Carefully organize 42 dishes to share, the ingredients are reasonable and the taste is unique, and the family loves them

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 plainly 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 duck intestines

Ingredients: duck intestines, celery, chopped peppers, Pixian watercress, ginger, garlic

Practice: 1. The duck intestines are washed with salt and vinegar, and then rinsed three to four times with water (to remove the fishy smell, use salt and vinegar to wash and remove them relatively cleanly);

2. Cut into segments of about ten centimeters;

3. Ginger shredded, garlic sliced, celery cut into sections for use;

4. Blanch the duck intestines with water before frying. Pay attention to the time when blanching. When you see that the duck intestines are slightly rolled up and the color turns white, quickly remove them into cold water;

5. Put more oil in the pot. After heating, add ginger and garlic to fry until fragrant;

6. Add a spoonful of Pixian watercress to fry red oil;

7. Add two tablespoons of chopped peppers and stir-fry, because this chopped pepper is made by me, and the taste is hot and sour, so the hot and sour taste is obtained after the chopped pepper is fried;

8. Pour the boiled duck intestines into the pot and quickly stir fry evenly;

9. Finally, put the celery in, add the right amount of sugar and salt according to your own taste, stir well and take out of the pot

Sauteed Bacon with Pumpkin and Vine

Materials: pumpkin vine, bacon, millet pepper, ginger, garlic, salt, cooking oil

practice:

1. Rinse the bacon with warm water, cook in cold water until the bacon becomes soft, then remove the cold water, drain the water, and cut into thin slices

2. Tear off the outer skin of the pumpkin vine, clean it, cut it into sections, wash the millet pepper, chop it up and put it together for later use

3. Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant, then pour in the bacon and stir-fry together, at most one minute, don't fry for too long, it's already cooked

4. Shovel the fried bacon to one side of the pot, add pumpkin vine, millet pepper, and salt and stir-fry for about half a minute.

5. Stir fry with the bacon evenly, and fry it a few times to make the taste even and full. It is first-class when it comes to eating, especially in this dog days, you can still eat bacon, it is so happy

Fried Rice Cake

Ingredients: pork (pork belly); rice cakes, green peppers; ginger, garlic, soy sauce; salt, oil

practice

1. First prepare all the ingredients for use, cut the pork belly thinly. Boil the rice cakes in boiling water for 3-5 minutes, remove and set aside.

2. Heat oil in a hot wok, add pork belly, ginger and garlic and stir-fry until the meat is slightly charred, add rice cake, soy sauce, and salt and stir-fry for about 2 minutes. Finally, add green peppers and mix.

sour soup with beef

Ingredients: 300 grams of fat beef, 30 grams of tomato sauce, 150 grams of enoki mushroom, 10 grams of garlic, a little red pepper, appropriate amount of cooking oil, 3 grams of salt, 4 grams of sugar

practice

1. After removing the roots of the enoki mushrooms, clean them, put an appropriate amount of water in the pot and boil, put the enoki mushrooms in the water, boil them for 1-2 minutes, remove them and drain the water,

2. Peel and mince the garlic, clean and mince the red pepper,

3. Put an appropriate amount of cooking oil in the pot. After the oil is hot, put the minced garlic in and saute until fragrant.

4. Pour in tomato sauce and fry until fragrant.

5. Then add an appropriate amount of water, then add salt and sugar, and put the enoki mushrooms in to cook,

6. After boiling again, put the fat cow in and cook it, turn off the heat,

7. Sprinkle with minced red pepper and serve.

cooking skills

1. After removing the roots of the enoki mushroom, tear it apart with your hands, so that it is convenient to eat and tastes better.

2. If you want to put tomatoes, first fry the tomatoes to make the red juice and then fry them with tomato sauce.

3. The fat beef can also be blanched first, and then put in. It doesn't need to be boiled for a long time after that.

4. If you can eat spicy food, you can add hot millet or chopped pepper when sauteing.

Bitter gourd mixed with smoked and dried

Material: bitter gourd, smoked and dried

Practice: 1. Wash the bitter gourd, remove the flesh and slice, blanch in boiling water and cool in cold water for later use

2. Smoked and shredded, blanch in boiling water for later use

3. Mix vinegar, light soy sauce, a little salt, chicken essence, sesame oil, sugar, and crushed red pepper to make a sauce

4. Pour the prepared sauce on the bitter gourd and smoked dried shreds, mix well and serve on a plate

Gong Bao lotus root

Ingredients: 500g lotus root, 100g peanuts, 2 tablespoons oil, 2 tablespoons fresh soy sauce, 1 teaspoon salt, 1 tablespoon balsamic vinegar, 1 tablespoon sugar

Practice: 1. Choose the color that is slightly yellow and has no peculiar smell. The color of the lotus root skin should be slightly yellow. I choose the one with soil that has not been cleaned. After buying it, I will clean it and prepare the peanuts.

2. After the dried chili is cut into sections, remove all the chili seeds inside, so that it will not be too spicy. If you like the spicy taste, don't remove it. Add 2 tablespoons of fresh soy sauce, 1 tablespoon of balsamic vinegar and 1 tablespoon to a small bowl. Mix sugar and set aside, prepare chopped green onion

3. Peel the lotus root first, then cut it into small pieces, soak it in water and add a little white vinegar, so that it will not turn black

4. The fried peanuts must be in a cold pan with cold oil. Pour oil into the pan, pour in the peanuts, and when the oil temperature rises, the peanuts are just fried and fragrant and set aside.

5. Leave the oil in the pot, add the green peppers and fry them until they change color, then pick them up. The green peppers are over oiled until they change color. Finally, adding them can keep the crispy taste and color unchanged.

6. Then add the lotus root to the water and pour it into the stir-fry until it changes color, season with salt and stir-fry evenly

7. Add the dried chili and stir fry evenly, then pour in the prepared sauce

8. Stir fry for a while until fragrant, then add green peppers and peanuts, stir well and turn off the heat.

Sauce raw shelled abalone

Prepare ingredients: 750 grams of abalone, 50 grams of chicken thighs, 50 grams of pork (skinny), 10 grams of oyster sauce, 3 grams of salt, 5 grams of white sugar, 5 grams of green onions, 5 grams of ginger, 10 grams of starch (peas), and 10 grams of sesame oil.

Practice steps:

1. 10 live abalones, remove the five internal organs and wash, brush off the black film, cut a cross knife on the front, brush the abalone shells, boil and wash them in water, put the abalone meat in the water for a short time, and place them in 10 abalone shells ;

2. Boil the thick abalone juice and seasonings, mix the light red gravy with water starch, drizzle the oil, pour it on the abalone and serve.

Baked Eggs with Broad Beans

Prepare ingredients: 300 grams of eggs, 200 grams of broad beans, 100 grams of wheat flour, 50 grams of starch (broad beans), 8 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper, and 30 grams of lard (refined).

Practice steps:

1. Chop the broad beans, knock the eggs into a bowl, add salt, pepper, monosodium glutamate, soy flour, flour, water, crushed broad beans and stir well, pour the broad bean paste into the hot pot, stir with a frying scoop until thick ;

2. Fold the broad bean paste sticking to the side of the pot into a square in the middle, then turn over and fry until the seeds on both sides are soft, and draw a diamond-shaped block on one side, but not cut it;

3. Put hot oil in the pot, fry until foamy and crispy. Remove from the pot and serve on a plate.

Wolfberry Pork Ribs Soup

Prepare ingredients: 500 grams of pork ribs (large ribs), 25 grams of wolfberry fruit, 15 grams of raw rehmannia, 10 grams of shallots, 5 grams of salt, 10 grams of soy sauce, and 1 gram of monosodium glutamate.

Practice steps:

1. Mash the wolfberry fruit finely, wash and pound the pork ribs and chop them finely for later use. First, put the raw rehmannia glutinosa into the sand pot, and add an appropriate amount of water to decoct the juice to remove the residue;

2. Then put the pork ribs into the casserole, simmer and simmer until the meat is thoroughly cooked, add chopped green onion, salt, soy sauce, monosodium glutamate to taste and serve.

Three fresh fish fillets

Prepare ingredients: 500 grams of grass carp, 20 grams of mushrooms (fresh mushrooms), 20 grams of winter bamboo shoots, 25 grams of Jinhua ham, 10 grams of egg whites, 10 grams of green onions, 5 grams of alkali, 5 grams of cooking wine, 3 grams of salt, 1 gram of pepper, 1 gram of monosodium glutamate, 75 grams of lard (refined), and 15 grams of starch (broad bean).

Practice steps:

1. Wash the fish, slice into 0.2 cm thick slices, add refined salt, cooking wine, egg white and soybean powder (10 grams of egg white and 10 grams of soybean powder), mix well, cut mushrooms, winter bamboo shoots, and cooked ham into thin slices;

2. Put the frying pan on a high heat, put the lard and heat it to 50% heat, put in the fish fillets and remove the oil and the seeds will turn white. Leave 25 grams of oil in the pan, add the ginger (sliced), onion (cut into sections) ) Stir-fry until fragrant, add mushrooms, winter bamboo shoots, cooked ham, fresh soup, fish fillets, refined salt, pepper, monosodium glutamate, cooking wine to make it delicious;

3. Thicken 10 grams of soy flour with water (5 grams of soy flour plus water), and serve immediately.

Homemade bream

Prepare ingredients: 750 grams of Wuchang fish, 25 grams of winter bamboo shoots, 25 grams of mushrooms (fresh), 2 grams of ginger, 2 grams of rice wine, 2 grams of shallots, 2 grams of white sugar, 2 grams of MSG, 5 grams of salt, lard (refined) 70 grams, 5 grams of balsamic vinegar, 10 grams of sesame oil, 5 grams of soy sauce.

Practice steps:

1. Clean the bream (Wuchang fish), cut both sides with a cross-shaped knife, mince ginger, chop green onion, mince pepper, and slice winter bamboo shoots and shiitake mushrooms;

2. Put the frying pan on a high heat, add cooked lard, cook until it is 70% hot, add the bream and fry until both sides are yellow, cook with rice wine, minced ginger, soy sauce, minced chili, sugar, 250 ml of chicken broth, refined salt, Slices of winter bamboo shoots, sliced ​​mushrooms, roasted together;

3. After the soup boils, turn it into a simmer and simmer for 15 minutes, turn it slightly with a spoon, and when the fish eyes protrude, transfer the pot to the high heat and add monosodium glutamate. When the soup is thick, pour in the balsamic vinegar , sesame oil, sprinkle with pepper, shallots and serve.

Bitter Gourd Chicken Slices

Material: 300 grams of chicken breast, two small bitter gourds. 50 grams of vegetable oil, 30 grams of soy sauce, 20 grams of rice wine, cornstarch, a little salt.

practice

1. Cut the bitter gourd and dig out the inner flesh. Cut it into thin slices, put it directly into the water and rinse for half an hour to remove some bitterness. You can also use salt to pinch and scald in boiling water for 10 seconds to remove most of the bitterness.

2. Cut the chicken breast into thin slices, marinate with salt, rice wine, soy sauce and cornstarch for 10 minutes.

3. Heat the oil in the wok, fry the bitter gourd for four or five shovels first, place it on the side of the wok, add the chicken pieces and continue to stir fry more than ten shovels, then stir fry together with the bitter gourd for half a minute and it will be ready to serve.

spicy pork

Ingredients: Foreleg meat, hemp pepper, ginger, garlic, millet pepper, garlic sprouts (optional), oil, light soy sauce, pepper powder, corn starch, cooking wine, chicken essence, dark soy sauce

practice:

1. Cut the front leg meat into slices first, then cut into shreds

2. The shredded pork is marinated with oil, soy sauce, pepper, cornstarch, cooking wine and chicken essence

3. Hemp peppers, ginger, garlic, millet peppers, and garlic sprouts are cut separately

4. Pour oil into the pot, put the sesame peppers in medium and low heat and sauté until fragrant; discard the sesame peppers

5. Turn to high heat, add ginger, garlic, millet pepper, and white part of garlic sprouts into sesame oil and stir fry

6. Pour in the marinated shredded pork, stir quickly with chopsticks, and pour in the green part of the garlic sprouts

7. After the shredded pork changes color, add an appropriate amount of old soy sauce to the pot to color, and you’re done

shrimp skin tiger dish

Ingredients: 2 sharp peppers, 1 shallot, 1 dried shrimp, 2 stalks parsley, 1/2 red pepper, 1/2 spoon vinegar, appropriate amount of sesame oil, 1 spoon soy sauce, a little chicken essence, 1/3 spoon salt

practice:

1. Wash the dried shrimp skin with water, control the moisture, onion, pepper, shredded, parsley cut into sections

2. Put all the ingredients in a container

3. Add seasoning and mix well

Three shreds of cold vegetables

Ingredients: 1 small handful of enoki mushroom, 1 cucumber, half carrot, 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 10 grams of rice vinegar, 10 grams of oily chili seeds, 3 grams of sugar, 5 grams of sesame oil

practice:

1. Blanch the enoki mushrooms in boiling water and loosen them with chopsticks

2.1 cucumber washed and cut into filaments, half a carrot cut into shreds for later use

3. Drain the enoki mushrooms and put all the ingredients into a small pot

4. Add in soy sauce, rice vinegar, sesame oil, salt, sugar, monosodium glutamate, and spicy oil, stir evenly and serve on a plate

Loofah mustard vermicelli soup

Prepare ingredients: 480 grams of loofah, 240 grams of pork (fat and thin), 100 grams of vermicelli, 40 grams of mustard, and 2 grams of salt.

Practice steps:

1. Remove the corners of the loofah, wash and cut into pieces, wash and slice the lean meat, slightly soak the mustard and slice, and soak the vermicelli;

2. First pour 8 bowls of water into the pot, then put the lean meat into the pot, boil the soup for a while, put the loofah, mustard and vermicelli into the pot and cook for 15 minutes, season with salt and serve.

Double Topping Enoki Mushrooms

Ingredients: 400 grams of enoki mushroom, appropriate amount of chili pepper, 2 slices of ginger, 1 teaspoon of oyster sauce, 2 teaspoons of vinegar, 1/2 teaspoon of soy sauce, 2 teaspoons of chili oil, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 3 cloves of garlic, 1 segment of green onion, A little chicken powder.

practice

1. Cut the ginger, garlic and green onion into minced pieces, cut the chili pepper into small circles, tear the enoki mushrooms into small pieces and blanch them in boiling water for 5 minutes, until they are broken, remove them and let cool;

2. Sauté the onion, ginger, garlic and chili in the oil pan until fragrant, add salt and chicken powder and stir fry evenly and pour it on the enoki mushrooms;

3. Mix the sauce with oyster sauce, soy sauce, vinegar, chili oil and sesame oil, pour it evenly on the enoki mushrooms and serve, and garnish with chopped chives.

Cumin Sauce Skeleton

Practice: 1. Saute cumin, star anise, cinnamon and pepper together on low heat. Put into seasoning box.

2. Soak the spine in water for more than 1 hour in bleeding water.

3. Put cold water into the pot. Add Chinese peppercorns and ginger slices. Cook without cover and skim off the foam. Add appropriate amount of cooking wine and continue to cook for about 2 minutes.

4. Put the bones into the clay pot. Add the seasoning box, onion knots, ginger, garlic, dried red peppers, rock sugar and an appropriate amount of cooking wine.

5. Continue to add light soy sauce and dark soy sauce, add boiling water until the bones are 8/8 full. Bring to a boil, then turn to low heat and simmer for about 1.5 hours. To the degree of cookedness you like. Be careful to turn it twice in the middle. evenly.

Tempeh green peppers

Ingredients: 500g green pepper, appropriate amount of oil, appropriate amount of salt, 1 spoon of white sugar, 1 spoon of soy sauce, 5 cloves of garlic, 5g of tempeh.

Practice: 1. Flatten the green peppers with a knife, chop the garlic and tempeh into minced pieces for later use.

2. Heat oil in a hot wok, fry green peppers, and fry tiger skin pattern on both sides.

3. Then add a small amount of salt and sugar to taste, and then add some raw extracts for freshness.

4. Then add the tempeh and minced garlic and stir until fragrant.

orange juice yam

Ingredients: 200 grams of yam, 50 grams of orange juice, a little minced garlic, green pepper flakes, red pepper flakes, 3 grams of salt, 2 grams of sugar, water starch, and appropriate amount of cooking oil

practice:

1. Peel the yam, wash and cut into cubes.

2. Add a proper amount of water to the pot and bring it to a boil, then add a little salt; pour in the yam and cook for about 1 minute until cooked; remove the cooked yam.

3. Heat up the wok with oil, add minced garlic, green pepper flakes, red pepper flakes and fry until fragrant, pour in the yam and stir well.

4. Pour in the orange juice, add a little salt and sugar, stir fry until it tastes good, add water and starch to thicken, then add a little cooked oil and stir well.

Sweet and Sour Carrots

Ingredients: 250 grams of carrots, a little each of shredded green pepper, minced garlic, 6 grams of salt, appropriate amount of monosodium glutamate, oyster sauce, sugar, vinegar, and cooking oil

practice:

1. Wash the carrots, peel and cut into thin slices, then cut into shreds.

2. Pour an appropriate amount of water into the pot, bring to a boil, add 5 grams of salt, add shredded carrots, mix well, blanch for about 1 minute until cooked, remove the shredded carrots. Put the blanched carrot shreds in water, soak for a while, and remove the carrot shreds for later use.

3. Heat the wok with oil, add minced garlic and shredded green peppers and stir-fry until fragrant, add in shredded carrots, stir-fry for about 1 minute, then add salt, monosodium glutamate, oyster sauce, mature vinegar, sugar, stir well to taste, quickly stir and stir well, Make carrots tasty.

4. Take the wok, put the fried shredded carrots into the plate and serve.

A bowl of incense

Ingredients: appropriate amount of hang pepper; two eggs; appropriate amount of pork belly; appropriate amount of tempeh

practice

1. Cut the Hang pepper into small pieces, slice the meat, chop the tempeh, mix two eggs with a small amount of water

2. Heat the oil in the pot, pour in the eggs and stir fry until tender. Squeeze the excess oil with a shovel when the eggs are poured out (you can use a little more oil than usual for cooking, and the oil from scrambled eggs will continue to be used for the following steps)

3. Add the sliced ​​meat to the remaining oil in the pot, fry it, and add the sliced ​​tempeh.

4. After frying, add the Hangjiao section, stir fry moderately, remove from the pot, and place on a plate

Fried Chicken with Green Peppers

Material: 500 grams of boneless rooster, 50 grams of pepper. 10 grams each of garlic, red oil, millet hot ring, cooking wine, soy sauce, 3 grams of salt, 12 grams of ginger slices, 12 grams of garlic slices, 8 grams of red pepper, and 25 grams of salad oil.

practice:

1. Kill the rooster, cut it into large pieces, wash the peppers and cut them into sections;

2. Set up a clean pot, add salad oil and red oil to heat, add chili segments, ginger slices, garlic slices, millet hot rings, red pepper segments, garlic and stir fragrant, then add chicken pieces and burst until broken Raw, add salt, cooking wine, soy sauce, glutinous rice cake and chili and fry until cooked.

Fried Fat Sausage with Sour Radish

Practice 1. Cook the cleaned fat intestines with cooking wine and ginger slices for 40 minutes.

2. Remove the fat sausage and cut it into sections.

3. Heat oil in a pot, fry dried chili, chopped green onion and ginger slices on low heat until fragrant.

4. Put the fat intestines and stir fry.

5. Add a little sugar and soy sauce.

6. After the fat intestines are colored, add an appropriate amount of salt.

7. Put the sour radish in and stir-fry for two minutes.

8, out of the pot.

Spicy Fried Pork Ribs

Ingredients: pork ribs, millet pepper, hang pepper, green onion, cooking wine, ginger and garlic, star anise, dried pepper, Pixian bean paste, oyster sauce, cooking wine, light soy sauce, dark soy sauce

practice

1. First prepare an appropriate amount of pork ribs and clean them.

2. Prepare an appropriate amount of millet pepper rings, Hang peppers, and onion segments.

3. Put the ribs in a pot with cold water, add a little cooking wine, boil over high heat, boil the blood, then remove and clean.

4. Add ginger and garlic slices, star anise, and dried chili to the pot, saute until fragrant, and stir-fry to taste.

5. Put the ribs in the pot, stir fry, add a spoonful of Pixian bean paste, oyster sauce, cooking wine, light soy sauce, and dark soy sauce.

6. Stir fry evenly.

7. Add water, the water must not cover the meat.

8. Bring to a boil over high heat, cover, turn to medium-low heat, and simmer for about 40 minutes.

9. When the soup is viscous, put the millet pepper rings, Hang peppers, and green onions in the pot and stir-fry evenly. Add a little salt to adjust the taste.

10. Stir fry evenly, put it out of the pan and put it on a plate, this spicy fried pork ribs is ready, full of spicy taste, very delicious.

Green pepper shredded pork

Ingredients: 400g tenderloin; 200g green pepper; shredded green onion; salt; 2g chicken essence; red pepper; 5g ginger; cooking wine; 10g soy sauce; water starch

Practice: 1. Shredded pork to taste: shredded tenderloin, add salt, monosodium glutamate, pepper, soy sauce, cooking wine, and taste. Add water and starch. Refuel and mix well. Sliced ​​green peppers. Stir-fried shredded pork: Heat the pot, put 50g of oil. The oil temperature is 70% hot, add the shredded pork, slip and discolor, and then put it out for use.

2. Stir-fried green peppers: leave 30g of base oil in the pot. When the oil temperature is 40% hot, add shredded green onion, shredded ginger, and saute until fragrant. Add green and red pepper flakes and 2g salt. Stir fry on low heat until tender. Add the fried shredded pork. Add 2g monosodium glutamate and 10g light soy sauce to taste. Thinly thicken the water and starch, take out of the pot and put on a plate.

Mabo tofu

Ingredients: minced Chinese peppercorns, 1 piece of tofu, Pixian bean paste, 50 grams of minced meat, 10 peppercorns, chili powder, pepper powder, water starch, shallots (cut green onions)

Method: 1. Heat oil in a pot, fry the minced meat, and set aside. Prepare oil in the pot, stir-fry the bean paste, and fry the red oil.

2. Add water, add Chinese prickly ash, chili powder, pepper powder, cook on low heat for 5 minutes, add the fried minced meat.

3. Cut the tofu into small cubes, pour it into the pot and cook for a few more minutes. Pour in the water starch, boil the soup again, put it on a plate and sprinkle with minced pepper and chopped green onion.

pork ribs

Ingredients: 500g pork chops, 1 sharp pepper, 1 red pepper, half an onion, 1 teaspoon salt, 1 teaspoon chicken essence, 3 cloves of garlic, 1 spoon cooking wine, 1 spoon soy sauce, 1 spoon dark soy sauce, chopped pepper 1 spoon, 1 teaspoon of white pepper, 2 bowls of water, appropriate amount of vegetable oil.

practice:

1. Prepare the ingredients, soak the ribs in cold water in advance to remove the blood.

2. Pour salt, white pepper, soy sauce, cooking wine into the ribs and marinate for 1 hour.

3. Stir-fry the ribs in the pot, stir-fry until charred, pour in the old soy sauce and stir-fry evenly.

4. Pour 2 bowls of hot water into the pot, bring to a boil on high heat, turn to low heat and simmer for about 1 hour before collecting the juice on high heat.

5. In another pot, add chopped peppers and garlic slices and stir-fry until fragrant, add bell peppers, red peppers and diced onions.

6. Stir fry until fragrant, pour in the ribs, add a little salt, 1 tablespoon of light soy sauce, an appropriate amount of white pepper, and a little chicken essence for seasoning.

Braised Duck Nuggets

Ingredients: A quarter of a duck.

Ingredients: rock sugar, star anise, cinnamon, dried chili, fragrant leaves, cooking wine, dark soy sauce, ginger slices (sliced), garlic (peeled), and green onions (mixed).

practice:

1. Wash the duck, drain it and chop it into pieces. Put an appropriate amount of water in the pot, put the duck pieces in, boil them for about 2 minutes, remove the duck pieces with a slotted spoon, rinse them with clean water and set aside for later use. ;

2. Put a little oil in the pot, add star anise, cinnamon, rock sugar, and fry on low heat until the rock sugar is basically melted (after the oil is hot, you can tap the rock sugar with a spatula, it will be easily broken);

3. Put in the processed duck pieces, turn to high heat and fry them until discolored and oily;

4. Add two teaspoons of cooking wine, stir well, then add two teaspoons of dark soy sauce, stir well and color;

5. Add ginger slices, garlic, onion knots, bay leaves, dried chili peppers, appropriate amount of salt, pour in an appropriate amount of hot water (it should cover the duck pieces and be higher), cover the pot, and turn the heat to a boil. Simmer for about 20 minutes;

6. Open the lid and make the soup thicker before serving

Steamed Chicken Nuggets with Taro

Main ingredients: 2 chicken legs, half a catty of taro, appropriate amount of red pepper, appropriate amount of ginger

Seasoning: appropriate amount of salt, a little soy sauce, a little dark soy sauce, a little pepper, a little thirteen incense

Practice Step 1 Prepare materials

2 boneless chicken thighs

3 Cut into small pieces and marinate with seasoning, I used the above seasoning

4 Peel the taro and cut into hob pieces, the pieces should be larger and put in a bowl

5 The marinated chicken was mixed with shredded ginger. I forgot when I took the picture, and added it later.

6 Put it on the basket and steam it. After the water boils, time it for 25 minutes. After the pot is out of the pot, pour out some of the soup according to the situation. The chicken will produce a lot of water during the steaming process. Add red pepper shreds, shallots, chopped coriander or nepeta and other seasoning and coloring ingredients.

7 delicious baked, come and taste it

borscht

Main ingredients: 1 piece of beef, 2 pieces of tomato, 2 pieces of cabbage, 1 piece of onion, 1 piece of potato, 1 piece of red sausage

Seasoning: tomato sauce appropriate amount of oil appropriate amount of salt appropriate amount

Practice steps: 1 Prepare the raw materials.

2 Beef first add ginger slices to boil water.

3 Wash the blood foam for later use.

4 Peel and cut tomatoes into cubes, peel potatoes and cut them into cubes of about 1 cm, shred cabbage, onions, and red sausage.

5 Add some oil to the pan, and fry the tomato sauce for a few seconds.

6 Add the tomatoes.

7 On medium heat, fry the tomatoes completely and break them into small pieces.

8 Add the boiled beef.

9 Add hot water, bring to a boil and simmer until the beef is crispy.

10 cabbage, onion, potatoes were fried until soft.

11 Stir-fried vegetables.

Add 12 red sausages to the stewed soup.

13 Add a little salt and bring to a boil, then boil for two or three minutes.

Steamed tofu with preserved meat

Main ingredients: 1 box of lactone tofu 1 box of spicy sausage

Seasoning: 1 thin-skinned green pepper

Procedure: 1. Tear off the top film of the lactone tofu box, then shake the box from side to side a few times, or gently pinch the edge of the box with your hands. In this way, the tofu will automatically separate from the small box and will not stick together. The tofu is then easily poured into the plate in its entirety, keeping it in perfect shape.

2 Rinse the spicy sausage in warm water.

3Slice the spicy sausage with the casing removed into thin slices.

4 Then place the sausage slices on the lactone tofu, and fill it all around.

5 Put the plate with tofu and spicy sausage into the steamer. After the pot is boiled on high heat, turn to medium heat and steam for 15 minutes.

6 After steaming for about 15 minutes, you can smell the thick spicy sausage wafting out, and you can turn off the heat. After turning off the fire, take out the plate with a chuck, be careful not to spill the soup, the soup tastes very good.

7. Chop a little thin-skinned green pepper and sprinkle it on the freshly steamed sausage tofu, which is both beautiful and rich in taste. Or sprinkle some chives and cilantro, you can also.

8 is done.

Mussels and Eggs

Prepare ingredients: 25 grams of mussels (dry), 240 grams of eggs, 2 grams of salt, 5 grams of cooking wine, and 5 grams of green onions.

Practice steps: 1. Wash the mussels, soak them in warm water, drain them completely, and chop them for later use. Wash the green onions and cut them into flowers;

2. Spread the chopped mussels on a large plate, cover and cook in microwave for 2 minutes.

3. Beat the eggs into egg liquid (you can use paper towel to absorb the foam on the egg liquid), add warm broth, salt and wine, cover with plastic film (poke holes in the plastic film with a toothpick), steam at 60% power for 6 minutes, Sprinkle with minced mussels, chopped green onion, continue to steam at 60% power for 3 minutes and serve.

Angelica Stew Chicken

Prepare ingredients: 1500 grams of hen, 30 grams of angelica, 60 grams of rice wine, 10 grams of ginger, 10 grams of green onions, 3 grams of salt, and 1 gram of pepper.

Practice steps: 1. Remove the hair and internal organs of the chicken, wash it, and wash the angelica to remove the floating ash;

2. Put the chicken into the casserole, add water, jiangmi wine, angelica, ginger slices, scallions, and salt at the same time, cover the pot tightly, first bring it to a boil on a high heat, and then simmer for 3 hours on low heat;

3. Sprinkle with pepper noodles when serving.

Fungus and jujube porridge

Prepare ingredients: 100 grams of glutinous rice, 25 grams of fungus (water hair), 10 grams of jujube (dried), and 5 grams of brown sugar.

Practice steps: 1. Wash the black fungus with water, wash the jujube, remove the jujube core, wash the glutinous rice, and soak it in water for 4 to 5 hours;

2. Put water and glutinous rice in the pot. After boiling, add jujube and fungus, then switch to low heat and cook for about 2 hours, then add brown sugar to taste and serve.

Braised Stuffed Tofu with Double Pepper

Practice: 1. First cut the tofu into rectangular pieces, fry them in a vegetable oil pan until the surface is shelled, take it out and let it dry for a while, then make a slit on one side, and stuff it with fresh meat stuffing (add minced pork with minced ginger) , minced green onion, crispy watercress, salt, cooking wine, etc.), set aside.

2. Heat the oil in a clean pot, add minced ginger, minced garlic, minced green onion and bean paste to fry until fragrant, add a proper amount of fresh soup and add tofu cubes, add salt, monosodium glutamate, green onions and green and red peppers. Use wet cornstarch to thin and thicken the tofu until the tofu is fully cooked.

Dry Pot Crispy Sausage

Ingredients: 400 grams of crispy sausage. 10 grams of spicy millet, 20 grams of onion. 2 grams of monosodium glutamate, 20 grams of Laoganma, 50 grams of lard, 10 grams of minced garlic, 2 grams of Hu spicy powder, and 10 grams of mountain pepper oil.

Practice: 1. Wash the crispy sausage (flower sausage), make a flower knife, and rinse it with edible alkali for later use.

2. Put lard in the pot to 70% oil temperature, add spicy millet, minced garlic and stir fragrant. Add Laoganma, add crispy sausage and stir fry until fragrant. Drizzle in mountain pepper oil to taste.

3. Dry pot with onion as a base, put in the cooked crispy sausage, sprinkle with pepper and chopped green onion.

Garlic Mushroom Lettuce

Ingredients: 200 grams of lettuce, 3 mushrooms, 5 garlic, 3 red peppers, a little soy sauce, a little starch, and some salt

practice

1. Mince the garlic, chop the pepper, remove the root of the lettuce, clean it, and cut it into sections for later use

2. Boil water in the pot, pour in the lettuce and blanch for one minute, do not blanch for too long, remove and control the water

3. Spread the lettuce on a plate, put a little chopped garlic and pepper

4. Heat the pot with a few drops of oil, then stir-fry the sliced ​​shiitake mushrooms until fragrant, pour in a bowl of water, add chopped garlic, a little soy sauce, vinegar and salt, add starch water to thicken, pour the thickened soup Serve on lettuce

Mushroom Chicken Porridge

Ingredients: 2 cups of rice, 1 piece of chicken, 1 spoon of salt, 2 slices of ginger, 3 shiitake mushrooms, 4 slices of lettuce.

Method: Wash the chicken and cut it into strips, wash the mushrooms and cut them into slices. Soak the rice in water for 30 minutes. Add salt, soy sauce, starch, and pepper to the chicken, stir well, and marinate for 15 minutes.

Boil water in a pot, add rice and boil over high heat, turn to medium-low heat and cook for 20 minutes, add mushrooms and chicken and continue to cook until thick, add lettuce and stir well. Turn off the heat and serve.

Seafood congee

Preparation: 200 grams of shrimp, 1 crab, 80 grams of scallops, 100 grams of squid, 300 grams of rice, 2 spring onions, 1 spoon of salt. 1 spoon of sugar, half spoon of monosodium glutamate, half spoon of chicken essence, 1 spoon of chicken juice, 1 spoon of sesame oil.

Method: Wash the crabs and cut them into pieces, remove the shrimp lines and wash them for later use. Put the toast in a bowl, add water to soak for 3 hours and set aside. Wash the onion and cut it into flowers, clean the squid, cut it with a flower knife and cut it into pieces for later use.

Boil water in a casserole, add rice and boil over high heat, turn to low heat and simmer for 30 minutes, open the lid, add scallops, shrimp, crab, squid and shredded ginger, stir until the seafood is fully cooked, add salt, sugar, monosodium glutamate, chicken essence, chicken Mix the juice and sesame oil well, turn off the heat and serve.

Yam Porridge

Ingredients: Half a yam, 1 carrot, 1 rice, 1 stick of glutinous rice, and half a spoon of sugar and sweet-scented osmanthus.

Method: Peel, wash and cut the yam into sections and put it in water for later use. Wash the rice and glutinous rice, put them in a pot, add water and bring to a boil over high heat, turn to medium heat and cook until the soup thickens. Peel the carrots, cut them into cubes and put them in the pot. Put the yam in the pot, continue to cook until the yam is fully cooked, turn off the heat and serve on a plate.

beef porridge

Ingredients: 1 spinach, 6 beef rolls, 1 shiitake mushroom, 30 grams carrot, 2 shallots, 2 garlic, 1 slice of ginger, half a spoon of cornstarch, 1 spoon of soy sauce, 1 cup of rice, appropriate amount of rapeseed oil, 1 spoon of cooking wine, 1 spoon of salt.

Method: Rinse the rice and put it in a pot, add water and boil over high heat, then turn to medium-low heat and cook for 30 minutes for later use. Wash all greens. Cut the spinach into minced beef rolls, put them in a bowl, add garlic slices and green onions, stir well, then add soy sauce, stir well and marinate for 10 minutes.

Cut the mushrooms into slices, wash and dice the carrots for later use. Heat oil in a pot, pour in mushrooms and fry for a while, add carrots and diced mushrooms and stir-fry until they are mature. Set aside.

Leave the oil in the pot. After the oil is hot, pour in the marinated beef and stir fry until it is eight mature. Pour all the fried ingredients into the pot and stir well. Sprinkle chopped green onion and chicken essence and stir well. Turn off the heat and serve.