A selection of 39 dishes to share with you, home-cooked affordable dishes, unforgettable taste, try it together

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!

Stir-fried Spicy Chicken

Material: half chicken, chili, pepper, ginger, soy sauce, salt, sugar, oil

practice:

1. Wash and chop the chicken into pieces, add salt and cooking wine, mix well, marinate for 20 minutes.

2. Heat oil in a pot, add chili and pepper, and fry on low heat until discolored.

3. Take out the fried crispy chili and Sichuan pepper for use.

4. Heat the remaining oil in the pot, add the chicken pieces and ginger slices, stir fry and remove, and drain the remaining oil.

5. Add the squeezed chicken pieces and peppers to the pot, add a small amount of soy sauce, salt, sugar and stir fry evenly.

Grilled Oysters with Garlic

Ingredients: 3 catties of raw oysters; appropriate amount of garlic; appropriate amount of millet pepper; appropriate amount of shallots; appropriate amount of steamed fish soy sauce

Method: Prepare the oysters in advance, find a gap in the oysters, pry open the oysters one by one with a knife, and wash them for later use.

Prepare other ingredients, garlic, shallots, millet peppers. Mince the garlic, cut the shallots into chopped green onions, and cut the millet peppers into small pepper rings for later use.

Put oil in a pot, pour all the minced garlic in when the oil is hot, fry on medium heat until fragrant, set aside for later use.

Heat oil in a frying pan, place the prepared oysters and bake for 8-10 minutes. If you want to shorten the time, cover it and let it simmer for a while.

Spread the freshly prepared garlic oil and minced garlic on the oysters, and pour a spoonful of steamed fish soy sauce on each oyster.

Put an appropriate amount of millet peppers, continue to bake, until the oyster meat shrinks and bulges, it is cooked.

Sprinkle with green onion at the end.

One bite, even the soup and juice, so delicious!

crispy broth

List of ingredients: 300g pork belly, 500g radish, 5 eggs, 50g sweet potato starch, 10g ginger, 6g peppercorns, 3g cinnamon, 3g chopped green onion, 10g salt, 10ml soy sauce, 5g sugar, 10g sliced ​​ginger, 1500ml broth, 400ml salad oil, 10g spring onion, 30ml Shaoxing wine

Production steps

Step 1. Cut the meat into small pieces 1cm wide, 3cm long and 0.8cm thick. Peel the radishes and cut into hob cubes.

Step 2. Chop the ginger and green onion, add ginger, green onion, cinnamon, pepper, salt, sugar and soy sauce to the meat, stir and marinate for half an hour for flavor. 3 Beat the eggs into egg liquid, put the marinated meat into the egg liquid, add sweet potato flour while stirring, soak for 1 hour, so that the sweet potato flour and egg liquid can be better integrated with the meat.

Step 3. Put oil in the pot (actual consumption 50ml), when it is 60% hot, use chopsticks to pick up the meat strips and put them into the pot, fry them until golden brown, pick them up, and then quickly fry them again with high heat Pick up.

Step 4. Put the broth in the casserole, add the crispy meat and boil over high heat, add 3g peppercorns, onion knots, Shaoxing wine, ginger slices, salt and radish pieces, change to low heat and simmer until the crispy meat is soft and rotten, pick out the ginger, green onions and peppercorns , add salt, sprinkle with chopped green onion and serve.

Tips

1. Pork belly can also be replaced with pork hind legs, depending on each person's preference for fat and thinness.

Duck blood vermicelli soup

Ingredients: 1 piece of duck blood; 1 handful of vermicelli; a little spinach; a little soaked tofu; a little duck intestine, duck liver, etc.; a little onion and ginger

Method: Wash the duck blood and cut it into long strips, cut the vermicelli short, soak in warm water for about 20 minutes, wash the spinach, wash the duck intestines, and cut the duck liver (if there is none, it can be omitted, but the taste will be worse). Slice ginger and chopped green onion.

Put a little oil in the pot, first add ginger and chopped green onion to fry until fragrant

Add the stock (it's better to use stock here, no water is fine, but the taste is worse).

First put in tofu bubbles, vermicelli, duck blood and other dishes that can be stewed for a long time, bring to a boil, add pepper noodles, and then add spinach.

black three chop

Ingredients: 150g pork stuffing, 100g rose kohlrabi, 50g green pepper, 1 teaspoon (5ml) cooking wine, 1 teaspoon (5ml) dark soy sauce

Practice: 1. Wash the green peppers, cut them into cubes, and cut the kohlrabi into cubes as well.

2. Put a little oil in the pot, pour in the minced meat and fry until cooked

3. Add kohlrabi

4. Add diced green pepper

5. Pour in cooking wine and dark soy sauce, stir fry and serve

Squid Hot Pot

Ingredients: Squid 500G, Water Gluten 300G, Thousand Sheets 100G, Green Bamboo Shoots 500G, Shrimp 150G, All Kinds of Balls 300G, Rapeseed Oil, Douban Sauce, Soy Sauce, Soy Sauce, Sichuan Pepper, Fragrant Pot Base, Ginger, Bell Pepper, Garlic

Practice: 1. Green bamboo shoots, water gluten, squid and thousand sheets are all cut into long sections.

2. Boil the hot pot meatballs and squid in water in advance, remove them, and freeze them in cold water.

3. Add rapeseed oil to the wok, add Sichuan peppercorns and garlic to fry until fragrant, then add bell pepper, fragrant pot base and bean paste to fry the fragrant pot ingredients together.

4. Add in the prawns and stir-fry to change color. Put in the water gluten and thousand sheets. Stir fry to taste.

5. Put in the boiled hot pot balls and green bamboo shoots, add an appropriate amount of water, and cook.

6. Add in the squid slices and stir-fry until delicious. Finally add the lettuce leaves. Once cooked, serve on a plate.

Twice-cooked spicy pork trotters

Ingredients: 2 trotters, 2 garlic sprouts, 1 ginger, 2 star anise, 1 teaspoon dark soy sauce, 1 green onion, 1 tablespoon white vinegar, 2 teaspoons white wine, 1 teaspoon tempeh, 2 teaspoons Pixian bean paste spoon, 2 tsp sugar, appropriate amount of vegetable oil

Practice: 1. Soak the purchased pig's trotters in water for 15 minutes, add 1 tablespoon of white vinegar to the water, and cut the onion and ginger into sections for use.

2. Scrape off the remaining fine hairs on the pig's trotter with a knife, then scald it twice with boiling water to remove the blood and impurities in the pig's trotter, and rinse it clean.

3. Put the washed pig's trotters into the pressure cooker, add star anise, spring onion and ginger, add 2 teaspoons of white wine, and finally add 1 large bowl of hot water.

4. Put a lid on the pressure cooker and simmer for 1 hour, remove the stewed pig trotters, let it cool down a little, and cut the bones into small pieces. Wash and cut the garlic sprouts into sections, mince the ginger, chop the tempeh, and put oil in the pot.

5. After the oil is hot, put the tempeh and Pixian bean paste in the pot and stir fry. After frying the red oil, add the minced ginger. Before turning off the heat, put the garlic sprouts in the pot and stir-fry evenly.

Spicy King Oyster Mushrooms

Practice: 1. Shred king oyster mushrooms. Cut coriander leaves into sections. Put the oil in the pot and heat it for 50%. Add chili peppers and stir fry;

2. Stir-fry until the shredded peppers change color slightly, stir-fry until fragrant and spicy, pour in the shredded king oyster mushrooms. Stir-fry king oyster mushrooms over high heat, season with salt, and season with seafood soy sauce;

3. Stir fry until the shredded king oyster mushrooms become soft and the color becomes darker, then add the coriander. Stir fry a little.

fried cucumber

Material: cucumber, lean pork, edible oil, soy sauce, sweet noodle sauce, monosodium glutamate, sesame oil, onion, ginger, starch

Practice: 1. Wash the cucumbers, cut them into 1cm cubes, marinate them with a little salt for 10 minutes, squeeze out the water; cut the lean pork into the same size cubes for later use.

2. Heat up the wok, add an appropriate amount of base oil, add diced pork and stir-fry until discolored, add minced green onion, minced ginger, sweet noodle sauce, and soy sauce and stir-fry until the sauce is fragrant.

3. Add in diced cucumbers and stir fry, add MSG, thicken with starch with water, pour sesame oil, and serve on a plate.

Grilled Eggplant with Potatoes

Prepare the ingredients: 150 grams of potatoes (yellow skin), eggplants, 100 grams of green peppers, 100 grams of pork (skinny), 10 grams of cooking wine, 15 grams of soy sauce, 10 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, garlic (white skin) ) 15g, green onion 10g, flax oil 10g, starch (pea) 25g, peanut oil 70g.

Practice steps: 1. Peel and wash the potatoes and eggplants, and cut them into uniform hob blocks. Wash the green peppers and cut them into diamond-shaped blocks. Wash and cut the pork into slices. Grab and sizing with 10 grams of wet starch;

2. Fry potatoes and eggplants in 70% hot oil respectively until they are golden brown. Put the green pepper flakes into the oil pan for a while and pour into a colander to drain the oil;

3. Heat 50 grams of base oil in the pot, add the meat slices and fry until cooked, add minced onion and garlic, cook in cooking wine, soy sauce, add sugar, add potato cubes, eggplant cubes, add refined salt and fresh soup to boil , and then add green peppers and monosodium glutamate to slightly burn to taste, thicken with 15 grams of wet starch (5 grams of starch plus water), drizzle with pepper oil, and serve on a plate.

Stir-fried Green Beans with Red Peppers

Prepare ingredients: one pound of green beans, one red bell pepper, one dish of vegetable oil, and two tablespoons of salt.

Practice steps: 1. Stem green beans, wash, drain water, cut into thin slices, remove stalks from red sweet peppers, wash seeds, drain water, and cut into slices;

2. Wash the wok, put it on the stove, set the fire to the highest level to control the dry water, add oil, pour in the green bean slices, stir fry until half cooked, pour in the red pepper slices, stir fry until the green bean slices are fully cooked;

3. Add salt, stir fry evenly, turn off the heat, and serve.

Fried Bitter Gourd with Fat Beef

Prepare ingredients: 150 grams of fat beef, appropriate amount of sugar, appropriate amount of salt, appropriate amount of white pepper, a little shredded ginger, a spoonful of cooking wine, a small amount of baking soda, half a carrot, a bitter gourd, and a round garlic.

Steps: 1. Wash the beef, put it in a bowl, add shredded ginger, a little salt, a little sugar, sprinkle with white pepper, cooking wine, a little baking soda, grab it evenly, set aside, cut a bitter gourd in half, dig out the middle The flesh, scrape it clean, it can reduce the bitterness, evenly sprinkle the cut melon slices with salt and marinate for a while, wash and squeeze out the water in water, slice the carrots in half, and put them together for later use;

2. Heat the pan with cold oil, add garlic granules, add fat beef, stir fry, the fat beef slices change color slightly, pour in bitter gourd, stir fry evenly, stir fry until the fat beef slices change color and are cooked, take out of the pot and serve.

Cumin Lamb

Ingredients: 400 grams of lamb tenderloin, 100 grams of coriander, 1 egg, appropriate amount of ginger and garlic, 10 grams of cooking wine, 5 grams of soy sauce, 10 grams of starch, 15 grams of cumin, 10 grams of chili powder, 5 grams of baking soda, and 10 grams of salt.

Practice: 1. Wash the lamb tenderloin, slice it with the top knife, put it in a bowl, add salt, monosodium glutamate, sugar, cooking wine, baking soda, soy sauce and onion ginger water in turn, and stir vigorously.

2. Then add the egg liquid, less egg white. Stir the starch evenly, add a little salad oil, and marinate for ten minutes.

3. Take a clean pot, heat it with high heat, add salad oil, burn it to 50% oil temperature, add the marinated mutton, stir it with chopsticks, and pour it into a colander after 50 seconds.

4. Heat the pot, fry the minced cumin and chili noodles on low heat, and fry until fragrant.

5. Put in the cooked mutton, stir fry for a few times, do not use too much heat when frying the mutton, otherwise the cumin chili noodles will be mushy.

6. You can add some chicken essence and sesame oil, stir well again, you can turn off the heat, and finally sprinkle with parsley.

Stewed Potatoes with Chicken Legs

Ingredients: 8 chicken thighs, 2 potatoes, appropriate amount of oil, several peppercorns, 2 star anises, appropriate amount of green onions, 3 grams of black pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, salt A little, the right amount of sugar, the right amount of ginger, and the right amount of garlic.

Practice: 1. Clean the chicken legs, poke holes with a toothpick, add cooking wine, black pepper and salt and marinate for 30 minutes.

2. Put an appropriate amount of water in the pot. After boiling, put the marinated chicken legs into the pot and blanch the water. It is also to remove the fishy smell.

3. Cook for a while, take it out and put it in cold water, rinse it repeatedly, and control the moisture for later use.

4. Put an appropriate amount of cooking oil in the wok, first put the peppercorns and star anise in it to burst out the fragrance.

5. Add the onion, ginger and garlic to saute until fragrant.

6. Then put the chicken thighs into the pan and stir fry until the chicken thighs are golden brown.

7. Then add soy sauce, light soy sauce, dark soy sauce, cooking wine, salt and sugar and stir fry until the chicken thighs are evenly colored.

8. Add an appropriate amount of water. The water should just cover the chicken legs. The amount of water is a little more because the potatoes will be stewed later. If no other ingredients are added, the water here can be reduced.

9. Cover the lid and boil over high heat. Peel the potatoes and cut them into pieces. Put them into the pot and simmer together. First, bring to a boil on high heat, then turn to low heat and simmer slowly. Once cooked, you can take out the pot.

Stir-fried Shredded Pork with Green Pepper and Eggplant

Ingredients: tenderloin, eggplant, green and red peppers, Pixian bean paste, ginger, garlic cloves, spicy millet, chicken essence, pepper, salt, soy sauce, starch, soy sauce.

Practice: 1. Wash the eggplant and cut into strips. Green and red peppers are cut into strips, ginger, garlic, and millet are minced.

2. Shred lean meat, mix a spoonful of starch, a spoonful of soy sauce, and a few peppercorns for later use.

3. Heat the pot and add a little cooking oil, add the eggplant strips and stir fry.

4. Stir fry until the eggplant becomes soft. The trick is to drip a few drops of water around the side of the pan during the frying process, which can quickly soften and use less oil.

5. Heat the pot and add an appropriate amount of cooking oil, heat it to 60-70% heat, add the shredded pork and quickly break it up.

6. Fry until the shredded pork is slightly yellow, add a spoonful of Pixian bean paste, ginger, garlic and millet and stir-fry until fragrant.

7. Add the eggplant and stir fry evenly. Add the green and red chili peppers and stir fry evenly.

8. Add an appropriate amount of salt, chicken essence, soy sauce, stir fry evenly and serve.

Crispy Pork Ribs

Prepare ingredients: 1000 grams of pork ribs (large ribs), 50 grams of peanut oil, 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 20 grams of cooking wine, 2 grams of pepper, 5 grams of five-spice powder, and 30 grams of starch (peas).

Practice steps:

1. Boil the spice water: put the refined salt, shallots, ginger, Chinese prickly ash, cooking wine and water in a pot and bring to a boil, let it cool down and soak in the spice water: wash the pork chops and chop them into large pieces (about 15 pieces), Soak in the cooled spice water to make it taste good (usually soak for about 4 hours);

2. Steaming: Put the soaked ribs in a container, steam them in the cage with high heat until they are crispy, and then take them out. After a little cooling, pat dry starch on both sides;

3. Deep frying: Put the frying pan on the fire, pour in the peanut oil and cook it until it is 80% hot, gently put the patted pork ribs into the oil pan, fry over medium heat until golden brown, take out, sprinkle with five-spice powder, and place on a plate Table is ready to eat.

Stir-fried Lettuce with White Jade Mushroom

Material: 145g white jade mushroom, 1 lettuce, appropriate amount of oil, salt, dried chili

Method 1 Ingredients: white jade mushroom (cleaned), lettuce (peeled and cleaned), dried chili (cut)

2 Cut the cleaned lettuce on the chopping board and set aside.

3 Heat the oil in a pan, add the cut dry chili soy pan.

4 Next, add the cut lettuce and the washed white mushrooms and stir-fry.

5 Then, add an appropriate amount of water.

6 Stir fry until cooked.

7 Finally, add the right amount of salt.

8 Seasoning and stir well, Serve.

Fried Pork with Chili Yuba

Material: 150 grams of pork belly; 400 grams of soaked yuba; 50 grams of green and red peppers; 50 grams of shallots; 10 grams of sliced ​​shallots; 10 grams of soy sauce;

Practice: 1. Soak the yuba in cold water for about five hours. When the whole body of the yuba is soaked, take it out and cut it into sections; then slice the pork belly, green peppers and onions; add water to the pot and boil, and put the yuba sections in Fly into the water and fish out to control the water;

2. Heat the wok, add peanut oil, add sliced ​​pork belly, stir until oil comes out, remove excess oil; add dried chili and scallion slices and saute until fragrant, add green pepper slices and shallot slices and stir fry; stir fry with soy sauce , add yuba, add oyster sauce and stir-fry for flavor, pour sesame oil out of the pan.

Kimchi Minced Pork Tofu

Ingredients: a small bowl of kimchi, 100 grams of ground pork, a piece of tofu, a spoon of minced garlic, a spoon of chopped green onion, a spoon of cooking wine, 3 tablespoons of soy sauce, a small spoon of sugar, a little pepper, and an appropriate amount of water and starch;

practice

1. Marinate minced pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces and chop the kimchi, but don't cut it into pieces. Saute minced garlic. Pour in the ground pork and fry until pale. Pour in the kimchi and stir fry, pour in the soy sauce, and fry the sugar for two minutes.

2. Add water to boil. Add tofu and bring to a boil. Pour in the prepared water starch and simmer for half a minute and turn off the heat. Sprinkle chopped green onion

Spicy Chicken

Ingredients: chicken breast, salt, cooking wine, soy sauce, sugar, chicken essence, onion, ginger and garlic, pepper, dried chili

Practice: 1. Wash a piece of fresh chicken breast, cut it into diced meat, and marinate it with an appropriate amount of salt and 1 tablespoon of cooking wine for 15 minutes to taste;

2. Cut the dried chili into small pieces with scissors, and prepare appropriate amount of ginger, garlic, green onion and pepper;

3. Heat the oil in a pan, pour in the diced chicken, fry it slowly over a low heat, and fry until the surface of the diced chicken is golden brown, remove and control the oil;

4. Leave the base oil in the pot, pour in ginger, garlic, chili, peppercorns, stir-fry until fragrant, and then add diced chicken;

5. Add 1 tablespoon of soy sauce, a little sugar, and a little salt to quickly fry until fragrant;

6. Add the right amount of chicken essence and chopped green onion and turn off the heat.

Peaches and Celery

Ingredients: Celery, Walnuts, Salt, Mushroom Extract, Sesame Oil

Practice: 1. Wash the tender stems of celery, scald them in a pot of boiling water, remove them and drain with cold water, add salt, mushroom essence, and sesame oil and mix;

2. Fry walnut kernels with sesame oil, put them on celery, eat and mix.

Spicy fried chicken heart

Ingredients: 30 chicken hearts, 1 green pepper, appropriate amount of carrot, appropriate amount of cumin, 2 dried peppers, appropriate amount of garlic chili sauce, appropriate amount of white sesame, appropriate amount of green onion, 4 slices of ginger, appropriate amount of garlic, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of cooking wine , appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of thirteen incense or pepper noodles;

Practice 1. One pound of chicken heart, blanch in water, pot with cold water, boil the water for about a minute and remove it;

2. Remove the heart tube from the cleaned chicken heart, remove the oil, and remove the membrane (individual chicken hearts have a layer of membrane) and cut them from the middle, which is delicious

3. Wash it again, and marinate it with an appropriate amount of cooking wine, thirteen incense, and salt for ten minutes;

4. The ingredients are ready, (pictured) cut the chili with a rolling blade, slice the carrot, and cut the onion, ginger and garlic;

5. Heat the pan with cold oil, add red pepper and cumin;

6. Add in garlic chili sauce and fry until fragrant, onion ginger garlic, carrot;

7. White sugar, light soy sauce, a little soy sauce; put in chicken hearts; add peppers, white sesame seeds; stir-fry and place on a plate;

Home-style fried thousand-page tofu

Ingredients: 1 thousand-page tofu, 1 green pepper, 1 fungus, 10 carrots, half Pixian bean paste, 20 grams of white sugar, 20 grams of soy sauce, 15 grams of dark soy sauce, 5 grams of old wine, 15 grams of vinegar, 20 grams of sweet potato powder, 2 cloves of garlic, 2 pieces of ginger

Practice: 1. Thousand pages of tofu, sliced ​​carrots, diced green peppers, soaked fungus, minced garlic and ginger.

2. Heat the oil pan, add ginger and garlic and saute until fragrant. Stir fry the carrots. Xiapi County Douban Sauce is fried in red oil. Add thousands of pages of tofu, fungus and green peppers, and stir well.

3. Mix light soy sauce, dark soy sauce, old wine, vinegar, sugar and appropriate amount of water into a sauce, pour it into a pot, add sweet potato powder and water, mix thoroughly, pour in to thicken and serve.

Mabo tofu

Ingredients: southern tofu (soft tofu), ground beef or pork, a little tempeh, chives (garlic sprouts are the best), minced ginger, minced garlic, a little Pixian spicy bean paste, starch water

practice:

1. Cut the onion into small pieces, cut the ginger and garlic into fine pieces, and the garlic is twice as much as the ginger (2:1).

2. Remove the skin of the tofu, cut it into small pieces, put it in a pot of cold water (put a little salt in the water), and heat it on medium-low heat. Before the water boils, pour into a colander to drain.

3. While the tofu is cooking, start a new pot, do not add oil, directly ground the meat, and slowly fry until the minced meat turns dark brown and crispy. Add minced ginger and garlic, stir-fry until fragrant, add 1 tablespoon of spicy bean paste, stir-fry red oil.

4. Add a few grains of tempeh, add broth, put tofu in the pot (the amount of broth should be less than tofu), add a little wine and 1 tablespoon of soy sauce to increase the color, cook for 5-6 minutes, be careful not to heat too much to prevent the tofu from cracking.

5. After boiling, thicken with wet starch (usually add in 2 times), add chopped green onion after the first thickening, and then thicken for the second time.

6. Finally, add a little hot oil along the side of the pot, turn on the fire, and wait for the oil to surface.

7. After the pot is put on the plate, add the pepper powder, do not add too much.

Red pepper shredded pork

Practice 1. 1 large red pepper; a small piece of lean pork; 3 cloves of garlic, cut into slices;

2. Cut the lean meat into shreds, add a teaspoon of starch, an appropriate amount of soy sauce, and stir well. If you feel that the color is not enough, you can also add a drop or two of dark soy sauce.

3. Wash the green peppers and red peppers and cut them into shreds. Red peppers are mainly because the color looks good when fried. Then cut the garlic into slices and the ginger into shreds.

4. After the pan is hot, pour the oil. After the oil is hot, add the shredded pork. Turn it over for 2-3 minutes, then remove the shredded pork and put it on a clean plate.

5. If there is not enough oil in the pot, add more oil. When the oil is hot, add garlic, ginger, pepper, and then add the chopped chili. Stir fry until the peppers are half cooked, add an appropriate amount of salt, and then pour in the shredded pork from the plate and stir fry for 3-4 minutes, then the pan is ready.

Home stewed small yellow croaker

Prepare ingredients: 500 grams of small yellow croaker, 15 grams of peppers (red, pointed), 15 grams of peppers (green, pointed), 10 grams of coriander, 50 grams of pork (fat), 10 grams of sweet noodle sauce, 10 grams of soy sauce, 10 grams of sugar, 2 monosodium glutamate 10 grams of green onions, 10 grams of ginger, 10 grams of garlic (white skin), 50 grams of vinegar, 5 grams of salt, 20 grams of cooking wine, 30 grams of salad oil, and 15 grams of sesame oil.

Practice steps:

1. Remove the scales, gills, and internal organs of the small yellow croaker, wash it, and use a knife on both sides. Wash the parsley, cut into sections, wash the red and green peppers, remove the seeds and shred, and slice the fat;

2. Put the frying pan on a high heat, add oil and heat it to 70% heat, put the fish in the pot, fry it until golden brown, remove it, leave the bottom oil in the frying pan and heat it, put the onion, ginger, garlic in the pan, stir fry the sauce below For a while, add soy sauce, vinegar, refined salt, monosodium glutamate, sugar, cooking wine, put in the fish, add fresh soup (just before the fish body), bring to a boil over high heat, and simmer for 20 minutes on low heat;

3. Take the fish out and put it on a plate, simmer the remaining soup on the fire for a while, remove the onion, ginger, and garlic, add coriander and red and green peppers, pour sesame oil, pour it on the fish and serve.

fried beef patties

Prepare ingredients: 200 grams of beef (fat and thin), 300 grams of eggs, 100 grams of bread, 120 grams of vegetable oil, 30 grams of soy sauce, 2 grams of monosodium glutamate, 30 grams of starch (peas), 1 gram of salt, and 5 grams of ginger.

Practice steps:

1. Chop (or mince) the beef into minced pieces, soak the bread in water, hold it out for later use, peel the ginger and cut it into very fine powders, soak the starch in water, put the minced beef in a bowl, add bread, Ginger powder, 10 grams of starch, 0.5 grams of refined salt, 10 grams of soy sauce, stir well, and make 4 cakes with a diameter of 1 inch and 5 minutes;

2. Put the frying spoon on the high heat, pour in the vegetable oil, when the oil is 60% hot, put the beef patties in, deep fry them and remove them, take another frying spoon and put it on the fire, add broth, soy sauce, monosodium glutamate, Move to low heat and simmer thoroughly, then use a shovel to shovel the beef patties in the plate, thicken the original juice with water starch (20 starch, 20 grams of water), and pour them on 4 patties respectively;

3. Put the frying spoon on the high heat, add a little oil, knock the eggs, put them in the spoon one by one, sprinkle a little salt on each egg, fry it into a poached egg, and put it on the beef patty to eat.

Sweet-scented osmanthus lotus root

Prepare ingredients: 600 grams of lotus root, 250 grams of glutinous rice, 50 grams of osmanthus, and 250 grams of white sugar.

Practice steps: 1. Wash the lotus root, dry it, cut a 3 cm long section from the larger end, keep it as a cap, pick up the impurities from the glutinous rice, stuff it into the lotus root hole, stuff it up, cover the lotus root cap, Poke firmly with a toothpick and steam through the steamer (about 2 hours);

2. Take out the lotus root, soak it in water to scrape the skin, remove the cap, cut the lotus root into 0.5 cm thick slices, put it in a large bowl, add sugar and sweet-scented osmanthus, then seal the bowl with cellophane, put it on the steamer and steam it over low heat for about After 1 hour and 30 minutes, take it out, invert it into a plate, and serve immediately.

Beef Casserole with Peanuts and Chestnuts

Practice: 1. Prepare chestnuts and peanuts.

2. Divide the five-spice cooked beef into small pieces.

3. Pour the beef into the electric pressure cooker.

4. Pour the chestnuts and peanuts into the pot.

5. Add beef stock.

6. Turn on the power, prepare the foot soup, and boil the soup.

7. Cover, adjust the time, and keep the pressure for 35 minutes.

8. Boil the pressed chestnuts and peanuts and beef, and adjust the seasoning.

9. Put the chestnut and peanut beef into the casserole, boil and serve hot.

Braised Fresh Mackerel in Sauce

Material: mackerel. Onion, garlic, ginger, dried red pepper, bean paste, bean paste, salt, sugar, cooking wine.

practice:

1. Remove the internal organs and gills of fresh mackerel, wash, dry, and cut diagonally into sections;

2. Slice the onion, shred the ginger, and cut the dried red pepper into sections;

3. Take the oil pan, saute the shallots, ginger, garlic and dried red peppers;

4. Put in the bean paste and bean noodles and stir-fry until fragrant;

5. Add the fish and fry it slightly;

6. Cook the cooking wine along the edge of the pot;

7. Add the hot water that has not been used;

8. Add a little sugar to refresh;

9. Turn to low heat and simmer;

10. After half of the soup is collected, taste the saltiness and season with salt;

11. Collect juice under fire;

12. Sprinkle chopped green onion before serving.

Fried Mushu Pork

Prepare ingredients: appropriate amount of fungus (water hair), 75 grams of bamboo shoots, 75 grams of pork (thin), 75 grams of rapeseed, 150 grams of eggs, 10 grams of egg whites, 10 grams of green onions, 3 grams of ginger, 5 grams of salt, and 20 grams of vegetable oil.

Practice steps:

1. Cut the lean meat into shreds, mix the shredded meat with egg white and salt and set aside for 10 minutes. Rinse the whole rapeseed and soak it in hot water for a while. When the color turns dark green, take it out and immerse it in cold water. Cut in half, then cut into long strips, beat the eggs for later use, wash and shred bamboo shoots and fungus, wash and mince green onions and ginger;

2. Heat the oil in the wok, fry the shredded pork until discolored, and serve first;

3. Leave the remaining oil in the pot and sauté chopped green onion and minced ginger until fragrant, pour in the egg sauce and quickly stir fry, then add in the shredded fungus, shredded bamboo shoots, shredded pork and rapeseed, stir fry evenly, add salt to taste, and serve when the shredded bamboo shoots are slightly soft. plate to eat.

Pork Loin Soup with Cistanche and Cistanche

Prepare ingredients: 200 grams of pork kidney, 60 grams of Rehmannia glutinosa, 30 grams of Cistanche, 6 grams of Angelica, 10 grams of jujube (dry), 10 grams of vinegar, 5 grams of white wine, 5 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate .

Practice steps:

1. Wash the pork loin, cut it open, remove the white grease film, slice it, mix it with vinegar, wine, and cornstarch, wash the angelica, rehmannia glutinosa, cistanche, red dates (pitted);

2. Put pork loin, angelica, rehmannia glutinosa, cistanche, red dates into the cup, add an appropriate amount of boiling water, cover the stew pot, simmer over low heat for 2 to 3 hours, add salt and monosodium glutamate to taste and serve.

fried chicken

Ingredients: 1 garlic moss, 1 chicken breast, a little onion, ginger and garlic, light soy sauce according to your preference, a little salt, a little oil

practice:

1. Cut the chicken breast into pieces, cut the onion, ginger and garlic into pieces, add cooking wine and soy sauce and stir evenly, marinate for 15 minutes and cut the garlic moss into small pieces.

2. Prepare the pot with onion, ginger and garlic. I prefer the onion, ginger and garlic together. Put a little in the pot.

3. After the oil is heated, put the marinated chicken into the wok, fry it on high heat until the chicken changes color and set aside.

4. Stir fry the onion, ginger, and garlic in the onion, ginger, and garlic pot until fragrant, add the chopped garlic moss, and add a little salt during the frying process.

5. The garlic moss is not easy to be salty. Stir fry for 5 minutes, add the chicken that has been fried before, stir fry together, add a little soy sauce and salt, stir fry the pan

Baked Pork with Red Dates

Materials: 420g pork belly, 10 red dates, 10 shallots, 5g ginger, 2 fragrant leaves, 1 star anise, 1 dry pepper, 1 peppercorn, 2 cinnamon peels, 2 dried tangerine peels, 3 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of raw soy sauce, 2 tablespoons of boiling water, and 2 tablespoons of rock sugar a pinch of salt

Step 1 Prepare the ingredients

2 pork belly cut into 3cm cubes

3 Boil water in a pot, pour in the pork belly

4 Add onion, ginger slices, 1 tablespoon cooking wine, remove fishy smell, blanch for about 3 minutes, remove and rinse with cold water

5 Heat the pot, without adding a drop of oil, pour in the pork belly, stir fry over low heat, and add cooking wine several times to remove the fishy smell, until the excess oil is fried, and then drained

6 Add various spices and stir fry evenly

7 Add the boiling water over the pork belly and simmer for 30 minutes

8 Add red dates, dark soy sauce, light soy sauce, rock sugar to taste, continue to simmer for 1 hour

9 Finally, collect the juice on high heat. According to the salty and sweetness of the pork belly, add an appropriate amount of salt

10 Done

Yam Porridge

Ingredients: 60 grams of yam, 50 grams of japonica rice

Practice: 1. After washing the japonica rice, put it into the pot together with the yam pieces, add an appropriate amount of water, and cook it into thin porridge.

2. You can also grind the dried yam into powder first, and when the porridge is boiled until the rice is rotten and the soup is thick, add the yam powder and cook together.

3. If using fresh yam, peel off the skin, wash it, cut it into cubes, and cook it together with the japonica rice.

Dried cauliflower

Ingredients: 1 cauliflower, 100 grams of pork belly, 2 teaspoons of salt, 2 tablespoons of soy sauce, 3 cloves of garlic, 3 dried chilies, 1 tablespoon of cooking wine, 2 shallots, 1 tablespoon of vegetable oil, 1 teaspoon of sugar, and 1 small handful of cumin.

Practice: 1. Break loose cauliflower into small florets by hand, wash the broken cauliflower twice with water first, then soak in salt water for 10 minutes, and finally rinse it again with running water, and drain the excess water for later use;

2. Cut the pork belly with skin into thin slices, pour a small amount of oil into the pot, stir fry the pork belly for 2-3 minutes, and fry the oil in the fat fat;

3. After the meat is fried, add the dried chili sections cut with scissors and the garlic slices and stir-fry together. Put the cauliflower that controls the dry water into the pot and stir-fry for about 1 minute;

4. First cook the soy sauce and stir fry evenly, then cook the cooking wine and a little sugar. After the cauliflower is flavored and colored, pour in the shallots and fry for half a minute. Finally, add the soul cumin grains, and you're done.

Beef Stew with Tomatoes

1. Soak the beef in water for 1 to 2 hours and let it dry.

2. Chop onion, ginger and garlic for later use

3. Heat oil in an iron pan, add an appropriate amount of sesame pepper, two dry red peppers, and a spoonful of sugar, stir-fry the beef over high heat, add an appropriate amount of cooking wine during the period, stir-fry for 3 minutes, pour in an appropriate amount of old soy sauce, and continue to stir-fry for 2 minutes. Pour into the pressure cooker, add onion, ginger, garlic, hot water, salt, and an appropriate amount of soy sauce, and start to simmer. Bring to a boil, and simmer over medium heat for half an hour.

4. Stewed beef

5. Wash the tomatoes

6. Tomatoes diced

7. Heat a small amount of oil in an iron pan, sauté onion and ginger until fragrant, add tomatoes, stir fry for 2 minutes, pour in the stewed beef, and simmer for 3 minutes on high heat.

Deep Fried Steamed Pork Ribs

Ingredients: 500 grams of ribs, 1 egg, 1 starch, 50 grams of starch, 20 ml of soy sauce + 20 ml of cooking wine, 5 ml of cooking wine, 5 ml of salt, a little soy sauce, 5 ml of pepper powder, an appropriate amount of thirteen spices, or 20 grams of five-spice powder and green onion, 3 slices of ginger

Method: Soak the ribs for a while and then wash them with warm water to control excess water

Put 20ml of soy sauce, cooking wine, salt, pepper powder, and eggs into the ribs, mix well and marinate for 5 minutes

Put in the dry starch and rub it with your hands. If it is too dry, pour a little water on it to make the starch paste.

Coat each rib with a layer of starch paste.

Heat the oil in the pot, insert the chopsticks into the oil and try to see dense small bubbles around the chopsticks, then put the pork ribs coated with starch paste into the oil, fry the pork ribs until golden brown on medium heat, remove and control the oil

Take a large bowl and put the fried ribs in

Put the chopped green onion and ginger slices on the ribs

Mix the remaining 20 grams of light soy sauce, dark soy sauce, a little salt, thirteen incense and half a bowl of broth into the spare ribs bowl. If you like spicy food, you can add a few more chili peppers or chili sauce, tempeh sauce; put Put it in the steamer and boil it on high heat, change to medium and low heat and steam for about 1 hour, until the ribs are crispy, you can pierce it with chopsticks, and you can easily pierce it in.

After steaming, take it out and put it upside down on the plate. If the inversion is not done properly, the soup will spill. You can put the plate on the bowl first, decanting the soup in the bowl, and then put the ribs. Invert it to a plate, and then pour the decanted soup back into the sparerib plate.

Homemade tofu

Ingredients: a piece of tofu, appropriate amount of onion and garlic, bean paste, salt, sugar, chicken essence, coriander, water starch

Method: Cut the tofu into pieces, pour the oil into the pan and fry the tofu until golden brown, add the shallots and garlic and saute until fragrant!

Add a spoonful of bean paste, and boil half a bowl of water (do not turn the tofu, just shake the pot).

Add a little salt and sugar, slip to a little water and starch to boil to collect the juice, and finally put the chicken essence.