55 dishes are selected, healthy ingredients are reasonably matched with home-made methods, and the unforgettable taste
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!
Twice-cooked meat
Ingredients: 300 grams of pork belly, 1 green pepper, 6 garlic kernels, 1 ginger slice, 2 chili peppers, 6 spiced dried tofu, 2 teaspoons of soy sauce, 1 teaspoon of bean paste
practice:
Boil the pork belly in water until cooked, cut into thin slices;
Sliced dried spiced tofu, sliced green pepper;
Heat oil in a pan, add dried tofu, stir fry evenly, add garlic and ginger slices, stir well;
Add sliced pork belly and fry until browned, pour in Shaoxing wine to remove fishy smell;
Add the spicy bean paste, fry the red oil, finally pour in the green peppers and fry until cooked, add sliced peppers and stir well.
Vegetarian fried spinach
Ingredients: 500 grams of water spinach stems, 3 millet peppers, salt
practice:
Remove the leaves from the spinach, wash and set aside;
The washed spinach stems are cut into small pieces, and the peppers are chopped;
Put the oil in the pot and fry the chili until fragrant;
Then add the spinach stalks and stir-fry for a while, add an appropriate amount of salt.
Stir-fried Bamboo Shoots with Fresh Mushrooms
Ingredients: asparagus, mushrooms, yellow peppers
practice:
Cut the asparagus into sections, slice the mushrooms, and shred the yellow peppers.
Add a few drops of oil and a little salt to the boiling water, blanch the asparagus, remove and soak in cold water.
Put oil in the wok, dry red pepper, ginger, minced garlic and saute until fragrant.
Add in the mushroom slices and yellow pepper and stir fry.
Drizzle in a little soy sauce, add some salt to taste, stir-fry until it breaks and serve.
Duck blood vermicelli soup
Ingredients: 100 grams of duck intestines, 1 handful of vermicelli, 50 grams of oily tofu, 200 grams of duck blood, 2 duck gizzards, onion ginger, coriander, 1 bowl of broth, balsamic vinegar, pepper, light soy sauce
practice:
First cut the duck blood into small pieces and soak them in salt water for a while; cut the duck gizzards with a flower knife and the duck intestines to scrape the oil inside, add an appropriate amount of salt, rub and wash them well, put them in water and scald them, and the duck intestines are rolled up. Take it out now.
Put the oil in the pot, sauté the shallots and shredded ginger until fragrant, add a bowl of broth to boil, and put the duck gizzards in first.
Then add the soaked vermicelli and small oily tofu.
After boiling, put the boiled duck intestines in.
Duck blood is very easy to cook. Put it into a boil for 2 minutes, then turn off the heat and put it in a soup bowl. Add salt, soy sauce, balsamic vinegar, coriander, pepper, and chili oil.
Chives and Jellyfish
Practice: 1. Wash the jellyfish, soak in clean water and change the water several times, remove excess salt, and cut into strips;
Put the chives in a pot of hot water and cook for 2-3 minutes;
Add 1/5 tablespoon of salt, 1/3 tablespoon of chicken essence to taste, drizzle with a little sesame oil and mix well;
Cut the chives into 3 sections and place them in a plate.
Take the jellyfish out of the water, add 1/2 spoon of sugar, and 1/3 spoon of chicken essence to taste;
Pour in 1 tablespoon of rice vinegar, pour in sesame oil and stir well;
Place the jellyfish on the chives and sprinkle with chopped cooked sesame seeds.
Minced Pork Fried Green Peppers
Ingredients: 3 peppers, 200 grams of pork filling, 2 grams of salt, 3 tablespoons of oyster sauce, appropriate amount of cooking oil
practice:
Wash the peppers and cut them into small pieces; prepare the minced meat and chopped green onions.
Put cooking oil in the pot, heat it, add chopped green onion and stir-fry until fragrant, pour in the minced meat and stir fry evenly to force out the fat in the minced meat.
Pour in the chili sections and stir-fry evenly, add salt and oyster sauce and stir-fry until the chili becomes soft and the juice comes out.
Okra Thick Egg Roasted
Ingredients: 4 okra, 3 eggs, appropriate amount of salt, 2 spoons of milk, a small amount of salad oil
practice:
Wash the okra, put it in boiling water and cook until it is green. Remove the head and tail.
Take a bowl and beat eggs, add milk salt and a small amount of oil and mix well.
Take a frying pan and brush a layer of oil, pour half of the egg mixture and turn it around to cover it.
After the eggs are slightly solidified, place okra on one side, use a spatula to start rolling into egg rolls, and fry slightly.
Put the remaining half of the egg liquid and spread it all around, put the egg roll just now and repeat the steps of rolling, and finally fry it.
Pot Pork
Practice: 1. Prepare the tenderloin. After washing, the slices can be cut thicker, and then add an appropriate amount of starch to ensure that each piece of tenderloin is covered with starch, and the starch should be slightly thicker.
Pour oil in a hot pan. After the oil is hot, put the meat in it and fry it until golden brown on both sides.
Add an appropriate amount of sugar, water, and white vinegar to the pot. After the sugar dissolves, put the fried meat into the pot and stir evenly, dip it in the syrup, and after the pot comes out, sprinkle some ginger, green onion and parsley on top. That's it.
Hunan Fried Pork
Ingredients: 200 grams of pork belly, 1 red pepper, 1 sharp pepper, 15 ml of vegetable oil, 1 tablespoon of bean paste, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 2 cloves of garlic, 1 piece of ginger, 1 teaspoon of balsamic vinegar
practice:
Prepare the ingredients; shred green and red peppers, thinly slice pork belly, and dice ginger and garlic;
Heat the oil in the pot, add the pork belly and stir fry; fry until the pork belly changes color, add minced ginger and minced garlic;
Add bean paste, cooking wine and balsamic vinegar, stir-fry until fragrant, add green and red peppers and stir-fry together;
Stir fry until the green and red peppers are broken, add sugar, stir fry for a while and serve.
Leek tofu skin
Ingredients: 1 piece of tofu skin, 75 grams of chives, 30 grams of carrots, refined salt, chicken essence, shredded ginger, sesame oil
practice:
Wash the tofu skin and cut into thick shreds.
Wash the leeks and cut them into sections. Wash and peel the carrots and cut them into thick shreds.
Pour water into the pot, add the frozen tofu skin and blanch, remove and control the water.
Heat the pot, pour in peanut oil and heat it up, stir fry ginger until fragrant, add carrots and leeks, stir fry for a while, add salt and chicken essence, add tofu skin and stir fry, then add sesame oil and stir well. Can.
lamb curry
Ingredients: 350 grams of mutton, 2 curry cubes, half a carrot, half a potato, 3 grams minced garlic, 2 grams black pepper
practice:
Marinate the mutton with a little black pepper, cut the carrots into small pieces, and peel the potatoes and cut them into small pieces;
Heat the wok, put a proper amount of oil into the wok and sauté minced garlic until fragrant, add carrots and potatoes and stir-fry for 1 minute;
Pour in the mutton and stir-fry until it changes color, pour in 200ml of warm water, cover and cook for 10 minutes, until the potatoes and carrots can be easily pierced with chopsticks;
Break off 1/3 of the curry cubes, put them into the pot, mix well, cook for 1 minute and then serve.
Fried Broad Beans with Pickled Cabbage
Practice: 1. Remove the tendons on both sides of the broad beans, then break them apart, take out the beans, tear the outer skin into small pieces, put them in edible alkaline water and knead them for two or three minutes, then wash and drain;
Cut the ham into thin slices, then take the oil pan, and when it is smoking, fry the ham slices until fragrant, and then fry the broad bean skin and broad bean petals in turn;
Then add a little sugar to make it fresh, stir well, pour a small amount of hot water, cook for three or four minutes, wait for the water to be almost dry, add sauerkraut and bad chili and continue to stir fry evenly, add the shallots;
Finally, pour a little water and starch to thicken, and the fragrant and delicious sauerkraut fried broad beans is ready.
Shrimp and Seaweed Soup
Ingredients: kelp, 1 handful of dried shrimps, soy sauce, salad oil
practice:
Soak the kelp in water, wash it clean, drain the water and cut into diamond-shaped pieces for later use; wash the shrimp skins and put them in a vegetable basket to drain the water; wash and dice the red peppers;
Put a small amount of salad oil in the pot, heat the oil in the pot, pour in the kelp and stir fry, then pour in the shrimp skin, stir well on high heat;
Add appropriate amount of water and soy sauce, bring to a boil over high heat, and simmer for 15 minutes on low heat.
Sichuan-style fried noodles
Practice: 1. Take a pan, pour in vegetable oil, add minced meat after the oil is 80% hot;
After the minced meat is fried and discolored, stir-fry until fragrant, and simmer for 5 minutes on low heat;
Add chopped watercress and continue to stir fry;
Continue to stir fry with low heat until the fluffy minced meat turns into dry particles, add minced ginger and continue to cook on low heat;
Add the five-spice powder, stir well, and then remove from the pot;
Put soy sauce, vinegar, pepper powder, chicken essence, dried chili noodles, chopped green onion, minced coriander, pepper powder, and sesame oil into a bowl;
Drain the cooked noodles, put them in a bowl, then pour the fried miscellaneous sauce, stir well and serve.
Braised carp
Ingredients: 1 fresh carp, 100 grams of peanut oil, 25 grams of wet starch, 5 grams of green onion, 25 grams of soy sauce, 15 grams of pine mushrooms, 25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper powder, chili noodles 1 g, refined salt 1.5 g, sesame oil 2 g
practice:
Wash the fresh carp, remove the scales, remove the gills, cut open the abdomen with a knife, remove the internal organs, wash the blood scum, and make 5 strokes on both sides.
After the pine mushrooms are watered, wash the silt, remove the roots, peel the green onions, wash them, and cut them into filaments; wash the ginger, peel them, and cut them into slices;
Put peanut oil in the pot and heat it up on high heat. When it cools down for a while, fry the whole carp in the pot until both sides turn yellow, then cook the cooking wine, and then add chili noodles, pine mushroom shreds, refined salt, soy sauce, ginger in turn Slices, boil, simmer on low heat, then add scallion white, monosodium glutamate, thicken, add sesame oil, pepper, put it on a plate, and you're done.
Eggplant
Ingredients: eggplant, flour, egg, garlic paste, soy sauce, sesame oil
practice:
Mix the flour and water, pour in the beaten egg, make a thin paste, and stir well;
Wash the eggplants, remove the stems, and cut them into large pieces with a thickness of about 7mm;
Heat the pan, pour in the oil, coat the eggplant slices with batter, and put them in the pan;
Fry until golden on both sides, and the eggplant is cooked and soft.
Garlic is made into garlic paste, pour in soy sauce, pour 1 drop of sesame oil and mix well;
Serve with fried eggplant and garlic sauce.
Tomato Sauce
Practice: 1. Peel the round eggplant and cut it into thin strips, add a small amount of salt to marinate;
Sprinkle some dry starch and mix well;
Heat the oil in a pot, put it into the pot, fry until golden on both sides, remove and set aside;
Leave a little oil in the pot, add tomatoes, green beans and a small amount of water to boil to thicken;
Lastly, add the fried eggplant strips and stir fry evenly.
Stewed Loofah with Three Mushrooms
Ingredients: 2 loofahs, 4 fresh shiitake mushrooms, 80 grams of white mushrooms, 80 grams of pork belly mushrooms, coriander, 1/3 carrot, 2 tablespoons corn oil, 1/4 teaspoon white pepper, salt, 1/ 4 tsp, mushroom extract, starch, 1 tsp sesame oil
practice:
Peel the loofah and cut into thick strips, add a little salt to marinate for a while, and analyze the water;
Put the oil in the pot, fry the loofah for half a minute, add water and cook for one minute, remove and drain the water;
Cut the coriander into small pieces, cut the carrot into diamond-shaped pieces, make a cross on the top of the mushroom with a knife, and tear the pork belly mushroom into small strips;
Heat the oil in the pot, add the three mushrooms and stir fry, add 1 cup of water and cook for a while;
Put the loofah and carrot slices into the stew for half a minute, add salt, sugar and pepper;
Add water starch to thicken, and finally add coriander, mushroom essence, pour sesame oil and serve.
shredded pepper
Ingredients: green pepper, pork, red pepper, ginger, starch, salt, chicken essence, soy sauce, bean paste
practice:
After shredding the pork, add a small amount of starch and mix well, shred green peppers and red peppers, and shred ginger for later use.
Turn on the fire and pour in the cooking oil. When the oil is hot, add shredded ginger and stir-fry until fragrant.
Put the pork into the pot and stir fry. After the pork is cooked, add a small amount of bean paste, then add the green and red peppers and stir fry evenly.
Then add soy sauce, chicken essence, salt and stir fry for a few times.
Mushroom and Fish Porridge
Ingredients: 150 grams of rice, 100 grams of fish, 4 fresh mushrooms, 50 grams of celery, 2 grams of shredded ginger, salt, pepper
practice:
Wash the rice, soak it for a while, put it in a pot, add about 8 times of water to cook porridge;
Cut the fish into thin slices and marinate for a while with a little salt and pepper;
Wash and slice the mushrooms, wash and dice the celery;
After the rice is boiled until soft, add mushroom slices, fish slices, and shredded ginger, stir to disperse, cook until the porridge boils, and cook for another 5 minutes;
Pour in the minced celery, cook for a while, and finally add a little salt and stir well.
Spicy Pork Knuckle
Ingredients: trotters, ginger, garlic, dried chili, pepper, aniseed
practice:
Wash the trotters, slice the ginger and garlic;
Boil water in the pot, add some onions and ginger slices, pour in a little cooking wine, put pig trotters in flying water after the water boils, and remove the floating ends;
Put oil in the pot, add dried chili, pepper, aniseed, old ginger and garlic and fry until fragrant;
Add the pig's trotters and continue to stir fry, add dark soy sauce, vinegar and some salt to taste, and add water to cover the pig's trotters;
Bring to a boil over high heat and turn to low heat until the trotters are cooked, and the juice is collected over high heat.
Minced Meat Kelp
Ingredients: kelp, pork loin, soy sauce, pepper, minced salt and garlic, minced ginger, salt, chicken essence
practice
Wash and shred the kelp, use the thinner kelp to taste more delicious; cut the pork tenderloin into minced meat, marinate it with soy sauce and pepper, and an appropriate amount of salt for a while;
Put an appropriate amount of oil in the wok. After the oil is hot, add minced garlic and ginger to fry until fragrant, then add the marinated minced meat and stir fry. After the minced meat is cooked, put it into a bowl;
Put an appropriate amount of oil in the wok. After the oil is hot, add the minced garlic and ginger. After frying until fragrant, add the kelp shreds, stir-fry for a while, add an appropriate amount of water, and let the kelp shreds cook in the pot for 5-7 minutes. Add and fry well. minced meat, stir fry;
Add minced green onion and chopped coriander, turn off the heat, put some salt and chicken essence, and then put it on a plate; if you like to eat chili, you can add appropriate chili sauce when frying kelp, it tastes very good.
Preserved Egg Mixed with Cucumber
Ingredients: 1 cucumber, 3 pine eggs, 5 cloves of garlic, 1/2 tbsp soy sauce, 1 tsp salt, 1 tbsp vinegar, 1/2 tsp sugar, 1 tsp sesame oil, 1/2 tsp chicken powder, 1 chili oil spoon
practice:
Wash the cucumbers and soak them in salt water for 15 minutes, smash the cucumbers into pieces with the back of a knife, cut the preserved eggs into cloves, and mince the garlic;
Mix various seasonings (soy sauce, salt, vinegar, sugar, sesame oil, chicken powder and chili oil), place the preserved egg and cucumber on a plate, sprinkle with minced garlic;
Drizzle with seasoning and serve.
Roasted Mushrooms with Loofah
Practice: 1. Wash and slice the loofah and Xiangru, and cut the pork into small pieces;
Pour oil into the pot, fry the meat until fragrant, add chopped green onion and pepper powder;
Put the fragrant rutabaga and stir-fry to taste, add the pickled peppers, stir-fry, and put the loofah;
Add salt to taste, stir fry over high heat, add sesame oil, and put chicken essence out of the pan.
Peas with diced pork
Ingredients: pea pods, diced meat, salt, cooking wine, soy sauce, starch, sugar
practice
Peel the pea kernels and rinse them well, boil them in boiling water for 5 minutes, rinse and drain.
Dice pork, add salt, cooking wine, soy sauce, starch, and cooking oil, mix well and marinate.
When the oil pan is 2 to 30% hot, pour in the minced meat and stir-fry, and pour in the pea kernels before breaking.
Quickly flip the pan and stir fry, and add a little salt before serving.
Dry Pot Spicy Crispy Lotus Root
Ingredients: lotus root, bacon, onion ginger, Pixian bean paste, sugar, chopped green onion
practice:
Clean the bacon, steam it for 15 minutes, take it out, chop the onion and ginger, and chop the bean paste for later use;
Clean and peel the lotus root, slice it into a pot of boiling water and blanch until cooked, remove it and control the water, sprinkle two spoons of dry starch and mix well, so that each piece of 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 Stir fry the slices, and finally add a spoonful of white sugar and stir fry evenly, then you can put it on a plate, and finally sprinkle a little chopped green onion.
Lotus Spicy Chicken
Ingredients: 1 chicken, 10 grams of ginger rice, 20 grams of minced garlic, 10 grams of chopped green onion, 50 grams of chili noodles, 10 grams of peppercorns, ginger, green onions, cooking wine, chopped green onions, cooked sesame seeds, brine
practice
After the chicken is slaughtered and cleaned, put it in a cold water pot with ginger, green onion and cooking wine to remove the blood, take it out and put it in the brine pot. . In addition, heat the rapeseed oil in a pot until it is 40% hot, pour it into a pot with chili noodles and Chinese peppercorns and stir well to create a home-made spicy oil.
Chop the marinated chicken into pieces, add ginger rice, mashed garlic and homemade spicy oil, mix well, put on a plate and sprinkle some chopped green onion and cooked sesame seeds, and serve.
Toon seedlings mixed with tofu skin
Material: the right amount of tofu skin, the right amount of toon seedlings, the right amount of salt, the right amount of sesame oil, the right amount of pepper oil, the right amount of vinegar, the right amount of soy sauce, the right amount of sugar
practice:
Prepare the materials, remove the roots of the toon seedlings and clean them for later use.
Boil water in a pot. After the water is boiled, put the tofu skin with a thick knife, add a spoonful of salt to the water, and boil. Salt can be added to the bottom of the taste, but also to remove the fishy smell.
Wash the boiled tofu skin with cold water.
Cut into filaments, put them in a bowl, put the toon seedlings, add salt, sugar, sesame oil, soy sauce, vinegar and a little pepper oil, mix well and put on a plate before serving. Sugar is a great seasoning. You have to learn to use it. A small amount of sugar in small dishes like stir fry can make the whole dish more delicious.
Let's eat, the fragrance of toon sprouts is looming, which is great.
Fresh lotus root slices in tomato sauce
Ingredients: 200g of fresh lotus root, 80g of tomatoes, appropriate amount of ginger, appropriate amount of green onion, 1 tablespoon of cooking oil, appropriate amount of salt
practice:
Wash and slice fresh lotus root, peel and dice tomatoes, mince ginger, and dice green onions;
Heat the oil in a pot, saute the minced ginger until fragrant, pour in the tomatoes and stir-fry until it becomes mashed;
Pour in the lotus root slices, add a little water, and use a spatula to grind the lotus root slices into pulp;
The soup is viscous, add salt and pepper, stir fry evenly, season to taste and put it on a plate.
Tremella Lily Soup
Ingredients: 1 white fungus, 2 lilies, 1 wolfberry, appropriate amount of rock sugar
practice:
Soak the white fungus in water in advance, remove the roots of the lily and divide them into small pieces, clean them for later use;
After the white fungus is soaked, remove the root and cut it into small pieces;
Then start the pot, put the white fungus into the pot, then add a lot of water, add rock sugar according to taste, and add 1 grab of wolfberry;
Cover the pot and boil over high heat, boil for another 15 minutes, then add the lily and cook for another 15 minutes.
Garlic Roasted River Dumplings
Production: 1. After slaughtering the Jiang Tuan, put it in a pressure cooker mixed with red soup and press for 10 minutes, then put it on the plate.
- After seasoning the original soup in the pot, use starch to thicken the sauce, pour it over the fish on the plate, sprinkle with fried golden garlic and chopped green onion, and serve.
Red Soup:
It is to put glutinous rice pepper, watercress, minced pickled pepper, spicy sauce, hoisin sauce, ginger rice and garlic rice together in a hot oil pan and fry it well, then mix it with fresh soup and bring to a boil, then change to low heat and simmer to taste. Transfer salt, monosodium glutamate and chicken essence, and finally filter out the residue, and serve.
Pumpkin Mixed Mushroom Soup
Ingredients: pumpkin, miscellaneous mushrooms, chopped green onion, water, salt, oil, chicken powder
practice:
Cut the mushrooms into sections or pieces, peel and slice the pumpkin.
Put the pumpkin in the microwave, heat it on high for 6 minutes until it becomes soft, heat the oil pan, add the mushrooms and fry for 5 minutes.
Pour in water, cover and boil, add pumpkin puree, add chicken powder and salt to taste, sprinkle with chopped green onion for decoration.
lantern eggplant
Ingredients: eggplant, minced meat, light soy sauce, dark soy sauce, balsamic vinegar, garlic chili sauce, sugar, cooking wine, salt, pepper, starch
practice:
Put thirteen incense, salt, soy sauce in minced meat, marinate for 20 minutes;
Cut the eggplant in half, cut it with a flower knife, do not cut it;
Fill the eggplant seam with the meat filling, put it in the oil pan, fry it on medium heat until crispy, remove it and control the oil;
Put a little oil in the pot, add onion and ginger and saute until fragrant, add Pixian bean paste, white vinegar, sugar, chicken essence, add a bowl of water, and bring to a boil;
Take the juice out of the pan and serve on a plate.
Zucchini Egg Buns
Practice 1. The dough is ready, cut the agent and roll the bun for later use, shred the zucchini, add salt to dehydrate properly. Crush tofu, fry eggs, add shredded zucchini, and tofu;
Soak the vermicelli in cold water until soft, blanch briefly, cut into sections, stir into the stuffing, add onion ginger minced garlic, salt, sugar, soy sauce, chicken essence and mix well;
Wrap the buns, wake up the wrapped buns for 20 minutes, put them in a pot with cold water, and steam for about 10 minutes.
Spicy Braised Fish Nuggets
Ingredients: 500 grams of middle herring, salt, sugar, cooking wine, dark soy sauce, light soy sauce, onion ginger garlic, pepper powder, vinegar, Laoganma chili sauce
practice:
Remove the scales and belly of the fish, wash, drain, make a few horizontal cuts on the back of the fish, marinate with salt and cooking wine for 10 minutes;
Heat the oil in the pan, add the fish pieces and fry on both sides;
Put an appropriate amount of cooking wine, a small half bowl of water, add ginger, onion, garlic, dark soy sauce, first soy sauce, sugar, a few drops of balsamic vinegar, 2 teaspoons of oil pepper, boil over high heat, and cook over medium heat until the juice thickens;
Sprinkle some spring onion and serve.
Stewed Edamame with Mushrooms
Ingredients: 6 fresh shiitake mushrooms, 150 grams of edamame kernels, 1 red pepper, ginger, 1 tablespoon of vegetarian oyster sauce, salt to taste
practice:
Cut the stems of shiitake mushrooms into thin slices, cut red peppers into filaments, and mince ginger;
Add rapeseed oil to the wok, add minced ginger and fry until fragrant;
Add the mushrooms and stir fry until soft and watery;
Add edamame and stir fry for a while;
Add red pepper and vegetarian oyster sauce to fry all the ingredients;
Finally, add a little salt to taste, stir well and serve.
Steamed Pork Ribs with Taro
Practice: 1. Wash the ribs, control the moisture, add a little salt, sugar, chicken powder, cornstarch, soy sauce, pepper, cooking wine, oil, minced garlic, grab evenly, cover with plastic wrap and put in the refrigerator to marinate for 3 hours .
Peel and wash the taro, cut into small pieces, put it on a plate and sprinkle a little salt on the cut taro.
Take out the marinated pork ribs from the refrigerator and place them on top of the taro.
Boil the water in the steamer, put the pork ribs in and steam for 30 minutes.
Turn off the heat and put the red pepper ring on it and you can start eating!
King Oyster Mushrooms with Scallion Oil
Ingredients: king oyster mushroom, ginger, minced green onion, millet pepper, light soy sauce, oyster sauce, cooking oil
practice:
Wash and slice the king oyster mushrooms;
Add water to the pot, after the water boils, pour in the sliced king oyster mushrooms and cook until softened, remove and set aside;
Chop onion, ginger, and millet pepper, and pour into a bowl;
Heat the oil in the pot, pour the oil on the sauce;
Arrange the king oyster mushrooms in a circle and drizzle with the sauce.
cold noodles
Ingredients: 150g vermicelli, 10g each of red pepper, cucumber, carrot, cabbage, 5g garlic, 2g salt, 1g monosodium glutamate, 2g chicken powder, 10g white vinegar, 1g mustard oil, 3g sesame oil
practice:
Put the dried vermicelli in a pot under water and turn off the heat, cool naturally, remove and rinse with cold water, drain and set aside;
Finally, mix the side dishes and seasonings in the box, and add the cooked vermicelli and mix well.
Bitter Gourd Squid
Ingredients: squid, bitter gourd, carrots, ginger slices, shallots, starch, oil and salt
practice:
Boil a pot of water, put in the squid slices after the water boils, roll them slightly and remove them immediately to control the moisture;
After opening again, add bitter gourd and blanch water, at the same time add a small amount of salt and a few drops of oil;
Add starch, pepper, salt to a small bowl, then add water and mix well;
Put a little oil in the pot, add ginger slices, carrot slices and green onion and stir-fry together;
Add squid and bitter gourd and stir fry twice;
Add seasoning water starch, thicken the juice and thicken, add the shallots and stir-fry evenly.
Fried Pork Loin with Bitter Gourd
Ingredients: 1 bitter gourd, 1 pork loin, 2 grams of pepper, 5 grams of soy sauce, 5 grams of oyster sauce, 8 grams of cooking wine, 2 grams of salt, half a bowl of water
practice
When buying the pork loin, let the boss handle it and take it back, cut it into small pieces, and cut the bitter gourd into slices. The slices taste good.
Heat a pan, put a proper amount of peanut oil in the pan, saute minced garlic and ginger slices until fragrant, add pork loin and stir-fry.
After discoloration, add cooking wine, oyster sauce, soy sauce, pepper and stir fry evenly.
Pour in the bitter gourd and stir fry evenly, pour in half a bowl of water and stir fry until the bitter gourd is soft, then add salt and stir well.
Cucumber Salad with Pork Tongue
Practice: 1. Wash and slice the cucumber and cut into shreds for later use;
Wash the pig tongue and put it into the pot, pour in water, add Chinese pepper, star anise, green onion and ginger, cook until soft and tender, take out and let cool;
Cut the pig tongue into thinner strips so that it tastes better;
Remove the roots, wash and drain the coriander and cut into small pieces for later use;
Put the pig tongue and all the ingredients into the container;
Peel and smash the garlic into a paste and put it in a container with sugar, vinegar, salt and monosodium glutamate;
Mix all the seasonings well.
Soybean Braised Pork
Ingredients: 500 grams of pork belly, 300 grams of soybeans, 5 grams of ginger, 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, 10 grams of sugar, 10 grams of cooking wine, 3 star anises, 5 grams of peppercorns, 3 fragrant leaves, 1 teaspoon of salt
practice
Soak the soybeans in cold water for more than 3 hours, wash the pork, cut it into pieces and drain the water for later use;
After the pot is hot, add the pork and fry until the water is dry, and stir-fry the oil;
Pour out the excess oil in the pot, add star anise, Chinese prickly ash, ginger, and bay leaf to fry until fragrant, add the meat, and add dark soy sauce to color the meat;
Add boiling water to submerge the meat, add salt, light soy sauce, and white wine;
Put in the soaked soybeans, cook on high heat for half an hour, then turn to medium heat and simmer until the meat is rotten and the beans are soft.
Fried Chicken Gizzard with Wild Pepper
Ingredients: chicken gizzard, wild pepper, coriander, red pepper, salt, thirteen spices, soy sauce
practice:
Wash the chicken gizzard repeatedly with salt and then rinse. Prepare wild peppers for sliced chicken gizzards, wash and cut coriander into sections, and cut red peppers into small prisms;
Heat the oil. When frying the chicken gizzard, water will come out and fry the chicken gizzard until it is dry. Pour in the wild pepper, the water in the wild pepper can also be poured in, so that it is more sour and spicy;
After frying again, add red peppers, stir fry until the red peppers are broken, add coriander, add an appropriate amount of salt, sesame oil, add an appropriate amount of thirteen incense and soy sauce, stir fry evenly, and then put it on the pan.
scrambled eggs with chives
Ingredients: 1 small handful of chives, 4 eggs, 1 gram of salt, a little soy sauce
practice:
Wash and soak the leeks for 15 minutes, drain and cut into small pieces.
Crack the eggs into a bowl, add salt and beat with chopsticks, heat the pan, add an appropriate amount of cooking oil, pour in the eggs, and fry slowly on medium and low heat until the bottom coagulates.
Fry well with a shovel, pour in the leeks and stir-fry until soft, add a little soy sauce to taste and serve.
peppered eggplant
Ingredients: 1 round eggplant, 2 peppers, 3 shallots, 1 piece of ginger, 3 cloves of garlic, 5 pieces of coriander, 10 peppercorns, 5 grams of salt, 6 grams of soy sauce, 4 ml of rice wine
practice:
Wash the eggplant and cut into strips, soak in light salt water for 10 minutes;
Mince the onion, ginger and garlic, cut the green pepper into strips, separate the coriander stems and leaves, and separate the minced garlic on both sides;
Put the peppercorns in the cold oil, fry them to get the fragrance and remove them, add onion ginger minced garlic and fry until fragrant;
Add eggplant, add appropriate amount of salt during frying, fry until eggplant becomes soft, add a small amount of rice wine, add a little boiling water, cover and simmer for a while;
Add shredded green peppers and coriander stalks, stir fry until they are broken, add a little soy sauce to taste, and finally add coriander leaves and another part of minced garlic, stir well and cook.
Yuba Roasted Mushrooms
Practice: 1. Wash and soak dried shiitake mushrooms, slice; (do not pour out the water for soaking shiitake mushrooms)
Cut the yuba into inch sections diagonally, slice the carrots, and cut the green onions into sections;
Heat the oil in a pot, put the shallots in the pot, then add the mushrooms and fry until fragrant;
Add yuba and stir fry, add oyster sauce, water for soaking shiitake mushrooms, and all the side dishes, cook for 30 seconds, add water starch, bring to a boil and turn off the heat.
Microwave Old Vinegar Peanuts
Ingredients: 60g peanuts, appropriate amount of cucumber, appropriate amount of sesame seeds, 1 tablespoon of aged vinegar, appropriate amount of sugar, appropriate amount of salt, 1 tsp of cooking oil
practice:
Pour the peanuts into a microwave bowl, add a teaspoon of cooking oil and mix well.
Put a lid on the microwave oven, put it in the microwave oven, medium-high heat, and ding for 3 minutes.
Take out the microwave bowl, add a small handful of sesame seeds and a small amount of salt, and stir well.
Heat in the microwave again, medium-high heat, and it will be ready in one and a half to two minutes. Remove the lid and let it cool. The peanuts will become crispy after cooling.
Wash the cucumber and cut into small pieces. Mix a tablespoon of aged vinegar with a small amount of sugar. Pour the aged vinegar and diced cucumber into the cooled peanuts and stir well.
Eight Treasures Porridge
Ingredients: peanuts, red beans, glutinous rice, soybeans, barley, black beans, mung beans, corn, oats
practice:
It is also very simple to cook eight-treasure porridge, prepare the ingredients;
Clean the ingredients and put them in the pot, add 2 liters of water, boil over high heat, then reduce to low heat and cook for 60 minutes;
Put an appropriate amount of sugar in a pot of eight-treasure porridge that warms the stomach and keeps healthy.
Fish and Shrimp Eggplant Cake
Ingredients: 250g long eggplant, 200g fish, 50g shrimp, oil, salt, soy sauce, cooking wine, white pepper, sugar, vinegar, ginger, chopped pepper, starch, garlic.
practice:
Prepare the raw materials: marinate the shrimp with cooking wine for a while and wash, and chop the fish into minced fish.
Chop the shrimp and ginger slices together, then mix well with the minced fish, add salt and white pepper, stir in one direction and set aside.
Peel the eggplants and cut them into small eggplant boxes according to the method of breaking them one by one.
Stuff the meat filling evenly into the eggplant box.
Beat eggs well, add cornstarch to make egg paste.
Heat the oil until it is warm, wrap the eggplant box evenly in the egg liquid and fry it in the oil pan until golden brown, remove and drain the oil.
In this way, the delicious and delicious eggplant box is ready. For those with light taste, you can choose to sprinkle some salt and pepper and eat it directly.
Turmeric Beef Fried Rice
Ingredients: 220 grams of rice, 100 grams of sliced beef, 20 grams of chopped green onion, 30 grams of cooked green beans, 30 grams of diced carrots, 1 egg, 1/2 teaspoon of salt, 1 teaspoon of turmeric powder
practice
Beat eggs; scald diced carrots, drain and set aside.
Heat a wok, pour 1 tablespoon of oil, and fry the beef until the surface turns white, then take it out for later use.
After cleaning the pot, heat the pot, pour about 2 tablespoons of oil, add the egg mixture and quickly stir until the eggs are slightly solidified.
Turn to medium heat, add rice, beef, green beans, diced carrots, chopped green onion and turmeric powder, stir-fry the rice until the rice is completely dispersed and evenly colored.
Finally add salt and continue to stir fry over medium heat until the rice is fragrant.
shredded radish in soup
Ingredients: white radish, small river shrimp, fat, ginger, wine, chicken essence, steamed fish and soy sauce, chopped green onion
practice:
White radish, peeled and shredded; fat meat cut into thin slices; small river shrimp washed twice with water, removed and drained.
Put the fat in the pot, add an appropriate amount of water, boil until the water is dry, boil out the lard, and remove the oil residue.
Put the small river prawns under high heat and stir-fry, add shredded ginger and white wine, cover the pot and simmer for 10 seconds, add an appropriate amount of water and salt, pour in the shredded radish, cook on high heat until the soup is milky white, the shredded radish is crystal clear, add an appropriate amount of chicken essence and Steamed fish soy sauce, sprinkle with chopped green onion.
Chicken thighs in red oil
Practice: 1. Boil water in a pot, put the chicken thighs in and cook them, remove them and cool them, and cut them into pieces;
Put oil in the pot, add the peppercorns and fry until fragrant, remove the peppercorns;
Add chopped dried chili peppers and minced garlic, fry for a while, turn off the heat, then add light soy sauce, a few drops of white vinegar, a little sugar, sesame oil, and red pepper oil to make a sauce;
Pour the sauce over the chicken pieces.
Cabbage Rolls
Ingredients: 5 Chinese cabbage leaves, 1 carrot, 1 cucumber, 1 egg, 1/2 tsp salt, 2 tsp sesame oil, 1 tablespoon soy sauce, 1/2 tsp sugar
practice
Wash the cabbage, boil more than half of the pot of water, blanch the whole piece of cabbage in the water for about 1 minute, remove it and soak it in cold water, drain the water;
Peel the carrots, cut them into shreds, stir-fry them in hot oil for about 1 minute; beat the eggs into egg liquid, spread the hot oil in the hot pan into egg skins, cut them into shreds after cooling, wash and shred the cucumbers for later use;
Spread the blanched cabbage leaves flat, place shredded carrots, shredded eggs and shredded cucumbers on 1/2 of the cabbage gang, and roll the cabbage leaves into rolls;
After the cabbage leaves are rolled up, cut them in half; add salt, sugar, sesame oil, and soy sauce to make a dipping sauce.
Grilled Sea Bass with Sauce
Ingredients: sea bass, pork belly, green onions, ginger, carrots, green beans, dried peppers, pepper powder, soy sauce, cooking wine, oil, salt
practice:
Clean the sea bass, cut a few knives on the surface, evenly smear both sides with salt, and marinate for about 10 minutes.
Heat the pan, smear the bottom of the pan with ginger, put in an appropriate amount of oil, add the sea bass and fry over low heat until golden brown on both sides, set aside for later use;
Leave the base oil in the pot, add diced pork belly and stir-fry, fry out the oil, add ginger slices, green onion and red pepper and stir-fry together;
After stir-frying until fragrant, add an appropriate amount of water, then add soy sauce and cooking wine, and boil together;
After boiling, put in the fried fish, cook on high heat until half of the juice is received, add salt and pepper to taste, and continue to collect juice on high heat;
Add green beans and diced carrots and cook until the soup is dry, sprinkle some chopped green onions.