A selection of 37 recommended dishes, home-cooked recipes with common ingredients, three meals a day are settled, try it
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!
Cold lotus root slices
Ingredients: lotus root, garlic, crushed dried chili, cooked sesame, soy sauce, vinegar, salt, sugar, chicken essence, sesame oil, shallot
practice:
Scrub the surface of lotus root, pour cold water into the pot, cover and cook for about 25 minutes until cooked. Cut the cooked lotus root into thick slices when it is not hot.
Put the crushed dried chili into a small bowl, then burn two tablespoons of hot oil, and pour it directly on the crushed chili after the oil surface smokes.
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, and chicken essence to taste, pour in sesame oil, sprinkle with minced shallots and mix well.
Spicy fish nuggets
Ingredients: bean chili sauce, live fish (silver carp), garlic cloves, onion and ginger, soy sauce, dark soy sauce, salt, cooking wine, sugar, white pepper, coriander
practice
Peel the garlic cloves, slice the ginger, and chop the shallots. Arrange the fish and cut into pieces, put a little salt, and marinate for a while.
Put an appropriate amount of oil in the pan, sauté ginger slices until fragrant, add fish pieces, fry on one side, turn over, and fry on both sides until browned. An appropriate amount of light soy sauce, a little dark soy sauce is good, more cooking wine can be added, and garlic cloves can be added.
Just shake the pot, 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 a proper amount of hot sauce, a little sugar to enhance the taste.
Let the hot sauce cover the fish pieces as evenly as possible, cover the pot and simmer for 2-3 minutes to taste.
Fish Flavored Beancurd Bamboo Mushroom
Material: Yuba 100g Oil right amount of salt right amount of chopped pepper right amount black fungus right amount mushroom right amount monosodium glutamate right amount cooking wine right amount ginger slices right amount sesame oil right amount
practice:
Soak the yuba in clean water, wash and cut into sections.
Soak the black fungus and shiitake mushrooms, wash and slice the shiitake mushrooms.
Prepare ginger slices
Chopped peppers and prepared sauce (ratio of sauce, 1 tablespoon of vinegar, 2 tablespoons of sugar, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, a teaspoon of raw powder)
Heat the oil in the pot for 5 minutes, add ginger slices and sauté until fragrant.
Pour all the three ingredients into the pan and stir fry evenly. Add the cooking wine.
Add chopped pepper and stir fry evenly
Cover with high heat for 2 minutes
Then pour in the sauce
Stir well and add MSG
Pour in an appropriate amount of sesame oil, stir fry evenly and turn off the heat
Shrimp with cashew nuts is
Ingredients: cashew nuts, shrimp, ginger, garlic, pepper, soy sauce, green pepper and red pepper
Method: 1. Put oil in the pot first, turn on a low heat, when the oil is cold, throw cashew nuts in, then fry slowly on low heat, let the cashew nuts heat up slowly with the oil temperature, the surface is golden and you can take it out. Set aside to cool, reserve;
Wash the shrimp well, chop the ginger and garlic casually, chop the green and red peppers;
Heat the oil in the pan, put the ginger and garlic into the pan and sauté until fragrant, put the shrimp into the pan, stir fry for a few times, a little water will come out, then add a little pepper, a little light soy sauce, and simmer with the moisture of the shrimp itself After a while, try the saltiness, not enough salt;
Add green and red peppers and stir-fry until raw;
When the soup is almost collected, turn off the fire. Pour in the cooled cashew nuts, mix well and take out of the pan.
Stir-Fried Shredded Pork with Dried Leek and Beancurd
Method: Step 1: Prepare ingredients and seasoning, 200g leek/100g dried tofu/50g lean pork/2 red peppers/2 cloves garlic, 35ml cooking oil/20ml light soy sauce/10ml cooking wine/corn starch 1 tablespoon/salt to taste
Step 2: Wash and shred the lean meat, add cooking wine and starch and let it stand for 10 minutes, shred the red pepper, slice the garlic, cut the dried tofu into strips thick and thin with chopsticks, wash and cut the leek into about 5 cm long short paragraph.
Step 3: Put the oil in the pot and heat it up, add the marinated lean meat and stir-fry until it changes color, leave the base oil in the pot, put the garlic cloves and shredded red pepper in the pot to sauté until fragrant, put the dried tofu in the pot and stir fry evenly, put Stir-fry the leeks evenly in the pan, add salt and light soy sauce, and stir-fry again on high heat to get out of the pan. A simple and delicious home-cooked dish with leeks, dried tofu and shredded pork is ready!
Braised Crucian Carp with Pickled Pepper
Method: 1. After cleaning the crucian carp, cut two knives on the fish maw, marinate it 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 peppercorns, and stir-fry over low heat until the surface of the pickled peppers is browned. When the crucian carp is cooked, fry the crucian carp over medium heat until half-cooked.
Pour in a little cooking wine and simmer until the crucian carp is eighty mature, then add peppers and green onions.
Put the cooked crucian carp on a plate, leave the soup in the pot, add a little sugar to taste, and then pour the soup on the crucian carp.
Five Cups of Pig's Knuckle
Ingredients 1 pig’s trotter, peeled and sliced ginger, 30ML white vinegar, 30ML cooking oil, 30ML cooking wine + rose wine, 30ML light soy sauce + dark soy sauce, 60ML water, a few grains of rock sugar, 1 star anise
How to do it: Chop the pig's feet into small pieces, wash them, and remove the blood
Wash again and set aside
Pour all the seasoning into the pressure cooker, add ginger slices
After steaming on high heat, turn to low heat for 30 minutes
After the pot is out, the fire will collect the juice
Braised Edamame with Shiitake Mushrooms
Ingredients: 6 fresh shiitake mushrooms, 150 grams of edamame kernels, 1 red pepper, ginger, 1 tablespoon of vegetarian oyster sauce, some salt
practice:
Remove the stalks of shiitake mushrooms and cut them into thin slices, cut red peppers into shreds, and mince ginger;
Add rapeseed oil to the pan, add minced ginger and stir-fry until fragrant;
Add shiitake mushrooms and stir-fry until soft water emerges;
Add edamame kernels 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 take out of the pan.
Lotus root slices in tomato sauce
Ingredients: lotus root, tomato, salt, sugar, green onion, ginger
practice:
After sliced lotus root, soak 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 cubes, chop the ginger, and dice the shallot;
Put an appropriate amount of oil in the pot, put the ginger in the pot and sauté until fragrant; put in 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 a minute, and finally sprinkle chopped green onion.
Stir-Fried Rice Cake with Vegetables
Method: 1. Cut the green vegetables, put the green vegetable stems and green vegetable leaves separately, and cut the rice cakes, shiitake mushrooms, and pork for later use.
Add chopped green onion and shredded pork to the hot oil in the pan and stir-fry until the color changes, then add shiitake mushrooms and green vegetable stems and stir-fry.
Add rice cakes and stir-fry until soft, then add light soy sauce and salt.
Add the green cabbage leaves and stir-fry for half a minute, then turn off the heat.
Stir-fried Crispy Belly with Yellow Pepper
Ingredients: fresh pork belly, fresh yellow pepper, alkaline water, sliced ginger, sliced garlic, white section of scallion, salt, light soy sauce, sesame oil
practice:
Wash the pork belly, shred it, and dice the yellow pepper;
Boil clean water and alkaline water in a pot, put pork belly shreds in, turn off the heat and soak for 2 hours, remove and wash with clean water;
Heat the oil in a pan, slide the pork 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 pepper diced and stir until fragrant, add shredded pork belly and stir well over high heat, add light soy sauce, salt and sesame oil to taste, stir well and serve .
Spicy Deviled Sausage
Method 1. The potatoes are first cut into hob pieces, and then cooked in a pot to half-cooked. The red peppers are cut into long strips, and the shallots are cut into chopped green onions.
Cut the large intestine into large sections, peel and wash the garlic heads, and burn them whole or cut them into thick slices.
Add shredded ginger and Chinese prickly ash and fry until fragrant, remove and discard, then add dried red pepper and stir-fry until fragrant, remove red dried pepper and leave the base oil.
Add garlic and stir-fry, add potato cubes and black pepper granules, stir-fry for 2 minutes, add light soy sauce and stir-fry for a while.
Put the large intestine and fried red pepper into the pot and stir fry, add salt and chicken powder, stir fry to taste, sprinkle some chopped green onion, turn off the heat and take out the pot.
Homemade Tomato Rib Soup
Ingredients: appropriate amount of tomatoes, 500 grams of pork ribs, 50 grams of tomato sauce, salt, 1 teaspoon of cooking wine, pepper, green onion, ginger, and a little garlic.
practice
Wash the pork ribs with clean water, put them in a pot, add cooking wine and blanch for 5 minutes, then remove and set aside.
Cut the tomato into pieces, and chop the onion, ginger and garlic for later use.
Heat up the oil in the pan, add onion, ginger and garlic and sauté until fragrant, then add tomato and stir-fry until fragrant.
Add enough water to the tomatoes, put the ribs and salt.
Turn on high heat to boil the soup, then turn to low heat.
When the ribs are stewed until soft, add tomato sauce and pepper.
Sprinkle with coriander and other vegetables to increase the fragrance.
Fried cabbage with fungus
Ingredients: cabbage, fungus, medlar, oil, salt, onion, ginger, garlic, soy sauce, starch, sugar, rice wine
practice:
Wash wolfberry with water to remove dust, soak in rice wine for about 10 minutes; soak fungus in cold water, remove stalks; slice garlic; mince green onion and ginger; wash and slice Chinese cabbage.
Take the pan and make oil. After the oil is hot, add sliced garlic, minced green onion and ginger and stir-fry until fragrant. Add the soaked fungus and stir-fry, add cabbage pieces, and stir-fry for two minutes on high heat.
Pour in light soy sauce and stir-fry, pour in rice wine and wolfberry and stir-fry, then pour a little water starch, stir-fry and starch, add sugar and salt, and stir-fry evenly.
Spicy Shrimp Balls
Material: Fresh Shrimp Accessories: Egg, White Sesame Seasoning: Salt, Chicken Bouillon, Starch, Sesame Oil, Edible Oil
practice
Remove the heads and shells of the prawns, cut a knife on the back, take out the prawn intestines, wash them, drain the water, marinate them with sesame oil, salt, and chicken essence and set aside;
Stir the egg white and starch into egg white paste, put the marinated shrimp balls in and mix well, and dip them in white sesame seeds one by one;
Sit in a pan and pour oil over the fire. When the oil is 50% hot, put in the shrimp balls and deep-fry over medium heat until golden brown until cooked. Remove and place on a plate.
Fried Escargot with Perilla
Ingredients: snail meat, chives, millet pepper, garlic, ginger, basil, salt, oyster sauce, dark soy sauce, mature vinegar
practice:
Put rapeseed oil in a hot pan, wait until the oil is heated to 7 layers, add ginger and sauté until fragrant, then pour in the snail meat and stir fry, add a little salt, oyster sauce, sauté dark soy sauce until fragrant, pour it out and set aside.
Heat up the vegetable oil again in the hot pot, add millet pepper and garlic, sauté until fragrant, add salt, basil, chives, stir-fry the fried snail meat, add a little vinegar to taste and serve.
burnt eggplant
Ingredients: 1 eggplant, 1 tomato, 2 cloves of garlic, 2 shallots.
Directly make the juice: 3 spoons of white sugar, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of mature vinegar, a little salt, and a little starch. (Note: The spoon used here is a soup spoon.) Just mix these ingredients directly in the bowl.
practice
Wash the eggplant, cut it into pieces with a hob, and then soak it in water. This is mainly to prevent the eggplant from being oxidized and blackened. Then peel the tomato and cut it into pieces, slice the garlic, and chop the green onion.
Heat the oil in a pan, then fry the eggplant until soft, then put it on a plate for later use. If it is deep-fried, fry it back and forth a few times until it is soft.
In another pot, heat the bottom oil to 40% oil temperature, add some sliced garlic and chopped green onion and sauté until fragrant, then pour in the tomatoes and stir fry, and fry the tomatoes in the same way.
At this time, return the eggplant to the pot, stir well, pour in the sauce, sprinkle the remaining garlic slices on top, stew the eggplant until soft and rotten, 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 fishy aroma, which makes this dish have the taste of fish-flavored eggplant. It is a very good side dish. With this rice cooker, 3 bowls of rice are not enough.
Pork with Plum Vegetables
Method: 1. Prepare a handful of dried plums and soak them in clean water for 30 minutes, then wash them with running water and chop them up for later use.
Prepare a piece of fat and thin pork belly and cut it into two pieces. Put cold water into the pot, add ginger slices, scallions, and cooking wine to remove the fishy smell. Bring to a boil over high heat and skim off foam and cook for 25 minutes.
Take out the cooked pork belly, wipe off the water on the surface with a napkin, then use a toothpick to pierce a few small holes in the skin of the pork to put in the flavor, and then brush with a layer of dark soy sauce for later use.
Heat the oil in a wok, the oil temperature is 60% hot, put the pork belly down, put the pork skin down, cover the lid to avoid scalding by the splashing oil. Fry until golden on one side, then flip and fry for another 5 minutes.
Finally, deep-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 onion and garlic and sauté until fragrant, then add 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 into the bowl and mix well. Cut the soaked pork belly into thin slices, put it in a bowl and mix well.
Put the pigskin down in a large bowl, spread the fried dried plums on top, press firmly, pour over the remaining soup, and steam for 40 minutes.
When it's time to cook, use a plate to flip over the meat and vegetables and it's ready. The pickled vegetables and pork meat produced in this way are fragrant but not greasy, and they are soft and mellow when eaten. The dried plums also absorb the oil and soup, and the tastes of each other complement each other, the more delicious it is.
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 both sides with a knife, 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, and chop the green onion
3Put salad oil in the pot, heat the oil to 70% heat on high heat, add marinated chicken wings one by one, turn to medium heat, and fry on both sides until golden, charred on the outside and tender on the inside
4 Add onion, ginger and garlic, stir-fry until fragrant
5 Put half a can of cola, boil the cola and add dark soy sauce, light soy sauce, chicken powder, salt, monosodium glutamate, pepper, stir fry evenly
6Finally, collect the juice on high heat. When the soup is thick, you can turn off the heat. Sprinkle a little 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, shallots and a knot
2 shallots, cut off
3 Pour cold water into the hot pot
4 Add pork and ginger slices, scallions
5 Add peppercorns
6 Turn on high heat and bring the water to a boil
7 Skim off the froth and turn to medium heat, cook for 15 minutes
8 Cook until the chopsticks can easily penetrate the meat slices
9 Remove the meat and let it cool
10 Cut 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 chop the tempeh, pat the garlic sprouts and cut into inch sections
14 Heat a frying pan on a low heat, add a little oil, add the sliced meat and stir-fry until the sliced meat curls into a lamp socket shape
15Put in Pixian bean paste, stir-fry until the red oil comes out, add fermented soybeans, and stir-fry sweet noodle sauce until fragrant
16 Add the garlic sprouts and stir-fry until they are broken, take out of the pan
Sweet and sour pork ribs
Ingredients: pork ribs, ginger, onion, sesame, star anise, rock sugar, light soy sauce, dark soy sauce, cooking wine, rice vinegar, chicken essence, hot water, oil
practice:
1 Put the pork ribs in the pot under cold water, after boiling, remove the ribs and rinse with cold water, wipe off the surface moisture
2 scallions cut into small pieces, ginger cut into small pieces
3 Put an appropriate amount of oil in the pot and heat it up, add rock sugar and melt it over low heat
4 Pour in the pork ribs and stir-fry for about two minutes, then add sugar
5 Put the onion and ginger in, and stir fry evenly with the ribs
6 Pour in light soy sauce, cooking wine, dark soy sauce and rice vinegar and stir-fry until the ribs are colored
7 Pour hot water over the ribs, put the star anise in, boil on high heat, 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
Overlord trotters
Ingredients: 500 grams of trotters, 50 grams of red pepper, 15 grams of pepper, soy sauce, salt, red oil, cooking wine
practice:
Wash the trotters, cut into pieces, soak in boiling water for a while, remove and drain for later use; wash the red peppers.
Put the oil pan on the fire, add the red pepper and Chinese prickly ash to saute, then add the trotters and stir-fry for a while, add salt, soy sauce, red oil, and cooking wine to taste. Add an appropriate amount of water and simmer until cooked. When the soup thickens, serve it on a plate.
Spicy Braised Pork
Ingredients: 400 grams of pork belly, potato strips, 75 grams of green and red pepper rings, 50 grams of onion, 20 grams of pork ribs sauce, sand tea sauce, claypot sauce, ginger, green onion knots, dried peppercorns, dried chili knots, chopped green onions, salt, monosodium glutamate, Proper amount of chicken essence, fresh soup and salad oil
practice:
Cut the pork belly into pieces, first put it into the pot and stir until fragrant, then add ribs sauce, sand tea sauce and claypot sauce, stir well, then mix fresh soup and add ginger and green onion knots, add chicken stock and simmer over low heat After cooking, pick out the pork belly and fry it in a 60% hot oil pan, then take it out and drain the oil for later use. In addition, fry the potato strips in a 50% hot oil pan, take them out and drain the oil, and put them on the bottom of the plate.
Leave the bottom oil in the pot, put in the dried chili knots, dried peppercorns and onions and fry until fragrant, then add the fried braised pork and green and red pepper rings, add salt, monosodium glutamate and chicken essence while frying, and put them in the pot Serve on a plate with potato chips, sprinkle with chopped green onion at the end.
Garlic Black Pepper Pork Ribs
Ribs, onions, green and red peppers, salt, oil, sugar, garlic, cooking wine, starch, black pepper sauce
Method 1. Wash the ribs first and empty the bleeding water. 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 over high heat in a pot until half-cooked (that is, when the surface turns white and the bones are a little bloody), take it out and set aside.
Pick out the minced garlic from the pork ribs, sprinkle starch and grasp it evenly. It doesn't take too much to stick to every 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.
Put the onion into the hot oil in the pan again, stir-fry the green and red peppers until the aroma is slightly yellow on the surface, then stir-fry the pork ribs for a few times, then turn down the heat, add black pepper sauce and stir-fry, add some salt and chicken essence to adjust the taste Can be plated.
Sauerkraut Squid
Ingredients: squid; pickled sauerkraut; green pepper; celery; pickled pepper; ginger; garlic; salt; sugar; light 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 obliquely, and then change the knife into small pieces.
Soak sauerkraut for 2 hours in advance, remove part of the salt, wash and cut into small pieces, and fry in a dry pan to remove water vapor.
Cut the pickled peppers into small pieces, mince the ginger and garlic, and cut the green peppers and celery into sections. Stir-fried sauerkraut is set aside.
Start another pot, put cold water into the pot and cook until the squid just starts to roll, and quickly remove the water in the pot before it boils.
Take the oil pan, fry minced ginger and garlic on low heat until fragrant, add sauerkraut and pickled peppers and fry until fragrant, add green peppers and celery, add a little salt and fry until the green peppers are slightly soft.
Add the blanched squid, cook with a little cooking wine, add light soy sauce and stir fry evenly, and cook with a little rice vinegar along the side of the pot.
Minced Eggplant
Ingredients: 2 long eggplants, 200 grams of meat, salt, green onion, dried chili, water starch, cooking wine, dark soy sauce
Method: 1. Cut the eggplant into Panlong eggplant.
Chopped chili, ginger, garlic and green onion.
Put an appropriate amount of oil in the frying pan, heat it to 40% heat, turn to medium heat, and fry the eggplant.
Leave a little base oil in the frying pan, add minced meat and stir-fry. After the minced meat changes color, add dried chili, minced ginger and minced garlic and stir-fry until fragrant. Add cooking wine, dark soy sauce and water, add a little sugar, salt and chicken essence and stir-fry 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 eggplant and cut into strips. Wash and peel the tomato and cut into thin pieces.
Heat oil in a pot, the oil temperature is 50% hot, put in the eggplant and fry until soft, remove and control the oil.
Add a little oil to the frying pan, add scallions and ginger and sauté until fragrant, add tomato pieces, light soy sauce, and sugar, stir fry until thick, add eggplant strips and stir fry for about one minute.
Finally, add oyster sauce, stir-fry evenly, and you can take it out of the pan
Enoki Mushroom Japanese Tofu
Ingredients: 3 sticks of Japanese tofu; a bundle of enoki mushrooms; appropriate amount of green onions; a small handful of green onions; 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 Flammulina velutipes for later use (remove the roots and loosen them) Japanese tofu, open the package and cut 3 knives crosswise, cut into pieces
Chopped green onions and garlic, chopped green onions for later use
Heat oil in a pan, add Japanese tofu and fry until the skin is browned, drain and remove. Add the remaining oil to the garlic and scallions and saute until fragrant, then add enoki mushrooms
Stir-fry until the enoki mushrooms are soft, add a spoonful of soy sauce, stir-fry with a spoonful of oil, then add Japanese tofu on top of the mushrooms, then add a spoonful of soy sauce and oil to cover the top of the tofu, cover and simmer for a few minutes ( about 2 minutes)
During this period, thicken the cornstarch for later use
Open the lid of the pot, pour in the gorgon juice, turn it evenly, cover it and simmer for a while until the juice is almost collected. Turn off the fire, put on the plate, put the rice on and eat
Pot Pork
Ingredients: pork tenderloin; green onions; ginger; coriander; carrots; sugar; soy sauce; salt; water starch; eggs
practice
Cut the pork tenderloin into large slices, about 2-3mm thick, not too thin, otherwise it will be fried dry
Onion, ginger, coriander, shredded carrot, sugar, white vinegar, light soy sauce, salt sauce
Water starch and a little egg white to make a batter with a proper consistency. It is easy to evenly coat the meat slices with a layer of batter, but it is not too thick.
When the oil in the pot is 50% to 60% hot, add the batter-coated meat slices one by one, deep-fry over medium heat, and remove
Turn the heat to high, put in the fried meat slices, fry on high heat until they are crispy and colored. I didn’t fry them too burnt. Generally, restaurants fry them more burnt than this one. I like a slightly softer texture.
Leave a little base oil in the pot, add green onion, ginger, coriander, shredded carrot and stir fry evenly
Put in the fried meat slices and stir fry evenly, pour in the seasoning sauce, quickly stir fry on high heat and get out of the pan
Mushroom Sliced
Ingredients: 100 grams of lean meat, 400 grams of Coprinus comatus, 1 green and red pepper, green onion, ginger, salt, oil, sugar, vinegar, thirteen spices
Method: 1. Put the lean meat in the refrigerator for two hours, take it out 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 shredded pork and stir-fry a few times, add green onion, ginger and Coprinus comatus and continue to stir-fry.
Add vinegar, thirteen spices, a little sugar, and stir fry a few times to get out of the pan
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. For round eggplants, peel and cut into 2 cm chunks. Soak in water for 5 minutes.
Cut the cucumber into slices, and cut into diamond-shaped slices for beauty. Bell peppers cut into diamond-shaped slices.
After pouring off the water soaked in the eggplant pieces, sprinkle the eggplant with flour so that there is a thin layer of flour on each piece of eggplant.
Pour oil into the pan (more than a little), heat it until the oil temperature is 80% hot, put the eggplant pieces in the pan, fry until golden brown and the surface becomes hard. Remove and set aside. Pour off the remaining oil.
Pour 1 liang of oil into the pot, minced green onion and ginger. Pour 3 ounces of water, 2 spoons of soy sauce, 2 spoons of sugar, 1 spoon of salt, and a little chicken essence. Add wet starch. Stir, and when the soup thickens, put in the eggplant cubes and stir-fry quickly. When the eggplant cubes are covered with the soup, quickly add cucumber and bell pepper slices.
Most importantly! When step 5 is completed, pour in two tablespoons of rice vinegar, stir-fry for 10 seconds, pour in sesame oil, and place on a plate. 7. Finally, chop the garlic into minced garlic and sprinkle it on the eggplant. That's it.
Shrimp Tofu
Ingredients: 250g fresh shrimp, 1 block of tofu, 1 small red pepper, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little crushed black pepper, a little salt, 1 teaspoon of cornstarch, appropriate amount of water starch, ginger, garlic
practice
Wash the fresh shrimps, remove the shrimp heads, shells and threads, leave the shrimp tails, add a little black pepper, a little salt, 1 teaspoon of cornstarch, mix well, and marinate for 10 minutes;
Cut the tofu into small cubes, put it into boiling water, add 1 teaspoon of salt, blanch the water, remove and control the water;
Put the oil in the pot and heat it up, pour in the shrimps and stir-fry until the color changes, take it out and set aside;
Leave the bottom oil in the pot to fry the ginger and garlic slices until fragrant, pour in the tofu and red pepper, add 1 spoonful of light soy sauce and 1 spoonful of oyster sauce, stir-fry gently, then add the shrimps, pour in 50ml of water, and cover. Simmer for two minutes;
Finally, add 2 tablespoons of water starch to thicken.
Dry fried male fish
Ingredients: 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 over with cornstarch.
Pour an appropriate amount of oil into the pot, heat it to 70% heat on low heat, and fry the male fish.
Fry both sides until golden brown, take out, drain the oil, and dip in salt and pepper when eating.
Stir-Fried Tea Tree Mushroom
Ingredients: minced garlic, green onion, 2 green peppers, appropriate amount of tea tree mushroom, salt, soy sauce, chicken essence
practice
Soak tea tree mushroom in water, wash and cut off.
Cut the shallots. Cut the bell pepper into slices.
Blanch the tea tree mushroom in boiling water for one minute, remove and drain.
Put oil in the pan, heat it up, add garlic, green onions, and green peppers and stir-fry until the green peppers change color.
Add tea tree mushroom and continue to stir-fry, then add salt and soy sauce (light soy sauce is recommended) and stir-fry evenly.
Add chicken essence, and serve out of the pan.
Beef Stew with Potatoes
Ingredients: Beef Tendon, Potatoes, Carrots, Onions, Tomato Sauce
practice:
Cut beef tendon into large pieces, cut potatoes, carrots and onions into hob pieces.
Heat up a wok with cold oil, put potatoes, carrots, and onions into the pan and stir-fry, then put in the beef. You only need to change the color of both sides of the fried beef slightly, and you can smell the aroma of onions.
Add boiled water that has not been covered with ingredients, add seasonings, boil the pot, skim off the foam, transfer to a smaller pot and simmer on low heat until the beef can be pierced easily with a fork, turn on high heat to collect the juice and serve Can.
Spicy Pig Trotters
Ingredients: trotters, chili, pepper, aniseed, ginger, garlic and onion, cooking oil, dark soy sauce, mature vinegar, salt
Method: 1. Wash the trotters, slice ginger and garlic;
Boil water in a pot, add green onion and ginger slices, pour in a little cooking wine, put pig's trotters in the water after the water boils, skim off the foam and remove the pig's trotters;
Put oil in the pot, add dried chili, Chinese prickly ash, aniseed, sliced ginger, sliced garlic and fry until fragrant;
Put in the trotters and stir fry, add dark soy sauce, mature vinegar, salt to taste, add water to cover the trotters;
Bring to a boil on high heat and turn to low heat until the pig's trotters are cooked and rotten to collect the juice.
Chestnut Roast Ribs
Method 1. Cut the pork ribs into sections, add shredded ginger and appropriate amount of sugar, light soy sauce, dark soy sauce, cooking wine, starch, and salt
Stir well, put aside and 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 up, add shredded ginger and pork ribs and fry until the surface of the ribs is golden
Add the millet and stir-fry for a while, then add the oyster sauce
Then add a little light soy sauce and sugar, stir-fry evenly until it tastes good, then take it out of the pan and put it on a plate