47 selected delicious dishes to share, the delicious food is full of flavor, let's try a few dishes for family dinner
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!
Fried Chicken Gizzard with Chopped Chili
Ingredients: 4 chicken gizzards, 3g minced ginger, 20g red chopped pepper, 1 spoon of cooking wine, 4 green peppers, 10g sliced onion, ginger and garlic
Practice; 1. Clean the chicken gizzards, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine to marinate for about 20 minutes.
Wash the green peppers, remove the seeds and cut them into sections, and slice the onions, ginger and garlic.
Pour oil into the hot pot, heat it up, after the oil is hot, add Chinese pepper, ginger, garlic and onion to fry until fragrant. Add the chicken gizzards and fry until cooked, delicious.
juice tenderloin
Ingredients: 750 grams of pork tenderloin, 100 grams of tomato sauce, 75 grams of lemon juice, 15 grams of salt, 5 grams of soy sauce, 20 grams of green onions, 35 grams of white sugar, 15 grams of vinegar, 15 grams of cooking wine, 5 grams of sesame oil, 150 grams of vegetable oil gram.
practice:
Wash the tenderloin, cut it into strips the thickness of your little finger with a knife, marinate with rice wine and soy sauce for a while.
Wash the pot and put it on the fire, put in the raw oil, burn it to 60-70% hot, and fry the lower tenderloin. When the surface of the meat strips is hard and the color is golden, remove and drain the oil.
Leave the remaining oil in the pot, sauté the shallots for a while, then add the tomato sauce to fry, then add the meat strips, cook the rice wine, add salt, sugar and some water, bring to a boil over high heat, use a low heat to simmer for the flavor, and then switch to a high heat Collect the juice, add balsamic vinegar, and then add lemon juice. When the marinade is thick and sticky, add sesame oil to the pot, and then serve on a plate after cooling.
Fried bean curd with bamboo shoots
Ingredients: 1000 grams of winter bamboo shoots, 25 grams of chopped green onion, 25 grams of red fermented bean curd, 10 grams of white vinegar and sesame oil, 3 grams of salt, 2 grams of monosodium glutamate, 100 ml of chicken soup, appropriate amount of cooked lard and cooking wine, and 15 grams of wet starch
Practice: 1. Peel off the shell of the winter bamboo shoots, wash them and cut them into thin slices, put them in a hot oil pan and stir-fry until fragrant, pour into a colander and drain the oil.
Pour the cooked lard into the pot and heat it up, add the winter bamboo shoots, cook the cooking wine, add red fermented bean curd, salt, white vinegar, monosodium glutamate, chicken soup and chopped green onion and bring to a boil.
Thicken with wet starch, drizzle with sesame oil, and put in a plate.
abundant.
Salt and Pepper Prawns
Material: 450 grams of sea shrimp; 1 shallot; 1 small piece of ginger; 1 rapeseed; black pepper; appropriate amount of salt;
practice
Cut the shallots into chopped green onions, and cut the ginger into shredded ginger; cut the back of the shrimp, remove the mud lines, and wash them; pick the rapeseed and wash them; cut the rapeseed into thick shreds;
Put a little oil in the pot, add rapeseed, a little salt, stir fry it, and put it in the middle of the plate;
Add oil in the pot, the oil is hot, add the prawns and fry;
Flip over and fry until the surface is golden brown, remove and drain the oil for later use;
Leave a little oil in the pot, add onion and ginger and saute until fragrant;
Add in the fried shrimp, season with salt and black pepper, stir fry evenly, and place on a plate;
Roasted Chicken Nuggets with Baici Mushroom
Ingredients: 3 cloves of garlic, 5 slices of ginger, 2 spoons of cooking wine, 1/4 of spring onion, 3 spoons of light soy sauce, 2 grams of salt, 2 spoons of dark soy sauce, 3 pieces of aniseed, 3 pieces of fragrant leaves, 3 pieces of dried chili, watercress 2 tablespoons of sauce, appropriate amount of pepper, 1 tablespoon of oil consumption, 1 tablespoon of white sesame seeds, a few pieces of rock sugar
practice:
Cut the chicken into cold water, add a few slices of ginger, a pinch of pepper, a small section of green onion, and a spoonful of cooking wine. After 30 seconds of boiling the water, remove the water (warm water, not cold water)
Heat the pan with cold oil. When the oil temperature is not too high, add ginger slices, Chinese peppercorns, green onions, garlic cloves (take a pat), star anise, fry until fragrant, add bean paste, and turn over for about 30s to get the fragrance.
Pour in the chicken pieces and stir fry for about 1-2 minutes, pour in 2 tablespoons of cooking wine, and turn over for 30s. Then add light soy sauce, dark soy sauce, stir fry until the chicken pieces are evenly coated with sauce, then add a spoonful of oyster sauce and stir fry evenly.
Pour in the sliced shiitake mushrooms (try not to cut too large pieces) and turn over evenly.
After the white mushrooms are evenly coated with the sauce, pour boiling water to cover the ingredients. By the way, add 1 star anise, 3 dried peppers, 3 bay leaves, and a few pieces of rock sugar. Start to get bored.
Smell the fire for about 20 minutes, almost the material is cooked, taste the salty. At this ratio, it is generally not salty. If it feels light, you can add some salt. Just the right amount. Then pour in the white sesame seeds and simmer for 10-15 minutes.
Spicy and Tender Beef
Material: beef, beer, onion ginger garlic, pickled pepper, salt, sugar, chicken essence, soy sauce, sesame oil, pepper, starch, green pepper, green and red pepper;
practice
Cut the beef into thin slices, pour in the beer to cover the beef, then sprinkle with green peppercorns and marinate for two hours, drain off the excess blood water (do not squeeze out the water in the beef), add salt, soy sauce, pepper Grab and sizing with starch.
Pour oil into the pot and heat it up, add beef lubricating oil, remove and drain the oil, leave the bottom oil in the pot, add chopped pickled pepper and stir fry, then add ginger, garlic, and spring onion to fry until fragrant.
Add beef and green and red peppers and mix well, add sugar and chicken essence, and pour in a little sesame oil
grilled chicken wings
Ingredients: 7 wings of chicken, 6 cloves of garlic, appropriate amount of onion, 20 ml of cooking wine, 60 grams of Daxi Da barbecue sauce, 30 grams of fermented bean curd, appropriate amount of salt, and appropriate amount of ginger.
practice:
Ingredients: old tofu, onion, carrot, soy sauce, pepper, garlic slices, chicken essence, sugar, salt, a little oil
practice:
Peel and slice the onion, slice the northern tofu, and cut the carrot into diamond-shaped slices for later use.
After the pan is hot, add oil, fry the northern tofu slices until golden brown on both sides, remove and set aside.
Leave the base oil in the pot and sauté garlic slices and pepper until fragrant, add onion slices and fry until fragrant, add tofu slices and light soy sauce, add appropriate amount of water to boil, add carrot slices, collect the juice over high heat until the soup is thick, add in Salt, chicken essence, sugar to taste.
Red simmered beef
Ingredients: 1000 grams of beef rib meat, 10 grams of rock sugar, 1 gram of cinnamon, 2 tablespoons of Shaoxing wine, 8 cups of soup, 1 tablespoon of soy sauce, green onion knots, slices, appropriate amount of green garlic, pepper, cornstarch, and sesame oil.
practice:
Rinse the beef with cold water, cut it into 4 large pieces, cook them in a pot until they are five mature, remove them, and then cut them into strips 3 cm long, 2 cm wide and 2 cm thick. Wash the green garlic and cut into 3 cm long pieces.
Heat up the pot, add oil, cook until it is mature, pour in the beef and stir-fry for about 2 minutes, add Shaoxing wine and soy sauce, and continue to fry for a while.
Take 1 large tile bowl, place the bottom with a bamboo grate, put the stir-fried beef on the grate, add onion knots, ginger slices, cinnamon, rock sugar, salt and soup (cover the top with a porcelain plate) , after boiling over high heat, simmer over low heat until soft.
Remove the onion, ginger, and cinnamon from the soft and rotten beef, pour it into the wok with the original juice, add the green garlic, monosodium glutamate, and pepper to boil, thicken it with cornstarch, and pour in the sesame oil.
egg patty
Material: egg, meat, chopped green onion, salt, soy sauce, oil consumption, starch, chicken essence, pepper, oil, cooking wine
practice:
Earth eggs, because they are relatively small, put 5 eggs, put a little salt and make them liquid
Mince the meat, add salt, soy sauce, oil consumption, cooking wine, starch, pepper, chicken essence, chopped green onion, oil and stir evenly for later use
Brush oil on the bottom of the electric baking pan and a small amount of oil on the top. After heating, pour in half of the egg mixture and spread it out evenly, so that the egg mixture can be quickly shaped
Spread a thin layer of minced meat evenly on the surface of the egg, and then pour the other half of the egg liquid
Cover the lid and simmer for two minutes, open it, turn over, and simmer for another two minutes.
Cut into small pieces and serve on the plate
Chutney
This dish is made by stuffing the slag chili fermented with glutinous rice flour, glutinous rice flour and chili into the eggplant folder, and then deep-frying it.
Ingredients: 100 grams of long eggplant, 150 grams of slag, chili, 30 grams of dry starch, 30 grams of salt, pepper powder, and vegetable oil
Method:
Cut the long eggplant into two pieces with a razor blade, soak it in a basin of clear water for a while, take it out and shake off the water, and mix well with salt and pepper powder. In addition, steam the slag chili in a steamer and let it cool down for later use.
Put the frying pan on a high heat, put the vegetable oil and heat it to 60% hot, put the cooked slag pepper into the eggplant clip and pat the dry starch well, then fry it in the pan until the surface is crispy, take it out and drain the oil, and put it on a plate. to make.
Zucchini Fried Potatoes
Material: 1 potato, half zucchini, 3 millet peppers, 1 teaspoon salt, appropriate amount of oil
Practice 1. Cut the cleaned zucchini and potatoes into slices.
Heat the wok, pour in the right amount of oil, heat the oil, add the potato chips and stir fry slowly.
Stir fry until the surface of the potatoes is slightly charred, add a little salt and continue to fry.
Stir fry until tasty, add sliced zucchini and a pinch of salt.
Stir fry until the zucchini is broken, sprinkle with millet pepper and stir well.
Braised small rapeseed
Material: 500 grams of small rapeseed, 2 grams of salt, 2 tablespoons of soy sauce, appropriate amount of garlic, appropriate amount of pepper
Practice: 1. Wash the small rapeseed.
Put water in a pot and boil, and blanch the small rapeseed until it changes color and becomes soft. Put in cold water too cool.
Put an appropriate amount of oil in the pot, add the peppercorns when the oil is hot, and fry until fragrant. Strain out the peppercorns, leaving only the peppercorn oil.
Chop the garlic into minced garlic, the size of minced garlic is optional according to personal taste. Put the minced garlic in the pepper oil and sauté for a while and turn off the heat. Don't overcook, leave some garlic spicy flavor.
Drain the small rapeseed and put it in a container. Pour the salt, soy sauce and boiled garlic together with pepper oil into the small rapeseed and mix well
Dried Spicy Sea Bass
Ingredients: 1 sea bass, 50 grams of green onion, 40 grams of ginger, 8 grams of salt, 20 grams of soy sauce, 20 grams of white wine, 20 grams of cooking wine, 1 head of garlic, 15 grams of dry pepper, and 1 tablespoon of peppercorns.
practice:
Cut the cleaned sea bass into small pieces, add 20 grams of minced green onion and ginger, and mix well.
Add salt, soy sauce, white wine, cooking wine, mix well, and marinate overnight in the refrigerator.
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, put it on low heat, then add Chinese prickly ash and dried chili, and fry slowly until the color of the chili becomes dark, so that the spicy flavor can be fully released into the oil.
Pour in the marinated fish pieces.
Stir a little, or shake the pot so that each fish piece is covered with spicy oil, turn to medium heat, and slowly dry and cook the fish pieces with patience.
Stir fry until the fresh aroma is overflowing, and the fish pieces are slightly burnt.
Crystal Lamb
Ingredients: 500 grams of mutton, 200 grams of pork rind, carrots, cooking wine, green onions, ginger
Practice: 1. Mutton, add carrot pieces, green onion, ginger, cooking wine, boil and blanch with water;
Wash the blanched mutton and set aside;
Scrape off the fat on the skin of the meat and shred it;
Add onion, ginger, cooking wine, carrot, cooking wine, boiled water and simmer for about 3 hours.
Pour into the container, pick out the onion and ginger, and refrigerate the carrot overnight.
Douhua Loach
Material: 300 grams of deboned loach slices, 500 grams of bean paste, bean paste, minced pickled pepper, minced ginger, minced garlic, coriander festival, salt, cooking wine, sugar, monosodium glutamate, fresh soup, and vegetable oil.
practice:
Put the loach slices in a pot of boiling water with salt and cooking wine, and pour it out after boiling. Cut the bean curd into chunks for later use.
Put oil in the pot, first add bean paste, minced pickled pepper, minced ginger and minced garlic, stir-fry until fragrant, add some fresh soup to boil, add salt, sugar and monosodium glutamate to taste, then add loach slices and bean curd pieces, cook until Serve in a delicious casual bowl, sprinkle some cilantro and serve.
ants on tree
Soak the vermicelli in cold water until soft and take out;
Mince carrots and green peppers, mince ginger and green onions;
Stir fry a tablespoon of red oil bean paste, low heat, stir, and fry until the oil is red when you lift the shovel;
3 Put in the minced meat and fry until dispersed and white, put a teaspoon of sugar, carrots and ginger and chopped green onions;
Add the water just to the edge of the minced meat and put in the vermicelli;
Cook it, the water is almost dry, turn the juice with a shovel, put green peppers, chicken essence, sesame oil, and turn off the heat.
Stir-fried Shredded Pork with Eggplant
Ingredients: eggplant, tenderloin, garlic, green pepper, salt, monosodium glutamate, chicken essence, sugar, dried chili, green onion, dark soy sauce, wet starch.
practice:
First, shred the eggplant, shred the green pepper, smash the garlic, chop the dried chili, and chop the green onion.
Shred the tenderloin and add salt, monosodium glutamate, and old dehydrated starch to sizing evenly.
Heat the oil in the pot, add chopped green onion, garlic, dried chili and fry until fragrant, then add shredded pork and stir-fry.
Finally, add eggplant and green pepper and stir fry for half cooked, then add salt, monosodium glutamate, chicken essence, sugar and stir fry for 30 seconds until cooked.
spicy chicken feet
Ingredients: chicken feet, ginger, star anise, rock sugar, onion, oil, salt, thirteen spices, soy sauce, cooking wine
Practice: 1. Remove the toenails of the chicken feet and wash them. .
Put cold water in the pot, put the chicken feet, cooking wine, and ginger slices, cook for about ten minutes, turn off the heat, and soak in cold water for later use.
Heat oil in a hot pot, add garlic and ginger to saute until fragrant, add chicken feet, and add some spicy millet.
Put soy sauce, cooking wine and thirteen incense in the pot and stir fry evenly.
Put boiling water in the pot to cover the chicken feet, bring to a boil over high heat, turn to low heat, and finally turn on high heat to collect the juice. Finally, sprinkle onion on the plate
Spicy Squid Rings
Ingredients: 300g squid and half an onion, 2 tsp garlic chili sauce, 1 tsp oyster sauce, 1 tsp garlic, 5 cloves white pepper, 1/2 tsp olive oil.
practice
Peel the skin of the onion, cut into thin strips, peel the garlic and cut into thin slices;
Thaw the squid rings, add chopped onion and garlic;
Add garlic chili sauce, hoisin sauce, oyster sauce, pepper;
Grab all the ingredients evenly and marinate for about 30 minutes;
Add a little olive oil to the pan. When the oil is hot, add all the marinated ingredients, stir fry for two minutes and you are ready to serve.
Stir-fried Dried Squid
Ingredients: 3 dried squid, 2 green peppers, 5 cloves of garlic, appropriate amount of garlic sprouts, a few slices of ginger, appropriate amount of tempeh, appropriate amount of oil, 15ml soy sauce, appropriate amount of pepper, 10g sugar, 10ml cooking wine;
practice:
Dried three pieces of fresh squid, soaked in water in advance, and changed the water in the middle to reduce the saltiness appropriately. Remove the outer purple film and the plastic flakes from the foamed squid. The cleaned squid weighs 270 grams.
Cut into slightly thick strips. Put an appropriate amount of cooking oil in the pot and heat the oil, put the ginger slices, tempeh and garlic slices that were cut in advance into the oil pot and sauté until fragrant. Add the sliced squid.
Fry shredded squid until discolored, add soy sauce, sugar, pepper, cooking wine and continue to stir fry. Add garlic sprouts and green peppers, stir-fry until vegetables are cooked.
Fried Eel with Green Onion
Materials: onion; shredded eel; shredded ginger; sugar; cooking wine; white pepper; chicken essence;
practice:
Cut the eel into shreds, this is a very professional practice. hot pan. Then pour in the salad oil. Add ginger and stir fry until fragrant.
Add the shredded eel and stir fry for a while, then take it out of the pot first. (Special reminder, frying for too long, the eel will not taste good when it becomes old) Put the onion in the pot and stir fry. Add cooking wine and soy sauce to the onions. Add the right amount of water and cook the onion for a while. At this time, put the shredded eel back into the pot and stir fry. Add some sugar.
Don't forget to add white pepper powder and chicken essence at the end!
Fried Sweet Potato Balls
Ingredients: 1000 grams of sweet potatoes, 250 grams of glutinous rice flour, appropriate amount of sugar, and appropriate amount of sesame seeds.
Practice: 1. Wash the sweet potatoes and steam them in a basket.
Peel the steamed sweet potatoes and mash them into a puree.
Add glutinous rice flour and appropriate amount of sugar and mix well (add glutinous rice flour slowly, if you feel it is thin, add a little more, otherwise add less).
Squeeze balls of equal size with the tiger's mouth of the thumb and forefinger, deep-fry in warm oil over medium heat until all floats in the oil, and take out in golden color.
Sprinkle with cooked sesame seeds and serve.
Steamed Sea Bass
Material: sea bass, green onion, ginger, cooking wine, salt, steamed fish and soy sauce,
practice
Sea bass, remove scales, gills and dirt, wash.
Make a flower knife on both sides, rub salt, cooking wine, onion and ginger evenly inside and outside, pickle.
Apply a little oil to the fish body, sprinkle a little cooking wine on the plate, and put ginger slices and green onions under the fish body.
Steam in a hot steamer for about 15 minutes, and put into a new plate.
Pour the steamed fish soy sauce, shredded onion, ginger, and chili sections, and pour the hot oil onto the fish body.
Spicy frog
Material: 2 frogs, 50 grams of green pepper, 20 grams of garlic, 30 grams of red pepper, 5 grams of pepper
Seasoning: 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 teaspoon tomato sauce, 1 teaspoon sugar, 1 tablespoon Zhenjiang vinegar, 1 tablespoon water starch, 1 teaspoon sesame oil, 1 teaspoon chili oil, 2 tablespoons water
Practice: 1. Wash and chop the frog into pieces, add a little soy sauce water (outside of the ingredients) to marinade; wash garlic, green peppers, and red peppers and cut them into slices, set aside.
Heat an oil pan until the oil temperature is 160°C, add frog pieces, fry until golden brown, remove and set aside.
Leave a little in the pot, add garlic slices, green pepper flakes, and red pepper flakes to fry until fragrant.
Continue to add frog pieces and Chinese pepper and stir-fry evenly.
Finally, put all the seasonings into the container and mix well, then pour it into the pot and stir well.
Lixiang Manyuan
Ingredients: 250 grams of lychees, 1 red pepper, 1 yellow pepper, half a carrot, 50 grams of celery, 100 grams of ginkgo (dried), 100 grams of lotus seeds (fresh), 50 grams of cashew nuts, 1 handful of northern almonds, 1 teaspoon of salt , appropriate amount of vegetable oil
practice
Prepare the ingredients, soak the fresh lychees in salt water
Remove the shell and core of the lychees, soak them in salt water for a while after dicing, dice the peppers, dice the celery, and cut the carrots into flower shapes; add oil to the wok, and fry the cashews until golden brown
Saute carrots, fresh ginkgo and lotus seeds until fragrant, add appropriate amount of water and salt, cover and simmer for a while
Add bell pepper and celery and stir fry for a while, then add lychee meat and some salt and stir fry for a while. After serving, sprinkle with American almonds and serve immediately.
Shrimp Fried Broccoli
Ingredients: Frozen shrimp, broccoli, garlic, soy sauce, cornstarch, chicken essence, salt
Practice: 1. After washing the broccoli, soak it in light salt water for 30 minutes to remove the residual pesticides, pay attention to soaking the head down.
Wash the shrimp after thawing, remove the back gut and set aside.
Add an appropriate amount of soy sauce and cornstarch (or starch) to the washed shrimp and marinate for about 10 minutes.
Remove the thick stems of the broccoli, cut into small florets, add a little salt to the pot, and blanch them in the pot after the water is boiled until they are mature.
Smash the garlic and set aside.
Pour a little oil into the pot and add minced garlic.
Stir fry the shrimp until it changes color.
Put in the broccoli and stir fry evenly, add a little chicken essence and serve
Honey-Roasted Sweet Potatoes
Ingredients: 200 grams of sweet potatoes, 50 grams of rock sugar, a little white sesame seeds
Practice: 1. Wash and peel the sweet potato, cut into 1cm square pieces, and coat with a little starch.
Heat a little oil in the pan, add the sweet potatoes and fry slowly until the surface is browned, set aside for later use.
Put rock sugar and a little water in the pot and cook until the rock sugar melts. When the sugar is colored, the juice is collected over high heat.
Pour in the fried sweet potatoes, shake the pot to make the sugar juice evenly coat the sweet potatoes, turn off the heat and place on a plate, sprinkle with sesame seeds.
Korean style tofu pot
Ingredients: Korean kimchi 250g; lactone tofu 2 boxes; lean meat 150g; onion 100g; garlic 2 cloves; Korean chili powder 2 tablespoons tbsp; appropriate amount of sesame oil; sugar 1/2 teaspoon; ; 2 eggs; appropriate amount of dried shrimps; 3 mushrooms; 3 shallots
practice
Wash all the ingredients, first put the shiitake mushrooms and dried shrimps into the soup pot, add 500ml of water to boil, then turn to low heat and cook for 15 minutes. Strain out the ingredients and set aside the stock.
Cut all ingredients into desired shapes and prepare.
Pour the sesame oil into the chili powder and mix well for later use.
Add the usual cooking oil to the hot pot and heat it over medium heat, pour in the onion and minced garlic and fry until fragrant until it becomes transparent.
Then add the pork and fry until cooked.
Add kimchi and stir fry evenly. Add the strained stock and the shiitake mushrooms in the stock and bring to a boil. Add the lactone tofu.
Pour in sugar, light soy sauce, salt and Korean chili powder, and simmer for about 10 minutes over medium heat.
Break in the eggs, sprinkle with chopped green onion and continue to cook for 2 minutes.
Braised Chicken Wings with Hawthorn
Material: chicken wings, green onion, ginger, hawthorn, white wine, salt Method:
Clean the chicken wings, put them in clean water, soak for 30 minutes, add a spoonful of white wine to the water.
Shred the shallots and ginger, remove the chicken wings to control the moisture, and slap a knife on both sides of the chicken wings.
Add half a spoonful of white wine, a spoonful of salt, shredded green onion and shredded ginger to the chicken wings, mix well and marinate for half an hour.
Remove the onion and ginger from the marinated chicken wings, and evenly sprinkle the sugar water hawthorn on the chicken wings.
Boil water in a pot, add chicken wings, steam on high heat for 20 minutes, turn off the heat and simmer for 10 minutes.
Potato Roast Chicken
Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon of soy sauce; 2 green peppers; 2 tablespoons of rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons of rapeseed oil; 1 tablespoon of rock sugar; granules; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger
practice:
Cut the pickled ginger and garlic into slightly thick slices, and cut pickled peppers, green peppers, and green garlic sprouts into sections. Cut potatoes into cubes and soak in water to remove starch. After the chicken is washed, cut it into pieces.
Heat the oil in the wok until the foam melts and slightly emits green smoke, let it cool, and then add rock sugar. Sauté over low heat until the rock sugar melts and forms a reddish-brown foam.
Immediately add chicken and stir well, add soaked ginger, rice wine, star anise and grass fruit, stir fry for 5 minutes over medium-low heat, until coloured.
Add half of the garlic slices, add bean paste and soy sauce and fry until fragrant. Put in the potato wedges. Pour water into the pot without the potatoes.
After boiling, cover and simmer over medium-low heat until potatoes can be pierced with chopsticks (about 8 minutes).
When there is still half of the juice in the pot, put the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes. Add the pepper powder, put the garlic leaves, stir well, and you're done
soy sauce
Ingredients: 100g soybeans, 10g rock sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 10 grams dried chili
practice
Soy beans are soaked in water in advance, and dried peppers are cut into sections for use;
Heat oil in a pot, pour in dried chili and fry until fragrant;
Pour in rock sugar and fry over low heat until melted;
Add the soybeans and stir fry evenly;
Add water to boil, pour in soy sauce and dark soy sauce, turn to low heat, cook until the skin of soybeans is slightly wrinkled and tastes delicious.
Beef with Five Spice Sauce
Ingredients: beef, spicy bean paste, onion, ginger, wine, soy sauce, sugar, pepper, monosodium glutamate, star anise
Practice: 1. Cut the beef into pieces, blanch it with hot water and remove it.
Heat up the oil pan, add onion and ginger to saute until fragrant, then add spicy bean paste to fry red oil.
Add beef cubes and stir fry, add soy sauce, sugar, pepper, wine, monosodium glutamate, star anise.
Finally, add an appropriate amount of water to cover the beef, bring to a boil over high heat, turn to low heat and cook slowly until the soup is thick.
Fried Snow Peas
Practice 1. Prepare ingredients
Minced garlic, sliced onion
Break the snow peas into small pieces
Put rapeseed oil in the pot, then add the onion and garlic and saute until fragrant
Add snow peas
Add salt and stir fry evenly when the snow peas change color and are almost cooked
Just put it on the plate
Pork cut
Ingredients: Pork Tenderloin, Green Pepper, Starch, Oil, Salt, Soy Sauce, Garlic, Carrot
Practice: 1. Cut the tenderloin into small pieces, add starch and oil to grasp well.
Heat the oil until it is 70% hot, add in the meat and fry until slightly yellow and float. Remove and control the oil.
When the oil is 90% hot, put the fried meat in again and fry again, remove it.
Leave the bottom oil in the pot to fry the carrots, then add the meat, then pour in the sauce prepared with soy sauce, salt, starch, garlic and water and stir fry out of the pot.
Fried Pork with Parsley
Ingredients: 200 grams of pork belly, 200 grams of celery, appropriate amount of garlic slices, cooking wine, soy sauce, starch, salt, chicken essence, cooking oil
practice:
Wash and slice the pork belly, marinate with cooking wine, salt and starch for 10 minutes;
Wash celery and select leaves, cut into sections for later use;
Put the pot on the fire, pour in an appropriate amount of cooking oil and heat it up, smooth the meat slices and put them out for later use;
Heat the remaining oil in the pot, add the celery, garlic slices and soy sauce and stir-fry for 2 minutes;
Pour the fried meat slices into the pot, stir fry evenly, add salt and chicken essence to taste.
Braised Chicken Wings
Ingredients: chicken wings, salad oil, water, red wine, light soy sauce, dark soy sauce, sugar, black pepper powder, pepper powder (sprinkled twice), five-spice powder, cornstarch powder, ginger powder, chicken essence, honey.
practice:
Wash the chicken wings. Soak in water for 1 hour.
Use a knife to cut a flower knife on the chicken wings;
According to the proportion of COOK100 Orleans grilled wings marinade (red wine, light soy sauce, dark soy sauce, sugar, black pepper powder, pepper powder (sprinkled twice), five-spice powder, cornstarch, ginger powder, chicken essence, honey), Stir well. Marinate for more than 2 hours.
Heat the frying pan and brush with oil. Add the marinated chicken wings.
Fry one side until golden brown, then flip and fry until the other side.
After both sides are golden brown, pour in the remaining sauce from the marinated chicken wings.
Cover the lid and simmer over low heat.
Simmer until the soup is dry, and use chopsticks to easily pierce the chicken wings.
Steamed Sea Bass
Ingredients: sea bass, green vegetables, red peppers, green onions, salt, soy sauce, steamed fish with soy sauce, pepper, cooking wine
Production steps: 1. Remove the scales and internal organs of the sea bass and clean it, cut off the head and tail, cut it along the back, and remove the fish fillet, and do the same on the other side.
Cut off the large pieces of fish meat, remove the large spines and cut them into pieces, and split the remaining fish bones and fish heads for use
Add salt, pepper, starch and cooking wine to the sliced fish, stir well and marinate for a while
Then put all the chopped fish into the shape of fish again, put them in the steamer and steam them until cooked
Wash the greens, put them in boiling water and blanch them, cut the onions and red peppers into shreds
After the fish is steamed, put the shallots and shredded red peppers on it, put the green vegetables on the side, and pour in a proper amount of steamed fish soy sauce.
Heat oil in a pan, fry the fragrant pepper, take out the pepper and pour the hot oil on the fish.
Homemade dry grilled hairtail
Ingredients: 500 grams of ready-made hairtail segments bought in the supermarket, 1 egg, 2 star anises, more than 10 peppercorns, 6 slices of ginger, 10 grams of scallions, 3 cloves of garlic, 4 tablespoons of rice vinegar, 6 tablespoons of cooking wine, 1 white pepper powder spoon, 1 spoon of Weiji Xian soy sauce, 7 grams of salt, 12 grams of sugar, vegetable oil
practice:
1 Remove the scales, fins, and internal organs of the hairtail segments, rinse them well, add 2 grams of salt, white pepper, 3 slices of ginger, cooking wine, mix well, marinate for 10 minutes; peel the garlic and cut in half.
2 After the octopus pieces are marinated, knock the eggs into a plate and break them up, put in the octopus pieces and coat them with egg liquid. Heat the oil in the wok, add the octopus and fry until golden brown on both sides.
3 After frying the octopus segments, put the previously fried octopus segments into the pot, add star anise, peppercorns, shallots, ginger slices, garlic, stir fry for a few times, cook rice vinegar along the side of the pan, cover the pan Simmer for 10 seconds.
4 Pour in the boiling water that is flush with the ingredients, add soy sauce, sugar, and 5 grams of salt, change to medium heat, cover the pot and cook for about 10 minutes. If there is a little soup left, turn off the heat and put it on a plate.
fried beef
Ingredients: Beef, pickled peppers, green onions, onions, peanuts, oil and salt, soy sauce, ginger, cooking wine, chicken powder, appropriate amount of dried tangerine peel, pepper powder, garlic
Practice 1. Boil the water (put cooking wine and dried tangerine peel in the water), put in the beef, blanch, and cut into slices;
Pickled peppers, green onions, onions and other ingredients are ready;
Heat the pan, pour oil, put pepper, ginger, stir-fry the beef, and start the pan; put the pickled peppers, onions, green onions, and garlic in the pan and stir-fry until fragrant;
Add the beef and chicken powder and stir fry; add salt, soy sauce, stir fry evenly, and the sauce is ready to serve
Soy Fried Chinese Vegetables
Ingredients Main ingredient Amaranth 300 grams
Accessories Vegetable oil 1 tablespoon salt 2 teaspoons chicken essence 1/2 teaspoon dried chili 3 garlic 2 cloves light soy sauce 2 teaspoons
Practice 1. Cut off the roots of Chinese vegetables with scissors, and wash them with water for a preliminary time.
Prepare a large container, prepare light salt water, or wash rice water, put the Japanese vegetables in it, soak for 15 minutes
After soaking, wash the Chinese vegetables with clean water twice, drain the water and set aside
Cut the dried red pepper into sections, remove the garlic coat, wash and chop the garlic
After the frying pan is hot, pour in an appropriate amount of vegetable oil; heat the oil pan, turn to low heat, add dried chili, chopped garlic and sauté until fragrant
Add Chinese vegetables and stir fry for a few times
Add the right amount of soy sauce
Add the right amount of salt
Add the right amount of chicken essence
Stir fry evenly, turn off the heat, and start the pot
steamed eggplant
Ingredients: long eggplant, sesame oil, green and red pepper, onion, garlic, sugar, salt, chicken essence, rice vinegar, pepper oil, chili oil, soy sauce
practice:
Prepare the ingredients. Wash the eggplants and cut them into strips. Steam them in a steamer.
Mince the garlic, chop the green onion, chop the green and red peppers for later use
Heat the oil in the pot and bring to a boil, pour it into a bowl of dried red peppers
Pour soy sauce, rice vinegar, sesame oil, chicken essence, a little salt and sugar and pepper oil into the bowl
Pour in the dried chili oil, and pour the minced ginger into the sauce bowl and stir evenly
Drizzle over the steamed eggplants. You can place an appropriate amount of dried chili peppers in chili oil, and the steamed eggplants are ready!
Leek Egg Mussels
500g cornmeal, 150g chives, 150g egg, 50g shrimp skin, proper amount of oil, proper amount of salt
Add water to the cornmeal, and adjust the cornmeal to half wet, that is, it still looks a little loose, but it can be formed into a group with one hand
Wash the leeks, drain and chop
Make oil in the pot and fry the eggs until cooked
Chop the scrambled eggs into pieces
The ratio of eggs, chives and dried shrimps is 2:3:1.
Add appropriate amount of salt and sesame oil to taste, stir well to form stuffing
Lightly coat the pan or pan with oil, pour some corn batter into the pan, flatten the batter with a spoon or directly by hand
Put some chive filling on the tortilla and spread it evenly
Cover the lid and cook on low heat (about 4 or 5 minutes). The bottom of the baked cake is slightly browned, and the leeks on the top are cooked.
Use a pizza cutter to cut the batter into corners, and the crispy leek batter will be out of the oven
Konjac Roast Duck
Material: duck meat, konjac, green garlic sprouts, pickled ginger, pickled radish, pickled red pepper, pepper, garlic, beer
practice:
Cut green garlic sprouts, pickled peppers, pickled radishes, and pickled ginger into sections; pat the garlic lightly; slice konjac, blanch in boiling water for 2 minutes, remove and drain.
Wash the duck meat and cut it into pieces.
Heat an appropriate amount of oil, pour in the duck pieces and fry over medium-high heat until it turns yellow and bright.
Take a clay pot, pour in an appropriate amount of oil and heat it up, saute peppercorns, pickled peppers, pickled ginger, pickled radishes, and garlic, add in Pixian bean paste and fry red oil.
Add dark soy sauce and rock sugar, stir fry evenly.
Pour in the beer to cover the duck meat and bring to a boil over high heat.
Put in the processed konjac, cover the pot, turn to low heat and simmer for 1 hour.
When the duck meat is soft, add salt, collect the juice over high heat, and sprinkle with green garlic sprouts.
Egg Pancakes
Onion and chopped green onion, ham sausage is finely chopped
Add a small amount of cornstarch to the flour, add salt, water, and mix well into a thin batter
Do not turn on the fire, do not put oil, pour an appropriate amount of batter into the pot, shake to spread the batter, sprinkle with chopped green onion, ham sausage
Turn on high heat, after the batter becomes translucent, turn to low heat and add eggs
Fried Sausage with Onion
Material: 1 pack (3 pieces) of fat sausage, half sliced onion, 2 slices green pepper, appropriate amount of onion, ginger and garlic, appropriate amount of dried red pepper and dried peppercorns
practice:
Thoroughly wash the fat intestine
Put it into the brine and cook slowly until the chopsticks can be inserted, then pick it up and cut into thin sections
Heat oil in a hot wok, put the dried red peppers, dried Chinese peppercorns and onion ginger and garlic in the wok and saute until fragrant (only the shallot whites are used, and the shallot leaves are reserved for use before cooking), then add the green pepper flakes and onion flakes in turn, add salt and stir fry .
Fry the green peppers and onions until soft, then add the fat intestines and stir-fry over high heat, add a little salt and soy sauce.
Add the shallot leaves and stir-fry a few times before serving.
Winter Melon Ball Soup
Ingredients: 500 grams of winter melon, 300 grams of pork filling, 1 egg, 2 stalks coriander, 20 grams of green onion, 20 grams of ginger, 1 tablespoon of starch, 1 tablespoon of cooking wine, 1 teaspoon of soy sauce, 2 teaspoons of sesame oil, 1 chicken powder Small spoon, appropriate amount of pepper, appropriate amount of salt
practice:
Cut ginger and green onion into finely chopped ginger and green onion.
Don't put anything in the minced meat you bought, first pound it with a small wooden stick for pounding garlic for three or five minutes to make the meat more delicate.
Put the green onion and ginger rice in the meat filling, and then use a wooden stick to stir and smash it, so that the ginger and rice can be crushed a little more.
Put 1 egg, 1 tablespoon starch, 1 tablespoon cooking wine, 1 teaspoon soy sauce, 1 teaspoon sesame oil, pepper and salt into the meat filling.
Wash the melon and remove the skin and flesh.
Cut the wax gourd into 5mm thick slices.
Make a pot of water, turn the water slightly to a low heat, and put in the balls that have been formed with a spoon.
After the meatballs are all put into the pot, turn the heat to medium-high and cook for about 10 minutes.
After the balls have floated, add the wax gourd slices and cook for a few minutes.
After the wax gourd becomes translucent, add salt and sesame oil. If you have chicken powder at home, you can put some appropriately. After turning off the heat, sprinkle some pepper, cut some coriander into the soup, and enjoy.