38 food collections, a variety of dishes and a variety of flavors, learn and cook a shared meal
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!
Fried Shrimp with Bitter Gourd
Materials: one bitter gourd (about 300 grams in weight), 30 grams of dried shrimp. Chop chili, ginger, garlic, onion, chicken essence, oyster sauce, cooking wine, and light soy sauce.
Practice: 1. Cut the bitter gourd in half, dig out the flesh and seeds, wash and cut into thin slices, soak in light salt water for 10 minutes, remove and wash with clean water, drain and set aside.
Rinse the dried shrimps, and use kitchen paper to absorb the moisture on the surface; shred ginger, diced garlic, and diced green onion.
Remove the oil from the pan, add the shrimp skins, fry them on low heat until slightly yellow, then add a little cooking wine and stir well.
Add ginger, garlic and bitter gourd, turn to high heat and stir well.
Add an appropriate amount of salt, chopped pepper, chicken essence, and oyster sauce, and stir-fry for about three minutes.
Add chopped green onion and soy sauce, stir well.
Garlic Mixed Lettuce
Materials: 400 grams of lettuce, 5 cloves of garlic, vegetable oil, sesame oil, salt, light soy sauce, sugar, chicken essence, and white sesame seeds.
practice
Break off the leaves of the lettuce, wash it, soak it in salt water for ten minutes, and then rinse it with water.
Peel the garlic and chop it into minced garlic.
Add water to the pot. After the water boils, add lettuce, add half a teaspoon of salt, and blanch a few drops of vegetable oil for one minute (the time for blanching the lettuce should be short rather than long, and it can be broken, otherwise it will affect the crispness of the vegetables. taste and bright color; while all greens are blanched with salt and oil to make them more verdant).
After taking it out, put it in cold boiling water and drain the water; then cut it into 5 cm long pieces and put them on a plate. It is best not to cut the green vegetables that need to be blanched in advance, and cut them after the blanching is completed, so as to reduce the loss of nutrients in the vegetables.
Heat the wok, pour in a proper amount of vegetable oil, add minced garlic, turn off the heat and fry it with the remaining heat until fragrant.
Take the pot and pour it into a small bowl, add an appropriate amount of salt, soy sauce, sugar, chicken essence, white sesame, sesame oil, and stir well (you can't put too much soy sauce here, otherwise it will affect the color of the finished dish, and it will lose its lightness taste).
Finally, pour the mixed sauce into the pan and stir well.
Mushroom Sliced Pork
Ingredients: 300 grams of fresh mushrooms, 100 grams of lean meat, 4 dried chillies, 2 garlic sprouts, 1 gram of salt, 1 teaspoon of soy sauce, 3 grams of oyster sauce, 1 teaspoon of cooking wine, 20 ml of oil
practice:
Cut off the roots, wash the mushrooms, cut into pieces, wash the lean meat and cut into thin slices, wash the dried peppers and garlic sprouts and cut them into sections
Add raw soy sauce, cooking wine, and oil to the meat, stir well, marinate for about 30 minutes
Heat the oil in the prepared pot, add the lean meat and stir fry until it changes color and shovel out
Leave oil at the bottom of the pot, add garlic sticks, stir fry mushrooms, and fry until softened
Add lean meat, add some salt, consume oil, stir fry the soy sauce
Add in dried chili peppers, stir-fry garlic sprouts and leaves to taste, out of the pot
Dried Squid Grilled Pork Ribs
Ingredients: 100g dried squid, 500g pork ribs, 100g yam, 1 piece ginger, 2 star anise, 3 teaspoons bean paste, 2 teaspoons cooking wine, 4 grams salt, 20 ml cooking oil
practice:
Soak the dried squid in water, clean it, change the knife to cut into small pieces, wash the ribs and cut into pieces, peel the yam and cut into small pieces, wash the ginger and cut into shreds
Prepare a wok and heat oil, add shredded ginger and star anise, stir-fry until fragrant, add the ribs and stir-fry until the ribs are golden
Add squid and stir fry until it rolls, add cooking wine, cover the boiled water for the ribs, and boil over high heat
Put in the bean paste, change to medium heat and simmer for about 20 minutes, add the yam and cook until there is one third of the soup left, add some salt, stir well, and collect the juice on high heat
Spicy Scallop Ding
Ingredients: small scallops, celery, green and red peppers, bread crumbs, fried peanuts, dried peppers, pepper, spicy sauce, garlic powder, ginger and onion water, salt, monosodium glutamate, chicken essence, pepper, sesame oil, pepper oil
practice:
Remove the meat from the small scallops, wash them, dice them, add ginger, onion water, salt and pepper to marinate for 15 minutes.
Stick the diced scallops with garlic powder, coat with bread crumbs, deep-fry in oil until golden brown, remove and drain.
Leave the oil at the bottom of the pot, add the dried chili section and Chinese pepper to saute until fragrant, then add the celery section and the spicy sauce and stir well.
Add salt, monosodium glutamate, chicken essence, sesame oil and pepper oil to season with scallops and green and red peppers. Sprinkle with fried peanuts.
Braised Chicken Wings with Lotus Root
Ingredients: 100 grams of pickled lotus root, 6 chicken wings, 1 tablespoon of cooking wine, 1 tablespoon of yellow lantern chili sauce, 5 cloves of minced garlic, 2 millet peppers, 1 shallot, 1 teaspoon of white pepper, 1 teaspoon of sugar, 1 salt small spoon
practice:
Wash the chicken wings, cut them in half, put them in a pot with cold water, add 1 tablespoon of cooking wine, boil over high heat, blanch for 3 minutes, remove and drain for later use;
The lotus root is ready, the garlic minced, the yellow lantern chili sauce is ready, the millet, pepper and chives are cut into small pieces;
Heat oil in a pan, add minced garlic and yellow lantern chili sauce to fry the fragrant butter, add chicken wings and stir fry for a while;
Add lotus root strips, water, sugar and white pepper to boil, turn to low heat and simmer for 20 minutes;
Open the lid and add salt to add a little juice. Serve on a plate and sprinkle with millet pepper and chopped green onion.
Sauerkraut Fried Shredded Pork
Ingredients: sauerkraut, tenderloin, red pepper, cooking wine, pepper, salt, ginger, sugar
practice
Wash the sauerkraut several times with water, squeeze out the water, and shred it;
Shred the tenderloin, pour in cooking wine, pepper, salt and marinate for a while;
Heat the oil in a pan, sauté the ginger slices until fragrant, pour in the shredded pork and fry until discolored and set aside for later use;
Take another oil pan, pour in the sauerkraut and stir-fry until fragrant, pour in the shredded pork and stir well, add a little sugar to taste, and finally add in the shredded red pepper and stir well.
Braised Rock Sugar Chicken Wings
Practice 1. Clean the chicken wings and drain the water;
Heat the wok and pour vegetable oil, add ginger slices and garlic and stir until fragrant;
Fry the wings until both sides are completely discolored;
Pour in cooking wine (15g) and stir fry evenly;
Pour in ordinary soy sauce (30g) and stir fry evenly;
Pour in an appropriate amount of hot water to level the surface of the chicken wings, cover the lid, and cook on high heat for about 10 minutes;
Add an appropriate amount of rock sugar and sprinkle an appropriate amount of fine salt;
Cover the lid and continue to cook for about 5 minutes. Drain the soup completely. Sprinkle chicken essence and chopped green onion. Mix well to serve.
Steamed Tofu with Double Pepper
Ingredients: water tofu, red and green chopped peppers, soy sauce, cooking oil, green onions
practice:
Slice the tofu, gently poke it into a diagonal shape with your hands, shred the onion, and soak it in water for later use;
Sprinkle chopped peppers evenly on the surface of the tofu, pour soy sauce, and wrap the tofu plate tightly with plastic wrap;
After adding an appropriate amount of water in the steamer to boil, put in the tofu plate, cover the pot and steam for ten minutes;
After ten minutes, turn off the heat, take out the tofu plate, remove the plastic wrap, sprinkle on the drained shredded green onion, and pour the five-ripe oil on the tofu plate.
Hunan-flavored pork knuckle skin
Material: pork trotters skin, onion ginger garlic, soy sauce pepper, chicken powder, oyster sauce, salt, tempeh
practice:
Cut the skin of the pig's feet into strips and put them in a large bowl;
Mince the peppers and millet peppers, add salt and bean drums, and pour in the sauce for soaking;
Then put in chicken powder and oil to cool; cover the cooled soy sauce on the pork trotter skin;
Sprinkle the pre-cut fresh pepper granules and minced ginger and garlic, steam in a steamer until the meat is crispy (15-20 minutes);
Finally, the pot is fresh and spicy, and sprinkle with chopped green onion.
Hot and Sour Shredded Chicken with Sauce and Pepper
Material: Half a chicken (weight about 500 grams) that has been cleaned.
Seasoning: Ingredient A (10 grams of salt, 20 grams of green onion, 20 grams of ginger slices each)
100 grams of soy sauce flavored water, 10 grams of chopped green onion.
practice:
Clean the chicken, put boiling water in the pot, put in ingredient A and boil over high heat, put in Qingyuan chicken, slowly immerse it on low heat for about 15 minutes, remove it and quickly soak it in cold water until it is completely cooled, take it out and tear it up Form into large pieces weighing about 30 grams and place in a large bowl.
Pour the soy sauce flavored water on the chicken pieces and serve.
Chili Sauce:
Put 1250 grams of Hunan sauce peppers, 1500 grams of fresh green peppers (chopped) into the pot, add 6 kg of water, steam 1 bottle of fish and soy sauce, boil over medium heat until the remaining 70% of the soup, add 100 grams each of salt and monosodium glutamate gram seasoning, filter the soup (stored separately), add 1 kg of pepper oil, and mix well.
Braised Pork Belly with Fresh Mushroom
Ingredients: 200 grams of pork belly, white jade mushroom, shiitake mushroom, ginger, half green pepper, half red pepper, 15 grams pickled pepper, green onion, ginger, table salt, 2 grams salt, 1.5 grams chicken powder, 1.5 grams pepper
practice:
Take a box of white jade mushrooms, which are sold in supermarkets, cut off the roots and put them in a pot. Clean them for later use. A few shiitake mushrooms, after washing, cut off the roots, then cut into slices, and put them in a pot for later use. Cut ginger into diamond-shaped pieces.
Put the green onions in a bowl and cut them into water chestnut slices, put them together with the ginger, half a green pepper, half a red pepper, after removing the seeds, cut them into shreds and put them in a bowl for later use. The green peppers and red peppers are mainly used for color matching. 200 grams of cooked pork belly, slice the thick part into thin slices and then cut into thick shreds for later use.
Take 15 grams of pickled peppers, cut them into small pieces, and put them together with green onions and ginger for later use. After the ingredients are ready, let's blanch the white jade mushrooms and shiitake mushrooms in water, boil the water in the pot, and add the white jade mushrooms and shiitake mushrooms.
Add a spoonful of table salt. Adding table salt can give the white jade mushrooms and shiitake mushrooms a taste of the bottom. Boil for 30 seconds, then pour out the white jade mushrooms and shiitake mushrooms, and drain the water for later use. Next we start cooking, heat oil in the pot, add onions, ginger and pickled peppers, stir fry quickly until fragrant.
Pour in the pork belly, stir fry for a few times, and fry the onion fragrance. Add an appropriate amount of water, add the white jade mushrooms and shiitake mushrooms, and cook on low heat for about a minute. Now let's start seasoning, add 2 grams of salt, 1.5 grams of chicken powder, 1.5 grams of pepper, and stir with a spoon to dissolve the seasoning.
Cook for a while on low heat. When it is about to come out of the pot, pour in the green and red peppers. Do not cook the green and red peppers for too long, 20 seconds is enough. Finally, drizzle sesame sesame oil, and it is ready to serve
Roasted Duck with Bamboo Shoots
Ingredients: dried bamboo shoots, 2 duck legs, water, 20ml of peanut oil, 10g of green onion, 5g of Maggi 15ml of dark soy sauce, 5ml of aniseed
Practice: 1 duck leg cut into pieces.
2 Wash and soak the bamboo shoots until soft.
3 Heat the pan with oil, add the duck pieces and stir fry until the oil comes out.
4 Add the aniseed and stir fry until fragrant.
5 Add onion and ginger and stir-fry until fragrant.
6Add Maggi and dark soy sauce, stir well with water.
7 Add asparagus.
8 Stir well and bring to a boil.
9 Cover the lid and turn to low heat and simmer for 50 minutes. Turn off the heat.
Salad with crucian carp
Ingredients: 2 crucian carp, chopped green onion, minced coriander, minced garlic, minced millet pepper, 10 grams each, green onion, ginger slices, 5 grams each of sesame seeds, 4 grams of pepper noodles, 50 ml of homemade steamed fish and soy sauce, cooking wine, rattan pepper oil 10ml each, fresh chili sauce, 5ml each balsamic vinegar
Practice: 1. After slaughtering and curing the crucian carp, put it on a plate and add onion, ginger and cooking wine and mix well. After it is steamed in the steaming cabinet, take it out for use.
- Mix Sichuan pepper noodles, homemade steamed fish soy sauce, rattan pepper oil, fresh chili sauce and balsamic vinegar together, then pour over the fish and sprinkle with chopped green onion, minced coriander, minced garlic, minced millet pepper and sesame seeds. Serve.
Fried black fungus with corn kernels
Ingredients: Corn kernels, black fungus, pork, carrots, peanut oil, pepper, soy sauce, minced ginger, minced garlic, salt, chopped green onion
practice:
Prepare the raw materials: wash the corn kernels, soak the black fungus, cut the carrots into slices, add some salt, cooking wine, and wet starch to the pork.
Heat oil in the pot, add minced ginger and garlic and saute until fragrant, add pork and fry until discolored, add carrot slices and stir fry, add black fungus and stir fry evenly.
Add corn kernels and fry for a while, add pepper and soy sauce to taste, and finally add salt and chopped green onion and stir well.
Quail Egg Braised Pork
Ingredients: 400-450g pork belly, 15 quail eggs, 6 slices of ginger, 1 segment of cinnamon, 2 star anise, 3 tablespoons of soy sauce, 2 tablespoons of rock sugar, 2 tablespoons of Shaoxing wine
Practice: 1. Wash the pork belly, add a little cooking wine and blanch it into 2cm square pieces;
Take the oil pan, put ginger slices, cinnamon, star anise to burst out the fragrance;
Add the pork belly and stir fry;
Transfer to the slow cooker, add soy sauce, cooking wine and rock sugar, heat the water until all the ingredients are covered, keep the slow cooker low and simmer overnight, if there is no slow cooker, use a common wok to simmer for 2-3 hours also;
After the quail eggs are cooked, peel off the shell and set aside;
Transfer the stewed meat to the wok, add the quail eggs, and turn on the fire to collect the juice;
When collecting the juice, pick out the ginger, star anise and cinnamon that were put before, and cook until the soup is very thick and only one bottom of the pot is left.
Bitter Gourd Soybean Duck Soup
Material: bitter gourd: 1 root, soybean: 1 small handful, duck wings: 2, salt: appropriate amount, appropriate amount of ginger slices
practice:
Soak the soybeans for 1 hour in advance.
Chop the duck wings into small pieces, add water to boil and wash to remove blood foam.
Cut the bitter gourd in half, scoop out the pulp, cut into small pieces, put it in the pot, add the processed soybeans, duck wings, and pour enough water.
Cover the lid, bring to a boil over high heat, then turn to low heat and cook for about 45 minutes.
Finally, add some salt to taste, mix well and turn off the heat.
This delicious soup is ready. If you like it, remember to collect it and try it.
Red oil yuba
Practice: 1. Slice carrots and shred green peppers.
Boil the water-fat yuba in boiling water for 1 minute and let it cool down for later use.
Put in the carrots and blanch them to cool. Set aside.
Put all the ingredients in a large bowl. Add sugar, salt, soy sauce, balsamic vinegar, sesame oil.
Add chili oil. Mix everything well
Pour in the green pepper pork liver and continue to stir fry, pour in the water starch, stir fry evenly and turn off the heat.
Sauteed Carrots with Oyster Mushrooms
Materials: 1 carrot, 75 grams of oyster mushroom, appropriate amount of salt, appropriate amount of oil.
practice:
Ingredients: carrots (washed and peeled), oyster mushrooms (washed and torn)
Put the washed and peeled carrots on the chopping board and cut them into slices.
Next, put the cut carrots into a pot of water and blanch until cooked. Remove.
Heat the oil in a wok, add the boiled carrots and washed oyster mushrooms and stir fry.
Then, add an appropriate amount of salt, season to taste and stir well.
Cumin Potato Chips
Ingredients: 2 potatoes (medium), 1 small onion, 10-15 dried peppers, 1 pinch of peppercorns, a small piece of ginger, 4 garlic, appropriate amount of soy sauce, appropriate amount of salt, a little chicken essence, 4 shallots, white A little sesame seeds, in order to enhance the appearance, you can also leave it out, and a small pinch of cumin;
practice
Cut the potatoes into thin slices of about 2mm, soak them in water for about 5 minutes, and the starch will come out, otherwise the fried potatoes will be very soluble and will be a lump. Cut the onion into small pieces.
When cutting the onion, first cut it in half, then divide each half into 3 parts evenly, and then cut it from the middle, it will become like this.
Heat the oil, the oil should be twice as much as usual for cooking, otherwise the potatoes will stick to the pan. Sauté potatoes until coloured, remove from pan and set aside.
Heat oil, add onion and fry till fragrant. Then pour in the prepared seasoning.
Seasoning: Dried peppers are cut in half, pepper, ginger and garlic are cut into small pieces, green onions are cut into long sections as shown in the picture.
Stir fry for a while after putting in the pot, until the aroma of ginger and garlic emerges.
Then add the fried potatoes and soy sauce and stir-fry for a while, then add salt, cumin and chicken essence, and it's ready to serve
Old vinegar salad with eggplant strips
Ingredients: 400 grams of eggplant, green and red peppers, onion, ginger, garlic (must), 10 grams of soy sauce, 30 grams of vinegar, 10 grams of sugar, 5 grams of chili oil
Practice: 1. Peel the eggplant and cut into strips.
After frying the slices, drain.
Mix the soy sauce, vinegar, sugar and chili oil and stir well.
Marinate the eggplant strips in the sauce and place on a plate.
Fried Pork Ravioli
Ingredients: wonton skins, 200 grams of pork, 2 green onions, 3 grams of salt, pepper, 2 grams of sugar, 20 grams of cooking wine, 20 grams of soy sauce, sesame oil, chicken essence
practice:
Wash the pork and green onions, peel the pork and cut it into pieces, chop the green onions and chop the stuffing with a knife;
Mince the pork stuffing into a bowl, add chopped green onion, salt, sugar, cooking wine, pepper, salt, chicken essence, sesame oil, mix well to make stuffing, wrap it into wontons;
Heat the oil in the pot and fry the wontons over low heat. Flip the chopsticks over and fry until golden brown. Remove and drain the oil. You can dip them in soy sauce and vinegar when eating.
BBQ Style Potato Chips
Materials: Potatoes, oil, ground cumin, chili powder, green onions.
practice:
Peel the potatoes, cut them into thin slices, and soak them in water for a while to wash off the surface starch.
Dry the washed potato chips with kitchen paper, brush with a layer of oil, sprinkle with salt, cumin powder and chili powder, mix well.
Put it in the microwave, heat for 2 minutes, take it out and stir, continue to heat for 2 minutes, sprinkle a little chopped green onion before eating.
Fried Pork with Tea Tree Mushroom
Ingredients: 300 grams of fresh tea tree mushroom, 50 grams of pork belly, 6 grams of dried chili, 20 peppercorns, 5 grams of ginger, 2 cloves of garlic, appropriate amount of black cooked sesame, 15 grams of spicy sauce, 3 grams of salt, 3 ml of dark soy sauce, 3 sugar gram, sesame oil 3ml;
practice
Prepare all the raw materials; wash the tea tree mushrooms and remove the old roots, soak them in light salt water for a while, and cut the pork belly into 0.3 cm thick slices;
After soaking, rinse the tea tree mushrooms with water, drain, and break them into inch pieces by hand. Pour water into the wok to boil, add the tea tree mushrooms, when the water boils again, remove the tea tree mushrooms and drain the water;
Pour oil into a hot pot, heat it on low heat, add chopped bean paste and fry the red oil, add sliced ginger, garlic, Chinese prickly ash, dried peppers and fry until fragrant, add sliced pork belly, Stir fry over medium-high heat until the flesh turns white;
Put in the tea tree mushrooms and fry until they are broken, add salt and sugar to fry to taste, pour in the dark soy sauce to color; finally pour in; sesame oil, sprinkle a small handful of black sesame seeds, and serve on a plate;
Fried King Oyster Mushrooms
Ingredients: 2 king oyster mushrooms, 2 eggs, 50g flour, 50g bread crumbs, 1 teaspoon salt, 1 teaspoon black pepper
practice:
Wash the king oyster mushrooms, tear them into strips by hand, sprinkle with salt to remove the water, wait for 10 minutes, then pour out the water;
Knock the eggs in a bowl, stir well, add flour, mix into a batter, and prepare the bread crumbs;
Dip the king oyster mushrooms in the batter, then in the bread crumbs, set aside for use;
Pour oil into the pot and heat it to 60% heat, put in the king oyster mushrooms wrapped in bread crumbs, fry until golden on both sides and remove.
Stir-fried Pork with Chili
Ingredients: 400 grams of pork belly, 4 sharp peppers, 2 slices of ginger, 5 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of cooking wine, 1 teaspoon of salt, 1/2 teaspoon of chicken essence
practice:
Cut the peppers into circles, slice the pork belly, and cut the ginger and garlic.
Put a little vegetable oil in the pot and stir-fry the meat slices until the fat is transparent and the edges are slightly browned.
Pour in soy sauce, dark soy sauce and cooking wine, stir fry.
Finally add green pepper and stir fry, add salt and chicken essence to taste.
Dry Pot Fragrant Wax Crispy Lotus Root
Practice: 1. Clean the bacon, steam it for 15 minutes, take it out, chop the onion and ginger, and chop the bean paste for later use;
After the lotus root is cleaned, scrape off the skin, slice and blanch in a pot of boiling water, remove and control the water, sprinkle two spoons of dry starch and mix well, so that each lotus root is covered with dry flour;
Put oil in the pot, after the oil is 60-70% hot, deep-fry the lotus root slices until the surface of the lotus root slices is golden, then remove the oil and cut the steamed bacon into slices;
Pour out the oil in the pot, put the chopped bean paste into the pot, stir fry continuously, after frying the red oil, add the shallots and ginger to stir fry, pour in the fried lotus root slices and stir fry together, add the bacon slices stir fry;
Finally, add a spoonful of sugar and stir-fry evenly, then take out of the pan and serve on a plate.
Sansho steamed winter melon
practice:
Cut the wax gourd into thick slices and place them neatly on the plate; after washing the wild pepper, make a few cuts on the surface with a knife.
Heat a little oil in a pot, sauté minced ginger and wild peppers until fragrant, add a little water, salt, mushroom essence, and sugar to taste. After boiling, pour the sauce on the surface of the wax gourd, put it in a steamer and steam for 5-10 minutes. After removing, pour off excess water from the pan.
Heat a little oil in another pot, pour in two tablespoons of vegetarian oyster sauce, after a little burn, use cornstarch to mark the book, and finally pour the oyster sauce on the wax gourd.
Chives
Ingredients: 1 teaspoon of chili oil, appropriate amount of salt, 20 grams of chives, 2 fresh red millet peppers, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of vegetable oil, 3 tablespoons of pepper powder
practice:
- Cut the clean leeks into long pieces
2, millet pepper, finely chopped
Boil water in a pot, add 2 drops of oil, put in the leeks after the water boils for 3 seconds, remove them immediately, and drain. Place leeks in a deep bowl or plate.
Boil water in a pot, add 2 drops of oil, put in the leeks after the water boils for 3 seconds, remove them immediately, and drain. Place leeks in a deep bowl or plate.
Stir well and eat
Jellyfish head salad
Ingredients 4 jellyfish heads, 1 cucumber, 1 tsp salt, 1 tbsp sugar, 1 tsp soy sauce, 1 tbsp white vinegar, 2 tbsp black vinegar, 1 tbsp sugar, 1 tsp minced garlic
practice
Soak the jellyfish head in water for three to four hours, changing the water two or three times in between. Then cut into pieces the size of ten yuan coin, blanch with boiling water for about ten seconds, remove and soak in ice water for later use.
Cut the cucumbers into hob pieces, marinate with sugar and salt for an hour, and squeeze out the water with your hands.
Squeeze out all the water after the water has been used, and place the cucumbers rinsed with boiling water on the bottom of the pan first.
Sauce garlic paste, soy sauce, white vinegar, black vinegar, sugar, sesame oil
Finally, pour the sauce over the jellyfish head and cucumber before serving!
Dried Pork Belly and Potato Chips
Ingredients: Two potatoes; 200 grams of pork belly; Pixian bean paste or spicy hot pot seasoning; one red pepper or dried pepper; 5 to 10 grams of salt; three slices of ginger; one green pepper; four or five minced garlic cloves
practice
Potato slices, not too thin, just right
If the potatoes are bigger, slice them in half, it doesn't matter how you slice them
Sliced onion, ginger and garlic, sliced green and red pepper
In addition to the garlic for cooking, chop four or five cloves of garlic into finely minced garlic for use
The pork belly is fat and thin, and cut into thin slices. If it is not easy to slice, it is better to freeze it first and then cut it.
My pork belly had the seller peeled
You can omit this step if the potato slices are thinly sliced
The potato chips are boiled in boiling water until they are half cooked. It is probably not crunchy when you bite into it. To the extent that you can mix it with cold, you will know after a bite haha.
Don't turn on the heat first, put the cold oil in the cold pot and add the pork belly and stir it so that the meat pieces are spread and all stick to the oil (this can effectively prevent sticking to the pan)
Then turn on the fire and slowly stir-fry the pork belly until it is a little browned and the oil comes out
Add onion, ginger and garlic and a spoonful of Pixian bean paste, stir fry red oil
, sometimes I also use the spicy pot seasoning
Add the boiled potato slices and green and red peppers and continue to stir fry, let the oil of the pork belly simmer for a while, then turn off the heat and add minced garlic.
It's not bad if you want a proper drop of old soy sauce for coloring
After adding Pixian bean paste, there is basically no need to add salt. I like to cook some vinegar at the end before serving.
Purple Potato Tremella Soup
Ingredients Tremella; purple potato; raisins; rock sugar
Method: Break the dried white fungus into small pieces and soak them in warm water overnight. Wash and peel the purple potatoes.
Tear the white fungus into small buds, cut the purple potato into cubes, wash the raisins for later use
Put the white fungus in a pot and bring to a boil
Then add purple potato diced, rock sugar and raisins
boil over high heat
Reduce heat to simmer for 10 minutes
Turn off the fire when the purple potato and white fungus soup is thick
Serve hot or cool naturally
Vegetarian Fried Fresh Mushrooms
Ingredients: 1 catties of fresh mushrooms; a little onion; a little ginger; a little sugar; a little salt; a little soy sauce; a little water and starch
practice
A pound of fresh mushrooms in the morning market
Use a brush to lightly brush away the fine soil on the top, cut off the bottom soil, and clean it.
Cut into pieces, small can be cut into two pieces
Onion ginger, a little coriander
Heat oil in a pan, add onion and ginger
Put the mushrooms and stir a few times.
Put a teaspoon of sugar.
Put a little soy sauce.
Stir until the soy sauce is browned.
Water will come out, stir until the mushrooms become soft, collect the juice, add salt, pour some water starch, put coriander, mix a little, OK! Out of the pot!
Very simple, so simple that the ingredients are only onion ginger, sugar, salt, soy sauce, water starch!
It's so delicious, it's fun to eat with a spoon!
Sweet and Sour Shrimp
Ingredients Shrimp, tomato sauce, starch, sugar, soy sauce, a little white vinegar, white sesame seeds, cooking wine, salt, black pepper.
Practice 1. Wash the shrimp, remove the shrimp line, add a spoonful of cooking wine, a little salt and black pepper and marinate for more than 10 minutes.
Evenly coat with starch oil and fry 60% until golden brown. Remove from oil.
Prepare the sauce: three tablespoons of tomato paste, one tablespoon of sugar, one tablespoon of soy sauce, one tablespoon of starch, and one tablespoon of white vinegar, stir well.
Pour the sauce into the hot pot and stir fry over low heat.
After the sauce is thick, pour in the shrimp, stir fry evenly until covered with the sauce, sprinkle with white sesame seeds and serve.
Salad Chicken Feet
Ingredients: 25 chicken feet, soy sauce, vinegar, oil (peanut oil), oyster sauce, cooking wine, sesame oil, onion, ginger, minced garlic, coriander, pepper
practice
Wash the chicken feet and marinate with coarse salt. Rinse off kosher salt with water before cooking.
Boil water, add chicken feet, blanch and drain. Rinse chicken feet with clean water.
Boil water, add chicken feet, add appropriate amount of cooking wine and ginger slices, cook on medium and low heat for 10-15 minutes. You can easily pierce it with chopsticks.
Rinse the cooked chicken feet with cold water for 1-2 times, and then soak in cold water or ice water for 15-30 minutes.
Put the soaked chicken feet into the container, add the prepared onion, ginger, garlic, coriander, pepper, oyster sauce, vinegar, soy sauce, clear oil, and sesame oil and stir.
Cover with plastic wrap and place in the refrigerator for at least 3 hours.
Chicken Strips with Colorful Vegetables
Materials: 20 grams of loofah, 20 grams of carrots, 20 grams of cooked chicken breast, 80 grams of iron yam, 25 grams of all-purpose flour, and 1 egg yolk
practice:
Loofah 20g carrot 20g cooked chicken breast 20g b iron stick yam 80g all-purpose flour 25g egg yolk 1 (about 15g) br / The amount of ingredients only represents the production amount, not the baby's addition amount.
Cut the iron stick yam into small pieces. Mothers remember to wear gloves when handling yam to prevent itchy hands.
Put the yam segments into the steamer and steam for 20 minutes on high heat.
Boil water in a pot. After the water boils, first add carrots and blanch for 10 minutes; then add loofah and blanch for 5 minutes. Most oxalic acid and residual pesticides can be removed by blanching vegetables. Due to the different cooking resistance of vegetables, the blanching time is also different.
Take it out and put it in cold water. Putting vegetables in cold water can reduce the loss of nutrients and prevent the loofah from oxidizing and turning black~
Remove the flesh from the loofah. There are many small white seeds in the loofah, which are difficult for the baby to digest. If you feed the baby, it is recommended to remove it.
Cut the loofah and carrot into small cubes. Mothers can determine the size of diced vegetables based on their baby's chewing ability.
Pour cooked iron yam, cooked chicken breast, egg yolk, and 20 ml of water into the food supplement machine in sequence, and stir into a puree.
After the yam chicken paste is whipped, pour in all-purpose flour, then add in diced loofah and diced carrot, stir well until it is thick and not easy to slip.
Put it in a piping bag and cut a small slit. Mothers can determine the thickness according to the baby's chewing ability. The smaller the cut, the thinner the batter, and vice versa.
Boil water in a pot. After the water boils, turn to low heat, squeeze out the batter 20 cm from the water surface, and cut it with a toothpick. Mothers can determine the length according to their baby's chewing ability.
Cook over medium heat for 2 minutes. The same type of electric ceramic stove has 8 gears. Mothers, pay attention here, the cooking time should not be too long, otherwise it will easily spread out and the pot will come out.
Spicy Fried Dried Tofu
Ingredients: 10 green peppers, 200g dried spiced tofu, 100g minced meat, tempeh, 1 Chaotian pepper, 2 green onions, minced garlic, soy sauce, cooking wine, sugar, black pepper powder, sesame oil
practice:
Prepare and wash all the ingredients. Cut the dried tofu into thick strips, and cut the green pepper into oblique sections. Wash the tempeh, cut the onion into sections, chop the red pepper, and mince the garlic for use. (If you dare not eat spicy food, you can leave out the Chaotian pepper).
This dish can be done without oil, first fry the minced meat in the pot, fry it on low heat to let the oil flow out, and use the oil from the minced meat in the pot to sauté until fragrant.
Add the minced and scallions, add the tempeh and stir-fry until fragrant, then add the chopped dried tofu and stir-fry.
- After frying until the dried tofu is completely mixed with minced meat and other ingredients, add cooking wine, soy sauce and fry until fragrant, finally add green pepper and stir well. Before serving, add some sugar to taste, sprinkle with a little sesame oil, tixiang and coarse black pepper, mix well, and serve.
Crispy Vegetable Shrimp Balls
Material: 18 chilled Hong Kong shrimp
Accessories: 20 grams each of cress diced, coriander diced, and carrot diced
Seasoning: 1 bag of fragrant frying powder, 15 grams of custard powder, 2 eggs, 10 grams of salad oil
practice:
Add a little water to the above accessories and seasoning to make a paste;
Peel and de-sand the shrimp, put them in the paste and mix thoroughly. Deep fry them in a pan to make a golden brown plate. Add salt and pepper beside them.