Recommend 33 simple recipes of gourmet food, all of which are economical meals, and each meal makes the family happy
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!
Sixi Roasted Bran
Method: 1. Soak dried shiitake mushrooms, black fungus, day lily, and peanuts in advance, wash and set aside.
Cut the roasted bran into small pieces and blanch in boiling water, remove and rinse with running water and squeeze out the water, cut the soaked shiitake mushrooms into pieces, and peel the soaked peanuts.
Heat the oil in the pot, fry the bran for a while, and set aside.
Leave the base oil in the pot, add sliced ginger, star anise, and cinnamon and stir-fry until fragrant, add mushrooms and black fungus and stir-fry.
Add roasted bran and peanuts. Add salt, soy sauce, and sugar, 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, the fire is high to collect the juice, and the sesame oil is poured into the pot.
Sesame Spinach Salad
Ingredients: spinach, oil, vinegar, sugar, salt, pepper, chopped green onion, minced garlic, minced ginger, cooked white sesame
practice:
After heating up the oil in the hot pan, add an appropriate amount of peppercorns, pick out the peppercorns after the fragrance is released; then put sugar, salt, pepper, chopped green onion, minced garlic, and minced ginger in a bowl, pour in hot sesame oil to make a sauce .
Add enough water to the pot, boil it, add some salt, wash the spinach and scald it for 2-3 minutes.
Take out the blanched spinach, take a shower, squeeze out the water, add the seasoning sauce, cooked white sesame and mix well.
Lamb with Scallions and Cumin
Ingredients: Appropriate amount of leg of lamb, one onion, white scallion, cumin powder, one handful of red dried chili, one coriander, June fresh soy sauce, cooking wine, chili oil;
practice
Prepare the ingredients; first, marinate thin slices of lamb with June fresh soy sauce, cooking wine, and a little cornstarch. All other ingredients are chopped;
Put the oil in the pot, when it is 80% hot, add the scallions and sauté until fragrant, add the lamb slices, stir fry quickly, and turn off the heat when the water comes out; leave the bottom oil in the pot, add the onions and stir fry for a while, add some salt;
When the onion is almost cooked, add the fried mutton and stir fry together. At the same time, add dried chili and coriander powder; finally sprinkle delicious cumin powder and you're done;
Mokuen Meat
Ingredients: lean pork, eggs, dried fungus, cucumber, carrot, salt, soy sauce, cooking wine, oil, sesame oil
practice:
Shred lean pork, slice cucumbers and carrots obliquely, and shred green onions and ginger.
Knock the eggs into a bowl and beat well with chopsticks.
Soak the dried fungus in boiling water for 5 minutes, remove the root and tear it into pieces.
Heat the oil in a pan, add eggs and stir fry, set aside.
Leave the remaining oil in the pot, stir-fry the shredded pork, after the meat turns white, add green onion and shredded ginger and stir-fry together, when it is half mature, add cooking wine, soy sauce, salt, stir-fry well, add fungus, cucumber, carrot and Stir-fry the egg pieces together, pour in the sesame oil after they are cooked.
Winter bamboo shoot and bamboo fungus soup
Ingredients: winter bamboo shoots, bamboo fungus, white jade mushroom, ginger, carrot, coriander, salt, mushroom essence, pepper
practice:
Slice the winter bamboo shoots, soak the bamboo fungus until soft, cut off the root of the white jade mushroom and wash, slice the ginger, wash and cut the coriander into sections.
Fill the pot with water and bring to a boil, pour in the winter bamboo shoots and blanch for 1 minute, then pour in the white jade mushrooms and bamboo fungus, blanch the water and drain.
Take the pot and add two spoons of water to boil, pour in the winter bamboo shoots, bamboo fungus, white jade mushroom, ginger slices, and carrot flowers, cook for 3 minutes on medium heat, add an appropriate amount of salt, mushroom essence, and pepper, and put it into the soup nest Add parsley and serve.
Mushroom Fried Sauce
Ingredients: shiitake mushrooms, pork belly, green onions, cooked peanuts, cooked sesame seeds, light soy sauce, dark soy sauce, sugar, old godmother
practice:
Mince green onions. Peel and crush the cooked peanuts, prepare a little cooked sesame seeds; mince the pork belly; wash and cut the shiitake mushrooms into small cubes for later use; put oil in a hot pan, add the minced meat and stir-fry until the surface turns slightly yellow;
Pull the minced meat aside, add minced green onion and stir-fry until fragrant; pour in the diced mushrooms, stir-fry until soft, add Laoganma black bean sauce, add light soy sauce, dark soy sauce, and sugar, stir well and cook 5.6 Minutes, sprinkle sesame seeds and crushed peanuts, turn off the heat, and stir well.
Stir-fried Vermicelli with Celery
Ingredients: 500 grams of celery, 1 handful of vermicelli, 100 grams of pork, appropriate amount of oil and salt, 1 section of green 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, wash them, and cut the celery into inch sections with an oblique knife;
Add water to the pot and boil, 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 off with a knife;
Cut the pork into shreds, chop the green onion, mince the ginger, and slice the garlic;
Heat the oil in the pan, 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 vermicelli and stir fry evenly, pour in soy sauce, cooking wine, add salt, half a bowl of water, and cook for 2-3 minutes to taste.
Stir-Fried Beans
Ingredients: 400 grams of lentils, 150 grams of minced meat, 4 dried chilies, 1 tablespoon of dark soy sauce, appropriate amount of mustard mustard, pepper, garlic, salt, and monosodium glutamate
practice:
Tear off the old ribs at both ends of the lentils, break them into two sections, wash them, and dry them.
Heat up 250 grams of oil, add lentils, and fry until the skin of the lentils is wrinkled, remove the oil with a strainer.
Take another pan and heat it up, sauté the minced meat, dried chili, Chinese prickly ash, mustard, and garlic with 1 tablespoon of oil until fragrant.
Pour in 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.
Sautéed Mushrooms with Broccoli
Method: 1. Wash and slice the mushrooms, cut the carrots into small pieces, tear the broccoli into small florets, shred the ginger, and slice the garlic.
Boil water in a pot, blanch the broccoli and carrots until they are broken, remove and dry for later use.
Heat oil in a pan, sauté 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 comes out, stir fry continuously on high heat to collect the juice.
When the juice is dry, add light soy sauce.
Then add broccoli and carrots and fry together.
After stirring evenly, add a little salt.
Curry Chicken Wings
Ingredients: chicken wings, curry powder, cumin, cooking wine, salt, ginger slices.
practice:
Wash and dry the chicken wings, 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, adjust the taste to your liking, just a little more curry powder and a little cumin.
Stir well with chopsticks, let the seasoning evenly attach to the chicken wings, cover with plastic wrap and marinate in the refrigerator overnight. The next day, take out the chicken wings, place them on the grill, place them on a baking tray covered with tin foil, put them in a preheated 200-degree oven and bake in the middle layer for 20 minutes, turning them over once in the middle.
Goose Breast Porridge
Ingredients: porridge, goose breast, dried lily
practice:
Shred the goose breast, mix well with a small amount of cooking wine, white pepper powder, sugar and salt;
Put the soaked lily and the cooked porridge into the casserole, bring to a boil, turn to a simmer and cook for another 40 minutes; add the goose meat, after boiling, turn to a simmer 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, 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, wash and cut into thick slices;
Heat the oil, fry the dried chili slices until crispy, put the sliced chicken gizzards, shredded green onions and chili peppers, minced garlic, and coriander into the pan until fragrant;
Add a little seasoned soy sauce, vinegar, and sugar, and take it out of the pan.
Yam Fish Soup
Ingredients: 250 grams of fish meat and fish bones, 20 grams of Chinese yam, kelp, tofu, green onion, pepper, salt
practice:
Wash Chinese yam and grind it into powder; cut tofu into cubes, shred kelp; wash fish and cut into slices.
Add an appropriate amount of water to the pot, add shredded kelp, yam powder, and tofu cubes, and bring to a boil over high heat.
Finally, add the fish fillets, add chopped green onion, pepper, salt and other seasonings after cooking, and you can drink soup and eat meat.
Spicy Chicken Wings
Method: 1. Wash and chop the chicken wings into small pieces, add cooking wine, salt, pepper, soy sauce, mix well and marinate for 20 minutes.
Cut the onion, ginger and garlic into small pieces, put part of the soy sauce, salt and sugar in a bowl and dissolve with a little water.
Heat the oil in a pan, fry the chicken nuggets until the surface is slightly yellow, remove, when the oil temperature rises, put in the chicken nuggets and fry again, then remove.
Leave the bottom oil in the pot, add pepper and chili and stir-fry until fragrant, add green onion, ginger and garlic and stir-fry until fragrant, then pour in chicken pieces and stir-fry for a while.
Pour in the adjusted sauce, stir-fry evenly over high heat and serve immediately.
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 pork ribs in water, pour a little oil, sauté the shallots, ginger, and peppers in a hot pan with cold oil, pour in the pork ribs and stir-fry to change the color, then cook with cooking wine;
Add light soy sauce, dark soy sauce, and oyster sauce, then add boiling water to boil, add cinnamon, a section of star anise, and an appropriate amount of rock sugar;
After smoldering on low heat for 40 minutes, add tea tree mushroom, salt and chicken essence, smolder on low heat for another 20 minutes, collect the juice and take it out of the pot.
shredded pork with green pepper
Ingredients: Half a catty of lean meat from the front legs, 4 green peppers, 2 cloves of garlic, salt, monosodium glutamate, a little soy sauce, a little starch or sweet potato powder
practice
Remove the seeds of the green pepper, shred it, blanch it in hot water, pick it up and drain it for later use
Add salt, soy sauce, oil and starch to the shredded pork and mix well
Heat oil on high heat, add garlic and sauté 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, then it is ready to serve
Egg Shredded Tofu
Ingredients: 200 grams of marinated tofu, 2 eggs, appropriate amount of green onions, appropriate amount of salt, 2 shallots, a little pepper, appropriate amount of cooking oil
practice
Ingredients: northern tofu, eggs, chives, scallions
Break the eggs into a bowl, chop the scallions and chives into pieces
Heat a pan with cold oil, add minced green onions and stir-fry.
After frying the shallots, add the tofu.
Stir fry constantly, and crush the tofu with a hand shovel. (This step needs to be stir-fried for three or four minutes to stir-fry the water vapor in the tofu)
Stir-fry tofu to release moisture, add beaten eggs and continue to stir-fry.
Stir fry until the egg liquid is solidified, 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 and duck soup
Method 1. Soak the Cordyceps flower in clean water for 15 minutes, then wash it for later use.
Sliced ginger and shallots knotted, washed duck legs and white radish and cut into pieces.
Put the duck pieces into the pot under cold water, and pour in 10g cooking wine and about 20 dried peppercorns.
Bring to a boil on high heat, then cook for 2 to 3 minutes, remove, rinse the blanched duck pieces, and wash off the blood foam for later use.
Pour 2/3 of water into the electric stew pot, then put the blanched and washed duck pieces into the pot, and pour 10g of cooking wine, ginger slices and green onions, and cover the pot. Stew for 1 hour and 50 minutes.
After the water in the pot boils, add the radish pieces and Cordyceps flowers, and continue to simmer.
The control panel shows that it is in the keep warm state, and the soup is ready to be stewed. At this time, add salt and white pepper for seasoning.
Garlic Pen Tube Squid
Materials: 500g pen tube squid, 300g garlic yellow, 1 tsp salt, 1/2 tsp chicken bouillon
practice:
Wash the squid with clean 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 garlic and cut into sections, put oil in the pot, first add the garlic and fry until soft, then add the squid and stir-fry, add salt and chicken essence and stir-fry evenly.
Sauteed Sweet Potato Leaves with Sour Bamboo Shoots
Ingredients: sweet potato leaves, sour bamboo shoots, millet pepper, garlic, rice wine, salt, chicken powder, sesame oil
practice:
Fold and wash the sweet potato leaves, cut the sour bamboo shoots into short strips, chop the garlic into pieces, and cut the millet pepper into rings.
Heat the pot to dryness, add sour bamboo shoots and stir-fry over medium-low heat for one minute, then remove.
Pour a little oil into the pot, add garlic and millet pepper and fry until fragrant, then pour in the sour bamboo shoots and stir fry for half a minute.
Pour in the sweet potato leaves, stir-fry on high heat for about ten seconds, pour 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 out of the pan, and stir-fry a few times before serving.
Bean sprouts and black fungus with three shreds
Ingredients: 30 grams of bean sprouts, 20 grams of fungus, half a 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 to soften them, remove them and drain them; remove the roots of the soaked fungus, clean them, cut them into thin strips, and cut the carrots into thin strips 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, 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 the 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 minced ginger and minced garlic into a bowl, add all the seasonings, and mix well;
Wash the pork ribs and drain;
Add 1 scoop of raw powder, then add the well-mixed seasoning and stir evenly;
Put it in a pot, cover and steam for 15 minutes on high heat until it is fully cooked.
Cold Crystal Meat
Ingredients: 350g crystal meat, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of old godmother, appropriate amount of chopped green onion, appropriate amount of minced garlic, appropriate amount of red pepper
practice:
After the crystal meat is bought, pack it and cut it into an appropriate size under a clean and sterilized chopping board;
Then put it into the disk;
Prepare the seasoning, chop the chopped green onion finely, crush the garlic and cut it into minced garlic;
Cut the chili into rings, if you are afraid of spicy food, you can soak it in water or remove the seeds;
Add chopped green onion, minced garlic, and chili rings to the bowl, add light soy sauce, sugar, old godmother, and sesame oil, and mix well;
Pour the adjusted sauce on the cut crystal meat and serve!
Scrambled Eggs with Mushrooms
Ingredients: 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;
Method: 1. Preparation: Dried shiitake mushrooms are fully soaked in warm water of about 40 degrees (no hard core), rinsed with clean water for later use; if fresh shiitake mushrooms are used, soak in light salt water for 10 minutes and then wash. Cut the soaked shiitake mushrooms into slices; beat the eggs, add some light soy sauce and water and mix well.
Pour oil into the pan, scramble the eggs first, stir them into pieces with a shovel, and put them out for later use.
Pour oil into the pot, heat on high heat, pour in shiitake mushroom slices and stir fry, then add light soy sauce, dark soy sauce, salt and sugar and stir fry.
Add a little water to boil; (the fresh mushrooms will produce soup, so there is no need to add water).
Pour in the eggs and stir well, and finally pour in the water starch to thicken.
Mushrooms and eggs are very delicious foods, and they are even more delicious when paired together. Friends who like mushrooms can try it.
Bazhen Tofu
Ingredients: one piece of old tofu; one spring bamboo shoot; half a carrot; a small handful of green beans; two or three mushrooms; two shiitake mushrooms; a little peanut; a little fungus; two slices of ginger; 1/2 tsp salt; ; 2 rock sugar; a little white pepper
practice
Cut the old tofu into square pieces of 4 cm in size and 0.5 cm in thickness (probably enough). If there is a lot of water, it is best to use a kitchen paper towel to absorb the water. Heat up a non-stick pan, add a little more oil, fry the tofu over low heat until one side is golden, then turn over and fry the other side, set aside.
Spring bamboo shoots are shelled and cut into sections, carrots are sliced, shiitake mushrooms are cut into pieces, quick-frozen green beans are thawed, black fungus is soaked
Heat up a pan and add a little oil, add ginger and stir fry until fragrant, add peanuts and carrots and stir fry, then add shiitake mushrooms, mushrooms, fungus and spring bamboo shoots and stir fry until 9 mature, add fried tofu and thawed green beans and stir fry for a while.
Add a bowl of water to the pot, add salt, light soy sauce, rock sugar, and white pepper to taste, continue to heat on a low heat, let the tofu absorb the soup, then collect the juice on a high heat to get out of the pot.
Loofah Scrambled Eggs
Ingredients: 1 loofah, 2 eggs, 1 small onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce
practice
Slice the loofah and small onion, add salt to the egg to make a liquid.
Heat the oil in a pan, fry the eggs in the pan.
Fry until set, scoop up and set aside.
Put oil in the pan again, and sauté the shallots until fragrant.
Pour in the loofah, add salt and stir-fry the water, then add the eggs.
Add an appropriate amount of oyster sauce, stir well and serve.
Cola Chicken Wings
Ingredients: chicken wings, cola, green onion, ginger, oil, salt
Clean the chicken wings. I like to boil them for a while to remove the blood. Of course, this step can also be saved, as long as it is cleaned.
Put a little oil in the frying pan, heat up the shallots and ginger, put them into the wings and stir-fry for a while
Pour in cola, preferably submerged in the wings
Cook over high heat, then simmer slowly. If you find that the cola is dry, you can add some more
Chicken wings are easy to boil, but I like to cook until the soup is thick. Just add some salt and you're good to go
Friends who like spicy food, you can add a few dried chilies when pouring cola
Shrimp and Taro Casserole
Raw materials: Shrimp, taro, corn kernels, coriander, rice wine, ginger, salt, egg white.
practice
Peel the shrimp and marinate with rice wine, salt and egg white for a while.
Peel the taro and cut into hob pieces.
The oil pan is 70% hot, first put in the corn kernels and stir-fry, then add the taro and stir-fry for a while.
Transfer the corn kernels, taro, and ginger slices into another casserole, pour rice wine and appropriate amount of cold water (just cover the taro pieces), bring to a boil over medium heat, and simmer over low heat.
After about 20 minutes, the taro is cooked and rotten. Add salt, put shrimps on medium heat, and put coriander leaves after the water boils.
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 powder, appropriate amount of salt, and a little ginger
practice
Soak 50 grams of dried cuttlefish in warm water for 20 minutes, soak thoroughly;
50 grams of pork belly slices, 100 grams of lean meat slices, and 1 cucumber shredded;
Heat up the oil in a hot pan, add pork belly, lean meat, sliced ginger, and soaked dried cuttlefish in order to release the aroma;
Add water and boil over high heat, sprinkle a little salt to taste, turn to low heat and simmer for 1 hour;
Add cucumber shreds and white pepper powder before serving.
Braised loofah with shrimp balls in golden soup
The loofah is made into a half-soup dish, paired with fresh prawns and razor clams, the color of the finished dish is golden, and the taste is delicious and attractive.
Remove the heads, shells and tails of chilled fresh shrimps, remove the shrimp lines along the back slices, rinse and drain, and pat a thin layer of raw powder for later use; peel the loofah and change it into hob pieces; fungus Basin, add water and a little starch to soak for 12 hours, remove the root and wash it for later use.
Refining chicken oil: Rinse 500 grams of old hen chicken oil, drain the water and chop it into pieces, put the bottom oil in the pot and heat it up, add the chicken oil to heat it up, add chopped onion, Minced ginger and scallion, simmer over low heat until the water is dry, then turn off the heat, remove the slag and leave the oil and pour it into a bucket for later use.
Step-by-step process:
Add a little cooking wine to the boiling water, add 150 grams of razor clams and blanch them thoroughly, remove the shells and take the meat for later use.
Heat the salad oil in a pot until 50% hot, add 300 grams of loofah and deep fry for 15 seconds, remove and control the oil, add 20 grams of fungus and 150 grams of prawns into boiling water and blanch for 30 seconds, then drain.
Put 20 grams of chicken oil in the pot and slide it through, stir-fry loofah, fungus, and shrimp body, add 500 grams of broth, sprinkle in 10 grams of sea rice, 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 wolfberries and mint leaves.
Braised Winter Melon
Method: 1. Peel the wax gourd, cut it into 4-5 cm cubes, cut it with a cross-cut knife, dice the shiitake mushrooms and peppers
Heat the oil in a pan and fry the wax gourd until fragrant
Move the wax gourd to a little space, add mushrooms and peppers, stir-fry until it tastes good, sprinkle with salt
Add water to submerge the wax gourd, spray soy sauce, bring to a boil over high heat, turn to medium heat and simmer, cover the pot
When the juice is about to dry up, add oyster sauce, chicken essence and chopped green onion~
Winter Melon Roast Pork
Ingredients: pork belly, wax gourd, ginger, shallot, dried chili, rock sugar
practice:
Peel the wax gourd and cut into cubes, slice the ginger, cut the white scallion into sections, and mince the green onion;
Cut the pork belly into cubes, put it into the pot together with the ginger slices, pour in clean water, and cook for three or four minutes after the water boils, remove the meat, cool it down and control the water;
Heat the oil in a pan, add the pork belly, stir-fry the oil, add rock sugar, stir-fry over low heat until the sugar melts;
Add sliced ginger and dried red pepper and fry for 2 minutes. Add boiling water and simmer for 30 minutes;
When the time is up, add scallions, wax gourd, salt, braised soy sauce, turn to medium heat, and stir fry evenly;
Cook until the winter melon tastes good, the soup is dry, and sprinkle with chopped green onion.
Honey Pork Ribs
Ingredients: 500 grams of ribs, 1 section of green onion, 1 small piece of ginger, 6 cloves of garlic, cooked white sesame seeds as you like
practice:
Chop the ribs into small pieces, wash and drain well.
Cut green onions into sections and thinly slice ginger;
Heat the pot over high heat, pour in oil, when the oil is 50% hot, add scallions, ginger slices, and garlic and stir-fry until fragrant, then put the ribs and stir-fry until the color changes, pour in water and boil, then skim off foam;
Pour in light soy sauce, dark soy sauce, rock sugar, barbecued pork sauce, and rose fermented bean curd juice, stir well, cover, pressurize, and cook on high heat for 6 minutes before turning off the heat;
After turning off the heat, let it stand for a while, pour in honey and salt, turn on the heat, and cook on the highest heat. When the soup thickens, it can be served. Sprinkle white sesame seeds and eat.