Carefully selected 51 dishes to recommend, delicious, economical, and family-like taste

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!

Stir-fried sixtie

Ingredients: sixtie, leek, oyster sauce, chili sauce, soy sauce, dried chili with sugar, salt, water starch, sesame oil

Practice: 1. Pour the sixtieth into the basin, fill it with water, put a spoonful of salt and a few drops of sesame oil and let it stand for about half an hour;

2. After half an hour (longer time is better), clean the sixty-six until the water is clear;

3. Put cold water into the pot, the water just submerges the sixty, and when the water boils, the sixty are all opened, and then take them out;

4. Onion, ginger, garlic, dried chili and leek, cut into foam;

5. Configure the sauce: one and a half spoonfuls of chili sauce, one spoonful of soybean paste, two spoonfuls of cooking wine, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar, and half a spoonful of salt;

6. Pour an appropriate amount of oil into the pot and heat it, add the onion, ginger, garlic and dried chili to the pot (only half of the minced garlic is poured). After the fragrance comes out, you can pour the sixty-one;

7. After stirring for a few times, pour in the leeks and continue to stir-fry to mix evenly, then pour the sauce you just prepared;

8. Mix the sauce and leek thoroughly, pour in the other half of the minced garlic, and pour in the water starch before serving.

Spicy Peanuts with Spinach

Method 1: Soak the mung bean vermicelli in warm water until soft. Boil in a pot of boiling water until cooked, remove from cold water, drain and set aside.

2 Blanch the spinach with boiling water, remove the cold water, squeeze out the water with your hands, and cut into sections for later use. A handful of spicy peanuts, crushed with the back of a knife.

3 Cut the vermicelli short with scissors, put them in a large bowl with the spinach segments, add salt, vinegar, sugar and chicken essence and mix well, then pour in the sesame oil and mix well. The mixed vermicelli spinach is placed on a plate, and the surface is sprinkled with crushed Huang Feihong peanuts. Mix well when eating

Honey Grilled Ribs

Material: ribs; pork ribs sauce; barbecue sauce; cooking wine; black pepper; honey;

practice:

1. Cooking wine, barbecue sauce, pork ribs sauce, black pepper, or any sauce you want.

2. Marinate the ribs in the sauce overnight and put it in the refrigerator.

3. Preheat the oven to 200 degrees, put in the ribs, bake for 20 minutes, and turn over for 10 minutes.

4. Brush some while roasting, the spice juice composed of honey and marinated sauce makes it more delicious and the surface is more glossy

Fried Pork Slices with Fish-flavored King Oyster Mushrooms

Material: king oyster mushroom, green pepper, tenderloin, starch, onion, ginger and garlic, cooking wine, salt

Practice: 1. Wash the green peppers of king oyster mushrooms and cut them into slices.

2. Slice the tenderloin and soak in water for 2 minutes.

3. After draining the water, add the chicken powder and rub it with your hands.

4. Add starch.

5. Continue to rub evenly with your hands and marinate for 10 minutes.

6. Shred onion and ginger for later use.

7. Pour the less oil into the pot, add the king oyster mushroom slices, stir fry the water of the king oyster mushroom, and drain.

8. Take another pot, pour in oil, add Pixian chili sauce, stir fry red oil on low heat.

9. Add in the meat and continue to stir fry until the meat changes color.

10. Add onion and ginger.

11. Cook cooking wine, add sugar, soy sauce and vinegar.

12. Stir fry until the seasoning is evenly coated on the meat slices, add king oyster mushrooms and green peppers

13. Quickly stir fry evenly

Fried Chicken with Wire Pepper

Ingredients: large chicken thigh, line pepper, green onion, garlic, millet pepper, ginger, cooking wine, soy sauce, salt, pepper powder, rattan pepper oil, oyster sauce, tempeh, white pepper powder, egg

Cut the chicken thighs along the bones, remove the chicken thigh bones, cut into chicken cubes, sprinkle with pepper powder, sprinkle with white pepper, add some salt, pour in 15 ml of cooking wine, crack in an egg white, grasp well and marinate 30 minutes.

Cut the peppers into circles, dice the garlic, dice the ginger, cut the chili peppers into circles, and cut the green onions into sections for use.

Pour an appropriate amount of salad oil into the pot, pour in the diced chicken, fry until golden brown and remove.

Leave the base oil in the pot, pour in the tempeh, add in the diced ginger and garlic, and stir-fry the shallots until fragrant.

Pour in the chili peppers and stir fry, pour in the diced chicken that has slipped through the oil, pour in 15 ml of oyster sauce and stir fry, pour in the chili pepper before serving, and pour in the rattan pepper oil before serving.

Fried vermicelli with cabbage

Ingredients: a handful of vermicelli, 2 eggs, an appropriate amount of cabbage, an appropriate amount of tenderloin, an appropriate amount of soy sauce, an appropriate amount of carrots, an appropriate amount of onion, and an appropriate amount of oyster sauce;

practice

1. Sweet potato vermicelli is best for vermicelli, and Longkou vermicelli is also fine; soak the long section of vermicelli in boiling water to soften, if it is hot, put it in the pot and cook for a minute, cover and simmer for a while; drain the soft vermicelli;

2. Remove the hard stems from the cabbage, cut into shreds, shred the carrots, and shred the tenderloin (preferably marinate with salt, cooking wine, pepper, and cornstarch for ten minutes, so that the fried meat is very tender), I am in a hurry after get off work Cook rice, so omit this step;

3. Beat two eggs in a bowl; put oil in the pot, heat it to 80% heat, pour in the egg liquid, spread it out with chopsticks, and set it out for use; pour the right amount of oil into the pan that has been scrambled with eggs, and stir in the shredded pork. Stir-fry until the color turns white; then add carrots and cabbage, stir-fry until the cabbage becomes soft; pour in the drained vermicelli, stir-fry quickly, and stir-fry with chopsticks;

4. Pour in the light soy sauce, oyster sauce, a few drops of dark soy sauce (really just drop a little, otherwise it will turn black after frying), you can also leave out the dark soy sauce, it depends on your color requirements, if it is very sticky, you can add it along the pan Drizzle a little boiling water on the side, I did not put salt, because I put soy sauce and dark soy sauce, I did not put sugar, because the current light soy sauce is sweet, stir fry until the vermicelli is colored, turn off the heat, cut some chopped green onion into it, mix Add the scrambled eggs in advance; plate;

Panlong Eggplant in Tomato Sauce

Ingredients: 1-2 eggplants, 1 green pepper, 1 red pepper, 1 tablespoon tomato sauce, 1 teaspoon white vinegar, gram food, 2 teaspoons sugar, 1/2 teaspoon salt, 1 cup water.

practice:

1. Wash and remove the stalk of the eggplant, cut the whole root into a razor blade, do not cut the bottom, and connect them together.

2. Put the sliced ​​eggplant into the pot and steam for 10 minutes, then take it out. Green and red peppers are stalked, seeded and chopped.

3. Heat another pot, add a little oil, add the steamed eggplant and fry for a while. Then add chopped green and red peppers and all seasonings and water to the pot.

4. Carefully flip the eggplant, let it absorb the sauce, and heat it to collect the juice.

Dry Pot Pork Ribs

Ingredients: pork chop, lotus root, enoki mushroom, onion, red pepper, bell pepper, celery, tempeh, pepper, cinnamon, star anise, bay leaf, garlic, ginger, dried pepper, cooking wine, dark soy sauce, light soy sauce, water starch, salt, pepper oil, chicken essence, cumin

practice:

1. Cut the ribs into small pieces, marinate with soy sauce, water starch and cooking wine for about 10 minutes. In the oil pan, fry the ribs at 180 degrees until the ribs are 8 mature and the surface is browned.

2. Slice lotus root, cut green and red peppers and onions into pieces, cut celery into sections, and smash ginger and garlic with a knife.

3. Heat a little oil in the pot, saute ginger, garlic, dried chili, pepper, bay leaves, cinnamon, star anise, and tempeh.

4. After sauteing, fry the lotus root slices first. After the lotus root slices are cooked, add the ribs, onions, green and red peppers, enoki mushrooms and celery in order, and stir fry properly in the middle. When the vegetarian dishes are about to be cooked, add dark soy sauce, pepper oil, salt and chicken essence to taste.

Green pepper shredded pork

Ingredients: green pepper, tenderloin, onion, ginger, salt, cooking wine, starch, soy sauce, chicken essence, dark soy sauce, cooking oil.

practice:

1. Clean the tenderloin, cut the tenderloin into 3-5CM strips along the texture of the meat.

2. Clean the green peppers, remove the seeds, remove the stems, and cut them into 5CM strips.

3. Put the tenderloin into a bowl, add an appropriate amount of salt, cooking wine, starch, soy sauce, grasp evenly, and marinate for 10 minutes.

4. Take a small bowl, add a spoonful of starch, a small amount of chicken essence, an appropriate amount of dark soy sauce and water, stir well, and make a sauce.

5. Add oil to the hot pan, heat the oil to 70% hot, put in the shredded pork, stir fry it, stir-fry the shredded pork until it changes color, and set it out for later use.

6. Add oil in another pot. When the oil is hot, add chopped green onion and shredded ginger until fragrant. After frying, add green peppers, stir fry for a while, then add a small amount of salt and stir fry evenly. Put in the shredded pork, pour in the prepared sauce, stir fry evenly over high heat, and then turn off the heat and serve.

Dorayaki

Ingredients: 2 eggs, 100 grams of flour, 50 grams of sugar, 10 grams of milk powder, 2 grams of baking powder, 1 gram of salt, 20 grams of water, 15 grams of corn oil, and 120 grams of red bean paste.

Method: Beat eggs in a bowl, add sugar, salt and milk powder and mix well, add flour and baking powder and mix well to form a paste, add milk and stir well, pour in corn oil and stir well to form a thick paste for later use.

Heat the pan, scoop out the batter with a spoon and fry it in the pan until golden on both sides, let it cool, take a piece of baked dough, squeeze red bean paste, put a piece of dough and wrap it in plastic wrap tightly After setting, take it out of the plate and eat it.

egg pudding

Ingredients: 2 egg yolks, 200 grams of milk, 10 grams of flour, and 10 grams of sugar.

Method: Put the egg yolks in a bowl, add milk and sugar and mix well, sift in the flour and mix well, sieve and pour into the mold for later use. Preheat the oven to 150 degrees, put in the egg mixture and bake for 20 minutes, take it out and let it cool before serving.

Red Date Cake

Ingredients: 200 grams of red date cake, 400 grams of water, 250 grams of flour, 60 grams of sugar, 3 grams of yeast, and an appropriate amount of dried blueberries.

Practice: Wash the red dates and put them in a pot, add water and boil over high heat, turn to low heat and simmer for 10 minutes, remove the water, remove the core and put it in a food processor, add water, stir until it becomes mud, and pour it into a basin.

Add the sugar yeast to the red date puree and stir well, let it stand for 5 minutes, add the flour and stir into a paste for later use. Boil water in the pot, when the water reaches 40 degrees, turn off the heat, put it in the basin, cover the pot and simmer until the fermentation doubles in size, take it out and stir well.

Brush oil on the mold, pour in the fermented batter and spread it out in a steamer for 1 hour for secondary fermentation, sprinkle with a layer of dried blueberries for later use. Boil water in a pot, put the batter into the water and steam for 30 minutes, turn off the heat and simmer for 5 minutes, take it out and cut it into pieces, put it on a plate and serve.

Soybean sprouts mixed with aloe vera

Prepare ingredients: 50 grams of aloe vera, 100 grams of soybean sprouts, 100 grams of cucumber, 100 grams of green radish, 100 grams of tofu (north), 10 grams of green pepper, 15 grams of vinegar, 15 grams of white sugar, 15 grams of sesame oil, and 3 grams of salt.

Practice steps:

1. Wash the thorn-free aloe vera together with cucumber, radish, pepper, and soybean sprouts. Rinse the tofu in hot water or blanch it in hot water, then chop it into pieces;

2. Put all the vegetables on a plate, add vinegar, sugar, pepper oil, and salt, mix well and serve.

Sweet and Sour Carrots

Prepared ingredients: 400 grams of carrots, 3 grams of salt, 50 grams of sugar, 50 grams of vinegar, 10 grams of sesame oil

Practice steps:

1. Wash the carrots, drain the water, and adjust the sugar, refined salt, sesame oil, and vinegar into a marinade;

2. Cut the carrots into slices with a knife, then cut them into filaments, lay them flat on a plate, fold them into a steamed bun shape, pour over the marinade and serve.

Soy Spicy Cabbage

Prepare ingredients: 1000 grams of cabbage, 15 grams of pepper (red, sharp, dry), 30 grams of peanut oil, 20 grams of olive oil, 18 grams of salt, 7 grams of soy sauce, 2 grams of MSG, 20 grams of white sugar, 7 grams of cooking wine, 5 green onions gram.

Practice steps:

1. Wash the Chinese cabbage and cut it diagonally into large pieces, pickle it with salt, squeeze the water, and cut the dried red pepper into sections;

2. Put the pot on the fire, heat it up, pour in peanut oil, sesame oil and two-in-one oil, put in the dried red pepper section, fry until the eggplant skin is colored and fragrant, add chopped green onion, quickly add cabbage slices, add salt, soy sauce, monosodium glutamate , sugar, cooking wine and other seasonings, taste good, pour in clear oil and sesame oil, and serve immediately.

Chicken and Mushroom Casserole

Ingredients: 1 chicken, 1 hazelnut mushroom, 3 green onions, 4 garlic cloves, 1 ginger, 2 bay leaves, 2 star anise, 1 cinnamon, 4 dried chili, 2 spoons of cooking wine, 3 spoons of soy sauce, 2 spoons of dark soy sauce, 2 pieces of rock sugar.

Practice: Clean the chicken and cut it into pieces. Put the hazel mushrooms in a basin and add water to soak them. Remove and wash them for later use. Boil water in a pot, add chicken pieces and bring to a boil over high heat, blanch for 2 minutes, remove and rinse and control the water for later use.

Wash the green onions and cut them into sections, wash the ginger and cut them into slices, and peel the garlic and set aside. Heat oil in a pot. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Add star anise, cinnamon and bay leaves and stir-fry for a while. Add in chicken pieces and stir-fry over medium heat until fragrant.

Add cooking wine, light soy sauce, dark soy sauce and rock sugar and stir-fry for 1 minute. Add water and bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes. Open the lid, add the hazelnut mushrooms and continue to simmer for 30 minutes, until the soup is thick, open the lid and sprinkle with chopped green onion, stir-fry evenly, turn off the heat and serve.

Chicken noodle soup

Ingredients: 300 grams of chicken breast, 500 grams of rice noodles, 1 shallot, 1 coriander, 100 grams of peanuts, 1 shallot, 3 slices of ginger, 2 slices of dried hawthorn, 1 spoon of salt, 1 spoon of pepper powder, and half a spoon of five-spice powder , 2 tablespoons of balsamic vinegar, 1 tablespoon of sesame oil, 1 tablespoon of chicken essence, and 2 tablespoons of spicy oil.

Method: Wash the chicken breasts and put them in a pot, add water to boil over high heat, turn to medium heat and skim off the floating ends, add onion ginger, dried hawthorn and simmer for 20 minutes, remove and let cool, tear into strips by hand, and cook chicken breasts Meat soup reserve.

Put the peanuts in the wok, stir fry over low heat until fragrant, and set aside. Wash the onion and cut into flowers, wash the coriander and cut into the end for later use. Put salt, five-spice powder, pepper powder, light soy sauce, vinegar and chicken essence in a bowl for later use.

Boil water in a pot. After the water boils, put the rice noodles into the rice noodles and cook them in medium heat. Remove them and put them in a mixing bowl. Pour in the chicken broth, shallots, coriander, peanuts, oily chili seeds and chicken breast, stir well, and serve immediately.

milk muffins

Ingredients: 100 grams of flour, 100 grams of milk, 30 grams of sugar, 1 spoon of condensed milk, 1 gram of baking powder, and 1 egg.

Method: Put the flour in a bowl, add the baking powder and sugar and mix well. Pour in condensed milk and milk and stir to form a paste. Put eggs in a bowl and mix well. Add sugar and whisk until smooth. Pour into the batter and mix well. Set aside.

Heat a frying pan, pour in the batter and fry over medium heat until golden brown on both sides, then serve on a plate.

Hot and sour cold noodles

Ingredients: 100 grams of noodles, 1 bowl of peanuts, 1 tablespoon of chili noodles, 2 tablespoons of soy sauce, 1 tablespoon of white sesame seeds, 1 tablespoon of balsamic vinegar, 1 tablespoon of sugar, half a cucumber, 1 coriander, 3 cloves of garlic, 2 shallots, Right amount of oil, 1 tablespoon of salt.

Method: Heat oil in a pot, add peanuts and stir-fry over low heat until fragrant, and set aside for oil control. Peel, wash and cut the garlic into mince, wash the onion and cut it into flowers, put it in a bowl, add chili noodles and white sesame seeds, pour in the hot oil and stir well. Add soy sauce, balsamic vinegar, sugar, and salt and stir well.

Boil water in a pot, after the water boils, put the noodles into the medium heat and cook them, remove the cold water, control the dry water and put it in the prepared mixing bowl, stir well. Wash the cucumber and cut into shreds, wash the parsley and cut it into pieces, put it in a bowl, sprinkle with cooked peanuts and serve.

Liangpi

Ingredients: 500 grams of high-gluten flour, appropriate amount of oil, 1 gong, 1 cucumber, 4 garlic, 1 small red pepper, 2 coriander, 1 tablespoon sugar, 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons chili oil , 1 spoon of sesame sauce, 1 spoon of pepper oil.

Method: Put the flour in a basin, add water and stir to form a smooth dough. Let it sit for an hour for later use. Put the rested dough in a basin, add water and rub for 1 minute, take out and put the facewash in the basin, put the dough in another basin, add water and rub until no white starch is precipitated. Pour all the facewash in a basin Set aside for precipitation.

Add yeast to the washed gluten, stir evenly, let it stand for fermentation for 30 minutes, put it in a pot and steam until cooked, and take it out for later use. Pour out the water on the top of the standing water with a spoon and stir the starch at the bottom evenly for later use.

Boil water in a pot, pour a spoonful of starch into the <typo id="typo-974" ignoretag="true">gong</typo>, put it in the pot, cover the pot and simmer for 20 seconds, Take it out, soak in cold water for 1 minute, tear off the surface and brush with oil.

Cut the steamed gluten into pieces, wash the cucumbers and cut into shreds, wash the coriander and cut into pieces, peel the garlic and cut into pieces, and wash the peppers and cut them into pieces for later use.

Cut the prepared cold skin into strips and put them in a pot, add soy sauce, vinegar, chili oil, pepper oil, sesame sauce, chicken essence and stir well, add shredded cucumber, coriander and garlic, stir well, put it on a plate and serve.

Shredded Chicken

Ingredients: half chicken, one cucumber (can be saved) appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of chopped green onion, salt, soy sauce, oyster sauce, vinegar

Production Method

1. Add water to the pot, put ginger slices and cooking wine, put the cleaned chicken in and cook it (the chopsticks can be pierced through), then turn off the heat and simmer for ten minutes (this can be saved, you can directly fish it out for later use)

2. Shred the cucumber and place it on the bottom of the plate for later use. Cool the chicken and tear it into shreds. Take another bowl of minced ginger, garlic and green onion, heat oil in the pot, and pour it on.

3. Then pour soy sauce, vinegar, salt, oyster sauce and chili oil into the minced shallots and ginger to make a sauce, pour the sauce into the chicken and mix well. Put the mixed chicken on the shredded cucumber and sprinkle some white sesame seeds or fried peanuts.

Eggplant Meatballs

Ingredients: eggplant, green and red peppers, meatballs, minced garlic, oyster sauce, soy sauce, sugar, pepper

practice:

1. Cut the green and red pepper into pieces. Cut the eggplant into hob cubes and coat with flour.

2. Heat oil in a pan, add eggplant and fry until the surface is browned.

3. Heat oil in another pot, add minced garlic and stir-fry until fragrant, add eggplant, green and red pepper and stir-fry well.

4. Add in the meatballs and all the seasonings, pour in half a cup of water and boil until the soup is thick, add a little water and starch to thicken.

Shrimp and Cabbage

Ingredients: Excessive amount of cabbage, how much green shrimp, green onion, ginger, cooking wine, sugar, soy sauce, and excessive salt

practice:

1. Wash the cabbage and slice it obliquely for later use

2. Wash the green shrimp, peel off the coat and cut into inch pieces for use

3. From the oil pan, saute the onion and ginger until fragrant

4. Add in the shrimp and stir fry until the shrimp changes color

5. After frying the red oil, pour in a large amount of cooking wine and sugar

6. Add cabbage and stir fry

7. Stir fry until the cabbage is slightly soft, add a large amount of soy sauce and continue to stir fry

8. Add excess salt and fry until average, sprinkle some chopped green onion before serving

Kung Pao Tofu

Ingredients: 250 grams of tofu, a handful of peanuts, appropriate amount of garlic sprouts (cut into small pieces), peanut oil, sugar, vinegar, soy sauce, cooking wine, salt, wet starch, chicken essence, sesame seeds

practice

1. Deep-fry the peanuts for later use; after the tofu is scalded, cut into small cubes, heat the oil in the pot, fry the diced tofu until golden brown, remove and drain the oil for later use

2. Make juice with sugar, vinegar, soy sauce, cooking wine, salt, chicken essence, wet starch and a little water

3. There is no need to put oil in the wok, pour the sauce, and stir while heating. When the sauce thickens, add the fried diced tofu and peanuts and stir fry evenly.

4. Finally add garlic sprouts and stir fry a few times, sprinkle with sesame seeds

Potato and Cabbage Soup

Materials: potatoes, shredded Chinese cabbage leaves, green onions, oil, salt, monosodium glutamate

Practice: 1. Peel the potatoes, cut into small thumb-sized potato strips, rinse and drain for use;

2. Take the head of cabbage, tear it into pieces by hand, and shred the green onion for later use;

3. Remove the oil from the pan, after the oil is hot, add the shallots and stir-fry on low heat until slightly yellow, pick out the dried onions; add the potato strips and stir-fry until the potatoes change color and become soft; add the hot water and cook on high heat Open, turn to low heat and simmer until the soup is thick;

4. Add the cabbage leaves and continue to simmer until the cabbage and potatoes are soft and rotten; add an appropriate amount of salt and monosodium glutamate, and serve.

Shrimp Meatball Noodle Soup

Materials: 1/4 cucumber, 4 shrimps, 1 spoon of minced meat, 1 slice of ginger, 25 grams of soba noodles, salt, starch.

Practice: 1. Clean the shrimp, add a little cooking wine and salt, stir well, and then rinse with water.

2. Mince the shrimp, add an appropriate amount of salt and starch, stir in a clockwise direction to form a paste, and then grab it into a small ball with your hands.

3. Add an appropriate amount of salt and starch to the meat filling, stir clockwise to form a paste, and grab it into a ball shape for later use.

4. Cook the soba noodles in a bowl and set aside.

5. Put the shrimp balls, minced meat balls, black fungus, cucumber slices, and ginger slices into boiling water and cook them together, then add a little salt to taste.

6. Put the soup and vegetables into the noodle bowl.

Sautéed Shrimp with Carrots and Peas

Ingredients: appropriate amount of shrimp, appropriate amount of carrots, appropriate amount of peas, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking oil, 1 tablespoon of starch

1. Peel the shrimp, remove the shrimp line and cut into small pieces, put in starch and marinate evenly for 2 minutes

2. Peel the carrots, dice them, wash the peas and set aside. Boil water in a pot and boil a proper amount of salt and 1 drop of cooking oil. Boil the carrots and peas for 1 minute and set aside.

3. Take another pot, pour in cooking oil and cook until it is 80% hot, pour in shrimps and quickly stir-fry for discoloration, pour in carrots and peas and continue to stir-fry for 3 minutes, pour in soy sauce, season with salt and serve, especially fast A home-cooked meal that is nutritious.

Bitter Gourd Scrambled Eggs

Ingredients: 1 bitter gourd, 3 eggs, appropriate amount of salt

1. Cut the bitter melon in half lengthwise, use a spoon to remove the flesh in the middle, and then scrape off the white film tightly bound to the inner layer of the bitter melon as much as possible (this is what brings you bitterness)

2. Cut into thin slices, rub with an appropriate amount of salt for a while, the bitter gourd can be slightly softened

3. Boil water, add some salt and oil, put the bitter gourd slices in blanching and discoloration, then take it out and cool it down with cold water

4. Beat the eggs with a little salt and a spoonful of water, heat the pot, pour the cold oil into the egg liquid, quickly disperse with chopsticks until it solidifies and then pour it out

5. Pour an appropriate amount of oil into the pot, pour in the bitter gourd and stir fry for a while, finally pour in the eggs, and add some salt according to your own taste.

Finger-sucking fried chicken chop

Ingredients: 2 large chicken breasts, 2 eggs, 1 small bowl of bread crumbs, 3 tablespoons of dry starch, 2 tablespoons of cooking wine, 1 teaspoon of white pepper, 5 grams of salt, appropriate amount of oil

Practice: 1. 2 large chicken breasts, wash and remove the fascia above

2. Thinly slice the chicken breast from the middle

3. Use a meat hammer to loosen the chicken breasts

4. Evenly coat both sides of the hammered chicken chop with cooking wine, salt and white pepper

5. After the seasoning is applied, massage the chicken for a while, so that the seasoning can penetrate into the chicken breast evenly and fully

6. After massaging, let it stand and marinate for at least half an hour

7. Put the marinated chicken chops into the dry starch, so that both sides are evenly covered with dry starch, press lightly so that the dry starch sticks to the chicken chops more firmly, then gently shake off the starch that does not stick

8. Put the chicken dumplings covered with dry starch into the egg mixture, and coat both sides with egg mixture

9. Finally, put the chicken chop in the bread crumbs, evenly coat both sides with the bread crumbs, and then press lightly a few times to make the bread crumbs firmly on the chicken chop

10. Preheat the oil to about 50% hot, put the chicken in

11. Always maintain medium heat. The first frying is to cook the chicken chops until they are light yellow on both sides.

12. Control the oil on kitchen paper for a while. After the oil is reheated, fry the chicken chops over medium heat until golden brown on both sides.

13. Cut into pieces and serve hot with sauce, tomato sauce or salt and pepper according to personal preference

Hunan-flavored fried eggplant

Material: eggplant, sugar, old vinegar, garlic, thirteen spice powder, chili, pickled pepper, soy sauce, salt, monosodium glutamate, pork slices

practice:

1. Soak the eggplant slices in water slightly.

2. Mince the peppers and garlic, slice the pork, and dice the peppers.

3. Heat oil in a pan and fry the pork until it turns white, then chop the pepper and garlic and stir fry.

4. Stir fry the eggplant, add soy sauce, salt, monosodium glutamate, sugar, old vinegar, and thirteen spice powder and continue to stir fry.

5. Cover the pot and simmer on low heat for a while, add chili and stir fry until thickened with water and starch.

Celery Bacon Rolls

Material: 11 slices of bacon, 200g of celery.

Practice: 1. Remove the leaves from the celery, wash it and soak it in light salt water for a while, then cut into long strips, just a little longer than the bacon slices.

2. Then roll it up and put the roll down.

3. After the electric baking pan is preheated, fry the bacon on the electric baking pan for a while.

4. Flip the bacon, let the bacon be fully fried and the grease will come out, then turn off the power. (You can also use a frying pan without an electric baking pan)

Fried shredded potato with kimchi

Ingredients: 2 potatoes, 100g kimchi, appropriate amount of salad oil, 30g Korean hot sauce, 10ml soy sauce, 2g white sugar, appropriate amount of onion, appropriate amount of garlic, appropriate amount of sesame oil, appropriate amount of sesame

practice:

1. Prepare all the ingredients.

2. Soak shredded potatoes in water, shred kimchi, chop green onions, and mince garlic.

3. Pour a little salad oil into the wok and fry the shredded kimchi until fragrant.

4), add a spoonful of Korean hot sauce and continue to stir fry.

5. Add shredded potatoes and stir fry for a while.

6. Add some kimchi juice and stir fry.

7. Add onion and minced garlic and stir-fry for a while.

8. Add a spoon of soy sauce.

9. A little sugar.

10. Pour in the sesame oil and stir fry evenly and turn off the heat.

11. Serve on a plate and sprinkle with cooked sesame seeds.

Fried Vegetable Meatballs

Ingredients: Celery balls pulp, shredded carrot, shredded cabbage, shredded onion, shredded mushroom, minced water chestnut, minced celery, minced coriander, whole egg liquid, flour, salt, pepper, sesame oil

Method: 1. Mix shredded carrots, shredded cabbage, shredded onions, shredded mushrooms, minced water chestnuts, minced celery, minced coriander and seasonings and set aside.

2. Take a container, mix the celery balls slurry, whole egg liquid and flour until thick, then add the ingredients of method 1, mix well, and shape into balls by hand.

3. Take a pot, pour in an appropriate amount of oil and heat it to 160°C, put in the balls and fry them until they are set, then remove and drain the oil.

Shredded Pork with Beijing Sauce

Ingredients: 1 spoon of sweet noodle sauce; 100g shredded pork; 1 green onion; appropriate amount of salt; 1 teaspoon of cooking wine; 1 point of sweet potato powder;

practice:

1. Sweet noodle sauce, shredded pork, green onion.

2. Marinate the shredded pork with salt, cooking wine and sweet potato powder for 30 minutes.

3. Stir-fry the marinated shredded pork under the heat of oil to change color.

4. Add 1 tablespoon of sweet noodle sauce to the pot and boil it with some water; when the sauce becomes thick, pour in the shredded pork and color it evenly.

5. Wash the green onions and cut them into long strips and place them on the bottom of the plate.

6. Pour in the lustrous.

Braised Chicken Wings with Three Sauce

Practice 1. Wash the chicken wings and make two cuts on the front and back, add appropriate amount of cooking wine and salt and marinate for half an hour.

2. Wash the potatoes, sweet potatoes, carrots, bell peppers and garlic separately and cut them into small pieces for later use.

3. Start to adjust the sauce: 3 tablespoons of oyster sauce, 2 tablespoons of sweet noodle sauce, 2 tablespoons of tomato sauce, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 tablespoon of cooking wine, 1 teaspoon of salt, stir well, the so-called three-juice sauce is ready . You can adjust the ingredients according to your own taste

4. Turn on the fire, add oil to the pan, and when the oil is hot, add all the side dishes and stir-fry for a few times.

5. Just add water to cover half of the vegetables, spread the marinated chicken wings on top, cover the pot and simmer for 10 minutes on low heat.

6. Then spread the prepared sauce on the chicken wings, then cover the pot and simmer for 5 minutes on low heat, collect the sauce on high heat, and stir fry for a few more times to serve.

large plate chicken

Ingredients: chicken, green peppers, potatoes, red peppers, oil, sugar, dark soy sauce, soy sauce, cooking wine, peppercorns, ginger slices, shallots, garlic, dried peppers, Pixian watercress

Practice: 1. Peel the potatoes and cut them into pieces, wash the green and red peppers and cut them into hob pieces, wash the chicken and cut into pieces, marinate the chicken with scallions, ginger slices and cooking wine to remove the fishy smell. Sauté garlic, dried chili, peppercorns, ginger slices and scallions in a hot oil pan until fragrant, add bean paste to fry red oil, add chicken and stir fry, add soy sauce, dark soy sauce, sugar, salt, and fry chicken until cooked After coloring, add the potatoes and fry until cooked, pour in boiling water, cover the chicken and potatoes, simmer on medium heat to collect the juice, when the soup is almost closed, add the green and red peppers and fry until cooked, use another pot to cook the noodles, when they are cooked Put it in the dish.

Minced Meat Vermicelli

Ingredients: 2 handfuls of vermicelli, 1 spoon of chili sauce, 1 spoon of bean paste, 100g of Zhongyu plum meat, 2 shallots, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of ginger juice, 2 spoons of cooking wine, appropriate amount of pepper, 1 spoon of soy sauce

practice

1 Soak the vermicelli in warm water until soft.

2 Marinate the minced meat with cooking wine, ginger juice, salt and pepper, and cut the shallots into small pieces for later use.

3 Heat the pot and add oil, first add the minced meat and stir-fry, then add a spoonful of bean paste, a spoonful of chili sauce and stir-fry until the sauce is fragrant, then pour in the chopped green onion and stir-fry for a while.

4 Pour the drained vermicelli into the pot, add a spoonful of soy sauce and quickly stir-fry evenly, then sprinkle a little pepper and stir-fry well.

Braised Beef Brisket

Ingredients: 500g beef brisket, 500g potatoes, appropriate amount of ginger slices, 1 star anise, 2 fragrant leaves, a pinch of peppercorns, 5 dried peppers, 15ml dark soy sauce, 15ml cooking wine, 4g salt, and 2g sugar;

practice

1. Wash the beef brisket and drain the water for later use (personally recommend to buy beef brisket with some fat, it will be more fragrant when stewed);

2. After the pan is hot, pour a small amount of oil, and when the oil temperature is 70% hot, put the beef brisket and stir-fry;

3. When the blood of the beef brisket is thoroughly fried until caramelized, turn down the heat to medium and low heat, add ginger slices, star anise, bay leaves, peppercorns and dried chili and stir well;

4. When the seasoning is fragrant, cook in cooking wine and stir well; then pour in the dark soy sauce and stir-fry until the brisket is evenly coated in color;

5. Add enough boiling water to boil over high heat, skim off the foam, cover and turn to low heat to simmer.

6. While roasting the beef brisket, peel and wash the potatoes, cut into pieces the size of the beef brisket, and fry in the oil pan until the surface is slightly coke;

7. When the beef brisket is cooked until soft, add the fried potatoes to the beef brisket pot, and continue to simmer for 10-20 minutes. Finally, add salt and sugar, mix well, and then collect the juice on high heat;

mustard shredded pork

Ingredients: 200g lean pork, 150g mustard, or 1/4 radish, 3 or 5 grams of chives, 1/4 teaspoon salt, 1 teaspoon cooking wine, 1 teaspoon starch, 1 tablespoon water, 1 cooking oil tablespoon, coarse chili powder 1 teaspoon.

practice:

1. Slice the pork wire into shreds, not too thin, it is easy to fry and the taste is not real.

2. Add salt, cooking wine, starch and water.

3. Grab the batter and marinate for 20 to 30 minutes.

4. Cut the mustard into shreds, rinse with water, soak and marinate for 20 to 30 minutes.

5. Rinse the soaked mustard shreds again and squeeze out the water for later use.

6. Cut the carrots into shreds, and cut the shallots into sections.

7. Take the wok, heat the wok with cold oil and fry the shredded carrots until soft.

8. Add pork shreds and continue to stir fry until the pork shreds change color.

9. Add shredded mustard and stir fry evenly.

10. Add chili powder; stir fry evenly.

11. Finally, add the chives and stir-fry evenly.

Tomato Brisket Potatoes

Ingredients: beef brisket, tomatoes, potatoes, cooking wine, green onions, ginger slices, pepper powder, salt

practice

1. Large pieces of beef brisket fly in water, then cut into small pieces and put in the pot, add cooking wine, sliced ​​green onion, ginger slices, pepper powder

2. Wash the tomatoes and cut them into pieces

3. Fill the soup without the ingredients, close the lid, and simmer for half an hour on medium and low heat

4. Put in the diced potatoes

5. Stew until the potatoes are cooked, add salt to taste

Fried Pork Belly with Bitter Gourd

Materials: 200 grams of bitter gourd, 150 grams of cooked pork belly, a little each of tempeh, minced garlic, ginger slices, and scallions Ingredients: cooking wine, dark soy sauce, oyster sauce, salt, monosodium glutamate, sugar, water starch, and food powder

practice:

1. Wash the bitter gourd and cut it into slices; cut the pork belly into slices with an oblique knife.

2. Boil water in the pot, pour in the pork belly and boil for a while, remove it with a slotted spoon and set aside.

3. Add a little food powder to the pot, pour in the bitter gourd, blanch for 1 minute, remove the blanched bitter gourd with a slotted spoon and set aside.

4. Heat up the wok with oil, pour in minced garlic, ginger slices, scallion white and tempeh and saute until fragrant.

5. Add bitter gourd and stir well, pour in pork belly, and drizzle with cooking wine.

6. Add dark soy sauce, oyster sauce, salt, monosodium glutamate, sugar, stir fry until tasty, pour in water starch and cooked oil, stir well, and put it on a plate.

lotus fish

Ingredients: lotus leaf, whitebait, baking powder, water, oil, Thai juice

practice:

1. Change the fresh and tender lotus leaves into small strips, add whitebait to ginger juice to taste;

2. Add baking powder, water and oil to the flour for debugging;

3. Wrap the whitebait and lotus leaves together, dip them in the crispy pulp, and fry them in a frying pan;

4. Pour in Thai sauce and serve.

Grilled tofu with oysters

Ingredients: oil, salt, cooking wine, soy sauce, vinegar, pepper, green garlic, ginger, sweet potato powder, tofu, oysters.

Practice: 1. Soak the tofu in salt water for half an hour, take it out and cut it into pieces, add a little salt, vinegar, cooking wine, pepper powder, sweet potato powder to the oysters, stir, cut the green garlic into sections, and slice the ginger for later use;

2. Pour a little oil into the pot. When the oil is hot, add the chopped green garlic and ginger slices, and fry the tofu over a low heat.

3. Then turn to high heat, add cooking wine and soy sauce, stir fry, add an appropriate amount of water and simmer for a while, add oysters and simmer for a while, cook until the soup is slightly thick, add green garlic leaves, salt and pepper to taste and serve

Dongpo Eggplant

Ingredients: 1 long eggplant, 100 grams of minced pork, a little minced ginger, a little minced green onion, a little minced garlic, 1 spoon of soy sauce, 1 spoon of cooking wine, 1/2 spoon of sugar, a little salt, a little pepper, a little water starch, 1 soy sauce /2 scoops

practice

1. Cut the eggplant into sections and cut in half. Cut a cross in the middle, do not cut through the eggplant skin.

2. Pour a little oil into the pot, add the eggplant and fry it slowly over low heat; fry until the skin of the eggplant is brown on both sides, and the knife marks of the eggplant swell, remove it, and place it on a plate.

3. Pour a little oil into the pot, add onion ginger minced garlic and fry until fragrant; pour in minced meat and fry until discolored, add cooking wine, pepper, salt, soy sauce, soy sauce, sugar and fry until fragrant.

4. Spread the fried minced meat on top of the fried eggplant and steam it in a pot of boiling water for about 12 minutes.

5. Take out the steamed eggplant and pour out the steamed soup.

6. Pour the soup into the pot, if it is not enough, add a little water to boil, pour in the water starch to thicken it; pour the soup on the eggplant and sprinkle chopped chives.

Asparagus with Shrimp

Ingredients: 300 grams of asparagus, 8 shrimps, 2 garlic, 1 red pepper, salt, sugar, sesame oil, salad oil.

Practice: 1. Remove the roots and old skin of the asparagus, wash and cut into small pieces, blanch them in boiling water and remove them, rinse with cold water, and drain the water for later use;

2. Remove the intestines from the shrimp, wash, cut in half, blanch in boiling water until discolored, remove, drain and set aside;

3. Peel the garlic, remove the stems of the red peppers, wash them, and mince them;

4. Put the asparagus and shrimp on a plate, add garlic and minced pepper, mix well with various seasonings, and serve

spicy pork

Ingredients: Foreleg meat, hemp peppers, ginger, garlic, millet peppers, garlic sprouts (optional), oil, soy sauce, pepper powder, cornstarch, cooking wine, chicken essence, dark soy sauce

practice:

1. Cut the front leg meat into slices first, then cut into shreds

2. The shredded pork is marinated with oil, soy sauce, pepper, cornstarch, cooking wine and chicken essence

3. Hemp peppers, ginger, garlic, millet peppers, and garlic sprouts are cut separately

4. Pour oil into the pot, put the sesame peppers in medium and low heat and sauté until fragrant; discard the sesame peppers

5. Turn to high heat, add ginger, garlic, millet pepper, and white part of garlic sprouts into sesame oil and stir fry

6. Pour in the marinated shredded pork, stir quickly with chopsticks, and pour in the green part of the garlic sprouts

7. After the shredded pork changes color, add an appropriate amount of old soy sauce to the pot to color, and you’re done

Sands Chicken Wings

Ingredients: Chicken wings, salted egg yolk, onion ginger, salt, cooking wine, black pepper

practice

1. Add salt, cooking wine, and black pepper to the chicken wings, and refrigerate for one night.

2. Deep-fry the marinated chicken wings in oil until golden brown. Take it out and let it cool, then fry it again on high heat.

3. Steamed salted egg yolk and pressed into mud.

4. Add a little oil to the pot, add salted egg yolk mud, stir fry for about a minute on low heat, and the egg yolk becomes loose and sandy.

5. Add the chicken wings and stir fry until the egg yolk is evenly wrapped in the chicken wings.

Raw Lobster

Practice 1. Buy fresh lobsters, wash them with a brush, and choose the ones with a clean abdomen

2. Remove the tail shrimp line

3. Prepare the required spices, I use bay leaves, cinnamon, star anise, dried chili, ginger, garlic

4. Small half bowl of secret sauce, a bottle of beer for spare

5. Heat the oil in the pot, add the spices and fry

6. After frying until fragrant, pour in the processed lobster, stir fry until discolored

7. Pour in the sauce, add 2 tablespoons of salt, rice wine, soy sauce, beer, and water. Bring to a boil, simmer on medium heat for 20 minutes

Crystal Salt Baked Chicken

Ingredients: Half a light chicken, half a bag of salt-baked chicken powder.

practice:

1. Rinse the chicken with kitchen paper to dry the water, bake chicken powder with salt (2/3 of half a bag), spread evenly on both sides, and marinate for 2 to 3 hours;

2. Put water in the pot and bring to a boil, steam for 20 minutes. After the chicken is cool, cut it into pieces and put it on a plate. Use the remaining chicken juice in the plate to pour an appropriate amount into another small bowl and add 1/3 The chicken powder mix well, and finally add a little sesame oil.

Homemade Boiled Fish Fillets

Ingredients: 2 basa fish, 400 grams of soybean sprouts, 1 stalk coriander, 1 egg white, appropriate amount of oil and salt, 1 segment of green onion, 2 slices of ginger, 3 cloves of garlic, 1/2 tablespoon of pepper, 2 tablespoons of Pixian bean paste, 1 tbsp soy sauce, 1 tbsp cooking wine, 2 tbsp starch, 1 tsp chicken powder, 1 tbsp dried chili powder,

practice:

1. The basa fish is thawed naturally in water in advance, and the soybean sprouts are washed clean

2. Cut the pangasius in half along the length, cut the fish into slices, put them in the basin, mix the fish fillets with a little salt, cooking wine, starch and a protein, marinate for 15 minutes to remove the fishy taste, the fish fillets are very Tender, don't scratch when sizing

3. Put water in the pot and boil, put in the soybean sprouts and blanch until they are broken, take out and put it in cold water to cool, take out and control the purified water, and put it in a large bowl for later use

4. Heat the oil in the pot, add chopped green onion, minced ginger and saute until fragrant, add Pixian bean paste and fry red oil over low heat, stir fry the bean paste until cooked

5. Add appropriate amount of water, soy sauce, cooking wine, sugar, chicken powder, bring to a boil, shake the fish fillets into the pot, boil, and cook the fish fillets as soon as they are broken.

6. Pour the soup and fish fillets on the soybean sprouts, add minced garlic and pepper, sprinkle with parsley

7. Heat the oil in the pot, add the peppercorns and fry them slowly over a low heat. When the peppercorns are slightly charred, pour the hot oil on the minced peppers and minced garlic.

Sautéed Carrots with Snow Peas

Practice 1. Carrots are cut into flowers.

2. Soak snow peas for 15 minutes to avoid pesticide residues.

3. Put a little oil in the pot and heat it up, pour in the two vegetarian ingredients and stir fry. You can add some water and fry for a while. After frying, add salt chicken essence cooking wine, and stir fry again.