Selected 47 dishes to share, home-cooked and affordable dishes, easy to learn and easy to cook, very delicious, cook for your family
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!
Braised Pork Belly with Fresh Mushrooms
Ingredients: 200 grams of pork belly, white jade mushroom, shiitake mushroom, ginger, half green pepper, half red pepper, 15 grams of pickled pepper, onion, ginger, salt, 2 grams of salt, 1.5 grams of chicken powder, 1.5 grams of pepper
practice:
Take a box of white jade mushrooms, which are sold in supermarkets, cut off the roots and put them in a pot, clean them and set aside. A few shiitake mushrooms, washed, cut off the roots, then cut into slices, and put them in a pot for later use. Ginger cut into diamond-shaped slices.
Put green onions in a bowl and cut them into horseshoe slices, put them together with ginger, half a green pepper, and half a red pepper. After removing the seeds, cut them into shreds and put them in a bowl for later use. Green peppers and red peppers are mainly used for color matching. 200 grams of cooked pork belly, sliced into thin slices and cut into thick shreds for later use.
Take 15 grams of pickled peppers, cut them into small pieces, and put them together with shallots and ginger for later use. After the ingredients are ready, let's blanch the white jade mushrooms and shiitake mushrooms, boil the water in the pot, put the white jade mushrooms and shiitake mushrooms,
Add a spoonful of salt. Adding salt can enhance the flavor of the white jade mushroom and shiitake mushroom. Blanch the water for 30 seconds, then pour out the white jade mushroom and shiitake mushroom, and drain the water for later use. Next we start cooking, heat oil in the pot, add green onions, ginger and pickled peppers, stir fry quickly, and fry until fragrant.
Pour in the pork belly, stir-fry a few times quickly, and fry the onion fragrance. Add an appropriate amount of water, add white jade mushrooms and shiitake mushrooms, and cook on low heat for about one minute. Next, let's start seasoning, add 2 grams of salt, 1.5 grams of chicken powder, and 1.5 grams of pepper, and stir with a spoon to dissolve the seasoning.
Cook on low heat for a while. When it is almost out of the pot, pour in the shredded green and red peppers. Do not cook the green and red peppers for too long, 20 seconds is enough. Finally, drizzle with sesame oil and serve on a plate
Roast Duck with Shredded Bamboo Bamboo
Ingredients: dried shredded bamboo shoots, 2 duck legs, clear water, 20ml peanut oil, 10g spring onions, 5g maggi fresh 15ml dark soy sauce 5ml aniseed amount
Method: 1 Duck leg cut into pieces.
2 Wash and soak the shredded bamboo shoots until soft.
3 Heat the oil in the pan, add the duck pieces and stir-fry until the oil comes out.
4 Add aniseed ingredients and stir-fry until fragrant.
5 Add the onion and ginger and stir-fry until fragrant.
6 Add Maggi and dark soy sauce, stir well with water.
7 Add shredded bamboo shoots.
8 Stir well and bring to a boil.
9 Cover and turn to low heat and simmer for 50 minutes and turn off the heat.
Cold crucian carp
Ingredients: 2 crucian carp, chopped green onion, minced coriander, minced garlic, minced millet pepper, 10 grams each, scallion slices, ginger slices, 5 grams each of sesame seeds, 4 grams of pepper noodles, 50 ml of homemade steamed fish soy sauce, cooking wine, rattan pepper oil 10ml each, fresh spicy sauce, 5ml each balsamic vinegar
Method: 1. After the crucian carp is slaughtered and cleaned, put it on a plate and add scallions, ginger slices and cooking wine and mix well. After it is steamed in the steamer, take it out and set it aside.
- Mix pepper noodles, homemade steamed fish soy sauce, rattan pepper oil, fresh spicy sauce and balsamic vinegar together, then pour over the fish and sprinkle with chopped green onion, minced coriander, minced garlic, minced millet chili and sesame seeds. Serve.
Cold Chicken Feet
Ingredients: 25 chicken feet, soy sauce, mature vinegar, oil (peanut oil), oyster sauce, cooking wine, sesame oil, green onion, ginger, minced garlic, coriander, pepper
practice
Wash the chicken feet and marinate them with coarse salt. Rinse off the coarse salt with water before cooking.
Boil water, add chicken feet, blanch and drain. Rinse the chicken feet with clean water.
Boil water, add chicken feet, add appropriate amount of cooking wine and ginger slices, and cook for 10-15 minutes on medium-low heat. You can easily stick it in with chopsticks.
Rinse the cooked chicken feet with cold boiled water 1-2 times, and then soak in cold boiled water or ice water for 15-30 minutes.
Put the soaked chicken feet into the container, add the prepared onion, ginger, garlic, coriander, pepper, oyster sauce, mature vinegar, soy sauce, clear oil, and sesame oil and stir.
Cover with plastic wrap and put in the refrigerator for more than 3 hours.
grilled fish
Ingredients: Sandaolin 12500g, bean sprouts 200g, 1 potato, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of coriander, 1 piece of peach crisp, appropriate amount of crushed peanuts, a little soy sauce, appropriate amount of sugar, appropriate amount of ginger and garlic, appropriate amount of cooking wine, Appropriate amount of flour, appropriate amount of shiitake mushrooms, appropriate amount of dark soy sauce
Remove the gills, viscera, and scales of the fish, and clean them.
Cut a few knives on both sides to remove the white fishy line
Pour oil into the pot and heat it.
Add cooking wine and salt to the fish, marinate for a while, and then spread flour on both sides.
After the oil is hot, fry the fish thoroughly.
Wash the bean sprouts and set aside.
Fry the potato slices until golden.
Add shiitake mushrooms and fry till fragrant.
Pour in soy sauce, sugar, cooking wine, aniseed pepper, ginger and garlic and fry until fragrant.
Add appropriate amount of water and add bean sprouts.
Add an appropriate amount of salt, taste the soup after boiling, put the fish in if it is suitable, and taste it on both sides
Crush peach crisps, add crushed peanuts, salt, coriander, and chopped pepper.
Sprinkle these on the fish, burn some hot oil and drizzle on top to serve.
Cold Rainbow Beans
Ingredients 250 grams of beans, 15 grams of red pepper, 7 grams of minced garlic, 3 grams of salt,
3 grams of chicken powder, 3 ml of light soy sauce, 5 ml of mature vinegar,
3ml sesame oil, a little chili oil, some cooking oil
practice
Cut the washed beans into 4 cm long sections.
Cut the washed red pepper, remove the seeds, and cut into thin strips.
Fill the pot with water and heat it up, pour in a little edible oil, mix well and boil.
Pour in the green beans and cook for about 1.5 minutes until dark green.
Take out the cooked beans, drain and set aside.
Put the beans into a bowl, pour in minced garlic and shredded red pepper.
Add appropriate amount of salt, chicken powder, pour in a little light soy sauce and mature vinegar.
Pour in chili oil and sesame oil. Stir for about 1 minute until fragrant.
Take out the mixed beans and put them on a plate.
XO sauce popcorn sticks
Main ingredient: big cuttlefish.
Accessories: red pepper, sweet beans, green onion, ginger, garlic.
Seasoning: XO sauce, oyster sauce.
practice:
Remove the bean tendons at both ends of the sweet beans, and use a knife for later use; cuttlefish slices are cut into thin slices, soaked in ice water for 15 minutes, then remove, add a little chicken powder, sugar, starch, and set aside.
Add water to the hot pot. After the water boils, pour in the marinated cuttlefish slices and sweet bean flying water respectively, and quickly remove them.
Put the salad oil into the hot pot and heat it up, pour the cuttlefish slices in, and remove it quickly after the oil is over.
Leave the bottom oil in the pot, add green onion, ginger slices, garlic slices, red pepper slices, sauté until fragrant, pour in XO sauce and fry until fragrant, then add cuttlefish slices and sweet beans, adjust a little oyster sauce, salt, monosodium glutamate, chicken Powder, hook into a little water starch, stir well and then out of the pot.
Scrambled Eggs with Dried Radish
Ingredients: 3 eggs, 50g dried radish, proper amount of oil
practice:
Soak dried radish in water, wash and set aside
Add to eggs
Stir well, the dried radish itself is salty, no need to add salt
Take the oil pan and add the beaten eggs
Fry until golden on both sides
Spicy Stir-Fried Tenderloin
Preparations: 400 grams of pork, 1 bell pepper, half a carrot, appropriate amount of oil, 1 piece of ginger, 3 sections of green onion, 5 cloves of garlic, 1 spoon of tempeh, 1 spoon of chili sauce, 1 spoon of chili oil, 1 spoon of cooking wine, 1 spoon of light soy sauce , half a spoonful of sugar.
Method: Wash the pork and put it in the pot, add ginger slices, cooking wine and water to boil on high heat, turn to medium heat and simmer for 20 minutes, remove and rinse, control the water and cut into slices, wash green peppers and cut into pieces, wash carrots Cut into slices and set aside.
Heat the oil in the pot. When the oil is hot, pour in the onion, ginger, and garlic and stir-fry until the aroma is released. Pour in the pork, add light soy sauce, tempeh, and red oil chili and stir-fry for color. Pour in light soy sauce, cooking wine, and sugar, stir-fry evenly, and turn off the heat Take out of the pot and serve.
Chestnut roasted tofu
Ingredients: 180g chestnut, 300g old tofu, a little bitter gourd, salt, oil, soy sauce, pepper, tempeh, ginger
step:
Boil the chestnuts in boiling water for 5 minutes and peel them; they can also be cut in half;
Cut tofu into small pieces; cut bitter gourd into small pieces; 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 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 and simmer for 5 minutes;
When the juice is dry, add bitter gourd and cook for 2 minutes.
Stir-fried Pork with Chili
Ingredients: 200 grams of lean meat, 100 grams of chilli, 2 tablespoons of oil, 0.5 teaspoons of salt, 0.5 teaspoons of sugar, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of oyster sauce, 1.5 teaspoons of cornstarch, 0.5 teaspoons of dark soy sauce, 5 grams of ginger, 10 grams of garlic, 2 coriander.
practice:
Cut red pepper and coriander into small pieces, cut ginger and garlic into small pieces, and cut lean meat into small pieces.
Add appropriate amount of salt, sugar, soy sauce, cooking wine, and cornstarch to marinate.
Heat the pot, put a little cooking oil, slide and fry the meat slices, once the meat changes color, you can put it out for later use.
Put a little cooking oil again, sauté the ginger and garlic until fragrant, then add the red pepper and fry until it breaks.
Add salt to make it have a bottom taste.
Return the fried pork slices to the pot.
Add oyster sauce for freshness.
When the pan is out, add the coriander segments and stir well, and then serve on a plate.
Steamed Tofu with Minced Garlic and Chopped Pepper
500g tofu, 30g chopped pepper, appropriate amount of oil, appropriate amount of chicken essence, 4 garlic cloves,
10g oyster sauce, 10g soy sauce, appropriate amount of shredded green onion
Prepare all the ingredients.
Cut the tofu into small pieces and blanch in boiling water to drain the water.
Mince the garlic cloves, take a small bowl and add oyster sauce, light soy sauce, chicken essence, appropriate amount of water and mix well.
Pour oil into the wok and saute minced garlic until fragrant.
Add chopped pepper and fry until fragrant.
Add the prepared sauce and turn off the heat.
Pour minced garlic and chopped peppers over the tofu.
Then steam for 5-8 minutes.
Take out and sprinkle onion
Fried Crispy Eel with Sour Beans
After changing the knife, the eel is heated and deep-fried until the surface is crispy, and then fried together with the sour beans. The sour aroma of the beans can effectively cover the fishy smell of the eel, and the finished dish is crisp and appetizing with rich taste.
Production process:
Cut 250 grams of sour beans into cubes, blanch in boiling water to remove excess salt, remove and set aside.
Remove the head, tail and internal organs of 250 grams of yellow eel, cut into pieces about 1.5 cm long, blanch in water to remove blood foam, remove and drain, and deep-fry in 70% hot oil.
Heat the bottom oil in the pot, add 5 grams of minced garlic and diced green onion each and stir-fry until fragrant, add diced sour beans and stir-fry until dry, pour in the fried eel and stir well over high heat, sprinkle 20 grams of dried chili peppers, Add 30 grams of oyster sauce, 10 grams of monosodium glutamate, and 5 grams of sugar, and stir-fry for a few times.
Double Pepper Rabbit
Materials: one and a half pound of rabbit legs; one or two dried green peppers (fresh green peppers are more beautiful); millet peppers (half green and red) equal in volume to diced rabbits; 4 star anises; a small piece of cinnamon; a green onion; a few heads of garlic petals; seven or eight slices of ginger; one tablespoon of cooking wine; one tablespoon of starch; three slices of fragrant leaves; dark soy sauce; salt; chicken essence; a little white pepper
practice
Cut the rabbit legs into small pieces the size of thumb nails, add cooking wine, white pepper, dark soy sauce, starch, and chicken essence and marinate for ten minutes. (Do not add salt in this step to prevent the rabbit meat from getting old)
Cut the green onions, ginger, and millet peppers into small pieces.
Put a wide range of oil in the pot. After the oil is slightly warm, add ginger slices, shallots, garlic, star anise, cinnamon, and bay leaves to fry the fragrance. When the shallots are half-dried, fry the peppers until fragrant (be careful not to burn them) ).
Take out the seasoning in the pot (at this time there is a lot of oil left in the pot, if it is not enough, you can add some oil), heat the oil on high heat, pour in the diced rabbit and stir fry quickly, about three minutes or so. Ding is just cooked and fished out. (Pay attention to the maturity of the rabbits)
Without washing the pot, add some oil to the oil and heat just now. After the fire is hot, add the garlic cloves and millet peppers and add salt and stir-fry. After the millet peppers are broken, add the seasonings that were taken out before and the rabbit diced with a little chicken essence and stir-fry Ready to cook in a few seconds.
Cold Noodles with Scallion Oil
Ingredients: noodles, half a carrot, a small cucumber, 2 tbsp scallion oil, 3 tsp dark soy sauce
Method: 1. Bring the water to a boil and place the noodles, then add half a cup of cold water to the boil and continue to boil until it boils
Once the noodles are cooked, immediately remove them from the cold water
Scrape the cucumbers and carrots into thin slices with a plane, and then cut them into filaments with a knife
Put the noodles and double silk in a large container, and pour 3 tsp dark soy sauce. 2 tbsp scallion oil mixed well
Sprinkle some cooked sesame seeds at the end and serve
colorful stir fry
Ingredients: half a cantaloupe, 50 grams of shrimp, 50 grams of celery, 50 grams of fungus, 50 grams of cashew nuts, 5 grams of garlic and ginger slices. An appropriate amount of salt, 2 grams of chicken powder, a little pepper and sesame oil.
practice
Dig out the fruit balls of cantaloupe with a fruit baller, cut the celery into cubes, clean the shrimp, clean the fungus, and blanch them in a pot until they are broken.
Heat the oil in the pan and saute the garlic and ginger slices until fragrant, then pour in all the blanched ingredients and stir fry. Then add the fruit balls and cashew nuts, stir-fry the seasonings evenly, thicken the cornstarch and stir-fry evenly to serve.
Homemade Veggie Chicken
Ingredients: 1 vegetarian chicken; 1 bunch of fungus; half a green and red bell pepper; 2-3 cloves of garlic; sugar; vinegar; 1 tablespoon of bean paste; half a tablespoon of oyster sauce; salt; appropriate amount of water starch; -2 tbsp.
practice:
Wash and slice the vegetarian chicken, leave enough oil in the pot to cover the bottom of the pot, put a small amount of vegetarian chicken first, and fry one side on low heat until it is slightly golden and bubbles; Put a new vegetarian chicken into the empty middle part of the pot and continue frying; during the frying process, you can use chopsticks to turn the vegetarian chicken over from time to time to check whether it is fried well, and whether you need to change the position according to the firepower, until all the vegetarian chicken pieces are fried to a similar The effect is golden and slightly bubbly; prepare a bowl of cold water, remove all the fried vegetarian chicken, and soak in cold water for later use.
Leave the base oil in the pot, add the bean paste and garlic and saute until fragrant, add the bowl juice composed of cooking wine, soy sauce, sugar, vinegar and oyster sauce; boil the bowl juice and add the soaked fried vegetarian chicken.
Stir-fry slightly and add the fungus; continue to stir-fry to mix the fungus and vegetarian chicken, and add half a bowl of water.
After boiling on high heat, turn to low heat and simmer for a few minutes until the juice is slightly reduced. If the saltiness is not enough, you can add a little salt; add water starch to thicken, sprinkle green and red bell peppers; You can start the pot when it is broken.
Spicy Dried Tofu Roasted Chicken Wings
Ingredients: 20 chicken wings; 3 dried smoked tofu; 5 dried shiitake mushrooms; 1 sharp pepper; 5 dried chilies; a little green onion and ginger;
Seasoning; 2 tablespoons of red oil base (30ml); 2 tablespoons of braised soy sauce (15ml); 2 tablespoons of cooking wine (30ml); 2 teaspoons of salt; 1 teaspoon of sugar;
step
Cut the dried tofu and dried smoked diagonally to form a triangle. Soak dried shiitake mushrooms for later use. The bought red oil base material is put into a fresh-keeping box, which is better stored than the opened bag.
Pour red oil hot pot bottom material into the pot, add chopped green onion and sliced ginger and sauté until fragrant. Put the chicken wings in the pot, fry the skin side first over medium-low heat.
Fry one side until golden brown, then turn over and fry the other side. After both sides are fried, turn the heat to high, add cooking wine, pour in braised soy sauce, add sugar and stir fry together. (If there is no braised soy sauce, you can use 1 scoop of dark soy sauce + 1 scoop of light soy sauce instead.)
Add the chopped smoked dried beans and dried tofu and stir fry together. Add enough water, it is advisable to almost submerge the chicken wings, put in dried chilies, and then add salt to taste.
Farm Tea Fragrant Shrimp
Ingredients: 300 grams of live shrimp, 65 grams of dried tea tree mushroom, 20 grams of green tea (washed with warm water). 65 grams of self-pressed peanut oil, 500 grams of broth, 10 grams of refined salt, 2 grams of sugar, 5 grams of peppercorns, 8 grams of dried chili shreds, 4 grams of white sesame seeds, and 6 grams of chives.
practice:
Remove the root of the dried tea tree mushroom, soak in the hair, wash off the sediment, cut into sections, wash the live shrimp and control the water.
Pour 50 grams of self-pressed peanut oil into the pot and heat it up. Add green tea and stir-fry until fragrant. Pour in tea tree mushrooms and stir-fry. Add broth, then add live shrimp and boil, add refined salt and sugar and simmer until tasty, sprinkle with Zanthoxylum bungeanum, dried chili shreds, white sesame seeds.
Start another pot, pour in 15 grams of self-extracted peanut oil and heat it up, pour it on the vegetables, and sprinkle with shallots.
Lettuce with Shiitake Mushroom and Oyster Sauce
Main ingredients: 150 grams of lettuce, 50 grams of shiitake mushrooms
Accessories: Appropriate amount of water, 5 grams of salt, 7 grams of oyster sauce, 2 grams of starch
Method 1. Wash the lettuce
Add water and oil to the pot and boil
Then add lettuce and blanch until it changes color
Add oil to the pan, add shallots and sauté until fragrant
Then add shiitake mushrooms and fry
Stir-fry over high heat to produce fragrance
Then add water to boil
Then add fuel consumption
Cook until tasty
Then add wet starch
Cook until the juice is reduced
Collect the juice and pour it on the lettuce
Thai Style Cold Seafood Tofu
Ingredients: 1 tofu, 8 white shrimps, 1 coriander, 4~5 small tomatoes, 1 box of cold tofu, 2T Thai sweet chicken sauce, 1T lemon juice, 1T caster sugar, 2T fish sauce
practice:
Prepare items.
Cut the tofu into 8 pieces and put them on the plate.
Tear off the film and slice the head, shell and remove the intestines from the shrimp and open the back for later use.
Cut the small tomatoes in half and chop the coriander.
Thoroughly pumped and blanched for 2 minutes, then added the shrimps and blanched for 10 seconds, then took it out immediately.
Immediately soak the soy sauce and shrimp in iced water and drain the water to keep the freshness, sweetness and crispness.
Mix the sauce well.
Put the prawns, soy sauce, cilantro, and small tomatoes on the plate, pour the sauce on it before eating and it's done~~
Vinegar cabbage
Main ingredients: 500g cabbage, 2 green and red peppers
Seasoning: appropriate amount of pepper, 2 spoons of mature vinegar, 1 spoon of soy sauce, 1 teaspoon of sugar, 1 spoon of water starch, appropriate amount of star anise, appropriate amount of ginger, appropriate amount of garlic.
practice:
Shred cabbage, shred green and red peppers, and chop onion, ginger, and garlic for later use.
Heat oil in a pan, sauté pepper and star anise until fragrant.
Add chili, onion, ginger and garlic and sauté until fragrant.
Add cabbage and stir-fry until half-cooked. Add salt, vinegar, light soy sauce, and sugar to taste.
Stir-fry evenly, add cabbage leaves, and continue to stir-fry until the cabbage leaves become soft.
Add Thin Gorgon, stir-fry evenly and serve.
Roasted Tofu with Tomato Sauce and Garlic Sprouts
Materials: tomatoes; brine tofu; garlic sprouts; garlic; tomato paste; salt; light soy sauce;
Method: 1. Cut the tofu into thin slices, fry it in an oil pan until golden on both sides, take out the knife; Spoon tomato paste, add a little hot water, season with salt and light soy sauce;
- Simmer over low heat to make it tasty; sprinkle garlic sprouts (chopped green onion) before serving.
Minced Pork and Mushroom Tofu Soup
Ingredients: 400g tofu, 50g minced meat, 10 shiitake mushrooms, a little pepper, a teaspoon of starch, a tablespoon of light soy sauce, a handful of green onion
practice:
Add salt, pepper and starch to the minced meat and set aside;
Soak the shiitake mushrooms in advance and slice them;
Minced ginger and garlic;
Heat the oil in a pan, stir-fry the minced meat until it changes color;
Leave the remaining oil in the pot, sauté the minced ginger and garlic until fragrant, fry the shiitake mushrooms, add the tofu bubbles and stir fry slightly;
Add half a bowl of water, light soy sauce and oyster sauce, pour in the meat again, and slowly collect the juice over low heat to make it tasty.
Winter Melon in Tomato Sauce
Ingredients: wax gourd, tomato juice, starch, ginger, vegetable oil, soy sauce, salt, vegetable and fruit powder
practice:
Peel the wax gourd and cut into pieces, shred the ginger;
Mix salt, vegetable and fruit powder, light soy sauce, tomato paste and water to make a sauce;
Put oil in a hot pan, put ginger and fry until fragrant;
Stir-fry the winter melon until the surface turns yellow, becomes soft and slightly burnt;
Pour in the seasoning sauce and continue to stir-fry until the soup is thick.
Lean Pea Soup Powder
Main ingredients: 50 grams of peas, 50 grams of lean meat, 300 grams of rice noodles
Accessories: 40 grams of peanut oil, 2 grams of salt, 15 grams of light soy sauce, 5 grams of oyster sauce, 5 grams of cooking wine, a little thirteen spices
The practice of lean pea soup powder
Ingredients preparation
Wash the lean meat and cut into thin slices, add a little oil, light soy sauce, oyster sauce, and cooking wine, marinate for a while
Wash the peas and dry them out
Rinse the rice noodles
Take the oil pan, add peas and stir well
Pour water and cook
Add lean meat and boil
Add rice noodles and cook
Sprinkle in salt
Sprinkle with thirteen incense
Pour in light soy sauce and mix well, then serve
Pork trotter melon mushroom soup
Ingredients: 30 grams of red dates, 12 grams of astragalus, 12 grams of medlar, 5 grams of angelica, 1 pig's front hoof, 300 grams of loofah, 250 grams of tofu, 30 grams of shiitake mushrooms, 5 slices of ginger, a little salt
practice
Wash and soak the shiitake mushrooms until soft, remove the stalks, peel the loofah, wash and cut into pieces, and cut the tofu into pieces for later use.
Remove the hair from the front hoof of the pig, wash it and chop it into pieces, boil it in boiling water for 10 minutes, remove it and rinse it with water, put the astragalus and angelica into the filter bag for later use.
Put medicinal materials, trotters, shiitake mushrooms, ginger slices and 10 cups of water in the pot. After boiling over high heat, turn to low heat and cook until the meat is cooked. Then add loofah and tofu and cook for 5 minutes. Finally, add salt to taste. .
Ring oil cabbage
Ingredients: cabbage leaves, garlic, millet pepper, soy sauce, sugar, cooked sesame
practice:
Tear the cabbage leaves into strips and clean them;
Fill the pot with half a pot of water. After the water boils, add the cabbage leaves and blanch them. After boiling, remove them;
Drain the cabbage leaves and put them in a larger plate;
Take a small bowl, add minced garlic, millet pepper, light soy sauce, a little sugar and mix well to make a sauce;
Pour the adjusted seasoning sauce on top of the cabbage, pour a spoonful of hot oil, sprinkle in the cooked sesame seeds and mix well.
Glutinous Rice Fritter Burrito
Ingredients: glutinous rice, vegetarian floss, fried dough sticks, mustard
practice:
Spread film on the roller blind, put glutinous rice on it and spread it flat.
Spread your favorite ingredients on the glutinous rice, spread fried dough sticks, vegetarian floss, and pickled mustard on it, and then roll it up with a roller blind.
After rolling, roll it tightly, and then you can eat it.
Mixed Egg Fried Rice
Ingredients: eggs, rice, lettuce, ham, mushrooms, onions
practice:
Break the eggs into a bowl, add a little refined salt to make egg liquid;
Dice lettuce, ham sausage, fresh mushrooms, onions, garlic, and finely chop shallots;
Put peanut oil in the pot, heat it up, pour in egg liquid and fry until cooked, mash and remove;
Put a little peanut oil in the frying pan, add diced mushrooms and garlic and stir-fry until fragrant, then add lettuce and onion and stir-fry for a while, add rice and fried eggs and stir-fry together, then add ham sausage, and finally add green onion, salt and Essence of chicken will do.
Stir-Fried Bamboo Shoots with Chives
Ingredients: leeks, bamboo shoots, millet pepper, salt
practice:
Wash the bamboo shoots and shred them for later use;
Pour the bamboo shoots into the boiling water pot and blanch for 7-8 minutes, then remove and set aside;
Wash the millet pepper and cut into rings, wash the leek and cut into sections;
Heat the oil in a pan, pour in millet pepper and bamboo shoots, and stir-fry for a while;
Pour the leeks into the pot, stir-fry quickly until they are broken, add an appropriate amount of salt, and stir-fry evenly to taste.
Beef with Vegetables
Ingredients: 300g braised beef, 250g green vegetables, appropriate amount of oil, 1 tsp salt, 1 tsp dark soy sauce, 2 tsp sugar, 1 tsp chicken powder, appropriate amount of garlic
practice:
Frozen braised beef is thawed at room temperature in advance and cut into thick slices.
Choose the vegetables, wash them, cut them off, fry the garlic slices and beef in hot oil, add a small amount of water, sugar and dark soy sauce, and boil.
Add the green vegetables, stir fry, add a small amount of water, cover, and simmer for 3-5 minutes on medium heat.
Add salt and chicken powder, stir fry evenly, and you will get the fragrant roast beef with vegetables.
Roasted Tofu with Winter Melon
Ingredients: 750 grams of wax gourd, 400 grams of tofu, appropriate amount of ginger, appropriate amount of vegetarian oyster sauce, appropriate amount of vegetable and fruit powder, appropriate amount of salt, a little vegetable oil, appropriate amount of 1 small pepper
practice
Wash and scrape the wax gourd, cut into cubes, cut the tofu into cubes of the same size
Ginger minced, hot pepper chopped
Pour an appropriate amount of vegetable oil into the pan, put in the tofu, start frying the tofu, and fry until all sides are lightly yellow and set aside.
In the remaining oil in the pan, add ginger and stir-fry until fragrant.
Add winter melon and stir fry, add salt and stir fry for 2-3 minutes.
Add tofu, add vegetarian oyster sauce, stir fry evenly, add appropriate amount of water, cover and simmer for 1 minute.
Lift the lid and stir-fry until the winter melon changes color, add salt, vegetable and fruit powder, stir-fry evenly, and then take out of the pan.
Sprinkle with chopped peppers for decoration
Chicken Strips with Colorful Vegetables
Ingredients: 20 grams of loofah, 20 grams of carrot, 20 grams of cooked chicken breast, 80 grams of iron stick yam, 25 grams of all-purpose flour, 1 egg yolk
practice:
Loofah 20g Carrot 20 Cooked chicken breast 20gb Iron bar yam 80g All-purpose flour 25g Egg yolk 1 (about 15g)br / The amount of ingredients only represents the amount of production, not the amount added by the baby.
Cut the iron stick yam into small pieces. Mothers remember to wear gloves when handling yams to prevent itchy hands.
Put the yam section into the steamer and steam for 20 minutes on high heat.
Bring the pot to boil water. When the water boils, first add the carrots and blanch for 10 minutes; then add the loofah and blanch for 5 minutes. After the vegetables are blanched, most of the oxalic acid and residual pesticides can be removed. Due to the different cooking resistance of vegetables, the time for blanching is also different.
Take it out and put it in cold water. Putting the vegetables in cold water can reduce the loss of nutrients and prevent the loofah from oxidizing and turning black~
Remove the pulp from the loofah. There are many small white seeds in the loofah pulp, which are not easy for babies to digest, so it is recommended to remove them if they are given to babies.
Cut loofah and carrot into small cubes. Mothers can determine the size of diced vegetables according to the baby's chewing ability.
Pour cooked iron stick yam, cooked chicken breast, egg yolk, 20ml of water into the food supplement machine in turn, and whip into a puree.
After the yam and chicken paste is whipped, pour in the all-purpose flour, then pour in the diced loofah and diced carrot, and stir until it becomes sticky and not easy to slip off.
Put it into a piping bag and cut a small opening. Mothers can determine the thickness according to the baby's chewing ability. The smaller the cut, the thinner the batter strips, and vice versa.
Take a pot to boil water, when the water boils, turn to low heat, squeeze out the batter 20cm away from the water surface, cut off with a toothpick. Mothers can determine the length according to the baby's chewing ability.
Cook on medium heat for 2 minutes. The electric ceramic stove of the same model has 8 gears. Moms, pay attention here, the cooking time should not be too long, otherwise it will be easy to disperse, and it will be out of the pot
Spicy Fried Tofu
Ingredients: 10 green peppers, 200g spiced dried tofu, 100g minced meat, tempeh, 1 pepper, 2 green onions, minced garlic, soy sauce, cooking wine, sugar, black pepper, sesame oil
practice:
Prepare and wash all ingredients. Cut the dried tofu into thick strips, and cut the green peppercorns obliquely into sections. Wash the tempeh, cut the green onion into sections, chop the red chili pepper, and mince the garlic for later use. (If you don't dare to eat spicy food, you can leave out the Chaotian pepper).
You don’t need to put any oil in this dish. First put the minced meat into the pan and stir-fry, then fry on a low heat to let the fat flow out, and use the oil from the minced meat in the pot to sauté until fragrant
Add minced green onion and stir-fry fermented soybeans until fragrant, then add chopped dried tofu and stir-fry.
- Stir fry until the dried tofu is thoroughly mixed with the minced meat and other ingredients, then add cooking wine and soy sauce and sauté until fragrant. Finally, add green pepper and stir well. Before serving, add some sugar to taste, sprinkle with a little sesame oil to enhance the aroma and coarse black pepper, mix well, and then serve.
Crispy Shrimp Balls with Seasonal Vegetables
Material: 18 chilled Hong Kong shrimp
Accessories: 20 grams each of cress, coriander, and carrot
Seasoning: 1 bag of fragrant fried powder, 15 grams of custard powder, 2 eggs, 10 grams of salad oil
practice:
Add a little water to the above auxiliary materials and seasonings to make a paste;
Put the peeled and sanded shrimp into the batter and mix thoroughly, deep-fry in a frying pan until golden brown, and put salt and pepper on the side.
Curry Vegetable Shrimp
Ingredients: 100g shrimp, 50g carrots, 50g potatoes, 30g straw mushrooms, 5g salt, 30g onions, 30g celery, 5g sugar, 20g coconut milk, 30g asparagus, 5g bay leaves, 20g curry powder, 25g butter, and 30g tomatoes.
practice:
Peel the carrots and potatoes, cut the onions into triangles, cut the asparagus into sections, break the straw mushrooms in the middle, cut the tomatoes into pieces, cut the celery into pieces, and cut the garlic for use.
Cook the shrimp with oil, boil the carrots and potatoes with boiling water, rinse and set aside.
Put butter in the pot, stir-fry onion, add curry powder, and fry on low heat.
Put in water, bay leaves, salt, sugar, pepper, carrots, potatoes, asparagus, straw mushrooms, celery, tomatoes, boil until the pot is boiled, add shrimp, cook until cooked, put in a bowl and sprinkle a little bay leaf That's it.
Roast Fat Sausage
Ingredients: 250 grams of pig large intestine, 100 grams of white radish, 2 tablespoons of Chinese prickly ash, 10 grams of dried chili, 1 star anise, 3 cloves of garlic, 4 slices of ginger, 1 piece of cinnamon, 1 grass fruit, 2 pieces of fragrant leaves, appropriate amount of sugar, 1 scoop of dark soy sauce, 1 scoop of light soy sauce.
Method: Clean the large intestine, put it in a pot, add water and sliced ginger, boil on high heat, blanch in water for 2 minutes, remove, rinse, drain and cut into sections for later use.
Heat oil in a pan, pour in white sugar and stir-fry over low heat until it turns sugary in color, pour in the fat sausage and stir-fry for 3 minutes, until the fat comes out. Add Chinese prickly ash, dried chilli, star anise, garlic, ginger, cinnamon, grass fruit, kaempferia, bay leaves and stir-fry until fragrant.
Pour in water and dark soy sauce and bring to a boil over high heat, turn to medium heat and simmer for 30 minutes. Open the lid and add white radish pieces and light soy sauce and continue to simmer for 20 minutes to thicken the soup, turn off the heat and put it on a plate.
Stir-fried pork blood with chives
Ingredients: 1 piece of pig blood, 1 handful of leek, 1 spoon of cooking wine, appropriate amount of oil, 4 grams of salt, 5 grams of green onion, and 5 grams of ginger.
Method: Cut the pig's blood into slices, boil water in a pot, put the pig's blood in the water and blanch for 2 minutes, remove and control the water for later use. Wash the leeks and cut them into sections, wash the green onions and ginger and cut them into pieces for later use.
Heat oil in a pan, when the oil is hot, pour in minced green onion and ginger and stir-fry until fragrant, then pour in pig blood and stir-fry for a while, then pour in cooking wine and leeks, then add salt and stir-fry evenly, turn off the heat, take out the pan and serve on a plate.
Salted Duck Gizzards
Ingredients: 500 grams of duck gizzards, 2 spoons of cooking wine, 2 shallots, 4 slices of ginger, 1 star anise, 1 section of cinnamon, 2 slices of bay leaves, 20 peppercorns, 1 spoon of sesame oil, 2 spoons of salt.
Method: Clean the duck gizzards, put them in a bowl, add cooking wine and green onions, mix well, and marinate in the refrigerator for 3 hours. Take it out and put it in the pot, add scallions, star anise, cinnamon, bay leaves, peppercorns and ginger and boil over high heat, pour in cooking wine and salt, turn to low heat and simmer for 40 minutes.
Shredded chicken
Ingredients: 400 grams of chicken breast, 4 slices of ginger, 2 scallions, 2 spoons of chili oil, 2 spoons of sesame paste, 1 spoon of balsamic vinegar, 2 spoons of soy sauce, 1 spoon of pepper powder, 2 spoons of sesame oil, and 1 spoon of sugar.
Method: Wash the chicken breasts and put them in a pot, add ginger slices and water to boil on high heat, turn to low heat and simmer for 5 minutes, turn off the heat, remove the chicken breasts and drain the water for later use.
Put the chicken breasts on the chopping board, loosen them with a rolling pin, and tear them into strips by hand. Wash the chives and cut into shreds for later use. Add chili oil, sesame paste, balsamic vinegar, soy sauce, pepper powder, sesame oil and sugar to a bowl and mix well. Pour it on shredded chicken, add shredded green onion and mix well. Pour it into a plate and serve.
Pretzel Salmon
Ingredients: Salmon, Ginger, Garlic, Salt, Black Pepper, Coriander, Onion
practice:
Cut the salmon into 1 cm thick slices, lightly coat the surface with sweet potato powder;
Put a little oil in the pan, fry the salmon pieces on medium heat until the surface is golden brown;
Use the fat in the pot to sauté the garlic and ginger slices until fragrant;
Add salt, black pepper powder, chopped green onion, and minced coriander before cooking, and stir fry evenly to complete
Spicy Tofu Casserole
Ingredients: 2 pieces of firm tofu, 50 grams of diced fatty meat, a little each of ginger, garlic, and garlic sprouts. Pepper oil, salad oil, bean paste, pepper noodles, salt, dark soy sauce, chicken essence, monosodium glutamate, water starch, appropriate amount
practice:
Cut the old tofu into square strips, put water in the pot to boil, pour in dark soy sauce and salt, then put the cut tofu in and cook for 2 minutes, then take it out and set it aside.
Wash the pot, put oil in it, heat it up slowly, first put in diced fatty meat, then put in ginger, garlic and bean paste, fry until the oil in the pot turns red, then put in the front Cooked tofu cubes, then put water, and add a little chicken essence, dark soy sauce, monosodium glutamate and salt,
After the water in the pot is boiled, thicken the gravy and pour the pepper oil, then put it into the casserole, sprinkle with garlic sprouts and pepper noodles, and the dish is completed.
Crispy Shrimp
Ingredients: 250 grams of shrimp, 20 pieces of crispy rice, egg white, minced green onion, minced ginger, minced garlic, salt, sugar, starch, tomato paste, broth, soy sauce, white vinegar, red oil, sesame oil, and peanut oil.
practice:
Wash and drain the shrimp, add egg white, starch, water, salt to size, and oil.
Leave a little oil in the pot, add green onion, ginger, and garlic until fragrant, add broth, add shrimp, tomato paste, sprinkle salt, sugar, drop in soy sauce, white vinegar, red oil, sesame oil, thicken with wet starch plate.
Fry the rice crust in a hot oil pan and expand it, remove it and put it on a plate. Serve
Vinegar Sea Spinach
Ingredients: 400 grams of spinach, 50 grams of peanuts, 2 spicy millets, 3 pieces of garlic, half a lemon, appropriate amount of rice vinegar, a few drops of sesame oil, 5 grams of sugar, appropriate amount of salt
Method: 1. Prepare the main material and wash what needs to be washed.
Prepare half a lemon, three cloves of garlic, and 2 red peppers.
Cut the spinach into two pieces, boil water in a pot, drop a few drops of vegetable oil, and put some salt. Blanch the spinach for a minute, remove and rinse with cold water.
Squeeze out the water for soaking spinach, put it into a basin, and squeeze in lemon juice.
Put in, peanuts, minced millet, minced garlic, appropriate amount of salt, sugar, sesame oil, and a few drops of rice vinegar. Mix the vegetables well.
After fully mixing, put on a plate and sprinkle with cooked sesame seeds and peanuts.
Braised Noodles with Shredded Chicken
Ingredients: 1 piece of chicken breast, 250 grams of beans, 400 grams of fresh noodles, 1 head of garlic, 1 carrot, 2 green onions, dried chili, 1 star anise, 1 teaspoon of salt, 1 and a half tablespoons of dark soy sauce, 1 tablespoon of cooking wine, sugar 1/2 teaspoon, five spices, 1/2 teaspoon, 1/3 teaspoon chicken essence, 1 teaspoon sesame oil
Method: 1. Shred chicken breast and marinate with starch for 10 minutes; cut green onion into sections; shred dried chili; break apart star anise; cut beans into sections;
Stir-fry chicken shredded oil in a pot over low heat, stir-fry green onion, ginger, and dried chili, add beans, carrots, star anise, and five-spice powder and stir-fry evenly.
Add dark soy sauce, sugar, cooking wine, stir-fry evenly, add chicken shreds, mix water and ingredients to level, add salt and bring to a boil.
Put in the noodles, be careful not to stir them, let the beans stand on the bottom to prevent sticking to the pan, turn off the low heat, simmer for 5 minutes, use chopsticks to turn the top that is not dipped in the soup to the bottom, continue to simmer for 5 minutes, put in minced garlic and high heat Collect the juice, put sesame oil and chicken essence in the pan to enhance the flavor.
Shredded Potatoes
Ingredients: potatoes, green peppers, green onions, ginger, garlic, white vinegar, sugar, salt, sesame oil
Method: 1. Cut the potatoes and green peppers into thin strips. Finely chop shallots, mince ginger and garlic.
Put shredded hot pepper in the boiling water pot, and then add shredded green onion after a while until the water boils again, remove and cool.
Blanch the shredded potatoes in a pot of boiling water, and take them out to cool.
Put all the blanched shreds in a bowl, add minced ginger, minced garlic, white vinegar, sugar, salt and sesame oil and mix well.