34 dishes are selected, simple and delicious, the taste of home, learn to cook three meals with ease
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, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, 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 cheer for a wonderful life every day!
Garlic Braised Noodles
Heat the oil, fry the minced pork until fragrant
Add chopped green onion
A teaspoon of pepper
Add diced garlic and carrots, stir fry
4 tablespoons of soybean paste
Put a small bowl of water
Sprinkle the prepared eggs in, and slowly pour in the water starch to make it thicker
Curry crab
First split the crabs, remove the gills and wash them clean, cut the crabs into small pieces, basically 6-8 pieces, wrap them in starch, add a little rice wine and marinate for about 10 minutes
Pour oil into a non-stick pan, add ginger, and start frying the crab until the shell changes color.
Cut the side dishes into small pieces, leave a little oil in the pan, stir-fry the green peppers and onions, and pour the oil into the curry
Pour the fried crab into the curry again, add a little salt, sugar, chicken essence), simmer for about 5 minutes on medium heat, and then collect the juice for 2 minutes on high heat
Plate the crabs
Crispy Tofu Cubes
North tofu 250g egg 1
Seasoning corn starch appropriate amount of sunflower oil appropriate amount of onion a little ginger a little cooking wine 1 tablespoon light soy sauce 1 tablespoon bread crumbs appropriate amount
Practice steps
Prepare all the ingredients
Wash the old tofu and cut into large pieces
Add salt, cooking wine, onion ginger and a little soy sauce, mix well and marinate for a while to taste
Take a piece of tofu and roll it in corn starch
Put it in the egg mixture and roll again
Finally, evenly coat with a circle of bread crumbs
Wrap it up and gently put it into a hot oil pan
Fry on medium and low heat, turn one side over and turn over to the other side
Turn off the fire until all are golden
Plate and serve
Sauce-flavored pork belly
Material: ginger, onion, streaky cinnamon, sugar, bean paste, light soy sauce, dark soy sauce
Practice: 1. Peel and shred the ginger, wash the onion and cut into sections, wash the pork belly and cut into small pieces.
Put the pork belly in boiling water, boil for 10 minutes on high heat, skim off the foam and remove it.
Put the pork belly in the rice cooker, add the washed cinnamon and ginger.
Put sugar in a small bowl, add bean paste, light soy sauce, dark soy sauce, add water, mix well, and put into a rice cooker.
Cover the lid, press the cooking button, cook until the juice is collected and add the shallots, and mix well.
Chicken Stuffed Bitter Gourd
Ingredients 200g bitter gourd, 250g chicken breast, 20g red pepper, appropriate amount of cornstarch, salt, monosodium glutamate, sugar, food powder, chicken powder, water starch
1 Cut the washed bitter gourd into small pieces of equal length.
2 Then dig out the bitter gourd seeds.
3 Red peppers are cut into diamond-shaped pieces and set aside.
- Chop the chicken into minced meat.
5 Add salt, monosodium glutamate, and sugar to the mashed chicken, mix for about 2 minutes until the sugar melts.
6 Add in cornstarch, beat until fluffy.
7 Add a little flour and cooking oil to a hot water pot, bring to the boil, add bitter gourd, blanch for about 2 minutes until cooked.
8 Remove with a slotted spoon, drain and set aside.
9 Take a section of blanched bitter gourd, smear it with cornstarch, stuff it with minced chicken, pinch it tightly, and place it on a plate.
10 Finish the rest of the bitter gourd in turn, and then arrange the red pepper slices.
11 Place the plate in the steamer.
12 Cover and steam for about 7 minutes until cooked.
13 Use iron tongs to take out the steamed bitter gourd.
14 Heat the pot with cooking oil, pour in a little water, add salt, monosodium glutamate, chicken powder and mix thoroughly, then add water starch to thicken.
15 Pour the gravy on the bitter gourd.
Stir-fried mung bean sprouts
Ingredients: 400 grams of mung bean sprouts, 1 green pepper, 4 grams of oil, salt, 5 grams of vinegar, 2 grams of chicken essence, 5 grams of green onions, 5 grams of garlic, and peppercorns
practice:
Heat oil in a pan, sauté peppercorns until fragrant, add chopped green onion and garlic cloves.
Add mung bean sprouts and shredded green peppers, stir fry until the water is about to come out, add chicken essence, salt, stir fry for a while, sprinkle with vinegar sauce, stir fry and turn off the heat.
Homemade braised noodles
Ingredients: noodles, mushrooms, dried fragrant, pork, watercress, green onions, ginger, garlic, soy sauce, starch, vinegar, chicken essence, sugar, oil
Practice: 1. Mushrooms, dried tofu, onions, garlic and ginger are all cut into fine grains for later use.
Mince the pork for later use, and finely chop the watercress.
Starch, soy sauce and sugar are mixed into gravy for later use.
Heat oil in a pot, first add watercress, onion, ginger, garlic, minced meat, shiitake mushrooms, dried tofu, stir fry until fragrant, and add broth.
Cook on medium heat until the ingredients are mature, add the prepared sauce and chicken essence and stir well to serve.
Sweet and Sour Lemon Sweet Potatoes
Material: 200 grams of sweet potatoes, 40 grams of lemon juice, 5 grams of sugar, appropriate amount of cooking oil
Practice: 1. Cut the washed and peeled sweet potatoes into hob pieces and set aside.
Heat up a wok with oil, add sugar, stir well, stir fry over low heat until it melts and turns dark red.
Pour in an appropriate amount of water, mix well, and bring to a boil over high heat.
Pour in the sweet potatoes and mix well.
Cover the lid, bring to a boil and simmer for 30 minutes.
Uncover, pour in lemon juice, mix well and cook with high heat.
After turning off the fire, pour out the boiled soup.
Cold Bitter Gourd Fungus
Ingredients: bitter gourd, fungus, onion, garlic, chili sauce, salt, sugar, olive oil, oyster sauce, light soy sauce
practice
Slice bitter gourd, put in boiling water for 1 minute and remove.
Soak the fungus, mix the bitter gourd fungus and mix well.
Sauce: minced green onion, minced garlic, salt, sugar, oyster sauce, soy sauce, vinegar, olive oil, chili sauce.
Pour the sauce into the bitter gourd ear and serve
Stir-fried Dried Celery
Ingredients 300 grams of celery, 3 pieces of dried fragrant, minced garlic, salad oil, salt, chicken essence, sugar, soy sauce, beer, and water
practice:
Wash and chop the celery.
Boil water in a pot, first blanch the celery for 30 seconds, then add the dried fragrant incense for another 30 seconds, remove the cold water and set aside.
Stir fry minced garlic in a little oil, add in dried fragrant and stir-fry until fragrant, then pour in celery and stir-fry for a while. Add salt, chicken essence, a little sugar, soy sauce, beer, and some water. Stir fry for 10 seconds on high heat and serve.
Sweet and Sour Fried Shrimp
Ingredients: 600g live shrimp, 10g green onion, 10g ginger, 10g garlic, 3 tablespoons sugar, 2 tablespoons vinegar, 1 teaspoon dark soy sauce, 1 tablespoon rice wine, 1 teaspoon salt, 1 teaspoon dry starch
practice:
Wash the shrimp and control the moisture, and remove the shrimp line. Slice the onion, ginger and garlic separately. Take the oil pan, when the oil temperature rises to 50% hot, add the onion, ginger and garlic and saute until fragrant. Add in the prawns.
Add salt, sugar, rice wine, dark soy sauce, 1 tablespoon of vinegar, stir fry for 2 minutes on high heat. Then add 1 tablespoon of vinegar, adjust the dry starch into starch water to thicken, and stir fry evenly.
Pepper Fragrant Ecological Rabbit
Materials: 500 grams of rabbits, 100 grams of vegetable oil, appropriate amount of ginger slices and scallions, 5 grams of salt, appropriate amount of cooking wine and pepper, 50 grams of green pepper section, 15 grams of dried green peppercorns, 3 grams of monosodium glutamate
Practice: 1. Chop the young rabbits into cubes, add ginger slices, scallions, salt, cooking wine and pepper to taste, then fry them in the oil pan until crispy and fragrant, pour out and drain the oil for later use.
- Heat the oil in a clean pot, first add the green pepper festival and dried green peppercorns and fry until fragrant, then pour in the diced rabbit, add salt and monosodium glutamate and stir-fry until the fragrance is strong, then serve on a plate.
Mushroom millet porridge
Material: 100g millet, 2 shiitake mushrooms, a little salt
Practice: 1. Wash the millet, set aside, soak the mushrooms;
Filter the clean mushroom water, pour it into the pot, and cook on high heat;
After the water boils, put in the millet;
After boiling again, add the shredded shiitake mushrooms;
Cook the porridge button for about an hour, the millet will bloom, and then add an appropriate amount of salt to taste.
Braised Beef Brisket with Yuba
Ingredients: 500g beef brisket, 500g yuba, 30ml soy sauce, a little salt, 2 star anise, 1 ginger, 2 garlic, 3 rock sugar, appropriate amount of oil
practice:
Wash the beef brisket, cut it into small pieces, put it into boiling water to boil to remove the blood foam, and then remove the meat for later use; soak the yuba in water in advance, if you want the taste, you can choose not to soak it; cut the garlic into pieces, ginger slice;
Put oil in the pot, add ginger and garlic and saute until fragrant, then add star anise and beef brisket and stir-fry for a while, finally add rock sugar and soy sauce, fry for about 1 minute, then add an appropriate amount of water and simmer for 30 minutes on low heat. When the water is almost collected, add the yuba, stir fry for about 2 minutes, add salt and monosodium glutamate, stir well and then serve.
Fish-flavored cabbage
Ingredients: 300 grams of cabbage, 100 grams of black fungus, 1/2 tablespoon of salt, 1/2 tablespoon of soy sauce, 1/2 tablespoon of vinegar, 1/2 teaspoon of chicken essence, 5 grams of onion, 5 grams of ginger, 5 grams of garlic, 1 tablespoon of starch , 1 tablespoon of hot sauce, 1/2 tablespoon of sugar, 2 tablespoons of vegetable oil.
practice:
Prepare Chinese cabbage and fungus, chop onion, ginger and garlic for later use.
Tear the water fungus into small florets, take a bowl and add sugar, soy sauce, salt, vinegar, starch and water to make a fish-flavored sauce.
Cut the Chinese cabbage into pieces, put vegetable oil in the wok, put in the cabbage pieces, stir fry the water and pour out.
Take another pot, pour in vegetable oil, add chili sauce and stir fry red oil, add chopped onion, ginger and garlic and continue to stir fry until fragrant.
Add in the foamed fungus and stir-fry evenly, pour in the fish sauce and bring to a boil until thick.
Pour in the stir-fried cabbage, stir-fry evenly, and add chicken essence to taste.
Braised Duck with Soy Beans
Ingredients: 700 grams of duck meat, 200 grams of soybeans, 8 slices of ginger, 2 shallots, 4 dried chillies, 2 star anise, 2 cinnamon, 4 bay leaves, 1 spoon of bean paste, 2 spoons of light soy sauce, 1 spoon of dark soy sauce , 1 gram of salt, 1 gram of chicken essence.
Practice 1. Soy beans are fully soaked in water one night in advance.
Cut the duck meat into pieces.
Put it into the pot, add onion knots, ginger slices, bay leaves, and red peppercorns and cook for two minutes.
Rinse the boiled duck meat to remove the foam and drain the water for later use.
Prepare accessories: sliced ginger, sliced dried chili peppers, 2 star anises, 2 slices of cinnamon, 4 slices of fragrant leaves, and a spoonful of spicy sauce.
Heat oil in a pot, add ginger slices and fry until fragrant.
Fry the duck meat on low heat until lightly yellow, then add the accessories in step 5 and saute until fragrant.
Add Douban paste, appropriate amount of light soy sauce and dark soy sauce, stir-fry and color.
Transfer the duck meat and soaked soybeans to the casserole, add an appropriate amount of water at one time to boil, turn to low heat and cover for 30 minutes.
Finally, add a little salt and chicken essence.
Shredded Chicken
Ingredients: Chicken breasts, cucumbers, carrots, peanuts, chives, salt, Wei Damei, cold vinegar, white sugar, sesame oil, cooking wine, pepper, garlic
Practice: 1. Use a knife to open the chicken breast from the middle slice, wash it and put it into a pot, pour an appropriate amount of water, add ginger slices, green onions, appropriate amount of cooking wine, shred cucumber, and blanch carrots in hot water and shred them for later use.
After the chicken breast is cooked, take it out and let it cool in cold water. Tear it into shreds. Put the shredded chicken, cucumber and radish on a plate.
Mash the garlic, add Wei Damei, red pepper oil, cold vinegar, sesame oil, sugar, pepper, sesame paste, and salt to make a sauce.
Sprinkle the sauce on the shredded chicken, cut the shallots into small pieces, mix well and serve.
Sweet and Sour Pickles
Ingredients: 1000g green radish, 1000g carrot, 500g cabbage, rock sugar, pepper, star anise, salt
Practice: 1. Wash carrots and kale, cut them well and dry them
Wash and cut the green radish and dry it
Add a proper amount of water to the pot and boil, add rock sugar, pepper, star anise, salt and continue to cook for 5 minutes to cool
Put the dried vegetables (add ginger slices evenly) into a clean oil-free and water-free jar, then pour in the pepper water, and add the pickled peppers, pickled pepper water and white wine.
Cover and seal for 3 days before eating
Fried Steak with Bitter Gourd
Materials: 450 grams of bitter gourd, 200 grams of steak. Chaotian pepper 5 grams. 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of soy sauce, 1 gram of steamed fish and soy sauce, and 70 grams of lard.
Method: 1. Cut the steak into 2cm long sections, blanch them in water and set aside.
Heat the oil in a pot, stir fry ginger slices until fragrant, stir fry with the pork ribs and dried yellow peppers, add the broth, add salt, monosodium glutamate, and soy sauce and simmer until the ribs are deboned.
Remove the flesh of the bitter gourd, pickle the slices with salt, and squeeze out the excess water.
Fry the bitter gourd with lard to taste, then stir-fry the heated steak together, and put it on a plate.
Fried Bacon with Green Beans
Ingredients: green beans, bacon, garlic, dried red peppers
Method: 1. Cook the bacon and cut into slices;
Put the green beans into boiling water and blanch, remove and drain the water;
Put oil in the pot, stir the bacon until fragrant, remove it, leave the bottom oil in the pot and add the dried peppers. After fragrant, add the green beans and stir fry. At the same time, add soy sauce and oyster sauce, then add the bacon and fry until fragrant, add fresh Soup, add garlic leaves, simmer briefly, and then serve.
Scrambled eggs with fungus
Materials: eggs, garlic sprouts, fungus, tomatoes, salt, oil
Practice: 1. Wash the tomatoes and cut them into pieces, soak the fungus, and cut the garlic sprouts into sections for use. Add some salt to the eggs and beat well. Heat the oil in a pan, pour in the egg mixture, fry into pieces, and set aside.
- Heat the oil pan, add the garlic sprouts and stir-fry evenly; add the fungus and tomatoes and stir-fry for a while, then pour in the egg pieces, stir-fry evenly, add an appropriate amount of salt, and serve.
Shredded Pork with Beijing Sauce
Ingredients: tenderloin, white pepper, salt, cooking wine, starch, cooking oil, sweet noodle sauce, light soy sauce, dark soy sauce, sugar, vinegar, water, 3 cloves of garlic
Practice 1. Cut the tenderloin into shreds diagonally. If it is not easy to cut, you can freeze it for a while before cutting it.
Put the cut shredded pork into a bowl, add white pepper, cooking wine, a small amount of salt, grab it well, add starch and cooking oil, mix well and marinate for 10 minutes
In a small bowl, prepare the sauce, white pepper powder, sugar, light soy sauce, dark soy sauce, vinegar, and water and mix well for later use
Put a little more oil in the wok than cooking, add the marinated shredded pork, slide it and fry it until it changes color.
Continue to sauté the minced garlic and the sweet noodle sauce left in the wok until fragrant, then add the sauce
Sauté the sauce over high heat until the sauce thickens and bubbles appear, then add the shredded pork and stir fry until the shredded pork is evenly covered with the sauce
Turn off the heat, add a little sesame oil and mix well.
The fried shredded pork can be matched with your favorite dishes, lettuce, tofu skin, or burritos
Cucumber Scrambled Eggs
Ingredients: cucumber, egg, dried chili, thirteen incense, salt, chicken powder
Production steps: 1. After washing the cucumbers, cut them diagonally into slices, knock the eggs into a bowl and add a little salt to break them up
Heat the oil in the pot, fry the egg liquid until golden and solidify, set aside for later use
Heat the oil in the pot again. After the oil is hot, add the cucumber slices and stir-fry. Then add an appropriate amount of salt, thirteen incense and chicken powder and stir-fry evenly.
Finally, add eggs and dried chili, stir fry for a while and you can cook
Roast beef with white radish
Materials required: 1 white radish, half a catty of fresh beef, 4 cloves of garlic, 10 grams of ginger, 10 peppers, half a bottle of beer, 2 spoons of light soy sauce, half a spoon of dark soy sauce, a little sugar, 1 spoon of oil consumption, a little chicken essence , appropriate amount of salt,
Step 1. Wash the beef and soak it in clean water. The soaking time is about an hour. This is to release the blood and impurities in the beef and soften the fibers. Soak some beef in water for about 15 minutes. , and then cut into filaments against the grain for later use.
Step 2. Mince the garlic, cut the ginger into shreds, and cut the green peppers.
Step 3. Wash the white radish and cut into filaments.
Step 4. Put a little more oil in the pot, add the beef to the hot oil and fry quickly.
Step 5. Fry until most of the beef changes color.
Step 6. Pour in the beer and stir evenly, then put it on a plate for later use; it must be placed on the plate in time, most of it will change color, the beef is easy to fry, and the beer can also be replaced with cooking wine, rice wine, etc., different wines have different deodorizing effects. The taste and flavor will also be different.
Step 7. Pour a little oil into the pot again, add minced ginger, minced garlic, and chopped chili, and keep stirring. The amount of the three can be adjusted according to your own preferences. For example, if you like spicy food, you can add more chili peppers. If you like it, you can leave it out or put it less.
Step 8. After sauteing, pour in the shredded white radish.
Step 9. Stir fry continuously, fry until the white radish becomes soft and translucent, and fry until about 8 minutes cooked.
Step 10. Pour in the shredded beef that was fried first, and keep stirring for about 1 minute.
Step 11. Finally, add an appropriate amount of salt, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and half a tablespoon of chicken essence.
Step 12. Stir fry evenly over high heat, and then put on a plate and serve.
Broccoli in Oyster Sauce
Material: 300 grams of broccoli, 1 millet pepper
Practice 1. Soak broccoli in rice water for 30 minutes; after washing, tear off the florets
Blanch with boiling water for 2-3 minutes, then remove; heat oil in the pot, saute minced garlic until fragrant
Pour in oyster sauce, chicken powder, water, starch and boil; pour over broccoli, sprinkle with millet pepper for decoration
mixed with cucumber
Ingredients: cucumber, salt, wolfberry fruit, chili noodles, oil, garlic paste, sweet vinegar, fresh soy sauce
practice:
Wash the cucumber and cut it into thin slices with a paring knife
Add 2 grams of salt to the pot and marinate for a while until it becomes soft
Prepare chili noodles and garlic paste
Add 3 tablespoons of fresh soy sauce and 2 tablespoons of sweet vinegar to the bowl
Add chili noodles and garlic paste and mix well
Add 2 tablespoons of peanut oil to the hot pot and saute until fragrant
Pour into a bowl
Roll up the pickled cucumber slices into your favorite shape
Drizzle the seasoning, then chop the wolfberry and sprinkle it on
Roasted Chicken Thighs with Garlic
Ingredients: oil tofu, chicken thigh, star anise, garlic, light soy sauce, sugar, cooking wine, salt
Practice: 1. Wash the oily tofu, cut it in half, cut the chicken thigh into pieces, and cut the garlic into slices.
Heat the wok, add the chicken pieces, and fry the chicken thighs out of oil over low heat.
Add garlic slices and oil tofu, stir fry evenly.
Add appropriate amount of sugar, salt, soy sauce, cooking wine, star anise and appropriate amount of water, cover and simmer on low heat for 20 minutes.
Open the lid, turn to high heat, and drain the soup.
White Cut Beef
Ingredients: 600 grams of beef tendon, 25 grams of white soy sauce, 20 grams of shredded red pepper, 1 gram of monosodium glutamate, 5 grams of parsley, 25 grams of sesame oil, 10 grams of minced garlic, 1 gram of refined salt, 10 grams of spring onion, 5 grams of ginger , 2 star anise, 10g rice wine
practice:
Wash the beef tendon meat, rinse off the blood, scald it with boiling water once, put it in a pot, add water to submerge it, set it to a boil over a high heat, skim off the foam, add rice wine, star anise, ginger, spring onion, Refined salt, cover tightly, move to low heat and cook until crispy. It is better if chopsticks can pierce it, put it in the pot and let it cool, then take out the beef.
Cut the beef into thin slices and arrange them neatly on a flat plate. Put the white soy sauce, monosodium glutamate, and sesame oil in a bowl and mix thoroughly. Pour it on the beef slices, sprinkle with parsley, shredded red pepper, minced garlic, and serve. .
Braised Hairtail with Tempeh
Ingredients: hairtail, ginger and garlic, tempeh, red pepper, soy sauce, cornstarch, salt, cooking wine
Practice: 1. Absorb the water on the surface of the hairtail and then pat a layer of cornstarch;
Heat up a wok, add oil, add octopus, fry until golden on both sides, then remove;
With a small amount of oil remaining in the pot, add tempeh, minced ginger, minced garlic and minced red pepper and stir-fry together, stir-fry until fragrant, add an appropriate amount of water and a small amount of soy sauce, and bring to a boil;
Put in the fried octopus, cover and cook for three minutes, flip it in the middle, and add seasonings such as salt;
5, the fire can be collected juice.
Braised Tofu with Bacon
Ingredients: 1 piece of bacon, 1 piece of northern tofu, 2 shallots, 2 tablespoons of oyster sauce, 1 teaspoon of sugar, 1/4 teaspoon of salt, 1/2 teaspoon of white pepper, 2 tablespoons of water starch
Practice: 1. Put the bacon in a pot of cold water, cook on high heat for 10 minutes, remove it and cool it a little, then slice it for later use;
Cut the tofu into 2cm pieces, put them in a frying pan, and fry on both sides over medium heat until golden brown;
Wash the shallots and cut them into sections;
Pour a little oil into the frying pan, heat it up to 70% hot, add the shallots and saute until fragrant, then pour in the bacon, tofu, add oyster sauce, sugar, salt and pepper and stir fry evenly, then pour in water (Have less than half of the ingredients) Cover the pot, simmer on medium heat for 5 minutes, remove the lid, pour in the water and starch and stir well.
Chestnut Braised Pork
Ingredients: 400g chestnut, 50ml salad oil, 2 tsp salt, 1/2 tsp chicken essence, 4 star anise, 1 slice cinnamon, 25g brown sugar, 5g shallot, 1 tsp dark soy sauce, 5 slices ginger
practice
Peel and clean the chestnuts
Cut the pork belly into square pieces
Ginger slices, star anise, cinnamon washed and set aside
Pour a small amount of oil in a frying pan, heat it on medium and low heat, add ginger, cinnamon and star anise and stir incense
Turn the heat to high, add the pork belly, stir fry until it breaks
Add 1 teaspoon of dark soy sauce, stir fry to color
Add chestnuts and stir fry evenly
Add half a pot of water, add brown sugar and mix well
Cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 25-30 minutes
When the water is 80% dry, add salt and a small amount of chicken essence, turn to high heat, stir fry continuously so that the sauce is thick and evenly hung on the millet and meat, when the water is 90% dry, turn off the heat, put the pot on a plate Sprinkle some chopped green onion
Twice-cooked pork with green peppers
Ingredients: green pepper; pork belly with skin; appropriate amount of Guizhou Laoganma tempeh pepper; garlic, soy sauce or sweet noodle sauce; a little white sugar (can be omitted)
practice
Cook the pork belly until it is half cooked, press it with your fingers and make sure it is not too soft, then slice it for later use.
Green peppers sliced garlic slices
A little hot oil, first fry the pork belly until it rolls up, add garlic slices and Laoganma, and add soy sauce or sweet noodle sauce according to your own taste
Then add the green pepper and fry it twice.
You can add a little white sugar to make it fresh before serving
Pickled fish
Ingredients: 1 black fish (about 3 catties), 1 bag of Haidilao pickled fish seasoning, 2 spoons of cooking wine (the kind used for digging watermelon), 2-3 spoons of cooking oil, 2-3 bowls of water;
Practice 1. Buy a fish. Grass carp, black carp, catfish, etc., can be! I usually buy more black fish, with less spines, tender meat, refreshing and not greasy. I usually ask the owner of the fish stall to help me cut the fish into pieces. The fish fillets and fish bones are packaged separately. It is basically no trouble to make at home!
Rinse the cleaned fish fillets and fish bones several times with water. Haidilao sauerkraut fish seasoning is also ready. Pour the flour from the kipper bag into the fish fillets. The kibble buns are already mixed with cornstarch, salt, and pepper, so sweet! Add two tablespoons of cooking wine.
Grab the fillets and all the marinade with your hands. Set aside for about 15 minutes. Turn on the heat and add about 2-3 tablespoons of oil, which is similar to the usual cooking oil. Turn the heat to medium, put the sauerkraut buns into the pot and stir-fry for about 1 minute until fragrant. Put the fish head and fish bones into the sauerkraut pot and stir fry together. Fry until the fish changes color.
Add 2-3 bowls of water to the pot. Because the soup of the pickled cabbage fish is to be boiled with the fish head and fish bones, more water should be put here, about 1.5L. Bring to a boil over medium heat. The water can be hot or cold, but there is no need to pay special attention here.
When the fish soup boils, pour the seasoning packet into the pot. Pour it all in, don't hesitate! Stir well with a spatula and continue to simmer for 10 minutes on medium-low heat. So far, this is still a pot of sauerkraut fish without any spicy taste!
If you like spicy food, pour the chili buns into the fish soup and cook together. The amount depends on personal preference. If you can't eat spicy food, you can also omit the chili bag, which will not have a particularly big impact on the taste.
After the fish soup is almost cooked, the fish fillets are almost marinated. Keeping the pot boiling, use chopsticks to place the fish fillets into the pot piece by piece. Put them one by one to avoid sticking between the fish fillets, each piece is heated evenly, and the taste of the fish fillets will be better!
After the fish fillets are put in, cook for another 1-2 minutes, until all the fish fillets are white and cooked. If the fish fillets are thicker, it may take a little longer to cook! Finally, turn off the heat, sprinkle with chopped green onion, and eat!
coleslaw
Practice: 1. Cut the cauliflower into small petals and clean it
Chop the garlic into a puree, chop the coriander and mix well
Soak the fungus two or three hours in advance for later use
Boil water in the pot, blanch the fungus, remove and let cool
Blanch the cauliflower in boiling water
Pour sesame seeds and chili powder with hot oil, add a little vinegar and mix it
Mix cauliflower and fungus with salt, sesame oil and vinegar
Sprinkle with homemade oil and spicy seeds and enjoy it deliciously, very crispy