Selected 39 dishes to share with you, home-cooked affordable dishes, unforgettable taste, let's try it together

I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

Stir-Fried Spicy Chicken

Ingredients: Half a chicken, pepper, pepper, ginger slices, soy sauce, salt, sugar, oil

practice:

1. Wash and chop the chicken into pieces, add salt and cooking wine, mix well, and marinate for 20 minutes.

2. Heat oil in a pan, add chili and Chinese prickly ash, and fry over low heat until it changes color.

3. Take out the crispy fried chili and Chinese prickly ash and set aside.

4. Heat up the remaining oil in the pan, add chicken pieces and ginger slices, fry them until cooked, remove them, and pour out the remaining oil.

5. Add the squeezed chicken pieces and peppers to the pot, add a small amount of soy sauce, salt, and sugar and stir fry evenly.

Garlic Grilled Oysters

Ingredients: 3 catties of raw oysters; appropriate amount of garlic; appropriate amount of millet pepper; appropriate amount of shallot; appropriate amount of steamed fish soy sauce

Method: Prepare the oysters in advance, find a gap in the oysters, pry them open one by one with a knife, wash and set aside.

Prepare other ingredients, garlic, shallot, millet pepper. Mince the garlic, cut the shallots into chopped green onions, and cut the millet pepper into small pepper rings for later use.

Put oil in the pan, pour all the minced garlic into it when the oil is hot, fry it on medium heat until fragrant, and set aside.

Put oil in the frying pan, put the prepared oysters, and bake for 8-10 minutes. If you want to shorten the time, you can cover and simmer for a while.

Spread the freshly prepared garlic oil and minced garlic on the oysters, and pour a spoonful of steamed fish soy sauce on each oyster.

Put an appropriate amount of millet pepper and continue to roast until the oyster meat shrinks and bulges, it is cooked.

Finally sprinkle with chopped green onion.

One bite, even the soup and juice, so delicious!

crispy broth

Ingredients list: 300g pork belly, 500g radish, 5 eggs, 50g sweet potato starch, 10g ginger, 6g pepper, 3g cinnamon, 3g chopped green onion, 10g salt, 10ml soy sauce, 5g white sugar, 10g ginger slices, 1500ml broth, 400ml salad oil, 10g green onion, 30ml Shaoxing wine

Production steps

Step 1. Cut the meat into small pieces with a width of 1cm, a length of 3cm and a thickness of 0.8cm. Peel the radish and cut into hob pieces.

Step 2. Chop ginger and green onion, add ginger, green onion, cinnamon, pepper, salt, sugar and soy sauce to the meat, stir and marinate for half an hour to taste. 3 Beat the eggs into egg liquid, put the marinated meat into the egg liquid, add sweet potato powder while stirring, soak for 1 hour, so that the sweet potato powder and egg liquid can be better integrated with the meat.

Step 3. Put oil in the pot (actual consumption 50ml), when it is 60% hot, use chopsticks to pick up the meat one by one and put it into the pot, fry it until golden brown, pick it up, and then quickly fry it again on high heat scoop up.

Step 4. Put the broth in the casserole, add the crispy meat and boil on high heat, add 3g of peppercorns, green onion knots, Shaojiu, ginger slices, salt and radish pieces, change to low heat and simmer until the crispy meat is soft and rotten, remove the ginger, green onion and peppercorns , add salt and sprinkle with chopped green onion to serve.

Tips

1. Pork belly can also be replaced with pork hind legs, depending on each person's preference for fat or thin.

Duck blood vermicelli soup

Ingredients: 1 piece of duck blood; 1 handful of vermicelli; a little spinach; a little soaked tofu; a little duck intestine, duck liver, etc.; a little green onion and ginger

Method Wash the duck blood and cut into long strips, cut the vermicelli short, soak in warm water for about 20 minutes, wash the spinach, wash the duck intestines, duck liver, etc. Cut ginger and scallions for later use.

Put a little base oil in the pot, first add shredded ginger and green onion and fry until fragrant

Add broth (it is best to use broth here, but it will work without water, but the taste will be worse).

First add tofu puffs, vermicelli, duck blood and other dishes that can be stewed for a long time, bring to a boil, add pepper noodles, and then add spinach.

black three chop

Ingredients: 150 grams of pork stuffing, 100 grams of rose kohlrabi, 50 grams of green pepper, 1 teaspoon of cooking wine (5ml), 1 teaspoon of dark soy sauce (5ml)

Method: 1. Wash the green pepper, cut into cubes, and cut the kohlrabi into cubes

2. Put a little oil in the pan, pour in the minced meat and fry until cooked

3. Add kohlrabi

4. Add diced green pepper

5. Pour cooking wine and dark soy sauce, stir-fry and serve

Squid Hot Pot

Ingredients: Squid 500G, Water Gluten 300G, Thousand Sheets 100G, Green Bamboo Shoots 500G, Shrimp 150G, All Kinds of Balls 300G, Rapeseed Oil, Douban Sauce, Soy Sauce, Soy Sauce, Sichuan Pepper, Fragrant Pot Base, Ginger, Bell Pepper, Garlic

Practice: 1. Green bamboo shoots, water gluten, squid and thousand sheets are all cut into long sections.

2. Boil the hot pot meatballs and squid in water in advance, remove them, and freeze them in cold water.

3. Add rapeseed oil to the wok, add Sichuan peppercorns and garlic to fry until fragrant, then add bell pepper, fragrant pot base and bean paste to fry the fragrant pot ingredients together.

4. Add in the prawns and stir-fry to change color. Put in the water gluten and thousand sheets. Stir fry to taste.

5. Put in the boiled hot pot balls and green bamboo shoots, add an appropriate amount of water, and cook.

6. Add in the squid slices and stir-fry until delicious. Finally add the lettuce leaves. Once cooked, serve on a plate.

Twice-cooked Spicy Pork Knuckles

Ingredients: 2 pig’s trotters, 2 garlic sprouts, 1 ginger, 2 star anise, 1 tsp dark soy sauce, 1 green onion, 1 tbsp white vinegar, 2 tsp white wine, 1 tsp tempeh, 2 tsp Pixian bean paste spoon, 2 teaspoons of sugar, proper amount of vegetable oil

Method: 1. Soak the purchased trotters in clean water for 15 minutes, add 1 tablespoon of white vinegar to the water, and cut the onion and ginger into sections for later use.

2. Use a knife to scrape off the remaining fine hair on the trotters, then blanch them twice with boiling water to remove the blood foam and impurities in the trotters, and finally rinse them off.

3. Put the washed trotters into a pressure cooker, add star anise, green onion and ginger, add 2 teaspoons of white wine, and finally add a large bowl of hot water.

4. Cover the pressure cooker and simmer for 1 hour, take out the stewed pig's trotters, let it cool slightly, remove the bones and chop into small pieces. Wash the garlic sprouts and cut into sections, mince the ginger, chop the tempeh, and put oil in the pot.

5. After the oil is hot, put the fermented soybeans and Pixian bean paste into the pan and stir-fry. After frying the red oil, add minced ginger. Before turning off the heat, put the garlic sprouts in the pan and stir fry evenly.

Spicy Pleurotus eryngii shreds

Method: 1. Shred Pleurotus eryngii mushrooms. Remove leaves and cut coriander into sections. Put oil in the pot and heat it up to 50%. Add chili flakes and stir-fry;

2. Stir-fry until the shredded pepper changes color slightly, stir-fry until it becomes fragrant and spicy, then pour in the shredded Pleurotus eryngii. Stir-fry Pleurotus eryngii over high heat, season with salt and seafood soy sauce;

3. Stir-fry until the shredded Pleurotus eryngii becomes soft and dark in color, then add coriander. Stir well and take out of the pan.

Fried Cucumber Diced

Ingredients: cucumber, lean pork, cooking oil, soy sauce, sweet noodle sauce, monosodium glutamate, sesame oil, onion, ginger, starch

Method: 1. Wash the cucumber, cut into small cubes of 1 cm square, marinate with a little salt for 10 minutes, squeeze out the water; cut lean pork into cubes of the same size for later use.

2. Heat up the frying pan, add an appropriate amount of base oil, add the diced meat and stir-fry until the color changes, add minced green onion, minced ginger, sweet noodle sauce, and soy sauce and stir-fry until the aroma of the sauce is released.

3. Add diced cucumber and stir fry, add monosodium glutamate, thicken with starch, pour sesame oil, and serve on a plate.

Grilled Eggplant with Potatoes

Prepare the ingredients: 150 grams of potatoes (yellow skin), eggplants, 100 grams of green peppers, 100 grams of pork (skinny), 10 grams of cooking wine, 15 grams of soy sauce, 10 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, garlic (white skin) ) 15g, green onion 10g, flax oil 10g, starch (pea) 25g, peanut oil 70g.

Practice steps: 1. Peel and wash the potatoes and eggplants respectively, and cut them into uniform hob pieces. Wash the green peppers and cut them into diamond-shaped pieces. Wash and cut the pork into slices. Grab and sizing with 10 grams of wet starch;

2. Fry potatoes and eggplants in 70% hot oil respectively until they are golden brown. Put the green pepper flakes into the oil pan for a while and pour into a colander to drain the oil;

3. Heat 50 grams of base oil in the pot, add the meat slices and fry until cooked, add minced onion and garlic, cook in cooking wine, soy sauce, add sugar, add potato cubes, eggplant cubes, add refined salt and fresh soup to boil , and then add green peppers and monosodium glutamate to slightly burn to taste, thicken with 15 grams of wet starch (5 grams of starch plus water), drizzle with pepper oil, and serve on a plate.

Stir-fried Green Beans with Red Peppers

Prepare ingredients: one pound of green beans, one red bell pepper, one dish of vegetable oil, and two tablespoons of salt.

Practice steps: 1. Stem green beans, wash, drain water, cut into thin slices, remove stalks from red sweet peppers, wash seeds, drain water, and cut into slices;

2. Wash the wok, put it on the stove, set the fire to the highest level to control the dry water, add oil, pour in the green bean slices, stir fry until half cooked, pour in the red pepper slices, stir fry until the green bean slices are fully cooked;

3. Add salt, stir fry evenly, turn off the heat, and serve.

Fried Bitter Gourd with Fat Beef

Prepare ingredients: 150 grams of fat beef, appropriate amount of sugar, appropriate amount of salt, appropriate amount of white pepper, a little shredded ginger, a spoonful of cooking wine, a small amount of baking soda, half a carrot, a bitter gourd, and a round garlic.

Steps: 1. Wash the beef, put it in a bowl, add shredded ginger, a little salt, a little sugar, sprinkle with white pepper, cooking wine, a little baking soda, grab it evenly, set aside, cut a bitter gourd in half, dig out the middle The flesh, scrape it clean, it can reduce the bitterness, evenly sprinkle the cut melon slices with salt and marinate for a while, wash and squeeze out the water in water, slice the carrots in half, and put them together for later use;

2. Heat the pan with cold oil, add garlic granules, add fat beef, stir fry, the fat beef slices change color slightly, pour in bitter gourd, stir fry evenly, stir fry until the fat beef slices change color and are cooked, take out of the pot and serve.

Cumin Lamb

Ingredients: 400 grams of lamb tenderloin, 100 grams of coriander, 1 egg, appropriate amount of ginger and garlic, 10 grams of cooking wine, 5 grams of soy sauce, 10 grams of starch, 15 grams of cumin, 10 grams of chili powder, 5 grams of baking soda, and 10 grams of salt.

Practice: 1. Wash the lamb tenderloin, slice it with the top knife, put it in a bowl, add salt, monosodium glutamate, sugar, cooking wine, baking soda, soy sauce and onion ginger water in turn, and stir vigorously.

2. Then add the egg liquid, less egg white. Stir the starch evenly, add a little salad oil, and marinate for ten minutes.

3. Take a clean pot, heat it with high heat, add salad oil, burn it to 50% oil temperature, add the marinated mutton, stir it with chopsticks, and pour it into a colander after 50 seconds.

4. Heat the pot, fry the minced cumin and chili noodles on low heat, and fry until fragrant.

5. Put in the cooked mutton, stir fry for a few times, do not use too much heat when frying the mutton, otherwise the cumin chili noodles will be mushy.

6. You can add some chicken essence and sesame oil, stir well again, you can turn off the heat, and finally sprinkle with parsley.

Stewed Potatoes with Chicken Legs

Ingredients: 8 chicken thighs, 2 potatoes, appropriate amount of oil, several peppercorns, 2 star anises, appropriate amount of green onions, 3 grams of black pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, salt A little, the right amount of sugar, the right amount of ginger, and the right amount of garlic.

Practice: 1. Clean the chicken legs, poke holes with a toothpick, add cooking wine, black pepper and salt and marinate for 30 minutes.

2. Put an appropriate amount of water in the pot. After boiling, put the marinated chicken legs into the pot and blanch the water. It is also to remove the fishy smell.

3. Cook for a while, take it out and put it in cold water, rinse it repeatedly, and control the moisture for later use.

4. Put an appropriate amount of cooking oil in the wok, first put the peppercorns and star anise in it to burst out the fragrance.

5. Add the onion, ginger and garlic to saute until fragrant.

6. Then put the chicken thighs into the pan and stir fry until the chicken thighs are golden brown.

7. Then add soy sauce, light soy sauce, dark soy sauce, cooking wine, salt and sugar and stir fry until the chicken thighs are evenly colored.

8. Add an appropriate amount of water. The water should just cover the chicken legs. The amount of water is a little more because the potatoes will be stewed later. If no other ingredients are added, the water here can be reduced.

9. Cover the lid and boil over high heat. Peel the potatoes and cut them into pieces. Put them into the pot and simmer together. First, bring to a boil on high heat, then turn to low heat and simmer slowly. Once cooked, you can take out the pot.

Stir-Fried Shredded Pork with Green Pepper and Eggplant

Ingredients: tenderloin, eggplant, green and red peppers, Pixian bean paste, ginger, garlic cloves, millet pepper, chicken essence, pepper, salt, soy sauce, starch, soy sauce.

Method: 1. Wash the eggplant and cut into strips. Cut green and red peppers into strips, mince ginger, garlic, and minced millet.

2. Shred lean meat, mix well with a spoonful of starch, a spoonful of soy sauce, and a few prickly ash for later use.

3. Heat up a pan, add a little cooking oil, add eggplant strips and stir fry.

4. Stir-fry until the eggplant becomes soft. The trick is to drip a few drops of water around the edge of the pot during the stir-fry, which can quickly soften and use less oil.

5. Heat the pot and put in an appropriate amount of cooking oil, and heat it to 60% to 70% hot, put in the shredded pork and quickly spread it out.

6. Stir-fry until the shredded pork is slightly yellow, put a spoonful of Pixian bean paste, ginger, garlic, and millet and stir-fry spicy.

7. Add eggplant and stir fry evenly. Add green and red chili flakes and stir fry evenly.

8. Add appropriate amount of salt, chicken essence, and light soy sauce respectively, stir fry evenly and serve.

Crispy Pork Ribs

Prepare ingredients: 1000 grams of pork ribs (large ribs), 50 grams of peanut oil, 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 20 grams of cooking wine, 2 grams of pepper, 5 grams of five-spice powder, and 30 grams of starch (peas).

Practice steps:

1. Boil the spice water: Put refined salt, green onion, ginger, pepper, cooking wine and water into the pot and boil, cool down after boiling, soak in spice water: wash the pork chops, chop into large pieces (about 15 pieces), Soak in the cooled spice water to make it taste good (generally soak for about 4 hours);

2. Steaming: put the soaked pork ribs in a container, put them in a basket and steam them until they are crispy, take them out, and after cooling slightly, pat dry starch on both sides;

3. Frying: Put the frying pan on the fire, pour in the peanut oil and heat until it is 80% hot, then gently put the patted pork ribs into the oil pan, fry it over medium heat until golden brown, take it out, sprinkle with five-spice powder, and put it on a plate Served immediately at the table.

Stir-Fried Lettuce with White Mushroom

Ingredients: 145g white jade mushroom, 1 lettuce, appropriate amount of oil, salt, dried chili

Method 1 Ingredients: white jade mushroom (washed), lettuce (peeled and washed), dried chili (cut)

2 Put the washed lettuce on the chopping board and cut into slices, set aside.

3 Pour the oil into the pot and heat it up, put the cut dried chili into the pot.

4 Next, add the chopped lettuce and the cleaned white jade mushroom and stir fry.

5 Then, add an appropriate amount of water.

6 Stir fry and stir fry until cooked.

7 Finally, add the right amount of salt.

8 Season and stir well, and serve.

Stir-fried pork slices with chili bean curd stick

Ingredients: 150 grams of pork belly; 400 grams of soaked bean curd sticks; 50 grams of green and red peppers; 50 grams of onions; 10 grams of sliced ​​green onions; 10 grams of soy sauce;

Method: 1. Soak the bean curd sticks in cold water for about five hours, take out the bean curd sticks and cut them into sections when the whole body of the bean curd sticks is soaked soft; then slice the pork belly, green peppers and onions; add water to the pot and boil, put the bean curd sticks into Fly into the water and take out the water control;

2. Heat up the frying pan, add peanut oil, add sliced ​​pork belly, stir-fry until the oil comes out, take out the excess oil; add dried chili knots and green onion slices to sauté, add green pepper slices and onion slices and stir-fry; add soy sauce and stir-fry , add bean curd sticks, add oyster sauce and stir-fry to taste, pour sesame oil out of the pan.

Kimchi Minced Pork Tofu

Ingredients: A small bowl of kimchi, 100 grams of ground pork, a piece of tofu, a spoonful of minced garlic, a spoonful of chopped green onion, a spoonful of cooking wine, 3 tablespoons light soy sauce, half a spoonful of sugar, a little pepper, and an appropriate amount of starch;

practice

1. Marinate the ground pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces, chop the kimchi, but don't cut it into pieces. Saute minced garlic until fragrant. Pour in the ground pork and fry until it turns white. Pour in kimchi and stir-fry, pour in light soy sauce, and fry with sugar for two minutes.

2. Add water and boil. Add tofu and bring to a boil. Pour in the adjusted water starch and cook for half a minute to turn off the heat. Sprinkle green onion and serve

Spicy Chicken

Ingredients: chicken breast, salt, cooking wine, light soy sauce, sugar, chicken essence, onion, ginger, garlic, pepper, dried chili

Method: 1. Wash a piece of fresh chicken breast, cut into cubes of similar size, marinate with an appropriate amount of salt and 1 spoon of cooking wine for 15 minutes to taste;

2. Cut the dried chili into small sections with scissors, and prepare appropriate amount of ginger, garlic, green onion, and pepper;

3. Heat the oil in a pan, pour in the diced chicken, fry slowly over low heat, and fry until the surface of the diced chicken is golden, remove and control the oil;

4. Leave the bottom oil in the pot, pour in ginger, garlic, chili, and peppercorns, fry until fragrant, and then add diced chicken;

5. Add 1 scoop of light soy sauce, a little sugar, and a little salt to fry quickly;

6. Add an appropriate amount of chicken essence and green onion and turn off the heat.

Peaches and Celery

Ingredients: celery, walnut kernels, salt, mushroom essence, sesame oil

Method: 1. Wash the tender stalks of celery, scald them in a boiling water pot, remove them, drain them with cold boiled water, and add salt, mushroom essence, and sesame oil to stir;

2. Fry the walnut kernels with sesame oil, put them on the celery, eat and mix.

Spicy Fried Chicken Hearts

Ingredients: 30 chicken hearts, 1 green pepper, appropriate amount of carrots, appropriate amount of cumin, 2 dried chilies, appropriate amount of garlic chili sauce, appropriate amount of white sesame seeds, appropriate amount of green onions, four slices of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of cooking wine , appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of thirteen spices or pepper noodles;

Method 1. One catty of chicken hearts, blanch in water, put in a pot under cold water, boil the water for about one minute and remove;

2. Remove the heart tube from the washed chicken heart, remove the oil and film (some chicken hearts have a layer of film) and cut it from the middle, which is delicious

3. Wash it again, marinate it with cooking wine, thirteen spices and salt for ten minutes;

4. Prepare the accessories, (as shown in the picture) cut the chili with a rolling blade, slice the carrot, and chop the onion, ginger and garlic;

5. Heat a pan with cold oil, add red pepper and cumin;

6. Add garlic chili sauce and stir-fry until fragrant, onion, ginger, garlic, and carrot;

7. White sugar, light soy sauce, a little soy sauce; add chicken heart; add chili, white sesame; fry and put on a plate;

Homemade Stir-fried Thousand Sheets of Tofu

Ingredients: Thousand-page tofu, a piece of green pepper, 1 fungus, 10 carrots, half a Pixian bean paste, 20 grams of sugar, 20 grams of light soy sauce, 15 grams of dark soy sauce, 5 grams of old wine, 15 grams of vinegar, 20 grams of sweet potato powder, appropriate amount of garlic, 2 cloves of ginger, and 2 slices of ginger

Method: 1. Thousand-sheet tofu, sliced ​​carrots, diced green peppers, soaked fungus, minced garlic and ginger.

2. Heat the oil pan, add ginger and garlic and sauté until fragrant. Stir-fry carrots. Stir-fry red oil with Pixian bean paste. Add thousands of sheets of tofu, fungus and green peppers one after another, and stir well.

3. Mix light soy sauce, dark soy sauce, old wine, vinegar, sugar and appropriate amount of water into a seasoning sauce, pour it into the pot, add sweet potato powder and water, mix well, pour it into the sauce, and then start the pot.

Mabo tofu

Ingredients: southern tofu (soft tofu), ground beef or pork, a little tempeh, chives (garlic sprouts are the best), minced ginger, minced garlic, a little Pixian spicy bean paste, starch water

practice:

1. Cut the onion into small pieces, cut the ginger and garlic into fine pieces, and the garlic is twice as much as the ginger (2:1).

2. Remove the skin of the tofu, cut it into small pieces, put it in a pot of cold water (put a little salt in the water), and heat it on medium-low heat. Before the water boils, pour into a colander to drain.

3. While the tofu is cooking, start a new pot, do not add oil, directly ground the meat, and slowly fry until the minced meat turns dark brown and crispy. Add minced ginger and garlic, stir-fry until fragrant, add 1 tablespoon of spicy bean paste, stir-fry red oil.

4. Add a few grains of tempeh, add broth, put tofu in the pot (the amount of broth should be less than tofu), add a little wine and 1 tablespoon of soy sauce to increase the color, cook for 5-6 minutes, be careful not to heat too much to prevent the tofu from cracking.

5. After boiling, thicken with wet starch (usually add in 2 times), add chopped green onion after the first thickening, and then thicken for the second time.

6. Finally, add a little hot oil along the side of the pot, turn on the fire, and wait for the oil to surface.

7. After the pot is put on the plate, add the pepper powder, do not add too much.

Shredded Pork with Red Pepper

Method 1. 1 large red pepper; a small piece of lean pork; 3 cloves of garlic cut into slices; 2 slices of ginger shredded; 1 teaspoon of starch; appropriate amount of soy sauce;

2. Cut the lean meat into shreds, add a teaspoon of starch and an appropriate amount of soy sauce, and stir well. If you think the color is not enough, you can also add a drop or two of dark soy sauce.

3. Wash the green peppers and red peppers and cut them into shreds. The red pepper is mainly because the color is good when fried. Then cut the garlic into slices and the ginger into shreds.

4. After the pan is hot, pour the oil. After the oil is hot, put in the shredded pork... keep turning for 2-3 minutes, then take out the shredded pork and put it in a clean plate.

5. If there is not enough oil in the pot, add more oil. After the oil is hot, add garlic, ginger, pepper, and then add shredded chili. Stir-fry until the peppers are half-cooked, add an appropriate amount of salt, and then pour the shredded pork in the plate into it and stir-fry for 3-4 minutes, then it can be out of the pan.

Home stewed small yellow croaker

Prepare ingredients: 500 grams of small yellow croaker, 15 grams of peppers (red, pointed), 15 grams of peppers (green, pointed), 10 grams of coriander, 50 grams of pork (fat), 10 grams of sweet noodle sauce, 10 grams of soy sauce, 10 grams of sugar, 2 monosodium glutamate 10 grams of green onions, 10 grams of ginger, 10 grams of garlic (white skin), 50 grams of vinegar, 5 grams of salt, 20 grams of cooking wine, 30 grams of salad oil, and 15 grams of sesame oil.

Practice steps:

1. Remove the scales, gills, and internal organs of the small yellow croaker, wash it, and use a knife on both sides. Wash the parsley, cut into sections, wash the red and green peppers, remove the seeds and shred, and slice the fat;

2. Put the frying pan on a high heat, add oil and heat it to 70% heat, put the fish in the pot, fry it until golden brown, remove it, leave the bottom oil in the frying pan and heat it, put the onion, ginger, garlic in the pan, stir fry the sauce below For a while, add soy sauce, vinegar, refined salt, monosodium glutamate, sugar, cooking wine, put in the fish, add fresh soup (just before the fish body), bring to a boil over high heat, and simmer for 20 minutes on low heat;

3. Take the fish out and put it on a plate, simmer the remaining soup on the fire for a while, remove the onion, ginger, and garlic, add coriander and red and green peppers, pour sesame oil, pour it on the fish and serve.

fried beef patties

Prepare ingredients: 200 grams of beef (fat and thin), 300 grams of eggs, 100 grams of bread, 120 grams of vegetable oil, 30 grams of soy sauce, 2 grams of monosodium glutamate, 30 grams of starch (peas), 1 gram of salt, and 5 grams of ginger.

Practice steps:

1. Chop (or mince) the beef into minced pieces, soak the bread in water, hold it out for later use, peel the ginger and cut it into very fine powders, soak the starch in water, put the minced beef in a bowl, add bread, Ginger powder, 10 grams of starch, 0.5 grams of refined salt, 10 grams of soy sauce, stir well, and make 4 cakes with a diameter of 1 inch and 5 minutes;

2. Put the frying spoon on the high heat, pour in the vegetable oil, when the oil is 60% hot, put the beef patties in, deep fry them and remove them, take another frying spoon and put it on the fire, add broth, soy sauce, monosodium glutamate, Move to low heat and simmer thoroughly, then use a shovel to shovel the beef patties in the plate, thicken the original juice with water starch (20 starch, 20 grams of water), and pour them on 4 patties respectively;

3. Put the frying spoon on the high heat, add a little oil, knock the eggs, put them in the spoon one by one, sprinkle a little salt on each egg, fry it into a poached egg, and put it on the beef patty to eat.

Sweet-scented osmanthus lotus root

Prepare ingredients: 600 grams of lotus root, 250 grams of glutinous rice, 50 grams of osmanthus, and 250 grams of white sugar.

Practice steps: 1. Wash the lotus root, dry it, cut a 3 cm long section from the larger end, keep it as a cap, pick up the impurities from the glutinous rice, stuff it into the lotus root hole, stuff it up, cover the lotus root cap, Poke firmly with a toothpick and steam through the steamer (about 2 hours);

2. Take out the lotus root, soak it in water to scrape the skin, remove the cap, cut the lotus root into 0.5 cm thick slices, put it in a large bowl, add sugar and sweet-scented osmanthus, then seal the bowl with cellophane, put it on the steamer and steam it over low heat for about After 1 hour and 30 minutes, take it out, invert it into a plate, and serve immediately.

Beef Casserole with Peanuts and Chestnuts

Method: 1. Prepare chestnuts and peanuts.

2. Divide the spiced cooked beef into small pieces.

3. Pour the beef into the electric pressure cooker.

4. Pour the chestnuts and peanuts into the pot.

5. Add beef broth.

6. Turn on the power, prepare enough soup, and boil the soup.

7. Cover, adjust the time, and keep the pressure for 35 minutes.

8. The pressed chestnut and peanut beef stew, adjust the seasoning.

9. Put the chestnut peanut beef into the casserole, boil and serve while it is hot.

Braised Fresh Mackerel in Sauce

Material: Mackerel. Onion, garlic, ginger, dried red pepper, bean paste, bean paste, salt, sugar, cooking wine.

practice:

1. Remove the viscera and gills of the fresh mackerel, wash, dry, and cut obliquely into sections;

2. Slice the onion, shred the ginger, and cut the dried red pepper into sections;

3. Take the oil pan, sauté the onion, ginger, garlic and dried red pepper;

4. Add the bean paste and bean noodle sauce and stir-fry until fragrant;

5. Add the fish section and fry for a while;

6. Add cooking wine along the side of the pot;

7. Add submerged hot water;

8. Add a little sugar to enhance freshness;

9. Turn to low heat and simmer;

10. When the soup is more than half collected, taste the saltiness and season with salt;

11. Collect the juice on high fire;

12. Sprinkle chopped green onion before serving.

Fried Moo Shu Pork

Prepare ingredients: appropriate amount of fungus (water hair), 75 grams of bamboo shoots, 75 grams of pork (lean), 75 grams of rapeseed, 150 grams of eggs, 10 grams of egg whites, 10 grams of green onions, 3 grams of ginger, 5 grams of salt, and 20 grams of vegetable oil.

Practice steps:

1. Shred the lean meat, mix the shredded meat with egg white and salt, and let it stand for 10 minutes. Wash the rapeseed whole, soak it in hot water once, and when it turns dark green, take it out and immerse it in cold water. Cut into half, then cut into long strips, beat eggs for later use, wash and shred bamboo shoots and fungus, wash and mince shallots and ginger;

2. Heat the oil in the frying pan, fry the shredded pork until it changes color, and serve it up first;

3. Leave the remaining oil in the pan to fry chopped green onion and minced ginger until fragrant, pour in the egg juice and stir fry quickly, then add shredded fungus, shredded bamboo shoots, shredded pork and rapeseed, stir fry evenly, add salt to taste, wait until the shredded bamboo shoots are slightly soft, then serve Serve on a plate.

Rehmannia Cistanche Pork Kidney Soup

Prepare ingredients: 200 grams of pork kidney, 60 grams of Rehmannia glutinosa, 30 grams of cistanche, 6 grams of angelica, 10 grams of jujube (dried), 10 grams of vinegar, 5 grams of white wine, 5 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate .

Practice steps:

1. Wash the pork loin, cut it open, remove the white fat film, slice it, mix it with vinegar, wine, and cornstarch, wash the angelica, rehmannia glutinosa, cistanche, and red dates (pitted);

2. Put the pork loin, angelica, rehmannia glutinosa, cistanche, and red dates into the pot, add an appropriate amount of boiling water, cover the stew pot, simmer for 2 to 3 hours with water separated from the fire, add salt and monosodium glutamate to taste and serve.

fried chicken

Ingredients: 1 handful of garlic moss, 1 piece of chicken breast, a little onion, ginger and garlic, light soy sauce according to your preference, a little salt, a little oil

practice:

1. Cut the chicken breast into pieces, cut the onion, ginger and garlic into pieces, add cooking wine and light soy sauce and stir evenly, marinate for 15 minutes and cut the garlic moss into small pieces.

2. Prepare the hot pot with onion, ginger and garlic. I prefer to have both onion, ginger and garlic together. Put a little in the domestic pot

3. After the oil is heated, put the marinated chicken into the frying pan, stir-fry on high heat until the chicken changes color and set aside

4. Stir-fry the onion, ginger, and garlic in a pot with onion, ginger, and garlic until the aroma is released, then add the chopped garlic moss, and add a little salt during the stir-fry process.

5. The garlic moss is not easy to be salty. Stir-fry for 5 minutes, add the chicken that has been fried before, stir-fry together, add a little soy sauce and salt, stir-fry over high heat and leave the pan

Red Date Pork

Ingredients: 420g pork belly, 10 red dates, 5g chives, 15g ginger, 2 pieces of star anise, 1 dried chili, 1 peppercorns, a dozen grains of cinnamon, 2 tangerine peels, 3 spoons of cooking wine, 1 spoon of dark soy sauce, 2 spoons of boiling water, 2 spoons of rock sugar pinch of salt

Step 1 Prepare the ingredients

2 pork belly cut into 3cm cubes

3 Boil water in a pot, pour pork belly

4 Add scallions, ginger slices, 1 spoon of cooking wine, remove the fishy smell, blanch for about 3 minutes, remove and rinse with cold water

5 Heat the pot without adding a drop of oil, pour in the pork belly, stir-fry over low heat, and add cooking wine several times to remove the fishy smell, until the excess fat is fried, pour it out

6 Add various spices and stir fry evenly

7 Add boiling water over the pork belly, simmer for 30 minutes on low heat

8 Add red dates, dark soy sauce, light soy sauce, rock sugar to taste, continue to simmer for 1 hour

9. Finally, collect the juice on high heat. According to the salty and sweetness of the pork belly, add an appropriate amount of salt.

10 completed

Yam porridge

Ingredients: 60 grams of yam, 50 grams of japonica rice

Method: 1. After washing the japonica rice, put it into the pot together with the yam slices, add an appropriate amount of water, and cook it into a thin porridge.

2. You can also grind the dried yam into powder first, and when the porridge is cooked until the rice is rotten and the soup is thick, add yam powder and cook together.

3. If fresh yam is used, peel off the outer skin, wash it, cut it into cubes, and cook it with japonica rice.

Dried cauliflower

Ingredients: 1 cauliflower, 100 grams of pork belly, 2 teaspoons of salt, 2 tablespoons of soy sauce, 3 cloves of garlic, 3 dried chilies, 1 tablespoon of cooking wine, 2 shallots, 1 tablespoon of vegetable oil, 1 teaspoon of sugar, and 1 small handful of cumin.

Method: 1. Break the loose cauliflower into small flowers by hand, wash the broken cauliflower twice with clean water, then soak in salt water for 10 minutes, and finally rinse it again with running water, drain the excess water for later use;

2. Cut the pork belly with skin into thin slices, pour a small amount of oil in the pot, stir-fry the pork belly for 2-3 minutes, and fry the oil in the fat;

3. After the meat is fried, add the dried chili slices cut with scissors and garlic slices and stir fry together. Pour the dried cauliflower into the pot and stir fry for about 1 minute;

4. First cook in soy sauce and stir fry evenly, then cook in cooking wine and a little sugar. After the cauliflower is flavored and colored, pour in the green onion and fry for half a minute. Finally, add the soul cumin grains, and you're done.

Tomato Goulash

1. Soak the beef in water for 1 to 2 hours and dry it.

2. Chop onion, ginger and garlic and set aside

3. Heat oil in an iron pan, add a proper amount of pepper, two dried red peppers, and a spoonful of sugar, and stir-fry the beef on high heat. During this period, add an appropriate amount of cooking wine, stir-fry for 3 minutes, pour in an appropriate amount of dark soy sauce, and continue to stir-fry for 2 minutes. Pour into the pressure cooker, add green onion, ginger, garlic, hot water, salt, light soy sauce, and start to stew. Bring to a boil over high heat, and simmer over medium heat for half an hour.

4. Stewed Beef

5. Wash the tomatoes

6. Diced tomatoes

7. Heat a small amount of oil in an iron pan, sauté the onion and ginger until fragrant, pour in the tomatoes, stir fry for 2 minutes, pour in the stewed beef, and simmer for 3 minutes on high heat.

Fried Steamed Pork Ribs

Ingredients: pork ribs 500g egg 1 starch 50g light soy sauce 20ml+20ml cooking wine 5ml salt a little dark soy sauce 5ml pepper powder right amount thirteen spices right amount, or five-spice powder green onion 20g ginger 3 slices

Method: Soak the ribs for a while and then wash them with warm water to remove excess water

Put 20ml soy sauce, cooking wine, salt, pepper powder, and eggs into the ribs, mix well and marinate for 5 minutes

Put in the dry starch and grasp it evenly with your hands. If it is too dry, pour a little water on it to make the starch paste

Let each rib be coated with a layer of starch paste

Heat the oil in the pan, try to insert it into the oil with chopsticks, there are dense small bubbles around the chopsticks, then put the pork ribs wrapped in starch paste into the oil piece by piece, deep-fry the pork ribs until golden, remove and control the oil

Take a large bowl and put the fried ribs in

Put the scallions and ginger slices on the ribs

Mix the remaining 20 grams of light soy sauce, dark soy sauce, a little salt, thirteen spices and half a bowl of broth and pour it into the ribs bowl. If you like spicy food, you can add a few small peppers or chili sauce, black bean sauce; put Put it in a steamer and boil it over high heat, then change to medium-low heat and steam for about 1 hour, until the pork ribs are crispy, you can pierce them with chopsticks, and it will be easy to pierce them in

After steaming, take it out and put it upside down on the plate. If the upside down is not done well, the soup will be spilled. You can put the plate on the bowl first, decant the soup in the bowl, and then pour the ribs Invert it onto a plate, then pour the decanted soup back into the ribs plate

Homemade tofu

Ingredients: a piece of tofu, appropriate amount of onion and garlic, bean paste, salt, sugar, chicken essence, coriander, water starch

Method: Cut the tofu into pieces, pour oil in a pan, heat up the tofu and fry until golden, add the onion and garlic and sauté until fragrant!

Add a spoonful of bean paste, and boil half a bowl of water (do not stir the tofu, just shake the pot).

Add a little less salt and sugar, swipe to a little water and starch, boil to collect the juice, and finally add chicken essence.