45 dishes to share, full of color, fragrance, and delicious
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!
Kelp salad
Ingredients: shredded kelp, ginger, garlic, salt, oil, monosodium glutamate, light soy sauce, mature vinegar, millet pepper
practice:
Ginger, garlic, and millet pepper (1:1:1) are chopped and set aside;
Boil the shredded kelp in water for about 10 minutes, remove it and put it in cold water for later use;
Put soy sauce, vinegar, salt, monosodium glutamate, and sugar in a bowl, and stir well;
Pour the sauce into the kelp, put the ginger and garlic on the kelp, put the oil in the hot pan, after the oil boils, turn off the heat, add the millet pepper and fry until fragrant, pour the chili oil on the shredded kelp.
Spicy Squid Flowers
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, appropriate amount of cooked white sesame
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 into the bowl, and prepare ginger slices and white sesame seeds
Pour clean water into the pot and add ginger slices to boil
Pour the cut squid slices into boiling water, add cooking wine and wait for the squid to curl up and pick it up
Take another pot and pour in the prepared sauce, add a teaspoon of sesame oil and bring to a boil
Pour the squid into the pan and cook for a while
Put in a bowl and sprinkle with white sesame seeds to enjoy
Garlic Egg Fried Rice
Ingredients: more than half a bowl of diced garlic, a large bowl of rice, 2 free-range eggs, 1 spoonful of light soy sauce, half a spoonful of dark soy sauce, 1 spoonful of oyster sauce, half a spoonful of sugar, a little salt, some chopped green onion
practice:
Wash the garlic table and cut into cubes, put it in the pot and blanch for 90 seconds, take out the spare eggs, beat them, fry them in the pot and take them out.
Put oil in the pot, put chopped green onion, sauté over low heat until fragrant, add diced garlic and stir fry, add dry rice.
Add light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and stir fry evenly until the rice is colored.
Add the fried eggs and stir fry evenly.
Spicy Braised Money Belly
Method: 1. Wash the clean beef louver with salt, pick the chicken leg meat, and cut into shreds;
Boil the remaining chicken bones into the soup, add sliced ginger, carrots, and shiitake mushrooms, put them in the broth, turn to low heat and simmer for half an hour, and remove the soup dregs;
Heat up the wok and put the marinade in to fry until fragrant, put in the marinade bag and cook for half an hour, then pour in the old marinade;
Pour in the oily chili oil, put in the beef louver and cook on low heat for one and a half hours, until cooked and soft, chopsticks can be inserted, turn off the heat and soak for half an hour, cool down and slice;
Peel the cucumber and cut it into thin slices with a planer. Put the cucumber slices on the bottom, spread a layer of beef louver, and pour in part of the stewed soup.
Sauce Braised Duck
Ingredients: half a duck, 1 piece of ginger, 1 section of green onion, 20 grams of rock sugar, 100ml cooking wine, 6 tablespoons of dark soy sauce, 2 packets of Wang Shouyi stewed meat buns, 3 star anise, 1 piece of cinnamon, 1 grass fruit, 6 bay leaves slices, 1 small handful of peppercorns, 1 small handful of cumin, 1 piece of licorice
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 frying pan, heat it up, put in 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, and spread it evenly, add ginger, green onion, and various seasonings, it is best to pour water 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 spoons of soy sauce, 3 spoons of sugar, 4 spoons of white vinegar, 5 spoons of water, 2 spoons of tomato paste, 5 grams of cornstarch
practice
Peel lotus root and carrot, cut into pieces with a hob, mix soy sauce, sugar, white vinegar, tomato sauce, etc. into sweet and sour sauce.
After boiling water, add lotus root and carrots and boil for a while, and drain the water after breaking them.
Put the Arowana Golden Ratio Edible Blending Oil into the wok, heat it up, sauté the minced ginger and garlic until fragrant, add the carrot and lotus root pieces, and stir-fry.
Add sweet and sour juice, mix well and turn to medium-low heat, let the carrot and lotus root absorb the sweet and sour juice.
Finally, add water starch and stir well, sprinkle with green onion and serve.
Cumin Potato Chips
Ingredients: potatoes, onions, dried chili, pepper, ginger, garlic, salt, light soy sauce, chicken essence, shallots, 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 the oil, fry the potatoes until they change color, remove the pan and set aside, heat the oil, add the onions and stir-fry until slightly fragrant
Then pour in the prepared seasoning, cut the dried chili in half, cut the peppercorns, ginger and garlic into small particles, cut the green onions into long sections, stir fry for a while after putting it into the pot, until the aroma of ginger and garlic comes out
Then add the fried potatoes and light soy sauce and fry for a while, then add salt, cumin and chicken essence, and it’s ready to serve
Dry Pot Spicy Shrimp
Ingredients: fresh sea prawns, dried chili, onion, ginger, pepper, starch, chili sauce, salt, oil, cooking wine, white sesame.
practice
Clean the prawns, cut off their whiskers, remove the sand thread with a needle, and marinate with cooking wine and salt.
Dip 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. The time should not be long, and it can be out of the pan when it turns red;
Put a small amount of oil in the pot, put chopped dried red chili and peppercorns, and put ginger after frying until it becomes spicy.
Then put in the shrimp, add some chili sauce and a small amount of salt and stir-fry for a few times, then turn off the heat and take out the pan, sprinkle with chopped green onion.
Fried Pork Liver
Material: Pork liver 300g Flammulina velutipes 200g Accessories: 80g shallot juice 3 white pepper powder A little millet pepper 1 starch 1 teaspoon Cooking wine 1 teaspoon
practice:
Main ingredients: Soak pork liver slices in clean water to remove blood, enoki mushrooms, shallots, and millet peppers. (When soaking pork liver, change the water several times in the middle
Cut off the old roots of Flammulina velutipes and break them apart. Cut shallots and millet peppers into small circles.
Squeeze out the water from the pork liver soaked in blood, add 1 teaspoon of cooking wine, a little pepper, and 1 teaspoon of starch.
Grab and marinate for 10 minutes
Put the cooking pot on the fire, put in the enoki mushrooms and cook for two minutes after the water boils.
Take out the boiled Flammulina velutipes and put them in a bowl
Put the marinated pork liver in boiling water and blanch it. Put the pork liver in the water and boil again, then reduce the heat and cook for 2 minutes.
Take out the cooked pork liver and control the moisture, put it on the enoki mushroom
Sprinkle chopped chives and millet pepper into the hot and sour sauce.
Heat the oil until it smokes slightly, and pour it over the minced green onion while it is hot to stimulate the aroma.
Stir-fried Bamboo Shoots with Coriander
Materials: Bamboo shoots, coriander, oil, green onions, light soy sauce, salt
Soak bamboo shoots in water.
Remove the water and cut the larger bamboo shoots into smaller pieces.
Cut the coriander into sections.
Pour oil into the frying pan with chopped green onion, then pour in the bamboo shoots, and 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, ginger powder.
Seasoning: butter, scallion oil, Huadiao wine, broth, chicken broth, Yipin fresh soy sauce.
practice:
After soaking the silver powder in a warm water basin, remove it and drain. In addition, cut the black truffle into small pieces, steam the king crab in a cage, remove the meat, and set aside.
Put a little butter and scallion oil in a clean pot and heat it up. Add minced ginger and sauté until fragrant. Add crab meat and cook with a little Huadiao wine. Stir-fry the truffle powder over high heat until the vermicelli is dry and fragrant, sprinkle with chopped green onion and stir evenly, and then decorate with a little after putting on a plate.
Twice Cooked Pork with Spicy Pepper and Salt Vegetables
Cook pork belly and freeze 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 sliced ginger, salted vegetables, and hot pepper.
mustard shredded pork
Ingredients: pickled mustard, pork tenderloin, green onions
practice:
Soak pickled mustard in water for more than 2 hours, take out, drain and shred;
Mince green onion, shred the tenderloin, add 2 teaspoons of cooking wine, 1/2 teaspoon of salt, 1 teaspoon of light soy sauce, 1 teaspoon of starch, and 1 teaspoon of cooking oil, and stir well;
Put oil in the pot, heat it up, add chopped green onion and sauté until fragrant, put the tenderloin and stir-fry until it changes color, add mustard shreds and stir-fry for 2 minutes, then take it out of the pan.
Fried Potato Chips with Hot Pepper
Three small potatoes, half a pepper,
Slice potatoes, shred peppers,
Then blanch the potato slices, half-cooked state,
Add an appropriate amount of oil to the pot, heat the oil and stir-fry the hot pepper
Add potato slices and thirteen spiced salt and stir fry
Stir-fried Pork with King Oyster Mushroom
Wash and slice lean meat.
Wash and slice the Pleurotus eryngii mushrooms.
Grab the meat slices with starch evenly.
Put an appropriate amount of oil in the pot, heat the oil and sauté chopped green onion and minced garlic until fragrant.
Then add the meat slices and stir-fry to change the color.
Then add thirteen spices and soy sauce and stir fry.
Then add sliced Pleurotus eryngii and stir fry.
Fried Rice Noodles with Egg and Lettuce
Prepare wet rice noodles and an egg
A lettuce, washed
Beat the eggs for later use
Chopped shallots
Lettuce cut in half
Put an appropriate amount of oil in the pot, pour the egg liquid into the frying pan
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. Finally, add a little monosodium glutamate, and the minced green onion can be out of the pan.
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 shallots, appropriate amount of cooking oil, appropriate amount of salt, and appropriate amount of light soy sauce
practice:
Rinse the tofu and cut into small cubes; wash the tomatoes and cut into orange segments; cut the seafood 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;
With the remaining oil in the pan, add the tomatoes and stir fry;
Squeeze out the juice from the tomatoes with a spatula, and pour in the fried tofu;
Stir well the tofu and tomato juice; pour in seafood balls;
Add an appropriate amount of broth, cook for 5 minutes, pour in light soy sauce, and slightly collect the juice.
Put the cooked tofu into a bowl after seasoning, and sprinkle with chopped green onion.
Fried Pork with Sour Bamboo Shoots
Ingredients: sour bamboo shoots, pork, bell peppers, red peppers, salt, chicken essence, ginger, garlic, cooking wine, soy sauce
practice:
Green and red peppers, shredded sour bamboo shoots, shredded lean meat and marinate with marinade for 10 minutes;
Put a tablespoon of oil in the pot, 3 When it is mature, put in the lean meat and stir-fry until it changes color, take it out and set aside;
Add ginger and minced garlic to the remaining oil and sauté until fragrant;
Stir-fry green and red pepper shreds 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 (lean), 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 peppers (red, sharp, dry) 10 grams of cooking wine, 15 grams of soy sauce, 20 grams of white sugar, 5 grams of vinegar, 2 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 15 grams of sesame oil, 60 grams of soybean oil
practice
Wash the lean pork and slice it 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 coriander and cut into sections;
Mix cooking wine, soy sauce, sugar, refined salt, vinegar, monosodium glutamate, pepper, 100 grams of chicken broth, and 10 grams of starch into a sauce; heat the frying spoon with oil and heat until it is 40% hot, add the shredded pork and scatter until it is cooked. into a colander;
Heat up the base oil left in the original spoon, add green onion, ginger, garlic, magnolia slices, and shredded dried chili and stir-fry, add shredded pork, pour in the sauce and turn over evenly, pour in sesame oil, sprinkle with parsley and serve 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, green onion, soy sauce, sugar, salt, starch,
practice
Soak yuba and fungus, cut cucumber and yuba into diamonds, fungus and green onion for later use.
Heat up the oil, sauté the chopped green onion until fragrant, stir-fry the yuba and fungus, a little soy sauce and sugar.
Add cucumber slices, add salt and continue to stir-fry for a while.
The cucumber becomes slightly soft, and the hook is thin, and the sesame oil is poured out of the pan.
Creamy Corn Kernels
Appropriate amount of frozen corn kernels; appropriate amount of sugar; 1 pack of milk; a little salt; a little cooking oil
Pour corn kernels and milk into the cooking pot, cook over medium-low heat, and stir while cooking.
After the corn kernels are cooked, add an appropriate amount of sugar and a little salt, and turn the heat to high to collect the juice. Stir with a spoon throughout.
When the milk is almost dry, add a little oil to collect the juice.
Cold Fungus and Bean Curd
Ingredients: bean curd, celery, fungus, 1 carrot, 1 spoon minced garlic, 1 shallot, 30ml oil, 15ml soy sauce, 30ml mature vinegar, 10g sugar, salt, chili oil
practice:
Soak the fungus in water for 1 hour, wash and tear into small florets, peel and shred the carrot, wash and cut the celery into sections, and shred the tofu skin.
Blanch the fungus, bean curd, celery segment, and shredded carrot in water, then scoop out the water and put it in a bowl.
Heat oil in a frying pan, sauté shallot slices and minced ginger and garlic until fragrant, add soy sauce, sugar, vinegar, and chili oil and mix well.
Pour the sauce into the tofu skin, fungus, celery and shredded carrot, add sesame oil, and mix well.
Mixed Corn Kernels
Ingredients: 200g sweet corn kernels, 30g green beans, 30g carrots, 30g ham, 2 tsp salt
practice:
Scrape off the skin of the carrots, wash and cut into small cubes, cut the ham into small cubes, sweet corn and green beans for later 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 ladle 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 up, add all the ingredients, add salt, and stir-fry for a while on 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 monosodium glutamate, 15 grams of cooking wine
practice:
Remove the bright bones and red coat from the fresh squid, wash it, cut it into pieces with a knife on the belly, absorb the water, mix well with curry powder, salt, monosodium glutamate, cooking wine, and sesame oil, marinate for 20 minutes, and then lay eggs Mix well, dip in dry starch and chili powder;
Heat the vegetable oil in a frying pan with high heat. When it is 70% hot, put in the squid and fry until the outside is crispy and the inside is soft and tender. Pour in a colander to drain the oil, then put it back into the wok, stir well with cooking wine and salt and serve on the plate , served with pepper and salt.
White Jade Shrimp Roll
200 grams of fresh shrimp, 3 Chinese cabbage leaves, a pinch of salt, sugar, 1 pinch of white pepper, 1 tablespoon of white wine, half an egg white, 10 wolfberries, a little water starch, and 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, and pour it on the steamed vegetable rolls to complete the production.
Fish fillets with pickled vegetables
Method: 1. After the grass carp is killed, wash it, remove the head and tail, remove the fish bones, slice the fish into thin slices, mix the fish fillets with cooking wine, pepper, and refined salt for 10 minutes.
Wash the mustard shreds with water, cut the chili into sections, and chop the green onion and ginger.
Add oil to the pot. After the oil is hot, add Chinese prickly ash, green onion and ginger to sauté until fragrant, then add chili and mustard shreds to stir-fry. Add appropriate amount of boiling water and cook for 5 minutes on high heat. Slowly lower the fish fillets into the water and scatter them gently , cook until cooked.
Mustard Vegetable Pork Noodles
Ingredients: minced meat, bean paste, shallots, garlic, cooking wine, sugar, dark soy sauce, light soy sauce, salt, oyster sauce, ginger, dried chili, mustard
practice:
Mince green onion and ginger, put it into the meat filling, add salt, sugar, dark soy sauce, light soy sauce, cooking wine, oyster sauce and mix well;
The meat stuffing must be mixed evenly without using a stirrer. After mixing, let it marinate for more than 30 minutes;
Finely chop shallots and scallions, 1 head and a half of garlic, minced, dried peppers cut into small circles, shallots and green onions, cut into small circles, mustard mustard minced;
Pour oil into the pot, turn to low heat, pour in green onion, garlic, dried chili, and add a spoonful of bean paste;
Keep the bean paste on a low heat, stir-fry the red oil, then add the marinated meat stuffing;
Stir-fry the meat stuffing, add mustard mustard powder, stir-fry again, no need to add salt;
Stir well and serve for later use;
Prepare a large bowl, put a small spoonful of light soy sauce at the bottom of the bowl, add enough noodle soup first, then fill in the noodles, then pour in the simmered seeds, and finally sprinkle with green onions, and slice half a single clove of garlic.
Rice Chicken with Mustard Vegetables
Method: 1. Cut chicken breast, mustard mustard, green and red peppers into soybeans, mince ginger and garlic, and cut dried red peppers into sections.
Marinate the chicken breast with soy sauce, chicken essence, sugar, cooking wine, and egg white evenly, and let it stand for 10 minutes.
Heat the oil in the pot. When it is 60% hot, pour in the chicken rice and stir fry quickly. When the chicken turns white, immediately serve it.
Heat oil in the pot, add dried red pepper, mustard mustard, green and red pepper in turn, fry until dry, pour in chicken rice, add chicken essence, and stir well.
Chicken Gizzards with Mustard Vegetables
practice:
Chop ginger and garlic, slice red pepper, and soak Fuling mustard slices in water.
Wash the chicken gizzards to remove the grease, scrape off the yellow skin inside with a knife, cut off the tail of the chicken gizzards --- small belly, let the chicken gizzards lie on the cutting board, press it with your left hand, hold the knife with your right hand and cut a few times Knife, then cut a few times along the way to become a cross flower.
Put water in the pot and blanch the chicken gizzards until they are 8 mature.
Add oil to the pot. When the oil is hot, sauté 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 refined salt, and stir fry until cooked.
Stir-fried Pumpkin Shreds
Ingredients: pumpkin, onion, ginger, garlic, salt, pepper, monosodium glutamate, dried chili, vinegar
practice:
Wash the pumpkin and cut into thin shreds, cut green onion into chopped green onion, slice garlic, shred ginger, and shred dried chili;
Heat up the frying pan, add an appropriate amount of oil, first put a few peppercorns to fry until fragrant, then remove the peppercorns; add chopped green onion, sliced garlic, shredded ginger and dried chili to fry until fragrant;
Stir-fry the shredded pumpkin, add a little vinegar when the shredded pumpkin becomes soft, and finally add salt and monosodium glutamate to taste and then serve.
Dinghu Shangsu
Ingredients: broccoli, fresh mushrooms, white fungus, baby corn, fungus, green onions, oyster sauce, soy sauce, salt, peanut oil, sesame oil, cooking wine
practice:
Cut all the ingredients, and remove the stalks of the fungus
Put oil in the pot, add minced green onion and stir until fragrant, add broccoli, shiitake mushrooms, white fungus, baby corn, and fungus
Cover the pot and simmer for 3 minutes
Open the lid and add oyster sauce, cooking wine, sugar and some salt to taste
Stir fry evenly
Drizzle with a small amount of sesame oil and take out of the pan
Fried Green Pepper with Fried Tofu
Ingredients: fried tofu, green pepper, salt, cooking oil, green onion, minced ginger, chicken essence
practice
Wash the fried 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 green onions and minced ginger and stir-fry for a while, then add green peppers and stir-fry for 2 minutes. Then pour in the fried tofu and stir fry.
Add salt and stir-fry a few times on high heat, then add a little water and simmer for 2 minutes, then add chicken essence and stir-fry well.
Edamame Tofu with Shredded Pickled Vegetables
Ingredients: mustard shreds, edamame meat (washed), tofu, salt, monosodium glutamate
Method: 1. Tear open the package of tofu, cut it with a knife, and set it aside.
Heat the oil in a pan, add the washed edamame meat and stir fry.
Next, add an appropriate amount of water and boil until cooked.
Then, add tofu and mustard shreds, stir and bring to a boil.
Finally, add an appropriate amount of salt, add an appropriate amount of monosodium glutamate to taste, stir well, and serve.
Steamed Fish Nuggets with Chopped Pepper
Marinate the fish pieces with white wine, salt, and ginger slices overnight, then rinse them with clean water, use a knife to draw 3 times in the middle of the back of the fish, and put the ginger slices inside.
Add chopped pepper, green onion and chicken stock.
After the water in the steamer is boiled, put it in.
Turn off the fire after 15 minutes and turn it on after 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 9 minutes hot, and pour it over the fish.
Cucumber Fried Ham
Ingredients: ham sausage, cucumber, oil, salt
practice
Slice the ham sausage, put the cucumber slices in a bowl, add 1 teaspoon of salt, mix well, marinate for a while, pour out the marinated 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
Ingredients: 700 grams of fresh baby duck; 200 grams of pork belly; 200 grams of ginger; fresh red pepper; green onion; cinnamon; a little dried chili; tea oil; soy sauce; salt; cooking wine;
After washing the young duck, chop it into small pieces, cut the pork belly into slightly thicker slices; cut the ginger and fresh red pepper into large slices obliquely, and beat the green onion into knots for later 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, green garlic section, fresh red pepper section, dried chili, oil, broth
practice:
Wash and dry the fragrant meat, 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 knots, and minced garlic and stir-fry until the aroma is released.
Add bacon and dried fragrant, stir-fry on low heat, add broth and salt, and simmer for 5 minutes on low heat.
Sprinkle MSG out of the pot and put it into a dry pot, sprinkle with green garlic and fresh red pepper for decoration.
Angelica Drunken Chicken Roll
Ingredients: 2 large chicken thighs, 2 teaspoons of salt, 5 grams of angelica, 10 grams of wolfberry, 500 ml of water, 300 ml of red wine
practice:
Rinse the angelica and wolfberry, add water and boil on high heat, then cook for 15 minutes, turn off the heat and let cool.
After deboning the chicken leg, put it skin-side down on the foil paper, sprinkle a little salt on it, roll it up, wrap it tightly with foil paper, and steam it in a steamer for 20 minutes.
Pour the red glutinous rice dew into the cooled juice, then add the chicken drumsticks with the tin foil removed, soak in the freezer for 1 day, and then take out the slices.
Horseshoe Shrimp
Ingredients: water chestnut, fresh shrimp, red and yellow chili pieces, salt, sugar, cornstarch.
practice:
Peel the water chestnut, cut into granules, blanch 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 of Sauce-flavored Pork Knuckles
Ingredients: 100 grams of rice wine, 100 grams of caramel water, 100 grams of light soy sauce, a few green onions, one red pepper, two spoons of Laoganma
practice
Prepare all ingredients
Put the trotters and cold water into the pot together, boil and remove the foam
I put a few eggs and quail eggs together to cook
After boiling the pig’s trotters, take them out
Continue to boil the eggs and quail eggs for a while, turn off the heat and simmer until cooked, then soak in cold water
Knot the scallions, spread them in a casserole, put the trotters on top of the scallions, add the sauce and Laoganma
Put the shelled eggs and quail eggs in
Stir slightly, so that the trotters and eggs are evenly coated with the sauce
Close the lid and set the trotter key
About two hours and ten minutes, the pig's trotters are ready
Season with salt before serving
Crispy Tofu with Tomato Sauce
Method 1. Wash the tofu and cut into long strips, drain the water.
Roll the dried tofu on the cornstarch, and evenly cover it with cornflour.
Heat the oil in the pot to 70% heat, put the tofu cubes into 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, evenly coat with tomato sauce.
Stir fry evenly, collect the juice and put it on a plate.
Flavor ribs
Ingredients: pork ribs, cucumber slices, salt, fermented bean curd, sugar, monosodium glutamate, soy sauce, cooking wine, sugar, five-spice powder,
practice:
Chop the pork ribs into small pieces, marinate them with salt, fermented bean curd, sugar and monosodium glutamate, add dry cornstarch and mix well, then deep-fry in a 70% hot oil pan, remove and drain the oil. Bring another pot to a boil with a small amount of water, add light 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, then wrap it up, put it into a 80% hot oil pan and fry it thoroughly, take it out and drain the oil, put it in with cucumber slices Serve on the plate.
Celery Lily Cashews
Ingredients: celery 100g, cashew nuts 50g lily, red pepper: cooking oil, salt, sugar
practice:
Remove the leaves of celery, cut into sections, remove the seeds of red pepper, cut into pieces, wash the lily, cut off the head and tail, and break into pieces for later use.
Put 3 tablespoons of oil in the pot, put the cashew nuts in the cold oil, fry until golden and crispy, then remove and let cool; leave the bottom oil in the pot, put in the celery and stir-fry for about 1 minute.
Then add lily and red pepper and stir-fry for about 1 minute. Stir-fry the ingredients until cooked. Add a teaspoon of salt and a teaspoon of sugar to taste before cooking. Stir well and turn off the heat. Finally, pour in cashew nuts and mix well. Ready to serve.