
4. Then pour in the fragrant dried tills into stir-fry well
4. Then pour in the fragrant dried tills into stir-fry well
green peppers into stir-fry beef
1. Wash the beef and cut into shreds, put it for a while, squeeze out the moisture.
2. Wash the green pepper and cut it into shreds, cut the ginger into shreds, and cut the garlic into foam.
3. Add light soy sauce, dark soy sauce, oyster sauce, starch to the shredded beef, mix well and marinate for a while, then add oil to heat the pan, pour in the shredded beef, stir-fry over high heat for a few minutes and then put it out of the pot.
4. Load into the disk.
5. Add oil to hot pan, pour in the green peppers with minced garlic, add salt, and stir-fry together for a while.
6. Pour in the beef and stir-fry quickly. The beef is dried and then put out of the pot and put on a plate.
Steamed Enoki mushrooms with garlic
Ingredients: Enoki mushrooms, garlic, salad oil, salt, umami soy sauce, sesame oil, chopped green onion, sugar;
method
1. Cut off the old roots of the enoki mushrooms, wash them, drizzle them dry, then place them directly on a plate;
2. Garlic sauce: Peel the garlic, peel more, one end, I am a pack of enoki mushrooms with a head of garlic~ After peeling, cut it into minced garlic, don't be too broken, thicker, and have a taste~ more fragrant
3. Add the same oil as minced garlic, heat it, turn off the heat, add minced garlic, stir-fry evenly, use the remaining heat of the pot to stir-fry minced garlic, avoid excessive heating~ Then season directly in the pot, add salt and sugar, mainly salt, add only a little bit of sugar to improve freshness~ Garlic sauce It's done;
4. Drop the garlic sauce directly on the washed enoki mushrooms for 6-8 minutes and then take it out. The enoki mushrooms will naturally steam out the water. The steamed juice is very sweet, don't waste it~ Pour out the juice, add umami soy sauce and sugar, sesame oil to the juice to make the taste good, don't be too salty, then pour it back into the enoki mushroom plate, and finally sprinkle with chopped green onion, and it's done;
Hand-pulled eggplant
Method 1. Wash the eggplant and remove both ends, cut into even long sections
2. Put the eggplant in a steamer and steam over high heat for 10 minutes
3. Mash the garlic paste
4, chop green onion and ginger, cut millet pepper into circles
5, light soy sauce, vinegar, salt, sugar sauce
6, steamed eggplant cool slightly, tear into long strips with your hands and put them on the plate
7, pour the prepared juice on the eggplant, chopped green onion, minced ginger, garlic paste, and millet pepper on the eggplant
garlic roasted fat intestine
Ingredients: 250 grams of fat intestine, 2 small ingredients, green onion ginger, garlic spice, star anise, cinnamon, dried chili, seasoning salt sugar MSG, yellow wine, oyster sauce, Pixian bean paste, sesame oil, light soy sauce, aged vinegar
Method 1. Treat large intestine clean, rinse
2. Use spices, small ingredients, rice wine to add water to boil the large intestine, and then use a pressure cooker to press for 30 minutes
3. Change the large intestine into strips, cut the green and red pepper into strips, blanch the large intestine
4. Fry Pixian bean paste, add water to remove the chili shell
5. Fry the small ingredients, spices, add the large intestine, rice wine, and soy sauce to consume oil to season and thicken the juice. Add green and red peppers, and drizzle with oil
cucumber fried meat
Main ingredients: tenderloin 200g Half a cucumber
Ingredients: green and red pepper, garlic, raw powder, cooking wine, soy sauce, oil and salt,
Method:
1. Cut the cucumber into slices and add appropriate amount of salt to marinate;
2. Add salt, raw powder, cooking wine and soy sauce to mix evenly, marinate for a while;
3. Squeeze out the moisture after the marinated cucumber slices and put them in a pot to stir-fry and further remove the moisture. After stir-fry the water, put it out and set aside;
4. Heat the pan, add appropriate amount of oil, add the marinated slices of meat and stir-fry;
5. After stir-fry the slices of meat and change color, add garlic slices and red peppers and stir-fry;
6. After stir-fry a few times, add green peppers and stir-fry;
7. After stir-fry the green peppers and change color, add cucumber slices and stir-fry;
8. After stir-fry a few times, add appropriate amount of salt and stir-fry evenly;
9. Put it on a plate.
Stir-fried pork belly
Main ingredients: 500 grams of pickled cauliflower, 100 grams of pork
Ingredients: 2 grams of salt, 10 grams of light soy sauce, 5 grams of sugar, appropriate amount of onion and garlic , a few dried chili
Method:
1. Split the cauliflower into small pieces, cut the meat into thicker slices, set aside
2. Heat the wok, add appropriate amount of oil, stir-fry the meat slices until half cooked, then add dried chili to stir-fry the aroma, add onion and garlic, then stir-fry
3. Pour in the cauliflower, add salt, and stir-fry slowly over medium-low heat. It takes about six or seven minutes until the cauliflower is a little soft, then add sugar
4, pour in the soy sauce and stir-fry well, and you can leave the pot
glutinous rice chicken
Ingredients: chicken wing root, glutinous rice, mushrooms, salted egg yolk, bacon, barbecue pork . Lotus leaf
Method:
1. Soak the glutinous rice for 2 hours in advance, steam it and set aside.
2. Blanch the dried lotus leaves in boiling water and drain the water for later use; wash the wing roots and remove the bones and cut them into small dices.
3, salted egg yolk, bacon, and char siu pork into small diced pieces; soak the mushrooms in warm water and cut them into small diced pieces for later use.
4. Place the pot on a little oil and heat it up, add the chicken diced rice and stir-fry until it turns white and serve.
5. Leave the bottom oil in the pot, add mushrooms, bacon, and diced pork with pork, stir-fry until fragrant, then serve.
6, diced chicken, char squash pork, bacon, salted egg yolk, and diced mushrooms into a bowl, mix 2 spoons of light soy sauce, 2 spoons of oyster sauce, 1/2 spoon of white pepper, 1/3 spoon of sugar, and 1/3 spoon of salt and stir evenly.
7. Take out an appropriate amount of glutinous rice and mix well with the filling.
8. Cut the lotus leaves into moderate blocks.
9. Wrap the glutinous rice and chicken rice into lotus leaves and compact it. Put it in a steamer and steam it over high heat for 15 minutes.
Stir-fried beef
Ingredients: beef, green and red pepper, coriander, dark soy sauce, ginger, garlic, salt, pepper
Method: 1. Cut the beef into thin slices and cut into shreds of green and red pepper.
2. Heat the pan and cook oil, add shredded beef and stir-fry, add peppercorns, stir-fry a little salt and serve.
3. Pour a little oil into the pot, stir-fry the green and red peppers, ginger and minced garlic, then pour in the fried beef and mix in dark soy sauce.
4. Stir evenly, sprinkle with chopped green onion and you can come out of the pot.
Fished rice cake
Ingredients: 1 mandarin fish, 1 rice cake, 3 grams of salt, appropriate amount of green onion, 5 grams of ginger, 5 ml of cooking wine, 3 grams of steamed fish soy sauce, 2 green onion
Method:
1. Wash the fish, drain the water, and cut the two sides with a flower knife;
2. Spread the ginger slices and green onions on the bottom of the plate;
3. Spread the fish in the center of the plate, press it on the ginger and green onion, and place rice cake pieces on the edge;
4. Sprinkle cooking wine and steamed fish soy sauce on the fish, sprinkle a layer of fine salt, and leave for 5 minutes;
5. Boil a pot of water, put it in the fish plate, cover the lid, and steam it on high heat for 5 minutes;
6. Sprinkle chopped green onions on the steamed fish, drizzle 80% of the oil, and make a squeaking sound.
Spicy and sour fried chicken java
Ingredients; chicken java, pickled pepper, red pepper, garlic shoots , ginger, garlic, oil, salt, chicken essence, vinegar, cooking wine, dark soy sauce, onion java
Method; 1. Clean the chicken java, put it in a pot and add cooking wine. The ginger is boiled with water, take it out and slice it for later use
2. Red pepper, garlic shoots, chopped green onion, ginger, and garlic are cut and set aside
3. Add oil to hot pan, add ginger, garlic, green onion, and garlic shoots, stir-fry to bring out the aroma, add blanched chicken miscellaneous rice noodles and stir-fry evenly
4. Fry dry the water, add vinegar, dark soy sauce, pickled peppers, stir-fry evenly
5. Finally, add salt, stir-fry chicken essence, and the delicious sour and spicy chicken miscellaneous rice noodles are out of the pot.
