More than 50 kinds of home-cooked dishes are recommended. The temptation of food is unstoppable. Let's try a few dishes 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!
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 piece of tofu skin; half an onion; appropriate amount of red/green pepper; 1 teaspoon peppercorns; 2-3 shallots; salt; a little salt and pepper powder; a little sugar; 1 teaspoon soy sauce; a little cumin powder;
practice
Wash and mince the onions; remove the stems, seeds, and dice the red/green peppers for later use; mince the shallots for later use; soak the bean skins in hot salt water for a while to remove the beany smell;
Control the moisture of the bean skin, cut it into small cubes, roll it into a tube and string it with a toothpick; take out the oil pan, fry the bean skin with 60% hot oil until it is crispy and golden brown, remove it for oil control and set aside;
Heat the wok, add a little oil, put in the peppercorns, stir them out, remove and throw away, chop the diced onions and red/green peppers into the pot, stir fry over medium and low heat; add the fried beans Stir fry in a pan under the skin, add a little sugar, salt and pepper, 1 teaspoon of soy sauce and stir well. Sprinkle chopped green onion, fried sesame seeds and a little cumin powder before serving.
Spicy Crispy Tofu
Practice 1. Cut crispy tofu into diamond-shaped pieces and blanch them in water for later use; cut green and red pepper into diamond-shaped pieces, slice pork belly, and slice ginger and garlic;
Put oil in the pot. After the oil is hot, add the pork belly slices and stir-fry until the oil comes out. Add the ginger and garlic and fry until fragrant. Add the bean paste and fry until the red oil comes out;
Pour in the green and red pepper flakes, stir fry; pour in the crispy tofu and stir well, add an appropriate amount of salt, a little dark soy sauce, sugar, and stir well;
Cover the pot, simmer the whole pot of vegetables until the tofu is tasty, add a little pepper to enhance the taste.
Lotus Seed and Purple Rice Porridge
Ingredients: appropriate amount of purple rice, rice, brown rice, appropriate amount of dried lotus seeds
practice:
Wash the dried lotus seeds, soak them in water for 2 hours, and then remove the lotus hearts.
Wash the purple rice, rice and brown rice clean and soak in water for 2 hours.
Add enough water to the pot. After boiling, add purple rice, rice and brown rice. After the water is boiled again, turn to low heat and simmer for about 45 minutes until the rice grains are soft and rotten. Add lotus seeds, continue to cook for 10 minutes and turn off the heat.
Chopped Pepper Taro
Practice: 1. Wash the surface of the taro, put the skin into the pot and steam it;
Let the steamed taro cool, peel off the skin, and cut into hob pieces;
Heat the pot with a little oil, add the chopped pepper sauce and stir-fry until fragrant, add the taro and stir-fry together;
Add light soy sauce and water and heat on low heat to taste;
Garnish with a little chopped parsley after serving.
Fried Pork with Lettuce
Ingredients: lettuce, meat, salt, oil, ginger, cooking wine, soy sauce, dried chili
practice:
Slice the lettuce, marinate with salt for 3 minutes, rinse well, and slice the meat.
Heat the oil in the pot, add the ginger slices, pour in the meat slices and stir fry them until they turn 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 (ribs), half a green onion, 2 slices of ginger, sesame sprinkles, a little chopped green onion, 1 teaspoon of soy sauce, 1 tablespoon of white sugar, a little balsamic vinegar, 2 tablespoons of cooking wine
practice:
1. Wash the ribs, marinate overnight with soy sauce, cooking wine and ginger
2. Add some starch to the ribs, and fry them in a frying pan until they are browned on both sides
3. Add some starch to the ribs, and fry them in a frying pan until they are browned on both sides
4. Add the ribs, add balsamic vinegar, soy sauce, sugar, cooking wine, and a little water to boil to taste, the amount of water is not much, adjust the taste of the sweet and sour sauce, continue to cook for 10 minutes, and then collect the thick juice
5. Garnish with white sesame seeds and green onion after serving
Sesame Burdock Shredded
Material: 100 grams of burdock, 80 grams of lemon, 30 grams of white sesame seeds, 3 ml of white vinegar, appropriate amount of salt, appropriate amount of sugar
practice:
Wash and peel the burdock, cut into slices, and then cut into shreds. Pour white sesame seeds into a hot pot, stir fry until fragrant, and put into a bowl.
Boil water in a pot, pour in shredded burdock and white vinegar, mix well and blanch for 1 minute. Remove the burdock shreds, drain and set aside.
Pour a little water into the hot pot, pour in the burdock shreds, stir-fry until the water is dry, add salt, squeeze the lemon juice, and stir well.
After turning off the fire, put the shredded burdock into a bowl, sprinkle with sugar and white sesame seeds.
Salt and Pepper Squid
Material: 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
Practice: 1. Remove the bright bones and red coat from the fresh squid, wash it, put a rough pattern on the belly, cut into pieces, absorb the water, mix well with curry powder, salt, monosodium glutamate, cooking wine, and sesame oil, marinate for 20 minutes, Add egg mixture and mix well, dip in dry starch and chili powder;
- Put vegetable oil in a hot wok. When 70% hot, add the squid and fry until crispy on the outside and soft on the inside. Pour into a colander to drain the oil, put it back into the wok, stir well with cooking wine and salt, and serve on the plate. , served with pepper and salt.
Yam and Eel Porridge
Materials: 1 eel, 50 grams each of yam and japonica rice, appropriate amount of various seasonings.
Practice: 1. Cut open the eel, remove the internal organs, and slice them into a bowl.
- Mix ginger, green onion and salt thoroughly, put it in a casserole with yam and japonica rice, cook until the eel is cooked through and the rice grains are blooming.
Baked Claypot Rice
Ingredients: rice, water, Cantonese sausage, bacon, mushrooms, light soy sauce, dark soy sauce, salt, sugar, sesame oil
practice:
Pour the soaked rice into the casserole, pour in water, bring to a boil over high heat, then reduce to low heat, pour in the cooking oil, stir well, cover and cook for about 10 minutes;
Slice mushrooms, sausages and bacon, and blanch rapeseed in water for later use;
Mix 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, put the sliced mushrooms, sausages and bacon on the rice;
Simmer on low heat for 10 minutes. When eating, drizzle with the prepared sauce; place the blanched rapeseed and mix well before 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 softened;
Take out the oyster mushrooms and clean the water with your hands. Put the oyster mushrooms in a large bowl, add salt, pepper powder, sweet potato starch, and knock in an egg. Mix well with chopsticks;
Heat the oil in the pot, the oil temperature is 50%, add the oyster mushrooms, fry slowly on a low heat, fry until the surface is slightly yellow and take out;
Raise the oil temperature, add the mushrooms and fry again until the skin is golden brown, remove and control the oil.
Pineapple Duck
Ingredients: 400 grams of duck meat, half a pineapple, 2 shallots, 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 the duck pieces and blanch until discolored; remove and control the moisture.
Prepare the sauce: oyster sauce, soy sauce, cooking wine, sugar.
Heat a little oil in a pot, put onion and ginger slices on the bottom first.
Then add the duck pieces and pineapple pieces respectively.
Pour in the prepared sauce, cover and cook for about 40 minutes.
Add a little mint leaves out of the pot to enhance the aroma or 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 the mung bean starch and water into the pot together and stir well;
Put the pot on the fire and mix well;
Keep stirring on low heat until there are no lumps;
When it starts to bubble, continue to stir for 2-5 minutes and remove from heat;
Pour it 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 the accessories.
Fresh Shellfish and Winter Melon Soup
Ingredients: winter melon, fresh shell, onion, ginger, coriander, oil, salt, pepper, white wine
practice:
Wash the wax gourd into two parts, and use a ball digger to dig out the wax gourd balls
Add a few drops of white wine, a little salt, and half a spoon of starch to the 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, blanch for 2 minutes
Then quickly remove it, soak it in cold water, then remove and drain the water
Put a little oil in the pot. After the oil is hot, put the onion and ginger in the pot and sauté until fragrant. Then add the blanched winter melon balls and stir fry
Add half a pot of boiling water, add a little salt or no salt according to personal taste
When the winter melon is simmered until it is fully mature and translucent, add the marinated Beiding and turn off the heat after one minute.
Add a little pepper, sprinkle with chopped parsley
Pepper fillets
Material: fish body meat, appropriate amount of enoki mushroom, dried pepper, pepper, salt, soy sauce, chicken essence, starch, egg, ginger
practice:
Cut the fish body into thin slices, add salt, soy sauce, chicken essence, starch and an egg, mix well, marinate for 15-30 minutes.
Blanch the enoki mushrooms until cooked, take them out and put them in a soup bowl.
Put in the clear soup, add salt, shredded ginger and chicken essence to taste. After the soup boils, add the marinated fish fillets. The nine-ripe soup is poured into a soup bowl that has been lined with enoki mushrooms.
Put the oil into the pot, add dry pepper, stir fry for a few times, then add Chinese pepper, and stir fry for a few times.
Fried black fungus with corn kernels
Ingredients: corn kernels, black fungus, pork, carrots, peanut oil, pepper, soy sauce, minced ginger, minced garlic, salt, chopped green onion
practice:
Prepare the raw materials: wash the corn kernels, soak the black fungus, cut the carrots into slices, add some salt, cooking wine, and wet starch to the pork.
Heat oil in the pot, add minced ginger and garlic and saute until fragrant, add pork and fry until discolored, 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, and finally add salt and chopped green onion and stir well.
Quail Egg Braised Pork
Ingredients: 400-450g pork belly, 15 quail eggs, 6 slices of ginger, 1 segment of cinnamon, 2 star anise, 3 tablespoons of soy sauce, 2 tablespoons of rock sugar, 2 tablespoons of Shaoxing wine
Practice: 1. Wash the pork belly, add a little cooking wine and blanch it into 2cm square pieces;
Take the oil pan, put ginger slices, cinnamon, star anise to burst out the fragrance;
Add the pork belly and stir fry;
Transfer to the slow cooker, add soy sauce, cooking wine and rock sugar, heat the water until all the ingredients are covered, keep the slow cooker low and simmer overnight, if there is no slow cooker, use a common wok to simmer for 2-3 hours also;
After the quail eggs are cooked, peel off the shell and set aside;
Transfer the stewed meat to the wok, add the quail eggs, and turn on the fire to collect the juice;
When collecting the juice, pick out the ginger, star anise and cinnamon that were put before, and cook until the soup is very thick and only one bottom of the pot is left.
Steamed Squid Rings
Ingredients: small squid, bean sprouts, chives, ginger, garlic cloves, red pepper, salt, extremely fresh, vinegar, sugar, chicken essence
practice:
Wash the squid, cut into small circles and drain.
Heat a little oil in a pot, add chopped onion, ginger, minced garlic and stir fry over medium heat until fragrant.
Remove and put into 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.
Drizzle half of the sauce evenly. Put it in a pot of boiling water and steam for about 5 minutes until cooked.
Transfer to a serving plate, sprinkle with sliced red peppers and chives.
Pour in the remaining half of the sauce, and then pour a little hot oil that has been boiled until smoking.
Korean Fried Tofu
Ingredients: 500g tofu, 4-5 shallots, 2 cloves of garlic, 3 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of Korean chili powder, 2-3 tablespoons of water, 2 eggs, appropriate amount of flour , salt, vegetable oil appropriate amount;
practice
Prepare the ingredients. Cut the tofu into cubes, mince the onion and garlic and set aside.
Add a small amount of salt to the flour and egg mixture and mix well.
Pour light soy sauce, sesame oil, Korean chili powder, water, minced garlic and chopped green onion into a bowl and stir well for later use.
Prepare a frying pan and pour vegetable oil into medium heat. Dip the tofu in the flour and natural egg liquid and fry it in the pan until golden brown on both sides.
In a small soup pot, place the prepared sauce on the bottom, then place the fried tofu, and then layer a layer of sauce and then a layer of tofu, and cover the pot after layering like this.
Turn on the fire and bring to a boil, then turn to low heat and cover the pot for 5 minutes.
Fried yuba with duck meat
Material: 500 grams of duck meat, appropriate amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 fragrant leaves, more than ten peppercorns, 2 small pieces of rock sugar, dried chili, ginger, garlic, onion, cooking wine, light soy sauce, dark soy sauce Appropriate amount of each.
practice:
Wash the duck meat and cut it into pieces, cut the ginger into slices, cut the green onion into sections, and cut the dried chili into shreds; wash the yuba with water, soak it in advance for about 30 minutes, then remove it and cut it into pieces.
Put an appropriate amount of water in the pot, put in the duck pieces, add a few slices of ginger and spring onion, add a little cooking wine, turn on the fire (no need to cover), blanch until the duck pieces change color, then remove them with a slotted spoon, Rinse off the blood on the surface with clean water and drain.
Put a little oil in the pot, add star anise, cinnamon, peppercorns, stir fry on low heat until fragrant, add the blanched duck pieces, turn to high heat, and fry until the duck pieces come out of oil.
Put in a teaspoon of cooking wine, stir well, add dried chili, ginger, garlic, bay leaves, rock sugar, salt, one teaspoon of dark soy sauce, two teaspoons of light soy sauce, stir well until the duck pieces are colored.
Pour in the hot water that has completely soaked the ingredients in the pot, cover the pot, turn to low heat and cook for about 20 minutes.
Add the soaked bean curd, stir well and continue to cook for about 5 minutes until the soup in the pot is basically dry, add the shallots, stir well and then serve
Cheese Baked Sweet Potatoes
Ingredients: 300 grams of sweet potatoes, 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 the microwave, and grind them into a puree;
Add egg yolk, milk, sugar and mix well;
Brush the egg tart mold with cooking oil and put in the sweet potato puree;
Tear the cheese into small pieces and put it on the mashed sweet potato;
Put it into the middle and lower layers of the preheated oven, fire up and down, 190 degrees, 15 minutes, and you can come out of the oven.
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 Braised Rice
Ingredients: potatoes, rice, garlic, bean paste, cooking wine, soy sauce, chopped green onion
practice:
Soak the rice for 15-30 minutes first (add rice and water to the rice cooker in the usual way of cooking, the rice will be soft and soft, if you want the rice to be dry, put a little less water than usual)
Sliced garlic, set aside
Peel the potatoes and cut them into small pieces, soak them in water to prevent oxidation, and drain them before placing them in the pot
Put the oil in the wok. After the oil is hot, pour in the garlic slices and saute until fragrant. Add in the drained potato pieces, stir-fry until the edges are slightly browned, turn to low heat, add the bean paste and stir-fry 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 cooked)
Pour the fried potatoes and garlic slices into the uncooked rice, cover the rice cooker, and cook the rice
After the rice is cooked, open the lid, gently stir the potatoes and rice, sprinkle with chopped green onion and simmer for 10 minutes. When ready to serve, add some chicken essence and sesame oil and mix well.
Delicious BBQ Pork
Ingredients: pork, cooking wine, oyster sauce, soy sauce, ginger, barbecued pork sauce
practice:
1.1 catties of pork cut into three slices as thin as possible, marinate with appropriate amount of cooking wine for half an hour, add 3 tablespoons of char siew sauce, 1 tablespoon of oyster sauce, a little ginger and soy sauce Cover and refrigerate for 24 hours.
Pour in a little oil to coat the bottom of the pan evenly to prevent sticking, and place the marinated meat flat on the bottom of the pan.
Cover and press the fast cooking button for ten minutes, then turn over with chopsticks, then fork 2 tablespoons of barbecue sauce or add some honey to cover the top of the meat and continue to cook until it trips.
If there is still a lot of water, turn over and press the Quick Cook button one more time. If the meat is too thick, press it again.
Cook and wait for a little cooling, take out and cut into small pieces, put on a plate and pour the sauce from the bottom of the pot on top of the meat to make a delicious barbecued pork.
Tilapia Braised Fried Vegetables
Material: 1 piece of 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
Fry the fish in the hot oil in the pan, turn it over and fry for a while, then fry the ginger and garlic until fragrant
Add water, add the mustard to simmer, add the onion after the juice is collected
Mushroom-flavored fried bacon
Material: oyster mushroom, straw mushroom, tea tree mushroom, preserved meat, onion, ginger and garlic
practice:
Wash the oyster mushrooms, straw mushrooms and tea mushrooms and cut them into thick slices for later use;
Cut the preserved meat into thin slices, stir-fry until fragrant, and set aside for later use;
The three mushrooms are treated with flying water, and the onion, ginger, and garlic are sautéed until fragrant;
Fry the three mushrooms and preserved meat in the wok until fragrant, thicken and serve.
Hunan-flavored pork knuckle skin
Material: pork trotters skin, onion ginger garlic, soy sauce pepper, chicken powder, oyster sauce, salt, tempeh
practice:
Cut the skin of the pig's feet into strips and put them in a large bowl;
Mince the peppers and millet peppers, add salt and bean drums, and pour in the sauce for soaking;
Then put in chicken powder and oil to cool; cover the cooled soy sauce on the pork trotter skin;
Sprinkle the pre-cut fresh pepper granules and minced ginger and garlic, steam in a steamer until the meat is crispy (15-20 minutes);
Finally, the pot is fresh and spicy, and sprinkle with chopped green onion.
Braised tofu with cabbage
Ingredients: cabbage, tofu, ginger, garlic, chives
practice:
Cut the cabbage into pieces, 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 pot, add ginger, garlic and onion, stir-fry until fragrant, add tofu and fry for a while, add water and simmer for a while;
Add the 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-wrapped egg, 1 preserved egg, some chives, half a teaspoon of salt, 1 piece of ginger
step
Prepare the raw materials.
Preserved eggs, gray-covered eggs, and salted egg yolks are diced for later use. Separate egg whites from egg yolks. Grind the ginger and filter the juice. Prepare a non-stick container and brush with oil. Divide the salt and ginger juice into two parts and add the egg yolks respectively. Stir in egg whites evenly.
Spread the three kinds of eggs under the container, pour the egg whites in, cover with plastic wrap and poke small holes evenly.
Put it in a steamer, steam it in boiling water for 10 minutes, and take it out.
Pour the egg yolks on top, wrap with plastic wrap, and steam for 15 minutes.
Take out and cut into pieces and serve on a plate, garnish with chives.
Tips
In some places, gray-encased eggs are called changed eggs, and preserved eggs are eggs wrapped in lime, golden yellow.
The mold must be rubbed with a layer of oil first, otherwise it will not be easy to demould.
When steaming, use medium and low heat and wrap with plastic wrap, otherwise the surface will have bubbles and will not be smooth.
Wait until it cools down naturally before cutting. Don't use brute force when cutting, you can shake and cut down.
According to your own preferences, you can directly slice the plate, or you can cut diamond-shaped blocks like the finished picture.
Shrimp Steamed Egg
Main ingredients: 200g egg, 100g fresh shrimp, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of boiled water
step
Shrimp, deveined, shelled and deveined
Rinse with clean water, add appropriate amount of cooking wine to remove fishy smell
Break the eggs
After beating well, sieve to remove egg liquid foam
Add twice the boiled water of egg liquid, beat well, and then add salt.
Pour into the bowl of the steamer
Put in the washed shrimp, the shrimp can be steamed directly into the egg liquid without blanching it to keep the freshness of the shrimp.
Cover with plastic wrap and poke a few small eyes with toothpicks
Put cold water into the steamer and steam it for 10-15 minutes, pour sesame oil, light soy sauce, and chopped chives according to each person's taste
Tips
The ratio of egg liquid and water is about 1:2. It is best not to add oil and salt at the beginning of egg stirring, which will easily damage the egg gel and make the steamed egg custard thick and hard; if the egg liquid is mixed well, add oil Salt, stir a few times and put it into the steamer, the egg custard will be very soft when it comes out of the pot.
Leek Egg Cake
Main ingredients: 40g leeks, 1 egg, 50g flour, 30g carrots, 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 the right amount of water and stir to form a batter.
Heat a frying pan with a little oil, scoop a spoonful of batter into small round cakes, and place two red pepper rings on top.
Slowly heat on low heat until both sides of the cake are slightly yellowed and cooked.
Tips
It is best to wash the leeks in advance and drain the water before use.
The amount of water is adjusted by yourself. The batter should not be too thin, but a little thicker. Stir the batter for a while, and the cake will taste good.
When frying, fry slowly on low heat until the color is even and beautiful.
Dried Tofu with Sauce
Ingredients: dried tofu, shiitake mushrooms, green peppers, minced garlic, beef sauce, soy sauce, sugar, salt, chicken powder, oil.
Shred dried tofu, shredded green pepper, shredded mushroom.
Pour oil into the pot, heat it up, add minced garlic and saute until fragrant, add in the chopped dried bean curd, green pepper and shiitake mushrooms and stir fry.
Add half a spoon 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 in chicken powder and serve on a plate.
Red oil yuba
Practice: 1. Slice carrots and shred green peppers.
Boil the water-fat yuba in boiling water for 1 minute and let it cool down for later use.
Put in the carrots and blanch them to cool. Set aside.
Put all the ingredients in a large bowl. Add sugar, salt, soy sauce, balsamic vinegar, sesame oil.
Add chili oil. Mix everything well
Pour in the green pepper pork liver and continue to stir fry, pour in the water starch, stir fry evenly and turn off the heat.
Fresh Pepper Jellyfish Okra
Material: 150 grams of okra, 100 grams of jellyfish. 15 grams of green hang peppers, 5 grams of minced garlic, and a little red pepper. 20 grams of Weiji Xian soy sauce, 5 grams of Li Pai Lin's juice, 3 grams of sesame oil, 5 grams of spicy fresh dew, 4 grams of balsamic vinegar, and 4 grams of sugar.
Practice: 1. Cut off the boiling water of okra and remove it from ice water, remove the head and tail, and make two with an oblique knife.
Slice the jellyfish, rinse with water, remove the salty taste, squeeze dry and set aside.
Put hang pepper and minced garlic in oil and stir fry until fragrant.
Stir the extremely fresh soy sauce, Li Pai Linmiao juice and other seasonings evenly and set aside. Then, add the stir-fried Hang pepper and minced garlic to soak.
Arrange the jellyfish and okra on a plate and drizzle with 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 Fried Noodles
Ingredients: cabbage, mushrooms, onions, carrots, bean sprouts, onion ginger garlic, sugar, oyster sauce, light soy sauce, dark soy sauce, noodles, salt, eggs
Practice: 1. Wash and drain the cabbage, mushrooms, onions and carrots and cut them into shreds. Remove the fibrous roots from the bean sprouts, wash them and drain the water. Cut the ginger and garlic into pieces.
2.1 tablespoon of sugar, 1 tablespoon of oyster sauce, 2 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce, make a sauce for later use
Pour water into the pot and boil it, put in the noodles, cook until the noodles are 8 mature, take out and rinse with cold water, drain and set aside
Restart the pot, pour the oil, add minced ginger and garlic, sauté on medium heat until fragrant, fry the chopped cabbage, carrots, bean sprouts and mushrooms on medium heat until soft
Put in the noodles, stir fry evenly with chopsticks over high heat, pour in the prepared sauce, add shredded onion, stir fry evenly, and drain
Restart the pot, fry a poached egg, and place the fried egg on the noodles.
Stir-fried Pork with King Oyster Mushroom
Ingredients: 100 grams of pork, 2 king oyster mushrooms, 2 sharp peppers, 1 teaspoon of bean paste, a little 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 vegetables, peppers, shallots, garlic cloves, ham
practice:
Wash and drain the baby cabbage, place a chopping board, cut off the root of the cabbage slightly, cut the whole plant, lay it flat on a steaming plate, put it in a pot and steam it for 6-8 minutes until cooked;
While steaming the vegetables, wash the peppers, remove the stems and cut the pepper rings, wash the shallots and mince them, and peel the garlic cloves and cut them into thin slices;
Heat the wok without oil, put the whole ham into the wok, fry until the oil coke is fragrant on both sides, put it on the cooking chopping board and cut it into strips;
Take out the steamed baby cabbage, stir the juice exuded from the plate into a small bowl for later use, and spread the shredded ham on the steamed baby cabbage;
Heat the wok and add oil. When the oil is 30% or 40% warm, put the pepper ring in the pot and stir-fry. Add the minced garlic and stir-fry until fragrant. Pour the vegetable juice in the small bowl into the pot and boil, add Maggi Fresh soy sauce, sugar, salt to taste, thicken with water and starch;
Stir the sauce boiled in the pot to make it thick, pour it on the ham baby dish, sprinkle the shallots on the dish, and the dish is ready.
novice cooking oil gluten
Practice 1. Wash and drain the novice vegetables. Because the leaves are a bit large, they are divided into two halves. It is very convenient when frying, and it is easy to pick up when eating. The oil gluten is broken in half by hand, which is more delicious than cutting it with a knife.
Heat the oil in the pot, add minced garlic and chili and saute until fragrant, then add the veggies and oil gluten, and stir-fry quickly over high heat.
At the same time, pour in oyster sauce, sugar and salt for seasoning, stir fry until the gluten is completely softened and ready to serve. Drizzle a little sesame oil before serving, it tastes even more delicious.
The novice dish will release a small amount of water when it is heated. It just happens that the oil gluten is very absorbent. The two flavors penetrate each other, and they taste delicious and more fragrant than meat.
Lemony Salmon
Practice 1. 50 grams each of shredded carrots, shredded cucumbers, enoki mushrooms, and 20 grams of fungus. Drain and drain, and put them on a plate.
Soak 500 grams of grass carp fillets in salt water for 10 minutes, remove them, rinse off the salt, put them into a basin, add 6 grams of salt, 5 grams of monosodium glutamate, 10 grams of cooking wine, and 20 grams of onion ginger water, squeeze in two slices of lemon the juice, beat in an egg white, sprinkle with 30 grams of cornstarch and beat vigorously.
Boil the sized fish fillets in boiling water until they are cooked, remove them and place them on top of the ingredients in the plate, and squeeze the juice of two slices of lemon.
Heat the oil in the pan, add 5 grams each of chopped green onion, sliced garlic, and sliced ginger, and stir until fragrant, add 10 grams of red pickled pepper, 5 grams of chopped wild pepper, 10 grams of tomato sauce, and 10 grams of hot girl, stir well, cook 15 grams of white vinegar, 10 grams of sugar, add 300 grams of water to boil thoroughly, knock out the residue, add 6 grams of Knorr Hot and Sour Dew, and pour it on the fish fillets, then sprinkle a little green and red pepper, Chinese pepper, white lemon slices, 30 grams of hot oil and ready to serve.