once saw an article that wrote: "When you are eating delicious food, you can always think about it, or you may be greedy. You should observe before eating, think about it while eating, and simmer after eating. Food is your natural instinct, chew quietly, and savor it gently, which is an extraordinary charm. Eating is a kind of happiness, and tasting is a kind of fun, and the spicy, salty and sweet taste of the transparent ink is a kind of happiness. Those who can eat it will get a stomach-warming enjoyment; those who can eat it will find a peace of mind. "Taste it carefully and feel deeply!" Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live every day in an ordinary way. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!
Vinegar lotus root slices
1. Lotus root Peel and cut into thin slices, the thinner the better, put them in cold water
2. Cut the green pepper into shreds and dry Cut the peppers into sections and mince the garlic
3. Put a small amount of oil in the pot, add Sichuan peppercorns, garlic and dried peppers
Fresh Fruit Shuangshuang Chicken
Method: 1. Cut the pineapple into pieces and soak in salt water for 20 minutes.
2. Cut the chicken breast into cubes no larger than 1.5cm, add rice wine and mix well.
3. Take 1 tablespoon of fried chicken powder and mix well again, marinate for 15 minutes to absorb the flavor.
4. Mix some water with flour, then put strawberries in, wash in a swirling manner for 1 minute, then rinse with water.
5. Use a knife to cut the strawberries in half (removing the stems is better).
6. Take a bowl, add tomato paste, white vinegar, white sugar and 1 tablespoon of water and mix thoroughly.
7. Take some fried chicken powder and coat each piece of chicken with it.
8. Heat the oil in the pan for six layers, put the chicken pieces one by one into the deep-fried pork belly and take them out. Turn up the heat and when the oil is smoking slightly, add the chicken pieces and fry until crispy.
9. Heat the pot dry, take 1 tablespoon of the oil used to fry the chicken, and put it into a bowl to mix the sauce.
10. Boil over low heat until foaming, add gravy made with 1 tablespoon of dry starch and 1/2 tablespoon of water, and stir thoroughly until it becomes transparent and shiny.
11. Pour in the fried chicken pieces, strawberries and pineapple and stir-fry a few times quickly until the juice is evenly coated.
12. Immediately pour in the fried chicken oil, stir evenly, and serve immediately.
13. Remove from the pan and serve on a plate.
Stir-fried fat beef rolls with onions
Ingredients: One box of fat beef rolls, half an onion, one green pepper, appropriate amount of carrots, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of allspice powder, appropriate amount of ginger powder, appropriate amount of oyster sauce, appropriate amount of sugar, and appropriate amount of water.
recipe
1, green pepper, onion and carrot are set aside.
2, a box of fat beef rolls for later use.
3. Pour water into the soup pot and bring to a boil. Add beef rolls and blanch them.
4, carrots and onions changed into knives.
5. Blanch the beef rolls and take them out.
6. Cut green pepper into shreds and set aside.
7. Add soy sauce, sugar, oyster sauce and water to the bowl to make the sauce.
8. Heat the oil, add onions and carrots and saute until fragrant.
9. Add the blanched beef rolls and stir-fry evenly.
10. Add the sauce and stir-fry. Add five-spice powder and ginger powder and stir-fry evenly.
11. Add green pepper shreds and salt to taste.
Braised conch
Ingredients: 1500 grams of conch, appropriate amount of salt and sugar, appropriate amount of cooking wine and pepper, appropriate amount of fresh soy sauce dark soy sauce appropriate amount of vinegar starch, appropriate amount of green onion, ginger, garlic and chili
Method:
1. Wash the conch, put in light salt water and spit out sand for 1 day
2. Let the water blanch, pick out the snail meat with a toothpick, and wash it with salt.
3. Wash and chop the onion, ginger, and garlic. Add salt, sugar, cooking wine, pepper, fresh soy sauce, dark soy sauce, vinegar, Mix starch and water into sauce
4. Heat the oil in the pot, add ginger, garlic and chili and sauté until fragrant
5. Put down the conch meat and stir-fry quickly, add the sauce and cook for 3 minutes. When the sauce thickens, add green onions.
Braised chicken feet
Method 1. Wash the chicken feet and cut off the nails
2. Blanch in a pot under cold water to remove the blood scum
3. Remove, wash and drain the water
4. Put oil in the pot, add rock sugar and heat over low heat
5. After the sugar color is boiled, add the chicken feet and stir-fry
6. Add Cover the chicken feet with water, pour in dark soy sauce
7. Add green onions and five-spice powder
8. Pour in oyster sauce
9. Pour in cooking wine
10. Add salt to taste, bring to a boil over high heat, turn to medium heat and simmer for about half an hour
11. Reduce the thick soup
Wine-steamed clams
Method: 1. Clams One pound, spit out sand, clean the shells one by one, 2 dried chili peppers, 2 cloves of garlic, saute with a little oil until fragrant.
2. Add clams, add 60ml of sake , cover the pot and bring to a boil.
3. After the clams open their mouths one by one, add 10g of unsalted butter, 2 teaspoons of light soy sauce, a handful of chopped green onions, mix well and cook briefly.
Dry pot potato slices
Ingredients: half a catty of potatoes, 2 taels of pork belly, Pixian bean paste, green onion, ginger, soy sauce, dried red pepper, MSG, salt, oil.
Method:
Wash the potatoes, cut them into slices, soak them in water several times to remove the starch in the potatoes, then take them out and set aside.
Cut the pork into thin slices, cut the green onion into sections, slice the ginger, and chop the dry red pepper and set aside.
Preheat the wok, add oil. After the oil is hot, add potato slices and fry until both sides of the potatoes turn yellow. Remove and put on a plate for later use.
Leave the base oil in the pot, put the sliced pork belly slices into the pot, stir-fry until the oil starts to come out, then add the dry red pepper, Pixian bean paste, green onion, and ginger and stir-fry until fragrant.
Add the fried potato slices, stir-fry, add soy sauce, salt, MSG, stir-fry for a while, then add a little water. Bring to a boil over medium heat. When the soup is almost dry, you can remove it from the pot and put it on a plate.
Stir-fried beef
Ingredients: beef; dried red pepper; ginger; garlic; green pepper; soy sauce; light soy sauce; pepper; cornstarch; pepper; cooking wine
Method
1. Cut the beef into thin slices and cut it into thin strips. Use pepper, soy sauce, and a little cornstarch (really just a little cornstarch) to mix well and marinate for a while.
2. While the beef is marinating, shred the ginger, mince the garlic, and cut 1 green pepper into rings. Cut the dried red pepper into sections
3. Heat the oil in the wok over low heat. Add a little peppercorns and fry until fragrant. Take it out. Add one-third of the minced garlic and sauté the shredded ginger until fragrant. Add the shredded ginger to the pan and stir-fry twice. Add the marinated beef to the pan. Add a little cooking wine. Turn to high heat and stir-fry.
4. When the beef changes color and is raw, grill it to one side. Place dry red pepper segments in the empty space and fry for a while on low heat. Be careful not to burn it.
5. Then continue to pull the beef steak back, add a little light soy sauce, increase the heat, stir-fry the green pepper rings and minced garlic a few times and add it to the pot. Stir fry as often as you like. Try to see if the saltiness is not enough. Add a little MSG to season to complete.
Braised pork ribs
Ingredients: 500 grams of pork ribs, 1 green onion, 2 slices of ginger, 4 cloves of garlic, 2 slices of bay leaves, 1 piece of cinnamon, 1 aniseed, 1 tablespoon of oil, 35 grams of rock sugar, 1 tablespoon of soy sauce, 4-5 tablespoons of rice wine, and 1 teaspoon of salt.
Method
1. Put the ribs in a pot under cold water and bring to a boil without covering the lid. After skimming off the blood foam as much as possible, take out the ribs.
2. Crush the rock sugar, put a little oil in the pot, add the rock sugar, stir-fry the sugar color over low heat, simmer slowly until the caramel aroma of the sugar comes out and the color turns light brown. Pour in the blanched ribs and stir-fry with the sugar.
3. Pour a little soy sauce for coloring, add aniseed, bay leaves, cinnamon, ginger slices, green onions, and beaten garlic. Pour in half a bowl of rice wine, pour boiling water to cover the ribs, cover the pot and simmer over low heat for 40 minutes. When there is still one-third of the soup, add salt and reduce the juice over medium heat.
Chestnut Braised Pork
Ingredients: Chestnut meat, pork belly, star anise, ginger, cinnamon, oil, salt, dark soy sauce, brown sugar, and green onions.
Method:
1. Cut the pork belly into square pieces.
2. Slice ginger, wash star anise and cinnamon and set aside.
3. Pour a small amount of oil into the wok, heat over medium-low heat, add ginger, cinnamon, and star anise and stir until fragrant.
4. Turn to high heat, add pork belly, and stir-fry until cooked through.
5. Add 1 tsp of dark soy sauce and stir-fry until coloured.
6. Add chestnuts and stir-fry evenly.
7. Add half of the pot of water, add brown sugar and mix well.
8. Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 25-30 minutes.
9. When the water is 80% dry, turn up the heat. Stir constantly to make the sauce thick and evenly coated on the chestnuts and meat. When the water is 90% dry, turn off the heat. Remove from the pot and serve on a plate and sprinkle with appropriate amount of chopped green onion.
Saliva Chicken
Ingredients: One three-yellow chicken , onions, ginger, 1 spoon of cooking wine, 2 spoons of chili noodles, a small portion of Sichuan peppercorns, 2 tablespoons of soy sauce, about 3 spoons of vinegar, 1/2 spoon of sugar, 2 garlic, salt, appropriate amount of chicken essence, sesame seeds , chopped peanuts, chives
Method:
1: Marinate the chicken with a small amount of salt and cooking wine for about 15 minutes, then stuff it with slices of ginger and green onions;
2, after marinating, put it into the pot and pour cold water to cover the surface of the chicken. Be sure to use cold water, so that the inside and outside of the chicken are heated together and mature;
3. After taking it out of the pot, rinse the chicken with cold water;
4. Mix the remaining soy sauce, vinegar, sugar, and chicken essence in the seasoning according to the proportion above, pour it on the chicken, and finally pour two tablespoons of red oil, sprinkle with a little sesame seeds, crushed peanuts, and chives, and then eat it with saliva.
Fried shrimps with pineapple
Ingredients: shrimp, pineapple, ginger, garlic, Thai chutney
Method:
1. Peel the shells of the prawns, pick out the sausages, drain and set aside;
2. Soak the pineapple meat in salt water and cut into small pieces.
3. Add oil to the pot. After the oil is hot, add minced ginger and sauté until fragrant;
4. Add garlic and stir-fry until fragrant; add shrimp and stir-fry;
5. After the prawns change color, add Thai sweet and spicy sauce, then add pineapple and stir-fry;
6. Finally add salt to taste, then remove from the pot and plate.
Tiger skin peppers
Ingredients: peppers, tempeh, garlic
Method:
1. Cut the peppers into sections, remove the seeds and fascia, chop the garlic into small pieces, and flatten the tempeh.
2. Brush a thin layer of oil on a hot pan, add peppers and fry over medium heat, pressing with a spatula while frying.
3. Fry both sides until they become hot and set aside. In another pot, stir-fry the minced garlic and black bean sauce over low heat until fragrant.
4. Add chili pepper, add appropriate amount of umami soy sauce , and cook a little vinegar before serving.
Minced Pork, Tofu, Steamed Eggs
1. Cut the tofu into cubes and blanch for 1 minute. Remove and drain into cold water.
2. Beat 2 eggs in a bowl, add salt, add appropriate amount of warm water, mix well, pour into tofu and steam for 9 minutes.
3. Add light soy sauce, dark soy sauce, starch and cooking wine to the minced meat, stir well and marinate for 8 minutes.
4. Add oil to the pot, sauté the minced onions and garlic, add the minced meat and stir-fry until it changes color, add chopped green peppers and carrots, add salt and light soy sauce and stir-fry evenly, add water, cover the pot and simmer for 5 minutes.
5. Take out the steamed tofu and egg custard, pour the minced meat sauce on top of the tofu and egg custard, it is delicious.
Sweet and Sour Pork Ribs with Pineapple
Ingredients: 300 grams of crispy ribs, one pineapple, half each of green and red peppers, green onions, ginger, garlic, a small piece of cinnamon, one star anise, cooking wine, a spoonful of light soy sauce, two tablespoons of tomato sauce, salt, rock sugar;
makes Method
1. Boil water, pour a spoonful of cooking wine, blanch the ribs for a while until they change color, remove and drain in cold water and set aside; cut the pineapple into pieces, soak in light salt water for 20 minutes, remove and drain and set aside; slice green and red peppers;
2. Prepare onions, ginger, garlic, star anise, cinnamon, and rock sugar; two spoons of tomato paste, one spoon of light soy sauce, a little salt, and two spoons of water, mix well and set aside; heat up the oil pan, add onions, ginger, garlic, star anise, and cinnamon and stir-fry briefly; add the ribs and stir-fry for one minute;
3. Add a spoonful of cooking wine and a spoonful of light soy sauce and continue to stir-fry for one minute; pour boiling water to cover the ribs, add rock sugar, and cook over medium-low heat for about 1 hour; when the soup thickens, use chopsticks to pick out the onions, ginger, garlic, star anise, cinnamon and other seasonings;
4. Pour in the previously prepared tomato sauce; thicken the soup again; add pineapple, green and red pepper; stir well and serve;
minced meat and eggplant
Ingredients: eggplant, pork stuffing, minced ginger, minced green onion, minced garlic, light soy sauce, cooking wine, white sugar, salt, a little starch, 1 tablespoon of bean paste
Method:
1. Cut the eggplant into cubes and marinate with a little salt for a while. Pour off the water, rinse it with clean water, remove and drain;
2. Mix the pork stuffing with cooking wine, sugar and light soy sauce and set aside; put oil in the wok and fry the eggplant until soft and set aside;
3. Add more to the pot Light oil, add bean paste, ginger, scallion, and minced garlic and sauté until fragrant, add minced meat and stir-fry, add some cooking wine and stir-fry until minced meat changes color, then add eggplant;
4. Stir well, add white sugar, light soy sauce and salt, use starch to thicken the sauce before serving.
Asparagus, ham, fungus, scrambled eggs
Method 1. It should be noted that asparagus, fungus, are all blanched, and the ham is also soaked in warm water. In addition, add a little salt to the egg liquid. Add salt when blanching asparagus and fungus. You don’t need to add salt when frying this dish.
2. Put oil in the pot, first add the ham and stir-fry. After smelling the aroma, stir the ham once, pour in the egg liquid and fry over low heat. After the eggs are solidified, use a spatula to break them up. At this time, add the asparagus, mix the three, stir-fry, sprinkle a small amount of salt and serve.
Stir-fried Spicy Bullfrog
Method 1. Cut the bullfrog into pieces, add minced ginger, cooking wine, and salt and marinate for 10 minutes.
2. Prepare the dried red pepper and Sichuan peppercorns, cut the onions into small pieces, slice the ginger and garlic, cut the green and red peppers with a diagonal knife,
3. Stir the dried red peppers and Sichuan peppercorns over low heat until fragrant.
4. Add ginger, garlic and onion and saute until fragrant.
5. Add the bullfrog and stir-fry quickly for 2 minutes.
6. Add appropriate amount of salt, cooking wine, light soy sauce, half a bowl of water, and stir-fry evenly.
7. Add green and red peppers and simmer for 5 minutes.
8. Remove from the pot and put on a plate.
Stir-fried pig heart
Method 1. First wash the pig heart, remove fascia and cut into thin slices.
2. Cut green and red pepper into cubes and set aside.
3. Chop the ginger and garlic and set aside.
4. Prepare half a bowl of water, add a spoonful of starch, appropriate amount of light soy sauce and stir evenly.
5. Boil water in a pot, add an appropriate amount of cooking wine, and after the water boils, add the pig heart and blanch it for half a minute. When the pig heart turns white, quickly remove it and drain the water and set aside. (This step is to remove the smell of blood)
6. Heat an appropriate amount of oil in the pot, then add garlic and ginger and saute until fragrant.
7. Saute the garlic and ginger until fragrant, then add the blanched pork heart slices and stir-fry over high heat for a while.
8. Stir-fry the pig heart for a while, add green and red peppers and stir-fry. At this time, add an appropriate amount of light soy sauce, oyster sauce, and salt, and stir-fry quickly until the flavor is absorbed. Sprinkle in appropriate amount of pepper and mix well.
9. When the peppers are almost cooked, add water starch to thicken the juice.
Millet steamed pork ribs
Method: 1. Soak millet in water for three hours;
2. Soak the pork ribs in water for 30 minutes, remove the blood;
3. Add 3 grams of sugar, 5 grams of salt, 20 grams of light soy sauce, and 1 cooking wine 0g, 10g oyster sauce, 15g chili sauce;
4, marinate for 2 hours to add flavor;
5, add millet to the pork ribs and stir evenly;
6, put potato slices into the bottom of the container;
7, add , millet pork ribs, , and steam for about 40 minutes.
Garlic lettuce
1. lettuce Wash and cut into sections
2. Cut the garlic into minced garlic
3. Heat the pot, pour in oil, boil the oil, add minced garlic, stir-fry until fragrant, add lettuce, fry until 8 minutes cooked, add salt
Garlic sprouts, spicy stir-fried pork liver
Ingredients: Pork liver, two green peppers, appropriate amount of millet, two garlic sprouts, appropriate amount of green onions, appropriate amount of ginger, Sichuan peppercorns, half a spoon of salt, one spoon of dry starch, one spoon of light soy sauce, half a spoon of vinegar, two spoons of cooking wine, half a spoon of white pepper, and white sugar , MSG
Method:
1. After washing the pork liver, slice it into 2 or 3mm thick slices, rinse it repeatedly in water; then soak it in water for 30 minutes, change the water and continue washing until there is no blood; use strainer to fish it out Remove and control the moisture;
2. Prepare the ingredients: green pepper, spicy millet, garlic sprouts, green onion, and ginger; add half a spoon of salt, a spoon of dry starch, a spoon of light soy sauce, half a spoon of vinegar, two spoons of cooking wine, half a spoon of white pepper, 4 or 5 Sichuan peppercorns, a little white sugar, onion and ginger slices; stir Mix evenly and add flavor; prepare side dishes, cut garlic sprouts into small sections, cut green peppers into rhombuses, and cut spicy millet into sections;
3. Heat the oil in a pan, with a little more oil. The oil should be hot. When it reaches 70% or 80% and starts to smoke, pour in the delicious pork liver slices;
4. High heat, stir-fry quickly, count down for 5 seconds, or observe with your eyes. When the surface of the pork liver has just started to turn white, some of it has not turned white yet, and is slightly pink, take it out immediately;
Barbecued pork ribs
Preparation of ingredients: spareribs, barbecued pork fermented pork, ginger, onion, garlic, pepper, honey, red wine, oyster sauce, salt
The specific steps are as follows:
1. Slice the ginger, mince the green onions, mince the garlic, soak the chopped ribs in water to remove the blood, remove and control the water and set aside.
2. Heat the pot and add oil. When the oil temperature is 80% hot, add the ginger slices, chopped green onions and minced garlic. Saute until fragrant. Then remove the blood and drain the spareribs over medium heat. Warm-fry, take out and control the oil and set aside
3. Put the oil-controlled pork ribs into a marinating plate, add red wine, barbecued pork glutinous rice, a little honey, oyster sauce, sprinkle with pepper and salt, mix well, seal it in a plastic bag and put it in the refrigerator to marinate overnight
4. The next day, place the marinated ribs flat on a baking sheet lined with tin foil
5. Put the baking sheet in the oven, adjust the temperature to 180 degrees, and grill for 30 minutes (turn over every fifteen minutes), then take it out of the oven and put it on the plate (you can brush some barbecued pork paste when eating).
Braised sauce
Ingredients: razor clams , steamed fish with soy sauce, soy sauce, vinegar and cooking wine in appropriate amounts.
Method: 1. Pour the steamed fish soy sauce, soy sauce, vinegar and cooking wine into a small bowl, stir evenly to make the sauce
2. Heat up a little oil in a wok, pour in the sauce and bring to a boil, then pour in the sauce. Bring to the boil again and cook until collar opens, sprinkle some chopped green onion, turn off the heat and put on a plate
Stewed Beef Brisket
Ingredients: 500g beef brisket, 1 green onion, 1 piece of ginger, 1 handful of coriander, 5g of Sichuan peppercorns, 1 piece of cinnamon, a little salt, star anise 2 heads
Method
1. Set the pot on fire and bring the water to a boil
2. Add the sliced beef brisket
3. When it boils again, use a sieve to skim off the blood
4. This way the soup will be refreshing
5. Add scallions, ginger slices, bay leaves, pepper, cinnamon and star anise. Bring to a boil, then lower the heat and simmer for about an hour
6, add salt and simmer for half an hour
7, garnish with coriander, and serve.
Braised Pork with Peppers
Ingredients: 400 grams of pork belly with skin, 300 grams of sea pepper, 10 grams of ginger, and 6 grams of chopped green onion. Refined salt, monosodium glutamate, pepper, sweet wine glutinous rice , salad oil each appropriate amount
Method
1. Clean the pork belly with skin, cut into pieces, put it into a boiling water pot and cook until it is half cooked, remove and drain the water, then brush with sweet wine glutinous rice juice and let dry.
2. Heat the salad oil in a pan, put the meat pieces into the oil pan and fry until the surface turns golden brown, remove and drain the oil, then put it into the soup pot where the meat is cooked until it wrinkles, remove and drain the water, and cut into 10 cm long, 4 cm wide, and 0.3 cm thick slices for later use.
3. Place the meat slices, skin side down, neatly and evenly into the steaming bowl . Sprinkle evenly with refined salt, monosodium glutamate, pepper and ginger, and then add sea pepper to cover the meat in the steaming bowl.
4. Put the steaming bowl into the steamer, steam until the meat is soft and cooked, take out the steaming bowl, put it back on the plate, sprinkle some chopped green onion and serve.
Soy sauce chicken
Method: 1. Shred the ginger and mince the garlic and set aside;
2. Pour an appropriate amount of peanut oil, soy sauce, sesame oil and salt into the pot;
3. Mix the ingredients in the pot evenly, put the chicken in the pot so that every piece of chicken is covered with the sauce;
4. Cover the pot and cook over medium heat until the chicken is cooked;
5. Add garlic and shredded ginger, simmer for another 2 minutes, chop the chicken into pieces, and pour the sauce in the pot over the chicken.
Fried broad beans with leeks
Ingredients: 250 grams of broad beans with skin, 200 grams of leeks. A spoonful of oil and a little salt
Method:
1. Wash the broad beans with skin, remove the old roots, soil and yellow leaves from the leeks, wash and cut into small pieces;
2. Put the wok on the fire, heat it up, add a spoonful of oil, and fry the broad beans. Pour in, stir-fry constantly, and add a little salt to taste;
3. After stir-frying, add half a bowl of water, cover the pot, and simmer the broad beans until crispy;
4. When you feel that the water in the pot is about to dry up, add the leek segments, stir-fry evenly and serve.
Tomato steamed Wuchang fish
Ingredients: 1 Wuchang fish, 2 tomatoes, a piece of ginger, appropriate amount of chopped green onion. Fry the tomatoes and spread them on the fish. Even if the skin of the fish is fried, it will not be visible.
How to do
1. Remove the scales of Wuchang fish, clean the gills, internal organs and black membrane in the fish belly, add cooking wine and salt and marinate for 15 minutes.
2. Cut the tomatoes into thin slices, and cut the ginger and green onion into small pieces.
3. Heat the pan with cold oil, add Wuchang fish and fry until golden brown on both sides. Leave the oil in the pan, add tomatoes, add salt and stir-fry until the juice comes out.
4. Spread the tomatoes on the Wuchang fish, sprinkle with shredded ginger, steam over high heat for 6 minutes, take it out of the pan and sprinkle with chopped green onion.
Braised winter melon
Ingredients: 400g winter melon, 200g pork belly, appropriate amount of green pepper, appropriate amount of ginger, appropriate amount of red pepper, appropriate amount of garlic, appropriate amount of refined salt, a spoonful of Donggu Yipin fresh soy sauce, half a spoonful of oyster sauce, a spoonful of cooking wine, a little sugar, an appropriate amount of starch, and a spoonful of bean paste.
Method 1. Peel the winter melon and cut into small strips.
2. Cut the pork belly into thin slices, cut the green and red pepper into strips, and slice the ginger and garlic.
3. Add cooking oil to the pot, add pork belly and stir-fry to remove the fat.
4. Add ginger slices and stir-fry until fragrant, add bean paste and stir-fry until red oil comes out, add winter melon and stir-fry.
5. Add refined salt, first-grade fresh soy sauce, oyster sauce, cooking wine, a little sugar for freshness, and stir-fry until the winter melon becomes soft.
6. Add appropriate amount of hot water, cover and cook.
7. When the winter melon is cooked, add green and red pepper and garlic slices, thicken with water starch and serve.
Fried green onions with shrimps and eggs
Ingredients: shrimps, eggs, green onions, salt
Method: 1. Clean the shrimps and cut them into small dices, beat the eggs and cut the green onions into shreds.
2. Heat oil in a pot. When the oil is hot, pour in the egg liquid and fry until golden brown and solidified. Serve out.
3. Add a little vegetable oil to the pot. When the oil temperature rises, add the shrimp and fry until it changes color.
4. Then add green onions and scrambled eggs, add a little salt, stir well and serve.
Crispy sausage rolls
Ingredients: Hand cakes , sausages, eggs, black sesame seeds
Method:
1. Separate the egg whites and egg yolks, leaving the egg yolks and mix well for later use.
2. Cut the hand cake into a long triangle.
3. Place the sausage on one end of each marked triangle and roll it up.
4. Place the sausage rolls on a baking sheet, brush with egg yolk and sprinkle with black sesame seeds.
5. Preheat the oven for five minutes in advance and bake at 200 degrees for 20 minutes.
Home-cooked beef with soy sauce
Ingredients: 1500 grams of beef front leg meat, 50 grams of green onions, 30 grams of ginger, 15 grams of salt, 10 grams of sugar , 30 grams of cooking wine, 30 grams of soy sauce, 15 grams of five-spice powder, 4 bay leaves, 5 grams of pepper, 2 grams of cloves, 3 grams of cumin, 4 grams of tangerine peel, 35 grams of licorice, 5 grams of cinnamon, 6 star anise petals, and appropriate amount of water.
Method
1. Wash the beef, cut into large pieces along the veins and set aside.
2. Take a piece of clean gauze and wrap it with cloves, peppercorns, star anise, tangerine peel, cumin, cinnamon, bay leaves, and licorice to make a spice bag for later use.
3. Cut the green onion into larger pieces, smash the ginger and set aside.
4. Make water in a pot. When it reaches 80 degrees, add beef and bring to a boil. Then cook over high heat for about 1 and a half minutes.
5. Take the beef out of the boiling water pot and put it into cold water and set aside.
6. Add water to the pot. After boiling, add spice packets, sugar, green onions, ginger, soy sauce and five-spice powder.
7. After reopening the pot, add beef and cook over high heat.
8. Reduce the heat to low, cook the beef, take out the spice packet and turn off the heat.
9. Pour the beef and remaining broth into a container and let cool completely.
10. Take out the beef and cut into thin slices before serving.
Pickled pepper tendon
Ingredients: 300g pork tendon, 80g pickled pepper section, 30g wild pepper section, 25g celery section, bad pepper 5g, 8g ginger slices, 8g garlic slices Salt, cooking wine, sugar, soy sauce, mature vinegar, monosodium glutamate, fresh soup, water starch, red oil, and salad oil in appropriate amounts
Preparation method:
1. Cut the pork ribs into two thick wires and put them into a bowl, add salt, cooking wine and water starch to taste and set aside. Take another small bowl, add salt, cooking wine, soy sauce, mature vinegar, sugar, monosodium glutamate, fresh soup and water starch, mix well to make a bowl of lychee-flavored gravy and set aside.
2. Put the wok on a high fire, add salad oil and heat it until it is 60% hot. Add the oil to the ribs and pour it out to drain. Leave some oil in the pot, stir-fry the pepper, pickled pepper and wild pepper until fragrant, then add ginger slices and garlic slices and stir-fry for a few times. After pouring in the ribs, cook the prepared bowl of gravy and sprinkle in the celery knots. Finally, pour in red oil and stir-fry briefly before serving.
Stir-fried three delicacies with sea rice
Ingredients: leek moss , water-fat sea rice, water-fat white fungus , eggs, salt, chicken powder, pepper, rice wine, cooking oil .
Method:
1. Beat the eggs first, fry them with hot oil and set aside.
2. Leave the oil in the pot and stir-fry the sea rice.
3. Saute the sea rice until fragrant, add the white fungus and stir-fry. When the white fungus is completely heated, add the leek moss and stir-fry evenly.
4. Then add a little rice wine, then add a little water to the pot and stir-fry.
5. Stir well and then pour in the previously fried eggs.
6. Season with salt, pepper and chicken powder.
7. Then stir-fry again over high heat and serve.
Stir-fried beef with celery
Ingredients: Beef, celery, pickled peppers, salt, cooking wine, soy sauce, cumin powder, chicken essence, cornstarch, and a little oil;
Method 1. Cut the beef into small slices, marinate it with salt, cooking wine, soy sauce, cumin powder, chicken essence, cornstarch, and a little oil for 15 minutes;
2. Heat the oil pan, add the beef and stir-fry until it is seven times cooked, and then take it out;
3. Take another pot, stir-fry the chopped pickled pepper until fragrant, add the celery, and stir-fry slightly;
4. Finally add the beef, stir-fry for a while, and add seasonings to taste;
Onion mixed with fungus
Ingredients: One onion, green pepper, red pepper, and fungus each in appropriate amounts
Ingredients: sesame oil, rice vinegar, light soy sauce, chicken essence, sugar, and salt in appropriate amounts
Method:
1. Prepare all ingredients.
2. Wash and shred onions, wash and shred green and red peppers.
3. Boil water in a pot, blanch the fungus and let cool.
4. Blanch the onions and cool them down. Set aside.
5. Put all the ingredients in a bowl, add a little salt and sugar, and mix for a while.
6. Add two tablespoons of chili soy sauce.
7. Add 2 tablespoons of rice vinegar.
8. Add appropriate amount of sesame oil.
9. Add a little chicken essence.
10. Mix all the ingredients evenly, or put it in the refrigerator for a while before eating.
Sweet and sour crispy tofu
Ingredients: 1 piece of tofu, 1 spoon of vinegar, 1 spoon of tomato sauce, half a spoon of light soy sauce, half a spoon of salt, half a spoon of sugar, 1 spoon of water starch, a little sesame, 1 gram of green onion, appropriate amount of water, appropriate amount of vegetable oil.
How to do
1. Wash the old tofu with water, wipe it dry, cut it into pieces, and drain the water again.
2. Take a clean small bowl and add appropriate amounts of vinegar, tomato paste, light soy sauce, salt, and sugar. Adjust the amount of seasonings according to personal preference.
3. Add water starch and stir evenly.
4. Put the pot on the fire, pour in the oil and heat it up, then put the tofu into the pot and fry it. Do not flip the tofu easily.
5. After one side is browned, turn it over and fry the other side.
6. After all the tofu is fried, take it out and set aside.
7. Leave the bottom oil in the pot; put the fried tofu into the pot.
8. Pour the prepared sauce into the pot, stir-fry evenly, and reduce the juice over high heat.
9. After the juice is reduced over high heat, take out the tofu, sprinkle with white sesame seeds and chopped green onion, and it is ready to eat.
Stir-fried beef with green onions
Ingredients: 500g beef, large 1 green onion, a little garlic, light soy sauce, salt, chicken powder, white pepper , sesame oil, starch, egg white, cooking wine, dark soy sauce
Method
1. Slice beef, add egg white, cooking wine, dark soy sauce, marinate for ten minutes, add starch and cooking oil. 2. After the oil in the pan is hot, sauté half of the shredded green onions and minced garlic.
3. Add the beef and stir-fry until it is cooked. Add the remaining green onions, light soy sauce, salt, chicken powder, white pepper, and sesame oil, stir-fry, and remove from the pan.
Oil braised small pumpkin
Ingredients: 400 grams of pumpkin, appropriate amount of oil, 3 chives, 5 grams of fresh soy sauce, a few drops of dark soy sauce, vinegar 1 gram, 2 grams of sugar, 10 grams of water
Method: 1. Peel the pumpkin, remove the flesh, wash and cut into small pieces, cut the chives into chopped green onions;
2. Sauce: Add fresh soy sauce, dark soy sauce, vinegar, sugar and water to a bowl and mix well. Set aside;
3. Heat the oil in a pan over low heat, pour in the pumpkin and stir-fry for a while;
4. Cover the pot and simmer for a while, then stir-fry again;
5. This process requires low heat and requires Stir-fry while simmering to avoid scorching the pan, until the pumpkin is fried until soft, burnt but not burnt;
6. Pour in the sauce from step 3 and stir-fry for a while;
7. Finally, sprinkle with chopped green onion and stir-fry evenly, then take it out of the pan and serve. After eating, the soft and sweet cuttlefish
pickled pepper cuttlefish
1. cuttlefish Process and clean
2. Blanch it slightly in water until it changes color
3. Remove and drain and set aside
4. Peel and shred the ginger, slice the garlic, cut the green onion into small pieces, and cut the pepper bell pepper Prepare
5. Add shredded ginger, garlic slices, scallions, Sichuan peppercorns and bean paste to stir-fry until fragrant red oil
6. Add red pickled peppers, soy sauce, and a little water and bring to a boil
7. Add cuttlefish and stir-fry for a while
8. Finally add a little salt and stir-fry evenly.
Stir-fried ox cabbage
1. Prepare appropriate amount of Sichuan peppercorns and chili peppers.
2. Cleaned beef cabbage .
3. Remove the hard part in the middle.
4. Cut into small pieces.
5. Heat the pot, pour in the oil, add the Sichuan peppercorns when the oil is hot, stir-fry until the aroma is released, be careful not to burn the Sichuan peppercorns, which will become bitter, then take out the Sichuan peppercorns and leave the Sichuan peppercorn oil.
6. Add appropriate amount of salt and stir-fry until melted. Add dried chili pepper and stir-fry.
7. Add the chopped beef cabbage and stir-fry. The beef cabbage is easier to cook. When the beef cabbage becomes soft, add an appropriate amount and it will taste very fresh. Stir-fry evenly. Reduce the heat to low before serving, add a small spoonful of chicken essence to enhance the freshness, stir-fry evenly and serve.
Steamed small yellow croaker
1. Small yellow croaker Wash and remove internal organs, slice ginger, cut green onion into sections
2. Sprinkle sugar and salt on the back of the fish, if added You can add a little less salt and soy sauce.
3. Pour rice wine and seafood soy sauce. Seafood soy sauce is not very salty, so you can add an appropriate amount of salt.
4. Add a few wolfberries to increase the color. You can seal it with plastic wrap.
5. Put it in the steamer and steam at 100 degrees for 5 minutes! If you don’t have a steamer, you can use a pot and steam for 5 minutes! But the premise is that the water is boiled first and then steamed!
6. Take it out of the steamer. Because there is no plastic wrap attached, there is a little water. Pour a little out and sprinkle with chopped green onion and MSG.
7. Add a little vinegar to enhance the flavor!
Fried shredded beans
1. Cut beef into shreds, prepare green onion, ginger and garlic
2. Wash wide beans
3. Cut into shreds and set aside
4. Boil water in a pot, blanch the shredded beans, remove and drain into cold water
5. Minced garlic and chopped green onion.
6. Put a little oil in the pot, heat the oil and stir-fry the shredded beef sections and add the chopped green onion.
7. Add shredded beans and stir-fry.
Minced garlic and tiger skin pepper.
1. Mince the garlic and set aside.
2. Mix starch, rice vinegar, light soy sauce, salt, oil and water to make a sauce and set aside.
3. Cut the green pepper into sections and extract the white tendons inside. The size can be whatever you like.
4. Put oil in the pot, heat it up and add the peppers to fry. During the frying process, you need to use a spatula to squeeze the peppers to release the gas. Fry the tiger skin on both sides and set aside.I prepared a lot of peppers, so I fried them twice.
5. In another pan, add a little oil, add minced garlic and stir-fry until fragrant, then add soybean paste and stir-fry until red oil appears.
6. Add water starch and bring to a boil.
7. Pour in tiger skin green pepper and stir-fry quickly to make the green pepper evenly coated with garlic meat.
Garlic broccoli
1. Cut the broccoli into small pieces of suitable size, peel the garlic, and cut into minced garlic shapes
2. Add water to the pot and bring to a boil, add the chopped broccoli, and cook for 3-4 minutes
3. Put oil in the pot and heat it to 70% heat, add the chopped garlic
Spicy beef sauce
Ingredients: 360g lean beef, 500g soybean paste, 25g minced garlic, 2 shallots, minced ginger, 200g spicy pepper, 50g millet pepper, 40g sugar
Method:
1. Slice the lean beef first, then shred it, and finally cut it into small pieces;
2. Chop the peppers, and mince the onions, ginger, and garlic;
3. Pour the cooking oil into a pot and heat it. After the oil is hot, add the beef cubes and stir-fry until the color changes;
4, add the chili pepper, onion, ginger and garlic and stir-fry together, then pour in the sauce, stir well and then cook over low heat;
5. When the beef sauce becomes thick and bubbling, add sugar and stir well;
6. Pour the cooked sauce into a sterilized and dried container and seal it.
Ganma lotus root slices
Ingredients: lotus root, Laoganma, cumin, sugar, light soy sauce
Method 1. Wash the lotus root and cut into thin slices, soak in water to prevent oxidation.
2. Heat the oil in a pan, add Laoganma and stir-fry until red oil comes out, then add lotus root and stir-fry until raw.
3. Add cumin powder, light soy sauce, add a little sugar and stir well before serving.
Overlord Chicken
1. Cut the marinated chicken ingredients
2. Wash half the chicken
3. Touch the chicken with salt, oil and soy sauce
4. Pack it in a big bag (I really can’t find the bag)
5. Put two tablespoons of chili sauce and two tablespoons of chili powder Marinate in the refrigerator overnight
6. Take out the chicken and defrost it
7. Wrap the chicken with tin foil and bake it in the oven at 200 degrees for ten minutes.
8. Open it after ten minutes and put it in the oven. Raise to 250 degrees and bake
9. Apply a layer of bee water
10. Bake for ten minutes.
Steamed chicken legs with chopped pepper
1. Soak the chicken legs for two hours in advance and wash off the blood
2. Cut a few knives on the chicken legs to facilitate the flavor
3. Grind in fine sea salt
4. Huadiao wine
5. Light soy sauce
6. White pepper
7. Marinate evenly for two hours, and massage the chicken legs a few times to promote the flavor
8. Add a layer of chopped pepper
Sweet and sour fish
Ingredients: carp or grass carp, starch, cooking wine, soy sauce, salt, vinegar, tomato sauce, red pepper, green onion, sugar, ginger, garlic
Method :
1. Clean the fish, dry the water, and make 5 to 6 cuts on both sides of the fish body with a knife;
2. Apply cooking wine, soy sauce, and salt to the fish, and marinate for about 10 minutes;
3. Mince the ginger and garlic, cut the green onions and green onions into thin strips, and cut the red pepper into thin strips;
4. Add soy sauce, sugar, vinegar, and starch to water to make a juice;
5. Apply starch evenly to the marinated fish;
6. Heat the oil in a pan until it is 70% hot. Hold the fish tail with your hands and put the fish head into the oil pan for a while. Then slowly slide the fish body into the oil pan and fry until both sides of the fish body are golden brown. Drain the oil and put it into a long plate;
7. Put a little oil in the pan. Heat up, add minced ginger and garlic and stir-fry until fragrant, add tomato sauce and stir-fry for 1 minute;
8, pour in the prepared gravy and cook over high heat;
9, turn off the heat and pour the gravy onto the fish, then add shredded green onion and red pepper.
Pickled fish
Ingredients: 1000 grams of fat-headed fish, 100 grams of pickled cabbage, 2 spoons of cooking wine, 2 spoons of pepper, 2 green onions, 15 grams of dried chili peppers, 1 spoon of salt, 4 cloves of garlic, 1 piece of ginger, 15 grams of Sichuan peppercorns, 1 spoon of oyster sauce, and 50 grams of pickled red pepper.
Method: 1. Kill one tail of fat-headed fish, clean it, put the fillets into a large bowl, add a little salt, pepper, minced ginger and cooking wine to mix well and taste.
2. Cut the green onions into sections, shred the ginger, slice the garlic, cut the dried chilies into sections, and add an appropriate amount of dried Sichuan peppercorns.
3. Cut the homemade sauerkraut into sections and add a little red pickled pepper.
4. Add rapeseed oil to the wok and heat it up, sauté the onion, ginger, garlic, dried chili pepper and Sichuan pepper until fragrant.
5. Add sauerkraut and red pickled pepper and stir-fry for 7 or 8 minutes.
6. Add appropriate amount of boiling water or bone broth and cook for 5 minutes.
7. Add 1 spoon of oyster sauce and 1 spoon of pepper.
8. Add the fish head and fish bones, bring to a boil over high heat, skim off the foam, and cook for about 10 minutes. Use a slotted spoon to remove the fish bones, fish heads and pickled cabbage into a large basin.
9. Turn to low heat, put the fish fillets into the pot one by one, and turn on medium heat. When the fish fillets turn white and the soup boils slightly, you can carefully pour the soup and fish fillets into the basin.
