More than 50 home-cooked dishes are recommended. No one can resist the temptation of delicious food. Let’s try a few together
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!
Flavored Fried Pork
Ingredients: pork belly, peppers, onions, carrots, vegetable oil, salt, chicken essence, sugar, cooking wine, soy sauce
practice:
Wash the pork belly and cut into thin slices; wash the onions, peppers and carrots and cut them into shreds.
Heat the oil in the wok, add the sliced meat, fry until the sliced meat changes color and the fat is transparent, then remove and drain the oil for later use.
Heat the bottom oil in the pot, put onion shreds and sauté until fragrant, then add carrot shreds, sharp pepper shreds, pork belly slices and stir-fry, then add cooking wine, soy sauce, sugar, salt, and chicken essence.
Sweet Potato Latte
Ingredients: 100g sweet potato, 200g whole milk, 1 tablespoon condensed milk, cinnamon powder
practice:
Peel the sweet potatoes and steam them, and heat the milk.
Add cooked sweet potatoes, milk, condensed milk, and cinnamon powder into a blender and smash until fine.
Put it into a cup and sprinkle a little cinnamon powder to decorate.
Whitebait Scrambled Eggs
Ingredients: dried whitebait, egg, onion, ginger, salt, salad oil
practice:
Soak dried whitebait with water, rinse and drain after soaking;
Heat oil in a wok, add ginger and saute until fragrant, then remove, add whitebait and stir-fry for 1 minute, then set aside for later use;
Stir the egg liquid with salt, pour it into the oil pan, stir fry the whitebait together when the egg liquid is slightly solidified, and sprinkle chopped green onion.
meringue banana rolls
Practice: 1. Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt;
First crush the egg roll in the packaging bag, then pour it into a large bowl and smash it with a garlic mortar;
Knock in the eggs 6, add salt and sugar, stir well and set aside, and cut the bananas into sections;
Then peel off the skin, coat with a layer of egg roll liquid, and then coat with a layer of bread crumbs;
Make all the banana segments in turn, pour the oil into the pot and heat it to 60% hot;
Gently add banana segments, fry until golden on both sides, remove and drain oil with a slotted spoon;
Then use oil-absorbing paper to absorb the oil and put it on the plate.
Carrot Fried Meat
Practice: 1. Pork and carrots, cut into 5 cm filaments; shredded ginger, sliced green onions, and sliced garlic; marinated chicken with salt, monosodium glutamate, and soda powder for half an hour;
Heat oil in the pot, fry the pork for 8 minutes and pick it up;
Heat the oil, add salt, onion, garlic, and oil, stir well, add pork and carrots and fry together. Finally, add umami dew, wine, Taibai powder water, and water to thicken, stir well and serve on a plate.
Toothpick bean curd roll
Ingredients: 1 sheet of tofu skin; half an onion; appropriate amount of red/green pepper; 1 teaspoon of peppercorns; 2-3 shallots; salt; a little salt and pepper powder; a little sugar; 1 teaspoon of soy sauce; a little cumin powder;
practice
Wash and mince the onion; remove the stalks and seeds of the red/green pepper and dice for later use; mince the shallot for later use; soak the bean curd in hot salt water for a while to remove the beany smell;
Control the water content of the bean curd, cut it into small cubes, roll it into a tube and string it with a toothpick; pick up the oil pan, fry the bean curd until it is crispy and golden with 60% hot oil, remove and control the oil for later use;
Heat up the frying pan, add a little oil, put in the peppercorns, stir to release the aroma, remove and throw away, put the diced onions and red/green peppers into the pan, and stir-fry over medium-low heat; fry the fried beans Stir-fry in a pan under the skin, add sugar, a little salt and pepper, and 1 teaspoon of soy sauce, stir well, and sprinkle with minced green onion, fried sesame seeds and a little cumin powder before serving.
Spicy Crispy Tofu
Method 1. Cut crispy tofu into diamond-shaped pieces and blanch in water for later use; cut green and red peppers into diamond shapes, slice pork belly, and slice ginger and garlic;
Put oil in the pan, when the oil is hot, add the sliced pork belly and stir-fry until the oil comes out, add the ginger and garlic and fry until fragrant, add the bean paste and stir-fry until the red oil comes out;
Pour in green and red pepper slices and stir fry; pour in crispy tofu and stir well, add appropriate amount of salt, a little dark soy sauce, sugar, and stir well;
Cover the pot and simmer the whole pot of vegetables until the tofu tastes good, then add a little pepper to enhance the taste.
Lotus Seed Purple Rice Porridge
Ingredients: appropriate amount of purple rice, white rice, and brown rice, appropriate amount of dried lotus seeds
practice:
Wash the dried lotus seeds, soak them in water for 2 hours, and remove the lotus heart.
Wash the purple rice, rice and brown rice, and soak them in water for 2 hours.
Add enough water to the pot. After boiling, put in purple rice, rice and brown rice. After the water boils again, turn to low heat. Boil for about 45 minutes until the rice grains are soft and rotten. Add lotus seeds and continue to cook for 10 minutes.
Chopped Pepper Taro
Method: 1. Wash the surface of the taro, put it in the pot with the skin and steam it;
Leave the steamed taro to cool, peel off the skin, and cut into hob pieces;
Heat up a pan and add a little oil, add chopped chili sauce and sauté until fragrant, add taro and stir fry together;
Add light soy sauce and water and heat over low heat to taste;
Sprinkle a little parsley for decoration after serving.
Stir-Fried Pork with Lettuce
Ingredients: lettuce, meat, salt, oil, ginger slices, cooking wine, soy sauce, dried chili
practice:
Slice lettuce, marinate with salt for 3 minutes, rinse well, and slice the meat.
Heat the oil in the pot, put the ginger slices, pour the sliced meat and stir-fry over high heat until it turns white.
Add cooking wine and soy sauce and continue to stir-fry for 1 minute.
Pour in the lettuce, add some small dried peppers, add salt, and stir-fry for 2 minutes on high heat.
Sweet and sour pork ribs
Ingredients: 2 ribs cut into pieces (rib ribs), half a green onion, 2 slices of ginger, sesame seeds for decoration, a little green onion, 1 tsp light soy sauce, 1 tsp white sugar, a little balsamic vinegar, 2 tsp cooking wine
practice:
1. Wash the pork ribs, marinate overnight with light soy sauce, cooking wine and minced ginger
2. Add some starch to the pork ribs, mix well, fry in a pan until both sides are brown
3. Add some starch to the pork ribs, mix well, fry in a pan until both sides are brown
4. Add pork ribs, add balsamic vinegar, light soy sauce, sugar, cooking wine, a little water to boil to taste, not too much water, adjust the taste of sweet and sour sauce, continue to cook for 10 minutes, and thicken the juice
5. Sprinkle with white sesame seeds and green onion for decoration after serving
Sesame Burdock Shreds
Ingredients: 100 grams of burdock, 80 grams of lemon, 30 grams of white sesame, 3 ml of white vinegar, appropriate amount of salt, and appropriate amount of sugar
practice:
Wash and peel the burdock and cut into slices, then cut into shreds. Pour white sesame seeds into the hot pan, stir-fry until fragrant, and put it into a bowl.
Fill the pot with water and bring to a boil, pour in shredded burdock and white vinegar, mix well, and blanch for 1 minute. Take out the shredded burdock, drain the water, and set aside.
Pour a little water into the hot pan, pour in the shredded burdock, fry to dry the water, add salt, squeeze lemon juice, and stir well.
After turning off the heat, put the shredded burdock into a bowl, sprinkle with sugar and sesame seeds.
Salt and Pepper Squid
Ingredients: 200 grams of squid (fresh), 70 grams of eggs, 20 grams of chili powder, 10 grams of sesame oil, 10 grams of curry, 20 grams of starch (corn), 5 grams of salt, 50 grams of vegetable oil, 2 grams of monosodium glutamate, 15 grams of cooking wine
Method: 1. Remove the bright bones and red clothes of the fresh squid, wash them, tie rough patterns on the belly, cut into pieces, absorb the water, mix well with curry powder, salt, monosodium glutamate, cooking wine, and sesame oil, and marinate for 20 minutes. Then add egg liquid and mix well, dip in dry starch and chili powder;
- Heat the vegetable oil in a frying pan with high heat. When it is 70% hot, add the squid and deep-fry until the outside is crispy and the inside is soft and tender. Pour in a colander to drain the oil, then put it back into the wok, stir-fry quickly with cooking wine and salt and serve. , served with pepper and salt.
Yam Eel Porridge
Ingredients: 1 eel, 50 grams each of yam and japonica rice, appropriate amount of various seasonings.
Method: 1. Cut open the eel, remove the internal organs, and put the slices into a bowl.
- Mix ginger, green onion, and salt thoroughly, put them in a casserole with yam and japonica rice, and cook until the eel is cooked and the rice grains bloom.
Claypot Rice with Preserved Meat
Ingredients: rice, water, Cantonese-style sausage, bacon, mushrooms, light soy sauce, dark soy sauce, salt, sugar, sesame oil
practice:
Pour the soaked rice into a casserole, pour in water, bring to a boil on high heat, then turn to low heat, pour in cooking oil and stir well, cover and cook for about 10 minutes;
Slice mushrooms, sausages and bacon, and blanch the rapeseed for later use;
Stir light soy sauce, dark soy sauce, appropriate amount of salt, sugar, sesame oil and appropriate amount of cold boiled water together to make a juice;
Open the lid and take a look. When the water is about to dry up, place the chopped mushrooms, sausages and bacon on the rice;
Stew on low heat for 10 minutes, pour over the adjusted sauce when eating; put on the blanched rapeseed, mix well and start eating.
Fried Oyster Mushrooms
Ingredients: 200 grams of oyster mushrooms, 1 egg, salt, pepper powder, 4 tablespoons of sweet potato starch, Kewpie spicy salad dressing
practice:
Wash the oyster mushrooms, tear them into small pieces, add water to the pot and boil, add the oyster mushrooms and blanch until soft;
Take out the oyster mushrooms and squeeze the water with your hands, put the oyster mushrooms in a large bowl, add salt, pepper powder, sweet potato starch, and crack an egg. Stir well with chopsticks;
Heat the oil in the pan, the oil temperature is 50%, add the oyster mushrooms, fry slowly on low heat, fry until the surface is slightly yellow and remove;
Raise the oil temperature, add the mushrooms and fry again, fry until the outer skin is golden, remove and control the oil.
Pineapple Duck
Ingredients: 400 grams of duck meat, half a pineapple, 2 green onions, 5 slices of ginger, 1 tablespoon of oyster sauce, 1.5 tablespoons of soy sauce, 2 tablespoons of cooking wine, a little sugar, a little oil
practice:
Wash and chop the duck; cut the pineapple into small pieces; cut the green onion into small pieces, and prepare the ginger slices.
Boil water in a pot, add duck pieces and blanch until the color changes; remove and drain the water.
Prepare the sauce: oyster sauce, soy sauce, cooking wine, sugar.
Add a little oil to the pot and heat it up. Put green onions and ginger slices on the bottom first.
Then add duck pieces and pineapple pieces respectively.
Pour in the prepared sauce, cover and cook for about 40 minutes.
Add a little mint leaves to the pan to enhance the aroma and decorate.
homemade jelly
Ingredients: mung bean starch, water, coriander, garlic, onion, ginger, soy sauce, chicken essence, sugar, chili oil, chili sauce, vinegar, salt
practice:
Pour mung bean starch and water into the pot together, stir well;
Put the pot on the fire and mix well;
Stir continuously over low heat until there are no lumps;
When it starts to bubble, continue to stir for 2-5 minutes and remove from the heat;
Pour into a shaped container, let it cool, and put it in the refrigerator for more than 4 hours;
Cut into the shape you like and add accessories.
Fresh Scallop and Winter Melon Soup
Ingredients: Winter melon, fresh shellfish, onion, ginger, coriander, oil, salt and pepper, white wine
practice:
Wash the wax gourd and divide it into two parts. Use a ball digger to scoop out wax gourd balls one by one.
Add a few drops of white wine, a little salt and half a spoonful of starch to Beiding to marinate
Boil water in a pot, put half a teaspoon of salt in the water, after the water boils, put the wax gourd balls in, and blanch for 2 minutes
Then take it out quickly, soak it in cold water, then take it out and drain the water
Put a little oil in the pan. After the oil is hot, sauté the onion and ginger until fragrant, then put the blanched wax gourd balls into the frying pan
Add half a pot of boiling water, add a little salt or not according to personal taste
When the wax gourd is stewed until it is fully ripe and translucent, add the marinated bedding, and turn off the heat after one minute
Add a little pepper and sprinkle with chopped parsley
Pepper Fish Fillet
Ingredients: fish body meat, appropriate amount of Flammulina velutipes, dried sharp pepper, pepper, salt, soy sauce, chicken essence, starch, egg, shredded ginger
practice:
Cut the fish body into thin slices, add salt, light soy sauce, chicken essence, starch and an egg, mix well, and marinate for 15-30 minutes.
Blanch the enoki mushrooms until cooked, take them out and put them in a soup bowl.
Put in clear soup, add salt, shredded ginger, and chicken essence to taste. After the soup boils, add the marinated fish fillets. Put the nine-ripe soup into the soup bowl that has been lined with enoki mushrooms.
Put the oil into the pot, add dried chili pepper when it is slightly hot, stir fry a few times, then add pepper, stir fry a few times in the same way
Fried Black Fungus with Corn Kernels
Ingredients: corn kernels, black fungus, pork, carrot, peanut oil, pepper, soy sauce, minced ginger, minced garlic, salt, chopped green onion
practice:
Prepare raw materials: wash corn kernels, soak black fungus, cut carrots into slices, add some salt, cooking wine, and wet starch to marinate pork.
Heat oil in the pot, add minced ginger and garlic and sauté until fragrant, add pork and stir-fry until it changes color, add carrot slices and stir-fry, add black fungus and stir-fry evenly.
Add corn kernels and fry for a while, add pepper and soy sauce to taste, finally add salt and chopped green onion, stir well and take out of the pan
Braised Pork with Quail Eggs
Ingredients: 400-450g pork belly, 15 quail eggs, 6 slices of ginger, 1 section of cinnamon, 2 star anises, 3 tablespoons of soy sauce, 2 tablespoons of rock sugar, 2 tablespoons of Shaoxing wine
Method: 1. Wash the pork belly, add a little cooking wine to blanch and cut into 2cm square pieces;
Take the oil pan, put ginger slices, cinnamon, and star anise to burst out the fragrance;
Put in the pork belly and stir fry;
Transfer to a slow cooker, add soy sauce, cooking wine and rock sugar, heat the water until all the ingredients are covered, keep the slow cooker on low heat overnight, if there is no slow cooker, use an ordinary wok to simmer for 2-3 hours also;
After the quail eggs are cooked, peel off the shell and set aside;
Put the stewed meat into the frying pan, add the quail eggs, and turn on the fire to collect the juice;
When collecting the juice, remove the ginger, star anise and cinnamon that were added before, and cook until the soup is very thick, leaving only one bottom of the pot.
Steamed squid rings
Ingredients: squid, bean sprouts, chives, ginger, garlic cloves, red pepper, salt, very fresh, vinegar, sugar, chicken essence
practice:
Wash the squid, cut into small circles, and drain the water.
Heat a little oil in the pot, add the chopped green onions, ginger, and minced garlic and stir-fry over medium heat.
Take it out and put it in a bowl, add all the above seasonings and mix well for later use.
Wash the bean sprouts and spread them on the bottom of the plate. Then spread the squid rings on the bean sprouts.
Sprinkle half of the sauce evenly. Put it in a pot of boiling water and steam on high heat for about 5 minutes until cooked.
Transfer to the plate to be served, sprinkle with chopped red pepper and shallots.
Pour in the remaining half of the sauce, and pour a little hot oil until it is smoking.
Korean Fried Tofu
Ingredients: 500g tofu, 4-5 shallots, 2 cloves garlic, 3 tablespoons light soy sauce, 1 tablespoon sesame oil, 2 teaspoons Korean chili powder, 2-3 tablespoons water, 2 eggs, some flour , salt, and vegetable oil in moderation;
practice
Prepare the ingredients. Cut the tofu into cubes, mince the onion and garlic and set aside.
Put a small amount of salt into the flour and egg liquid and stir well.
Pour light soy sauce, sesame oil, Korean chili powder, water, minced garlic and minced green onion into a bowl, stir well and set aside.
Prepare a frying pan, pour vegetable oil into it and heat it over low heat, dip the tofu in flour and natural egg liquid, put it into the pan and fry until both sides are golden brown.
In a small soup pot, spread the adjusted sauce on the bottom, then put the fried tofu on it, then spread a layer of sauce and then a layer of tofu, and cover the pot after layering like this.
Turn on the heat and bring to a boil, then turn to low heat and cover the pot for 5 minutes.
Duck Stir-Fried Bean Curd Stick
Ingredients: 500 grams of duck meat, appropriate amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 pieces of fragrant leaves, more than ten peppercorns, 2 small pieces of rock sugar, dried chili, ginger, garlic, green onion, cooking wine, light soy sauce, dark soy sauce Appropriate amount.
practice:
Wash and chop the duck meat into pieces, cut the ginger into slices, cut the green onions into sections, and cut the dried chili into shreds; wash the bean curd sticks with clean water, soak them for about 30 minutes in advance, remove them and cut them into sections.
Put an appropriate amount of water in the pot, add duck pieces, add a few slices of ginger and scallions, then add a little cooking wine, turn on the fire (no need to cover), blanch until the duck pieces change color, and then remove them with a colander. Rinse the blood foam on the surface with clean water and drain.
Put a little oil in the pot, add star anise, cinnamon, and peppercorns, stir-fry on a low heat until the aroma is released, then add the blanched duck pieces, turn to high heat, and fry until the duck pieces come out of oil.
Add a small spoonful of cooking wine, stir well, add dried chili, ginger, garlic, bay leaves, rock sugar, salt, one small spoonful of dark soy sauce, two small spoonfuls of light soy sauce, stir well until the duck pieces are colored.
Pour in hot water that has completely soaked the ingredients in the pot, cover the pot, bring to a boil on high heat, then turn to low heat and cook for about 20 minutes.
Add the soaked bean curd sticks, stir well and continue to cook for about 5 minutes until the soup in the pot is basically dry, add green onion, stir well and then take out of the pot
Baked Sweet Potatoes with Cheese
Ingredients: 300 grams of sweet potato, 35 grams of milk, 1 slice of cheese, 1 egg yolk, 10 grams of sugar
practice:
Peel and wash the sweet potatoes, put them in a microwave oven, and grind them into mud;
Add egg yolk, milk and sugar, mix well;
Brush the egg tart mold with cooking oil and fill it with mashed sweet potato;
Tear the cheese into small pieces and place on the mashed sweet potato;
Put it in the middle and lower layers of the preheated oven, heat up and down, 190 degrees, 15 minutes, and then it is ready to be baked.
Tofu Braised Zucchini
Ingredients: Zucchini, Tofu, Onion, Ginger, Garlic, Salt, Sugar, Soy Sauce, Oyster Sauce
practice:
Cut the zucchini and tofu into pieces, and mince the onion, ginger and garlic.
Boil water in a pot, put salt to boil, add tofu and blanch for 3 minutes.
Heat the pan with cold oil, add ginger and garlic to fry until fragrant, and add tofu.
Add appropriate amount of water and add salt, sugar, soy sauce and oyster sauce.
Put in the zucchini and cook until delicious, sprinkle with chopped green onion, and serve.
Chanterelle Gluten Chicken
Materials: 500 grams of chicken, 200 grams of gluten, 50 grams of dried tea tree mushrooms, 100 grams of chanterelles, and 150 grams of chicken blood. Salt, monosodium glutamate, chicken essence, pepper, fresh soup, rattan pepper oil, and chicken oil.
practice:
Cut the rooster chicken into small pieces and the chicken blood into large pieces, set aside.
Soak dried tea tree mushrooms and cut them into segments about 3 cm long; wash the chanterelles and set aside.
Heat the chicken oil in the pot, stir-fry the chicken pieces until the steam is dry, then add the tea tree mushrooms and fry until fragrant, then add the fresh soup and bring to a boil over high heat, then add the chanterelles and simmer for an hour.
After one hour, add chicken blood clots and gluten to cook for a while, then add salt, monosodium glutamate, chicken essence, and pepper to adjust the taste. Finally, pour in a little rattan pepper oil to serve.
Chopped Pepper Cabbage
Ingredients: 1/2 cabbage; 2 cloves of garlic, minced; 1 tablespoon of homemade fruity chopped pepper; 1 tablespoon of hot water; 2 grams of salt; 1 gram of chicken essence;
practice:
Divide the cabbage into pieces, soak them in baking soda water for about 10 minutes, and rinse them with running water.
Remove and drain the water.
Tear by hand into slightly larger pieces of uniform size.
Heat oil in a pot, add minced garlic and chopped peppers and saute until fragrant.
Put in the torn cabbage slices, and quickly turn up and down on high heat.
Pour 1 tablespoon of water along the side of the pot, add salt and stir well over high heat, turn off the heat and add chicken essence and mix well
Jellyfish head mixed with cucumber
Ingredients: jellyfish head, cucumber, garlic, millet pepper, salt, soy sauce, balsamic vinegar, sesame oil, chicken essence
practice:
Blanch the soaked jellyfish in boiling water for 2 minutes, remove and drain, and cut into appropriate size;
Mash the cucumber with the back of the knife, and then cut it into slices diagonally; cut the millet pepper into small circles; mince the garlic;
Put the jellyfish head, cucumber, millet pepper, minced garlic in a large container, add salt, soy sauce, balsamic vinegar, sesame oil, chicken essence and mix well.
Potato Risotto
Ingredients: potatoes, rice, garlic, bean paste, cooking wine, light soy sauce, chopped green onion
practice:
Soak the rice for 15-30 minutes first (add rice and water in the rice cooker according to the usual cooking method, and the rice will be soft and soft. If you want the rice to be dry, add a little less water than usual)
Sliced garlic, set aside
Peel the potatoes and cut them into small pieces, soak them in clean water to prevent oxidation, and drain them before putting them into the pot
Put oil in the frying pan, heat the oil, pour in the garlic slices and saute until fragrant, pour in the drained potato pieces, stir-fry until the edges are burnt and slightly browned, turn to low heat, add the bean paste and saute until fragrant, then add Cooking wine, light soy sauce, dark soy sauce, sugar stir fry evenly, turn off the heat (the potatoes are still raw at this time, do not need to be fried)
Pour the fried potatoes and garlic slices into the uncooked rice, cover the rice cooker, and cook in rice cooking mode
After the rice is cooked, open the lid and gently stir the potatoes and rice evenly. Sprinkle chopped green onion and simmer for 10 minutes. When ready to serve, add some chicken essence and sesame oil and mix well.
delicious char siu
Ingredients: Pork, Cooking Wine, Oyster Sauce, Soy Sauce, Ginger, BBQ Pork Sauce
practice:
1.1 catties of pork cut into three slices as thin as possible, add an appropriate amount of cooking wine and marinate for half an hour, add 3 spoons of char siew sauce, 1 spoon of oyster sauce, a little minced ginger and soy sauce, grasp the meat and sauce evenly with your hands, so that each piece of meat is covered with sauce Cover and refrigerate for 24 hours.
Pour a little oil to evenly coat the bottom of the pot to prevent sticking, and put the marinated meat into the bottom of the pot.
Cover and press the fast cooking button for more than ten minutes, turn over with chopsticks, then fork 2 tablespoons of roast sauce or add some honey on top of the meat, cover and continue to cook until tripped.
If there is still a lot of water, turn it over again and press the quick cooking button one more time. If the meat is too thick, press it again.
After cooking, wait for it to cool slightly, take out and cut into small pieces, put on a plate, pour the sauce from the bottom of the pot on top of the meat, and it will become a delicious barbecued pork.
Tilapia Braised Fried Vegetables
Ingredients: 1 tilapia, 1 pack of fried vegetables, appropriate amount of oil, appropriate amount of salt, 2g ginger, 3g minced garlic, 2 shallots
practice:
Cut a few knives on the body of the fish that has been scraped off the scales and gutted
Heat the oil in the pan and fry the fish, turn it over and fry for a while, fry the ginger and garlic until fragrant
Add water, add mustard greens and simmer, add green onions after the juice is collected
Stir-Fried Bacon with Mushroom Flavor
Materials: oyster mushroom, straw mushroom, tea tree mushroom, cured meat, onion, ginger and garlic
practice:
Wash the oyster mushroom, straw mushroom and tea tree mushroom and cut into thick slices for later use;
Cut the cured meat into thin slices, stir-fry after flying in water, and take out of the pan for later use;
The three mushrooms are treated with flying water, and the onion, ginger and garlic are sautéed until fragrant;
Stir-fry the three mushrooms and cured meat until fragrant, thicken the sauce, and serve.
Hunan Style Sauce Pepper Pork Knuckle Skin
Ingredients: pork knuckle skin, onion, ginger, garlic, sauce pepper, chicken powder, oyster sauce, salt, fermented soybeans
practice:
Cut the pig's foot skin into strips and put them in a large bowl;
Mince the chili and millet pepper, add salt and bean drum, and soak with sauce and pepper juice;
Then add chicken powder and oil to cool; cover the pork knuckle skin with the cooled sauce and pepper sauce;
Sprinkle the pre-cut fresh pepper granules and minced ginger and garlic, and steam in a steamer until the skin of the meat is crispy (15-20 minutes);
Finally, the pot is fresh, spicy and tangy, just sprinkle with chopped green onion
Braised tofu with cabbage
Ingredients: cabbage, tofu, ginger, garlic, shallots
practice:
Cut the cabbage into sections, and cut the tofu into pieces;
Blanch the tofu in water, remove and drain;
Blanch the cabbage in water, remove and drain;
Heat oil in a pan, add ginger, garlic and shallots, fry until fragrant, add tofu and fry for a while, add water and simmer for a while;
Add cabbage and stir-fry, and finally add salt and chicken essence.
Three-color Steamed Egg
Main ingredients: 3 eggs, 3 salted egg yolks, 1 gray egg, 1 preserved egg, appropriate amount of chives, half a teaspoon of salt, 1 piece of ginger
step
Prepare the raw materials.
Preserved eggs, gray eggs, salted egg yolks, cut into pieces for later use, separate egg whites and egg yolks, grind ginger to filter juice, prepare a non-stick container, brush a layer of oil, divide salt and ginger juice into two parts, add egg yolks respectively Whisk in the egg whites until well combined.
Spread the three kinds of egg granules under the container, pour the egg whites in, cover with plastic wrap and poke small holes evenly.
Put it in a steamer, steam in boiling water for 10 minutes, then take it out.
Pour egg yolk on top, wrap with plastic wrap, and steam for 15 minutes.
Take it out, cut into pieces, put on a plate, and garnish with chives.
Tips
Gray-coated eggs are called Biandan in some places, preserved eggs, which are lime-wrapped eggs, golden yellow.
The mold must be wiped with a layer of oil first, otherwise it will not be easy to remove the mold.
When steaming, use medium and low heat, and wrap it with plastic wrap, otherwise there will be air bubbles on the surface and it will not be smooth.
Wait until it cools down naturally before cutting. Do not use brute force when cutting. You can shake and cut down.
Arrangement According to your preference, you can directly slice and arrange the plate, or you can cut diamond-shaped pieces like the finished product picture.
Shrimp Steamed Egg
Main ingredients: 200g eggs, 100g fresh shrimps, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of green onions, appropriate amount of boiled water
step
Shrimp deheaded, shelled and deveined
Rinse with clean water, add appropriate amount of cooking wine to remove fishy smell
Crack the eggs and break them apart
After beating well, sieve to remove the egg foam
Add boiled water twice as much as the egg liquid, beat well, and then add salt.
Pour into the bowl of the upper steamer
Put in the washed shrimps. The shrimps can be steamed directly in the egg liquid without blanching the shrimps to maintain the freshness of the shrimps.
Cover with plastic wrap and prick a few small eyes with a toothpick
Put cold water into the steamer and steam for 10-15 minutes on high heat, pour sesame oil, light soy sauce, and chopped shallots according to each person's taste
Tips
The ratio of egg liquid to water is about 1:2. It is best not to add oil and salt at the beginning of stirring the eggs, as this will easily damage the egg gelatin, and the steamed egg custard will be hard; if the egg liquid is stirred well, then add oil Add salt, stir a few times and put it into the steamer, the egg custard will be very soft when it comes out of the pan.
Chive Egg Pancakes
Main ingredients leek 40g, egg 1, flour 50g, carrot 30g, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of red pepper
step
Prepare all the ingredients.
Wash and chop the leeks and chop the carrots.
Put the leeks, carrots and eggs into the flour bowl.
Add salt and chicken essence to taste.
Then add an appropriate amount of water and stir to form a batter.
Heat a pan with a little oil, scoop a spoonful of batter into small round cakes, and place two slices of red pepper rings on top.
Slowly heat over low heat until the cake is slightly yellow on both sides.
Tips
It is best to wash the leeks in advance and drain the water before using them.
Adjust the amount of water by yourself. The batter should not be too thin, but slightly thicker. Whisk the batter for a while to strengthen the batter, and the cake will have a good taste.
When frying, cook slowly on low heat until the color is even and beautiful.
Dried Beans with Sauce
Raw materials: dried tofu, shiitake mushrooms, green peppers, minced garlic, beef paste, soy sauce, sugar, salt, chicken powder, oil.
Shred dried tofu, shred green pepper, and shred mushroom.
Pour oil into the pan, heat it up, add minced garlic and sauté until fragrant, then pour in the shredded dried tofu, shredded green pepper and shredded shiitake mushrooms and stir fry.
Add half a spoonful of beef sauce (you can add more if you like spicy), stir fry evenly. (If it feels too dry when frying, you can add a small amount of water).
Add a small amount of soy sauce, sugar and salt and continue to stir fry.
Add chicken powder, put on a plate and serve.
Red Oil Yuba
Method: 1. Slice carrots and shred green peppers.
Put the water-fat bean curd sticks into boiling water and boil for 1 minute to cool down.
Put in the carrots, blanch and cool for later use.
Put all the ingredients into a large bowl. Add sugar, salt, light soy sauce, balsamic vinegar, and sesame oil.
Then add chili oil. Mix everything well
Pour in the pork liver with green peppers and continue to stir-fry, pour in the water starch, stir-fry evenly and turn off the heat.
Gumbo with Fresh Pepper Jellyfish
Material: 150 grams of okra, 100 grams of jellyfish. 15 grams of Qinghang pepper, 5 grams of minced garlic, and a little shredded red pepper. 20 grams of Weijixian soy sauce, 5 grams of Li Pailin juice, 3 grams of sesame oil, 5 grams of spicy fresh dew, 4 grams of balsamic vinegar, and 4 grams of sugar.
Method: 1. Cut the okra in boiling water, fish out in ice water, remove the head and tail, and cut into two pieces with an oblique knife.
Slice the jellyfish, rinse with water, remove the salty taste, and squeeze dry for later use.
Saute the pepper and minced garlic in oil until fragrant. Take it out.
Stir the very fresh soy sauce, Li Pai Lin Mie juice and other seasonings evenly and set aside, then add the stir-fried Hang pepper and minced garlic to soak.
Put the jellyfish and okra on a plate and pour over the sauce.
fish liver tip
Ingredients: 1 slice of pork liver, 1 cucumber, 1/2 carrot, 3 spoons of oil, 1 spoon of salt, 1 green onion, 1 slice of ginger, 1 spoon of soy sauce
practice:
Soak the pork liver in water with white vinegar for half an hour, then rinse it with running water repeatedly, and use a kitchen towel to absorb the surface water;
Slice, add cooking wine, salt and starch to mix well;
Wash the carrots, wash the cucumbers and cut them into diamond-shaped slices;
Heat the pan with cold oil, add chopped green onion and shredded ginger and fry until fragrant, add in cucumber and carrot, pour in soy sauce and stir fry until it is mature;
Add the liver tip, stir fry for a while, and serve.
Fried Three Dings with Crab
Material: ham, green onion, green and red pepper, mustard, oil
Practice: 1. Dice ham, mince onion, mince green and red pepper;
- Heat the oil in the pot, add chopped green onion and saute until fragrant, add diced mustard and diced ham and stir-fry evenly; add green pepper and stir-fry until cooked.
Baked Tofu
Material: 500g tofu, soy sauce, minced ginger, vegetable oil
step:
Prepare a baking sheet with a foil rim and preheat the oven to 177°C.
Drain the tofu with a napkin and let it stand for about 5 minutes.
Combine soy sauce, ginger and vegetable oil in a small bowl.
Cut the tofu into 1.5cm thick slices and place them on the baking sheet.
Use a brush to spread the soy sauce evenly on the tofu.
Put the tofu in the oven and bake for 15 minutes. Take it out when the tofu is firm and golden brown.
Stewed Tofu with Three Mushrooms
Ingredients: 100g mushrooms, 100g shiitake mushrooms, 100g enoki mushrooms, 1 northern tofu, 2 tablespoons Jinlansu oyster sauce
step:
Wash the shiitake mushrooms, enoki mushrooms and mushrooms, cut the tofu into slices and set aside.
Heat the oil in the pot to 70% heat, add the tofu and fry on medium heat.
Fry until golden brown on both sides; if you use oily tofu, this step is omitted.
Pour out the excess oil, add three kinds of mushrooms and stir fry.
Fry until the mushrooms are soft.
Add soy sauce, vegetarian oyster sauce and a small amount of water, and simmer for 10 minutes over medium heat.
Vegetable Chow Mein
Ingredients: cabbage, shiitake mushrooms, onions, carrots, bean sprouts, onion, ginger, garlic, sugar, oyster sauce, light soy sauce, dark soy sauce, noodles, salt, eggs
Method: 1. Wash the cabbage, shiitake mushrooms, onions and carrots and cut into shreds, remove the fibrous roots of the bean sprouts, wash and drain, and cut the ginger and garlic into fine pieces
2.1 tsp white sugar, 1 tsp oyster sauce, 2 tsp light soy sauce and 1 tsp dark soy sauce, make a sauce for later use
Pour water into the pot and boil, put in the noodles, cook until the noodles are 8 mature, take them out and rinse with cold water, drain and set aside
Start the pan again, pour oil, add minced ginger and garlic, sauté over medium heat, fry the chopped cabbage, carrots, bean sprouts and shiitake mushrooms over medium heat until soft
Put in the noodles, turn to high heat, stir-fry evenly with chopsticks, pour in the prepared sauce, add shredded onion, stir-fry evenly, serve out
Start the pan again, fry a poached egg, put the fried egg on the noodles
Stir-fried Pork with King Oyster Mushroom
Ingredients: 100 grams of pork, 2 Pleurotus eryngii mushrooms, 2 sharp peppers, 1 teaspoon of bean paste, a little light soy sauce, appropriate amount of cooking wine, appropriate amount of vegetable oil
practice:
Sliced king oyster mushroom, shredded onion and ginger, sliced garlic
Thinly sliced lean meat, sliced green pepper
Heat a little oil in a pan, add the king oyster mushroom slices and fry until lightly browned on both sides, set aside for later use
Put a little oil in another frying pan, fry the pork slices for about 5 minutes, add Pixian bean paste and stir well
Add onion, ginger and garlic and fry until fragrant
Add the fried king oyster mushroom slices, a little soy sauce, cooking wine and a small spoon of water and fry for a while
Add green pepper and fry until it breaks
Steamed Baby Vegetables with Ham and Garlic
Material: Baby cabbage, hot pepper, shallot, garlic cloves, ham
practice:
Wash and drain the baby cabbage, put it on a chopping board, cut off the roots of the cabbage a little, cut the whole plant, spread it on a steaming plate, and steam it in a pot for 6-8 minutes until cooked;
While steaming the vegetables, wash and remove the stalks of the hot peppers and chop the pepper rings, wash and mince the shallots, peel and mince the garlic cloves;
Heat up the frying pan without oil, spread the whole ham into the pan, fry until the oil is burnt on both sides, put it on the cooked food chopping board and cut into strips;
Take out the steamed baby cabbage, stir the juice seeping from the plate into a small bowl for later use, and spread the shredded ham on the steamed baby cabbage;
Heat the frying pan and add oil. When the oil is 30% or 40% warm, stir-fry the pepper rings in the pan, stir-fry the minced garlic until fragrant, pour the vegetable juice in a small bowl into the pan and boil, add Maggi Fresh soy sauce, sugar, salt to taste, thicken with starch;
Stir the sauce boiled in the pot to thicken it, pour it on the ham baby vegetable surface, sprinkle shallots on the surface, and the dish is ready
Novice vegetable fried gluten
Method 1. Wash and drain the novice vegetables. Because the leaves are a bit big, divide them into two halves, which is very convenient when frying and easy to pick up when eating. The oily gluten is broken in half by hand, which is more delicious than cutting it with a knife.
Heat the oil in the pot, put the minced garlic and chili until fragrant, then put the novice vegetables and oil gluten, stir-fry quickly on high heat.
Add oyster sauce, sugar and salt to taste at the same time, stir-fry until the gluten is completely soft, and then take it out of the pan. Drizzle a little sesame oil before serving for a more delicious taste.
Novice dishes will release a small amount of water when heated, and the oily gluten is also very water-absorbing. The flavors of the two penetrate into each other, and it tastes more delicious than meat.
Lemon Salt Fish
Method 1. Carrot shreds, cucumber shreds, 50 grams each of Flammulina velutipes, 20 grams of fungus, blanch in water, drain, put them in a plate and put them on the bottom.
Soak 500 grams of grass carp slices in salt water for 10 minutes, remove and rinse the salt, put it into a basin, add 6 grams of salt, 5 grams of monosodium glutamate, 10 grams of cooking wine, 20 grams of green onion and ginger water, squeeze in two slices of lemon For the juice, beat in an egg white, sprinkle 30 grams of cornstarch and beat vigorously.
Blanch the fish fillets in boiling water until they are fully cooked, take them out and place them on the side of the plate, and squeeze the juice of two slices of lemon.
Put the bottom oil in the pot and heat it up, add 5 grams of chopped green onion, garlic slices, and ginger slices and stir until fragrant, add 10 grams of red pickled peppers, 5 grams of chopped wild pepper, 10 grams of tomato sauce, and 10 grams of hot peppers, stir well, cook 15 grams of white vinegar, 10 grams of white sugar, add 300 grams of water and boil thoroughly, remove the residue, add 6 grams of Knorr Hot and Sour Fresh Dew, thicken the water and pour it on the fish fillets, then sprinkle a little green and red pepper, Chinese prickly ash, lime slices, 30 grams of heated oil can be served.