A selection of 47 dishes to share, home-cooked and affordable dishes, easy to learn and easy to make, delicious, make them for your family
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!
Braised Pork Belly with Fresh Mushroom
Ingredients: 200g pork belly, white jade mushroom, shiitake mushroom, ginger, half green pepper, half red pepper, 15g pickled pepper, green onion, ginger, salt, 2g salt, 1.5g chicken powder, 1.5g pepper
practice:
Take a box of white jade mushrooms, which are sold in supermarkets, cut off the roots and put them in a pot. Clean them for later use. A few shiitake mushrooms, after washing, cut off the roots, then cut into slices, and put them in a pot for later use. Cut ginger into diamond-shaped pieces.
Put the green onions in a bowl and cut them into water chestnut slices, put them together with the ginger, half a green pepper, half a red pepper, after removing the seeds, cut them into shreds and put them in a bowl for later use. The green peppers and red peppers are mainly used for color matching. 200 grams of cooked pork belly, slice the thick part into thin slices and then cut into thick shreds for later use.
Take 15 grams of pickled peppers, cut them into small pieces, and put them together with green onions and ginger for later use. After the ingredients are ready, let's blanch the white jade mushrooms and shiitake mushrooms in water, boil the water in the pot, and add the white jade mushrooms and shiitake mushrooms.
Add a spoonful of table salt. Adding table salt can give the white jade mushrooms and shiitake mushrooms a taste of the bottom. Boil for 30 seconds, then pour out the white jade mushrooms and shiitake mushrooms, and drain the water for later use. Next we start cooking, heat oil in the pot, add onions, ginger and pickled peppers, stir fry quickly until fragrant.
Pour in the pork belly, stir fry for a few times, and fry the onion fragrance. Add an appropriate amount of water, add the white jade mushrooms and shiitake mushrooms, and cook on low heat for about a minute. Now let's start seasoning, add 2 grams of salt, 1.5 grams of chicken powder, 1.5 grams of pepper, and stir with a spoon to dissolve the seasoning.
Cook for a while on low heat. When it is about to come out of the pot, pour in the green and red peppers. Do not cook the green and red peppers for too long, 20 seconds is enough. Finally, drizzle sesame sesame oil, and it is ready to serve
Roasted Duck with Bamboo Shoots
Ingredients: dried bamboo shoots, 2 duck legs, water, 20ml of peanut oil, 10g of green onion, 5g of Maggi 15ml of dark soy sauce, 5ml of aniseed
Practice: 1 duck leg cut into pieces.
2 Wash and soak the bamboo shoots until soft.
3 Heat the pan with oil, add the duck pieces and stir fry until the oil comes out.
4 Add the aniseed and stir fry until fragrant.
5 Add onion and ginger and stir-fry until fragrant.
6Add Maggi and dark soy sauce, stir well with water.
7 Add asparagus.
8 Stir well and bring to a boil.
9 Cover the lid and turn to low heat and simmer for 50 minutes. Turn off the heat.
Salad with crucian carp
Ingredients: 2 crucian carp, chopped green onion, minced coriander, minced garlic, minced millet pepper, 10 grams each, spring onion, ginger slices, 5 grams each of sesame seeds, 4 grams of pepper noodles, 50 ml of homemade steamed fish and soy sauce, cooking wine, rattan pepper oil 10ml each, fresh chili sauce, 5ml each balsamic vinegar
Practice: 1. After slaughtering and curing the crucian carp, put it on a plate and add onion, ginger and cooking wine and mix well. After it is steamed in the steaming cabinet, take it out for use.
- Mix Sichuan pepper noodles, homemade steamed fish soy sauce, rattan pepper oil, fresh chili sauce and balsamic vinegar together, then pour over the fish and sprinkle with chopped green onion, minced coriander, minced garlic, minced millet pepper and sesame seeds. Serve.
Salad Chicken Feet
Ingredients: 25 chicken feet, soy sauce, vinegar, oil (peanut oil), oyster sauce, cooking wine, sesame oil, onion, ginger, minced garlic, coriander, pepper
practice
Wash the chicken feet and marinate with coarse salt. Rinse off kosher salt with water before cooking.
Boil water, add chicken feet, blanch and drain. Rinse chicken feet with clean water.
Boil water, add chicken feet, add appropriate amount of cooking wine and ginger slices, cook on medium and low heat for 10-15 minutes. You can easily pierce it with chopsticks.
Rinse the cooked chicken feet with cold water for 1-2 times, and then soak in cold water or ice water for 15-30 minutes.
Put the soaked chicken feet into the container, add the prepared onion, ginger, garlic, coriander, pepper, oyster sauce, vinegar, soy sauce, clear oil, and sesame oil and stir.
Cover with plastic wrap and place in the refrigerator for at least 3 hours.
grilled fish
Ingredients: Sandaolin 12500g, bean sprouts 200g, 1 potato, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of coriander, 1 piece of peach crisp, appropriate amount of chopped peanuts, a little soy sauce, appropriate amount of sugar, appropriate amount of ginger and garlic, appropriate amount of cooking wine, Appropriate amount of flour, appropriate amount of mushrooms, appropriate amount of old soy sauce
Remove the gills, internal organs and lins of the fish, and clean them.
Cut a few knives on both sides to remove the white fishy lines
Heat oil in a pan.
Add cooking wine and salt to the fish, marinate for a while, and then smear flour on both sides.
After the oil is hot, fry the fish thoroughly.
Wash the bean sprouts for later use.
Fry potato chips until golden brown.
Add shiitake mushrooms and saute until fragrant.
Pour in the dark soy sauce, sugar, cooking wine, aniseed pepper, ginger and garlic and fry until fragrant.
Add an appropriate amount of water and add bean sprouts.
Add an appropriate amount of salt, taste the soup after it boils, put the fish in when it is suitable, and it will taste delicious on both sides.
Break the peach crisps, add chopped peanuts, salt, coriander, and chopped peppers.
Sprinkle these on the fish, burn some hot oil and pour it on top and serve.
Cold Beans with Rainbow Beans
250 grams of beans, 15 grams of red pepper, 7 grams of minced garlic, 3 grams of salt,
3g chicken powder, 3ml soy sauce, 5ml vinegar,
3 ml of sesame oil, a little chili oil, appropriate amount of cooking oil
practice
Cut the washed beans into 4 cm long pieces.
Cut the washed red pepper, remove the seeds, and cut into filaments.
Heat water in a pot, pour in a little cooking oil, mix well and bring to a boil.
Pour in the beans and cook for about 1.5 minutes until dark green.
Remove the cooked beans and drain.
Put the beans into a bowl, add minced garlic and shredded red pepper.
Add appropriate amount of salt, chicken powder, pour in a little soy sauce and vinegar.
Pour in chili oil and sesame oil. Stir for about 1 minute until fragrant.
Put the mixed beans on a plate.
Popcorn Chips with XO Sauce
Main ingredient: large cuttlefish.
Accessories: red pepper, sweet beans, onion, ginger, garlic.
Seasoning: XO sauce, oyster sauce.
practice:
Remove the bean tendons at both ends of the sweet bean, and change the knife for later use; cut the cuttlefish into thin slices, soak in ice water for 15 minutes, remove them, add a little chicken powder, sugar, and starch, mix well and set aside.
Add water to the hot pot. After the water boils, pour in the marinated cuttlefish slices and sweet bean flying water respectively, and quickly remove them.
Heat the salad oil in a hot pot, pour in the cuttlefish slices, and remove the oil quickly.
Leave the bottom oil in the pot, add onions, ginger slices, garlic slices, red pepper slices, saute until fragrant, pour in XO sauce and fry until fragrant, then add cuttlefish slices and sweet beans, add a little oyster sauce, salt, monosodium glutamate, chicken flour, add a little water starch, stir well and serve.
Dried radish scrambled eggs
Material: 3 eggs, 50g dried radish, appropriate amount of oil
practice:
Dried radish soaked in water, washed and set aside
Add in eggs
Stir well, the dried radish itself is salty, no need to add salt
From the oil pan, add the beaten eggs
Fry until golden brown on both sides
Spicy Stir-fried Tenderloin
Ingredients: 400 grams of pork, 1 bell pepper, half a carrot, appropriate amount of oil, 1 piece of ginger, 3 pieces of green onion, 5 cloves of garlic, 1 tablespoon of tempeh, 1 tablespoon of chili sauce, 1 tablespoon of chili oil, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce , half a teaspoon of sugar.
Method: Wash the pork and put it in a pot, add ginger slices, cooking wine and water to a boil, turn to medium heat and simmer for 20 minutes, remove and rinse, control the water and cut into slices, wash green peppers and cut into pieces, wash carrots Clean and cut into slices.
Heat oil in a pot. After the oil is hot, add onion, ginger and garlic and stir fry until fragrant. Add pork, add soy sauce, tempeh, red pepper and stir fry for color. Add soy sauce, cooking wine, and sugar, stir fry evenly, and turn off the heat. Ready to eat right out of the pan.
Chestnut roasted tofu
Ingredients: 180g chestnut, 300g old tofu, a little bitter gourd, salt, oil, soy sauce, pepper, tempeh, ginger slices
step:
Boil the chestnuts in boiling water for 5 minutes and peel them; they can also be cut in half;
Cut tofu into small pieces; cut bitter gourd into small pieces; slice ginger;
Fry the tofu in the pan until golden brown and set aside; of course, it can also be fried in the oil pan;
Fry ginger and tempeh in oil pan until fragrant;
Add tofu and chestnut and fry for a while;
Add half a bowl of clear soup, add pepper, soy sauce and simmer for 5 minutes;
When the juice is dry, add bitter gourd and cook for 2 minutes.
Stir-fried Pork with Chili
Ingredients: 200 grams of lean meat, 100 grams of chilli, 2 tablespoons of oil, 0.5 teaspoons of salt, 0.5 teaspoons of sugar, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of oyster sauce, 1.5 teaspoons of cornstarch, 0.5 teaspoons of dark soy sauce, 5 grams of ginger, 10 grams of garlic, 2 coriander.
practice:
Cut red pepper and coriander into small pieces, cut ginger and garlic into small pieces, and cut lean meat into small pieces.
Add appropriate amount of salt, sugar, soy sauce, cooking wine, and cornstarch to marinate.
Heat the pot, put a little cooking oil, slide and fry the meat slices, once the meat changes color, you can put it out for later use.
Put a little cooking oil again, sauté the ginger and garlic until fragrant, then add the red pepper and fry until it breaks.
Add salt to make it have a bottom taste.
Return the fried pork slices to the pot.
Add oyster sauce for freshness.
When the pan is out, add the coriander segments and stir well, and then serve on a plate.
Steamed Tofu with Minced Garlic and Chopped Pepper
500g tofu, 30g chopped pepper, appropriate amount of oil, appropriate amount of chicken essence, 4 garlic cloves,
10g oyster sauce, 10g soy sauce, appropriate amount of shredded green onion
Prepare all the ingredients.
Cut the tofu into small pieces and blanch in boiling water to drain the water.
Mince the garlic cloves, take a small bowl and add oyster sauce, light soy sauce, chicken essence, appropriate amount of water and mix well.
Pour oil into the wok and saute minced garlic until fragrant.
Add chopped pepper and fry until fragrant.
Add the prepared sauce and turn off the heat.
Pour minced garlic and chopped peppers over the tofu.
Then steam for 5-8 minutes.
Take out and sprinkle onion
Fried Crispy Eel with Sour Beans
After changing the knife, the eel is heated and deep-fried until the surface is crispy, and then fried together with the sour beans. The sour aroma of the beans can effectively cover the fishy smell of the eel, and the finished dish is crisp and appetizing with rich taste.
Production process:
Cut 250 grams of sour beans into cubes, blanch in boiling water to remove excess salt, remove and set aside.
Remove the head, tail and internal organs of 250 grams of yellow eel, cut into pieces about 1.5 cm long, blanch in water to remove blood foam, remove and drain, and deep-fry in 70% hot oil.
Heat the bottom oil in the pot, add 5 grams of minced garlic and diced green onion each and stir until fragrant, add the boiled diced sour beans and stir-fry to dry water vapor, pour in the fried eel segments and stir well over high heat, sprinkle 20 grams of dried chili peppers, Add 30 grams of oyster sauce, 10 grams of monosodium glutamate, and 5 grams of sugar, and stir-fry for a few times.
Double Pepper Rabbit
Materials: one and a half pound of rabbit legs; one or two dried green peppers (fresh green peppers are more beautiful); millet peppers (half green and red) equal in volume to diced rabbits; 4 star anises; a small piece of cinnamon; a green onion; a few heads of garlic petals; seven or eight slices of ginger; one tablespoon of cooking wine; one tablespoon of starch; three slices of fragrant leaves; dark soy sauce; salt; chicken essence; a little white pepper
practice
Cut the rabbit legs into small pieces the size of thumb nails, add cooking wine, white pepper, dark soy sauce, starch, and chicken essence and marinate for ten minutes. (Do not add salt in this step to prevent the rabbit meat from getting old)
Cut the green onions, ginger, and millet peppers into small pieces.
Put a wide range of oil in the pot. After the oil is slightly warm, add ginger slices, shallots, garlic, star anise, cinnamon, and bay leaves to fry over low heat until fragrant. When the shallots are half-dried, fry the peppers until fragrant (be careful not to burn them) ).
Take out the seasoning in the pot (the remaining oil in the pot needs a lot of oil at this time, if it is not enough, you can add some oil), heat the oil on high heat, pour in the diced rabbit and stir fry quickly, about three minutes or so. Ding is just cooked and fished out. (Pay attention to the maturity of the rabbits)
Without washing the pot, add some oil to the oil and heat just now. After the fire is hot, add the garlic cloves and millet peppers and add salt and stir-fry. After the millet peppers are broken, add the seasonings that were taken out before and the rabbit diced with a little chicken essence and stir-fry Ready to cook in a few seconds.
Scallion Oil Cold Noodles
Ingredients: noodles, half a carrot, a cucumber, 2 tablespoons of shallot oil, 3 teaspoons of dark soy sauce
Method: 1. Bring the water to a boil, then put the strips, then add half a cup of cold water to the boil and continue to boil until it boils
Immediately remove the noodles from cold water as soon as they are cooked
Scrape the cucumber and carrot into thin slices with a planer, then change the knife and cut into filaments
Put the noodles and double shreds in a large container, pour 3 tsp dark soy sauce. 2 tbsp shallot oil mix well
Finally sprinkle some cooked sesame seeds and serve
Colorful stir fry
Ingredients: Half a cantaloupe, 50 grams of shrimp, 50 grams of celery, 50 grams of fungus, 50 grams of cashew nuts, 5 grams of garlic and ginger slices. Appropriate amount of salt, 2 grams of chicken powder, a little pepper and sesame oil.
practice
Use a fruit ball machine to scoop out the fruit balls of the cantaloupe, cut the celery into cubes, clean the shrimps, clean the fungus, and blanch them in a pot until they are broken and ready to use.
Heat oil in a pan and sauté the garlic and ginger slices until fragrant, then pour in all the blanched ingredients and stir-fry. Then add the fruit balls and cashew nuts, stir-fry the seasonings, thicken and stir-fry evenly, and then serve.
Home cooked vegetarian chicken
Ingredients: 1 vegetarian chicken; 1 fungus; half a green and red bell pepper; 2-3 cloves of garlic; sugar; vinegar; 1 tablespoon of bean paste; half tablespoon of oyster sauce; -2 tbsp.
practice:
Wash and slice the vegetarian chicken. Leave some oil in the pot that can cover the bottom of the pot. Put a small amount of the vegetarian chicken first, and fry one side on a low heat until it is slightly golden and bubbling; Put new vegetarian chicken in the empty middle of the pot and continue to fry; during the frying process, you can use chopsticks to turn the vegetarian chicken over from time to time to check whether it is cooked well and whether you need to change the position according to the fire power, until all the vegetarian chicken pieces are fried to a similar The effect of golden brown and slightly bubbling; prepare a bowl of cold water, remove all the fried vegetarian chicken, and soak in cold water for later use.
Leave the bottom oil in the pot, add bean paste and garlic to fry until fragrant, add a bowl of juice consisting of cooking wine, soy sauce, sugar, vinegar and oyster sauce; boil the bowl of juice and add the fried vegetarian chicken that has been soaked in water.
Add the fungus after stirring slightly; continue to stir fry and mix the fungus and vegetarian chicken, add a small bowl of water.
After boiling on high heat, turn to low heat and simmer for a few minutes, until the juice is slightly reduced. If the saltiness is not enough, add a little salt; add water starch to thicken, sprinkle with green and red sweet peppers; stir fry on high heat to collect thick sauce, green and red peppers It can be boiled when it is broken.
Braised Chicken Wings with Spicy Tofu
Raw materials; 20 pieces of chicken wings; 3 pieces of dried smoked; 3 pieces of dried tofu; 5 pieces of dried shiitake mushrooms; 1 piece of sharp pepper; 5 pieces of dried pepper;
Seasoning; 2 tablespoons of red oil base (30ml); 2 tablespoons of braised soy sauce (15ml); 2 tablespoons of cooking wine (30ml); 2 teaspoons of salt; 1 teaspoon of sugar;
step
Cut the dried bean curd and smoked dried bean curd diagonally into triangles. Dried shiitake mushrooms for soaking. Put the purchased red oil base material in the fresh-keeping box and take it as you eat it, which is better than the opened bag.
Pour the red oil hot pot base into the pot, add chopped green onion and ginger slices and fry until fragrant. Put the chicken wings in the pot, fry the skin side first over medium-low heat.
Fry one side until golden brown, then fry the other side on the other side. After frying on both sides, change the fire to high heat, cook the cooking wine, pour in the braised soy sauce, add sugar and stir fry together. (If you don’t have braised soy sauce, you can use 1 tablespoon of dark soy sauce + 1 tablespoon of light soy sauce instead.)
Add in the chopped dried smoked and dried tofu and stir fry together. Add enough water to cover the chicken wings, put in the dried chilies, and then add salt to taste.
Farmhouse Tea Fragrant Shrimp
Raw materials: 300 grams of live shrimp, 65 grams of dried tea tree mushroom, 20 grams of green tea (washed with warm water). 65 grams of self-squeezed peanut oil, 500 grams of broth, 10 grams of refined salt, 2 grams of sugar, 5 grams of peppercorns, 8 grams of dried chili peppers, 4 grams of white sesame seeds, and 6 grams of chives.
practice:
Remove the roots and soak the dried tea tree mushrooms, wash the silt, cut into sections, and wash the live shrimp to control the water.
Pour 50 grams of self-squeezed peanut oil into the pot and heat it up, add green tea and stir-fry until fragrant, pour in the tea tree mushroom and stir-fry, add the broth, then add the live shrimp and bring to a boil, add salt and sugar and simmer until tasty, sprinkle with Pepper granules, dried chili shreds, white sesame seeds.
Take another pot, pour in 15 grams of self-squeezed peanut oil and heat it up, pour it on the vegetables, and sprinkle with chives.
Lettuce with Mushroom and Oyster Sauce
Main ingredients: 150 grams of lettuce, 50 grams of shiitake mushrooms
Accessories; appropriate amount of water, 5 grams of salt, 7 grams of oyster sauce, 2 grams of starch
Practice 1. Clean the lettuce
Add water and oil to the pot and bring to a boil
Then add lettuce and blanch until discolored
Add oil to the pan, add onion and saute until fragrant
Then add the mushrooms and stir fry
Stir fry on high heat until fragrant
Then add water to boil
Add fuel consumption
Cook until tasty
Then add wet starch
Cook until the juice is collected
Collect the juice and pour it on the lettuce
Thai-style cold seafood tofu
Ingredients: 1 soy sauce, 8 white shrimp, 1 coriander, 4~5 small tomatoes, 1 box of cold tofu, 2T Thai sweet chicken sauce, 1T lemon juice, 1T caster sugar, 2T fish sauce
practice:
Prepare things.
Cut the tofu into 8 pieces and put them on the plate.
Tear off the film and slice the head, peel the shrimp, remove the intestines, and open the back for use.
Cut the tomatoes in half and chop the parsley.
Thoroughly blanch for 2 minutes, add in shrimp and blanch for 10 seconds and take out immediately.
Immediately soak the soy sauce and shrimp in ice water and drain the water to keep the freshness, sweetness and crispness.
Mix the sauce well.
Put the prawns, soy sauce, coriander, and small tomatoes on the plate, and pour the sauce on it before eating~
Vinegar cabbage
Main ingredients: 500g cabbage, 2 green and red peppers
Seasoning: appropriate amount of pepper, 2 tablespoons of vinegar, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 tablespoon of water starch, appropriate amount of onion star anise, appropriate amount of ginger, appropriate amount of garlic.
practice:
Shred cabbage, shred green and red peppers, and chop green onion, ginger, and garlic for later use.
Heat oil in a wok, saute pepper and star anise until fragrant.
Add pepper, onion, ginger and garlic and saute until fragrant.
Add in the cabbage and stir fry until half cooked. Add salt, vinegar, soy sauce, sugar to taste.
Stir fry evenly, add the cabbage leaves, and continue to stir-fry until the cabbage leaves become soft.
Add in the thin glutinous rice, stir fry evenly and serve.
Grilled Tofu with Tomato Sauce and Garlic Miao
Materials: tomatoes; brined tofu; garlic sprouts; garlic; tomato sauce; salt; soy sauce;
Practice: 1. Cut the tofu into thin slices, fry it in the oil pan until golden on both sides, take out the knife; sauté minced garlic in the oil pan, add the ripe tomatoes and stir-fry the red oil out of the soup; add the fried tofu, add two Spoon tomato sauce, add a little hot water, season with salt and soy sauce;
- Simmer over low heat to make it delicious; sprinkle garlic sprouts (scallion) before serving.
Minced Pork and Mushroom Tofu Bubble
Ingredients: 400g tofu soaked, 50g minced meat, 10 shiitake mushrooms, a little pepper, a small spoon of starch, a tablespoon of soy sauce, a small handful of chopped green onion
practice:
Add salt, pepper and starch to the minced meat and set aside.
Mushrooms are soaked in advance and sliced;
Minced ginger and garlic;
Heat the oil in a pan, stir fry the minced meat until the color changes;
Leave the remaining oil in the pot, sauté minced ginger and garlic until fragrant, stir-fry shiitake mushrooms, add tofu bubbles and stir-fry slightly;
Add half a bowl of water, soy sauce and oyster sauce, pour in the meat again, and slowly reduce the juice to make it taste delicious.
winter squash in tomato sauce
Ingredients: wax gourd, tomato juice, starch, ginger, vegetable oil, light soy sauce, salt, vegetable and fruit powder
practice:
Peel the wax gourd and cut into pieces, and shred the ginger;
Mix salt, vegetable and fruit powder, light soy sauce, tomato sauce and water and stir well to make the sauce;
Heat oil in a pan, add ginger and fry until fragrant;
Stir fry the winter melon until the surface turns yellow, soft and slightly burnt;
Pour in the seasoning sauce and continue to stir fry until the sauce is thick and ready to serve.
Pea Lean Soup Powder
Main ingredients: 50 grams of peas, 50 grams of lean meat, 300 grams of rice noodles
Accessories: 40 grams of peanut oil, 2 grams of salt, 15 grams of soy sauce, 5 grams of oyster sauce, 5 grams of cooking wine, a little thirteen spices
The practice of pea lean meat soup powder
Food preparation
Wash the lean meat and cut it into thin slices, add a little oil, soy sauce, oyster sauce, cooking wine, and marinate for a while
Wash the peas and control the moisture
Rinse the rice noodles
From the oil pan, add the peas and stir well
Pour in water and cook
Put in lean meat and boil
Put in the rice noodles and cook
Sprinkle with salt
Sprinkle thirteen incense
Pour in the soy sauce and mix well, then serve
Pig's Trotter, Gourd and Mushroom Soup
Ingredients: 30 grams of red dates, 12 grams of astragalus, 12 grams of wolfberry fruit, 5 grams of angelica, 1 pig's front trotter, 300 grams of loofah, 250 grams of tofu, 30 grams of shiitake mushrooms, 5 slices of ginger, a pinch of salt
practice
Wash and soak the shiitake mushrooms until soft, remove the stems, peel the loofah, wash and cut into pieces, and cut the tofu into pieces for later use.
Remove the front trotters of the pigs, wash them and chop them into pieces, boil them in boiling water for 10 minutes, remove them and rinse them with water. Put the Astragalus and Angelica root in a filter bag for later use.
Put the herbs, pig trotters, shiitake mushrooms, ginger slices and 10 cups of water into the pot, bring to a boil over high heat, then reduce the heat and cook until the meat is cooked, then add the loofah and tofu and cook for 5 minutes, and finally add salt to taste. .
Chinese Cabbage
Ingredients: cabbage leaves, garlic, millet peppers, soy sauce, sugar, cooked sesame seeds
practice:
Tear the cabbage leaves into strips and wash them;
Fill the pot with half a pot of water. After the water is boiled, add the cabbage leaves and blanch them. After boiling, remove them;
Drain the cabbage leaves and place them in a larger plate;
Take a small bowl, add chopped minced garlic, millet pepper, add soy sauce, a little sugar and stir together to make a sauce;
Pour the prepared sauce on the cabbage, pour a spoonful of hot oil, sprinkle cooked sesame seeds and mix well.
Glutinous Rice Fritters Burrito
Ingredients: glutinous rice, vegetarian meat floss, fried dough sticks, mustard
practice:
Lay a film on the roller blind, and put glutinous rice on it.
Spread your favorite ingredients on the glutinous rice, spread fried dough sticks, vegetarian meat floss, and mustard on top, and then roll it up with a roller shutter.
Roll it up tightly, and then you can eat it.
Assorted Egg Fried Rice
Ingredients: eggs, rice, lettuce, ham, mushrooms, onions
practice:
Crack the eggs into a bowl and add a little salt to make egg liquid;
Dice lettuce, ham, fresh mushrooms, onions, garlic, and finely chop shallots;
Put peanut oil in the pot, heat it, pour in egg liquid and fry until cooked, smash and remove;
Put a little peanut oil in the wok, add diced mushrooms and garlic and fry until fragrant, then add lettuce and onion to fry for a while, add rice and fried eggs and fry together, then add ham, and finally add chopped green onion, salt and Chicken essence.
Stir-fried Bamboo Shoots with Chives
Ingredients: leeks, bamboo shoots, millet peppers, salt
practice:
Wash the bamboo shoots and shred them for later use;
Pour the bamboo shoots into a pot of boiling water and blanch them until cooked for 7-8 minutes, then remove them for later use;
Wash the millet peppers and cut them into circles, wash the leeks and cut them into sections;
Heat the oil in a pot, pour in the millet peppers and bamboo shoots, stir fry for a while;
Pour the leeks into the pot, stir fry quickly until they are broken, add an appropriate amount of salt, stir fry evenly and taste good.
Beef with Vegetables
Ingredients: 300g braised beef, 250g green vegetables, appropriate amount of oil, 1 tsp salt, 1 tsp dark soy sauce, 2 tsp sugar, 1 tsp chicken powder, appropriate amount of garlic
practice:
Frozen braised beef is thawed at room temperature in advance and cut into thick slices.
Choose the vegetables, wash them, cut them off, fry the garlic slices and beef in hot oil, add a small amount of water, sugar and dark soy sauce, and boil.
Add the green vegetables, stir fry, add a small amount of water, cover, and simmer for 3-5 minutes on medium heat.
Add salt and chicken powder, stir fry evenly, and you will get the fragrant roast beef with vegetables.
Baked Tofu with Winter Melon
Material: 750 grams of winter melon, 400 grams of tofu, appropriate amount of ginger, appropriate amount of vegetarian oyster sauce, appropriate amount of vegetable and fruit powder, appropriate amount of salt, a little vegetable oil, appropriate amount of small pepper
practice
Wash and peel the winter melon, cut into cubes, and cut the tofu into cubes of the same size
Ginger minced, pepper minced
Pour an appropriate amount of vegetable oil into the pot, add the tofu, and start frying the tofu until all sides are lightly browned and set aside.
In the remaining oil in the wok, add ginger and fry until fragrant.
Add winter melon and stir fry, add salt and stir fry for 2-3 minutes.
Add tofu, add vegetarian oyster sauce and stir-fry evenly, add appropriate amount of water, cover and simmer for 1 minute.
Flip the lid and fry until the wax gourd changes color, add salt, vegetable and fruit powder and stir-fry evenly.
Garnish with chopped pepper
Chicken Strips with Colorful Vegetables
Materials: 20 grams of loofah, 20 grams of carrots, 20 grams of cooked chicken breast, 80 grams of iron yam, 25 grams of all-purpose flour, and 1 egg yolk
practice:
Loofah 20g carrot 20g cooked chicken breast 20g b iron stick yam 80g all-purpose flour 25g egg yolk 1 (about 15g) br / The amount of ingredients only represents the production amount, not the baby's addition amount.
Cut the iron stick yam into small pieces. Mothers remember to wear gloves when handling yam to prevent itchy hands.
Put the yam segments into the steamer and steam for 20 minutes on high heat.
Boil water in a pot. After the water boils, first add carrots and blanch for 10 minutes; then add loofah and blanch for 5 minutes. Most oxalic acid and residual pesticides can be removed by blanching vegetables. Due to the different cooking resistance of vegetables, the blanching time is also different.
Take it out and put it in cold water. Putting vegetables in cold water can reduce the loss of nutrients and prevent the loofah from oxidizing and turning black~
Remove the flesh from the loofah. There are many small white seeds in the loofah, which are difficult for the baby to digest. If you feed the baby, it is recommended to remove it.
Cut the loofah and carrot into small cubes. Mothers can determine the size of diced vegetables based on their baby's chewing ability.
Pour cooked iron yam, cooked chicken breast, egg yolk, and 20 ml of water into the food supplement machine in sequence, and stir into a puree.
After the yam chicken paste is whipped, pour in all-purpose flour, then add in diced loofah and diced carrot, stir well until it is thick and not easy to slip.
Put it in a piping bag and cut a small slit. Mothers can determine the thickness according to the baby's chewing ability. The smaller the cut, the thinner the batter, and vice versa.
Boil water in a pot. After the water boils, turn to low heat, squeeze out the batter 20 cm from the water surface, and cut it with a toothpick. Mothers can determine the length according to their baby's chewing ability.
Cook over medium heat for 2 minutes. The same type of electric ceramic stove has 8 gears. Mothers, pay attention here, the cooking time should not be too long, otherwise it will easily spread out and the pot will come out.
Spicy Fried Dried Tofu
Ingredients: 10 green peppers, 200g dried spiced tofu, 100g minced meat, tempeh, 1 Chaotian pepper, 2 green onions, minced garlic, soy sauce, cooking wine, sugar, black pepper powder, sesame oil
practice:
Prepare and wash all the ingredients. Cut the dried tofu into thick strips, and cut the green pepper into oblique sections. Wash the tempeh, cut the onion into sections, chop the red pepper, and mince the garlic for use. (If you dare not eat spicy food, you can leave out the Chaotian pepper).
This dish can be done without oil, first fry the minced meat in the pot, fry it on low heat to let the oil flow out, and use the oil from the minced meat in the pot to sauté until fragrant.
Add the minced and scallions, add the tempeh and stir-fry until fragrant, then add the chopped dried tofu and stir-fry.
- After frying until the dried tofu is completely mixed with minced meat and other ingredients, add cooking wine, soy sauce and fry until fragrant, finally add green pepper and stir well. Before serving, add some sugar to taste, sprinkle with a little sesame oil, tixiang and coarse black pepper, mix well, and serve.
Crispy Vegetable Shrimp Balls
Material: 18 chilled Hong Kong shrimp
Accessories: 20 grams each of cress diced, coriander diced, and carrot diced
Seasoning: 1 bag of fragrant frying powder, 15 grams of custard powder, 2 eggs, 10 grams of salad oil
practice:
Add a little water to the above accessories and seasoning to make a paste;
Peel and de-sand the shrimp, put them in the paste and mix thoroughly. Deep fry them in a pan to make a golden brown plate. Add salt and pepper beside them.
Curry Vegetable Shrimp
Ingredients: 100g shrimp, 50g carrot, 50g potato, 30g straw mushroom, 5g salt, 30g onion, 30g celery, 5g sugar, 20g coconut milk, 30g asparagus, 5g bay leaf, 20g curry powder, 25g butter, 30g tomato.
practice:
Peel the carrots and potatoes, cut the onions into triangles, cut the asparagus into sections, break the straw mushrooms in the middle, cut the tomatoes into pieces, cut the celery into pieces, and cut the garlic into pieces.
Cook the shrimp with oil, boil the carrots and potatoes with boiling water, rinse and set aside.
Put butter in the pot, stir-fry onion, add curry powder, and fry on low heat.
Put in water, bay leaves, salt, sugar, pepper, carrots, potatoes, asparagus, straw mushrooms, celery, tomatoes, boil until the pot is boiled, add shrimp, cook until cooked, put in a bowl and sprinkle a little bay leaf That's it.
burnt sausage
Ingredients: 250 grams of pig intestines, 100 grams of white radish, 2 tablespoons of peppercorns, 10 grams of dried peppers, 1 star anise, 3 cloves of garlic, 4 slices of ginger, 1 piece of cinnamon, 1 grass fruit, 2 pieces of bay leaves, appropriate amount of sugar, 1 scoop of dark soy sauce and 1 scoop of light soy sauce.
Method: Clean the large intestine and put it in a pot, add water and ginger slices to boil over high heat, blanch for 2 minutes, remove and rinse and control the water, then cut into sections for later use.
Heat oil in a pot, pour in sugar and stir fry over low heat until it becomes candy, pour in the fat intestines and stir fry for 3 minutes, fry out the fat. Add Chinese prickly ash, dried chili, star anise, garlic, ginger, cinnamon, grass fruit, shanna, bay leaf and stir-fry until fragrant.
Pour in water and dark soy sauce and bring to a boil, turn to medium heat and simmer for 30 minutes. Open the lid, add the white radish cubes and soy sauce and continue to simmer for 20 minutes, collect the thick soup, turn off the heat and put it on a plate to serve.
Stir-fried pork blood with chives
Ingredients: 1 piece of pig blood, 1 leek, 1 spoon of cooking wine, appropriate amount of oil, 4 grams of salt, 5 grams of onion, 5 grams of ginger.
Method: Cut the pig blood into slices, boil water in a pot, put the pig blood into the boiled water for 2 minutes, remove and control the water for later use. Wash the leeks and cut them into sections, wash the onion and ginger and cut them into pieces for later use.
Heat the oil in the pot. After the oil is hot, pour in the minced green onion and ginger and stir-fry until fragrant. Pour in the pig's blood and stir-fry for a while. Add the cooking wine and chives, then add salt and stir-fry evenly.
Salted duck gizzards
Ingredients: 500 grams of duck gizzards, 2 tablespoons of cooking wine, 2 shallots, 4 slices of ginger, 1 star anise, 1 segment of cinnamon, 2 fragrant leaves, 20 peppercorns, 1 tablespoon of sesame oil, and 2 tablespoons of salt.
Method: Clean the duck gizzards, put them in a bowl, add cooking wine and green onions, stir evenly, and marinate in the refrigerator for 3 hours. Take it out and put it in a pot, add onion, star anise, cinnamon, fragrant leaves, peppercorns and ginger, bring to a boil, pour in cooking wine and salt, turn to low heat and simmer for 40 minutes.
Bang Bang Chicken Shredded
Ingredients: 400 grams of chicken breast, 4 slices of ginger, 2 shallots, 2 tablespoons of chili oil, 2 tablespoons of sesame sauce, 1 tablespoon of balsamic vinegar, 2 tablespoons of soy sauce, 1 tablespoon of pepper powder, 2 tablespoons of sesame oil, and 1 tablespoon of sugar.
Practice: Wash the chicken breasts and put them in a pot, add ginger slices and water to boil over high heat, turn to low heat and simmer for 5 minutes, turn off the heat and remove the chicken breasts to control the moisture for later use.
Loosen the chicken breasts on a chopping board with a rolling pin and tear into strips with your hands. Clean and shred chives for later use. Add chili oil, sesame paste, balsamic vinegar, soy sauce, Sichuan pepper powder, sesame oil and sugar to a bowl and mix well. Pour it over the shredded chicken, pour in the shredded green onion, stir well, pour it on a plate and serve.
Salt and Pepper Salmon
Ingredients: salmon, ginger, garlic, salt, black pepper, coriander, green onion
practice:
Cut the salmon into 1 cm thick slices, lightly coat the surface with sweet potato powder;
Put a little oil in a frying pan, fry the salmon pieces until golden brown on medium heat;
Use the oil in the pot to sauté the garlic and ginger slices until fragrant;
Add salt, black pepper, chopped green onion and minced coriander before starting the pot, stir fry evenly and it's done
Spicy Old Tofu Casserole
Material: 2 pieces of old tofu, 50 grams of diced fat, a little ginger, garlic, and garlic sprouts. Sichuan pepper oil, salad oil, bean paste, pepper noodles, salt, dark soy sauce, chicken essence, monosodium glutamate, water starch, appropriate amount of each
practice:
Cut the old tofu into square strips, put water in the pot and boil, pour in the dark soy sauce and salt, then put the cut tofu in and cook for 2 minutes, then take it out and set aside.
Wash the pot, put in the oil, heat it slowly, put in the fat diced first, then put in the ginger, garlic and bean paste, fry until the oil in the pot turns red, then put it in the front Boiled tofu cubes, add water, and add a suitable amount of chicken essence, dark soy sauce, monosodium glutamate and salt,
After the water in the pot is boiled, thicken thinly and drizzle with pepper oil, you can put it into the casserole, sprinkle with garlic sprouts and pepper noodles, and the dish is completed.
Crispy Fried Shrimp
Ingredients: 250 grams of shrimp, 20 pieces of rice cooker, egg white, minced green onion, minced ginger, minced garlic, salt, sugar, starch, tomato sauce, broth, soy sauce, white vinegar, red oil, sesame oil, and peanut oil.
practice:
Wash and drain the shrimp, add egg white, starch, water and salt to sizing and oil.
Leave a little oil in the pot, add onion, ginger, garlic and saute until fragrant, add broth, add shrimp, tomato sauce, sprinkle salt, sugar, drop in soy sauce, white vinegar, red oil, sesame oil, thicken with wet starch plate.
Fry the pan under the hot oil to expand and then remove it and put it on a plate. Serve
Sea spinach with vinegar
Ingredients: 400 grams of spinach, 50 grams of peanuts, 2 spicy millets, 3 garlic, half a lemon, an appropriate amount of rice vinegar, a few drops of sesame oil, 5 grams of sugar, and an appropriate amount of salt
Practice: 1. Prepare the main materials and wash the ones that should be washed.
Prepare half a lemon, three cloves of garlic, and 2 red peppers.
Cut the spinach into two pieces, boil the water in the pot, drop a few drops of vegetable oil, and put an appropriate amount of salt. Blanch the spinach for a minute, drain and rinse with cold water.
Squeeze the water out of the soaked spinach, put it into a basin, and squeeze in the lemon juice.
Put in, peanuts, crushed millet, minced garlic, appropriate amount of salt, sugar, sesame oil, and a few drops of rice vinegar. Mix the vegetables well.
After fully mixing, put on a plate and sprinkle with chopped cooked sesame and peanuts.
Shredded Chicken Noodles
Ingredients: 1 chicken breast, 250 grams of beans, 400 grams of fresh noodles, 1 garlic, 1 carrot, 2 green onions, dried chili, 1 star anise, 1 tsp salt, 1 and a half tablespoons of dark soy sauce, 1 tablespoon cooking wine, sugar 1/2 tsp, five spice, 1/2 tsp, 1/3 tsp chicken stock, 1 tsp sesame oil
Practice: 1. Marinate shredded chicken breast with starch for 10 minutes; chop green onion; shred dry pepper; break star anise;
Fry the oil for shredded chicken in the pot and fry the onion, ginger, and dried peppers over a low heat, add in beans, carrots, star anise, and five-spice powder and stir well.
Put in dark soy sauce, sugar, cooking wine, stir fry evenly, add chicken shreds, add water to level with the ingredients, add salt and bring to a boil.
Put in the noodles, be careful not to overturn, let the beans rest on the bottom to prevent sticking to the pan, turn off the heat, simmer for 5 minutes, use chopsticks to turn the top without the soup to the bottom, continue to simmer for 5 minutes, add minced garlic and fire Collect the juice, put sesame oil and chicken essence out of the pot to enhance the flavor.
Shredded Potatoes
Ingredients: Potatoes, green peppers, green onions, ginger, garlic, white vinegar, sugar, salt, sesame oil
Practice: 1. Cut the potatoes and green peppers into thin shreds. Finely shred onion, mince ginger and garlic.
Put the shredded pepper in the boiling water pot, and then add the shredded green onion after a while until the water boils again, remove it and let it cool.
Blanch the shredded potatoes in a pot of boiling water, and remove them to cool.
Put all the blanched silk in a bowl, add minced ginger, minced garlic, white vinegar, sugar, salt and sesame oil and mix well.