More than 40 dishes are selected and recommended, which are delicious, affordable, healthy and appetizing, and the family members are full of praise
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Fried lotus root slices with Chinese sausage
Ingredients: 2 sausages, 2 lotus root, ginger, garlic, dried chili, chives, vegetable oil, salt, soy sauce, oyster sauce
practice:
Put the sausages into the pot, add a small amount of water and oil, cover and simmer for two to three minutes;
After opening the lid, fry out the water first, and then fry out part of the fat;
At this time, add ginger garlic and diced 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 in a bowl and sprinkle some chopped green onion on the surface.
Chives and Taro
Ingredients: taro, salt, shallots, water, sugar, vegetable oil.
practice:
Wash the taro with the skin, put it in a pot with water to cover, 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 boiled taro in cold water to cool, peel off the skin, and cut the larger ones into large pieces for later use. chopped chives for use;
Heat the wok, add two tablespoons of vegetable oil, add the white part of the shallot and saute until fragrant;
Add the taro and stir fry;
Add water, salt and sugar to boil;
Cover and simmer for about 5-6 minutes on low heat, stir fry in the middle to prevent sticking to the pan;
Finally, when the soup is slightly mushy, add the green onion and stir-fry for two times.
Minced Meat and Mashed Potatoes
practice:
Cut the pork into minced meat, add starch, soy sauce, dark soy sauce, cooking wine, mix well and marinate for 10 minutes;
Steam the potato slices for 15 minutes, let it cool and mash it into mashed potatoes for serving;
After the oil is hot, sauté the onion, ginger and garlic until fragrant. Put the minced meat into the pot, stir fry over medium heat until the minced meat is mature, add salt, soy sauce, stir fry evenly, add an appropriate amount of water and starch, and cook while stirring until it boils After the soup becomes thick;
Pour the prepared meat sauce on the mashed potatoes, sprinkle with a little chopped green onion to garnish.
Baba incense bowl
Ingredients: 200 grams of pork belly, 25 grams of chives, 100 grams of kelp, 50 grams of water-fat yellow flowers, 1 egg skin, 50 grams of water-fat fungus, red glutinous rice starch, salt, monosodium glutamate, balsamic vinegar, pepper powder, Magixian, fresh soup, chicken oil
practice:
Cut the pork belly into small pieces, marinate with salt and pepper powder for 1 hour, then add the egg batter made of eggs and red sage starch, mix well, and then put it into a hot oil pan and fry it to shape Later, take out. Cut the egg skin into shreds and set aside.
Cut the fried pork belly into slices, set a bowl and cover the noodles with kelp, 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 chive flowers and pour in A fresh soup prepared with salt, monosodium glutamate, balsamic vinegar, Maggi and chicken oil, and finally sprinkled with shredded egg skin.
Broccoli Stir-Fry Chicken Hearts
Ingredients: chicken heart, broccoli, salt, chicken essence
practice
Remove the white fat from the chicken heart, scald the broccoli in boiling water, and add some salt to the water.
First fry the chicken heart, add water and simmer for a while.
Then add broccoli, salt, chicken essence, and cook.
Scallion Egg Cake
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, chopped green onion, and salt in a bowl, and stir well.
Add an appropriate amount of water, stir until there are no particles and the batter is thick like yogurt. Let the mixed batter stand for a few minutes.
Heat a frying pan and apply a thin layer of cooking oil. Then scoop a spoonful of the batter into the pan and turn the pan gently to spread the batter evenly.
After the surface is solidified, turn over and bake for another 30 seconds.
Yihua is the inheritor of Chinese food and will bring 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, deep-fry 12 fried 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 filling, 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 with plastic wrap and let stand for 20 minutes.
Chop the pork belly into minced meat; add 1/3 tablespoon each of sesame oil, salt and chicken powder to the minced meat, mix well, then add onion ginger water and mix well.
Add the crab paste and stir well; add an appropriate amount of skin jelly and stir in the same direction; the ratio of crab paste, minced meat and skin jelly: 1:2:3.
Take out the prepared dough and knead it for a few times, then cut it into small pieces; roll it out into a thin dough that is thick in the middle and beside it, wrap it with fillings and fold it into shape.
Garnish with crab paste and make some green buns; place the green buns in a small cage and put them in cold water; steam for 10 minutes on high heat.
Steamed Yellow Bone Fish
The yellow-bone fish is slaughtered on behalf of someone, and is cut into pieces with a bone cutter, the fish head is broken in the middle, and placed on a plate. Slightly minced tempeh, minced garlic, and chopped green onion;
Marinate the fish with tempeh, garlic and seasonings (except oil) for 10 minutes. Steam over medium heat for 8 minutes in boiling water, open the lid;
Sprinkle onion, pepper (optional), pour hot oil.
Chestnut roasted tofu
Material: 180 grams of chestnut, 300 grams of old tofu, a little bitter gourd, appropriate amount of salt, appropriate amount of oil, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of scallion, appropriate amount of clear soup, appropriate amount of tempeh, appropriate amount of ginger slices
practice:
Boil the chestnuts in boiling water for 5 minutes and peel them; they can also be cut in half;
Cut the tofu into small pieces;
Cut bitter gourd into small pieces; diced green onion; 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, green onion 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, sugar and chicken essence, change to low heat and simmer for 5 minutes;
Cook until the juice is dry, add bitter gourd and cook for 2 minutes.
Hot and sour shredded potato
Ingredients: 2 potatoes, appropriate amount of oil and salt, 1 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 pieces and lay the cut side flat on the cutting board so the potatoes don't slip. Slice the potatoes first. Cut them into pieces and the pieces should be even thickness so they retain the same doneness after frying.
Soak the cut potato shreds in water, wash the starch, pull out and wash again, so that the potato shreds will not turn black and stick together when fried.
Cut off both ends of the dried chili without seeds. Cut into segments. Chop onion, ginger and garlic.
Heat the pan with oil, add the pepper, fry the pepper until slightly charred, remove the pepper, add the shallots, ginger powder, and dry pepper fragrant.
Fry the shredded potatoes over high heat, fry the shredded potatoes with 1 tablespoon of vinegar until they are 8 cooked (if the frying is too dry, you can fry the shredded potatoes at the same time with less water).
Add salt, sprinkle 1 tablespoon 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 yuba, 30 grams of black fungus, 1 teaspoon of salt, a little chicken essence
practice
Wash the celery and cut it into sections, soak the fungus, and cut the soaked yuba into sections;
Heat the wok, pour in the cooking oil and heat it to 80% heat, pour in the celery and stir fry over high heat;
Then add the yuba and continue to stir fry for 1 minute, add salt, chicken essence, pepper and stir fry;
Add the black fungus and stir-fry for a minute, then turn off the heat and serve.
Sweet-scented sweet-scented taro
Ingredients: taro, starch, sugar osmanthus, sugar
practice:
Wash the taro and then scrape the skin. Small taro can be used directly, and large taro should be cut into small pieces.
Put the taro on a plate and steam it in a pot. Bring the pot to a boil over 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 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, cook until the water boils and bubbles again.
Pour in the water starch, turn to low heat and stir slowly with a spatula, until the sugar liquid in the pot becomes a viscous and transparent glass gorgon.
Pour the steamed taro into the pot, evenly coat it with a layer of glass gravy, 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 apart and wash it;
Wash and chop garlic and dried chili peppers;
Add oyster sauce, white sugar, chicken essence, water and mix thoroughly;
Add water to boil in the pot, put the lettuce into the pot and blanch, after scalding, pick it up and put it on a plate;
Restart the oil pan, heat the oil, add garlic and chopped peppers and fry until fragrant, then pour in the adjusted oyster sauce, bring it to a boil, and finally pour the oyster sauce on the lettuce and serve.
Three-color mixed fungus
Ingredients: 10 grams of black fungus, 1 cucumber, half white radish, half carrot, 1 garlic, 4 teaspoons vegetable oil, 1/4 teaspoon salt, 3 teaspoons soy sauce, 2 teaspoons vinegar, 1, 5 teaspoons sugar
practice
Soak the fungus in warm water and tear it into small buds, blanch and remove the water to control the water;
Wash the cucumber, remove the skin, pat flat and cut into large pieces;
Cut the garlic cloves into large pieces, and cut carrots and white radishes into small pieces;
Pour oil into the wok, add garlic and fry until fragrant;
Add soy sauce, sugar, vinegar and refined salt to stir-fry it into a sauce;
Pour the fried sauce into the container with cucumber, fungus and radish, mix well.
Homemade Eggplant
Ingredients: 2 eggplants, 200 grams of pork
Seasoning: 300ml vegetable oil, 30g tempeh chili sauce, 20g garlic, 15g 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 desired eggplant, pork and tempeh chili sauce
Wash the eggplants and cut them into hob pieces, sprinkle with 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 some more oil, pour in the eggplant pieces and 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 shredded pork and stir fry until cooked, set aside
Using the bottom oil in the pot, pour in minced garlic and saute until fragrant. Pour the fried eggplant pieces into the pot and fry together
Add pork shreds, tempeh chili sauce and stir well, pour in soy sauce and stir well to color
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
First tear off the squid skin, then cut the squid whiskers into small pieces, and change the squid into a flower knife. My flower knife skills are too poor.
Blanch the squid in boiling water
Cut the onion and green pepper into sections, prepare shredded ginger and minced garlic
Put an appropriate amount of oil in the pot, heat it up on high heat, fry the ingredients first, then add the squid peppers, pour in and quickly stir fry, add cooking wine and seasoning and start the pot!
shredded radish salad
Practice 1. Shred the radish, sprinkle with salt and marinate for a while;
Prepare the side dishes: parsley, onion, shallot cut into small pieces;
Put the salted shredded radish in water, squeeze out the water, and put it on a plate;
Sprinkle shallots, coriander, onions, add salt, chicken essence, monosodium glutamate, pepper oil, sesame oil, soy sauce, red pepper and stir well.
Salt and Pepper Pork Ribs
Ingredients: 500 grams of ribs, one egg, one red and green pepper, 1/4 of an onion, a section of green onion, 2 slices of ginger, appropriate amount of starch, salt and pepper, sugar, soy sauce, cooking wine
practice:
Cut the ribs into sections, green and red peppers, and chop the 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 the egg paste and fry them in 50% hot oil, remove and drain the oil.
Stir-fry the peppers and onions with an appropriate amount of salt and pepper, add the ribs and stir-fry evenly.
Osmanthus lotus rice
Practice: 1. Wash the glutinous rice and soak it in clean water for 24 hours.
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.
Place the head of the lotus root just cut off as a lid on the lotus root, and use a few toothpicks to seal the mouth.
Put the water that can cover the lotus root in the pot, heat it on high heat, after the water boils, add rock sugar, sugar osmanthus and salt, cover the lid, change to low heat and cook for 1.5 hours, put it out and let it cool and slice it. You can drizzle a little sugar osmanthus or honey before eating, it tastes better.
Noodles with Mushroom and Pork Sauce
Ingredients: mushrooms, spiced dried tofu, minced pork, carrots, green onions, onions, dried yellow sauce, sweet noodle sauce, sugar, minced ginger and garlic
practice:
Dice shiitake mushrooms, dried tofu and other side dishes; stir and marinate minced meat with soy sauce; add water to dry yellow sauce and sweet noodle sauce and mix thoroughly.
Heat more oil in the pan and fry minced ginger, garlic, green onion, and onion. Add minced meat and stir fry until half cooked. Add in diced mushrooms and diced carrots, stir fry, then add dried tofu and stir fry.
Pour in the sauce, decide whether to add sugar or not according to personal taste, collect the sauce and cook.
Cook the noodles, 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 teaspoons starch
practice:
Clean the shrimp, remove the shrimp line, add 1 tsp salt, add 1 tsp white wine, mix well, marinate for 15 minutes;
Add 2 teaspoons of starch to the marinated shrimp; mix well; wash and dice carrots and cucumbers;
Add 1 tablespoon of oil to the pot. When the oil is hot, put it in the pot and fry the shrimps. Remove the shrimps when they change color;
Add a little oil in another pot, fry carrots and diced cucumbers until they are broken;
Add a little salt, add corn kernels and stir fry, finally pour in shrimp, 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 fillings. Put the minced green onion and ginger, salt and pepper into the meat filling. Add five-spice powder, soy sauce, chicken essence and rice wine to the meat filling. Pour chives, an appropriate amount of sesame oil, and a little bit of sesame oil into the meat filling. 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
Practice: 1. Soak the hazel mushrooms in the northeast in an appropriate amount of warm water for about 60 minutes, (better with rice-washing water), remove them, wash and control the water for later use.
Wash the chicken and chop it into small pieces.
Heat a wok, add a small amount of oil, and when the oil is hot, add onion, ginger, aniseed, and dried red pepper to fry until fragrant.
Add in chicken pieces and stir fry evenly.
Stir fry until the chicken changes color, fragrant and has excess water.
Add soy sauce, sugar, cooking wine, and stir well.
Put it in a stew pot, add an appropriate amount of boiling water, then cover the pot and simmer for about 50 minutes.
Cook over medium-low heat, cover and simmer until the chicken is soft.
Pour in the mushrooms and simmer for 30 minutes on medium-low heat to let the mushroom flavor fully emerge.
Add a pinch of salt to taste and collect the juice over high heat, then turn off the heat and serve on a plate.
Steamed Tofu with Minced Pork
Ingredients: minced meat, eggs, jade tofu, green onions, carrots. Ingredients: salt, black pepper, soy sauce
Cooking steps: 1. Chop the pork into minced meat for later use. Start to marinate the minced meat, add a teaspoon of soy sauce, an appropriate amount of black pepper, and a teaspoon of salt. Mix the meat filling with a spoon and marinate for use.
Peel and wash the carrots and cut them in half. Then change the knife and cut the carrots into small pieces and set aside for later use.
Cut the Yuzi tofu from the top, and then take out the tofu. We have to be careful here, because the Yuzi tofu is very tender and easily broken.
Arrange the prepared ingredients on the plate, place a piece of Yuzi tofu and a slice of carrot around the circumference of the plate. Put the remaining Yuzi tofu in the middle of the plate, put the meat filling in the gap between the tofu, and place it in a circle. Finally, beat an egg in the middle.
Put the processed minced meat tofu into the pot and steam it. Cover the lid and let it steam for about 7 minutes.
Take the steamed minced meat and tofu out of the pan. Drizzle with a teaspoon of raw extract flavor while it is still hot. Sprinkle a little chopped green onion to garnish with Titian before serving.
Steamed Yuba Vermicelli
Details of ingredients: appropriate amount of yuba, vermicelli, minced meat Ingredients: appropriate amount of garlic, cooking wine, salt, white pepper, chopped pepper, light soy sauce
step:
Soak the vermicelli in water until soft
Soak the yuba in warm water until soft
Minced pork, minced garlic, minced ginger
Add cooking wine, salt and white pepper to the minced meat, stir well, marinate for about 10 minutes to make it taste good
Arrange the soaked vermicelli in the bowl first, and then spread the yuba on top
Arrange the marinated minced meat on top of the yuba
Sprinkle minced garlic with minced meat
Add chopped pepper
Drizzle with soy sauce
Put cold water on the pot, and then steam for 15 minutes after the fire is on. After steaming, take it out and sprinkle with chopped green onion.
cumin potatoes
Ingredients: Potatoes, ground cumin, coriander, ginger, salt, chili powder, black pepper.
practice:
Wash and peel the potatoes and cut them into appropriate size, chop the coriander and ginger for later use;
Add an appropriate amount of water (the amount of water should be less than 1cm of the potatoes), add a little salt, bring to a boil over high heat, continue to cook until the potatoes are soft, remove and drain the water for later use;
Pour oil into the wok, heat over medium heat and sauté chopped ginger until fragrant, then add the chopped potato pieces, add cumin powder, chili powder, black pepper powder, add appropriate amount of salt, stir fry to make the potato pieces taste good. Before turning off the heat, add the chopped coriander, stir fry evenly, and then serve;
Stewed Spring Bamboo with Ribs
Material: bamboo shoots, ribs, star anise, dried red pepper
Practice: 1. Peel the bamboo shoots, and blanch the ribs for later use
Cut the bamboo shoots into pieces (the root is cut into slices, and the tip is cut into pieces)
Put a small amount of oil in the pot, fry the ribs a little, and add an appropriate amount of oyster sauce
Fry the pork ribs until discolored and transfer to the pressure cooker
Put the bamboo shoots into the pressure cooker, add an appropriate amount of water, add the dried peppers and star anise
Cook on medium heat for 20 minutes. After the pot is boiled, add an appropriate amount of salt.
Wild bamboo shoots mixed with fungus
Ingredients: fungus, bamboo shoots, shallots, garlic salt, sugar, soy sauce, vinegar, chicken essence
practice
Slice fresh bamboo shoots. Cook in boiling water. Add a tablespoon of sugar to the water while cooking.
Remove the cold water and drain the water.
Soak and wash the fungus in advance, pick them into small buds, boil them in boiling water and let them cool, then mix them with bamboo shoots. Top with chopped shallots, minced garlic, and chili noodles.
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 tablespoons of soy sauce, appropriate amount of garlic, appropriate amount of pepper
practice:
Wash the small rapeseed;
Boil water in a pot, blanch the small rapeseed until discolored and soft, put it in cold water to cool down;
Put an appropriate amount of oil in the pot, add the peppercorns when the oil is hot, 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 it for a while, turn off the heat;
Put the dried rapeseed into a container, add the salt, soy sauce, and stir-fry garlic together with pepper oil into the rapeseed, and mix well.