Select 52 dishes to share, a happy life needs food to match, just make a few dishes every day
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Steamed Tofu with Pork Ribs
Ingredients: pork ribs, tofu, ginger, onion, soybean paste, oyster sauce, salt, chicken essence, cornstarch
Method 1. Cut the tofu into small pieces, mince the ginger, and chop the onion.
Wash and chop the ribs into small pieces, season with ginger, soybean paste, oyster sauce, salt, chicken powder, and cornstarch and marinate for 15 minutes.
Put the tofu and pork ribs in the oven, and steam for about 10 minutes after the water boils
Take out and sprinkle with chopped green onion and serve.
Griddle Potato Chips Braised Chicken
Ingredients: native chicken, dried potato chips and vermicelli, sliced ginger, garlic, salt, soy sauce, monosodium glutamate, pepper water
Method: 1. When making, first soak the dried potato chips and vermicelli in clear water, and then chop the slaughtered chicken into pieces.
- Put vegetable oil in a clean pot and heat it up. First add sliced ginger, garlic and local chicken pieces. Stir-fry until fragrant, then add salt, soy sauce, and pepper water and continue to fry. The chicken is delicious, then put the dried potato slices and vermicelli into the pot and simmer together, add salt and monosodium glutamate and stir well, when the juice in the pot is almost dry, sprinkle green and red pepper knots, stir fry a few times and then put it on the pot.
Shrimp Tofu Steamed Egg
Ingredients: 1 box of internal fat tofu (about 250g), 1 egg (about 50g), 80g~100g of water, 9 shrimps, 1 shallot, 1 tablespoon of steamed fish soy sauce, 1g of salt, 1 teaspoon of sesame oil
practice:
Cut the lactone tofu into small pieces, chop the green onions into chopped green onions, and beat the eggs into a bowl~
Rub the shrimps with a teaspoon of salt and rinse them off immediately. After draining the water, add a little starch and mix well for later use.
After the lactone tofu is cut, put it in the refrigerator for about 30 minutes to allow the excess water in the tofu to seep out.
Pour out the water that seeps out of the tofu, and place the tofu cubes evenly in a deep plate. Add 1g of salt to the eggs and beat evenly. Ordinary eggs have a net weight of about 50g. Therefore, it needs to be diluted with 2 times of water, that is, about 80-100g of water or cold broth is fine.
After adding, stir evenly, filter the egg liquid with a filter, isolate excess air bubbles, and then pour the egg liquid on the tofu.
Wrap it with plastic wrap, put it on the pot and steam it on medium heat for 8-10 minutes~ remember not to use high heat!
During the steaming period, make an extremely simple sauce. 1 tablespoon of steamed fish soy sauce, 1 tablespoon of cold boiled water or cold broth, 1 teaspoon of sesame oil, and stir well.
After the egg is steamed, remove the plastic wrap, put the marinated shrimp on it, and steam for another 2 minutes.
Drizzle the sauce before serving, sprinkle with chopped green onion and serve.
Potato Roasted Bitter Gourd
Ingredients: bitter melon, potatoes, green onions, ginger, salt, pepper, soy sauce, vegetable oil
Method: 1. Cut the potatoes into hob pieces; cut the bitter gourd into small pieces; mince shallots, ginger and coriander;
Heat the oil pan to 80% heat, add potato pieces and bitter gourd pieces and fry until golden brown, take out of the pan, and drain the oil;
Oil the frying pan again, add shallots and minced ginger and fry until fragrant;
Add soy sauce, pepper water, broth, and fried potato pieces;
Open the pot, add the fried bitter gourd pieces and salt, and simmer for about 10 minutes on low heat;
Sprinkle with coriander powder and serve immediately
Xinjiang Stir-Fry
Ingredients: 150g lamb tenderloin, 1 bell pepper, 1 red pepper, 1 tomato, salt, soy sauce, onion, ginger, garlic, cooking wine, sesame oil, water starch
practice:
Slice the lamb tenderloin (or shredded), put a little starch in water and grab it
Shred green peppers and red peppers, cut tomatoes into pieces (slices can also be
Pour cooking oil into the pot, put the mutton slices (shredded), green pepper shreds, and red pepper shreds into the pot together to pass the oil, remove
Leave a little oil in the pot, first put green onion, ginger, garlic, then pour in well-oiled mutton slices (shredded), green pepper shreds, red pepper shreds and tomatoes, then add cooking wine and soy sauce, and fry for about 1 minute. Just put some sesame oil in the pan
Stir-Fried Parsley
Ingredients: 1 handful of parsley, fragrant dried seeds, 1 strip of pork belly, 1/2 red bell pepper, 1 small piece of ginger, 2 sticks of chives, salt, sugar, light soy sauce, dark soy sauce, cooking wine, sesame oil, dry starch;
practice:
Shred the ginger, wash the belly meat with skin and slice it into a bowl, sprinkle with a little shredded ginger, add light soy sauce, dark soy sauce, sugar, dry starch, mix well, and sprinkle with sesame oil to marinate for preparation;
Rinse the dried fragrant seeds with clean water and cut them into strips for later use; remove the stalks and seeds of the red bell peppers and shred them, wash the shallots and cut them into sections for later use; wash and remove the leaves of the parsley, pat them lightly with a knife and cut them into sections for later use;
After the pot is heated, add oil. After the oil is warmed up, put the marinated meat slices into the pot and stir-fry until the oil is fragrant and mature;
With the base oil in the pot, put the remaining shredded ginger, red bell pepper, and scallion into the pot and stir-fry the pot over medium-low heat. When it is burnt, add an appropriate amount of refined salt and stir fry evenly;
Return the stir-fried meat slices to the pot, spray a little cooking wine into the pot and stir-fry evenly; pour the sliced parsley into the pot, quickly stir-fry with the ingredients in the pot, pour a little light soy sauce into the pot and stir-fry evenly, then serve pot;
Steamed Tofu with Chopped Pepper
Ingredients: A box of lactone tofu, ingredients: chopped pepper, steamed fish with soy sauce, cooked sesame seeds, chopped cooked peanuts, minced green onion and garlic.
Method: 1. Cut the lactone tofu into large slices, put it on a plate, spread a layer of chopped pepper on the tofu slices, put it in a steamer and steam for 5 minutes on medium heat, take it out and pour off the excess water in the plate.
- Put minced green onion and garlic on the tofu, heat a pot of hot oil, pour over the minced green onion and garlic, pour in steamed fish soy sauce, sprinkle with sesame seeds and crushed peanuts.
Spicy Hot Pot
Ingredients: Pixian bean paste, dried chili, broccoli, cauliflower, lettuce, lotus root, potato, bean skin, smoked tofu, yuba, fresh mushroom, black fungus, fat beef roll, chicken wings, arctic shrimp, bell pepper, pepper , aniseed, cumin, onion, ginger, garlic;
practice
Process the ingredients first: soak yuba and fungus, wash and slice potatoes, lotus root and lettuce, break broccoli and cauliflower into small florets and wash, cut bean skin into strips, smoke and dry and cut into small pieces;
Put beef rolls, cauliflower, broccoli, potato slices, lotus root slices, fresh mushrooms, and fungus into boiling water and blanch separately; slice green onions, ginger, and garlic can be whole or in two; chop chicken wings into small pieces , fry until eight mature and set aside;
Heat up the frying pan, pour in a little more oil than when cooking, after the onion and ginger are fragrant, add pepper and aniseed to burst out the aroma;
Add dried chili, bell pepper, and Pixian bean paste to fry until fragrant; pour all the processed ingredients into the pot in turn, and stir-fry thoroughly;
Add a lot of garlic cloves and cumin grains, and fry until the garlic cloves are half soft; add a little salt and stir well according to the taste, and then take out of the pan;
Lotus Root Lion Head
Ingredients: 350 grams of pork stuffing, 320 grams of lotus root, 1 egg, rapeseed heart, wolfberry, onion, ginger, oil, salt, pepper 1 gram, five-spice powder, starch, sesame oil, 2 tsp oyster sauce, sugar, chicken essence, cooking wine, raw, dark soy sauce, excess water and starch.
practice:
Soak the peppercorns in a small amount of warm water for 10 minutes, put the meat stuffing in a basin, and pour the soaked peppercorn water into the meat stuffing. Add a small amount of starch and stir well. Add the eggs and mix well in one direction.
Wash the lotus root (leave a little for decoration), cut into fine pieces. Put the minced lotus root into the meat stuffing and stir well. Add salt, five-spice powder, sugar, cooking wine, soy sauce, oyster sauce, and sesame oil. Chop green onions and ginger into fine pieces, put them in and stir well.
Take the excess stuffing and put it in your hands, beat back and forth between the two hands and knead it into a meatball shape. Pour a large amount of oil into the pot, when the oil is hot, add the meatballs one by one, knead one after another, fry until the color of the outside becomes darker, then take it out.
Leave a small amount of base oil in the pot. After the oil is hot, add ginger slices and scallion knots. After frying the fragrance, pour in the meatballs, add salt, sugar, light soy sauce, and dark soy sauce. After the fire boils, skim off the froth, lower the heat, cover and cook for 15 minutes until cooked. Add chicken broth, stir well.
Wash the rapeseed heart, pour some water into the cooking pot, boil it, put in the alkali noodles, put the rapeseed heart in, cook for a few seconds to change color, then remove and rinse with cold water, soak to cool and squeeze out excess water. Put the lotus root slices on the plate and put the rape hearts. Turn the frying pan to high heat to collect the soup, add water starch in two times, stir well, pick up the meatballs and put them on the plate, then use a spoon to pour some soup on it.
Garlic seaweed shreds
Method: 1. Seaweed, washed and set aside
Boil a pot of water. After the water boils, pour the shredded kelp down and cook until it is rotten. After cooking, drain the water and set aside.
Pour an appropriate amount of oil, pour in the chili, ginger and garlic and sauté until fragrant
Return the cooked shredded kelp to the pot
Add a little braised soy sauce for coloring, a little oil consumption, an appropriate amount of salt, and then add some very fresh taste. 6. Then add a little water and bring to a boil.
Lettuce Dried Tofu
Materials: lettuce, dried tofu, carrot, white pepper, soy sauce, sesame oil.
practice:
Wash the lettuce and blanch it in a pot of boiling water.
Drain and chop.
Wash the dried tofu, blanch it in a pot of boiling water, and cut it into small cubes.
When the lettuce and dried tofu are thick, add some pepper, sesame oil and soy sauce and mix well.
Sprinkle with diced carrots and decorate with bright colors to make it more appetizing.
Braised ribs
Ingredients: 400 grams of pork ribs, appropriate amount of ginger slices, green onions, star anise, fennel, cinnamon, grass fruit, fragrant leaves, cloves, and peppercorns, appropriate amount of salt, monosodium glutamate, sugar, cooking wine, soy sauce, and salad oil
practice:
Cut the pork ribs into 5 cm sections, blanch them in boiling water for a while, remove the blood, and take them out for later use.
Slice the ginger; wash the green onion, remove the two ends, and make a green onion knot.
Put a little salad oil in the pot, turn on the high heat and heat it up, then turn to low heat. Put in the sugar.
Stir fry the sugar slowly over low heat. When the sugar melts and changes color and starts to bubble, immediately pour in the ribs and stir well.
Add sliced ginger, Chinese prickly ash and all kinds of seasonings, stir-fry until fragrant, add a small amount of cooking wine and soy sauce, and stir-fry again.
Add an appropriate amount of hot water, add salt and green onion knots.
After the high heat is boiled, skim off the floating foam, turn to low heat and simmer for 40 minutes, until the ribs are cooked and soft.
Remove the shallots, ginger and other large pieces of seasoning from the pot.
Collect the juice on high heat, and when the soup is thick, add an appropriate amount of monosodium glutamate.
Roasted Tofu with Tomato Minced Meat
Ingredients: tofu, minced pork belly, corn oil, salt, light soy sauce, cooking wine, tomatoes, peppers, water starch, monosodium glutamate
Method: 1. Cut tofu, pepper, tomato into pieces, and scallions into sections. Heat the oil in a frying pan, sauté the shallots until fragrant, add the minced pork, and stir-fry the minced pork over high heat.
Add tomatoes, cooking wine, light soy sauce and quickly stir-fry, add tofu cubes and mix gently.
Add an appropriate amount of water, put in the hot pepper cubes and boil, then turn to medium heat and simmer for 5 minutes. Add some monosodium glutamate before cooking, and use starch to collect the juice
fried eggplant cubes
Ingredients: 2 eggplants (one serving), 100 grams of flour, 100 grams of water, 1 egg, 3 cloves of garlic, appropriate amount of soy sauce, 1 drop of sesame oil, one red and one green pepper
Method 1. Put the egg liquid in a bowl, add flour and water and stir into egg paste for later use
Wash the eggplant and slice it (about 6mm thick), soak it in water for ten minutes, remove and drain, put it in the egg batter and stir evenly, so that each piece of eggplant is coated with the egg batter, minced garlic and chili Chopped
Put oil in a hot pan, heat it up, and fry the eggplant until both sides are golden brown and the eggplant becomes soft.
Put a small amount of oil in a hot pan, add minced garlic and saute until fragrant, add appropriate amount of soy sauce, salt, 2 drops of sesame oil, add minced chili and stir-fry, make a sauce and put it in a bowl. When eating eggplant, you can dip it in the sauce and eat.
Stir-Fried Clams
Ingredients: 500 grams of flower clams, 3 spoons of bean paste, 2 spoons of oyster sauce, appropriate amount of water, appropriate amount of salt, appropriate amount of green onion, ginger, and garlic
Method: 1. Soak the clams in salt water and spit out the sand.
Boil water in a pot, add clams, and cook until the mouth opens. Rinse the clams with water again to clean them up.
Cut chives into sections, shred ginger, and slice garlic for later use.
Put an appropriate amount of oil in the pot, heat the oil, add shallots, ginger, and garlic and stir-fry.
Pour in the bean paste and stir-fry over low heat, add the clams and stir-fry well.
Add oyster sauce and stir well, add a little hot water and cook until the juice is reduced.
Spicy fried kelp shreds
Ingredients: shredded kelp, dried chili, light soy sauce, cooking wine, vinegar, salt, monosodium glutamate
Method: 1. Wash the kelp, soak it in water for 2 hours, and cut it into small pieces;
Put oil in the pot, when the oil is 7 mature, add pepper, stir-fry until fragrant, add kelp and stir-fry, add cooking wine, stir-fry, and stew for a while;
Add light soy sauce and vinegar and stir-fry. When the kelp is almost the same, add salt and monosodium glutamate and stir-fry, and it will be ready.
Crispy Potato Balls
Ingredients: potatoes, milk powder, glutinous rice flour, salt, pepper, cheese slices, bread crumbs, oil
practice:
Wash the potatoes and boil them with water, peel and mash them with a spoon
Add milk powder, glutinous rice flour, salt and pepper, and knead into a non-sticky dough
Divide the potato dough into slices, wrap each slice with cheese slices, roll them into balls and evenly roll them with bread crumbs
Heat the oil pan until it is about 50% hot, put in potato balls, and fry over low heat until the surface is golden and the shell is slightly hard
Remove the potato balls and use kitchen paper to absorb the remaining oil, then you can eat them
Spicy Garlic Shrimp
Ingredients: 200g fresh shrimp, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried red pepper, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of shallot, appropriate amount of soy sauce, appropriate amount of tomato sauce
practice:
Remove the heads and shells of fresh shrimps, and remove the thin threads from the back opening for later use.
Chopped shallots, ginger, garlic and red pepper.
Add oil to the pot. When the oil is 70% hot, pour in the fresh shrimp and fry until golden. Remove and control the oil for later use.
Set up another oil pan. After the oil is hot, add minced ginger and garlic to saute until fragrant, and then add minced chili to saute until fragrant.
Pour in two tablespoons of tomato paste, stir well and pour in a little soy sauce.
Pour in the oil-controlled prawns and stir-fry over low heat. Add the right amount of refined salt and stir fry evenly.
Shredded Pork Belly
Material: pork belly, red pepper, green onion, ginger, light soy sauce, cooking wine,
practice:
Wash the pork belly and shred the red pepper. Slice the green onions and slice the ginger.
Add clear water to the pot, add ginger pieces, blanch the pork belly, pick it up, and cut it into shredded pork belly.
Heat oil in a pan, add shredded chili, scallion, and shredded ginger and sauté until fragrant.
Pour in the shredded pork belly and stir fry constantly. Add some cooking wine in the middle.
When it is about to come out of the pan, add light soy sauce to taste.
Stir-Fried Pork Belly
Ingredients: pork belly, chili, onion, ginger, garlic, salt, sugar, dark soy sauce, light soy sauce, cooking wine
practice:
Cut the pork belly into slices, remove the seeds from the hot pepper, and cut into long strips obliquely
Heat the oil in the pan, put the cut pork belly in the oil and stir-fry the oil, then add the onion, ginger and garlic and stir-fry again
After slightly rolling the meat slices, add soy sauce and cooking wine
Put the hot pepper into the pot, continue to stir fry for a few minutes, add salt and it will be out of the pot.
Daylily Scrambled Eggs
Ingredients: a handful of day lily, two native eggs, a little green onion, salt, sugar, and sesame oil;
practice
After the day lily is soaked in water, it should be rinsed with water again and again until the yellow water becomes clear. This is important. If it is not cleaned, it will have a bitter taste; squeeze the water out of the day lily and cut it into small pieces;
Break the native eggs into a bowl, add a little salt and a little rice wine, so that the egg liquid can be easily beaten and foamed;
Put oil in the pot, heat the oil, pour in the egg liquid, spread out and turn to low heat, use a spatula to scatter the eggs, pour in the day lily and stir fry together, add a little water;
Add salt, less sugar, drop a little sesame oil, sprinkle chopped green onion, cover the pot for a while and then start the pot;
Spicy Fish Pao
Ingredients: 300 grams of fish bubbles, 2 green peppers, 1 red pepper, appropriate amount of parsley, appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of peppercorns, appropriate amount of sugar, appropriate amount of bean paste, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of vegetable oil .
practice:
Prepare the raw materials in advance, clean the fish bubbles, and cut them in half (I didn’t cut them, but they were very big after frying, so it is recommended to cut them in half).
Cut red peppers and green peppers into sections, coriander and green onions into 3-4 sections, slice garlic, shred ginger, and prepare seasoning sauce: Pixian Douban, sugar, soy sauce.
Pour the oil in the pot and heat it to 70%, put the peppercorns, garlic, ginger, and pepper segments into the pot and fry until fragrant.
Pour the prepared fish bubbles into the pot and continue to stir-fry (the fish bubbles must be cut open, otherwise they will burst when put into the oil pan). The fish bubbles contain a lot of collagen, so they ooze out during frying some mucus is normal
When the fish bubble 8 is mature, pour in the adjusted sauce and continue to stir fry for 1-2 minutes.
Finally, pour in coriander and scallion, add some salt and serve.
Dry Pot Tea Tree Mushroom
Ingredients: tea tree mushroom, sausage, green onion, millet pepper, ginger, garlic, oil, soy sauce, cooking wine, chili powder
practice:
Tea tree mushrooms are bought fresh and taste better.
Wash the tea tree mushroom and cut into sections, cut the sausage with a diagonal knife..
Slice the onion, cut the chili with an oblique knife, cut the onion into sections, shred the ginger, and slice the garlic.
Heat up the pan, add oil, put the sausage and stir-fry until the sausage curls up.
Add shredded ginger and garlic, stir until fragrant, add onion and stir fry.
Put tea tree mushroom, add salt, and stir fry evenly.
Add half a spoonful of chili powder and green onion.
Pour in an appropriate amount of cooking wine, light soy sauce, and chicken essence, and stir fry evenly.
Shrimp Stir-Fry Pepper
Ingredients: shrimp, red pepper, green pepper, sand tea sauce, salt, starch, sesame oil, minced garlic
Method 1. First marinate the shrimp with ingredients to taste
Stir-fry the peppers, add some salt, and set aside
Stir-fry shrimp, add minced garlic, and finally mix with pepper... add some water starch, mix and fry evenly
Chicken feet without bones
Ingredients: fresh chicken feet, white wine, chili peppers (optional), star anise, cinnamon, Chinese prickly ash, dark soy sauce, salt, sugar, ginger, garlic, and chives
practice
Wash the fresh chicken feet
Cut off the nails, so that the unpleasant smell of the chicken feet will come out from the nails when cooking
After washing, put it in the pot under cold water, blanch the water, and after boiling, skim off the blood foam and put it out for later use
Spread the old soy sauce or light soy sauce evenly on the chicken feet, and massage back and forth with your hands
Put oil in the pan, a little more, 60% heat, fry in the pan
After frying like this, take it out, put it in cold water immediately, and massage it with your hands, so that it can fully absorb the water, so that it will form a tiger after it expands
During the process of soaking chicken feet, you can prepare ingredients, ginger, garlic, chili, pepper, star anise, cinnamon
Put all the materials into the pressure cooker, pour cooking wine, dark soy sauce, salt, sugar, etc., and the water just covers the chicken feet. Put it on the pot and cook until the soup is dry, then you can take it out of the pot and put it on a plate
Roasted Radish with Pork Belly
Ingredients: mushroom slices 20g pork belly 300g small radish 300g ginger 5 slices green onion 7 slices cooking wine 1 teaspoon (5ml) soy sauce 1 tablespoon (15ml) oyster sauce 1 tablespoon (15ml) salt 1/2 teaspoon (3g) sugar 1 tsp (5g) white pepper 1/4 tsp (1g) chicken broth 1/4 tsp (1g) sesame oil 1/4 tsp (1ml)
practice:
Soak mushroom slices in cold water for 30 minutes, then wash. Filter the water used to soak the mushrooms to remove impurities. Thinly slice pork belly, slice scallions, and slice ginger. After washing the radishes, cut them into slices.
Pour oil into the pot. When it is heated to 70% heat, pour in pork belly and stir-fry for 5 minutes. After the pork belly is oily, pour in radish slices, ginger slices and green onion slices, and continue to stir-fry for 3 minutes. until the moisture comes out.
Add soy sauce, oyster sauce, salt, sugar and white pepper, pour in sliced mushrooms and a little mushroom soup (you can cover half of the food in the pot), cover the pot and simmer for 5 minutes on medium heat, open After the lid is on, turn the heat to high heat, dry the soup slightly, add chicken powder and sesame oil, and then take it out of the pot.
Dry Pot Spicy Chicken Wings
Method 1. Soak seven chicken wings in clean water and rinse several times
Both sides of the chicken wings are cut with knives, which is delicious
Put the chicken wings in a bowl, add a spoonful of light soy sauce and oyster sauce cooking wine, a little salt and mix evenly with your hands, put it in the refrigerator and marinate for 40 minutes
Prepare half onion, half green and red pepper, and two celery together
Cut red and green peppers and onions into pieces, and cut celery into oblique sections. 6. Prepare six dried chili peppers, about 20 peppercorns, one star anise, two pieces of cinnamon, two pieces of fragrant leaves, and five pieces of ginger. 7. Put an appropriate amount of peanut oil in the pot
Broccoli Fried Shrimp
Ingredients: 1 broccoli, 10 shrimps, 3 cloves of garlic, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little salt, a little cornstarch
Method: 1. First cut the garlic into minced garlic; marinate the shrimp with a little cornstarch and salt for about 10 minutes.
Soak the broccoli in salt water, cut into small pieces and clean, put the broccoli in the pot, boil the water and continue to cook for 2 minutes until it is fully cooked, then remove and drain the water.
Pour a little oil into the pan, add minced garlic and sauté until fragrant, then pour the shrimps into the pan and stir-fry to change the color.
Then add broccoli, add 1 tsp light soy sauce, 1 tsp oyster sauce, and a little salt to taste, stir fry evenly and serve.
Fried Flammulina Mushroom with Minced Meat
Ingredients: 300 grams of Flammulina velutipes, 2 spoons of chopped pepper, 100 grams of minced meat, 2 spoons of soy sauce, 1 gram of salt
practice:
Remove the root of Flammulina velutipes and wash.
Blanch in hot water for about 1 minute. Take it out and let it cool in cold water, then take it out and squeeze out the water.
Put chopped pepper, soy sauce, and salt in a bowl and stir well.
Put oil in the pan, heat the oil and add scallions and ginger and stir until fragrant. Add the minced meat and stir well until the minced meat turns white.
Pour the prepared bowl of juice. Stir well. Pour in the blanched enoki mushrooms and stir fry evenly.
Fish-flavored eggplant
Ingredients: 2 slices of eggplant, silk, ginger, garlic, onion, bean paste, vinegar, sugar.
Method: 1. Wash and drain the eggplant, cut into small circles and set aside. Wash and chop the garlic and onion, chop the chopped green onion and chop the ginger for later use. Put vinegar, sugar, and cornstarch in a bowl, add water and set aside. NOTE: For the first sugar bowl, add vinegar and sugar to the vinegar. at the same level.
Heat up the oil, add the eggplant and deep-fry until it turns golden brown, remove and drain the oil.
After the ginger, garlic, and green onions are fragrant, pour them into the meat, then pour the fried eggplant and stir-fry, then add the seasoning in the bowl and stir-fry, then put it into the pot.
Tiger green pepper
Ingredients: 8 peppers, 2 cloves of garlic, 15ml of balsamic vinegar, 15g of sugar, 5ml of light soy sauce, 15ml of salad oil, and some salt.
practice
Wash the green pepper, cut off the head, dig out the seeds with a knife, smash the garlic, peel it, and cut it into fine pieces.
Put light soy sauce, sugar, balsamic vinegar, and salt into a bowl and mix evenly to form a seasoning sauce for later use.
Pour oil into the pot, heat it to 40% heat over medium heat, put the green peppers into the pot, gently press the green peppers with a spatula, and turn the green peppers over from time to time to make them evenly heated, and stir the skins on both sides of the green peppers wrinkled.
Move the green pepper to one side of the pot head, add minced garlic and stir until fragrant, pour in the seasoning sauce from step (2), stir-fry to taste, and put it into the plate when the soup thickens.
Hot and sour lotus root
Ingredients: lotus root half section; pork 150g; starch; dark soy sauce; light soy sauce; black pepper; vinegar; salt;
practice:
Cut the pork into small cubes, add dark soy sauce, black pepper powder, vinegar, and a little starch and marinate for 20 minutes. Peel the lotus root, cut into small cubes of about 0.5 cm, and soak in clean water.
Heat oil in a pan, add dried chili, sliced ginger, and chopped green onion to the pan, add diced meat and turn to low heat and stir-fry until it changes color.
Pour in the diced lotus root that has been drained of water, and continue to stir-fry for 5 minutes. Add vinegar in between. Just add a little salt before serving.
Enoki Mushroom Bacon Rolls
Ingredients: bacon, enoki mushroom, black pepper, crushed cooked white sesame
practice
Cut off the roots of Flammulina velutipes and wash, cut the middle of the bacon into 2 halves
Take an appropriate amount of Flammulina velutipes wrapped in bacon, and fix it with a toothpick
Put a little oil in the pot, when it is 50% hot, put in the bacon rolls and fry until cooked, sprinkle black pepper and white sesame seeds for decoration
Red Oil Enoki Mushroom Fertilizer
Ingredients: 250g fatty beef roll, 200g enoki mushroom, appropriate amount of oil, appropriate amount of minced garlic, appropriate amount of chopped green onion, appropriate amount of red oil bean paste, appropriate amount of chicken essence
practice:
Remove the root of Flammulina velutipes and wash, prepare minced garlic, chopped green onion and bean paste.
After the water in the pot is boiled, pour in the fat beef soup and immediately pick it up and rinse it after it changes color.
Heat oil in a hot pan and saute minced garlic until fragrant, then turn off the heat and add red oil bean paste to burst red oil.
After adding boiling water, bring to a boil over high heat, add enoki mushrooms and boil, pour in beef rolls.
Add chicken essence and bring to a boil, then turn off the heat and take out the pot.
Sprinkle chopped green onion and serve.
Salt and Pepper Prawns
Method 1. After washing the prawns, cut off the whiskers with scissors, cut off the back of the prawns with scissors, and remove the mud! After washing, place the water to dry for later use!
Add minced garlic to cornstarch
Add salt and chicken essence and mix well
Put the dry shrimp into the raw powder, and cover the shrimp with raw powder
After sticking it for later use
Pour salad oil into the pot and heat
Deep-fry on high heat until the shrimp changes color, then turn to low heat, and finally put it away on high heat, then remove from the pot!
Konjac Chicken Wing Tips
The method is as follows:
Wash the tips of the chicken wings, cut the konjac into strips, chop the ginger, garlic and pickled peppers
Pour a little oil into the pot and pour the chicken wing tips, fry until the surface is slightly yellow, then add pickled peppers, minced ginger and garlic and fry till fragrant
Add the watercress and stir-fry until the red oil comes out, then add the star anise and fragrant leaves and stir-fry until fragrant
Add appropriate amount of water, cover and cook for about 20 minutes
Then add the konjac, light soy sauce, and salt, and cook until the soup dries up a little.
Finally, put coriander and white sesame
Hot and Sour Konjac Duck
Ingredients: konjac cake, duck meat, Pixian bean paste, 15 grams of chaotian pepper , cooking oil
practice:
1 Pickled ginger slices. Cut the washed pickled chili peppers in half. Konjac cake cut into pieces. Take a bowl, pour in an appropriate amount of water, put in konjac pieces, and soak for 10 minutes. Take out the soaked konjac, drain the water, and put it on a plate for later use. Pour an appropriate amount of water into the pot to boil, pour in konjac, and blanch for a while. Take out the boiled konjac, drain the water, and put it on a plate for later use. Pour in the duck meat pieces and boil for a while. Turn off the heat, remove the boiled duck meat, drain the water, and put it on a plate for later use.
2 Heat up a pan with oil, add duck meat, star anise, peppercorns, cumin, and stir well. Add bean paste and stir well. Pour in the soaked ginger slices and stir well. Add the pickled Chaotian pepper and stir well. Add cooking wine and light soy sauce, stir well. Pour in an appropriate amount of water and pour in konjac. Add salt and mix well. Cover and simmer for 40 minutes until the ingredients are cooked through. Uncover, add chicken powder and sugar, mix well. Pour in the water starch and stir well. Turn off the heat, take out the fried dishes and put them on the plate.
Fried oyster meat with konjac shreds
Wash the oyster meat, shred the green and red peppers, and wash the shredded konjac for later use.
Heat oil in the pot, fry the onion, ginger, and garlic, add green and red peppers and stir-fry well, add konjac shreds and stir-fry, add oyster meat and stir-fry well.
Add an appropriate amount of soy sauce and oyster sauce and serve.
Fried Eggplant Box
Ingredients: 1 eggplant, 1 egg, 1 tablespoon of vegetable oil, 1/2 teaspoon of salt, 80 grams of flour, 1 tablespoon of starch, appropriate amount of water
Method: 1. Wash the long eggplant, drain the water, do not peel the eggplant, the nutrition is in the eggplant skin, slice the long eggplant
Add an appropriate amount of salt to the eggplant slices, marinate for 10 minutes, then pour off the eggplant water
Pour an appropriate amount of flour into a clean bowl
Beat in an egg, and mix in an appropriate amount of cold white boiled
Add 1 tablespoon of starch
Stir the flour, starch and eggs into batter
Brush the electric baking pan with a proper amount of vegetable oil, turn on the power, turn on the upper and lower switches together, and then preheat
Put the batter on the eggplant slices, put it into the electric baking pan, close the lid, and select the "egg pancake/pancake" function
The electric baking pan will give a voice prompt that the eggplant cake is fried, so open the lid, brush a layer of oil on the eggplant cake, turn it over, and fry for another minute.
Fish Head Casserole
Ingredients: 1 fish head, appropriate amount of ginger, onion and garlic, 1 spoon of bean paste, 1 bowl of flour, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of light soy sauce
Practice steps:
Wash the fish head and cut it in half, then cut it into small long pieces, spread evenly with a teaspoon of salt and marinate for 30 minutes;
Coat the fish pieces evenly with a thin layer of flour, deep-fry in a 60% hot oil pan over low heat until golden brown, then remove and drain the oil;
Slice ginger, slice green onion, slice garlic, prepare a bowl and pour oyster sauce, bean paste, cooking wine and light soy sauce into a sauce for later use;
Put oil in a hot pan, pour in ginger and garlic, stir-fry until fragrant, add fish head and stir-fry evenly, then pour in the seasoned sauce and boil;
Heat the casserole, brush a thin layer of oil inside, transfer all the fish heads, then put half a bowl of boiling water and cover the pot;
Slowly simmer the fish head over medium and low heat until the water dries up. After hearing the sizzling sound from the bottom of the pot, add green onions, cover the pot and simmer for 5 minutes.
Appetizer hot and sour soup
Ingredients Tofu Coriander Shiitake Enoki Mushroom Egg Tomato
Method Cut all the ingredients with a knife, peel and chop the tomatoes for later use.
Put the oil in the pan, fry the tomatoes until soft and add a bowl of water.
Boil the water and add all the ingredients, add salt, pepper, light soy sauce, and balsamic vinegar to the soup, boil it, add starch water to thicken it, pour in the egg liquid, add a few drops of sesame oil if you have sesame oil at home, and finally take it out of the pan and sprinkle with coriander.
Balsamic Potato Chips
First peel and wash the potatoes and slice them. Peel and wash the chives and garlic and cut them into sections. Cut the peppers into sections.
Pour rapeseed oil into the pot and cook for about 7 minutes, then pour in chili and garlic slices and sauté until fragrant.
Pour in the potato slices and stir-fry over high heat, add vinegar and light soy sauce and stir-fry.
Finally, sprinkle in scallions and salt and stir fry evenly.
After frying the spicy and vinegary potatoes, put them on a plate and eat them.
Steamed Tofu with Fish Flavor
Prepare the ingredients, soak the tofu in warm water for ten minutes
Slice the tofu, mince the pork, mince the onion, ginger and garlic, mince the pickled pepper, mix the starch with water and prepare other seasonings for later use
Heat the pot and stir fry the minced meat
After the minced meat changes color, add onion, ginger and garlic and stir fry until fragrant
Add pickled pepper powder and continue to fry
The fried oil is a little red
Add cooking wine, add a small amount of boiling water after steaming fish with soy sauce
Add balsamic vinegar, sugar, and monosodium glutamate. When the soup is boiled, add water starch and stir slowly. When the soup thickens, start the pot
Pour the soup on the tofu, put cold water in the pot, put the plate on the drawer, turn on the fire and steam for three minutes
When it comes out of the pan, sprinkle the minced green onion on the plate to add color and flavor. A plate of fish-flavored steamed tofu is ready.
Asparagus in clam oil
Divide the asparagus into two and cut them off. If you buy old ones, you can peel the skin at the root, or cut off a little at the root.
Wash the asparagus and put them in the pot to blanch for 2 minutes. At this time, you can put a little salt or oil in, so as to keep the asparagus green in color.
Soy sauce, salt, sugar, garlic and chili are mixed into juice.
Take the asparagus out of the pot and put them on a plate, pour the adjusted juice into the blanched asparagus.
Pour more oil into the pot and heat it up. After the oil is hot, pour it into the asparagus and hear the prickly sound. The oil must be hot!
Black sesame paste
Wash the black sesame seeds and glutinous rice, drain and set aside
Pour the black sesame seeds into the dry pan and stir-fry over low heat (turn over frequently to avoid sticking the pan). Be careful that the sesame seeds will dance in the pan, so don’t hurt yourself.
Put the glutinous rice into the dry pan and fry until cooked
Put the fried black sesame seeds into the dry grinding cup of the cooking machine (because my cooking machine is relatively small, so I grind it into powder step by step). Toggle the switch and read ten numbers silently, take it down and shake the dry grinding cup for a few times , and beat for another ten seconds (in fact, it is already very delicate after beating once, don’t put too much sesame, because the volume of sesame will increase)
Glutinous rice is also beaten into powder
Pour the beaten black sesame and glutinous rice flour into the container and stir evenly. This is the mixed black sesame and glutinous rice flour.
I make less, and you can put the excess in a sealed bag. Every time you drink it, add an appropriate amount of sugar and hot water to make a paste according to your personal preference. The concentration is selected according to your personal taste. Use whipped cream or yogurt to drop a few small dots, and use a toothpick to scratch the romantic peach heart with tender green mint. Isn't it very appetizing?
Braised ground three delicacies
Cut the eggplant into strips, cut the yam into small pieces, and cut the bell pepper into small pieces.
Sliced ginger and garlic.
Sprinkle the bean flour on the yam, stir evenly, put less bean flour, as long as there is a thin layer of bean flour paste on the surface of the yam.
Put oil in the pot, heat the oil to 50% heat, add yams, fry on medium heat for 4-5 minutes, take out the surface slightly yellow, and control the oil.
Follow step 4 for the eggplant and bell pepper, deep fry and remove to control the oil.
Start a new pot, put a little oil, add ginger and garlic to 60% heat, and stir-fry over medium heat.
Put in the fried vegetables, stir-fry for 2 minutes, add light soy sauce, salt, sugar, and balsamic vinegar, stir-fry, add water after 1 minute, and just cover the vegetables.
Bring to a boil on high heat and turn to low heat, slowly dry up the water, add salt and chicken essence, and put it on a plate.
Tomato Fried Rice Cake
Prepare materials
Fry the eggs first and set aside
Add oil to the pot, add onion and garlic and sauté until fragrant
Then add tomato and onion in turn, add salt and taste very fresh
Stir-fry until the tomatoes come out of water, add rice cakes, add fried eggs, rice cakes absorb water, so when frying, add water in an appropriate amount to avoid sticking to the pan.
Add a little more water, cover the lid and simmer for a while until the rice cake is stuffy and soft, then you can open the lid to collect the soup
Dry Pot Pork Ribs
After the ribs are soaked in water without blood, wash and add sliced ginger, cooking wine, pepper, salt, and scallions to marinate the ribs for half an hour
Prepare all the side dishes, I forgot to take pictures of the potato chips
Pour in oil and heat until 70% hot
Remove the ginger slices and scallions, and pour them into the ribs
Fry until golden brown, remove and set aside. If you like it chewy, you can fry it dry
Leave a little oil in the pan, add garlic, ginger, pepper, and pepper leaves and fry until fragrant
After frying until fragrant, add the dry pot ingredients and fry on low heat for 1 minute. I only add half a packet, because my family can't eat too spicy
Add pork ribs and sauté until fragrant, then add Pleurotus eryngii and fry for one minute, then add onion, cucumber, small green pepper, and bean curd and fry for two minutes, then add chicken essence, salt, and white sugar
Add the celery segment and stir fry evenly before serving
Sprinkle with cooked sesame seeds after serving
Roasted Tofu with Mushrooms
Soak the dried shiitake mushrooms and slice into pieces, and cut the tofu into cubes.
Slice the garlic and ginger, cut the millet pepper into small pieces, and chop the green onion.
Brush the pan with oil, put the tofu into the pan and fry on low heat.
Fry the tofu until both sides are browned, then set aside.
Put the oil in the pot and heat it to 50% heat, add the onion, ginger, garlic and rice pepper to burst the aroma.
Add the shiitake mushrooms and stir fry evenly.
Add tofu and stir well.
Add an appropriate amount of light soy sauce and stir-fry for color.
Add a little less water to the pot, and then add half a piece of thick soup treasure.
Cover the pot and simmer for five minutes on low heat, then turn to high heat to quickly collect the juice.
Put it on a plate and sprinkle with chopped green onion.
Quail Soup with Longan
Ingredients: 1 small handful of longan, 2 quails, 5 red dates, 3 candied dates, 3 figs, a few slices of Chinese yam (also called yam), appropriate amount of wolfberry, 1 small handful of lotus seeds, 1 small handful of lilies, and several dried scallops , a few dried small fish, a carrot, some shredded ginger, salt, chicken essence;
practice
Wash red dates and remove pits, rinse other Chinese herbal medicines with water, peel and cut carrots into pieces;
Put the quail in boiling water and cook for a while, then pick it up to remove the smell of blood and cold storage;
Boil a pot of water, put all the ingredients in after the water boils, first boil on high heat for 20 minutes, then switch to medium and low heat and cook slowly for 2 hours, add appropriate amount of salt and chicken essence when eating;
Secret Braised Hairtail
Ingredients: 800 grams of hairtail, more than ten peppercorns, appropriate amount of green onion, 4 cloves of garlic, 7 slices of ginger, appropriate amount of sugar, a little salt, 2 tablespoons of cooking wine, 1 spoon of light soy sauce, half a spoon of dark soy sauce, appropriate amount of balsamic vinegar, 3 dried chilies, a little pepper
practice:
Clean the hairtail, cut it neatly into sections, add cooking wine, sliced ginger, and peppercorns and marinate for half an hour. Hairtail has a strong fishy smell, so it must be marinated. It is better if there is high-altitude liquor at home. If not, use cooking wine and peppercorns.
For the marinated hairtail, be sure to use kitchen paper to absorb the water on the surface of the hairtail. Don’t underestimate this step. The wet hairtail is dipped in flour. Not only does it need too much batter, but it also makes the oil very dirty when frying. It's ugly when it comes out.
Use a sieve to sieve the flour for coating the fish. The flour in our house has been left for a while, because there will be small flour particles when it gets wet. If you don’t sieve it, the wrapped flour will stick to the fish and form various small doughs.
When frying, do not move the fish just put in, wait for 5-6 seconds and then gently push, and fry until golden on both sides before taking it out. The hairtail section must be deep-fried, otherwise the fish meat will easily fall apart when it is braised for a while.
All the fish sections are deep-fried and set aside.
Prepare scallions, ginger slices, and garlic cloves. Here is a little trick that many people don’t know: don’t use green onions, use chives. And the shallots are used separately from the white and green onions. The scallion white is used at the beginning of sautéing, and the scallion green is added when the seasoning is just added to prepare the braised hairtail. The octopus produced in this way is fragrant with scallions, and also has a slight sweetness of scallions. If you don’t believe me, try it.
Make a bowl of sauce with water, light soy sauce, dark soy sauce, cooking wine, a small amount of balsamic vinegar, sugar and pepper. The advantage of this is that you can adjust the salty, light, sour and sweet right now.
Sit in a hot pan, add a little oil, add scallions, white ginger, and garlic to sauté until fragrant.
Put the octopus pieces and pour in the seasoning sauce.
Pour in the boiled water that has not covered the hairtail, add green onion, and if you like chili, add a few chili.
After the water is boiled, turn to low heat and simmer for a while. When there is a little soup left, turn off the heat and take it out of the pot.
Celery with Oyster Sauce
Ingredients: three celery sticks, one tablespoon of oyster sauce, one pot of water
practice:
Cut the celery into small slices, the finer the better,
After the water in the pot boils, throw the celery into it, and take it out immediately when the water boils again;
Take it out and put it on a plate, pour a spoonful of oyster sauce on the top, stir and eat.