45 recommended dishes are carefully organized, with new recipes and new tastes, the family members are full of praise

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!

Mustard Duck Feet

Ingredients: duck feet, dried chili peppers, salt, sugar, monosodium glutamate, scallions, yellow mustard sauce, green mustard sauce, Kraft sauce, soy sauce

practice:

1. Wash the duck feet, cut them into two pieces, blanch them in a pot of boiling water and remove them;

2. Dried peppers are cut into pieces;

3. Pour oil into the wok and heat it up, put the shallots and sauté until fragrant, drain the shallot oil and set aside;

4. Put the yellow mustard sauce, green mustard sauce, kraft sauce, soy sauce, salt, sugar, monosodium glutamate in a bowl and mix well, add the duck feet and mix well, pour in the scallion oil and mix briefly, and finally sprinkle some dried red pepper powder. Can.

Grilled tofu with garlic sprouts

Ingredients: tomatoes, brined tofu, garlic sprouts, garlic, tomato sauce, salt, soy sauce

practice:

1. Cut the tofu into thin slices, fry it in the oil pan until golden on both sides, take out the knife; sauté minced garlic in the oil pan, add the ripe tomatoes and stir-fry the red oil out of the soup; add the fried tofu, add two tablespoons of tomatoes sauce, add a little hot water, season with salt and soy sauce;

2. Simmer on low heat to make it delicious; sprinkle garlic sprouts (scallion) before serving.

Dried Eggplant and Beans

Ingredients: 200g eggplant, 200g beans, 3 dried peppers, 2 tablespoons vegetarian oyster sauce, 1 tablespoon soy sauce

practice:

1. Remove the old tendons of the beans, wash them, and cut them into small pieces; wash the eggplants and cut them into pieces as long as the beans.

2. Cut the dried chili into small pieces.

3. Heat oil in a pot, fry the eggplants until they are broken, remove and drain the oil.

4. Add in the beans and deep-fry until the skin is folded, remove and drain the oil.

5. Heat the oil in the wok again, first add the peppers, stir-fry until the spicy taste, then add the beans and eggplants.

6. Add vegetarian oyster sauce, soy sauce, a little water, simmer for a while, and finally add a little salt to taste.

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:

1. Remove the meat from the small scallops, wash them, dice them, add ginger, onion water, salt and pepper to marinate for 15 minutes.

2. Stick the diced scallops with garlic powder, coat with bread crumbs, deep-fry in oil until golden brown, remove and drain.

3. 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.

4. Add salt, monosodium glutamate, chicken essence, sesame oil and pepper oil to season with scallops and green and red peppers. Sprinkle with fried peanuts.

Fried Pork with Pickled Cabbage

Ingredients: 300 grams of sauerkraut, 200 grams of pork slices, 15 grams of pepper, 10 grams of shredded ginger, 2 tablespoons of salad oil, 1/4 teaspoon of salt, 1/2 teaspoon of caster sugar, 1/4 teaspoon of chicken powder, rice wine a little

Practice: 1. Wash the sauerkraut and cut it into small pieces, slice the peppers and set aside.

2. Heat the pan, pour in the salad oil and heat it up, add shredded ginger, chili flakes from method 1 and saute until fragrant, add pork slices and fry until the color turns white.

3. Continue to add the sauerkraut section of method 1 to the pot of method 2 and stir-fry for about 1 minute, then add all the seasonings and stir-fry to taste.

Fish puree in tomato sauce

Ingredients: 250g cod, 4 tomatoes, 2 garlic, a little ginger, a little tomato sauce, oil, sesame oil, light soy sauce, pepper, starch, cooking wine

Practice: 1. Tomatoes should be ripe, try not to choose raw and juicy ones

2. Fish selection: cod, longli, etc. without spines

3. Chop the garlic into pieces, chop the ginger into thin strips

4. Cut the cod into pieces after thawing

5. Drain the thawed cod pieces, add salt, cooking wine, soy sauce, sesame oil, minced ginger, pepper, starch, stir and marinate for a while. Friendly reminder: a few drops of cooking wine are good, otherwise there will be a strong taste of cooking wine.

6. Boil a pot of boiling water, put the whole tomatoes in and cook until the skin is cracked and take them out. Gently unplug the TA's clothes

7. When tomato MM's clothes are tattered, you can turn off the fire and fish them out.

8. A little oil in the pan, saute the ginger and garlic until fragrant

9. Pour in the fish pieces. Stir fry until the color changes and take it out. At this time, the fish is very fragrant! !

10. Another wok, a little oil, put the "naked" tomato MM in it

11. Crack the tomatoes into pieces with a spatula

12. Add tomato sauce and cook over low heat

13. If you feel that the juice is not enough, you can add a little water and slowly boil it to thicken

14. Pour in the fish pieces and mash them into pieces with a shovel, and mash them according to your own taste! If you like to eat shredded fish, mash it for a while. If you want to eat a piece of fish, you can mash it casually. To taste, you can add a little salt, sugar and pepper.

BBQ Eggplant

Ingredients: 1 eggplant (purple skin, long), 2 tablespoons soy sauce, 5g caster sugar, 5g barbecue powder, 15ml cooking oil, 1 tsp shallot

practice

1. Wash the shallots, chop the white and green onions separately. Put all the seasonings in the accessories into a bowl, and only put half of the green onions. Wash the eggplants, remove the stems, cut them into thin slices, and put the eggplant slices into the seasoning bowl. inside

2. The rest of the eggplants are dipped in the seasoning, and then spread on the baking pan. Preheat the oven at 200 degrees up and down. Put the baking pan into the oven, bake at 200 degrees up and down for about 10 minutes, and add the remaining chopped green onion in the middle. Wait for "ding" ” sounded, and the grilled eggplant was ready to be served.

Carrot, Shrimp and Mushroom Cups

Materials: 38 grams of shrimp, 20 grams of carrots, 130 grams of fresh mushrooms, 1 tablespoon of salt, 1 tablespoon of cooking wine, 2 grams of soy sauce

practice

1 Wash the fresh shrimp, peel the shell and remove the shrimp line, pour in cooking wine and marinate for about 20 minutes

2 Wash the shiitake mushrooms, remove the stems, and use a knife to make a cross under the shiitake mushroom slices to help taste better. If the shiitake mushrooms are large, you can make a few more cuts

3 Take a small pot, put a proper amount of water to boil, pour in the mushrooms and boil again, pour in a spoonful of salt, continue to cook for about 8 minutes, then remove and drain the water

Dried Tofu and Pork Floss

Material: 160 grams of tofu, meat floss, onion, cucumber, fry a little oil, salt, monosodium glutamate, sesame oil.

practice:

1. The tofu will be scalded with boiling water to remove the surface.

2. Put a little oil in the pot, add chopped green onion and stir fragrant, pour into the tofu. Then sprinkle salt, monosodium glutamate, sesame oil, meat floss and mix well. The cucumbers are cut in the middle and the top knife cuts in half circles, evenly around the tofu.

Stir-fried bitter gourd

Material: 1 bitter gourd, 1/2 red pepper, appropriate amount of oil, appropriate amount of salt, 2 cloves of garlic.

practice:

1. Wash the ingredients used and set aside

2. Cut the bitter gourd from the middle and dig out the flesh, and use half of the red pepper to remove the seeds.

3. Cut the bitter gourd into thin slices, red pepper and garlic for later use

4. After the water in the pot is boiled, add the bitter gourd and red pepper and blanch for 1 minute, then turn off the heat and remove it

5. Take it out and put it in the cold water prepared in advance for a while

6. After a while, take it out and filter to control the dry water

7. After the oil in the pot is hot, add garlic and stir until fragrant

8. Add bitter gourd and stir fry evenly

9. Then add an appropriate amount of salt and stir fry evenly, then turn off the heat and put it on a plate

10. The bitter gourd is ready! Simple and delicious!

dry shredded salad

Ingredients: 300 grams of white dried silk, 3 Chinese celery, a little carrot, 1 tsp baking soda, garlic water, salt, sugar, and a little sesame oil.

Method: 1. Take a pot of water, add baking soda to boil, add white dried shreds and cook until soft, remove and rinse with cold water, drain and set aside.

2. Wash the celery and cut into sections, cut the carrots into shreds, blanch them in boiling water until cooked, drain and set aside.

3. Take a large pot, put the dried white dried shreds from method 1 and the middle celery from method 2, or add some shredded carrots.

4. Pour in all the seasonings and mix well, then put on a plate.

Fried Pork Belly with Dried Tofu

Ingredients: pork belly, sharp peppers, dried tofu, salt, cooking wine, monosodium glutamate, fresh June

practice:

1. Marinate the pork belly slices with salt and cooking wine for a while, and add a little oil to fry the pork belly in the threaded roasting pan;

2. After the pork belly is fried, take it out, and the oil in the pot will continue to be used to fry the dried tofu. Until the dried tofu skin is slightly white bubbles come out;

3. Add chili peppers and dried bean curd with pork belly and stir-fry together. A little June can bring out the flavor.

eggplant box

Ingredients: 2 eggplants, pork, minced ginger, salt, white pepper, chicken essence, onion, soy sauce, flour, starch, water, oil.

practice:

1. Mince pork or buy pork stuffing directly. Ginger chopped. Mince minced ginger and pork filling until sticky. Chopped onion.

2. Add salt, white pepper, soy sauce, chicken essence, a little water, follow one direction and stir well. Stir together onion and pork filling.

3. Wash the eggplant, slice it, leave a little between each slice, do not cut it, fill the pork filling, egg, water, flour and starch, stir well.

4. To be more viscous, too thin to hang, put oil in the pot and heat it.

5. Put the dry starch in a plate, put the eggplant box in, dip a little starch on both sides.

6. Put the starched eggplant box into the batter and hang the paste.

7. Quickly put it into the oil pan, fry it on medium-low heat until golden brown on both sides.

8. Take out the oil to control the dryness.

Green Pepper Squid

Material: squid, green pepper, a small amount of cooking wine, a small amount of salt, a small amount of monosodium glutamate, an appropriate amount of minced ginger

Practice: 1. Peel the squid, flatten it, cut the knife horizontally and vertically, generally cut to 1/8 of the remaining meat

2. Cut a rectangle with a length of 3 cm and a width of 1.5 cm, and the feet are also drawn and long

3. Put the cut squid pieces in boiling water for 1 minute, then wash with cold water

4. Green peppers are also cut into the same size

5. Stir fry minced ginger, green peppers and squid together. After the green peppers change color, add salt, cooking wine, a little water, simmer for 1 minute, add MSG and serve on the plate

Fried Duck Intestines with Colorful Peppers

Ingredients: 70 grams of duck intestines, 90 grams of colored peppers, a little each of ginger slices, minced garlic, and scallions, 5 grams of bean paste, 3 grams of salt, 2 grams of chicken powder, 3 ml of soy sauce, cooking wine, water starch, and edible oil. appropriate amount,

Practice: 1. Cut the washed peppers into shreds; cut the washed duck intestines into sections;

2. Put the duck intestines in a bowl, add salt, chicken powder, cooking wine, water starch, and marinate until the ingredients are tasty;

3. Pour an appropriate amount of water into the pot and boil, pour in the duck intestines, cook for about 1 minute, remove and drain the water, set aside;

4. Heat up the wok with oil, add ginger slices, minced garlic and spring onion, saute until fragrant; pour in duck intestines, stir well; pour in cooking wine, fry until fragrant, stir well, then add soy sauce, stir well, pour in Shredded bell peppers, fry until broken;

5. Pour in a little water, add chicken powder, salt, add bean paste, stir fry quickly until the ingredients are flavorful; add a little water and starch to thicken

Mushroom Pork Trotter Casserole

Ingredients: 2 pig trotters, 1 king oyster mushroom, 100 grams crab mushroom, 150 grams tea tree mushroom, 6 grams salt, 10 ml soy sauce, 15 ml cooking wine, 2 star anise, 1 teaspoon white pepper, 3 ginger slices, 1 garlic, 1 red pepper

practice:

1. Wash pig's trotters, remove miscellaneous hairs, and scald in boiling water to remove blood;

2. Remove the roots and wash the crab mushrooms and tea tree mushrooms. Wash the king oyster mushrooms and cut them into finger-thick strips. Cut the garlic into sections and red peppers into pieces;

3. Add water, salt, cooking wine, soy sauce, star anise and ginger to the pig's trotters and bring to a boil over high heat, then turn to low heat and cook for about 1 hour;

4. Add mushrooms, garlic and red pepper, cook for 20 minutes, sprinkle with white pepper.

Hot and sour sea cucumber

Practice: 1. After soaking the Sichuan fine glutinous rice flour in cold water, put it in a pot of boiling water and boil it until cooked. Take it out and put it on the bottom of the plate. High-pressure live sea cucumbers are cleaned and ready for use. In addition, take salt, minced red millet pepper, ginger rice, balsamic vinegar, sugar, soy sauce, fresh chili sauce, pepper oil and red oil, and make a hot and sour sauce for later use.

2. Mix the fresh soup in the pot, add salt, oyster sauce, ginger slices and scallions. When the sea cucumber is simmered for taste, put it on the glutinous rice flour on the plate, pour the hot and sour sauce and sprinkle with chopped green onion, crispy soybeans and coriander At the end and at the end of mustard, serve.

Dumplings with scallops in soup

Practice: 1. Soak the scallops for 2 hours in advance; mince the garlic; dice the cooked salted duck eggs.

2. All four parts of baby cabbage, soak in water and wash.

3. Heat oil in a pan, stir-fry minced garlic, diced salted egg, and soaked scallops for 2 minutes.

4. Add a bowl of water and cook for 2 minutes, add the baby cabbage and continue to cook for 6-8 minutes until the baby cabbage is cooked.

Sweet and Sour Chicken Meatballs

Ingredients: Shrimp, Chicken Breast, Egg, Ginger Rice, Garlic Rice, Onion, Salt, Sugar, Vinegar, Soy Sauce, Pepper, Fresh Soup, Water Starch

practice:

1. Chop the chicken breast into fine pieces, add water, refined salt, egg liquid, pepper powder, water starch, and stir into one, then add the finely chopped fresh shrimp granules, stir well and set aside;

2. Put the pot on the high heat, heat the oil to 60% hot, squeeze the chicken stuffing into chicken balls by hand, put it in the pot and fry it to shape, remove it for later use. When the oil temperature returns to 70% hot, return the chicken balls to the pan and deep-fry them until they turn yellow, take them out and put them on a plate;

3. Leave a little oil in the pot, the oil temperature is 30%, add the ginger and garlic rice, stir-fry until fragrant, cook the gravy made from soy sauce, vinegar, sugar, salt, fresh soup, and water bean flour, collect the juice and put the fish in the pot Eye onions, drizzle on chicken balls and serve.

Homemade Jelly

Ingredients: mung bean starch, water, coriander, garlic, onion, ginger, soy sauce, chicken essence, sugar, chili oil, chili sauce, vinegar, salt

practice:

1. Pour the mung bean starch and water into the pot together and stir well;

2. Put the pot on the fire and mix well;

3. Keep stirring on low heat until there are no lumps;

4. When it starts to bubble, continue to stir for 2-5 minutes and remove from heat;

5. Pour it into a shaped container, let it cool, and put it in the refrigerator for more than 4 hours;

6. Cut into the shape you like and add the accessories.

Fresh Shellfish and Winter Melon Soup

Ingredients: winter melon, fresh shell, onion, ginger, coriander, oil, salt, pepper, white wine

practice:

1. Wash the wax gourd into two parts, and use a ball digger to dig out the wax gourd balls

2. Add a few drops of white wine, a little salt, and half a spoon of starch to the Beiding to marinate

3. Boil water in a pot, put half a teaspoon of salt in the water, after the water boils, put the wax gourd balls in, blanch for 2 minutes

4. Then quickly remove it, soak it in cold water, then remove and drain the water

5. Put a little oil in the pot. After the oil is hot, put the onion and ginger in the pot and sauté until fragrant. Then add the blanched winter melon balls and stir fry

6. Add half a pot of boiling water, add a little salt or no salt according to personal taste

7. When the winter melon is simmered until it is fully mature and translucent, add the marinated Beiding and turn off the heat after one minute.

8. Add a little pepper, sprinkle with chopped parsley

Pepper fillets

Material: fish body meat, appropriate amount of enoki mushroom, dried pepper, pepper, salt, soy sauce, chicken essence, starch, egg, ginger

practice:

1. Cut the fish body into thin slices, add salt, soy sauce, chicken essence, starch and an egg, mix well, marinate for 15-30 minutes.

2. Blanch the enoki mushrooms until cooked, take them out and put them in a soup bowl.

3. Put in the clear soup, add salt, shredded ginger and chicken essence to taste. After the soup boils, add the marinated fish fillets. The nine-ripe soup is poured into a soup bowl that has been lined with enoki mushrooms.

4. Put the oil into the pot, add dry pepper, stir fry for a few times, then add Chinese pepper, and stir fry for a few times.

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:

1. 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.

2. 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.

3. 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;

2. Take the oil pan, put ginger slices, cinnamon, star anise to burst out the fragrance;

3. Add the pork belly and stir fry;

4. 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;

5. After the quail eggs are cooked, peel off the shell and set aside;

6. Transfer the stewed meat to the wok, add the quail eggs, and turn on the fire to collect the juice;

7. 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.

Fried pork heart

Ingredients: Half a pig heart, 4 green peppers, half a long red pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of five-spice powder, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 2 slices of ginger, 2 cloves of garlic.

practice:

1. Prepare all the ingredients. Remove the blood clots from the pig heart and wash it. Wash the peppers and cut off the stems.

2. Cut the green and red peppers into strips.

3. Cut the ginger into shreds, cut the pig heart into strips, and cut the garlic cloves a few times.

4. After all the pig hearts are cut, put them in a bowl, add light soy sauce, dark soy sauce, oyster sauce, five-spice powder, mix well and let it sit for a while, after the taste, pour the oil into the hot pan, then pour the marinated pig hearts into the fire together saute.

5. Fry until the pig heart is slightly hard and discolored, and then put it on a plate.

6. Rinse the pot, reheat the pot, pour in oil, add ginger and garlic and fry for a while.

7. Add in the pig heart and stir-fry with high heat until the color becomes darker, add green and red peppers and stir-fry together.

8. Stir fry over high heat until the pig's heart has no blood color, and the color of the peppers becomes darker. Add salt and stir-fry for a while, and you can put it on a plate.

9. Stir fry the whole process over high heat, and the time should not be too long.

Chicken Meatballs with Mushrooms

Material: 2 chicken breasts, several mushrooms, 2 eggs, salt, chopped green onion, starch

Practice: 1. Cut the chicken breast into pieces and place the blood to flow out. Wash the mushrooms and remove the handle

2. Cut the shiitake mushrooms and chicken breasts into pieces, mix the chicken breasts and shiitake mushrooms, knead them together and chop them together

3. Add starch and beaten eggs, and add chopped green onion and mix

4. Find a bowl of cold water, shape the balls into shape, throw them into a bowl with cold water (it must be cold water so that the balls will be formed), and pour the cold water into the pot together

5. Boil, add sesame oil. out of the pot

mustard cabbage

Ingredients: Chinese cabbage, sugar, mustard, vinegar, sesame oil, salt, soy sauce.

Practice: 1. Tear off a piece of cabbage and clean it, put it into boiling water and blanch, and remove it to control the moisture.

2. Put mustard (appropriate amount) in a bowl, rinse with boiling water, and stir. Add vinegar, salt, sugar, soy sauce, and sesame oil (in appropriate amount) in turn.

3. Pour the adjusted juice into the cabbage and roll it into rolls. Then cut into small pieces and serve on a plate.

Hot and sour chicken

Ingredients: Chicken offal, garlic sprouts, pickled peppers, green and red peppers, ginger, garlic, salt, cooking wine, pickled pepper water, pepper, green onion slices

Practice: 1. Slice ginger and garlic, cut pickled peppers, green peppers, and red peppers into small circles (if you are not very spicy, get less peppers, if you are very spicy, you can cut red peppers), Cut the garlic into small pieces!

2. Carefully wash the chicken offal, drain the water and slice it, stir evenly with salt, cooking wine, pickled pepper water, and pepper noodles, marinate for 15-20 minutes and serve! This is called chicken gizzards in Xi'an. In my impression, it is called chicken gizzards. Chicken gizzards are composed of a series of internal organs such as chicken hearts and chicken gizzards.

3. Then put oil in the wok, after the oil is hot, add the chopped garlic moss, onion slices, ginger slices and saute until fragrant.

4. Then add pickled pepper, green and red pepper rings and continue to stir fry

5. When the aroma of the pepper bursts out, pour in the chicken offal, and then stir-fry it. It must be fried quickly. Once the chicken offal is overheated, it will be old, and it will not be chewable.

6. After it's done, put some raw extract flavor, and then taste it, be sure to taste it, see how salty it is, and whether you need to add salty salt. After the final taste is adjusted, you can take it out of the pot, and the fragrant dish is ready.

Spinach with Sesame Sauce

Ingredients: Spinach, Tahini

Practice: 1. Wash the spinach and blanch it in boiling water, put it in cold water, and squeeze out the water.

2. Put it in a small bowl and compact it upside down on the plate, then take off the small bowl and it will be formed.

3. A spoonful of sesame paste, appropriate amount of salt, appropriate amount of sugar, appropriate amount of monosodium glutamate, appropriate amount of hot water and stir evenly with a spoon

4. The sesame sauce is poured on the spinach.

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:

1. 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;

2. 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;

3. 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;

4. Add lotus root strips, water, sugar and white pepper to boil, turn to low heat and simmer for 20 minutes;

5. 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

1. Wash the sauerkraut several times with water, squeeze out the water, and shred it;

2. Shred the tenderloin, pour in cooking wine, pepper, salt and marinate for a while;

3. 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;

4. 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;

2. Heat the wok and pour vegetable oil, add ginger slices and garlic and stir until fragrant;

3. Fry the wings until both sides are completely discolored;

4. Pour in cooking wine (15g) and stir fry evenly;

5. Pour in ordinary soy sauce (30g) and stir fry evenly;

6. 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;

7. Add an appropriate amount of rock sugar and sprinkle an appropriate amount of fine salt;

8. 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:

1. Slice the tofu, gently poke it into a diagonal shape with your hands, shred the onion, and soak it in water for later use;

2. Sprinkle chopped peppers evenly on the surface of the tofu, pour soy sauce, and wrap the tofu plate tightly with plastic wrap;

3. 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;

4. 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.

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.

Shrimp and fungus with egg

Material: shrimp, fungus, egg, onion, ginger, cooking wine, starch, salt;

practice

1. Fresh prawns are cut from the back and shelled. Put ginger slices, chopped green onion, cooking wine, and starch and marinate for 15 minutes; soak the fungus, wash it, and choose it well; two firewood eggs, beat well;

2. Take the wok, put the oil, pour in the eggs; put out the fried eggs; re-bake the wok, put in the oil, add chopped green onion and stir-fry until fragrant;

3. Put in the marinated shrimp and stir fry for half a minute; add in the fungus and continue to stir fry until the shrimp turns red, pour in the scrambled eggs, and add an appropriate amount of salt. ready to cook;

Kimchi Minced Pork Tofu

Ingredients: a small bowl of kimchi, 100 grams of minced pork, a piece of tofu, a spoonful of minced garlic, a spoonful of chopped green onion, a spoonful of cooking wine, 3 tablespoons of soy sauce, half a spoon of sugar, pepper powder, water starch

practice

1. Add ground pork into pepper and marinate for 15 minutes.

2. Cut the tofu into small pieces and chop the kimchi.

3. Heat oil in a wok, sauté minced garlic until fragrant, add minced pork and fry until white.

4. Pour in the kimchi and stir fry, pour in the soy sauce, and fry the sugar for two minutes.

5. Add water to boil, add tofu and boil until boiling, pour in the prepared water starch and cook for half a minute and turn off the heat.

Red oil yuba

Practice: 1. Slice carrots and shred green peppers.

2. Boil the water-fat yuba in boiling water for 1 minute and let it cool down for later use.

3. Put in the carrots and blanch them to cool. Set aside.

4. Put all the ingredients in a large bowl. Add sugar, salt, soy sauce, balsamic vinegar, sesame oil.

5. Add chili oil. Mix everything well

6. 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.

Fresh Pepper Jellyfish Okra

Material: 150 grams of okra, 100 grams of jellyfish. 15 grams of green hang peppers, 5 grams of minced garlic, and a little red pepper. 20 grams of Weiji Xian soy sauce, 5 grams of Li Pai Lin's juice, 3 grams of sesame oil, 5 grams of spicy fresh dew, 4 grams of balsamic vinegar, and 4 grams of sugar.

Practice: 1. Cut off the boiling water of okra and remove it from ice water, remove the head and tail, and make two with an oblique knife.

2. Slice the jellyfish, rinse with water, remove the salty taste, squeeze dry and set aside.

3. Put hang pepper and minced garlic in oil and stir fry until fragrant.

4. Stir in the extremely fresh soy sauce, Li Pai Lin Miao juice and other seasonings. Then, add the stir-fried chili peppers and minced garlic to soak.

5. Arrange the jellyfish and okra on a plate and drizzle with the sauce.

fish liver tip

Ingredients: 1 slice of pork liver, 1 cucumber, 1/2 carrot, 3 spoons of oil, 1 spoon of salt, 1 green onion, 1 slice of ginger, 1 spoon of soy sauce

practice:

1. Soak the pork liver in water with white vinegar for half an hour, then rinse it with running water repeatedly, and use a kitchen towel to absorb the surface water;

2. Slice, add cooking wine, salt and starch to mix well;

3. Wash the carrots, wash the cucumbers and cut them into diamond-shaped slices;

4. Heat the pan with cold oil, add chopped green onion and shredded ginger and fry until fragrant, add in cucumber and carrot, pour in soy sauce and stir fry until it is mature;

5. Add the liver tip, stir fry for a while, and serve.

Fried Three Dings with Crab

Material: ham, green onion, green and red pepper, mustard, oil

Practice: 1. Dice ham, mince onion, mince green and red pepper;

2. Heat the oil in the pot, add chopped green onion and saute until fragrant, add diced mustard and diced ham and stir-fry evenly; add green pepper and stir-fry until cooked.

Baked Tofu

Material: 500g tofu, soy sauce, minced ginger, vegetable oil

step:

1. Prepare a baking sheet with a foil rim and preheat the oven to 177°C.

2. Drain the tofu with a napkin and let it stand for about 5 minutes.

3. Combine soy sauce, ginger and vegetable oil in a small bowl.

4. Cut the tofu into 1.5cm thick slices and place them on the baking sheet.

5. Use a brush to spread the soy sauce evenly on the tofu.

6. Put the tofu in the oven and bake for 15 minutes. Take it out when the tofu is firm and golden brown.

Grilled Tofu with Tomato Sauce and Garlic Miao

Materials: tomatoes; brined tofu; garlic sprouts; garlic; tomato sauce; salt; soy sauce;

practice:

1. Cut the tofu into thin slices, fry it in the oil pan until both sides are golden brown, take out the knife; fry the minced garlic in the oil pan, add the ripe tomatoes and stir fry the red oil out of the soup; add the fried tofu, add two tablespoons of tomatoes sauce, add a little hot water, season with salt and soy sauce;

2. Simmer over low heat to make it delicious; sprinkle garlic sprouts (scallion) before serving.

Tip: If you don’t use ketchup, add a moderate amount of sugar when seasoning.

Jiao Liu tofu

Practice: 1. Cut the tofu into triangles with a knife. Cut the tofu into squares first, then change into triangles. When cutting, be careful not to cut it, it is more convenient to change the knife into a triangle to fry it;

2. Put an appropriate amount of cornstarch in the plate, and evenly stick the blanched tofu with starch;

3. Put a small amount of oil in the pot, fry the starchy tofu cubes until golden brown and remove;

4. Slice the green pepper with a hob, and soak the fungus in warm water;

5. Pour 15 grams of oil into the pot, saute minced garlic and dried peppers until fragrant;

6. Pour in green pepper, fungus and tofu and stir fry over high heat, add 10 grams of soy sauce, 5 grams of sugar, 15 grams of salt, 10 grams of chicken powder, and 30 grams of water to taste;

7. Finally, thicken with starch with water. If you like spicy food, you can add some chili to the sauce.

Nostoc pork knuckle

Ingredients: Pork Knuckle, Nostoc, Ginger, Garlic, Soy Sauce, Salt

practice:

1. Use a pressure cooker to drench the pig's trotters, then cut into pieces for later use;

2. Rinse the seaweed with clean water, add a little spoonful of raw oil, squeeze a few times with your hands, and then rinse with warm water;

3. Marinate the pig's hand with dark soy sauce and cooking wine, then sauté the garlic and ginger slices with hot oil, put the marinated pig's hand into the pot and simmer for 10 minutes, then put the soaked nostoc on the pig's hand and continue to simmer until The water can be dried.

Radish Chicken Stuffed

Ingredients: white radish, chicken breast, mushroom, green onion, coriander, egg white, cornstarch, cooking wine, white pepper, salt, soy sauce, sesame oil

practice:

1. Peel the white radish and cut it into 2 cm pieces, put it in a pot and blanch, and remove it when the radish becomes transparent.

2. Dig a small hole in the middle of the radish, do not dig through it.

3. Mince the chicken breast, dice the mushrooms, beat an egg white, add soy sauce, cornstarch, cooking wine, white pepper, and stir well.

4. Fill the prepared chicken filling into the hole above the radish, and then slightly arrange it into a ball shape.

5. Put the radish and chicken stuffing in the steamer and steam for 15 minutes, garnish with coriander, and serve.