Recommend 33 simple food recipes, all of which are economical meals, and make the family happy with each meal
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!
Sixi Baked Bran
Practice: 1. Dried mushrooms, black fungus, day lily, and peanuts are soaked in advance, washed and set aside.
Cut the roasted bran into small pieces and pour it into the boiling water to make the soup. Rinse with running water and squeeze out the water. Cut the soaked mushrooms into pieces. Peel the soaked peanuts.
Heat the oil in the pan and fry the roasted bran a little, and set aside for later use.
Leave the base oil in the pot, add ginger slices, star anise, cinnamon and stir-fry, pour in mushrooms and black fungus and stir-fry.
Add roasted bran and peanuts. Add salt, soy sauce, sugar and stir fry evenly, add appropriate amount of water to boil, then turn to medium-low heat and simmer for 30 minutes.
Add the day lily and continue to cook for about 10 minutes; finally collect the juice on high heat, pour in the sesame oil and cook.
Chilled Sesame Spinach
Ingredients: spinach, oil, vinegar, sugar, salt, pepper, chopped green onion, minced garlic, minced ginger, cooked white sesame
practice:
After the oil is heated in the hot pot, add an appropriate amount of Chinese peppercorns, and remove the Chinese peppercorns after the fragrance is released; then put the sugar, salt, pepper, chopped green onion, minced garlic, and minced ginger in a bowl, pour in the hot sesame oil to make a sauce .
Add enough water to boil, add some salt, wash the spinach and blanch for 2-3 minutes.
Remove the blanched spinach, rinse, squeeze dry, add seasoning sauce, cooked white sesame seeds and mix well.
Lamb with green onion and cumin
Material: appropriate amount of lamb shank, one onion, scallion white, cumin powder, one handful of red and dried peppers, one coriander, fresh June soy sauce, cooking wine, chili oil;
practice
Prepare the ingredients; first, marinate the thin slices of mutton with fresh June soy sauce, cooking wine, and a little cornstarch. All other ingredients are cut;
Put oil in the pot, add scallion white and saute until fragrant when 80% hot, add mutton slices, stir fry quickly, turn off the heat when the water comes out; leave the bottom oil in the pot, add the onion and stir fry for a while, add a little salt to the right amount;
When the onion is almost cooked, add the fried mutton and stir-fry together. At the same time, add dried chili peppers and minced coriander; finally sprinkle with delicious cumin powder and you're done;
Mushu meat
Ingredients: lean pork, egg, dried fungus, cucumber, carrot, salt, soy sauce, cooking wine, oil, sesame oil
practice:
Slice lean pork, slice cucumber and carrot obliquely, and slice green onion and ginger.
Crack the eggs into a bowl and beat with chopsticks.
Soak the dried fungus in boiling water for 5 minutes, remove the root, and tear it into pieces.
Heat oil in a wok, add eggs and fry, set aside.
Leave the remaining oil in the pot, add the shredded pork and stir-fry. After the meat turns white, add onion and shredded ginger and stir-fry together. When it is mature, add cooking wine, soy sauce, salt, stir well and add fungus, cucumber, carrot and Stir fry the egg pieces together, and pour in the sesame oil when cooked.
Winter bamboo shoots and bamboo fungus soup
Ingredients: winter bamboo shoots, bamboo fungus, white jade mushrooms, ginger, carrots, coriander, salt, mushroom essence, pepper
practice:
Slice the winter bamboo shoots, soak the bamboo fungus until soft, cut off the roots of the white jade mushrooms and wash them, slice the ginger, wash and cut the coriander into sections.
Pour water into the pot and boil, pour in the winter bamboo shoots and blanch for 1 minute, then pour in the white jade mushrooms and bamboo fungus and blanch the water for a while, then drain and drain.
Add two tablespoons of water to boil, pour in winter bamboo shoots, bamboo fungus, white jade mushrooms, ginger slices, carrot flowers, cook on medium heat for 3 minutes, add appropriate amount of salt, mushroom essence, pepper, and pour into soup nest Add cilantro.
Mushroom Fried Sauce
Ingredients: mushrooms, pork belly, green onions, cooked peanuts, cooked sesame seeds, soy sauce, dark soy sauce, sugar, Laoganma
practice:
Finely chop the onion. Peel and crush the cooked peanuts, prepare a little cooked sesame seeds; mince the pork belly; wash the mushrooms and cut them into small cubes for later use; put the oil in a hot pot, and after the oil is hot, add the minced meat and stir until the exterior turns slightly yellow;
Pull the minced meat to one side, put the minced green onion and stir fry until fragrant; pour in diced mushrooms, stir-fry until soft, add Laoganma tempeh sauce, add light soy sauce, dark soy sauce, and white sugar, stir well and cook 5.6 Minutes, sprinkle in sesame seeds and crushed peanuts, turn off the heat and stir well.
Stir-fried Vermicelli with Celery
Ingredients: 500 grams of celery, 1 stick of vermicelli, 100 grams of pork, appropriate amount of oil and salt, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine
practice:
Remove the leaves and roots of the celery, and cut the celery into inch sections with an oblique knife;
Bring water to a boil in a pot, add vermicelli and cook until soft, soak the soft vermicelli in warm water for 1-2 hours, soak the vermicelli until there is no hard core, if the vermicelli is too long, cut it with a knife;
Cut pork into shreds, green onions and chopped green onions, mince ginger, and slice garlic;
Heat the oil in the pot, add chopped green onion, minced ginger, and sliced garlic until fragrant, add shredded pork and stir fry, stir fry the shredded pork until the color turns white, add celery and stir fry for 1-2 minutes;
Add the vermicelli and stir fry evenly, pour in soy sauce, cooking wine, add salt, half a bowl of water, cook for 2-3 minutes, when there is a little soup left, turn off the heat and put it on a plate.
Dried beans
Ingredients: 400 grams of lentils, 150 grams of minced meat, 4 dried peppers, 1 tablespoon of dark soy sauce, appropriate amount of minced mustard, pepper, garlic, salt and monosodium glutamate
practice:
Tear off the old tendons from both ends of the lentils, break into two sections, wash and dry.
Heat up 250 grams of oil, add in the lentils, fry until the skin of the lentils is wrinkled, remove the oil with a fence.
Heat another pot and sauté minced meat, dried chili, pepper, mustard and garlic with 1 tablespoon of oil.
Pour in the dark soy sauce and lentils and stir fry. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate, and stir well.
Broccoli Fried Mushrooms
Practice: 1. Wash and slice mushrooms, cut carrots into small pieces, tear broccoli into small pieces, shred ginger, and slice garlic.
Boil water in a pot, blanch the broccoli and carrots until they are cut off, remove them and set aside for later use.
Heat oil in a pot, saute ginger and garlic until fragrant.
Then add the mushrooms and stir fry.
Add a small amount of salt to speed up the water out of the mushrooms. After the water is out, stir fry continuously to collect the juice.
When the juice is dry, add in soy sauce.
Then add the broccoli and carrots and fry together.
After stirring well, add a little salt.
Curry Chicken Wings
Materials: chicken wings, curry powder, cumin, cooking wine, salt, ginger slices.
practice:
Wash the chicken wings and control the moisture, put them in a large bowl, and prepare other seasonings. Add cooking wine to the chicken wings, add an appropriate amount of salt according to your own taste, add curry powder, cumin, and ginger slices together. The taste is adjusted according to your own preferences. A little more curry powder and cumin can be garnished.
Stir well with chopsticks, let the seasoning evenly attach to the chicken wings, cover with plastic wrap and put it in the refrigerator to marinate for one night. The next day, take out the chicken wings, place them on the grill, place them on a baking tray lined with tin foil, and bake them in the middle rack of a preheated 200-degree oven for 20 minutes, turning them over once in the middle.
Goose Breast Porridge
Ingredients: porridge, goose breast, dried lily
practice:
Shred goose breast, mix well with a small amount of cooking wine, white pepper, sugar and salt to taste;
Put the soaked lily and the boiled white porridge into the casserole, bring to a boil, turn to low heat and cook for another 40 minutes; add goose meat, boil it, turn to low heat for 10 minutes;
Add finely shredded ginger, chopped green onion and white pepper to taste and serve.
Salted Chicken Gizzards
Ingredients: Chicken gizzards, ginger slices, salt, cooking wine, green onions, green peppers, garlic, coriander, peppers, soy sauce, vinegar, sugar
practice:
Add salt, cooking wine and ginger slices to the chicken gizzards into a pot of cold water, boil for 7 to 8 minutes, remove them, wash them and cut into thick slices;
Heat the oil, put in the dried chili section and deep-fry until crispy, add the chicken gizzard slices, shredded green onion and shredded chili pepper, minced garlic and coriander while it is still hot and sauté until fragrant;
Add a little seasoned soy sauce, vinegar, sugar, and serve.
Huaishan Fish Fillet Soup
Ingredients: 250 grams of fish bone, 20 grams of yam, kelp, tofu, green onion, pepper, salt
practice:
Wash the yam and grind it into powder; cut the tofu into cubes and shred the kelp; wash the fish and cut it into pieces.
Add an appropriate amount of water to the pot, add shredded kelp, yam powder, and tofu cubes, and bring to a boil.
Finally, add the fish fillets. After cooking, add chopped green onion, pepper, salt, etc. to taste, and then you can drink the soup and eat the meat.
Spicy Chicken Wings
Practice: 1. Wash and chop the chicken wings into small pieces, add cooking wine, salt, pepper, and soy sauce, mix well and marinate for 20 minutes.
Cut the onion, ginger and garlic into small pieces, put some soy sauce, salt and sugar in a bowl and dissolve with a little water.
Heat the oil in a pan, add the chicken pieces and fry them until the surface is slightly yellow, remove them. When the oil temperature rises, put in the chicken pieces and fry them again and remove them.
Leave the base oil in the pot, add Chinese pepper and chili and stir-fry, add onion, ginger and garlic to stir-fry, then add chicken pieces and stir-fry for a while.
Pour in the prepared sauce, stir fry evenly over high heat, and serve.
Grilled Pork Ribs with Tea Tree Mushroom
Ingredients: pork ribs, tea tree mushroom, light soy sauce, dark soy sauce, oyster sauce, cooking wine, cinnamon star anise, pepper, salt, chicken essence
practice:
Blanch the ribs, pour a little oil, sauté the onion, ginger and pepper in a hot pan with cold oil, pour in the ribs, fry the color, and cook with cooking wine;
Add light soy sauce, dark soy sauce, oyster sauce and then add boiling water to boil, add a section of cinnamon and star anise, and an appropriate amount of rock sugar;
After smoldering on low heat for 40 minutes, add tea tree mushrooms, add salt and chicken essence, smolder on low heat for another 20 minutes, collect the juice and serve.
Green pepper shredded pork
Ingredients: Half a catty of forelegs, 4 green peppers, 2 cloves of garlic, salt, monosodium glutamate, a little soy sauce, a little starch or sweet potato flour
practice
Remove seeds from green peppers, shred, blanch in hot water, drain and set aside
Add salt, soy sauce, oil and starch to shredded pork and mix well
Heat the oil, add garlic and saute until fragrant
Quickly stir fry the shredded pork
Add green pepper and stir fry, add salt and stir fry, add monosodium glutamate and stir fry, and then serve
Egg crumbled tofu
Material: 200 grams of brined tofu, 2 eggs, appropriate amount of green onions, appropriate amount of salt, 2 stalks of chives, a little pepper, and appropriate amount of cooking oil
practice
Ingredients: northern tofu, eggs, chives, green onions
Crack the eggs into a bowl, chop the green onions and chives separately
Heat oil in a pan, add chopped green onion and stir fry.
After frying the shallots, add the tofu.
Stir fry continuously, and crush the tofu with a spatula. (This step takes three or four minutes to stir fry, and the water vapor in the tofu should be stir-fried out)
Stir fry the tofu and steam, then add the beaten eggs and continue to stir fry.
Stir fry until the egg liquid solidifies, add some salt to taste.
Add a little pepper and continue to stir fry evenly
Stir fry evenly, turn off the heat, add chopped chives and mix well with the remaining temperature.
Cordyceps Radish Duck Soup
Practice 1. Soak the cordyceps flowers in water for 15 minutes, then wash them for later use.
Sliced ginger and knotted green onions, washed duck legs and white radish and cut them into pieces.
Put the duck pieces into the pot with cold water, and pour in 10g cooking wine and about 20 dried peppercorns.
After the fire is boiled, cook for 2 to 3 minutes and remove it. Rinse the blanched duck pieces and wash the blood foam for later use.
Pour 2/3 of the water into the electric stew pot, then put the washed duck pieces into the pot, add 10g cooking wine, ginger slices and green onions, and cover the pot. Simmer for 1 hour and 50 minutes.
After the water in the pot boils, add radish pieces and cordyceps flowers and continue to simmer.
The control panel shows the heat preservation state, and the soup is stewed. At this time, add salt and white pepper for seasoning.
Garlic Yellow Pen Tube Squid
Material: 500g squid in pen tube, 300g yellow garlic, 1 tablespoon of oil and salt, 1 tablespoon of chicken essence and half a tablespoon
practice:
Wash the squid with water, remove a "bone" like a transparent soft plastic sheet on the back, scald it in boiling water, remove and drain the water, cut each squid into 3-4 pieces
Wash the yellow garlic and cut it into sections, put oil in the pot, first add the yellow garlic and stir-fry until soft, then add the squid and stir-fry, add salt and chicken essence and stir-fry evenly.
Stir-fried Sweet Potato Leaves with Sour Bamboo Shoots
Ingredients: sweet potato leaves, sour bamboo shoots, millet peppers, garlic rice, rice wine, salt, chicken powder, sesame sesame oil
practice:
Fold and wash the sweet potato leaves, cut the sour bamboo shoots into short strips, smash the garlic and chop it into pieces, and cut the millet pepper into circles.
Boil the pot dry, fry the sour bamboo shoots over medium heat for a minute and then remove them.
Pour little oil into the pot, add garlic, millet pepper and fry until fragrant, then add sour bamboo shoots and stir-fry for half a minute.
Pour in the sweet potato leaves, stir fry for about ten seconds on high heat, drizzle some rice wine, and continue to stir fry a few times.
Then add salt and chicken powder to taste.
Drizzle some sesame oil before serving, stir fry for a few times and serve.
Bean sprouts and fungus
Ingredients: 30 grams of bean sprouts, 20 grams of fungus, half carrot, 10 grams of chili oil, 1 spoon of rice vinegar, 1 spoon of soy sauce, 5 grams of sesame oil, 3 grams of pepper oil
practice:
Pinch the head and tail of the bean sprouts, blanch them in boiling water until they soften, remove and drain the water; remove the roots of the soaked fungus, clean it, cut it into filaments, and cut the carrots into filaments for later use.
Put the fungus shreds and carrot shreds into boiling water, blanch them together, and remove them.
Put the three shreds together, add chili oil, pepper oil, umami soy sauce, rice vinegar, and salt, and stir well.
Add a little sesame oil and mix well.
Steamed Pork Ribs with Tempeh
Ingredients: pork ribs, tempeh, ginger, garlic, cornstarch
practice:
Wash tempeh, drain and chop;
Peel the ginger, grind it into minced ginger, remove the outer skin of the garlic, and cut it into rice grains;
Put the ground ginger minced garlic into a bowl, add all the seasonings and mix well;
Wash the ribs and drain the water;
Add 1 scoop of cornstarch, and then add the seasonings that are evenly mixed and stir well;
Put it into the pot, cover and steam for 15 minutes, until fully cooked.
Cold Crystal Pork
Material: 350g crystal meat, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of Lao Gan Ma, appropriate amount of chopped green onion, appropriate amount of minced garlic, appropriate amount of red pepper
practice:
After buying the crystal meat, pack it and cut it into appropriate size under a clean and sterilized cutting board;
Then put it into the tray;
Prepare the seasoning, chop the chopped green onion finely, smash the garlic and chop it into minced garlic;
Cut the peppers into circles, soak them in water or remove the seeds for fear of being spicy;
Add chopped green onion, minced garlic, and chili rings into a bowl, add soy sauce, sugar, Laoganma, and sesame oil and mix well;
Pour the prepared sauce on the cut crystal meat!
Scrambled Eggs with Mushrooms
Material: 30 grams of dried shiitake mushrooms (or fresh shiitake mushrooms); 3 eggs; 2 grams of light soy sauce; 1 gram of dark soy sauce; 2 grams of salt;
Practice: 1. Preparation: After fully soaking dried shiitake mushrooms in warm water of about 40 degrees (no hard core), rinse them with clean water for later use; if using fresh shiitake mushrooms, soak them in light salt water for 10 minutes and then wash them. Cut the soaked shiitake mushrooms into pieces; after the eggs are broken up, add some light soy sauce and water and stir well.
Pour oil into the pot, scramble eggs first, use a spatula to stir into pieces, and set aside for later use.
Pour oil into the pot, heat it up over high heat, pour in the mushroom slices and stir-fry, then add the light soy sauce, dark soy sauce, salt and sugar and stir-fry.
Add a little water to boil; (the fresh shiitake mushrooms will come out of the soup, so no need to add water).
Pour in the eggs and stir well, and finally pour in the water starch to thicken, and you're done.
Mushrooms and eggs are both very fragrant foods, and they are even more delicious when they are paired together. Friends who like mushrooms can try it.
Bazhen Tofu
Ingredients: one piece of old tofu; one bamboo shoot; half carrot; one handful of green beans; two or three mushrooms; two mushrooms; a little peanut; a little fungus; two slices of ginger; 1/2 tsp salt; 2 tsp soy sauce ; 2 pieces of rock sugar; a little bit of white pepper
practice
Cut the old tofu into square pieces of 4 cm in size and 0.5 cm thick (probably just fine). If there is a lot of water, it is best to use a kitchen towel to absorb the water. Heat up a non-stick pan, add a little more oil, fry the tofu on a low heat until one side is golden brown, then turn over and fry the other side, set aside.
Peel the bamboo shoots and cut them into sections, slice the carrots, cut the mushrooms into pieces, thaw the quick-frozen green beans, and soak the black fungus.
Heat the pot with a little oil, add ginger and stir-fry until fragrant, add peanuts and carrots and stir fry, then add mushrooms, mushrooms, fungus and spring bamboo shoots and stir-fry until 9 mature, add fried tofu and thawed green beans and stir-fry.
Add a bowl of water to the pot, season with salt, light soy sauce, rock sugar, and white pepper powder. Continue to heat on low heat, let the tofu absorb the soup, and then collect the juice on high heat to serve.
scrambled eggs with loofah
Ingredients: 1 loofah, 2 eggs, 1 small onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce
practice
Slice loofah and onion, add salt to eggs and make liquid.
Heat the oil in a wok and fry the eggs in the wok.
Fry until set, scoop up and set aside.
Put oil in the pot again and saute the onion until fragrant.
Pour in the loofah, add salt to fry the water, and add the eggs.
Put an appropriate amount of oyster sauce, stir well and serve.
Cola Chicken Wings
Ingredients: chicken wings, cola, onion, ginger, oil, salt
Clean the chicken wings. I like to cook them a little first to remove the blood. Of course, this step can also be omitted, as long as it is cleaned.
Put a little oil in the wok, heat the onion and ginger until fragrant, put in the wings and stir fry for a while
Pour in cola, it is advisable to not cover the wings
Bring to a boil over high heat, then simmer slowly. If you find that the coke is dry, you can add more
Chicken wings are easy to boil, but I like to cook until the soup is thick. Add some salt and you're good to go
For those who like spicy food, you can add a few dried chili peppers when pouring in the cola
Shrimp and Taro Casserole
Ingredients: shrimp, taro, corn kernels, coriander, rice wine, ginger, salt, egg white.
practice
Marinate the shrimps with rice wine, salt and egg white for a while.
Peel the taro and cut it into hob blocks.
The oil pan is 70% hot, first add the corn kernels and stir-fry, then add the taro and stir-fry for a while.
Transfer the corn kernels, taro, and ginger slices to another casserole, pour in rice wine and an appropriate amount of cold water (not over the taro pieces), boil over medium heat, and simmer over low heat.
After about 20 minutes, the taro is cooked, add salt, medium heat, put the shrimp, after the water boils, put the coriander leaves.
sliced meat soup
Ingredients: 50 grams of dried cuttlefish, 50 grams of pork belly, 100 grams of lean meat, 1 cucumber, appropriate amount of white pepper, appropriate amount of salt, a little ginger
practice
Soak 50 grams of dried cuttlefish in warm water for 20 minutes, and soak them thoroughly;
50g pork belly slices, 100g lean meat slices, 1 cucumber shredded;
Heat oil in a hot pan, add pork belly, lean meat, ginger slices, soaked dried cuttlefish and stir until fragrant;
Add water and boil over high heat, sprinkle a little salt to taste, turn to low heat and simmer for 1 hour;
Add shredded cucumber and white pepper before serving.
Grilled Loofah with Shrimp Balls in Golden Soup
The loofah is made into a half soup dish, with fresh prawns and razor clams. The finished dish is golden in color and delicious in taste.
Remove the head, shell and leave the tail of the chilled jiwei shrimp, remove the shrimp line along the back, rinse and drain, pat a thin layer of cornstarch for later use; peel the loofah and change it into a hob block; In a pot, add water and a little starch to soak for 12 hours, remove the roots and wash them for later use.
Refined chicken oil: Rinse 500 grams of chicken oil from the old hen, drain the water and chop it up. Put the bottom oil in the pot and heat it, then put the chicken oil and burn it. When the oil temperature rises to 50% hot, add chopped onion, Minced ginger and green onion, boil over low heat to dry the water, then turn off the heat, and pour the residue into the hopper for later use.
Step-by-step process:
Add a little cooking wine to the boiling water, pour 150 grams of razor clams into it, remove the shell and take the meat for later use.
Heat the salad oil in the pot until it is 50% hot, fry 300 grams of loofah for 15 seconds, remove the oil to control the oil, pour it into boiling water and blanch for 30 seconds together with 20 grams of fungus and 150 grams of prawns. Drain the water.
Put 20 grams of chicken oil in the pot and make it smooth, add loofah, fungus, shrimp and stir-fry, add 500 grams of broth, sprinkle 10 grams of dried shrimps, add 5 grams of salt, 5 grams of chicken juice, and 3 grams of monosodium glutamate and bring to a boil. Boil the razor clam meat for 30 seconds, then turn off the heat, put it into a soup bowl, and garnish with wolfberry and mint leaves.
Braised Winter Melon
Practice: 1. Peel the wax gourd, cut it into 4-5 cm squares, hit a cross knife on it, and dice the mushrooms and peppers
Heat oil in a pan and fry the wax gourd carefully until fragrant
Move the winter melon to some space, fry the shiitake mushrooms and peppers to taste, sprinkle with salt
Add water to cover the winter melon, spray soy sauce, bring to a boil over high heat and simmer over medium heat, cover the pot with a lid
When the juice is almost dry, add oyster sauce, and sprinkle the chicken essence with chopped green onion~
Winter Melon Roast Pork
Ingredients: pork belly, winter melon, ginger, shallot, dried chili, rock sugar
practice:
Peel the wax gourd and cut it into cubes, slice the ginger, cut the scallion white into sections, and mince the scallion green;
Cut the pork belly into cubes, put it into the pot together with the ginger slices, pour in water, continue to cook for three or four minutes after the water boils, pick up the meat, and cool it to control the water;
Heat the oil in a pan, add the pork belly, fry the fat, add rock sugar, stir fry over low heat until the sugar melts;
Add ginger slices and dried red peppers and fry for 2 minutes. Add boiling water and simmer for 30 minutes;
When the time is up, add the shallots, wax gourd, salt, braised soy sauce, turn to medium heat, and stir fry evenly;
Cook until the winter melon is delicious, the soup is dry, and sprinkle with chopped green onion.
Honey Sauce Ribs
Ingredients: 500 grams of ribs, 1 section of green onion, 1 small piece of ginger, 6 cloves of garlic, cooked white sesame seeds at will
practice:
Cut the ribs into small pieces, wash and drain well.
Slice the green onion into sections and slice the ginger into thin slices;
Heat the pot with high heat, pour in the oil, when the oil is 50% hot, add the shallots, ginger slices, garlic and stir-fry until fragrant, then add the ribs and stir-fry until discolored, pour in water and boil and then skim off foam;
Pour in the light soy sauce, dark soy sauce, rock sugar, barbecued pork sauce, rose fermented bean curd juice and stir well, cover the lid, pressurize, and cook the pressure cooker for 6 minutes on high heat, then turn off the heat;
Let it stand for a while after turning off the heat, pour in honey and salt, turn on the fire, and cook with the highest heat. When the soup is thick, it can be poured out and sprinkled with white sesame seeds.