33 selected dishes, meat and vegetables, nutritious and affordable, make it for the family to eat, so 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!
Red Pepper Jellyfish
Prepare ingredients: 200 grams of jellyfish skin, 30 grams of pepper (red and pointed), 20 grams of green onion, 3 grams of salt, 1 gram of monosodium glutamate, 3 grams of mustard, and 5 grams of sesame oil.
Practice steps:
Cut the jellyfish into shreds, blanch it in a boiling water pot, take it out and let it cool, then put it in a basin, add mustard and water to make mustard paste;
Put shredded fresh red pepper and green onion in the jellyfish pot, pour in the sauce mixed with mustard paste, refined salt, monosodium glutamate and sesame oil, mix well and put on a plate to eat.
Salted Duck with Pickled Pepper
Prepare ingredients: 1200 grams of duck, 10 grams of sand ginger, 5 grams of grass fruit, 2 grams of cinnamon, 10 grams of salt, 2 grams of monosodium glutamate, 15 grams of ginger, 15 grams of green onions, 10 grams of white sugar, and 35 grams of pickled peppers.
Practice steps:
After the duck is slaughtered and washed, add all kaempferia, star anise, grass fruit, cinnamon, ginger, green onion, and sugar to marinate for about 24 hours, and then use pickled pepper, salt, monosodium glutamate, etc. to make pickled pepper juice;
Put the coded duck into the plate, steam it in the cage, and let it cool. When the vegetables are ready, cut the duck into strips and put it on the plate, pour the pickled pepper juice on it and eat it.
Pickled mullet larvae
Prepare ingredients: 400 grams of cuttlefish, 50 grams of pickled peppers, 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of vinegar, 5 grams of parsley, 10 grams of cooking wine, 20 grams of vegetable oil, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin) gram, starch (pea) 3 grams, sesame oil 5 grams.
Practice steps:
Chop the pickled peppers, wash the mullet, and simmer in 60% hot oil;
Add a little oil to the pot, stir-fry the green onion, ginger and garlic, sauté the pickled pepper until fragrant, add refined salt, monosodium glutamate, vinegar, and cooking wine to taste, add soup and mullet, stir well, add coriander, thicken with wet starch, and pour in sesame oil Serve immediately.
Small tofu with sea cucumber and fungus
Prepare ingredients: sea cucumber, fungus, tofu, asparagus, carrot, lettuce, green onion, ginger, oil, salt, chicken essence, and water starch.
Practice steps:
Wash and dice the sea cucumbers, soak and chop the fungus, dice the carrots, peel and dice the asparagus, mince the onion and ginger, blanch the sea cucumbers in boiling water and remove (don’t touch oil), then blanch the diced asparagus out;
Heat a little oil in a pan, stir shallot and ginger, add diced carrots, put a little soup, add sea cucumbers and fungus, pour in diced tofu, add salt, add chicken essence, diced asparagus, thicken it out of the pan, remove cabbage lettuce Wash it well, take 4 slices and place them in a bowl, pour the fried vegetables into the lettuce bowl and eat
Carrot Scrambled Eggs
Ingredients: 0.5 carrots, 2 shallots, 2 eggs, 1/2 tsp salt
practice
Peel the carrots, cut them into shreds, and cut the chives into sections for later use. Break the eggs into a bowl, beat them into egg liquid with chopsticks, add 1/4 teaspoon of salt, and continue stirring until the salt dissolves.
Heat up the frying pan, add 1 tbsp of oil and cook until 80% hot, pour in the beaten egg liquid, spread it out with chopsticks, until the eggs are shaped into small pieces, set aside for later use.
Heat up the frying pan, add shredded carrots and salt, stir-fry over low heat until the shredded carrots become soft. Finally, add the fried eggs and shallots, stir-fry over low heat until the shallots become soft and then take out of the pan.
Chopped Pepper Cauliflower Vermicelli Casserole
Method: 1. Wash the pork belly and cut into slices. Blanch vermicelli in boiling water until soft, remove and cool in cold water.
Break off small cauliflower florets and wash them well. Pour an appropriate amount of vegetable oil into the wok and heat it up, pour in the pork belly slices and stir fry.
Add 1 aniseed ingredient and stir-fry until the pork belly becomes oily. Add minced scallion and ginger and sauté until fragrant. Pour in chopped pepper and stir well. Add cooking wine and soy sauce and stir fry evenly. Add the cauliflower to the pan and stir well. Add appropriate amount of water, about 2/3 small bowl. Add salt.
Add sugar and stir well, cover the pot and simmer over low heat until the cauliflower is soft and rotten. After the cauliflower is soft and rotten, pour in the vermicelli and stir well. Add chicken stock to taste.
Before serving, add appropriate amount of sliced garlic and minced chives to enhance the aroma and then serve.
Stir Fried Celery
Method: 1. Cut the celery with an oblique knife and shred the green pepper;
White dry cut into strips;
Put a little oil in the frying pan and stir-fry the white dry until slightly browned;
Add celery and green pepper, stir-fry over high heat until raw;
Add appropriate amount of salt, stir fry with salt and turn off the heat evenly.
Hot and Sour Twice Cooked Salmon
Ingredients: 200 grams of Norwegian salmon, half of each green and red pepper, 5 dried red peppers, 1 head of dried onion, 4 cloves of garlic, 1 shallot, 4 mushrooms, 1 king oyster mushroom Seasoning: 1/4 teaspoon of pepper powder (1 gram), 1/2 teaspoon of curry powder (3 grams), 1 tablespoon of cooking wine (15ml), 1 teaspoon of dry starch (15 grams), 2 tablespoons of garlic chili sauce (30 grams), 2 tablespoons of Laoganma black bean sauce (30ml), 2 tbsp tomato paste (30g), 1 tsp dark soy sauce (5ml), 1/2 tsp salt (3g), 1 tsp sugar (5g), 1 tbsp water starch (15ml)
Cut the salmon chute into 3 cm wide pieces, put it into a large bowl, add pepper powder, curry powder, cooking wine and dry starch, stir well, and marinate for 10 minutes;
Pour oil into the pan. When the oil is 70% hot, put in the fish pieces. There should be intervals between each piece, otherwise they will stick together. Fry until both sides are golden and remove;
Slice the shallots, garlic and shallots. Remove the stems and seeds of the green and red peppers and cut into pieces. Tricholoma and Pleurotus eryngii are washed and cut into 2 mm thick slices;
Pour some oil into the pan, add chili, dried onion slices, garlic slices and chopped green onion to sauté until fragrant, then add mushrooms and stir fry, when the mushrooms are a bit soft, add garlic chili sauce, black bean sauce Stir well with the tomato sauce, pour in boiling water, pour in the fried salmon cubes, and then pour in the green and red pepper cubes after 1 minute;
Add dark soy sauce, salt, and sugar, stir well, and pour in water starch. You can add a little more sesame oil before serving to increase the aroma and taste, or leave it alone.
oil noodles
Ingredients: 400g of all-purpose flour, 5g of salt, 200ml of warm water, a little vegetable oil, green vegetables, soybean sprouts, 1 tsp of balsamic vinegar, 2 tsp of light soy sauce, 1 tsp of minced shallot, 1 tsp of minced garlic, 1 tsp of chili powder, and pepper noodles
practice:
Pour flour and 5g of salt into the basin and mix well, slowly add warm water, knead into a dough, put the wrapping plastic wrap aside and proof for 10 minutes, then knead repeatedly until the dough is smooth and gluten;
Brush the surface of the kneaded dough with vegetable oil, cover it with plastic wrap and let it rise overnight at room temperature; 3. Cut the rested dough into small pieces, roll it into a rectangle, beat it lightly and stretch it out;
Cut the pulled noodles into thin slices, and cook them in a pot;
Blanch a handful of soybean sprouts in boiling water for 20 seconds and remove, then blanch the green vegetables, put them in ice water after blanching, and remove them after the vegetables are completely cooled;
Put green vegetables and bean sprouts on the cooked noodles, sprinkle with 1 spoon of balsamic vinegar, 2 spoons of light soy sauce, 1 spoon of minced shallot, 1 spoon of minced garlic, 1 spoon of chili powder, a little pepper powder and a little salt;
Drizzle hot oil and mix well.
Roasted Clams with Duck Blood
Ingredients: duck blood, clams, green onions, chopped peppers, cooking wine, salt, monosodium glutamate
practice
Put the cut duck blood into boiling water to remove the fishy smell.
Heat oil in a pan, add green onions and chopped peppers and stir-fry.
Add duck blood, turn on high heat, and cook with cooking wine.
Add water to boil and simmer for about 5 minutes.
Add clams and cook for 3 minutes.
Add salt and monosodium glutamate to taste, stir fry evenly, then turn off the heat, take out of the pan and put on a plate.
Stir-fried tofu puff
Ingredients: puffed tofu, shredded red pepper, shredded green pepper, chopped green onion, minced ginger, minced garlic, oyster sauce, cooking wine, salt
practice
Wash the purchased hard tofu, remove the moisture, and cut into square pieces.
Put an appropriate amount of soybean oil in the pot, heat the oil at 4 to 50%, add the tofu cubes and deep-fry until golden.
The finished fried tofu is golden in color, crispy on the outside and tender on the inside.
Prepare shallots, ginger, minced garlic, shredded red and green peppers for later use.
Heat the bottom oil in the pot and add minced ginger and minced garlic to fry till fragrant.
At the same time, add the freshly fried tofu puffs, chopped green onion, green onion, shredded green pepper, oyster sauce, cooking wine, and salt, and stir fry evenly.
Spinach Cashew Tart
Ingredients 1 handful of spinach, 1 bunch of vermicelli, 2 eggs, 1/2 piece of ginger, 3 cloves of garlic, 1 stalk of shallot, 1 teaspoon of salt, 1/3 tablespoon of cold soy sauce, 1/4 tablespoon of balsamic vinegar, 1/2 sugar teaspoon, 1/3 teaspoon of chicken stock, appropriate amount of chili oil, appropriate amount of cashew nuts
Method 1. Soak Longkou vermicelli in warm water until soft. Cashew nuts are roasted or fried, green onions are minced, and ginger is squeezed for juice.
Blanch the spinach and vermicelli, remove them and put them in cold boiled water for later use.
Spread the eggs into egg skins.
Spinach and egg vermicelli add salt and mix well to taste.
Chili oil + balsamic vinegar + cold soy sauce + sugar + chicken essence + garlic paste + ginger juice + chopped green onion and mix well. Chopped ripe cashew nuts. When eating, drizzle with juice and chopped cashew nuts and mix well.
Water chestnut pumpkin and millet porridge
Main ingredients: water chestnuts, pumpkin, millet, glutinous rice
Kitchenware: rice cooker
practice:
Wash the glutinous rice and millet, put them into the rice cooker and add an appropriate amount of water.
Then press the porridge button.
Peel and cut the water chestnuts and pumpkin into pieces.
When the rice is almost cooked, add water chestnuts and pumpkin, cover and continue cooking.
When the porridge is thick and the rice is rotten and delicious, you can also add some sugar.
Garlic Beer Roasted Fish Nuggets
Ingredients: 500g of grass carp, 1 head of garlic, 250ml of beer, 1 tablespoon of cooking wine, a little green onion and ginger, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of sugar, 1/2 teaspoon of dark soy sauce
Method: 1. Clean the fish pieces, mix well with salt, cooking wine, pepper, green onion and ginger and marinate for 10 minutes; wash and peel the garlic.
Sprinkle a layer of flour on the surface of the marinated fish.
Heat oil in a pan, fry the fish pieces until both sides are browned.
Stir-fry the garlic with the remaining oil in the pot until fragrant, pour in the fish cubes, beer, dark soy sauce, sugar, boil over medium and low heat until the soup is thick, turn to high heat to collect the juice
Stir-fried Chinese Sausage with Okra and Shiitake Mushroom
Ingredients: 100 grams of okra; 100 grams of white jade mushroom; 2 Cantonese-style sausages; 5 grams of light soy sauce; 5 grams of garlic; appropriate amount of salt
practice
First steam the "whole root" of Cantonese-style sausage in a pot, and then fry it until the taste is not so hard. After steaming the sausage, you can prepare other dishes, and then cut the vegetables and prepare them.
Saute garlic slices in hot oil until fragrant.
Stir-fry the white jade mushrooms first, the fried white jade mushrooms will be more delicious, then add the okra and stir-fry for a while.
Stir fry the cut sausage.
Add appropriate amount of salt and light soy sauce to taste, after the taste is tasted, put it in the pot and put it on a plate.
Kuaishou pickles
Ingredients Cabbage 200g, salt 1 tbsp, pepper, ginger, sugar 1 tbsp, white wine 2 tbsp, ginger, green pepper 50g, red pepper 10g
Method 1) Pour clean water into the pot, put a handful of peppercorns and boil.
Wash and remove the seeds of green peppers and red peppers and slice them into slices.
Wash the cabbage and cut into large pieces.
After the pepper water is cooled, add 2 tablespoons of refined salt and add ginger.
Pour in a tablespoon of sugar.
Pour in an appropriate amount of white wine, about two tablespoons.
Boil the pepper water again, turn off the heat and let it cool.
Pour clean water into the cooking pot, turn off the heat after the water boils, blanch the cabbage and green and red pepper slices, remove and let cool.
Put the cooled cabbage and green and red peppers into a clean container, and pour in the cooled pepper water.
After the lid is sealed, it can be taken out after two days of storage.
Pickled kimchi, poured with a little chili oil, tastes hot and sour and appetizing.
Banana Bean Paste Spring Rolls
Ingredients: 10 spring roll wrappers, 1 banana, 100g red bean paste, appropriate amount of flour.
practice:
Add appropriate amount of water to the flour to make batter for later use.
Peel the bananas and cut them into thick strips.
Take some red bean paste and put it on the side of the spring roll skin, and put a banana strip on it.
Roll up the seal and spread the batter evenly. 5) Wrap into spring rolls.
Pack all in turn. 7) Heat the oil in the pan to 50% heat and put in the spring rolls.
Fry slowly over low heat until the spring rolls are golden. 9) Take out and drain the oil and serve on a plate.
Tiger green pepper
Ginger, Garlic, Green Pepper
Finely chop ginger and garlic for later use;
Wash the green peppers, remove the stalks and seeds (you can remove them or not, depending on your personal preference for spicy food), and dry the surface water for later use;
After heating the pot with medium-low heat, put in the cleaned green peppers to dry the water a little bit, during which the two sides are turned, and the surface is slightly scorched;
After turning the stove to high heat, pour in the cooking oil, sprinkle in ginger, garlic and jasmine, cover the pot, and leave a small gap to let the water vapor escape;
Spray into the cooking wine for a while;
Add light soy sauce, dark soy sauce, sugar and a small amount of hot water. Of course, you can also add some salt and chicken essence according to taste. Cover the pot and wait until the green pepper meat is soft...
(Add fermented soya bean), put it on the plate after the juice is collected on high heat.
Steamed Egg with Clams
Clams, eggs, two slices of ginger, a little spring onion, sesame oil, seafood soy sauce
Buy fresh clams, such as flower clams, hair clams, and clams. Best to buy meaty ones. Soak them in salt and sesame oil water for at least two hours and let them spit out the sand.
Wash the clams with clean sand, put them in the pot, add two slices of ginger and green onions, cook on high heat, take out the clams with one mouth, and the meat will become old after a little longer. (Don't wait for all the clams to open their mouths, then it will be too late, you can fish them out together and break them open.) Remember: don't dump the soup.
Beat the eggs, add the water for cooking the clams (be sure to wait for it to cool), the ratio is 1:1, and shake together.
Take a plate and brush the plate with a layer of oil (it is said that it is easy to wash the plate, but I don't think it is difficult to wash it without brushing. It is based on personal preference). Place the clams on a plate, sieve the egg mixture into a bowl, do not use too much egg mixture, just cover half of the clams. (Clams can be boiled directly in the shell, or shaved. The shell is beautiful.)
Cover the outside with a layer of plastic wrap (the plastic wrap can prevent the honeycomb egg custard from being steamed, and the resulting egg custard will be smooth), put cold water into the steamer, boil on high heat and turn to medium heat for ten minutes, and steam it until cooked.
Orange Steamed Egg
Oranges, Eggs, Sugar
Beat the eggs, add a teaspoon of sugar and mix well
Wash the oranges and put them on the chopping board for three to five minutes
Cut the orange in half, squeeze and stir in the orange with your hands and a spoon, squeeze the orange juice and orange meat into the bowl with the egg liquid (in fact, you don’t need to squeeze it too clean, anyway, the egg liquid will take a while It also has to be poured into the orange peel, so don’t break the orange peel too hard when picking out the orange flesh with a spoon)
Pour the egg liquid that has been mixed with orange juice into two orange bowls. It is not necessary to fill it too full. It is better to leave a 1 cm edge (I poured it a bit full, so it overflowed after steaming )
Cover the orange bowl with a layer of plastic wrap (so that it is less likely to have small holes), put it in a steamer, boil water on high heat, then turn to low heat, a total of 10 minutes and you are done!
Tea tree mushroom roasted tofu
Ingredients: tofu, tea tree mushroom, oyster sauce, salt, ginger, green pepper, carrot
practice:
Soak tea tree mushrooms in light salt water, wash and set aside;
Green pepper cut into diamond-shaped slices, carrot slices, tofu slices, ginger slices;
Heat the oil in the pot, then add the tofu slices and fry until golden brown on both sides. Dish out;
First saute the ginger, add the tea tree mushrooms; then add the green peppers, carrots and tofu, stir-fry evenly;
Then add oyster sauce and appropriate amount of water, stir well together, then slowly simmer over low heat until it tastes delicious, then add a little salt to taste and serve.
Braised Fresh Abalone with Wild Rice and Tomatoes
Ingredients: wild rice, tomato, chicken oil, tomato sauce, stock, salt, sugar, fresh abalone, mint leaves
practice
After washing the wild rice, steam it in a cage and set aside. In addition, after scalding the large tomatoes with hot water, peel off the skin, then cut off a lid and hollow out, and keep the inner flesh for later use.
Put a little chicken oil in a clean pot and heat it up, add fresh tomato pulp and tomato sauce to fry until fragrant, add broth and steamed wild rice, add salt and sugar, boil over high heat until thick, then Add fresh abalone and simmer over low heat to taste.
Put the hollowed out tomato cup into the cage and steam for 5 minutes, then take it out. Then put the fresh abalone, wild rice and soup into the tomato cup, and garnish with mint leaves.
Susanding
Ingredients: 60g sweet corn kernels (cooked), 50g peas (cooked), 60g carrots, 1/2 tsp salt, 20ml olive oil
practice:
Cooked peas, corn kernels are ready, carrots are cut into small cubes;
Heat the oil in a pan, add carrots and stir-fry until soft;
Add peas and corn kernels and stir fry for a while;
Add salt to taste and stir fry evenly.
Ribs and Carrot Soup
Ingredients: 350 grams of carrots, 300 grams of pork chops, 50 grams of onions, refined salt, chicken essence, pepper, cooking wine, ginger slices, sesame oil, and appropriate amount of water
practice:
Peel and clean the carrots and onions and cut them into pieces.
Clean the pork chops, cut them into pieces and blanch them in water, then wash the impurities and control the water.
Heat the pot, pour in the peanut oil and heat it up, stir in the ginger slices and onion until fragrant, pour in the pork chops and stir-fry, and cook the cooking wine.
Add water, carrots, add salt and pepper and cook until mature, add chicken essence and sesame oil, and put it in a bowl.
Potato Rib Soup
Ingredients: 500g pork ribs, 250g potatoes, 20g tomatoes, appropriate amount of salt
practice:
Wash and peel the potatoes, cut into hob pieces; wash and cut the tomatoes into pieces.
Wash the pork ribs, put them in a pot under cold water, blanch them for 3 minutes, take them out and cool them down, and drain the water.
Put the blanched pork ribs in a pressure cooker and press for 20 minutes.
Add potatoes and tomatoes, and simmer for another 10 minutes.
After stewing, add salt, cover the lid, and put it on a plate after 5 or 6 minutes.
Homemade Fried Pork
Ingredients: 1 white fungus, half a handful of dried fungus, half a handful of dried day lily, 100g pork belly, 1 section of green onion, 1 small piece of ginger, 1 spoon of soy sauce, 1 spoon of vinegar, 1 spoon of oil, 1 spoon of salt
practice
Soak dried white fungus, dried fungus, and dried yellow flower in clean water, remove the roots of those with roots, tear the white fungus into small flowers, wash and drain for later use
Thinly slice pork belly; slice green onion and shred ginger for later use
Heat the oil in a hot pan, add the pork belly and stir-fry the oil
Add onion and ginger and sauté until fragrant
Add soy sauce and vinegar, remember to put vinegar! Stir well and stir fry until fragrant
Add the soaked vegetables and continue to stir-fry for about two minutes
Add salt, stir well and turn off the fire
Griddle Spicy Beer Chicken
Ingredients: half tender chicken; 150ml beer; 1 star anise; 2g cumin; 2 green and red peppers; 1 small piece of ginger; 5 cloves of garlic;
15ml light soy sauce; salt; a little chicken essence;
practice:
Wash and cut the tender chicken into small pieces, marinate with salt, 30ml of beer, soy sauce, and sliced ginger for a while; cut green and red peppers obliquely into sections, slice ginger, and smash garlic;
Pour a little oil into the pan, add sliced ginger, garlic, star anise, and cumin, and stir-fry until fragrant. Add chicken pieces and stir-fry until the color changes. Add light soy sauce and salt and stir-fry evenly.
Add the remaining beer, cover the pot and simmer for 5 minutes over medium-low heat;
Finally, add the green and red pepper segments and stir fry for a while, then add the chicken essence and stir well.
Mushroom Oil Gluten
Ingredients: dried shiitake mushrooms, gluten oil, green peppers, sweet noodle sauce, light soy sauce, sugar, shrimp powder
practice
Wash the dried shiitake mushrooms and soak them in warm water in advance. Green peppers cut into small pieces and set aside. Cut the oily gluten with a knife and set aside. Drain the soaked shiitake mushrooms and cut into small pieces.
Heat oil in a hot pan and fry mushrooms until fragrant. Put in the oil gluten, add mushroom water, cover with a lid and boil, and flatten the oil gluten with a shovel.
Add sweet noodle sauce, light soy sauce and sugar, stir fry evenly, and simmer for three minutes on low heat. Add green pepper cubes and a little shrimp powder and stir fry evenly.
Roasted Eggplant with Carob
Main ingredients: four thin purple eggplants, ten beans
Ingredients: 1 tablespoon each of minced ginger, minced garlic, and chopped pepper
Seasoning: 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of broth, appropriate amount of salt
practice:
Do not cut the beans, but break them into sections by hand, a little longer. Pickle with salt (to taste), cut the eggplant into strips, and also pickle with salt for ten minutes, rinse and squeeze out the water.
Minced ginger, minced garlic, chopped pepper, and stir well.
Stir-fry the beans with a little oil until the softness you like, some like very soft, some like not soft, you can figure it out, fry well and serve.
Put a tablespoon of sugar in the pot, add the eggplant and stir-fry, don’t change the color (mine did, so it doesn’t look good).
Add minced garlic, minced ginger, and chopped peppers with a little oil, put a tablespoon of soy sauce, a tablespoon of oyster sauce, and a tablespoon of broth, simmer for a while on low heat, and then collect the juice on high heat.
Sauteed Potato Chips
Ingredients: 2 potatoes, 200 grams of garlic moss, appropriate amount of garlic, ginger, pepper, a little cumin, a little sesame, a little salt, a little chicken powder, 5 rice peppers.
practice
Peel the potatoes, wash and cut into strips, wash and cut the garlic moss leaves into sections, slice the ginger, mince the garlic, and shred the rice pepper.
Put oil in a hot pan (twice as much as usual), add potato sticks and stir-fry (this process requires medium and low heat, and patiently stir-fry the water out of the potato sticks)
Stir-fry until there is no water, the skin is golden, and there is a layer of shells, the potatoes are cooked, take them out and set aside.
Heat the base oil to 50%, add pepper, garlic, ginger, and rice pepper, sauté until fragrant, add garlic moss and stir-fry for 1 minute.
Put the potato strips into the pot, stir-fry, add salt, cumin, and sesame seeds, stir-fry evenly, and put on a plate.
Osmanthus lotus rice
Ingredients: One lotus root, some glutinous rice. Accessories: a handful of dried osmanthus, 100 grams of rock sugar.
Method: 1. Wash the glutinous rice, drain the water and set aside.
Wash the lotus root and cut off a small piece near the joint to make a cover.
Rinse the lotus root hole.
Stuff the glutinous rice into the hole of the lotus root.
After filling the rice, put the cut-off cover back in place and fix it deep with a toothpick.
Put the lotus root into the pot, add water to cover the lotus root, after the high heat boils, turn to low heat and cook for 30 minutes. Add rock sugar and dried osmanthus, cook over low heat for 2 hours. Slice the cooked lotus root and serve immediately. Alternatively, fry the sliced glutinous rice lotus root slightly in oil, fry both sides, and sprinkle some white sugar when eating.
Fried Watermelon Peel
Ingredients watermelon rind, carrot, black fungus, coriander
Method 1. Remove the green skin of the watermelon, leaving only the white peel;
Wash and shred the watermelon peel and carrot for later use;
Cut the coriander into sections, and tear the fungus into small pieces;
Put the oil in the pan, put the garlic and sauté until fragrant, then add shredded carrots and black fungus to stir-fry;
It is best to add shredded watermelon skin and stir well, then add seasoning;
Add a few drops of sesame oil at the end, add coriander and stir-fry, then it can be out of the pan
Rib Stew with Kidney Beans
Method 1. Ingredients processing: stew the ribs in advance for later use, wash the kidney beans and break them into sections, appropriate amount of chopped green onion, sliced garlic, and shredded ginger.
Heat the oil in a pan. When the oil is hot, put the kidney beans into the pan and stir-fry. Stir-fry the kidney beans until bubbles appear on the surface, then put the green onion, garlic slices, and shredded ginger into the pan and stir-fry.
After the kidney beans are fried, put an appropriate amount of dark soy sauce into the pot for coloring. After the kidney beans are fried and colored, pour an appropriate amount of pork rib soup into the pot, then put the ribs into the pot, and turn on high heat to simmer.
Put an appropriate amount of salt, monosodium glutamate, fresh flavor, vinegar, and oyster sauce into the pot for seasoning, and cook until cooked.
cod
Ingredients: cod, salt, white pepper, lemon
Method: 1. Peel the cod and cut it into small pieces, mix with salt, white pepper and lemon
- Brush the fish pieces with butter, put them in the oven, and bake them at 180 degrees Celsius for 20 minutes. After taking them out, bake them with an open fire until they are golden brown.
Sweet and Sour Chicken Wings
Practice: 1. Mix the chicken wings with rice wine, oyster sauce and soy sauce and marinate for about 30 minutes.
Add the right amount of oil to the pot and heat it up, put the chicken wings into the pot and fry slowly over low heat, fry each side for about 2 minutes, then add 2 tablespoons each of soy sauce, oyster sauce, white vinegar and sugar, stir well and add 1 cup of water , After the fire is boiled, turn to low heat and cook for about 10 minutes, stirring a few times in the middle to prevent sticking to the bottom.
Turn off the heat and add chopped green onion to enjoy the chicken wings.
Steamed Eggs with Soy Sauce
Ingredients: 4 eggs, 2 spoons of light soy sauce, half a teaspoon of sugar, appropriate amount of white pepper, 1 spoon of steamed fish soy sauce
practice:
Cover the bottom of the pan with oil to prevent sticking to the bottom, then pour in light soy sauce, pepper, and sugar;
Beat in the eggs without stirring;
Steam the hot pot and steam for 10 minutes;
Add a little steamed fish soy sauce, sprinkle some scallions, and it's ready to serve.
Braised Tofu with Shrimp
Ingredients: 15 prawns, 2 pieces of soft tofu, 2 pieces of ginger, 2 cloves of garlic, 2 shallots, 1 spoon of spicy sauce, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 gram of pepper, 1 gram of salt , 1 g chicken essence, 2 g cornstarch
practice:
After the shrimp is processed, cut the shrimp into small pieces, add some pepper powder and cooking wine to marinate for ten minutes; cut the tender tofu into small cubes; mince the ginger, garlic, and scallion respectively, and set aside a spoonful of spicy sauce.
Take a small bowl, add oyster sauce, light soy sauce, and a little dark soy sauce and mix well to make a sauce.
Fry the shrimps in the hot oil in the pan until cooked, and set aside.
Put the minced ginger, minced garlic and scallion into the pot and stir-fry until fragrant, then add the spicy sauce and stir-fry until the red oil is produced.
Pour the tofu into the pot, add the sauce and a little water to boil, turn to low heat and cover for 5 minutes, shaking in the middle to prevent sticking to the pot; then add shrimp and simmer for a minute; finally add a little salt and chicken essence, add starch Water and fire to collect juice.
Scrambled eggs with green peppers
Practice: 1. Cut the green pepper into small circles, add an appropriate amount of salt and a little wine to the egg mixture to break up;
Stir fry the chili rings in a hot pot, pour into the egg mixture and stir well;
Heat oil in a hot pan, pour in the egg mixture, don't rush it first, and then stir fry until golden brown when it is basically formed.
Bullfrog Yam Soup
Materials Bullfrog, yam, lily, salt, monosodium glutamate, cooking wine, cooked white sesame
Practice 1. After the bullfrog is slaughtered, head, skin, and internal organs are removed and washed for later use
Cut the bullfrog into large pieces, peel and wash the yam and cut into thick slices, wash the lily
Put the bullfrog into boiling water and scald for 3 minutes, remove and set aside
Add 6 cups of cream stock to the pot and heat it up, add the bullfrog and yam and cook for 40 minutes
Add lily, refined salt, monosodium glutamate, cooking wine and cook for 20 minutes. Remove from the heat and sprinkle cooked white sesame seeds when serving.