38 home-cooked dishes to share, some meat and vegetarian dishes are not delicious enough, choose a few dishes to cook for your family every day
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, 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 Fried Lotus Root
Ingredients: 250g tenderloin beef, 100g 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 teaspoons of soy sauce, oil, garlic
practice
Cut the tenderloin beef into thin slices, put it in a bowl, add 2 teaspoons of soy sauce, 1 teaspoon of sesame oil, mix well and marinate for 15 minutes.
Cut the lotus root into small pieces, cut the green and red pepper into small circles, and smash the garlic.
The ingredients are all ready, heat the pot, pour in an appropriate amount of oil, add the marinated beef, stir fry over medium-high heat, and fry until 8 mature.
Pour a little more oil into the pot, then add garlic, green and red peppers, small lotus root, pickled pepper and stir fry together, fry until the small lotus root is broken, add the beef and stir fry for a while, hook a thin layer There is salt in the juice, stir fry evenly, and put it out of the pot.
Su-style fried fish
Ingredients: 500g grass carp, 5 shallots, a little salt, 1 spoon of cooking wine, 1 spoon of soy sauce, 5 slices of ginger, appropriate amount of cooking oil, 500g of pure water, 3 star anise, 1 cinnamon, about 20 peppercorns, 80 fine 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 grass carp into pieces. Scrape and wash the black film in the belly of the fish, and cut it into 1.5-2CM thick fillets perpendicular to the back of the fish.
Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, ginger slices, scallions and a little salt to the fish fillets, stir well and marinate for 15 minutes.
Put the caster 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, after the cinnamon is boiled, pour in the prepared sauce, after it boils again, add Chinese pepper and turn off the heat.
Pour the prepared sauce into a bowl and let it cool for later use.
When the cooking oil is 50% hot, put the fish pieces into the pot. The fish is fragile and do not turn frequently. When deep-frying, remove and drain the oil.
Heat the oil in the pot to 70% heat again. Put the fried fish pieces into the pot and fry them until golden brown and crispy.
After the fried fish is taken out, put it into the cooling sauce while it is still hot, soak it for a while, and then the soup can be soaked.
Garlic Sauce Red Oil Cold Noodles
Materials: noodles, tomatoes, cucumbers.
Practice: 1. The water in the pot boils the noodles.
Prepare a pot of cold boiled water, boil the noodles in cold water.
Cut the cucumber into filaments and slice the tomatoes.
Pound the garlic into mashed garlic, and pour the oil into the mashed garlic until it is very hot, and hear a sizzling sound.
Pour salt, soy sauce, vinegar, and sesame paste into the bowl of garlic paste and stir well to make garlic paste.
Pour the garlic water on the iced surface and cover with shredded cucumbers and tomatoes.
Sichuan flavor oil soaked flower branch slices
The preparation method of this dish is unique. It is not overcooked like Cantonese cuisine, but soaked in homemade Sichuan-style spice oil at low temperature.
Make:
Cut the clean cuttlefish meat into large thin slices with an oblique knife, 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 and put it on the lotus table), scald until it breaks, take it out and put it on a plate; then put the flower branches too Into the spice oil pan, soak it until just cooked, then take it out and place it on top of the cucumber strips.
Put chopped hot pepper, minced garlic, minced millet, minced coriander, minced fermented bean sauce, chopped green onion and soy sauce into the pot, mix thoroughly and pour it on top of the flower branches in the pot, and serve.
Golden Lotus Tofu
Practice: 1. Cut the tofu into 2 cm square pieces, put them in a pot of water, add the dark soy sauce and bring to a boil, then turn to low heat and simmer until the tofu is tasty and colored.
- Heat the lard in the pot, fry minced pork first until fragrant, then add minced green onion, minced garlic, Pixian bean paste and fermented fermented fermented fermented fermented fermented fermented fermented fermented bean paste. After the soup is boiled, add the tofu cubes , season with soy sauce, simmer over low heat before adding the garlic sprouts, thicken with wet starch, put them out of the pot into a hot stone pot, sprinkle with pepper powder and chopped green onion and serve.
BBQ 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 and control water for later use
Heat up the wok and add oil. When the oil temperature is 80% hot, saute ginger slices, chopped green onion and minced garlic until fragrant, then put the blood-soaked spareribs in medium heat for deep frying, remove and control the oil for later use.
Put the oil-controlled spare ribs into a marinating plate, pour in red wine, barbecued pork, a little honey, oyster sauce, sprinkle with pepper and salt, stir evenly, seal it with a plastic bag and put it in the refrigerator to marinate overnight
The next day, lay the marinated ribs on a baking sheet lined with foil
Put the baking pan in the oven, adjust the temperature to 180 degrees, and grill for 30 minutes (turn the side every 15 minutes), and then put it on the plate (you can brush some more barbecued pork when eating)
Fried Bitter Gourd with Egg
Material: two small roots of bitter gourd; four eggs; half a spring onion
practice
Cut the bitter gourd in half, remove the seeds, and then cut into thin strips in the vertical direction. Finally, cut the thin strips into small pieces, and chop the green onions.
Beat the eggs into a bowl and mix well, then put the prepared bitter gourd and chopped green onions into the bowl and mix well
Heat a pan, add some oil
Pour the eggs and bitter gourd into the pot, stir fry evenly, and season with salt.
Chopped Pepper Taro
practice:
Wash the surface of the taro, put the skin into the pot and steam until cooked;
Let the steamed taro cool, peel off the skin, and cut into hob pieces;
Heat the pot with a little oil, add the chopped pepper sauce and stir-fry until fragrant, add the taro and stir-fry together;
Add light soy sauce and water and heat on low heat to taste;
Garnish with a little chopped parsley 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 and Papaya Soup
Ingredients: 8 ginkgo biloba, 1 dried white fungus, 20 grams of dried lily, 30 grams of dried lotus seeds, half a papaya, some rock sugar
practice:
Soak dried lily and dried lotus seeds 4 hours in advance with water and wash them.
Soak the dried white fungus in warm water for half an hour, wash it, and then tear it into small buds.
After peeling the ginkgo, remove the upper layer of film.
Put the white fungus, lily, lotus seeds and ginkgo that have been soaked and washed into the rice cooker, add water, and cook with the porridge soup button for 2 hours.
Peel and deseed the papaya and cut into small pieces.
When the time is up, pour in papaya and rock sugar, and then use the cook porridge button to cook for 20 minutes.
saozi noodles
Add 15ml cooking wine and 2g salt to the minced pork, mix well and marinate for half an hour. Cut into half-centimeter cubes.
Add oil to the pan, add onion and garlic and saute until fragrant, add minced pork and fry until the color turns white.
Add in the dried smoked pieces and slowly fry until fragrant, then add cooking wine and soy sauce and fry until the dried smoked and pork turns red.
Put in the broth or 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.
Cook the noodles in another pot until they are about 8 mature, then remove them and put them in a bowl. Add the previously cooked ingredients, the blanched vegetables, add balsamic vinegar, pepper powder, red oil, sesame seeds, and chives and mix well. Can.
Poached Egg
Ingredients: 1 egg, appropriate amount of water, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of black sesame seeds
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;
Cook on low heat for about 2-3 minutes, until the eggs are eighty-nine mature;
Take it up and put it in a plate;
Drizzle a little soy sauce, sesame oil, and sprinkle with black sesame seeds;
large plate chicken
Ingredients: 3 chicken thighs, 1 onion, 1 green onion, 1 large garlic, a little fragrant leaf, a little dried tangerine peel, 5g sugar, 6g salt, some old soy sauce, 2 green peppers, 20 red peppers, 1 ginger, A handful of pepper
practice:
3 chicken thighs, cut into pieces, onion, ginger, garlic and onion for use, potatoes and carrots for use, and mushrooms for use
Stir fry the pepper, star anise and ginger, add chicken and stir fry, gradually add fragrant leaves and peppers
Add potatoes, carrots, dark soy sauce, appropriate amount of water, and seasoning
Turn off the heat when the soup is almost dry
Stir-fried Beef Slices
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:
Beef sliced, garlic moss, peppers cut into sections, garlic slices, small red peppers cut into small pieces
Heat the pot, put a little oil, after the oil is hot, add the garlic slices and small red peppers
Sauté garlic slices and chili until fragrant, add beef slices
Stir fry until the beef slices change color, add the garlic moss and peppers
Continue to fry until the garlic moss is cooked, add an appropriate amount of salt
Add a little chicken essence to taste and stir fry evenly.
Black Camellia Mushroom
Ingredients: dried mushrooms, coriander, chili oil, pepper oil, sugar, salt, chicken essence
practice:
Soak dried mushrooms in warm water, rinse, remove stems, and blanch them in a pot of boiling water (about 1 minute).
Take out the blanched mushrooms, squeeze out the water with your hands after cooling a little, and cut into slices.
Clean the parsley and cut it into small pieces.
Put the chopped mushrooms and chopped coriander into a large bowl, add some salt, chicken essence, 1 tablespoon of sugar, 1 teaspoon of red pepper oil, and 1 teaspoon of pepper oil, mix well and let stand for a few hours. Ready to eat.
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 and soak them in water for 1 hour. After draining, put two knives on the chicken wings to taste
Add oyster sauce honey lemon slices to chicken wings, mix well and marinate for 20 minutes
Put the marinated lemons on the chicken wings and fry until golden brown and crusted on both sides
Pour in the remaining marinade juice and a little water to boil, take out the lemon slices, turn to low heat and cover the lid and simmer for 5 minutes, sultry until the thick juice shrinks
Squeeze the lemon juice at the end, and place the chicken wings on the lemon slices.
Fried louver with fungus
Material: fungus, louver, 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. Remove the seeds from the red and green peppers and cut them into pieces. Slice ginger for later use.
Blanch the fungus and red and green peppers in boiling water, remove them.
Wash the louvers, cut them into large pieces, and quickly pass them with boiling water
Stir-fried Bamboo Shoots with Vegetarian Oyster Sauce
Materials: 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 diagonally into strips.
Put the oil in the pot and set it on 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, soy sauce, white sugar, mature vinegar, sesame oil, salt, chicken essence, white sesame seeds, Laoganma
practice:
Cut the jelly into long barcodes and put them on a plate;
Press the garlic into mud, grate the cucumber, and place it on top of the jelly;
Prepare a small bowl, add soy sauce, vinegar, white sugar, salt, chicken essence, 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.
Bitter Chrysanthemum and Tremella Salad
Material: 200g bitter chrysanthemum, 50g two large small tomatoes with dried white fungus, 20g American almonds, appropriate amount of salt for salad dressing
practice:
Cut off the root of the bitter chrysanthemum, soak the bitter chrysanthemum and small tomatoes with water and half a teaspoon of salt for 15 minutes
Cut the bitter chrysanthemum into 8-10 cm long sections, divide the small tomatoes into four, and soak the dried white fungus in cold water
Boil water in a pot and blanch the white fungus 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 almonds
Steamed Chicken Wings with Douban Sauce
Material: 8 chicken wings, appropriate amount of shredded ginger, appropriate amount of green onion, appropriate amount of cooking wine, appropriate amount of bean paste
Practice: 1. Wash the chicken wings and dry the surface moisture, use a knife to cut a few knives on the chicken wings to make it easy to taste.
Put the chicken wings in a container, add shredded ginger, scallions and a tablespoon of cooking wine, then add a tablespoon of bean paste.
Mix all the ingredients and marinate for 0.5 to 1 hour.
Boil the water in the pot, put the marinated chicken wings into the high heat and steam for about 10 minutes.
Peanut raw rice
Ingredients: Celery, Peanuts, Oil, Salt.
Practice: 1. Wash the celery stalks. Remove the celery leaves and wash them.
- Cut the vegetable stem into strips or thick slices.
3 Fry the celery stalks in boiling water. Add the celery leaves when it's almost ready. Squeeze water after blanching.
4 Add the pre-cooked peanuts. Add some salt. Add some vinegar. . Add a few more drops of sesame oil.
Bacon Fried Chili
Practice: 1. Wash the peppers and cut them into circles;
Boil the marinated meat in boiling water for half an hour, then cut into thin slices;
Heat the oil in a pan, add the onion, ginger, and garlic into the pan, then add the bacon and stir-fry until the bacon is browned and the oil is released;
Add pepper 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.
Ban Finger Dried Scallops
Material: 24 large dried scallops, 1000 grams of white radish. Amount of salt and monosodium glutamate.
practice:
Wash the scallops, put them in a bowl, add a little water, steam in a basket for 15 minutes, take out the scallop (whole) juice and keep it for later use;
Set 24 spanner fingers with an outer diameter of 1.5 cm, an inner diameter of 1 cm and a thickness of 1.5 cm with the radish tool;
Put a dried scallop bead in the middle of each spanner, put it in a buckle bowl, drizzle the scallop juice, put it on the basket and steam it with high heat, drain the soup (for use) and turn it into a soup plate;
Put the pot on high heat, boil the drained soup, season with salt and monosodium glutamate, and pour it on the finger.
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, and when the water boils, add the oyster mushrooms and fry them until they are cooked through, then take them out to control the water and put them on a plate;
First add salt, chicken essence, light soy sauce, and pepper to the blanched oyster mushrooms, stir evenly, and then sprinkle chopped green onion on top;
Add the oil in the pot to 50% heat, add the peppercorns and slowly fry the fragrance, then take out the peppercorns and only need the peppercorn oil;
When the oil is hot, pour it on the mushrooms with chopped green onion, mix well and serve.
Dried Soybean Sprouts
Ingredients: soybean sprouts, dried chili, onion, ginger, garlic, monosodium glutamate, salt, soy sauce
practice:
Wash the soybean sprouts and control the water, cut the green onion and chop the ginger;
Put oil in the pot, add onion, ginger and dry pepper and fry until fragrant;
Pour in the soybean sprouts and stir-fry until soft, add the chopped garlic;
Add salt and monosodium glutamate, stir fry evenly, and then serve.
Braised ribs
Practice: 1. Put the ribs in cold water and blanch them in a pot. After boiling, remove the cold water and clean the scum;
Add 2 tablespoons of sugar to the wok, fry it until the sugar color, slowly boil over medium heat, put the pork ribs in the oil and sugar color, coat with sugar juice and stir fry for a while;
Pour in ginger slices, star anise, bay leaves, cinnamon, soy sauce, cooking wine, stir fry evenly;
Pour in water, just cover the ingredients, and simmer for 30 minutes on medium and low heat;
When the time is up, fire up 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 fry until fragrant.
Put in the pork belly, pour in a little cooking wine and stir-fry for a while, then pour the carrots and broccoli into the wok 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 skin
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 soy sauce, a little chili powder, 6 grams of white sesame seeds, appropriate amount of salt, broth
practice:
Cut the cold skin into wide strips, boil water in a pot, add the soybean sprouts and blanch for 2 minutes, remove and control the water. Put the small rapeseed in the boiling water pot and blanch the water;
Put white sesame seeds, salt and chili powder in a bowl, put a little oil in the pot and heat it and pour it into the bowl;
Pour in the broth, vinegar, and soy sauce and mix thoroughly;
Prepare a large bowl, put cold skin, soybean sprouts and minced garlic into the large bowl and mix well;
Scoop into the mixed soup and mix well with chopsticks. After adding the coriander and mixing well, put the small rapeseed, or you can put some other favorite dishes.
Assorted King Oyster Mushrooms
Practice 1. Wash the required ingredients, drain the water, cut into small strips of moderate size, and blanch carrots and lotus root in water for later use;
Put a little oil in the pot. After the oil is hot, put the peppercorns in 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, and stir-fry until the water of the king oyster mushrooms becomes soft and set aside for later use;
Put oil in the pot, sauté minced garlic and ginger on high heat until fragrant, add lotus root sticks, carrot sticks, garlic moss, black fungus and stir fry in turn, add an appropriate amount of salt, and continue to stir fry;
Before serving, pour in the fried king oyster mushrooms in clear sauce and stir-fry for a while, then put them on a plate.
Snow swallow coconut milk mango soup
Ingredients: Snow swallow, pure coconut milk, mango, rock sugar
practice:
Soak Xueyan for 12 hours in advance;
Put Xueyan into the stew pot, add coconut milk to cover the ingredients, simmer on low heat for 30 minutes, add an appropriate amount of rock sugar before serving;
Set it to cool and put it in the refrigerator to refrigerate. Add mango and stir when eating.
Green Pepper King Oyster Mushroom
Ingredients: green pepper, king oyster mushroom, garlic, soy sauce, oyster sauce, salt, oil
practice:
Rinse the green peppers and garlic, peel the garlic and cut into thin slices, cut the green peppers into small pieces, and tear the king oyster mushrooms into strips.
Heat the pan with cold oil, add the garlic slices and sauté until fragrant.
Pour in the shredded king oyster mushrooms and stir-fry until soft, add green peppers 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 teaspoon salt, 2 tablespoons oil consumption, 1 tablespoon glutinous rice flour.
practice:
Cut the old tofu into cubes of about 5cm. (Be sure to cut it very gently, so as not to break the tofu)
Wash the leeks and cut them into small pieces.
After the eggs are broken up, add 1 teaspoon of salt, put in the chives and stir well.
Put the tofu cubes in the egg mixture and roll it around, so that the tofu cubes are covered with egg liquid. Marinate for about 5-10 minutes.
Put the vegetable oil in a frying pan and heat it to 50% oil temperature, then gently put in the tofu cubes with egg liquid.
Fry the tofu with medium and low heat until the bottom of the tofu is golden brown, then turn over and fry the other side, otherwise the tofu will be easily broken when turning over. Fry the tofu cubes until golden brown on both sides before serving.
1 tablespoon of pea flour, add water and mix well.
In another clean pot, add a small amount of water to boil, add 1 tablespoon of oil consumption and quickly spread it with a spoon, add the goreng juice to make a thick oil consumption sauce.
Spoon the prepared oily sauce on the fried tofu cubes.
Braised salted fish and lotus root
Ingredients: 150 grams of fried salted fish, 200 grams of lotus root, 3 red peppers. 3 slices ginger, 4 heads garlic, 2 tablespoons soy sauce, a little chicken essence, 1 stalk spring onion
practice:
First prepare the fried salted fish pieces, lotus root, red pepper, soy sauce and other ingredients. Before frying the salted fish pieces, the lumps should not be too large, then wrap them in flour and fry them in the oil pan until golden brown Take it out to control the oil.
After washing the lotus root, peel off the outer skin and cut into cubes.
Chop the garlic, chilli and ginger.
After the frying pan is dried, pour in the cooking oil and heat it to 60% heat, add ginger slices, garlic slices, and red dried peppers and cook for a while. If you like pepper, you can also add some pepper to taste.
Then put in the pre-fried salted fish pieces, and fry for 1 minute on medium heat.
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 in lotus root and continue to simmer for about 4 minutes until the soup is thick.
When the pan is about to come out, add onion, green garlic, and parsley to serve.
Hibiscus Sanxian
Material: Longli fish, abalone, seafood mushroom
practice:
Break 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 egg custard.
Cut 60 grams of fish meat into thin slices, add an appropriate amount of salt, monosodium glutamate, cooking wine, and cornstarch for sizing, and boil them in hot water of 90°C.
Boil 6 abalones (10 heads) in boiling water, remove the shells, and wash them clean.
50 grams of seafood mushrooms in flying water, drain the water, put them on the egg custard together with the Longli fish slices and abalone, drizzle 10 grams of steamed fish soy sauce, sprinkle with 20 grams of green and red pepper, and pour in 10 grams of hot peanut oil ready to serve
Fried Scallops with Garlic
Ingredients: 250 grams of fresh scallops, 1 handful of vermicelli, 3 to 4 cloves of garlic, 7 grams of steamed fish and soy sauce;
practice:
Rinse the fresh scallops to control the moisture, soak the dried vermicelli until soft, slap the garlic and chop it finely.
Heat the pot, put the base oil, add minced garlic, saute on low heat until fragrant;
Put in fresh scallops and stir fry over high heat; add steamed fish soy sauce and continue frying;
The fresh scallops will seep out the soup, put in the vermicelli to absorb the soup; out of the pot.
You can also add some peas to garnish.
Stir-fried Hot and Sour Small Intestines
Ingredients: 500g pig intestines, 1 sour bamboo shoot, 1 parsley, 1 dried chili, 8 dry peppers, 2 tablespoons of salt, soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of peppercorns, 6 pieces of fragrant leaves, 3 pieces of old ginger, 1 piece of five-spice powder, 1/3 tablespoon 5 garlic powder 4 tablespoons
practice:
Wash the small intestine, put two tablespoons of cornstarch, wash it clean, and cut it for later use.
Wash the parsley and cut it into sections, cut the sour bamboo shoots into small pieces, cut the garlic into small pieces, slice the ginger, and cut the dried peppers into small pieces.
Put ginger, Chinese prickly ash, bay leaf, wine seasoning, chili, five spice powder, salt, dark soy sauce to marinate the small intestine for 10 minutes
Pour peanut oil into the hot pan, add sour bamboo shoots and stir-fry for 3 minutes, then add garlic and parsley and stir-fry for 1 minute. Set aside.
Pour the fried ingredients into the peanut oil again (more oil is needed) and heat it up, turn up the heat, and quickly stir-fry the marinated small intestines after the color changes.
Add in the fried ingredients, stir-fry the soy sauce evenly and then serve.
Squid Rice
Ingredients: squid, white rice, diced cucumber, diced sausage, egg, oil, barbecue sauce
practice:
Clean the squid, remove the skin and internal organs, and clean it.
Beat the eggs.
Add an appropriate amount of oil to the pot, add eggs, and fry until dispersed.
Add in diced cucumber and diced Chinese sausage, stir-fry until broken.
Add rice and stir fry evenly.
Put the fried rice into the squid's stomach, press down, and seal with a toothpick.
Fry the squid, put it in the barbecue sauce, and drain the soup to serve.