Choose and arrange 42 dishes to share, simple ingredients and simple taste are often unforgettable
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!
Steamed Chicken with Mushrooms
Ingredients: mushrooms, chicken thigh, chopped pepper, ginger, salt, light soy sauce, chicken powder, starch, pepper, oil
practice:
Soak the shiitake mushrooms in advance and cut them into small pieces, and cut the ginger into small pieces
Cut the chicken thighs into small pieces and put them in a bowl, add some starch water to catch evenly
Put ginger slices, chopped pepper, appropriate amount of salt, light soy sauce, chicken powder, pepper, cooking oil into the bowl and marinate evenly for dozens of minutes
Put the marinated ingredients on a plate, put them in a boiling water pot, cover them with water and steam them until they are done.
Panlong Eggplant in Tomato Sauce
Ingredients: 1-2 eggplants, 1 green pepper, 1 red pepper, 1 tbsp tomato paste, 1 tsp white vinegar, relative food, 2 tsp sugar, 1/2 tsp salt, 1 cup water.
practice:
Wash and remove the stalks of the eggplant, cut the whole root with blades, do not cut off the bottom, connect them together.
Put the chopped eggplant into the pot and steam for 10 minutes, then take it out. Remove the stalks and seeds of the green and red peppers and chop them for later use.
Heat up another pan, add a little oil, put in the steamed eggplant and fry for a while. Then put the crushed green and red peppers and all the seasonings and water into the pot.
Turn the eggplant carefully to let it absorb the seasoning juice, heat it to collect the juice.
colorful diced meat
Ingredients: 100 grams of lean meat, 50 grams of fried cashew nuts, 50 grams of carrots, 50 grams of honey beans, 50 grams of onions, 50 grams of fresh bamboo shoots, appropriate amount of starch, salt, monosodium glutamate, and cooking wine.
practice:
First cut carrots, honey beans, fresh bamboo shoots, onions, and lean meat into fine cubes.
Pour the oil into the pot and heat it up, put the diced lean meat, diced carrot, diced honey beans, and diced fresh bamboo shoots into the pot, add seasoning and stir fry.
Stir-fry until the ingredients are cooked, thicken with a little water starch, and sprinkle with cashew nuts.
bridge tofu
Ingredients: 4 eggs, 300 grams of tofu, 30 grams of pork, a little red pepper and green onion
Appropriate amount of salt, Jiahao chicken powder, cooking wine, and dark soy sauce:
1 Wash and chop green onions.
2 Wash and dice the red pepper.
3 Wash the pork and chop into minced meat.
4 Crack the eggs into a bowl.
5 Put them into saucepans lined with plastic wrap, and pour in a little egg white.
6 Put the steamed eggs into the steamer.
7 Cover and steam over low heat for 5 minutes until cooked, take it out and set aside.
8 Add salt, chicken powder and a little warm water to the remaining eggs and mix thoroughly.
9 Pour into a plate.
10 Put in the steamer.
11 Cover and steam over high heat for 5 minutes until cooked, take it out.
12 Take out the steamed eggs and place them on top of the water eggs.
13 Put the tofu cubes into a hot water pot with salt and chicken powder and blanch them for later use.
14 Put the minced meat into a hot oil pan, and make a sauce with cooking wine, dark soy sauce, and salt for later use.
15 Put the blanched tofu into cubes on a plate.
16 Sprinkle with sauce.
17 Sprinkle chopped green onions.
18 Serve immediately after serving.
Shredded Kelp with Minced Meat
Ingredients: shredded kelp; minced meat; carrots; green and red peppers (use red bell peppers if you can’t eat spicy food); green onions; ginger; garlic; salt; oil; chicken essence;
practice
Blanch shredded kelp and set aside. Put oil in the pot, fry shallot, ginger and minced garlic.
Add minced meat, stir-fry to change color, add a little cooking wine; add some soy sauce.
Add shredded kelp and minced meat and stir well, sprinkle with minced carrots; minced green and red peppers; add some chicken stock and mix well.
pearl balls
Ingredients needed: 200 grams of pork belly stuffing, 100 grams of glutinous rice, 2 grams of salt, 2 spoons of light soy sauce, white pepper, 1 egg white, 1 carrot, appropriate amount of onion, ginger and garlic
Method: 1. Wash the glutinous rice and soak it in advance for at least 3 hours.
Chop the pork belly into minced meat. To save time, you can also buy minced meat directly. Add salt, white pepper, onion, ginger and garlic and mix well. Add one more egg white and mix well.
Peel and slice the carrots and spread them on a plate. Try to use a slightly deeper plate, because the soup will flow out during the steaming process.
Take a piece of meat filling and form into small meat balls. Roll it lightly on the glutinous rice so that the glutinous rice is coated with a layer. Arrange on top of the carrot slices.
Put water in the pot, put the steamer in place, put the meatballs in the pot to steam, and turn off the heat 15 minutes after the pot is opened.
Baked Fish Head Casserole
Ingredients: 1 fish head (about 750 grams), 35 grams of fresh ginger, 80 grams of garlic, 50 grams of dried shallots, 60 grams of white scallions, 2 pieces of basil. 25 grams of XO sauce, 15 grams of Huadiao wine, 20 grams of salt, 50 grams of flour, 10 grams of monosodium glutamate, 2 grams of pepper, 200 grams of salad oil, and 50 grams of olive oil.
Make:
Remove the gill scales from the fish head, cut it into strips about 6 cm long, add 25 grams of dried shallots, 20 grams of fresh ginger, salt, monosodium glutamate, and pepper to marinate to taste. Sprinkle the seasoned fish with flour and fry in a pan until golden.
Heat the casserole, pour in olive oil, add 15 grams of fresh ginger, garlic, 25 grams of dried onion, white scallion, stir until fragrant, then place the fried fish pieces neatly on the fried bottom material, the fish Add the remaining original seasoning on the block, cover it, and simmer for 3 minutes on low heat.
wolf tooth potato
Ingredients: 3 potatoes, shallots, coriander, dried chili noodles, pepper powder, cumin powder, salt, monosodium glutamate, white sugar, and vinegar.
practice:
Peel and clean the potatoes, cut them into slices with a thickness of about one centimeter, and cut them into wavy strips with a special knife. Cut the potatoes and put them in water to remove the starch.
Wash shallots and parsley, cut shallots into finely chopped green onions, and cut parsley into small pieces.
Put more oil in the pot, heat up on high heat, then turn to low heat, put in potato sticks and fry for 3-4 minutes, taste it, it is crispy and tender, turn off the heat and pick it up when it is cooked.
Put the potatoes into a larger plate, add the chopped shallots and coriander.
Add appropriate amount of dried chili powder, pepper powder, cumin powder, salt, monosodium glutamate, white sugar and vinegar according to your own taste.
Stir-Fried Mixed Mushrooms with Broccoli
Ingredients: Tricholoma 150g, Shiitake mushrooms 100g, Crab-flavored mushrooms 70g, Shiitake mushrooms 70g, Broccoli 250g, Oil 20g, Oyster sauce 1 tablespoon 15ml, Salt a little, Starch 3 teaspoons
Method: 1. Wash all kinds of mushrooms, cut shiitake mushrooms and trichomonas into large pieces, remove the roots of broccoli, cut them into small flowers, and wash thoroughly
Put the broccoli into the pot and blanch for 2 minutes, then remove the cold water
Add an appropriate amount of oil to the hot pan, add shiitake mushrooms and mushrooms and stir-fry. These two ingredients will take a little longer to cook, so you can put them in the pan first
Stir-fry for 1-2 minutes, then add xiu mushrooms and crab-flavored mushrooms
Add a large bowl of water, add a tablespoon of oyster sauce, add half a teaspoon of salt to taste
After boiling, add broccoli and cook for a while
Mix 2 teaspoons of starch and half a bowl of water to make water starch, pour it into the pot to thicken
Cook to your desired concentration.
Rib Stewed Rice
Ingredients Pork Ribs; Northeast Rice; Round Glutinous Rice; Salt; Oil; Haitian Light Soy Sauce; Haitian Bibimbap Sauce; Dark Soy Sauce; Sugar; Cooking Wine; Chives; Garlic; Ginger
The main ingredients are set aside.
Seasoning set aside.
Cut the ribs into chunks.
Blanch and set aside.
Heat the oil pan and pour in an appropriate amount of cooking oil.
Add the blanched ribs.
Add sugar and stir-fry until slightly yellow.
Add cooking wine and light soy sauce.
Add an appropriate amount of dark soy sauce for coloring, and mix well.
Add ginger and garlic flakes.
Bibimbap sauce and salt according to personal taste.
Then pour in an appropriate amount of water and simmer for a while.
Wash the rice clean.
Pour the pork ribs in the pot, together with the soup, and rice into the rice cooker.
Press the standard cooking button, cook the rice and then simmer for ten minutes.
When it comes out of the pot, stir it evenly with a rice spoon, and sprinkle with chopped green onion.
Eggplant with Garlic Sauce
Material: right amount of salt, 3 eggs, minced garlic, right amount of millet pepper, right amount of bean paste, right amount of soy sauce, right amount of chicken essence
practice:
Take 2 eggplants, peel off the outer skin, cut into eggplant strips, put them in a pot, add appropriate amount of water and salt, wet the eggplants, remove and filter the water. Sprinkle in an appropriate amount of cornstarch, mix well and shake off the excess cornstarch.
Knock 3 eggs into a bowl and beat evenly with chopsticks
Add an appropriate amount of oil without turning on the fire, cover the eggplants with egg liquid, put them into the pot one by one and turn on the fire. After the egg liquid at the bottom becomes hard, keep turning it, and fry all sides. When there are more eggplants, fry the eggplants in two pots.
Leave the bottom oil in the pot, add minced garlic, millet pepper rings and bean paste and fry until fragrant. After sautéing until fragrant, add the eggplant, add appropriate amount of broth, salt and dark soy sauce, cover the pot, simmer for 2 minutes on high heat, open the cover, and collect the juice on high heat. The soup is suitable, add an appropriate amount of chicken essence and green onion, stir fry evenly, and it is delicious
Braised Pumpkin with Oyster Sauce
Ingredients: 250 grams of old pumpkin, 1 tbsp of Haitian oyster sauce, 1 pinch of fine salt (1/8 tsp), 1 tbsp of salad oil, 4 cloves of garlic.
practice:
Cut off the thick skin on the surface of the old pumpkin, then cut into 2CM cubes, peel the garlic and chop into puree
Put the pumpkin pieces and minced garlic into a microwave glass bowl, add oyster sauce, salt, salad oil and mix well
Cover the glass bowl and simmer for 5 minutes on high heat. (Water loss if not covered)
Chicken Roast Potatoes
Ingredients: 2 chicken legs, 2 potatoes, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 10 peppercorns, 1 aniseed, 1 tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce
Method: 1. Clean up the bought chicken legs, peel and wash the potatoes.
Cut the chicken legs into pieces with a knife, cut the potatoes into hob pieces, and wash them in clean water to remove the starch, so that the potatoes will not oxidize and turn black.
Add water to the pot, blanch the chicken nuggets under cold water, cook for 4-5 minutes after the water boils, skim off the foam, and remove the chicken nuggets for later use.
Heat the oil in the pan, add the shallots, sliced ginger, garlic, Chinese prickly ash, sauté the aniseed ingredients until fragrant, add the chicken pieces and stir fry evenly.
Pour in braised soy sauce, light soy sauce, cooking wine, stir-fry the chicken nuggets for coloring, add boiling water until the chicken nuggets are submerged, bring to a boil over high heat, then turn to low heat and simmer for 15 minutes.
When the time is up, put in the potato cubes, add an appropriate amount of salt, and continue to cook until the soup is tasty. When there is a little soup left, turn off the fire and put it on a plate.
Braised Peas Chicken
2 spoons of cooking wine; 1 spoon of salt; 1 spoon of dark soy sauce; 2 spoons of light soy sauce; 1 spoon of sugar or sugar substitute; appropriate amount of chicken essence or monosodium glutamate; 300 grams of edamame rice; ) 750 grams
practice
Peel the edamame and set aside. Scrub and wash off the edamame (this step can be omitted) without affecting the taste. Green onion and ginger for later use. (The onion can be omitted) It will look cleaner without the onion or you can knot the onion and fish out.
Wash the chicken and control the water for later use. (It can be directly fried or blanched and then fried depending on personal preference.) Heat oil with green onion and ginger.
Adding cooking wine The amount of cooking wine depends on personal preference. I added a spoonful of this stir-fried dish. Some people like to add salt at the end, saying that it will affect the moisture content of the dish. Personally, I like to put salt first to remove fishy smell.
You can add too much soy sauce for coloring. The taste of soy sauce is too strong to affect the taste. Two spoonfuls of light soy sauce have been added with salt before, and the light soy sauce can’t be added too much. It’s too salty. The amount of sugar or sugar substitute depends on the individual preference.
Stir-fry evenly. Add edamame rice. Stir-fry. Continue to stir-fry evenly. Add 1 small bowl of water. Add 1 small bowl of water (because the tender chicken is almost cooked before the fresh edamame is also easy to cook, so you don’t need too much water to eat One small bowl is enough) Then boil the edamame over high heat and collect the juice.
Plate. A balanced meal with meat and beans plus a portion of crude fiber vegetables is complete.
Sweet Corn Flakes
Corn flakes; sugar; bland oil
Pour a little oil into the pot, when the oil is hot, add corn flakes and stir fry
After the corn flakes turn golden brown, add sugar according to your preference
Wait for the sugar to coat the corn flakes, and stir fry a few times.
out! Strain the oil and eat it.
Onion twice-cooked pork
Ingredients: pork belly, onion, green pepper, oil, Pixian bean paste, salt, soy sauce, sugar
Method: 1. Wash the pork belly, boil the meat until 6 mature, and slice it. Put less oil, or leave it alone. Put the cut meat slices in the pan and stir-fry until the oil in the meat comes out, then move it to one side of the pan
- Stir-fry the bean paste until fragrant, and mix it with sliced meat. Add salt, soy sauce, sugar, and finally put onions and green peppers in. Be careful not to stir fry for too long. The green peppers are green and green, and the onions are crisp, tender and fragrant.
Scrambled Eggs with Green Peppers
Ingredients: green peppers, eggs, green onions, balsamic vinegar, monosodium glutamate, refined salt, etc.
practice:
First wash the green peppers with clean water, remove the seeds, and cut into thin strips. Break the eggs in a bowl and stir with chopsticks. Put oil in the pot, heat it up, pour in the egg juice, fry it and pour it out
Pour the remaining oil into the pot, heat it up, put the chopped green onion into the pot, then add shredded green peppers, add refined salt and stir-fry, when the shredded green peppers are green, add fried eggs and monosodium glutamate, stir-fry evenly , Cook it with balsamic vinegar, and you can get out of the pan.
Sands Corn
Ingredients fresh corn; duck egg yolk; corn starch; sugar; salt; sunflower oil
Method: Peel the corn kernels skillfully and peel the corn kernels well
The yolk of the raw salted duck egg is molded and taken out for later use. Remove from the steamer after steaming for about 10 minutes. Cool the steamed salted egg yolk thoroughly and crush it into fine powder for later use. It is best not to heat salted egg yolks in a microwave oven, as the yolks will easily burst. (Cooked salted duck eggs can also be used directly, the yolks will be slightly fishy). Two duck egg yolks are enough for two large corns, and you need to adjust the amount of duck egg yolks for small corns, otherwise it will affect the appearance and taste of Jinsha corn
Peel off the corn kernels and put them in a steamer to steam
Pour the starch over the corn kernels while hot
Coat each kernel of corn evenly with starch. This is the key point for the corn kernels to be successfully coated with starch and fried into a crispy skin
Press the duck egg yolk into puree with a spoon or a mud press
Put oil in a frying pan, the amount of oil is slightly more, and it is 70% hot
Corn kernels, sieve off excess starch and add to the pot
When the corn kernels are formed, sieve off the excess starch and add them to the pot. Don't rush to push the corn kernels. Turn them over slowly until they are slightly yellow, remove and drain the oil.
Stir-fry the salted duck egg yolk with the remaining oil left on the wall of the pot
Stir-fry the salted duck egg yolk with the remaining oil on the wall of the pot over low heat until the salted egg yolk starts to bubble, then add an appropriate amount of salt, chicken essence and sugar. (Don't add too much salt, the egg yolk itself is salty)
The duck egg yolk is slightly cooled, and the amount of egg yolk can be adjusted at this time
The golden sand corn is ready, and the sound of scooping with a spoon is really nice!
Zucchini with Oyster Sauce
Ingredients: zucchini, oyster sauce, peanut oil, garlic
Method: 1. Wash and peel the zucchini, cut into hob shapes.
Scrape the garlic and mince it, heat the oil in the pan, sauté the minced garlic until fragrant.
Add zucchini, stir fry evenly, turn to medium heat, cover and simmer for 1 minute.
Add oyster sauce, stir-fry, cover the pot and simmer for 1 minute, then take out of the pot.
Garlic Vermicelli Broccoli
Ingredients needed: broccoli, vermicelli, minced garlic, steamed fish with soy sauce, cooking oil
Method: 1. Break broccoli into small florets, wash and set aside, and prepare minced garlic.
Soak the vermicelli in advance, or cook in a pot until soft.
Spread the boiled vermicelli evenly on the plate, and then spread the broccoli.
Put an appropriate amount of cooking oil in the pot and heat it up, then pour it into the minced garlic and stir it with chopsticks while pouring. Pour in an appropriate amount of steamed fish soy sauce and stir well.
Pour minced garlic onto the broccoli, steam in a steamer, and steam for five or six minutes after boiling.
Griddle Pleurotus eryngii
Ingredients: 250 grams of Pleurotus eryngii, 70 grams of pork belly, 100 grams of celery, 2 slices of ginger, 2 cloves of garlic, 2 small peppers, 1 tablespoon of Pixian bean paste, 2 teaspoons of soy sauce, and 1 teaspoon of sugar;
practice:
Wash the Pleurotus eryngii mushrooms, cut them in half, then cut them vertically into large pieces for later use, slice the pork belly for later use, cut the ginger and garlic into thin slices, cut the millet pepper into small sections, wash and cut the celery into inch sections, chop the Pixian bean paste with a knife It has to be finely chopped.
Pour a little oil into the frying pan. When the oil is 80% hot, add the sliced Pleurotus eryngii in batches and fry until golden and soft. Take it out for later use. Leave the bottom oil in the pan and stir-fry the pork belly slices until When the color changes, stir-fry the oil in the pork belly.
Put the pork belly slices aside, add ginger, garlic slices and chili and stir-fry until fragrant, then add Pixian bean paste and stir-fry over low heat until the red oil is released, then pour the fried king oyster mushrooms and celery into high heat and turn over Stir-fry, add light soy sauce and sugar, stir-fry evenly, then put into the pot
Kale Tofu with Ginger Sauce
Ingredients: 300 grams of northern tofu; 150 grams of kale; a little minced ginger; 5ml of oyster sauce; 10ml of cooking wine; a little salt; a little water starch; some broth; a little sugar;
practice:
Wash Chinese kale, remove the old leaves and keep the young leaves;
Scrape off the root skin with a knife.
Pour an appropriate amount of water into the soup pot, boil it, add a little salt and oil, put in the processed kale and blanch until cooked, then take it out to cool, drain the water and put it on a plate.
Wash the northern tofu, cut into large slices of moderate thickness, take a pan, pour a little oil and heat it up, add tofu slices, and fry on low heat until golden on both sides;
After the tofu turns golden brown, sprinkle in minced ginger and sauté until fragrant, then add broth, oyster sauce, and cooking wine, stir well, cover the pot, bring to a boil over medium heat, then turn to low heat to collect the soup, wait
When the soup is about to dry, add salt and sugar to taste, and finally pour in water and starch to thicken the sauce. Put the cooked tofu on the kale, and then pour the rest of the soup.
Fried mushrooms with tomato
Materials: 2 tomatoes, 250 grams of fresh mushrooms, appropriate amount of green onions.
Practice: 1. Wash and dice the tomatoes, and wash the fresh bacteria for later use.
Heat the oil in a pan, add the tomatoes and stir fry when the oil is hot, stir fry the tomato juice and then add the fresh mushrooms and stir fry.
Add a little rice wine and water and simmer.
After the vegetables are cooked, add an appropriate amount of salt and chopped green onion and mix well.
spicy beef
Material: 200 grams of beef, 100 grams of green onions, 2 parsley, 50 grams of auxiliary oil, 6 ml of salt, 2 grams of soy sauce, 2 ml of sesame oil, 1 ml of egg liquid, 10 ml of cornstarch, 10 grams of ginger powder
Method 1. Prepare the ingredients: cut the beef (washed and refrigerated in advance), green onions, parsley, green peppers, etc.;
Slice the beef, marinate with oil, salt, light soy sauce, egg liquid, cornstarch powder and ginger powder for 3 minutes;
Heat the pan, pour the oil, the oil temperature should be high, pour in the beef and stir fry, keep stirring, and start the pan when it is mature.
Wash and de-seed the green peppers in advance, cut into pieces, stir-fry the green peppers in the fried beef pot;
Add green onions and parsley and stir-fry;
Add the stir-fried beef slices;
Add light soy sauce, salt, sesame oil and stir fry evenly. Sesame oil is very important, seasoning, fragrant and numb.
Delicious out of the pan
Sauce Wontons
Ingredients Pork tenderloin, corn kernels, chicken feathers, wonton wrappers, fresh shrimp, eggs, salt, balsamic vinegar, oyster sauce, minced garlic, light soy sauce, sesame paste, cooked white sesame seeds
Method: 1. Remove the head and tail of the fresh shrimp, remove the shrimp line, and peel off the shrimp shell.
Cut the pork tenderloin into small pieces.
Put the shrimps and the sliced pork tenderloin into the onion and ginger water respectively, soak for 10 minutes to remove the fishy smell.
Chop the soaked shrimps and chop the pork tenderloin into puree.
Add an appropriate amount of water to the pot. After the water boils, pour in the chicken feathers and corn kernels, and blanch for 3 minutes.
Mince the blanched corn kernels and cut the chicken feathers into small pieces for later use.
Pour corn flakes, shrimp paste, minced pork, salt, eggs into a bowl, and stir well with chopsticks.
Take a wonton wrapper and put it in the palm of your hand, scoop a spoonful of the mixed meat filling, put it on the wonton wrapper, and wrap it into the shape of an ingot.
Add an appropriate amount of water to the pot. After the water boils, put in the wontons and cook for 5 minutes. After they are cooked, put the wontons into a bowl and add the chicken feather leaves.
Take another bowl, pour in sesame paste, light soy sauce, minced garlic, balsamic vinegar, oyster sauce, cooked white sesame seeds, and stir well.
Finally, pour the adjusted sauce onto the wontons with a spoon, and mix well.
Cold Salted Cabbage
Ingredients: 400g salted cabbage, 20g chopped pepper, 2g sesame oil, 3g soft white sugar, 5g green pepper, 1g chicken essence
Method: 1) Prepare ingredients
Rinse the salted cabbage with water, squeeze out the water, and remove the leaves
Cut into small cubes, wash and mince green peppers
Add sugar and mix well
Add sesame oil chicken essence and mix well
Add chopped pepper and mix well
Put it on a plate and sprinkle with green chili powder for decoration
Chopped Pepper Fish Head
Ingredients: 1 head of silver carp or silver carp, 4 tablespoons of chopped pepper, appropriate amount of steamed fish soy sauce, 5 slices of ginger
Method 1. Find a large plate and put the ginger slices on the bottom of the plate first
Cut the cleaned silver carp head from the middle without cutting into sections, pour 2 tablespoons of steamed fish soy sauce
Spread chopped pepper on top, drop a few drops of oil, be careful not to put salt, steamed fish soy sauce and chopped pepper itself have a salty taste
Put it on the steamer and steam it on high heat for about 30 minutes. Pour the steamed soup into the pot and add some starch water to thicken it. Pour the juice on the plate.
Shrimp Stir-fried Okra
Ingredients: okra, shrimp skin, red pepper, garlic cloves
Method: 1. Rinse the shrimp skin through a line of clean water, drain the water; remove the stalks of the red peppers, wash them, cut them open, remove the seeds, and cut them into fine cubes; cut the garlic cloves into fine pieces;
Prepare seasoning sauce in advance: mix dried shrimps, crushed red pepper and 2/3 minced garlic, add appropriate amount of salt, light soy sauce, sugar, and mix well;
Wash the okra, blanch it in boiling water with salt and vegetable oil for a minute or two, take it out and shower, drain the water, remove the stalks, cut into small pieces, and mix with the seasoning sauce prepared in advance;
Put the remaining 1/3 minced garlic in the spoon, add vegetable oil, heat on the stove until the minced garlic sizzles, turn off the heat, pour the freshly prepared garlic oil on the okra, and stir evenly , can be eaten after taste.
Bell pepper sausage
Ingredients preparation: bell pepper, sausage, green onion, oil, salt
Steps: Wash the bell peppers, break apart and cut into strips;
The sausage is also cut into strips, and the green onion is ready;
Put oil in a hot pan, sauté chopped scallions until fragrant, then add bell peppers and sausages and stir-fry until the bell peppers are cooked.
Sweet and Sour Fish Nuggets
Ingredients: 250g carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of minced green onion and ginger, and appropriate amount of pepper
Method: 1. Clean the carp, chop the fish into pieces about two centimeters thick, and drain the water
Add salt, cooking wine and pepper, marinate for 20 minutes
Coat the fish pieces with flour inside and out, then shake off the excess flour
Heat the oil to 70% heat, put in the fish pieces covered with flour
Deep-fry the fish over medium-low heat until golden brown
Take out the fish pieces to control the oil and place them on a plate
Prepare sweet and sour sauce (1 scoop of cooking wine, 2 scoops of soy sauce, 3 scoops of vinegar, 4 scoops of sugar, 5 scoops of water)
Leave the bottom oil in the pot, put in the minced green onion and ginger and sauté until fragrant, pour in the sweet and sour sauce, boil it and add a little water starch
Pour the sweet and sour sauce over the fish pieces
Steamed Egg with Spinach and Shrimp
Ingredients: 200g spinach, 60g shrimp (about 10), 3 eggs, 2g salt, 20g milk, 200g water, sauce, 10g steamed fish soy sauce (1 tablespoon), 50g cold water (5 tablespoons), sesame oil 2- 3g (1/2 teaspoon)
Method 1. Wash 200g spinach, 3 eggs, 60g shrimp, add some salt and starch to the shrimp and scrub for a while, then rinse with clean water, drain the water, and return the egg to temperature.
Boil a pot of boiling water, scald the spinach till it becomes soft and discolored. Squeeze the cooled spinach and cut it into small pieces. Put the warmed eggs into the container, add 2g of salt, and break it up 1. Beat the eggs well, add 20g of milk and 200g of water to the egg liquid, and beat evenly. Adding some milk will make the steamed eggs more fragrant, smoother and taste better;
Put the chopped spinach into the container, filter the water and egg liquid with a filter, and pour it into the plate. After filtering, the steamed water egg will be smooth and the taste will be more delicate. Wrap it with plastic wrap and boil it. , put in the water eggs wrapped in plastic wrap, cover the lid, and steam over medium heat for 12-15 minutes throughout the process to make the egg liquid solidify;
When steaming the eggs, let's adjust the sauce, 1 tablespoon of "steamed fish soy sauce" + 5 tablespoons of water + 1/2 teaspoon of sesame oil, just mix evenly. At this time, the water eggs are steamed, please quickly Tear off the plastic wrap to prevent shrinkage of the plastic wrap and compress the deformed water egg. Put the marinated shrimp on top, put it back in the steamer, cover it, and steam for 2-3 minutes until the shrimp is ripe. Turn off the heat when the shrimp is cooked. Open the lid, pour in the sauce, and you're done.
cherry radish
Ingredients: cherry radish, garlic, soy sauce, vinegar, salt, sugar, chili oil, peanut powder
Method 1. Remove the stems and leaves of the cherry radishes, wash them, and crack them with a knife without breaking them too much
Slap the garlic a few times, chop it finely, put it in a bowl, add 2 tablespoons of cold soy sauce, 3-4 tablespoons of vinegar, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of chili oil, and 1 tablespoon of peanut powder. Mix to make a salad dressing
Pour it on the cracked radish, mix well, refrigerate and marinate for 20 minutes
Enoki Mushroom Scrambled Eggs
Method: 1. Remove 1-2 cm from the roots of Flammulina velutipes, wash them, and soak them in light salt water; beat the eggs, add a little salt, pepper and water, and stir until evenly; heat the pot, add a little oil, and add eggs , stir-fry into egg flower shape, serve out;
- Put a little oil in the pot and heat it up, add enoki mushrooms, fry until soft, add fried eggs; stir fry until the two are evenly mixed, add salt and oil, stir well, add a little green onion, and take out of the pan.
Fried pork with dried bamboo shoots
Ingredients: pork belly, dried bamboo shoots, salt, soy sauce, oil.
Practice: 1. Soak bamboo shoots in cold water for a day.
Cut the meat and set aside.
In the pot, after the oil is heated, add the onion, ginger, garlic, fry, and then add the meat and stir fry.
Stir-fry the meat until golden brown, add bamboo shoots and stir-fry, add salt, soy sauce and other seasonings during the stir-fry process.
After cooking, add MSG to the pot.
Cumin Oyster Mushroom
Ingredients: Pleurotus ostreatus, cumin powder, salt, light soy sauce, oyster sauce (optional), 3 small peppers
Method: 1. Wash the oyster mushrooms, blanch them in boiling water for two minutes, drain the water, remove the seeds of the small peppers and cut into sections;
Stir fry the cumin grains until fragrant, then grind them into powder for later use;
After the oil is hot, add chopped green onion and hot pepper and stir-fry until it becomes spicy;
Add oyster mushrooms, stir-fry for a few minutes, add a little soy sauce or oyster sauce, and continue to fry. If you like to eat more soft and cooked, add some water, cover and simmer for a while. If you like to eat chewy, you can fry it for five or six minutes;
Taste and add salt. Finally, turn on the fire a bit more, sprinkle in cumin powder, stir well, and that's it;
You can also add some pepper powder at the same time, anyway, it is mainly cumin flavor. In addition, oyster mushrooms are squeezed out of water, fried in batter, and then sprinkled with cumin powder or pepper and salt, it is also delicious
Novice Vegetable Meatballs
Shrimp powder; 100 grams of lean pork; appropriate amount of novice vegetables; one egg white; fresh ginger; sesame oil; pepper noodles; salt
Minced meat
Fresh ginger rubbed with appropriate amount of ginger paste, cut into two pieces for later use
Rinse Vegetables Wash and Control Water
Add ginger paste, pepper noodles, egg whites, and sesame oil to the meat filling. Stir well
Whisk the meat stuffing in the same direction with your hands or chopsticks until you feel like clumping with your hands
Hold an appropriate amount of meat filling, squeeze out a nearly round shape from between the index finger and thumb
squeeze all
Put the soup pot on low heat with cold water, put the meatballs into the cold water one by one
Add two slices of ginger, beat the foam after the water boils, cook until the balls float
Add novice vegetables, salt, a few drops of sesame oil, pepper to taste, cook for another 10-15 minutes and serve
Squid Dry Roasted Pork Ribs
Ingredients: pork ribs; dried cuttlefish; shiitake mushrooms; chestnuts; green onions; ginger; garlic; salt; soy sauce;
Method: 1. Wash the ribs and blanch them in water. Soak the cuttlefish for more than 24 hours, cut into strips after fully rising. Soak mushrooms and wash. Peel the chestnuts.
Take the oil from the pan, add the pork ribs and stir-fry over low heat. After the pork ribs are out of the oil, add scallions, ginger slices and garlic. After frying the aroma, add shiitake mushrooms and dried cuttlefish and stir-fry. Cook a little rice wine, add high fresh soy sauce and stir well.
Add boiling water to cover the pork ribs by about 3 cm, add salt to taste, turn to low heat and simmer for about 30 minutes, add chestnuts and carrots and continue to simmer for 30 minutes and serve.
Pearl Lotus Root Balls
Ingredients: pork stuffing, lotus root, glutinous rice, glutinous rice flour, minced ginger, salt, monosodium glutamate, cooking wine;
practice
Chop pork and ginger into minced meat for later use;
Soak the glutinous rice in water for 30 minutes; drain the yin rice and set aside;
Peel the lotus root;
Rub the lotus root on a wiper;
Mix the pork stuffing, lotus root puree and glutinous rice flour evenly;
Add cooking wine, salt and monosodium glutamate and stir evenly;
Knead the lotus root paste into balls with your hands;
Then roll it on the glutinous rice to make it covered with rice grains;
Put the balls into the steamer and steam for 40 minutes on high heat;
Stir-fried Pleurotus eryngii with garlic
Ingredients: Pleurotus eryngii, garlic, dried chili, salt, chicken essence;
Method 1. Tear long strips along the texture of Pleurotus eryngii, the thinner the better.
Heat up the pan, don’t put any oil, put the shredded Pleurotus eryngii in the pan and fry slowly over medium heat to remove the water.
Stir until the shredded Pleurotus eryngii becomes soft, put an appropriate amount of oil and fry slowly on low heat, be careful not to let the Pleurotus eryngii stick to the pan.
Continue to stir-fry until the shredded Pleurotus eryngii is light golden brown, add minced garlic and diced dried chili and stir-fry.
Wait until the shredded Pleurotus eryngii mushrooms turn golden brown, add a little salt and chicken stock to taste, and serve.
milk porridge
Half a catty of milk / 100 grams of japonica rice
Method Wash the japonica rice, put it into a pot and pour in water, boil it on high heat, then switch to a slow fire until it is half mature, add milk, and continue to cook until it becomes porridge. (You can add oats, taro, etc.)
Beef Casserole with Peanuts and Chestnuts
Method: 1. Prepare chestnuts and peanuts.
Divide the spiced cooked beef into small pieces.
Pour the beef into the electric pressure cooker.
Pour the chestnuts and peanuts into the pot.
Add beef broth.
Turn on the power, prepare enough soup, and boil the soup.
Cover, adjust the time, and keep the pressure for 35 minutes.
Marinate beef with chestnuts and peanuts, adjust the seasoning.
Put the chestnut peanut beef into the casserole, boil and serve while it is hot.
Moss rolls
Ingredients 250g of flour, 1 pack of moss strips, 1 scoop of yeast powder, appropriate amount of water, appropriate amount of edible salt, appropriate amount of salad oil
Method 1. Use the moss strips bought in the supermarket, be sure to dry the moss strips and don’t buy that kind of fresh seaweed
Do not put oil in the pot, just tear the moss strips slightly
Keep frying slowly over low heat, the moss strips will break apart by themselves
Finally fry it into powder, add a little salt into it
Add yeast powder to the flour, add water and knead the dough, which is about 3:5 of water and flour
Put it aside and let it ferment until it doubles in size, apply salad oil and sprinkle moss powder
Stack them up at equal distances from front to back, and cut them into small pieces with a knife
Take a single dose or stack two together, and press it with a bamboo stick in the middle
Then pick up the two hands and turn the two sides in different directions, closing the mouth downward
Put it on the steamer and let it rest for 20 minutes, then steam it on high heat for half an hour