45 dishes to share, full of color and aroma, the fragrance of the whole house is delicious
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!
Kelp salad
Ingredients: shredded kelp, ginger, garlic, salt, oil, monosodium glutamate, soy sauce, vinegar, millet pepper
practice:
Ginger, garlic, millet pepper (1:1:1) chopped and set aside;
Boil the shredded kelp in water for about 10 minutes, remove it from cold water and set aside;
Put soy sauce, vinegar, salt, monosodium glutamate and sugar in a bowl and stir well;
Pour the sauce into the kelp, put ginger and garlic on top of the kelp, heat the pan with oil, after the oil is boiled, turn off the heat, add the millet pepper and fry until fragrant, and pour the chili oil on the kelp.
Spicy Squid Flower
Ingredients: 250 grams of squid, 1 teaspoon of sesame oil, 2 tablespoons of fresh soy sauce, 1 tablespoon of bean paste, 2 tablespoons of cooking wine, 10 grams of ginger, cooked white sesame seeds
practice:
Wash the soaked squid
Cut into slices with a flower knife
Add 1 tablespoon of bean paste, 4 tablespoons of water, 2 tablespoons of fresh soy sauce, and 1 teaspoon of sugar to the bowl, mix well, prepare ginger slices and white sesame seeds
Pour water into the pot and add ginger slices to boil
Pour the cut squid slices into the boiling water, add cooking wine and wait for the squid to curl and pick it up
In another pot, pour in the prepared sauce, add a teaspoon of sesame oil and bring to a boil
Pour in the squid and cook it for a while before serving.
Pour into a bowl and sprinkle with white sesame seeds and enjoy
Garlic Egg Fried Rice
Ingredients: more than half a bowl of diced garlic, a large bowl of rice, 2 eggs, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, a little salt, and some chopped green onion
practice:
Wash and dice the garlic, put it in a pot and blanch for 90 seconds, remove the spare eggs, break up, fry and take out.
Put oil in the pot, add chopped green onion, sauté on low heat until fragrant, add diced garlic, stir fry, and add dry rice.
Add in soy sauce, dark soy sauce, oyster sauce, white sugar, salt, stir fry evenly until the rice is colored.
Add the fried eggs and stir well.
Spicy Braised Money Belly
Practice: 1. Rub the cleaned beef louver with salt, remove the chicken thigh, and cut it into shreds;
Put the remaining chicken bones into the soup, add ginger slices, carrots, and mushrooms into the broth, turn to low heat and cook for half an hour, remove the soup residue;
Heat the pot and add the marinade to fry until fragrant, add the marinade bag and cook for half an hour, then pour in the old marinade;
Pour in the oil and chili oil, put in the beef leaves and cook for one and a half hours on low heat, cook until soft chopsticks can be inserted, turn off the heat and soak for half an hour, cool down and slice;
Peel the cucumber and slice it into thin slices with a planer. Place the cucumber slices on the bottom, cover with a layer of beef louver, and pour in part of the brine.
Sauce Braised Duck
Ingredients: Half a duck, 1 piece of ginger, 1 piece of scallion, 20 grams of rock sugar, 100ml of cooking wine, 6 tablespoons of dark soy sauce, 2 packs of Wang Shouyi stewed meat, 3 star anises, 1 piece of cinnamon, 1 grass fruit, 6 bay leaves slices, 1 tsp Sichuan peppercorns 1 tsp cumin, 1 licorice slice
practice:
Clean the duck, put it in a pot of cold water to boil the blood foam, remove and drain the water;
Pour an appropriate amount of oil into the wok, heat it, add the duck and fry until the skin is slightly golden;
Pour the cooking wine into the pot, pour the old soy sauce on the duck, spread it evenly, add ginger, spring onion, and various seasonings, it is best to pour the water into the pot about 2/3 of the duck, and cover the lid Simmer for half an hour.
Sauce-flavored tenderloin
Ingredients: pork tenderloin, cooking wine, egg white, starch, bean paste, chopped green onion, sugar, dark soy sauce, chicken essence.
practice:
Cut the pork loin into shreds, add cooking wine, egg white and starch to mix well.
Put bean paste, chopped green onion, and a spoonful of sugar in a bowl, add an appropriate amount of dark soy sauce, chicken essence, and water, and mix thoroughly.
Put the base oil in the pot, add the tenderloin shreds, and stir fry over a low heat.
When the shredded pork changes color, pour in the prepared sauce and reduce the heat to collect the sauce.
Sweet and Sour Lotus Root
Ingredients: 500 grams of lotus root, 1 carrot, 10 grams of ginger, 15 grams of garlic, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of white vinegar, 5 tablespoons of water, 2 tablespoons of tomato sauce, 5 grams of cornstarch
practice
Peel the lotus root and carrot, cut into pieces with a hob, mix soy sauce, sugar, white vinegar, tomato sauce, etc. to make a sweet and sour sauce.
After boiling water, add lotus root and carrot to boil for a while, drain the water after breaking.
Put the golden arowana edible blended oil in the wok, heat it, saute ginger and garlic until fragrant, add carrot pieces and lotus root pieces, stir fry.
Put in the sweet and sour sauce, mix well and turn to medium-low heat, let the carrots and lotus roots absorb the sweet and sour sauce.
Finally add water starch and stir well, sprinkle with diced green onion and serve.
Cumin Potato Chips
Ingredients: potatoes, onions, dried peppers, pepper, ginger, garlic, salt, soy sauce, chicken essence, spring onions, white sesame seeds, cumin
practice:
Cut the potatoes into thin slices, soak them in water for about 5 minutes, and cut the onions into small pieces
Heat oil, fry the potatoes until discolored, remove from the pan, set aside, heat the oil, add the onions and fry until slightly fragrant
Then pour in the prepared seasonings, cut the dried peppers in half, cut the peppercorns, ginger and garlic into small pieces, cut the onions into long sections, and stir-fry for a while after putting them in the pot, until the aroma of ginger and garlic emerges.
Then add the fried potatoes and soy sauce and stir-fry for a while, then add salt, cumin and chicken essence, and it's ready to serve
Dry Pot Spicy Shrimp
Ingredients: fresh shrimp, dried chili, onion, ginger, pepper, starch, chili sauce, salt, oil, cooking wine, white sesame seeds.
practice
Clean the shrimp, cut off the shrimp whiskers, use a needle to pick out the sand lines, and marinate with cooking wine and salt.
Coat the marinated shrimp with a thin layer of starch, put an appropriate amount of oil in the pan, and fry the shrimp on both sides. It does not take too long, and it can be taken out of the pan when it turns red;
Put a small amount of oil in the pot, put chopped dried red peppers and peppers, fry them and add ginger.
Then add the shrimp, add an appropriate amount of chili sauce and a small amount of salt, stir-fry for a few times, stir-fry well, turn off the heat, and then sprinkle with chopped green onion.
Oiled pork liver
Material: 300g pork liver 200g enoki mushroom Accessories: 80g gravy, 3 stalks white pepper powder, a little millet pepper, 1 starch, 1 teaspoon cooking wine, 1 teaspoon
practice:
Main ingredients: Soak sliced pork liver in water to remove blood, Flammulina velutipes, chives, and millet peppers. (change the water several times in the middle when soaking the pork liver
Cut off the old roots of the enoki mushrooms and break them open, and cut the shallots and millet peppers into small circles respectively.
Squeeze the water out of the pig liver soaked in blood, add 1 teaspoon cooking wine, a little pepper, and 1 teaspoon starch.
Grab and marinate for 10 minutes
Put the pot on the fire, after the water boils, add the enoki mushrooms and cook for two minutes.
Take out the boiled enoki mushrooms and put them in a bowl.
Put the marinated pork liver in boiling water, put in the pork liver water and boil again, change to the lowest heat and cook for 2 minutes.
Take out the cooked pork liver to control the moisture and put it on the enoki mushroom
Sprinkle in the chopped chives and millet pepper, pour in the hot and sour sauce.
Heat the oil until it is slightly smoking, pour it on the chopped green onion while it is still hot to stimulate the fragrance.
Stir-fried Bamboo Shoots with Coriander
Materials: bamboo shoots, coriander, oil, green onions, soy sauce, salt
Soak bamboo shoots in water.
Remove the water and cut the larger bamboo shoots into smaller pieces.
3, parsley cut into sections.
Pour the chopped green onion into the wok and then add the bamboo shoots, stir fry evenly.
Add an appropriate amount of soy sauce and salt to taste, add coriander segments, stir fry evenly.
King crab
Main ingredients: silver powder, king crab
Accessories: black truffle, minced ginger.
Seasoning: butter, scallion oil, Huadiao wine, broth, chicken juice, Yipin fresh soy sauce.
practice:
After soaking the silver silk powder in a warm water basin, take it out and drain. In addition, cut the black truffle into minced pieces. After the king crab is steamed in a cage, remove the clean meat and set aside.
Heat a little butter and scallion oil in a clean pot, add minced ginger and saute until fragrant, add crab meat, cook a little Huadiao wine, add vermicelli, add some broth, add chicken juice, fresh soy sauce, and black Truffle powder, stir fry with high heat until the vermicelli is dry and fragrant, sprinkle with chopped green onion and mix well, put on a plate and garnish a little.
Spicy Salted Vegetable Twice Meat
Cook the pork belly and freeze it into slices for later use.
Brown sugar under cold oil.
After the oil is hot, add the pork belly and fry most of the water.
Add bean paste and chili oil.
Quickly stir fry until the meat is red and bright.
Add ginger slices, salted vegetables and peppers.
mustard shredded pork
Ingredients: mustard greens, pork loin, green onions
practice:
Soak the mustard in water for more than 2 hours, take out, drain and cut into shreds;
Mince the green onion, shred the tenderloin, add 2 teaspoons of cooking wine, 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1 teaspoon of starch, and 1 teaspoon of cooking oil and stir well;
Put oil in the pot, heat it, add chopped green onion and saute until fragrant, add the tenderloin and fry until discolored, add shredded mustard and stir fry for 2 minutes.
Pepper Fried Potato Chips
Three small potatoes, half a pepper,
Sliced potatoes, shredded peppers,
Then blanch the potato chips, half cooked,
Add an appropriate amount of oil to the pot, heat the oil and stir-fry the peppers
Put potato chips and stir fry with thirteen spice salt
Stir-fried Pork with King Oyster Mushroom
Clean and slice the lean meat.
Wash and slice the king oyster mushrooms.
Grab the meat slices evenly with starch.
Put an appropriate amount of oil in the pot, heat the oil and sauté chopped green onion and minced garlic until fragrant.
Then fry the meat slices to change color,
Then add thirteen incense and soy sauce and stir fry.
Then add the king oyster mushroom slices and stir fry,
Fried Rice Noodles with Egg Lettuce
Prepare wet rice noodles and an egg
A lettuce, washed
Beat the eggs for later use
Chopped chives
Cut lettuce in half
Put the right amount of oil in the pot, pour the egg liquid into the pan and fry until fragrant
Add lettuce and stir fry
Then add wet rice noodles and stir fry
Add salt, appropriate amount of dark soy sauce and continue to stir fry. Add a little MSG at the end, and the chopped green onion is ready to serve.
Stewed Tofu in Tomato Sauce
Ingredients: 420 grams of tofu, 100 grams of tomatoes, appropriate amount of seafood balls, appropriate amount of broth, appropriate amount of chives, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of soy sauce
practice:
Rinse the tofu and cut into small cubes; wash the tomatoes and cut orange petals; cut the seafood meat in half for later use;
Heat the oil in the pot, pour in the tofu cubes. Fry until lightly browned on both sides, set aside;
In the remaining oil in the pot, stir fry the tomatoes;
Press the tomato juice with a spatula and pour in the fried tofu;
Stir well tofu and tomato sauce; pour in seafood balls;
Add an appropriate amount of broth, cook for 5 minutes, pour in soy sauce, and slightly reduce the juice.
The cooked tofu, seasoned and put into a bowl, sprinkle with chopped green onion.
Stir-fried Pork with Sour Bamboo Shoots
Ingredients: sour bamboo shoots, pork, bell pepper, red pepper, salt, chicken essence, ginger, garlic, cooking wine, soy sauce
practice:
Green and red peppers, shredded sour bamboo shoots, shredded lean meat and marinate for 10 minutes;
Put a tablespoon of oil in the pot, 3 When mature, add lean meat and fry until discolored, pick up and set aside;
Add the remaining oil, add ginger and minced garlic and saute until fragrant;
Stir-fry green and red peppers and sour bamboo shoots until they are broken;
Add the fried shredded pork and stir fry evenly;
Add a little chicken essence and stir well before serving.
Spicy Shredded Pork
Ingredients: 300 grams of pork (skinny), 15 grams of coriander, 25 grams of magnolia slices, 40 grams of egg whites, 35 grams of starch (peas), 10 grams of green onions, 10 grams of ginger, 8 grams of garlic, 15 grams of pepper (red, sharp, dry) gram, cooking wine 10 grams, soy sauce 15 grams, sugar 20 grams, vinegar 5 grams, salt 2 grams, monosodium glutamate 2 grams, pepper 1 gram, sesame oil 15 grams, soybean oil 60 grams
practice
Wash and slice the lean pork meat into thin slices, then cut into filaments, add egg whites and 25 grams of starch and mix well; cut the magnolia slices and dried peppers into shreds, wash the parsley and cut into sections;
Mix cooking wine, soy sauce, sugar, refined salt, vinegar, monosodium glutamate, pepper, 100 grams of chicken soup, and 10 grams of starch into the sauce; stir fry the spoon and add oil and cook it until it is 40% hot, then add the shredded pork and slip it down. into a colander;
Put the base oil in the original spoon and heat it up, add onion, ginger, garlic, magnolia slices, dried chili shreds and stir-fry, add in the shredded pork, pour in the sauce and stir evenly, pour in sesame oil, sprinkle with parsley to make.
Fried Eel with Green Onion
Ingredients: onion, shredded eel, shredded ginger, sugar, cooking wine, white pepper
practice:
Clean the eel and cut it into shreds.
Heat oil in a wok, add shredded ginger and stir-fry until fragrant.
Add the shredded eel and stir fry for a while, then pour it out and set aside.
Leave the base oil in the pot, add the onion and stir-fry until fragrant.
Add cooking wine and soy sauce, add an appropriate amount of water and cook the onion for a while. At this time, put the shredded eel back into the pot and stir fry again, adding an appropriate amount of sugar.
Finally, add white pepper powder and fry until dry.
Fried Cucumber with Yuba
Ingredients: yuba, fungus, cucumber, chopped green onion, soy sauce, sugar, salt, starch,
practice
Soak yuba and fungus well, cut cucumber and yuba into diamonds, fungus and chopped green onion for use.
Heat the oil, add chopped green onion and saute until fragrant, add yuba and fungus, stir fry, a little soy sauce and sugar.
Add the cucumber slices, add salt and continue to stir fry for a while.
The cucumbers are slightly soft, and the hooks are thin. Drain the sesame oil and put them out of the pot.
Creamy Corn Kernels
Ingredients: appropriate amount of frozen corn kernels; appropriate amount of sugar; 1 packet of milk; a little salt; a little cooking oil
Pour the corn kernels and milk into the pot, cook on medium and low heat, and stir while cooking.
After the corn kernels are cooked, put an appropriate amount of sugar, a little salt, and turn the heat to high to collect the juice. Stir with a spoon all the time.
When the milk is almost dry, add a little oil and collect the juice.
Salad with fungus and bean curd
Ingredients: bean skin, celery, fungus, 1 carrot, 1 spoon minced garlic, 1 shallot, 30ml oil, 15ml soy sauce, 30ml vinegar, 10g sugar, salt, chili oil
practice:
Soak the fungus in water for 1 hour, clean and tear it into small florets, peel and shred the carrots, wash the celery and cut into sections, and cut the tofu skin into shreds.
Blanch the fungus, tofu skin, celery segments, and shredded carrots in water, immediately after the water is boiled, put them in a bowl.
Heat oil in a wok, saute shallot slices and minced ginger and garlic until fragrant, add soy sauce, sugar, vinegar and chili oil and mix well.
Pour the seasoning juice into the tofu skin, fungus, celery and shredded carrot, add sesame oil and mix well.
assorted corn kernels
Ingredients: 200g sweet corn kernels, 30g green beans, 30g carrots, 30g ham, 2 tsp salt
practice:
Scrape off the skin of carrots, wash and cut into small cubes, cut ham into small cubes, sweet corn, and green beans for use;
Cook the diced carrots for a few minutes before frying, so that they are easy to fry. After cooking, scoop them out with a slotted scoop and drain the water. If the green beans are too hard, you can also cook them before frying;
Pour oil into the pot, heat it, add all the ingredients, add salt, and stir fry for a while over medium heat.
Salt and Pepper Squid
Ingredients: 200 grams of squid, 70 grams of eggs, 20 grams of chili powder, 10 grams of sesame oil, 10 grams of curry, 20 grams of starch, 5 grams of salt, 2 grams of MSG, 15 grams of cooking wine
practice:
Remove the bright bones and red coat from the fresh squid, wash it, make a flower knife on the belly, cut into pieces, absorb the water, mix well with curry powder, salt, monosodium glutamate, cooking wine, and sesame oil, marinate for 20 minutes, then add eggs Mix well, dip in dry starch and chili powder;
Put vegetable oil in a hot wok. When 70% hot, add squid and fry until crispy on the outside and soft on the inside. Pour into a colander to drain the oil, then put it back into the wok. Stir fry the cooking wine and salt quickly and put it on the plate. , served with pepper and salt.
White Jade Shrimp Rolls
200 grams of fresh shrimp, 3 pieces of Chinese cabbage leaves, a little salt, sugar, 1 pinch of white pepper, a small spoon of white wine, half a small egg white, 10 wolfberry, a little water starch, a little coriander stick.
After washing the fresh shrimp, remove the head, peel the skin, pick the sand line and leave the shrimp meat for later use.
Chop the shrimp meat into minced shrimp with a knife.
Put the minced shrimp in a bowl, add salt, white wine, and white pepper powder and stir in one direction.
Add a small half egg white and a little water starch after the strength.
Continue to stir in one direction until thick and viscous. Set aside.
Make water in the pot. After the water boils, add the washed Chinese cabbage leaves and blanch them in water to soften them. Remove them from cold water and dry them.
Remove the cabbage part from the cabbage leaves, cut into rectangular pieces, and place the shrimp filling in the middle.
Roll up by hand wrapping.
Tie the center of the roll with a coriander stick.
Put it on the pot and steam it.
Put a little olive oil in the pot. After the oil is hot, put a little ginger in the pot, pour in the clear soup, wolfberry, salt and sugar to taste, after the pot is boiled, add water and starch to thicken, pour it on the steamed vegetable rolls to complete the production.
mustard fish fillet
Practice: 1. After killing the grass carp, wash it, remove the head and tail, remove the fish bone, slice the fish into thin slices, mix the fish slices with cooking wine, pepper, and refined salt and marinate for 10 minutes.
Rinse the shredded mustard with water, cut the pepper into sections, and chop the onion and ginger.
Add oil to the pot. When the oil is hot, add Chinese peppercorns, spring onions and ginger to saute until fragrant. Add peppers and shredded mustard and stir-fry. Add appropriate amount of boiling water and cook on high heat for 5 minutes. Slowly drop the fish fillets into the water and gently slide them away. , cook until cooked.
Mustard Pork Noodles
Ingredients: minced meat, bean paste, shallot, single head garlic, cooking wine, sugar, dark soy sauce, light soy sauce, salt, oyster sauce, ginger, dried chili, mustard
practice:
Mince the onion and ginger, put it in the meat filling, add salt, sugar, dark soy sauce, light soy sauce, cooking wine, oyster sauce and mix well;
The meat filling does not need to be stirred and must be mixed well. Mix well and let it marinate for more than 30 minutes;
Mince the shallots in white, mince the shallots, 1 and a half minced garlic, cut the dried peppers into small circles, cut the shallots into small circles, and mince the mustard;
Pour oil in the pot, turn to low heat, pour in the onion, garlic, dried chili, and add a spoonful of bean paste;
The bean paste has been kept on low heat, and after frying the red oil, add the marinated meat filling;
After frying the meat stuffing, add the minced mustard, stir fry again, no need to add salt;
After stir-frying, it can be used for later use;
Prepare a large bowl, put a small spoon of soy sauce at the bottom of the bowl, add enough noodle soup first, then add the noodles, then pour in the sauerkraut, and finally sprinkle with green onions, and then slice half a single head of garlic.
Chicken with mustard and crushed rice
Practice: 1. Cut chicken breast, mustard, green and red peppers into soy beans, chop ginger and garlic, and cut dry red pepper into sections.
Marinate the chicken breasts evenly with soy sauce, chicken essence, sugar, cooking wine, and egg whites and set aside for 10 minutes.
Heat the oil in the pot. When 60% of the heat is hot, pour in the chicken rice and stir-fry quickly until the chicken turns white.
Heat oil in a pot, add dry red peppers, mustard greens, green and red peppers in turn, fry until dry, add chicken rice, add chicken essence, and stir well.
Mustard Chicken Gizzard
practice:
Chop ginger and garlic, slice red pepper, and soak Fuling mustard slices in water.
Wash the chicken gizzard to remove the grease, scrape off the yellow skin inside with a knife, cut off the tail of the chicken gizzard---small belly, let the chicken gizzard lie on the cutting board, hold the left hand, hold the knife in the right hand and cut a few horizontally first. Knife, and then cut a few more knives to form a cross.
Put water in the pot and blanch the chicken gizzards until 8 mature.
Add oil in the pot, after the oil is hot, saute the ginger and garlic until fragrant, pour in the oyster sauce, stir fry evenly, add the red pepper flakes, pour in the blanched chicken gizzards, add a little salt, and stir fry until cooked.
Stir-fried shredded pumpkin
Ingredients: pumpkin, onion, ginger, garlic, salt, pepper, monosodium glutamate, dried chili, vinegar
practice:
Rinse the pumpkin and cut it into shreds, chop the green onion, chop the garlic, chop the ginger, and chop the dried chili into shreds;
Heat the wok, add a proper amount of oil, fry a few prickly ash to get the fragrance, then remove the prickly ash; add chopped green onion, sliced garlic, shredded ginger and dried chili to fry until fragrant;
Stir fry the shredded pumpkin. When the shredded pumpkin becomes soft, add a little vinegar. Finally, add salt and monosodium glutamate to taste and then serve.
Dinghu Shangsu
Material: broccoli, fresh mushrooms, white fungus, bamboo shoots, fungus, onion, oyster sauce, soy sauce, salt, peanut oil, sesame oil, cooking wine
practice:
Cut all the materials, remove the stem of the fungus
Put oil in the pot, add chopped green onion and stir fragrant, add broccoli, shiitake mushrooms, white fungus, bamboo shoots, fungus
Cover the pot and cook on low heat for 3 minutes
Open the lid and add oyster sauce, cooking wine, sugar and some salt to taste
Stir fry evenly
Drizzle a small amount of sesame oil and serve
Fried Green Peppers with Fried Tofu
Material: oily tofu, green pepper, salt, cooking oil, green onion, minced ginger, chicken essence
practice
Wash the oily tofu with hot water, wash the green peppers, and cut into pieces for later use.
Put an appropriate amount of oil in the pot. After the oil is hot, add the shallots and minced ginger and stir-fry for a while, then add the green peppers and stir-fry for 2 minutes. Then pour in the fried tofu and stir fry.
Add salt and stir fry for a few times, then add a little water and simmer for 2 minutes, then add chicken essence and stir well.
Tofu with shredded mustard and edamame
Ingredients: shredded mustard, edamame meat (washed), tofu, salt, monosodium glutamate
Practice: 1. Tear the tofu from the package, cut it open with a knife, and set aside.
Heat the oil in a pan, add the washed edamame meat and stir fry.
Next, add enough water to boil until cooked.
Then, add in tofu and shredded mustard, stir and boil.
Finally, add the right amount of salt, add the right amount of monosodium glutamate to taste and mix well. Serve.
Steamed Fish Nuggets with Chopped Peppers
Marinate the fish with white wine, salt and ginger slices. After marinating for one night, rinse with clean water. Use a knife to make 3 strokes in the middle of the back of the fish, and put the ginger slices in it.
Add chopped pepper, spring onion and chicken essence.
Put in the steamer after the water is boiled.
Turn off the fire after 15 minutes and turn it on for 3 minutes.
Take out the fish, remove the green onion on top, and add chopped green onion.
Pour an appropriate amount of oil into the pot, turn off the heat when the oil is hot for 9 minutes, and pour it over the fish.
Cucumber Fried Ham
Ingredients: ham, cucumber, oil, salt
practice
Slice ham and cucumber in a bowl, add 1 teaspoon of salt, grab evenly, marinate for a while, and pour out the pickled water
Heat the oil in the pot, pour in the cucumber slices and stir fry, pour in the ham sausage slices and continue to stir fry, and finally add a little chicken powder.
Fried Duck with Ginger
Materials: 700 grams of fresh duck; 200 grams of pork belly; 200 grams of ginger; fresh red pepper; onion; cinnamon; a little dried pepper; tea oil; soy sauce; salt; cooking wine;
After washing the duck, cut it into small pieces, cut the pork belly into slightly thicker slices; cut the ginger and fresh red pepper into large slices diagonally, and tie the green onion into green onion knots for use;
Put the tea oil in the pot and heat it up, first put the duck feet and duck tongues to burst, then pour in all the remaining duck pieces, stir-fry together to get the oil, and cook a little cooking wine;
Add dry pepper and a little cinnamon and stir-fry for a while, then add the pork belly and continue to stir-fry; add an appropriate amount of soy sauce and stir-fry well, then add water just to cover the duck meat, after the high heat boils, change to low heat and simmer for half an hour;
When the soup is about to dry up, add ginger and fresh red pepper and stir-fry together, season with salt, and stir-fry well; add green onion knots before serving, and stir-fry for a few more times.
dry pot firewood fragrant dry
Ingredients: 2 grams of salt, 1 gram of monosodium glutamate, 2 grams of soybean soy sauce, 5 grams of Sichuan watercress, minced ginger, minced garlic, segments of green garlic, segments of fresh red peppers, dried peppers, oil, stock
practice:
Wash the dried fragrant and cut into thin slices. Wash the bacon and cut into thin slices.
Put oil in the pot, and when it is 70% hot, add Sichuan watercress, soybean soy sauce, minced ginger, dried chili festival, and minced garlic to stir-fry until fragrant.
Put in the bacon, dried fragrant and stir fry over low heat, add broth, salt, and simmer for 5 minutes on low heat.
Sprinkle MSG out of the pot and put it in a dry pot, sprinkle with green garlic segments and fresh red pepper segments to garnish.
Angelica Drunken Chicken Roll
Ingredients: 2 large chicken legs, 2 teaspoons of salt, 5 grams of angelica, 10 grams of wolfberry, 500 ml of water, 300 ml of red glutinous rice dew
practice:
Rinse the angelica and wolfberry, add water and boil over high heat, then cook for 15 minutes, turn off the heat and let it cool.
After deboning the chicken thighs, place them skin-side down on tin foil, apply a little salt and roll them up, wrap them tightly in tin foil to form a candy-like shape, and steam them in a steamer over high heat for 20 minutes.
Pour the red glutinous rice dew into the cooled juice, then put in the chicken thigh rolls that have been removed from the tin foil, soak in the refrigerator for 1 day, and then take out the slices.
Horseshoe Shrimp
Ingredients: 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.
Three Cups Sauce Fragrant Pig Trotters
Ingredients: 100 grams of rice wine, 100 grams of caramel water, 100 grams of soy sauce, several spring onions, one red pepper, two spoons of Laoganma
practice
All the ingredients are ready
Put the pig's trotters and cold water into the pot together. After boiling, remove the foam
I put a few eggs and quail eggs together and boiled together
After the trotters are scalded, take them out
Continue to cook the eggs and quail eggs for a while, turn off the heat and simmer, and soak them in cold water.
Knot the green onion, spread it in the casserole, put the pig's trotter on the green onion knot, add the sauce and Laoganma
Put the shelled eggs and quail eggs in
Stir a little, so that the trotters and eggs are evenly coated with the sauce
Cover the lid and set the trotter button
About two hours and ten minutes, the pig's trotters are cooked
Season with salt before serving
Crispy Tofu in Tomato Sauce
Practice 1. Wash the tofu and cut into long strips, drain the water.
Roll the water-dried tofu on the corn flour, and coat the corn flour evenly.
Heat the oil in the pot to 70% heat, put the tofu cubes in the pot.
Fry the tofu until golden on all sides, remove and control the oil.
Leave the base oil in the middle, pour in the tomato sauce and stir fry, add sugar and salt and stir well.
Put the fried tofu cubes into the pan and stir fry, and coat with tomato sauce evenly.
After stirring evenly, collect the juice and put it on a plate.
Flavorful Pork Ribs
Ingredients: pork ribs, cucumber slices, salt, fermented bean curd, sugar, monosodium glutamate, soy sauce, cooking wine, sugar, five-spice powder,
practice:
Cut the pork ribs into small pieces, marinate with salt, fermented bean curd, sugar and monosodium glutamate to taste, add dry cornstarch and stir well, then put it into a 70% hot oil pan and fry until cooked, remove it and drain the oil. Bring a small amount of water to a boil in another pot, add soy sauce, cooking wine, sugar and five-spice powder and boil to make juice.
Take a piece of aluminum foil and put the fried pork ribs on it, pour the boiled juice on it, wrap it up, put it into a pan that is 80% hot and deep-fry it, remove it and drain the oil, put it on the cushion with cucumber slices on the plate.
Celery Lily Cashews
Ingredients: 100g celery, 50g cashew lily, red pepper: edible oil, salt, sugar
practice:
Remove the leaves from the celery, cut into sections, remove the seeds from the red pepper, cut into pieces, wash the lily, cut off the head and tail, and break it into petals for later use.
Put 3 tablespoons of oil in the pot, add the cashew nuts in the cold oil, fry them until golden brown and crispy, remove and let cool; leave the base oil in the pot and add the celery and stir fry for about 1 minute.
Then add lily and red pepper and stir-fry for about 1 minute. Fry the ingredients until cooked. Add a teaspoon of salt and sugar to taste before serving. Stir well and turn off the heat. Finally, pour in the cashew nuts and mix well. Ready to cook.