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!
Strange Flavored Shredded Radish
Ingredients: 4000 grams of radish, 4 grams of salt, 80 grams of pepper, 45 grams of fennel, 300 grams of ginger and chili.
Method: Wash the radish and dry it, cut it into shreds, then put salt, pepper, fennel, ginger, chili, etc. into boiling water for 30 minutes to remove debris, cool it and put it in the jar with shreds of radish and seal it for 7 days; add a small amount of soy sauce and vinegar when consumed. If stored for a long time, the moisture needs to be controlled and sealed
tomato meat crab
Method: 1. Slaughter the meat crabs and treat them, chop them into pieces and pat them with raw powder, fry them in a 40% hot oil pan until the surface is golden red, and pour out and drain the oil.
2. Put a small amount of scallion oil in the pot and heat it. First add tomato sauce and tomato cubes and to stir-fry. After pouring in the meat and crab cubes and stir-fry evenly, add fresh soup and add salt, sugar and MSG. Roast for 3 minutes and then put the gluten cubes into the pot. When the juice has been collected, you can put it into the pot and put it on the plate.
Eight Treasure Sweet Soup
-Ingredients- ginkgo
lily
peanuts 50g, taro 100g, brown sugar
-Make method-1. lotus seeds, peanuts, red beans, lilies for 1 hour;
2. Chestnuts are boiling water and peeled; walnuts and ginkgoes are washed;
3. peeled taro and cut into pieces;
4. All the ingredients are put into electric pressure cooker , add appropriate amount of water and cook;
5. You can boil the pot and add brown sugar to season.
Cold sauce beans
Method 1. Cut the beans into small pieces and wash;
2. Blanch them in a pot until cooked and remove them;
3. Wait for cooling in cold water (or it will turn yellow);
4. Cut ginger into minced ginger;
5. Use appropriate amount of water, salt, chicken essence, light soy sauce, cooking oil, sesame oil to blend into ginger;
ribs braised rice
Ingredients: 500g ribs, 1 potato, 1 carrot, 1 ginger, 6 garlic cloves, 3 star anises, 2 cinnamon, 2 spoons of cooking wine, 2 spoons of flavor, rock sugar, salt, chopped green onion
Ingredients: 500g ribs, 1 potato, 1 carrot, 1 ginger, 6 garlic cloves, 3 star anises, 2 pieces of cinnamon, 2 spoons of cooking wine, 2 spoons of fresh flavor, rock sugar, salt, chopped green onion
Ingredients: 500g ribs, 1 potato, 1 carrot, 1 ginger, 6 cloves of garlic cloves, 3 star anises, 2 pieces of cinnamon, 2 spoons of cooking wine, 2 spoons of fresh flavor, rock sugar, salt, chopped green onion
Method:
1. Wash and blanch the ribs, boil them, then remove them and drain them;
2. Cut carrots and potatoes into pieces, cut garlic cloves, and slice the ginger for later use;
3. Heat oil in the pot, add slices of ginger, star anise, and cinnamon, stir-fry, stir-fry over high heat until the ribs are slightly burnt, add cooking wine to continue stir-frying, add a little soy sauce and stir-fry evenly, add a little rock sugar and continue stir-frying with sugar color, then add extremely fresh and stir-frying;
4. Then add potatoes and carrots, add appropriate amount of salt and stir-fry evenly;
5. Pour the water over the ribs, and bring to a boil over high heat;
6. Pour the boiled ribs into the rice cooker together with water, add 2 cups of rice into 2 and a half cups of water, and cook.
Mushroom Baked Shrimp Balls
Method: 1. Cut the back of the shrimps separately, remove the sand thread one by one, then put it in a bowl, add salt, egg white and dry raw powder and mix well. Also cut oyster mushrooms into thick slices.
2. Put salad oil in the pot and cook until it is 50% hot, add the shrimps and fry until the surface is firm, take it out and drain the oil for later use. When the oil temperature rises to 70% hot, add the slices of oyster mushrooms and fry until the color turns golden.
3. Leave a little base oil in the pot, first add ginger slices and red beauty pepper festival to stir-fry together, then add fried oyster mushroom slices and shrimps, add Meiji fresh soy sauce and roasted sauce while stir-frying, and finally add thinly and put them on the pan.
Onion Beef shredded
Ingredients: beef, onion, red pepper, salt, cooking wine, light soy sauce, sugar
Method
1. Cut the beef into slices with the lines horizontally, then change it to shreds, and make a large bowl.
2. Water, cooking wine, light soy sauce, sugar, starch, pepper, raw oil, marinate for 15 minutes.
3. Marinated beef, put it in a oil pan, slide until it changes color, and set it aside.
4, stir-fry the onion and red pepper and pour the shredded beef into it.
5. Stir evenly, drizzle a little sesame oil, sprinkle onion slices, cumin , and serve.
grilled garlic
Method 1. Cut the eggplant in half. Cut the flower knife and brush a layer of oil. Place in oven at 200 degrees for 5 minutes. Or microwave for five minutes.
2. Cut garlic with more green and red peppers, cut the onion into
3. Pour oil into the pot and stir-fry the minced garlic and then serve it out
4. Mix the green and red peppers and minced onion together with salt, sugar, oyster sauce, light soy sauce, black pepper powder and stir evenly
5. Spread the seasoning evenly on the baked soft eggplant and put it in the oven and continue baking for 5 minutes
6. Sprinkle cumin powder and chopped green onion before leaving the pot.
Mapo tofu
Ingredients: tofu, beef (pork is also OK), minced garlic, minced ginger, pickled pepper, millet pepper, chopped green onion, fermented black beans , bean paste, sugar, dark soy sauce, salt, pepper, MSG, appropriate amount of edible salt, broth, pepper, starch
Method:
1. First cut the tofu into 1.5 cm (2.0 is also OK), wash and set aside, wash the beef, and chop it into minced meat for later use.
2. Fill water at the bottom of the pot, add tofu and edible salt, blanch it, and then use ice water to set aside. This process is to remove the bean smell of tofu and make the tofu more vigorously.
3. Heat the pan, add oil, add millet pepper and chili pepper, stir-fry over low heat and stir-fry dry, then remove the pan, chop into chopped peppers and chopped peppercorns for later use.
4. Add oil to the bottom of the pot. The oil temperature is 5 minutes hot. Add minced beef and stir-fry. Add minced garlic, minced ginger, chopped pickled pepper, fermented black beans, and bean paste to stir-fry. Then add the broth, tofu, salt, and dark soy sauce, cook for 3-5 minutes in medium heat, and then add appropriate amount of pepper and MSG.
5. Mix starch with water. First put two-thirds of the starch into the pot, stir slowly, cook for 20 seconds, then put the remaining starch water into the pot, stir evenly, then put it on the plate, and finally sprinkle with chopped green onion and then come out of the pot.
Garlic Oyster mushroom
Main ingredients: Oyster mushroom 3, 4 cloves of garlic, 2 green onions, appropriate amount of soy sauce, appropriate amount of black pepper, appropriate amount of sugar, appropriate amount of salt, appropriate amount of cashew , appropriate amount of sesame
Method:
1, cut the oyster mushroom into strips, minced garlic, and cut the green onion into small pieces.
2. Before stir-frying, blanch the abalone mushrooms in water so that the water will not come out when stir-frying. Don't cook it too much. Just boil it for a few seconds to soften the body. Otherwise, it will lose the unique taste of the oyster mushroom when it is too cooked. Drain and set aside.
3. Bake sesame seeds and take them out for later use. Of course, it is most convenient if you have cooked sesame seeds at home.
4. Stir in the oil pan and stir-fry the scallions and garlic.
5. Add the aphrodisiac mushrooms and stir-fry.
6. Add soy sauce, one little bit of each of the three kinds of soy sauces, and add a little bit of dark soy sauce to make it beautiful. Fry quickly over high heat throughout the whole process, add sugar and salt to mari, and continue to fry. Stir until the juice is dry and it will be basically good. Taste it and replenish whatever is lacking. Sprinkle with sesame seeds and black pepper, and you will find a packet of cashew snacks on hand. They are quite good. Finally, put them, otherwise they will become soft.
Salt shrimp
Ingredients: 500 grams of shrimp, 1.5 teaspoons of pepper salt, 2 teaspoons of chili rice, 10 grams of pepper, 1 teaspoon of garlic, 42 teaspoons of Shaojiu html.
Method:
1. Cut the shrimps off the shrimp whiskers, shrimp claws, etc., remove the shrimp intestines, wash them, filter the water and set aside,
2. Pick out the impurities and thick stems of the pepper, stir-fry the kang and stir-fry it, and grind it into powder. Put the coarse salt into the pan until it changes color slightly, remove from the heat, add the minced peppercorns and mix well, let cool, and make pepper salt (500 grams of peppercorns and 1500 grams of salt).
3. Heat the pan, add oil, and cook until it is 70% mature. Add the shrimp and fry it for about 1 minute and 30 seconds. Until the shrimp is red and cooked, pour the filter oil.
4. Leave an appropriate amount of oil in the pot, put in the top of the ingredients (garlic, pepper and rice), fried fresh shrimp, add wine, add salt and salt to stir-fry.
Salt-Salt-Salt-Silk elbow
Ingredients: 600g potato (yellow skin), 250g eggs, 70g soybean powder, 3g baking powder, 2g pepper powder, 7g salt, 20g shallots, 5g white sugar, 70g rapeseed oil, 10g sweet noodles sauce, 5g sesame oil, 2g MSG, 1g pepper powder
Method:
1. Peel a large potato (radish can also be used), then peel it, cook it, take it out and dry it, and cut it into 2.5 cm square pieces;
2. Use a large concave disc to spread the fermented noodles about 0.3 Centimeters thick, spread on a plate, take the beans evenly paste on the fermented surface, and set it into a circle with a diameter of about 15 cm;
3. Beat 180 eggs into a bowl, add bean powder , MSG, pepper, and appropriate amount of salt to make it into juice;
4. Apply the mixed sauce to the gaps between potatoes and the surface of the potatoes to make the surroundings sticky;
5. Then put in the oil pan (the oil temperature is about 70%), fry one side of the fermented surface first, fry until golden brown, and then make elbow-shaped pork; cut the vegetarian elbow into 2 cm square pieces; add salt and dried fine bean powder to make egg paste;
6. Cut the scallion into 5 cm long sections, and then cut into flowering scallions; stir-fry the fine salt and add pepper powder to make pepper salt; sweet sauce and add sugar, sesame oil, etc. to form a flavored dish; heat the wok, inject clean oil, and cook until 70% hot, roll the vegetarian elbow pieces into the egg paste, and fry them one by one until golden crispy, and take them out, and put the flavored dish and pepper and salt into the mat.
Salt Chicken Legs
Ingredients: 3 chicken legs, a little coriander, 1 teaspoon of light soy sauce, 1 teaspoon of wine, a little pepper and salt, 1 teaspoon of ginger juice, 4 tablespoons of bean powder, 2 tablespoons of water.
Method:
1. Cut it from the joint of the chicken leg. Put the chicken in a bowl, add salt and marinate well for 30-60 minutes.
2. Wash the chicken, dry it with a cloth, and add light soy sauce to marinate it to taste. Put the bean flour in a large bowl and mix until it is paste.
3. Put the marinated chicken into the bean powder and dip the bean powder to use it as a wrap.
4. Heat the frying oil to high temperature, put it in (3), after the surface solidifies slightly, turn to low heat for 3 minutes, then fry over high heat for 1-2 minutes, and fry the surface for crispy.
powder kudzu roast beer duck
Ingredients: duck; kudzu root ; salt; rock sugar; ginger; light soy sauce; beer; seafood sauce;
Method:
1. Prepare the ingredients, wash the duck and process it, cut the pieces, heat it in the pan, pour in the duck cubes, mix it into medium-low heat, stir-fry slowly until the duck skin tightens, the duck fat under the skin produces oil, and the duck meat changes color;
2. Stir-fry until oil is produced, Cut the ginger into large pieces, put it in the duck meat and stir-fry it in duck oil until the aroma is fragrant;
3. Open the beer, pour it into the fried duck meat, bring it to a boil over high heat, then boil it on low heat for 40 minutes. After about 20 minutes, add salt. Add salt in advance will make the duck meat tight, making it difficult to stew the duck meat;
4. Take this opportunity to peel the cherry and cut it into pieces of suitable size;
5. After 40 minutes, pour the cherry into the beer duck and simmer for another 30 minutes; finally adjust to high heat, add light soy sauce, seafood sauce and rock sugar, and then collect the dry juice. ;
glutinous rice bean paste bun
Ingredients: 500 grams of glutinous rice, appropriate amount of water, 20 grams of sugar, 200 grams of red bean paste, a little pumpkin seeds
Method:
1. Soak glutinous rice for more than 4 hours in advance, add a little water and cook it (the soaked glutinous rice does not absorb much water, much less than usual cooking), be careful to cook the paste, turn off the heat and "stew" it, so that the glutinous rice can be soft and soft.
2. Mix in a tablespoon of sugar while it is hot and mix well.
3. Prepare the required glutinous rice and bean paste filling.
4. Take about 100 grams of glutinous rice on the plastic wrap (you can apply some water on the plastic wrap to prevent staining) and flatten it.
5. Put bean paste filling in the middle. Use plastic wrap to assist in rounding.Remove the plastic wrap and put some vertical fruits on the surface to decorate it
celery cashew shrimp
Ingredients: 500 grams of fresh shrimp, 4200 grams of celery html, appropriate amount of cashew nuts, a little onion, a little ginger, a little salt, a little chicken essence, a little sugar, a little cooking wine, an appropriate amount of egg white, and a little starch.
Method:
1. Remove the shell and remove the shrimp thread, put it in a basin, add a small amount of edible alkali , grab and wash until the shrimp turns white, and rinse under running water and set aside.
2. Drain the moisture from the shrimp, put it in a bowl, add salt, chicken essence, cooking wine, and a little egg white. Grab well, add starch, and grip well. Add a little salad oil and mix well, and put it in the refrigerator for 30 minutes.
3. Heat the oil in the pot. When 30% hot, add the shrimp and stir-fry.
4. Re-made pot. When the oil is 30% hot, add celery cut into small pieces, stir-fry quickly and change color. Add sugar, chicken essence, green onion and ginger, and stir-fry.
5. Add the shrimp and stir-fry quickly. Add cashews before starting the pot and stir evenly before eating.
Dried radish fried bacon
Ingredients: bacon, Dried radish , dried chili, fermented black beans, white sugar, green garlic.
Method:
1. Soak the radish in water.
2. Put the bacon into the pot and add water to boil for about five minutes, remove the oil on the skin, and clean it.
3. Steam the bacon in the steamer for ten minutes. Let cool and slice (moderate thickness). Cut into diced, cut into dried chili and cut into green garlic.
4. Add appropriate amount of oil to the pan, over medium heat, wait 60 to 70% of the oil, add chili and fermented black beans to stir-fry to bring out the fragrance.
5. Stir-fry the bacon until oil comes out. Add diced radish and stir-fry to taste (remember to add some water).
Shacha Fish Head Pot
Ingredients: Shacha Sauce , fish head, ginger, garlic, scallion, salt
Method
1. Cut the fish head cleanly into large pieces, add a little salt, and marinate with the garlic for half an hour; slice the ginger and cut the scallion into sections.
2. Heat the oil pan, pour in slices of ginger and stir-fry;
3. Then pour in the fish head and garlic, fry both sides of the fish head until slightly burnt, about five minutes cooked;
4. Add a bowl of water to the pot, and after boiling, add a tablespoon of sausage sauce (if you like a slightly heavier taste, add another half a spoon);
5. Keep high heat to boil the fish head, wait until the sausage sauce dissolves in the fish sauce, and when the soup is only about one-third of the soup in the pot, replace all the ingredients into the casserole; instead use medium-low heat, sprinkle with scallion slices, cover and simmer until the soup is dried.
scrambled eggs with tomatoes
Ingredients: tomatoes; eggs
Steps: 1. Cut the tomatoes into pieces, different sizes and shapes. None. So-called, open the eggs and put them in a bowl, beat them well, and add a little salt.
2. Put an appropriate amount of oil in the pot. When the oil is hot, pour in the egg liquid. Note that the egg liquid will naturally solidify at this time.
3. When the egg liquid is solidified, use a rice shovel to gently enter the edge of the egg, turn the egg over and fry it.
4. When the color on both sides of the eggs is golden, take it out of the pot.
5. Turn the tomatoes into the pot, stir-fry for a few times, put the fried eggs in, add a little salt, stir-fry for a few times, and then leave the pot.
mushroom steamed quail eggs
raw materials: mushrooms, quail eggs, salt, chicken essence, sesame oil, sesame seeds, green onion.
Method:
1. First take out the equal proportion of mushrooms and quail eggs to wash them. Remove the stems of the mushrooms, put the mushrooms flat, beat them into the quail eggs, and then put a few grains of salt and chicken essence on each mushroom.
2. After boiling the water, steam it for 10 minutes until the quail eggs solidify. Put the steamed water from the quail eggs in a small bowl to set aside.
3. Put the chopped green onion, sesame seeds and sesame oil evenly on each mushroom steamed quail egg, and pour the sauce you prepared on the mushroom steamed egg.
Raw flake goose slices
Method: 1. Clean the bones of small fat goose meat (frozen product), cut them into slices, marinate them with a little salt, onion, ginger water, and raw powder, and set aside.
2. Add oil to the pot and heat it. First add millet pepper shreds, Erjing strips green pepper shreds, onion strips, and minced ginger to stir-fry, then pour the goose slices into it and thaw it. Add salt, MSG, white sugar, and spicy fresh dew. Drop in red oil before starting the pot and stir-fry well, then take it out of the pot and put it on a plate.
Radish tofu rolls
-Ingredients- 1 radish, half a pound of tofu, half a piece of ginger, pepper flour, appropriate amount of salt
-Make method-1. Rub the radish into shreds, add salt to pickle the water; chop the ginger
2. Snap the radish with water and put it in a basin, and cut the tofu into diced it.
3. Pour in ginger and pepper noodles, add salt and peanut oil and stir well.
4. Mix the dough with cold water and wake it up for 20 minutes; roll it into thin dough.
5. Spread the vegetable filling evenly, leaving space on both sides.
6. starts rolling from one end, rolling into long strips, and cutting evenly.
7. Pour oil into a frying pan, and add the radish rolls with heat.
8. The bottom of the radish roll is fried yellow, pour in clean water, or add a little starch.
9. Cover the pot and simmer for 10 minutes until the water in the pot is dry
10. Simple and healthy ingredients for radish and tofu, making fresh and delicious food.
French fried pork liver
Ingredients: pork liver, onion, potatoes, garlic, red wine, spicy soy sauce, black pepper, salt, sugar, chicken essence, raw powder
Method
1. Peel the potatoes, cook and press them into mashed potatoes, add salt and a little black pepper to taste.
Wash the pork liver and slice it, add black pepper, salt, sugar and chicken essence to season, then pour in a little red wine and stir evenly, and marinate for a while.
3. Heat the pot, add a little olive oil, wrap the pork liver with a little starch and fry it in the pot.
4. Cut the onion and garlic into the pan and stir-fry, and cook a little spicy soy sauce.
5. Then pour the pork liver back into the pot, stir-fry and put it out of the pot.
Clam Winter Melon Soup
[Ingredients]: 600 grams of winter melon, clam
[Method]: 1. Prepare the ingredients, buy the clams and rest with salt water for a while, then wash them, wash the bacon and cut them into small pieces.
2. Remove the skin and pulp of the winter melon, clean it and cut it into evenly thick slices.
3. Pour an appropriate amount of water into the pot, boil it and put in an appropriate amount of cooking wine, then put the clams into the pot and wait until the clams’ mouths are opened and taken out.
4. Don’t pour out the water for cooking clams. After filtering, put it in the pot, and then put the bacon and winter melon into the pot.
5. After boiling, add a little salt to adjust the flavor, then put the clams into the pot, boil them again and then turn off the heat.
Mushroom Egg Loofah Soup
[Ingredients]: 500 grams of loofah, 465 grams of white jade mushroom html, 2 eggs, appropriate amount of salt, a little oil
[Method]: 1. Prepare the ingredients, cut the roots of the white jade mushroom, clean it, put it in a pot and blanch it in water, then take it out for later use.
2, beat 2 eggs into a bowl, add appropriate amount of cooking wine and a little salt, beat well, put it in a pan, then form it and quickly spread it and serve.
3. Remove the skin of the loofah, clean it, and cut it into pieces by cutting it with a hob.
4. Pour appropriate amount of oil into the pot, put the cut loofah into the pot, stir-fry for a while, add a little salt and stir-fry evenly.
5. Add the water without loofah, and then put the blanched white jade mushrooms into the pot.
6. After boiling, put the fried eggs into the pot and stir-fry them evenly before turning off the heat.
Tofu glutinous rice glutinous rice
Ingredients: Fat tofu , glutinous rice flour, sugar, coconut
Steps:
1. Brew the fat tofu in boiling water and remove some bean smell, drain the water and press it into a paste, add glutinous rice flour and sugar to form a ball;
2. Roll it into a small piece, pinch it into a small bowl with your hands, and wrap it in an appropriate amount of bean paste filling;
3. Take a large tray, brush the layer of oil, put it in the prepared glutinous rice ball, boil the steamer water, put it in and steam for 5-6 minutes;
4. Finally, let the glutinous rice balls roll in shredded coconut and start it~
Onion Potato Cake
Ingredients: one potato / onion / carrot
green pepper / egg / crispy intestine
Method:
1. Wash the potatoes, peel them and cut them into small pieces, put them in a steamer to steam and press them into paste
2. Cut green peppers, carrots, and sausages, cut part of the onion, and cut part into circles
3. Onion rings Dip a thin layer of raw powder in the inner circle. Set aside
4. Beat the eggs into egg liquid
5. Take a large bowl and add green peppers Stir carrots, sausages, diced onions with egg liquid and mashed potatoes into a paste, and add a little salt and pepper to taste
6. Put oil in the pot, heat it up and put it in the onion rings
7. Then scoop a spoonful of mashed potatoes with a spoonful of egg paste, put it in the onion rings, fry over low heat until it is set, and flip the other side until both sides are golden.
Tremella red date soup
Method: 1. Cut the roots of the ears and cut them into small pieces.
2 Inject about 750 ml of water into the pot and heat it.
3 Pour in Tremella and cook for about 3 minutes until boiling.
4 Take out the cold water.
5 Take another pot and fill it with water and pour in the washed red dates.
6 Add the blanched Tremella to boil.
7 Continue to cook for 10 minutes until soft and rotten.
8 Add appropriate amount of sugar.
9 Cook for a while until it tastes good.
10 Put it in a bowl.
Pine nuts and tremella porridge
Preparation method: 1 Heat the wok, pour in the pine nuts, and stir-fry over low heat.
2 Serve the fried pine nuts and set aside.
3 Choose a juicer, choose a dry sharpening stand combination, and pour the fried pine nuts into a cup.
4 Tighten the cup and knife holder.
5 Next, place it on the juicer, tighten it, select the "dry grinding" function, and grind it into powder.
6 Put the ground pine nut powder into a small dish.
7 Remove the roots of the soaked and washed tremella and cut them into small pieces.
8 Inject appropriate amount of water into the soup pot and pour in tremella.
9 Cover the pot and bring to a boil over high heat.
10 Remove the cover, pour in the soft rice, and mix well.
11 Cover and boil, then turn to low heat and cook for 20 minutes until soft and rotten.
12 Remove the cover, pour in the pine nut powder, and mix well.
13 Add a little salt and mix well and season.
14 Take the pot, put the cooked porridge into a bowl.
Spicy cold kelp shreds
Preparation ingredients: 1 dry kelp.
Ingredients: 1 teaspoon of salt, a little minced ginger, an appropriate amount of minced garlic, 5 millet spicy, 2 teaspoons of pickled pepper water, 2 teaspoons of light soy sauce, 2 teaspoons of balsamic vinegar, 1 teaspoon of sugar, homemade chili oil and a half spoon of .
Steps and Methods:
1. First, soak the purchased dried kelp in clean water for about half an hour, soak the kelp softly and thoroughly clean it. After washing, put it in cold water and blanch it in the pot for five minutes, and cook the kelp with boiling water.
2. After the kelp is cooked, take it out of the pot, then put it in cold water and put it cool, then cut it into kelp shreds with a knife, cut it into kelp, and then put it in a container.
3. Next, start preparing the seasoning sauce, find a suitable small bowl, then add salt, light soy sauce, balsamic vinegar, minced garlic, minced ginger, sugar, and millet spicy, and add some water to stir into the sauce water to set aside.
4. Add 2 teaspoons of wild mountain pepper pickled pepper water to the kelp shreds.
5. Pour the sauce that was prepared before into the kelp shreds.
6. Then add half a spoonful of homemade chili oil, add the seasonings and stir well to taste, and then put it on the plate.
Enoki mushroom scrambled eggs
Ingredients: Enoki mushroom; egg; salt; oil;
Method
1. Cut the enoki mushroom slightly off some old roots, wash and drain, and then cut in half.
2. Beat the eggs into a bowl, add salt, and use chopsticks to make it evenly and set aside. Heat 3 tablespoons of oil in the pot, put the eggs in the pot and stir-fry them and serve them for later use.
3. Pour the oil in the bottom of the pot, heat the chopped green onion, stir-fry the garlic paste, pour in the enoki mushrooms and stir-fry for a few times.
4. Pour in the eggs you are ready to use, stir fry until the enoki mushrooms are tender, add some soy sauce, salt and stir-fry well, and then sprinkle some chopped green onion.
年后入年后入年
- Ingredients -
eggplant, peanut kernel, ginger, coriander
salt, flavor full-high fresh, soy sauce, sesame oil
- Method -
1. Peel and cut eggplant into strips, cut ginger into
2. Peanuts with boiling water, peel and peel off red clothes
3. Put the eggplant into a pot and steam it into 6-7 minutes
4. In a hot oil pan, stir-fry the peanuts and serve, and put out
5.. Put the steamed eggplant strips into the hot oil pan, and dry the water
6.. Add minced ginger and stir-fry. Add soy sauce, a little salt and taste are all high and fresh. Drink sesame oil, and serve with the fried peanuts and a little coriander.
Rock Sugar Hoods horn
Ingredients: small horn ginger and garlic, pepper, dried pepper, Grass fruit , star anise, bay leaves, dark soy sauce, cooking wine, salt, chicken essence, water starch, rock sugar
Method: 1. Prepare the ingredients and cut the ginger into slices;
2. Boil the horn horn with pepper and blanch it in water, remove the remaining hairs and wash it;
3. Put oil in the pot and boil the rock sugar to make it caramel color, add the horn horn dip it in syrup, continue to stir-fry in medium heat until the rind is browned, add the onion ginger, star anise, pepper tangerine and bay leaves to stir-fry to bring the aroma;
4. Boil warm water in the pot, add the horn horn and the stir-fry ingredients. Add old sauce wine and bring to a boil over high heat;
5, simmer for three and a half hours, put salt in and bring to a boil in the inner pot. Continue to simmer for about two hours;
6. Stew until the chopsticks are gently inserted and you can penetrate it; put the hoof ginger on the plate, add the water from the stewed hoof ginger into water starch and chicken essence and pour it on top.
Shiitake mushroom horseshoe steamed meat patty
Ingredients: pork front leg meat, dried shiitake mushrooms, horseshoe, ginger, dry starch, cooking wine, light soy sauce, salt, sesame oil, water, chopped green onion.
Method:
1. Separate the fat and lean meat from the front leg meat of the pig, cut the fat meat into fine grains, mix with 1 teaspoon of dry starch and a little sesame oil, set aside, chop the lean meat and ginger into minced meat.
2. Soak the dried mushrooms in water in advance, cut them into fine pieces, wash and peel the horse's hooves (water chestnuts), and chop them into pieces.
3. Put lean meat minced meat into a bowl and add fat meat, minced mushrooms, minced horseshoe and other seasonings. Add water in batches and stir in one direction until the glue is started. ;
4. Put the mixed meat into a deep plate with wide mouth. After boiling the water in the steamer, move the plate into the steamer and steam over high heat for about 15 minutes. After turning off the heat, sprinkle in the scallion while it is hot.
shrimp flavor sweet potato leaves
ingredients: sweet potato leaves, shrimp paste, salt, MSG, chicken essence, pepper powder, Guangdong rice wine
Method: 1. After hot oil, add shrimp paste and stir-fry the aroma. Add sweet potato leaves and stir-fry at the same time.
2. When ripe, add salt, MSG, and chicken essence to season.
Green vegetable fried rice
-Ingredients- Rice, green vegetables, salt, fruit and vegetable powder , olive oil
-Making method-1. Wash the vegetables, cut into pieces, minced
2, Pour olive oil into a pot, add the minced vegetables after the oil is hot.
3, stir-fry for a few times and stir-fry the moisture dry. Pour the rice into
4 and and continue stir-frying for a few times.
5 and rice evenly spread it with a spatula. If you like to eat the crust cover, stir-fry a few more times.
6 and A simple and convenient nutritious and delicious green vegetable fried rice is ready.
Dongpo eggplant
Ingredients: 50g chicken breast, 1 eggplant, 5 cloves of garlic, 1 green onion, 1 slice of ginger, 1 teaspoon of salt, appropriate amount of oil and salt, appropriate amount of starch
Method
1. A long eggplant and a piece of chicken breast, and pork can also be used.
2. Chop the chicken into fillings, and chop the scallion, ginger and garlic.
3. Cut the eggplant into equal-thick eggplant poles and cut the cut surface of the eggplant to make it taste good.
4. Put it in a non-stick pan and fry until it turns green.
5. Add oil to the wok, add green onion, ginger and minced garlic and stir-fry.
6. Then put the meat filling in, add salt to season, and add a little water to boil.
7. Pour the fried meat filling into a plate, place it in a cross shape, put the fried eggplant on top, wrap it with a layer of plastic wrap and steam it in a pot for 15 minutes.
8. Put the steamed eggplant on another plate and sprinkle the meat filling on each eggplant.
9. Pour the remaining soup on the plate into a pot, add water and starch to form a sauce, and pour the sauce on top
plum tomato soup
Ingredients 100 grams of small tomatoes, 30 ginkgo, and 10 small prunes.
Seasoning 1 tablespoon of sugar, 1 teaspoon of honey, 2 tablespoons of foreign wine.
Preparation steps
1 Remove the core of the plum and wash it with clean water; remove the shell of the ginkgo, wash it; remove the stems of the tomato and wash it.
2 Sitting in the pot, add appropriate amount of water and boil, first add sugar, plum, and ginkgo tomatoes for about 10 minutes, then add small tomatoes and cook for 3 minutes, turn off the heat and pour in a large bowl, pour in honey and foreign wine, and mix well.
fermented aroma steamed large intestine
Ingredients: 500 grams of pig intestine, 20 grams of garlic, 410 grams of Yangjiang fermented black beans, 5 grams of wild mountain pepper, 5 grams of chopped green onion, 5 grams of red pepper rings, 5 grams of farmland peanut oil, 3 grams of Zhimeizhai light soy sauce and oyster sauce, 3 grams of raw powder, 2 grams of chicken rice dark soy sauce, white sugar, and salt
Method:
1, add salt and vinegar to rub for 10 minutes, rinse it under fine running water, then put it in a boiling water pot and blanch it, take it out and suck the surface moisture with a towel, and change it into a section to set aside.
2. Pork intestine is in a pot, add garlic (Paisong), Yangjiang fermented black beans, and wild pepper crushed, add Zhimeizhai soy sauce (local specialty in Guangzhou, with a mellow fragrance, can be replaced by sea soy sauce), oyster sauce, chicken rice soy sauce, peanut oil, sugar, and salt, mix well, finally add raw powder and mix well, put it in a steamer and steam for 10 minutes until cooked, take out the surface and sprinkle chopped green onion and red pepper rings, pour in hot peanut oil to stir the fragrance
Red beans, lotus seeds, peanut paste,
Ingredients: red beans, 20g lotus seeds, 40g peanuts, 25g rice, appropriate amount of rock sugar,
Method:
1. Wash the red beans and soak them in clean water for 8 to 12 hours.
2, peanuts, rice and lotus seeds, soak them for 2 hours, and remove the core of the lotus seeds.
3. Pour all ingredients except rock sugar into the soy milk maker, add appropriate amount of water, and press the "Rice Paste" button to cook.
4. Pour the cooked rice paste into a container, add rock sugar and stir until it melts.
rotten skin meat roll
Ingredients: 250 grams of pork filling, 2 large sheets of tofu skin, salt, soy sauce, MSG, chopped green onion, minced ginger, five-spice powder, sesame oil, 1 egg, and appropriate amount of starch;
Method
1. Add chopped green onion, minced ginger, five-spice powder, salt, Stir evenly soy sauce, MSG, and sesame oil;
2. Add an egg and add an appropriate amount of starch (add starch to make the meat filling produce some stickiness);
3. Stir the eggs and starch and the meat filling evenly, stir for a while;
4. 2 large pieces of tofu skin, spread the stirred meat filling flat on the tofu skin, and leave one piece at one end without filling the meat filling;
5 .Slowly roll up along the side of the tofu skin, then on the edge of the tofu skin; apply wet starch to bond the meat roll;
6. Use a toothpick to pierce the rolled meat rolls to prevent the meat rolls from bulging when steaming;
7. Roll the meat into a steamer, steam for 15-20 minutes, take it out, cool it and cut it into large slices
kraut meat pie
Ingredients: 350 grams of pork, 70 grams of pickled vegetables, 30 grams of green onion and ginger, appropriate amount of oil, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, a little pepper, 1 teaspoon of sugar
Method:
1. Chop the pork into powder, add onion and ginger, pickled vegetables, mix in salt, sugar, light soy sauce, oyster sauce, and pepper, mix well, beat the minced meat in one direction, so that it can be strengthened.
2. Place the oil on the pot, low heat, rub the minced meat into meat balls, and then flatten it into the pot to fry.
3. After frying on both sides until golden brown, add appropriate amount of boiling water and cook for a while. When it comes out of the pot, you can use appropriate amount of raw powder to make a sauce with a sauce, and then serve.
Braised Chicken Noodles
Ingredients: Chicken , appropriate amount of salt, 1 piece of ginger, 1 piece of green onion, 1 teaspoon of sugar, beer, light soy sauce
Method:
1, cut the chicken into pieces and blanch it in water and drain it, slice the ginger, cut the green onion into pieces, and cut the chives into pieces for later use.
2. Pour in the wok and heat it up. After 60% of the oil is hot, add slices of ginger and scallion slices and stir-fry.
3. Pour in the chicken pieces and stir-fry slightly yellow, pour in beer and soy sauce, add sugar, bring to a boil over high heat, simmer over low heat for about 25 minutes, close the sauce over high heat, and sprinkle on a plate of shallots.
Cabbage fried noodles
Method 1. Wash the cabbage and cut it into shreds, soak the vermicelli and soak it softly.
2. Cut the pork belly into thin slices, slice the green onion, cut the ginger into shreds, slice the garlic, and diced the red pepper.
3. Heat the oil in the pan, add the slices of meat and stir-fry it out, then add dried red pepper, green onion, ginger and garlic to stir-fry, add dark soy sauce and cooking wine, and then add cabbage.
4. When the cabbage becomes soft and water, stir-fry the vermicelli and add salt to allow the vermicelli to fully absorb the water from the stir-fry.
5. Until the vermicelli becomes soft, add red pepper and stir-fry well.
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