Organize 51 recommended home-cooked dishes, delicious, affordable and nutritious, adults and children love to eat
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!
Hot and sour shredded pork
Ingredients: 200 grams of pork (fat and thin), 50 grams of winter bamboo shoots, 50 grams of fungus (water hair), 20 grams of pickled peppers, 10 grams of vinegar, 5 grams of salt, 25 grams of green onions, 1 gram of soy sauce, 15 grams of garlic (white skin), 10 grams of white sugar, 10 grams of ginger, 10 grams of starch (corn), 60 grams of vegetable oil
practice:
Cut the pork into thick shreds, add a little salt and wet starch and mix well; cut the winter bamboo shoots and water-fat fungus into shreds; soak the red pepper and mince.
Take another bowl and put sugar, salt, vinegar, soy sauce, broth and wet starch into the sauce.
Put the wok on the high heat, put the vegetable oil to 60% heat, add the shredded pork and fry until it is light and white.
Add soaked red pepper puree, ginger diced, garlic diced and stir-fry until fragrant.
Fungus with Spinach
Material: appropriate amount of spinach, 10 fungus, too much salt, a little sugar, a little chicken essence, a little sesame oil (sesame oil), a little balsamic vinegar;
Practice: 1. Soak the fungus and wash the spinach;
Boil water, drop some oil in the water. Add the fungus, remove and drain for 2 minutes. In the future, put spinach, if there is more, put it in batches, remove and drain after blanching;
Put it in a larger bowl, add salt, sugar, chicken essence, sesame oil, vinegar, mix well, and you're done
Grilled Tofu with Mushrooms
Materials: northern tofu, mushrooms, carrots, soy sauce, salt;
practice
Wash dried shiitake mushrooms with water, soak in water, cut tofu into cubes, slice carrots; put tofu cubes in pot; fry until golden on both sides;
Slice the soaked shiitake mushrooms, and the shiitake mushroom water is ready for use (filter out the impurities in the shiitake mushroom water, or make the impurities precipitate);
Heat the pot with oil, add the mushrooms and stir fry; then add the carrots and stir well; add the fried tofu, stir well, pour in the mushrooms and cook for a while;
Pour a little soy sauce, simmer on high heat until the juice is collected, thicken thinly and sprinkle with salt before serving
Potato Stewed Yuba
Ingredients: 150 grams of potatoes, 70 grams of bean curd, 15 grams of red pepper, a little ginger slices, minced garlic, and scallions. 2 grams of salt. 2 grams of chicken powder. 10 grams of bean paste. 4 ml of water starch.
practice
1 Cut the peeled and washed potatoes into sections, then cut into slices. Cut the washed red pepper in half, remove the seeds, and then cut into small pieces. Heat oil in a hot pan, heat it until it is 30% hot, add yuba, and fry until it has tiger skin.
2 Take out the fried yuba, put it in water, soak until it rises. Heat a pan with oil, add ginger slices and minced garlic. Add red pepper flakes and potato chips, stir well.
3 Pour in the yuba and stir fry evenly. Add appropriate amount of bean paste, salt, chicken powder and stir well. Pour in an appropriate amount of water.
4 Cover the pot and simmer for 3 minutes. Open the lid and add the shallots. Add a little water starch to the pot. Stir fry the ingredients in the pot to thicken. Take out the tray.
Sweet and Sour Vegetable Rolls
Ingredients: Chinese cabbage, black fungus, carrots, eggs, salt, oyster sauce, sugar, white vinegar, cornstarch
practice:
Shred carrots, fungus and omelette.
Add water to the pot, add a little salt, add Chinese cabbage after the water boils, put the whole piece into the pot, cook until soft and set aside.
Add carrot shreds and black fungus shreds and cook for later use.
Spread the Chinese cabbage leaves, add shredded carrots, shredded fungus and shredded eggs and roll them by hand.
Put water in the pot, add 1 tablespoon of sugar, 1 tablespoon of white vinegar, oyster sauce, and a little water starch to thicken and pour it on the cabbage rolls.
Stir-fried Pork Liver with Green Peppers
Ingredients: 200g pork liver, 1 green pepper, half a carrot, 1 tablespoon cooking oil, 1 teaspoon salt, light soy sauce, 1 teaspoon starch, 1 teaspoon chicken powder, 1 teaspoon coriander
practice
Prepare the required ingredients
Wash the green peppers and cut them into pieces at will, and wash the carrots and cut them into flower shapes
After cleaning the pork liver, slice it, add a little salt, starch, soy sauce, chicken powder and mix well
Turn on the gas stove. After the pot is hot, pour in the oil. When it is 80% hot, add the pork liver mixed with seasoning, and stir fry quickly on high heat.
When the pork liver green noodles are fried until slightly discolored, add green peppers and carrots and stir-fry for about 30 seconds. Add a little salt and stir-fry evenly. Add the chopped coriander segments.
Soy Sauce Pork Ribs
practice:
Add shredded ginger and cooking wine to the ribs and marinate for half an hour.
Beat in egg yolk, cornstarch, and continue to mix.
Add proper oil to the pot, saute garlic and ginger until fragrant, add pork ribs and fry until golden brown on both sides.
Add Huadiao wine, soy sauce, and bean paste in sequence, bring to a boil, then turn to medium-low heat and cook until the juice is reduced.
Finally, squeeze a little lemon juice to taste.
Dried Sausage
Ingredients: 500 grams of pork intestine, 1 onion, 1 bell pepper, 2 shallots, 1 small piece of ginger, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 teaspoons of white wine, 5 grams of garlic, 2 star anise, 1 segment of cinnamon, 2 bay leaves, 1 tsp sugar, 2 tsp salt, 1 handful dried chili
practice:
Put the fat intestines into the pot, add dark soy sauce, light soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, bay leaves, 1 teaspoon salt, sugar, and cook for 40-60 minutes;
It is almost enough to poke the stewed fat intestine with a chopstick, and take it out;
Cut the marinated fat sausage into pieces, put it in the pot, and dry it on a small fire without adding oil;
Stir until the skin of the fat intestines is slightly curled and yellow, and the oil is out, put it out for use, leave the bottom oil in the pot, add the onion pieces and stir fry;
Stir fry until the onion becomes soft, move the onion to the side of the pot, add the shallots, ginger, garlic, and dry peppers and fry until fragrant
Add in the fat sausage and green pepper, stir fry, and finally add 1 teaspoon salt to taste.
steamed chicken
Ingredients: 1 chicken, 80 grams of fresh sand ginger, 80 grams of ginger, 3 teaspoons of fine sea salt
practice:
Wash and drain the bare chicken, be careful not to break the chicken belly, hollow out the chicken tail, and remove the blood clots and trachea.
Rub the chicken from the inside out with a teaspoon of salt
Be sure to knead evenly and knead slowly for five minutes
Chop the ginger and fresh sand ginger into coarse grains, add a teaspoon of salt and stir well
Stuff the mixed salt and ginger granules from the tail into the belly of the chicken, and let it stand and marinate for an hour
Put the marinated chicken into the baking pan, put it in the steamer and steam for 30 minutes. If you use a pot to steam, steam it for 25 minutes.
The steamed chicken is torn open with heat-insulating gloves and plastic gloves while it is still hot, placed on a plate, drizzled with chicken juice at the bottom of the plate, and garnished with coriander to complete
Pickled fish
Ingredients: black fish, sauerkraut, pepper, dried pepper, wild pepper, coriander, shallot, green onion, ginger
practice:
Separate the fish meat and fish bones, put the fish meat into a bowl and set aside.
Break eggs into a bowl, add starch, shredded ginger, scallions, pepper, salt, soy sauce, cooking wine, stir well with chopsticks, and marinate for about 10 minutes.
Put oil in the pot. After the oil boils, add wild peppers and stir fry. Then add fish bones and fish heads and stir fry. After frying for a while, add sauerkraut and stir fry together. Add some water and salt to the pot and cook for 20 minutes on high heat. left or right.
Remove the cooked sauerkraut and fish bones into a bowl.
Leave the soup in the pot, put the fish fillets in the pot and fish them out, then put them in a bowl filled with sauerkraut and fish bones.
Put oil in the pot. After the oil boils, add dry peppers and green onions to fry together, then add Chinese peppercorns and fry together. Pour the fried ingredients on the fish fillets.
radish with hairtail
main ingredient
Hairtail: 1; radish: 1
Excipients
Oil: appropriate amount; cooking wine: appropriate amount; soy sauce: appropriate amount; dark soy sauce: appropriate amount; salt: appropriate amount; soy sauce: appropriate amount; pepper powder: appropriate amount; pepper: appropriate amount
Specific steps
first step
radish slices
second step
Squeeze the water out of the veggies and cut into small pieces.
third step
Separate the white and yolk of the three eggs, mix the yolk with the flour, add a small amount of water, and mix to form a batter.
the fourth step
The egg whites are whipped, and the tips can be pulled out.
the fifth step
Add chopped veggies to the beaten egg whites, stir, then add the egg yolk batter.
Step 6
Brush the bottom of the baking pan with oil, pour in the mixed vegetable batter, and bake at 165 degrees for 15 minutes.
Step 7
Just put in the ingredients.
Edamame Shrimp
Material: edamame, shrimp, red pepper, chopped pepper, salt, chicken essence, pepper powder, ginger, garlic, June fragrant bean paste
practice:
Marinate the shrimp with salt, pepper and a little water starch for 10 minutes.
Wash the edamame, put it in boiling water and blanch until it breaks, pour out and set aside.
Shred ginger, mince garlic, and cut 1 red pepper into diamond-shaped slices.
Heat the oil in a pan, add in the shrimp and fry until discolored.
Add shredded ginger and minced garlic, then add 1 tsp of bean paste and stir well.
Finally add red pepper and edamame and stir fry together, add a little salt and chicken essence.
Dry pot fish fillet
Materials: 1 grass carp, 1 zucchini, 1 lettuce, 1/2 cauliflower, 2 taels of fungus, chopped green onion, ginger garlic coriander, dried chili, 1 egg
practice:
First cut the fish into thin slices, wash and drain the water, put it in a bowl, put pepper, chicken essence, salt, cooking wine, cornstarch and eggs together, stir and marinate for 10 minutes
Pour water into the pot and boil it, add some salt, then pour in the chopped vegetables, wait for the pot to cook and pick it up for later use
Pour oil into the pot and heat it up, then fry the marinated fish fillets until the surface is slightly yellow
Put the fried fish fillets on a plate for later use, pour out the oil in the pot and leave a little oil to heat, add bean paste, minced garlic, minced ginger and stir fry
Put the boiled vegetables into the pot, stir well and add an appropriate amount of salt. Chicken essence, monosodium glutamate and sugar can be taken out of the pot and put into a bowl
Spread the fried fish fillets in a bowl, sprinkle the coriander and spring onion on top, and sprinkle some dry peppers
Pour an appropriate amount of oil into the pot and heat it, then pour it into a bowl.
Stir-fried Beef with Green and Red Peppers
Material: a large piece of dried beef, a little bit more shredded ginger, some oil, some salt, some green and red peppers
practice
1 dried beef thinly sliced
2 Boil a pot of water, pour in the beef slices and blanch
3 Remove and drain the water
4 Heat the oil in a pan, saute the shredded ginger until fragrant
5 Pour in the green and red peppers and fry slightly until soft
6 Pour in the dried beef slices
7 Stir fry a few times together, pour in a little water, and add a little juice to taste.
Vinegar Bean Sprouts
Materials: mung bean sprouts, green peppers, peppercorns, onions, garlic, oil, salt, sugar, monosodium glutamate, vinegar.
Practice: 1. Quickly blanch the bean sprouts in boiling water, remove and soak in cold water, remove, and control the moisture for later use.
Shred the green pepper, smash the garlic, and cut the green onion into sections.
Heat the oil in the pot, fry the peppercorns, remove the peppercorns, and put the shredded green onion in the pot.
Add mung bean sprouts, add salt, sugar and vinegar and stir-fry for a few times.
Then add green pepper and garlic, stir fry for a while, add MSG and mix well and serve.
Salad with bitter chrysanthemum
Practice: 1. Wash the Kuju clean with cold water, and soak in cold water for ten minutes.
The bitter chrysanthemum that controls the moisture is disconnected from the middle by hand
Chop the garlic and put it in a bowl
Add the right amount of salt, chicken essence, sugar, rice vinegar, seafood soy sauce, and sesame oil to the garlic bowl according to your own taste, and stir well with a spoon.
Pour the sauce and rice pepper into the bitter chrysanthemum pot and mix well
Steamed Sea Bass
Ingredients: 1 sea bass, 3 tablespoons of steamed fish soy sauce, appropriate amount of cooking oil, appropriate amount of cooking wine, 1-2 tablespoons of soy sauce, a little sugar, appropriate amount of onion and ginger, appropriate amount of salt.
practice:
Remove the internal organs of the fish, clean them, cut the onion into sections, and shred the ginger.
Slice the fish body with a few knives, stuff a little shredded green onion and white ginger in the fish belly, smear the outside with salt and cooking wine and marinate for 10 minutes.
Add an appropriate amount of water to the pot, bring it to a boil, then put the fish in, and steam for 6-8 minutes over high heat.
The time for steaming the fish to prepare the sauce: light soy sauce + steamed fish soy sauce + sugar and mix thoroughly for later use
The steamed fish will have some soup, pour it out. Spread ginger and spring onion on the fish
Put the oil in the hot pot and boil it, and there is green smoke coming out. Pour the boiling oil on the fish from the beginning to the end, and quickly pour the sauce in the same way.
Spicy Potatoes with Minced Meat
Materials: 500 grams of potatoes, 100 grams of pork; 40 milliliters of oil, 15 milliliters of fresh soy sauce, 15 milliliters of salt, 3 grams of shallots, 2 garlic cloves, 5 cloves of black pepper, and 3 dried chilies;
Practice 1. Wash the potatoes; 2. Prepare dry peppers, chopped green onions and minced garlic;
Scrape off the skin of the potatoes, cut them into pieces, wash them, and prepare the seasoned minced pork;
Add 2 tablespoons of oil and 3 grams of salt, mix well and let stand for half an hour;
Preheat the air fryer at 180 degrees, put the potatoes evenly into the frying pan for 7 minutes, take out and shake a few times and then 5 minutes;
Take it out to check if it is soft, I ate a piece and it was cooked thoroughly;
Add 10ml of base oil to the hot pan, pour in minced garlic and fry until golden brown;
Then add the minced pork and stir fry until all the color changes, then add the dried chili peppers (if you are not afraid of spicy, you can put them in the pot with minced garlic);
Pour in 15 ml of fresh soy sauce to enhance the salty and umami taste; 10. Fry the potatoes in the pot and add chopped green onion evenly;
Grind in black peppercorns and stir-fry evenly and turn off the heat.
spicy chicken
Ingredients: 1 three-yellow chicken, dried peppers, dried hemp peppers, fried peanuts, green onions, ginger, star anise, sugar, cooking wine, soy sauce, salt, cooking oil
practice:
First remove the chicken breast, chicken wings and chicken legs of the Sanhuang chicken. The other parts can be used for stewing soup. Remove the bones of the chicken wings and chicken legs. Then cut the meat into small pieces of similar size with a knife, and then cook the pot. Pour some cold water into the pot, put the sliced chicken down, and put some onions, ginger and star anise, then turn on the fire and boil the water, blanch the chicken for 2 minutes and you can remove it!
Drain the chicken for later use, then pour a proper amount of cooking oil into a pot, turn on medium heat and heat the oil, then pour the chicken down and stir fry until golden brown, then take it out, the rest in the pot Oil can be used to sauté dried chilies and dried hemp peppers.
When sauteing, the fire should not be too high, then pour the chicken down, then add soy sauce, sugar and cooking wine, and finally sprinkle some fried peanuts and you can put it on a plate and serve it.
Fried Pork with Sour Beans
Ingredients: 250g sour beans, 100g pork filling, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, half a teaspoon dark soy sauce, a little pepper, 10 dried chili peppers, half a teaspoon sugar, 1 piece ginger, appropriate amount of cooking oil
practice:
Soak the sour beans in water for 20 minutes, wash them, then dry them with your hands and cut them into small pieces for later use; chop the ginger, and cut the dried peppers into small pieces.
Put oil in the pot. When the oil is hot to 70%, add the meat filling, quickly fry it until the meat changes color and remove it for later use;
Put some oil in the pot. When the oil is hot, add minced ginger and chili sections. After frying until fragrant, add sour beans, turn the heat to medium and low heat, and stir fry for at least 3 minutes. The minced meat, then add soy sauce and sugar, stir fry evenly, continue to fry for 2 minutes, and pour in sesame oil.
Steamed swimming crab
Practice: 1. Use running water to clean the crab with a brush.
2 Use scissors to cut off the rubber band, put the crab lid down, and sprinkle a little salt.
3 Steam over high heat. Garlic and ginger are ready, finely chopped, add vinegar to open. Serve with crab.
Braised Pork Ribs and Potatoes
Wash the small ribs with ingredients; diced potatoes; scallions; ginger slices; rock sugar; fragrant leaves; cooking wine; salt; chicken essence
practice
Wash the ribs, add ginger slices and cooking wine to a pot under cold water, blanch the water, skim off the scum, remove the ribs and drain the water for later use. Wash the potatoes and cut them into pieces.
Put a small amount of oil in the frying pan, add rock sugar when 40% is hot (put an appropriate amount according to your own taste), and let it melt slowly (note: if you don’t have a good control of the heat, try to use a low heat and don’t fry the sugar and it will burn off. sugar will be bitter).
After all the rock sugar has melted, put the pork ribs that have been simmered and stir-fry, stir-fry until they are colored, add onion, ginger, fragrant leaves and cooking wine and stir-fry (I have the habit of not putting soy sauce in braised cooking, as long as the sugar and heat can be mastered well, the color will be beautiful without soy sauce. However, if you think the color is not ideal, you can also add a small amount of soy sauce to improve the color).
Add an appropriate amount of boiling water to the ribs (the previous pork ribs soup can also be used), cover the pot and simmer for 15 minutes, then add potatoes and simmer for 15 minutes.
After the potatoes have fully absorbed the soup, add salted chicken essence to collect the juice, and a beautiful plate of braised pork ribs and potatoes can be served.
Dried beans
Ingredients: 300 grams of green beans, 30 grams of pork filling, 1 tablespoon of soy sauce, 1/2 tablespoon of cooking wine, 8 dried peppers, 15 peppercorns, 4 cloves of garlic, 1 slice of ginger, 1 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 tsp chicken powder, 4 tbsp vegetable oil.
practice:
Remove the old tendons from the kidney beans, break them into inch sections, and drain. Add cooking wine and soy sauce to the meat filling, marinate for 10 minutes, cut dry red pepper into sections, pat loose garlic, and mince ginger;
Heat oil in a hot pan. After the oil is hot, pour in the green beans and stir-fry. Pour the remaining oil into the marinated meat and stir-fry. Pour minced ginger, minced garlic, dried chili and Sichuan pepper, stir-fry until fragrant, and stir together with minced meat;
Pour in the fried green beans, add salt, sugar and chicken powder and stir-fry for 20 seconds.
Grilled Tofu with Pork Belly and Fungus
Ingredients: 400 grams of tofu, 100 grams of pork belly, 2 eggs, 10 grams of fungus, 3 Hangzhou peppers, 2 beauty peppers, 1 teaspoon of bean paste, a little sugar, light soy sauce, salt, dark soy sauce, green onion, ginger
practice
Prepare ingredients, pork belly, tofu, green and red peppers, soaked fungus, eggs, etc.
Cut the green and red peppers diagonally into sections, chop the onion, ginger and garlic separately for use; cut the pork belly into thin slices; deduct the tofu and cut into pieces.
Fry the diced tofu in a frying pan until golden brown and firm on both sides.
Break the eggs into the pot and fry until cooked and cut into pieces. Set aside.
Stir fry the pork belly with the remaining oil in the pot until the color changes and set aside, add in the minced onion, ginger and garlic, and bean paste, stir-fry until fragrant, and fry the red oil of the bean paste; add a little old soy sauce to color after frying the red oil; turn After frying evenly, add fried tofu and soaked fungus; add water to 2/3 of the ingredients, bring to a boil over high heat, and simmer for a few minutes on medium-low heat.
Simmer until the soup is reduced, add the scrambled eggs, green and red peppers; stir fry evenly, add a little salt, sugar, and soy sauce to taste; stir fry evenly and thicken with starch; push and fry until the thickening sauce is thick and wrapped Turn off the flame on the food.
Asparagus Shrimp Pork Rolls
Ingredients: asparagus, thinly sliced pork, prawns, salt, freshly ground black pepper, soy sauce, cooking wine, cornstarch
practice
Add raw soy sauce, cooking wine, and cornstarch to the pork slices, mix well, marinate for 10 minutes, wash the asparagus and cut into sections, keeping the tips.
Wash the prawns, remove the heads and shells, keep the shells at the tail, remove the prawns, boil a pot of water, add salt, blanch the asparagus until green, remove and set aside.
Boil the shrimps in the same pot of water until they change color, remove and drain and set aside. Roll up the shrimps and asparagus tips with pork slices.
In a hot oil pan, fry the rolled meat rolls until the pork is completely cooked, and season with black pepper.
rainbow fish diced
Ingredients: 300 grams of Jiaji fish, 100 grams of bell pepper, 50 grams of green pepper, 5 grams of ginger, 10 grams of white wine, 6 grams of salt, 8 grams of starch (peas), 2 grams of monosodium glutamate, 4 grams of pepper, 5 grams of sesame oil, 20 grams of vegetable oil gram
practice:
Gargi fish, slaughtered, washed clean; fish cut into large diced shape;
Add 5 grams of white wine, 3 grams of salt, 3 grams of starch, 1 gram of monosodium glutamate, and 2 grams of pepper to the fish pieces, stir well and set aside;
Cut green and red peppers into small cubes; slice ginger; heat a wok with an appropriate amount of oil, add diced fish and stir-fry until cooked, remove and drain the oil;
Heat 5 grams of oil in a wok, add 2 grams of red pepper, green pepper, ginger and salt, 5 grams of white wine, 5 grams of sesame oil, 1 gram of monosodium glutamate, 3 grams of starch, and 2 grams of pepper, stir fry evenly over high heat ;
Finally, add a little starch water to form a thin gorgon.
Share 23 kinds of home-cooked dishes, which taste delicious
2021-02-06 03:01 · Tranquil clear sky
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!
Minced Pork Tofu
Ingredients: a small bowl of kimchi, 100 grams of ground pork, a piece of tofu, a spoon of minced garlic, a spoon of chopped green onion, a spoon of cooking wine, 3 tablespoons of soy sauce, a small spoon of sugar, a little pepper, and an appropriate amount of water and starch;
practice
Marinate minced pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces and chop the kimchi, but don't cut it into pieces. Saute minced garlic. Pour in the ground pork and fry until pale. Pour in the kimchi and stir fry, pour in the soy sauce, and fry the sugar for two minutes.
Add water to boil. Add tofu and bring to a boil. Pour in the prepared water starch and simmer for half a minute and turn off the heat. Sprinkle chopped green onion.
Hunan Fried Pork
Ingredients: 200 grams of pork belly, 1 red pepper, 1 sharp pepper, 15 ml of vegetable oil, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 2 cloves of garlic, 1 piece of ginger, 1 teaspoon of balsamic vinegar
practice:
Prepare the ingredients; shred green and red peppers, thinly slice pork belly, and dice ginger and garlic;
Heat the oil in the pot, add the pork belly and stir fry; fry until the pork belly changes color, add minced ginger and minced garlic;
Add bean paste, cooking wine and balsamic vinegar, stir-fry until fragrant, add green and red peppers and stir-fry together;
Stir fry until the green and red peppers are broken, add sugar, stir fry for a while and serve.
Fried Shredded Pork with Green Peppers
Preparation of ingredients and seasonings: tenderloin, chili, green pepper, garlic, cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar, chicken essence, white pepper, starch.
Cooking production steps:
Cut the tenderloin into shreds, shred the peppers, put the tenderloin in the marinade, grasp it evenly, and marinate for about 10 minutes.
Seasoning sauce: 2 spoons of raw soy sauce, 1 spoon of oyster sauce, 1 teaspoon of sugar, 1 spoon of starch, a little chicken essence, and half a bowl of water, mix well and set aside.
Heat the oil in the pan, fry the meat until it changes color completely, and set aside.
Heat oil and sauté minced garlic until fragrant, stir-fry the peppers for a while, add in the shredded pork and stir-fry, pour in the seasoning sauce and stir-fry until the juice is reduced.
This green pepper fried shredded pork, the meat is super tender and delicious, but it is too expensive for rice. Eat this dish at night, it is really delicious, and the method is very simple, but remember to cook more rice~
Garlic beer frog
Ingredients: 600g bullfrog, 1 red pepper, 1 green pepper, 2 garlic, ginger, salad oil, bean paste, soy sauce, beer, water starch
practice:
Peel the bullfrog, remove the hamstrings, clean and slaughter it into small pieces
Peel the garlic and break it into garlic cloves, cut the ginger into fine pieces
Remove the seeds from the green and red peppers, cut them into small triangular pieces, heat the oil in a pan, fry the ginger slices until fragrant, and fry the garlic cloves in oil
After the garlic clove skin is wrinkled, add the bullfrog pieces and stir-fry until the meat pieces change color
Add a spoonful of red oil bean paste, stir fry evenly, pour in an appropriate amount of soy sauce, stir fry evenly, pour in beer, and cover the ingredients
Bring to a boil over high heat. When there is a certain amount of soup left, pour in the green and red peppers, stir for half a minute, and the water and starch can be thickened and ready to serve.
Steamed Fish with Spicy Powder
Practice: 1. Put the glutinous rice, star anise, cinnamon, fragrant leaves and pepper into the pot and stir fry.
Continue to fry until the glutinous rice turns yellow and the aniseed is fragrant.
Pour the fried rice into the grinder.
Crush them together into fine particles.
Put it in a bowl, add the fish pieces (I used Longli fish, just cut it into pieces when I buy it), then add salt, cooking wine, pepper, minced ginger, oil and fermented bean curd juice.
Grab and marinate for half an hour.
Put the corn leaves into the bottom of the steamer.
Place the marinated fish pieces on top.
Take a pot and boil water, after the water boils, steam for 15 minutes on high heat, then sprinkle some water and a proper amount of oil, and steam for 15 minutes on high heat.
Sprinkle with chopped green onion after serving.
Kung Pao Potatoes
Ingredients: 1 potato, 50 grams pork, 1 green pepper, 50 grams peanuts, 80 grams cucumber, onion, ginger, salt, 5 grams pepper, 10 grams dried pepper, 2 garlic cloves, 10 ml dark soy sauce, 20 light soy sauce ml, 20ml balsamic vinegar, 10g sugar, 30ml cooking wine, chicken essence, sesame oil
practice:
Cut the pork into cubes, add soy sauce, cooking wine, sugar, and starch and mix evenly; boil water in a pot, add diced potatoes, cook for 5 minutes, remove and cool; pour a little oil in the wok and fry the peanuts, drain and drain.
Chop onion, ginger, garlic, pepper, and cucumber; take a small bowl and add dark soy sauce, light soy sauce, balsamic vinegar, sugar, cooking wine, and water, and mix well.
Fry the Chinese prickly ash in the wok, sauté the onion, ginger, garlic and chili until fragrant, add in the diced pork and stir-fry until the color changes.
Pour in diced potatoes and stir fry, add the prepared sauce, cook on high heat for 3 minutes to taste, add in diced cucumber and diced green pepper and stir-fry, then add in diced meat and peanuts, pour in water and starch, stir-fry evenly, pour in Add sesame oil and stir fry evenly.
Casserole Fish Head
Wash the fish head and set aside.
Wash the ginger, onion and garlic. Boil a pot of water for later use. Add vegetable oil to the wok and add a small piece of lard to heat. Add ginger and green onion and stir fry until fragrant. Add fish head and stir fry.
After stirring, add boiling water, after the fire is boiled, change to low heat and simmer slowly. About ten minutes or so, after the casserole is heated, put the fish head into the casserole.
Remove the core of the internal fat tofu, cut it into pieces, put it in a casserole, and bring to a boil over high heat.
Jade Small Meatballs
The first step: remove the purchased pork, wash it and mash it into minced meat. Blanch the mushrooms into the minced vegetables and chop them into minced pieces for later use.
Step 2: Put the beaten minced meat into minced vegetables, minced mushrooms, oil, salted chicken essence, chopped green onion, minced coriander, and thirteen incense and mix well.
The third step. Boil the pot with water until it is half-open, put the meatballs and cook them for later use
spicy dry pot
Materials: half a pack of hot pot base; 5-10 dried chilies; a handful of Chinese prickly ash; 2 star anises; 2 fragrant leaves; appropriate amount of meat; appropriate amount of vegetables (according to personal preference); ; 3-5 slices of ginger; a few sesame seeds; a few coriander;
The practice of spicy dry pot:
Wash the various ingredients and cut them into shapes (the shape is arbitrary, but small pieces are ideal)
Cut the onion into about 4 cm pieces, slice the garlic and ginger
Refuel the hot pot
Add Chinese prickly ash, aniseed and bay leaves to the hot oil until fragrant, remove the seasoning
Add the onion, ginger and garlic to the hot oil and saute until fragrant, then add the dried chili and stir-fry for a few times.
Add the hot pot base and stir fry until fragrant
Put in the ingredients according to the ease of cooking of the ingredients (the ones that are not easy to be cooked will be put first, and those that are easy to be cooked will be put later), and continue to stir fry
After all the ingredients are fried, turn off the heat, sprinkle with sesame seeds and coriander
Pickled Chicken Feet
Practice 1. Prepare chicken feet, pickled peppers, glutinous rice, onion ginger garlic, star anise, cinnamon, pepper, bay leaves, sugar, vinegar, salt, cooking wine.
Wash the chicken feet to remove the nails, cut them open, first divide them into two, and then divide the side with the fingers into two. The whole bubble was unpalatable. Distilled brine, ginger strips, pickled peppers, salt, sugar, vinegar, mixed, one teaspoon of salt, two teaspoons of sugar, and one tablespoon of vinegar.
Bring the marinade to a boil, pour in the chicken feet, add a tablespoon of cooking wine and a teaspoon of salt to the boil, and cook for ten to twelve minutes. After washing with cold water, change the water every ten minutes, soak for two hours, control the dry water for the chicken feet, soak them in the prepared juice, and eat for more than five hours.
Stir-fried Preserved Fish with Chili
Ingredients: 200g cured fish, 2 garlic, half ginger, 6 green and red chilies, 20 peppercorns, 5 teaspoons of white sugar, 2 teaspoons of diced peppers, 2 teaspoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of salt, 1/2 teaspoon of cornstarch, 1 teaspoon
Practice: 1. Boil the fish with hot water and low heat for about 5 minutes.
Garlic, ginger, green and red peppers are shredded and diced for use.
Use garlic, shredded ginger, and pepper to cook.
Put the boiled fish in the pot and saute until fragrant, sprinkle with 1 teaspoon of sugar.
Stir fry until the surface is slightly coke. Add diced peppers.
At this time, prepare the sauce, use 2 teaspoons of oyster sauce, 1 tablespoon of light soy sauce, 4 teaspoons of sugar, 1/2 teaspoon of salt (if you like it lightly), 1 teaspoon of cornstarch, add a little water and prepare Gorgon juice. Pour the gravy into the frying pan.
Stir fry until the juice is collected.
You can eat it with a bowl of rice
Fried Fungus with Parsley
Material: black fungus, parsley, garlic, red pepper
practice
Prepare garlic, red bell pepper and parsley, soak the fungus, and blanch the water to stop it.
Put oil in the pot, heat on low heat, add garlic and fry until fragrant.
Add shredded red pepper and celery, add sugar and vinegar, and stir fry over high heat.
Finally, add the fungus, sprinkle with salt and stir-fry evenly. Take out of the pot.
Spicy Duck Feet
Ingredients: duck feet, cooking wine, dark soy sauce, light soy sauce, five-spice powder, pepper powder, sesame oil, minced ginger, minced green onion, pepper powder, salt, vinegar
practice:
Wash the duck feet, put water in the pot, pour cooking wine and salt to boil, add the duck feet and cook for 5 minutes
Put the cooked duck feet in cold water to cool down
Make marinade with dark soy sauce, light soy sauce, five-spice powder, pepper powder, sesame oil, minced ginger, minced green onion, pepper powder and salt
Pour the vinegar into the pot and boil, pour it into the marinade and mix well
Pour the marinade into the duck feet, mix well, and put it in the refrigerator to marinate for a day.
Braised ribs
Ingredients Spare ribs, onion ginger garlic, salt, rock sugar, braised soy sauce, cooking wine, star anise, dried chili, cinnamon.
practice
Clean the ribs and cut them into small pieces.
Prepare the onion, ginger, garlic, star anise, chili, cinnamon, and wrap it with gauze.
Blanch the ribs for later use.
Put a small amount of oil in the wok, add the ribs and stir fry.
Stir fry on low heat until the ribs are lightly browned.
Pour out the excess oil, add rock sugar and continue to stir fry to color.
Add the braised soy sauce cooking wine and continue to stir-fry until the soup is dry.
Add boiling water to cover the ribs.
Bring to a boil over high heat, add the onion, ginger and garlic, turn to low heat and simmer for 1 hour, add salt to taste, and drain the soup.
Homemade Dan Dan Noodles
Wash the spinach
After the water is hot, put the noodles, and add the spinach to the pot when it is almost cooked.
Add dandan fabric sauce
brine peanuts
Rinse the raw peanut kernels and drain the water.
Prepare the materials needed for the brine, and add them according to personal preference.
Put cold water in the pot, add the seasoning and bring to a boil.
Put in the peanut kernels, the brine flows over the peanut kernels, bring to a boil over high heat, turn to low heat, cover and cook for about 20 minutes.
Add some salt, sugar and pepper. Stir well and cook for another 20 minutes.
After cooking, do not open the lid and continue to simmer. The peanut kernels are naturally cooled in brine and soaked for several hours to allow the peanut kernels to taste.
Spicy Stir-fried Cabbage
Ingredients: 1 stalk cabbage, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of Laoganma, 1/3 tablespoon of rice vinegar, 1 tablespoon of soy sauce,
practice:
Peel off the cabbage leaves, wash them in clean water, remove and drain the water, be sure to drain the water, otherwise the frying will not be crispy and tender.
Tear the cabbage leaves into pieces by hand, chop the green onion, mince the ginger, and slice the garlic
Heat the oil in the pot, add the onion, ginger and garlic to saute until fragrant, add the cabbage, turn on high heat and fry quickly until the leaves are slightly soft and slightly translucent
Add salt, rice vinegar, light soy sauce, 1 tablespoon Laoganma, stir fry quickly with high heat, turn off the heat, and put it on a plate.
Hairtail in Tomato Sauce
Material: hairtail, tomato sauce, salt, cooking wine, onion, ginger, garlic, starch, sugar;
practice
Put salt and cooking wine into the octopus and marinate for about 20 minutes; wrap the octopus with a thin layer of starch and fry it until golden on both sides;
Put a little oil in the pot, put onion, ginger, garlic, tomato sauce and stir-fry until fragrant, add some sugar, add water and add the octopus, bring to a boil over high heat, then turn to low heat and cook for a while until the juice is collected, then serve out;
Tips: Tips for frying fish: The first method: heat the pot, wipe the pot with ginger slices; the second note, don’t turn the fish over immediately after putting it in the pot, let it sit in the pot. stay for a while,
Wait until one side of the fish is a little charred and hard before turning it over; another method is to coat the fish with a layer of starch or flour and fry it in the pan; the last one, if you have enough time, put the fish in the pan.
After processing, it is best to air dry for a while. It is not easy to break the skin after frying until the fish has no moisture.
Jiao Liu tofu
Ingredients: 300 grams of tofu, half a broccoli, half a carrot, shredded ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, half a tablespoon of vinegar, some sugar, a little salt, a little cornstarch, 1 teaspoon of water, Appropriate amount of edible oil
practice:
Cut northern tofu, slice ginger and garlic, and shred green onion. Heat a pot of water, add half a teaspoon of salt, put the tofu cubes in the water, wait for the water to boil, then remove and drain.
Use the water used to blanch tofu, then blanch the diamond-cut carrots and washed broccoli for about 1 minute, then pull it out with cold water.
Put cornstarch on a plate and coat the tofu with dry powder evenly. Heat the oil pan to 60% hot, then add the tofu and fry until golden brown on all sides.
Take out the tofu and set aside. Mix a bowl of sauce with soy sauce, vinegar, sugar and some salt in proportion. Saute shredded shallots, ginger slices and garlic slices until fragrant, add tofu and fried vegetables and stir-fry. Finally, pour in the sauce, and then add some water starch. Turn off the heat when the sauce is wrapped around the tofu.
Qishan saozi dry noodles
85g minced meat
60 grams of water fungus
65g fried tofu
250g cooked noodles
60g chopped chives
70 grams peeled carrots
50 grams of water-cooked daylily
A little minced garlic, chopped green onion
1 g each salt, chicken powder
5ml each soy sauce, vinegar, sesame oil, chili oil
Appropriate amount of cooking oil:
1 Oil tofu cut into pieces.
2 Cut the soaked cauliflower into small pieces.
3 Chop the soaked fungus.
4 Slice carrots, cut into strips, and dice instead.
5 Heat a wok with oil, pour in the minced meat and stir fry for a few times.
6 Add minced garlic and chopped green onion and fry until fragrant.
7 Pour in the diced carrots and fry for half a minute.
8 Add the chopped fungus and day lily.
9 Stir fry evenly.
10 Add in soy sauce, stir well.
11 Pour in an appropriate amount of water to just cover the ingredients.
12 Pour in the chopped fried tofu, stir well and cook for a while.
13 Add chopped chives and mix well.
14 Add salt, chicken powder, vinegar, sesame oil and chili oil.
15 Stir to taste.
16 After turning off the heat, serve the dishes and place them on the noodles.
Sansho foam brittle bamboo shoot
Materials: fresh bamboo shoots, soaked sansho, pepper, star anise, white vinegar, rock sugar, salt, celery sticks, shredded carrots
practice:
Cut fresh bamboo shoots in half, twist and remove the bamboo shoots. Cut the core of the bamboo shoots into thin slices, add some Chinese prickly ash and one star anise and cook them together to remove the astringency and cook them well. After cooking, pick up the bamboo shoots, the prickly ash, and the star anise and immediately rinse with cold water.
A few pickled peppers, pickled pepper water with white vinegar, rock sugar, and a little salt to taste, you can add cold boiled water to dilute the pickled pepper water to taste according to your own taste.
Add bamboo shoots, shred carrots, cut celery sticks and add pickled pepper water. The water must cover the food. Sichuan peppercorns and star anise can also be soaked together.
Put the ingredients in the refrigerator for at least 4 hours to taste. Pick up and eat.
Sweet and sour pork ribs
Ingredients: 500 grams of small ribs, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1/2 tablespoon of dark soy sauce, 3 tablespoons of balsamic vinegar, 3 tablespoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of MSG, 1/2 teaspoon of sesame seeds
practice:
Boil 500 grams of small ribs in water and cook for 30 minutes. The broth can cook noodles. Don't pour it out.
Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
Take out, wash and control the water for later use, fry until golden brown, do not put too much oil, you can save oil, as long as you turn over frequently.
Put the pork ribs in the pot, the water to marinate the pork ribs, and three tablespoons of sugar (be bold, put sugar, three tablespoons, don't be afraid of too much). Bring half a bowl of broth to a boil, add half a teaspoon of salt to taste.
Simmer on low heat for ten minutes to collect the juice. When collecting the juice, add a tablespoon of balsamic vinegar at the end, and the sweet and sour taste will come out.
Sprinkle chopped green onion and sesame seeds and a little monosodium glutamate before serving.
Dried Bamboo Sliced Pork
Ingredients: dried bamboo shoots, pork, oil, salt, chicken essence, dried chili, ginger and garlic, five spice powder
practice
Soak the dried bamboo shoots in water, cut into thick filaments, and cut the lean meat and fat meat separately.
Stir fry the fat meat out of oil, and marinate the lean meat with Daxi Da barbecue sauce for a while
Chop the ginger, garlic and chili for later use
Stir fry the fat meat out of oil, pour in a piece of lean meat and fry it well and serve it out
Pour oil into the pot, add ginger, garlic and pepper
Pour in the chopped bamboo shoots, pour in the fried meat and fry together
Finally, add the seasoning and mix evenly.
Nut Cucumber
Material: 1 cucumber, 50 grams of peanut kernels, 3 cloves of garlic, chili oil, a little white sugar, a little soy sauce, a little salt, a little sesame oil, a little balsamic vinegar
Practice: 1. Put the peanut kernels in the cold oil in a cold pot, turn on a small fire and slowly fry the peanut kernels until they are eight mature, put them on a plate to cool, and slowly fully cooked
After cleaning the cucumber, use a kitchen knife to crack the cucumber and cut it into small pieces
Put the sliced cucumbers into a large bowl for later use
Chop the garlic with a knife and chop it for later use
Pour chili oil into a bowl with minced garlic and mix well
Put the prepared minced garlic juice into the cucumber bowl
Add in soy sauce, white sugar, salt, balsamic vinegar, and sesame oil in turn, stir well, and marinate for about 11 minutes
Add the fried peanuts and mix well before serving.
Sweet and sour pork tenderloin
Main ingredient: 300 grams of pork tenderloin
Seasoning: 75 grams of eggs, 50 grams of wheat flour, 100 grams of peanut oil, 8 grams of sugar, 25 grams of vinegar, 3 grams of salt, 10 grams of soy sauce, 15 grams of sesame oil, 15 grams of green onions, 15 grams of ginger, 30 grams of starch (peas)
Production Method:
Remove the white tendons from the tenderloin, cut into slices 5 cm long, 3 cm wide, and 3 mm thick, and marinate with cooking wine and salt;
Cut the onion into sections, cut the ginger into shreds;
Beat the eggs, add flour, 5 grams of starch, and an appropriate amount of water to make a paste, put it on the tenderloin;
Mix sugar, vinegar, soy sauce, sesame oil, sugar, 50 grams of wet starch (25 grams of starch and 25 grams of water) and scallions into juice;
Boil the peanut oil, put the battered tenderloin into the oil pan one by one and fry it until it becomes crispy (golden), pour it into a colander, filter the oil, and put it into a plate;
Leave 50 grams of oil in the pot, add shredded ginger and fry for a while, then pour in the sweet and sour sauce, add some boiling oil, and when the sauce is cooked, pour it on the fried tenderloin, and serve.