Hello everyone, and welcome everyone to my gourmet self-media. I am the creator of the gourmet field Jinxiu V Shandong: "Focus on gourmet food, make life more flavorful." Today, I brought you a few home-cooked delicacies. These delicacies are also deeply loved by everyone, and they are very common delicacies. Use common ingredients every day to make the most delicious meals. At the same time, I hope that today’s food can bring you a whole day of happiness.
Kung Pao Crispy Shrimp
Ingredients: 300 grams of shrimp, 5 dried chilies, 5 , Hangzhou pepper , 1 red chili, 4 minced garlic, 1 tablespoon fried peanuts, 1 tablespoon fried peanuts Put 2.5 tablespoons of white sugar, 2.5 tablespoons of rice vinegar, 2.5 tablespoons of salt, 3 tablespoons of soy sauce, 0.5 tablespoons of water starch, 4 tablespoons of corn starch, 3 tablespoons of potato starch, 1 tablespoon of egg whites, 1 table water, 1 tablespoon of cooking oil, 1 tablespoon;
practice
1. Prepare ingredients , Shrimp is peeled off the shrimp thread and washed, first use appropriate amount of salt, 2.5 tablespoons of sugar, 1:1 rice vinegar, 3 tablespoons of light soy sauce, 0.5 tablespoons of soy sauce, 4 tablespoons of water starch. Make a spicy lychee-flavored sauce for later use. Mix 3 tablespoons of corn starch and 1 tablespoon of potato starch and mix well
2. Make the paste, 3 tablespoons of corn starch, 1 tablespoon of potato starch, 1 egg white, 1 tablespoon of water, and stir into a streamlined paste. Add another spoonful of oil. Stir well.
3. Treat the shrimp, add a little salt and a little starch, so that the surface moisture can be absorbed. Grab evenly. Then pour it into the adjusted starch paste. Grab evenly.
4. At 50% oil temperature, put the shrimps one by one and fry them. Knock open gently after setting. Fish it out. Heat up and re-explode. Further crispy. It can also drain excess grease. Not greasy to eat
5. Leave the bottom oil in the pot, add the dried chili section and peppercorns. Minced garlic, fresh red pepper section, Hangjiao section. Stir out the flavor over a small fire.
6. Pour the adjusted juice along the side of the pot, add the shrimps, turn a few times, and add the fried peanuts. Serving
spicy beef tendon
Ingredients: beef tendon 300g,Scallion, sliced ginger, star anise, dried chili, pepper, light soy sauce, cooking wine, vinegar, sesame oil, salt, sugar, edible oil
practice
1. Wash the beef tendon, put it in a pressure cooker, and add an appropriate amount Cover the water, green onion, sliced ginger, and star anise. After pressing for 40 minutes, deflate and remove the tendons of the beef.
2. After letting cool, cut the beef tendon into small pieces for later use.
3. Heat up the wok and pour in an appropriate amount of cooking oil, then add dried chili and pepper, stir-fry on low heat to create a fragrance, then put in shallots and garlic slices and continue to fry.
4. Then pour in the prepared tendons and stir fry for a while. Add appropriate amount of light soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir-fry evenly, and then ready to serve.
Stir-fried chicken wings with sauce
Ingredients:
4 whole chicken wings, 6 green peppers, 2 spicy millet, 2 chives, 4 garlic, 1 ginger, 2 tablespoons of oyster sauce , 2 tablespoons of delicious soy sauce, 4 tablespoons of edible oil, 50ml of beer.
Method:
1. Cut half of the green pepper into a circle shape, and cut the other half into sections with the millet spicy diagonally.
2. Wash the chives and cut into sections. Cut garlic and ginger into granules.
3. Clean the whole chicken wings and remove the residual hair.
4. Chop the chicken wings into small pieces.
5. Add one tablespoon of oyster sauce and one tablespoon of soy sauce to marinate for more than 5 minutes.
6. Put cooking oil in the pot, pour the chicken wings and stir-fry when the oil is hot.
7. When the chicken wings are spit out and the oil is out, add the circled chili and ginger garlic rice and stir fry until fragrant.
8. Add a tablespoon of oyster sauce.
9. Add another tablespoon of soy sauce and stir fry evenly.
10. Pour in beer and burn it directly with high heat.
11. When the water in the pot is dry, add the diagonally sliced green pepper and the spicy millet, and stir-fry until the color turns bright.
12. Add chives, push evenly, turn off the heat and serve.
Scrambled Eggs with Cucumber Fungus
Ingredients: egg; cucumber; black fungus; spring onion; oil; salt; cooking wine
Practice:
1. Wash the cucumber and cut into thin slices.Soak the fungus, remove the stalk, and then wash. Break the eggs and put them in a bowl, this time the key step is coming! ! ! ! Add a little cooking wine, water and a little salt to the egg, and then stir the egg in one direction to make the egg taste better.
2. Pour the hot oil into the hot pan, put it into the beaten egg mixture, stir fry, and slightly cut into small pieces for quick consumption. Heat the pan again, pour the oil, fry the scallions, put the fungus in the pan, then put the eggs, and finally put the cut cucumbers.
3. Put some salt in the pot, because the egg liquid has already been put a little, so it should be less than usual when cooking. Pick up the pot and serve.
Kung Pao Chicken
Material
Tender chicken breast meat 250. , Seasoning: peanuts, sugar, vinegar, soy sauce, monosodium glutamate, broth, wet starch, pepper, ginger, garlic, chopped green onion, salt, soy sauce, cooking wine.
Method
1. Tender chicken breasts, pat the meat loosely, and then cut into 2 cm square pieces, add salt, soy sauce, and wet starch, mix well.
2. Stir-fry the peanuts and let them cool, then peel them off. Cut the seedless dried red pepper into 2 cm long sections. Put the sugar, vinegar, soy sauce, monosodium glutamate, broth, and wet starch together in a bowl to make gorgon juice. Add the bottom oil to the net pot and heat it up, add the peppercorns first, fry out the aroma, remove the peppercorns, add the dried red pepper segments and quickly fry them into brownish red, add the chicken diced and stir fry, cook with the cooking wine and stir-fry, then add the ginger and ginger. Stir-fry garlic and chopped green onion to create a fragrance, quickly pour in the seasoned gorgon juice, add the peanuts to the boil, stir and stir well and serve.
Beer duck
Ingredients preparation: 500 grams of duck meat, Pixian watercress, star anise, bay leaves, cinnamon, ginger, garlic, dried chili, light soy sauce, soy sauce, sugar, beer, Fungus, , orange peel, kelp potatoes
Steps:
1. First, cut the prepared ingredients and duck into small pieces, put the ginger slices and green onions in the pot and blanch them.
2. Put the duck in the pan and heat the oil, stir fry and color, add Pixian watercress, star anise, bay leaves, cinnamon, ginger, garlic, dried chili, light soy sauce, a small amount of soy sauce (coloring), sugar, and sauté !
3. Pour a can of beer, cover and simmer.Pay attention at this time, beer duck does not need to be mixed with water at all, so don't choose bitter taste when choosing beer.
4. The usual practice can be done at this time, and now I am sharing with additional ingredients.
5. Pour the beer and pour the soaked fungus, orange zest, kelp and potatoes together to stew and collect the juice. Add white pepper and sesame oil when you start the pot and it's ready!
Stir-fried snow peas with chopped pepper and minced pork
Ingredients: snow peas 200g, chili, 80g oyster sauce, starch, chopped Cooking wine, minced ginger, minced garlic, chopped green onion;
Method:
1. Wash and drain the lean meat and chop it into minced meat, add a teaspoon of starch and two teaspoons of cooking wine, mix well and set aside;
2 , Put one teaspoon of oyster sauce, one teaspoon of light soy sauce, one-half teaspoon of chicken powder, two teaspoons of starch, appropriate amount of salt and two tablespoons of water into a bowl, mix well into a sauce and set aside;
3. Select the snow peas to remove the head and tail and tear off the old tendons on both sides. After washing, put them into boiling water, then add a few drops of oil, blanch for one minute, remove and put in cold water and then remove and drain
4. Heat the pan with oil, add the minced meat, quickly fry it until it changes color, and scoop it out for later use;
5. Add a little oil to the pan, add the minced ginger garlic and chopped pepper
6. Add snow peas, stir-fry for two minutes, then add the previously fried minced meat, and stir-fry quickly;
7. Add chopped green onion, pour in the previously adjusted sauce, and fry
soy bean soaked fish
Ingredients:
1 large fish (about 1.5kg), 30g soy sauce, 1g salt,15g wine 200g, 1g monosodium glutamate, green onion 1, 1 slice of ginger, 100g coriander oil, bean bubble 50g, salt 5g
Production process:
(1) Scrape the scales, remove the gills, and remove the internal organs by laparotomy , After washing, put a flower knife on both sides of the fish body, and spread the sauce on the knife edge;
(2) Put the wok on a low fire, heat it with oil to 70% heat, put the fish in the pan and fry until On both sides, add green onion and ginger, add soy sauce, cooking wine, appropriate amount of water, add salt and stew and other seasonings for 10 minutes. Turn the fish over and simmer until it is cooked through, pour in the bean paste, simmer and cook until it tastes, and remove the fish plate; the soup in the spoon is concentrated and poured on the fish, and finally sprinkled with coriander.
Chicken with mushrooms and chestnut
Ingredients: 2 chicken drumsticks, 10 shiitake mushrooms, 2 bell peppers , 1 small bowl of chestnut, appropriate amount of green onion, ginger and garlic, 1 spoon of dried chili, 6 , 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking oil
Method:
1. Deboning the chicken leg into small pieces, add appropriate amount of salt, 1 spoon of cooking wine, white Pepper an appropriate amount and marinate for 10 minutes.
2. Wash and slice shiitake mushrooms, slice green peppers, peel chestnuts, chop green onion, ginger, garlic and dried chilies for later use.
3. Put a little oil in the pan, and fry the mushrooms until they are golden brown, so that the fried mushrooms have a more fragrant taste and can remove some of the peculiar smell of the mushrooms; the chestnuts are also roughly fried in a pan. pregnancy.
4. Start the pot separately, put a proper amount of oil in the pot, add dried chili and stir fry the salty taste after the oil is hot. Be sure to reduce the heat to prevent the chili from getting stuck; add the green onion, ginger, and garlic. fragrant.
5. Add the chicken nuggets and stir fry quickly until the chicken nuggets change color and then add the chestnuts and stir fry. After the chicken nuggets and chestnuts are fried, add the pre-fried mushrooms, add the soy sauce to color, and finally add the green peppers Stir-fry evenly and add a small amount of chicken essence to get out of the pan.
spicy chicken
Ingredients: 200g chicken,15 grams of green onion, 2 teaspoons of soy sauce, 5 grams of garlic, 5 grams of ginger, 1 teaspoon of cooking wine, 5 grams of salt, 1.5 teaspoons of sesame oil, 10 grams of sugar, 5 grams of chicken.
Practice:
1. Chop onion, ginger and garlic separately.
2. Dice the chicken, add chili powder and salt to taste.
3. Heat the oil in the pan and fry the ginger chicken until golden brown.
4. Leave the base oil and saute the shallots, ginger and garlic.
5. Add red pepper and stir fry.
6. Continue to stir fry the fried chicken and add seasonings.
7. Finally, install it on the iron plate.
Braised pork ribs
Ingredients: 800g pork ribs, a little egg, a little ginger, a little green onion, a little bowl of light soy sauce, a little bowl of soy sauce, a half bowl of rock sugar, 2 spoons of bean paste, 2 star anise Servings, 3 servings of chili.
Practice:
1. Soak the ribs in clean water for 1 hour in advance. (This is to fully soak the blood and impurities in the ribs. It is better to change the water halfway.)
2. Peel off the eggs.
3. In a cold water pot, put the ribs in the pot, and then put a spoonful of cooking wine to remove the fishy smell. After the fire is cooked, put the ribs in the rice cooker;
4. Put the egg in the rice cooker, then add sliced ginger, shallots, light soy sauce, dark soy sauce, rock sugar, bean paste, fennel, chili, 1 teaspoon salt, 1 large bowl of water, then cover the rice cooker and cook 45 minutes, then bake for 20 minutes. Light soy sauce, dark soy sauce and bean paste are all salty. Therefore, we must pay attention to less salt.
5, serve immediately after serving.
Food tips: 1. Regarding the time to stew the ribs, this is mainly about the size of the chopped pieces. If the block is large, it will take longer.
2. It can also be done with a pressure cooker, and the time is relatively short.
3. The stewed ribs are left in the soup, and then they are stewed with fried tofu, dry tofu , etc.The taste is also very delicious.
Hot-boiled pork with tempeh and chili
Ingredients
pork belly; green pepper; garlic cubes; ginger; cooking wine; soy sauce; light soy sauce; spicy girl garlic chili sauce;
1. Put the pork belly in cold water, add an star anise, a few slices of ginger, and a little vinegar, cook until the chopsticks are easily pierced to the end, remove and cool and slice for later use.
26 mince garlic, shred ginger into pieces, cut into pieces at will, green pepper hob, cut garlic into long pieces
3. Heat oil in the pan, stir fry pork belly with a little bit of fire, stir fry and put oil Stir out some and add a little cooking wine, keep the heat on medium and low, stir fry to this extent, add ginger and garlic, keep on low heat and stir fry a few times
4. Add a little bit of spicy soy sauce, soy sauce, sugar
5. Dig Two tablespoons of handsome tempeh, keep low heat and stir fry, stir fragrant tempeh, stir-fry the pork belly until the surface is slightly charred but don’t turn into the greasy residue and the inside is still tender, add green pepper, stir fry until broken
6. Add garlic sprouts, along Add a little old vinegar to the side of the pot and stir fry a few times and it's done.
Stir-fried eel with tempeh and chili
Ingredients: 500 grams of eel; 100 grams of green and red peppers; 15 grams of green onions; 10 grams of garlic; 20 grams of ginger; 5 grams of chives; 3 grams of salt; Sugar 3g; Shaojiu 10g; pepper 2g; water starch 15g; light soy sauce 6g; chili sauce 1 tablespoon; tempeh 8g;
practice
1. You can buy eel Ask someone to help remove the bones, wash off the slippery eel with water, wipe dry, cut into sections, add salt and pepper, and Shao wine, mix well and pickle. Cut green and red peppers into diamond-shaped pieces, slice garlic, cut shallots into sections, ginger slices, and green onions into small sections;
2. Put oil in the pan, heat the pan with warm oil, pour the marinated eel sections, stir fry for a fragrance, Remove the eel segments for later use; leave the bottom oil in the pot, add garlic slices, green onions, and ginger slices, stir fry for a fragrance, pour in chopped peppers and tempeh.Stir fry for a fragrance. Add the chili sauce to stir up the aroma and red oil.
3. Pour in the eel segments, add a little water and stir fry evenly. Pour in the green and red pepper cubes, add sugar, salt, and light soy sauce to taste, stir and stir evenly to thicken the soup with water starch. Put the shallots on the serving plate.
Scrambled eggs with cowpea
Ingredients: a small handful of cowpea, 2 eggs, 1 spoon of oyster sauce, 1 spoon of chopped pepper, 2 cloves of garlic, sugar, a little salt, a little pepper, and eat Oil.
Method:
1. Wash the cowpeas and cut them into small pieces of about 1 cm. Beat the eggs into a bowl, add a little salt and pepper to beat for later use, 1 tablespoon of oyster sauce, 1 tablespoon of chopped peppers, a little sugar, add 2 tablespoons of water, stir well and set aside, mince garlic.
2. Pour the same oil as usual for cooking in the pot, add the cowpeas, fry on medium-low heat until the cowpea skin is slightly wrinkled (this step is very important to determine whether the cowpea tastes crispy or tender). Then add the minced garlic and stir fry for a fragrance.
3. Then pour in the egg liquid, do not move it, let the egg liquid congeal a little. When the egg is slightly condensed, use a spatula to stir-fry into small pieces, then pour in the pre-prepared sauce and stir-fry evenly.
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