47 selections of delicious dishes to share, the delicious food is full of deliciousness, let’s try a few dishes for family dinners
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!
Fried Chicken Gizzards with Chopped Chili
Ingredients: 4 chicken gizzards, 3g minced ginger, 20g chopped red pepper, a spoonful of cooking wine, 4 green peppers, 10g sliced green onion, ginger and garlic
Method: 1. Clean the chicken gizzards, cut them into thin slices, add minced ginger, chopped red pepper, and marinate with cooking wine for about 20 minutes.
Wash the green peppers, remove seeds and cut into sections, slice the onion, ginger and garlic.
Pour the oil into the hot pan and heat it. After the oil is hot, add the peppercorns, ginger, garlic and shallots and fry until fragrant. Add chicken gizzards and stir-fry until cooked, delicious and complete.
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 thin strips with a knife, marinate with rice wine and soy sauce for a while.
Wash the pot and put it on the fire, add raw oil, heat to 60% to 70% heat, fry the tenderloin, and when the surface of the meat strips is hard and golden in color, remove and drain the oil.
Leave the remaining oil in the pot, stir-fry the scallions for a while, then add the tomato sauce and stir-fry, then add the meat strips, cook the rice wine, add salt, sugar and appropriate amount of water, bring to a boil on high heat, switch to a low heat to cook through the flavors, and then switch to high heat Collect the juice, add balsamic vinegar, and then add lemon juice. When the marinade is thick and sticky, add sesame oil, then take it out of the pan. After cooling, put it on a plate and eat.
Roasted bamboo shoots with fermented bean curd
Ingredients: 1000 grams of winter bamboo shoots, 25 grams of chopped green onion, 25 grams of red fermented bean curd, 10 grams each of white vinegar and sesame oil, 3 grams of salt, 2 grams of monosodium glutamate, 100 ml of chicken broth, appropriate amount of cooked lard and cooking wine, 15 grams of wet starch
Method: 1. Peel off the shell of winter bamboo shoots, wash and cut into thin slices, put them into a hot oil pan and stir-fry until fragrant, then pour into a colander to drain the oil.
Pour cooked lard into the pot and heat it up, add winter bamboo shoots, cook in cooking wine, add red fermented bean curd, salt, white vinegar, monosodium glutamate, chicken broth and chopped green onion and bring to a boil.
Thicken with wet starch, drizzle with sesame oil, and put it in a plate.
abundant.
Salt and Pepper Prawns
Ingredients: 450 grams of sea prawns; 1 scallion; 1 small piece of ginger; 1 rapeseed; black pepper; appropriate amount of salt;
practice
Cut shallots into chopped green onions, and ginger into shredded ginger; open the back of the shrimp, remove the mud line, and wash; pick the rapeseed and wash it; chop the rapeseed into thick shreds;
Put a little oil in the pot, add rapeseed, add a little salt, stir-fry for a while, and put it in the middle of the plate;
Add oil to the pot, heat the oil, and fry the prawns;
Turn over and fry until the surface is golden, remove and drain the oil for later use;
Leave a little oil in the pot, add green onion and ginger and sauté until fragrant;
Put in the fried shrimp, season with salt and black pepper, stir fry evenly, and serve on a plate;
Braised Chicken Nuggets with White Shiitake Mushrooms
Ingredients: 3 cloves of garlic, 5 slices of ginger, 2 spoons of cooking wine, 1/4 green onion, 3 spoons of light soy sauce, 2 grams of salt, 2 spoons of dark soy sauce, 3 big ingredients, 3 pieces of fragrant leaves, 3 pieces of dried chili, watercress 2 spoons of sauce, appropriate amount of pepper, 1 spoon of oil consumption, 1 spoon of white sesame, a few pieces of rock sugar
practice:
Cut the chicken into pieces and put it in a pot under cold water, add a few slices of ginger, a pinch of Chinese prickly ash, a small section of scallion, and a spoonful of cooking wine. After the water is boiled, pick up the water 30s (warm water, not cold water)
Heat up a wok with cold oil. When the oil temperature is not too high, add sliced ginger, Chinese prickly ash, green onion, garlic cloves (take a shot), star anise, stir-fry until fragrant, add bean paste, rummage for about 30 seconds, and release fragrant.
Pour in the chicken pieces and stir-fry for about 1-2 minutes, pour in 2 spoons of cooking wine, and turn over for 30 seconds. Then add light soy sauce, dark soy sauce, and 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 cut white citrus mushrooms (try not to cut too large pieces), and turn them over evenly.
After the white citrus mushrooms are evenly coated with the sauce, pour boiling water to submerge the ingredients. By the way, add 1 star anise, 3 dried chilies, 3 bay leaves, and a few pieces of rock sugar. It starts to get boring.
Boil on low heat for about 20 minutes, the ingredients are almost cooked, taste salty. According to this ratio, it is generally not salty. If you feel light, you can add some salt. Just the right amount. Then pour in the white sesame seeds and stuff for another 10-15 minutes.
Spicy and Tender Beef
Ingredients: 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 beer to cover the beef, then sprinkle with green peppercorns and marinate for two hours, pour off the excess blood (do not squeeze out the water in the beef), add salt, light soy sauce, and pepper Grab evenly with starch and sizing.
Pour the oil into the pot and heat it up, put in the beef oil, remove and drain the oil, leave the bottom oil in the pot, add chopped pickled peppers and stir-fry, then add ginger, garlic and spring onion and stir-fry until fragrant.
Put in the beef and green and red pepper segments and stir 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, 20ml of cooking wine, 60g of Daxida barbecue sauce, 30g of fermented bean curd, appropriate amount of salt, and appropriate amount of ginger.
practice:
Ingredients: old tofu, onion, carrot, light soy sauce, pepper, garlic slices, chicken essence, sugar, salt, a little oil
practice:
Peel and slice the onion, slice the northern tofu, peel and cut the carrot into diamond-shaped pieces and set aside.
Heat up the pan and add oil, fry the northern tofu slices until golden on both sides, remove and set aside.
Leave the base oil in the pot to sauté the garlic slices and pepper until fragrant, add the onion slices and fry until fragrant, add the northern tofu slices and light soy sauce, add appropriate amount of water to boil, add carrot slices, and collect the juice on high heat until the soup is thick. Season with salt, chicken essence and sugar.
Stewed Beef
Ingredients: 1000 grams of yellow beef rib meat, 10 grams of rock sugar, 1 gram of cinnamon, 2 tablespoons of Shaoxing wine, 8 cups of broth, 1 tablespoon of soy sauce, green onion knots, slices, appropriate amount of green garlic, pepper, cornstarch powder, and sesame oil.
practice:
Wash the beef with cold water, cut it into 4 large pieces, put it in a pot, cook until it is half-ripe, remove it, then cut it into strips 3 cm long, 2 cm wide, and 2 cm thick. Wash the green garlic and cut into 3 cm long segments.
Heat up a wok, add oil, and cook until it is half-baked, pour in the beef and stir-fry for about 2 minutes, add Shaoxing wine and soy sauce, continue to stir-fry for a while and serve.
Take a large earthenware bowl, use a bamboo grate as the bottom, put the stir-fried beef on the grate, add onion knots, ginger slices, cinnamon, rock sugar, salt and soup (cover the porcelain plate on top) , After boiling over high heat, switch to low heat and simmer until soft and rotten.
Remove the green onion, ginger and cinnamon from the soft and rotten beef, pour it into the wok with the original juice, add green garlic, monosodium glutamate and pepper to boil, thicken it with cornstarch, and pour in sesame oil.
Egg Patties
Materials: native eggs, meat, green onion, salt, soy sauce, oil consumption, starch, chicken essence, pepper, oil, cooking wine
practice:
Local eggs, because they are relatively small, put 5, put a little salt to make it liquid
Mince the meat, add salt, soy sauce, oil consumption, cooking wine, starch, pepper, chicken essence, green onion, oil and stir evenly for later use
Brush the bottom of the electric baking pan with oil, and brush a small amount of oil on the top. After heating, pour in half of the egg liquid and spread it evenly, so that the egg liquid 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 it over, and simmer for another two minutes.
Cut into small pieces and serve on the plate
Hot and sour eggplant cake
This dish is made by stuffing the slag pepper fermented with corn flour, glutinous rice flour and chili into eggplant clips, and then deep-fried.
Raw materials: 100 grams of long eggplant, 150 grams of dry starch, 30 grams of dry starch, appropriate amount of salt, pepper powder, and vegetable oil
Method:
Cut the long eggplant into two cuts and a broken blade, put it in a clean water basin and soak for a while, take it out and shake off the water, mix well with salt and pepper powder. In addition, put the slag spicy peppers into the steamer and steam them thoroughly, and let them cool for later use.
Put the frying pan on high heat, put the vegetable oil and heat it to 60% heat, put the cooked slag pepper into the eggplant holder and pat the dry starch evenly, then deep fry in the pan until the surface is crispy, remove it and drain the oil, put it on a plate and serve to make.
Zucchini Fried Potatoes
Ingredients: 1 potato, half a zucchini, 3 millet peppers, 1 tsp salt, proper amount of oil
Method 1. Cut the cleaned zucchini and potatoes into slices.
Heat the frying pan, pour in an appropriate amount of oil, heat the oil, add potato slices and stir fry slowly.
Stir-fry until the surface of the potatoes is slightly burnt, add a little salt and continue to stir-fry.
Stir-fry until tasty, then add sliced zucchini and a little salt.
Stir-fry until the zucchini is broken, sprinkle with millet pepper and stir-fry 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
Method: 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
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 cleaned 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 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, 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.
Crystal lamb
Ingredients: 500 grams of mutton, 200 grams of pork skin, carrots, cooking wine, green onions, ginger
Method: 1. Mutton, pork skin, add carrots, green onions, ginger, cooking wine, boil and blanch again;
Wash the blanched mutton and set aside;
Scrape off the fat on the skin and shred it;
Add green onions, ginger, cooking wine, carrots, cooking wine, boiling water and boil together, then simmer for about 3 hours;
Pour into a container, pick out the onion and ginger, and refrigerate the carrot overnight.
Bean Curd Loach
Ingredients: 300 grams of boneless loach slices, 500 grams of bean curd, bean paste, pickled pepper powder, minced garlic, coriander knots, salt, cooking wine, sugar, monosodium glutamate, fresh soup, and vegetable oil.
practice:
Put the loach slices into a pot of boiling water with salt and cooking wine, boil them and pour them out. Cut the bean curd into pieces and set aside.
Put oil in the pot, first put the bean paste, minced pickled pepper, minced ginger and minced garlic and fry until fragrant, mix with some fresh soup and bring to a boil, then add salt, sugar and monosodium glutamate to taste, then add loach slices and bean curd cubes, and cook until Serve in a casual bowl, sprinkle some coriander and serve.
ants on tree
Soak vermicelli in cold water until soft; take out;
Minced carrots and green peppers, minced ginger and shallots;
Stir-fry a tablespoon of red oil bean paste, low heat, stir, and stir-fry until the oil is red when the shovel is lifted;
3 Put the minced meat in and stir-fry until it turns white, add a teaspoon of sugar, carrots, ginger and scallions;
Add water just to the edge of the minced meat, and put in vermicelli;
Cook for a while, the water is almost dry, stir it with a shovel to collect the juice, add green pepper, chicken essence, sesame oil, and turn off the heat.
Eggplant Fried Shredded Pork
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, crush the garlic, cut the dried chili into sections, and cut the green onion into finely chopped green onions.
Shred the tenderloin, add salt, monosodium glutamate, old dehumidified starch and sizing evenly.
Heat oil in a pan, add chopped green onion, garlic, and dried chili, sauté until fragrant, then add shredded pork and stir fry.
Finally, add eggplant and green pepper and stir-fry until half-cooked, then add salt, monosodium glutamate, chicken essence, and sugar, and quickly stir-fry for 30 seconds until cooked.
Spicy Chicken Feet
Ingredients: chicken feet, ginger, star anise, rock sugar, green onions, oil, salt, thirteen spices, soy sauce, cooking wine
Method: 1. Remove the toenails from the chicken feet and wash them. .
Put cold water in the pot, put chicken feet, cooking wine, and sliced ginger, cook for about ten minutes, turn off the heat, soak in cold water for later use.
Put oil in a hot pan, sauté garlic and ginger until fragrant, put in chicken feet, and add some spicy millet.
Put soy sauce, cooking wine, and thirteen spices into the pot and stir fry evenly.
Put boiling water in the pot to cover the chicken feet, boil on high heat and turn to low heat, and finally turn on high heat to collect the juice. Finally, sprinkle green onion on the plate
Spicy Squid Rings
Ingredients: 300 grams of squid and half an onion, 2 teaspoons of garlic chilli sauce, 1 teaspoon of oyster sauce, 1 teaspoon of garlic, 5 cloves of white pepper, 1/2 teaspoon of olive oil.
practice
Peel off the onion skin, cut into thin strips, peel the garlic and cut into thin slices;
Thaw 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 then remove from the pan.
Spicy Fried Dried Squid
Ingredients: 3 dried squids, 2 green peppers, five cloves of garlic, appropriate amount of garlic sprouts, several 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 fresh squid, soaked in water in advance, and changed the water halfway to reduce the saltiness. Remove the outer purple film and plastic flakes from the soaked squid, and the cleaned squid weighs 270 grams.
Cut into slightly thick strips. After putting an appropriate amount of edible oil in the pot and heating it, put the sliced ginger, tempeh, and garlic slices in advance into the oil pot and sauté until fragrant. Put in the sliced squid.
Stir-fry the shredded squid until it changes color, add light soy sauce, sugar, pepper, cooking wine and continue to stir-fry. Add garlic sprouts and green peppers, and fry until the vegetables are cooked.
Fried Eel with Green Onion
Ingredients: onion; shredded eel; shredded ginger; sugar; cooking wine; white pepper; chicken essence;
practice:
Cut the eel into shreds, which is a very professional practice. hot pan. Then pour in salad oil. Add shredded ginger and stir-fry until fragrant.
Put in shredded eel and stir-fry for a while, then take it out of the pot. (Special reminder, fry for too long, the shredded eel will not taste good when it gets old) Put the onion in the pot and stir fry. Add cooking wine and soy sauce to onions. Add enough water to cook the onion for a while. At this time, pour the shredded eel back into the pot and stir fry. Add appropriate amount of sugar.
Finally, don’t forget to add white pepper and chicken essence!
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.
Method: 1. Wash the sweet potatoes and steam them in a drawer.
Peel the steamed sweet potatoes and mash them into puree.
Add glutinous rice flour and an appropriate amount of sugar and stir well (add glutinous rice flour slowly, if it feels thin, add a little more, otherwise add less).
Squeeze balls into evenly sized balls with the thumb and forefinger, fry them in warm oil over medium-low heat until they float in the oil and turn golden yellow. Take out.
Sprinkle with cooked sesame seeds and serve.
Steamed Sea Bass
Ingredients: sea bass, green onion, ginger, cooking wine, salt, steamed fish soy sauce,
practice
Sea bass, remove the scales, gills and dirt, and wash.
Make a knife on both sides, spread salt, cooking wine, green onion and ginger evenly inside and out, and marinate.
Spread a little oil on the fish body, sprinkle a little cooking wine on the plate, put ginger slices and scallions under the fish body.
Steam in a hot steamer for about 15 minutes, and put it into a new plate.
Drizzle steamed fish with soy sauce, shredded green onion, ginger, and chili peppers, and pour the hot oil onto the fish.
Spicy Frog
Material: 2 frogs, 50 grams of green pepper, 20 grams of garlic, 30 grams of red pepper, 5 grams of Chinese prickly ash
Seasoning: 1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp tomato sauce, 1 tsp sugar, 1 tbsp Zhenjiang vinegar, 1 tbsp water starch, 1 tsp sesame oil, 1 tsp chili oil, 2 tbsp water
Method: 1. Wash and chop the frog into chunks, add a little soy sauce water (outside the ingredients) to marinate; wash the garlic, green pepper, and red pepper and cut into slices, set aside.
Heat up an oil pan until the oil temperature is 160°C, put in frog pieces, fry until golden brown, remove and set aside.
Leave a little in the pot, add garlic slices, green pepper slices, red pepper flakes and fry until fragrant.
Continue to add frog pieces and peppercorns and stir fry evenly.
Finally, put all the seasonings into the container and mix well, then pour into the pot and stir fry evenly.
Lixiang Garden
Ingredients: 250 grams of litchi, 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 materials, soak fresh lychees in salt water
Shell and core the lychees, cut them into pieces and soak them in salt water for a while, dice the bell peppers, cut the celery into celery grains, cut the carrots into flower shapes; put oil in the frying pan, and deep-fry the cashew nuts until golden
Saute the carrots, ginkgo and lotus seeds until fragrant, add some water and salt, cover and simmer for a while
Add colored peppers and celery and fry for a while, then add lychee meat and some salt and stir fry for a while, put on the plate and sprinkle with American almonds, ready to eat
Stir-fried Broccoli with Shrimp
Ingredients: Quick-frozen shrimp, broccoli, garlic, soy sauce, cornstarch, chicken essence, salt
Method: 1. After washing the broccoli, soak it in light salt water for 30 minutes to remove the residual pesticides, and soak head down.
Thaw the shrimps, wash them, and remove the guts on the back for later use.
Add appropriate amount of soy sauce and cornstarch (or starch) to the washed shrimps, and marinate for about 10 minutes.
Remove the thick stems of the broccoli, cut into small florets, add a little salt to the pot, wait for the water to boil, put it in the pot and blanch until it is half mature, then remove it.
Crush the garlic and set aside.
Pour a little oil into the pan and add minced garlic.
Stir-fry the shrimp until it changes color.
Add 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
Method: 1. Wash and peel the sweet potatoes, cut into small pieces of 1cm square, and wrap with a little starch.
Pour a little oil into the pot and heat it up, put in the sweet potatoes and fry slowly until the surface is browned, take it out and set aside.
Put rock sugar and a little water in the pot, cook until the rock sugar melts, wait until the sugar is colored, and collect the juice on high heat.
Pour in the fried sweet potatoes, shake the pot to let the sugar juice evenly cover the sweet potatoes, turn off the heat, put on a plate, and sprinkle with sesame seeds.
Korean Tofu Pot
Ingredients: 250g Korean kimchi; 2 boxes of lactone tofu; 150g lean meat; 100g onion; 2 cloves of garlic; 2 tablespoons tbsp of Korean chili powder; appropriate amount of sesame oil; 1/2 teaspoon of sugar; ; 2 eggs; appropriate amount of dried shrimps; 3 mushrooms; 3 shallots
practice
Wash all the ingredients, first cut the shiitake mushrooms into pieces and put the sea rice into the soup pot, add 500ml of water to boil, then turn to low heat and simmer for 15 minutes. Strain the ingredients and set aside the broth.
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 stir-fry until it becomes transparent.
Then add the pork and fry until cooked.
Add kimchi and stir fry evenly. Add the strained broth and the shiitake mushrooms in the broth and bring to a boil. Add lactone tofu.
Add sugar, light soy sauce, salt and Korean chili powder, and simmer for about 10 minutes over medium heat.
Beat in the eggs, sprinkle with chopped green onion and cook for another 2 minutes to complete
Hawthorn Braised Chicken Wings
Ingredients: chicken wings, green onions, ginger, hawthorn, white wine, salt Method:
Clean the chicken wings, put them in clean water, soak for 30 minutes, and add a spoonful of white wine to the water.
Shred the onion and ginger, remove the chicken wings to control the moisture, and put a flower 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 scallion and ginger from the marinated chicken wings, and evenly sprinkle the sugared hawthorn on the chicken wings.
Take a pot to boil water, add chicken wings, steam for 20 minutes on high heat, then 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 the potatoes into pieces and soak in water to remove the starch. Wash the chicken and chop into pieces.
Heat oil in a frying pan, heat the oil until the end of the foam melts and emits a little smoke, let it cool, and then add rock sugar. Stir-fry over low heat until the rock sugar melts and reddish-brown foam forms.
Immediately put in the chicken and stir well, then add the pickled ginger, rice wine, star anise and grass fruit, stir-fry for 5 minutes over medium-low heat until the color turns.
Put half of the garlic slices, add the bean paste and soy sauce and sauté until fragrant. Put in the potato cubes. Pour water into the pot to cover the potato pieces.
After boiling, cover and simmer over medium-low heat until the potatoes can be penetrated 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 stems and cook for 2 minutes. Add pepper powder, put garlic leaves, stir well, and serve
Soybean Sauce
Ingredients: 100g soybeans, 10g rock sugar, 2 tablespoons light soy sauce, 2 teaspoons dark soy sauce, 10 grams dried chili
practice
Soak the soybeans in water in advance, and cut the dried chili into sections for later use;
Heat oil in a pan, pour in dried chilies and stir-fry until fragrant;
Pour rock sugar and stir-fry until melted;
Add soybeans and stir fry evenly;
Add water to boil, pour in soy sauce and dark soy sauce, turn to low heat, and cook until the soybean skin is slightly wrinkled and tasty.
Spiced Beef Sauce
Ingredients: beef, spicy bean paste, onion, ginger, wine, soy sauce, sugar, pepper, monosodium glutamate, star anise
Method: 1. Cut the beef into pieces, boil it with hot water and remove it.
Take the oil pan, add shallots and ginger, sauté until fragrant, then add spicy bean paste and stir-fry until red oil is formed.
Stir fry beef cubes, 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 on high heat, then turn to low heat and cook slowly until the soup is thick.
Stir-Fried Snow Peas
Step 1. Prepare ingredients
Minced garlic, sliced green onion
Break the snow peas into small pieces
Put rapeseed oil in the pot, then add shallots and garlic and sauté until fragrant
Then add snow peas
Add salt and stir-fry evenly when the snow peas change color and cook quickly
Serve on a plate
Grilled meat
Ingredients: pork tenderloin, green pepper, starch, oil, salt, soy sauce, garlic, carrot
Method: 1. Cut the tenderloin into small pieces, add starch and oil and mix well.
Heat the oil to 70% heat, put in the meat and deep-fry until slightly yellow and float, remove and control the oil.
When the oil is heated to 90% heat, put the fried meat into the deep-fry again and remove it.
Leave the bottom oil in the pot to fry the carrots, then add the meat, and then pour in the sauce prepared with soy sauce, salt, starch, garlic, and water and stir fry out of the pot.
Stir-Fried Shredded 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 pork belly, marinate with cooking wine, salt and starch for 10 minutes;
Wash the celery and select the 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, slide the meat slices until cooked, and put them out for later use;
Heat the remaining oil in the pot, add celery segments, 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 (sprinkle 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 flowers on the chicken wings;
Put in the COOK100 Orleans grilled wings marinade (red wine, light soy sauce, dark soy sauce, sugar, black pepper, pepper powder (sprinkle twice), five-spice powder, raw powder, ginger powder, chicken essence, honey) in proportion, Stir well. Marinate for 2+ hours.
Heat the frying pan and brush with oil. Put in the marinated chicken wings.
Fry one side until golden brown, turn over and fry to the other side.
After both sides are golden, pour in the remaining sauce from the marinated chicken wings.
Cover with a lid and turn to low heat to simmer.
Stew until the soup is dry, and use chopsticks to pierce the chicken wings easily.
Steamed Sea Bass
Ingredients: sea bass, green vegetables, red pepper, green onion, salt, light soy sauce, steamed fish soy sauce, pepper, cooking wine
Production steps: 1. Remove the scales and viscera of a sea bass, clean it, cut off the head and tail, cut it along the back, slice the fish, and do the same on the other side
Remove the large thorns from the cut fish meat and cut into slices, and split the remaining fish bones and fish heads for later use
Add salt, pepper, starch and cooking wine to the sliced fish and marinate evenly for a while
Then put all the chopped fish into the shape of fish again, put them in a steamer and steam them until cooked
Wash the green vegetables and blanch them in boiling water. Cut the green onions and red peppers into shreds
After the fish is steamed, put the oily green onion and shredded red pepper on the top of the pan, put green vegetables on the side, and pour in an appropriate amount of steamed fish soy sauce
Heat the oil in a pan, fry the fragrant peppercorns in the oil, take out the peppercorns and pour the hot oil on the fish.
Homemade Dry Roasted Hairtail
Ingredients: 500 grams of ready-made octopus pieces bought in the supermarket, 1 egg, 2 star anise, more than 10 peppercorns, 6 slices of ginger, 10 grams of green onion, 3 cloves of garlic, 4 spoons of rice vinegar, 6 spoons of cooking wine, 1 white pepper powder spoon, 1 spoon of soy sauce, 7 grams of salt, 12 grams of sugar, vegetable oil
practice:
- Remove the scales, fins and viscera of the hairtail fish, rinse well, add 2 grams of salt, white pepper, 3 slices of ginger, cooking wine, mix well, marinate for 10 minutes; peel the garlic, cut in half.
2 After marinating the octopus, break the egg into the plate, put the octopus and cover it with egg liquid. Heat the oil in the pan, add the octopus and fry until golden on both sides.
3 After the octopus is fried, put the previously fried octopus into the pot, add star anise, pepper, scallion, ginger, garlic, stir fry a few times, cook rice vinegar along the side of the pot, and cover the pot Simmer for 10 seconds.
4 Pour boiling water level with the ingredients, add Weijixian soy sauce, sugar, 5 grams of salt, change the heat to medium, cover the pot and cook for about 10 minutes, if there is still a little soup, turn off the heat and put it on a plate.
fried beef
Ingredients: beef, pickled peppers, scallions, onions, peanut oil and salt, soy sauce, ginger, cooking wine, chicken powder, tangerine peel, pepper, garlic
Method 1. Boil clear water (put cooking wine and tangerine peel in the water), add beef to blanch, remove from the pot and slice;
Pickled peppers, green onions, onions and other ingredients are ready;
Heat up the pan, pour oil, put pepper, ginger, stir-fry the beef, and remove from the pan; put the pickled peppers, onions, green onions, and garlic into the pan and stir-fry until fragrant;
Add beef and chicken powder, stir-fry; add salt and light soy sauce, stir-fry evenly, collect the juice and serve
Stir-Fried Chinese Vegetables
Main ingredient: 300 grams of amaranth
1 tablespoon of vegetable oil 2 teaspoons of salt 1/2 teaspoon of chicken essence 3 dried chilies 2 cloves of garlic 2 teaspoons of light soy sauce
Method 1. Use scissors to cut off the roots of Chinese vegetables, and wash them with clean water once
Prepare a large container with light salt water or rice washing water, put the vegetables in it and soak for 15 minutes
After soaking the Chinese vegetables, wash them twice with clean water, drain the water, and set aside
Cut the dried red pepper into sections, remove the garlic coat from the garlic, wash and chop
After the frying pan is heated, pour in an appropriate amount of vegetable oil; heat the oil pan, turn to low heat, add dried chili and minced garlic and stir until fragrant
Put in Chinese vegetables, stir-fry a few times on high heat
Add appropriate amount of light soy sauce
Add appropriate amount of salt
Add appropriate 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 peppers, onion, garlic, sugar, salt, chicken essence, rice vinegar, pepper oil, chili oil, light soy sauce
practice:
Prepare the ingredients. Wash the eggplant and cut into strips, put it in a steamer and steam it until cooked
Mince the garlic, mince the green onion, and mince the green and red peppers for later use
Bring oil to a boil in the pot and pour it into a bowl of dried red peppers
Pour light soy sauce, rice vinegar, sesame oil, chicken essence, a little salt and sugar and pepper oil into the bowl
Pour the dried chili oil and minced ginger into the sauce bowl and stir well
Pour over the steamed eggplant, you can put some shredded chili oil with chili oil, and the steamed eggplant is ready!
Leek Egg Pancake
500g cornmeal, 150g leek, 150g egg, 50g shrimp skin, appropriate amount of oil, appropriate amount of salt
Add water to the cornmeal, and make the cornmeal semi-wet, that is, it still looks a little loose, but it can be formed into a ball with a hand
Wash and drain the leek, chop it
Make oil in the pot and fry the eggs until cooked
Chop the scrambled eggs into pieces
The ratio of eggs, leeks and dried shrimps is 2:3:1.
Add appropriate amount of salt and sesame oil to taste, stir evenly to form a filling
Spread a thin layer of oil in the pan or baking pan, take some corn batter and pour it into the pan, flatten the batter with a spoon or directly with your hands
Put some leek stuffing on the tortilla and spread evenly
Cover with a lid and cook over low heat (about 4 or 5 minutes). The bottom of the baked cake is slightly browned, and the leeks on the top are also cooked.
Use a pizza knife to cut the cake into corners, and the crispy leek cake is out of the oven
Konjac Roasted Duck
Materials: duck meat, konjac, green garlic sprouts, pickled ginger, soaked radish, soaked red pepper, pepper, garlic, beer
practice:
Cut green garlic sprouts, pickled peppers, soaked radish, and soaked ginger into sections; lightly pat the garlic; slice konjac, blanch in boiling water for 2 minutes, remove and drain.
Wash the duck meat and cut into pieces.
Heat an appropriate amount of oil, pour in the duck pieces and fry over medium-high heat until it turns yellow and shiny.
Take a clay pot, pour in an appropriate amount of oil and heat it up, sauté pepper, pickled pepper, pickled ginger, pickled radish, and garlic, add Pixian bean paste and stir-fry until red oil is produced.
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, turn to high heat to collect the juice, and sprinkle green garlic sprouts.
Egg Pancakes
Sliced green onion, finely chopped ham sausage
Add a small amount of cornstarch to the flour, add salt and water, and mix well to form a thin batter
Turn off the fire and put no oil, pour a proper amount of batter into the pot, shake it to spread the batter, sprinkle chopped green onion, ham sausage
Turn on high heat, after the batter is translucent, turn to low heat and add eggs
Sautéed Sausage with Onion
Ingredients: 1 pack (3 pieces) of fat sausage, half sliced onion, 2 slices of green pepper, appropriate amount of green onion, ginger and garlic, appropriate amount of dried red pepper and dried peppercorns
practice:
Thoroughly wash the fat intestines
Put it in brine and cook slowly until the chopsticks can be inserted, then pick it up and cut into thin sections
Heat the oil in a wok, sauté the dried red peppers, dried Zanthoxylum bungeanum peppers, green onion, ginger and garlic until fragrant (only use the white of the onion, and keep the green onion leaves for use before cooking), add green pepper slices and onion slices in turn, add salt and stir fry .
Stir-fry the green pepper and onion until soft, add the fatty sausage and stir-fry over high heat, then add a little salt and soy sauce.
Add green onion leaves and stir-fry for a few times before serving.
Winter Melon Ball Soup
Ingredients: 500 grams of wax gourd, 300 grams of pork stuffing, 1 egg, 2 stalks of 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 teaspoon of sesame oil, 1 chicken powder teaspoon, appropriate amount of pepper, appropriate amount of salt
practice:
Cut ginger and green onion into finely chopped ginger rice and green onion rice.
Don’t put anything in the minced meat you bought, first use a small wooden stick to mash garlic for three to five minutes to make the minced meat more delicate.
Put green onion and ginger rice into the meat stuffing, and then use a wooden stick to stir well while pounding, so that the ginger rice can be crushed a little more finely.
Put 1 egg, 1 tbsp of starch, 1 tbsp of cooking wine, 1 tsp of soy sauce, 1 tsp of sesame oil, some pepper and salt into the meat stuffing.
Wash the wax gourd and remove the skin and pulp.
Cut the wax gourd into large slices with a thickness of 5 mm.
Make a pot of clear water, boil the water slightly and turn to low heat, and add the balls that have been rolled with a spoon.
After all the balls are put into the pot, turn the heat to medium-high heat and cook for about 10 minutes.
After the meatballs float up, put in the wax gourd slices and cook for a few minutes.
After watching the winter melon turn 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 and add it to the soup, and enjoy it.