A selection of 37 dishes to recommend, common ingredients are home-cooked, three meals a day are available, try it
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!
Cold lotus root slices
Ingredients: lotus root, garlic, dried chili powder, cooked sesame seeds, soy sauce, vinegar, salt, sugar, chicken essence, sesame oil, shallots
practice:
Wash the lotus root surface clean, put cold water into a pot, cover and cook for about 25 minutes until cooked. Cut the boiled lotus root into thick slices when it is not hot.
Put chopped dried chili peppers into a small bowl, then burn two tablespoons of hot oil. After the oil surface smokes, pour it directly on the chopped chili peppers.
Sprinkle with cooked sesame seeds and mix well. Put the sliced lotus root into a larger container, sprinkle with minced garlic
Add salt, vinegar, soy sauce, sugar, chicken essence to taste, pour in sesame oil, sprinkle with chopped green onion and mix well.
Spicy fish nuggets
Ingredients: Douban chili sauce, live fish (silver carp), garlic cloves, onion ginger, light soy sauce, dark soy sauce, salt, cooking wine, sugar, white pepper, coriander
practice
Peel the garlic cloves, slice the ginger, and chop the green onions. Cut the fish into pieces, add a little salt, and marinate for a while.
Put an appropriate amount of oil in the pot, saute the ginger slices until fragrant, add the fish pieces, fry one side well, turn over, and fry both sides until browned. The right amount of soy sauce, a little old soy sauce is good, more cooking wine, and garlic cloves.
Shake the pot and let the soup evenly reach the fish pieces. Do not stir fry, cover the pot and simmer for 5 minutes on high heat. Open the pot and put an appropriate amount of chili sauce, and a little sugar to enhance the taste.
Let the chili sauce evenly spread to the fish pieces, cover the pot and simmer for 2-3 minutes to taste.
Fish-flavored yuba and mushrooms
Material: 100g yuba, appropriate amount of salt, appropriate amount of chopped pepper, appropriate amount of black fungus, appropriate amount of mushroom, appropriate amount of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of ginger slices, appropriate amount of sesame oil
practice:
Soak the yuba in water, wash and cut into sections.
Wash the black fungus and shiitake mushrooms after soaking, and slice the shiitake mushrooms.
Prepare ginger slices
Chopped peppers and the prepared sauce (the ratio of the sauce, 1 tablespoon vinegar, 2 tablespoons white sugar, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, and 1 tablespoon cornstarch)
Heat the oil in the pot for 5 minutes, add ginger slices and saute until fragrant.
Pour in all the three ingredients and stir-fry evenly. Add cooking wine.
Add chopped pepper and stir fry evenly
Cover the fire for 2 minutes
Then pour in the sauce
Stir fry evenly and add MSG
Pour in an appropriate amount of sesame oil, stir fry evenly and turn off the heat
Cashew Shrimp is
Ingredients: Cashew Nuts, Shrimp, Ginger, Garlic, Pepper, Light Soy Sauce, Green and Red Peppers
Practice: 1. Put oil in the pot first, turn on a low fire, when the oil is cool, throw the cashew nuts in, and then fry slowly on a low fire, let the cashew nuts slowly heat up with the oil temperature, and the surface is golden and can be fished out. Set aside to cool, reserve;
Wash the shrimps, chop the ginger and garlic, and chop the green and red peppers;
Heat the oil in the pot, put the ginger and garlic into the pot to sauté until fragrant, put the shrimp into the pot, stir fry a few times until a little water comes out, then add a little pepper, a little soy sauce, and simmer with the moisture of the shrimp itself. For a while, try the salty taste, not enough salt;
Add green peppers and red peppers and stir fry until they are broken;
When the soup is almost collected, turn off the heat. Pour in the cooled cashews, mix well and serve.
Fried shredded pork with leeks and dried beans
Practice: Step 1: Prepare ingredients and seasonings, 200 grams of chives / 100 grams of dried tofu / 50 grams of lean pork / 2 red peppers / 2 cloves of garlic, 35 ml of cooking oil / 20 ml of soy sauce / 10 ml of cooking wine / corn starch 1 tablespoon/appropriate amount of salt
Step 2: Wash and shred the lean meat, put cooking wine and starch with your hands and let it stand for 10 minutes, shred red pepper, slice garlic cloves, cut dried bean curd into chopsticks thick strips, wash leeks and cut them into about 5 cm long small paragraphs.
Step 3: Heat the oil in the pot, add the marinated lean meat and fry until it changes color. Leave the bottom oil in the pot, put the garlic cloves and red pepper shreds in the pot and fry until fragrant. Put the dried tofu in the pot and stir fry evenly. Put the leeks in the pot and stir-fry evenly, add salt, soy sauce, stir-fry evenly on high heat again, and serve out, a simple and delicious home-cooked vegetable, leeks, dried bean curd and shredded pork!
Grilled Crucian Carp with Pickled Peppers
Practice: 1. After cleaning the crucian carp, make two cuts on the fish maw, marinate with salt, cooking wine, and onion for half an hour; after marinating, take out the fish maw.
Put an appropriate amount of cooking oil in the pot, add pickled peppers, pickled ginger and dried Chinese peppercorns, and simmer over low heat until fragrant. When the surface of the pickled peppers is browned, add the crucian carp, and fry the crucian carp with medium heat until half cooked.
Pour in a little cooking wine and simmer until the crucian carp is mature, add the peppers and green onions.
Put the cooked crucian carp on a plate, keep the soup in the pot, add a little sugar to taste, and then pour the soup over the crucian carp.
Five cups of pork feet
Ingredients 1 pig's feet, peeled and sliced ginger, 30ML of white vinegar, 30ML of cooking oil, 30ML of cooking wine + rose wine in total, 30ML of light soy sauce + dark soy sauce in total, 60ML of water, a few pieces of rock sugar, 1 star anise
Method: Chop the pig's feet into small pieces, wash them, and remove the blood
Wash it again
Pour all the seasoning into the pressure cooker, add ginger slices
After the big fire, turn to low heat for 30 minutes
After the pot is out, collect the juice on the fire
Stewed Edamame with Mushrooms
Ingredients: 6 fresh shiitake mushrooms, 150 grams of edamame kernels, 1 red pepper, ginger, 1 tablespoon of vegetarian oyster sauce, salt to taste
practice:
Cut the stems of shiitake mushrooms into thin slices, cut red peppers into filaments, and mince ginger;
Add rapeseed oil to the wok, add minced ginger and fry until fragrant;
Add shiitake mushrooms and stir-fry until soft and watery;
Add edamame and stir fry for a while;
Add red pepper and vegetarian oyster sauce to fry all the ingredients;
Finally, add a little salt to taste, stir well and serve.
lotus root slices in tomato sauce
Ingredients: lotus root, tomato, salt, sugar, chopped green onion, ginger
practice:
After the lotus root is sliced, soak it in water for a while, change a basin of water, add a few drops of vinegar, and soak for a while;
Cut the tomato into pieces, chop the ginger, and dice the onion;
Put an appropriate amount of oil in the pot, put the ginger in the pot and sauté until fragrant; add the tomatoes and stir fry, add an appropriate amount of water, and fry the tomato juice;
Pour in the lotus root slices, add an appropriate amount of water and stir fry. During the frying process, add water while frying;
Add salt, add a teaspoon of sugar, stir fry evenly, cover and cook for one minute, then sprinkle with chopped green onion.
Fried Rice Cake with Vegetables
Practice: 1. Cut the greens, put the stalks and leaves on a plate separately, and cut the rice cakes, mushrooms, and pork for later use.
Add chopped green onion and shredded pork in hot oil and stir-fry until discolored. Add in mushrooms and stalks of green cabbage and stir-fry.
Add the rice cakes and stir-fry until soft, add soy sauce and salt.
Add the green cabbage leaves and stir-fry for half a minute. Turn off the heat.
Stir-fried Crispy Belly with Yellow Gong Pepper
Ingredients: fresh pork belly, fresh yellow pepper, lye water, ginger slices, garlic slices, scallion whites, salt, soy sauce, sesame oil
practice:
Wash the pork belly, shred it, and dice the yellow pepper;
Boil water and alkaline water in a pot, add pork belly shreds, turn off the heat and soak for 2 hours, remove and wash with clean water;
Heat the oil in a pot, slide the belly over low heat for 15 seconds, remove and control the oil;
Leave the bottom oil in the pot, heat it to 70% heat, add ginger slices, garlic slices, scallion white segments and yellow chili granules and stir fragrant, add pork belly shreds and stir well over high heat, add soy sauce, salt and sesame oil to taste, stir well .
Devil's Spicy Sausage
Practice 1. Cut the potatoes into hob pieces first, then boil them in the pot for half-cooked, cut the red dried peppers into long strips, and cut the shallots into chopped green onions.
Cut the large intestine into large sections, peel and wash the garlic head, you can burn it whole or cut into thick slices.
Add shredded ginger and Chinese prickly ash, fry the fragrance, remove and discard, then add red dry pepper and stir-fry until fragrant, remove the red dry pepper and leave the base oil.
Add the garlic and stir-fry, add the potato cubes and chopped black pepper, stir-fry for 2 minutes, add soy sauce and stir-fry for a while.
Put the large intestine and the fried red pepper into the pot and stir-fry, add salt and chicken powder and stir-fry to taste, sprinkle some chopped green onion and turn off the heat.
Homemade Tomato Rib Soup
Materials: an appropriate amount of tomatoes, 500 grams of ribs, 50 grams of tomato sauce, salt, 1 tsp cooking wine, pepper, onion, ginger, and a little garlic.
practice
Rinse the ribs with clean water, put them in a pot, add cooking wine and blanch for 5 minutes, pick up and set aside.
Cut the tomato into pieces, and cut the onion, ginger and garlic for later use.
Heat the oil in the pot, add onion, ginger, garlic and fry until fragrant, then add tomato and stir-fry until fragrant.
Add enough water to the tomatoes, add the ribs and salt.
Bring the soup to a boil over high heat, then turn to low heat.
When the ribs are simmering soft, add tomato sauce and pepper.
Sprinkle with cilantro and other vegetables to increase the flavor.
Fried cabbage with fungus
Material: Chinese cabbage, fungus, wolfberry, oil, salt, onion, ginger, garlic, soy sauce, starch, sugar, rice wine
practice:
Wash the wolfberry with clean water to remove the floating dust, soak it in rice wine for ten minutes; soak the fungus in cold water, remove the stem; slice the garlic; mince the shallot and ginger; wash the Chinese cabbage and slice it.
Heat the pot and make oil. When the oil is hot, add sliced garlic, minced green onion and ginger and stir-fry until the smell is fragrant. Add the soaked fungus and stir-fry.
Pour in the raw soy sauce and stir fry, pour in the rice wine and wolfberry and stir fry, then add a little water starch, stir fry, add sugar and salt and stir fry evenly.
Hemp Shrimp Balls
Material: bright shrimp Accessories: egg, white sesame seasoning: salt, chicken essence, starch, sesame oil, edible oil
practice
Remove the head and shell of the prawns, make a knife on the back, take out the shrimp intestines, wash them, drain the water, marinate with sesame oil, salt, and chicken essence and set aside for later use;
Stir the egg white and starch into egg white paste, add the marinated shrimp balls and mix well, dip one by one with white sesame seeds;
Sit in the pot and pour the oil on fire. When the oil is 50% hot, add the shrimp balls and fry them on medium heat until golden brown or cooked. Remove and put on a plate.
Fried Snail with Perilla
Ingredients: snail meat, chives, millet peppers, garlic, ginger, basil, salt, oyster sauce, dark soy sauce, mature vinegar
practice:
Put rapeseed oil in a hot pot, heat the oil to 7 layers of heat, add ginger and saute until fragrant, then pour in the snail meat and stir fry, add a little salt, oyster sauce, and dark soy sauce to fry until fragrant, pour out and set aside.
Heat the vegetable oil in the hot pot again, add millet pepper, and garlic to fry until fragrant, add salt, basil, chives, stir-fry the cooked snail meat, and then add a little vinegar to taste and serve.
burnt eggplant
Ingredients: 1 eggplant, 1 tomato, 2 cloves of garlic, 2 shallots.
Directly made into the sauce: 3 tablespoons of sugar, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of vinegar, a little salt, and a little starch. (Note: The spoon used here is the soup spoon.) Just mix these ingredients directly into the bowl.
practice
After washing the eggplant, cut it into pieces with a hob, and then soak it in water. This is mainly to prevent the eggplant from oxidizing and turning black. Then, peel the tomatoes and cut them into pieces, slice the garlic, and cut the shallots into chopped green onions.
Heat the oil in a pan, then fry the eggplant until soft, then put it on a plate for later use. If it is wide fried, fry it back and forth for a few times to soften it.
Heat the bottom oil in another pot to 40% oil temperature, add some sliced garlic and chopped green onion and saute until fragrant, then pour in the tomatoes and start to stir fry, and fry the tomatoes as well.
At this time, return the eggplant to the pot, stir well, pour in the sauce, sprinkle the remaining sliced garlic on top, simmer the eggplant until it is soft, turn off the heat and take it out of the pot.
The eggplant in this dish fully absorbs the aroma of garlic and tomatoes. The taste is sweet and sour, and the sauce has a kind of fish flavor, which makes this dish have the taste of fish-flavored eggplant. It is a very good meal. With this rice artifact, 3 bowls of rice are simply not enough.
Pork with Plum Vegetables
Practice: 1. Prepare a handful of dried plums and soak them in water for 30 minutes, then wash them with running water and chop them for later use.
Prepare a piece of fat and thin pork belly and cut it into two pieces. Put the cold water into the pot, add ginger slices, scallion knots, and cooking wine to remove the fishy smell. Bring to a boil, skim off foam and cook for 25 minutes.
Take out the cooked pork belly, dry the water on the surface with a napkin, then use a toothpick to poke a few small holes in the skin of the pork to add in the flavor, and then brush with a layer of old soy sauce for later use.
Heat the oil in a pot. The oil temperature is 60% hot. Put the pork belly with the pork skin facing down. Cover the lid to avoid scalding from the splashed oil. Fry until golden brown on one side, then flip and fry for another 5 minutes.
Finally fry until the color of tiger skin, remove and soak in cold water for 20 minutes.
Leave a little base oil in the pot, add the shallots and garlic and saute until fragrant. After frying, add the dried plums and stir-fry for about 2 minutes.
Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, and a little sugar to the bowl and mix well. Slice the soaked pork belly into thin slices and place in a bowl to mix well.
Place the pork skin side down in a large bowl, spread the fried umeboshi and press firmly, then pour the remaining soup, and steam for 40 minutes.
When it's time to get out of the pot, use a plate to turn over the pork belly and it's ready. In this way, the meat is fragrant but not greasy, and the food is soft and mellow. The dried plums also absorb the oil and soup, and the taste of each other is more delicious.
Cola Chicken Wings
Ingredients: chicken wings, cola, onion ginger garlic, salt, pepper, cooking wine, chicken powder, monosodium glutamate, light soy sauce, dark soy sauce
practice:
1 Wash the chicken wings, cut a knife on both sides, add 20 grams of cooking wine, 15 grams of soy sauce, 2 grams of salt and marinate for 20 minutes
2 Wash the onion, ginger and garlic, slice the garlic and ginger, cut the onion and chopped green onion
3 Put the salad oil in the pot, heat the oil to 70% heat, add the marinated chicken wings in turn, turn to medium heat, fry both sides until golden brown, charred outside and tender inside
4 Add onion, ginger and garlic, stir fry until fragrant
5 Put half a can of cola, boil the cola, add dark soy sauce, light soy sauce, chicken powder, salt, monosodium glutamate, pepper, stir fry evenly
6 Finally, collect the juice on high heat. When the soup is thick, you can turn off the heat. Sprinkle some chopped green onion for decoration and you can eat it.
double-cooked meat
Ingredients: Pork ham, garlic sprouts, oil, bean paste, sweet noodle sauce, tempeh, green onion, ginger, pepper, salt
practice:
1 sliced ginger, spring onion knotted
2 chopped shallot roots
3 Pour cold water into the pot
4 Put in pork and ginger slices, onion knots
5 add peppercorns
6 Turn on the fire and bring the water to a boil
7 Skim off the foam and turn to medium heat, cook for 15 minutes
8 Cook until the chopsticks can be easily inserted through the meat slices
9 Remove the meat and let it cool
10 Slice the cooled meat into thin slices
11 The meat slices at the end can be sliced
12 yards into the plate
13 Mince the bean paste, roughly cut the tempeh, pat the garlic sprouts and cut them into inch sections
14 Heat the wok over a low heat, add a little oil, add the meat slices and stir-fry until the meat slices are curled into a lamp socket.
15 Put in Pixian bean paste, stir-fry red oil, add in tempeh, and stir-fry with sweet noodle sauce until fragrant
16 Put in the garlic sprouts and fry until they are broken, and take out of the pot
Sweet and sour pork ribs
Ingredients: pork ribs, ginger, green onions, sesame seeds, star anise, rock sugar, light soy sauce, dark soy sauce, cooking wine, rice vinegar, chicken essence, hot water, oil
practice:
1 Put the ribs in a pot with cold water, boil them, remove the ribs and rinse them with cold water, wipe off the surface moisture
2 green onions cut into small pieces, ginger cut into small pieces
3 Heat some oil in a pan, add rock sugar to melt on low heat
4 Pour in the pork ribs and stir fry for about two minutes, brown with sugar
5 Put in the onion and ginger, and stir fry with the ribs evenly
6Pour in the light soy sauce, cooking wine, dark soy sauce and rice vinegar and stir fry until the ribs are colored
7Pour in hot water to cover the ribs, put the star anise in it, bring it to a boil, then change to medium and low heat and simmer
8 Stew for about 50 minutes to an hour, add salt and chicken essence
9 Change the fire to collect the juice and sprinkle sesame seeds
Bawang pig's trotter
Ingredients: 500 grams of pork trotters, 50 grams of red pepper, 15 grams of pepper, soy sauce, salt, red oil, cooking wine
practice:
Wash pig trotters, cut into pieces, immerse in boiling water for a while, remove and drain for use; wash red peppers.
Put the oil pan on the fire, add the red pepper and peppercorns and saute until fragrant, add the pig's trotters and stir-fry for a while, add salt, soy sauce, red oil and cooking wine to taste. Add appropriate amount of water and simmer until cooked, and when the soup becomes thick, serve on a plate.
Spicy Braised Pork
Material: 400 grams of pork belly, potato strips, 75 grams of green and red pepper rings, 50 grams of onion diced, 20 grams of pork ribs sauce, sand tea sauce, clay pot sauce, ginger, scallion knots, dried pepper, dried chili festival, chopped green onion, salt, monosodium glutamate, Chicken essence, fresh soup, salad oil
practice:
Cut the pork belly into pieces, put it into the pot and simmer it first, add the pork ribs sauce, sand tea sauce and claypot sauce and stir well, mix it with fresh soup, add ginger and spring onion knots, and then add chicken essence and simmer over low heat After Ba, pick out the pork belly and fry it in a 60% hot oil pan, remove it and drain the oil for later use. In addition, put the potato strips into a 50% hot oil pan and fry them until cooked, remove them and drain the oil, put them on a plate and put them at the bottom.
Leave the bottom oil in the pot, put in the dried chili festival, dried Chinese peppercorns and onions to fry until fragrant, add the fried braised pork and green and red pepper rings, add salt, monosodium glutamate and chicken essence while frying, and put it in the pot. Serve on a plate with potato chips and sprinkle with chopped green onion at the end.
Garlic Black Pepper Pork Ribs
Ingredients Ribs, onions, green and red peppers, salt, oil, sugar, garlic, cooking wine, starch, black pepper sauce
Practice 1. Rinse the spare ribs first with empty blood. Use a spoon of cooking wine, half a spoon of soy sauce, 5 grams of sugar, a little salt, chicken essence, and a little minced garlic to marinate for about half an hour.
Steam the pot over high heat until it is nine minutes cooked (that is, when the surface has turned white and the bones are a little bloody) and set aside.
Pick out the minced garlic in the ribs, sprinkle with starch and grasp it evenly. It doesn't need too much to stick to each piece of meat. Heat oil in a hot wok (put more oil) and fry the ribs until golden brown on both sides. Remove and set aside.
Re-heat the wok and add the onions, stir-fry the green and red peppers until fragrant and the surface is slightly yellow, then stir-fry the ribs for a few times, then turn down the heat and add the black pepper sauce to stir-fry, add some salt and chicken essence to adjust the taste. Can be loaded.
Pickled Squid
Ingredients: squid; pickled sauerkraut; green pepper; celery; pickled pepper; ginger; garlic; salt; sugar; soy sauce; cooking wine; rice vinegar;
practice:
Peel off the outer membrane of the squid, wash it, and divide it into large pieces. Cut the flower knife diagonally, and then change the knife into small pieces.
Soak the pickled sauerkraut for 2 hours in advance, remove some of the salt, wash and cut into small pieces, fry in a dry pan to remove the water vapor.
Cut the pickled peppers into small pieces, mince the ginger and garlic, and cut the green peppers and celery into pieces. Set aside the fried sauerkraut.
Take a separate pot, add cold water to the pot and cook until the squid has just started to roll, and quickly remove the water in the pot when it is not boiling.
Heat the oil in a pan, fry minced ginger and garlic over low heat, add sauerkraut and pickled peppers and stir-fry until fragrant, add green peppers and celery, add a little salt and fry until the green peppers are slightly soft.
Add the boiled squid, cook a little cooking wine, add the soy sauce and stir fry evenly, and cook a little rice vinegar along the side of the pot.
Eggplant with minced meat
Material: 2 long eggplants, 200 grams of meat, salt, chopped green onion, dried chili, water starch, cooking wine, dark soy sauce
Practice: 1. Cut the eggplant into Panlong eggplant.
2, pepper, ginger, garlic, chopped green onion, cut well.
Put an appropriate amount of oil in the wok, heat it to 40% heat, turn to medium heat, and fry the eggplant.
Leave a little base oil in the wok, add minced meat and stir fry until the minced meat changes color, then add dried chili, minced ginger and minced garlic to fry until fragrant, add cooking wine, dark soy sauce and water, add a little sugar, salt, chicken essence and stir well .
Put down the eggplant and cook together (the minced meat is on top of the eggplant), cook until the soup becomes slightly thick.
Grilled Eggplant with Tomatoes
Ingredients: eggplant, tomato, chopped green onion, ginger, sugar, oyster sauce, soy sauce
practice:
Wash the eggplants and cut them into strips. Wash and peel the tomatoes and cut them into thin pieces.
Heat oil in the pot, the oil temperature is 50% hot, add the eggplant and fry until it becomes soft, remove and control the oil.
Add a little oil to the wok, add onion and ginger to fry until fragrant, add tomato pieces, soy sauce, sugar and stir-fry until thick, add eggplant strips and stir-fry for about a minute.
Finally, add oyster sauce, stir fry evenly, and serve
Japanese tofu with enoki mushrooms
Ingredients: 3 Japanese tofu; 1 bundle of enoki mushroom; appropriate amount of green onion; a small handful of green onion; appropriate amount of garlic; appropriate amount of salt; 2 tablespoons of oil consumption; 2 tablespoons of soy sauce
Practice 1, Japanese tofu like this. Wash and drain the enoki mushrooms for later use (remove the roots and loosen them), open the package and cut the Japanese tofu horizontally with 3 knives, then cut into pieces
Onion, chopped garlic, chopped green onion for use
Heat oil in a pot, add Japanese tofu and fry until the skin is browned, drain and pick up. Add garlic and green onions to the remaining oil and saute until fragrant, add enoki mushrooms
Stir fry until the enoki mushrooms are soft, add a spoonful of soy sauce, a spoonful of oil, stir fry evenly, add Japanese tofu on top of the enoki mushrooms, then add a spoonful of soy sauce and oil to cover the tofu, cover and simmer for a few minutes ( about 2 minutes)
During this period, thicken and set aside
Open the lid of the pot, pour in the sauce, turn it slightly evenly, then cover and simmer for a while, until the juice is almost collected. Turn off the heat, put on a plate, and eat
Pot Pork
Ingredients: pork tenderloin; onion; ginger; coriander; carrot; sugar; soy sauce; salt; water starch; egg
practice
Cut the pork tenderloin into large pieces, about 2-3 mm thick, not too thin, it will be fried dry
Onion, ginger, coriander, carrot shredded, white sugar, white vinegar, soy sauce, salt and sauce
Add water starch and a little egg white to make a batter of appropriate consistency. The meat slices are easy to coat evenly with the batter, but not too thick.
When the oil in the pot is 50% or 60% hot, put the battered meat slices into pieces, fry them on medium heat, and remove them.
Adjust the heat to high heat, put in the fried meat, and fry it on high heat until it is crispy and colored. I don't fry it too much. Generally, restaurants fry it a little more than this. I like a slightly softer taste.
Leave a little base oil in the pot, add onion, ginger, coriander, and shredded carrots and stir fry evenly
Put in the fried pork slices and stir fry evenly, pour in the sauce, and quickly stir fry over high heat.
Mushroom cutlets
Ingredients: 100 grams of lean meat, 400 grams of chicken leg mushrooms, 1 green and red pepper, green onion, ginger, salt, oil, sugar, vinegar, thirteen spices
Practice: 1. Put the lean meat in the refrigerator for two hours, remove it and shred it.
Shred green and red peppers, shred green onion and ginger.
Put 30 grams of oil in the pot and heat it up, add the shredded pork and stir-fry for a few times, add onion, ginger, and chicken leg mushrooms and continue to stir-fry.
Add vinegar, thirteen spices, a little sugar, and stir fry for a few more times.
Braised Eggplant
Ingredients: eggplant (long eggplant, round eggplant) 500g, cucumber (bell pepper) 200g, ingredients: onion ginger, flour, wet starch, soy sauce (light and dark soy sauce), garlic, sesame oil, sugar
practice:
Cut the long eggplant into hob pieces without peeling the skin. For round eggplants, peel and cut into 2 cm pieces. Soak in water for 5 minutes.
Cut the cucumber into slices, and cut them into diamond-shaped slices for beauty. Cut bell peppers into diamond-shaped slices.
After pouring out the water in which the eggplant pieces were soaked, sprinkle flour on the eggplants so that each piece of eggplants has a thin layer of flour.
Pour oil in the pot (more than a few), heat it until the oil temperature is 80% hot, put the eggplant pieces in the pot, fry until golden brown and the surface becomes hard. Take out the spare. Pour out the remaining oil.
Pour 1 tael of oil, chopped green onion and ginger into the pot. Pour in 3 taels of water, 2 spoons of soy sauce, 2 spoons of sugar, 1 spoon of salt, and a little chicken essence. Add wet starch. Stir, after the soup thickens, add the eggplant pieces and stir fry quickly. When the eggplant pieces are covered with the soup, quickly add the cucumber and bell pepper slices.
Most important! When step 5 is completed, pour in two tablespoons of rice vinegar, stir fry for 10 seconds, pour in the sesame oil, set up a pan. 7. Finally, chop the garlic into minced garlic and sprinkle it on the eggplant. That's it.
Shrimp Tofu
Ingredients: 250g fresh shrimp, 1 piece of tofu, 1 small red pepper, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little crushed black pepper, a little salt, 1 teaspoon of cornstarch, some water starch, ginger, garlic
practice
Wash the fresh shrimp, remove the shrimp head, shell and shrimp line, leave the shrimp tail, add a little crushed black pepper, a little salt, 1 tsp cornstarch, mix well, marinate for 10 minutes;
Cut the tofu into small cubes, put it in boiling water, add 1 teaspoon of salt, blanch it and remove it to control the moisture;
Heat the oil in the pot, pour in the shrimp and fry until discolored, set aside for later use;
Leave the bottom oil in the pot and fry the ginger and garlic slices until fragrant, add tofu and red peppers, add 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce, stir gently, then add shrimp, pour in 50ml of water, cover, Simmer for two minutes;
Finally, add 2 tablespoons of water starch to thicken.
Dry Fried Male Fish
Material: appropriate amount of male fish, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper
Wash the small fish, remove the internal organs and marinate with cooking wine, salt and pepper to taste.
Drain marinade and pat with cornstarch.
Put a proper amount of oil in the pot on the fire, heat it to 70% hot on a low heat, and fry the small male fish.
Fry both sides golden brown and remove, drain the oil, and dip in salt and pepper when serving.
Stir-fried Tea Tree Mushrooms
Ingredients: minced garlic, green onion, 2 green peppers, appropriate amount of tea tree mushroom, salt, soy sauce, chicken essence
practice
Soak tea tree mushrooms in water, wash and cut them.
Cut the green onion. Green peppers cut into slices.
Blanch the tea tree mushrooms in boiling water for one minute, remove and drain.
Put oil in a pot, heat it, add garlic, onion, green pepper and stir fry until the green pepper changes color.
Add the tea tree mushroom and continue to stir fry, add salt and soy sauce (recommended to use light soy sauce) and stir fry evenly.
Add in chicken essence, and serve.
Beef Stew with Potatoes
Ingredients: beef tendon meat, potatoes, carrots, onions, tomato red stew seasoning
practice:
Cut the beef tendon into large pieces, cut potatoes, carrots, and onions into hob pieces.
Heat the pan with cold oil, put the potatoes, carrots, and onions into the stir-fry, and then add the beef. It only needs to be slightly discolored on both sides of the fried beef, and you can smell the aroma of the onions.
Add the boiling water that has not covered the ingredients, add the seasonings, after the pot is boiled, skim off the foam, transfer to a small pot and simmer on low heat until the beef can be easily pierced with a fork, turn on high heat and collect the juice. Can.
Spicy Pig Trotters
Ingredients: trotters, chili, pepper, aniseed, ginger, garlic onion, cooking oil, dark soy sauce, vinegar, salt
Practice: 1. Wash pig's trotters, slice ginger and garlic;
Boil water in a pot, add onion and ginger slices, pour in a little cooking wine, put pig trotters in flying water after the water boils, remove the floating foam and take out pig trotters;
Put oil in the pot, add dried chili, pepper, aniseed, ginger slices, garlic slices and fry until fragrant;
Add the pig's trotters and stir-fry, add dark soy sauce, vinegar and salt to taste, and add water to cover the pig's trotters;
Bring to a boil over high heat and turn to low heat until the trotters are cooked and the juice can be collected.
Grilled Ribs with Chestnut
Practice 1. Cut pork chops into sections, add shredded ginger and an appropriate amount of sugar, light soy sauce, dark soy sauce, cooking wine, starch, salt
Stir well, set aside to marinate for 30 minutes, put an appropriate amount of water in the pot
After boiling, put in the chestnuts, cook on medium heat for 10 minutes until the chestnuts are mature, take out and drain the water for later use
Put an appropriate amount of vegetable oil in the pot, heat it, add ginger and pork ribs and fry until the surface of the ribs is golden
Add the bansu and stir fry for a while, then add the oyster sauce
Then add a little soy sauce, sugar, stir fry evenly until it tastes good, and put it on a plate.