A selection of 38 dishes to share, delicious and nutritious drinks and meals, try to make a few dishes if you like
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!
Fish-flavored chicken
Material: chicken, carrot, black fungus, green pepper, pickled pepper, garlic, bean paste
Practice: 1. Wash and dice carrots, soak black fungus, dice green peppers, pickle ginger and pickled peppers, chop garlic, and chop bean paste finely.
Dice the chicken, add salt, sugar, cooking wine, pepper, soy sauce, starch and mix well for later use.
Take a bowl and add soy sauce, balsamic vinegar, sugar, chicken essence, sesame oil, water starch and stir well for the sauce.
Pour oil into the wok and sauté minced onion and ginger until fragrant, pour in the chicken and stir-fry until discolored. Set aside.
Put the bean paste into the base oil, pickled ginger and pickled pepper, and fry minced garlic until fragrant.
Pour in the carrots and stir fry, add a little water and stir fry for 2 minutes.
Add green pepper and black fungus and stir fry evenly.
Add the chicken and continue, pour in the prepared sauce and stir fry evenly and turn off the heat
Pork with Plum Vegetables
Ingredients: 1 piece of pork, plum vegetables, wine, dark soy sauce, oil, garlic, water, sugar, salt
practice:
Wash a piece of pork, marinate it with salt and wine, and cook it in a pot until it is seven mature.
Pick up and color with dark soy sauce, and then use a needle or awl to evenly insert small holes in the pig skin.
Fry the pork skin in the oil pan, cut it into slices after serving, and arrange the pork skin down in the bowl.
Wash and chop the plum cabbage, soak it with water, wring out the water and put it in a pot to dry before serving.
After the oil is revived, add the garlic and saute until fragrant. Add the plums and stir-fry for a while, add water, sugar and salt to boil, then put them all on the bowl with the pork, and steam them in the pot for 45 minutes to an hour.
Put the steamed pork upside down on the plate, and use the original juice to hook a gravy on it.
White Sliced Chicken with Scallion Oil
Ingredients: 4 chicken thighs; 3 slices of ginger; 4 green onions; 1 teaspoon of rice wine; 4 whole shallots; 1 tablespoon of light soy sauce; a little sugar and salt; 3 tablespoons of olive oil
practice
Boneless and washed chicken legs, put ginger slices, green onion, rice wine into a soup pot, pour cold water
Cover and cook, after the high heat boils, skim off the foam, cover, turn to medium heat and cook for 8 minutes, turn off the heat and cover and simmer for 10 minutes
Chop 1/3 of the green part of the shallots, and chop the rest together with the white part of the shallots
When the chicken is cooking, put the chives in the pot, and fry slowly over low heat until the white part of the scallion turns yellow and the green part shrinks a little, then turn off the heat. Strain out the shallots in the oil, add soy sauce, sugar and salt for later use
After the chicken is simmered, take it out and put it in ice water to cool it down; cut the chicken into wide strips after cooling; put the prepared seasoning and chopped green onion on the chicken and stir well.
farm chicken
Main ingredients: 600 grams of net run pheasant, 200 grams of shiitake mushrooms. 50 grams of scallions, 50 grams of garlic, 100 grams of green and red peppers, appropriate amount of shredded green onion, soybean paste, Maggi fresh soy sauce, salt, monosodium glutamate, chicken essence, and lettuce oil
Method of preparation: 1. Cut the net run pheasant into pieces for use. In addition, cut the soaked shiitake mushrooms into pieces, wash the green and red beauty peppers and cut them into sections, set aside.
Heat the vegetable oil in the pot, add the chicken pieces and stir-fry until the color changes, add the shallots and garlic and stir-fry together, add the mushroom pieces, mix in an appropriate amount of water, and cook until the chicken is soft and cooked.
Then add the green and red pepper sections, add soy sauce, Maggi fresh soy sauce, salt, monosodium glutamate and chicken essence, sprinkle some shredded green onion when the pot is loaded into the container, and serve.
Braised Pork Ribs with Soybeans
Material: 1 pound of ribs, 150g of soybeans, ginger, soy sauce, cooking wine, salt, ginger and garlic are all appropriate
Practice: 1. Wash the soybeans, add a little soy sauce, add water, and then put them in a pressure cooker and cook for 20 minutes
Cut the ribs into small pieces and blanch them for later use
Pour oil into the pot, add shredded ginger and garlic cloves, add spare ribs, add a little soy sauce cooking wine and stir-fry until fragrant, after the meat is colored, pour it into the pressure cooker and simmer with soybeans
After simmering together for 20 minutes, add salt and stir well before serving
Hot and Sour Shrimp with Hibiscus
Main ingredients: 250 grams of fresh shrimp, 2 eggs.
seasoning:
Ingredient A: 30 grams of beer, 10 grams of onion ginger juice
Ingredient B: 10 grams of diced ginger, 30 grams of green beans, 20 grams of diced ham, 20 grams of diced meat, 15 grams each of green and red millet spicy
Ingredient C: 2 grams of salt, 5 grams of hot girl, 3 grams of pepper, 6 grams of white vinegar, 5 grams of oyster sauce, 1 gram of soy sauce, 3 grams of steamed fish sauce, 3 grams of chicken juice
practice:
Clean the shrimps, soak them in ingredient A for 2 minutes, spread out the water, sizing, and the lubricating oil is seven mature; mince the eggs, add water, pour them into a nest-shaped vessel and steam them into half a plate of watery eggs. Heat the pot, add oil, add Ingredient B, add shrimp, season with Ingredient C, collect the juice, thicken and thicken, and cover with the steamed egg.
Shredded Chicken with Bean Sprouts
Ingredients: 1 piece of chicken breast, 250 grams of mung bean sprouts, 2 stalks of coriander, appropriate amount of salt, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 3 cloves of garlic, 2 pieces of spring onion, 3 slices of ginger, 10 peppercorns, 1 aniseed, cooking wine 1 tablespoon, a little sugar
practice:
Remove the bean skin from the mung bean sprouts and wash them.
Bring water to a boil in a pot, put chicken breasts in cold water, boil over high heat, skim off the foam, add cooking wine, sliced green onion, ginger slices, peppercorns, aniseed, cook on medium heat for 10 minutes, turn off the heat and simmer for 5 minutes, Chicken is cooked when it turns white from the inside out. Remove to cool.
Boil the pot with water, put in the mung bean sprouts and blanch the water, and blanch the mung bean sprouts until they are cut off. Don't blanch the mung bean sprouts for too long, just blanch them until they are cut off, so as not to lose their crisp and tender taste. Can reduce the loss of vitamins.
Put the mung bean sprouts in cold water to cool, remove and drain the water for later use.
After the chicken breasts are cool, tear the meat into shreds with your hands.
Put shredded chicken and mung bean sprouts in a larger container, add coriander segments, minced garlic, then add chili oil, sesame oil, salt, sugar, stir quickly with chopsticks, and serve on a plate.
Hawthorn Cake
Practice: 1. Buy the hawthorn, wash it well, and drain the water
Remove the handle, cut it from the middle with a knife, remove the core, remove the flower, soak it in salt water,
Put it in a pot, add water, add sugar,
When the pot is opened, crush it with a spoon and turn off the heat
Crush with food processor
Cook in a sticky state, stirring constantly to avoid sticking to the pot
Soy sauce pen tube fish
Ingredients: 10 pieces of pen tube fish, 3 sharp peppers, 4 green onions, ginger, 4 hot millet, 2 tablespoons of soybean paste, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, half a tablespoon of salt, and half a bowl of water
practice:
Cut the green onions, peppers, and millet into a horseshoe shape diagonally, and shred the ginger.
Put cold water in the pot, after it boils, throw a few slices of ginger into it, pour in the fish in the pen tube, blanch for a while, and remove.
Pour oil into the pot. When it is 40% hot, add the shallots and ginger, and stir until fragrant. Add 2 tablespoons of soybean paste, 1 tablespoon of oyster sauce, stir fry over low heat, cook 2 tablespoons of cooking wine, and pour in a small bowl of water and 1 tablespoon Light soy sauce, half a teaspoon of salt, and put in the pen tube fish that had been blanched before.
Boil, put in the peppers and break them
Hot Duck Intestines
Materials: 300 grams of duck intestines, 300 grams of green Erji chili peppers, 50 grams of pickled pepper, 50 grams of pickled ginger, 20 grams of green onion, and 20 grams of dried green peppercorns. 120 ml of cooking wine, 20 ml of sesame oil, 80 ml of salad oil, Sichuan salt, and MSG.
Practice: 1. After scraping and washing the fresh duck intestines, cut them into 15 cm long sections; cut the Qing Er Vitex peppers into 0.5 cm short sections.
Pour half a pot of water into the wok and bring to a boil, put in the duck intestines and quickly boil the water, then remove and drain the water for later use.
Put the pot on the fire again, pour in the salad oil and cook it until it is 50% hot, first add the minced pickled pepper, pickled ginger and dried green peppercorns and saute until fragrant. In the meantime, add salt, monosodium glutamate, cooking wine, sesame oil, etc., stir well, and then put it out of the pot and put it into a dish.
Braised Pork with Garlic
Ingredients: pork belly, garlic, rock sugar, fermented bean curd juice, vinegar
Method: 1. Put rock sugar in the oil pan and dissolve until golden brown.
Pour in the sliced pork belly, stir fry quickly, add the pork belly, dye it with sugar and turn golden brown, pour in the braised sauce.
Pour in the fermented bean curd juice and vinegar. After all the seasonings are poured in, quickly stir fry, cover and simmer for two minutes.
Pour the fried garlic cloves into the pot. After the garlic cloves are poured in, cover the pot and drain the sauce in the pot.
Potato Stew with Pumpkin
Ingredients: Potatoes, Pumpkins, Soy Protein, Green and Red Peppers
Practice: 1. Peel potatoes and pumpkins and cut them into pieces; soak the soybean protein in water to soften, squeeze out the water, and cut into pieces; cut green and red peppers into sections.
Heat oil in a wok, saute shredded ginger until fragrant, add potato cubes and fry for a few times, add a little water, cover and simmer for about five minutes.
Add pumpkin and soybean protein, add soy sauce, salt, curry oil, stir fry evenly, add an appropriate amount of water again (not too much at one time, otherwise the dish will lose its fragrance), and cover the lid and continue to simmer until potatoes and pumpkin Cook until they are all cooked (if you like the rotten ones, cook them for more time, and add water if they are dry in the middle), put green and red peppers, mushroom essence, stir fry evenly, and wait until there is a little soup left in the pot. Then, out of the pot.
cumin flavored beef
Ingredients: Beef, Sesame, Chili Powder, Cumin
Practice 1. Marinate the beef slices with 1 tablespoon of starch, 2 tablespoons of soy sauce, 1 tablespoon of black pepper, and 1 tablespoon of cooking wine for ten minutes
Put the oil in the wok, pour the marinated beef into the oil and stir fry
Stir fry until the beef changes color, add sesame chili powder and cumin
Stir fry until the seasoning is evenly coated on the beef, season with salt. out of the pot
steamed prawns
Material: 500 grams of prawns, sesame oil, cooking wine, soy sauce, monosodium glutamate, vinegar, sugar, green onion, ginger, and pepper.
Practice 1. Wash the prawns.
Chop off the feet and whiskers of the prawns, remove the sandbags, sand lines and shrimp brains, and cut them into four sections.
Cut the onion into strips, slice the ginger in half, and mince the half. Put the prawns on the plate, add cooking wine, monosodium glutamate, onion strips, ginger slices, peppercorns and soup, steam for about 10 minutes, and take out. Pick out the shallots, ginger, and Sichuan peppercorns and put them on a plate. Make a sauce with vinegar, soy sauce, minced ginger and sesame oil for dipping.
Hot and Sour Duck Blood Beef
Raw materials: 150 grams of beef slices, 400 grams of duck blood.
Accessories: 50 grams each of diced sour radish and green bamboo shoots, and 30 grams each of fungus and green and red pepper rings.
Seasoning: 2 grams of salt, 10 grams of pepper, 20 grams of white vinegar, 100 grams of bottled Zhitian pepper water, 3 grams of sesame oil, and 1000 grams of clear soup.
Preparation: 1. Blanch beef slices and duck blood separately and set aside.
- Pour the clear soup into the pot and bring to a boil, add all the accessories, add salt, pepper, white vinegar, Zhitian pepper water, boil it again, add beef slices and duck blood, add green and red pepper rings after cooking for a while, Drizzle in sesame oil and serve.
Scallion Lettuce
Ingredients: 1 lettuce, half a tablespoon of sesame oil, appropriate amount of salt, a little chicken essence, half a tablespoon of vegetable oil, a little diced red bell pepper
Practice: 1. Prepare the required materials.
Peel and wash the lettuce.
Then cut into shreds. Add a pinch of salt to the shredded lettuce.
Then mix well and marinate for 15 minutes.
Drain the marinated lettuce.
Cut the shallots into white sections, and cut the shallots into chopped green onions.
Add vegetable oil and sesame oil to the pot and heat, add the shallots and stir-fry until fragrant.
Then cut into shreds. Add a pinch of salt to the shredded lettuce and pour it over the shredded lettuce
Bean Curd Roll Flammulina
Ingredients: 2 pieces of oily bean skin, 300 grams of enoki mushroom, onion, ginger, garlic, salt, light soy sauce, oyster sauce, sugar
Practice: 1. Remove the old roots of the enoki mushroom, wash and control the water for later use, mince the onion, ginger and garlic, cut the green onion into chopped green onion for later use, blanch the green onion leaves in boiling water for 3-4 seconds and immediately pick up and set aside;
After soaking the oil bean skin in warm water, cut it into a long strip with a width about half the length of the enoki mushroom for use;
Take a piece of cut oil bean skin, put an appropriate amount of enoki mushrooms, roll it up from the bottom up, try to roll it as tightly as possible, and then tie it with a scalded green onion leaf;
Put an appropriate amount of cooking oil in the pot, add the minced onion, ginger and garlic to saute until fragrant, push the sauteed minced onion, ginger and garlic to a corner of the pot, add the rolled enoki mushrooms and fry over low heat for about a minute. Using chopsticks, turn the enoki mushroom tofu skin roll over and fry the other side;
Fry the other side for about a minute, then add an appropriate amount of salt, soy sauce, oyster sauce, sugar, and about three tablespoons of water, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for about 5 minutes. Finally, the sauce is collected over high heat and sprinkled with chopped green onion.
Boiled Pork with Bean Sprouts
Ingredients: 300 grams of soybean sprouts, 200 grams of lean meat, enoki mushroom, a little carrot, onion, ginger, soy sauce, cooking wine, starch, sugar, chicken essence, salt, oil, bean paste
Practice: Soak the bean sprouts in water for several times, cut the lean meat into thin slices and mix well with soy sauce, cooking wine and starch, wash and shred the carrots, and blanch the enoki mushrooms in water.
Heat oil in a wok and sauté bean paste, spring onion and ginger until fragrant, stir-fry bean sprouts, enoki mushrooms and carrots for a while.
Put 2 bowls of water to boil, season with salt, sugar, pepper, chicken essence.
Slowly put the meat slices into the pot, and after the pot is boiled, sprinkle with chopped green onion.
Shredded cabbage
Ingredients: 300 grams of cabbage, 8 grams of garlic, several dried peppers, lard, salt, old vinegar, oyster sauce, light soy sauce, chicken essence
practice:
Peel off the cabbage piece by piece, rinse with light salt water and drain. Tear into large pieces by hand, smash the garlic, and cut the dried pepper into circles diagonally;
Heat the oil in a wok, pour in the cabbage slices when 70% hot; while stirring constantly, use a spatula to flatten the cabbage in the pot;
When the cabbage is flattened in the pot, lift it up. Turn to low heat and sauté chopped dried peppers and garlic in an empty pot; pour in the cabbage again, turn to high heat and stir-fry with garlic and peppers, still pressing the vegetable with a spatula;
Season with vinegar, oyster sauce, raw oil, and salt, and finally add chicken to the plate.
corn chowder
Ingredients: 2 sweet corns; 100 grams of potatoes; 1/4 of an onion; 1 fragrant leaf; 15 grams of butter; 250 ml of milk; a little salt; a little crushed black pepper
Method: After washing the sweet corn, use a knife to cut the corn kernels along the corn cobs.
Peel the potatoes and cut them into small pieces, and cut the onions into small pieces, set aside.
Put the butter in a frying pan, heat slowly over low heat until melted, turn to high heat, add chopped onion and saute until fragrant.
Then add diced potatoes, corn kernels and bay leaves, and stir fry evenly.
Add 1 cup of water, continue to cook until the diced potatoes are soft, then turn off the heat, let it cool, and remove the bay leaves.
Put the fried ingredients together with the soup into the blender, and then pour in the milk.
Whisk together to make a corn gravy.
Pour the whipped corn juice into a skillet, bring to a boil over high heat, then turn to low heat and cook until thickened
Add salt and crushed black pepper to taste and serve hot.
Hot and sour crispy pork skin
Ingredients: fried pork skin, onion, green pepper, vegetable oil, refined salt, mature vinegar, red oil bean paste, ginger
Practice: 1. Boil the fried pork rind in boiling water and soak it in water for several hours until the pork rind is swollen and elastic.
Peel the onion and cut it into strips, wash the green pepper, remove the seeds and cut into small pieces.
Cut the soaked pork skin into thin strips.
Take the oil pan, add ginger slices and saute until fragrant.
Add a tablespoon of red oil bean paste and fry the red oil.
Pour in the sliced fried pork skin and stir fry evenly.
Put the chopped green peppers into the pot and stir well.
Add onion and stir fry quickly.
Add an appropriate amount of refined salt, cook two tablespoons of vinegar along the side of the pot, over heat, stir fry evenly, and then take out the pot
Stuffed Mushrooms with Meat
This dish is going to be a little more complicated. This dish is called stuffed mushrooms with meat. There must be mushrooms in the ingredients. You also need to prepare minced meat, green onions, eggs, lettuce leaves and other ingredients. Put the meat filling on the shiitake mushrooms and press down, fry until golden brown, then bake in the oven at 150 degrees for 20 minutes.
Stir-fried sixtie
First add some sesame oil to the clams in salt water for half a day, and then prepare the seasoning.
After cleaning the clams, blanch them in hot water.
When the clams open their mouths slightly, pour them into the basin and let them sit for a while. This is to allow the sediment to sink to the bottom, and then keep stirring to allow the sediment in the clams to be discharged better.
Heat oil in a hot pan, fry ginger, garlic, Chinese peppercorns, dried chili and bean paste until fragrant.
Then put in the cleaned clams, pour in cooking wine, soy sauce, salt, and shallots and stir-fry.
When the clams are all open, add some white sugar and drizzle with sesame oil.
Winter Melon Bone Broth
Children should pay attention to nutritionally balanced meals. Next, I will introduce a winter melon bone soup. Calcium supplements are long, large pieces of wax gourd, a little spare ribs, first blanch the spare ribs in water, cook for 1 hour, put in the wax gourd pieces, the aroma of the spare ribs penetrates into the wax melon little by little, take a bite of the wax melon and only the spare ribs The sweetness and the richness of the meat make people move their index fingers.
Fried Shrimp Balls with Fungus and Yam
Practice 1. Remove the shrimp head and shell from the fresh shrimp, peel the yam, slice it obliquely, chop the small red pepper, and slice the ginger
Open the back of the fresh shrimp, pick off the sand lines, and add cooking wine
Add more starch and 1/2 teaspoon salt
Squeeze and marinate for about 10 minutes
Add a little oil to the pot, heat it, add ginger slices and saute until fragrant
Add yam slices and fry for half a minute
Add black fungus and fry for 1 minute
Put the ingredients in the pot aside and add the marinated shrimp
Fry until the shrimp changes color, add sugar, remaining salt and chicken essence
Finally add the small red pepper and stir well
Tomato and Mushroom Soup
Ingredients: 2 tomatoes, 200 grams of willow pine mushrooms, 1 packet of enoki mushrooms, 10 grams of wolfberry, 1 tablespoon of white wine, 2 tablespoons of mushroom powder, 3000cc of water.
Practice: 1. Wash the tomatoes and cut them into pieces; wash the enoki mushrooms and remove the stems; wash the willow pine mushrooms and set aside.
- Pour 3000cc of water into the stock pot and boil, then add the tomato cubes from step 1 and cook for about 10 minutes, then add the enoki mushroom, willow pine mushroom and wolfberry to cook, add white wine and shiitake mushroom powder and mix well before serving. Can.
Shredded squid in Beijing sauce
Ingredients: squid, sweet noodle sauce, shredded green onion, ginger, minced coriander, salt, sugar, cooking wine, oil
Practice: 1. Clean the squid and cut into thick shreds, marinate with a little cooking wine and salt for 20 minutes, and spread the shredded green onion on a plate for later use;
Put the oil in the hot pot, put the ginger slices into the pot, put out the ginger slices, put the squid shreds in the pot and fry until half-cooked and discolored;
Leave the bottom oil in the pot, add sweet noodle sauce, add sugar, cooking wine and salt, stir fry until the sauce thickens;
Stir fry the shredded squid so that the sauce is evenly coated on the squid. Put the fried squid on a plate with shredded green onion and sprinkle with minced coriander.
Stir-fried Tofu Bubble
Material: tofu bubbles, green peppers, dried peppers, salt, chicken essence
Practice: 1. Wash the bought tofu with water, and cut the green pepper into pieces;
Heat oil in a wok, add a few dry peppers and vegetable peppers and stir-fry until fragrant;
Put in the tofu bubbles and stir fry for a few times, add salt and chicken essence to season and serve.
Pan-fried fish steak
Material: herring steak, ginger minced green onion, cooking wine, black pepper, cooking wine, salt
Practice: 1. Wash the herring steak and cut it into pieces;
Add ginger minced green onion, cooking wine, black pepper, cooking wine, refined salt and mix well; marinate for half an hour;
Add oil to the hot pan;
Put in the marinated fish steak;
Fry until golden on both sides;
Sprinkle with salt and pepper.
Stir-fried Daylily with Fungus
Materials: black fungus, day lily, chives, broth, salt, water starch
Practice: 1. Soak the fungus in warm water, remove impurities and wash the daylily;
Tear the fungus into pieces; cut the daylily into inch sections;
Heat the oil in the pot, add chopped green onion and stir fragrant;
Pour in the fungus and day lily and stir-fry evenly;
Add an appropriate amount of broth and turn to medium-low heat;
Add refined salt and cook until the fungus and day lily are cooked and tasty;
Thicken with water starch and serve.
Fried Sausage with Soybean Sprouts
Material: soybean sprouts, sausage, oil, salt, onion, green pepper, red pepper, cooking wine, soy sauce, chicken essence
Practice: 1. Wash the soybean sprouts in clean water; slice the sausage; cut the green and red peppers and green onions for later use;
Pour a little oil into the wok and heat it up, add the shallots and saute until fragrant, pour in the sausages, add a little cooking wine and soy sauce, stir fry for a while;
Pour in the soybean sprouts and stir-fry for 1 minute, add salt and stir-fry evenly;
Add the chopped green and red peppers and stir-fry for a while, turn off the heat, add the chicken essence, and serve.
Cola Tofu
Material: tofu, cola, minced garlic, shredded onion, salt, water starch, appropriate amount of cooking oil
Practice: 1. Wash the tofu, cut into long cubes and set aside.
Heat oil in a pot, add tofu cubes, fry for 3 minutes until tiger skin appears on the surface, remove and set aside.
Heat the oil in the pot, add minced garlic and saute until fragrant.
Pour in cola and fried tofu and boil, cook until the tofu is tasty.
Add some salt to taste.
Pour in a little water starch, so that the tofu is evenly coated with the gravy.
Stir-fried Shredded Pork with Garlic
Ingredients: Pork, Garlic Moss, Vegetable Oil, Salt, Chicken Essence, Onion, Ginger, Garlic, Soy Sauce
Practice: 1. Cut the lean meat into shreds, add rice wine, drop a few drops of water, add light soy sauce, add dark soy sauce, and stir in one direction to make the shredded meat absorb water. Add cornstarch, mix well, add 2 tsp peanut oil, mix well and marinate for 5 minutes.
Cut the ginger and garlic into pieces, cut the green and red peppers into shreds, wash the garlic moss and cut them into sections, put the oil in a hot pan, after the oil is warm, add the ginger and garlic foam to fry until fragrant, put in the shredded pork, slide it over high heat and remove it. Meat.
Use base oil, add garlic moss to cook a little water, until the garlic moss is broken, add green and red pepper shreds and stir well, add sugar, soy sauce, then try to add some salt, add smooth shredded pork, and stir fry evenly. Out of the pan.
Fried meat with onions
Ingredients: onion, green pepper, pork, ginger, garlic, vegetable oil, rice wine, light soy sauce, dark soy sauce, white sugar, edible salt, chicken essence
practice
Take a family photo of the ingredients, green peppers, onions and pork. This little bit is enough to fry a large plate.
Wash the green peppers and onions and cut them for later use. Tutu likes to cut the ingredients and put them in different bowls. When cooking, pour them directly into the pot, which is refreshing and clean.
Wash the pork, absorb the moisture with kitchen paper, and cut it into shreds. Ginger is ready to be sliced. The chopped pork does not need to be marinated with starch, because the pork selected by Tutu is fat and thin, and the meat quality after cooking will not be too clumsy.
Add the sliced pork and stir fry until the fat is slightly curled, so that the fried meat is fragrant.
Braised Chicken Feet
Ingredients: chicken feet, ginger slices, garlic cloves, star anise, dried chili segments, shallot white, scallion green, condiments (light soy sauce, dark soy sauce, salt, sugar, oil)
Practice 1. Cut off the nails and wash the chicken feet, blanch them in a pot, drain and set aside.
Ginger slices, garlic cloves, star anise, dried chili segments, scallion white and scallion green are ready.
Heat oil in a wok, add ginger slices, garlic cloves, star anise and saute until fragrant, turn to medium heat, add dried chili segments and chicken feet and stir-fry. (Be careful here, the skin of chicken feet is easy to burst, don't burn yourself!)
Add light soy sauce, dark soy sauce, and a little sugar, continue to stir fry and color, then add a small bowl of water, cover and turn to high heat.
After boiling, open the lid to taste the saltiness of the water, add salt to adjust, then cover and simmer until soft and full of flavor.
Drain the juice over high heat, sprinkle with green onions and cook.
Grilled Pork Ribs with Garlic
Ingredients: 500g ribs, 60ml garlic sauce, 3 slices ginger, 3 slices green onions, 15ml oyster sauce, 15ml soy sauce, 5ml dark soy sauce, 30ml cooking wine, 5ml black pepper, a little sesame
Practice 1. Clean the ribs and cut them into neat sections
After the water in the pot is boiled, put in the ribs, ginger slices, green onions and boil over high heat, pick up and set aside
Put the ribs in a large bowl, add garlic sauce, oyster sauce, light soy sauce, dark soy sauce, black pepper, cooking wine and stir well, wrap it in plastic wrap and put it in the refrigerator for more than 3 hours
Prepare a large sheet of tin foil, put the marinated ribs in, then fold in half and seal it carefully
Preheat the oven for 5 minutes, heat up and down at 200 degrees, take out after 15 minutes of baking, open the tin foil and take out the ribs
Adjust the oven to 150 degrees, put the ribs on the grill, and bake them for 10 minutes.
Spicy Fried Chicken Breast
Ingredients: 1 piece of chicken breast, appropriate amount of Hunan pepper, appropriate amount of millet pepper, 3 cloves of garlic, light soy sauce, oil, salt, dark soy sauce, starch and sugar in appropriate amount;
Practice steps: 1. Cut the peppers diagonally, slice the garlic, cut the chicken breasts into small strips, add salt and dark soy sauce and mix well, add water and mix well, then add starch and mix well, and finally drizzle a little oil and marinate for 10 minutes.
Pour oil into the pot, heat it up over high heat, add in the chicken breast and fry until the surface is browned, set aside for later use. .
Turn to low heat, pour in garlic and saute until fragrant, then add chili and saute until broken
Pour in the chicken breast, add soy sauce, salt and sugar, stir well and you can serve.
Bazhen Tofu
Ingredients One piece of old tofu; one bamboo shoot; half carrot; a handful of green beans; two or three mushrooms; two mushrooms; a little peanut; a little fungus; two slices of ginger; 1/2 tsp salt; 2 tsp soy sauce ; 2 pieces of rock sugar; a little bit of white pepper
Practice 1. Cut the old tofu into square pieces of 4 cm in size and 0.5 cm thick (probably just fine). If there is a lot of water, it is best to use a kitchen towel to absorb the water. Heat up a non-stick pan, add a little more oil, fry the tofu on a low heat until one side is golden brown, then turn over and fry the other side, set aside.
Peel the spring bamboo shoots and cut them into sections, slice carrots, cut mushrooms into pieces, thaw quick-frozen green beans, and soak black fungus
Heat the pot with a little oil, add ginger and sauté until fragrant, add peanuts and carrots and stir-fry, then add mushrooms, mushrooms, fungus and spring bamboo shoots and stir-fry until 9 mature, add fried tofu and thawed green beans and stir-fry.
Add a bowl of water to the pot, season with salt, light soy sauce, rock sugar, and white pepper powder. Continue to heat on low heat, let the tofu absorb the soup, and then collect the juice on high heat to serve.
Fried Bean Curd
Ingredients: tofu skin, wheat celery, carrot, lean meat, green pepper, salt, pepper powder, cooking wine, soy sauce, chicken essence, starch, onion, ginger, garlic
practice:
Cut the tofu skin into shreds, blanch the water when the water is open, drain and set aside, shred green peppers, chop green onions, chopped garlic, chop carrots, chop celery and carrots into lengths, chop lean meat, and add minced ginger , minced green onion, salt, soy sauce, cooking wine, pepper powder, starch, mix well and marinate for 10 minutes;
Heat the oil and fry the shredded pork until cooked, shovel to the edge of the pan, add green peppers, green onions and garlic to the remaining oil and sauté until fragrant. Add carrots and celery and stir fry;
Finally add the tofu skin and stir fry, add salt, pepper powder, a small amount of chicken essence, stir fry evenly.
Stir-fried Green Beans
Ingredients: green beans, a clove of garlic, two dried peppers (optional), salt, chicken essence.
Practice: 1. Everyone should know how to clean green beans, right? Just remove the tendons at both ends, then break them into half as long as the middle finger, and wash them. Chop the garlic, peel and chop. (You can also scald it with boiling water before frying, so it is easy to cook)
Heat the pot and add oil. When the oil is 60-70% hot, put the garlic in, then add the green beans, add a spoonful of salt, fry for a while, cover the pot and simmer, you can add a little water.
It should be cooked in about 5 or 6 minutes. When the green beans are about to wrinkle, you can add chicken essence, stir fry for a few times and it will be out of the pot.
Stir-fried Celery with King Oyster Mushrooms
Prepare ingredients, carrots, celery, king oyster mushrooms
Remove the leaves of celery, wash and cut into sections, oyster mushrooms and carrots shred for use
From the oil pan, add a little chopped green onion, add carrots and stir fry slightly
Then pour in the celery and king oyster mushrooms and stir-fry until the carrots and king oyster mushrooms become soft.
Add 1 tablespoon of oyster sauce, half a tablespoon of sugar, and appropriate amount of salt, stir-fry quickly and evenly.
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Stir-fried Beef
Remove the leaves and keep the stalks of the coriander, and cut the top knife into about 3 centimeters.
Cut the beef tenderloin from the middle, and cut the top knife into 0.5 cm thin slices.
Slice onion, ginger, and green garlic, and dice millet pepper.
Wash the cut beef tenderloin with blood and put it in a bowl. Then, add dark soy sauce, salt, cooking wine (10 grams), stir well; add egg white and starch, stir well; marinate for about 10 minutes, set aside.
Put oil in the pot, heat it up on high heat, put in the marinated beef tenderloin slices and slip them into a colander for later use.
Pour oil in a hot pan, saute onion, ginger and green garlic until fragrant.
Add in millet pepper, oyster sauce, sugar, and stir fry over medium heat.
Then add the beef tenderloin slices and stir fry together. Finally, add coriander stems and cooking wine, stir fry for a few times on high heat, and then serve.
Fried rice noodles
Ingredients: Hor Fun, Egg, Salt, Soy Sauce, Cooking Wine, Starch, Onion, Ginger, Chicken Essence
Method: 1. Soak the rice noodles in warm water.
Knock the eggs into a bowl, add cooking wine and salt, and fry them in a pan until cooked, cut into small pieces, and set aside for later use.
Wash and shred the ginger, and cut the garlic sprouts into sections.
Put the base oil in the pot, you can put a little more. After the oil is hot, add the ginger and fry it until it is fragrant.
Add the onion, add the rice noodles, stir fry over high heat; use chopsticks to break up the powder.
Add shredded carrots and stir-fry until slightly soft, add the sauce, and finally add the shallots and scrambled eggs and stir-fry well.
Add in chicken stock and stir well.
Shredded Chicken Soup with Winter Bamboo Shoots and Mushrooms
Materials: 100 grams of chicken, half a winter bamboo shoot, 5 mushrooms, water, cooking wine, shredded ginger, salt, etc.
practice:
Wash the chicken, cut into shreds, peel and wash the winter bamboo shoots, cut into slices, wash the mushrooms, and cut into slices.
Add a small amount of oil to the wok and heat it up, add shredded ginger and shredded chicken and stir-fry, pour in a small amount of cooking wine, and stir-fry until the chicken shreds turn white.
Pour in the boiling water, at the same time add the winter bamboo shoots, boil on high heat and cook on low heat for 1 minute, then add mushrooms, bring to a boil, and continue to cook on low heat for 3 minutes.
Finally, season with salt and serve!
Charcoal Grilled Pork Belly
Practice: 1. Take the refined pork belly and clean it in a bowl, add barbecued pork sauce, garlic chili sauce, ginger slices, green onion, garlic slices, common spices, dried chili section, pepper, light soy sauce and tomato sauce, mix well, marinate taste for 12 hours;
- Wait until it is taken out to dry the surface moisture, bake it in the oven for half an hour to make it cooked, take it out and cut it into thick slices and put it on a plate.
shredded plum and bamboo shoots
Ingredients: 300 grams of dried plums, 300 grams of bamboo shoots, 3 cups of vegetarian stock, 1 teaspoon of sugar
practice:
Wash the dried plums and cut them into small pieces; peel the bamboo shoots, cut them open, cook them with water first, and then take them out and shred them.
First fry the dried plums with 5 tablespoons of oil, then add in the shredded bamboo shoots and stir-fry, add seasonings, simmer on low heat for 20 minutes, and the soup is slightly dry and ready to serve.
Sansho steamed siniperca chuat
Ingredients: 1 mandarin fish, 20 grams of broccoli, 2 slices of pineapple, 50 grams of wild pepper, 10 grams of chives, 15 grams of garlic, 15 grams of ginger, 10 grams of sugar, 20 grams of chopped green onion, 25 grams of cooking wine, 20 grams of white vinegar gram, 2 grams of refined salt, 1 gram of monosodium glutamate
Practice: 1. Cut the abdomen of mandarin fish, slaughter and wash it, make two cuts from the back to remove the backbone, form the shape of the picture, chop the wild pepper, cut the chives into florets, chop the garlic into puree, mince the ginger, and then add all the seasonings Make sansho sauce for use;
Arrange the mandarin fish on a plate as shown, pour the pepper sauce on the cage and steam for 6 minutes until cooked;
Sprinkle 20 grams of chopped green onion on the mandarin fish, pour a little hot oil, put the pineapple slices next to the fish gills, and put the blanched broccoli on it.
Stir-fried Sweet Potato Leaves
Ingredients: sweet potato leaves, vegetable oil, salt, ginger, vegetable and fruit seasoning powder
Practice: 1. Wash the tender leaves of the selected sweet potatoes, chop the ginger for later use;
Boil 2 tablespoons of oil in the wok, pour the washed sweet potato leaves into the pot and pick up the simmered sweet potato leaves;
Heat oil in a wok, add minced ginger and fry until fragrant, add sweet potato leaves and stir fry;
Season with salt, vegetable and fruit powder, sprinkle with a little water, stir well and put on a plate.