41 selected delicious dishes to share, home-cooked and affordable dishes, nutritious and delicious, let's eat and see
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, 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 let's cheer for a wonderful life every day!
radish with gravy
Practice 1. Peel the radish and cut into pieces. Leave the skin on for the veggies. Boil in boiling water for 5 minutes.
Skim off the water that clears the bitter taste of the radish, and put the broth, radish, and ginger onion in the casserole.
Cook on low heat until the radish is transparent. Taste and add salt or light soy sauce to the broth if it is too weak.
Sprinkle with chopped garlic, minced coriander, chopped green onion and dried shrimp, and serve.
Salt and Pepper Pork Tenderloin
Ingredients: 200 grams of pork tenderloin, 50 grams of eggs, 30 grams of wheat flour, 10 grams of starch (corn), 2 grams of salt, 2 grams of chicken essence, 15 grams of salt and pepper, 50 grams of peanut oil
practice:
Beat the eggs evenly; cut the tenderloin into thin strips with the thickness of the little finger, put it in the egg liquid; add a little salt and chicken essence starch to the egg liquid, mix well and add a slurry;
Put a small half-pot of oil in the oil pan and heat it to 70% heat; dip the well-starved meat strips in the flour, so that the flour evenly wraps the strips;
Fry the meat strips dipped in flour into the oil pan until golden brown, remove and drain the oil; when all the strips are fried, put them in a container, sprinkle with salt and pepper, and turn them a few times;
Braised Beef
Ingredients: 600 grams of beef brisket, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 6 pieces of garlic, 4 pieces of onion, 4 pieces of ginger, 1 star anise, 1 piece of cinnamon, dried 4 peppers.
practice:
Cut the beef into large pieces and blanch in boiling water for one minute, then remove and rinse.
Heat 2 tablespoons of oil in a frying pan, saute onion, ginger, garlic and other spices until fragrant.
Add the beef and stir fry for a while.
Add the soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly
Add an appropriate amount of boiling water (the amount of water should be less than the Yisai beef), bring to a boil on high heat, then turn to low heat and simmer for about 90 minutes.
Finally, add an appropriate amount of sugar and salt to adjust the taste, and turn on high heat to thicken the soup.
Twice-cooked pork with garlic sprouts
Practice: Step 1: Prepare ingredients and seasonings, 400 grams of pork buttocks / 5 stalks of garlic sprouts / 1 green onion / 2 red peppers / 30 grams of tempeh, ginger / garlic, 1 tablespoon of bean paste / 1 tablespoon of soy sauce / 1 cooking wine tablespoon / 30 ml of edible oil / 10 grams of peppercorns / 1 teaspoon of sugar / appropriate amount of salt.
Step 2: Wash the pork and put it in the pot with cold water. The water covers the pork. Put the peppercorns, cooking wine, green onion and ginger slices and cook for about 20 minutes. Wash the garlic sprouts and cut them into oblique sections. Cut the ginger and garlic into thin slices, and cut the red peppers. In small pieces, soak the cooked pork in cold water to cool, then remove and dry the water.
Step 3: Cut the pork into thin slices, put the oil in the pot and heat it first, then fry the sliced pork slices in the pot until the oil is slightly yellow, push the fried meat to one side, add the tempeh and bean paste and stir well. If there is any excess fat, use a bowl to drain it out.
Step 4: Add red pepper segments, ginger slices, garlic slices, salt, sugar and other seasonings and stir-fry evenly. Add in the garlic sprouts and fry until they are broken, then serve them on the table and enjoy! Don't miss the delicious garlic sprout twice-cooked pork!
Fried Beans with Yellow Sauce
Material: 500 grams of beans; 35 grams of soybean paste; 5 grams of minced garlic
Rinse the beans with water, cut into sections, 3-4 cm is the most suitable
Heat the oil in a pot, add the beans and remove the oil
The beans can be picked up by rolling them a few times.
Add garlic, chili and soybean paste with peanut oil and saute until fragrant
Put the prepared beans into the pot and fry for 2 minutes, then serve on the plate easily
Peanut Crispy Pork Ribs
Ingredients: 50g spicy peanuts, 250g ribs, 5 cloves garlic, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 15g corn starch, 1/4 teaspoon fine sugar, 1/4 teaspoon salt
practice:
Wash the ribs, drain the water fully, pour in soy sauce, cooking wine, and sliced garlic, stir well, wrap with plastic wrap, and marinate for more than 3 hours;
Pick out the garlic slices in the ribs, sprinkle with starch, and rub with your hands evenly;
Heat the oil in a pot, the oil temperature is 60%, put in the ribs and fry for 20 seconds, change to low heat and continue to fry for 1 minute, remove and drain the oil, continue to burn the oil to 90% hot, put in the ribs again and fry for 20 seconds, Remove and drain the oil for later use;
Put a little oil in the wok, add the garlic slices picked out from the ribs and saute until fragrant, add the ribs and stir fry;
Sprinkle a little sugar and continue to stir fry for 1 minute;
Crush the spicy peanuts with a rolling pin, pour them on the ribs, and stir evenly.
Stir-fried Squid with Leeks
300g chives, 300g squid
1 scallion, 2 slices ginger, 2 cloves garlic
Appropriate amount of cooking oil, appropriate amount of soy sauce
Appropriate amount of refined salt, appropriate amount of sweet noodle sauce
Ingredients: leek, squid, onion, ginger and garlic
Wash the leeks and cut them into sections.
Chop onion, ginger and garlic.
Make water in a pot, and blanch the squid when the water is open.
Cut the squid into sections.
Put oil in the pan.
Heat the oil and put onion, ginger and garlic in a pan,
Add in squid and stir fry.
Add in the noodle sauce and stir fry.
Add in soy sauce and stir fry.
Put in the chives and stir fry, pour in the sesame oil before serving.
fermented bean curd water spinach
Wash the spinach and remove the leaves, cut the stalks into sections for later use, wash the red peppers and cut into sections for later use, and chop the garlic into pieces.
Heat oil in a pan, add minced garlic and stir until fragrant.
Stir fry the red pepper shreds.
Stir fry the spinach stems.
Add in fermented bean curd and stir fry evenly.
Season with salt before serving.
Yuzi Shrimp
Materials: 500g Japanese tofu, 100g fresh shrimp, 30g green beans, salt, soy sauce, sesame oil, starch, water.
practice:
2 bags of Japanese tofu, about 15 fresh shrimps, pick out the sand line after cleaning to remove the shell, and a little green beans;
Cut the tofu from the middle with a knife (there is a dotted line on the outside of the package, follow the prompts), after dividing it into two sections, lift the bottom of the package, gently put the tofu on the chopping board, and cut it into slices with a thickness of 1 cm;
Arrange the cut Japanese tofu evenly on the plate, and place one shrimp on each surface of the tofu;
Garnish the green beans, sprinkle a little salt, and prepare to put them into the steamer;
Steam in the pot, three to five minutes after the pot is opened, to maintain the fresh and tender taste of tofu and shrimp;
Pour the steamed water into a bowl, add a little starch and adjust it evenly (if the water is too low, you can add a little cold water);
Pour the water starch into the pot, add a little Yipinxian (soy sauce), and turn off the heat after a thin gravy is formed;
Pour the sauce into a small bowl, pour it on the steamed yuzi shrimp, and the slightly small yuzi shrimp can be served on the table
Beer Braised Egg Pork Ribs
Ingredients: ribs, eggs, beer, green onions, ginger, light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, salt, star anise, pepper, fragrant leaves, dried chili
Practice: 1. Cut the ribs into pieces and wash them. Add water to the pot, put the pork ribs into the water, remove and rinse with warm water. Add pork ribs, scallions and ginger slices to the pressure cooker, add an appropriate amount of water, add it to the boil, and simmer for 15 minutes and turn off the heat;
Wash the eggs and put them in water and cook until fully cooked, then stir in cold water and peel off the skin of the eggs for later use;
Use a knife to make a few cuts on the egg to prepare the spices;
Add oil to the pot, add onion ginger slices, star anise, prickly ash, fragrant leaves and dried chili, stir-fry until fragrant, add two spoons of cooking wine, add an appropriate amount of soy sauce, add one spoon of oyster sauce, add one spoon of dark soy sauce, stir fry evenly, Half a spoon of sugar, appropriate amount of salt; 5. Slip through the net to remove the ribs and put them into the wok, stir fry evenly, add a whole can of beer, add some ribs soup, put in eggs and bring to a boil;
Simmer over medium-low heat until the soup thickens.
Sweet and sour pork trotters
Ingredients: 8 pieces of pig's trotters (cut); 11 slices of ginger; 4 spoons of oyster sauce; 2 spoons of vinegar; 4-5 spoons of honey (maple syrup is also available); 1 spoon of dark soy sauce; 3-5 spoons of water
Practice: 1. Remove the hair from the pig's trotter and wash it
Put cold water into the pot, add pig's trotters, 6 slices of ginger, and a spoonful of cooking wine. Simmer a spoonful of vinegar for an hour and a half to 2 hours. (The cold water is twice as hot as the pig's trotter, and you can continue to add it when the water is gone)
During the period, remove the foam and cover with the lid to remove the fishy smell
The pig's trotters rise. Rinse with cold water, soak in cold water for 5 minutes and remove
Put the pig's trotters into the wok, add 4 tablespoons of oyster sauce, 3-5 tablespoons of water, 1 tablespoon of dark soy sauce, and 5 slices of ginger. Bring to a boil over medium heat until the sauce thickens
Add 4-5 tablespoons of honey (I use maple syrup). (The sweetness is controlled by yourself, if you like to eat sweeter, add more.) Cook until the soup is thick
Add 2 tablespoons of white vinegar. Continue to cook for 2 minutes and then serve
Spicy Bullfrog
Ingredients: 4 bullfrogs; half an onion; a handful of millet pepper; a pinch of pepper; 3 or 4 slices of ginger; 4 tablespoons of soy sauce; half a teaspoon of sugar; 2 tablespoons of cooking wine; 2 teaspoons of salt; appropriate amount of pepper
Practice: 1. Peel the bullfrog, wash it and cut it into pieces, marinate it with salt, pepper, and shredded ginger for 15--20 minutes in advance. Cut the peppers into sections, and slice the onions.
Heat the oil pan, add the ginger slices and saute the peppers until fragrant (medium and small fire, the peppers are easy to burn).
Immediately after cutting the fire, pour the bullfrog and fry it for five ripened, add cooking wine, light soy sauce, millet pepper, and onion and stir-fry for two minutes. Pour some water and boil for 1 minute.
Add sugar and mix well, then remove from the pot.
Braised Tofu with Bacon
Ingredients 1 piece of bacon, 1 box of northern tofu, 2 shallots, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, 1/4 teaspoon of salt, 1/2 teaspoon of white pepper, and 2 tablespoons of water starch.
practice
Put the bacon in a pot of cold water, cook on high heat for 10 minutes, remove and cool a little, slice and set aside. Cut the tofu into 2cm pieces, put them in a frying pan, and fry both sides over medium heat until golden brown. Clean green onion and cut into pieces.
Pour a little oil into the frying pan, heat it up to 70% hot, add the shallots and saute until fragrant, then pour in the bacon, tofu, oyster sauce, sugar, salt and pepper, stir well, then pour in the water (no half of the ingredients)
Cover the pot and simmer over medium heat for 5 minutes, remove the lid, pour in the water and starch and stir well.
Spicy Shredded Tea Tree Mushroom
Material: tea tree mushroom, dried green pepper, dried red pepper, minced ginger, spring onion, oil, salt, oyster sauce
practice:
Wash the tea tree mushroom and tear it into strips for later use.
Ginger and green onion are minced and set aside.
Cut the dried red pepper into sections, and use the green and dried pepper for use.
Boil water in the pot, blanch the tea tree mushrooms for 10 seconds, remove and drain the water.
Heat oil in a wok, add ginger, minced green onion and sauté until fragrant.
Pour in dried red pepper and peppercorns and continue to stir until fragrant.
Pour in the tea tree mushroom and stir fry.
Fry until fully cooked, add salt and oyster sauce to taste, sprinkle with shallots
Pickled Radish and Pig Trotter Soup
Ingredients 1 pack of sour radish soup, 2-3 pig trotters, 3-5 slices of ginger, a little cooking wine
Practice pig trotters to carefully remove pig hair, wash clean and chop into small pieces.
The water in the pot is wider, boil it, put cooking wine and two slices of ginger, boil the pig's trotters in the water to remove the fishy smell, wait for the water to boil again for about three or five minutes, pick up and set aside. If there is foam, rinse it off.
Put enough water in the soup pot, first put the sour radish soup and cook on high heat for ten minutes, then add the pig trotters and ginger slices and cook on medium heat for half an hour, then turn to low heat and simmer until cooked through.
hot and sour cabbage
"Ingredients" Chinese cabbage, small red peppers, dried peppers, green onions, white vinegar, mature vinegar, soy sauce, salt, starch, cold water, pepper powder
Step 1. Wash the cabbage and cut it into small pieces, chop the red peppers and dried peppers, cut the green onions and chopped green onions, and hook the starch into thin pieces.
Heat oil in a pot, add chopped green onion, small red pepper and dry chili and stir-fry until fragrant.
Put in the cabbage and stir fry, pour in the white vinegar and stir fry evenly, then pour in some vinegar, add an appropriate amount of salt, and stir fry evenly.
Pour in a little soy sauce and pepper powder. Pour the prepared glutinous rice powder into the pot, stir fry for half a minute, and take out of the pot and serve on a plate.
Pastoral Egg Cake
Ingredients: 2 eggs
Ingredients: 1 mushroom, 1 broccoli, 1 carrot, 1 gherkin, a little flour, 1 chive
Seasoning: 1/3 teaspoon salt, 1/4 teaspoon pepper
step:
Prepare eggs and matching vegetables.
Wash the broccoli and mushrooms and put them into a pot of boiling water.
Grate carrots and cucumbers into very fine shreds, broccoli and shiitake mushrooms are finely chopped.
Beat the eggs into a bowl.
Pour in all the vegetables and season with a pinch of salt and pepper.
After stirring well, add a little flour.
Stir into egg batter without particles, and finally sprinkle in chopped chives and mix well.
Preheat the pan slightly and brush a thin layer of oil.
Put it into the mold, scoop a spoonful of egg batter into the flat mold.
When the surface of the egg cake is solidified, take out the mold, turn over and fry until both sides are cooked.
Vegetarian fried lotus root sticks
Practice 1. Peel and wash the lotus root, soak in clean water; remove the sludge and cut into vertical strips for later use
Mince garlic; cut green onion into sections (white onion and green onion leaves are separated); cut pepper into small sections for later use
Boil a pot of water, blanch lotus root sticks for one minute, then drain the water and set aside
Pour oil into the pot, when the oil is hot, reduce the heat to a minimum, saute minced garlic and scallion until fragrant
Add the lotus root and stir fry, add a little soy sauce and stir fry until evenly colored, then add salt and stir fry
Finally, add the chili section and the green onion leaf section, stir fry and add monosodium glutamate. It's finished
Bamboo Sheng Sansi Roll
Main ingredients: 10 bamboo fungus, 50g shredded mushroom, 50g shredded celery, 50g shredded bamboo shoot, 20g shredded carrot, 30g sweet bean pod
Seasoning: 2 tablespoons olives, 10 grams minced ginger, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon sesame oil
practice:
Soak bamboo fungus in cold water until it rises, take out and blanch in boiling water, cut off the head and tail, leave the silk tube, and then cut it into pieces for later use;
Mix all the seasonings together and set aside;
Mix mushroom shreds, celery shreds, bamboo shoots, carrot shreds and 1/3 seasoning;
Flatten the soaked bamboo fungus, put in an appropriate amount of shredded mushrooms, shredded celery, shredded bamboo shoots, and shredded carrots, roll it into a tube and put it in the steaming tray, repeat the steps until the bamboo fungus is used up;
Pour in the remaining 2/3 of the seasoning, add sweet bean pods for decoration; put it in a steamer with boiling water, steam over low heat for about 10 minutes, and then take out.
Stir-fried pork with water chestnuts
Practice: 1. Peel and wash the water chestnuts, cut into thin slices;
Cut the sauce meat into thin slices, wash the peppers, and cut them into sections;
Pour oil into the pot, heat it up, add hang peppers and stir-fry for a while, add the sauce and stir-fry the oil;
Add water chestnuts and stir fry evenly, add 1 tablespoon of cooking wine, 1 tablespoon of chicken powder, 1 teaspoon of fresh soy sauce, and simmer for a while;
Add 1 tablespoon of water starch to thicken.
fried tofu
Ingredients: 75 grams of tofu (north), 300 grams of eggplant, 200 grams of green pepper, 70 grams of vegetable oil, 15 grams of soy sauce, 15 grams of rice wine, 5 grams of ginger, 5 grams of mustard, 1 white ginseng fungus
- Wrap the tofu with gauze, put it on a sloping plate, squeeze out the water, cut it into two equal parts, and then cut it into 2 cm thick slices. On the thick side, cut it diagonally (do not cut it) , smear mustard on the knife edge, and evenly on all other sides
Coat the ground with a thin layer of mushroom powder.
Remove the stalk of the eggplant, cut it diagonally into 1 cm thick slices, soak it in water, remove it and control the water, cut the pepper into two equal parts, remove the stalk and seeds, and then cut into four parts.
Heat the oil until it is 70% hot, put the tofu, eggplant slices and peppers coated with mushroom powder on the bottom, deep-fry them separately, and remove them to control the oil.
Put the fried tofu, eggplant slices and peppers on the soup plate respectively.
Put 30 ml of vegetarian soup, soy sauce, and sweet wine in a spoon and cook it, pour it on the fried tofu, eggplant slices, peppers, and add ginger paste. Serve.
Spicy Pork Belly
Practice: 1. Wash the pork belly carefully, wash the parsley and cut into sections, wash the onion and cut into shreds, wash the ginger and cut into shreds, wash the garlic and smash it, and wash the parsley and cut into sections.
Boil water in a pot, boil it, add the pork belly and blanch it out, wash it several times with water, cut it in half, and blanch the celery too.
Prepare a casserole, add dried peppers, Chinese peppercorns, star anise, shredded ginger, old brine, oyster sauce, light soy sauce, soy sauce, boiled water and boil over high heat
Add the pork belly, simmer for half an hour on low heat, turn off the heat and simmer for 60 minutes, remove and cut into strips
Prepare a large pot, add celery, garlic, chives, pork belly, onion, oil and pepper, salt, balsamic vinegar
Heat the oil in a pot, add Chinese pepper and stir-fry until fragrant, pour the hot oil directly on the ingredients, and mix well.
Stir-fried pork blood with chives
Cut the pig's blood, wash and slice the leeks, put water in the pot, add a small amount of salt and wine, put it into the pig's blood and boil, then boil for about 2 minutes and set aside;
In the hot pot, put oil, add dried Chinese peppercorns, turn over low heat, and add an appropriate amount of onion and ginger.
Add pig blood and stir-fry, add an appropriate amount of water to boil, add an appropriate amount of soy sauce, sugar, cooking wine, salt, and chicken essence. After the soup dries quickly, add the leeks, stir evenly, and then leave the pot.
Eggplant and Shredded Chicken
Ingredients: Eggplant, Chicken Breast, Onion, Garlic, Red Pepper, Light Soy Sauce, Sesame Oil, Sugar, Salt
Practice: 1. Cut the chicken breast into thin slices, mince the onion and garlic, cut the red pepper into small pieces, peel the eggplant and cut into shreds;
Boil the water, turn off the heat, put in the chicken pieces, cover the pot, and scald until cooked;
Remove the boiled chicken and let it cool, tear it into shreds, and put it in the refrigerator for 20 minutes;
Steam the shredded eggplant in water for about 7 minutes, take out the eggplant and pour out the water, add a little salt while it is still hot, mix well, and let it cool;
Take out the refrigerated shredded chicken, mix it with shredded eggplant, minced garlic, minced green onion and red pepper, add an appropriate amount of soy sauce, sesame oil, a little sugar, and mix well.
Cranberry Green Bean Cake
Ingredients: 25 grams of cranberries, 150 grams of peeled mung beans, 20 grams of coconut oil, 50 grams of corn oil, a little cooked corn oil
practice:
Soak the peeled mung beans for more than 6 hours in advance, wash the soaked mung beans and put them in the steamer, and steam them on medium and low heat for about 40 minutes;
Pour the steamed mung beans into a clean bowl, and use the bottom of a spoon to grind them into mung bean paste while it is still hot;
Use a knife to cut the cranberries into small pieces for later use;
Put the coconut oil in a non-stick pan, heat it and melt it, pour in the mung bean puree, stir fry evenly, then add the corn oil and stir fry until the fusion is thick, then pour in the cranberries;
After stirring evenly, turn off the heat. Divide the fried cranberry mung bean paste into 8 equal parts and roll them into balls while it is still hot;
Brush the inner sheet of the mold with cooked oil, then put a mung bean paste ball, turn the bottom of the mold down, gently press the mold and lift it up, the mung bean cake is OK.
Spicy Crispy Chicken Gizzard
Ingredients: Chicken gizzard, coriander, ginger, garlic, onion, homemade sauce
practice:
Wash the chicken gizzard, rub it with an appropriate amount of salt, and then wash it with water for later use; chop the coriander, slice the ginger, mince the garlic, and shred the onion.
Put water in the pot, then add chicken gizzards, two pieces of ginger slices and a little cooking wine, boil over high heat, cook for 15 minutes, then take out of the pot and let it cool and slice for later use.
Put a little oil in the pot, after the oil is hot, pour it on the homemade sauce to make it fragrant. Finally, pour the sauce into the chicken gizzards, add the onion, coriander, and stir well.
Tofu stuffed with green peppers
Ingredients: 100g green peppers, 70g pork, 1 egg yolk, 200g old tofu, a little minced garlic, chopped green onion, 4g salt, 2g chicken powder, 3ml light soy sauce, 2ml dark soy sauce, 15g bean paste , each appropriate amount of cooking wine, water starch, cornstarch, edible oil
practice:
Cut the washed green peppers into 5 cm long sections, cut from one side, and remove the seeds.
Chop the washed old tofu for later use.
Mince the cleaned pork into minced meat.
Put the minced tofu and minced meat into a bowl, add a little salt, chicken powder, soy sauce, and mix well.
Take the yolk from the egg, pour it into a bowl, and grab it evenly.
Sprinkle in cornstarch and mix well to make filling.
Spread the green pepper evenly with cornstarch.
Put an appropriate amount of stuffing into the green pepper cubes to make green pepper greens.
Heat a pan with oil, put the green peppers into the pan with the opening facing down, fry for 2 minutes until the surface is golden brown.
Take out the fried stuffed green peppers for later use.
Leave oil at the bottom of the pot, add minced garlic and saute until fragrant.
Pour in a little cooking wine.
Add an appropriate amount of water.
Drizzle in light soy sauce and dark soy sauce.
Add appropriate amount of bean paste, salt, chicken powder and mix well.
Add the stuffed green peppers.
Cover the lid and cook on low heat for about 2 minutes until the flavor is delicious.
Uncover, and put the cooked stuffed green peppers on a plate.
Pour the original soup into the pot to thicken with appropriate amount of water and starch.
Sprinkle a little chopped green onion.
Mix well with a pot and spoon to make goreng juice.
Pour the gravy on the stuffed green peppers.
Scrambled Eggs with Lettuce
Ingredients: lettuce, garlic, eggs, red pepper, salt, cooking wine
Practice: 1. Peel the lettuce and dice it; dice the red pepper and garlic cloves respectively.
Break eggs into a bowl, add some salt and a little cooking wine, and beat into egg liquid.
Pour an appropriate amount of cooking oil into the pot, heat it, pour in the egg liquid, fry until cooked, and set aside for later use.
Pour a little more oil into the pot, add the garlic cloves and fry until fragrant, add in diced lettuce and stir-fry for a while, then add in diced red pepper, add an appropriate amount of salt, and stir-fry for a few times. Then add a little water and continue to stir fry.
Stir fry until the water is basically dry, pour in the previously fried eggs, and stir fry for a few times to get out of the pot.
Fried Beetroot
Material: appropriate amount of beetroot moss, a little garlic, a little sugar, a little white vinegar, an appropriate amount of salt, and a little chicken essence;
practice
Peel off the old skin of the root of the beetroot, remove the flowers and pinch the leaves together, wash and drain the water;
Heat oil in a hot pan, add minced garlic and saute until fragrant;
Put in the drained red cabbage moss, add a little sugar and stir fry over high heat until it breaks, add salt to taste, and add a few drops of vinegar and stir well;
Sprinkle chicken essence to enhance the flavor before serving.
Horseshoe Shrimp
Materials: water chestnut, fresh shrimp, red and yellow pepper, salt, sugar, cornstarch.
practice:
Peel the water chestnut, cut into small pieces, blanch in water and set aside.
Remove the shrimp line from the fresh shrimp, slightly marinate with salt and cornstarch, add oil, remove and drain the oil for later use.
Heat the oil in the bottom of the pot, add water chestnuts, shrimp, red and yellow chili pieces, season with salt and sugar, fry until cooked, thin and thicken, and put on a plate.
spicy chicken
Practice: 1. Half a chicken, cut into chicken cubes;
Cut dried peppers and millet peppers into small pieces for later use;
Heat an appropriate amount of oil in a pot, add 2 slices of ginger, 2 scallions and 1 gram of Chinese pepper and stir-fry, then add the chicken pieces and continue to stir-fry, and then add the dried peppers and stir-fry;
Add a small half spoon of sweet noodle sauce, cooking wine, and Hewei Damei and stir-fry for about 1 minute, then add water, just before the chicken;
Put the millet peppers and simmer for a while on medium heat. When there is a little juice left, add the capsicum and garlic cloves and quickly stir fry, then put a little oil out of the pan.
Meat Stuffed Chili
Ingredients: 300 grams of fat and lean pork, 8 green peppers, chives, garlic, salt, sugar, 1 tsp corn starch, light soy sauce, dark soy sauce, cooking wine, chicken essence, pepper
practice:
Wash and chop the pork into minced meat, put the minced meat into a large bowl, add chopped garlic and green onion and stir. Then add an appropriate amount of salt, sugar, cornstarch, soy sauce, dark soy sauce, cooking wine, chicken essence, cooking oil, pepper and minced meat and stir together to make the meat filling.
Wash the green peppers, remove the seeds inside, fill the peppers with meat filling, and stuff them in sequence.
Heat cooking oil in a frying pan, add the stuffed peppers, fry the meat side down first, fry until golden brown, then turn over, fry until cooked and set aside.
Take a small bowl and add a little sugar, soy sauce, cornstarch and a little water and mix thoroughly for later use. Then pour a little oil into the pot and heat it up, pour in the prepared gravy, boil the gravy and pour it on the chili on the plate to serve.
Cabbage Bun with Oyster Sauce
Ingredients: 7 slices of Chinese cabbage, 150g minced meat, 2 tablespoons of oil, a few slices of ginger, a section of white onion, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, oyster sauce 2 tablespoons, 1 teaspoon starch.
practice
Heat oil in a pot, add ginger slices and sauté until fragrant. Take out. When the oil is warm, add chopped scallion whites to make scallion oil and pour into the mashed meat. Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon salt, mix well in one direction, and marinate for 20 minutes.
Blanch cabbage and chives in hot water respectively, remove and soak in cold water. Squeeze dry, set aside.
Take a piece of cabbage, spread it out, put a spoonful of meat filling, wrap it up, and tie it with chive leaves.
Do the same for the rest. Put it in a plate, put it into the steamer, and it will take about 15 minutes after the water boils.
The whole cabbage bun will produce a lot of soup. Pour the soup into a bowl, add oyster sauce, and mix well with starch. Pour into a pot and boil until thickened, then pour over the steamed cabbage buns.
Stewed Prawns with Enoki Mushrooms
Practice: 1. Heat the oil in a pan with the shallots, and add the cleaned prawns
Then add an appropriate amount of cooking wine and stir fry.
Then add the washed enoki mushrooms and stir fry.
Pan-fried Tofu with Chili Sauce
Ingredients: Tofu, Ginger, Onion, Chili Sauce, Oil, Salt
practice:
Mince the onion and ginger, rinse the tofu with water, and cut into thick slices;
Put cooking oil in a frying pan. After the oil is hot, put the tofu into the pan and fry until golden brown on both sides.
Leave the bottom oil in the pot. After the oil is hot, sauté chopped green onion and ginger slices until fragrant, add chili sauce, salt, and some water to boil;
Put the fried tofu into the pot and simmer slowly over low heat until it tastes delicious;
When the soup is almost dry, turn off the heat.
sesame lotus root
Ingredients: One section of lotus root, 1 egg, 3 cloves of garlic, 1 garlic sprout, dried red pepper, appropriate amount of Chinese prickly ash, white sesame, flour, a small amount of white vinegar, 500ML vegetable oil (a small amount of actual consumption), ginger, a little salt, sesame oil
practice:
Peel and shred lotus root, soak in water with white vinegar for a few minutes to prevent oxidation and discoloration
Boil half a small pot of water, add lotus root and cook for about half a minute.
Beat the eggs, add a little salt and flour and mix well
Dip the lotus root into the egg mixture and stick some white sesame seeds
Take a small pot and heat oil for 50-60% of heat, then add lotus root strips and fry until golden brown. Drain the fried lotus root from the oil
Put a little oil in the pot, sauté the peppercorns and dried red peppers on a low heat, and then fry the garlic granules and garlic sprouts
Add lotus root sticks, add a little salt and stir well. Finally, add a small amount of sesame oil and pepper oil and stir fry for a while.
Pig Trotter and Corn Soup
Ingredients: fresh corn, aniseed, onion, ginger, pig's trotter, mushroom essence, salt
practice:
Wash the two pig trotters and cut them into small pieces. Drain the water in the boiling water pot. Add water again in the casserole, pig trotters, ginger slices, green onions, and aniseed.
After the pot is boiled, turn to low heat, cook for one hour, add fresh corn segments, continue to cook for one hour, add salt, mushroom essence, and serve.
Fried Shrimp Balls
Ingredients: 350 grams of fresh shrimp, 1 shallot, 2 slices of ginger, 2 cloves of garlic, 1 millet pepper, 1 tablespoon of tomato sauce, 1 tablespoon of Huadiao wine, 1.5 tablespoons of soy sauce, 1 tablespoon of sugar
practice:
Remove the head from the fresh shrimp, use scissors to cut along the back of the shrimp from the head of the shrimp to the tail of the shrimp, and then remove the shrimp line;
Heat the oil in the pot until it is 70% hot, add the shrimp and fry until the shell is crispy and turns red, remove and drain the oil for later use;
Leave a little base oil in the pot, add onion, ginger, minced garlic and fry until fragrant, then add tomato sauce to fry red oil;
Put in the fried shrimp, add Huadiao wine, light soy sauce and white sugar and stir-fry evenly.
Three fresh radish rolls
Ingredients: 800 grams of white radish, corn filling, red pepper, coriander, vegetable oil
practice:
Remove the two ends of the white radish, wash and peel, cut into thin slices, put it in a pot of water for a while, drain it in cold water and let it cool;
Put the crystal clear radish slices into the prepared filling and roll up;
Put the rolled radish rolls into the plate;
Boil the water, put it into the steamer through the water; cover and steam for 7-8 minutes;
Take it out while it is still hot, change to a hot plate, dry it with peppers and coriander, and pour a layer of hot oil.
Minced Meat Kelp
Ingredients: shredded kelp; minced meat; carrots; green and red peppers (use red sweet peppers if you can't eat spicy); onions; ginger; garlic; salt; oil; chicken essence;
practice
Boil the kelp in water and set aside. Put oil in a pan, fry the onion, ginger and minced garlic.
Add minced meat, stir fry to change color, add a little cooking wine; add a little soy sauce.
Add shredded kelp and minced meat and stir well, sprinkle with minced carrot; minced green and red pepper; add some chicken essence and mix well
Fried cauliflower with sliced meat
Ingredients: pork belly, cauliflower, green and red peppers, green onions, ginger, dried peppers, bean paste, soy sauce, oyster sauce, salt, chicken essence
practice:
Wash the pork belly and cut into large thin slices for later use; wash the cauliflower and cut into small florets and blanch them for later use; cut the green and red peppers into small circles;
Heat the oil, put onion, ginger, and dry chili in a pot, add the pork belly and stir-fry, stir-fry until the pork belly is slightly browned, add the bean paste and stir-fry the soy sauce; add soy sauce, oyster sauce, and salt to make the pork belly taste good;
Add the cauliflower, continue to stir-fry the green and red peppers, stir-fry until the cauliflower is flavorful, add the chicken essence and mix well to serve.