A selection of 48 recommended dishes, the classic method of home-cooked ingredients, the taste is unusual
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!
Slippery Egg Beef Tenderloin
Main ingredients: beef tenderloin, egg
Seasoning: cooking wine, soy sauce, salad oil, starch, salt, vinegar, sugar, chicken essence
practice:
Cut beef tenderloin into thin slices, pour in cooking wine, soy sauce, salad oil and starch, stir well, marinate for 20 minutes. Beat the eggs in a bowl, add salt and stir for later use.
Wash and chop the shallots. Wash and chop the red peppers after removing the stems.
Pour oil into the frying pan, heat it up to 7 minutes, pour in the beef fillet and stir fry until it changes color, then take it out immediately. After cooling slightly, pour into egg wash.
After washing the wok, pour the oil again. When the fire is heated to 90% hot, pour in the chopped green onion and chopped red pepper, and immediately pour in the egg liquid containing the beef fillet slices. Use a spatula to keep stirring in circles. After the eggs are solidified, add vinegar, sugar and chicken essence, stir fry evenly, and then turn off the heat.
Iron Duck Feet
Ingredients: 600 grams of duck feet, 250 grams of eggplant, 50 grams of pork belly, 40 grams of green and red peppers, 10 grams of millet peppers, 50 grams of shredded onion, mashed garlic, chili sauce, hoisin sauce, pork ribs sauce, chili sauce, bean paste , chicken essence, monosodium glutamate, dry starch, wet starch, fresh soup, salad oil each appropriate amount of Sichuan-style brine 1 pot
Method:
After the duck feet are cleaned, put them into a Sichuan-style brine pot and marinate until soft and cooked. Set aside. Peel and dice the eggplants for later use.
When the salad oil is heated to 60% of the heat in the pot, coat the eggplant with dry starch and fry it in the oil until the surface is golden brown, remove it and drain the oil, and then add in the pork belly and fry until cooked.
Leave the bottom oil in the pot, add the minced millet, minced garlic, chili sauce, chili sauce, hoisin sauce, sparerib sauce, bean paste and stir-fry until fragrant, add a little fresh soup and add diced eggplant and pork belly, cook for a while Thinly thicken with wet starch, add chicken essence and monosodium glutamate, and place it on a hot iron plate with shredded onion.
Put a little salad oil in the pot, heat it and fry the duck feet until golden brown. Use chopsticks to pick them out and place them on the iron plate neatly. Finally, pour in the green and red peppers fried in hot oil and serve.
Mixed Fruit Spring Rolls
Materials: 1 can of mixed fruit, 2 spring roll skins, 30 grams of salad dressing, 30 grams of vegetable oil
step
Strain the canned fruit juice and put it in a bowl for later use, pour the salad dressing into the bowl and stir evenly;
Take a piece of spring roll skin and spread it out, use a spoon to scoop an appropriate amount of pulp to wrap it into shape, pour an appropriate amount of vegetable oil into the pot, and fry the spring roll until both sides are golden brown;
Drain the oil and put it on a plate, and decorate the surface with salad dressing.
Fish-flavored thousand-page shredded tofu
Ingredients: 150g Chiba tofu, 50g fungus, 30g pepper, 50g carrot, appropriate amount of garlic, appropriate amount of red pepper, 1 teaspoon sugar, half teaspoon white vinegar, 1 teaspoon old vinegar, 2g salt, a little pepper, a little water and starch , 1 tsp light soy sauce, 1 tsp dry starch
practice:
Cut Chiba tofu into shreds, add a little dry starch and mix well.
Soak the fungus, wash and shred it for later use, and shred the carrot.
Wash and shred the peppers.
Put soy sauce, pepper, salt, sugar, vinegar and garlic in a bowl to make fish sauce.
Heat oil in a wok, fry red pepper until fragrant, add shredded tofu and stir fry for a while.
Add in shredded carrots and stir-fry, add in shredded fungus and stir-fry well.
Pour in the fish-flavored sauce and stir well over high heat to taste, and then add the seasoning.
Pour in water and starch until it thickens, then take out of the pot and serve on a plate.
Fried Eggs with Seafood and Mushrooms
Ingredients: 100 grams of seafood mushrooms, 3 eggs, 1/2 tablespoon corn starch, 1/2 teaspoon salt, 1/2 tablespoon soy sauce, 3 chives, 1 tablespoon water
practice
Wash the seafood mushrooms, soak them in light salt water for a while, cut the shallots into small pieces, boil the water, put the seafood mushrooms in a little blanching until they become soft, then remove and drain
Take a tablespoon of cornstarch into a bowl, add a little water to dissolve
Then beat 3 eggs into a bowl, add a little salt to break up
Heat the oil in a hot pot, pour in the egg liquid, quickly spread it out, and set it aside for later use
Sauté the shallots with less oil in the pot, add the drained seafood mushrooms and stir-fry for a while
Add eggs, drizzle a little soy sauce or salt or whatever, just sprinkle chopped chives when the pan is out
Shrimp Wontons
Ingredients Pork stuffing, fresh shrimp, egg white, chopped green onion, minced ginger, light soy sauce, sesame oil, salt
Practice 1. Cut the shrimp into small pieces, add minced pork, egg white, chopped green onion and minced ginger;
- Add an appropriate amount of seasoning and mix well, stir in one direction, and stir until the meat filling is firm.
hint:
The ratio of minced pork to shrimp is about 2:1, and minced pork can also be replaced with chicken.
For the coriander party, you can add some coriander to the filling for a unique flavor.
Cabbage Pancakes
Ingredients: cabbage, eggs, flour, water, salt, black pepper, soy sauce
Practice: 1. Cut the cabbage into shreds;
After the eggs, flour and water are mixed together, add the cabbage;
Add salt, pepper and soy sauce to taste;
On medium heat, apply a little oil to the pan and pour all the batter into it. Let's bake slowly;
Since it is relatively thick, bake for a few more minutes. About 5-6 minutes. Bake until it's basically solidified, you can turn it over;
Bake the reverse side for a while, and bake until a toothpick is inserted into the pan without batter sticking.
spicy chicken
Ingredients: 1 whole chicken or 1 box of chicken thighs, Sichuan peppercorns and dried chilies, green onions, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar
practice:
Cut the chicken into small pieces, add salt and cooking wine, mix well, put it in an 8-layer hot oil pan and fry it until the surface becomes dry, turn dark yellow and set aside for later use.
Cut the dried peppers and green onions into 3 cm long sections, and slice the ginger and garlic.
Heat the oil in the wok until the 7th layer is hot, pour in the ginger and garlic and stir-fry until fragrant, then pour in the dried chili and Chinese prickly ash, and stir-fry until the smell begins to suffocate the nose.
After the oil turns yellow, pour in the fried chicken pieces, stir-fry until the chicken pieces are evenly distributed in the peppers, then sprinkle in the shallots, monosodium glutamate, sugar, and cooked sesame seeds, stir well and serve.
Honeyed Walnut and Vegetable Chicken Rolls
Ingredients: 2 large chicken thighs, honey water (for brushing the surface of the chicken thighs), a proper amount of California walnut kernels (washed and dried, and roasted in the oven at 160 degrees for later use), salt, some freshly ground black pepper, carrots, asparagus, chives (try not to save the chives, which have a very eye-catching effect);
Practice 1. Wash and drain the chicken legs, remove the bones, and use a knife to slice the thicker parts into thin slices as much as possible to make the thickness of the whole chicken legs the same;
- Spread salt on both sides of the chicken legs and knead it with your hands for a while to make it easier to taste, so that the chicken skin will become more crispy after baking (don't apply too much salt, a small pinch on each side is enough, if you feel it after baking If it is not salty enough, you can also use a variety of dipping sauces you like to make up for it);
After rubbing the salt, sprinkle some black pepper and marinate for a while;
Soak walnut kernels for a while; dry;
Prepare vegetables: This can be played freely, the color is staggered and jumped a little. I originally wanted to put some fresh American sweet corn, but I didn't see any for sale, and I don't like using canned sweet corn too watery ;
Blanch the selected vegetables in oil and brine; use cold water for later use;
Cut the vegetables into appropriate lengths according to the width of the chicken (the chicken will be shortened when roasting, so the length of the vegetables can be cut smaller than the width of the chicken);
Spread the chicken legs, put all kinds of prepared vegetables and California walnuts, then roll them up, and then wrap them tightly with cotton thread;
Spread tin foil on the baking tray and put the rolled chicken thighs on it;
Brush the surface with a layer of honey water, put it into a preheated oven of 200 degrees, and bake it for about 25 minutes;
During the period, you can take out 1 or 2 times and repeatedly brush with honey water until the surface is golden;
Take out the baked chicken roll and let it cool for a while;
Cut off the cotton thread, cut it into a suitable thickness and serve it on the table (be sure to let it cool down a little before cutting, so that the baked chicken rolls are not easy to spread);
Celery King Oyster Mushroom
Ingredients: Celery, Fungus, King Oyster Mushroom, Carrot
Practice: 1. Soak the fungus until soft, wash the celery and cut into sections, slice the king oyster mushroom, peel and shred the carrot;
Heat the oil in a pot, stir fry the celery, add the fungus and stir fry;
Add king oyster mushrooms and shredded carrots and stir fry;
Add a little water and salt to taste and serve.
Chicken Tofu Soup
Material: 50 grams of chicken breast; 30 grams of tofu; 5 grams of minced green onion; 100 grams of chicken soup and bone broth cooked in advance; a little salt;
practice:
Mince the chicken breast, form into small meatballs and boil with the stock.
Mash the tofu, add it to the boiled stock, add chopped green onion and salt to taste, and you're done.
Stir-fried Shredded Pork with White Mushroom and Pickled Vegetables
Ingredients: white mushrooms, pickles, lean meat, cooking wine, soy sauce, cornstarch, pepper, garlic, dried chili segments
practice:
Wash and slice mushrooms, wash and chop pickles, mince garlic and ginger, and chop green onions;
Shred the lean meat, add pepper powder, cooking wine, soy sauce, cornstarch, a little oil, stir well and marinate for about ten minutes;
Heat oil in a pan, add ginger, minced garlic, green onion, dried chili and fry until fragrant, then add shredded pork and fry together, change to high heat, then add drained white mushroom pieces and stir well, fry until about three After four minutes, add a little bean paste;
Then add the chopped pickles, add a little salt, season with chicken powder, and finally add a little chopped green onion and serve.
Pork Shaomai
Steps: 1. Boil the water in the steamer and cover with a drawer cloth. Use the left hand to support the skin, the right hand to make the stuffing, then hold it up with the left hand, and pinch the mouth of the shaomai skin with the five fingers of the right hand, which is shaped like a garlic head. After wrapping the siumai green body, you can put it on the drawer. Steam over high heat for 12 minutes.
2 Roll out the prepared dough into long strips and form each 12.5g dough. Then flatten the dough, sprinkle with starch (use starch to make the dough), use a small rolling pin to roll it into a 6.7 cm round skin, stack five or six round skins together, and press the edge of the dough with a round hammer. The right hand drives the hammer to roll forward, and the left hand rotates backward to roll out the lotus leaf or wheat ear lace skin with wavy pattern. When wrapping, shake off the starch and use it again (there is also a time when it is pressed into a lotus leaf skin or wheat ear lace skin with a walking hammer).
3Chop the pork into mince, pour it into a pot, add soy sauce, dried sea rice (chopped), refined salt, minced ginger, monosodium glutamate and simmer for a while, add 100 grams of cold water, stir evenly in one direction, add chopped green onion and sesame oil to form a stuffing .
4 Pour the flour on the chopping board, scald with 190 grams of boiling water (with a pinch of salt) and stir, stir well, and form a dough. Spread the dough out and let it cool, then knead it again and let it rest for 10 minutes.
Corn Chips Sweet Potato Balls
Material: cooked corn flakes, sweet potato, peanut oil, sugar;
Method: 1. Wash the sweet potato, peel it and cut it into small pieces
Pour oil into the pot and heat it to 50% heat, add sweet potato pieces and fry until golden brown, remove and drain the oil
Pour a little water into the pot, pour in the sugar and dissolve it
Boil on low heat until the sugar is shredded, then pour in the sweet potato pieces and quickly mix well, so that each piece of sweet potato is coated with sugar juice
Pour in the corn flakes and stir until the sweet potato pieces are covered;
Fried taro
Ingredients: 1/3 of large taro, 4 tablespoons of white sugar, about 5 tablespoons of water, appropriate amount of cooking oil
Practice 1. Peel the taro and cut it into strips slightly thinner than your little finger;
Pour an appropriate amount of cooking oil into the pot. After the oil is 60% hot, fry the taro strips on a low heat for about 3 minutes, then remove them. After a little cooling, lower the pot and fry them for another minute to color;
Take another frying pan and turn on the fire, pour in water and white sugar and stir fry. After turning into a pulp, stir fry the fried taro, so that the syrup is evenly wrapped on the taro strips, and then turn off the heat.
spicy chicken feet
Ingredients: Chicken feet, cooking wine, garlic, Korean chili, tomato sauce, sesame seeds, chili noodles
practice
Stir-fry white sesame seeds and set aside, cook chicken feet for 10 minutes and set aside, cook chicken feet for 10 minutes and set aside
Fry the garlic paste in hot oil, fry the chicken feet until the skin is slightly burnt
Add Korean chili sauce, tomato sauce, chili noodles, soy sauce, sugar and stir well, add a bowl of water to boil, simmer over low heat for 15 minutes, close the sauce over high heat, sprinkle with cooked sesame seeds and mix well
Dry fried spicy tofu
Ingredients: 1 box of northern tofu, 4 fresh mushrooms, 1 carrot, 1 pepper, 4 tablespoons (60 ml) of olive oil, beans
2 tablespoons (30g) soy sauce
practice:
Cut the northern tofu into 2cm square pieces, peel and slice the carrots, remove the stalks and seeds of the peppers and cut them into triangular pieces, wash the mushrooms and cut them into small pieces.
Pour olive oil into the pot, heat it on high heat until the oil is 70% hot, add tofu cubes, change to medium-low heat and fry until golden brown on several sides.
Heat the base oil in the pot. When it is 70% hot, add carrot slices and mushroom pieces. After fully frying, add tofu pieces and tempeh chili sauce. Do not add water. Continue to stir fry for about 1 minute on medium and low heat.
Finally, add the pepper pieces and stir-fry for 30 seconds before serving. If the saltiness is not enough, you can add a little salt
poplar nectar
/ Ingredients/ Mango 500g, coconut milk 200ml, sago 100g, whipped cream 100ml, grapefruit 1/4, white sugar 20g
/steps/ 1) Prepare all the ingredients.
Dice the mango, 1/3 of the pulp is used for decoration, and 2/3 of the pulp is used as pulp.
Mix 2/3 of the mango pulp with coconut milk, whipped cream and sugar, put it in a blender and blend it into coconut milk and mango pulp, and put it in the refrigerator to refrigerate for later use.
Boil water in a pot, add sago and cook for 1 minute, cover and simmer for 20 minutes.
Peel off the grapefruit and put it in the refrigerator for later use.
Take out the stewed sago and let it cool down. At this time, there are novice points in the middle of the sago.
Boil another pot of water. After the water boils, put in the supercooled sago, and continue to cook until the sago is almost completely transparent, and it can be drained and cooled.
Take out the mango coconut milk and mix it with the sago.
Stir well, put it into a cup, and add diced mango and shredded grapefruit to decorate.
Lamb Casserole
Ingredients: Lamb, Mushrooms, Carrots, Ginger, Chili, Curry Powder, Rosemary, Salt, Pepper, Sugar, Rose Dew
practice:
Add minced ginger and coriander seeds to the mutton in a pot to remove water and beat the blood.
Put oil in the pot, add some ginger and rice, put in the mutton and stir-fry.
After frying, add the chili peppers, and after frying the chili peppers again, add water to cook the mutton.
When the water boils, add curry powder and rosemary.
Add carrots and mushrooms and cook together, then add salt, pepper, sugar and rose water to taste.
After the water is boiled, pour it into the clay pot, and simmer slowly over a low heat, so that the juice can be naturally collected.
Chicken Nuggets with Spinach
Ingredients: Spinach, Chicken, Light Soy Sauce, Garlic, Onion, Salt, Vinegar, Tempeh Chili Sauce
practice:
Wash the spinach, blanch it in cold water, and cut it into inch pieces.
Boil half a chicken in white water, break it into large pieces, mince garlic and green onions.
Pour chicken and spinach into a plate, add salt, soy sauce, vinegar, tempeh chili sauce, minced garlic and scallions and mix well.
Pickled Squid
Ingredients: squid, pickled sauerkraut, green peppers, celery, pickled peppers, ginger, garlic, salt, sugar, soy sauce, cooking wine, rice vinegar
practice:
Peel off the outer membrane of the squid, wash it, and divide it into large pieces. Cut the flower knife obliquely, and then change the knife into small pieces;
Soak the pickled cabbage for 2 hours in advance, remove some of the salt, wash and cut into small pieces, and fry the water vapor in a dry pan;
Cut the pickled peppers into small pieces, mince the ginger and garlic, and cut the green peppers and celery into pieces. The fried sauerkraut is ready for use;
Take another pot, put cold water into the pot and cook until the squid has just started to roll, and the water in the pot will be quickly removed when it is not open in the future;
Heat the oil in a pan, fry minced ginger and garlic on low heat, add sauerkraut and pickled peppers and stir-fry until fragrant, add green peppers and celery, add a little salt and fry until the green peppers are slightly soft;
Add the boiled squid, cook a little cooking wine, add the soy sauce and stir fry evenly, and cook a little rice vinegar along the side of the pot.
Pork Knuckle Skin with Sauce and Pepper
Practice: 1. Cut the pig's feet skin into strips and put them in a large bowl;
Mince the peppers and millet peppers, add salt and bean drums, and pour in the sauce for soaking;
Then add chicken powder and oil to cool; spread the cooled sauce and pepper sauce on the pork trotter skin;
Sprinkle the pre-cut fresh pepper particles and minced ginger and garlic, such as steaming in a steamer until the meat is crispy (15-20 minutes);
Finally, the pot is delicious and spicy, and sprinkle with chopped green onion.
Fried Cabbage with Tofu
Ingredients: brine tofu, cabbage, dried chili, dark soy sauce, light soy sauce, salt, onion ginger and garlic
practice:
Cut tofu into small pieces, shred cabbage, prepare chopped green onion, sliced garlic, sliced ginger, and chili;
Put a little oil in the pot. After the oil is hot, add the ginger slices, garlic slices, chili segments and chopped green onion and stir until fragrant;
Add in the shredded cabbage and stir fry. Add the seasoning. Old soy sauce. Stir fry the water of the shredded cabbage;
Add the tofu cubes, stir fry lightly at this time, and use the soup from the cabbage to stew the tofu;
After the surface of the tofu is discolored, stir fry carefully and remove from the pan.
Spicy Tofu
Practice 1. Prepare the ingredients, soak the tofu in light salt water for 10 minutes, so that the tofu can be firmer and can also remove the beany smell
Cut tofu into cubes
Cut green onion
Heat the oil pan and stir fry the chives
Add two bowls of water to the pot
Add soy sauce
Adding cooking wine can further remove the smell of tofu
Carefully put in the tofu cubes and bring to a boil. After the water boils, be sure not to flip the tofu with a spatula, you can shake the pot gently to avoid sticking to the pot
When the soup is reduced, add the sugar
Add shiitake mushroom sauce
Add salt to taste
Broccoli Double Mushroom
Ingredients: 1 broccoli, 4 shiitake mushrooms, 1 king oyster mushroom, excess oyster sauce, excess sugar, excess water, excess salt
practice
Prepare materials, clean and spare
Slices of shiitake mushrooms and king oyster mushrooms are boiled in clean water and then removed
Cut broccoli into small flowers
After the clean water is boiled, add salt, pour in the broccoli, bring it to a boil over high heat, remove it when it boils, and cool the water
Pour excess oyster sauce into the wok, add purified water and sugar, stir well, and bring to a boil
Pour the broccoli, shiitake mushrooms, and king oyster mushrooms into the high heat and stir fry until the juice is collected and turn off the heat
Turn off the fire and place on a plate, take out the broccoli and place it in a circle
At the end, pour the double mushrooms into the circle, and the broccoli double mushrooms can be served on the table.
Big roasted tofu
Ingredients: 1 piece of old tofu, 1 green pepper, half red pepper, appropriate amount of Xiuzhen mushroom, a little fungus, appropriate amount of salad oil, 1 spoon of bean paste, 1 spoon of oyster sauce, 1 spoon of soy sauce, a little salt, a little chicken essence
practice:
Cut the tofu into triangles and set aside. Drain the surface water of the tofu with kitchen paper, and fry the oil in a pan with 50% hot oil. Fry until golden on both sides and remove from oil.
Soak the fungus in warm water for later use. Cut green and red peppers into small pieces, wash and set aside Xiuzhen mushrooms. Pour a small bowl of water into the pot, add a little water and starch and bring to a boil.
Add a spoonful of bean paste. Add the fungus and stir fry over high heat. Pour in the green and red pepper pieces, Xiuzhen mushrooms, and continue to stir fry. Pour in the oyster sauce, soy sauce, a little salt, and stir-fry chicken essence. Plate up.
Frozen Sweet and Sour Pork
Main ingredients: 150 grams of pork tenderloin, 50 grams of pineapple
Seasoning: Ingredient A (50 grams of tomato paste, 175 grams of sugar, 100 grams of white vinegar, salt, 5 grams), 100 grams of plain noodles, 1 egg yolk, 6 grams of wet starch, 1 kilogram of salad oil (about 50 grams). Several cherry tomatoes
make
Tear the pork tenderloin into pieces, mix well with salt and egg yolk, and pat the noodles; peel the pineapple and cut into small pieces.
Heat the pot, add the salad oil and cook it until it is 60% hot, fry the fat pork pieces until the skin is crispy and pick up. When the oil temperature rises, then fry the pork again until golden brown, pour out and drain the oil.
Pour Ingredient A into the pot and mix thoroughly to form a sweet and sour sauce, thicken the gravy, put in the fried pork and fry for a while, pour the pineapple chunks with oil and put them on a plate. Make cherry tomatoes in the shape of a bunny and put them on the side of the plate. Fry ingredient A to make a flavor plate. Put it on the side of the plate and put it on a plate with ice cubes. Serve.
Beef Donburi
Ingredients: fat beef, broccoli, carrots, onions, oyster sauce, cooking wine, salt, sugar, water starch
practice:
Cut the onion into strips;
To make a sauce, pour two spoons of oyster sauce, one spoon of cooking wine, one spoon of salt, and one spoon of sugar into the bowl, and stir well;
The broccoli and carrots are boiled and cut off, add the fat beef and remove it after discoloration;
Heat a little oil in the pan, add the onion, add the beef after it changes color and stir fry;
Pour the adjusted sauce, pour in a small bowl of water and a little starch water;
Simmer for 2 minutes on medium and low heat, turn to high heat and collect the juice;
Spread the fat beef and vegetables on the rice.
preserved egg soft tofu
Ingredients: a piece of soft tofu, soy sauce, preserved egg, sugar, chili oil, sesame oil, vinegar, minced coriander, chopped green onion, minced garlic, fried peanuts
practice
Put the tofu in a deep dish, peel and crush the fried peanuts, stir the prepared seasonings evenly, and put them into the tender tofu dish;
The ingredients of minced coriander, chopped green onion and minced garlic are optional, put them in a plate and mix well;
Pour the diced preserved eggs into a plate, add vinegar, and serve.
Assorted Egg Fried Rice
Ingredients: eggs, rice, lettuce, ham, mushrooms, onions
practice:
Crack the eggs into a bowl and add a little salt to make egg liquid;
Dice lettuce, ham, fresh mushrooms, onions, garlic, and finely chop shallots;
Put peanut oil in the pot, heat it, pour in egg liquid and fry until cooked, smash and remove;
Put a little peanut oil in the wok, add diced mushrooms and garlic and fry until fragrant, then add lettuce and onion to fry for a while, add rice and fried eggs and fry together, then add ham, and finally add chopped green onion, salt and Chicken essence.
steamed fish
Ingredients: 1 fresh fish, 25 grams of ginger slices, 25 grams of shiitake mushrooms, 15 grams of rice wine, white sugar, refined salt, monosodium glutamate, sliced bamboo shoots, sliced cooked ham, appropriate amount of sesame oil, and a little pepper.
Practice: 1. Scrape the fish scales to remove the gills, wash
Put the fish into the plate, put onion, ginger slices, mushrooms, bamboo shoot slices, ham slices, add rice wine, sugar, refined salt, monosodium glutamate, pepper
Steam with high heat for about 15 minutes in the cage. After getting out of the cage, drizzle with sesame oil.
mushroom cup
Ingredients: 8 mushrooms, 150 grams of pork, 1 small carrot, 8 green beans, 2 scallions, 1 egg white, appropriate amount of salt, appropriate amount of sweet potato starch, appropriate amount of pepper, and appropriate amount of soy sauce
practice:
Cut the bottom of the mushroom with a knife to make it more delicious
Pour some soy sauce on the plate, dip the bottom of each mushroom with soy sauce and set aside.
Chop the carrots and scallions, and chop the pork into minced meat.
Put minced meat and carrots in a large bowl, add minced green onion, salt, pepper, soy sauce, egg white and starch in turn, and add a spoonful of water.
Stir all the ingredients in one direction to fully combine.
Shape the minced meat into a ball and put it on top of the shiitake mushrooms, and put green beans on top.
Steam in cold water for 15 minutes.
After steaming, the mushroom cup will have some soup, very fragrant mushroom flavor, which can be used to make rice
Meng Po native duck eggs
Production: 1. Put the duck eggs in a pot of cold water, cook on low heat for 15 minutes, remove them and let them cool, peel off the shells, and cut them into thick slices one by one. 2. Put the oil in the clean pot and heat it to 40% hot, put the sliced duck egg slices on a layer of cornstarch and put it into the oil pan, fry until golden brown, then pour out and drain the oil.
- Leave the bottom oil in the pot, first add ginger rice, garlic rice, garlic sprouts, pepper rings, wild peppers, salt, monosodium glutamate and chicken essence and fry until fragrant, then put the duck egg slices in the pot, put steamed fish soy sauce and old Dry mother tempeh, stir fry evenly and serve.
Steamed Tofu with Bolognese Sauce
Ingredients: 1 large piece of tofu (about 400 grams), 120 grams minced beef, 1 tablespoon chopped green onion, 2 mushrooms, 3 cups water, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil, a little pepper and corn flour
practice:
Soak the mushrooms until soft and diced.
Marinate minced beef with seasoning, add chopped green onion and mushrooms to make meat sauce.
Cut tofu into 6 pieces on average.
Spread the meat sauce on a plate, lay tofu slices on top, pour a little soy sauce, and sprinkle with chopped green onion.
boiled thousand
Ingredients: 1000 pieces, oil, 4 grams of salt, 5 grams of onion, 5 grams of ginger, Chinese pepper, dried chili, 5 grams of dark soy sauce, bean paste, sugar
practice:
Blanch 1,000 shredded pieces in boiling water for about 3 minutes, remove and drain water; mince onion, ginger and garlic; cut dry red pepper into sections; mince bean paste.
Heat oil in a hot pan, add dry red pepper and peppercorns and sauté until fragrant, remove the remaining oil, heat the remaining oil again, add ginger, garlic, scallion white, minced bean paste and fry until red oil comes out, add a bowl of water , After boiling, add salt, sugar, dark soy sauce and cook until delicious.
Add 1,000 shreds, cook for about 5 minutes, put them in a bowl, sprinkle with fried chili peppercorns, add minced garlic and chopped green onion.
Take a clean pot, put an appropriate amount of oil in the pot, and after the oil is boiled, pour it into a bowl.
Spicy Stir-fried Cabbage
Ingredients: 1 cabbage, appropriate amount of oil and salt, 1 onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of Laoganma, 1/3 tablespoon of rice vinegar, 1 tablespoon of soy sauce
practice:
Peel off the cabbage leaves, wash them in clean water, remove and drain the water;
Tear the cabbage leaves into pieces by hand, cut the green onion into chopped green onion, mince the ginger, and slice the garlic;
Heat the oil in the pot, add the onion, ginger and garlic to saute until fragrant, add the cabbage, turn on high heat and quickly fry until the leaves are slightly soft and slightly translucent;
Add salt, rice vinegar, light soy sauce, 1 tablespoon of Lao Ganma, stir fry quickly with high heat, turn off the heat, and put it on a plate.
Glutinous Rice Beef Shaomai
Materials: Steamed glutinous rice stuffed with beef, commercially available shaomai skin, mushrooms, sausage, celery, white ginger, red pepper, soy sauce, dark soy sauce, cooking wine, salt, zong leaves
practice:
Soak shiitake mushrooms, cut into small pieces together with Chinese sausage, celery, green onion, ginger and red pepper
Add a proper amount of oil to the pot, add Ingredient 1 and saute until fragrant
Add the beef stuffing and stir fry, and spray a proper amount of cooking wine;
After the beef stuffing changes color, add the pre-steamed glutinous rice and stir fry evenly;
Add an appropriate amount of soy sauce and salt to taste, if you like darker color, add a small amount of old soy sauce to color, stir fry evenly
Put an appropriate amount of glutinous rice and beef stuffing in the middle of the shaomai skin
Use the strength of the tiger's mouth to hold the sauerkraut, press it gently with a small spoon, and turn it around to make it bond and form;
After the water is boiled, put the zong leaves on the water, put the shaomai on the fire and steam for about 10 minutes.
Braised Shrimp Balls with Snow Peas
Ingredients: 50 snow peas, 250 grams of shrimp, 100 grams of fresh ginkgo, 1 egg white, appropriate amount of minced ginger, salt, wet starch, chicken essence, cooking wine, and cooking oil.
practice
Wash the prawns with the shrimp, add salt, egg white and a little flour to rub evenly, and coat with oil.
Wash the snow peas, cut them into pieces, and oil them; cook the ginkgo and remove the thin skin.
Heat the oil in the pot, add ginger and saute until fragrant, add salt, cooking wine, add shrimp, red pepper, snow peas, and ginkgo to quickly stir fry, add chicken essence to taste.
finger cake
Ingredients: 1 egg, 80 grams of ham, 2 slices of lettuce, 2 slices of bacon, 250 grams of low-gluten flour, appropriate amount of tomato sauce, 2 green onions, appropriate amount of cooking oil
Practice: 1. The flour is mixed well, divided into small pieces, rolled out into round cakes, sprinkled with chopped green onion, rolled up, and rolled out again.
Put it in a pan and fry it into shape, beat in the egg, cover the egg with the unfried side of the cake, and take it out.
Fry the accessories a little, put them on the cake, squeeze the sauce and roll it up.
Fried Arctic Shrimp with Peas
Ingredients: 500 grams of peas, 20-30 arctic shrimps, 10 slices of green onions, 2 grams + 1 grams of salt (marinate in the shrimp), 1 gram of white pepper, 2 grams of sugar, 30ml of water starch
Practice: 1. Remove the peas and blanch them with water for later use. After peeling the Arctic shrimp, add 1 gram of salt and slightly pickle it;
After the wok is heated, pour in a proper amount of oil, after 60% of the heat, add the peas and stir-fry for 1 minute;
Add in the shrimp and stir-fry evenly, add salt, sugar and white pepper and other seasonings and continue to stir-fry for a while;
Finally, pour in the water starch prepared in advance, stir fry for half a minute and you are ready to serve.
Yogurt Tortillas
Ingredients Yogurt (200g), Flour (50g), Cornmeal (50g), Egg (1), Raisin (30g)
Method 1. Pour the flour and cornmeal into a large bowl, stir with chopsticks and mix well.
Pour the yogurt into the flour, then beat the eggs.
Mix the batter thoroughly.
Pour the chopped raisins into the batter and mix well.
Use a non-stick pan to heat on low heat, without pouring oil, pour in a spoonful of the prepared batter, cover the pan, and simmer on low heat for 2 to 3 minutes, until the surface of the dough cake is solidified and the color of the cake body becomes golden.
Flip over and simmer for another 1-2 minutes.
Stir-fried Squid with Leek
Material: 1 squid; 1 spoon of soy sauce; 1 spoon of cooking wine; 250g chives; a little garlic; a little salt
practice:
After washing the squid, remove the contents of the squid stomach, tear off the squid skin, and cut off the eye part of the head. Cut the squid flower with an X-knife. Then cut into triangular pieces. Marinate with soy sauce wine for later use. Wash the chives and cut them into sections.
Heat a pan, put a little oil and saute the garlic slices until fragrant. First put in the chives, stir fry and add the squid, continue to stir fry, the squid will be rolled into beautiful rolls.
After the roll has changed color, add a little salt to taste. Get the pot.
Stir-fried Scallops with Chili Sauce
Practice: 1. Put cold water in the pot, put onion, ginger, a small wine cup and white wine, and bring to a boil.
Pour in the scallops and blanch, drain and set aside.
Mix 3 tablespoons of Korean hot sauce, 1.5 tablespoons of oyster sauce, 1 tablespoon of steamed fish soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar and half a tablespoon of rice vinegar into the seasoning sauce.
Sauté ginger until fragrant, pour in scallops.
Immediately pour in the sauce prepared in step 4 and stir fry evenly.
Pour in water starch to thicken and cook.
Spicy Potato Chips
Ingredients: Potatoes, chili powder, cumin powder, pepper powder, salt, sugar, vegetable monosodium glutamate, black and white sesame (cooked), oil, sesame oil
practice:
Peel the potatoes and cut them into thin slices. Boil them in boiling water for a while, then remove them. Control the water and let cool.
Take an empty bowl and put all the chili powder, salt, sugar, vegetable monosodium glutamate, and half of the pepper powder. Sprinkle with hot oil, pour a little sesame oil after cooling, pour in a small half cup of boiling water, and stir well.
Put the potato slices into the seasoning bowl, dip each slice with spicy sauce, put it on the plate, then sprinkle the other half of pepper powder and cumin powder, and then sprinkle with black and white sesame seeds.
stir-fried vegetables
Ingredients: sweet potato powder; mung bean sprouts; carrots; spinach; black fungus; eggs; minced shallots; minced garlic; white sesame; soy sauce, salt, sugar; white pepper; chili oil
practice:
Shred carrots, pinch off both ends of bean sprouts and wash, cut spinach into sections, and shred black fungus for later use.
Beat the eggs with a little salt and rice wine, put them in the pot and spread them into omelettes, take them out and cut them into shreds.
Soak the sweet potato fine powder to soften in advance, put it into the pot and cook it, take it out and cool it, stir in a little sesame oil (anti-stick) for later use.
Fry minced garlic and green onion in oil pan until fragrant, add carrot and stir fry.
Add in bean sprouts, spinach, black fungus and stir fry evenly, cook with a little balsamic vinegar.
Add cooked sweet potato powder and stir fry, season with salt, soy sauce, sugar and white pepper.
Finally, turn off the heat and add egg skin, mix well and add chili oil (or not)
Sprinkle a little white sesame seeds on the surface after serving.
Dry Pot Spicy Beer Chicken
Material: half a tender chicken; 150ml beer; 1 star anise; 2g cumin; 2 green and red peppers each; 1 small piece of ginger; 5 cloves of garlic;
15ml soy sauce; salt; a little chicken essence;
practice:
Wash the tender chicken and cut it into small pieces, marinate for a while with salt, 30ml beer, soy sauce and ginger slices; cut the green and red peppers diagonally, slice the ginger, and pat the garlic;
Pour a little oil into the pot, add ginger slices, garlic, star anise, cumin and stir-fry until fragrant, add chicken pieces and stir-fry for discoloration, add soy sauce and salt and stir-fry evenly.
Add the remaining beer, cover the pot and simmer for 5 minutes on medium-low heat;
Finally, add the green and red peppers and stir-fry for a while, then add the chicken essence and stir-fry well.
garlic flavor
Practice 1. 250 grams of minced garlic, 50 grams of refined salt, 50 grams of monosodium glutamate, 30 grams of sugar, 50 grams of cooking wine, 20 grams of white pepper, 100 grams of salad oil, and 50 grams of sesame oil.
- Add the above seasonings to 750 grams of clear soup or cold boiled water and stir well, then add salad oil and sesame oil and mix well.
Sauce fried chicken
Practice: 1. Cut the chicken breast into small pieces about 1 cm square, add half an egg white and 1 tablespoon of starch, and marinate for 10 minutes.
Cut the cucumber into cubes.
Put an appropriate amount of oil in the pot, heat the oil, add the marinated chicken and stir fry until the chicken turns white, put it on a plate and set aside.
Add 1 tablespoon of sugar to the sweet noodle sauce and mix well.
Put an appropriate amount of oil in the pot. When the oil is hot, add the onion, ginger, and garlic to sauté until fragrant, then pour in the sweet noodle sauce and stir well.
Pour in the diced chicken and stir well, so that the diced chicken is evenly coated with the sauce.
Pour in the diced cucumber and stir-fry for about half a minute.