Selected 42 dishes to share, easy to make and very affordable, delicious and delicious, worth trying
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 Shrimp with Fungus
Ingredients: 100 grams of broad beans, 100 grams of black fungus, 100 grams of shrimp, a little salt and a little cooking oil
practice:
The materials are ready.
Peel broad beans, blanch them in boiling water, remove and set aside.
Put a small amount of oil in the pan, add the shrimp and stir-fry.
Add fungus and blanched broad beans.
Stir-fry for about 1 minute and add a little salt to taste.
Fried Chicken with Onion and Pepper
Ingredients: right amount of chicken breast, right amount of onion, right amount of bell pepper, right amount of millet pepper, right amount of onion, right amount of salt, right amount of sugar, right amount of cooking wine, right amount of oyster sauce, right amount of pepper powder, right amount of light soy sauce, right amount of balsamic vinegar, right amount of peppercorns, right amount of ginger , appropriate amount of garlic.
practice:
One piece of chicken breast, cut into 1 cm square cubes.
Add a little salt, pepper, oyster sauce, starch, and cooking wine to marinate for 20 minutes.
Wash the onion and bell peppers, cut them into small pieces with a knife, and cut the bell peppers obliquely into sections.
Onion, ginger, garlic, pepper, and millet pepper are ready.
Put a little oil in the pot, put in the onion pieces and stir fry for a while and set aside.
Put oil in the pot, put in diced chicken, stir-fry until the color changes, and set aside.
Wash the pot again, put a little oil, and fry the peppercorns to give out the aroma.
Add millet pepper, onion, ginger and garlic and sauté until fragrant, then add the smooth diced chicken and stir fry evenly.
Add the bell pepper and continue to stir-fry evenly to taste, add the onion, add a little light soy sauce for coloring.
Add a teaspoon of salt and sugar, and pour a little balsamic vinegar along the side of the pot.
Pour in a little water, stir-fry evenly and then out of the pan.
Sandwich Pork
This dish is made by sandwiching pork fat slices with aged dish fillings, breaded in flour and then deep-fried. It has the characteristics of rich flavor, soft and delicious.
Raw materials: 150 grams of pig fat meat, 50 grams of minced pork, 250 grams of aged dishes, 12 sheets of glutinous rice paper, 12 eggs, 2 small green peppercorns, 20 grams of small red peppercorns, 20 grams of garlic, 3 grams of ginger rice, 5 grams of dry starch, 200 grams of bread Bran 500g Salt, pepper, cooking wine, sesame oil, edible oil
Method:
Soak the aged dish thoroughly in warm water, wash it repeatedly, squeeze out the water, and cut it into fine pieces. In addition, put the pig fat meat in a boiling water pot and cook it with cooking wine, remove it and let it cool, cut into 8-10 cm long and 0.2 cm thick with blades, marinate with salt and pepper to taste.
Put the frying pan on high heat, add oil and heat it up, add ginger rice and garlic rice to sauté until fragrant, add minced pork, small green peppercorns, and small red peppercorns to stir-fry, add the minced vegetables and stir-fry well Drizzle with sesame oil to make fillings. Then stuff it into the fatty meat slices, wrap it with glutinous rice paper, spread the whole egg liquid evenly to seal, pat the dry starch evenly, drag the whole egg liquid evenly, stick the bread crumbs evenly, and form a raw meat sandwich.
Put the frying pan on the high heat, put the oil and heat it until it is 50% hot, put in the wrapped meat with sanded meat, dip and deep-fry over low heat until it is golden and crispy, take it out and control the oil, put it on a plate and serve.
Griddle Shrimp Balls
Ingredients 500g shrimp, 2 egg whites, 1 teaspoon salt, a little white pepper, 2 slices ginger, 3 garlic sprouts, 1 green pepper, half an onion, 2 chili peppers, 3 coriander, 1 celery, raw Take an appropriate amount, a little white sugar, 2-3 tablespoons of Pixian bean paste
Method 1. Remove the shells from the shrimp, remove the intestines, chop and set aside, and take the egg whites from the eggs for use.
Put the egg white into the container, add the shrimp meat, add salt and black pepper and mix well.
Boil a pot of hot water, use the position of the tiger's mouth to squeeze out round balls, put them in hot water to shape.
Cooked meatballs.
Cut the onion into large pieces, cut the green pepper, chili pepper, celery, garlic sprouts, and coriander into sections.
Put oil in the frying pan and fry the ingredients until fragrant.
Add Pixian bean paste and stir-fry to make red oil.
Put in the shrimp balls, add light soy sauce and sugar, stir-fry for a while, then pour into the dry pot.
Beef Tenderloin with Kale
Ingredients: beef tenderloin, kale, oyster sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of pepper powder, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of water starch
Method: 1. Destem the kale, cut into sections obliquely. Put it in boiling water and blanch for half a minute, then remove the cold water, drain and set aside.
Cut the beef tenderloin into thin strips, pour a little water, cooking wine, light soy sauce, water starch, and pepper, grab it with your hands and smash it into a bowl, repeat this 30 times, and then let it stand for 15 minutes.
After 15 minutes, pour a little oil into the corned beef bowl and mix well.
Heat up the pan, pour in the oil, stir fry the shredded ginger first after the oil is warm, then add the shredded green onion and sauté until fragrant.
Stir-fry the beef strips until the color changes.
Quickly add a little cooking wine to remove the fishy smell, then pour in 1/2 the amount of oyster sauce and stir well.
Pour in the pre-boiled kale stems, then pour in the rest of the oyster sauce and stir well.
Sprinkle a little pepper before serving.
Spicy Duck Gizzard
Ingredients: 250 grams of duck gizzard; 1 tablespoon of peppercorns; 2 tablespoons of pickled peppers; 1 spicy green pepper; 1 red pepper; 6 cloves of garlic; 4 slices of ginger; ; appropriate amount of dry starch; appropriate amount of salt; appropriate amount of sugar; appropriate amount of pepper
practice:
Rinse the duck gizzard with salt, wash and slice it, add Huadiao wine, light soy sauce and dry starch, mix well, marinate for a while
Heat the pan with cold oil and add the peppercorns at the same time, stir-fry over a low heat to get the fragrance and refine it into pepper oil, remove the peppercorns and use them
Add sliced ginger and garlic and stir-fry until fragrant
When the oil is very hot, pour the duck gizzard into it and stir fry
Pour Huadiao wine along the side of the pot (you can add a little more)
Pour the pickled peppers together with a part of the pickled pepper juice and stir-fry to taste. At this time, you can taste the taste, add an appropriate amount of salt, a little sugar and pepper to taste
Add green and red pepper rings and stir fry twice
Finally, sprinkle chopped green onion and serve
Celery
Ingredients: 300 grams of celery, 25 grams of lily, 30 grams of carrot, salt, monosodium glutamate, appropriate amount of oyster sauce
practice:
Remove impurities from the lilies, wash them, and set aside. Remove the leaves and old stalks of celery, clean and cut into oblique sections, peel and slice carrots, and set aside.
Heat the oil in a pan. After the oil is hot, add celery, lily, and carrot slices and stir-fry for a while, add monosodium glutamate and salt, stir-fry evenly, and serve.
Stir-fried Pleurotus eryngii with green pepper
Method: 1. Clean the Pleurotus eryngii mushrooms, cut them into small pieces with a knife, clean and remove the seeds of green peppers, and cut them into small pieces with a knife!
Pour clean water into the pot and bring to a boil, put in the Pleurotus eryngii mushrooms and blanch in the water, take them out immediately after 2 minutes and control the water!
Peel the garlic, cut it into pieces, and cut some green onions!
Put the base oil in the pan, and when the oil is hot, add chopped green onion and minced garlic and stir-fry until fragrant!
Put the blanched Pleurotus eryngii in the pot and stir-fry, then add oyster sauce and light soy sauce, and stir-fry slowly over low heat to let the Pleurotus eryngii taste delicious!
Finally, add green peppers, stir-fry until the green peppers are broken, add a little monosodium glutamate, stir-fry a few times, and then serve!
Stir-Fried Mixed Vegetables with Sliced Meat
Ingredients: 1 bell pepper (bell pepper); 1 onion; half a carrot; 100 grams of lean meat; onion, ginger, garlic, soy sauce, salt; chicken essence, cornstarch, water starch
Method 1. Wash and cut carrots, wash and cut bell peppers, peel onions, wash and cut into strips for later use: wash and cut lean meat into strips, marinate with cooking wine, soy sauce, and cornstarch for a while.
- Mince onion, ginger and garlic and set aside. Put the pot on the fire and heat up the oil, add the shredded pork and stir-fry until the meat turns white, then put the onion and ginger into the pan and stir-fry until fragrant, add the carrots and stir-fry until they are half-ripe, add the bell peppers and stir-fry for a while, add soy sauce, salt, a little White sugar enhances freshness, finally add onion and stir-fry, add chicken essence, add minced garlic and stir-fry evenly, pour appropriate amount of water starch to thicken, add a few drops of sesame oil to make the color bright!
Stir-Fried Shrimp with Mango Sauce
Method: 1. Peel off the shell of the base shrimp, remove the mud line, and keep the shell of the tail shrimp;
Marinate the shrimp with salt, cooking wine and ginger for a while;
Take half of the mango pulp and use a cooking machine to puree it, add lemon juice, whipped cream, sugar and a small amount of olive oil and heat it slowly over low heat to make mango sauce, and cut the other half into chunks of pulp;
Put the olive oil into the pot, add the shrimp shells and cook the shrimp oil slowly, discard the shrimp shells;
Stir-fry green beans and corn kernels in shrimp oil, then add shrimps and stir-fry;
Add an appropriate amount of coconut milk (or coconut milk), mango sauce, season with salt, stir fry evenly and serve.
Dry stir-fried elbows
Ingredients: 300g pork knuckle, 50g celery stem, 25g garlic sprouts, 50g rapeseed oil, 15g white wine, 10g ginger, 200g broth, 3 dried peppers (Vitex vitex), 2 dried peppers (bell pepper), 30 peppercorns, refined salt 2g, dark soy sauce 10g, sugar 5g
Production process: 1. Remove the bone from the front elbow of the pig
Cut the removed meat into 2cm square pieces. Remove the leaves of celery, wash, and cut into short sections together with the garlic sprouts; peel and cut the old ginger into small pieces; remove the stalks and seeds of the dried chili and cut into small pieces
Put oil in a hot pan, stir-fry the pork knuckle to dry out the water vapor, add white wine to remove the fishy smell
Stir-fry ginger slices, salt, chili slices, and Chinese prickly ash; cook in broth three times, so that the pork knuckle absorbs water and softens without hardening the surface. Add dark soy sauce and sugar, stir-fry for coloring and seasoning
Add celery and garlic sprouts, stir fry evenly, then take out of the pan and put on a plate. Before cooking, you can add some red oil from Pixian Douban stir-fried slowly over low heat, the color of the finished dish will be brighter red, and the taste will be stronger
Dry-stir-fried pork elbow
Serve with a bowl of fragrant rice
Braised Wing Tips
Material: chicken wing tips, light soy sauce, dark soy sauce, ginger, chopped green onion
practice
Wash and drain the tips of the chicken wings, slice the ginger, and chop the scallions.
Put oil in the pot, stir-fry the ginger slices when it is 70% hot.
Stir fry the lower wing tip, add a little light soy sauce, dark soy sauce, salt and stir well.
Add water to cover the chicken wings, cook on medium heat for 15 minutes, sprinkle chopped green onion
Corn Oatmeal
/Ingredients/ Corn flour 150g, oatmeal 100g
/ Steps / 1. Wash the oatmeal to remove impurities, put it into the pot, add water and cook until it is cooked and blooms
- Slowly pour the thin corn paste made with cold water into the cooked oatmeal pot, stir it with a spoon, boil it and cook it on a low heat for a while, then you can take it out of the pot
Qingji meatballs
Ingredients: 400 grams of chicken breast, 1 carrot, 2 spinach, 1 egg, 10 grams of green onion, 10 grams of ginger, 5 grams of salt, 2 grams of pepper, appropriate amount of water, and 5 grams of sesame oil.
Method: 1. Mince green onion and ginger for later use, chop chicken breast into puree.
Add green onion and minced ginger, then add egg white, 3 grams of salt, pepper, and sesame oil, and stir in one direction, be sure to beat vigorously.
Make carrots and spinach into puree. Divide the chicken stuffing into three parts, and add carrot puree to one part.
Add the spinach puree to another portion, stir well and vigorously.
Add water to the pot, heat it to a slight boil, squeeze out the balls by hand, and put them into the pot.
After boiling, pour water twice, add 2 grams of salt to taste, and then take it out of the pot.
Fried Pork with Onion and Fungus and Egg
Material: onion, black fungus, egg, tenderloin
Method 1. Wash and cut the onion and mix well, tear the fungus into small pieces, beat the eggs with salt.
Heat the oil, stir-fry the eggs, fry the lean meat, and serve them out separately.
Leave the bottom oil in the pot, add onion and fungus, stir fry with some salt.
Pour in the fried meat and eggs, stir fry evenly, and take out of the pan.
Five Flavor Cucumber Sticks
Ingredients: 2 cucumbers, 6 grams of dried chili, 1 small handful of Chinese prickly ash, 3 grams of salt, 2 grams of sugar, 5 grams of light soy sauce, 5 grams of balsamic vinegar, and a little vegetable oil.
practice:
Wash the cucumber, cut into strips, mix well with salt, marinate for half an hour, and control the water that has been killed.
Add sugar, light soy sauce and balsamic vinegar, mix well, wash and dry the peppercorns, shred the dried peppers.
Take the oil pan, deep-fry the fragrant pepper and dried chili on low heat, pour it on the mixed cucumber strips while it is hot, and mix well when eating.
Garlic Spinach Tarts
Ingredients: 200 grams of spinach, 3 cloves of garlic, 1 tablespoon of light soy sauce, 2/1 tablespoon of balsamic vinegar, 4/1 teaspoon of chicken powder, a little sugar, and some sesame oil.
practice:
Wash the spinach and cut into large pieces.
Garlic cloves are mashed into garlic and set aside; put the chopped spinach in boiling water for one minute and then remove it.
Squeeze off the excess water, put it on a plate, pour in light soy sauce, balsamic vinegar, sugar, chicken powder, and sesame oil and mix well.
Put the spinach into a not too deep circular container, press it, and then put it upside down on the plate
Put the mashed garlic on top and drizzle with sesame oil.
Shredded Lettuce
Ingredients: 1 million bamboo shoots, 3 millet peppers, 2~3 garlic cloves, 1 spoon of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sesame oil, 1 teaspoon of sugar, some salt
practice:
10,000 bamboo shoots, peeled and cut into shreds, millet pepper cut into rings, garlic cloves minced
2 Pour an appropriate amount of water into the pot and boil, add mushroom shoots and blanch for 30 seconds, remove and soak in cold water for a while
3 Pour an appropriate amount of oil into the frying pan, and pour it into the millet pepper and minced garlic after the oil temperature rises
4 Put 1 teaspoon of sugar, 1 spoon of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sesame oil, and appropriate amount of salt into the bowl, stir well and make a sauce. good sauce
Cold Pleurotus eryngii
Pleurotus eryngii 3, a little pepper, 1 tbsp chili sauce, a little green onion, some white sesame seeds, 1 tbsp light soy sauce, 2/1 tbsp balsamic vinegar.
practice:
Wash the Pleurotus eryngii mushrooms and cut into 2 cm thick slices.
Then put it into boiling water to mourn until it is broken, take it out and let it cool for later use.
Pour a little oil into the pot, heat it over low heat until it is warm, and sauté the peppercorns until fragrant; then add chili sauce and sauté until fragrant.
Add light soy sauce, balsamic vinegar, and fried chili sauce, and sprinkle with chopped green onion and white sesame seeds.
Stewed Pork Ribs with Asparagus and Kelp
Ingredients: 500 grams of ribs, 50 grams of kelp, 1 carrot, 100 grams of spring bamboo shoots, 10 grams of ginger slices, 5 grams of salt, half a spoonful of vinegar, 2 grams of white pepper, and some water
practice:
Put the ribs and ginger slices into cold water, boil until the water boils, remove the ribs and set aside.
Put the ribs into the pot, add water to boil, add half a spoonful of vinegar, turn to warm fire and cook for 30 minutes.
Prepare kelp in advance. When the ribs are 8 minutes cooked, add bamboo shoots, continue to cook for 10-15 minutes, and add seasoning.
Bacon and Tomato Sauce Baked Rice
Ingredients: A bowl of overnight rice, bacon, carrots, lettuce, tomato, onion, cheese, salt, black pepper
practice:
Divide bacon into fat and thin pieces, dice green bamboo shoots and carrots, dice onions and tomatoes;
Heat the oil in a hot pan, put in the fat meat first, then put in the lean bacon after the oil comes out;
Pour in the onion and fry until fragrant, then add the carrot and stir fry, add the rice and stir fry;
Add green bamboo shoots and stir fry evenly, then taste the saltiness, add salt and black pepper, stir well and put on a plate
Spread the cheese and put it in the oven, turn it to 200 degrees, and bake for ten minutes.
Mushroom and Shrimp Assortment
Ingredients: 250 grams of shrimp, 6 fresh mushrooms, 200 grams of corn, 1 small root of carrot, 100 grams of peas, 100 grams of cashew nuts, 1 teaspoon of minced green onion (5 grams), 1 teaspoon of minced ginger (5 grams), 1 teaspoon of minced garlic ( 5g), 1 teaspoon of salt (5g), 1 tablespoon of cooking wine (15ml), 1 tablespoon of starch (15g), 1 tablespoon of soy sauce (15ml), 1/4 teaspoon of chicken powder (1g), 1 teaspoon of sugar (5 grams), 1/4 teaspoon of sesame oil (1ml)
practice
Wash the shrimp, mix well with cooking wine and starch, marinate for 10 minutes
Peel the carrots and cut into cubes, wash the fresh peas and corn and drain the water, soak the fresh mushrooms in light salt water for 10 minutes, wash and cut into cubes
Put the pot on the fire and heat it for 20 seconds. After the pot is hot, pour in the oil. When the oil is 90% hot, pour in the shrimps, stir fry quickly with a shovel until it changes color, then remove it.
Pour oil into the pot and heat until 70% hot, add minced green onion, ginger and garlic and stir-fry until fragrant, then pour in diced carrots, corn, peas, cashew nuts and shiitake mushrooms
Stir-fry for 3 minutes, add soy sauce, salt and sugar, stir well, pour in shrimp, stir-fry for 1 minute, turn off the heat, add chicken powder, and pour in sesame oil
Chestnut Braised Pork
Ingredients: 400 grams of chestnuts, 50 ml of salad oil, 2 teaspoons of salt, half a teaspoon of chicken essence, 4 star anises, 1 slice of cinnamon, 25 grams of brown sugar, 5 grams of shallots, 1 teaspoon of dark soy sauce, 5 slices of ginger
practice
Chestnuts are peeled and cleaned
Pork belly cut into small squares
Ginger slices, star anise and cinnamon are washed and set aside
Pour a small amount of oil into the frying pan, heat it over medium-low heat, add ginger, cinnamon, and star anise and stir until fragrant
Turn to high heat, add the pork belly, stir-fry until raw
Add 1 teaspoon of dark soy sauce, stir-fry for color
Add chestnuts and stir fry evenly
Add half a pot of water, add brown sugar and stir well
Cover the pot, boil on high heat, turn to low heat, and simmer for 25-30 minutes
When the water is 80% dry, add salt and a small amount of chicken essence, turn to high heat, and stir fry constantly to make the sauce thick and evenly hang on the chestnuts and meat. When the water is 90% dry, turn off the heat and put it on a plate Sprinkle some scallions
Stir-Fried Bitter Gourd Steak
Ingredients: 450 grams of bitter gourd, 200 grams of pork ribs. Chaotian pepper 5 grams. 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of soy sauce, 1 gram of steamed fish soy sauce, and 70 grams of lard.
practice
Cut the pork ribs into 2cm long sections, blanch them and set aside.
Heat oil in a pan, stir-fry ginger slices until fragrant, stir-fry with spare ribs and dried yellow pepper, add broth, add salt, monosodium glutamate, and soy sauce and simmer until the ribs are deboned.
Remove the flesh from the bitter gourd, marinate the slices with salt, and squeeze out the excess water.
Stir-fry with diced meat and lotus pond
Ingredients: 150 grams of lean meat, 20 grams of dried fungus, a section of lotus root, a piece of red and yellow bell pepper, appropriate amount of oil, appropriate amount of salt, a piece of ginger, appropriate amount of green onion from scratch, two cloves of garlic, appropriate amount of starch, a little black pepper, a little soy sauce, A little white vinegar, some sesame oil
practice:
Soak the dried fungus in cold water in advance, and prepare other materials at the same time.
Wash the fungus and tear it into small pieces. .
Cut the lotus root into small cubes, then wash it with clean water, and soak it in clean water after washing.
Add an appropriate amount of water to the pot and boil, add an appropriate amount of salt and a little white vinegar, add the fungus and diced lotus root and blanch.
Cut the lean meat into small cubes, add a little black pepper powder, appropriate amount of starch and light soy sauce, and then add a little sesame oil to make it smooth.
Cut the red and yellow peppers into cubes, cut the shallots into sections, and cut the ginger and garlic into slices.
Cool the blanched fungus and diced lotus root for a while, so that they will be crispier after frying, and then drain the water.
When the oil temperature in the pot is about 60% hot, add the diced meat and stir-fry until cooked, then take it out of the pot for use.
Then add an appropriate amount of oil and cook until it is about 70% hot and fry the shallots, ginger and garlic.
Add fungus, diced red and yellow bell peppers, and stir fry quickly.
Add the fried diced meat, add an appropriate amount of salt, add a little white vinegar and light soy sauce, pour the white vinegar and light soy sauce on the spatula, and sprinkle it along the edge of the pot, so that the instant high-temperature taste will be stimulated and more fresh.
Add a little water starch, thicken the sauce and take it out of the pot.
Stir-fried Bitter Gourd with Dace in Black Bean
Materials: bitter gourd; canned sardines; salt; garlic; sugar;
practice
1 Open the canned dace with black bean sauce, take two dace fish and tear them into large pieces and a spoonful of black bean sauce for later use;
2 two garlics, smashed and finely chopped;
3 Wash the bitter gourd and cut it into two sections, cut it in half, dig out the flesh in the middle, and cut it into moderately thick slices;
4 Add a small amount of salt to the bitter gourd in a large bowl, marinate for 15 minutes, pour out the marinated water, put the bitter gourd in the draining blue to wash away the salt, drain and set aside;
- The oil is 50% hot, turn to low heat and add half of the minced garlic and fermented soybeans. After the aroma is released, add bitter gourd and fry together. After the bitter gourd changes color, add dace and the remaining half of minced garlic and fry for a while. Add a little sugar and stir well. .
Fried Shrimp with Loofah
Ingredients: 300g of fresh shrimp, 1 loofah, 3 pieces of garlic, 1 tablespoon of cooking wine, 1 tablespoon of salt
Method: 1. Scrape the loofah and cut it into a hob shape, put it in a bowl and soak it in light salt water for later use;
Peel the garlic and chop it finely. Remove the heads and threads of the prawns and marinate them with starch for later use, so as to make the prawns more tender;
Pour an appropriate amount of oil into the pot, turn on a low heat and pour in the shrimp meat, put a tablespoon of cooking wine to remove the fishy smell, then fry until the shrimp meat changes color, then remove and set aside;
The remaining oil can continue to be used. Pour in the garlic and fry until fragrant, then pour in the loofah and stir fry together to get the juice; then pour in the shrimp and cook it slowly on a low heat, so that the loofah is sweet and the shrimp is fresh The sweetness is fully integrated; add a teaspoon of salt to taste, stir fry evenly and then serve.
Chaozhou Fried Emperor
Ingredients: pork, fresh squid, jellyfish skin, mung bean sprouts, shredded winter bamboo shoots, chives, green and red peppers, eggs, salt, oyster sauce, sugar, cornstarch
practice
Main raw materials: In fact, squid is not used much, but people sell it one by one, there is no way! A little jellyfish skin is enough. The main raw materials in this dish are actually almost the same, and a little of each can be combined into a dish.
The outer skin of fresh squid needs to be torn off, otherwise the texture will be tough when eating, and the jellyfish will shrink when it is cut a little thicker.
Cut the three kinds of meat into shreds of the same thickness, paste the shredded meat with starch and egg white, and add a little water if the meat is dry.
Shred green and red peppers, remove both ends of bean sprouts, shred winter bamboo shoots, and cut leeks into sections, all of which should be the same length.
Blanch the vegetables, wait for the water to boil and put them in for 20 seconds before they come out. You don’t need to wait for the water to boil, otherwise they will all rot. Then blanch the three kinds of meat. If the effect is good, the shredded pork is best in oil.
Use salt, fuel oil, sugar, and starch to make a juice. Just add a little sugar. This dish is salty and delicious.
Put a little oil in the pan, sauté a few shallots and a little minced garlic until fragrant, then add all the ingredients (stir the water a little more, otherwise the steam will be too steamy and not fragrant)
Keep the fire on the highest, put in the prepared juice after a few stir-fries, and stir-fry as quickly as possible to get out of the pan.
Sauce Chicken Gizzards
Ingredients: 800g eggs, 2 star anise, 3g pepper, 6g fennel, 2g cinnamon, 4 pieces of bay leaves, 40g rock sugar, 10g dark soy sauce, 15g light soy sauce, 2 dried red peppers, a small amount of cooking wine, 20ml
practice:
Boil water, add chicken gizzards to the water, remove and set aside
Put a little oil in the pot, put in the dry ingredients, and put the oil in to give out the aroma
Then add dark soy sauce and light soy sauce. Pour into boiling water and boil, add rock sugar and cooking wine. put in eggs
Bring to a boil over high heat and then simmer over low heat. The water evaporates slowly to see how soft the chicken feathers are
When there is not much soup left, start to collect the juice on high heat. You don’t need to collect it too dry, and you can take it out of the pot. If you like a strong taste, you can add some salt and then collect the juice. ready to serve
braised cured fish
Ingredients: cured fish, ginger, peppercorns, shallots, grass fruit, rock sugar, cooking wine, dark soy sauce, light soy sauce
practice:
Wash and soak the cured fish for 6 hours, then wash and cut into pieces;
Wash the onion and ginger and mince, and chop the dried chili;
Heat a pan with cold oil, add prickly ash, dried chili, green onion and ginger and stir-fry until fragrant, add cured fish pieces and stir-fry evenly;
Add cooking wine, dark soy sauce, light soy sauce and stir-fry evenly, add water, rock sugar, grass fruit and bring to a boil on high heat, cover and turn to low heat for 30 minutes, until the soup is thick and tasty.
Cucumber
Ingredients: one cucumber, one piece of young ginger, dried red pepper, light soy sauce, rice vinegar, salt, fruit and vegetable powder
Steps: 1. Wash and dry the cucumber, put a chopstick on the bottom
Use a knife to cut even thin slices, just cut to the chopsticks, leave a quarter uncut, after one cut, turn it over 180 degrees, put the side that was not cut on the top, and continue to cut with chopsticks Now, put the cut cucumbers in a container and sprinkle with a little salt to marinate for 20 minutes. Pour off the water and don’t want it.
Put an appropriate amount of oil in the pot, heat it up and remove it from the heat, cool it down to 70% to 80% put the young minced ginger and dried red pepper in it, set aside
Find a container, pour in two tablespoons of light soy sauce, vinegar, a little fruit and vegetable powder, cool it down and mix thoroughly.
Put the cucumbers that have been marinated just now and marinate them again for a while!
Bacon Lettuce
Ingredients: 100 grams of bacon, half a root of lettuce, 10 dried peppers, 3 slices of ginger, 1 root of garlic, 10 grams of vegetable oil, half a teaspoon of salt
practice
Scrape the bacon off the dirt and wash it with warm water, steam it in a steamer for 15 minutes, let it cool and cut it into thin slices
Peel off the skin of the lettuce, wash and slice it, sprinkle it with refined salt and marinate for 10 minutes, wash the red pepper and cut it into long sections, slice the ginger, and cut the garlic into sections
Pour oil into the pot, add red pepper and ginger, and sauté over high heat
Pour in the sliced bacon and garlic, and stir-fry over high heat until the bacon is slightly curled and the fat part is transparent
Drain the marinated water from the lettuce, pour it into the pot, and stir-fry over high heat to taste
Shredded Squid with Beijing Sauce
Ingredients: 1 squid, 3 tablespoons of sweet noodle sauce, 5 grams of shredded green onion, three slices of ginger, 5 grams of minced coriander, 1/4 teaspoon of salt, 1/2 teaspoon of sugar, 1 tablespoon of cooking wine, and 1 spoon of oil.
practice:
Clean the squid and cut into thick shreds, marinate with a little cooking wine and salt for 20 minutes, spread shredded green onion on a plate for later use.
Put oil in a hot pan, fry the ginger slices in the pan, take out the ginger slices, put the shredded squid in the pan and fry until half-cooked and change color.
Leave the bottom oil in the pot, add the sweet noodle sauce, add sugar, cooking wine and salt, stir fry until the sauce thickens.
Stir-fry the shredded squid to coat the squid evenly with the sauce, put the fried squid into a plate with shredded green onion, and sprinkle with coriander powder.
Beef Stew with Radish
Ingredients: 450 grams of white radish, 100 grams of beef (lean), 15 grams each of green onions and ginger. 10 grams of cooking wine, 10 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate, 3 grams of star anise, and 40 grams of peanut oil.
Wash the radish and beef separately, cut them into 2 cm square pieces, blanch them in boiling water for a while, and remove them;
Heat up the oil in the pot, fry the onion, ginger and star anise until fragrant, add fresh soup, cooking wine and beef cubes, and stew until cooked;
Add the radish cubes, bring to a boil, and skim off the foam;
When the radish pieces are cooked and rotten, add refined salt, soy sauce, and monosodium glutamate, and pick out shallots, ginger, and star anise;
Skim off the froth, take out of the pan and pour into a soup bowl. Serve.
Cheesy Chicken Tacos
Ingredients: chicken legs, bread slices, cheese slices, eggs, green onions, ginger, salt, black pepper
Method 1. Debone the chicken legs, cut them into thin slices with the back of a knife, and divide each chicken leg into two equal parts.
Put it in a bowl, add 1 egg white, add salt and pepper and mix well.
Roll out the bread with a rolling pin and brush with a layer of egg wash.
Spread a piece of chicken and put a piece of cheese on it, and roll it up to form a green body.
Heat the oil in a pan, heat it to 60% heat, put it into the oil pan, and fry until golden and mature.
White Radish with Scallion Oil
Ingredients: 300 grams of white radish, 50 grams of shallots, 2 grams of salt, 5 grams of ginger, 10 grams of garlic, 1 gram of monosodium glutamate
practice:
Remove the root, old skin and yellow leaves of shallot, wash and cut into pieces;
Wash the white radish and slice it for later use;
Peel ginger and garlic, mince;
Put the frying pan on high heat, pour in the oil, and when the oil is hot, add green onion and minced ginger first, and when the aroma comes out, add sliced radish and stir-fry for a few times;
Add refined salt, sugar and a little water, stir well, cover the pot, and cook over medium heat until the radish slices are soft. When the soup in the pot is almost dry, add minced garlic and monosodium glutamate, stir well and put it on the plate. .