35 delicious home-cooked dishes to share, classic methods of common ingredients, appetizers and greasy meals
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, 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!
Roasted Tofu with Minced Pork
Ingredients Soft tofu, minced meat, shallots and garlic, soy sauce, oyster sauce, cooking wine, salt, salad oil
Practice tofu cut into small cubes, onion cut into small pieces, garlic minced~
Soy sauce, oyster sauce, cooking wine, sugar, water, sesame oil, blend together to make bowl juice~
Bring a pot of boiling water to a boil and add a pinch of salt to the water. Put the cut tofu into boiling water, cook on medium-low heat for 2 minutes, remove and drain
Heat a frying pan and add some salad oil. Heat the oil in a hot wok, add the minced meat and stir-fry, slowly stir-fry over low heat until the minced meat spit out oil, add minced garlic and saute until fragrant.
Then put in the blanched tofu, pour the bowl juice, after the high heat boils, turn to medium heat and simmer until the soup thickens, add the shallots and stir-fry evenly, then the pot is ready to serve
Tofu with shallots
Ingredients 1 piece of tofu, 4 shallots, salt, white pepper, oil peppercorns, sesame oil, chicken essence
Practice a small piece of tofu, cut into small pieces, and chop the shallots into thin sections
Boil water in the pot, put the tofu in, blanch in boiling water, just boil the water
Take it out and put it in cold water to cool it, and control the dry tofu.
Add salt, white pepper, sesame oil, chicken essence to the tofu to taste, sprinkle with chopped shallots
Heat the oil, add the peppercorns and fry until fragrant
Put the shallots and tofu on the plate, use a spoon to scoop an appropriate amount of pepper oil and pour it on the surface.
Fish-flavored eggs
Ingredients: eggs, carrots, green peppers, fungus, ginger, garlic
Practice : ①The fungus is soaked in advance, eggs, 3, beaten into egg liquid, carrots, green peppers shredded, soaked fungus, shredded, ginger, garlic minced;
②Use 1 spoon of starch to make water starch first, then adjust the sauce: porcelain spoon 2 spoons of extremely fresh soy sauce + 3 spoons of white sugar + 3 spoons of rice vinegar + 3 spoons of water starch, stir well;
③Put 3 tablespoons of oil into the pot, put 3 tablespoons of oil in the pot, fire it up, feel the heat wave, pour in the egg liquid and spread it into eggs;
④ Spread the remaining base oil of the eggs. If there is no oil, you can add a porcelain spoon of oil, put it in a porcelain spoon, a flat spoon of Pixian bean paste, a spoon of cooking wine, half of minced ginger and minced garlic, stir fry it on a low heat red oil;
⑤Add in the shredded vegetables, stir fry over high heat for about 2 minutes, cut off the raw, add the scrambled eggs, add the remaining minced ginger and garlic, pour in the sauce, and stir fry evenly over medium heat.
Fresh Shrimp Let the Moon
Ingredients: fresh eggs, fresh shrimp, cucumber, salt, flavor powder, cornstarch, sugar, cooking wine, Thai chili sauce.
Practice steps:
Step 1. Put the eggs into the electric pot and steam them, remove them and put them in cold water with ice cubes, peel the shells, and cut the eggs Panax notoginseng.
Step 2, 7 points, remove the egg yolk and hollow out part of the white. Wash the fresh shrimp, remove the head and peel the shell, cut the back of the shrimp tail into a plate, add salt, sugar, cornstarch, cooking wine and marinate for 5 minutes until the shrimp is flavorful, and then put the marinated shrimp into the eggs.
Step 3: Pour the fresh egg mixture into the eggs
Step 4: Put it into the electric cooker, add 1/3 cup of water to the outer pot of the electric cooker, turn on the switch and cook for 5 minutes.
Step 5: Put it on the prepared cucumber and drizzle with Thai chili sauce.
Step 6: Put it on the prepared cucumber and drizzle it with Thai chili sauce.
Fried Bacon with Garlic
Ingredients: bacon, garlic, red pepper, cooking wine, oil
practice:
Wash the bacon, boil in water, remove and cut into small pieces, drain and set aside.
Cut the red pepper into small pieces, wash the garlic and cut it with an oblique knife.
Put a little oil in the wok, put the bacon pieces into the wok and fry on low heat until fragrant.
Add garlic.
Put a little cooking wine.
Put the red pepper and continue to stir fry for about 1 minute!
Pretzel Meatballs
Ingredients: pork stuffing, carrots, eggs, salt, minced ginger, cooking wine, soy sauce, sesame oil, minced green onion, white pepper, five-spice powder, salt and pepper, vegetable oil
practice:
Pour the egg liquid into the pork filling and beat with chopsticks in one direction until the meat filling is firm;
Pour in minced green onion, minced ginger, salt, cooking wine, soy sauce, sesame oil, white pepper, and five-spice powder and continue to stir in one direction evenly;
Roll the meat filling into small balls by hand;
Peel the carrots and cut them into slices;
Pour oil in the pot, when the oil temperature is 60% hot, put the balls one by one, medium and small fire, after the balls are set, slowly push them with a spoon, and fry the balls until the outside is slightly charred, and the inside and outside are fully cooked;
When the oil temperature rises on a high fire, quickly re-fry the balls and remove them to control the dry oil;
Leave the bottom oil in the pot, pour in chopped green onion, carrots, and balls, stir fry quickly, and add salt and pepper.
Fried Bean Curd with Green Peppers
Practice: 1. Cut the bean skin into wide strips, not too long, so as not to tangle into a ball when frying.
Cut the onion, green pepper and carrot into thick shreds.
Cut the garlic into minced garlic, put the cornstarch in a bowl, add an appropriate amount of water and stir to form water starch for later use.
Pour an appropriate amount of cooking oil into the pot and heat it up, first add the onion and minced garlic, stir-fry on low heat until fragrant, then add the bean skin and carrot and stir-fry evenly until the edge of the bean skin turns slightly yellow.
Add in soy sauce, cooking wine, oyster sauce, sugar and salt and stir-fry evenly, then pour in water, cover and simmer for three minutes.
Add shredded green peppers and stir fry evenly, then pour water starch along the side of the pot, stir fry quickly over high heat, pour in sesame oil and vinegar when the soup is thick, stir fry evenly and put it on a plate.
Stir-fried Celery with Enoki Mushrooms
Practice: 1. Boil the dried golden needles in boiling water, remove and drain the water;
Wash the small celery and cut it into sections, and shred the red pepper;
Shred the tenderloin, add a little salt, pepper, starch, oil, add a little water, stir and marinate evenly;
Put oil in the pot, then add sliced garlic and shredded ginger to sauté until fragrant, add in the marinated shredded pork and stir fry, after the meat changes color, add celery and stir fry;
Add the golden needles and stir-fry evenly, add red pepper, chopped green onion, and soy sauce and stir-fry evenly;
You can add some sesame oil to taste when out of the pan.
Bean Skin Chicken Sausage Rolls
Practice 1. Cut the chicken breast into small pieces, put it into the food processor, then pour in a little water, an appropriate amount of onion and ginger, and mash it into a puree;
Add salt, white pepper, soy sauce, sugar and starch to the beaten chicken puree and stir well;
Lay the tofu skin flat, and then spread the chicken mash evenly on the tofu skin, with a thickness of no more than 5 mm. Roll up from one side, put the rolled bean curd rolls into the steamer, and steam for 20 minutes on high heat.
Korean Spicy Fried Rice Cake
1 packet of rice cake strips 1 half cabbage or 1 carrot 2 onions 1 Korean hot sauce 2 tablespoons Korean soy sauce 1 tablespoon sugar
Practice onion, carrot shredded, cabbage chopped. Heat up a little oil and saute the onions until fragrant.
Add shredded carrots, add cabbage, stir fry, you can add a little soy sauce.
Take another pot and put the frozen rice cakes in the boiling water.
Pour the slightly hot rice cakes into the wok
Add two tablespoons of Korean hot sauce, about one tablespoon of Korean miso, and one tablespoon of sugar
Add the kimchi to the wok and continue to stir fry.
Change to medium heat for a few minutes, stirring in the middle to avoid sticking to the pan
Then turn on the fire to collect the juice, out of the pot, sprinkle with sesame seeds
Fried Tofu with Tomatoes
Materials: a tomato, a piece of tofu, a handful of edamame, salt, tomato sauce.
practice:
Take an appropriate amount of tomato paste into a small bowl, add a little water to dilute it.
Cut the tofu into pieces and cut the tomato into hob pieces.
Thaw the tofu, wash it for later use, and blanch the tofu and edamame in boiling water respectively.
Pour a proper amount of oil into the wok, heat it, add ginger and garlic slices and saute until fragrant, then add tomato pieces and stir fry.
After adding tofu and frying, add peas and tomato sauce, salt, stir well and serve
Fried Bacon with Green Peppers
Practice: 1. Prepare the raw materials such as green pepper, bacon and sausage.
Slice the bacon sausage and set aside. Green peppers, red peppers cut into pieces.
Take the oil pan, sauté the garlic until fragrant, and fry the preserved meat in the pan until translucent.
Add green and red pepper and stir fry together.
Slip some water (a little) on the side of the salt pot, add salt, and season with light soy sauce.
Stir-fry until the green peppers are broken and can be served on the table
Pepper fillets
Material: fish body meat, appropriate amount of enoki mushroom, dried pepper, pepper, salt, soy sauce, chicken essence, starch, egg, ginger
practice:
Cut the fish body into thin slices, add salt, soy sauce, chicken essence, starch and an egg, mix well, marinate for 15-30 minutes.
Blanch the enoki mushrooms until cooked, take them out and put them in a soup bowl.
Put in the clear soup, add salt, shredded ginger and chicken essence to taste. After the soup boils, add the marinated fish fillets. The nine-ripe soup is poured into a soup bowl that has been lined with enoki mushrooms.
Put the oil into the pot, add dry pepper, stir fry for a few times, then add Chinese pepper, and stir fry for a few times.
Mabo tofu
Ingredients: large tofu, minced lean meat, shallot, Pixian bean paste, pepper, garlic, salt, chicken essence, starch
practice:
Cut the tofu into small pieces, cut the lean meat into minced meat, cut the scallion into sections, cut the green leaf part with chopped green onion, and mince the garlic.
Add water to the pot, put the tofu into the low heat and cook for a while, remove and set aside.
Heat the oil in the pot, add the peppercorns and stir-fry slowly over a low heat, then add the shallots and sauté until fragrant.
Add in minced pork and fry until it turns white.
Add in bean paste and stir fry evenly.
Add water to almost cover the minced meat, and simmer for a while on low heat.
Put in the tofu and simmer on low heat, let the taste penetrate into the tofu and put a small amount of salt, because the bean paste is salty.
When the soup is almost the same, add chopped green onion and minced garlic, then add starch sauce, stir fry lightly, and place on a plate.
stir-fried vegetables
Ingredients: leeks, eggs, mung bean sprouts, dried day lily, dried fragrant, oil, salt, chicken essence, sugar
Steps: 1. Soak the day lily in cold water, remove the roots and clean it, and clean the bean sprouts for later use
Clean the leeks, cut them into sections, and cut them into thin slices for later use
Add some salt and white pepper to the eggs, beat and mix well
Pour oil into the pot, pour the eggs into the pot and stir fry until cooked, set aside for later use
Re-start the pot, pour in the oil, fry the fragrant dry yellow, pour in the day lily and stir fry evenly
Turn to high heat, add mung bean sprouts, salt, sugar, chicken essence and stir fry evenly
Add the chives and stir fry evenly, turn off the heat
Finally pour in the scrambled eggs and stir fry evenly
Hawthorn fry
Ingredients: carrots, snow peas, lotus root, fungus, vegetable oil, salt, chicken essence
Steps: 1. Peel and clean the carrots, cut into thin slices for later use
Remove the tendons of the snow peas, clean them, and break them into sections; peel the lotus roots, wash them and slice them; soak the fungus in advance and tear it into pieces for later use
Boil water in a pot, add some salt and oil
Put lotus root, fungus, snow peas and carrots in order
Pour oil into the pot, pour in all the ingredients and stir fry evenly over high heat
Add some salt, chicken essence, stir fry evenly
Jellyfish Salad
Ingredients: jellyfish, cucumber, coriander, cooked sesame, chili oil, rice vinegar, sugar, soy sauce, salt
Steps: 1. Soak the jellyfish in cold water, add some salt and rub it with your hands to remove the fishy smell
Wash until the salty taste is removed, soak in cold boiling water for an hour, remove and drain the water for later use
Clean the cucumbers and parsley and shred them. Mix the cucumbers with salt and drain the water. Cut the parsley into sections for later use.
Mix the rice vinegar, light soy sauce, sugar, salt, chili oil, and cooked sesame into the sauce for later use
Pour water into the pot and bring to a boil, blanch the jellyfish in the water for 15 seconds, remove and drain
Put some cold water in the basin and soak it for ten minutes.
Put the finished jellyfish in the pot, add some cucumber shreds, coriander segments, and then pour in the juice
Mix all the ingredients evenly
It is better to put it in the refrigerator for half an hour to eat
Hot and sour horseradish powder
Ingredients: Jue root powder, millet pepper, garlic, chopped peanuts, onion, soy sauce, salt, vinegar, chicken powder, thirteen spice, sugar
Steps: 1. Put the Juegen powder in the pot and cook for eight or nine minutes, then put out the pot and put it in cold water for later use.
Prepare the millet peppers, minced garlic, green onions and chopped peanuts
Clean the cucumber, shred it, and put it on the bottom of the plate for later use
Put the minced garlic in a bowl, pour oil into the pot, heat it and pour it on the minced garlic
Add some soy sauce, chicken powder, thirteen incense, sesame oil, salt, vinegar, millet pepper, shallot, sugar, Laoganma, and stir well
Cut the Jue Root Powder into short pieces, put it on a plate of shredded cucumbers, and pour the juice on the Jue Root Powder when eating.
Finally sprinkle some chopped green onion and chopped peanuts and mix well
Stir-fried Spicy Bullfrog
Practice: 1. Cut the bullfrog into pieces, add minced ginger, cooking wine and salt to marinate for 10 minutes.
Prepare dried red peppers, Chinese peppercorns, cut onions into small pieces, slice ginger and garlic, and cut green and red peppers with an oblique knife.
Sauté the dried red pepper and peppercorns over low heat until fragrant.
Sauté ginger, garlic and shallots until fragrant.
Quickly stir fry the bullfrog for 2 minutes.
Add an appropriate amount of salt, cooking wine, soy sauce, half a bowl of water, and stir fry evenly.
Boil the green and red peppers for 5 minutes.
Out of the pot and plate.
Braised Pork and Beans
Ingredients: 500 grams of pork belly, 500 grams of beans, appropriate amount of vegetable oil, 6 grams of salt, 1 section of onion, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of sugar, 10 peppercorns, 2 star anise, 2 tablespoons of braised soy sauce, 1 tablespoon of cooking wine
practice:
Wash the beans, break the longer ones in half, and cut the pork belly into pieces
Add water to the pot, put the pork belly in cold water and blanch the water, bring the water to a boil, beat the foam, remove the pork belly and set aside
Heat the oil in the pot, add the sugar and fry the sugar color, when the sugar changes color, add the pork belly and fry the sugar color, add the shallots, ginger slices, garlic granules, peppercorns, star anise and fry until fragrant
Add hot water, add more water to cover the meat, add soy sauce, cooking wine, bring to a boil over high heat, turn to low heat, and simmer for 40-50 minutes
When the time is up, take out the stewed pork belly, add oil to the pot again, put in the beans, stir fry until the beans turn dark green
Pour the pork belly and soup into the beans, add salt, and simmer the beans until cooked.
Charred Pork Strips
Put the old soup in the pot, add sugar, after boiling, the sugar is all melted, add white vinegar and salt, and add the sliced carrots;
After the soup is thick, put in the fried pork strips, turn off the heat, add onion ginger and chopped coriander and quickly stir-fry until the soup is wrapped around the pork strips.
Shrimp noodles with oyster sauce
Ingredients: 60g shrimp noodles, oyster sauce, sesame oil
practice:
Add water to the pot, boil it under cold water, cook for 1-2 minutes, pick up the noodles and drain the water.
Add sesame oil and oyster sauce and mix well.
Shrimp Fruit Salad
Main ingredients: 6-8 fresh shrimps 1/6 pineapple 1/6 mango 1/2 dragon fruit 1/2 small cucumber 1/2 small strip of lettuce
Accessories: 3 tablespoons of scallop flavor with quenched soy sauce, 1.5 tablespoons of plum vinegar
Production process: 1. After shelling the shrimp, sprinkle with an appropriate amount of coarse black pepper for use. Peel and dice the fruit.
Put the prawns in a hot pot and fry on both sides until cooked
To prepare salad dressing: put all the ingredients into a small bowl and mix well
Then put the shrimp on the fruit salad, drizzle with the salad dressing and enjoy
Ham and Corn Chowder
Ingredients : 15 grams of ham, 2 tablespoons of corn sauce, 1 tablespoon of corn kernels, 1 tablespoon of cream, 1 tablespoon of flour, 1/4 teaspoon of chicken powder, 50ml of animal fresh cream, and 300ml of chicken stock.
practice
Cut the ham into cubes.
Put the butter in a hot pan, after the butter melts, add the flour and stir-fry until it becomes a paste.
Add the chicken stock and mix the dough into a thick soup.
Add animal-based fresh cream and mix well.
Add diced ham, corn sauce and corn kernels to boil, then add chicken powder to taste.
Korean style vermicelli stir-fry
Ingredients Sweet potato fine powder mung bean sprouts carrot spinach black fungus eggs minced chives minced garlic white sesame soy sauce, salt, sugar white pepper powder chili oil
Practice: shred carrots, pinch off both ends of bean sprouts and wash, cut spinach into sections, and shred black fungus for later use.
Beat the eggs with a little salt and rice wine, put them in the pot and spread them into omelettes, take them out and cut them into shreds.
Soak the sweet potato fine powder in advance to soften, put it into the pot and cook it, take it out and cool it, stir in a little sesame oil (anti-stick) for later use.
Fry minced garlic and onion in oil pan until fragrant, add shredded carrot and stir fry.
Then add bean sprouts, spinach, black fungus, stir fry evenly, and cook a little balsamic vinegar.
Add cooked sweet potato powder and stir fry, season with salt, soy sauce, sugar and white pepper
Finally, turn off the heat and add egg skin, mix well and add chili oil (or not)
Sprinkle a little white sesame seeds on the surface after serving.
Bibimbap
1 shredded beef 20-30 grams shiitake mushroom 1-2 spinach 1 small handful carrot 1/3 bean sprouts 1 small handful cucumber 1/2
Korean spicy cabbage Random Korean spicy sauce / bibimbap sauce 1 tablespoon sesame oil to taste
The practice of Korean bibimbap
First, clean and sort all kinds of vegetables: blanch spinach (to remove oxalic acid), bean sprouts (to cut raw); shredded carrots and stir-fry with a little oil; shredded cucumber and Korean spicy cabbage; shredded beef with a little Marinate egg whites, soy sauce and starch, then add shredded shiitake mushrooms and stir-fry well;
While preparing the side dishes, wash the rice and cook the rice, put the cooked rice into the container, put all kinds of vegetables, Korean spicy cabbage, shredded beef, stir-fried mushrooms, then fry a sun egg, add Korean hot sauce and appropriate amount of sesame oil , and then you can mix and eat.
couple lung slices
Ingredients Beef lungs, beef tongue, beef head, beef tripe, beef heart, beef, cooking wine, soy sauce, fried peeled peanuts, crushed, brine, sesame oil, pepper powder, Sichuan pepper oil, salt, peppercorns, star anise, cinnamon, chives, white sesame
After the water is boiled, pour in the beef lung, beef tongue, beef head meat, beef heart, tripe, and beef, blanch, skim off the foam, and remove.
Put pepper, star anise, cinnamon, green onion and ginger into the gauze to make a seasoning packet.
Pour brine and water into the pot, pour in the blanched ingredients and seasoning packets.
After the soup boils, skim off the foam and add cooking wine.
Turn to low heat and simmer for 4 hours (you can also use a rice cooker to cook until crispy).
seasoning:
Mix 1 tablespoon of brine, salt, sugar, monosodium glutamate, soy sauce, 1 tablespoon of sesame oil, 4 tablespoons of Sichuan chili oil, two pinch of pepper noodles, two pinches of crushed peanuts and white sesame seeds.
Thinly slice the cooked stock and arrange in a plate.
Finally, pour the seasoning on top and sprinkle with chives.
Tiger green pepper
Ingredients: 300g green pepper, appropriate amount of minced garlic, 100ml cooking oil, 1 spoon soy sauce, 1 spoon sweet rice wine, 1 yuan salt
Practice: 1. Wash the green peppers, remove the stems and drain the water for later use.
Remove the coat and cut the garlic into pieces.
Drain the water in the wok, put the green peppers in the wok and simmer over low heat until they peel.
Scoop up the peeled green peppers and set aside.
Sauté the minced garlic in a hot oil pan.
Pour in the green pepper and fry until it becomes a tiger skin shape, season with salt, soy sauce and sweet rice wine.
Steamed Rice with Fish Roe
Ingredients: 200 grams of rice, 50 grams of ginkgo, 50 grams each of lily, 30 grams each of Hongxi mushroom, burdock, okra, 20 grams of salmon roe, 20 grams of mushroom essence, 5 grams of salt
Practice: 1. Wash ginkgo and lily in water, wash Hongxi mushroom, remove the tail, scrape off the skin of burdock with the back of a knife, cut into shreds, blanch in a pot of boiling water, remove and drain.
Wash the okra, remove the stem and head, put it in a pot of boiling water and blanch it for a while, then use a food processor to break it up for later use.
Wash the white rice, put it into a rice cooker, add ginkgo, lily, Hongxi mushroom, burdock and seasoning, steam until cooked, and set out.
Transfer to a casserole, cook until the aroma is burnt, drizzle with okra puree and sprinkle with salmon roe.
Fried Pork with Bitter Gourd
Ingredients: bitter gourd, tenderloin, cooking wine, soy sauce, sugar, garlic, ginger, salt,
Practice 1. Thin slices of bitter gourd, add salt and mix well, prepare mashed garlic and ginger for later use.
Shred the tenderloin, add 1 tablespoon of cooking wine and 1 tablespoon of soy sauce, mix well and marinate for five minutes.
Heat the pan with cold oil, fry the meat over low heat, add a little sugar, and the shredded meat will change color and serve.
Leave a little oil in the pot, stir-fry the minced garlic and ginger, and stir-fry the bitter gourd slices.
Add the fried shredded pork and stir fry together, add a little salt before serving.
Pineapple Sweet and Sour Pork
Ingredients: pork tenderloin, green and red bell peppers, pineapple, starch, pepper, eggs, soy sauce, tomato sauce, cooking wine, flour, salt and pepper, oil, water, vinegar, salt, water starch
Practice: 1. Wash the green and red peppers, remove the seeds and cut them into small pieces of about 2cm. Pineapple is also cut into 2cm pieces.
Wash the pork tenderloin and cut it into small pieces of about 2cm.
Add pepper, salt and pepper, 1 tablespoon of cooking wine, 3 grams of starch and a little salt to the pork tenderloin and marinate for 20 minutes.
Add the beaten eggs to the meat and mix well. Probably only half an egg is needed, and the excess egg liquid is poured out.
Add a mixture of starch and flour to the meat, so that each piece of meat is evenly coated with flour.
Sift off the excess flour on the meat.
Add more oil to the pot and heat it up to 50% heat. You can throw a small piece of meat into it first, and small bubbles appear on the edge. Put all the tenderloin in the oil pot and deep fry over low heat. Be sure to remember to spread it out. I put it in pieces evenly
Oil pan. Take it out and fry for a minute. Drain the fried tenderloin and set aside.
Prepare a bowl of water, add soy sauce and tomato sauce and mix thoroughly. In addition, prepare a small bowl of water starch.
Pour the prepared sauce into the pot, without adding oil, bring to a boil. Then pour in the water starch and stir until thickened.
Put the fried tenderloin in the pot and let the sauce coat evenly. Add the chopped green and red peppers and pineapple and stir fry. Pour some vinegar along the sides of the pot before finally removing it from the pot.
Spicy Boiled Fish Nuggets
Main ingredient fish: one
Accessories Lettuce: 10; Mung bean sprouts: 10; Egg white: 50; Sichuan pepper: 3; Salt: 3; Chicken essence: 2; Pepper powder: 2; Starch: 2; Cooking wine: 2
Specific steps
first step
Cut the fish into thin slices, then marinate for 20 minutes with pepper, egg white, cooking wine, 5 slices of ginger, 3 pieces of green onion, starch and salt.
second step
Pour an appropriate amount of oil into the wok and heat it up, then add the remaining ginger slices, garlic slices, 1/2 of Chinese prickly ash and 1/2 of dried chili segments and saute until fragrant. After the fragrance comes out, add bean paste and stir-fry together.
third step
Then pour about 500 ml of water (about 1 bowl) into the pot, add the fish bones and fish heads and cook until it boils. After boiling, put the fish fillets in for 2 minutes, and add the remaining green onions. fire.
the fourth step
Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, you can put them in directly, if they are soybean sprouts, please blanch them in boiling water beforehand, and I don't have a large container at home, so I use a casserole Pack).
the fifth step
Pour all the blanched fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.
Step 6
Wash the wok, pour in more oil and heat it up, add the remaining half of the peppercorns and dried chili to sauté until fragrant, but be careful not to burn the dried chili
Step 7
Pour the spicy oil over the fish fillets, and then add the coriander.
Red Bean Cake
Ingredients: Chinese yam, red beans, sugar, cherries
practice
Steam the yam in water until it can be pierced by chopsticks.
The steamed yam is peeled and made into yam puree.
Soak red beans in water for 12 hours in advance and steam them.
Put water in the pot and boil, add sugar and boil it into syrup, add red beans and stir fry until the water is dry.
Mix the yam puree with the processed red beans and press it into the shape you like.
Laoganma Spicy Pork Ribs
Ingredients: small ribs, half a catty of green garlic sprouts, Laoganma spicy sauce, aniseed, pepper, salt
practice:
When buying spare ribs, try to chop the spare ribs into smaller pieces. First, soak the spare ribs with water to remove the blood and fishy smell;
Take out the ribs that have been exposed to water, pour in hot water again and simmer on low heat. It is best if the flesh and bones are not separated, otherwise it will affect the appearance. This time, you can put a little pepper, aniseed and ginger in the stew pot. To remove the meaty smell of pork ribs;
Remove the stewed pork ribs, heat the wok with a little oil, and saute a little green garlic sprouts until fragrant. If the taste is strong, you can drain the peppers and chili before placing in the pot, and then pour in the spicy sauce. fragrance;
Pour in the ribs and stir-fry for a while so that the flavor of the spicy sauce can be absorbed into the ribs. The spicy sauce itself has a salty taste and a little salt can be added. When it is about to come out of the pot, add a few green garlic sprouts that are cut into sections, and the aroma of the garlic sprouts will burst into the plate. That's it.
Water chestnuts and shrimp
Practice 1. Remove the shrimp line from the shrimp, wash and control the moisture, marinate with 1 g of salt and 0.5 g of white pepper to taste;
380 grams of water chestnuts, change the knife, and divide it into two from the middle. After cleaning, blanch with boiling water. After blanching, let it cool and set aside;
Seasoning juice: 35g tomato sauce, 1 spoon of tomato sauce, 1 spoon of cooking wine, 1 spoon of white vinegar, 4g of salt, 10g of sugar, half a spoon of starch, and 2 spoons of water.
Coat the shrimp evenly with dry starch, stir-fry in the pan, stir-fry the shrimp until it rolls and the color changes from transparent to white;
Pour in the water chestnuts and continue to stir fry evenly;
Pour in the sauce, stir fry quickly until the sauce is evenly coated on the surface of the ingredients, turn off the heat and serve.