A selection of more than 40 dishes is recommended, delicious, affordable, healthy and appetizing, and the family is full of praise after eating
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 Lotus Root Slices with Chinese Sausage
Ingredients: 2 sausages, 2 knots of lotus root, ginger, garlic, dried chili, chives, vegetable oil, salt, soy sauce, oyster sauce
practice:
Put the sausage into the pot, add a small amount of water and oil, cover and simmer for two to three minutes;
After uncovering the lid, fry out the water first, and then fry out part of the fat;
At this time, add ginger, garlic and red pepper and stir fry;
Stir fry until fragrant, then add lotus root slices and continue to stir fry, add some soy sauce, oyster sauce and a little water to simmer;
Finally, add salt and other seasonings; put it into a bowl, and sprinkle some shallots on the surface.
Chives and Taro
Materials: taro, salt, shallots, water, sugar, vegetable oil.
practice:
Wash the taro with skin, put it in a pot and cover it with water, bring to a boil, then turn to low heat and cook for about 15 minutes, as long as the chopsticks can be easily inserted;
Soak the cooked taro in cold water to cool, then peel off the skin, and cut the larger ones into large pieces for later use. chopped chives for use;
Heat the frying pan and add two tablespoons of vegetable oil, add the white part of the scallion and sauté until fragrant;
Add the taro and stir fry;
Add water, salt, sugar and boil;
Cover and simmer for about 5-6 minutes on low heat, pay attention to stir fry in the middle to prevent sticking to the pan;
Finally, when the soup is slightly mushy, sprinkle the green part of the green onion into the soup and stir-fry twice to start the pot.
Minced Potatoes
practice:
Mince the pork, add starch, light soy sauce, dark soy sauce, and cooking wine, stir well and marinate for 10 minutes;
Steam the potato slices for 15 minutes, let cool, mash them into mashed potatoes and put them on a plate;
After the oil is hot, sauté shallots, ginger and garlic, put the minced meat into the pot, stir-fry over medium heat until the minced meat is mature, add salt, light soy sauce, stir-fry evenly, add appropriate amount of water starch, stir while cooking, until boiled Afterwards the soup will thicken.
Pour the prepared meat sauce on the mashed potatoes, sprinkle with a little green onion for decoration.
Baba incense bowl
Ingredients: 200 grams of pork belly, 25 grams of leek flowers, 100 grams of kelp shreds, 50 grams of water-fat yellow flowers, 1 egg skin, 50 grams of water-fat fungus, sweet potato starch, salt, monosodium glutamate, balsamic vinegar, pepper powder, maggi fresh, fresh soup, chicken oil
practice:
Cut the pork belly into small pieces and put it in a bowl, add salt and pepper powder to marinate for 1 hour, then add the custard made with eggs and sweet potato starch and mix well, then put it in a 50% hot oil pan and fry it to shape Later, fish out. Cut the egg skin into shreds and set aside.
Cut the fried pork belly into slices, set a bowl and cover it with kelp shreds, yellow flowers and fungus, adjust the salty and fresh taste, steam in the cage for 45 minutes, take it out and turn it into the bowl, sprinkle with leek flowers and pour it into the bowl Fresh soup prepared with salt, monosodium glutamate, balsamic vinegar, Maggi Fresh and chicken oil, and finally sprinkled with shredded egg skin.
Stir-Fried Chicken Hearts with Broccoli
Ingredients: chicken heart, broccoli, salt, chicken essence
practice
Remove the white fat from the chicken heart, blanch the broccoli in boiling water, and add some salt to the water.
Stir-fry the chicken heart first, add water and stew for a while.
Then add broccoli, salt, and chicken essence, and take it out of the pan.
Scallion Egg Pancake
Ingredients: 4 eggs, 150 grams of flour, appropriate amount of chives, 2 grams of salt, and appropriate amount of cooking oil.
practice:
Chop the shallots, put the flour, eggs, green onions and salt together in a pot, and stir well.
Add an appropriate amount of water, stir until there are no particles, and the batter is as thick as yogurt. Let the mixed batter stand for a few minutes.
Heat up a pan and apply a thin layer of cooking oil. Then pour a spoonful of batter into the pan, and turn the pan gently to spread the batter evenly.
After the surface is condensed, turn it over and bake for 30 seconds.
It is intended to become the inheritor of Chinese food, and take you back to the soul of your hometown!
Loofah clip
Add minced ham and diced mushrooms to the meat filling, stuff it into loofah folder, wrap it in egg liquid and fry it until the shell is golden brown.
Batch prefab:
Heat the bottom oil in a pot, add 500 grams of diced mushrooms, 500 grams of minced Jinhua ham and sauté over low heat, add 300 grams of minced green onion, 6 grams of fish sauce, stir-fry until the onion fragrance overflows, and then set aside.
5000 grams of minced pork belly in a pot, add the fried diced mushrooms, minced ham and green onion in step 1, add 80 grams of salt, 20 grams of white pepper, 15 grams of monosodium glutamate, an appropriate amount of chicken powder, and sprinkle 500 grams of tapioca flour Mix well into filling.
Guangdong loofah (scientific name Ba Ling melon, also known as Sheng melon, Jiao melon, green skin, obvious melon edges, tender taste, fresh taste), wash and peel, cut into 2 cm thick clip blades with an oblique knife. Fill each piece of loofah with 20 grams of stuffing, coat the surface with egg liquid, pat evenly a layer of cornstarch, deep-fry in wide oil at 130°C for 2 minutes, remove and drain the oil for later use.
Step-by-step process:
Heat the oil in a wide pot to 150°C, and then deep-fry 12 stuffed loofah until golden in color. Remove and drain the oil and serve on a plate.
Fried Oysters with Green Onions
Material: 500 grams of oysters, 20 grams of ginger slices, 100 grams of scallions. 5 grams of oyster sauce, 5 grams of soy sauce, appropriate amount of salt.
practice
After cleaning the oysters, scald them in a pot to shape, remove and drain the water for later use.
Heat oil in a pot, add ginger slices and stir fry until fragrant, add oysters and stir fry. Add in the shallots and seasonings and stir-fry, then stir-fry until fragrant and ready to serve.
Chicken with Clams and Mushrooms
Ingredients: clams, king oyster mushrooms, chicken, garlic, cooking wine, soy sauce, salt
practice
boiled water for clams; sliced king oyster mushrooms;
Blanch the chicken pieces, control the moisture;
Pour oil into the casserole, add chicken, sugar, king oyster mushrooms and garlic, stir fry evenly;
Pour in soy sauce and water, boil over high heat, and simmer for 10 minutes;
Add the clams and salt and simmer for two minutes.
Dried celery leaves
Practice: 1. Remove the yellow leaves from the celery leaves, wash them clean, and cut into small pieces for later use.
Boil the water in a pot, put the celery leaves into the blanched water, remove them and quickly cool the water, wring out the water, and cut into pieces.
Put oil in the pot, stir fry the fragrant dry, and add a little soy sauce to color.
After the fragrant dry is fried, add the minced celery and mix well, add salt, seasoning with chicken essence, and pour a little sesame oil into the pan.
Mushroom Cabbage
Ingredients: Cabbage, Mushroom, Leek, Garlic, Dried Chili, Black Pepper, Salt, Soy Sauce
practice:
Tear the cabbage into small pieces, slice the mushrooms and garlic, and cut the leeks into small pieces.
After the pot is hot, put the dried chilies and garlic cloves and fry until fragrant, then add the fried cabbage and mushrooms.
After frying until soft, add salt, black pepper and soy sauce.
Add chives and continue to stir fry until cooked through.
Corn Chicken with Tomato Sauce
Ingredients: chicken breast, tomatoes, corn kernels, sugar, cooking wine, salt, starch
practice:
Dice the chicken breast, add a teaspoon of salt, cooking wine, and appropriate amount of starch to marinate for ten minutes.
Cut a tomato into eight pieces.
Heat the oil in the pot, pour in the diced chicken, fry until discolored, and drain.
Leave the bottom oil in the pot, add the tomatoes, and fry the juice. Pour in the corn kernels and fry for a while. Put half a spoon of salt, a little sugar and stir well, pour in the chicken and stir fry until cooked.
Crab Roe Xiao Long Bao
Ingredients: 300g skin jelly, 200g pork stuffing, 100g crab paste, appropriate amount of sesame oil, appropriate amount of onion and ginger water, appropriate amount of chicken powder, appropriate amount of cold water, appropriate amount of white pepper powder, and appropriate amount of sugar.
practice:
Slowly pour cold water into the flour pan; knead into a smooth dough, wrap it in plastic wrap and let it rest for 20 minutes.
Chop the pork belly into minced meat; add 1/3 spoon each of sesame oil, salt, and chicken powder to the minced meat, mix well, add green onion and ginger water and mix well.
Add crab paste and stir well; add an appropriate amount of skin jelly and stir vigorously in the same direction; the ratio of crab paste, minced meat, and skin jelly: 1:2:3.
Take out the finished dough and knead it a few times, cut it into small pieces; roll it into a dough that is thick in the middle and thin on the side, wrap it with fillings and fold it into shape.
Garnish with crab paste and make some raw buns; put the raw buns in a small cage and put them in cold water; steam for 10 minutes on high heat.
Steamed yellow bone fish
Ask someone to slaughter the yellow bone fish, cut it into pieces with a bone cutter, break the middle of the head of the fish, and put it into a plate. Slightly chop the fermented soybeans, chop the garlic, and cut the shallot into sections;
Add tempeh, garlic and seasoning (except oil) to the fish and marinate for 10 minutes. Steam over medium heat in boiling water for 8 minutes and open the lid;
Sprinkle with scallions and peppers (optional), and pour hot oil over it.
Chestnut roasted tofu
Ingredients: 180 grams of chestnuts, 300 grams of old tofu, a little bit of bitter gourd, right amount of salt, right amount of oil, right amount of sugar, right amount of soy sauce, right amount of chicken stock, right amount of pepper powder, right amount of scallions, right amount of clear soup, right amount of tempeh, right amount of ginger slices
practice:
Boil chestnuts in boiling water for 5 minutes, peel; you can also cut them in half;
Cut the tofu into small pieces;
Cut bitter gourd into small pieces; dice green onion; slice ginger;
Put the tofu into the pan and fry until golden brown; take it out for use; of course, you can also fry it in the oil pan;
Stir-fry ginger, green onions and fermented soybeans in the oil pan until fragrant;
Add tofu and chestnuts and stir-fry;
Add half a bowl of clear soup, add pepper, soy sauce, sugar and chicken essence, and cook on low heat for 5 minutes;
When the juice is almost dry, add bitter gourd and cook for another 2 minutes.
Hot and sour shredded potato
Ingredients: 2 potatoes, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger,
2 slices of garlic, 10 slices of dried chili, 10 slices of chili, 2 tablespoons of rice vinegar.
Peel and wash the potatoes. Cut the potatoes into two slices and lay the cut side flat on a cutting board so the potatoes don't slip. Start by cutting the potatoes into slices. Cut them into pieces and the pieces should be even in thickness so that they retain the same degree of doneness after frying.
Soak the cut potato shreds in clean water, wash off the starch, pull out and wash again, so that the shredded potatoes will not turn black and stick together when frying.
Cut off the ends of the dried chilies without seeds. Cut into segments. Chop onion, ginger and garlic.
Heat the pan with oil, add pepper powder, fry the pepper powder until slightly charred, take out the pepper powder, add green onion, ginger powder, and dry pepper powder.
Stir-fry the shredded potatoes with high heat, fry the shredded potatoes with 1 tablespoon of vinegar until 8 times cooked (if the frying is too dry, you can fry the shredded potatoes at the same time, and reduce water dripping at the same time).
Add salt, sprinkle 1 spoon of vinegar, stir fry quickly and evenly, add garlic, stir fry evenly, turn off the heat and serve.
Fried Yuba with Celery
Ingredients: 120 grams of celery, 80 grams of bean curd sticks, 30 grams of black fungus, 1 teaspoon of salt, a little chicken stock
practice
Wash the celery and cut into sections, soak the fungus, and cut the soaked yuba into sections;
Heat up the frying pan, pour in cooking oil and heat until 80% hot, pour in celery and stir-fry over high heat;
Then add the bean curd sticks and continue to stir-fry for 1 minute, then add salt, chicken essence and pepper and stir-fry;
Add the black fungus and stir-fry for one minute, then turn off the heat and leave the pot.
Osmanthus Candied Taro
Ingredients: taro, starch, sweet-scented osmanthus, sugar
practice:
Wash the taro and scrape the skin. The small taro can be used directly, and the large taro should be cut into small pieces.
Put the taro on a plate and steam in a pot. Bring the pot to a boil on high heat and turn to low heat for 20 minutes until the taro is soft and rotten. Take it out and let it cool slightly.
Dissolve the starch in half a small bowl of water, stir well, put a bowl of water in the pot, add sugar after the water boils.
Add sugar and sweet-scented osmanthus to dissolve evenly, and cook until the water boils again.
Pour in the water starch, turn to low heat and stir slowly with a shovel until the sugar solution in the pot turns into a viscous and transparent glass gorgon.
Pour the steamed taro into the pot, wrap it evenly with a layer of glass gorgon, and then take it out of the pot.
Lettuce with Oyster Sauce
Ingredients: 1 lettuce, appropriate amount of cooking oil, appropriate amount of oyster sauce, 1 clove of garlic, 1 dried chili, a little white sugar, a little chicken essence
practice:
Break the lettuce and wash it;
Wash and chop the garlic and dried chili;
Add white sugar, chicken essence and water to oyster sauce and mix thoroughly;
Add water to the pot and boil, put the lettuce into the pot and blanch it, after it is cooked, remove it and put it on a plate;
Restart the oil pan, heat up the oil, add garlic and chili minced and stir-fry until fragrant, then pour in the adjusted oyster sauce, boil it, and finally pour the oyster sauce juice on the lettuce and serve.
Tri-Color Mixed Fungus
Ingredients: 10 grams of black fungus, 1 cucumber, half a white radish, half a carrot, 1 head of garlic, 4 teaspoons of vegetable oil, 1/4 teaspoon of salt, 3 teaspoons of soy sauce, 2 teaspoons of vinegar, 1, 5 teaspoons of sugar
practice
Soak the fungus in warm water and tear them into small florets. After blanching, remove and control the water;
Wash the cucumber and peel off the skin, flatten and cut into large pieces;
Cut the garlic cloves into large pieces, and cut the carrots and white radishes into small pieces;
Pour the oil into the frying pan, add the garlic and fry until fragrant;
Stir in very fresh soy sauce, sugar, vinegar, and refined salt to make a sauce;
Pour the fried sauce into the container containing cucumber, fungus and radish, and mix well.
Homemade Eggplant
Ingredients: 2 eggplants, 200 grams of pork
Seasoning: 300ml vegetable oil, 30g black bean sauce, 20g garlic, 15g light soy sauce, 2g salt, 10g corn starch, 15g water starch, 1 shallot
Pork marinade: 1g white pepper, 1g salt, 3g sesame oil, 5g sugar, 5g cornstarch
Prepare the required eggplant, pork and black bean chili sauce
Wash the eggplant and cut into hob pieces, sprinkle cornstarch and lightly wrap the eggplant pieces (there is no specific amount of cornstarch)
Wash and shred the pork, add the pork marinade and mix well for later use, peel the garlic and chop it into minced garlic for later use
Take a small pot and pour more oil, pour the eggplant pieces into the deep-fry until the skin is slightly golden brown
Take another frying pan, pour in an appropriate amount of oil and heat it up, pour in the silky pork and stir-fry until cooked and set aside
Use the bottom oil in the pot, pour in minced garlic and sauté until fragrant, then pour the fried eggplant pieces into the pot and fry together
Add shredded pork, black bean sauce and stir well, add soy sauce and stir well for coloring
Add an appropriate amount of salt to taste, and finally pour in the water starch to collect the juice, and garnish with chopped shallots
fried squid
Material: onion, green pepper, shredded ginger, minced garlic, squid, cooking wine
practice
Tear off the squid skin first, then cut the squid silk into small pieces, and change the squid into a flower knife. My skill with the flower knife is too poor. The knife cuts more vertically and horizontally, and the result is beautiful.
Blanch the squid in boiling water
Cut green onions and green peppers into sections, prepare shredded ginger and minced garlic
Put an appropriate amount of oil in the pot, heat it up on high heat, first fry the ingredients, then add the squid pepper and stir fry quickly, add cooking wine and seasoning and start the pot!
Shredded Radish
Method 1. Shred the radish, sprinkle with salt and marinate for a while;
Prepare side dishes: coriander, onion, and shallots, cut into small pieces;
Put the salted shredded radish in water, squeeze out the water, and put it in a plate;
Sprinkle shallots, coriander, onion, salt, chicken essence, monosodium glutamate, pepper oil, sesame oil, soy sauce, red oil chili and stir well.
Salt and Pepper Ribs
Ingredients: 500 grams of ribs, one egg, one red pepper and one green pepper, 1/4 onion, one section of green onion, two slices of ginger, appropriate amount of starch, salt and pepper, sugar, soy sauce, cooking wine
practice:
Cut the pork ribs into sections, mince the green and red peppers and onions. Marinate the ribs with onion, ginger, salt, sugar, soy sauce and cooking wine for one hour.
Stir the eggs and starch into a paste, coat the ribs with egg paste and deep-fry them in 50% hot oil, then remove and drain the oil.
Stir-fry the chili and onion minced with appropriate amount of salt and pepper, add the pork ribs and stir-fry evenly.
Osmanthus lotus rice
Method: 1. Wash the glutinous rice and soak it in clean water for 24 hours for later use.
Clean the lotus root, keep the skin, cut off the head of the lotus root with a knife, and fill the pores of the lotus root with soaked glutinous rice by hand.
Put the head of the lotus root that has just been cut off as a cover on the lotus root, and use a few toothpicks to seal the mouth.
Put water that can cover the lotus root in the pot, heat it on high heat, add rock sugar, sweet-scented osmanthus and salt after the water boils, cover, change to low heat and cook for 1.5 hours, take it out and let it cool, then slice it. Before eating, you can add a little sweet-scented osmanthus or honey for a better taste.
Mushroom Minced Meat Sauce Mixed Noodles
Ingredients: shiitake mushrooms, five-spice dried tofu, ground pork, carrots, scallions, onions, dried yellow sauce, sweet noodle sauce, sugar, minced ginger and garlic
practice:
Dice shiitake mushrooms, dried tofu, and other side dishes; marinate minced meat with soy sauce; add dry yellow sauce and sweet noodle sauce with water and mix thoroughly.
Heat up more oil in the oil pan and fry minced ginger and garlic, diced green onion, and minced onion until fragrant, add minced meat and stir-fry until half-cooked, add diced mushrooms and carrots and stir-fry, then add dried tofu and stir-fry.
Pour in the sauce, decide whether to add sugar according to personal taste, collect the sauce and start the pot.
After the noodles are cooked, add an appropriate amount of meat sauce and mix well. Sprinkle chopped green onion and carrots before eating.
Three-color fried shrimp
Ingredients: 350g shrimp, 30g cucumber, 30g carrot, 30g corn kernels, 1 tablespoon oil, 1 teaspoon salt, 1 teaspoon white wine, 2 teaspoon starch
practice:
Clean the shrimp, remove the shrimp line, add 1 teaspoon of salt, mix well with 1 teaspoon of white wine, and marinate for 15 minutes;
Add 2 teaspoons of starch to the marinated shrimp; grasp and mix evenly; wash carrots and cucumbers and cut into small cubes;
Add 1 tablespoon of oil to the pot. After the oil is hot, put it into the pan and stir-fry the shrimps. Remove the shrimps after they change color;
Add a little oil to another pan, and fry the carrot and cucumber cubes until they are broken;
Add a little salt, add corn kernels and stir-fry, and finally pour in the shrimps, stir-fry evenly, then turn off the heat.
fried dumpling
Ingredients: 200 grams of flour, 150 grams of pork filling, 100 grams of chives, 125 ml of warm water, 2 grams of salt, 5 grams of soy sauce, 10 grams of rice wine, 2 grams of chicken essence, 0.5 grams of white pepper, 0.5 grams of five-spice powder, 15 grams of minced green onion, 5g minced ginger, 10g sesame oil
practice:
The flour is made into a dough with warm water. After the dough is mixed, it is relaxed for half an hour;
During this period, you can combine the stuffing. Add minced green onion, ginger, salt and pepper to the meat stuffing. Add five-spice powder, soy sauce, chicken essence and rice wine to the meat stuffing. Pour chives into the meat stuffing, a proper amount of sesame oil, and use a little Beat water to thicken.
Knead the relaxed dough into strips, then pull it into a dough and press it flat, and use a rolling pin to roll the dough into an oval skin;
Put an appropriate amount of meat stuffing in the leather, pinch it firmly with your hands, and shape the pot stickers;
Apply an appropriate amount of oil in the frying pan, then place the pot stickers in a compact order, cover the pot and start frying;
After frying for one minute, cook in a small amount of water and cover with a tight lid to continue frying. After frying for two minutes, cook again with a small amount of water. After two or three minutes, the water can be drained and the pot is ready.
Fried Pork Loin with Bitter Gourd
Ingredients: 1 bitter gourd, 1 pork loin, 2 grams of pepper, 5 grams of soy sauce, 5 grams of oyster sauce, 8 grams of cooking wine, 2 grams of salt, half a bowl of water
practice
When buying the pork loin, let the boss handle it and take it back, cut it into small pieces, and cut the bitter gourd into slices. The slices taste good.
Heat a pan, put a proper amount of peanut oil in the pan, saute minced garlic and ginger slices until fragrant, add pork loin and stir-fry.
After discoloration, add cooking wine, oyster sauce, soy sauce, pepper and stir fry evenly.
Pour in the bitter gourd and stir fry evenly, pour in half a bowl of water and stir fry until the bitter gourd is soft, then add salt and stir well.
Spicy Popcorn Clams
Ingredients: clams, onion ginger garlic, dried chili, salt, cooking wine, oyster sauce
practice:
Soak the clams in light salt water, spit out sand and wash them;
Cut the onion into sections, slice the garlic and ginger, and cut the dried chili into small sections;
Put an appropriate amount of oil in the pot, sauté the chili sections, then add the onion, ginger and garlic, and fry until fragrant;
Add the clams and stir-fry, add oyster sauce, cooking wine, and stir-fry over high heat until all the clams open their shells.
spring water radish
Ingredients: 1 white radish, a little salt, a little coriander, 2 tablespoons of soy sauce, fresh chili, a little rock sugar
practice:
Wash and peel the white radish, cut into 4 slices;
Put the radish slices into the pot, pour enough water;
After the water boils, turn to medium heat and cook until the radish is translucent and the soup is light milky white;
You can add a little salt to the soup to taste, this soup is also sweet and delicious;
Dish out the radish and soup;
Adjust the dipping ingredients: mix together coriander, soy sauce, rock sugar, and chili according to personal taste, and dip them when eating.
Stewed Pig Trotters with Corn
Material: pig's trotter, ginger, green onion, dried chili, dried bean drum, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence
practice:
Wash the pig's trotters and chop them into pieces; slice the ginger and chop the green onion.
Take the oil pan, add ginger slices, dried chili, dried bean drum, cinnamon and star anise, and stir-fry until fragrant.
Add salt, cooking wine, dark soy sauce, bean paste, sugar and water, bring to a boil, add corn and simmer for 30 minutes.
Add chicken essence to season and sprinkle chopped green onion out of the pan.
curry beef soup
Ingredients: beef brisket, beef barrel bone, ginger slices, curry powder, salt, coriander
practice:
Cut the beef brisket into large pieces, wash it together with the beef barrel, and let it fly;
Add enough cold water to the slow cooker, add beef brisket, beef barrel bone, ginger slices, and simmer for 4-6 hours on high-grade;
Take out the stewed beef brisket, cut into thin slices, and put it in a bowl for later use;
Take another pot, add some beef soup and bring it to a boil, add an appropriate amount of curry powder, stir well, and season with salt;
Pour into a soup bowl and add cilantro.
Chicken Stew with Mushrooms
Method : 1. Soak the hazel mushrooms in Northeast China in warm water for about 60 minutes, (rice washing water is better) take out, wash and control the water for later use.
Wash the chicks and chop into small pieces.
Heat up a pan, add a small amount of oil, and when the oil is hot, add shallots, ginger, aniseed ingredients, and dried red peppers to fry until fragrant.
Add chicken pieces and stir fry evenly.
Stir-fry until the chicken changes color, and the aroma and excess water are released.
Add soy sauce, sugar, cooking wine, stir the color evenly.
Put it into a stew pot, add an appropriate amount of boiling water, cover and simmer for about 50 minutes after boiling.
Turn to medium-low heat, cover and simmer until the chicken is soft.
Pour in the mushrooms, and simmer for 30 minutes on medium-low heat, so that the flavor of the mushrooms can fully emerge.
Add a pinch of salt to taste, then turn off the heat and put on a plate.
Steamed Tofu with Minced Pork
Ingredients: minced meat, eggs, yuzi tofu, green onions, carrots. Ingredients: salt, black pepper, light soy sauce
Cooking steps: 1. Chop the pork into minced meat for later use. Start to marinate the minced meat, add a teaspoon of light soy sauce, an appropriate amount of black pepper, and a teaspoon of salt. Mix the meat filling with a spoon and marinate it for use.
Peel and wash the carrots and cut them in half. Then change the knife to cut the carrots into small pieces and put them on the plate for later use.
Cut the jade tofu from the top, and then take out the tofu. We have to be careful here, because the jade tofu is very tender and easy to break.
Put the prepared ingredients on the plate, and place a piece of jade tofu and a slice of carrot around the plate. Put the remaining jade tofu in the middle of the plate, put the meat stuffing into the gap between the tofu, and arrange it in a circle. Finally, beat an egg wash in the middle.
Put the processed minced meat tofu into the pot and steam it over water. Cover with a lid, and steam for about 7 minutes after the pot is turned on.
Take the steamed tofu with minced meat out of the pan. Drizzle with a teaspoon of light soy sauce while hot. Sprinkle a little chopped green onion for garnish before serving.
Bean Curd Stick Vermicelli Steamed
Ingredients : appropriate amount of yuba, vermicelli, and minced meat Ingredients: appropriate amount of garlic, cooking wine, salt, white pepper, chopped pepper, and light soy sauce
step:
Soak vermicelli in water until soft
Soak yuba in warm water until soft
Minced pork, minced garlic, and chopped ginger
Add cooking wine, salt, and white pepper to the minced meat, stir well, and marinate for about 10 minutes to make it taste
Put the soaked vermicelli in the bowl first, and then spread the bean curd sticks on top
Arrange the marinated minced meat on top of the yuba
Sprinkle the minced meat with minced garlic
Add chopped pepper
Top with light soy sauce
Put cold water in the pot, turn on the high heat and steam for 15 minutes, take it out after steaming, sprinkle with chopped green onion
Cumin Potatoes
Ingredients: potatoes, cumin powder, coriander, ginger, salt, chili powder, black pepper.
practice:
Wash and peel the potatoes and cut them into appropriate sizes, chop the coriander and ginger for later use;
Add an appropriate amount of water to the cooking pot (the amount of water should cover the potatoes by 1cm), add a little salt, boil on high heat, continue to cook until the potatoes are cooked and soft, remove and drain the water for later use;
Pour oil into the frying pan, heat over medium heat and saute the chopped ginger until fragrant, then add the chopped potatoes, add cumin powder, chili powder, black pepper powder, add an appropriate amount of salt, and stir fry to make the potato pieces tasty. Before turning off the heat, add the chopped coriander and stir fry evenly to get out of the pan;
Rib Stewed Spring Bamboo Shoots
Materials: spring bamboo shoots, pork ribs, star anise, dried red pepper
Method: 1. Peel the spring bamboo shoots and blanch the pork ribs for later use
Cut the bamboo shoots into pieces (cut the roots into slices and the tips into pieces)
Put a small amount of oil in the pot, fry the ribs a little bit, and add an appropriate amount of oyster sauce
Transfer the pork ribs to the pressure cooker until the color changes
Put the bamboo shoots into the pressure cooker, add an appropriate amount of water, add dried chili and star anise
Boil on medium heat for 20 minutes, then add appropriate amount of salt after boiling
Wild bamboo shoots mixed with black fungus
Ingredients: fungus, bamboo shoots, shallots, garlic salt, sugar, light soy sauce, vinegar, chicken essence
practice
Sliced fresh bamboo shoots. Put in boiling water and cook. Add a spoonful of sugar to the water while cooking.
Remove the cold water, and then drain the water.
Soak and wash the fungus in advance, pick them into small flowers, boil them in boiling water and let them cool, then mix them with bamboo shoots. Top with chopped shallots, minced garlic, and chili flakes.
Heat the oil and pour it on, add salt, sugar, chicken essence, light soy sauce, vinegar and mix well.
Braised small rapeseed
Ingredients: 500 grams of small rapeseed, 2 grams of salt, 2 spoons of light soy sauce, appropriate amount of garlic, appropriate amount of pepper
practice:
Wash small rapeseed;
Put water in the pot and boil, blanch the small rapeseed until it changes color and becomes soft, then put it in cold water to cool;
Put an appropriate amount of oil in the pot, heat the oil, add peppercorns, and fry until fragrant. Filter out the peppercorns, leaving only the peppercorn oil;
Chop the garlic into minced garlic, put the minced garlic in the pepper oil and stir for a while and turn off the heat;
Put the small rapeseed into a container, put the salt, light soy sauce, stir-fried garlic and pepper oil into the small rapeseed, and mix well.