A selection of 33 dishes, including meat and vegetarian food, are nutritious and affordable, and they are delicious for the family to eat.
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, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, 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 plainly 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!
Red pepper jellyfish
Prepare ingredients: 200 grams of jellyfish skin, 30 grams of chili (red, sharp), 20 grams of green onions, 3 grams of salt, 1 gram of MSG, 3 grams of mustard, and 5 grams of sesame oil.
Practice steps:
Cut the jellyfish into shreds, blanch them in a pot of boiling water, take them out and let them cool, put them in a basin, add mustard and water to make mustard paste;
Put shredded fresh red pepper and shredded green onion in the jellyfish pot, pour in the sauce mixed with mustard paste, refined salt, monosodium glutamate and sesame oil, mix well and serve on a plate.
Salted Duck with Pickled Peppers
Prepare ingredients: 1200 grams of duck, 10 grams of sand ginger, 5 grams of grass fruit, 2 grams of cinnamon, 10 grams of salt, 2 grams of monosodium glutamate, 15 grams of ginger, 15 grams of green onions, 10 grams of white sugar, and 35 grams of pickled pepper.
Practice steps:
After slaughtering and washing the duck, add all the shanna, star anise, strawberry, cinnamon, ginger, green onion, and sugar to pickle for about 24 hours, and then use pickled pepper, salt, monosodium glutamate, etc. to make pickled pepper juice;
Put the yarded duck into the plate, steam it in a cage, and let it cool. When the dish is ready, cut the duck into strips and put it on the plate, pour it with pickled pepper juice and serve.
Pickled mullet
Prepare ingredients: 400 grams of cuttlefish, 50 grams of pickled peppers, 5 grams of salt, 3 grams of MSG, 5 grams of vinegar, 5 grams of coriander, 10 grams of cooking wine, 20 grams of vegetable oil, 5 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin) gram, starch (pea) 3 grams, sesame oil 5 grams.
Practice steps:
Mince the pickled peppers, wash the mullet, and put them into 60% hot oil to smoothen them;
Add a little oil to the pot, fry the onion, ginger, and garlic in the pot, stir-fry the pickled peppers, add salt, monosodium glutamate, vinegar, cooking wine to taste, add the soup and stir fry the mullet, add the minced coriander, thicken with wet starch, and pour in the sesame oil Ready to eat.
Small tofu with sea cucumber and fungus
Prepare ingredients: sea cucumber, fungus, tofu, asparagus, carrot, lettuce, green onion, ginger, oil, salt, chicken essence, and water starch.
Practice steps:
Wash and dice the sea cucumber, soak and chop the fungus, dice the carrot, peel and dice the asparagus, mince the onion and ginger, blanch the sea cucumber in boiling water until cooked (don't dip it in oil), then blanch the asparagus and dice out;
Heat a little oil in the pan, stir in the shallots and ginger, add diced carrots, add a little soup, add sea cucumber and fungus, pour in diced tofu, add salt, add chicken essence into diced asparagus to thicken thinly and cook, remove the cabbage and lettuce Wash them, take 4 pieces and place them in a bowl, pour the fried vegetables into the lettuce bowl and serve
Carrot Scrambled Eggs
Ingredients: 0.5 carrots, 2 chives, 2 eggs, 1/2 tsp salt
practice
Peel the carrots, cut into thin strips, and cut the shallots into sections for later use. Crack the eggs into a bowl, use chopsticks to beat into egg liquid, add 1/4 tsp of salt, and continue to stir until the salt dissolves.
Heat the wok, add 1 tablespoon of oil and heat until 80% hot, pour in the beaten egg liquid, and use chopsticks to break up until the eggs are shaped into small pieces, set aside for later use.
Heat the wok, add shredded carrots and salt, stir fry over low heat until the shredded carrots become soft. Finally, add the scrambled eggs and chives, stir-fry over low heat until the chives are soft and ready to serve.
Cauliflower Vermicelli with Chopped Peppers
Practice: 1. Wash the pork belly and cut it into slices. Boil the vermicelli in boiling water to soften, remove and cool in cold water.
Break the cauliflower into small florets and wash them. Heat a proper amount of vegetable oil in a wok, add the pork belly slices and stir-fry.
Add 1 aniseed and fry until fragrant, and fry until the pork belly comes out of oil. Add onion and ginger and fry until fragrant. Pour in the chopped peppers and stir well. Add cooking wine and soy sauce and stir well. Pour the cauliflower into the pot and stir well. Add an appropriate amount of water, about 2/3 of a small bowl. Add salt.
Add sugar and stir well, cover the pot and simmer over low heat until the cauliflower is soft. When the cauliflower is soft, add in the vermicelli and stir well. Add chicken essence to taste.
Add an appropriate amount of sliced garlic and minced shallots before serving. Serve out of the pot.
Stir-fried dried celery
Practice: 1. Cut the celery with an oblique knife, and shred the green pepper;
White dry cut strips;
Put a little oil in the wok and stir-fry the white dried beans until they are slightly browned;
Add in the celery and green peppers, stir fry on high heat until they are broken;
Add appropriate amount of salt and salt and stir fry evenly and turn off the heat.
Hot and Sour Salmon
Ingredients: 200g Norwegian salmon, half each green and red pepper, 5 dry red peppers, 1 dry onion, 4 cloves garlic, 1 shallot, 4 mushrooms, 1 king oyster mushroom Seasoning: 1/4 teaspoon Chinese pepper powder (1g), 1/2 tsp curry powder (3g), 1 tbsp cooking wine (15ml), 1 tsp dry starch (15g), 2 tbsp garlic chili sauce (30g), 2 tbsp Laoganma tempeh chili sauce (30ml), 2 tbsp tomato paste (30g), 1 tsp dark soy sauce (5ml), 1/2 tsp salt (3g), 1 tsp sugar (5g), 1 tbsp water starch (15ml)
Cut the salmon into 3 cm wide pieces, put it in a large bowl, add Chinese pepper powder, curry powder, cooking wine and dry starch, stir well, and marinate for 10 minutes;
Pour oil into the frying pan, when the oil temperature is 70% hot, put in the fish pieces, there should be space between each piece, otherwise they will stick together, fry until golden on both sides and remove;
Slice the shallots, slice the garlic and chop the shallots. Remove the stems and seeds of the green and red peppers and cut them into pieces. Wash the mushrooms and king oyster mushrooms and cut them into 2 mm thick slices;
Pour some oil into the frying pan, add chili, dried onion, garlic and chopped green onion until fragrant, then add the mushrooms and stir-fry. When the mushrooms are a little soft, add the garlic chili sauce and tempeh chili sauce After stirring with tomato sauce, pour in boiling water, pour in the fried salmon pieces, and then pour in the green and red pepper pieces after 1 minute;
Add in the dark soy sauce, salt and sugar and stir well, then pour in the water starch. You can add a little more sesame oil before serving to enhance the fragrance and taste, or leave it alone.
oily noodles
Ingredients: 400g all-purpose flour, 5g salt, 200ml warm water, a little vegetable oil, green vegetables, soybean sprouts, 1 tablespoon of balsamic vinegar, 2 tablespoons of soy sauce, 1 tablespoon of minced shallot, 1 tablespoon of minced garlic, 1 tablespoon of chili noodles, pepper noodles
practice:
Pour flour and 5g of salt into the basin and mix well, slowly add warm water, knead into a ball, put the wrapping plastic wrap aside to wake up for 10 minutes, and then knead repeatedly until the dough is smooth and gluten;
Brush the surface of the kneaded dough with vegetable oil, cover it with plastic wrap and let it rest at room temperature for one night; 3. Cut the awakened dough into small doses, roll it out into a rectangle, and beat it gently to lengthen it;
Cut the noodles into thin slices, then cook them;
Blanch a handful of soybean sprouts in boiling water for 20 seconds and remove them, then blanch green vegetables in water, add ice water after blanching, and remove the vegetables after they are completely cooled;
Put green vegetables and bean sprouts on the cooked surface, sprinkle with 1 tablespoon of balsamic vinegar, 2 tablespoons of soy sauce, 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 1 tablespoon of chili noodles, a little pepper noodles and a little salt;
Pour hot oil and mix well.
Roasted Clams with Duck Blood
Ingredients: duck blood, clams, green onions, chopped peppers, cooking wine, salt, monosodium glutamate
practice
Put the diced duck blood into boiling water to remove the fishy smell.
Heat oil in a pan, add onion and chopped pepper and stir-fry.
Put in the duck blood, turn on the fire, and cook the cooking wine.
Add water to boil, simmer on low heat for about 5 minutes.
Add clams and cook for 3 minutes.
Add salt and monosodium glutamate to taste, stir fry evenly and then turn off the heat.
Stir-fried Tofu Bubble
Ingredients: tofu, shredded red pepper, shredded green pepper, chopped green onion, minced ginger, minced garlic, oyster sauce, cooking wine, salt
practice
Wash the firm tofu you bought to remove the moisture and cut it into square pieces.
Put an appropriate amount of soybean oil in the pot, the oil temperature is 4-50% hot, add the tofu cubes and deep fry them until golden brown.
The fried tofu is golden in color, crispy on the outside and tender on the inside.
Prepare onion, ginger, minced garlic, red and green peppers for use.
Heat the oil in the pot, add minced ginger and minced garlic and fry until fragrant.
At the same time, add the freshly fried tofu bubbles, chopped green onion, green onion, shredded green pepper, oyster sauce, cooking wine, and salt, stir-fry evenly and serve.
Spinach and Cashew Tart
Ingredients 1 spinach, 1 stick of vermicelli, 2 eggs, 1/2 piece of ginger, 3 cloves of garlic, 1 stalk chive, 1 teaspoon of salt, 1/3 tablespoon of cold soy sauce, 1/4 tablespoon of balsamic vinegar, 1/2 sugar tsp, 1/3 tsp chicken essence, some chili oil, some cashew nuts
Method 1. Soak Longkou vermicelli in warm water to soften. Roasted or fried cashews, chopped green onions, squeezed ginger juice.
Blanch the spinach and vermicelli, remove them and put them in cold water for later use.
Spread the eggs into egg skins.
Mix spinach and egg vermicelli with salt to taste.
Chili oil + balsamic vinegar + cold soy sauce + sugar + chicken essence + garlic paste + ginger juice + minced green onion and mix well. Chopped ripe cashews. Drizzle with juice and chopped cashew nuts when serving.
Water chestnuts and pumpkin millet porridge
Main ingredients: water chestnuts, pumpkin, millet, glutinous rice
Kitchenware: Rice Cooker
practice:
Wash the glutinous rice and millet, put them into a rice cooker and add a proper amount of water.
Then press the porridge button.
Peel the water chestnuts and pumpkin and cut into pieces.
When the rice is almost cooked, add water chestnuts and pumpkin, cover and continue to cook.
You can also add some sugar until the porridge is thick and the rice is rotten and delicious.
Garlic Beer Braised Fish Nuggets
Ingredients: 500g grass carp, 1 garlic, 250ml beer, 1 tablespoon cooking wine, a little onion and ginger, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sugar, 1/2 teaspoon dark soy sauce
Practice: 1. Clean the fish pieces, mix well with salt, cooking wine, pepper, onion and ginger for 10 minutes; wash and peel the garlic.
Put a layer of flour on the surface of the marinated fish.
Heat oil in a pan, fry the fish pieces until browned on both sides.
Add the remaining oil in the pot and fry the garlic until fragrant, pour in the fish pieces, beer, dark soy sauce and sugar, bring to a boil over high heat and simmer until the soup is thick, turn to high heat to collect the juice
Stir-fried Chinese Sausage with Okra and White Jade Mushroom
Material: 100 grams of okra; 100 grams of white jade mushroom; 2 Cantonese sausages; 5 grams of soy sauce; 5 grams of garlic; appropriate amount of salt
practice
First steam the "whole" Cantonese sausage in a pot, steam it and then fry it. The sausage is not so hard. When the sausage is steamed, you can prepare other dishes, and then cut the vegetables and prepare them.
Saute garlic slices in hot oil until fragrant.
Fry the white jade mushrooms first, the white jade mushrooms will be more delicious when fried in oil, then add the okra and stir-fry for a while.
Stir fry the cut sausages.
Add appropriate amount of salt and soy sauce to taste. After the taste is added, take it out of the pot and put it on a plate.
Kuaishou kimchi
Ingredients 200g cabbage, 1 tablespoon salt, peppercorns, ginger, 1 tablespoon sugar, 2 tablespoons white wine, appropriate amount of ginger, 50g green pepper, 10g red pepper
Practice 1) Pour water into a pot, add a handful of peppercorns and bring to a boil.
Wash the green peppers and red peppers, remove the seeds and slice them.
Wash the cabbage and cut into large pieces.
After the pepper water has cooled, add 2 tablespoons of refined salt and ginger.
Pour in a tablespoon of sugar.
Pour in an appropriate amount of white wine, about two tablespoons.
Boil the pepper water again, turn off the heat and let it cool.
Pour water into the pot, turn off the heat when the water boils, blanch the cabbage and green and red pepper flakes, remove and let cool.
Put the cooled cabbage and green and red peppers into a clean container, and pour in the cooled pepper water.
After the lid is sealed, it can be taken out for two days.
Pickled kimchi with a little chili oil tastes sour and appetizing.
Banana Bean Paste Spring Rolls
Materials: 10 spring roll skins, 1 banana, 100g red bean paste, appropriate amount of flour.
practice:
Add some water to the flour to make a batter for later use.
Peel the bananas and cut into thick strips.
Take some bean paste filling and put it on one side of the spring roll skin, and place a banana strip on it.
Roll up the seal and spread the batter evenly. 5) Wrap it into green spring rolls.
5, in turn all packaged. 7) Heat the oil in the pot for 50% and put in the spring rolls.
- Fry the spring rolls slowly over low heat until golden brown. 9) Remove and drain the oil and serve on a plate.
Tiger green pepper
Ginger, garlic, green pepper
Ginger and garlic are finely chopped for later use;
Wash the green peppers, remove the stems and seeds (you may or may not remove them, depending on your personal spiciness), and drain the surface water for later use;
After heating the pot with medium and small heat, put in the cleaned green peppers to dry the water slightly, and turn the sides between them, and the surface is slightly scorched;
After turning the stove to high heat, pour in the cooking oil, sprinkle ginger and garlic jasmine, cover the pot, and leave a gap to let the water vapor escape;
Squeeze the cooking wine for a while;
Add light soy sauce, dark soy sauce, sugar and a small amount of hot water. Of course, you can also add some salt and chicken essence according to taste. Cover the pot and wait until the green pepper meat is soft...
(Add tempeh), put it on the plate after collecting the juice over high heat.
Steamed Egg with Clams
Clams, eggs, two slices of ginger, a little spring onion, sesame oil, seafood soy sauce
Buy fresh clams, such as flower clams, hair clams, and clams. Best to buy meaty ones. Soak them in salt and sesame oil water for at least two hours and let them spit out the sand.
Wash the clams with clean sand, put them in a pot, add two slices of ginger and green onions, cook on high heat, remove the clams with one mouth, and the meat will become old after a little longer. (Don't wait for all the clams to open their mouths, then it will be too late, you can fish them out together and break them open.) Remember: don't dump the soup.
Beat the eggs, add the water for cooking the clams (be sure to wait for it to cool), the ratio is 1:1, and shake together.
Take a plate and brush the plate with a layer of oil (it is said that it is easy to wash the plate, but I don't think it is difficult to wash it without brushing. It is based on personal preference). Place the clams on a plate, sieve the egg mixture into a bowl, do not use too much egg mixture, just cover half of the clams. (Clams can be boiled directly in the shell, or shaved. The shell is beautiful.)
Cover the outside with a layer of plastic wrap (the plastic wrap can prevent the honeycomb egg custard from being steamed, and the egg custard will be smooth), put cold water into the steamer, boil on high heat and turn to medium heat for ten minutes, and steam it until cooked.
Orange Steamed Egg
Oranges, Eggs, Sugar
Beat the eggs, add a teaspoon of sugar and mix well
Wash the oranges and knead them on the chopping board for three to five minutes
Cut the orange in half, squeeze and stir the orange with your hands and a spoon, squeeze the orange juice and orange flesh into a bowl with egg mixture (in fact, you don't need to squeeze too clean, anyway, the egg mixture will take a while It also has to be poured into the orange peel, so don’t break the orange peel with too much force when scooping out the orange flesh with a spoon)
Pour the egg mixture with orange juice into two orange bowls, don't overfill it, leave 1 cm aside (I poured a bit full, so it came out a little after steaming) )
Cover the orange bowl with a layer of plastic wrap (so it is less likely to have small holes), put it in the steamer on high heat and boil the water, then turn to low heat for a total of 10 minutes!
Tea tree mushroom roasted tofu
Ingredients: tofu, tea tree mushroom, oyster sauce, salt, ginger, green pepper, carrot
practice:
Soak tea tree mushrooms in light salt water, wash and set aside;
Green pepper cut into diamond-shaped slices, carrot slices, tofu slices, ginger slices;
Heat the oil in the pot, then add the tofu slices and fry until golden brown on both sides. Dish out;
First saute the ginger, add the tea tree mushrooms; then add the green peppers, carrots and tofu, stir-fry evenly;
Then add oyster sauce and appropriate amount of water, stir well together, then slowly simmer over low heat until it tastes delicious, then add a little salt to taste and serve.
Braised Fresh Abalone with Wild Rice and Tomatoes
Ingredients: wild rice, tomato, chicken oil, tomato sauce, stock, salt, sugar, fresh abalone, mint leaves
practice
After washing the wild rice, steam it in a cage and set aside. In addition, after scalding the large tomatoes with hot water, peel off the skin, then cut off a lid and hollow out, and keep the inner flesh for later use.
Put a little chicken oil in a clean pot and heat it up, add fresh tomato pulp and tomato sauce and fry until fragrant, add broth and steamed wild rice, add salt and sugar, boil over high heat until thick, then Add fresh abalone and simmer over low heat to taste.
Put the hollowed out tomato cup into the cage and steam for 5 minutes, then take it out. Then put the fresh abalone, wild rice and soup into the tomato cup, and garnish with mint leaves.
Susanding
Ingredients: 60g sweet corn kernels (cooked), 50g peas (cooked), 60g carrots, 1/2 tsp salt, 20ml olive oil
practice:
Cooked peas, corn kernels are ready, carrots are cut into small cubes;
Heat the oil in a pan, add carrots and stir-fry until soft;
Add peas and corn kernels and stir fry for a while;
Add salt to taste and stir fry evenly.
Ribs and Carrot Soup
Ingredients: 350 grams of carrots, 300 grams of pork chops, 50 grams of onions, refined salt, chicken essence, pepper, cooking wine, ginger slices, sesame oil, and appropriate amount of water
practice:
Peel and clean the carrots and onions and cut them into pieces.
Clean the pork chops, cut them into pieces and blanch them in water, then wash the impurities and control the water.
Heat the pot, pour in the peanut oil and heat it up, stir in the ginger slices and onion until fragrant, pour in the pork chops and stir-fry, and cook the cooking wine.
Add water, carrots, add salt and pepper and cook until mature, add chicken essence and sesame oil, and put it in a bowl.
Potato Rib Soup
Ingredients: 500g ribs, 250g potatoes, 20g tomatoes, appropriate amount of salt
practice:
Wash and peel the potatoes and cut into hob pieces; wash and cut the tomatoes into pieces.
Wash the ribs, put them in a pot of cold water, blanch for 3 minutes, remove and cool, and control the moisture.
Put the blanched ribs into the pressure cooker and press for 20 minutes.
Add potatoes and tomatoes and simmer for 10 minutes.
After simmering, add salt, then cover the lid. After 5 or 6 minutes, you can put it on the plate.
Homestyle Fried Pork
Ingredients: 1 white fungus, 1/2 dried fungus, 1/2 dried day lily, 100g pork belly, 1 green onion, 1 small piece of ginger, 1 spoon of soy sauce, 1 spoon of vinegar, 1 spoon of oil, 1 spoon of salt
practice
Soak the dried white fungus, dried fungus and dried yellow flower with water, remove the roots if there are roots, tear the white fungus into small buds, wash and drain for later use
Thinly sliced pork belly; sliced green onion and shredded ginger for later use
Heat the oil in a hot pan, add the pork belly and stir fry the oil
Add onion and ginger and saute until fragrant
Add in soy sauce and vinegar, remember to add vinegar! Stir fry on high heat until fragrant
Add the soaked vegetables and continue to stir fry for about two minutes
Add salt, stir well and turn off the fire
Dry Pot Spicy Beer Chicken
Material: half a tender chicken; 150ml beer; 1 star anise; 2g cumin; 2 green and red peppers each; 1 small piece of ginger; 5 cloves of garlic;
15ml soy sauce; salt; a little chicken essence;
practice:
Wash the tender chicken and cut it into small pieces, marinate for a while with salt, 30ml beer, soy sauce and ginger slices; cut the green and red peppers diagonally, slice the ginger, and pat the garlic;
Pour a little oil into the pot, add ginger slices, garlic, star anise, cumin and stir-fry until fragrant, add chicken pieces and stir-fry for discoloration, add soy sauce and salt and stir-fry evenly.
Add the remaining beer, cover the pot and simmer for 5 minutes on medium-low heat;
Finally, add the green and red peppers and stir-fry for a while, then add the chicken essence and stir-fry well.
Mushroom Oil Gluten
Ingredients: dried mushrooms, oil gluten, green peppers, sweet noodle sauce, light soy sauce, sugar, shrimp powder
practice
Wash the dried shiitake mushrooms and soak them in warm water in advance. Cut green peppers into small pieces. Cut the oil gluten with a knife. Drain the soaked shiitake mushrooms and cut into small pieces.
Heat oil in a hot wok and fry the mushrooms until fragrant. Put in the oil gluten, add the mushroom water, cover with a lid and boil, and flatten the oil gluten with a spatula.
Add in the sweet noodle sauce, soy sauce and sugar, stir fry evenly, and simmer for three minutes on low heat. Add green pepper cubes and a little shrimp powder and stir fry evenly.
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, stir fry 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 collect the juice on high heat.
Dried Potato Strips
Ingredients: 2 potatoes, 200 grams of garlic moss, appropriate amount of garlic, ginger, appropriate amount of pepper, a little cumin, a little sesame, a little salt, a little chicken powder, and 5 rice peppers.
practice
Peel potatoes, wash and cut into strips, wash and cut garlic moss leaves into sections, slice ginger, mince garlic, and shred rice pepper.
Put oil in a hot pan (twice as much as usual for cooking), add potato strips and stir-fry (this process requires medium and low heat, and patiently stir-fry the water in the potato strips)
Stir fry until there is no moisture, the skin is golden brown, and there is a layer of shell, the potatoes are cooked, and set aside.
Heat the bottom oil to 50%, add Chinese pepper, garlic, ginger, and rice pepper to sauté until fragrant, add the garlic moss and stir-fry for 1 minute.
Put the potato strips into the pot, stir-fry, add salt, cumin, sesame and stir-fry evenly, then put on a plate.
Osmanthus lotus rice
Ingredients: One lotus root, appropriate amount of glutinous rice. Accessories: a handful of dried osmanthus, 100 grams of rock sugar.
Practice: 1. Wash the glutinous rice, control the moisture and set aside.
Wash the lotus root and cut a small piece near the lotus root to make a lid.
Rinse the lotus root hole.
Stuff the glutinous rice into the lotus root hole.
After filling with rice, put the cut cap back in place and secure with a toothpick deeply.
Put the lotus root into the pot, add water to cover the lotus root, after the high heat boils, change to low heat and cook for 30 minutes. Add rock sugar, dried osmanthus, low heat and cook for 2 hours. Cooked lotus root slices are ready to eat. Or, fry the cut glutinous rice lotus root in oil to lightly brown, fry both sides, and sprinkle some sugar when eating.
Stir-fried watermelon rind
Ingredients Watermelon rind, carrot, black fungus, coriander
Practice 1. Remove the green skin of the watermelon peel, leaving only the white peel;
2, watermelon skin, carrots, washed and shredded for use;
Cut the coriander into sections, and tear the fungus into small pieces;
Heat the pot with oil, put the garlic and saute until fragrant, then add the carrot shreds and black fungus to fry;
It is best to add watermelon rind and stir well, add seasoning;
Finally, add a few drops of sesame oil, add the parsley and stir-fry and then serve
Stewed Kidney Beans with Ribs
Practice 1. Processing of ingredients: Stew the ribs in advance for later use, wash the kidney beans and cut them into sections, add some chopped green onion, sliced garlic, and shredded ginger.
Heat the oil in a pot. When the oil is hot, put the kidney beans into the pot and stir fry. Stir fry the kidney beans until bubbles appear on the surface. Then add chopped green onion, sliced garlic and shredded ginger into the pot and stir fry.
After the kidney beans are fried until soft, put an appropriate amount of dark soy sauce into the pot to color. After the kidney beans are fried and colored, pour an appropriate amount of sparerib soup into the pot. Then put the spareribs into the pot and simmer on high heat.
Put an appropriate amount of salt, monosodium glutamate, extremely fresh, vinegar, and oyster sauce into the pot to taste, and cook until cooked.
cod
Ingredients: Cod, Salt, White Pepper, Lemon
Practice: 1. Peel the cod and cut it into small pieces, mix with salt, white pepper and lemon
- Brush the fish pieces with butter, put them in the oven, and bake at 180 degrees Celsius for 20 minutes. After taking them out, bake them with an open flame until golden brown.
Sweet and Sour Chicken Wings
Practice: 1. Mix the chicken wings with rice wine, oyster sauce and soy sauce and marinate for about 30 minutes.
Add the right amount of oil to the pot and heat it up, put the chicken wings into the pot and fry slowly over low heat, fry each side for about 2 minutes, then add 2 tablespoons each of soy sauce, oyster sauce, white vinegar and sugar, stir fry evenly and add 1 cup of water , After the fire is boiled, turn to low heat and cook for about 10 minutes, stirring a few times in the middle to prevent sticking to the bottom.
Turn off the heat and add chopped green onion to enjoy the chicken wings.
Soy Sauce Steamed Egg
Ingredients: 4 eggs, 2 tablespoons of soy sauce, half a teaspoon of sugar, appropriate amount of white pepper, 1 tablespoon of steamed fish soy sauce
practice:
First cover the bottom of the pan with oil to prevent sticking to the bottom, pour in soy sauce, pepper and sugar;
Beat the eggs, do not stir;
Heat the pot and steam for 10 minutes;
Add less steamed fish soy sauce, sprinkle some green onions, and serve.
Braised Tofu with Shrimp
Ingredients: 15 prawns, 2 pieces of soft tofu, 2 pieces of ginger, 2 cloves of garlic, 2 shallots, 1 spoon of spicy sauce, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 gram of pepper, 1 gram of salt , 1 g chicken essence, 2 g cornstarch
practice:
After the shrimp is processed, cut the shrimp into small pieces, add some pepper powder and cooking wine and marinate for ten minutes; cut the tender tofu into small cubes; mince the ginger, garlic, and scallion respectively, and set aside a spoonful of spicy sauce.
Take a small bowl, add oyster sauce, light soy sauce, and a little dark soy sauce and mix well to make a sauce.
Fry the shrimps in the hot oil in the pan until cooked, and set aside.
Put the minced ginger, minced garlic and scallion into the pot and stir-fry until fragrant, then add the spicy sauce and stir-fry until the red oil is produced.
Pour the tofu into the pot, add the sauce and a little water to boil, turn to low heat and cover for 5 minutes, shaking in the middle to prevent sticking to the pot; then add shrimp and simmer for a minute; finally add a little salt and chicken essence, add starch Water and fire to collect juice.
Scrambled eggs with green peppers
Practice: 1. Cut the green pepper into small circles, add an appropriate amount of salt and a little wine to the egg mixture to break up;
Stir fry the chili rings in a hot pot, pour into the egg mixture and stir well;
Heat oil in a hot pan, pour in the egg mixture, don't rush it first, and then stir fry until golden brown when it is basically formed.
Bullfrog Yam Soup
Materials Bullfrog, yam, lily, salt, monosodium glutamate, cooking wine, cooked white sesame
Practice 1. After the bullfrog is slaughtered, head, skin, and internal organs are removed and washed for later use
Cut the bullfrog into large pieces, peel and wash the yam and cut into thick slices, wash the lily
Put the bullfrog into boiling water and scald for 3 minutes, remove and set aside
Add 6 cups of cream stock to the pot and heat it up, add the bullfrog and yam and cook for 40 minutes
Add lily, refined salt, monosodium glutamate, cooking wine and cook for 20 minutes. Remove from the heat and sprinkle cooked white sesame seeds when serving.