49 selected dishes to share, attractive in color and rich in taste, so delicious that you can't stop
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!
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: appropriate amount of beef, appropriate amount of coriander, appropriate amount of old ginger, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of red pepper, appropriate amount of egg white, appropriate amount of black pepper powder, appropriate amount of salt, and appropriate 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 color of the beef turns mature;
Put the stir-fried beef into the pan, pour oil into the pan, put shredded ginger, pepper, and garlic until fragrant;
Pour in the beef tenderloin that was stir-fried earlier, continue to stir-fry, pour two spoons of soy sauce and five spoons of water, and simmer for a while;
Pour in the cut 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.
Method 1. Cut off the whiskers of the prawns, wash them, and remove the threads.
Pour oil into the pot, heat the oil for 7 minutes, pour in the shrimp and fry until both sides change color.
Add the cooking wine and take it out of the pan.
Take another pot and pour in the bottom oil, pour the minced garlic into it to burst out the fragrance, add the tomato sauce, stir fry the fragrance, add boiling water and then add salt to taste.
Return the shrimp to the pot to collect the juice, then turn off the heat and take out the pot.
Beef with Cilantro Sauce
Main ingredients: beef tendon; coriander; garlic cloves;
Ingredients: salt; dried red chili (optional); star anise (optional); chives; Chinese prickly ash (optional); steamed fish sauce; oyster sauce; chili oil; sesame oil; cooking oil;
practice
Wash the beef tendon after treating the surface of the film, put it into a small pot, add all the ingredients, pour a large bowl of water (whichever is less than the beef), bring to a boil on high heat, keep on high heat for 5 minutes, skim Clean the foam on the surface of the water, adjust to a low heat and continue to cook for 20 minutes, prick the meat with chopsticks, turn off the fire if there is no blood overflowing, and simmer the beef thoroughly with the remaining temperature of the water.
When the beef is cooking, wash the coriander with running water and set aside. Take the chopping board for cooked food, scoop up the beef and cut into thin slices, mince the coriander and mince 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 cooking oil, put it in the stove, and heat it slowly over low heat until it smokes.
Braised wing root
Ingredients: 500g wing root; 20g rock sugar; 1 tbsp cooking wine; 1 small piece of ginger; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 star anise; 2 dried chilies
Method: 1. Add 1 tablespoon of cooking wine and a small piece of ginger to the water, and after boiling, add chicken wings. After the water boils, boil for 3 minutes, remove the cold water and dry it for later use.
Pour oil into the hot pan. When it is 50% hot, add rock sugar. When the syrup is boiled, add chicken wings and stir fry, so that 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 and dried chili, bring to a boil over high heat, then 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, soy sauce, salt, sugar, pepper
practice:
Wash and shred cucumber and red pepper, mince garlic
Wash the lemon with salt, cut half into small slices, and keep half for later use
Put the chicken breast meat in a pot of clean water, put two slices of green onion and ginger and cook for ten minutes, then take it out and let it air dry and tear it into thin shreds
Put all the ingredients in a large bowl, put some sesame seeds, light soy sauce, pepper, a little salt, and squeeze the juice of half a lemon into the bowl
Mix well and serve
Braised crucian carp
Ingredients: 1 piece of 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. Wash the crucian carp, and draw oblique knives on both sides of the fish.
Dry the surface of the crucian carp with a paper towel, heat the oil in a pan, put the fish in, fry until both sides are golden brown, then add the onion, ginger and garlic and fry until fragrant. Add bean paste and cook until red oil comes out.
Add cooking wine, add a little sugar and vinegar to taste, sugar is used to enhance freshness, vinegar is used to remove fishy smell and enhance flavor, just a little.
Pour in an appropriate amount of hot water. Bring to a boil over high heat, turn to medium-low heat and simmer for 20 minutes, turning the fish halfway through. When the crucian carp is simmered until it is crispy and rotten, turn to high heat to thicken the soup, and sprinkle chopped green onion.
Omurice
Ingredients: rice, eggs, beef cubes, carrots, onions, tomatoes, tomato paste, salt, oil
Cut carrots, onions, and tomatoes into small pieces for later use, and diced beef for later use.
Put an appropriate amount of salad oil into a clean pot, heat for 8 minutes, pour in diced carrots and onions, stir-fry, pour in an egg liquid, stir-fry to form, add tomatoes and stir-fry to dry out the water.
Pour in rice and beef cubes, add some salt and cooking wine.
Stir fry to taste and serve.
Take another small bowl, beat in 2 eggs, mix well, and add some salt.
Add a small amount of salad oil to the pan, pour in the egg liquid and spread it into egg pancakes. Make sure to spread it evenly. This step is really urgent, and I don’t have time to take pictures. Pour in the fried rice, wrap it on a plate, pour tomato sauce on it, and decorate it according to your mood. It’s ok.
Stir-Fried Shredded Pork with Garlic Moss
Ingredients: garlic moss, tenderloin, light soy sauce, dark soy sauce, salt, sugar, starch, cooking wine
Method: 1. Cut the tenderloin into shreds against the grain, add a little cooking wine and light soy sauce and mix well, then add a spoonful of starch and mix well, marinate for 10 minutes. Garlic sprouts are washed, cut into sections, and drained.
Add a little more cooking oil than usual cooking oil to the shredded pork and stir well.
Heat up the wok, add shredded pork, stir-fry over medium heat until it turns white, then add two drops of dark soy sauce, stir well, and set aside.
Add some oil to the pot, pour the garlic sprouts, stir-fry for half a minute on high heat, add an appropriate amount of salt and half a spoonful of sugar, add shredded pork, and stir-fry for half a minute.
Pork Liver Lettuce Porridge
Ingredients: 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 porridge, let it cool down and put it in the refrigerator together with the pot.
Wash the pork liver and cut into thin slices, marinate with raw oil, ginger slices, and light soy sauce and put it in the refrigerator.
Wash the lettuce, control the moisture, put it in a fresh-keeping 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 to boil, add the pork liver and lettuce and cook for 5 minutes.
Adjust the seasoning and you are ready to eat.
Roasted Eggplant with Dried Prunes
Material: Eggplant, plum dried vegetables, red pepper
Method: 1. Shred the red hot pepper for later use; soak dried plums in water, wash and squeeze dry for later use
Wash the eggplant and cut it into strips, squeeze out the water slightly, fry it in a frying pan until soft, remove and control the oil
Heat the oil in a pan, add dried plums and shredded peppers and stir-fry
Stir-fry until the prunes become soft, pour in eggplant sticks and soy sauce, simmer until tasty and then serve
Stir-Fried Beans
Ingredients: 1 kg of beans, 2 ends of garlic, appropriate amount of Chinese prickly ash, a few dried red peppers, a few slices of ginger, 2 spoons of soy sauce, appropriate amount of oil, appropriate amount of salt, and chicken essence.
Mince the garlic and cut the beans into long pieces.
Stir the beans with oil over low heat until wrinkled, and set aside after stirring.
Put oil in the pot, add sliced ginger, minced garlic, peppercorns, and dried chilies, and stir-fry until fragrant, then add the stir-fried beans.
Quickly stir-fry, add salt, chicken essence, soy sauce and stir-fry evenly.
Duck Beancurd Noodles
This snack is boiled duck meat, sliced, and used as noodle soup with bean curd to make clear soup noodles. It is improved on the basis of Zunyi bean curd noodles. The duck meat fully absorbs the soup, and it is fragrant, smooth, and tender. .
Raw materials: 300 grams of wide-knife noodles, 50 grams of cooked duck meat, 100 grams of tender bean curd, 15 grams of fried peanuts, 3 grams of green onion, 10 grams of oily pepper,
Salt, monosodium glutamate, chicken essence, soy sauce, pepper powder, Chinese prickly ash powder, lard, and pork bone broth.
Method:
Put the noodle pot on high heat, mix with water and bring to a boil, add the broad knife noodles and cook until they are raw, remove and drain, and put them in a noodle bowl.
Add cooked duck slices and tender bean curd into the bowl, add salt, monosodium glutamate, chicken essence, soy sauce, pepper powder, pepper powder, and melted lard, scoop in hot pork bone soup, sprinkle with chopped green onion and serve.
Note: When eating, you can add oil chili, salt, pepper powder, soy sauce, mature vinegar, etc. that are provided on the table according to your own taste.
Braised tofu puffs with spinach and mushrooms
Ingredients: 1 small handful of spinach, 20g of puffed tofu, 100g of mushrooms, 1 small handful of shrimp skin, appropriate amount of oil, appropriate amount of salt, appropriate amount of minced ginger and garlic
practice
Bring a pot to boil water, add a little salt and a few drops of oil, and put the spinach into the boiling water.
Remove the spinach after it changes color.
Heat up the frying pan, add green onions and ginger to the pan.
Add the shrimp skin and stir fry.
After sautéing until fragrant, add tofu bubbles and stir fry.
Add the mushrooms and stir fry.
Add an appropriate amount of water and cook for two minutes.
Add salt and pepper to taste, and finally add the blanched spinach, stir-fry for a few times.
Seafood Hot Rice
Old chicken and fresh shrimp are stewed 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 served very quickly and is especially suitable for banquets. After the hot rice is served, guests can add fried basmati rice by themselves, which is very fragrant.
Raw materials: 500 grams of Jiwei shrimp, 1 kilogram of fresh soup, 150 grams of rice (per person), 50 grams of Chinese cabbage, 60 grams of shiitake mushrooms, 70 grams of tomato, 2 shrimps, 20 grams of fried fragrant rice.
Seasoning: Material A (5 grams of salt, 4 grams of monosodium glutamate, 3 grams of chicken powder), 20 grams of chopped green onion, 15 grams of mustard, and 10 grams of coriander.
Prefabrication: Cut cabbage, shiitake mushrooms, and tomatoes into small pieces; cut shrimp into two pieces.
Starter: heat up fresh soup, add shrimp, choy sum, tomato, and rice, add ingredients A for seasoning, take out of the pan, put on a plate, serve with chopped green onion, coriander, mustard, and fried fragrant rice, and serve.
Fresh soup: slaughter an old hen, put 200 grams of fresh shrimp and 100 grams of kombu into the pot, add 4 kilograms of pure water, bring to a boil on high heat, turn to low heat and cook for 5 hours, and leave the soup.
Roasted Eggplant with Carob
Main ingredients: four thin purple eggplants, ten beans
Ingredients: 1 tablespoon each of minced ginger, minced garlic, and chopped pepper
Seasoning: 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of broth, appropriate amount of salt
practice:
Do not cut the beans, but break them into sections by hand, a little longer. Pickle with salt (to taste), cut the eggplant into strips, and also pickle with salt for ten minutes, rinse and squeeze out the water.
Minced ginger, minced garlic, chopped pepper, and stir well.
Stir-fry the beans with a little oil until the softness you like, some like very soft, some like not soft, you can figure it out, fry well and serve.
Put a tablespoon of sugar in the pot, add the eggplant and stir-fry, don’t change the color (mine did, so it doesn’t look good).
Add minced garlic, minced ginger, and chopped peppers with a little oil, put a tablespoon of soy sauce, a tablespoon of oyster sauce, and a tablespoon of broth, simmer for a while on low heat, and then collect the juice on high heat.
Kale Fried Chinese Sausage
Ingredients: kale, Chinese sausage, bell pepper, garlic ginger, salt, chicken powder, oyster sauce, pepper
Method: 1. Wash the kale and cut into sections, slice the sausage, slice the colored pepper, slice the green onion and ginger;
Put water in the pot to boil, add salt and a little oil, pour in the chopped Chinese kale, blanch the water and drain the 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
Method: 1. Peel the papaya, wash and cut into pieces; wash and chop the ribs into small pieces, blanch and set aside.
Heat up the frying pan and add oil, sauté the onion and ginger until fragrant, add rock sugar and fry until golden brown, then pour in the small ribs and stir fry.
Then add a small amount of cooking wine, soy sauce and papaya, stir-fry, add water, if the ingredients are covered, cover and boil on high heat, then turn to low heat and simmer for about 45 minutes. Finally, thicken with starch, pour a little sesame oil and serve.
Shredded Potato Egg Pancake
Ingredients: 1 potato, 2 eggs, 2 slices of bacon, salt, monosodium glutamate, shallot, white pepper
Method: 1. After washing and peeling the potatoes, rub them into filaments, cut the bacon into small pieces, cut the shallots into pieces, and beat the eggs into a bowl;
Put chopped shallots into the egg liquid and mix thoroughly, then pour the shredded potatoes and bacon into the egg liquid;
Add a spoonful of salt, white pepper, and monosodium glutamate, and stir all the ingredients evenly;
Pour oil into the pan, slowly pour the stirred ingredients into the pan, and spread out with a spatula;
Slowly fry over low heat until one side is golden and turn over, and both sides are golden.
Spicy Meatballs in Bisque
Ingredients: 400 grams of pork stuffing, 1 bowl of broth, 1.5 tsp salt, appropriate amount of chicken essence, 2.5 tbsp green onions, 2 tsp ginger, 1 tbsp cooking wine, 1.5 tbsp light soy sauce, 1 tbsp starch, 1 egg, water Appropriate amount, 2 tablespoons of Pixian bean paste, 1 teaspoon of sugar, and appropriate amount of coriander.
Method: 1. Put the minced meat in a larger container, add eggs and cooking wine and stir in one direction;
Add appropriate amount of water to adjust the consistency of the meat filling;
Continue to stir in one direction until it becomes thick and vigorous;
Add minced green onion, minced ginger, salt, light soy sauce, chicken essence, and five-spice powder in seasoning 1, and continue to stir in one direction;
Then add dry starch;
Continue to stir in the same direction until the meat filling is thick;
Put water in the pot, heat it until it is warm, when there are bubbles at the bottom of the pot, then turn off the fire;
Dip your hands in some cold water, take an appropriate amount of meat filling and squeeze 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 and set aside;
Mince the Pixian bean paste for later use;
Pour the oil into the frying pan and heat it to 50% heat, add the minced green onion and ginger in seasoning 2 and sauté until fragrant, then add Pixian bean paste and stir-fry until the red oil comes out, add a little cooking wine, add soy sauce and sugar and stir well;
Pour in broth or clear water and bring to a boil;
Then pour in the meatballs and cook on low heat for about 15 minutes (increase or decrease the time according to the size of the meatballs) until the meatballs are cooked through;
Finally, add salt and chicken essence to taste, and add coriander powder to enhance the aroma before serving.
Fried Shrimp with Enoki Mushroom
Ingredients: sea prawns (cleaned), enoki mushrooms (cleaned), chives
Method: 1. Prepare the ingredients
Pour the oil into the frying pan and heat it up, put in the cleaned sea prawns, and add an appropriate amount of cooking wine.
Stir fry and stir fry.
Next, add the cleaned Flammulina velutipes and stir fry.
Then, add an appropriate amount of soy sauce.
Add the right amount of sugar.
Add the right amount of salt.
Season and stir well.
Finally, add chives and serve.
Umami Meatballs
Ingredients: 400 grams of pork stuffing, 1 egg, 2 shallots, 1 tablespoon of starch, 1 teaspoon of salt, 1/3 teaspoon of chicken stock, 1 tablespoon of oyster sauce, 1/2 teaspoon of sugar, 2 tablespoons of water starch
Method: 1. Beat the eggs, add egg liquid, green onion, starch, water, salt and chicken essence to the pork filling, and mix well.
Stir in one direction with chopsticks until the meat filling is elastic (the key to delicious meatballs is whether you have worked hard when stirring: high frequency, long time, consistent direction, and sufficient strength).
Put the meat filling into the palm of your hand and hold it like a fist, then squeeze out the meatballs from 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 frying pan, add oyster sauce and a little sugar, add a little water starch to thicken it, and pour it on the meatballs. (If the steamed soup is less, add some water, Oyster sauce itself has a savory taste, adjust the taste of the soup according to your own taste).
Shrimp Thick Egg Roast
Ingredients: eggs, shrimp, milk, salt
Method: 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 beaten, add milk, shrimp and salt and stir well;
Put two teaspoons of oil in the pan, heat it over medium-low heat, pour in some egg liquid, enough to cover the bottom of the pan;
When the egg liquid at the bottom of the pot is not completely condensed, use a spatula and chopsticks to help roll up the egg cake and put it on the side of the pot;
Pour some egg liquid in the empty space of the pot;
When the egg liquid is half-coagulated, immediately roll the omelette that has just been rolled, and repeat the above steps until all the egg liquid is used up, and roll up into a thick egg pancake. Turn off the heat and put it in the pot for a while to set it, then take it out and cut it into sections with a knife and put it on a plate.
Mushroom Vegetarian Chicken Twigs in Bamboo Casserole
Ingredients: vegetarian chicken, firm tofu, bamboo sticks, mushrooms, carrots, scallions, corn shoots, ginger, green onions, garlic, soy sauce, dark soy sauce, salt, white pepper
practice
Soak the mushrooms in water until soft, then cut into half, slice the firm tofu, cut the vegetarian chicken into easy-to-eat sizes, and cut the scallions into sections.
Heat a frying pan over medium heat, add oil, fry tofu until both sides are golden brown, set aside for later use.
In a frying pan, heat oil, sauté garlic and ginger slices until fragrant, add green onions, baby corn, mushrooms and vegetarian chicken, cook for 3-4 minutes.
Add the bamboo shoots, water and seasonings, mix well, cook for about 5 minutes until the bamboo shoots are soft.
Add tofu and carrot, cook for another 3 minutes until the sauce dries up.
Put all the ingredients into the casserole, cook for 1 minute until boiled, sprinkle with chopped green onion, then serve.
Bacon Snow Peas
Ingredients: snow peas 200g; salt; sugar; sausage; sausage moistening, garlic slices; rice wine 1 teaspoon
Method: 1. Blanch the sausages and moistened intestines in boiling water for half a minute, take them out and put them on a plate, steam them in a steamer for 15 minutes. Cool naturally after steaming, then slice. Tear off the old tendons of the snow peas, wash them and cut them obliquely 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 boils, add snow peas and blanch for 30 seconds, then remove and drain.
Heat up the frying pan, add a teaspoon of salad oil, sauté the garlic slices until fragrant, add sausage slices and sausage slices and fry until fragrant, add rice wine, then add the blanched snow peas, season with salt and sugar . After stirring evenly, you can take it out of the pan and put it on a plate.
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 pork ribs separately with clean 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, put peanuts on the bottom, and spread the marinated pork 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, then put a stable shelf on it, and put the ribs on the plate.
Put the lid on the pot and press the "beans" program to enter the heating state. It will take about 30 minutes. When the heating state enters the heat preservation state, you can turn off the power and wait for the electric pot to cool down. When the temperature cools down, the raft will not emit steam , then open the lid
Take out the steamed pork ribs and rice, and sprinkle a few chopped green onions 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
Method 1. Wash the grass carp meat, remove the skin and bones, and cut into 1cm thick slices. Put it in a basin, 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), and when it is heated to 70% heat, put the fish pieces in, fry on medium and low heat until both sides are golden, remove and drain the oil, and put in plate.
Pour the tomato sauce, water, white vinegar, sugar and the remaining 1/2 teaspoon of salt into a bowl, stir well and make a juice.
Heat up another pot, pour in a small amount of oil (1/3 of 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 pieces.
Finally, sprinkle some cooked white sesame seeds and decorate.
Fried Shrimp with Lily
Materials: fresh shrimp, lily, snow peas. Onion, salt, pepper, sugar, cooking wine, soy sauce.
Method: 1. Peel the lily into petals, wash and drain; remove the horns and tendons of snow peas and cut them into two sections; remove the shells and threads of the shrimp, and wash.
Put the cleaned shrimps into a small bowl, add salt and pepper and stir well; put the snow peas in boiling water for a while and take them out quickly, 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, add the shrimps and disperse them, and remove them after they change color.
Leave the bottom oil in the frying pan, heat it up, add minced green onion and sauté until fragrant, add shrimp, cook in cooking wine, add lily, salt, sugar, light soy sauce, pepper and a little fresh soup, stir fry for a while until cooked, put in Stir-fry the snow peas and serve.
Shredded Pleurotus eryngii
Ingredients: 2 Pleurotus eryngii mushrooms, chives, garlic, millet pepper, soy sauce, oyster sauce, cumin powder spoon, sesame oil;
practice:
Wash and tear the Pleurotus eryngii mushrooms into large pieces, then tear them into vertical strips the size of chopsticks, cut shallots into sections, millet pepper into small sections, and slice garlic for later use;
Heat a pan with cold oil. After the oil is hot, pour in the garlic and scallion and sauté until fragrant, then add the king oyster mushrooms and stir-fry until the water is dry, then add 2 spoons of light soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, and an appropriate amount of salt , stir fry evenly;
Drizzle a few drops of sesame oil before serving. Serve on a plate.
Fried Eggs with Black Fungus
Ingredients: 3 eggs, 1 handful of soaked black fungus, 1 green pepper, appropriate amount of oil and salt.
Method: 1. The soaked black fungus is torn into moderately sized pieces by hand, and the green pepper is cut into pieces for later use
Add oil to the pot, and when it is 70% hot, pour in the beaten egg liquid, stir fry quickly, and when both sides are golden, take it out of the pot for later use.
Add a little oil to the pot, put the black fungus in the pot, and stir-fry over medium heat. When the black fungus makes a crackling sound, add the pepper and stir-fry together.
When the pepper changes color slightly, add salt and fried eggs, stir fry evenly and serve
Braised Potatoes with Spicy Pork Ribs
Ingredients: pork ribs, potatoes, dark soy sauce (color), light soy sauce (top flavor), sugar, ginger slices, cooking wine.
practice:
Small ribs, appropriate amount, chopped into small pieces, peel the potatoes and cut into small pieces, about the size of the ribs.
Heat the pan, heat the pan with cold oil, when the oil is hot, add sliced ginger, sauté until fragrant, stir-fry the pork ribs, and fry to dry out the water and fishy smell.
Add light soy sauce, dark soy sauce, white sugar and wine, stir fry a few times, add a little water, add potatoes, you can cover the pot and simmer for a while.
Add an appropriate amount of hot sauce, mix well, add some water, and then simmer! Wait until the potatoes are rotten, about 20 to 25 minutes. Don't oil the potatoes first, the taste is easy to get in.
Fried Duck with Ginger
Ingredients: 700 grams of duck, 200 grams of pork belly, 200 grams of young ginger, fresh red pepper, green onion, cinnamon, a little dried chili, oil, soy sauce, salt, cooking wine.
Method: 1. After washing the duck, chop it into small pieces, cut the pork belly into slightly thicker slices, cut the ginger and fresh red pepper obliquely into large slices, and beat the green onion into knots for later use.
Put the oil in the pot and heat it up, first put the duck feet and tongues to fry, then pour in all the remaining duck pieces, stir-fry together to release the oil, and cook a little cooking wine.
Add dried chili and a little cinnamon and stir-fry for a while, add the pork belly and continue to stir-fry, add some soy sauce and stir-fry well, then add water just to cover the duck meat, after the high heat is boiled, turn to low heat and simmer for half an hour, the soup When it is almost dry, add young ginger and fresh red pepper and stir-fry together, season with salt, stir-fry well, add green onion knots before serving, and stir-fry a few more times.
Lotus Seed Soup
Ingredients: 150 grams of pork ribs, half a bitter gourd, 30 grams of lotus seeds
practice
Prepare the required ingredients. I use fresh lotus seeds for lotus seeds. If it is dried lotus seeds, soak them for 2 hours in advance. .
After removing the seeds of the bitter gourd, cut it into slightly thicker rings.
After the ribs are boiled in a pot of cold water, remove the foam.
Take it out when there is no foam at all, and wash it with hot water.
Spread shallots and ginger slices on the bottom of the pot, then put in the ribs and the water that has not covered the ribs. The water is 2 ml higher than the ribs, and simmer for 40 minutes on 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 another 3 minutes, turn off the heat, and enjoy the deliciousness.
Fried Crispy Lotus Root
Materials: lotus root, eggs, pepper powder, salt, starch, oil
Method: 1. Peel the lotus root, cut into thin slices, and soak in clean water.
Break the eggs into a bowl, add appropriate amount of water, salt, pepper powder, and starch and stir to make a paste.
Take out the lotus root slices and put them into the egg batter, and spread the batter evenly.
Put vegetable oil in the pot, heat it up, add lotus root slices one by one, fry until golden brown.
Take out the dry oil and sprinkle with pepper and salt.
Peanut Chicken Feet Soup
Ingredients: 8 chicken feet, 40g peanuts, 4 slices of ginger, 1 green onion, 2 spoons of salt
Method: 1. Wash the chicken feet, cut off the nails and divide them into two sections. Soak ginger, sliced peanuts, and hair in cold water.
Soak the chicken feet in boiling water and skim the foam for 5 minutes
Remove and rinse with running water
Put chicken feet, scallion slices, ginger slices, and peanuts into the stew pot and put them in water at one time
Boil on high heat, skim off foam, cook for 10 minutes, simmer on low heat for 30 minutes, add goji berries, salt and green onion
Serve out the soup. Began to eat.
Sautéed Beef with Mushrooms
Ingredients: beef, mushrooms, red peppers, green onions (only the white part of the scallions), chili sauce, salt, sugar, cooking wine, light soy sauce, dark soy sauce, sesame oil, black pepper, cornstarch.
Method: 1. Wash the beef, drain and cut into cubes, wash and slice the mushrooms, wash and cut the red pepper into small pieces, wash and cut the white part of the green onion, and cut them off.
Add diced beef: half a tablespoon of cornstarch, light soy sauce, sugar, and cooking wine, mix well, and marinate for a while.
Adjust the seasoning before frying: 1 spoon of water, 1/2 spoon of chili sauce, 1/2 spoon of old oil, 1/2 spoon of sesame oil, 1/2 spoon of salt, 1/3 spoon of sugar, marinated beef before frying. Add another tablespoon of cooking oil.
Put a little oil in the pot, fry the mushrooms in the pot, fry until the water comes out from the mushrooms, and then take out the mushrooms.
Put an appropriate amount of oil in the pot and sauté the shallots until fragrant.
Put the beef into the pot, stir-fry over high heat until it starts to change color, then immediately add mushrooms, then immediately add the seasoning sauce with cornstarch, stir-fry twice, add red pepper, stir-fry over high heat until the soup thickens and sprinkle some black pepper powder Ready to serve.
pineapple fried rice
Ingredients: overnight rice, pineapple, eggs, peas, red pepper, sausage, fresh shrimp, cashew nuts, raisins, soy sauce, salt, oil
Method: 1. Cut the pineapple longitudinally from two-thirds, dig out the pulp, and make a pineapple bowl
Take an appropriate amount of pineapple and cut into cubes
Cut the meat sausage into cubes, dice the red pepper, and devein the shrimp
Blanch the peas, cashews and raisins
Heat the oil in a hot pan, fry the eggs and put them out
Add a little more oil to the pan, put in the shrimp and fry for a while, then pour in the sausage and red pepper and stir fry evenly
Pour in the rice and stir fry, add the fried eggs, peas and cashew nuts and stir well
Add salt and soy sauce, then add diced pineapple and stir well, put it into the hollowed out pineapple
Casserole with Braised Pork
Ingredients: 600g of pork belly, 150ml of rice wine, 4 tablespoons of light soy sauce, a large piece of yellow rock sugar about 60g, a small handful of green onions about 50g, a large piece of ginger about 50g, and a piece of bay leaf;
practice
Peel the ginger and slice it. Wash and drain the shallots and cut them in half. Leave some shallots and cut them into chopped green onions. Put rock sugar in a stone mortar and mash 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 scallions, bring to a boil over high heat, remove the meat, and then rinse thoroughly with hot water Wash, drain and set aside;
Heat up an iron pan, pour a little oil to wipe the bottom of the pan, pour in pork belly pieces, turn on medium heat to fry all sides of the pork belly until the oil comes out, it takes about 4 to 5 minutes;
Start another fire, preheat the casserole on the lowest heat, put green onions and ginger on the bottom, and transfer the fried pork belly to the casserole;
Put in fragrant leaves, pour rice wine, and let the casserole continue to heat slowly on the lowest fire;
Pour crushed rock sugar into the iron pan, fry the sugar color with the pork belly oil. Turn on medium heat and stir-fry until the rock sugar melts, turns into syrup, and then turns amber, and when there are many small bubbles, pour 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 disc about the size of a casserole, and cut a few holes to make a screw cover. Cover the pork belly, cover the casserole lid, and simmer for about an hour;
After one hour, pour light soy sauce into the casserole, remove the boiled onion and ginger, continue to cover with tin foil, but do not cover the casserole, turn to medium heat to collect the juice, after about 20 minutes, the soup becomes thick When it is thick and bubbling, turn off the heat; sprinkle with chopped green onion and serve
Steamed Eggs
[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 green onion
[Steps of Steamed Eggs with Minced Meat] 1. Put minced meat into a bowl, add pepper, salt, cooking oil, cornstarch, stir well, marinate for preparation;
Beat the eggs, add an appropriate amount of cold water according to 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;
Put water in the steamer to boil, add eggs, steam over medium heat (insert the chopsticks, it is cooked if no water comes out), turn off the heat, and pour sesame oil for later use;
Put the oil in the frying pan and heat it up, add the minced meat and fry until fragrant, add a little light soy sauce, stir fry a few times and turn off the heat, pour the minced meat on top of the steamed eggs, sprinkle with chopped green onion, and the preparation is complete.
Stir-Fried Bean Curd with Celery
Material: celery, tofu skin, shredded pork, salt soy sauce cooking wine
Method 1. Cut the celery into strips and the bean curd into strips
Add salt, ginger, light soy sauce, cooking wine to the shredded pork and marinate for ten minutes
Stir-fry the shredded pork in hot oil, remove it, add oil and stir-fry celery and tofu skin, add a little salt, then mix in the shredded pork, stir-fry out of the pan.