49 selected dishes are shared, with attractive colors and rich flavors, so delicious that you can't stop
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!
Fried Winter Melon with Minced Meat
Ingredients: 100 grams of minced meat; 200 grams of winter melon; 5 grams of salt; three tablespoons of oyster sauce; two drops of dark soy sauce; half a head of minced garlic; two shallots, cut into sections; half a bowl of water
Practice 1. Peel and peel the wax gourd, slice it (the thickness is moderate), and cut it into a triangle, which is actually a square cut obliquely.
Put the cut winter melon in a container, sprinkle with a spoon of salt and shake well, set aside to pickle
Dice the shallots, chop the shallots for later use, and chop the garlic into minced garlic for later use
Put an appropriate amount of minced meat in the cold oil in a cold pot, stir-fry a little oil on the fire, put onions and continue to stir-fry, add a few drops of dark soy sauce
The minced meat should not be too thin, the fat and thin 7:3 is almost the same, the amount can be grasped according to your own preferences
Pour in the wax gourd and continue to stir fry. The wax gourd will produce juice. I usually don’t add water. If the wax gourd is very old, you can add a little water. After the wax gourd becomes soft, add oyster sauce and dark soy sauce. Stir fry and turn off the heat and add salt. Season to taste, then add minced garlic and mix well
Put on a plate and sprinkle with shallots, put rice and start
Stir-fried Beef with Coriander
Ingredients: the right amount of beef, the right amount of coriander, the right amount of ginger, the right amount of soy sauce, the right amount of cooking wine, the right amount of red pepper, the right amount of egg white, the right amount of black pepper, the right amount of salt, and the right amount of garlic;
practice
Shred beef, add a small amount of egg white, black pepper, salt, cooking wine, ginger and marinate for half an hour;
After the oil pan is hot, pour in the marinated beef shreds and stir fry until the beef becomes a mature color;
Put the fried beef into the pot, pour the oil in the pot, put ginger, chili, garlic and saute until fragrant;
Pour in the beef fillet that was stir-fried at first, continue to stir-fry, pour two tablespoons of soy sauce and five tablespoons of water, and simmer for a while;
Pour in the chopped coriander, turn off the heat, and stir fry evenly;
Flavored Shrimp
Main ingredients: 350 grams of prawns, 10 grams of minced garlic, 20 grams of tomato sauce, 10 ml of cooking wine, and a little salt.
Practice 1. Trim the prawns, remove the whiskers, wash them, and remove the prawns.
Pour oil into the pot, heat the oil for 7 minutes, pour in the shrimp and fry until both sides change color.
After cooking the cooking wine, take it out of the pot.
In another pan, pour in the base oil, add minced garlic to burst into aroma, add tomato sauce, stir fry until fragrant, add boiling water and bring to a boil, then add salt to taste.
Return the shrimp to the pot to collect the juice and turn off the heat.
Beef with Cilantro Sauce
Main ingredients: beef tendon; coriander; garlic cloves;
Ingredients: salt; dried red pepper (optional); star anise (optional); chives; pepper (optional); steamed fish sauce; oyster sauce; chili oil; sesame oil; edible oil;
practice
After the beef tendon has been treated with the film on the surface, wash it, put it in a small pot, add all the ingredients, pour in a large bowl of water (whichever is less than the beef), boil it on high heat, keep it on high heat for 5 minutes, skim Clean the scum on the water surface, turn it to a low heat and continue to cook for 20 minutes, pierce the meat with chopsticks, turn off the heat if there is no blood overflowing, and thoroughly simmer the beef with the residual temperature of the water.
When the beef is cooking, wash the coriander with running water and set aside. Take a chopping board for the cooked food, remove the beef and cut it into thin slices, chop the coriander into pieces, and smash the garlic cloves for later use.
Mix beef, minced coriander and garlic cloves into a deep bowl, add soy sauce, oyster sauce, chili oil, sesame oil and other seasonings, mix well and let stand for 5 minutes. Take a large spoon, pour in the cooking oil, put it on the stove, and slowly heat it on a low heat until it starts to smoke.
Braised Wing Roots
Ingredients: 500g wing root; 20g rock sugar; 1 tablespoon cooking wine; 1 small piece of ginger; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 star anise; 2 dry peppers
Practice: 1. Add 1 tablespoon of cooking wine and a small piece of ginger to the water. After boiling, add chicken wings. After the water boils, cook for 3 minutes, remove from the cold water and dry it for later use.
Pour oil into the hot pan, when 50% hot, add rock sugar, when it boils into syrup, add chicken wings and stir fry until the chicken wings are evenly coated with syrup.
Stir fry until the chicken wings are golden brown, add light soy sauce and dark soy sauce and stir well.
Pour boiling water into the pot, cover the chicken wings, add star anise, dried chili, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.
Shredded Lemon Chicken
Ingredients: 120g chicken breast, 1 lemon, 1 red pepper, half a cucumber, 2 garlic cloves, 2 slices of onion and ginger, light soy sauce, salt, sugar, pepper
practice:
Wash and shred cucumber and red pepper, finely chop garlic
Wash the lemons with salt, cut half of them into small pieces, and keep half of them for later use
Put the chicken breast in a pot of water, put two slices of green onion and ginger, boil it for ten minutes, take it out and let it dry and tear it into filaments
Put all the ingredients in a large bowl, add some sesame seeds, soy sauce, pepper, a little salt, and squeeze the juice of half a lemon into the bowl
Mix well and eat
Braised crucian carp
Ingredients: 1 fresh crucian carp, 4 shallots, 4 slices of ginger, 3 cloves of garlic, 1 spoon of bean paste, 1 spoon of dark soy sauce, 2 tablespoons of light soy sauce, 1 spoon of cooking wine, a little sugar, and a little vinegar.
practice:
Prepare the required materials. Clean the crucian carp, and make an oblique knife on both sides of the fish.
Dry the water on the surface of the crucian carp with a kitchen towel, pour the oil into the pan and heat it up, add the fish, fry until golden brown on both sides, then add the onion, ginger and garlic and fry until fragrant. Add bean paste and cook until reddish oil.
Add cooking wine, add a little sugar and vinegar to taste, sugar is used to enhance the freshness, and vinegar is used to remove the fishy smell, just a little bit.
Pour in the right amount of hot water. Bring to a boil, then turn to medium-low heat and simmer for 20 minutes, turning the fish over halfway through. Stew until the crucian carp is crispy, turn to high heat to thicken the soup, and sprinkle chopped green onion.
Omurice
Ingredients: Rice, Egg, Beef, Carrot, Onion, Tomato, Tomato Sauce, Salt, Oil
Cut carrots, onions, and tomatoes into small pieces for later use. Beef diced is ready for use.
Put an appropriate amount of salad oil, put it in a clean pot, heat it for 8 minutes, pour in the diced carrots, onions, stir fry, pour in an egg liquid and stir fry to form, add tomatoes and fry to dry the water.
Pour in the rice and beef granules, add the right amount of salt and cooking wine.
Stir fry to taste and serve.
In another small bowl, crack 2 eggs, mix well, and add an appropriate amount of salt.
Add a small amount of salad oil to the pan, pour in the egg liquid and spread it into egg pancakes, which must be spread evenly. This step is really urgent, and I don’t have time to take pictures. Pour in the fried rice, wrap it in a plate, drizzle it with tomato sauce, and decorate it according to your own mood.
Fried Shredded Pork with Garlic Moss
Ingredients: Garlic Moss, Tenderloin, Light Soy Sauce, Dark Soy Sauce, Salt, Sugar, Starch, Cooking Wine
Practice: 1. Cut the tenderloin into shreds against the grain, add a little cooking wine and soy sauce to mix well, then add a spoonful of starch to mix well, marinate for 10 minutes. Wash the garlic sprouts, cut into sections, and drain.
Add a little more cooking oil than usual cooking oil to the shredded pork and stir well.
Heat a pot, add shredded pork, fry over medium heat until it turns white, add two drops of dark soy sauce, stir well, and set aside.
Add some oil to the pot, pour in the garlic sprouts, stir fry for half a minute on high heat, add an appropriate amount of salt and half a teaspoon of sugar, add shredded pork, and stir fry for another half a minute.
Pork liver and lettuce porridge
Materials: Half a bowl of rice, 200 grams of pork liver, 2 stalks of lettuce, and a small piece of ginger.
practice:
First cook a pot of white porridge, let it cool and put it in the refrigerator together with the pot.
Wash the pork liver and cut it into thin slices, marinate with raw oil, ginger slices and soy sauce and store in the refrigerator.
Wash the lettuce, control the moisture, put it in a plastic bag and put it in the refrigerator.
The above 1, 2 and 3 are all done the night before.
After getting up in the morning, take out the porridge, pork liver and lettuce.
Put the porridge on the induction cooker and boil, add the pork liver and lettuce and cook for 5 minutes.
After seasoning, you can start eating.
Grilled Eggplant with Dried Plum Vegetables
Ingredients: eggplant, dried plum, red pepper
Practice: 1. Shred the red pepper for later use; soak the dried plums in water, rinse and squeeze out the water for later use
Wash the eggplants and cut them into strips, squeeze out the water slightly, put them in a frying pan and fry them until soft, remove and control the oil
Heat oil in a pan, add dried plums and shredded peppers and stir-fry
Stir-fry until the dried plum vegetables become soft, pour in the eggplant strips, soy sauce, simmer and taste and then serve
Dried beans
Materials: 1 pound of beans, two heads of garlic, appropriate amount of peppercorns, a few dried red peppers, a few slices of ginger, 2 tablespoons of soy sauce, appropriate amount of oil, appropriate amount of salt and chicken essence.
Mince the garlic and cut the beans into long pieces.
Sauté the beans with oil on low heat until wrinkled, and set aside for later use.
Put oil in the pot, add ginger slices, minced garlic, Chinese prickly ash, dried chili peppers, stir-fry until fragrant and add the cooked beans.
Quickly stir fry, add salt, chicken essence, soy sauce and stir fry evenly.
Duck Meat Noodles
This snack is to cook the duck meat and then slice it, and use it together with bean curd as noodles to make noodles in clear soup. It is improved on the basis of Zunyi bean curd noodles. The duck meat fully absorbs the soup, and the fragrance is smooth, fresh and tender. .
Ingredients: 300 grams of wide-knife noodles, 50 grams of cooked duck meat, 100 grams of tender bean curd, 15 grams of crispy peanuts, 3 grams of chopped green onion, 10 grams of oily peppers,
Salt, monosodium glutamate, chicken essence, soy sauce, pepper, pepper powder, lard, and pork bone soup.
Method:
Put the noodle pot on a high heat, mix with water and bring to a boil, add the noodles with a wide knife and cook until they are broken, remove and drain, and put it in a noodle bowl.
Add cooked duck meat slices, tender bean curd, salt, monosodium glutamate, chicken essence, soy sauce, Sichuan pepper powder, pepper powder, melted lard in a bowl, scoop into the hot pork bone soup, sprinkle with chopped green onion and serve.
Note: When eating, you can add oil chili, salt, pepper powder, soy sauce, vinegar, etc. on the table according to your own taste.
Braised Tofu with Spinach and Mushrooms
Ingredients: 1 small handful of spinach, 20g of tofu soaked, 100g of mushrooms, 1 small handful of dried shrimps, appropriate amount of oil, appropriate amount of salt, appropriate amount of minced ginger and garlic
practice
Boil water in a pot, add a little salt and a few drops of oil, and blanch the spinach.
Remove the spinach when it changes color.
Heat the wok, add the onion and ginger to the wok.
Add in the shrimp skin and stir fry.
After fragrant, add tofu bubbles and stir fry.
Add the mushrooms and stir fry.
Add the right amount of water and cook for two minutes.
Add salt and pepper to taste, and finally add the blanched spinach and stir-fry for a few times.
Seafood Hot Rice
The old chicken and fresh shrimp are boiled for 5 hours to make soup. When serving, just pour shrimp, seasonal vegetables and rice into the soup, stir well, and serve with other small ingredients. This dish is very fast to serve, especially suitable for banquets. After the hot rice is on the table, guests can add fried basmati rice by themselves, and the taste is very fragrant.
Ingredients: 500 grams of prawns, 1 kilogram of fresh soup, 150 grams of rice (per person), 50 grams of choy sum, 60 grams of shiitake mushrooms, 70 grams of tomatoes, 2 shrimps, and 20 grams of fried basmati rice.
Seasoning: Ingredient A (5 grams of salt, 4 grams of MSG, 3 grams of chicken powder), 20 grams of chopped green onion, 15 grams of mustard, 10 grams of parsley.
Prefabrication: Cut the choy sum, shiitake mushrooms, and tomato into small pieces; cut the shrimp into two pieces.
Start the dish: Heat the fresh soup, add shrimp, choy sum, tomato, rice, season with Ingredient A, take out of the pot, put on a plate, serve with chopped green onion, coriander, mustard, fried basmati rice, and serve.
Fresh soup: slaughter and clean up one old hen, put 200 grams of fresh shrimp and 100 grams of kelp into the pot, add 4 kilograms of purified water, bring to a boil over high heat, turn to low heat and cook for 5 hours, leaving the soup.
Roasted Eggplant with Long Beans and Carob
Main ingredients: four thin purple eggplants, ten beans
Ingredients: 1 tablespoon each of minced ginger, minced garlic and chopped pepper
Seasoning: 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of broth, appropriate amount of salt
practice:
Do not cut the beans, break them into sections with your hands and make them slightly longer. Marinate with salt (to taste), cut the eggplant into strips, marinate with salt for ten minutes, wash clean, squeeze out the water.
Minced ginger, minced garlic, chopped pepper, stir well.
Stir fry the beans with a little oil until the softness you like, some like very soft, some like not soft, you can do it yourself, fry well and serve.
Put a tablespoon of sugar in the pot, stir-fry the eggplant, don't change color, (mine is discolored, so it doesn't look good).
Chop peppers with minced garlic and ginger in a little oil, put a tablespoon of light soy sauce, a tablespoon of oyster sauce, and a tablespoon of broth, simmer for a while on low heat, and then close the juice on high heat.
Kale Fried Chinese Sausage
Ingredients: kale, Chinese sausage, bell pepper, garlic ginger, salt, chicken powder, oyster sauce, pepper
Practice: 1. Wash the kale and cut it into sections, slice the sausage, cut the bell pepper into strips, and slice the onion and ginger;
Boil water in a pot, add salt and a little oil, pour in the sliced kale, blanch and pour out the water to control the dry water for later use;
Put oil in a hot pot. After the oil is hot, add the sausages and stir-fry until fragrant. Pour in the garlic and ginger slices and sauté until fragrant. Season with chicken essence and salt, stir fry evenly over high heat, and serve.
Papaya Ribs
Practice: 1. Peel the papaya, wash the seeds and cut them into pieces; wash the ribs and chop into small pieces and blanch in water for later use.
Heat the wok and add oil, add the onion and ginger to saute until fragrant, add rock sugar and fry until golden brown, then pour in the small row and stir fry.
Then add a small amount of cooking wine, soy sauce and papaya and stir-fry, add water, if the ingredients are not covered, cover the lid and bring to a boil over high heat, then turn to low heat and simmer for about 45 minutes. Finally, thicken with water starch, drizzle with a little sesame oil and serve.
Shredded Potato Egg Cake
Ingredients: 1 potato, 2 eggs, 2 slices of bacon, salt, monosodium glutamate, shallots, white pepper
Practice: 1. Wash and peel the potatoes, rub them into filaments, cut the bacon into small pieces, chop the shallots into pieces, and beat the eggs into a bowl;
Put the chopped shallots into the egg mixture and mix thoroughly, then pour the shredded potatoes and bacon into the egg mixture together;
Add a spoonful of salt, white pepper, monosodium glutamate, and stir all the ingredients evenly;
Pour oil into the pan, slowly pour the stirred ingredients into the pan, and flatten it with a spatula;
Slowly fry over low heat, fry until one side is golden brown and flip over, and both sides are golden brown.
Spicy Meatballs in Bisque
Ingredients: 400 grams of pork filling, 1 bowl of broth, 1.5 teaspoons of salt, appropriate amount of chicken essence, 2.5 tablespoons of green onions, 2 teaspoons of ginger, 1 tablespoon of cooking wine, 1.5 tablespoons of soy sauce, 1 tablespoon of starch, 1 egg, and water Appropriate amount, 2 tablespoons of Pixian bean paste, 1 teaspoon of sugar, and appropriate amount of coriander.
Practice: 1. Put the meat filling in a larger container, add eggs and cooking wine and stir in one direction;
Add an appropriate amount of water to adjust the consistency of the meat filling;
Continue to stir in one direction until thick and strong;
Add the minced green onion, minced ginger, salt, light soy sauce, chicken essence, and five-spice powder in seasoning 1, and continue to stir evenly in one direction;
Add dry starch;
Continue to stir in the same direction until the meat filling is thick;
Put the water in the pot and heat it until it is warm. When there are bubbles at the bottom of the pot, turn off the heat;
Dip some cold water on your hand, take an appropriate amount of meat filling and squeeze it into balls;
Put it in the pot;
Then turn on the fire, cook for about 5 minutes after the water boils, until the meatballs are set, remove the meatballs for later use;
Mince the Pixian bean paste for later use;
Heat the oil in the wok until it is 50% hot, add the minced green onion and ginger in seasoning 2 and saute until fragrant, then add the Pixian bean paste to fry the red oil, cook a little cooking wine, add soy sauce and sugar and stir well;
Pour in the broth or water and bring to a boil;
Then pour in the meatballs and cook for about 15 minutes (depending on the size of the meatballs) until the meatballs are cooked through;
Finally, add salt and chicken essence to taste, and add the minced coriander before serving.
Stir-fried Sea Shrimp with Enoki Mushrooms
Ingredients: shrimp (washed), enoki mushroom (washed), chives
Method: 1. Prepare the ingredients
Heat the oil in a pot, add the cleaned shrimps, and add a proper amount of cooking wine.
Stir fry and stir fry.
Next, add the washed enoki mushrooms and stir-fry.
Then, add the right amount of soy sauce.
Add the right amount of sugar.
Add the right amount of salt.
Season and stir well.
Finally, put in the chives and serve.
Umami meatballs
Ingredients: 400g pork stuffing, 1 egg, 2 shallots, 1 tablespoon starch, 1 teaspoon salt, 1/3 teaspoon chicken essence, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, 2 tablespoons water starch
Practice: 1. Beat the eggs, add egg liquid, chopped green onion, starch, water, salt and chicken essence to the pork filling, mix well.
Use chopsticks to beat in one direction until the meat filling is elastic (the key to delicious meatballs is whether you have done enough effort when stirring: high frequency, long time, consistent direction, and sufficient strength).
Put the meat filling in the palm of your hand and hold it into a fist shape, then squeeze the meatballs out of the tiger's mouth; put it on a plate, put it in a steamer and steam for 20 minutes.
Pour the steamed soup into the wok, add oyster sauce and a little sugar, add a little water and starch to thicken it, and pour it on the meatballs (if the steamed soup is less, add a little water, Oyster sauce itself has a salty and umami taste, adjust the taste of the soup according to your own taste).
Grilled Shrimp Thick Egg
Ingredients: Eggs, Shrimp, Milk, Salt
Practice: 1. Marinate the shrimp with a little cooking wine for 10 minutes, cut into small pieces, and then chop a few times
After the eggs are broken up, add milk, shrimp granules and salt and stir well;
Put two teaspoons of oil in a frying pan, heat it on medium and low heat, pour in some egg liquid, and the amount that can cover the bottom of the pan is enough;
When the egg liquid at the bottom of the pot is not completely coagulated, use a spatula and chopsticks to help roll up the omelette and put it on the side of the pot;
Pour some egg liquid in the empty place of the pot;
Immediately after the egg liquid is half-coagulated, roll the omelette just now, and repeat the above steps until all the egg liquid is used up, and roll it up into a thick egg. Turn off the heat and put it in the pot for a while to set the shape, then take it out and cut it with a knife and put it on a plate.
Mushroom Vegetarian Chicken Twig Bamboo Casserole
Ingredients: vegetarian chicken, firm tofu, bamboo shoots, mushrooms, carrots, green onions, corn shoots, ginger, green onions, garlic, soy sauce, dark soy sauce, salt, white pepper
practice
Soak shiitake mushrooms in water until soft, then cut into half, slice firm tofu, cut vegetarian chicken into easy-to-eat size, and cut green onions into sections.
Heat a frying pan over medium heat, drop the oil, fry the tofu until golden brown on both sides, set aside for later use.
In a frying pan, sauté garlic and ginger slices until fragrant, add green onions, bamboo shoots, mushrooms and vegetarian chicken, cook for 3-4 minutes.
Add bamboo shoots, water and seasonings, mix well and cook for about 5 minutes until the bamboo shoots are soft.
Add tofu and carrots, cook for another 3 minutes until the sauce is dry.
Transfer all the ingredients to the casserole, cook for 1 minute until boiling, sprinkle with chopped green onion, and serve.
Preserved Snow Peas
Ingredients: 200g snow peas; salt; sugar; Chinese sausage; intestines, garlic slices; 1 tsp rice wine
Practice: 1. Blanch the sausages and sausages with boiling water for half a minute, then take them out on a plate and steam them in a steamer for 15 minutes. After steaming, let it cool naturally before slicing. Tear off the old tendons of the snow peas, wash them and cut them with an oblique knife in the middle to avoid being too long. Sliced garlic.
Boil a small pot of water, add a teaspoon of salt and a little salad oil to the water. After the water is boiling, add the snow peas and blanch for 30 seconds, remove and drain.
Heat the wok, add a teaspoon of salad oil, saute the garlic slices until fragrant, add the sausage slices and sausage slices and fry slightly until fragrant, cook the rice wine, then add the boiled snow peas, add salt and sugar to taste . After stirring evenly, it is ready to serve.
Steamed Pork Ribs with Peanuts
Ingredients: 300g fresh pork chops, 150g peanuts with skin, 3 slices ginger, 1 shallot, 1/4 tsp fine salt, 2 tbsp oyster sauce, 1/4 tsp chicken powder, 1 tsp sugar ( optional), 1 tsp corn starch, 2 tsp sesame oil
practice
Wash the peanuts and spare ribs with water, drain the water and cut two slices of ginger for later use
Mix the ribs with salt, oyster sauce, chicken powder, sugar, cornstarch, and sesame oil.
Take a flat plate, spread the peanuts on the bottom, and then spread the marinated ribs and ginger slices on the surface of the peanuts
Pour 1 rice bowl of water into the inner pot of the electric pressure cooker, put a stable rack on it, and put the plate with the ribs on it.
Cover the pot and press the "beans" program to enter the heating state, which takes about 30 minutes. When the heating state enters the heat preservation state, you can turn off the power and wait for the electric cooker to cool down. , open the lid again
Take out the steamed ribs and rice, sprinkle a few chopped green onion on the surface.
Potato Braised Pork Ribs
Practice: 1. Buy the spare ribs, wash them and cut them into small pieces, put them in water and boil for 4 minutes, during which the spare ribs should be rolled and boiled in cold water to drain the blood;
Peel the potatoes and cut them into hob blocks, which should not be too large;
Heat the pan, put in an appropriate amount of peanut oil, add rock sugar to melt over low heat and fry until the sugar color;
Add ginger slices and minced garlic and sauté until fragrant, pour in pork ribs and mix well, add cooking wine and stir fry for a while;
Add the dark soy sauce, soy sauce and oyster sauce and stir-fry evenly until they are colored;
Pour in the water that is less than half of the ribs, cover the pot and simmer for 10-15 minutes, depending on whether you like it chewy or cooked;
Put in the potatoes and stir fry evenly, then cover the lid and simmer for 10 minutes. Finally, the sauce is thick and ready to serve.
Chicken and Corn Soup
Ingredients: corn, chicken breast, peas, salt, oil, water starch, green onion
practice
Boil the corn with water, then peel and cut the corn kernels with a knife, wash the chicken breasts, and chop them.
Heat the oil in the wok until it is 50% hot, add the minced chicken, chopped green onion and stir-fry, then add the corn kernels and peas, stir-fry evenly.
Add 500 grams of water to boil, then add salt to taste, thicken with water starch, thicken the gravy, then beat in the egg liquid, stir to form egg drop, boil and sprinkle with chopped green onion.
Braised Duck in Casserole
Ingredients: duck, ginger slices, green onion, dried chili, chopped green onion, salt, monosodium glutamate, cooking wine, five-spice powder, chili oil, hot sauce, dark soy sauce
practice:
Wash the light duck, cut it into small pieces, add salt, monosodium glutamate, cooking wine and five-spice powder to the basin and mix well for later use;
Heat the chili oil in a clean pot until it is 50% hot, saute the ginger slices and green onion sections, add the duck pieces and stir-fry until fragrant, add the spicy girl sauce, dark soy sauce, and dry chili sections and continue to stir-fry, then add in the Pour the boiling water that has not covered the duck into the pressure cooker, do not cover the lid, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes until the duck meat is soft and cooked;
Pick out the duck pieces, put the original soup into the pot after removing the dregs, put the duck pieces in high heat to collect the juice, pour in a little red oil, put it into the casserole, sprinkle with chopped green onion and serve.
Grilled Crucian Carp with Green Onions
Ingredients: crucian carp, chives, ginger, rice wine, light soy sauce, vinegar, salt, sugar, sesame oil
practice:
Clean the crucian carp, smear the fish evenly with salt, and marinate in rice wine for a while;
Cut the shallots into sections, and shred the ginger;
Heat the oil in a pan, add in the crucian carp and fry until golden on both sides; take out;
Leave the bottom oil in the pot, add the shallots, shredded ginger and stir fragrant, add the crucian carp, add soy sauce, sugar, add an appropriate amount of water and cook for about 8 minutes, put the fish on a plate and leave the soup;
Add vinegar, sesame oil and the rest of the shallots, and pour the thick soup over the fish.
egg bean sprouts
Practice: 1. Remove the bean sprouts roots, fold them in half, wash and dry them, and put them on a plate for later use.
Cut the ham into thin slices, and cut the beauty pepper into thin circles.
Heat oil in a wok, pour in egg liquid, fry egg drop, set aside for later use.
Leave the remaining oil in the pot, put the ham first, stir fragrant, then add the pea rice and stir fragrant.
Then put in the bean sprouts, stir-fry for six minutes over high heat, add the scrambled eggs, red pepper rings, appropriate amount of salt, chicken essence, and stir-fry over high heat.
Soybean Braised Pork
Ingredients: pork belly, soybeans, ginger, dark soy sauce, light soy sauce, sugar, cooking wine, star anise, peppercorns, bay leaves, salt
practice:
Wash the soybeans and soak them in water for more than 3 hours;
Wash the pork belly and cut it into small pieces;
Heat the oil in a pot, pour in the pork belly, and fry out the oil;
Pour out the excess oil in the pot, add star anise, pepper, ginger, and bay leaves to fry until fragrant;
Put in the pork belly, pour in the old soy sauce and stir-fry to color;
Pour in water until the pork belly is covered, then pour in salt, light soy sauce, and white wine, boil over high heat and cook for 20 minutes;
Put in the soaked soybeans, cook on high heat for 30 minutes, and then collect the juice.
Braised Vegetarian Chicken
Ingredients: vegetarian chicken, shallots, star anise, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, five-spice powder, dried chili
practice:
Cut the chicken into thick slices;
Cut the dried chili into sections, the scallions into sections, and the scallion leaves for use;
Put oil in the pot, the oil temperature is 60% hot, add the vegetarian chicken and fry it on a small fire until both sides are golden and bulge out and set aside;
Leave a little base oil in the pot, add scallion white, dry pepper, star anise and fry until fragrant, pour in the vegetarian chicken, and add an appropriate amount of water;
Add light soy sauce, dark soy sauce, oyster sauce, sugar, salt, five-spice powder, cover and simmer for 5 minutes on medium heat;
Uncover the pot, after the juice is collected on high heat, sprinkle with chopped green onion.
Sweet and Sour Fish Nuggets
Practice 1. Wash the meat of grass carp, remove the skin and bones, and cut into 1cm thick slices. Put it in a pot, add 1/2 teaspoon of salt, cooking wine and dry starch, mix well and marinate for 20 minutes.
Pour oil into a flat-bottomed non-stick pan (more oil than cooking oil), heat it to 70% heat on high heat, put in the fish pieces, fry on medium and low heat until both sides are golden brown, remove and drain the oil, put in on the plate.
Pour in tomato sauce, water, white vinegar, sugar and remaining 1/2 teaspoon salt in a bowl, stir well to make a juice.
Heat another pot, pour in a small amount of oil (1/3 of the daily cooking), pour the prepared juice into the pot, stir with a spoon in the same direction (clockwise or counterclockwise), and finally Drizzle with water starch to thicken.
Pour the sweet and sour sauce on the fried fish.
Finally sprinkle some cooked white sesame seeds and garnish.
Fried Shrimp with Lily
Materials: fresh shrimp, lily, snow peas. Minced green onion, salt, pepper, sugar, cooking wine, soy sauce.
Practice: 1. Peel the lily into petals, wash and drain; remove the horns of the snow peas and cut them into two sections; remove the shrimp only, remove the shrimp line, and wash.
Put the cleaned shrimps in a small bowl, add salt and pepper and mix well; blanch the snow peas in boiling water and quickly remove them, then soak them in cold water to keep them green.
Pour an appropriate amount of oil into the wok, and when it is 50% hot, put in the shrimp and scatter them, remove them after discoloration.
Leave the base oil in the wok, heat it, add chopped green onion and saute until fragrant, add shrimp, cook cooking wine, add lily, salt, sugar, soy sauce, pepper and a little fresh soup, stir fry for a while until cooked, add in Stir fry the snow peas and serve.
Shredded King Oyster Mushrooms
Ingredients: 2 king oyster mushrooms, chives, garlic, millet pepper, soy sauce, oyster sauce, cumin powder spoon, sesame oil;
practice:
Wash the king oyster mushrooms and tear them into large pieces, then tear them into vertical strips the size of chopsticks, cut the shallots into sections, millet peppers into small sections, and slice the garlic for use;
Heat the oil in a hot pan. After the oil is hot, pour in the garlic and scallions and saute until fragrant. Then add the king oyster mushrooms and stir-fry until the water is dry. Then add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of sugar, and some salt. , stir fry evenly;
Drizzle a few drops of sesame oil before serving.
Scrambled eggs with black fungus
Materials: 3 eggs, 1 soaked black fungus, 1 green pepper, appropriate amount of oil and salt.
Practice: 1. The soaked black fungus is torn into moderate-sized pieces by hand, and the green pepper is cut into pieces for use
Add oil to the pot, and when it is 70% hot, pour in the beaten egg liquid, stir fry quickly, fry until golden on both sides, and set aside.
Add a little oil to the pot, put the black fungus in the pot, stir fry over medium heat, and when you hear the crackling sound of the black fungus, add the peppers and stir-fry together.
When the pepper is slightly discolored, add salt and scrambled eggs, stir fry evenly and serve
Spicy Pork Ribs Braised Potatoes
Ingredients: pork ribs, potatoes, dark soy sauce (coloring), light soy sauce (flavoring), sugar, ginger slices, cooking wine.
practice:
Small ribs, appropriate amount, chop into small pieces, peel the potatoes and cut into small pieces, about the size of the ribs.
Heat the pot, heat the pot and cool the oil. When the oil is hot, add the ginger slices, saute until fragrant, stir-fry the spareribs, and fry the water and fishy smell.
Put in the light soy sauce, dark soy sauce, white sugar and wine, stir fry for a few times, add a little water, put in the potatoes, cover the pot and simmer for a while.
Add an appropriate amount of hot sauce, mix well, add some water, and then let it simmer! Wait for the potatoes to rot, about 20 to 25 minutes. Don't over-oil the potatoes first, the flavor is easy to get in.
Fried Duck with Ginger
Materials: 700 grams of duck, 200 grams of pork belly, 200 grams of ginger, fresh red pepper, green onion, cinnamon, a little dried chili, oil, soy sauce, salt, cooking wine.
Practice: 1. After washing the duck, chop it into small pieces, cut the pork belly into slightly thicker slices, cut ginger and fresh red pepper into large slices diagonally, and tie the green onions into green onion knots for use.
Put the 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, 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 for half an hour, the soup When it is almost dry, add ginger and fresh red pepper and stir fry together, season with salt, stir well, add green onion knots before serving, and stir fry for a few more times.
lotus seed soup
Material: 150 grams of ribs, half of bitter gourd, 30 grams of lotus seeds
practice
Prepare the required ingredients. I use fresh lotus seeds. If they are dried lotus seeds, soak them for 2 hours in advance. .
After removing the seeds from the bitter gourd, cut it into slightly thicker circles.
Put the ribs in a pot of cold water and boil, remove the foam.
When there is no foam at all, take it out and wash it with hot water.
Put onion and ginger slices on the bottom of the pot, then add the ribs and water that has not covered the ribs. The water is 2 ml higher than the ribs, and simmer for 40 minutes on a low heat.
When the soup turns white, add bitter gourd and lotus seeds, and continue to simmer for 15 minutes on low heat.
Add salt and simmer for 3 minutes, turn off the heat, and enjoy the deliciousness.
Dry fried crispy lotus root
Material: lotus root, egg, pepper powder, salt, starch, oil
Practice: 1. Peel the lotus root, cut into thin slices, and soak in water.
Break eggs into a bowl, add appropriate amount of water, salt, pepper powder, and starch and stir to form a paste.
Take out the lotus root slices and put them in the egg paste, evenly hang the paste.
Put vegetable oil in the pot, heat it up, add lotus root slices one by one and fry until golden brown.
Remove the dry oil and sprinkle with salt and pepper.
Peanut Chicken Soup
Material: 8 chicken feet, 40g peanuts, 4 slices of ginger, 1 green onion, 2 tablespoons of salt
Practice: 1. Wash the chicken feet, cut off the nails and divide into two sections, ginger slices and peanuts, soak in cold water
Boil chicken feet in boiling water and skim off the foam for 5 minutes
Take out the running water and rinse it for later use
Put chicken feet, onion slices, ginger slices and peanuts into the stew pot and add water at one time
Boil on high heat, skim off the foam, cook for 10 minutes, simmer on low heat for 30 minutes, add wolfberry, salt and chopped green onion
Make the soup. Began to eat.
Stir-fried Mushroom Beef with Sauce
Ingredients: Beef, mushrooms, red peppers, green onions (only the white part of the green onions), chili sauce, salt, sugar, cooking wine, soy sauce, dark soy sauce, sesame oil, black pepper, cornstarch.
Practice: 1. Wash the beef, drain the water and cut into cubes, wash the mushrooms and slice, wash the red peppers and cut into small pieces, wash the green onions and take the white part of the green onions and cut them off.
Add in diced beef: half a tablespoon of cornstarch, soy sauce, sugar, cooking wine, mix well and marinate for a while.
Adjust the seasonings before frying: a spoonful of water, half a spoonful of chili sauce, half a spoonful of old oil, half a spoonful of sesame oil, half a spoonful of salt, 1/3 spoonful of sugar, before the marinated beef is fried, Add another tablespoon of cooking oil.
Put a little oil in the pot, fry the mushrooms in the pot, stir-fry until the water comes out of the mushrooms, and drain the mushrooms.
Put an appropriate amount of oil in the pot and saute the shallots until fragrant.
Put the beef into the pot, fry the beef on high heat until it starts to change color, immediately add the mushrooms, then immediately add the seasoning sauce after adding cornstarch, stir-fry twice, add the red pepper, stir-fry on high heat until the soup is thick, sprinkle with a little black pepper Ready to cook.
pineapple fried rice
Ingredients: overnight rice, pineapple, eggs, peas, red peppers, sausages, fresh shrimp, cashews, raisins, soy sauce, salt, oil
Practice: 1. Cut the pineapple lengthwise from two-thirds of the way, dig out the pulp, and make a pineapple bowl
Take an appropriate amount of pineapple and cut it into cubes
Dice the meat sausage, dice the red pepper, remove the shrimp line
Blanch the peas and the cashews and raisins
Heat oil in a wok and fry the eggs.
Add a little oil to the pan, add the shrimp and fry, then add the sausage and red pepper and stir-fry evenly
Pour in the rice and stir fry, add the scrambled eggs, peas and cashew nuts and stir well
Add salt and soy sauce, then add diced pineapple, stir well and put it in the hollowed out pineapple
Casserole with Braised Pork
Ingredients: 600g of pork belly, 150ml of yellow rice wine, 4 tablespoons of soy sauce, a large piece of yellow rock sugar about 60g, a small handful of green onion about 50g, a large piece of ginger about 50g, and a piece of bay leaf;
practice
Peel and slice the ginger, wash and drain the shallots and cut them in half, leave a few shallots and cut them into chopped green onions, mash the rock sugar in a stone mortar for later use;
Cut the pork belly into large pieces of 3 or 4 cm, blanch in a pot, pour in a large pot of water, add 2 slices of ginger and 2 green onions, bring to a boil over high heat, remove the meat pieces, and then use hot water to thoroughly Wash and drain;
Heat an iron pan, pour a little oil and wipe the bottom of the pan, pour in the pork belly pieces, turn on medium heat and fry each side of the pork belly until the oil comes out, which takes about 4-5 minutes;
Set up another fire, preheat the casserole on the minimum fire, put onion and ginger on the bottom, and transfer the fried yellow pork belly to the casserole;
Put in the fragrant leaves, pour in the rice wine, and let the casserole continue to heat slowly on the minimum fire;
Pour crushed rock sugar into the wok and fry the sugar color with the oil from the pork belly. Turn on medium heat and fry until the rock sugar melts, turns into syrup, and then turns amber in color. When there are many small bubbles, pour in a large bowl of hot water;
Pour the caramel water into the casserole, and then pour in an appropriate amount of boiling water, so that the soup can basically submerge the pork belly;
Take a piece of tin foil, cut it into a circle about the size of the casserole, and cut a few holes to make a screw cap. Cover the pork belly, then cover the casserole, and simmer on low heat for about an hour;
After one hour, pour the soy sauce into the casserole, remove the boiled onion and ginger, continue to cover the tin foil, but do not cover the casserole, turn to medium heat to collect the juice, after about 20 minutes, the soup will become thick When thick and bubbling, turn off the heat; sprinkle with chopped green onion and serve
Steamed Egg with Minced Pork
[Preparation materials] 50 grams of minced pork, 2 eggs, a little pepper, a little salt, a little soy sauce, a little cooking oil, a little sesame oil, a little chopped green onion
[Steps for steaming eggs with minced meat] 1. Put the minced minced meat into a bowl, add pepper, salt, cooking oil, and cornstarch, stir evenly, and marinate for use;
Beat the eggs, add an appropriate amount of cold water in the ratio of 1:1.5 (egg is 1, water is 1.5), add a small amount of salt, stir well, and skim off the foam;
Boil the water in the steamer, add the eggs, steam them over medium heat (insert chopsticks, it will be cooked without water), turn off the heat, and drizzle with sesame oil for use;
Heat the oil in the wok, add the minced meat and fry until fragrant, add a little soy sauce, stir fry for a few times, turn off the heat, pour the minced meat on top of the steamed eggs, sprinkle with chopped green onion, and the preparation is complete.
Fried Bean Curd with Celery
Material: celery, tofu, shredded pork, salt, soy sauce cooking wine
Practice 1. Cut celery into strips, cut bean skin into strips
Add salt, ginger, soy sauce, cooking wine, and marinate the shredded pork for ten minutes
Stir fry the shredded pork in hot oil and remove it, then add oil to fry the celery and tofu skin, add a little salt, then mix in the shredded pork and stir fry out of the pan.