Carefully selected 51 dishes to recommend, delicious and affordable, the whole family loves them

I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during 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!

Fried edamame chicken

Main ingredient chicken breast meat: 200; edamame: 200

Accessories Thirteen incense: appropriate amount; oil: appropriate amount; salt: appropriate amount

Specific steps

1. Thaw the chicken breast and dice it.

2. Defrost the edamame.

3. Heat oil in a hot pan and add chicken cubes

4. Stir fry until discolored. .

5. Add the edamame.

6. Add enough water after stirring evenly.

7. Cook until the juice is collected.

Sauteed Carrots with Oyster Mushrooms

Ingredients: carrots, oyster mushrooms, salt, soy sauce

Practice: 1. Peel the carrots, cut them into slices, wash the oyster mushrooms, and tear them into small strips.

2. Add an appropriate amount of water to the pot. After the water is boiled, put the carrots into the pot, blanch for 1 minute, remove and set aside.

3. Pour an appropriate amount of oil into the pot. After the oil is hot, add the oyster mushrooms and stir fry until they are broken.

4. Add carrots, salt, soy sauce and stir fry evenly.

Homemade Shrimp

1. Clean the shrimp and cut off the shrimp whiskers

2. Ginger peeled and sliced, garlic peeled and minced

3. Add an appropriate amount of water to the pot, add ginger slices, and bring to a boil

4. Put in the shrimp, cook until the shrimp is bent, turn off the heat and simmer for a minute, remove and drain

5. Platter

6. Take a small plate and put garlic, seafood soy sauce and stir well

7. Finished product

Straw meat

Cut the pork belly into 12 x 6 x 1 cm rectangular slices, and tie the pork belly in a circle with straw.

Practice: 1. Fry the fried pork belly in 50% hot salad oil for 15 seconds.

2. Put 10kg of pork belly in the pot, add 3 bottles of 3-year-old Guyue Longshan Huadiao wine, 2 bottles of beer, 1 bottle each of light soy sauce, southern milk juice, Tianyi Yipin, 1.3kg of rock sugar, and 300g of red yeast rice powder (if stewed) For a long time, you can put 250 grams), 1/4 bottle of dark soy sauce, add water to cover the pork belly, cover and cook for 45 minutes.

3. When leaving the dish, heat the slate, put 30 grams of onion rings on it, put 1 kg of stewed pork belly on the slate, put 100 grams of the original stewed meat into the pot and heat it, wet 10 grams of starch to thicken it, Pour it on the pork belly and sprinkle 3 grams of chopped green onion.

Grilled Tofu with Tomatoes

Ingredients: An appropriate amount of quick-frozen green beans; 2 tomatoes; 2 tofu; an appropriate amount of tomato sauce; a small amount of oil; a little soy sauce; sugar; salt; a little water

Method Boil a pot of hot water, wait for the tofu to be cut into pieces, chopped green onion, and thawed green beans. After the water boils, put the tofu in the pot and put it in the pot, remove and set aside. Then blanch the tomatoes in water for easy peeling.

Heat oil in another pot. You don't need to add a little more oil. Then add half of the chopped green onion and fry until fragrant. Add tomato pieces and fry to make red oil. Then add some tomato paste.

Add the tofu and green beans to the pot, stir fry until the tofu is evenly coated with the sauce. A small amount of water, soy sauce and sugar are poured into the sauce. Finally, add a little salt, sprinkle with chopped green onion, and simply stir fry.

Steamed Chicken Feet with Tempeh

Ingredients: 650 grams of chicken feet, 20 grams of black bean sauce, 5 millet peppers, 30 grams of garlic, 12 grams of ginger, 30 ml of steamed fish and soy sauce, 2 grams of sugar, 3 grams of refined salt, 30 ml of cooking wine, 5 ml of white vinegar, and 30 of cooking oil ml, pepper 1 g

Cooking steps:

1. Prepare fresh chicken feet. Using kitchen scissors, cut off the nails and chop in half.

2. Put it into a pot of cold water, add cooking wine, white vinegar and pepper, and blanch the chicken feet. For blanched chicken feet, under running water, rinse off the mucus and drain.

3. Prepare all kinds of ingredients.

4. Tempeh, millet pepper, ginger, garlic, all chopped into pieces.

5. Pour cooking oil into the pot. When it is 50% hot, add ginger, garlic, and fermented fermented bean sauce.

6. Stir fry on low heat, add steamed fish soy sauce, white sugar and refined salt, stir well and turn off the heat.

7. Drain the chicken feet and put them into a deep bowl. Pour over the previously fried sauce.

8. Take another pot, put the water in the steamer after the water is boiled, and put the steaming bowl with chicken feet.

9. Steam over high heat for 45 minutes, take out when the chicken feet crispy is roasted, sprinkle chopped green onion on the surface, and enjoy.

Red Oil Wontons

Chicken thigh, wonton skin, salt, onion, ginger, cooking wine, sesame oil, chili oil, pepper

Production Method:

1. Boneless and skinless chicken thighs, chopped into minced meat, add onion ginger, cooking wine, salt, pepper, sesame oil and stir well

2. Add onion ginger and cooking wine to chicken bones and other parts and cook into chicken soup.

3. Take wonton wrappers and wrap them with chicken stuffing to make wontons. Put them in chicken broth and cook until cooked. After serving, add minced green garlic, red oil and pepper.

Fried Dried Radish with Chinese Sausage

Method Wash the sausages, steam them over high heat for 10 minutes, and cut into thin slices with an oblique knife

2. Cut the scallions into white, scallion leaves, and small pieces of dried chili

3. Clean the dried radish and cut it into 1 cm pieces

4. Heat the oil in a wok, add the white onion and dried chili, and simmer on low heat until fragrant.

5. Pour in the dried radish, turn to high heat and stir fry for a while

6. Add sausage and stir fry evenly

7. Add chopped green onion to increase the fragrance, stir fry evenly and turn off the fire. The sausage and radish have salt, so there is no need to add salt.

Green pepper preserved egg

Ingredients: 2 servings of preserved eggs; chopped green onion; minced garlic; sesame; crushed peanuts; light soy sauce; sugar; vinegar; salt; chili oil; pepper oil; 2 green peppers

Practice 1. Prepare the required materials. At this time, you can put salt, sugar and vinegar into the soy sauce.

2. Pour vegetable oil into the pot and fry the green peppers into a tiger skin shape. At this time, you can put more oil and the rest can be poured into the chili noodles to make chili oil.

3. After the preserved eggs are placed on the plate, the fried green peppers can be torn by hand.

4. Put all the ingredients into the chili oil bowl, mix thoroughly and pour it over the green peppers.

Egg flower cucurbit silk

Ingredients: zucchini (1), eggs (2).

practice:

1. Wash the zucchini and cut into even slices.

2. Then cut into uniform filaments.

3. Knock the eggs into a bowl, add a little salt and cooking wine, stir evenly, fry them in a frying pan into broken eggs, and set aside for later use.

4. Heat the remaining oil in the pot, pour in the zucchini and stir fry for about 1 minute.

5. Add 1 teaspoon of salt and stir fry evenly.

6. Pour in the scrambled eggs.

7. Continue to stir fry for a while.

Braised Choi Fish Fillet

Ingredients: fish, carrots, wine, onions, garlic, peppers, lard, and a little bit of seasoning.

practice

1. Wash and cut the fish into pieces. Fry the fish in a hot oil pan until the skin turns yellow and hard, then remove the fish.

2. Add cooked lard, wine onion, garlic, chili, and carrots to the pot, add seasonings and stir-fry, then add the meat broth to boil, and add the fish.

3. Simmer on low heat for about ten minutes. After the cooked fish juice is gelatinous, add MSG and shake to make the marinade wrap the fish pieces, and serve.

of home cooking.

Private Grilled Corn

material

5g maple syrup (or honey); 2-3 corns (fruit corn is not recommended! Ordinary corn or waxy corn can be used); Haitian spare ribs sauce 15g; sweet noodle sauce 5g; chili powder about 1/4 teaspoon; cumin powder about 1 /8 tsp; a small piece of butter

practice

Wash the corn and cook for 8 mature. I bought quick-frozen corn, boil it for about 15-20 minutes

Mix all ingredients (except butter)

Mix well to make a brush sauce

Brush the corn evenly with the sauce

Softened butter

Dip a brush in butter and brush onto corn.

Preheat oven to 220 degrees c

Bake for about 20-25 minutes in the oven. Take it out in the middle, flip it once, and brush the sauce again for better

Shrimp in Tomato Sauce

Practice 1. Cut the shrimp guns and sand lines from the prawns, and use a long bamboo stick to insert it from the tail to the top of the head to fix the shape to prevent the prawns from curling when heated.

2. Put oil in the pot and fry tomato sauce, add a bowl of water, add yellow juice powder and boil

3. Add the prawns and cook slowly over low heat, turn over and cook until the sauce is thick but still fluid

Sautéed Squid

Practice: 1. Cut the squid and wash it for later use. Change the squid into a knife, cut the body part into cubes, make a shallow cross with a flower knife, and don't cut it through.

2. Prepare minced green onion, ginger and garlic, cut colorful peppers, adjust the sauce, 1 tablespoon of soybean paste, 1 tablespoon of soy sauce, pepper powder, chicken essence, oyster sauce, and 1 tablespoon of water, stir well and set aside.

3. Blanch the squid, roll the squid and take it out of the water immediately, it will not taste good if it gets old for a long time.

4. Heat oil in a hot wok, add onion, ginger and garlic to fry until fragrant, add bell pepper pieces and stir fry. Pour in the sauce and stir-fry until the bell peppers are broken. Pour in the squid and stir fry evenly over high heat.

Dry Pot Turbot

Practice 1. Clean up a single turbot. The surface avoids the hard bones of the epidermis with a few slanting knives, and the two sides of the fish belly lean on the cross knives. Dab a thin layer of dry starch on both sides of the fish.

2. Add more oil to the wok (you can soak one side of the fish) and cook it until it is 70-80% hot, then put the processed turbot into the wok and fry it for about 3 minutes on medium heat.

3. Gently flip over and fry for about 3 minutes. The frying time depends on the situation. Fry until both sides of the fish body are slightly browned. Drain the fried fish and set aside.

4. Cut two large onions into strips, prepare the garlic cloves of the two heads for use, and prepare a little onion, ginger and garlic.

5. Take the oil pan again, pour in a little oil, pour in the onion, ginger and garlic, stir-fry on low heat, add 2 tablespoons of garlic chili sauce and stir-fry until fragrant, pour hot water into the pot, the water can cover the body of the fish, add in the soup Add half a spoon of chicken powder, 1 spoon of sugar, 1 spoon of oyster sauce, some salt, and adjust the taste.

6. Put the fried turbot into the pot, bring to a boil over medium heat, then turn to low heat, simmer slowly until the soup thickens, then move the pot to one side. Be careful not to burn the pan. In another pan, add a little oil and fry the garlic cloves and onion until soft.

7. Put the freshly stewed turbot into the pot together with the soup, spread it on top of the onion and garlic, drizzle with pepper oil, cover the pot, simmer for 1--2 minutes on low heat, and then sprinkle with parsley.

Fried Cuttlefish with Deep Fried Chives

Step 1. This is the cuttlefish, which has an ink sac hidden in its body and a bone on its back.

2. In the vegetable market, you will see cuttlefish in a pot, and the water in the pot is like ink.

3. Carefully clean the cuttlefish and remove the bones.

4. Cut the cuttlefish with a flower knife, so that it can be rolled up after being heated, and it is easier to cook.

5. Fried cuttlefish with fried dough sticks and chives today.

6. Cut leeks, shred carrots, shred ginger, and chop green onions.

7. Cut the fried dough sticks into small pieces, sauté until crispy, and place in a bowl.

8. Put the squid into the onion and ginger boiling water pot and blanch. When you see that the squid is rolled into a roll, take it out immediately. Note: The longer it is cooked, the older it will become, and the smaller it will become.

9. Heat oil in a hot wok and fry onion, ginger, garlic and carrot until fragrant.

10. Then pour in the blanched cuttlefish.

11. Immediately add the chives to the pot.

12. Stir fry quickly and season with salt and pepper.

13. Stir well and you can start the pot, pour it into a bowl with fried dough sticks, and the dish is complete.

Spicy Leek and Pig Blood

Step 1, carefully cut the pig blood into strips;

2. Wash the leeks and cut them into sections, shred the ginger, and cut the dried peppers into small pieces;

3. Pour the pig blood into boiling water and blanch;

4. Drain the pig blood;

5. Pour oil into the pot, add dried chili and shredded ginger and sauté until fragrant;

6. Pour in the pig's blood, add salt and stir-fry gently, add a little water, and simmer for 1 minute;

7. Add leeks and a little salt, stir fry evenly;

8. Pour a little soy sauce;

9. Sprinkle with freshly ground white pepper (to remove fishy smell and increase fragrance), mix well and serve

Beginner's Vegetable Stewed Noodles

Materials Novice vegetables, vermicelli, pork belly, pepper, green onion, salt, peanut oil.

Method 1. Wash the novice vegetables, break them into sections, and wash the vermicelli.

2. Add oil to the pot, add pork belly and pepper and stir-fry.

3. Add the onion and saute until fragrant, add water, and pour in the vermicelli.

4. Pour in the novice dish.

5. Stir fry and add salt.

6. Cover the lid and simmer the vermicelli until soft.

Cabbage Mung Bean Powder

Raw materials: 250 grams of mung bean flour, 150 grams of cabbage, 20 grams of bad pepper, ginger slices, garlic slices, chopped green onion, refined salt, monosodium glutamate, sugar, soy sauce, vinegar, red oil, and edible oil.

Method 1. Cut mung bean flour into short strips; cut cabbage into thick filaments.

2. Put a wok on a high heat, add a little cooking oil and heat it up, add in the bad peppers, ginger slices, and garlic slices and stir-fry until fragrant.

3. Add shredded cabbage and fry until it breaks, add mung bean vermicelli, add salt, monosodium glutamate, sugar, soy sauce, and mature vinegar and stir-fry to taste.

4. Add chopped green onion and stir fry for a while, pour in red oil, and serve.

【Small Garlic Egg Spring Rolls】

Ingredients: a handful of wild garlic, 2 eggs, 250 grams of flour, 310 grams of water, a few drops of soy sauce, a little salt, a spoonful of cooking wine

1. Pour the flour, water, and salt into a large bowl, and use chopsticks or a hand whisk to stir in one direction until the mixture becomes a thick and delicate batter

2. Brush a layer of oil in the pan in advance, then use a brush to get some batter, brush the bottom of the pan, then turn on the stove, fry it on a low heat, and fry it until it changes color. Turn off the fire!

3. My weight can probably make about ten sheets! But remember to fry the skin every time, wait for the pan to cool down a little, then fry the next one!

4. Wash the picked wild garlic, cut it into small pieces for later use, then add the eggs to cooking wine, salt, soy sauce and stir well

5. Pour an appropriate amount of oil into the pot. After heating, pour the eggs into the pot and fry it on medium and low heat. When the bottom is somewhat solidified, quickly spread it with a spatula

6. Then put the wild garlic into the pot, stir fry for about a minute, add salt according to the saltiness, and then turn off the heat and put it out.

7. Take an appropriate amount of fried garlic eggs and put them on the previously fried pie crust, then roll up and enjoy

Spicy Watercress Shrimp

Ingredients: shrimp, watercress, balsamic vinegar, green onion, ginger slices, Chinese peppercorns, dried chili peppers, sugar

practice

1. Open the back of the prawn, pick the shrimp line, remove the head, marinate with cooking wine and ginger for a while

2. Heat the oil in a pan, turn on the medium heat when the oil is hot, put the Chinese prickly ash and dried chili sections, and remove them after they are fragrant. Then put five or six slices of ginger, fry it dry, add sugar, stir it with a frying spoon, then add a spoonful of Pixian watercress to fry the red oil, and then pour a little soy sauce

3. Then turn on the fire and add the shrimp. After the color changes, add the shallots and stir-fry. Pour in some balsamic vinegar 30 seconds before taking out.

Spicy Pork Knuckle

Ingredients: 700 grams of pork trotters, 30 grams of dried mushrooms, and 200 grams of taro. 15 grams of chili pepper, 20 grams of star anise, 1 spoon of five-spice powder, 2 pieces of cinnamon leaves, 30 grams of ginger, 8 ml of cooking oil, 20 ml of light soy sauce, 15 ml of dark soy sauce, 8 ml of Hakka rice wine, 1 spoon of salt

Practice: 1. Wash the pig's hands, put it in a wok and scald the water for 2 minutes, remove it, and drain the water for later use; wash the star anise, shiitake mushrooms, and cinnamon leaves; slice ginger and cut pepper.

2. Put star anise, shiitake mushrooms, ginger, and chili pepper in the pot and fry for 2 minutes, add the hot pig's hand and fry for 2 minutes, add dark soy sauce, light soy sauce, rice wine, edible salt, cinnamon leaves, add 2 bowls of water, cook on high heat Bring to a boil, then simmer for about 20 minutes.

3. Peel the taro and cut it into strips about 1cm thick, put the sliced ​​taro on top of the pig's hand, add a little soy sauce, salt, and simmer for 10 minutes on low heat. Put a little chopped green onion on top of the taro.

4. Put the remaining soup in the pot into the water and starch to thicken, pour it on the prepared pig's hand, and serve.

Roasted Eggplant

Ingredients: 150g lean pork, 1 green eggplant, 1/2 carrot root, 1 pepper, 1/2 green onion, 4 cloves of garlic, 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, 5g of chicken essence, 1 tablespoon of rice vinegar, 1 cooking wine spoon, white pepper powder 3g, appropriate amount of potato starch, appropriate amount of water, appropriate amount of soybean oil

practice:

1. Precipitate starch to make a paste. It is best if you do it at night. When you get up in the morning, mix the starch and water and place it in a cool place for precipitation. When cooking, pour off the excess water on the surface. The ratio of starch to water should be about 2 to 1;

2. Cut the pork into 2-3cm pieces and put them in the container for later use. Cut the eggplant into diamond-shaped pieces of about 5cm, put it in the container and cut the side dishes. Cut the carrots, green peppers and green onions into diamond-shaped pieces, and garlic Sliced ​​spare;

3. Adjust the sauce. Mix the raw soy sauce, oyster sauce, sugar, pepper, cooking wine, rice vinegar, salt, starch, and water. Mix thoroughly and set aside. Mix the precipitated starch with the meat. Heat the oil in the pot to about 120 degrees and fry the meat. Fry the meat first, then fry the eggplant. Remove until golden brown and set aside;

4. Coat the eggplant with dry starch, fry it in the pan, fry it until golden brown and set aside. After the meat and eggplant are fried, put it in the oil pan and fry it again, put the oil in the pan, more than usual cooking , add the side dishes and the prepared sauce and stir-fry, add the second fried meat and eggplant, weigh the pot to mix the ingredients and seasoning evenly. Stir-fry for 2 minutes and you are ready to serve.

Roasted pork with garlic

Ingredients: Half a catty of cooked pork belly or salted pork, 10 garlic kernels, 1/4 tsp sugar, 1 tbsp water, 1 tsp Maggi umami dew, 1 green garlic or spring onion, 1 pepper, a little black pepper

Practice: 1. Prepare the ingredients, cut the green garlic and pepper into oblique slices, and also slice the pork belly for later use.

2. Pour a little oil in the pot (because the pork belly will be oily later) and sauté the garlic on low heat until golden brown. After the fragrance overflows, pick up the garlic and set aside, add the pork belly and fry until fragrant (stay in the pot for a while until fry a little

Just stir fry again).

3. Add 1 tsp Maggi Flavor Dew and 1 tbsp water, add a little sugar (about 1/4 tsp) and black peppercorns.

4. Add back the garlic and cook until the garlic is soft and tasty.

5. Add green garlic and chili flakes to practice 4, stir fry and serve

Five-color health fans

Ingredients: 50g mung bean vermicelli, 20g black fungus, 20g mushroom, 50g cucumber, appropriate amount of oil, appropriate amount of salt, appropriate amount of raw soy sauce, appropriate amount of vegetarian oyster sauce, 10 g of red pepper, 10 g of corn kernels

practice:

1. Prepare fungus, mushrooms, red peppers, cucumbers, corn kernels

2. The fans are soaked in water to soften

3. Fresh mushrooms sliced, fungus diced, cucumber, red pepper shredded

4. Fry the mushrooms, fungus and corn kernels in a hot oil pan

5. Then add cucumber and red pepper vermicelli, fry until cooked, add in soy sauce and vegetarian oyster sauce, mix well

6. Nutritious five-color vermicelli is completed

Minced Pork King Oyster Mushrooms in Oyster Sauce

Ingredients: 2 king oyster mushrooms, 100 grams of pork, appropriate amount of oil, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of cooking wine, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, water amount of starch,

practice:

1. Cut the king oyster mushrooms into slices first, then cut into chopstick-thick strips

2. Mince pork, shred onion ginger, slice garlic, add 1/3 bowl of water to the bowl, then add 1/2 tablespoon of starch, dark soy sauce, light soy sauce, oyster sauce, stir well, and make a thickening sauce

3. Bring water to a boil in a pot, add the king oyster mushrooms and blanch the water, blanch the king oyster mushrooms until soft, remove the water and set aside

4. Heat the oil in the pot, add the onion, ginger and garlic and saute until fragrant, then add the minced meat and stir-fry until the color turns white

5. Put in the king oyster mushrooms and stir fry evenly, pour in the prepared sauce to thicken, stir fry evenly over high heat, heat until the soup becomes thick, and the sauce is wrapped on the king oyster mushrooms, turn off the heat, and serve on a plate Just

Twice-cooked meat

Ingredients: 300 grams of pork belly, 1 green pepper, 6 garlic kernels, 1 ginger slice, 2 chili peppers, 6 spiced dried tofu, 2 teaspoons of soy sauce, 1 teaspoon of bean paste, some olive oil

practice:

1. Boil the pork belly in water until cooked and cut into thin slices for later use. When cutting, slice the pork belly in a slanted way.

2. Sliced ​​dried spiced bean curd with spare tips. When cutting, use oblique cuts, that is, first cut in half, and then cut into quarters, so the cut surface will be oblique. The advantage of this cut is that the white outer

The exposed area is large, it is easier to contact with the oil, and it is easier to absorb the taste of the sauce.

3. Green pepper slices. Add a little olive oil to the wok, add the chopped dried bean curd and stir-fry until browned, then add the garlic and ginger slices and stir-fry. Tips. Dried tofu should be sautéed before the garlic and ginger slices, and then the garlic and ginger slices.

When sauteing, the aroma of dried bean curd will be easier to enter into dried bean curd.

4. Add pork belly and fry until browned.

5. Add Shaoxing wine to remove fishy smell and fragrance, burn it for a while and the aroma will come out, then add soy sauce and stir fry together, stir well, then add spicy bean paste.

6. Then add green peppers and stir-fry until cooked, then add sliced ​​peppers (just to add color, so you need to remove the seeds) and stir-fry for a while before serving.

Ham and Okra

Material: okra, raw ham

Method: 1. Boil water in a pot, add a little salt and a few drops of oil;

2. After the water boils, put the okra in it and blanch;

3. Drain the blanched okra and put it in a bowl, add an appropriate amount of salt;

4. Put minced garlic and minced red pepper into it;

5. Pour in an appropriate amount of white vinegar and sesame oil and mix well;

6. Lay the ham slices on the bottom of the plate, and place the mixed okra in the middle.

Braised Cod with Tempeh

Ingredients: 1 cod, appropriate amount of green onion, 8 garlic cloves, 30g of tempeh sauce, 20ml of cooking wine, 15ml of soy sauce, 5g of sugar, appropriate amount of water starch, appropriate amount of egg liquid, and appropriate amount of ginger.

Method: 1. Prepare all the ingredients.

2. Wash the cod and cut into pieces, put them in the egg wash and wrap evenly.

3. In a non-stick pan, pour oil into the egg-coated cod fillet and fry until it is done.

4. Fry on medium-low heat until lightly browned on both sides.

5. Pour oil into the wok and sauté the onion, ginger and garlic until fragrant.

6. Pour in the tempeh and fry until fragrant.

7. Add the fried cod fillets.

8. Add cooking wine.

9. Add sugar and soy sauce.

10. Add the right amount of water and simmer over high heat.

11. When the soup is almost dry, add an appropriate amount of water starch.

12. Stir fry evenly and turn off the heat.

Fried Pork with Green Onions

Ingredients: 1 onion; 150 grams of pork; 2 cloves of garlic; appropriate amount of cooking wine; appropriate amount of salt and pepper; appropriate amount of salt

Make pork slices, marinate with a little oil, salt and cooking wine for a while. Peel and chop garlic. Slice the onion diagonally.

Pour oil into the pot, saute the garlic until fragrant, then add the pork slices and stir-fry until they are broken. Stir-fry with cooking wine until the shallots become soft, then stir-fry the meat slices before adding them together, and season with salt and pepper.

garlic rib

Ingredients: Crispy short ribs, garlic, ginger, meat tenderizer powder, egg white, chili powder, salt, green onion, dark soy sauce, pepper powder, cooking wine.

practice:

1. Mince garlic, ginger and chives separately and set aside;

2. Cut the small rows into pieces, wash them, add all the seasonings, minced garlic, minced ginger and egg white, stir well, and marinate for half a day;

3. Fry the ribs in the oil pan until cooked, and sprinkle with chopped green onion.

Bacon Snow Peas

Ingredients: bacon, snow peas, soy sauce, cooking wine, oil

Practice: 1. After marinating the bacon with soy sauce, cooking wine and a little vinegar, put it in the microwave for 5 minutes on high heat;

2. Put a little oil in the pot, and then put the processed bacon and stir-fry, this is to make the oil in the bacon as much as possible to fry;

3. Add the snow peas and fry them together, turning more. Add the soup from the processing of the bacon, and the sauce is over high heat.

Salad Flammulina

Practice: 1. Remove the head of the enoki mushroom, wash it and tear it open, blanch it in water for about a minute, remove it and let it cool and squeeze dry for later use.

2. Pour all the seasonings into a bowl, stir evenly, pour in an appropriate amount of cold boiled water, and pour it into the dish. Put minced garlic on the enoki mushroom and pour hot oil.

Stir-fried Beef with Tomatoes and Green Peppers

Materials: 150 grams of beef, one tomato, one green pepper, ginger, green onion, one tablespoon of oyster sauce, one-third teaspoon of sugar, one teaspoon of cooking wine, one teaspoon of starch, and one teaspoon of soy sauce;

practice

1. Wash and drain the beef, first cut it into slices against the grain, and then cut into shreds; add oyster sauce, sugar, cooking wine, starch, mix well and marinate for 20 minutes;

2. Blanch the tomatoes in boiling water for a while, peel them, and cut them into thick shreds; cut the green peppers into shreds after removing the stems and seeds; shred the ginger, and cut the onions into sections;

3. Remove the oil from the pan, add the marinated shredded beef when the oil temperature is 70% hot, stir fry until the surface of the shredded beef changes color, then scoop it out and set aside;

4. Add less oil to the pot, add tomatoes, green peppers, and shredded ginger, stir fry for about a minute, add the previously fried shredded beef, add an appropriate amount of salt, green onion, soy sauce, and stir well. out of the pot

Scrambled Eggs with Carrots

Ingredients: One carrot and two eggs

Practice 1. Peel and shred carrots for later use, beat eggs

2. Heat the pot, heat the oil, pour in the eggs and fry until fragrant, set aside for later use.

3. Heat the oil in the pot, pour in the shredded carrots and stir fry. When it is almost soft, add the freshly fried eggs, stir fry, add some salt, stir fry, and set the pot on a plate.

Sautéed Pumpkin with Chives

Ingredients: 1 pumpkin, chives, minced garlic, olive oil, salt

Practice: 1. Peel the pumpkin and cut it into slices;

2. After the oil pan is 80% hot, add minced garlic and saute until fragrant;

3. After sauteing, add the pumpkin slices and stir fry;

4. While frying, you can add water to the pot from time to time, but not too much;

5. Add salt and stir well;

6. After the pumpkin is almost soft and mushy, you can turn off the fire;

7. Sprinkle chives and serve.

Bitter Gourd with Eggplant Sauce

Material: eggplant, bitter gourd, green and red pepper, garlic,

practice:

1. Wash and cut the eggplant, bitter gourd and chili separately, and dice the garlic. Heat oil in a pan, saute garlic until fragrant. Pour in the eggplant and fry until the eggplant is translucent.

2. Pour in the bitter gourd and stir fry until soft. Add green and red peppers, add salt and stir fry. Put about two tablespoons of water, add in soy sauce, oyster sauce, chicken powder, stir well and serve.

Beef with Onions

Material: one onion, beef, butter, oyster sauce, sugar, salt, soy sauce, dark soy sauce, cooking wine, cornstarch, chicken powder

Practice 1. Cut beef into strips, add cooking wine, salt, chicken powder, oyster sauce, soy sauce, raw flour and marinate, cut onion into strips for later use,

2. Heat the wok, spread the butter slices evenly on the bottom of the wok, stir fry the onions until the onions are soft, add the beef and stir fry quickly, add sugar, chicken powder, salt, and light soy sauce to taste.

Stir-fried Vegetarian Shrimp with Black Fungus

Material: black fungus, cucumber, carrot, yam, onion, ginger, garlic

Practice: 1. Wash the medicine, peel the skin and steam it in a drawer. The yam can be easily inserted with chopsticks to be cooked. Slicing can shorten the steaming time. It is necessary to choose the noodle yam to make the yam puree. What is the noodle yam? The wooden drop is a noodle yam, and it feels that the water drop is brittle

2. When steaming yam, shred carrots and cucumbers, set aside

3. Mix the steamed yam and shredded carrots, and use a large spoon to crush them into mud

4. The yam and carrot puree are kneaded into shrimp-like vegetarian shrimp and evenly dipped in water starch

5. Heat the oil in a pan, fry the vegetarian shrimps on a low fire. After the vegetarian shrimps turn golden brown, remove them and drain the oil for later use.

6. Heat oil, saute onion, ginger and garlic until fragrant, first add water to make black fungus and stir fry, then add cucumber slices and continue to fry, finally add vegetarian shrimp and stir fry, season to taste.

Fried Pretzel Mushrooms

Ingredients: mushrooms, eggs, flour, salt, pepper powder, cooking oil

practice:

1. Rinse the mushrooms, tear them into small pieces, boil the water in a pot, put a spoonful of salt in the water, put in the mushrooms and blanch until soft, remove them and let them cool in cold water.

2. Remove the mushrooms and dry them with your hands.

3. Put it in a pot, add salt, pepper powder and mix well.

4. Take a small bowl and beat the eggs.

5. Break the eggs, add some flour, and add a little water to make a thin egg paste.

6. Take a piece of mushrooms and put them in the egg batter. Try to see if you can hang the batter. If it is thin, add some flour and mix well.

7. Heat the oil in a pan, coat the mushrooms with egg batter one by one, put them in the oil, and fry them on medium and low heat until they are slightly golden brown.

Flavored Twice-cooked Pork

Material: pork leg meat, selected according to different seasons, mainly green garlic sprouts, green peppers, young ginger, garlic moss, etc., Pixian watercress, sweet sauce, soy sauce, mixed oil

practice:

1. Scrape and wash the fat and thin pork leg meat, put it in a soup pot and cook until the meat is cooked and the skin is soft

2. Take out and cool thoroughly, cut into slices 5cm long, 4cm wide and 0.2cm thick

3. Green garlic sprouts or other accessories cut into slices

4. Put the wok on the high heat, add the lard and cook it until it is 60% hot, then fry the pork slices until the oil spit

5. When the meat slices are in the shape of lamphouses, stir-fry the chopped Pixian watercress to color, add the sweet noodle sauce and stir-fry until fragrant.

6. Add the soy sauce and stir well, then add the auxiliary ingredients and stir fry it in a wok.

Cashew Shrimp

Ingredients: cashew nuts, shrimp, ginger, garlic, pepper, soy sauce, green peppers and red peppers

Practice: 1. Put the oil in the pot first, turn on a low fire, when the oil is cool, throw the cashew nuts in, and then fry slowly on a low fire, let the cashew nuts slowly heat up with the oil temperature, and the surface is golden and can be fished out. Set aside to cool, reserve;

2. Wash the shrimps, chop the ginger and garlic, and chop the green and red peppers;

3. Heat the oil in the wok, put the ginger and garlic into the wok and saute until fragrant, put the shrimp into the wok, stir fry a few times until a little water comes out, then add a little pepper, a little soy sauce, and simmer with the moisture of the shrimp itself. For a while, try the salty taste, not enough salt;

4. Add green peppers and red peppers and stir fry until they are broken;

5. When the soup is almost collected, turn off the heat. Pour in the cooled cashews, mix well and serve.

Mushroom Garlic Sausage

Ingredients: Mushroom, Garlic Sausage, Onion, Salt

practice:

1. Sliced ​​garlic sausage and mushroom.

2. Fry the shallots in the oil pan until fragrant and then add the mushroom slices.

3. Stir fry until the mushrooms become soft, add a little salt when the water comes out slightly, add sliced ​​garlic sausages, stir fry until the sausage sausages are slightly rolled, sprinkle some shallots, and enjoy!

Pumpkin Pot

Ingredients: 1 small pumpkin, half a bowl of five kernels, 2 Chinese sausages, 2 green onions, 1 tablespoon corn oil, 1 tablespoon oyster sauce, 1/4 teaspoon salt, a little sugar

Use a rolling pin to crush peanuts, walnuts, and walnuts, and mix with sunflower seeds and almond flakes. Cut green onion and chopped green onion for later use. Peel the pumpkin and cut it into small pieces.

Decoat the sausage and slice. Put the oil in the casserole, put the scallions and whites until fragrant, add the sausage and stir fry the oil, add the pumpkin and fry for a while.

Add half of the five kernels and mix well, pour in water, add oyster sauce, salt and sugar and mix well. Bring to a boil over high heat, turn to medium heat and simmer for about 10 minutes until the pumpkin is soft.

Sprinkle with the remaining five kernels and chopped green onion, the color is golden, salty, sweet and soft.

Braised Yellow Croaker

[Materials] 1 yellow croaker, 3 spoons of soy sauce, 10 grams of sugar, 3 spoons of cooking wine, 1 spoon of vinegar, 3 slices of ginger, 4 cloves of garlic, and a section of green onion.

[How to do] 01. Cut ginger, onion, garlic; prepare vinegar, soy sauce, sugar, cooking wine and other seasonings.

2. Descale the fish, cut off the fins, dig out the internal organs, and finally drain.

3. Put the oil on the bottom of the pan, and then fry the fish when it is 70% hot. During the frying process, you should shake the pan frequently to prevent sticking to the pan. Use a shovel and clips to turn the fish, so as not to break the fish;

4. Fry the fish until golden brown or smell the fish, depending on your preference for crispy and soft taste.

5. Take out the fish, add ginger, onion and garlic and saute until fragrant, then add the fish, add soy sauce, vinegar and sugar.

6. Add water until the fish is just covered, cover and cook for 10 minutes, during which you can shake the pot so that the soup does not cover the fish and is more delicious.

7. OK~ The soup is delicious, the fish is dipped in the soup, and the aftertaste is endless~

Onion Chicken Casserole

Ingredients: 1/2 chicken, 1 onion, appropriate amount of spring onion, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 2 teaspoons of refined salt

practice:

1. Cut half a chicken into small pieces, put it in a pot with cold water, blanch it, remove it and wash it.

2. Cut off both ends of the onion and cut into small pieces for later use.

3. Heat oil in a pan, add the onion and stir fry for a while, then add the blanched chicken pieces and stir fry evenly.

4. Pour cooking wine, light soy sauce, dark soy sauce into the pot in turn, stir fry evenly, then pour in sugar and salt, stir fry evenly.

5. Pour in hot water to cover the chicken pieces. After boiling on high heat, cover the pot and simmer for 15 minutes. After 15 minutes, turn on the high heat and collect the small soup.

vegetable soup

Ingredients Tomato; Potatoes; Carrots; Onions; Cabbage; Broccoli; Butter; Salt; Pepper; Chicken Powder; Tomato Sauce

Practice 1. Wash and peel carrots and potatoes and cut into small pieces. Cut onions into small pieces. Wash and cut cabbage into half-inch pieces. Cut broccoli into small pieces.

2. Wash the tomatoes, soak them in hot water for 2 minutes, peel off the skin, and cut into small pieces

3. Put the butter in the pot and melt it on low heat

4. Turn to high heat, add onions and carrots and stir-fry, add tomatoes and continue to stir-fry, wait for the red oil to come out, then add boiling water to boil

5. Pour in the potato wedges and cabbage and bring to a boil, slowly cook over medium heat for 10 minutes, then add broccoli and cook for 2 minutes

6. Season with pepper, salt, chicken powder, tomato sauce and stir well

Stir-fried Pork with Mushrooms

Materials: mushrooms, pork belly, salt, pepper, cooking wine, soy sauce, starch

practice:

1. Wash the pork belly and cut it into slices, prepare a small bowl, put the pork belly, salt, soy sauce, cooking wine, starch and marinate for about ten minutes.

2. Wash the mushrooms and cut them into slices, and cut the peppers into sections. Pour oil into the pan, put in the marinated pork belly, stir fry a few times, and set aside.

3. Leave a little base oil in the pot, put in the mushrooms, stir-fry the peppers, add a little salt, soy sauce, a small amount of water, and finally put the pork belly and stir-fry evenly, the soup is thick and ready to go.

Stir-fried pork tendon with tender bamboo shoots

Ingredients: 3 taels of pork tendon, 2 taels of tender bamboo shoots (shredded), a small half bowl of black fungus (shredded), 2 green peppers (shredded) appropriate amount of water starch, 2 tablespoons of cooking wine, appropriate amount of Pixian bean paste, sugar, vinegar 2 tablespoons each, 3 tablespoons oyster sauce, 3 tablespoons light soy sauce, some oil, a little chopped green onion, a little minced ginger, a little garlic, some chicken powder

Practice 1. Cut the tendon into shreds, add cooking wine and water starch, stir well, and marinate for five minutes.

2. Put the minced green onion in a bowl, add soy sauce, vinegar, sugar and oyster sauce, mix well and set aside.

3. Heat the oil in a pan, pour in the shredded pork and stir-fry, wait for the color to change, then put it in a bowl for later use.

4. Restart the frying pan, pour in minced garlic, minced ginger, and Pixian bean paste and stir-fry until fragrant, then add shredded pork and stir-fry together.

5. Pour in green peppers, young bamboo shoots and fungus and stir-fry for a while.

6. Finally, add the sauce from step (2) and stir fry.

7. When the soup becomes slightly viscous, add chicken powder and stir fry quickly, then put it on a plate

Kung Pao Chicken

Ingredients Chicken breast, peanut kernels, sugar, soy sauce, water starch, peppercorns, minced ginger, minced garlic, green onions, cooking wine, oil, salt, dried peppers

Practice 1. Wash and dry the chicken breast, cut it into 1.5cm cubes, then add water starch and soy sauce, mix well, and marinate for 20 minutes. Wash the green onions and cut them into 1cm long pieces. Cut off both ends of the dried peppers and remove the seeds from the peppers.

2. In a small bowl, add water starch, soy sauce, salt, sugar and cooking wine, and mix well to make the seasoning sauce. Heat the oil in the pot over medium heat, when it is 30% hot, add the peanut kernels, turn to low heat and fry slowly until slightly colored, remove and drain the oil for later use.

3. Continue to heat the oil in the pot over medium heat. When it is 60% hot, add the marinated chicken pieces, quickly slide and fry until scattered, and let the oil heat for about half a minute. When the chicken is cooked, remove and drain oil.

4. Leave the base oil in the pot. After heating, add the peppercorns and dried chili peppers, fry them with a small fire until fragrant, then add the shallots, minced ginger, minced garlic and diced chicken, stir-fry for a while, and finally add the gravy, After the soup has thickened, add the peanuts and stir-fry for a few minutes.

Stewed Beef Brisket with Radishes

Ingredients: 2 pounds of beef brisket, 1 white radish, 2 tablespoons of Zhuhou sauce, 1 tablespoon of raw sauce, 1 piece of fermented bean curd, appropriate amount of ginger and garlic, appropriate amount of white wine, appropriate amount of soy sauce, appropriate amount of dried tangerine peel, appropriate amount of cinnamon, appropriate amount of star anise, incense Appropriate amount of leaves, appropriate amount of dried chili, and a little rock sugar

practice:

1. Wash the beef brisket, then blanch it in a pot under cold water. When simmering, you can pour a little white wine to remove the fishy smell. Take out the blanched beef brisket, wash it again in cold water, and cut into pieces for later use.

2. Prepare a bowl, add 2 tablespoons of Zhuhou sauce, 1 tablespoon of peanut butter, 1 piece of southern fermented bean curd, then 2 tablespoons of fermented bean curd juice and stir well. Pour oil into the pot, when the oil is hot, add the ginger slices and garlic and fry until fragrant. Then put the brisket down and fry until fragrant.

3. Stir fry until the beef turns white, add a little white wine, then add an appropriate amount of soy sauce and stir well. After stirring well, pour in the previously prepared sauce and stir well. Add warm water, the amount of warm water should cover the brisket. Cover and bring to a boil.

4. After the brisket is boiled, transfer to the casserole. Then add dried tangerine peel, cinnamon, star anise, bay leaves, dried chili peppers, a few rock sugars, and stir well.

5. Cover the lid, first boil on high heat, then turn to low heat and simmer for 1.5 hours. Peel the radishes and hob into pieces. After the brisket has been simmered for 1.5 hours, put the sliced ​​radish in it. Cover and simmer for half an hour, and it's done.