38 dishes to share, there are noodles and vegetables to appetize and relieve tiredness, let's make three meals a day
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, 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!
Scallion noodles
Ingredients: 100g vegetable oil, 150g light soy sauce, 50g dark soy sauce, 25g oyster sauce, 35g sugar, 250g chives
practice:
Pour oil into a dry wok, heat on low heat for half a minute, add onions and fry until the onions become crispy and remove the oil.
Mix the three sauces together and add them to the fried shallot oil.
When the sauce boils (when there are big bubbles), add sugar and continue stirring for half a minute until the sugar melts.
Pour the cooked noodles into the scallion oil sauce and then sprinkle with the fried shallots to eat.
Spicy Shredded Beef
Ingredients: 150 grams of shredded beef, garlic sprouts, 1 red pepper, shredded ginger, cooking wine, soy sauce, pepper, salt, monosodium glutamate, pepper, water starch, sesame oil
practice:
Mix the shredded beef with half cooking wine and soy sauce, a little oil, water starch, and a little salt and mix well;
Wash the garlic sprouts and cut them into pieces about 5 cm long;
Remove the stems and stalks of red peppers and shred them lengthwise, and cut the peppers into segments;
Heat 3 oil, fry the chili until fragrant, add shredded ginger and beef, stir fry, add pepper and stir well;
When the shredded beef is mature, add garlic sprouts and red peppers, add the remaining cooking wine, soy sauce, salt and monosodium glutamate and stir well, turn off the heat, and add an appropriate amount of sesame oil and stir well.
Crispy Tofu in Tomato Sauce
Main ingredients: tofu, ketchup, starch, white vinegar
practice:
Tofu, ketchup, starch, white vinegar.
Cut the tofu into large pieces of 5cm square. When cutting, be softer. Do not chop it. Be careful and be careful.
Put the cut tofu into a plate with dry starch, and pat the tofu with your hands to make the starch evenly coat the tofu. Hands must be dry, otherwise it will stick to your hands and cause the tofu to break apart. I have less starch at home and there is no way to forget to buy it.
Put more oil in the pot, when it is 70% hot, turn to medium heat. Pour in the floured tofu cubes and use a large spoon to stir slowly in the pot while frying so that the tofu does not stick together. Fry the tofu cubes until golden brown, remove them, drain off the oil and place them on a plate.
Stir-fry sauce, leave a little base oil in the pot, just a little, pour in tomato sauce, pour a little more is fine, pour white vinegar, add a little sugar. The purpose of adding white vinegar is that the tomato sauce can bring out the sweet and sour taste. The reason why white vinegar is used instead of mature vinegar is because the mature vinegar has a strong gluten taste and the taste is not fresh.
You can tick the debt at the beginning.
Turn off the heat and stir, and you can pour it on the fried tofu.
Steamed Pork Ribs with Millet
Ingredients: millet, ribs, sugar, salt, soy sauce, cooking wine, oyster sauce, pepper
practice:
Soak millet in water for three hours;
Soak the ribs in water for 30 minutes to remove the blood;
Add 3 grams of sugar, 5 grams of salt, 20 grams of soy sauce, 10 grams of cooking wine, 10 grams of oyster sauce, and 15 grams of chili sauce;
Add the pork ribs to the millet and stir well.
Put the potato slices into the bottom of the container;
Pour in the millet ribs and steam for about 40 minutes.
Bean Curd Roll Flammulina
Practice: 1. Remove the old roots of the enoki mushroom, wash and control the water for later use, mince the onion, ginger and garlic, cut the green onion into chopped green onion for later use, blanch the green onion leaves in boiling water for 3-4 seconds and immediately pick up and set aside;
After soaking the oil bean skin in warm water, cut it into a long strip with a width about half the length of the enoki mushroom for use;
Take a portion of the cut oil bean skin, put an appropriate amount of enoki mushrooms, roll it up from the bottom up, try to roll it as tightly as possible, and then tie it with a scalded green onion leaf;
Put an appropriate amount of cooking oil in the pot, add the minced onion, ginger and garlic to saute until fragrant, push the sauteed minced onion, ginger and garlic to a corner of the pot, add the rolled enoki mushrooms and fry over low heat for about a minute. Using chopsticks, turn the enoki mushroom tofu skin roll over and fry the other side;
Fry the other side for about a minute, then add an appropriate amount of salt, soy sauce, oyster sauce, sugar, and about three tablespoons of water, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for about 5 minutes. Finally, the sauce is collected over high heat and sprinkled with chopped green onion.
hot pot fish
Required ingredients: 1 fresh grass carp, 300 grams of hot pot base material, 200 grams of Pixian watercress, 250 grams of chili powder, 25 grams of white wine, appropriate amount of salt, 8 grams of sugar, 100 grams of cooking wine, 60 grams of dried fine bean powder, 150g pickled ginger, 15g dried chilli section, 35g minced fermented bean curd, 30g diced ginger, 100g pickled sauerkraut, 4g prickly ash, 30g sliced garlic, 100g spring onion section, 40g crispy soybean, 20g chicken essence, monosodium glutamate 15 grams, salad oil 800 grams.
Production steps: 1. After the fish is slaughtered, clean it up, remove two pieces of clean meat, remove the abdominal spines, and cut them into large tile-shaped pieces with a thickness of about 2 cm using the oblique knife method; cut the fish bones into large pieces, and chop the fish heads into pieces. 4-6 pieces, add a little salt and white wine to taste for a few minutes, rinse off the blood-stained mucus on the fish pieces with water, and then stick the dry fine bean flour evenly. Slice the pickled cabbage into thin slices, and cut the green onion into 6 cm long sections.
Put the pot on the high heat, pour in the oil and heat it to 60% heat, then add the garlic slices and peppercorns and saute until fragrant.
Then add Pixian watercress, pickled chili, pickled ginger, fermented fermented fermented bean curd, and old ginger to fry until fragrant
Then put the fish bones and fish fillets into the pot respectively; when the surface of the fish fillets is solidified and formed, quickly add 1500 grams of water, and then add cooking wine, hot pot base, dried chili festival, chicken essence, monosodium glutamate, refined salt, sugar, Season onion and other seasonings, pour it into the hot pot pot, and finally sprinkle in the crispy soybeans and serve.
Pickle bullfrog
Material: two bullfrogs, one lettuce, two celery, long pickled pepper, millet pepper, ginger, pepper, starch, broth essence, salt, cooking oil, cooking wine, sugar
practice:
The bullfrog slaughtered in the vegetable farm should be cleaned with clean water, cut into small pieces, and sized with salt, pepper, starch and cooking wine to taste.
Cut the lettuce into hob blocks, cut the celery into sections, cut the millet pepper and soaked red pepper into sections, cut the ginger into ginger rice, and blanch the lettuce in boiling water.
Pour an appropriate amount of cooking oil into the pot, heat it to 50-60% hot, pour in the bullfrog and slide it until it breaks, and pour out of the pot for later use.
After washing the pot, pour in a little cooking oil, add ginger rice, pickled pepper, and white sugar to simmer until fragrant, then pour in the blanched lettuce and celery, stir fry a little, if it is not salty enough, add an appropriate amount of salt .
Then pour in a little bit of boiling water, add a little broth essence, after boiling, pour in the smooth bullfrog, and cook it for a while
Pickled Peanuts
Ingredients: 300g bamboo shoots, 100g wild pepper, 2 teaspoons salt, half a spring onion, 3 slices ginger, 2 star anises, 1 tablespoon Chinese peppercorns, 3 cloves garlic, 3 red peppers, 1 tablespoon white wine, 2 tablespoons white vinegar, 1 water cup
Practice 1. Wash the bamboo shoots, slice them, put them in boiling water, add 1 teaspoon of salt and blanch for half a minute, then remove and drain the water
Peel, wash and chop the garlic, slice the onion and ginger, and chop the red pepper
Put the drained bamboo shoots into a large bowl, pour in all the rest of the ingredients and mix well
Pour the mixed bamboo shoots with pickled peppers into a clean and oil-free airtight container, put it in the refrigerator to refrigerate overnight to taste, and serve immediately
Fried Dried Tofu with Garlic Yellow
Material: 180 grams of yellow garlic, 90 grams of dried tofu, 8 grams of red dried peppers, 1 string pepper, appropriate amount of salt, 1 tablespoon of soy sauce
practice
Cut dried tofu into strips, yellow garlic and cut red pepper into small pieces
Add oil to the hot pot and heat it for 6 minutes, add dried tofu and chili and stir-fry for half a minute
Add the yellow garlic, salt and soy sauce, stir fry quickly for less than 2 minutes, then turn off the heat and sprinkle some chopped peppers for decoration
Red Bean Brown Rice Porridge
Ingredients: 100g brown rice, 100g red beans, appropriate amount of rock sugar
practice:
Wash the red beans and soak them in water for an hour; wash the brown rice thoroughly.
Put the brown rice and red bean into the casserole together, add an appropriate amount of water.
Boil on high heat and simmer for 50 minutes
Add rock sugar, boil until the porridge tastes good, put it in a bowl, cool a little and serve.
Hot and sour chicken
Ingredients: pickled peppers, garlic, green and red peppers, ginger, cooking wine
practice
Wash the chicken gizzard carefully, then slice it, add salt, cooking wine, pickled pepper water, stir well, and marinate for about ten minutes. Heat the oil in the pot, then add the garlic moss and fry for a while, then add the pickled peppers, green and red peppers and stir-fry for a few times.
Add ginger slices and chicken gizzards, stir-fry quickly over high heat, and fry until discolored. Finally, add the soy sauce and some salt, stir fry for a few times, and it's ready to serve
Oyster Sauce Fish
Material: flat fish, oyster sauce, ginger, green onion, cooking wine, sugar, salt, cumin powder, pepper powder
practice
Cross-cut knife on both sides of flat fish
Put cooking wine, ginger, green onion, remove fishy smell, add sugar, salt, cumin powder, pepper powder, oyster sauce to taste, marinate for ten minutes
Bake in the oven at 220°C for 15 minutes. After baking, you can add an appropriate amount of cumin grains and chili noodles to taste
Tips
When grilling the fish, throw away the green onions and ginger that you put in the pickling.
Spicy belly silk
Ingredients: fresh pork belly, green peppers, red peppers, ginger, garlic, cooking oil, salt, flour, raw flour, cooking wine, light soy sauce, dark soy sauce, chicken powder, peppercorns, stewed meat buns.
practice
Rinse the fresh pork belly, put in flour, knead and wash, repeat twice, put in salt and knead twice, wash clean, put cold water into the pot, boil over high heat for 5 minutes, remove and rinse, put it in a pressure cooker, add ginger Slices, pepper, cooking wine, and stewed meat are wrapped for 15 minutes, removed and shredded.
Cut green peppers and red peppers into pieces, shred ginger, peel and mince garlic.
When the food is heated to 50%, put in the ginger and garlic and saute until fragrant, pour in the pressed belly and stir fry, stir fry for a while on high heat, add green chilies and red chilies and fry together.
Add salt, light soy sauce, and dark soy sauce, pour a little cooking wine from the side of the pot, stir fry over high heat, and add chicken powder to make it fresh.
Out of the pot and plate.
Beef and Asparagus in Oyster Sauce
Ingredients: 250g of asparagus, 200g of beef, 3 tablespoons of oyster sauce, 1 tablespoon of black pepper, half a tablespoon of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tablespoons of starch, 1 tablespoon of cooking wine, and a few drops of old soy sauce;
practice:
Cut the beef into 1cm cubes, remove the old roots of the asparagus and cut them into diced similar size, and cut the garlic and ginger into minced pieces for later use;
Add half of oyster sauce, half of black pepper, sugar, 2 tablespoons of water, starch and cooking wine to the beef for more than 15 minutes; put an appropriate amount of oil in the pot and heat it, then sauté minced garlic and ginger until fragrant; add the beef Fry the grains until they just change color, remove them immediately;
Stir-fry the asparagus over high heat for 1-2 minutes until it is broken, sprinkle a little water into the pot; return the beef to the pot, add the remaining half of the oyster sauce and black pepper, a few drops of old soy sauce to color and mix well to serve;
Pepper Fish Steak
Ingredients: 400g fish fillet. 20g minced garlic, 3g minced ginger, 15g green pepper, 15g cornstarch, 15g red pepper, 10g chopped green onion. Salt 3g, salt and pepper powder 3g, chicken powder 3g, cooking wine 15g.
practice:
Marinate the fish steak, chopped green onion, ginger and cooking wine for 2 hours.
Fry the marinated fish steak wrapped in cornstarch until golden brown, take out of the pan, and serve immediately.
Sweet and Sour Pork Ribs
Vegetables: 450 grams of pork ribs, an appropriate amount of white vinegar, 30 ml of sugar, 20 grams of tomato sauce, 30 ml of ginger, 3 slices of garlic, 2 cloves of salt, 1 teaspoon of soy sauce, 15ml of cornstarch, 3 tablespoons
practice
Rinse the spare ribs with blood, cut into pieces and drain, marinate with salt, soy sauce, ginger, garlic and cornstarch for more than 1 hour
Before putting the oil in the pan, stick the ribs with a layer of cornstarch, and shake off the excess cornstarch before putting it into the wok.
Put oil in a small milk pot, cook until high heat, put the ribs with cornstarch in, and fry for 1 minute on high heat
Turn to low heat and fry until cooked, and finally turn on high heat and fry for half a minute to force out the oil. Remove the ribs, drain the oil and let cool
Put sugar, white vinegar, and tomato sauce together in a pot, add 2 tablespoons of water, and cook into a thick sweet and sour sauce
Put the cooled pork ribs into the pot, add the colored peppers, stir fry evenly, and put each pork ribs with the sweet and sour sauce.
Dried radish with minced meat
Ingredients: minced meat, dried radish, red pepper, minced garlic, dried basil, salt, soy sauce
practice:
Soak dried radish in warm water for about a quarter of an hour, then cut into cubes for use; soak dried basil in warm water; cut red pepper into small cubes;
Put oil in a hot pan and quickly pour in minced meat and stir fry (hot pan with cold oil to fry meat without sticking to the pan), then add red pepper, minced garlic, and basil, stir fry until fragrant, then add dried radish, stir fry for about 2- 3 minutes, you can add a little water in the middle, and finally add soy sauce and salt to taste, stir well
Fried Pork with Fungus
Ingredients: 200 grams of lean meat, 15 grams of dried fungus, 1 green onion, 1 piece of ginger, a little cooking wine, 2 tablespoons of soy sauce, 1 egg, 1 tablespoon of cornstarch, a little pepper
practice:
Slice the lean meat, add salt, cooking wine, pepper, eggs, cornstarch, grasp well;
Heat the pan with cold oil, add the sliced meat, fry it until it turns white and discolor, then cook it with cooking wine to remove the fishy smell;
Add the five spice powder, salt and green onion and fry until fragrant;
Add in the fungus and radish slices and stir fry;
Put in soy sauce, a little water, and simmer for a while;
Cook until the fungus is mature, then turn off the heat, pour in a little sesame oil, and then sprinkle some green onions again.
Lily lotus seed porridge
Materials: 3 Tremella flowers, 20 grams of lotus seeds, 20 grams of dried lily, 100 grams of rock sugar, 10 grams of wolfberry, and an appropriate amount of water.
Practice: 1. Soak the white fungus in warm water for about half an hour, then wash it, cut off the roots, and then tear it into small pieces by hand; the lotus seeds, lily and wolfberry are also soaked in warm water. 2. Put the torn white fungus into the clay pot, pour enough water, open the fire and boil, cover the lid and simmer for 2 and a half hours (be careful not to overflow the pot). 3. After the white fungus is boiled until thick, add rock sugar and stir well, then pour in the lotus seeds, cover the pot and cook on low heat for half an hour. 4. Finally, add lily and wolfberry and cook for about 15 minutes before turning off the heat. Put the cooked white fungus soup in the refrigerator and eat it after eating. Tips: 1. It takes a long time to cook the white fungus before it becomes sticky, so it is recommended that those who have a pressure cooker at home use a pressure cooker to cook it. After exhausting, use the minimum heat to simmer for half an hour. 2. The lotus seeds and lily should not be boiled for too long, otherwise they will turn into powder, but the lotus seeds should be put into the pot before the lilies, and the wolfberry should be added last. If the wolfberry is added too early, it will produce a sour taste.
Braised Meatballs
Practice 1. Take out the fried meat balls for later use; put 1 bowl of water in the pot, boil over high heat, put in the meat balls, add dark soy sauce, salt and sugar;
Add ginger slices, then add 2 bowls of water to cover the meatballs, stir fry twice, cover the pot, bring to a boil, turn to medium heat and cook for 20 minutes;
Stir fry during the period to prevent sticking to the bottom. After the juice is collected, add the hot fried fresh dew to taste, and turn off the heat after stirring.
Potatoes with black pepper
Ingredients: 200g potatoes, 5 red peppers, 1/2 teaspoon Chinese prickly ash, 2 teaspoons cold water, 15g oil, 1/2 teaspoon refined salt, appropriate amount of black pepper, 10g sugar, 15g white vinegar
Practice: 1. Scrape off the skin and wash the potatoes and cut them into filaments. Wash the cut potato shreds with water to remove the starch. Put the shredded potatoes in a pot of boiling water and blanch, remove them and rinse with cold water, and then drain the water after cooling down the water for later use
2Pour 2 teaspoons of cold boiled water, white vinegar, refined salt and sugar into a clean small bowl and mix well to form a sweet and sour juice
3 Wash the red bell peppers and cut them into oblique sections. Pour oil into the wok, add the peppercorns and peppers, stir-fry on a low heat until fragrant and spicy, remove the peppercorns and peppers
4 Pour the chili oil on the shredded potatoes while it is still hot, mix well
5 Pour in the prepared chutney
6 Sprinkle in finely ground black pepper and mix well
- The shredded black pepper potato is ready, let's enjoy it together
tender beef
Cut the beef into thin slices according to the cross section, marinate with sugar for 10 minutes, add a little water and stir, then add soy sauce, salt, monosodium glutamate, cooking wine, ginger slices, cornstarch, and marinate for 15 minutes;
Add a teaspoon of oil and mix well;
Add an appropriate amount of oil, add the beef and stir fry while the oil is not hot. When it is six mature, turn down the heat, cover and simmer until cooked. The beef cooked in this way is delicious and tender.
Spinach Scrambled Eggs
Ingredients: spinach 100g eggs, 3 eggs.
Accessories: oil, salt, oyster sauce, garlic paste
Boil the water in the pot, then put the washed spinach into the water and blanch, until it becomes soft, remove it and let it cool.
Squeeze the water out of the spinach.
Add oil to the pot, beat the eggs with salt,
Pour into the pot and fry until the eggs solidify.
Add spinach. Add salt and oyster sauce, stir fry, add garlic paste, add eggs and stir fry evenly.
Dry fishing fans
Ingredients: 200 grams of silver silk powder, 50 grams of shrimp or minced meat, 20 grams of minced ginger and garlic, 10 grams of sugar, 10 grams of oyster sauce, 10 grams of salt, 10 grams of soy sauce (or bean paste), a little chopped green onion, and appropriate amount of water;
practice:
Soak the vermicelli in cold water for 15 minutes, do not soak for too long, then cut into strips; put water in the pot and boil, add some dark soy sauce, and blanch the vermicelli for color. This is how the fans in the outside store are red and bright;
Put a little oil in the boiled vermicelli to prevent sticking, this step must be done; add oil, fry ginger and garlic until fragrant, and add shrimp. Put the water to boil, add oil and salt to adjust the bottom taste, after a while, the seasoning will not be added;
Add the vermicelli, red pepper and cucumber diced, dry fry on low heat, and shake the vermicelli with chopsticks. Remember to keep the fire low, it is normal for fans to stick to the bottom of the pot, just don't start the pot.
konjac shredded salad
Ingredients: appropriate amount of shredded konjac, 1 cucumber, 1 small handful of autumn fungus, 2-3 small red peppers, 1 small handful of coriander, 3 cloves minced garlic, appropriate amount of chopped peanuts, salt, soy sauce, vinegar, sesame oil, sugar
practice
Boil a pot of water, add shredded konjac, add a little salt, cook for 5 minutes, drain and set aside in cold water.
Wash the cucumbers, soak the fungus, and blanch the fungus in boiling water. All shredded.
Fry an appropriate amount of peanuts and roll them out with a rolling pin.
Cut an appropriate amount of minced garlic. If you think the red pepper is too spicy, add chili oil, add salt, a little sugar, an appropriate amount of vinegar, soy sauce, a little water, sesame oil, and mix it with a bowl of seasoning sauce.
Sprinkle crushed peanuts on top of the fungus.
hot small intestine
Ingredients: 400 grams of pork sausage, 50 grams of shredded bamboo shoots, 50 grams of celery section, 50 grams of shallot section, 50 grams of pickled pepper, 30 grams of minced pickled pepper, 30 grams of salt, green onion, garlic, ginger, chicken essence, monosodium glutamate, cooking wine, pepper, salad oil, pickled pepper oil , water starch
practice
Rinse the pork sausage, add ginger, green onion and water, use the pressure cooker for 15 minutes, take out and cut into 3 cm sections. Bamboo shoots in water, set aside.
Put the sausage, bamboo shoots and celery in oil, add ginger slices, garlic slices, pickled peppers and stir-fry until fragrant, add salt, chicken essence, monosodium glutamate, cooking wine, pepper, pickled peppers, stir well and thicken with water and starch , drizzle pickled pepper oil, and garnish with shallots.
Appetizing Okra
Ingredients: Appropriate amount of okra, three cloves of garlic, a spoonful of scallion oil, if you don't have it, salad oil will do, a small red pepper, two or three if you like spicy, an appropriate amount of raw soy sauce, and an appropriate amount of vinegar, which is better than raw soy sauce few;
practice
Boil a pot of boiling water first. At the same time, prepare a basin of cold water, ice water is the best, if drinking water, do not use tap water; when boiling water, wash okra, just wash it with clean water;
Cut the garlic and small red pepper into pieces, as finely as possible ~ garlic press can also be pressed ~ for use;
The washed okra is directly thrown into the boiling water and boiled for 1-2 minutes, no more than 2 minutes, it will not taste good when cooked;
Immediately remove the cooked okra and drain. Immediately immerse in ice water to cool. Immediately chilling can make the okra crispy;
Drain the frozen okra, cut off the head and tail, cut it into small pieces diagonally, and put it on a plate for later use;
A spoonful of scallion oil (I fry it now..) Use a larger metal spoon or a very small pot, put it on the fire and heat it up, the minimum fire will do! Soon I saw that the oil was a little smoking, and immediately removed from the fire and poured it on the minced garlic~the inside was full of aroma~ (if there is no ready-made shallot oil, sprinkle some chopped shallots on the garlic, and pour the garlic and shallots on the hot oil. They are all out~)
In the last step, add soy sauce, vinegar, and a little sugar to the minced garlic that has been drenched in oil ~ mix well and pour it into the okra, mix well, and eat!
Beef Tenderloin with Cumin and Scallion
Ingredients: Beef fillet, lettuce, chili sauce, cumin powder, cooked sesame powder. Salt, cooking wine, cornstarch.
practice
Put beef slices, add salt, cooking wine and starch nano bowl code to taste and sizing. For the other lettuce pieces, add salt and bring to a boil in a boiling pot, remove the bottom of the pan.
When the oil is at 40% heat, the oil of the beef slices has overflowed, pour out the oil to use. Put oil in the pot, put fragrant soy sauce and millet pepper and stir fry, add beef slices and stir fry, sprinkle chopped green onion, cumin powder and sesame seeds, and fry a small dish
Carrion Rolls
Ingredients: 250 grams of pork filling, 2 large pieces of tofu skin, salt, soy sauce, monosodium glutamate, chopped green onion, minced ginger, five-spice powder, sesame oil, 1 egg, and appropriate amount of starch;
practice:
Put chopped green onion, minced ginger, five-spice powder, salt, soy sauce, monosodium glutamate, and sesame oil into the meat filling and stir well;
Put in an egg and add an appropriate amount of starch (adding starch will make the meat filling some sticky);
Stir the eggs, starch and meat filling evenly, stirring for a while;
2 large pieces of bean curd skin, spread the stirred meat filling on the tofu skin, leave a piece at one end and do not spread the meat filling;
Roll up slowly along one side of the tofu skin, then on the edge of the tofu skin; apply wet starch to bind the meat rolls;
Use a toothpick to poke some holes in the rolled meat roll to prevent the meat roll from bulging when steaming;
Roll the meat into the steamer, steam it for 15-20 minutes, take it out and let it cool and cut into large pieces;
Purple Potato Sesame Cake
Materials: 300 grams of purple potato, appropriate amount of cooked white sesame, 50 grams of glutinous rice flour, 30 grams of sugar, 50 grams of milk;
practice:
Wash the purple potatoes and peel them. Peeling the purple potatoes before steaming can make the purple potatoes taste sweeter and easier to steam;
Steam the purple potato in a pot, and steam it on high heat for about 30 minutes; steam until the purple potato blooms, and the inside is fully steamed;
Press the steamed purple potato into a puree, and it must be pressed more delicately, so that the taste will be more delicate;
Add sugar, the amount of sugar can be added according to your own taste; add glutinous rice flour (if there is no glutinous rice flour at home, you can use flour instead);
At this time, the mashed purple potato is dry, and then pour in milk to make the mashed purple potato instantly soft and glutinous. Due to the addition of glutinous rice, the mashed purple potato becomes sticky and not loose;
Knead the mashed purple potato with your hands; form the mashed purple potato into small balls; roll the baking pan so that the purple potato balls are evenly dipped in sesame seeds;
Press the purple potato balls into purple potato cakes in turn by hand (first round into balls and dip in sesame seeds, then press into purple potato cakes, so that the purple potato cakes can be more evenly dipped in sesame seeds);
Put the purple potato cakes in the oven, bake at 160 degrees up and down, and bake for 15 minutes. The sweet and soft purple potato cakes are ready (if there is no oven at home, use a baking pan or a frying pan with a little oil, and fry it on a low heat. also possible)
Winter Melon Stuffed Meat
Ingredients: 500g winter melon, 150g pork tenderloin, 10 scallops, half a carrot, 2 shallots, 5g salt, 5g sugar, 4g chicken essence, 1 teaspoon soy sauce, 1 teaspoon cooking wine, appropriate amount of Doli sunflower oil , 2 tablespoons of cornstarch (1 tablespoon mixed with meat filling, 1 tablespoon thickened sauce), 1 large and 1 small embossing mold;
practice:
Prepare all the ingredients, soak the scallops in water in advance for later use. For winter melons, choose the melon shape with a large circle to buy, which is convenient for pressing the model.
First make the meat filling, wash and chop the meat. Then chop into minced meat.
Add 3g of salt, 5g of sugar, 2g of chicken essence, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of cornstarch, and an appropriate amount of Doli sunflower oil to the minced meat on a plate.
Stir with chopsticks in one direction (clockwise).
Stir until the meat filling becomes gummy (add about 1 teaspoon of water during this period) to make the meat filling more tender. The meat filling is ready.
Wash and cut the skin of the winter melon, and then use a large embossing die to press out the pattern you like, and then use a small die to press out the pattern in the middle for later use.
Take carrots and use a small mold to press out small flowers (for decoration). Stuff the meat stuffing into the prepared winter melon in turn.
Then put the pre-soaked scallops on the meat filling. Shape the wax gourd, add carrot flowers, and prepare to be steamed.
Add an appropriate amount of water to the steamer. Bring to a boil over high heat, put the stuffed wax gourd into the pot, cover with the lid, and steam for about 8 minutes. Take out when cooked.
Pour the soup from the plate into a small pot. Add 2g of chicken essence, 2g of salt, boil over low heat and add 1 tablespoon of starch water to thicken.
Add chopped green onion after thickening the juice. Then pour the gravy evenly over
Stir-fried Shrimp in Typhoon Shelter
Material: 300 grams of prawns, appropriate amount of oil, appropriate amount of bread crumbs, appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine, 6 garlic, 2 green and red peppers each;
practice:
Wash the shrimp first, cut off the whiskers, and pick out the black lines on the back. Marinate the prepared shrimp with salt, cooking wine and pepper for at least 15 minutes;
It is best to dry the marinated shrimp with kitchen paper, (to avoid splashing oil in the pot), heat the oil in the pot, fry the shrimp until it changes color, and take it out for later use!
Then re-burn some oil, fry the bread crumbs and filter the oil for later use;
Pour a small amount of oil into the pot, pour the crushed garlic into the pot and fry until it becomes golden brown (if you like, you can also cut some diced onion and add it in, it will be very fragrant);
Then add chopped green and red peppers, fried bread crumbs and shrimp and stir-fry for a while, and that's it! Pack and enjoy!
Fried Pork with Garlic Moss
Ingredients: lean meat of hind legs, garlic moss, ginger, garlic, Chinese prickly ash, dried chili, cooking wine, soy sauce, cornstarch;
practice:
Dice ginger and garlic, cut dried chili into small pieces, shred or slice lean meat, marinate with cornstarch for later use, and cut off the garlic moss.
Heat the oil in a hot wok, the iron wok must be heated until it emits green smoke, then pour in the lean meat, ginger and garlic granules and quickly stir-fry until the lean meat changes color. complete this step).
Less oil in the pot, add Chinese prickly ash, dried chili, a little ginger and garlic, fry until fragrant, pour in the garlic moss. Then pour a large amount (small half bowl) of cooking wine and stir fry evenly, cover the pot and simmer for 30-60 seconds, then add an appropriate amount of salt, and continue to stir fry (if the cooking wine is all evaporated and the garlic moss is not mature, add an appropriate amount of water and continue to stir fry saute).
After the garlic moss is mature, add the fried lean meat, top with soy sauce and stir fry evenly.
Homemade jelly
Ingredients: jelly, cooked peanuts, coriander, chopped green onion, garlic, fresh shellfish, sugar, salt, sesame oil
practice:
Prepare all the ingredients
Chopped parsley, chopped green onion, minced garlic, put them all into a small bowl
Wash the jelly and cut it into strips and put it in a large bowl
Add fresh shellfish dew, balsamic vinegar, sugar, sesame oil to the coriander bowl, mix well
Pour the mixed sauce on the jelly
Sprinkle with cooked peanuts and serve
Sauce Pumpkin
[Ingredients] 500 grams of old pumpkin, 1 tablespoon of mushroom sauce, 10 grams of garlic, appropriate amount of cooking oil, 3 grams of salt, half a bowl of water
practice:
Peel the old pumpkin and cut it into mahjong-sized pieces. This pumpkin will be soft and cooked very quickly. Try to make the pieces bigger, otherwise it will be easy to boil into pumpkin paste. The garlic cloves are flattened and peeled smoothly. The garlic head does not need to be too broken, keep the whole, and a little crack can exude the aroma.
Heat oil in a pan, fry the garlic until it is browned and smells strong. To be honest, I prefer to use single garlic for cooking. It peels quickly and has a strong fragrance. The small supermarket downstairs does not have this kind of garlic, so I bought a small bag for temporary use. If you want to find good ingredients, you must go to the crowded vegetable market. There are everything there, not only ingredients, but also tableware such as casserole and pots.
Then pour the pumpkin into the pot and keep sautéing for a while on high heat. Add a spoonful of mushroom sauce and mix well. As for the sauce, it doesn’t have to be mushroom sauce, sand tea sauce or soybean sauce is also fine. Stir fry the pumpkin with some sauce, it’s much better than boiled water, trust me.
Pour half a bowl of water and keep it boiling.
Cover the pot and simmer for about 7-8 minutes, until the soup is dry and the pumpkin is soft.
Add salt, a little cilantro and stir fry evenly.
Fried Tofu Skin with Pickled Vegetables
Ingredients: pickles, thousand pieces, dried red peppers, garlic paste
specific methods:
Thousands of shredded, soaked in boiling water to remove beany smell
Put the minced garlic in the pot and saute until fragrant, take it out and fry the red pepper
Pour in pickles and fry until soaked in oil
Finally, add 1000 pieces of silk and stir-fry until mixed with pickles.
This dish does not need salt, eat directly
Because Qianzhang has been boiled in water before, don't worry about frying.
Egg Spinach Cake
Materials: eggs, spinach, water starch, salt, oil
practice:
First, wash the purchased spinach with clean water, then set it aside to drain.
Put an appropriate amount of water in the pot, and then put the spinach in. After the spinach is cold, cut it into small pieces.
Put the chopped spinach into a bowl with egg liquid, stir the two evenly, and add an appropriate amount of water, starch and salt.
Cover the prepared mold with plastic wrap, pour in the egg mixture, then cover it, put it into the pot and steam for about 15 minutes.
The steamed egg spinach cake is a bit hot. After cooling, cut it into slices and eat it with the sauce. It is especially delicious.
Pineapple Shrimp Balls
Material: shrimp, pineapple, egg white, salt, starch, flour, salad dressing
practice:
Cut the pineapple into small pieces, soak in light salt water for later use (not soaking in salt water will astring your teeth)
Remove the shrimp line from the shrimp, break the back, add 1 teaspoon of salt and rub, wash and drain the water for later use
Take a small bowl, add shrimp, flour, starch and egg white and mix well
Heat oil in a pan, deep fry until golden brown, remove and drain oil for later use
Heat the dry pot, add the fried shrimp, pineapple chunks and 3 tablespoons of salad dressing and stir well