42 dishes to share, the dishes are rich and meaty, delicious, choose your favorite and make a few to try
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!
Braised Potatoes with Spicy Pork Ribs
Ingredients: pork ribs, potatoes, dark soy sauce (color), light soy sauce (top flavor), sugar, ginger slices, cooking wine.
practice:
Small ribs, appropriate amount, chopped into small pieces, peel and cut the potatoes into small pieces, about the size of the ribs.
Heat the pan, heat the pan with cold oil, when the oil is hot, add sliced ginger, sauté until fragrant, stir-fry the pork ribs, and fry to dry out the water and fishy smell.
Add light soy sauce, dark soy sauce, white sugar and wine, stir fry a few times, add a little water, add potatoes, you can cover the pot and simmer for a while.
Add an appropriate amount of hot sauce, mix well, add some water, and then simmer! Wait until the potatoes are rotten, about 20 to 25 minutes. Don't oil the potatoes first, the taste is easy to get in.
Bean Soup Three Fresh Pumpkin
Materials: pumpkin, bullfrog, salt, egg white, wet starch, peas, bone broth, monosodium glutamate, chopped green onion
practice
First smash the tender pumpkin with a knife, then steam it in a cage until soft and ready for use;
Put the bullfrog legs in the basin, add salt, egg white and wet starch, mix well and sizing, then put them directly into the hot oil pan to make them smooth and ready for use;
Heat the lard in the pot, fry the peas first, then add the bone broth and put in the steamed tender pumpkin to cook for a while, add salt and monosodium glutamate to taste, and finally add the bullfrog legs and cook for a while before serving. On the plate, sprinkle some chopped green onion for garnish before serving.
Wuliuju
Material: grass carp. Pepper, garlic, chili, scallion, bamboo shoots, carrots, ginger, mushrooms, soy sauce, bone broth, sugar, vinegar, monosodium glutamate, starch.
practice:
Slaughter the live grass carp, remove the scales and gills, take out the viscera, wash them, put them in a boiling water pot for a short time, remove and drain, put them on a plate, and sprinkle pepper on the fish surface;
Cut the garlic cloves into rice grains;
Cut the chili into small cubes;
Scallion white, winter bamboo shoots, carrots (peeled), ginger, and shiitake mushrooms are all cut into thin shreds into "five willows".
Mix soy sauce, bone broth, sugar, vinegar, monosodium glutamate, and starch into marinade;
Put the frying pan on high heat, and when the cooked lard is heated to 100% heat, add garlic and chili to explode, quickly pour in the marinade, stir continuously with an iron spoon until the marinade is evenly distributed, then pour it over Drizzle sesame oil on the fish, then put mushrooms and other "five willows" on the fish
Garlic Pen Tube Squid
Materials: 500g pen tube squid, 300g garlic yellow, 1 tsp salt, 1/2 tsp chicken bouillon
practice
1 Wash the squid with clean water, remove a "bone" like a transparent soft plastic sheet on the back, and boil it in boiling water
2 Remove and drain, cut each squid into 3-4 pieces
3 garlic yellow washed and cut into sections
4 Put oil in the pot, first add garlic yellow and fry until soft
5 Then add the squid and stir fry
6 Add salt and chicken essence and stir fry evenly
7 out of the pot~
Taro Pork Rib Soup
Ingredients: pork ribs, taro, sugar, salt, chicken essence, cooking wine, ginger, green onion, carrot. practice
practice
First process the ribs, cut the ribs into sections, soak them in clean water for half an hour, drain the blood in the ribs, then throw the ribs into boiling water to remove the acidic substances and pig smell, take them out and rinse them for later use .
To process other ingredients, cut carrots into small pieces, slice ginger, cut green onions into chopped green onions, peel taro and cut into small pieces. Pay special attention to the skin of taro, which is easy to cause allergies and itchy skin. It is recommended to wear gloves to peel.
Put all the ingredients into the pressure cooker, add water that can cover the ingredients by 2~3 cm, add an appropriate amount of cooking wine, white sugar, and edible salt, and simmer in the pressure cooker for about 15 minutes. The baby can stay on its own for 15 to 30 minutes.
Try the taste after boiling the pot, then make adjustments, sprinkle with chopped green onion and serve
Cold shredded tofu
Ingredients: 200 grams of shredded tofu, half a scallion, 1 cucumber, 2 spoons of light soy sauce, 2 spoons of vinegar, sesame oil, pepper
practice:
Shred the onion and cucumber for later use, and cut the shredded tofu into small pieces.
Fry the peppercorns in oil, filter out the peppercorns after frying.
Put the cut three kinds of shreds on the plate, add light soy sauce, vinegar, sesame oil, pepper oil and mix well.
Roast Chicken Leg
Method: 1. Remove the bone and cut the chicken legs into pieces, marinate them with an appropriate amount of apple puree, garlic, light soy sauce, rice vinegar, sugar, cooking wine, salt, and sesame oil for 2 hours;
Put the oil in the hot pan and saute the ginger slices until fragrant, then put the chicken legs into the oil pan one by one, until the surface changes color and the meat becomes firm, then take it out;
Don’t waste the previous marinade, add about 100ml of water, cover and boil over high heat, then cook on low heat for ten minutes, then collect the juice on high heat, sprinkle some chopped green onions and you’re done.
Seafood Mushrooms with Oyster Sauce
Ingredients: 200g seafood mushroom, 1 sweet pepper, 1 green pepper, 15g vegetable oil, 1 tsp salt, 1 tbsp oyster sauce
practice:
Put water in the milk pot, pour in an appropriate amount of vegetable oil and boil, add seafood mushrooms and blanch;
Take out the blanched seafood mushrooms and drain the water;
Shred green peppers and sweet peppers;
Heat the oil pan, add green peppers and sweet peppers and stir fry;
5, 7 After it is mature, add seafood mushrooms and continue to stir-fry;
- Add appropriate amount of salt and oyster sauce; stir well and turn off the heat.
Grilled Shrimp and Steamed Egg
Method: 1. Shell the fresh shrimp, marinate with salt and pepper for a few minutes;
Pour eggs into a bowl, break them up, filter out impurities, pour 1.5-2 times warm water, and stir well;
Pour the egg liquid into the mold, put it in a steamer, steam it over medium heat, and put in the shrimp;
Continue to steam until the shrimp changes color, sprinkle with chopped green onion, and pour over soy sauce.
Stir-Fried Spicy Sea Bass
Ingredients: 1 sea bass, 50 grams of green onion, 40 grams of ginger, 8 grams of salt, 20 grams of light soy sauce, 20 grams of white wine, 20 grams of cooking wine, 1 head of garlic, 15 grams of dried chili, and 1 tablespoon of peppercorns.
practice:
Cut the packed sea bass into small pieces, add 20 grams of diced green onion and ginger and mix well.
Add salt, light soy sauce, white wine, and cooking wine, mix well, and marinate overnight outside the cold window to let the water evaporate.
Prepare the seasoning for stir-frying, slice the garlic, cut the onion into small thin sections, shred the ginger, and cut the dried chili into small sections.
Put more oil in the pot, lower the heat, then add Chinese prickly ash and dried chili, and fry slowly until the color of the chili darkens, allowing the spicy flavor to be fully released into the oil.
Pour in the marinated fish pieces.
Stir slightly, or shake the pot so that each fish piece is covered with spicy oil, turn to medium heat, and slowly stir-fry the fish piece patiently.
Stir-fry until the fresh fragrance is overflowing, and the fish pieces are slightly burnt.
Braised Pork Ribs with Eggplant
Method: 1. Cut the pork ribs into pieces, rinse the blood in the basin with clean water, drain, then add oyster sauce, pork rib sauce, salt and cornstarch to the basin, mix well, marinate and taste, then add 30% to 40% hot cooked in a frying pan;
After pouring out and draining the oil, steam in a steamer until soft and cooked, and take it out for use. Cut the eggplant into hob pieces;
Put the oil in the clean pot and heat it up, first put the eggplant pieces over the oil, pour it out and drain the oil;
Leave the bottom oil in the pot, add millet pepper, minced ginger, minced garlic and dry pot sauce and fry until fragrant, mix with an appropriate amount of water and boil, then add ribs and eggplant pieces, and put them in the pot when the fire is low until the juice is collected Plate, sprinkle with fried minced garlic and green onion, and serve.
Boiled Shrimp
Ingredients: Shrimp, egg white, bean sprouts, cucumber, minced ginger and garlic, star anise, cinnamon, fragrant leaves, Pixian bean paste, coriander, cooking wine, starch, salt, pepper, dried chili
Method 1. Remove the shells and threads of the prawns and wash them for later use. Flatten the prawns with the tip of a knife and chop them into pieces. Prepare the spices, cut the dried chili into small pieces, peel the garlic cloves and cut them into minced garlic, and mince the ginger for later use. Wash the bean sprouts and coriander, wash and slice the cucumber for later use.
Add egg white, a little cooking wine and salt to the shrimp paste, stir evenly with chopsticks in one direction, then add a tablespoon of starch and stir vigorously, put it in the refrigerator for about 1 hour.
Add water to the pot and boil, boil the bean sprouts and cucumber respectively and put them in a bowl as the bottom.
Put the cinnamon bark, bay leaves, star anise, and Chinese pepper into the hot oil in the frying pan and stir-fry over medium-low heat to get the aroma, then skim off the spices, add Pixian bean paste and stir-fry until the red oil comes out, add garlic, minced ginger, and stir-fry dried chili to get the flavor. Pour an appropriate amount of boiling water to boil, and add a little salt.
Use a spoon to spoon the shrimp paste into the pot one by one, cook until it floats, then slide the shrimp into a bowl, pour in the soup, and finally put coriander on it to complete.
Stir-Fried Shredded Pork with Parsley and Fungus
Ingredients: right amount of parsley, right amount of fungus, a little pork tenderloin, a little carrot, right amount of salt, a little chicken stock, a little cooking wine, a little sugar, a little soy sauce, a little cornstarch;
practice
Remove the leaves of the parsley and cut into sections, soak the fungus and shred it, shred the carrot, shred the pork tenderloin, mix well with salt, chicken essence, sugar, cooking wine, a little soy sauce, and cornstarch, and marinate for ten minutes;
Heat the oil in the pot, 70% of the heat, pour in the shredded pork and quickly spread it out, fry until the shredded pork changes color, then take it out of the pot for later use;
Clean the pot, pour in a little oil again, when it is 70% hot, pour in carrots, fungus, and parsley in turn, add an appropriate amount of salt, stir well, add the fried shredded pork, stir well quickly and then take it out of the pan.
Spicy Chicken
Ingredients: 300 grams of marinated chicken, 30 grams of green onion, 20 grams of fried peanuts, 5 grams of onion flowers, 8 grams of minced garlic, 3 grams of minced ginger, 1 gram of monosodium glutamate, 1 gram of chicken essence, 1 gram of sugar powder, 2 grams of oyster sauce, and Yipin 3ml of fresh soy sauce, 3ml of Dawang soy sauce, 2ml of balsamic vinegar, 2g of pepper powder, 30ml of red oil, 20ml of rattan pepper oil, 10g of chili oil, a little cooked sesame
Method: 1. Put minced garlic, minced ginger, monosodium glutamate, chicken essence, sugar powder and oyster sauce into the mixing bowl first, mix well, then add fresh soy sauce, king soy sauce, balsamic vinegar, oil chili pepper and pepper powder, and finally add rattan pepper oil , red oil and sprinkle cooked sesame seeds, stir well and serve as spicy sauce.
- Chop the marinated chicken into strips, put it in a vegetable mixing bowl filled with spicy sauce, add some shallot knots and fried peanuts, mix well, put on a plate, sprinkle a little chopped green onion for decoration, and serve.
Instructions: 1. The oily chili in the seasoning is to choose two vitex dried chili peppers and half dried millet peppers. After frying in the pan, let it cool down and grind it into powder. get.
Adding sugar and vinegar to the sauce is mainly to neutralize the taste, so the amount should not be too much.
In the past, when we made spicy chicken, we mostly boiled the local chicken and cut it into pieces before mixing it. But here, the chicken is marinated first and then mixed, so that the spicy chicken is "combined" with a little five flavors.
Braised Beef
Ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine, and soy sauce
practice:
Cut the beef into pieces, blanch it with hot water and remove it.
Saute the onion and ginger in the oil pan, then add the spicy bean paste, then add the beef cubes, stir fry and add soy sauce, sugar pepper, wine, monosodium glutamate and star anise,
Finally, add water to soak the beef, and cook slowly over low heat until the juice is thick and the meat is crispy and fragrant.
Pineapple Bacon Wraps
Ingredients: 5 slices of bacon, 1/3 of a perfumed pineapple, 1 tablespoon of barbecue sauce, half a spoon of brown sugar
practice:
Cut the bacon in half; cut the pineapple into ten pieces of appropriate size;
Mix barbecue sauce and brown sugar;
Brush a layer of sauce on both sides of the bacon;
Roll up the pineapple chunks with bacon, and place the joint at the hem on the grill;
Preheat the oven, set the upper and lower heat to 200 degrees, put the bacon rolls in the middle and lower layers and bake for 15 minutes.
Sauce Chicken Nuggets
Method: 1. Prepare seven chicken legs, chop into small pieces, wash with clean water, and drain.
Add an appropriate amount of water to the pot, put the chicken pieces in, add a few slices of ginger, and blanch over medium heat.
After the water is boiled, turn off the fire, take it out and cool it, and control the water.
Heat oil in a pan, add onion, ginger, garlic, pepper, pepper, dried chili, rock sugar, and fry until fragrant.
Pour in the chicken, stir well, then add an appropriate amount of light soy sauce, dark soy sauce, and sweet noodle sauce and stir fry until evenly colored.
Pour in an appropriate amount of salt, add two bowls of warm water, boil over medium heat and simmer for about 25 minutes.
At this time, when the soup is received just right, add green and red peppers and stir-fry for about a minute or two, then turn off the heat and serve.
Tomato Baby Dish
Ingredients: 250 grams of baby cabbage, 1 tomato, appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, a little white vinegar, and a little chicken essence
Method: 1. Wash baby vegetables and cut into pieces; cut tomatoes and green onions for later use.
Heat the oil in a pan, sauté the shallots until fragrant, add baby vegetables and stir-fry to remove the water;
Add cooking wine and soy sauce, and continue to stir-fry;
Put in the tomatoes, add salt and a little water, bring to a boil and add chicken essence and white vinegar over high heat to collect the juice.
Egg spinach
Method 1. Prepare the ingredients, remove the root of the spinach and wash it for later use
Beat the eggs in a bowl, break them up, heat the pan and apply oil, spread the egg liquid into the pan to form an egg pie skin
Cut the egg skin into 1 cm shreds, set aside
Heat the pan to the oil, add the onion, ginger and garlic slices and sauté until fragrant
Put spinach, a little salt, and stir fry a few times quickly on high heat
Put the shredded egg skin, a few drops of sesame oil, a little chicken essence, and stir well with chopsticks
Steamed Longli Fish Fillet
Step 1. Prepare ingredients
Shred ginger, shred green onion, mince garlic
Put the dragon fish and the ingredients on the plate, then pour in the steamed fish soy sauce
Steam for 20 minutes
After cooking, pour hot oil on it
Refreshing ice powder
Prepare the ingredients.
Boil the water (the temperature is not lower than 90°C), add ice powder and stir for 4~5 minutes (you can also stir while cooking)
Put it in a container and let it cool.
After cooling in the sun, the water also solidified into a jelly shape.
Cut into chunks with a knife.
Cut into pieces and put them in a bowl.
After the water is boiled, put in the brown sugar slices, crush and stir with chopsticks.
Put the boiled brown sugar water and the cooled ice powder in the refrigerator (the taste is better).
Soaked radish twice-cooked pork
Wash and cook pork belly for later use
Wash the celery and set aside
Soak radish for later use
Slice twice-cooked pork, slice soaked radish, and slice celery
Put oil in the pot, put ginger and garlic slices
Put the chopped pork belly and stir-fry until fragrant
Put watercress, wild pepper, soaked red pepper, pepper noodles, fry for a while
Put celery and stir-fry over high heat until broken
Stir-fry rice soaked radish on high heat for a few times
Sautéed Cabbage
One cabbage
Tear the cabbage into pieces by hand, wash and drain the water for later use
Wash pepper, dried chili and garlic
Cut chili into sections; garlic into cubes
Pour the oil into the pan, add the peppercorns and stir-fry until fragrant, then remove the peppercorns and discard them
Add garlic and dried chilli and sauté over low heat
Pour in the cabbage and stir fry
Stir-fry until the cabbage becomes soft, add light soy sauce and salt, continue to stir-fry a few times
Sea oyster roasted at the end of meat
Clean the sea oysters, add an appropriate amount of sweet potato powder and a little water. Add some salt, add a little light soy sauce and stir
Put some oil in the pan, stir-fry the minced meat until cooked, fry the minced meat a little more fragrant
Pour in the stirred oysters
Fried
Chive salad
Ingredients: leeks, chopped peppers, soy sauce, oyster sauce, sesame oil
Method: 1. Cut the leeks into sections, boil the water in the pot and blanch the heads of the leeks for 10 seconds, then add the tails of the leeks and continue to blanch them for 20 seconds, then remove them.
- Drain the water and put it in a bowl, add chopped chili soy sauce and oyster sauce, and mix well. (If you like garlic, you can chop a few garlic seeds and mix them in)
Egg Fried Soft Tofu
Ingredients: 1 egg (local tyrants can use two); 1 box of lactone tofu; 1 small handful of garlic; 3 tablespoons of light soy sauce; 2 tablespoons of oyster sauce; 1 teaspoon of starch; taste ha)
practice
Cut the garlic into inch sections, beat the eggs and add a little salt, divide the lactone tofu box into pieces
Steam the lactone tofu for 5 minutes to set the shape (I added it directly when steaming the rice), while waiting, mix the soy sauce, starch, chicken essence, sugar and salt with water to make a juice for later use
Heat the wok with high heat, pour a little more oil than usual for frying~ the oil is hot and pour the eggs~ prick~ the eggs are pulled a few times casually, pull them to the side of the pot when they don't need to be completely solidified, add garlic and stir-fry a few times Stir-fry with the eggs, and pour the steamed tofu into the pot after it is slightly soft
Pour the adjusted juice on the tofu, shake the pot, because the starch will quickly collect the juice and wrap it on the tofu, egg and garlic table. Next, you have to test the spoon --- flip a few, so that the taste is evenly wrapped on the dish, plate
Pea Minced Tofu
Ingredients: pork, tofu, peas, carrots, onions, garlic, cooking wine, corn oil, salt, sugar, starch, oyster sauce.
Method: 1. Rinse the tofu a little and cut into small cubes.
Clean the pork and cut it into minced meat. Put it into a pot, add salt, consume oil, and marinate with cooking wine for ten minutes.
Remove the yellow leaves from the scallions, dice the white scallions, wash the peas, and chop the garlic for later use.
Put oil in a hot pan, add the onion and garlic and stir-fry until fragrant, add the marinated minced meat and stir-fry until the color changes.
Add the peas and stir-fry until they are broken, then add an appropriate amount of boiling water, and at the same time sprinkle in salt, sugar, and oyster sauce and mix well.
Add tofu cubes, simmer over medium heat until cooked, thicken the sauce with starch before serving, the soup is almost ready to be served
Fish Cilantro Cauliflower
Ingredients: cauliflower, pork belly, ginger and garlic, Pixian bean paste, pepper water, soy sauce, sugar
practice:
Wash the cauliflower and break it into small florets, cut the pork belly into large slices, chop the ginger and garlic, and chop the Pixian bean paste.
Heat up the cold oil in the hot pot, add the sliced meat and stir-fry the crispy meat and spit out the oil, then add the Pixian Douban chili sauce and stir-fry until the red oil comes out, then add the ginger and garlic until fragrant, add soy sauce, pepper water, sugar, and stir-fry.
Stir-fry the broken small cauliflower flowers, pay attention to the stir-fry, and it must be on high heat.
See that the cauliflower is very dry during stir-frying, pour a little hot water along the side of the pot, pay attention to the high heat and stir-fry at this time, the cauliflower is not easy to cook, stir-fry until the flower is soft and green, add salt when it is almost ripe.
Watch the soup in the spoon be thoroughly eaten by the cauliflower, color and soften. Pour the sauce, sesame oil, and a little vinegar along the side of the pot, and let it come out of the pot!
Stir-fried Beef with Green Peppers
Ingredients: Green Pepper, Red Pepper, Beef, Sweet Potato Flour, Salad Oil, Cooking Wine, Soy Sauce, Salt.
Method: 1. Slice the beef, pay attention to the texture of the cut, add cooking wine, vegetable oil and sweet potato powder, mix well, and marinate for half an hour.
Wash the green and red peppers and cut into pieces, and cut the garlic into rice grains.
Heat the pan and pour oil, add garlic and stir-fry over medium-low heat until slightly yellow. If you like spicy food, you can add chili sauce and stir-fry together at this step.
Pour in the green and red peppers and stir fry for a while.
Add soy sauce and salt, if it is too dry, you can pour a little water, continue to stir-fry until it changes color.
Move the green and red peppers to one side, pour in the beef, pour a little vegetable oil on top of the beef, and quickly stir-fry the beef.
Continue to stir-fry the green pepper and beef together, the speed must be fast, otherwise the beef may be heated unevenly, some will be hard and some will not be cooked.
It is almost cooked. If you have a strong taste, you can add a little soy sauce in this step, and then turn off the heat and take it out of the pot.
Fried mustard greens
Ingredients: 1 handful of mustard greens, 5 slices of spiced tofu, 3 dried chilies, 2 garlic, half a spoonful of salt, and 1 spoonful of light soy sauce.
practice:
Prepare the required ingredients. 2. Remove the old roots of mustard greens, soak them in light salt water for a while, and then wash them several times. 3. Control the moisture, put it on the chopping board and cut into small pieces for later use. 4. Rinse the dried spiced tofu and cut into small pieces, cut the dried chili into small pieces, flatten the garlic with a knife and cut into small pieces of garlic.
Put an appropriate amount of oil in the pot and heat it up, add the chili slices, and fry the minced garlic until it smells fragrant. 6. Put in the dried tofu and stir-fry for about 1 minute, the skin is best slightly burnt.
Add the prepared mustard greens and dried tofu and stir fry.
When the leaves of the mustard greens change color, add half a teaspoon of salt and 1 teaspoon of light soy sauce for seasoning. Put less salt, because the five-spice dried tofu itself has a salty taste. Stir-fry the mustard greens until they are raw.
This dish is light and not greasy. It is salty, fresh and refreshing. It will make you appetite when you look at it. It is suitable for eating in autumn.
Steamed Chicken with Fermented Bean Curd
Ingredients: tender chicken, minced ginger, minced garlic, red pepper, fermented bean curd, light soy sauce, dark soy sauce, sugar, rice wine, sesame oil, pepper.
Method : 1. Crush fermented bean curd, mix well with other marinade and set aside.
Wash and drain the tender chicken, cut into small pieces. Add minced ginger, minced garlic, shredded chili pepper and the fermented bean curd marinade prepared before, mix well, and marinate for about 30 minutes.
Put in a steamer with boiling water, steam over high heat for about 15-20 minutes until the chicken is cooked through.
Three Fresh Pies
Ingredients: pepper powder, soy sauce, sea rice, cabbage stuffing, pork, sesame oil, sugar, salt, cooking wine, flour, blended oil, ginger powder
practice:
The method of pie has been introduced before, pork, sea rice, cabbage stuffing, seasonings include soy sauce, cooking wine, pepper powder, ginger powder, blending oil, salt, sugar, sesame oil, the specific method is not wordy.
Take the practice of decocting buns, but replace the starch water with flour water.
When frying, use a fast speed to coat both sides with oil, then add flour and water, turn it over after the water is dry, and add the second time (just a little less), the effect is really good.
Stir-fried tripe with onion
Material: onion half cooked pork belly 130 grams green and red pepper 30 grams garlic 10 grams, appropriate amount of salt
practice
Change ingredients to spare
Take the pan, add oil, sauté garlic slices until fragrant
Stir fry bell peppers and onions
Stir-fry until broken and add a little salt to give it a bottom taste
Then take out the spare
Start the pot again, add oil, put the tripe into the pot and stir-fry, dip and sprinkle cooking wine along the side of the pot
Then add the right amount of salt, sugar, light soy sauce, oyster sauce
After frying well, pour the sautéed onions and green and red peppers back into the pot
Quickly stir fry evenly over high heat, and it can be out of the pot.
Fried Zucchini Chips
Ingredients: a small pumpkin, flour, garlic, sesame, salt
Method: 1. Wash the small pumpkin and cut into round slices.
Cut the garlic into mashed garlic, add flour, sesame seeds and salt, add water and stir to make a paste that can wrap the small pumpkin slices;
Put oil in the pan, after the oil is hot, turn it to medium heat, hold the small pumpkin with chopsticks, cover it with the adjusted batter, and fry it quickly;
Fry until golden, take out the pan and filter the oil, and the fried small pumpkin slices are crispy on the outside and tender on the inside.
Honey Lotus Root Cake
Ingredients: Shrimp, lotus root, sesame, chicken broth, cornstarch, steamed fish soy sauce, Maggi, sesame oil, pepper, honey
practice:
Shrimp is beaten into shrimp gelatin. Slice the lotus root, blanch it in water, scoop it up with chicken broth, pat it with cornstarch, and stuff it with shrimp gelatin.
Put the stuffed lotus root cake into the oil pan and fry until golden brown.
Mix the steamed fish soy sauce, Maggi, sesame oil, pepper and honey into a sauce, pour it into the pot, add the lotus root cake and stir fry evenly. Sprinkle with cooked sesame seeds.
Sauteed Burdock with Carrots
Ingredients: half a carrot, half a thick burdock, 2 dried chilies, an appropriate amount of white sesame seeds, an appropriate amount of light soy sauce, an appropriate amount of salt, an appropriate amount of sesame oil, and an appropriate amount of cooking wine.
Peel the carrot and cut into shreds, and cut the burdock into shreds.
Heat the oil in a pan, heat the oil and stir-fry the dried peppers, then add the burdock and stir-fry.
Add a little liqueur, light soy sauce, salt, add some water, and fry the burdock until it is not very hard, but still a little crisp.
Add carrots, add some sesame oil, sugar, and stir fry evenly.
Cover and cook for a minute.
Collect the juice on high heat, sprinkle some white sesame seeds and serve.
Braised Cai Fish Fillet
Ingredients: fish, carrots, wine, green onions, garlic, peppers, lard, and seasonings.
practice:
Wash the fish and cut into pieces. Put it into a hot oil pan and fry until the fish skin turns yellow and hard, then take out the fish.
Add cooked lard, wine, onion, garlic, pepper, and carrots to the pot, add seasonings and stir-fry, then add the meat broth to boil, and put the fish in.
Simmer on low heat for about ten minutes. After the cooked fish juice becomes gelatinous, add monosodium glutamate and shake to make the marinade wrap the fish pieces. Serve
Cold Pork Trotter
Ingredients: 200 grams of trotters, appropriate amount of garlic, appropriate amount of ginger, a little millet pepper, appropriate amount of parsley, 3 teaspoons of light soy sauce, 1 teaspoon of vinegar, appropriate amount of salt
practice:
Prepare the ingredients.
Wash the trotters and add ginger to the pot and cook for 40 minutes.
After cooking, wash it repeatedly with clean water, and soak it in ice water for 20 minutes.
Prepare the seasoning while soaking the trotters.
Finely chop all seasonings.
Add all the seasonings to the soaked pork feet, pour hot oil and mix well.
Beer Braised Chicken Legs
Ingredients: 4 chicken legs, 50g carrots, 300g potatoes, 1 can of beer, 5g dark soy sauce, appropriate amount of salt, 10g rock sugar, 10g oil, 30g soy sauce, 10 slices of ginger
practice:
Wash the chicken legs, remove part of the fat and put them in a pot with cold water. After the water is boiled, skim off the foam and put it in a basin for later use. Cut other ingredients for later use.
Add a small amount of oil, heat the oil pan, put the ginger slices into the pan, and fry the oil until fragrant.
Add carrots and stir-fry. Put the chicken legs into the pan and fry them slightly on both sides until they are set.
Add potatoes, beer, light soy sauce, and dark soy sauce in turn.
Finally, add rock sugar and cook until cooked.
Kimchi Radish
Ingredients: 1 white radish, 100g chili sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of ginger
Method 1) Main and auxiliary materials: white radish, chili sauce.
Wash the white radish and cut into pieces.
Put it in a basin, add salt, sugar, and white vinegar.
Stir well, add minced ginger, and marinate for more than 2 hours.
Take the pickled radish pieces, control the water, and put them into the cooking box.
Add chili sauce.
Stir it evenly, then marinate for more than 2 hours, and put it in the refrigerator overnight.
This is pickled white radish with kimchi, which can be stored for 3-5 days in cold storage.
Egg Spread Tofu
Ingredients: half a piece of tofu, 4 eggs, 2 grams of salt, proper amount of cooking oil
Method: 1. Cut the tofu into thin slices.
Take 1 egg and beat it. Put some oil in the pan. Coat the tofu with a layer of egg liquid. When the oil is hot, put in the tofu coated with egg liquid and fry until golden on both sides. Don't serve it out.
Beat the remaining eggs, add salt, and stir well.
Pour into the pot and shake evenly.
After the bottom is solidified, turn over with a spatula and fry until cooked.
Stir-fried Oyster Mushrooms
Ingredients: 750 grams of oyster mushrooms, 1 cucumber, 1 teaspoon each of onion, ginger, and minced garlic, 6 dried red peppers, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of soy sauce, and 1/2 teaspoon of sesame oil.
practice:
Open the oyster mushrooms, soak them in light salt water for 20 minutes, and wash them one by one.
Pour water into the pot, heat it to a boil over high heat, add oyster mushroom slices, cook until white powder emerges from the pot, continue to cook for 2 minutes, remove and rinse with cold water and drain.
Brush the cucumbers and cut them into diamond-shaped slices. Tear the mushrooms into strips with your hands and squeeze out the water slightly. Mince shallots, ginger and garlic and set aside. Dried red peppers are wiped clean with a paper towel, do not wash.
Pour oil into the wok, heat it to 50% heat, add onion ginger minced garlic and dried red pepper, stir until fragrant, add oyster mushroom strips and fry for 1 minute, add soy sauce, salt and sugar Stir fry for 2 minutes, pour in the cucumber slices, continue to fry for 20 seconds, and pour a little sesame oil before serving.