Once read an article that reads: "In the present, you can always think about something, or be greedy. Observe before eating, think during eating, and simmer after tasting. Eating is nature, chew quietly and savor gently, with an extraordinary charm. Eating is a kind of happiness, tasting is a kind of interest, and feeling the spicy, salty and sweetness in the text is even more a kind of happiness. Those who can eat get a warm stomach enjoyment; those who can eat find a calmness in their hearts." Savor it carefully and have deep insights! Food has now become a part of our lives. Life, walk slowly and live slowly. Life does not require gorgeous coats or sweet words. What life requires is to eat three meals a day and spend every day lightly. Each of us has our own living habits. In order to meet each person’s different dietary needs, we will select different dishes every day to share with everyone, and cheer for the wonderful life every day!
Roasted green onion trunks
Ingredients: 500 grams of oil-haired pig's trunks, 150 grams of white scallion trunks
Ingredients: refined salt, sugar, cooking wine, water starch, soy sauce, cooked lard, clear soup, MSG, pepper oil, vegetable oil
Method:
1. Boil lard in a pot, and cook the oil until 80% hot, add the green onion slices and fry the yellow, remove it from the bowl, add a little soy sauce, cooking wine, and steam it in the cage for about 5 minutes until cooked and take it out.
2. Remove the grease and impurities from the oily pig's tendons, wash them with clean water, cut them into small pieces, then put them in a pot of boiling water and blanch them, remove them and drain them.
3. Add cooked lard to a pot and cook until 80% hot. Add sugar and stir-fry over low heat until red. Add tendons and stir-fry to color. Fill in clear soup, boil over high heat, and turn to low heat to add to taste.
4. Add soy sauce and fine salt and stir-fry well, add the scallion segments, then cook over low heat until the soup is about to dry, add MSG, thicken with water starch, and pour in hot pepper oil.
Spicy Chicken Zhongyi
Ingredients: Chicken legs (large) 40g dried chili pepper ginger slices, 4 garlic slices 7, 8 slices of green onion slices, 8 slices of cooking wine 1 tablespoon salt 1 teaspoon white pepper powder a little light soy sauce 2 tablespoon white sugar 1 tablespoon white sesame half a small dish of pepper 1 small dish
Method
1. Cut the chicken leg into bite-sized pieces. Marinate with salt, white pepper and cooking wine for 15 minutes.
2. Heat the oil pan on medium-high heat. Put the chopsticks in. If the edges of the chopsticks are bubbled, it means that the oil temperature has reached the point where it can be fried. Put the chicken pieces and quickly spread them with chopsticks. Fry until golden and slightly burnt. Don't put too much at once, I fry it three times.
3. Leave some oil at the bottom of the pot, stir-fry garlic slices, ginger slices, peppercorn slices, and stir-fry for one or two minutes, add dried peppers and stir-fry well. Don’t heat too much, as it’s too big and dried chili can easily stir-fry black. Just smell the garlic, pepper, and spicy.
small squid stir-fried leek
small squid, leek, red pepper, ginger, pepper, peanut oil, salt, pepper, cooking wine, light soy sauce, MSG.
Method steps: 1. Soak the squid in a basin and rinse it clean.
2. Soak the leeks for about 10 minutes, rinse them and cut them into pieces, wash the red pepper and ginger, rinse them and chop them for later use.
3. Hot the pan and pour cold oil, add peppercorns, stir-fry with shredded ginger.
4. Add small squid and stir-fry, add pepper powder and cooking wine and light soy sauce.
5. Add leeks, red pepper, salt, and MSG to quickly turn evenly.
casserole braised duck
Ingredients: duck, ginger slices, green onion slices, dried chili slices, chopped green onion, salt, MSG, cooking wine, five-spice powder, spicy oil , spicy sauce, dark soy sauce
Method: 1. Wash the duck, chop it into small pieces, add salt, MSG, cooking wine, and five-spice powder to mix well and wait for use;
2. Spicy and spicy in the clean pot. Burn the oil until 50% hot, stir-fry the slices of ginger and scallion, add the duck cubes and stir-fry until the aroma comes out, add the spicy girl sauce, dark soy sauce, and dried chili slices to continue stir-frying, then add the boiling water that has been covered with the duck, pour it into a pressure cooker, without covering it, boil over high heat and simmer for 30 minutes until the duck meat is soft and cooked;
3. Pick out the duck cubes, separate the original soup and pour it into the pot, put it in the duck cubes and then pour it in a little red oil, put it out of the pot and put it in a casserole, sprinkle with chopped green onion and serve.
Pork stewed vermicelli
Ingredients: pork belly 1000g wide vermicelli 1 handful of vegetable oil 2 tablespoons braised soy sauce 2 tablespoons light soy sauce 1 tablespoon cooking wine 2 tablespoons green onion 10g ginger 3 cloves, 10 pepper 2 star anise 2 dried chili 2 tablespoons rock sugar Salt 5g
Method:
1. Cut the pork belly into about 2 cm pieces;
2. Add water to the pot, put the pork belly into cold water, blanch the meat pieces after the water boils, beat the froth, and take it out for later use;
3. Add oil to the pot, add rock sugar, stir-fry the sugar color in medium and low heat, wait for the sugar color to turn brown, add dense bubbles, stir-fry and color;
4. Add onion, ginger, garlic, pepper, star anise, and dried pepper to stir-fry and stir-fry to bring the aroma;
5. Add boiling water, and leave the meat noodles, add braised soy sauce, light soy sauce, cooking wine, boil over high heat, and simmer over low heat for 40-50 minutes;
6. Add wide vermicelli and salt, and continue to stew the vermicelli and serve.
Cold beef
Ingredients: 500g beef, 7 peppercorns 1 star anise 2 bay leaves
Method 1 In the pot of cold water, blanch the beef and remove the blood foam
2 Wash the blanched beef and add the large ingredients to cook for 40 minutes, turn off the heat and simmer for half an hour
3 Slice the beef
4 Shred in the ingredients, first put the ingredients in and sprinkle a little chicken essence and salt
5 Light soy vinegar and a little sugar
6 Pour into the beef and grind it evenly
6 Sweet and sour tiger skin quail egg
Ingredients: quail eggs, oil, salt, tomato sauce, sugar, vinegar, white sesame
Method 1. Cook the quail eggs and peel them.
2. Pour oil into the pot, heat until 60% hot, put in the quail eggs and fry slowly.
3. Fry until golden brown, take it out in a tiger skin, control oil and set aside.
4. Pour a little base oil into the pot, pour in tomato sauce and stir-fry for a few times.
5. Pour in sugar, vinegar and stir-fry quickly.
6. Fry for a few seconds and then sweet and sour sauce will become thicker and bubble it up (you can add a little water in moderation or not).
7. Add fried tiger skin quail eggs .
8. Fry evenly and collect the juice, so that each quail egg is covered with sweet and sour sauce, and sprinkle white sesame seeds out of the pot.
Spicy Boiled Fish
Ingredients: Longli Fish , soybean sprouts, coriander, cooking wine, egg white, starch, ginger, green onion, chicken essence, dried red pepper, pepper, spicy sauce, salt
Method: 1. Cut the Longli Fish into oblique slices when half-thawing, about 7mm thick, add 5ml of cooking wine, 2g of salt, egg white and starch, and mix it, add chicken essence and pickle it evenly.
2. Heat the pot and pour in an appropriate amount of olive oil, slightly more than usual stir-fry.
3. Add water, salt, ginger slices, scallion slices, 10ml of cooking wine, and 1g of chicken essence and boil.
4. Pour in the fish fillets, cut them with chopsticks, and cook until the fish fillet is cooked. Generally, live fish fillets are just half-cooked. But Longli fish is not afraid of cooking and will not grow old. Take it out and put it on the bean sprouts.
5. Cut the dried peppers into pieces and wash the pepper seeds.
6. Put oil in the pot and heat it to 140 degrees, and pour in dried chili, pepper and chili sauce.
7. It quickly pours on the fish, and the boiling oil crackles. This is the origin of the boiling fish.
8. The fish is fresh and smooth, and the crispy bean sprouts inside are also very delicious.
Spicy tofu pan
Main ingredients: northern tofu 1 pieces 300 grams, straw mushrooms 150 grams, fresh red peppers, 20 grams chopped green onion, 15 grams of ginger, 15 grams of garlic
Auxiliary ingredients: 20 peppercorns, 1/2 tablespoon of red oil bean paste, 1 tablespoon of light soy sauce, 1 teaspoon of sugar, 1/4 teaspoon of chicken essence, 1/4 teaspoon of white pepper powder, 30 grams of corn starch
Method:
1. Heat the pot and heat the oil, cut the northern tofu into small squares, and stick to the dried corn starch. Keep the heat low and put the tofu into the pan and fry it while sticking. Fry until the tofu is slightly yellow on both sides, serve.
2. Add the remaining oil to the peppercorns and stir-fry over low heat until browned, and remove the peppercorns. Add red fresh circles, chopped green onion, ginger and garlic to stir-fry to bring out the aroma. Add red oil and soy sauce and stir-fry to bring out the aroma. Add sliced straw mushrooms and stir fry until they change color.
3. Add fried tofu, 250ml of water, light soy sauce, sugar, chicken essence, and white pepper. Boil over high heat and then move into dry pot ; or turn to low heat and cook until the soup is thick and then serve.
Spicy and sour sheep blood
Ingredients: Sheep blood 1 pieces, 1 piece of tofu, 1 handful of green garlic, appropriate amount of oil, appropriate amount of salt, a little sugar, a little cooking wine
Method: 1. Cut the sheep blood into small pieces, soak it in boiling water and take it out;
2. Cut the tofu into small pieces, soak it in boiling water and take it out; ;
3. Wash and chop green garlic;
4. Heat oil in the pot, add minced ginger and garlic and stir-fry, add half a small bowl of water, add chili meat sauce, sugar, light soy sauce, and boil;
5. Add sheep blood, tofu, add cooking wine and boil over high heat for 3 minutes;
6. Add some salt to boil, add pepper powder, chicken essence, sprinkle some green garlic and stir-fry well, and drizzle some chili oil.
Cold-mixed Shanghai Green
Method: 1. The raw materials are Shanghai Green, chili, and garlic.
2. Put the Shanghai green in light salt water and soak it for ten minutes, wash it clean and drain it. In order not to affect the taste, everyone must clean it carefully.
3. Chop the prepared millet pepper and garlic, and then you can cook it. The first thing is to boil water. Add a small amount of salt and add a few drops of oil to the water.
4. When the water is not hot, you can put Shanghai green in it, and then turn off the heat when the water boils. Please remove the blanched Shanghai, control the water and put it into a bowl.
5. Then add salt and original flavor while it is hot. After stirring for a few times, you can add the millet pepper and acid.
6. Then find a clean pot to cook oil. For the taste of a few peppers, you can add a few peppercorns to stir-fry. When the oil smokes, you can pour it on top of the garlic while it is hot.
dry pot radish
Ingredients: white radish (1 piece), pork belly (100 grams), chili pepper (3 pieces) chasing pepper (4 pieces), green garlic (5 pieces), salt (1 teaspoon) chicken essence (half a teaspoon) ginger (4 slices) dried chili (6 pieces) cooking wine (1 spoon) light soy sauce (2 tablespoon) oyster sauce (1 spoon) vegetable oil (1 teaspoon) stock (1 small bowl) White sugar (a little)
Method: 1. Prepare the required ingredients
2. Put the pork belly into the pot and blanch it and remove it
3. Slice the white radish, cut the pork belly into thin slices, cut the green and red pepper into oblique knife, cut the dried red pepper and garlic sprouts into sections, cut the ginger into shreds, set aside
4. Put a little oil or not in the pot, add pork belly and ginger and stir-fry
5. Stir-fry over medium-low heat until the pork belly slices are oily and the color becomes golden
6. Put the green and red pepper sections and stir-fry, add light soy sauce, oyster sauce, cooking wine, and a little sugar evenly (if you like dark colors, you can add a teaspoon of dark soy sauce)
7. Stir-fry evenly and add white radish slices
8. Add a small bowl of water or broth to stir-fry , cover and simmer for a while, radish cooked and sprinkled green garlic
9. Stir and stir-fry well and add a little salt and chicken essence to taste
cabbage mushroom vermicelli soup
Ingredients: cabbage, mushrooms, vermicelli, chopped green onion, soup bao , salt, chicken powder
Preparation steps: 1. Pick the cabbage, wash it, tear it into small pieces, wash the mushrooms and cut it into small slices, put the vermicelli in boiling water and soak it in soft
2. Boil oil in the pot, add the chopped green onion and stir-fry it, then pour in an appropriate amount of water, add the soup bao
3. Wait until the water boils and add the mushrooms and cabbage to cook for about seven or eight minutes, then add the vermicelli
4. Add salt and chicken powder according to your taste, cook for a while and you can leave the pot.
Onion Stir-fried pork liver
Ingredients: pork liver, onion, carrot , green pepper, ginger and garlic, cooking wine, pepper powder, salt, starch, light soy sauce
Preparation steps: 1. Put the bought pork liver in water and soak it, soak the blood in it, then cut it into slices, add appropriate amount of salt, ginger slices, light soy sauce, starch, cooking wine to marinate
2. Boil water in a pot and blanch the marinated pork liver in water. The time should not be too long, otherwise the solution will become old
3. Clean and cut it into Small pieces, cut green peppers into pieces, chop green onion and ginger, slice carrots
4, roast oil in a pot, stir-fry ginger and garlic after the oil is hot, add onion and carrot slices, stir-fry
5, after softening, add pork liver and green pepper to stir-fry over high heat, add appropriate amount of salt, cooking wine, pepper, light soy sauce, chicken powder, stir-fry evenly, then leave the pot to enjoy
cashew shrimp
Ingredients: cashew , shrimp , ginger, garlic, pepper, light soy sauce, green pepper red pepper
Method: 1. Put oil in the pot first, turn on low heat, when cooling the oil, throw the cashew in, and then fry slowly over low heat, let the cashews slowly heat up with the oil temperature, and take out the surface of the golden brown. Put it aside and let it cool and set aside;
2. Wash the shrimps, chop the ginger and garlic at random, and chop the green peppers and red peppers;
3. Heat the oil in the pot, stir-fry the ginger and garlic into the pot and stir-fry it, and stir-fry a few times and stir-fry it and it will bring out a little water. Then add a little pepper powder and a little light soy sauce, simmer with the moisture of the shrimps for a while, try the salty taste, if it is not enough;
4. Add green peppers and red peppers to stir-fry until they are raw;
5. Turn off the heat until the soup is almost the same. Pour in the cooled cashews and mix well and leave the pot.
Corn kernels, double pepper minced meat
Ingredients: corn kernels; green peppers; red peppers; cooking wine; salt; lean meat; starch; chicken essence
Method: 1. Cut the meat into small diced diced starch, salt, cooking wine and marinate for 10 minutes; remove the stems and seeds of green peppers and red peppers and cut into small diced diced (schedule).
2. Roast the oil pan, put the diced meat into the oil pan when it is 70% hot, stir-fry with a spatula. When it is almost cooked, add some red soy sauce and stir-fry, and serve.
3. Wash the pot, heat the oil, add corn kernels when 70% mature, stir-fry for 2 minutes. Add green and red peppers and stir-fry, pour in the fried diced meat and stir-fry well, taste the flavor and add chicken essence and salt to season.
Broccoli fried shrimp
Ingredients: 8 shrimps, Broccoli 1 small ones, salt, garlic, light soy sauce, starch, oil
Method:
1. Wash the broccoli, soak in light salt water for 30 minutes, remove the thick stems, and select it into small flowers; marinate the shrimp with light soy sauce and starch; slag and chop it.
2. Inject appropriate amount of water into the pot, add a little salt after boiling, add the broccoli, cook for a few minutes and take it out.
3. Pour a little oil into the pot, add minced garlic and shrimps and stir-fry until they change color, add broccoli and stir-fry evenly and then leave the pot.
Eggplant green pepper noodles
Ingredients: 1 eggplant, 1/2 green peppers, 20 grams of soy protein vegetarian meat, ramen
Method:
1. Wash the eggplant, cut the diced green peppers, remove the seeds, wash, cut the diced vegetarian meat soak it softly, and chop it.
2. Boil the water, put the noodles in the boil, take it out after boiling, and put it in a noodle bowl.
3. First heat half a cup of oil, fry the eggplant softly and remove it, and then pass the green peppers and remove it, then pour the oil open, then add other seasonings and vegetarian meat to stir-fry.
4. Add eggplant and green peppers, stir-fry well and serve, pour it on the noodles and serve.
crispy bracken
Method: 1. Prepare the fresh bracken, wash it, put it in boiling water, blanch it until cooked, and take it out and cool;
2. Add 150 grams of fried powder to add appropriate amount of water, salt, and five-spice powder to mix into dough, and put it in bracken to cover the slurry;
3. Put the bracken wrapped in 50 grams of fried powder and evenly coat it with dry powder;
4. Hot the pan, pour in appropriate amount of oil, and when the oil temperature is 160 degrees, put in bracken to fry;
5. Flip the other side and continue to fry until all golden.
Pepper oil shredded radish
Ingredients: 350 grams of white radish, 50 grams of carrots, 3 grams of pepper, appropriate amount of salt, 5 grams of vinegar, 3 grams of chicken powder, 3 grams of sugar
Method 1. Peel the white radish and carrots, wash and cut into shreds, add salt and marinate for 20 minutes;
2. Put the marinated white radish and carrots in water, wash and remove the salt, squeeze the water dry and set aside;
3. Put the white radish and carrots in a large bowl, add salt, rice vinegar, chicken powder and sugar and mix well;
4. Put oil in the pot and boil until 50% hot, add pepper and fry the paste, filter out the pepper and pour the hot oil on the shredded radish and mix well.
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3. Pour the shredded pork into the oil when the oil is 70% hot, and use a spatula to quickly slip through the shredded pork. After the shredded pork changes color, take it out and set it off;
4. Leave the bottom oil in the pan, turn to low heat, add tomato sauce, oyster sauce, and sweet noodle sauce, stir evenly and add the fried shredded pork, turn to high heat and stir-fry evenly so that each shredded pork is evenly covered with the sauce, and finally pour in a little sesame oil when the pot is put in.
cabbage rolls
Ingredients: 5 Chinese cabbage leaves, 1 carrot, 1 cucumber, 1 egg, 1/2 teaspoon of salt, 2 teaspoons of sesame oil, 1 tablespoon of light soy sauce, 1/2 teaspoon of sugar
Method 1. Wash the cabbage, boil most of the pot of water, put the whole cabbage in water and blanch it for about 1 minute, remove it and soak it in cold water, drain the water;
2. Peel the carrots, cut them into thin strips, and heat the pan and stir-fry for about 1 minute; beat the eggs into egg liquid, spread the oil into egg skin in hot pan, cool down and cut into thin strips, wash the cucumbers and shreds for later use;
3. Spread the blanched cabbage leaves evenly, place the shredded carrots, shredded eggs and shredded cucumbers 1/2 of the cabbage, and roll the cabbage leaves into rolls;
4. After all the cabbage leaves are rolled, cut in half; mix salt, sugar, sesame oil, and light soy sauce into dipping sauce.
Onion Stir-fried Pork Slices
Ingredients: plum blossom 100g, 2 green onions, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 teaspoon of cooking wine, 1/2 teaspoon of starch, 3 tablespoons of vegetable oil
Method:
1. Slice the plum blossom meat, pour in soy sauce, cooking wine, and grab evenly with your hands;
2. Add dry starch and grind well, add 2 teaspoons of vegetable oil and mix well;
3. Slice the scallions with white onion;
4. Cook oil in the pot, add marinated slices of meat, stir-fry and change color and serve;
5. Put green onion and appropriate amount of salt in the pot, stir-fry for a few times over high heat, then pour in the slices of meat and stir-fry evenly. If you like to bring some soup, you can put a small spoonful of water along the side of the pot when putting the meat.
Hot sauce mixed with cucumber
Ingredients: cucumber, onion (shredded), chopped green onion, sesame oil, white sesame seeds, chili sauce
Method: 1. Slice the cucumber, sprinkle with salt, and let stand for 15 minutes.
2. Pour out some of the water (the moisture generated during pickling should be kept appropriately).
3. Mix the prepared onion, chopped green onion, sesame oil, white sesame seeds and chili sauce into cucumber slices.
Melon seeds and mushroom chicken soup
Method: 1. Wash 30 grams of dried mushrooms and soak them in water until soft; 200 grams of chicken leg blocks wash and set aside;
2. Take the crock and put in flower melon 50 grams, chicken leg blocks, soaked dried mushrooms, 15 grams of soy sauce and 800 ml of water. Put in a pressure cooker and start to air for five minutes.
fungus vegetable heart
Ingredients: 100 grams of black fungus, 4300 grams of kale html, 1 tablespoon of peanut oil, 1 tablespoon of salt, 2 garlic, 2 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespo 1 tablespoon powder, 1/2 tablespoon chicken essence
Method: 1. Soak the fungus in advance and then wash and cut into the appropriate size
2. Wash the vegetable heart and drain the water
3. Add a little garlic to stir-fry in the pot, then add an appropriate amount of hot water, add an appropriate amount of salt to boil water
4. Put the vegetable heart into the pot and cook
5. Cover the lid and simmer for one minute
6. Open the lid to see the vegetable heart soft and cook thoroughly, and serve it out. Don’t let the soup
7. Heat the oil in the pot, stir-fry the fungus in the pot, pour the fungus in the pot and stir-fry
8. Wait until the fungus is fragrant and stir-fry with a little salt and season
9. Cover the fried fungus on the previous vegetable heart Noodle
10. Take a bowl and add an appropriate amount of light soy sauce, oyster sauce, chicken essence
11. Add a spoonful of starch, then add a little water to open it
12. Pour this bowl of soup into a pot and boil until it is sticky and then pour it on the heart of black fungus cabbage
oyster sauce double mushroom
Method 1. Soak the mushrooms in water in advance, clean
2. Remove the shells and endothelium of edamame, clean
3. Remove the roots of 正子 , soak them in salt water for a quarter of an hour, then clean
4. Cut the onion into small dices, remove the stems of the mushrooms
5. Put water on the bottom of the pot and bring to a boil. Put the edamame in and blanch it for one minute.
6. Put oil in the pot and heat it, turn off the heat and stir-fry the onion diced
7. Put mushrooms in stir-fry
8. Put the real mushrooms in stir-fry evenly
9. Put oyster sauce and half a bowl of water to simmer double mushrooms for two minutes
sprouts buckle pork
Ingredients for one bag of Yibin crushed rice sprouts; [Main ingredients]; pork belly; [Ingredients]; green onion slices; ginger slices; small green vegetables ; [Seasoning]; dark soy sauce; honey; salt; water starch
Method for making three pieces of pork belly. (It is better to divide the layers into three or more layers) Add water to the pot of
, add the pork, cook until it is broken and then remove.
Dry the moisture on the surface of the pig skin and apply soy sauce to color.
and apply another layer of honey. (Brown sugar is also possible)
The skin is applied to the skin, the color is very beautiful.
Take the pot again, add oil (not too much), when the oil temperature is 60% to 70% hot, the skin is facing down, and put it in the pot. At this time, the oil in the pot will splash around, so it is better to use the lid to block it, or cover it directly with the lid.
fry until the surface of the skin is browned, then remove it.
is put into the boiled meat water just now and soaked for 7 or 8 minutes. There are two purposes for this: one is to remove greasy, and the other is that the steamed meat will wrinkle.
Remove the meat, let cool (or put it in the freezer in the refrigerator for 5 minutes), and cut into thin slices.
Place the slices of meat on the bottom of the bowl in turn.
Yibin Broken rice sprouts in a pack.It can be eaten directly or it can be fried with hot oil, add chopped chopped green onion, minced ginger, soy sauce, sugar, salt and MSG.
Spread the fried sprouts on the meat slices.
is put into the steamer, and 1 hour after the ordinary steamer is steamed, pressure cooker 30-50 minutes. After steaming
, take a flat plate and turn the meat bowl upside down.
juice water came out, put it in a pot, and use water starch to make a thin starch.
pour on buckle , then boil small vegetables and squish them around the plate.
A plate is full of aroma, and the famous [Sprout Buckle] is ready. Although the slices of meat are large, they melt in the mouth, fat but not greasy.
Tomato roasted pork ribs
Ingredients: 500 grams of ribs, 300 grams of tomatoes, two green peppers, one spoonful of oil, half a spoonful of light soy sauce, one spoonful of dark soy sauce, one spoonful of salt, one spoonful of sugar, and one spoonful of tomato sauce.
Method:
1. Cut the tomato into pieces, cut the green pepper into pieces, slice the ginger and ribs into small pieces, blanch it in water and remove it for later use.
2. Put some oil in the pot, fry the ribs slightly yellow, add slices of ginger to stir-fry to bring out the fragrance.
3. Add tomato sauce, oyster sauce, dark soy sauce, light soy sauce, and white sugar and stir-fry well.
4. Add boiling water to flood the ribs, boil over high heat and turn to low heat for 30 minutes. Add salt.
5. Do not dry the juice over high heat. Leave a little bit, add tomato and green pepper to stir-fry over high heat.
Chili fried pork slices
Ingredients: One piece of pork belly, two small peppers , one spoonful of vegetable oil, one spoonful of light soy sauce, one spoonful of cooking wine, one spoonful of aged vinegar, an appropriate amount of salt, and an appropriate amount of garlic slices.
Method:
1, prepare all the main ingredients for cooking, wash the peppers, wash the pork belly with hot water, and scrape off all sides of the meat with a knife.
2. I like to eat chili peppers, but I am still a little afraid of spicy food. This way, you can dig out the pepper seeds, which will not be too spicy. If you can eat chili peppers without fear of spicy food, ignore this step.
3, cut the chili meat into wide strips, because the fried pork belly should be cut into slices. If it is fried shredded pork , the chili must be cut into shreds.
4, pork belly, choose a place where the meat is thinner, cut it into large slices of meat, and eat it with a large slice of meat.
5, stir-fried meat vegetable oil is put less. When the oil is hot, the garlic slices are fried and the aroma is enough. Don’t turn on the heat too much, stir-fry the dishes in medium heat. When putting the meat slices in the pot, you must stir-fry quickly, and the hot meat in the pot will not stick to the bottom of the pot. If the pot doesn't hot, the meat will dip into the bottom of the pot.
6, stir-fry the meat until it is no longer bloody. At this time, pour the cut peppers into the pot and stir-fry them together.
8, the same thing, don’t turn the heat too much, this dish has almost no moisture. When stir-frying in medium heat, you should add aged vinegar and light soy sauce to the dish, and stir-fry the cooking wine.
9..The meat and vegetables are soaked in seasonings. The vegetables can be served. At this time, you can add salt to the end. In order to eat less salt in health, you need to add salt at the end. In this way, there is salt on the surface of the stir-frying dish, but there is no salt in the dish.
thousand pieces of shredded leeks
Ingredients: 300g leeks, 2 thousand pieces of 1,000 pieces, one red pepper, appropriate amount of salt;
Method 1. Wash the leeks and cut them into pieces inch pieces, and cut them into shreds of thousands of pieces. Cut dried chili into sections;
2. Add oil and heat the wok and add dried chili to stir-fry, add a thousand shredded shreds and leeks and stir-fry, add salt, stir-fry the leeks and soften them and then leave the pot;
cheese salmon
ingredients: a piece of salmon, a little brandy, a little black pepper, a little salt, and an appropriate amount of butter. A plate of instant cheese slices, lemon platter for garnishing, method fragrant , orchid for garnishing.
Method:
1. Prepare the ingredients you need and garnish
2. Wash the salmon and cut it from the middle, add a little brandy, a little black pepper, and a little salt to marinate for about 15 minutes. Prepare ready-to-eat cheese. Butter
4. After hot, pour a piece of butter and melt it, put the salmon in the pot and fry
5. Fry the salmon until slightly golden
6. Fry the salmon until slightly golden
6. Fry the side and fry until slightly golden
6. Fry the side and fry until slightly golden
7. Put the fried salmon into a plate and put the ready-to-eat cheese slices, and put it in the oven for 20 seconds. Decorate the dishes and
Dry-fried tea tree mushroom
Ingredients: tea tree mushroom 200g, 1 small piece of green onion, 1 clove of garlic, 1 star anise, 1/2 tablespoon of dark soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of cooking wine, 1 small handful of dried chili, 2 tablespoons of peanut oil
Method: 1. Cut the onion and garlic, cut the dried chili into small pieces, Wash the tea tree mushrooms and soak them in light salt water for 10 minutes and then rinse them with clean water;
2. Put oil in the pot and stir-fry the scallions and garlic, add small red peppers and stir-fry to bring out the aroma;
3. Put the washed tea tree mushrooms and remove the stems;
4. Stir-fry the tea tree mushrooms until the tea tree mushrooms turn yellow, pour in dark soy sauce, cooking wine, salt and a little sugar;
5. Continue to stir-fry until the tea tree mushrooms are juiced, and all inhaled into the tea tree mushrooms and serve.
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