38 home-cooked dishes to share, meat and vegetables are not enough, choose a few dishes for your family to eat every day
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. 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 cheer for a wonderful life every day!
Beef Stir-fried Lotus Root
Ingredients: 250g tenderloin beef, 100g small lotus root, 2 red peppers, 1 green pepper, 5 pickled peppers, 1 teaspoon of small powder, appropriate amount of salt, 1 teaspoon of sesame oil, 2 teaspoon of soy sauce, oil, garlic
practice
Slice beef tenderloin into thin slices, put in a bowl, add 2 teaspoons of soy sauce and 1 teaspoon of sesame oil, mix well and marinate for 15 minutes.
Cut the lotus root into small pieces, cut the green and red peppers into small circles, and crush the garlic.
The ingredients are all ready, heat up the pot, pour in an appropriate amount of oil, put in the marinated beef, stir-fry over medium-high heat, and fry until 8 mature, put it in the pan and put it on a plate for later use.
Pour a little more oil into the pan, then add garlic, green and red peppers, small lotus root, and pickled peppers and stir-fry until the small lotus root is broken. There is salt in the juice, stir fry evenly, take out of the pan and put on a plate.
Soviet-style fried fish
Ingredients: 500g grass carp, 5 shallots, a little salt, 1 spoon of cooking wine, 1 spoon of light soy sauce, 5 slices of ginger, appropriate amount of cooking oil, 500g of pure water, 3 star anise, 1 piece of cinnamon, about 20 peppercorns, 80 sugar , 1 spoon of vinegar, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of cooking wine, a little salt
practice:
Cut the grass carp into pieces, scrape off the black film in the belly of the fish and wash it, then cut it into 1.5-2cm thick fillets perpendicular to the back of the fish.
Add 1 scoop of cooking wine, 1 scoop of soy sauce, sliced ginger, scallion and a little salt to the fish fillets, stir well and marinate for 15 minutes.
Put the sugar, vinegar, dark soy sauce, light soy sauce, cooking wine and a little salt in the sauce in a small bowl.
Pour pure water into the pot, add star anise and cinnamon to boil, pour in the prepared sauce, boil again, add peppercorns and turn off the heat.
Pour the prepared sauce into a basin and let it cool for later use.
When the edible oil is 50% hot, put the fish pieces into the pot. The fish is fragile and do not turn it frequently. When it is fried until it is crispy, take it out and drain the oil.
Heat the oil in the pot again to 70% heat, put the fried fish pieces into the pot and fry until golden brown and crispy.
After the fried fish is taken out, put it into the cooled sauce while it is hot, soak for a while, and the soup is soaked.
Cold Noodles with Garlic Sauce and Red Oil
Materials: noodles, tomatoes, cucumbers.
Method: 1. Boil the water in the pot and make the next noodles.
Prepare a pot of cold boiled water, and put the cooked noodles in cold water.
Cut the cucumber into shreds and slice the tomato.
Mash the garlic into garlic paste, heat the oil until it is very hot, pour it into the garlic paste, and hear the sound of sizzling.
Pour salt, soy sauce, vinegar, and sesame paste into the mashed garlic bowl and stir well to form a mashed garlic sauce.
Pour garlic water on the iced surface, and spread cucumber shreds and tomatoes.
Sichuan Flavored Oil-soaked Flower Sprigs
The cooking method of this dish is quite unique. It is not overcooked like Cantonese cuisine, but soaked in homemade Sichuan-style spice oil at low temperature.
Make:
Batch the cuttlefish meat into large thin slices, add salt, ginger and onion juice, spicy sauce and spicy fresh dew, marinate for 30 minutes and set aside.
Peel the cucumber and cut it into strips, put it directly into the hot spice oil pan (turn off the heat after heating and put it on the lotus platform) and scald it until it is broken, take it out and put it on a plate; then put the flower branches Put it in the spice oil pan, soak it until it is just cooked, then remove it, and place it on top of the cucumber strips.
Put the minced roasted pepper, minced garlic, minced millet, minced coriander, minced soybean meal, chopped green onion and light soy sauce into a pot, mix thoroughly and pour it on top of the flower branches in the pot, and serve.
Golden lotus tofu
Method: 1. Cut the tofu into 2 cm square pieces, put it into a clear water pot, add dark soy sauce to boil, then turn to low heat and simmer until the tofu is tasty and colored.
- Put the melted lard in the pot and heat it up. First add minced pork and stir-fry until fragrant, then add minced green onion, minced garlic, Pixian bean paste and fermented soy beans and stir-fry until fragrant. After mixing with fresh soup and boil, add tofu cubes , add soy sauce to taste, simmer over low heat before adding garlic sprouts, thicken with wet starch, put it out of the pan and put it into a hot stone pot, sprinkle with pepper powder and chopped green onion and serve.
Barbecued Pork Ribs
Ingredients: Pork Ribs, Barbecued Pork, Ginger, Onion, Garlic, Pepper, Honey, Red Wine, Oyster Sauce, Salt
practice:
Sliced ginger, chopped green onion, minced garlic, chopped pork ribs and soaked in water to remove blood, remove and control water for later use
Put the oil in the pan, when the oil temperature is 80% hot, add sliced ginger, chopped green onion, and minced garlic until fragrant, then go to the bloody pork ribs for medium heat frying, remove and control the oil for later use
Put the oil-controlled pork ribs into the marinating plate, pour red wine, barbecued pork, a little honey, oyster sauce, sprinkle pepper and salt, mix well, seal it with a fresh-keeping bag and put it in the refrigerator to marinate overnight
The next day, place the marinated ribs flat on a baking tray covered with tin foil
Put the baking tray into the oven, adjust the temperature to 180 degrees, and grill for 30 minutes (turn over every 15 minutes) and then put it on the plate (you can brush some char siew when eating)
Egg Fried Bitter Gourd
Ingredients: two small roots of bitter gourd; four eggs; half a spring onion
practice
Cut the bitter gourd in half, remove the seeds, then cut into thin strips in the vertical direction, and finally cut the thin strips into small pieces, and mince the green onion
Beat the eggs into a bowl and mix well, then put the prepared diced bitter gourd and diced green onion into the bowl and mix well
Heat the pan, add some oil
Pour the eggs and bitter gourd into the pot together, stir fry evenly, add salt to taste
Chopped Pepper Taro
practice:
Wash the surface of the taro, put it in the pot with the skin and steam it until cooked;
Leave the steamed taro to cool, peel off the skin, and cut into hob pieces;
Heat up a pan and add a little oil, add chopped chili sauce and sauté until fragrant, add taro and stir fry together;
Add light soy sauce and water and heat over low heat to taste;
Sprinkle a little parsley for decoration after serving.
meringue banana rolls
practice:
Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt;
First crush the egg roll in the packaging bag, then pour it into a large bowl and smash it with a garlic mortar;
Knock in the eggs 6, add salt and sugar, stir well and set aside, and cut the bananas into sections;
Then peel off the skin, coat with a layer of egg roll liquid, and then coat with a layer of bread crumbs;
Make all the banana segments in turn, pour the oil into the pot and heat it to 60% hot;
Gently add banana segments, fry until golden on both sides, remove and drain oil with a slotted spoon;
Then use oil-absorbing paper to absorb the oil and put it on the plate.
Ginkgo Lotus Seed Papaya Soup
Ingredients: 8 ginkgo biloba, 1 dried white fungus, 20 grams of dried lily, 30 grams of dried lotus seeds, half a papaya, appropriate amount of rock sugar
practice:
Soak dried lilies and lotus seeds with water 4 hours in advance and wash them off.
Soak the dried white fungus in warm water for half an hour, wash it, and tear it into small flowers.
Remove the upper layer of film after peeling the ginkgo.
Put the white fungus, lily, lotus seeds and ginkgo after soaking and washing into the rice cooker, add water, and cook for 2 hours with the porridge soup button.
Peel and remove the seeds of papaya and cut into small pieces.
When the time is up, pour in papaya and rock sugar, then use the porridge button to cook for 20 minutes.
saozi noodles
Add 15ml of cooking wine and 2g of salt to the minced pork, mix well and marinate for half an hour. Dried and cut into half-centimeter cubes.
Add oil to the oil pan and fry the onion and garlic until fragrant, add minced pork and fry until the color turns white.
Put in the dried smoked block and stir-fry slowly until the aroma is released, then add cooking wine and soy sauce and stir-fry until the smoked dry and the pork turns red.
Put in broth or clear water, the amount of water is less than 1/2 of the ingredients, add salt and sugar and cook until the soup is colored and the taste becomes thicker.
Take another soup pot and cook the noodles until they are about 80% mature, then take them out and put them in a bowl, add the previously cooked ingredients, blanched vegetables, add balsamic vinegar, pepper powder, red oil, sesame seeds, shallots and mix well. Can.
poached eggs
Ingredients: 1 egg, appropriate amount of water, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of black sesame
practice:
Boil an appropriate amount of water, and boil the water until it is not boiling, that is, when it is "fish-eye water";
One egg, beat into a bowl;
Pour the eggs in the bowl;
On low heat, cook for about 2-3 minutes until the eggs are almost mature;
Put it in a dish;
Sprinkle with light soy sauce, sesame oil, and sprinkle with black sesame seeds;
large plate chicken
Ingredients: 3 chicken thighs, 1 onion, 1 scallion, 1 large garlic, a little bay leaf, a little tangerine peel, 5g sugar, 6g salt, dark soy sauce, 2 green peppers, 20 red peppers, 1 ginger, a handful of peppercorns
practice:
Chop 3 chicken thighs and cut into pieces, spare onions, ginger, garlic and onions, cut potatoes and carrots into pieces, and cut shiitake mushrooms into pieces for spare
Stir-fry pepper star anise ginger, add chicken and stir-fry, gradually add bay leaves and pepper
Add potatoes, carrots, dark soy sauce in turn, add water in an appropriate amount, and add seasoning
When the soup is almost dry, turn off the heat and take it out of the pot
Stir-Fried Beef
Ingredients: 100g braised beef, 50g garlic sprouts, 20g red pepper, 20g small red pepper, appropriate amount of garlic, appropriate amount of fine salt, appropriate amount of chicken essence
practice:
Slice beef, cut garlic moss and hot pepper into sections, slice garlic, and cut red pepper into small sections
Heat the pan, put a little oil, add garlic slices and red pepper after the oil is hot
Stir-fry garlic slices and chili until fragrant, add beef slices
Stir-fry until the beef slices change color, add garlic moss and pepper
Continue to fry until the garlic moss is cooked through, add some salt
Add a little chicken essence to enhance the flavor and stir fry evenly.
Red Camellia Mushroom
Ingredients: dried mushrooms, coriander, chili oil, pepper oil, sugar, salt, chicken essence
practice:
Soak the dried flower mushrooms in warm water, rinse, remove the stalks, and blanch them in a boiling water pot (about 1 minute).
Take out the blanched mushrooms, let them cool down a bit, squeeze out the water with your hands, and cut into slices.
Pick and wash the coriander and cut it into small pieces.
Put the chopped mushrooms and coriander into a large bowl, add some salt, chicken essence, 1 tablespoon of sugar, 1 teaspoon of red chili oil, and 1 teaspoon of pepper oil, mix well and let it stand for a few hours. Serve immediately.
Lemony Chicken Wings
Ingredients: 500g chicken wings, appropriate amount of oil, appropriate amount of cooking wine, 2 spoons of oyster sauce, 1 lemon, 1 spoon of honey
practice:
Wash the chicken wings, soak them in water for 1 hour, drain them, and cut the chicken wings twice to taste
Add oyster sauce, honey and lemon slices to the chicken wings, mix well and marinate for 20 minutes
Put the marinated lemons on the chicken wings and fry until golden and crusted on both sides
Pour in the remaining marinade and a little water to boil, take out the lemon slices, turn the heat to low and simmer for 5 minutes, until the thick juice shrinks
Finally, squeeze the lemon juice and put the chicken wings on the lemon slices
Stir-fried Chinese Fungus
Materials: fungus, fennel, red pepper, green pepper, ginger salt, monosodium glutamate, salad oil, starch
practice:
Soak the fungus in warm water, then wash and cut into large pieces. Deseeded red and green peppers and cut into pieces. Slice ginger for later use.
Blanch the fungus and red and green peppers in boiling water, and pick them up.
Wash the louvers, cut them into large pieces, and pass them quickly in boiling water
Stir-Fried Bamboo Shoots in Vegetarian Oyster Sauce
Ingredients: 500 grams of bamboo shoots, appropriate amount of vegetarian oyster sauce, salt, sugar, soy sauce, sesame oil, chicken essence, and cooking oil.
practice:
Wash the bamboo shoots and cut them obliquely into strips.
Sit in a pan and pour oil over the fire. When the oil is 60% hot, add vegetarian oyster sauce, bamboo shoots, salt, sugar, soy sauce, sesame oil, and chicken essence and fry until cooked.
cold jelly
Ingredients: jelly, cucumber, garlic, light soy sauce, white sugar, mature vinegar, sesame oil, salt, chicken essence, white sesame, old godmother
practice:
Cut jelly into long barcodes and place on a plate;
Garlic is crushed into puree, cucumber is shredded, and piled on the jelly;
Prepare a small bowl, put light soy sauce, mature vinegar, white sugar, edible salt, chicken essence, and stir well;
Pour the prepared sauce on the jelly;
Sprinkle an appropriate amount of white sesame seeds and pour some Laoganma chili sauce;
Heat oil in a pan, and pour the hot oil on the jelly.
Chrysanthemum Tremella Salad
Materials: 200g of bitter chrysanthemum, two large pieces of dried white fungus, 50g of small tomatoes, 20g of large American almonds, appropriate amount of salad dressing and appropriate amount of salt
practice:
Cut off the root of the bitter chrysanthemum, add half a teaspoon of salt to soak the bitter chrysanthemum and small tomatoes for 15 minutes
Cut the bitter chrysanthemum into 8-10 cm long sections, divide the small tomatoes into four, soak the dried white fungus in cold water
Boil water in a pot, put the white fungus and blanch for 2 minutes, put all the ingredients in the pot and squeeze in about 5ml of lemon juice
Add 10g of sugar, add a tablespoon of about 15g of salad dressing, mix all the ingredients, and finally add 20g of large almonds
Steamed Chicken Wings with Bean Sauce
Ingredients: 8 chicken wings, appropriate amount of shredded ginger, appropriate amount of green onion, appropriate amount of cooking wine, appropriate amount of bean paste
Method: 1. Wash the chicken wings and dry the surface moisture. Use a knife to cut a few times on the chicken wings to make it easier to taste.
Put the chicken wings into a container, put shredded ginger, scallions and a tablespoon of cooking wine, and then add a tablespoon of bean paste.
Mix all ingredients well and marinate for 0.5-1 hour.
Boil the water in the pot, put the marinated chicken wings into the high heat and steam for about 10 minutes.
Celery Peanuts
Materials: celery, peanuts, oil, salt.
Method: 1. Wash the celery stems. Pick off the celery leaves and wash them.
- Cut the vegetable stems into strips or thick slices.
3 Fry celery stalks in boiling water. When almost ready add celery leaves. Squeeze water after blanching.
4 Add the pre-cooked peanuts. Add appropriate amount of salt. Add some vinegar. . Add a few drops of sesame oil.
Stir-Fried Peppers with Bacon
Method: 1. Wash the chili and cut into rings;
Cook the marinated meat in boiling water for half an hour, then cut into thin slices;
Heat the oil in a pan, put the onion, ginger, and garlic into the pan, then add the bacon and stir-fry until the bacon is browned and the oil comes out;
Add chili and continue to stir-fry, add light soy sauce, a small amount of salt and monosodium glutamate, and add some sugar;
After the peppers are cooked, turn off the heat, cover and simmer for 30 seconds.
Pan finger scallops
Ingredients: 24 large scallops, 1000 grams of white radish. Refined salt, monosodium glutamate appropriate amount.
practice:
Wash the dried scallops, put them in a bowl, add a little water, steam them in a drawer for 15 minutes, take out the dried scallops (whole) juice and keep them for later use;
Use a tool to cover the radish with 24 fingers with an outer diameter of 1.5 cm, an inner diameter of 1 cm, and a thickness of 1.5 cm;
Put a scallop pearl in the middle of each finger, put it into a bowl, pour the shellfish juice on it, steam it on high heat in a cage drawer, drain the soup (for later use) and put it on the soup plate;
Put the pot on high heat, bring the drained soup to a boil, season with refined salt and monosodium glutamate, and pour it on the pan fingers.
Mushrooms splashed with pepper oil
Material: 200 grams of mushrooms, 2 shallots, 1 spoon of Chinese pepper
Practice: 1. Mushrooms are best to use oyster mushrooms, which will taste more delicious. Then tear the oyster mushrooms into strips;
Add water to the pot, wait for the water to boil, add oyster mushrooms and stir-fry until they are fully cooked, then take them out, control the dry water and put them on the plate;
First add salt, chicken essence, soy sauce, and pepper to the blanched oyster mushrooms, stir evenly, and then sprinkle chopped green onion on top;
Add oil to the pot at a temperature of 50% heat, add the peppercorns and slowly fry the aroma, then remove the peppercorns and only use peppercorn oil;
Wait for the oil to heat up a little and pour it on the mushrooms with chopped green onion, mix well and serve.
Stir-fried soybean sprouts
Ingredients: soybean sprouts, dried chilies, onions, ginger, garlic, monosodium glutamate, salt, soy sauce
practice:
Wash the soybean sprouts and control the moisture, chop the scallions, and mince the ginger;
Put oil in the pan, add green onion, ginger and dried chili and sauté until fragrant;
Pour in the soybean sprouts and stir-fry until soft, then add the patted garlic;
Add salt and monosodium glutamate, stir fry evenly, and you can take it out of the pot.
Braised ribs
Method: 1. Put the ribs in cold water into the pot and blanch the water for a while. After boiling, remove the cold water and clean the foam;
Add oil to the pan, add 2 tablespoons of white sugar, stir-fry until the sugar color, boil slowly over medium heat, put the ribs into the oil sugar color, wrap them in sugar juice and stir-fry;
Pour in sliced ginger, star anise, fragrant leaves, cinnamon, light soy sauce, cooking wine, and stir fry evenly;
Pour in clean water, just cover the ingredients, and simmer for 30 minutes on medium and low heat;
When the time is up, the fire will collect the juice.
Stir-Fried Pork Belly with Broccoli
Ingredients: broccoli, carrots, pork belly, salt, cooking wine, garlic, ginger
practice:
Prepare cooked pork belly, break broccoli into small florets, slice carrots, slice ginger and garlic.
Pour an appropriate amount of vegetable oil into the wok, heat it up, add ginger and garlic and sauté until fragrant.
Add the pork belly, pour in a little cooking wine and stir-fry, then pour the carrots and broccoli into the frying pan and stir-fry evenly.
Add an appropriate amount of water, cover the lid and simmer for a while, and finally add salt to taste.
Hot and sour cold noodle
Ingredients: 200 grams of cold skin, 40 grams of soybean sprouts, 4 stalks of rapeseed, 1 stalk of coriander, 1 head of garlic, 1 teaspoon of balsamic vinegar, 2 teaspoons of light soy sauce, a little chili powder, 6 grams of white sesame seeds, some salt, broth
practice:
Cut the cold skin into wide strips, boil water in a pot, add soybean sprouts and blanch for 2 minutes, remove and drain the water. Put the small rapeseed in the boiling water pot to blanch and cut off the raw;
Put white sesame seeds, salt and chili powder in the bowl, put a little oil in the pot and heat it, then pour it into the bowl;
Pour in broth, vinegar, and light soy sauce and mix thoroughly;
Prepare a large bowl, put the cold skin, soybean sprouts, and minced garlic into the large bowl and mix well;
Scoop in the mixing soup and mix evenly with chopsticks. After adding coriander and mixing well, then put small rapeseed, and you can also put some other favorite dishes of your own.
Assorted Pleurotus eryngii
Method 1. Wash the required ingredients, drain the water, cut into small strips of moderate size, and blanch the carrots and lotus root for later use;
Put a little oil in the pot. After the oil is hot, put the prickly ash into the pot and sauté until fragrant, then pour in the king oyster mushrooms and stir fry, add an appropriate amount of soy sauce to enhance the fragrance, stir fry until the water from the king oyster mushrooms becomes soft, and then put it out for use;
Put oil in the pot, sauté minced garlic and ginger until fragrant, then add lotus root sticks, carrot sticks, garlic moss and black fungus to stir fry, add appropriate amount of salt, and continue to stir fry;
Pour in the pre-fried Pleurotus eryngii mushrooms with clear sauce and stir-fry for a while before serving out of the pan, then take out and put on a plate.
Xueyan Coconut Milk Mango Soup
Ingredients: Xueyan, pure coconut milk, mango, rock sugar
practice:
Soak Xueyan for 12 hours in advance;
Put the snow swallow into the stewing pot, add coconut milk to submerge the ingredients, simmer for 30 minutes on low heat, and add rock sugar before cooking;
Let it cool and put it in the refrigerator to refrigerate. Add mango and stir when eating.
Pleurotus eryngii with green pepper
Ingredients: Green pepper, Pleurotus eryngii, garlic, soy sauce, oyster sauce, salt, oil
practice:
Rinse the green pepper and garlic, peel the garlic and cut into thin slices, cut the green pepper into small pieces, and tear the king oyster mushroom into strips.
Heat a pan with cold oil, add sliced garlic and stir-fry over low heat.
Pour in shredded Pleurotus eryngii and stir-fry until soft, add green pepper and stir-fry evenly.
Add soy sauce, oyster sauce and salt to taste and stir fry evenly.
Pan-fried tofu
Ingredients: 1 piece of old tofu, 1 egg, 2-3 leeks
Ingredients: 1 tsp salt, 2 tsp oil consumption, 1 tsp gorgon powder.
practice:
Cut the old tofu into cubes of about 5cm. (Must be very gentle cut, so as not to cut the tofu)
Wash the leeks and cut them into small pieces.
After the eggs are beaten, add 1 teaspoon of salt, put the leek knots in and stir well.
Put the tofu block into the egg liquid and roll it around, so that the tofu block is covered with egg liquid. Marinate for about 5-10 minutes.
Put the vegetable oil in a pan and heat it to 50% oil temperature, then gently pour in the tofu cubes that are sticky with the egg liquid.
Fry over medium-low heat until the bottom of the tofu is golden brown, then turn over and fry the other side, otherwise the tofu will easily break when turning over. Fry until the tofu cubes are golden on both sides and ready to serve.
Add 1 spoon of pea gorgon powder, add water and stir well.
Use another clean pot, add a small amount of water to boil, add 1 tablespoon of Oyster Oil and quickly spread it evenly with a spoon, add Gorgon juice to make a thick Oyster Sauce.
Pour the prepared oily sauce on the fried tofu cubes with a spoon.
Braised Salted Fish and Lotus Root
Ingredients: 150 grams of fried salted fish, 200 grams of lotus root, 3 red peppers. 3 pieces of ginger, 4 pieces of garlic, 2 spoons of soy sauce, a little chicken stock, 1 green onion
practice:
First prepare the fried salted fish cubes, lotus root, red pepper, soy sauce and other ingredients. Before frying the salted fish cubes, the pieces should not be too big, then wrap them in flour and fry them in a frying pan until golden. You can take it out to control the oil.
Wash the lotus root, peel off the outer skin, and cut into cubes.
Cut the garlic, pepper and ginger.
After the frying pan is dried, pour in cooking oil and heat until it is 60% hot, then add ginger slices, garlic slices, and dried red peppers to the pan for a while. If you like pepper, you can also add some pepper to enhance the fragrance.
Then put in the pre-fried salted fish pieces and fry on medium heat for 1 minute.
Then pour in soy sauce, ginger, red pepper, garlic, pepper, monosodium glutamate, 2 bowls of warm water, and simmer for about 8 minutes on medium heat.
Add the diced lotus root and continue to simmer for about 4 minutes until the soup is thick.
When it is about to come out of the pan, add green onions, green garlic, and parsley to serve.
Hibiscus three delicacies
Ingredients: Longli Fish, Abalone, Seafood Mushroom
practice:
Break the eggs into a large blue and white porcelain bowl, add 400 grams of water and 5 grams of salt, stir well, cover with film and steam into custard.
Slice 60 grams of asparagus fish meat into thin slices, add appropriate amount of salt, monosodium glutamate, cooking wine, cornstarch for starching, and boil in hot water at 90°C until cooked.
Boil 6 abalones (10 heads) in boiling water, remove the shells, and wash them thoroughly.
Sprinkle 50 grams of seafood mushrooms with water, drain the water, put them on the custard together with longli fish slices and abalone, top with 10 grams of steamed fish soy sauce, sprinkle 20 grams of green and red pepper flakes, and pour in 10 grams of hot peanut oil ready to serve
Garlic Fried Scallops
Ingredients: 250 grams of fresh shellfish, 1 handful of vermicelli, 3 to 4 cloves of garlic, 7 grams of steamed fish soy sauce;
practice:
Wash the fresh shellfish and control the moisture, soak the dried vermicelli until soft, smash the garlic and chop it finely.
Heat the pan, put the base oil, add the minced garlic, and sauté over low heat;
Put in fresh shellfish, turn to high heat and stir-fry; add steamed fish soy sauce and continue to fry;
Fresh scallops will have soup oozing out, put in vermicelli to absorb the soup; take it out of the pot.
You can also add some peas for decoration.
Stir-fried hot and sour small intestine
Ingredients: 500g pig’s small intestine, 1 piece of sour bamboo shoots, 1 piece of parsley, 1 piece of dried chili, 8 pieces of dried chili, appropriate amount of salt 5 garlic powder 4 spoons
practice:
Wash the small intestine, put two spoonfuls of raw powder, wash it, and cut it up for later use.
Wash the parsley and cut into sections, cut the sour bamboo shoots into small pieces, cut the garlic into small pieces, slice the ginger, and cut the dried chili into small pieces.
Put ginger, pepper, fragrant leaves, wine, chili, five-spice powder, salt, and dark soy sauce to marinate the small intestine for 10 minutes
Pour peanut oil into the hot pan, add the sour bamboo shoots and stir-fry on low heat for three minutes, then add garlic and parsley and stir-fry on medium heat for 1 minute, set aside.
Pour the fried ingredients into the peanut oil again (more oil is needed) and heat it up, then turn the fire to high, stir fry the marinated small intestine quickly and change the color
Put in the stir-fried ingredients, stir-fry the light soy sauce evenly and then serve.
squid rice
Ingredients: squid, white rice, diced cucumber, diced sausage, egg, oil, barbecue sauce
practice:
Clean the squid, peel off the skin and viscera, and clean.
Beat the eggs.
Add an appropriate amount of oil to the pan, add the eggs, and stir fry.
Add diced cucumber and diced sausage, and stir-fry until raw.
Add rice and stir fry evenly.
Put the fried rice into the belly of the squid, press it tightly, and seal it with a toothpick.
Fry the squid until cooked, put it into the barbecue sauce, drain the soup and then take it out of the pan.