43 delicious home-cooked recipes that are simple and economical, suitable for all ages
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!
Garden Vegetable Soup
Materials: tomatoes, corn, pumpkin, mushrooms, broccoli, greens, tofu, fungus
Practice: 1. Dice tomatoes and mushrooms, cut corn into thin sections, and wash other vegetables for later use.
Heat the pan and pour in a little oil
Add the tomatoes and stir fry until the sand becomes sandy, then add the mushrooms and stir fry until fragrant, and add a little pepper powder.
Add water, add chopped corn, pumpkin, small mushrooms, and bring to a boil.
After the water is boiled, put the fungus tofu, add a teaspoon of salt, and add broccoli and green vegetables when it is almost cooked.
After cooking, put some salt and you can serve.
Beer Stewed Ribs
Ingredients: appropriate amount of ribs, a can of beer, appropriate amount of quail eggs, appropriate amount of ginger slices, appropriate amount of garlic, one tablespoon of light soy sauce, one tablespoon of dark soy sauce, and appropriate amount of salt
practice:
Boil a pot of water, put a few slices of ginger, blanch the ribs and remove them;
Put it in the pressure cooker, pour in a tablespoon of light soy sauce, a tablespoon of dark soy sauce and an appropriate amount of beer to marinate the ribs for a while;
Slice ginger and chop garlic;
After the quail eggs are cooked, peel off the shells for later use;
Put the ginger slices, garlic and quail eggs into the pressure cooker and press for 40 minutes.
Pan-fried pangasius
Ingredients: Basa fish, onion, ginger, cooking wine, oyster sauce, salt, starch, oil, soy sauce, black pepper
practice:
Ginger shredded, shallots chopped;
Put the basa fish pieces in water to thaw, drain the water with kitchen paper, put them in a plate, pour in cooking wine, oyster sauce, salt, and shredded ginger, stir well, and marinate for 10 minutes;
After 10 minutes, stick the fish pieces with a layer of cornstarch, and then stick another layer of starch in turn;
Heat up the oil pan, put the oil, after the oil is hot, put the fish pieces in, fry on low heat, and fry until golden brown on both sides;
Before serving, pour an appropriate amount of soy sauce, sprinkle the chopped green onion, and then sprinkle some black pepper, turn off the heat and serve on a plate.
Stir-fried Mushroom Beef with Sauce
Ingredients: beef, mushrooms, red peppers, green onions, chili sauce, salt, sugar, cooking wine, soy sauce, dark soy sauce, sesame oil, black pepper, cornstarch
practice:
Wash the beef, drain and cut into cubes; wash and slice the mushrooms; wash the red peppers and cut them into small pieces;
In the diced beef, add half a tablespoon of cornstarch, soy sauce, sugar, cooking wine, mix well, and marinate for a while;
Seasoning: 1 spoon of water, half spoon of chili sauce, half spoon of old oil, half spoon of sesame oil, half spoon of salt, 1/3 spoon of sugar;
Put a little oil in the pot, fry the mushrooms in the pot; fry until the water comes out of the mushrooms; put out the mushrooms; put an appropriate amount of oil in the pot and saute the shallots until fragrant;
Put the beef into the pot, stir fry on high heat until it changes color, immediately add the mushrooms and stir fry evenly.
Kung Pao Chicken
Ingredients: 100 grams of chicken breast, 50 grams of peanut kernels, 1 green onion, 3 tablespoons of vegetable oil, 1/2 teaspoon of salt, 1 tablespoon of vinegar, 1 teaspoon of sugar, 2 teaspoons of soy sauce, 2 tablespoons of cooking wine, 2 teaspoons of starch, Pixian 1 tbsp bean paste
Production process:
Dice the chicken breast, rub with 2 tablespoons cooking wine and 1/4 teaspoon salt, and marinate for 15 minutes;
Deep-fry the peanuts, remove and control the oil;
Make a bowl of juice: 1 teaspoon sugar, 2 tablespoons vinegar, 2 teaspoons soy sauce, 1/4 teaspoon salt, stir well;
Cut the onion into small pieces;
Marinated chicken breast, add 1 tablespoon vegetable oil and 2 teaspoons starch to mix well before frying;
Pour 2 tablespoons of vegetable oil into a frying pan, heat it over medium heat, cut up the chicken breasts, and set aside for later use;
Heat the oil in a pan, add 1 tablespoon of Pixian bean paste, fry the red oil, pour in the chicken breasts, scallions, seasoning juice, and collect the juice on high heat;
Pour in the peanuts, stir well and serve.
Kung Pao Chicken (Homestyle)
ingredients:
Half a chicken breast, 1/3 cucumber, 1/4 carrot, appropriate amount of peanuts, 2 tablespoons of Pixian bean paste, a small amount of pepper, 3-4 small red peppers
Ingredients for marinating chicken:
0.5 spoons of cooking wine, 0.5 spoons of soy sauce, a little salt, a little egg white, a little starch, 1/3 spoon of sesame oil
Bowl Juice Ingredients:
1 spoon of vinegar, 1 spoon of sugar, 1/2 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of honey, 2 spoons of meat broth (or water), a small amount of shallot (chopped), 2-3 cloves of garlic (chopped), sesame oil 0.5 tsp, 1 tsp starch
practice:
Remove the fascia from the chicken breast and cut into small pieces.
Marinate with ingredients for marinating chicken for about 30 minutes.
Cut cucumbers and carrots into small pieces, cut small red peppers into sections and remove seeds, prepare Sichuan peppercorns, and chop Pixian bean paste for later use.
Prepare a bowl of juice, stir well.
Put a little oil in the pot, fry the peanuts on a low heat, peel the skins after cooling, and of course, lazy people can also leave the skins unpeeled. Note: after the fried peanuts are placed in a bowl, sprinkle a small amount of salt immediately while they are hot, and stir well to form the oil. Salted peanuts.
Heat the oil in another pot, add the marinated chicken, stir-fry quickly over high heat (for about ten seconds), put the chicken on a plate for later use, and leave the base oil in the pot.
Heat the oil in the bottom of the pot slightly, change the heat to low heat and add the peppercorns and small red peppers to sauté until fragrant.
Add chopped Pixian bean paste, stir fry red oil.
Add in diced cucumbers and carrots, and quickly stir-fry until soft.
Add the fried diced chicken, stir fry for a while, pour the bowl juice along the side of the pot, quickly stir fry evenly over high heat, and finally add the fried peanuts, and quickly stir out the pot.
Chicken Stew with Mushrooms
ingredients:
Appropriate amount of northeastern hazel mushroom, 1 chicken, appropriate amount of potato noodles (hold a handful), appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic, two star anise, appropriate amount of soy sauce (soy sauce, dark soy sauce mixed juice), appropriate amount of cooking wine, appropriate amount of salt , a small amount of sugar, a small amount of coriander (optional)
practice:
Remove the roots and soak the hazel mushrooms for about 2 hours, change the water twice in the middle, and stir in one direction to get rid of the sediment and debris.
Potato vermicelli can be soaked in water for about 1 hour, which is easier to cook, saves fire, and is easier to control in terms of cooking time. Unsoaked potato vermicelli should be cooked in about 30 minutes, and soaked potato vermicelli in about 10 minutes. cooked.
Prepare chicken, onion ginger garlic, soy sauce (mixed juice of light and dark soy sauce), salt, sugar, star anise.
Cut the chicken into pieces, and cut the onion, ginger and garlic into large pieces.
Heat oil, add onion, ginger, garlic, star anise, preferably soybean oil.
Add the raw chicken and stir-fry until there is basically no excess water and the chicken is charred.
Pour in the cooking wine and stir fry.
Pour in the soy sauce mixture and a little sugar and stir fry.
Continue to sauté until evenly browned.
Pour hot water, try not to pour cold water, because cold water will make the chicken tight and taste bad.
After the soup boils, adjust the medium and low heat to stew the chicken. The whole process depends on the type of chicken. The Northeast Stupid Chicken generally takes more than 1 hour to cook, and the Sanhuang Chicken can be cooked in 20 minutes. Stew until the chicken is cooked and the soup is strong. .
After the chicken is stewed, add the soaked hazelnut mushrooms and potato vermicelli, cover and simmer for about 10 minutes, then open the lid and simmer for about 10 minutes. Season with salt according to your own taste, and you can serve.
Add the right amount of parsley or chopped green onion according to personal taste.
Minced Meat Kelp
Materials: shredded kelp; minced meat; carrots; green and red peppers (use red sweet peppers if you can't eat spicy); onions; ginger; garlic; salt; oil; chicken essence;
practice
Boil the kelp in water and set aside. Put oil in a pan, fry the onion, ginger and minced garlic.
Add minced meat, stir fry to change color, add a little cooking wine; add a little soy sauce.
Add shredded kelp and minced meat and stir well, sprinkle with minced carrot; minced green and red pepper; add chicken essence and mix well.
Fish-flavored cabbage vermicelli
Ingredients: 200g pork belly, 300g cabbage, 1 sheet of vermicelli, appropriate amount of tempeh, appropriate amount of Pixian bean paste, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger
Practice: 1. Wash the cabbage, tear it into large pieces by hand, cut the vermicelli into the required size with scissors, and soak in water to soften.
Make a sauce with vinegar, sugar, a little salt and soy sauce.
Cut the pork belly into thin slices, put them in the pot, fry them on low heat to make oil.
Add ginger slices and fry until fragrant.
Add a tablespoon of Pixian bean paste and a little tempeh, stir-fry until fragrant.
Put in the torn cabbage pieces, sprinkle a little salt and stir fry evenly over high heat, then change to low heat and simmer for 5 minutes.
Add the soaked vermicelli, (you can add a little water), stir fry on low heat until cooked.
Pour in the prepared sauce, stir fry evenly over high heat, and then serve.
Fish-flavored cabbage
Ingredients: 1 cabbage, 1 tablespoon of bean paste, 2 shallots, 1 small piece of ginger, 4 garlic cloves, 3 millet peppers, 1.5 tablespoons of soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, 1 tablespoon of cornstarch, and water 1 scoop
practice
First make a bowl of fish sauce: 1 and a half tablespoons of raw soy sauce, 1 tablespoon of vinegar, half a tablespoon of sugar, 1 tablespoon of starch, and 1 tablespoon of water, stir well.
Wash and slice the cabbage, mince garlic, slice ginger, and dice millet pepper.
Heat the oil in a pan, add minced garlic, ginger, and millet pepper to sauté until fragrant, then add bean paste and stir-fry until the red oil is fragrant, add cabbage and fry until it is broken, then pour in the prepared fish sauce , simmer on high heat until the sauce is sticky, then sprinkle with chopped green onion and serve.
Charred Sausage
practice:
Put the fat intestines (150 grams) cooked in the broth into a basin, add 2 grams of dark soy sauce and 1 gram of sugar and mix well;
Heat the bottom oil in the pot until it is 50% hot, add 10 grams of bean paste and fry the red oil;
Add 10 grams of dried chili peppers, 5 grams of Chinese prickly ash and saute until fragrant, add 50 grams of shredded green peppers, 30 grams of red pickled peppers, and 10 grams of pickled ginger slices and fry until the skin is blistered and white;
Pour in the fat intestines, stir fry for 1 minute on high heat, add 3 grams of salt, 2 grams of chicken powder, add 10 grams of celery segments, and 8 grams of chopped shallots, mix well and serve.
Braised Beef Brisket with Spicy Cabbage
Ingredients: beef brisket, spicy cabbage, appropriate amount of salt, spices, dried chili
practice:
Wash the beef brisket, boil it with boiling water, let it cool and control the moisture;
Pour another pot of cold water, put the brisket, bay leaves, cinnamon, fennel, grass fruit, ginger, garlic and other spices into the pot and boil, add cooking wine, dark soy sauce;
After simmering for 2 hours, remove the brisket and cut it into small pieces about 2 cm wide with a knife;
Put the sliced brisket into the pot, continue to simmer for about an hour, pour in the spicy cabbage, and cook for another ten minutes. You can add pepper, coriander, onion, etc. as appropriate.
Bailing Mushrooms with Scallion Oil
Ingredients: 300 grams of Bailing Mushroom, a little red pepper flakes, 3 grams of salt, 1 gram of MSG, 20 grams of green onions, appropriate amount of cooking oil
practice
Wash the Bailing mushrooms, cut them into pieces, and blanch them in boiling water for a while; wash the green onions and cut them into sections.
Heat the oil in the wok, add the shallots and fry until fragrant, add the Bailing mushrooms and red pepper flakes and stir fry.
Add salt, monosodium glutamate and stir fry for a while.
Boiled Enoki Mushrooms
Ingredients: Enoki mushroom, Chaotian pepper, soy sauce, soy sauce, green onion
practice:
Cut the Chaotian pepper into sections and green onion sections into chopped green onions for later use;
Boil water in the pot. After the water boils, add the enoki mushrooms and cook for 3 minutes. Remove the cooked enoki mushrooms and put them on a plate;
Take a pot, pour in half a small bowl of water, add soy sauce and soy sauce, cook on low heat. After boiling, pour over the enoki mushrooms in the plate, and sprinkle the chopped green onion and pepper segments on the enoki mushrooms;
Heat the oil in a pot, pour the hot oil on the enoki mushrooms.
Dry Pot Bacon Tea Tree Mushroom
Ingredients: 300g tea tree mushroom, 2 green peppers, 1 small piece of bacon, 4 slices of ginger, appropriate amount of Chinese prickly ash, 1 garlic, 5g tempeh, 3 dried peppers, edible oil, appropriate amount of salt, appropriate amount of chicken essence, 1 teaspoon of dark soy sauce, sugar 1 teaspoon
practice:
After washing the tea tree mushroom, cut the waist and cut it with a knife. Let the length become one-half of the previous one;
Shred ginger and mince garlic for use. The tempeh is also minced. Dried chili cut into small pieces; bacon sliced, green pepper shredded for use;
After the pan is hot, pour the oil. When the oil temperature is 70% hot, add ginger and garlic, tempeh pepper and dry chili in order. stir fry;
Pour in the bacon slices, turn to medium heat, and let the fat part of the bacon burst into oil;
Turn the heat to high, pour in the tea tree mushroom, put a spoonful of dark soy sauce and a spoonful of sugar. Flip it twice and add a little salt;
Stir fry for about 2 minutes, add the chopped green peppers, and then add an appropriate amount of chicken essence and stir well.
Sautéed Lamb with Green Onions
Remove the fascia from the mutton, rinse with warm water for 30 minutes to remove blood stains and mutton fat, and make the mutton more bright and tender. Then put it in the refrigerator and freeze until semi-hard.
Cut the mutton into large thin slices against the grain, remove the roots of the green onions, peel off the outer skin, and cut into 5cm long diagonal filaments.
Put the mutton slices into a bowl, add pepper powder, soy sauce and starch, stir well and marinate for 10 minutes. The pepper powder can also be replaced by other spicy pepper powder, ginger powder, star anise powder, cinnamon powder, etc., which will produce a strong aroma during the cooking process, which will help to remove the taint.
Heat the oil in the pot over medium heat. When it is 70% hot, put the marinated mutton slices in, and quickly disperse the heat. When the surface of the mutton becomes mature, remove and drain the oil for later use.
Leave the base oil in the pot, heat it up, add chopped garlic and shredded green onion and saute until fragrant. Then put the mutton slices in, then add white sugar, cooking wine, balsamic vinegar and salt, and stir fry for a while on high heat.
Homemade Sweet and Sour Small Meatballs
Ingredients: 1 catties of pork hind legs; a little onion; a little ginger; a little salt; a little soy sauce; a little sugar; a little chicken essence; a little cooking wine; a little vinegar; a little sesame oil; a little starch
Practice 1. Cut the onion and ginger into thin slices, soak them in water, and mix with your hands to make onion ginger water
Chop the pork into stuffing, add onion ginger water in stages, stir in one direction, add salt, cooking wine, chicken essence, sesame oil, continue stirring in one direction until thick
Heat the oil in the pot, when it is 50% hot, change to medium-low heat, squeeze the meat filling into small balls (or take a small spoon in one hand, dip the spoon with water, take an appropriate amount of meat filling, put the meat filling in the small spoon and another Lightly beat back and forth between the palms of one hand) deep fry until the surface is slightly yellow, pick up
After all the small balls are ready, change the fire to medium-high heat. When the oil temperature rises to 80% hot, put in the balls, and fry again until the surface becomes golden brown, remove and drain the oil
Take a small bowl, put soy sauce, sugar, vinegar, and water starch, mix thoroughly
Leave a little oil in the pot, pour in the balls, and then pour in the sauce of practice 5, stir fry quickly, so that the sauce is evenly absorbed on the balls, and then the pot is ready to go.
Stir-fried Shredded Beef
Ingredients: Beef, green peppers, red peppers, coriander, dark soy sauce, ginger, garlic, salt.
Practice: 1. Choose peppers, remember to choose spiral peppers, beef shreds should be spicy enough to taste, and it is very important to choose peppers.
Remember to cut the beef into filaments, so that it is easy to sauté.
Pour the beef shreds into the oil pan and stir fry, add a little salt and a few peppercorns, and set aside for later use.
Stir-fry the cut green peppers and red peppers (remember to cut them into shreds) and add salt.
Pour the spare shredded beef into the chili and stir fry, add ginger and garlic, and a little dark soy sauce for coloring.
Nuts spinach
Ingredients: Spinach, Peanuts
step:
Eggplant with minced meat
Main ingredients: 1 eggplant, 50g minced pork, appropriate amount of oil, appropriate amount of salt, 30g of bean paste, 3 garlic, appropriate amount of green onion, 20ml of cooking wine, 30ml of soy sauce, 2g of white sugar, appropriate amount of starch, appropriate amount of ginger
step
Wash the eggplant and mince the pork.
Cut the eggplant into small pieces and marinate for a while with a little salt.
Mince onion, ginger and garlic.
Add cooking wine, white sugar, and soy sauce to the minced meat and mix well.
Heat the oil in the wok, add the eggplant and stir fry.
Fry until the eggplant becomes soft and serve.
Add a little oil to the pot and add bean paste to fry until fragrant.
Add onion, ginger, minced garlic and saute until fragrant.
Add minced meat and stir fry.
Add cooking wine and stir-fry until fragrant.
Pour in the eggplant and continue to stir fry.
Add soy sauce and white sugar.
Continue to stir fry with a little salt.
Pour in a little water starch.
Stir fry the eggplant evenly, turn off the heat, put it on a plate and sprinkle chopped green onion.
Tips
The eggplant is marinated with a little salt for a while, which can prevent the eggplant from turning black and make the eggplant taste good. You can fry the eggplant with a little more oil, until the eggplant becomes soft, do not add water, stir fry slowly on medium and low heat, so that the fried eggplant tastes good.
Black Bean Pumpkin Porridge
Ingredients: 50 grams of black beans, 30 grams of glutinous rice, 40 grams of rice, 30 grams of millet, a small piece of pumpkin, 1 small handful of peanuts
practice:
Soak black beans for more than 1 hour in advance.
Peel the pumpkin and cut into small cubes.
Rinse glutinous rice, rice, millet and peanuts together.
Put the soaked black beans into the rice cooker, and put the washed rice and pumpkin in.
Add enough water to turn on the porridge function.
diced beef with mustard
Ingredients: 300g beef tenderloin; 100g mustard; 100g purple onion; 100g celery; 1 spoon green onion; 1 spoon ginger; 1 spoon minced garlic; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon of white pepper powder; 1 tablespoon of spicy bean paste; 2 teaspoons of cooking wine; a little dry starch; 2 tablespoons of cooking oil;
practice
Ingredients and processing: Cut the beef tenderloin into finger-sized cubes, add salt, cooking wine and dry starch, and marinate for about 15 minutes; cut the mustard into cubes about the size of beef, wash them and soak them in water to remove the salty taste. Change the water several times in the middle and squeeze dry, remove and squeeze the water thoroughly before use; diced celery; sliced onion; minced bean paste; minced green onion, ginger and garlic;
Take a frying pan, heat the pan with cold oil, stir-fry the bean paste on a low heat until the red oil comes out, add in the onion, ginger, and minced garlic, stir-fry until fragrant, add in the diced beef, turn to high heat, and quickly stir-fry until the diced beef changes color; add Add in diced mustard, diced celery, and onion slices, continue to stir fry evenly on high heat;
Add pepper to taste, add sugar and stir well;
Finally add a little chicken essence and stir fry evenly.
Thousand slices of scallion oil
Ingredients: one piece of tofu skin, two pieces of scallion white, a little dried chili, four spoons of steamed fish and soy sauce, two aniseed
practice:
Shred the tofu skin, blanch in boiling water for one minute, remove and immerse in cold water, remove and drain.
Drizzle the Lee Kum Kee soy sauce on the tofu skin, about four spoons or so, scallion whites and shredded dried chili peppers.
Heat the oil in the pot, put in the pepper aniseed, fry it out, and remove the sundries.
Pour the hot oil on the scallions and dried chilies and mix well.
Corn Rib Soup
Ingredients: Corn, Pork Ribs, Onion, Ginger, Salt
practice:
Wash the ribs and cut into small pieces;
Peel and shred the corn, cut into small pieces;
Sliced green onion, sliced ginger;
Put water in the casserole, boil the water, and pour out the blood foam in the pot;
Pour oil into the pot, stir-fry the ribs, pour water, add corn, and ginger into the pot, add a little white wine, and cook for about 40 minutes;
Cook, add a little salt to taste.
Pepper Scented Okra
Practice: 1. Clean the whole okra, directly scald it in boiling water with salt, and then put it in cold water for later use.
Cut the okra diagonally into pieces. Fry the fragrant prickly ash and sesame peppers in cold oil and low heat. Don't fry them. If you are afraid that the prickly ash in the finished product will not be easy to pick, pick out the prickly ash and sesame peppers after frying, but the overall aroma of the dish is not enough. .
Turn on the fire, add okra, some salt, a little water, stir-fry for a few times, pour in the minced garlic and stir-fry for a few more times, pour an appropriate amount of pepper oil before serving.
Sweet Osmanthus Sweet Potato Rice Cake Soup
Material: glutinous rice cake, oil, salt, sweet potato, rock sugar, dried osmanthus
practice
Peel and wash the sweet potatoes, wash the rice cakes, and cut them into cubes the same size as the rock sugar.
Put water in the soup pot, add diced sweet potato and rock sugar to boil. After the sweet potato boils for 1 minute, add the rice cake and cook for about 2 minutes.
Add a little sugar to taste according to personal taste, and finally sprinkle with dried osmanthus before serving.
Chongqing Small Noodles Noodles
Step 1. Fresh noodles are cooked;
Salt, soy sauce, ginger water, oily spicy seeds, pepper noodles, and sesame oil for sauce;
Cook bean sprouts and green vegetables, add ground peanuts and mustard seeds into the noodles;
Mix the sauce, vegetables and noodles.
Honey Roasted Pineapple
The roasted pineapple tastes sweeter and has a different texture, soft and crunchy, drizzled with honey, even more sweet and delicious.
-- material--
pineapple, honey
-- Method -- Peel the pineapple, wash it, and cut it into slices.
Place the pineapple slices on a baking sheet with tin foil underneath for easy cleaning.
Put the pineapple in the oven, put it in the oven, and bake it at 180 degrees for 10 minutes.
Drizzle some honey on the grilled pineapple slices.
Stuffed Mushrooms with Meat
Material: appropriate amount of minced meat, appropriate amount of mushrooms, salt, cornstarch, appropriate amount of soy sauce, one egg, oil, appropriate amount of chopped green onion, two pieces of lettuce leaves
practice:
If there are fresh shiitake mushrooms, wash them directly. If you use dried shiitake mushrooms, soak them in boiling water. Add an appropriate amount of salt to the minced meat, soy sauce, cornstarch, and eggs. Stir well and marinate for a few minutes;
Wash the soaked shiitake mushrooms, place them on a plate facing up, put an appropriate amount of the stirred meat filling on the shiitake mushrooms and press them slightly;
Heat oil in a pan and turn on low heat. Fry the side with the minced meat in a pot until lightly browned, put it back on the plate after all frying, and steam it in a steamer over high heat for about 25 minutes until cooked through;
Take a clean plate, cover with lettuce leaves, arrange the steamed shiitake mushrooms neatly, pour the steamed shiitake mushroom water into a bowl, add a small amount of cornstarch, water, put the raw juice into the pot to thicken, and pour it over the steamed mushrooms. Sprinkle a little chopped green onion over the mushrooms.
Bacon Asparagus Rolls
Ingredients: bacon, asparagus, chopped black pepper
Practice: 1. Cut the asparagus into a length slightly longer than the width of the bacon, put it into a pot of boiling water with a little cooking oil and salt, and blanch it, remove it and quickly immerse it in ice water;
All bacon is reserved for three;
Take a small piece of bacon, wrap 2 asparagus, roll it up, and fix it with a toothpick;
Roll the prepared asparagus into the pan, fry until the bacon is slightly browned, sprinkle with chopped black pepper.
tofu soup
Practice 1. Cut the meat into minced meat, cut the ham into cubes, and mince the shallots for use;
Break up the eggs for later use, try to break up as much as possible, it is easy to stir the eggs later;
Add the cornstarch into the water and stir evenly for later use;
Put a small amount of oil in the pot, add the minced meat and sauté until fragrant, then pour in water to boil, and continue to cook for five minutes;
After five minutes, add ham and tofu and simmer for a while;
Then evenly pour in the previously mixed water starch, and stir while pouring. When the consistency is gone, pour the beaten egg liquid evenly, and stir clockwise while stirring;
Add salt to taste before serving, sprinkle with chopped green onion or parsley.
Braised Duck Nuggets
Practice: 1. Wash the duck, drain it and chop it into pieces. Put an appropriate amount of water in the pot, put the duck pieces in it, boil it for about 2 minutes, remove the duck pieces with a slotted spoon, rinse with clean water and remove them. stand-by;
Put a little oil in the pot, add star anise, cinnamon, rock sugar, and fry on low heat until the rock sugar basically melts;
Put in the processed duck pieces, turn to high heat and fry them until discolored and oily;
Add two teaspoons of cooking wine, stir well, then add two teaspoons of dark soy sauce, stir well and color;
Add ginger slices, garlic, green onion knots, bay leaves, dried chili peppers, an appropriate amount of salt, pour in an appropriate amount of hot water, cover the pot, boil over high heat, and then turn to low heat and cook for about 20 minutes;
Open the lid of the pot and make the soup thicker before serving.
Chicken Wings Wrapped with Vegetables
Practice 1. Cut off two brittle bones in the wings, shave off the bones, wash, drain and set aside.
Add cooking wine, light soy sauce and dark soy sauce and marinate for about 15 minutes.
Wash the carrots and crab mushrooms. Cut the carrots and ham sausages into strips slightly longer than the wings.
Put carrots, crab mushrooms and ham sausages into the marinated deboned wings.
Adjust the electric baking pan to the BBQ button, turn on a low heat, without adding oil, place the chicken wings evenly, fry until both sides are browned, then put them in the frying pan, turn on a high heat, and add an appropriate amount of seasoning for the marinated chicken wings. Mix oyster sauce, white sugar, starch and water, stir well and pour over chicken wings. When the soup is thickened, turn off the heat and remove from the pot.
Steamed Taro with Lotus Seeds
Ingredients: taro, mushrooms, dried lotus seeds, winter vegetables, coriander
practice:
Peel the taro into slices, steam until soft and press into puree;
Soak lotus seeds first, then steam and crush;
Fry the mushroom slices and put them at the bottom of the bowl;
Mix taro puree, chopped lotus seeds, winter vegetables with salt, sugar, sesame oil, and cornstarch. Put them on the mushroom slices and press them tightly. Steam for about 10 minutes. Put them upside down on a plate. That's it.
Fried Sausage with Peas
Ingredients: 100 grams, 1 Dutch sausage, 1 green pepper, 1 red pepper, 1 onion, ginger, appropriate amount of fresh and fresh, appropriate amount of thirteen spices, pepper powder, chicken powder in appropriate amount.
practice:
Slice the sausage, remove the two ends of the snow peas and wash them, and cut the green and red peppers into small pieces. Drain pan
Add ginger, red pepper and green onion to the pot and saute until fragrant.
Add the sausage, the sausage becomes transparent, and the soft side is put in the fried peas.
A few drops of fresh and beautiful, sprinkle with salt, white pepper, thirteen spice chicken powder, stir evenly
Stir-fried Pork with Green Onions
Practice: 1. Use soft pork with skin, clean it, and cut it into domino-long pieces
White onion, cut into 6-7 cm long sections
Add vegetable oil to the wok and heat it to 60% heat, put the meat slices and green onions into the wok together and fry at high speed
When the meat slices explode until the oil just comes out, drop in the balsamic vinegar, pour in the cooking wine, add a little sugar and shredded ginger
Then pour in the clear-colored sauce made from chicken broth, and stir-fry a few times to wrap the sauce around the ingredients.
Stir-fried Pork Liver with Pepper
Ingredients: pork liver, garlic moss, ginger, chili pepper, oyster sauce, dark soy sauce, cornstarch, and sugar
practice:
Wash the pork liver and cut it into thin slices, add soy sauce, cornstarch, sugar, marinate for preparation, cut the garlic moss into sections, and shred the ginger, set aside;
Heat the pan without oil. After the pan is smoking, add garlic moss and chili peppers and stir fry. After frying, add some oil and stir fry evenly. Put it on a plate and set it aside.
Heat the pan with cold oil, add ginger, chili pepper and pork liver, stir fry evenly, add an appropriate amount of dark soy sauce, stir fry evenly, then add garlic moss and chili pepper and stir fry;
The pork liver is cooked faster. Take a piece and break it open. The center is either red or cooked. Add the salt at the end and stir fry evenly.
Hidden in the egg
Ingredients: 6 eggs, carrots, enoki mushrooms, shiitake mushrooms, cuttlefish, ham, tomatoes, broccoli
practice:
Cook the eggs, remove them, soak them in cold water, and peel the shells; divide the eggs into three or seven points, and remove the yolks from the seven points;
Cut cuttlefish, carrots, shiitake mushrooms, enoki mushrooms, ham and tomatoes into cubes;
Put all the ingredients into the frying pan and fry until cooked, add appropriate amount of salt, cooking wine, and pepper, and then start the pan;
Place the empty egg on a plate, decorate the side with blanched broccoli, and put the fried and mixed diced into the egg cup;
Put the broth in the pot, add a small amount of soy sauce, chicken essence and water starch to boil, pour it on the egg cup.
Twice-cooked pork with green peppers
Ingredients: green peppers, pork belly, garlic sprouts, garlic, ginger, bean paste, light soy sauce, dark soy sauce, chicken essence, tempeh
practice:
Put the pork belly in cold water, add onion ginger, cooking wine and cook for 15 minutes;
Cut into thin slices, put the oil in the pan and fry the oil;
Add raw garlic, ginger slices, tempeh and bean paste and fry until fragrant;
Add green pepper, garlic white, soy sauce, soy sauce, a spoonful of chicken essence, stir fry evenly;
Finally add the garlic sprouts and stir fry evenly.
Pineapple Chicken Thigh Mushroom
Ingredients: 300g chicken leg mushroom, 1 cucumber, half pineapple, minced ginger, light soy sauce, salt, 15ml white vinegar, 15ml tomato sauce
practice:
Wash the chicken leg mushrooms and cut them into thick round slices, use a knife to draw patterns on the surface, and cut the cucumbers into pieces;
Cut the pineapple into pieces, soak in salt water for a while and drain the water for later use;
Heat oil in a pan, sauté minced ginger until fragrant, pour in chicken leg mushrooms and fry until the color turns golden brown, pour in soy sauce to taste;
Pour in the vinegar and tomato sauce and mix well, let the chicken leg mushrooms absorb the sauce;
Add the cucumber chunks and pineapple chunks, stir fry evenly and serve on a plate.
Spinach in Soup
Ingredients: 1 spinach, 1 preserved egg, 1 salted egg, 3 slices ginger, 100 ml chicken broth, a little white pepper, a little salt.
practice:
Steam the preserved and salted eggs for 15 minutes, remove the shells and cut into pieces after cooling; wash the spinach and drain.
Pour an appropriate amount of oil into the wok and heat it up, add ginger slices to sauté until fragrant, then add preserved egg and salted egg and stir-fry for a few times.
Put the spinach into the pot and stir fry, add a little white pepper and salt, and pour in the chicken broth to fry for about 1 minute and a half.
Winter bamboo shoots with pickled vegetables
It has the style of Shanghai people's coarse and meticulous cooking, and it is the representative of vegetables in Shanghai's home-cooked dishes.
Ingredients: Fresh pickled vegetables, winter bamboo shoots, sugar and starch in appropriate amounts.
practice:
Slice winter bamboo shoots in water, drain and set aside.
Heat a pot, add a small amount of oil, put the mustard greens and winter bamboo shoots into the pot together, add a teaspoon of sugar, 1/3 cup of water, cover the pot, simmer on high heat for 15 minutes, stir fry on high heat, thicken thinly, pour in oil, Dish up, plate up.
Braised small yellow croaker
Ingredients: small yellow croaker, green onion, ginger, soy sauce, salt, oyster sauce, chicken powder, vinegar
Practice: 1. Remove the scales and gills from the small yellow croaker, cut a small cross with a knife at the excretory opening, and then use a few chopsticks to put it in the fish mouth, twist the chopsticks a few times, and then pull it out. All the internal organs come;
Cut the processed fish into a flower knife, add ginger, chopped green onion, sliced garlic, and marinate with soy sauce for 20 minutes;
Remove the oil from the pan, fry the marinated fish until the skin is browned, set aside for later use;
Take another oil pan, add onion, ginger, garlic, stir fragrant, add appropriate amount of water, light soy sauce, oyster sauce, then put the fish in, cook for ten minutes, and finally collect the juice on high heat.