A selection of 28 dishes to share, with all the colors and flavors, the family's favorite, you can try it too
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!
Beef sauce
Buy fresh beef
Dice the beef, cooking wine, soy sauce, ginger slices, and then put the oil
Heat the oil in the pot and fry the beef until cooked, add a little salt, and the sauce behind is more salty, so it is not suitable to put more salt and put it out.
Take another oil pan and fry the peppers until fragrant, discard the peppers, add minced ginger and garlic and fry until fragrant, add millet peppers to make red oil! If you like spicy, you can add more millet pepper
Homemade Strawberry Jam
Remove the stems and wash the strawberries
Cut in half, then add sugar and marinate for an hour
Put the marinated strawberries in the pot, add rock sugar and fry over high heat. My pot is non-stick, so the fire is fine.
Continue to fry, fry until thick, finally drop a few drops of lemon juice, fry for a while and then turn off the heat.
Fried fungus
Ingredients: Fungus, Pork Belly, Ginger, Small Red Pepper, Light Soy Sauce, Garlic, Vinegar, Salt
Practice: 1. After the fungus is soaked in cold water, remove the roots, wash and tear the small flowers, and cut the pork belly into thin slices.
Slice ginger and garlic. Small red peppers cut into pieces.
Heat oil in a wok, add ginger and garlic slices to fry until fragrant, add pork belly and stir fry.
Fry the pork belly until golden brown and oily, add the soaked fungus and stir fry.
Add in soy sauce, vinegar, salt and stir well, finally add red pepper and stir well.
Leek Kueh
Practice: 1. Prepare the ingredients, wash the leeks and drain the water, set aside
Mix the boiling water and rice flour into a dough, wake up for 20 minutes
Beat the eggs
Heat the pan with cold oil, pour the oil into the egg mixture and fry until tender.
Cool to hand temperature and chop
Shredded shrimp
Chopped chives
Put all the ingredients into the container, add the seasoning, stir well
Divide the dough into equal sized pieces
Roll the agent into a dough, wrap it in the filling, and close the mouth and tighten down.
Wrap all the chive kueh, put it in the oiled steamer, put cold water on the pot, 7-8 minutes after the pot is opened.
Scallion Oil Drizzled Fish Fillets
Ingredients: 250 grams of black fish fillets, several spring onions, 2 grams of ginger, 5 garlic cloves, 5 grams of rice wine, appropriate amount of cornstarch
Practice: 1. Wash the fish fillets and drain, pour in 5 grams of rice wine and mix well, add cornstarch, grab and homogenize for a few minutes
Wash the onion, ginger and garlic and cut them into pieces for later use
Put the water in the pot and boil it, put the fish slices into the water by hand, and take out the fish immediately when it turns white and discolored.
Put the boiled fish fillets on a plate, spread the minced onion, ginger and garlic on top, and pour in an appropriate amount of soy sauce
Then burn an appropriate amount of oil, until the oil emits green smoke, pour the oil on the green onion, and make a squeaking sound.
Roasted Pork Belly with Radish
Practice: 1. Wash the dried radish, soak it in warm water to soften, cut the pork belly into pieces, put oil in a hot pan, and add white sugar.
Stir fry the candy on low heat, add the pork belly, fry the candy, add the shallots and ginger slices.
Stir fry until fragrant, add soy sauce, stir well, add water and remaining seasonings. The fire is on.
Cover and simmer on low heat for 10 minutes, add in dried radish, stir well and simmer for 20 minutes, turn off the heat, and serve on a plate.
Fish Fragrant Shrimp Balls and Eggplant Casserole
Material: long eggplant, chilled shrimp, pickled pepper, onion, ginger, garlic, salt, soy sauce, vinegar, sugar, cooking wine, starch
The main raw materials, it is best to use long eggplants for this eggplant dish, one is tender, and the other is not rotten when fried.
Remove the head and skin of the shrimp, wash the back and make a knife to remove the sand glands.
Marinated shrimp: cooking wine, a little salt, a little egg white, and finally put dry starch and stick it in the refrigerator.
Peel the eggplant and cut it into long strips. Don't be too short. One is ugly, the second is still ugly, and the third is very ugly.
Finely chop onion, ginger, garlic, pickled pepper and set aside.
80% of the fried eggplants are hot, and 80% of them are almost smoked. Look at the fireworks as a signal. Then put the eggplant, it is best to put the eggplant on the plate, don't use it directly, otherwise it will hurt your hand.
Oil the shrimp balls, 60% of the hot oil. After the shrimp balls are put in for a second, small fish eye blisters will form, and gradually become denser and more dense. When they are completely curled, they are cooked. Take them out.
Stir fry the pickled peppers in warm oil. After the red oil is released, add onion, ginger and minced garlic to fry until fragrant. Then add rice wine and soy sauce to burst, add vinegar and sugar, more, because it has a little sweet and sour taste. A little salt, because the soy sauce and pickled peppers are both salty, put a little water at the end, no more, and bring to a boil.
Add in the shrimp balls and eggplant and cook for three minutes on medium heat. Flip a little in the middle, and then the juice is almost gone, thicken and serve.
Sixi Fried Dumplings
Materials: flour, pork stuffing, oil, salt, eggs, cooking wine, soy sauce, peas, corn, ham, fungus, carrots
Knead the flour with a little salt and boiling water to form a smooth hot dough and let it rest for about 20 minutes.
Add eggs, cooking wine, and soy sauce to the meat filling and add chopped green onion and ginger.
Prepare cooked peas, cooked corn kernels, black fungus and ham.
Divide the awakened dough into small pieces and roll out into thin dough.
Wrap the meat filling, pinch the middle, and then pinch the other end.
Fill in different fillings.
Heat the water in the pot, put the carrots on the bottom and then put the steamed dumplings.
Serve out of the pot after steaming.
Fried Bacon with Mixed Vegetables
Materials: 50g Cantonese-style bacon, 100g snow peas, 30g carrots, 5g dried fungus, appropriate amount of oil, appropriate amount of salt, 20g garlic
practice
The black fungus is soaked in water in advance, about 2 to 3 hours can be soaked, and the time is shorter in summer;
Remove both ends of the snow peas, and tear off the thick tendons on both sides;
Divide the snow peas into two, the tender and short ones can be divided;
Peel the carrots and cut them into thin slices, then cut them into diamond shapes as shown in the figure;
Cut the bacon into thin slices;
Put a little oil in the pot, add the bacon and stir fry the oil;
Add garlic and carrots;
Pour in black fungus and snow peas, sprinkle with salt, and stir fry quickly for a while
Sauteed Cabbage with Bacon
Ingredients: cabbage, bacon, garlic, salt, sugar, vinegar;
practice
Wash the cabbage and tear it into small pieces by hand; cut the bacon into small pieces;
Heat oil in a hot pan, add bacon slices and stir-fry until fragrant; add garlic slices and stir-fry until fragrant;
Pour in the drained cabbage and stir fry;
Add salt, a little sugar, drizzle balsamic vinegar along the side of the pot, stir well and then remove from the pot;
Fried gourd with egg
Materials: zucchini, eggs, oil, salt, cooking wine appropriate amount
Practice: 1. Wash the zucchini and cut into even slices.
2, and then cut into uniform silk.
Crack the eggs into a bowl, add a little salt and cooking wine and mix well.
Heat the oil in a pan, add in the egg mixture and fry it into broken egg droplets, set aside for later use.
Leave the base oil in the pan, pour in the zucchini and stir-fry for about 1 minute.
Add 1 teaspoon of salt and stir fry evenly.
Pour in the scrambled eggs.
Continue to stir fry for a while to serve.
Mushrooms in Tomato Sauce
Method: 1. Heat a small amount of oil in a pot, add two tablespoons of tomato sauce, stir fry over low heat, add white vinegar, sugar, an appropriate amount of water, a little soy sauce, hook in the thin gorge sauce, and keep stirring.
Fried mushrooms.
Put in the fried mushrooms, stir fry evenly, add chicken essence, sesame oil and cook until the soup is thick.
Braised Rice with Olive Vegetables, Spring Asparagus and Diced Pork
Ingredients: 200g of rice, 300g of bamboo shoots, 100g of diced pork belly, 10g of chopped green onion and minced ginger, 50g of olive vegetables, and 5g of soy sauce.
Production process: 1. Dice the pork belly, cut the spring bamboo shoots from the root, peel off the skin along the gap and cut into hob blocks
Heat the pot and add cooking oil, add the diced meat, stir fry until the meat turns white, add minced green onion and ginger, add the chopped spring bamboo shoots and stir fry evenly.
Add olive vegetables and soy sauce and stir evenly. Put the washed rice in the rice cooker, add less water than the stewed rice, pour in the fried ingredients, and press the cooking button.
Sweet and Sour Vegetable Rolls
Ingredients: Chinese cabbage, black fungus, carrots, eggs, salt, oyster sauce, sugar, white vinegar, cornstarch
Practice: 1. Carrot, fungus, omelette are all shredded.
Add water to the pot, add a little salt, add Chinese cabbage after the water boils, put the whole piece into the pot, cook until soft and set aside.
Add carrot shreds and black fungus shreds and cook for later use.
Spread the Chinese cabbage leaves, add shredded carrots, shredded fungus and shredded eggs and roll them by hand.
Put water in the pot, add 1 tablespoon of sugar, 1 tablespoon of white vinegar, oyster sauce, and a little water starch to thicken and pour it on the cabbage rolls.
Stir-fried Pork with Chili
Material: 400 grams of peeled pork belly, two fresh peppers; seasoning: salt, monosodium glutamate, soy sauce, sesame oil, etc.
Practice: 1. Wash the peeled pork belly and cut into small slices, marinate with soy sauce; wash and cut fresh peppers into small slices.
First put a little cooking oil in the pot, cook until cooked, add the pork belly marinated in soy sauce, fry it and place it evenly on the plate.
Re-start the pot, dry fry the peppers until the surface is charred, then add cooking oil, stir fry over high heat, then pour in the freshly fried pork belly, add appropriate amount of salt and monosodium glutamate according to personal taste, and mix in a little sesame oil , and mix well.
Braised Fish Nuggets with Garlic
Ingredients: 350 grams of catfish, 5 slices of ginger, 5 pieces of garlic, 20 cloves of coriander, 2 shallots, 10 grams of fresh red pepper, 1 corn starch, 20 grams of soy sauce, 2 tablespoons of oyster sauce, 1/2 tablespoon of rice wine, 1/2 tablespoon of sugar, 1 teaspoon Water 150ml
practice
Cut the catfish into pieces and stick a thin layer of cornstarch on the surface.
Put 3 tablespoons of oil in a pot, heat it up, add the fish pieces, and fry on medium heat.
Fry until the surface of the fish pieces is slightly yellow, remove and drain the oil.
Filter the oil for frying fish, put it into a clean pot, add garlic cloves, scallions, and ginger slices and fry until golden brown on the surface.
Add in the fried fish pieces, soy sauce, oyster sauce, rice wine, sugar and water, bring to a boil, then turn to low heat and simmer.
When the soup is thickened, add red pepper shreds and coriander leaves to serve.
Stir-fried Pork with Celery
Material: 300 grams of celery, 200 grams of lean pork, salt, oil, 1 spoon of soy sauce, 1 spoon of cornstarch
practice:
1 Lean pork, washed, sliced, put in salt, soy sauce, oil, cornstarch (mixed with cornstarch and water), mixed well, marinated for ten minutes
2 Wash and soak for 5 minutes, slice
3 Heat the pan, pour the oil, stir-fry the celery five ripe
4 Heat the pan, pour the oil, stir-fry the lean meat, six mature
5 Add the celery that has been fried until mature, add salt, stir well and collect the juice.
Hibiscus Sea Bass
Practice 1. After slaughtering and cleaning the sea bass, take the head and tail of the fish to taste first, then put it into the cage with the egg liquid that has been stirred and seasoned, and steamed for later use.
- Cut the clean fish into large pieces, put the sizing into the oil pan, remove and add corn kernels, green and red peppers, fresh soup to taste and smooth, and finally serve on the steamed tender eggs, and serve.
Fried Pork with Sour Beans
Ingredients: minced meat, sour beans, ginger, dried chili, cooking wine, light soy sauce, dark soy sauce, sesame oil, oil, pepper powder, sugar
practice:
Soak the sour beans in water for 20 minutes, wash them, dry them with your hands and cut them into small pieces.
Put the meat stuffing into a bowl, pour in cooking wine, dark soy sauce, vegetable oil, white pepper, mix well and marinate for 5 minutes. Peel and chop the ginger, cut the dried chili into small pieces.
Pour oil into the pot, heat it on high heat until the oil is 70% hot, add the meat filling, stir fry quickly until the meat changes color and becomes cooked, then remove it.
Continue to pour some oil into the pot, heat it on high heat until the oil is 40% hot, add minced ginger and chili segments, stir fry until fragrant, add sour beans, change to medium-low heat, and stir-fry for at least 3 minutes.
Add in the fried minced meat, then add soy sauce, sugar, stir fry evenly and continue to fry for 2 minutes, then pour in sesame oil.
Roasted old tofu
Ingredients: 1 piece of old tofu, 1 green pepper, 1 red pepper, 3 cloves of garlic, chopped, 1 inch ginger (sliced), green onion, oil
Sauce: 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 2 teaspoons sugar, 1 teaspoon cornstarch, 2 teaspoons black vinegar, 1 teaspoon sesame oil, 1 tablespoon water.
Practice: 1. Cut the tofu into pieces, remove the water on the surface. Cut red and green peppers into small pieces.
Turn on the fire, heat the oil, and fry the tofu cubes in the oil until the surface turns golden brown. Drain the oil from the pan, leaving 2 teaspoons of oil in the pan.
Mix the sauce ingredients in a bowl, saute ginger, garlic and spring onion until fragrant, add tofu and chili, stir-fry until soft, pour in the sauce, serve out when done, sprinkle with chopped green onion.
Garlic Roasted Prawns
Material: 12 prawns, 2 garlic, 2 tablespoons of oyster sauce, 3 spicy millet
Practice: 1. After washing the prawns, cut off the shrimp whiskers, use a knife to open the deep back, and then use a toothpick to pick out the shrimp line.
Spread the open-backed shrimp, use the back of the knife to lightly chop the shrimp, and let it flatten.
Arrange the prawns neatly on a baking sheet lined with tin foil, with the head facing in and the tail facing out, so that they look better when cooked.
Cut the peeled garlic into small pieces, put it in a bowl, add oyster sauce and mix well; cut the spicy millet into small pieces.
Add a spoonful of diced oyster sauce and garlic to each unfolded shrimp, and sprinkle with a few grains of millet.
Put the baking pan into the preheated oven, 190 degrees for 7 minutes, until the prawns are all discolored and the fragrance is overflowing.
Dry Fried Spicy Hairtail
Material: Hairtail 600g
Ingredients: 1 section of green onion, 4 slices of ginger, 3 spoons of cooking wine, 1 spoon of white wine, 7 grams of salt; 40 grams of spicy powder.
Practice: 1. Clean the hairtail and cut it into sections, add chopped green onion and ginger, salt, cooking wine and white wine, mix well and marinate for 20 minutes.
A large handful of dried chili peppers, a large handful of dried Chinese peppercorns, and dried cloth are rubbed together. After cleaning, put them into the pan together.
Turn on a low heat and fry slowly until the color of the peppers turns dark and you can smell the spicy taste, then turn off the heat.
Stir-fried chili and Chinese prickly ash, let cool for a while, then pour into a food processor and grind into powder.
Take the octopus out into another pot, pour in the spicy powder, and mix it gently, so that each piece is evenly coated with a layer of spicy powder, which can also absorb the water on the octopus, and it will be dry and not dripping when it is fried. .
Pour oil into the non-stick pan, and then arrange the octopus segments neatly, then don't flip it at will, and fry slowly over medium heat.
Flip over 2-3 times at most, and fry both sides until golden brown. The fish pieces are dehydrated and shrunk, and they feel hard when touched with chopsticks. Serve.
Jianlibao Braised Pork Ribs
Material: 480 grams of ribs
Ingredients: 2 cans of Jianlibao, 1 shallot, 4 slices of ginger, 1 star anise; 4 tablespoons of light soy sauce, half a teaspoon of dark soy sauce, and 2 tablespoons of rice vinegar.
Practice: 1. Put the washed spareribs in a pot with cold water, cover and boil over high heat.
Continue to cook for 2 minutes until the pot is full of foam, then turn off the heat, then remove and wash with warm water.
Put the blanched ribs into another cast iron pot, and pour the Jianlibao without the ribs.
Add scallions, ginger slices and star anise.
Pour in dark soy sauce, light soy sauce and rice vinegar, mix well.
Cover and cook over high heat until the pot boils, then turn to the lowest heat and simmer slowly for about 40 minutes.
Stew until the soup is thick, then open the lid, turn to high heat to collect the juice until it is almost dry, then turn off the heat.
Braised Eel Segments
Material: 600 grams of eel
Ingredients: 8 dried chilies, 2 shallots, 1 head of garlic, 4 slices of ginger, 1 spoon of Chinese peppercorns
Seasoning: 1 large can of beer, 2 teaspoons of salt, 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of rice vinegar, 1 tablespoon of sugar
Practice: 1. Let the seller help to deal with the eel, make a flower knife on the thick part of the meat, and take it home and rinse it under running water.
Cut the onion into sections, slice the ginger and garlic, and cut the chili into long strips.
After the water in the pot is boiled, pour in the eel, turn off the fire for 3-4 seconds and take it out, the speed should be fast.
Rinse under water after taking it out, wash off the white film scalded on the skin of the eel, and then cut it into sections for later use.
After the oil in the pot is hot, add the dried chili peppers and Chinese prickly ash, and fry slowly over low heat until the color of the chili peppers becomes dark, and the fry is fragrant.
Add in the onion, ginger and garlic, still operate on a low heat, and slowly fry the onion fragrance.
Pour in a large can of beer, bring to a boil and add all the rest of the seasoning, mix well.
Pour in the eel segments, cover with the lid, turn to low heat after the pot is boiled, and simmer for about half an hour.
Simmer until the soup thickens and has a strong fresh fragrance.
Fried Pork with Green Onion
Ingredients: Pork, Green Onions, Apple Cider Vinegar, Light Soy Sauce, Braised Soy Sauce, Black Pepper, Salt
Practice 1. Cut the meat into thin slices, cut as many as you can.
Seasoning: vinegar, soy sauce, braised soy sauce, crushed black pepper, water starch and a little salt.
Wash the green onions and cut them into pieces. Heat oil in a pot.
Add in the sliced meat and fry until it turns white, then stir-fry the green onion.
Pour in the seasoning sauce, stir fry evenly, then turn off the heat and eat.
Chili Sauce Fried Rice
Ingredients: rice, Laoganma, spring onion, onion, oyster sauce
practice:
Heat the oil in the pot, pour the rice into the pot, add a little water, and fry the rice;
Add a spoonful of Laoganma, a little oyster sauce, and an appropriate amount of diced onion, stir fry evenly;
Add a little chicken essence, stir fry evenly, sprinkle a little chopped green onion.
Creamy Corn Kernels
Ingredients: appropriate amount of frozen corn kernels; appropriate amount of sugar; 1 packet of milk; a little salt; a little cooking oil
Method: Pour corn kernels and milk into the pot, cook on medium and low heat, and stir while cooking.
After the corn kernels are cooked, put an appropriate amount of sugar, a little salt, and turn the heat to high to collect the juice. Stir with a spoon all the time.
When the milk is almost dry, add a little oil and collect the juice.
Honey bitter gourd
Ingredients: 1 bitter gourd, 1 cucumber, 2 tablespoons of honey, 500 ml of mineral water, ice cubes
Practice 1. Wash the bitter gourd, remove the flesh and slice, and wash the cucumber and slice it for later use;
Put the sliced bitter gourd and cucumber into the blender, add 500ml of mineral water and 2 tablespoons of honey, add a few ice cubes, plug in the power and stir for 2-3 minutes;
Filter the blended vegetable juice;
The filtered bitter gourd juice tastes better after refrigerating for 2 hours.