Carefully organize 64 recommended home-cooked meals, which are nutritious, delicious and economical, and invite you to cook a big meal together
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!
Lotus root Maruko
Ingredients: lotus root 600g flour 150g oil appropriate amount of salt appropriate amount of pepper powder appropriate amount of coriander 20g
Practice: 1. Wash and peel the lotus root
Rub into filaments
Season with salt, pepper and soy sauce
Add flour and coriander
Mix into a thick paste
Prepare a small bowl and a small iron spoon
Dip a small spoon with water first, and then take out the amount of one ball
Take the dough with a small spoon, beat it in the flour, and repeatedly make the shape of the ball
Put it in a hot oil pan
Slowly put in the balls
Deep fry over medium heat until golden brown
Take out the balls and drain off the excess oil
Fried bean curd with pork
Ingredients: 500 grams of pork belly with skin, 2-3 pieces of fermented bean curd, an appropriate amount of fermented bean curd juice, and a piece of tofu.
Practice 1. Wash the pork belly, put water in the pot, and put the meat pieces into the pot with cold water.
Cook for about 20 minutes, until the chopsticks can be inserted into the pork belly, then take it out and let it cool.
Put fermented bean curd and fermented bean curd juice in a small bowl, add an appropriate amount of water, and crush the fermented bean curd.
Put oil in the wok, when the oil is 70% hot, put the pork belly into fry, keep flipping the meat pieces, fry until the meat skin is slightly hard and take it out.
Cut the fried meat into even pieces.
Put the meat slices in a bowl and pour the prepared fermented bean curd juice, and spread it with your hands.
Take a bowl, and place the meat skin side down in the bowl. Finally, place the tofu cubes on top of the meat cubes, steam in a steamer for more than 1 hour, the longer the time, the softer the meat will be.
After steaming, take out the bowl, pour out part of the juice, take a plate and place it on the bowl, turn it over quickly, and place the meat slices in the plate.
dry pot assorted vegetables
Ingredients: 200 grams of pork belly; 100 grams of king oyster mushroom; 50 grams of dried tofu; 50 grams of oil tofu soaked; 30 grams of celery; 50 grams of carrots; 30 grams of broccoli stems; leaf; cinnamon; dried pepper; star anise; pepper;
practice
1 Dried tofu and fried tofu, cut into cubes and set aside.
2 Wash the pork belly and cut into thin slices, wash the king oyster mushrooms and slice them; wash the green and red peppers and cut them into pieces; slice the broccoli stems, and mince the onion, ginger and garlic;
3 Put oil in the pot, fry the fragrant pepper, star anise, cinnamon, and bay leaves on a low heat, then add dry pepper, onion, ginger, and garlic to fry until fragrant;
4 Put the sliced pork belly into the pot and stir fry;
5 Put in king oyster mushrooms, celery, broccoli stems, carrots, dried bean curd, and oily tofu bubbles and stir fry evenly. Finally, add light soy sauce, eight-treasure fermented bean sauce, and stir-fry with salt until tasty.
Sweet and Sour Balls
Ingredients preparation: 1 pack of Yang Wan, 40 grams of green peppers, 40 grams of red peppers, 2 slices of pineapple, 1/2 stalk of green onion, 2 cloves of garlic, 3 packs of sweet and sour sauce, a little water of Taibai powder
step:
Wash all the ingredients, cut green peppers and red peppers into diamond-shaped slices, cut pineapple slices into 4 small pieces, chop green onions, and smash garlic for use;
Put the balls into the oil pan and fry for a while, then remove and drain the oil, leave a little oil in the pot and sauté the shallots and garlic until fragrant;
Then put the green pepper flakes, red pepper flakes and pineapple into the pot and fry for a while, then add the sweet and sour sauce, minced garlic and mutton, mix well, and finally add a little Taibai powder water and stir well to form a thin glutinous rice.
Stir-fried Enoki Mushrooms with Celery
Ingredients: shredded pork tenderloin, enoki mushroom, celery, red pepper, ginger, garlic, onion, salt, soy sauce, sesame oil
practice:
Blanch enoki mushrooms in boiling water, remove and control the moisture;
Wash and cut the small celery, and shred the red pepper;
Shred the tenderloin, add a little salt, pepper, starch, oil, add a little water, stir and marinate evenly;
Put oil in the pot, then add sliced garlic and shredded ginger to sauté until fragrant, pour in the shredded pork, and fry until discolored;
Add celery and golden needles and stir-fry. Finally, add red peppers, chopped green onions, and soy sauce and stir-fry until the red peppers turn red.
Stewed Pork Ribs with Lotus Seeds
Ingredients: 600 grams of steak, 120 grams of lotus seeds, 1 star anise, 1 fragrant leaf, 1 piece of dried tangerine peel, 20 grams of soy sauce, 15 grams of oyster sauce, 2 grams of salt, 4 slices of ginger, 20 grams of cooking wine
practice
Soak lotus seeds overnight to remove residual lotus hearts;
Blanch the steak, boil it in cold water, boil for 3 minutes, roll it down, and let the blood and water fully leaching;
Take out and rinse the surface foam, put it into the pressure cooker, put all the ingredients in, and add water to cover 2/3 of the main ingredients;
Cover the pressure cooker and start the soup and press the button for 20 minutes.
Fried Chicken with Ginkgo Biloba
Ingredients: 250g chicken breast, 100g ginkgo, salt, cooking wine, cornstarch, black peppercorns, onion, ginger and garlic
practice:
Wash the chicken breast, remove the white film on the surface of the chicken breast, then dice it, put it in a bowl, add cooking wine, salt and cornstarch and marinate for an hour;
Prepare chopped green onion, sliced garlic and sliced ginger;
When marinating the chicken, first deal with the ginkgo, pour the ginkgo into the pot and cook over medium heat for 20 minutes, add the cooked ginkgo to the water and soak for half an hour and then pick it up;
Heat the oil in a hot wok, add the chicken cubes and oil until the color changes, leave the base oil and sauté the ginger slices and garlic slices until fragrant;
First stir fry the ginkgo until fragrant, add salt, then pour in the chicken and stir fry evenly, sprinkle with chopped green onion and serve.
Fried Shredded Pork with Fungus
Practice: 1. Marinate the shredded pork with soy sauce, cooking wine, and starch for five minutes, soak the dried fungus first, and then slice it when it is ready. Shred green peppers and ginger, mince garlic, and chop green onion for later use.
Pour oil into the pot, when the oil is warm, add the ginger and garlic and saute until fragrant.
After the ginger and garlic are fragrant, stir-fry the marinated shredded pork, and stir-fry for a minute or two until the shredded pork turns white.
Pour in the chopped fungus and stir-fry for a minute.
Add in the green peppers and stir-fry for a minute.
Sprinkle chopped green onion, and finally pour in an appropriate amount of cooking wine, light soy sauce, salt, and monosodium glutamate, stir fry evenly, and then serve.
Golden Needle Tofu Lean Pork Casserole
Ingredients: 150g pork, 250g enoki mushroom, 1 piece of tofu, 1 spoon of soy sauce, a few drops of sesame oil, a little white pepper, appropriate amount of ginger, 2 shallots, appropriate amount of cooking oil, appropriate amount of salt
practice:
Wash the lean meat, cut into slices and stir evenly with oil, salt and white pepper, and marinate for 20 minutes; remove the roots of the enoki mushrooms, wash them, and break them into small pieces; rinse the tofu and cut into thick strips; cut the shallots into small pieces ;Ginger slices;
Put water in the pot, add ginger slices, add tofu and enoki mushroom after high heat boil, add meat slices after 10 minutes of high heat, cook until the meat slices change color and cooked, add soy sauce, salt and sesame oil to taste, sprinkle with Just add the onion.
pina colada
Ingredients: cornstarch, eggs, salt, pepper, bread crumbs, purple eggplant, lemon
practice:
Slice the eggplant, sprinkle some salt and pepper, and brush with a layer of oil;
Put in cornstarch and coat with a thin layer of flour, then coat with egg liquid and bread crumbs;
Deep-fry in oil until golden brown and remove to a plate.
Celery Eggs
Ingredients: celery, eggs, red pepper, salt, monosodium glutamate, light soy sauce, rice vinegar, starch
practice:
Cut the celery into oblique sections, and cut the pepper into circles obliquely.
Wash and slice the chicken soup, add soy sauce, rice vinegar and starch to marinate for 3 minutes.
Heat oil in a pan, add chicken gizzards and stir fry for about 5 minutes.
Add some oil to the pot and heat it up, add red pepper and celery and stir fry for 2 minutes, then add chicken broth, salt and chicken essence and continue to fry for about 3 minutes.
Fried Shredded Pork with Green Garlic
Ingredients: 50g green garlic, 100g tenderloin, 1 tablespoon chopped pepper, 1/2 tablespoon sugar
1 tbsp steamed fish soy sauce, some balsamic vinegar, some salt
Practice: 1. Wash the green garlic and cut it into 1-inch long sections, and cut the tenderloin into slightly wider shreds
After the oil is hot in the wok, add the shredded pork loin and fry until it changes color
Add all the steamed fish soy sauce, chopped pepper, salt and sugar and stir fry
Add the green garlic and stir fry for a while, then pour a little balsamic vinegar along the side of the pot.
Scrambled Eggs with Beef and Onion
Ingredients: Beef sliced in half, onion, egg, salt, sugar, soy sauce
Practice: 1. The fat beef is half thawed, scalded in boiling water for 30 seconds and picked up. Cut one strip into 2 or 3 sections, add a little salt, sugar, and soy sauce to taste for later use;
Wash and shred the onion, beat the eggs and add a little salt for later use;
Heat oil in a hot wok, first put the onion in the wok and simmer until soft, add a little salt, pour in the fat beef and stir-fry twice and mix well;
Finally, pour in the eggs, wait for a while and then turn over and fry for a while until the eggs are cooked, then turn off the heat.
Cheese Omelette
Practice: 1. Chop carrots and celery.
Take a large bowl, crack two eggs, add diced vegetables and 1 gram salt, and mix well.
Heat the oil in a pot, turn to low heat, pour in the egg mixture, and immediately add the cheese.
Roll up the egg skin after forming.
Roll up and fry for about 1 minute. When frying, roll the egg roll in time.
After taking out, cut into pieces.
Steamed Taro Stems with Chopped Peppers
Ingredients: Taro, Ginger, Tempeh, Chopped Pepper, Tea Oil
practice:
Peel the taro, cut into hob pieces, and mince the ginger;
Put the taro on the plate, you can add a little tea oil to make it more fragrant;
Spread a layer of chopped peppers, minced ginger and an appropriate amount of tempeh on top;
Put it in the steamer and steam for about 20 minutes.
saliva fish
Ingredients: grass carp, starch, cooked peanuts, cooked white sesame seeds, onion ginger garlic, tempeh, cooking wine, soy sauce, vinegar, sugar, chili oil, pepper oil, salt, sesame oil
practice:
Wash the fish into slices, mix with salt and cooking wine and marinate for a few minutes, then add water and starch and mix well to taste;
Chop the fried peanut kernels into pieces, chop the tempeh, mince the onion, garlic and ginger;
Heat the oil in the pot until it is 60% hot, pour in the tempeh, minced ginger and minced garlic and stir-fry until fragrant;
Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger and garlic tempeh, red pepper, pepper oil, sesame oil, and fried peanuts in a large bowl, stir well and mix into sauce;
Put the oil in the pot and heat it up to 40% hot. Add the fish fillets and stir-fry until cooked. Remove and drain the oil. Put it in a bowl and pour the sauce. Sprinkle with cooked sesame seeds and chopped green onions. Serve.
Vegetarian Tofu Bun
Ingredients: 3 shiitake mushrooms, 1 handful of vermicelli, 3 stalks of novice vegetables, 2 thousand slices, a little seasoning salt, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 3 shallots
practice:
Soak shiitake mushrooms in water and slice;
The fans are also soaked in water in advance to soften and cut short;
Wash the novice vegetables and cut them into thin strips;
Cut the tofu skin to a suitable size;
Spread novice vegetables, vermicelli and shiitake mushrooms in the middle, sprinkle with fine salt, and add a little sugar to taste;
Fold both sides to the middle like a spring roll, then roll it up, and tie a spring onion;
Sprinkle some fine salt on the surface, put on the pot and steam for 8-10 minutes, pour some sesame oil after the pot is out.
Beef with roasted peppers
Material: 20 grams of beef with tendons marinated in white brine. Hangzhou pepper 110 grams, red pepper 10 grams.
Seasoning: Ingredient A (3 grams of monosodium glutamate, 10 grams of soy sauce, 8 grams of vinegar, 2 grams of pepper oil), 30 grams of shallots, 10 grams of minced garlic, and 50 grams of clear oil.
practice:
Dry fry the hang peppers and red peppers in a pot (the kitchen can be grilled on a charcoal fire if conditions permit, the taste is more fragrant), fry until fully cooked, take it out and let it cool, remove the bubbling black skin, Tear into pieces by hand.
Cut the marinated beef with tendons into thin slices (do not cut too thickly), heat the oil and pour it on the minced garlic to make it fragrant. Cut the shallots into 1 cm long sections.
Add Hang peppers, red peppers, beef slices with tendons into the pot, add Ingredient A, shallots, fried minced garlic and a little garlic oil, mix well and serve.
Spicy and Tender Beef
Ingredients: beef, beer, onion ginger garlic, pickled pepper, salt, sugar, chicken essence, soy sauce, sesame oil, pepper, starch, green pepper, green and red pepper
practice:
Cut the beef into thin slices, pour in the beer to cover the beef, then sprinkle with green peppercorns and marinate for two hours, pour out the excess blood water, add salt, light soy sauce, pepper and starch to make the paste evenly;
Pour oil into the pot and heat it up, add beef lubricating oil, remove and drain the oil, leave the bottom oil in the pot, add chopped pickled peppers and stir-fry, then add ginger, garlic, and spring onions to stir-fry until fragrant;
Add beef and green and red peppers and mix well, add sugar and chicken essence, and drizzle a little sesame oil.
Chestnut Roast Chicken
Required ingredients: one chicken, half a catty of chestnuts, 5 grams of ginger, 5 grams of garlic, 5 grams of salt, 3 grams of sugar, 1 teaspoon of light soy sauce, and 1 teaspoon of dark soy sauce
After cleaning the chicken, cut it into small pieces. Boil water in a pot and put the chicken pieces into the pot to blanch. After the water is boiled, skim off the scum, remove the chicken pieces and rinse them clean.
Pour an appropriate amount of cooking oil into the pot and heat it up, add ginger slices and garlic into the pot and saute until fragrant, add chicken pieces and stir-fry, add light soy sauce, dark soy sauce and sugar, stir-fry evenly to make the chicken The pieces are evenly coated with the sauce color, add water to cover the chicken, bring to a boil, then turn to medium and low heat and simmer for 20 minutes.
Press until and then put in the peeled and washed fresh chestnuts, simmer on low heat for 30 minutes, add salt, and collect the juice on high heat. Only a small amount of soup remains, then turn off the heat and serve.
Steamed Taro with Lotus Seeds
Ingredients: taro, mushrooms, dried lotus seeds, winter vegetables, coriander.
practice:
Peeled and sliced taro, steamed and softened and pressed into mud; soaked lotus seeds first, then steamed and crushed; fried mushroom slices were charred and placed at the bottom of the bowl.
Mix taro puree, chopped lotus seeds, winter vegetables with salt, sugar, sesame oil, and cornstarch. Put them on the mushroom slices and press tightly. Steam for about 10 minutes. Put them upside down on a plate. That's it.
dry pot baby dish
Materials: 2 baby cabbage, less than 50 grams of pork belly, 3 water-haired mushrooms (smaller ones are fine), onion, ginger, garlic, 10 dried peppers, 5 fresh millet peppers, 1/2 onion Shredded, a little salt, a tablespoon of oyster sauce, a tablespoon of soy sauce;
practice
Cut each cleaned baby cabbage into 6 pieces vertically or tear it by hand, tear each piece of cabbage into finger-width strips, scald it in boiling water and take it out softly (this is more delicious); change the ingredients;
Put a little oil in the wok, fry the thinly sliced pork belly until fragrant, then add the onion, ginger, garlic, pepper, and diced mushrooms and fry for a while;
Add the seasoning, then pour in the baby cabbage and quickly stir-fry, set up a separate casserole with shredded onion at the bottom and heat it, pour the fried baby cabbage and sprinkle with shallots;
Dry Roasted Shrimp Balls
Ingredients: shrimp, bean sprouts, ginger, garlic, egg white, starch, glutinous rice, ketchup, salt, sugar, vinegar, soy sauce, sesame oil, red oil, spicy bean curd
practice:
Wash and drain the shrimp, add egg white, starch, and water slurry; cut ginger and garlic into pieces; clean the bean sprouts;
Boil water in a hot pot, blanch the bean sprouts slightly, pick up and drain the water, and spread them flat on a plate;
Heat the wok with oil, put the sizing shrimp oil into a ball, remove it; leave a little oil in the pot, first add the spicy bean sprouts and fry until fragrant, then add the onion, ginger, minced garlic, add the glutinous rice, tomato sauce and Shrimp balls, add water, then add seasonings to collect juice, put them on top of bean sprouts.
Laoganma Fried Pork Liver
Ingredients: 300 grams of pork liver, 100 grams of pork belly, garlic slices, ginger slices, garlic sprouts, beauty peppers, dried peppers, Laoganma, monosodium glutamate, chicken essence, pepper powder, dark soy sauce, light soy sauce, oyster sauce, pepper oil, sesame oil, cooking wine
practice:
Wash pork liver and pork belly and cut into thin slices;
Pour cooking wine, dark soy sauce, and oyster sauce into the pork liver, mix well and set aside;
Heat the oil in a pot, put in the pig liver lubricating oil 8 and filter it out;
Leave the bottom oil in the pot, add the pork belly and stir-fry until fragrant, then add garlic slices, dried peppers, beauty peppers, Laoganma, and stir-fry until fragrant;
Pour in pork liver, monosodium glutamate, chicken essence, pepper, soy sauce, garlic sprouts, and continue to stir fry evenly;
Pour in pepper oil, stir fry sesame oil again and put it on a plate.
Steamed Lily with Pumpkin
Ingredients: 700 grams of pumpkin, 10 red dates, 1 lily, 1 small handful of white sesame seeds, 2 tablespoons of honey
practice:
Remove the seeds from the pumpkin, use a stainless steel spoon to dig out the stalks inside, peel off the skin, and make a pumpkin bowl;
Clean the red dates and remove the core (if you buy seedless ones, just wash them);
After cleaning the fresh lilies, pick them off piece by piece; put the red dates and lilies into the pumpkin bowl;
Put a steaming rack in the steamer. After the water boils, put the pumpkin bowl on the steaming rack and steam for 20 minutes on medium heat;
After it cools down a bit, carefully move the pumpkin bowl to a plate;
Pour out the juice in the bowl and mix it with honey, cut the pumpkin bowl with a knife, pour honey juice, sprinkle with white sesame seeds and eat.
Garlic shredded zucchini
Ingredients: 1 zucchini, 3 cloves of garlic, appropriate amount of salt, appropriate amount of soy sauce, 3 dried peppers
practice
Cut the zucchini into shreds; cut the minced garlic and dried peppers;
On a high fire, heat the pot first, and then add oil after burning smoke;
First add minced garlic and dried chili, saute until fragrant, then pour in shredded zucchini and fry quickly;
Wait for the shredded zucchini to come out of the water, then fry for a while and it will be almost done.
Mushroom tofu
Practice: 1. Cut the tofu into cubes of about 2cm;
Heat oil in a pot, add minced meat, fry until discolored;
Add minced garlic, fry the garlic flavor, add pickled pepper, Laoganma, fry for 30 seconds, add light soy sauce, add an appropriate amount of water and cook for 3 minutes;
Put in the tofu cubes and mushrooms and simmer for a few minutes. When the pot is out, add water starch to thicken it, add an appropriate amount of salt, and stir well.
Oil gluten stuffed meat
Ingredients: 300 grams of pork, 8 gluten, 2 tablespoons of cooking wine, a little salt, a little ginger juice
Practice 1. Pork minced into mince
Put it in a pot, add cooking wine, salt, ginger juice, white pepper powder, light soy sauce, chicken powder and an appropriate amount of onion ginger water and stir well
Add chopped chives and mix well for later use
Prepared oil gluten and pork puree
Poke a hole in the oil gluten, and then fill in the pork filling.
I made a total of 8
Add light soy sauce, dark soy sauce and sugar to the pot and boil it, then add an appropriate amount of water
Put in the oil gluten stuffed with meat and boil over high heat
Cover the pot and turn to medium-low heat and cook for 15 minutes
Ready to serve
Jin Tang Yam
Practice: 1. Peel, wash and cut the yam into 4 cm thick sections; peel the pumpkin and cut into small pieces, put the pumpkin and yam sections in a pot and steam for about 15 minutes until the yam is cooked.
After the pumpkin is cooked, crush the pumpkin into mud with a spoon, add water to the wok, add the pumpkin and honey, stir fry evenly, and then turn off the heat.
Put the yam on the plate, and then pour the pumpkin juice on the yam!
Fried Pork with Fried Tofu
Ingredients: pork belly, fried tofu, carrot, garlic, oil, salt, ginger, soy sauce, starch, sugar, sesame oil, stock
practice:
Heat the pot and add oil. When the oil is 30% hot, fry the marinated meat slices in the pot. Stir fry until the fat part is transparent and scorched. Set aside.
With the bottom oil in the pot, put the garlic and white sections in the pot and stir-fry until fragrant, then add the carrot slices to the pot and stir-fry.
Put the oiled tofu into the pot and stir-fry for a few times, add salt, light soy sauce, and dark soy sauce to taste, pour a small bowl of broth (about half the height of the material) into the pot, and add the fragrant meat slices. Spread on the oiled tofu, mix the ingredients in the pot evenly, cover and simmer.
Boil the oiled tofu until the taste is clear (about 2-3 minutes), remove the lid and turn to a high heat to collect the juice. Before starting the pot, put the green garlic leaves into the pot and stir-fry twice, and the pot is ready to serve. (Those who like spicy can also drizzle a small spoon of red chili oil)
Fried Shrimp with Garlic
Practice: 1. 8 to 10 large shrimp, peeled and washed with sand (the shrimp skin on the tail is reserved, it will look better), two cloves of garlic, 4-5 dry red peppers.
Chop the garlic and cut the pepper into small circles with scissors.
Pour 2 tablespoons of olive oil into the pot. Don't wait for the oil to heat up, then pour in minced garlic and chili rings. The garlic flavor can penetrate into the oil better.
Pour in the shrimp, season with salt and pepper
Stir fry for about 3 minutes, or until cooked through.
Steamed Pumpkin with Lily and Lotus Seeds
Ingredients: 10 lotus seeds, 10 lilies, 150 grams of flour, 1 large pumpkin, 3 tablespoons of sugar osmanthus
practice:
Soak lotus seeds and lilies one night in advance, and cut the pumpkin into pieces;
Put the pumpkin into the steaming bowl, and place the lotus seeds and lily on it;
Steam in the pot for 15 minutes. After the pot is out, sprinkle sugar osmanthus on it.
Sea Bass in Tomato Sauce
Practice: 1. Boil green beans, corn and carrots in water, remove and drain.
Remove the head of the sea bass, remove the middle spine from the stomach, keep the skin on, cut with a knife, marinate with salt and pepper for ten minutes to taste.
Drain the sea bass with kitchen paper and evenly coat it with starch, including the inside of the flower knife, otherwise it will not be able to open.
Fry in oil pan over high heat to shape, take out and fry again until golden brown and crispy.
Put the tomato sauce, white sugar, fruit vinegar, half a bowl of water, and green beans, corn and carrots into the pot, boil over high heat, thicken and thicken until the soup is thick.
Pour the boiled sauce over the fried fish while it is still hot.
Cauliflower fried fungus
Ingredients: cauliflower, fungus, vegetable oil, salt, soy sauce, water starch
Practice: 1. Soak the fungus for two hours in advance, wash and set aside.
Rinse the cauliflower and set aside.
Heat the pan with cold oil, stir fry the cauliflower, add two tablespoons of soy sauce and a little water after the color changes slightly, turn to low heat and simmer slowly.
After the coloring is uniform, stir fry the fungus over high heat, and add salt to taste.
Finally add the water starch and collect the juice over high heat.
Grilled Crucian Carp with Green Onions
Ingredients: crucian carp, chives, ginger, rice wine, light soy sauce, vinegar, salt, sugar, sesame oil
Practice: 1. Clean the crucian carp, smear the fish evenly with salt, and marinate in rice wine for a while;
Cut the shallots into sections, and shred the ginger;
Heat the oil in a pan, add in the crucian carp and fry until golden on both sides; take out;
Leave the bottom oil in the pot, add the shallots, shredded ginger and stir fragrant, add the crucian carp, add soy sauce, sugar, add an appropriate amount of water and cook for about 8 minutes, put the fish on a plate and leave the soup;
Put vinegar, sesame oil and the remaining onion segments, and pour the thick soup over the fish.
Stir-fried Chicken Thighs with Chili
Ingredients: 3-4 chili peppers, 2 chicken thighs, 1 teaspoon of starch, appropriate amount of oil, 1 spoon of cooking wine, soy sauce, appropriate amount of salt
Practice: 1. Wash the peppers and cut them into pepper rings;
Remove the chicken thigh bone from the chicken thigh, cut it into small pieces, add starch, cooking wine and soy sauce and an appropriate amount of oil and salt to season and marinate for a while;
Flatten and chop the garlic, pour it into a hot wok, add the right amount of oil, add the marinated chicken thighs and stir fry the chicken thighs over high heat;
Add the chopped chili rings, stir fry evenly, add some light soy sauce and salt to taste.
Seasonal Vegetable Bone Broth
Material: 2 big stick bones, 1 sweet corn, a few slices of ham, a few broccoli, a little black fungus, 3 spoons of salt, a little sugar
practice
Put cold water in the pot, blanch the big stick bones to remove the blood foam, boil the pot for 2-3 minutes, do not need the soup, remove the stick bones and wash them clean.
Put cold water again, put in the big stick bones, add ginger slices, cooking wine, boil it, and then skim off the foam properly.
Add ham slices, turn to low heat, cover the pot, and simmer for 1.5 hours.
After 1.5 hours, add the soaked black fungus and sweet corn segments, change the heat, and let the soup tumble. At this step, you will find that the soup will turn white.
At the last minute, add broccoli and season with salt and sugar.
Stir-fried sixtie
Material: sixty-six, onion, ginger, garlic, millet spicy, soy sauce
practice
Soak the bought sixty in salt water and spit sand, blanch the sixty in water, pick it up and clean it immediately after opening;
Heat oil in a pot, add onion, ginger, garlic slices and millet and sauté until fragrant;
Pour in the sixties and stir-fry, pour in the light soy sauce to taste, and finally sprinkle with chopped green onion and stir-fry for a few times before serving.
Cold Shredded Oyster Mushrooms
Ingredients: 500 grams of oyster mushrooms, 1 red pepper, 1 bell pepper, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of sesame oil, appropriate amount of sugar
Practice 1. Rinse the oyster mushrooms, tear them into strips by hand, do not tear them too thinly, otherwise they will become smaller after frying
Wash the green and red peppers and shred
Boil water in the pot, and prepare a pot of cold water, which will be used when it is too cold to fry the oyster mushrooms.
After the water is boiled, pour in the oyster mushrooms and scald in boiling water
Quickly take out and let it cool
Take it out and scald it in boiling water
Take it out and let it cool down quickly. Put it back in the pot and let it cool down. Boil 3 times in boiling water, cool 3 times and it will be cooked
After the oyster mushrooms are cool, take them out, squeeze out the water inside, and put the green and red peppers in it
Put in the minced green onion and ginger, appropriate amount of sugar, salt, vinegar, soy sauce, and sesame oil
Mix well with chopsticks, put in a plate, and serve immediately
Sauce Fragrant Fried Pork
Ingredients pork belly, starch, eggs
salt, soy sauce, sugar
Sweet Noodle Sauce, Ginger, Onion
Practice 1. Take the pork belly of suckling pig with skin and cut it into willow leaves
Moisturize starch, eggs, refined salt and soy sauce and stir evenly
Put 40% of the hot oil in and slide it out.
Leave a little oil in the pot, add shredded ginger, shredded green onion, and drip vinegar to cook until fragrant
Add sugar, sweet noodle sauce, and yellow sauce to fry the sauce flavor
Pour in the meat slices, fungus, daylily, and straw mushroom slices and quickly fry them out of the pot.
When eating, put the shredded onion, noodle sauce and meat slices into the steamed sandwich cake.
Fried Bacon with Dried Tofu
Practice: 1. The bacon is processed in advance, and the dried tofu is cut as you like.
Heat a little oil in the wok, fry the bacon until the fat is transparent, then add the green and red peppers, ginger and chopped green onion to sauté until fragrant.
Fried rice noodles with shrimp
Ingredients: rice noodles, shrimp, eggs, cooking oil, oyster sauce, light soy sauce, chicken essence and red pepper
Method: 1. Soak rice noodles in cold water until soft
Take out the soaked rice noodles and drain the water, use a tablespoon of oyster sauce, a tablespoon of light soy sauce and a little chicken essence, mix well and set aside
Remove the head and shell of the prawns, remove the back and remove the intestines, release the water in a pot and blanch and set aside.
Heat the pot, put the oil and heat it up, beat an egg directly into the pot without breaking up, and use chopsticks to stir the eggs until cooked
Pour the rice noodles from step 2 into the pot, keep the heat on medium, and stir fry with chopsticks until dry and cooked
Pour in the shrimp and snow peas from step 3, stir fry for one minute with chopsticks, and then serve
Braised Yellow Bone Fish
Ingredients: Yellow-bone fish, dried tofu, cooking wine, salt, five-spice powder, onion, ginger and garlic, spicy garlic
practice:
Cut the dried tofu into slightly larger cubes, mince the onion and garlic, shred the ginger, clean the yellow-bone fish and cut into pieces, marinate with cooking wine, salt and five-spice powder for 20 minutes;
Put half of the shredded ginger in a hot pan and add oil and stir until fragrant, then pour in the marinated yellow-bone fish and fry until both sides are slightly browned;
Heat oil in another pot, add onion, ginger, garlic, spicy garlic, add a little salt and stir-fry until fragrant. Pour in the fried yellow-bone fish and stir-fry for 3 minutes;
Shovel the yellow-bone fish to one side, add fragrant dryness, add some salt and fry it to taste, stir-fry the yellow-bone fish, dried tofu and dark soy sauce together, pour half a small bowl of cooking wine and simmer for 10 minutes;
Add chicken essence to season before serving, and serve on a plate.
boiled beef
Practice: 1. Slice beef, add salt, water bean flour, and mix well;
Cut the lettuce into thin slices, cut the garlic sprouts into sections, and chop the watercress into pieces;
Put the frying pan on the high heat, heat the oil, put the peppers and stir until it turns dark red, take out, and chop them;
Put the bean sprouts in the pot well, fry the finely chopped peppers and the tips of the artemisia bamboo shoots for a few times, add the fresh soup, add cooking wine, soy sauce and garlic sprouts, cook until the garlic sprouts are broken, pick out the lettuce tips and garlic sprouts and put them in the pan ;
Shake the meat slices into the pot, disperse when it boils, remove from the pot after cooking, scoop it over the dishes on the plate, sprinkle with minced pepper, pepper noodles, and then pour boiling oil to serve.
Beef Tenderloin with Tea Tree Mushroom
Ingredients: a box of tea tree mushrooms, beef tenderloin, green peppers, onions, black pepper, light soy sauce, oyster sauce, cooking wine, salt, sugar, ginger
practice:
Pour salt, wine, black pepper, ginger slices, minced onion, soy sauce, oyster sauce, and appropriate amount of sugar into the beef tenderloin, stir well, and marinate for 2 hours;
Wash the tea tree mushrooms, control the moisture, put them in a frying pan and fry them until dehydrated, remove them, and control the oil to dry;
Take another oil pan, add the onion after the oil is hot and sauté until fragrant;
Pour in the pre-marinated beef tenderloin, stir fry quickly until it is broken, pour in the green peppers and dried tea tree mushrooms, stir fry for a while and you are ready to serve.
Fried Onion with Ham and Sausage
Practice: 1. One purple onion, one bell pepper, and two ham sausages. Cut the onion into shreds, remove the stems and seeds of the bell peppers and cut them into long strips, and cut the ham sausages into oblique blades;
Put an appropriate amount of peanut oil in the pot, first add the onion and stir fry over medium heat;
Fry the onion until transparent and emit bursts of fragrance, then add the bell pepper, stir fry for a minute on high heat, add salt and a small spoon of soy sauce and stir fry evenly. Finally, add the ham sausage, stir well and serve. Dried tofu, add thirteen incense and red oil bean paste, stir fry for about half a minute and turn off the heat.
Sesame Sauce Cold Noodles
Practice: 1. Shred cucumber, blanch bean sprouts and drain;
Mix sesame paste with water, add vinegar, soy sauce and sugar and mix well;
Add chopped peanuts, cooked white sesame, sesame oil, minced ginger, and continue to adjust;
After the noodles are cooked, drain the water and put them in a bowl;
Add in vegetables, sauce and red oil and mix well.
Brisket and Chicken Sauce with Crispy Bamboo Shoots
Ingredients: beef brisket, crispy bamboo shoots, green and red peppers, Chinese peppercorns, star anise, salt, fennel, grass fruit, cinnamon, oyster sauce, spicy girl sauce, millet peppers, chili sauce, chili, soy sauce, green onion, ginger slices
practice:
Cut beef brisket into pieces, cut green and red peppers into sections, and blanch crispy bamboo shoots;
Put the salad oil in the pot, and when it is 50% hot, pour in the right amount of oyster sauce, hot girl sauce, millet pepper, chili sauce, chili, soy sauce, spring onion, ginger slices, pepper, star anise, salt, fennel, Grass fruit and cinnamon, add the beef brisket, add boiling water and simmer over low heat, remove the slag, and add the green and red pepper sections;
After the brisket is cooked, pour it into a plate lined with crispy bamboo shoots.
dry pot radish
Practice: 1. Wash the pork belly, put it in a pot with cold water, blanch it and remove it to cool, control the moisture, and slice;
Slice the white radish, cut the green and red pepper into pieces, cut the dried red pepper and garlic sprouts into sections, and shred the ginger for use;
Put a little oil in the pot, add the pork belly and ginger and stir fry;
Add the green and red peppers and stir-fry, add soy sauce, oyster sauce, cooking wine, and a little sugar and stir-fry evenly;
After stirring evenly, add white radish slices, add a small bowl of water, cover and simmer for a while, sprinkle with green garlic after the radish is cooked;
Stir fry well and add a little salt and chicken essence to taste.
Fried Pork
ingredients
The right amount of pork, the right amount of garlic sprouts, the right amount of dried peppers, the right amount of green peppers, the right amount of bean paste, the right amount of soy sauce, the right amount of oyster sauce, the right amount of salt, and the right amount of chicken essence
practice
Slice meat, cut garlic sprouts with a hob, slice green peppers diagonally, and shred ginger for later use.
Put oil in the pot, saute ginger until fragrant, put in the meat and stir fry together until the oil changes color.
Add in bean paste and dried chili and stir fry evenly. Add oyster sauce and soy sauce.
Add the garlic sprouts and green peppers prepared earlier, stir fry evenly, add an appropriate amount of salt and chicken essence to taste and serve.
Celery Pork Pancakes
Ingredients: 100g pork, 200g celery, 50g green and red peppers, 300g pancakes, appropriate amount of oil, appropriate amount of salt, 2g very fresh, 2g beer, a little starch, 2g sesame oil, 1g ginger, 2g tomato sauce, 1g chicken essence
Practice: 1. First, wash the celery, remove the leaves, and cut into small cubes; cut the lean meat into small cubes, and marinate with starch, beer, sesame oil and Weijixian for 10 minutes.
Mince the ginger; wash and dice the green and red peppers; steam the pancakes.
Heat the pan with cold oil, add minced ginger and diced lean meat and stir fry evenly, then add diced celery and diced pepper and stir fry.
Finally, add salt, chicken essence and tomato sauce, stir well and serve.
Fried Minced Pork with Sour Beans
Materials: sour cowpea; pork stuffing; small pepper; pepper; onion, ginger and garlic; cooking wine; salt; sugar; chicken essence; pepper;
practice
Prepare the materials. The sour beans should also be washed and slightly bubbling to make them less salty, then chopped, and prepared minced meat, small peppers, peppers, onion, ginger, and garlic.
Heat the tea oil in the pot (Hunan tea oil is a must for Hunan cuisine), first fry the peppers and peppers, then fry the shallots, ginger and garlic, then fry the minced meat, add some cooking wine to cook the fragrance.
After the minced meat is cooked, stir fry the sour cowpea. Add a little water to the sour beans, cover and change to low heat and fry until cooked.
Add a little soy sauce, sugar, chicken essence, pepper, sprinkle with chopped shallots and serve
Ginger Cowpea
Practice: 1. Grind the ginger paste with a ginger plate, mince the garlic and put it in a bowl, add soy sauce, vinegar, sugar, pepper powder, chicken essence, and red oil to make a sauce for later use.
- Wash the cowpeas and put them in a pot of boiling water and blanch until they are broken and picked up, then rinse with cold water, cut off both ends, then cut them into even long sections, put them on a plate and drizzle with the sauce.
Fried vermicelli with sauerkraut
Ingredients: Northeast sauerkraut, vermicelli, onion, ginger, garlic, pork lean meat, salt, cooking wine, white pepper, soy sauce, star anise, dried chili
practice:
Marinate the shredded pork with cooking wine, salt and soy sauce for 10 minutes;
Rinse and drain the sauerkraut with water, soak the vermicelli until soft, mince the onion and ginger, and slice the garlic;
Heat oil in a pot, add star anise; add dried chili, onion, ginger and garlic and saute until fragrant;
Add shredded pork and stir fry until discolored; add sauerkraut and stir fry evenly;
Add water, then add soy sauce, salt and white pepper to taste;
Add vermicelli and simmer for 10 minutes until the soup is dry.
diced mushrooms and bamboo shoots
Ingredients: 200 grams of fresh mushrooms, 250 grams of lettuce, half a sweet red pepper, ginger, half a spoon of vegetarian oyster sauce, salt
practice:
Remove the umbrella handle from the mushroom, cut into pieces, dice the lettuce, dice the bell pepper, and slice the ginger;
Boil a pot of hot water, a proper amount of oil, blanch the shiitake mushrooms in water for about half a minute, then run in cold water, remove and drain;
Heat the pot, pour in some oil, fry minced ginger until fragrant, pour in diced lettuce and shiitake mushrooms, quickly stir fry for about 2~3 minutes, add vegetarian oyster sauce;
Sprinkle in diced sweet red pepper, add appropriate amount of salt, and cook quickly.
Braised beef tendon
Ingredients: Fresh beef tendon, spiced brine, coriander section, spring onion section, millet pepper, salt, pepper oil
practice:
Clean up the fresh beef tendon, boil it in a pot of boiling water, remove it and rinse it, wait until it is put into the spiced brine pot and marinate for 1 hour, then remove it and let it cool;
When serving, first cut the braised beef tendon into small strips, add coriander section, spring onion section, millet pepper powder, salt and pepper oil, mix well and serve on a plate.
Yangchun noodles
Ingredients: Thin round noodles, lard, onion, broth, garlic sprouts, light soy sauce, salt.
practice:
Wash and shred the onion and chop the garlic sprouts.
Put a little lard in a clean pot and heat it up, add onion shreds and fry slowly over low heat until the onion becomes soft, filter the impurities to get the onion oil.
Put an appropriate amount of stock in another pot and bring to a boil over high heat, add in the noodles and cook, add an appropriate amount of scallion oil, salt and soy sauce and mix well, and finally sprinkle with a little chopped garlic and serve.
Hot and sour appetizer soup
Ingredients: Chicken, 100 grams of fungus, 100 grams of green pepper, 10 grams of salt, 25 grams of pepper, 50 grams of vinegar, a few drops of sesame oil
practice:
Shred the chicken, add cooking wine, salt and soy sauce, marinate for 10 minutes;
Shred the fungus and green pepper, and blanch the blood tofu in boiling water;
Stir-fry the chicken and ingredients, add an appropriate amount of water, and after the water boils, bleed tofu, pepper, and vinegar in sequence;
Add water starch and eggs, and finally sprinkle with parsley and drop two drops of sesame oil.
Stewed Chicken Nuggets with Mushrooms
Appropriate amount of chicken nuggets, 1 small piece of lean pork, 3 red dates, 5 shiitake mushrooms, 1 sliced ginger, and appropriate amount of water
Practice 1) Wash the chicken pieces, lean meat and drain the water, soak the mushrooms in water for half an hour, wash and cut the red dates
Put 2 cups of water in the rice cooker
Put chicken pieces, lean meat, shiitake mushrooms, red dates, ginger slices, (candied dates) into a stainless steel pot and add water. Finally, put them into the electric cooker and cover with a lid
Press the cooking gear of the electric cooker and cook until it jumps to the heat preservation gear, that is, the water in the inner pot is boiled dry, you can take it out and add salt to taste.
Cold Soybean Sprouts
Materials: 400g soybean sprouts, appropriate amount of ginger, appropriate amount of homemade red chopped pepper, appropriate amount of balsamic vinegar, appropriate amount of sesame oil, appropriate amount of cold soy sauce
practice:
Prepare the soybean sprouts.
Soak the soybean sprouts for a while and wash them.
Boil water in a pot and blanch the bean sprouts thoroughly.
Remove and drain the water for later use.
Peel and dice the ginger; put it in a bowl.
Pour the balsamic vinegar into the ginger and add the cold soy sauce.
Drizzle in sesame oil and mix well to make a sauce.
Put the blanched bean sprouts into the sauce, mix well and place on a plate; drizzle with chopped peppers and mix well.
Mixed bean sprouts.
Scrambled Eggs with String Beans
Practice 1. Cut green beans diagonally into small pieces.
Heat the pot and add oil, add garlic cloves and stir-fry until fragrant, then add green beans and stir-fry until cooked.
Put some salt in the eggs, beat well, pour into the pot, fry until cooked, and put a little cooking wine.
Stir for a while, add salt to taste, and serve.
Sand Tea Beef
Practice: 1. Rinse and slice the beef, put it in the marinade and marinate for 20 minutes.
Cut the spinach into small pieces, wash and drain; mince the garlic for use.
Put about 2 tablespoons of salad oil into a pot, put the beef in practice 1 into the pot and fry it over high heat until the surface of the beef turns white and remove it.
Put 1 tablespoon of oil in another pot, add minced garlic and sand tea chili sauce from method 2 into the pot and sauté on low heat until fragrant.
Add oyster sauce, salt, sugar, cooking wine, water and stir fry evenly.
Stir fry the beef for 5 seconds on high heat, then add the water spinach from practice 2 and fry for about half a minute.
Thicken with white powder and water, stir fry evenly, sprinkle with sesame oil and finish.
Bean sprouts fried noodles
Ingredients: bean sprouts, vermicelli, shredded pork, green onions, ginger, salt, soy sauce
practice:
Soak vermicelli in water until soft.
Add oil in the pot, heat it up, add onion and ginger to saute until fragrant, then add shredded pork and fry until discolored.
Stir fry the soybean sprouts, add a little water and simmer for a while, otherwise the soybean sprouts will have a bean smell.
Boil a pot of hot water, put the vermicelli in it and cook until the vermicelli is translucent and slightly white.
Take out the blanched vermicelli and drain the water, put them in the bean sprouts pot, and season with salt and a little soy sauce.
Soy-flavored dried tofu
Ingredients: dried tofu, small peppers, salt, sugar, pepper, Qixian watercress, garlic sauce, water starch, edible oil, light soy sauce
practice:
Cut the dried tofu into strips, mince the onion, mince the garlic, cut the dried chili into small pieces, and cut the sharp pepper into small pieces;
Put oil in the pot, add 1 teaspoon of Qixian watercress to fry when the oil is 30% hot, and fry with 1 teaspoon of minced garlic sauce until fragrant. Add onion and garlic, dry chili and stir fry;
Add dry tofu, a little pepper, a little salt, half a spoon of sugar and fry for a while, add half a tablespoon of water, and 1 spoon of soy sauce and cook for a while. Before serving, add the pepper segments, stir well with a little water and starch, and then turn off the heat.