Choose 39 kinds of food to share, fresh and fragrant meals are delicious and not greasy, if you don't eat for a few days, you want to make a few dishes to try
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!
Eggplant with minced meat
Ingredients: eggplant, minced meat, cooking wine, white sugar, soy sauce, onion, ginger, garlic, salt, oil, bean paste, starch
practice
Wash the eggplant, mince the pork, add cooking wine, white sugar, and soy sauce and mix well.
Cut the eggplant into small pieces and marinate with a little salt for a while.
Mince onion, ginger and garlic.
Heat the oil in the wok, pour in the eggplant and stir fry until the eggplant becomes soft.
Add a little oil to the pot, add bean paste and fry until fragrant, then add onion, ginger, minced garlic and fry until fragrant.
Add minced meat and stir fry, add cooking wine and fry until fragrant.
Pour in the eggplant and continue to stir fry, add soy sauce, white sugar, and a little salt and continue to stir fry.
Pour in a little water starch. Stir fry the eggplant evenly and turn off the heat, put it on a plate and sprinkle with chopped green onion.
Stir-fried Beef with Green Onions
500g beef, 1 onion, a little garlic, light soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine, dark soy sauce
practice
Wash and slice the beef, add egg white, cooking wine, dark soy sauce, mix well and marinate for ten minutes. Then add some starch and cooking oil.
Put an appropriate amount of cooking oil in the pot. After the oil is hot, fry half of the shredded onion and minced garlic until fragrant.
Add the marinated beef and stir fry until it is mature. Add the remaining shallots, soy sauce, salt, chicken powder, white pepper, and sesame oil to taste, stir fry evenly, and you are ready to serve.
Stir-fried Sweet Potato Leaves
Material: 1 catties of sweet potato leaves, appropriate amount of garlic, 1 teaspoon of salt, appropriate amount of oil
Practice: 1. Remove the old leaves and stalks from the sweet potato leaves, wash them, and drain the water for later use; cut the garlic into small pieces;
- Put oil in the pot, add a proper amount of oil when the oil is hot, add garlic slices and fry until fragrant, then add sweet potato leaves and stir fry quickly, then add 1 teaspoon salt, a small amount of chicken powder, stir fry evenly It's cooking.
Dry Pot Shredded Chicken
Ingredients: 1 chicken leg (baked chicken with salt), red pepper, 20 grams of celery, salt, green onion, ginger, soy sauce
practice:
One salt-baked chicken leg, shredded; sliced onion and ginger; dried chili cut open; parsley washed and cut into long pieces.
Heat oil in a pot, first put onion and ginger to fry until fragrant, then add dried chili and fry until fragrant, pour in the torn chicken, stir well, add a little soy sauce and salt, turn off the heat and add celery and stir well.
Put it in the pot and heat it up while eating.
Mushroom Wanton Bone
Ingredients: 500 grams of fine pork ribs, 200 grams of fresh mushrooms, 150 grams of green and red pepper sections, 100 grams of garlic cloves, 10 grams of red millet pepper sections, and 20 grams of green peppercorns.
Seasonings: Zhuhou sauce, hoisin sauce, pork ribs sauce, salt, vegetable juice, light soy sauce, crushed black pepper, and salad oil.
Production: 1. Put the ribs in a basin, first add salt, soy sauce, and vegetable juice to pickle to taste, then steam them in a cage, take them out and let them cool, then chop them into small pieces for later use.
Cut the mushrooms into large cubes and the garlic cloves into small cubes, set aside.
Put Zhuhou sauce, hoisin sauce and pork ribs sauce in a basin, mix thoroughly to make sauce, set aside.
Put the salad oil in the pot and heat it until it is 50% hot, first add the diced mushrooms, fry until they are colored, remove the oil, then add the ribs, fry until the surface is hard and crispy and colored, pour out and drain the oil.
Leave the bottom oil in the pot, put in diced garlic, green peppercorns, green and red pepper sections, and millet pepper sections in order to fry until fragrant, then add the fried mushrooms and spare ribs and stir-fry together, add the sauce and chopped black pepper and stir-fry Evenly, pour into the hot pot and serve.
Braised Tofu with Pork Belly
Ingredients Pork belly, bean curd, garlic sprout soy sauce, salted chicken essence, garlic
practice
Wash the pork belly, put it in a pot, add cold water and boil until chopsticks can be inserted, take it out and rinse with cold water, cut into thin slices, as thin as possible.
Fold the yuba into a length of about 5 cm, soak it in warm water, or leave it whole and soak it with a knife to cut it open.
Crush the garlic head and cut out the garlic sprouts
Heat the pan, fry the pork belly, fry lightly until slightly yellow, pour out the plate, pour out the excess oil, put on the fire, fry the pork belly, yuba and garlic moss
Add soy sauce, salt, chicken essence, then add a little water, put the chopped garlic sprouts into the pot, cover the pot, turn off the medium heat, and cook for three minutes
Open the lid and stir fry a few times. you can start
fried beef tendon
Ingredients: 1 garlic, star anise, garlic powder, beef tendon, chopped chilli.
practice:
Saute garlic, star anise, garlic, chopped chili.
Pour the beef tendon into the pressure cooker and fry until cooked.
The practice of stir-frying lettuce leaves
Remove the leaves from the lettuce
Wash and cut
Cut the dried chili and garlic moss into sections. You can use garlic, I have garlic moss at home, so I used garlic moss
Put oil in the pot, fry the chili and garlic moss on medium heat until fragrant
Stir fry until the color changes and the fragrance comes out and turn to high heat
Turn to high heat and add lettuce leaves
Add vinegar and soy sauce and stir fry
Stir fry on high heat, see that the lettuce leaves are collapsed, add salt
Quickly stir fry evenly and leave the fire
Look at the pot. Stir frying the lettuce leaves will not produce a lot of juice. If the fire is small, a lot of soup will be produced.
Pan-fried Southern Milk Pork Belly
Prepare the required materials
Wash the pork belly and cut it into pieces, mince the garlic
Put the southern milk, minced garlic, sugar, cooking wine and soy sauce into a bowl
Then mix thoroughly
Add the pork belly and marinate for half an hour
Heat a little cooking oil in a pan
Add the marinated pork belly
Fry until golden brown on both sides
The practice of mixing minced meat and vermicelli with cucumber
Soak the vermicelli in warm water in advance until soft, no hard core, remove and drain for later use
Wash the cucumber and cut the pork into pieces
Take the oil pan, sauté the minced onion and ginger until fragrant, add the minced meat and stir-fry until discolored
Add bean paste, stir fry evenly over low heat
Add cooking wine, soy sauce and a little hot water and stir fry evenly
Shredded cucumber, served with cucumber and vermicelli
Pour the fried meat sauce on the dishes and mix well when eating
The practice of fried shredded pork with mustard greens
Wash and shred the mustard, then soak in water for 30 minutes
Shred the pork, then add soy sauce, peanut oil, cooking wine, salt and mix well
Wash the green garlic, separate the garlic head and the garlic leaves, and cut the red pepper into shreds
Heat oil in a wok, fry the shredded pork until the color changes and remove from the wok
Leave the base oil in the wok, sauté the garlic and shredded red pepper until fragrant
Add shredded mustard
Stir fry for 2-3 minutes
Add shredded pork and continue for 1-2 minutes
Drizzle in soy sauce, sugar and stir well
Stir-fried Dried Chives
Ingredients A handful of chives, 14 pieces of dried small fragrant
Method 1: Wash the chives and cut them into sections; dry-wash the fragrant and cut into strips for later use.
2: Put the base oil in the pot. When the oil is 70% hot, put the fragrant dry, pour in the soy sauce, add salt and stir fry for 30 seconds. Set aside.
3: Put a little base oil in the pot again, pour in the leeks and salt and stir-fry over high heat, pour in the dried fragrant to be used and stir-fry evenly.
Jujube Green Dumpling
Ingredients: 100g glutinous rice flour, 50g cinnamon leaves, 30g Cheng noodles, 90g water, 2g salt, 5g sunflower oil, appropriate amount of red dates
Practice 1. Make the stuffing in advance, remove the core of the red dates and steam for 20 minutes, steam until the dates are soft and rotten
Today, I am more trouble-free, and I directly mash the jujube meat with my hands. The jujube paste made in this way has no water, it is very dry, and it is easier to use.
Cool the prepared jujube paste for later use. Dates are sweet on their own, do not add sugar
Add an appropriate amount of salt to the water, and cook the cinnamon for about 1 minute. The cinnamon I dig by myself is very tender.
Squeeze the cooked Yin Chen dry, put it into the wall breaker, add 90 grams of water and stir into a paste.
Mix the glutinous rice flour and Cheng noodles evenly, and pour the whipped paste into the flour.
Knead into a relatively hard dough, then add oil and knead evenly, about half an hour later.
Divide the dough into 4 parts, make 4 rounds of jujube paste into a ball shape, wrap it in the filling, and round it well.
Put boiling water into the pot, and steam for 8-10 minutes on medium and low heat.
Sashimi Fish Porridge
Ingredients: 100g rice, 100g fresh grass carp, 3 dried shiitake mushrooms, 50g celery, 1/2 tablespoon shredded ginger, 1 teaspoon salt, 1 teaspoon sesame oil.
practice:
Soak dried shiitake mushrooms in warm water to soften, wash them, remove stems and cut into filaments. Remove celery leaves, wash and chop. Slice grass carp into thin slices. Ginger peeled, washed and shredded.
Wash the rice thoroughly. Add 1500ml of water to the pot, boil it with high heat, pour in the rice, and simmer for 45 minutes on low heat after boiling. Then change to high heat, add fish fillets, shredded mushrooms and shredded ginger, boil for 4 minutes and turn off the heat.
Add chopped celery, salt and sesame oil to taste.
Baked bamboo shoots with konjac pepper
Main ingredients: shredded konjac, boiled winter bamboo shoots
Accessories: appropriate amount of pepper, appropriate amount of bean paste, appropriate amount of onion, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of oil
Steps: 1. Boil the winter bamboo shoots and shredded peppers for later use.
Heat up the oil pan, saute the onion and garlic until fragrant, add the right amount of sugar, bean paste, cooking wine and stir-fry, add the konjac shreds and stir-fry together.
After the shredded konjac is colored, add the shredded bamboo shoots and stir-fry, and add a little soy sauce at the same time.
Sprinkle salt and shredded pepper when it is cooked for 7 minutes, stir fry for 1-2 minutes, and then serve.
cucumber mince
Rinse the pork and cut it into foam, add seasoning and stir well.
Wash and chop the cucumbers (cucumbers need to be salted to remove water, and the pickled cucumber juice can be poured into the dumpling stuffing).
Put the prepared minced meat and vegetables together and stir well.
Sweet and Sour Crispy Tofu
Ingredients 1 piece of tofu, 1 tablespoon of vinegar, 1 tablespoon of tomato sauce, half tablespoon of soy sauce, half tablespoon of salt, half tablespoon of sugar, 1 tablespoon of water starch, a little sesame seeds, 1 shallot, appropriate amount of water, appropriate amount of vegetable oil
Practice 1. After washing the old tofu with water, dry the water, cut into pieces, and drain the water again. If you are in a hurry, you can use a kitchen towel to dry the water.
Take a clean small bowl and add an appropriate amount of vinegar, tomato sauce, soy sauce, salt, and sugar. The amount of seasoning is adjusted according to personal preferences.
Add water starch and mix well
Put the pot on the fire, pour in the oil and heat it up, put the tofu into the pot and fry it, do not flip the tofu easily
After one side is browned, turn over and fry the other side
After all the tofu is fried, put it out for use
Leave the bottom oil in the pot; put the fried tofu into the pot
Pour the prepared sauce into the pot, stir fry evenly, and collect the juice over high heat
After the juice is collected over high heat, put the tofu out, sprinkle with white sesame seeds and chopped green onion, and serve immediately.
Ginger preserved egg
Ingredients Preserved Egg, Ginger
Practice 1. Peel off the outer skin of the preserved egg, apply a little sesame oil on both sides of the knife, and cut the preserved egg into small pieces.
Wash and chop the coriander and ginger for later use.
Place the preserved eggs on a plate.
Take a small bowl, add minced ginger, soy sauce, sesame oil, balsamic vinegar, chicken essence, salt and mix well.
Pour the ginger juice on the preserved eggs and sprinkle with minced coriander.
Longjing Shrimp
/ Ingredients/ Shrimp, salt, monosodium glutamate, egg white, starch
Longjing tea, lard, wine
/ Steps / 1. Peel the shrimp, squeeze out the shrimp, change the water and wash. Repeat this three times, wash the shrimp until they are white, take out, drain the water (or absorb water with a clean dry towel), put it in a bowl, add salt, monosodium glutamate and egg white, stir with chopsticks until it becomes sticky, add dry starch, mix and sizing .
Take a tea cup, put the tea leaves on it, soak it with 50 grams of boiling water (do not cover it), let it sit for 1 minute, filter out 40 grams of tea juice, and use the remaining tea leaves and juice for later use.
Heat the wok. After using the oil in the wok, add the cooked lard, cook it until it is 40 to 50% hot, add the shrimp, and quickly fry it with chopsticks. After about 15 seconds, take it out and pour it into a colander to drain the oil.
Put a little oil in the wok and put it on the fire, pour the shrimp into the wok, and quickly pour in the tea leaves and tea juice, cook the wine, add salt and monosodium glutamate, stir fry for a few times, and then put it on a plate.
Bean sprout and mushroom soup
Ingredients: Bean sprouts, mushrooms, enoki mushrooms, a little bit of ginger
practice:
① Put ginger slices in the water to boil, add mushrooms when the water is hot, and cover.
② After the water boils, add enoki mushrooms, cook for a while, and add bean sprouts.
③ After the water is boiled again, add an appropriate amount of salad oil, chicken essence, monosodium glutamate, and turn off the heat after adjusting the seasoning.
Sauce-flavored clams
Ingredients: clams, garlic, minced green onions, hoisin sauce, tempeh, cooking wine
Practice 1. Buy the clams and soak them in clean water for 3-4 hours, brush them clean for later use
Chop the garlic into minced garlic with a knife, wash the onion and cut it into minced green onion, prepare a tablespoon of hoisin sauce
Heat the pot, add a little oil and heat it, put the minced garlic and tempeh and stir until fragrant
Put in the washed clams and stir fry for a while, then add a tablespoon of hoisin sauce
Add a little cooking wine, add a little water, cook until the juice is collected, and finally add chopped green onion and stir fry evenly.
Fish-flavored baked eggs
Ingredients: egg, ground meat (lean meat minced into puree), water chestnut, red and yellow peppers (or tomatoes), shallots, mushrooms, salt, chicken essence, white pepper powder (you can choose your favorite dishes for side dishes)
Make:
- Put the eggs into the container and break them up. Pack the water chestnuts in a fresh-keeping bag and smash them with the back of a knife.
2, chopped green onion, red and yellow peppers, mushrooms, cut into cubes
Add ground meat, chopped green onion, red and yellow peppers, and mushrooms to the egg mixture, add a little broth or water, and stir well after seasoning.
Put the oil in the pot, heat the oil into the pot, after the oil is in the pot, spread the egg liquid around to form a circle, and turn the sides in the pot repeatedly until golden brown.
Salad Shrimp Balls
Ingredients: 12 prawns, 3 fried onion rings, 4 egg yolks, 50 grams of salt, 3 grams of sesame oil, 100 grams of Kraft Wonder Sauce, 40 grams of tomato sauce, 30 grams of condensed milk, 100 grams of cornstarch
practice:
Remove the head and shell of the prawns, open the back and remove the shrimp intestines, slowly rub the shrimp balls with 50 grams of salt for one minute, rinse with water for half an hour, and drain the water for later use;
Beat the egg yolks, add cornstarch and mix well, add appropriate amount of salt, fry the shrimp balls with 70% oil and pour them upside down;
Rinse the pot, mix the Kraft sauce, tomato sauce, and condensed milk, put it in the pot and stir well with the fried shrimp balls, then serve on the plate.
Curry Mushroom Vegetable Hot Pot
Practice: 1. Wash the shiitake mushrooms with the carving knife, and wash the enoki mushrooms, crab mushrooms and seafood mushrooms respectively;
Wash the vegetables separately;
Add a bowl of water and soy milk pot soup base powder to the pot and boil;
Add a piece of curry; stir with a spoon until the curry melts, and boil the hot pot soup base;
First add the mushrooms and tofu skin and cook for about five minutes;
Then add potatoes, lotus root, enoki mushroom, crab mushroom and seafood mushroom and continue to cook for about three minutes;
Finally, add the baby cabbage and broccoli, and cook them all.
Purple Potato Glutinous Rice Cake
Ingredients: purple potato (100g), glutinous rice flour 200g, sugar 25g, cooked sesame seeds, coconut milk 50g
practice:
Peel and wash the purple potatoes, slice them and steam them in a pot;
Put in a cooking cup, add sugar and coconut milk, and use a food processor to make purple potato puree;
Pour in the glutinous rice flour and knead it into a non-stick dough;
Divide into equal parts, put in sesame seeds and roll in a circle to lightly compact;
Press flat, put in the electric cake gear and fry until cooked.
Young ginger river fish
Ingredients: 1 grass carp, 150 grams of ginger slices, 150 grams of cucumber, 30 grams of green and red peppers, 30 grams of fresh peppers, 100 grams of fresh chili sauce, 1 egg, 500 grams of fresh soup, 15 grams of ginger and scallion water, salt 3 grams, 1 grams chicken essence, 2 grams chicken juice, 2 grams sugar, 2 grams pepper noodles, 15 grams cooking wine, 5 grams sesame oil
practice:
Kill the grass carp and clean it up, take the clean fish meat, remove the thorns, slice into butterfly slices, add cooking wine, ginger and onion water, salt, wet starch to taste, add egg white and sizing for later use;
Wash the cucumber, cut into beef tongue slices, and place on a plate;
Put the oil in the pot and heat it up, add the ginger slices, flower peppers, fresh chili sauce and fry until fragrant, add the fresh soup and bring to a boil, add salt, chicken essence, chicken juice, sugar, and pepper noodles and cook until delicious, add the fish fillets Cook until broken, put on a plate, sprinkle with small green and red pepper;
Put a little oil on the pot, add sesame oil, and pour it into the pan.
Stewed Duck with Double Bamboo Shoots
Materials: lettuce, winter bamboo shoots, duck meat, ginger, salt, pepper, cooking wine, coriander salt, edible oil, chicken essence
practice:
Wash the duck meat and chop it into pieces
Add an appropriate amount of water to the pot, pour in the duck meat pieces, add some salt, cooking wine, blanch the water and boil, remove and rinse well for later use
Prepare the lettuce, peel, wash and cut into pieces, and cut the bamboo shoots into pieces with an oblique knife
Put it in the pot and blanch the water for a while, drain the water and set aside
Pour the duck meat into the pot, bring to a boil over high heat, turn to medium and low heat and simmer for about an hour
Add bamboo shoots and lettuce, stir and cook for about 20 minutes
Add an appropriate amount of salt, pepper and chicken essence to season and serve. Sprinkle with parsley.
Steamed Loofah with Garlic
Raw materials: loofah, garlic, peanut oil, soy sauce king.
practice:
Peel the loofah, cut it into pieces, and place them on a plate piece by piece. Peel off the garlic skin and chop it into minced garlic.
Set up a steamer, put the dish with the loofah into the steamer, and steam for about 3-5 minutes.
Heat the pan, put a spoonful of peanut oil in it, wait until the oil is hot and it starts to smoke a little, put the minced garlic in it, and slowly burst it with a small fire, when the minced garlic turns yellow, pour down the prepared soy sauce king, Drizzle the minced garlic soy sauce on the loofah.
Lettuce with Oyster Sauce
Ingredients: 1 gram of lettuce, 1.5 tablespoons of vegetable oil, 1 teaspoon of salt, 2 tablespoons of oyster sauce, 5 grams of cornstarch, appropriate amount of water, 5 grams of garlic, 1/2 teaspoon of sugar
Practice: 1) Wash the lettuce and drain the water for later use
Chop the garlic and chop coarse rice, mix cornstarch and water into water starch (slightly thinner), boil a pot of boiling water, add 1 teaspoon of salt
Then put in the lettuce, blanch for about ten seconds, then quickly remove and drain
Put the blanched lettuce on a plate for later use
Take another pot, put a little vegetable oil and heat it to 50% heat, add minced garlic and saute until fragrant
Add oyster sauce, sugar and water starch, bring to a boil and pour over lettuce
Spiced Turkey Rolls
Remove the chicken thigh bone and wrap it with a yam stick. The outer layer is firm and the inner is soft and glutinous. The entrance is full of the aroma of sesame seeds, and the taste is tempting.
Predict in advance:
Boneless 10 jins of cured chicken legs (be careful to keep the original shape), rinse with running water for half an hour, remove the surface water with a towel, add onion ginger and white wine and marinate for 2 hours.
Peel and wash the iron stick yam, and change the knife to a small section of about 8 cm.
Put the chicken thigh skin down on the plastic wrap, brush the surface with a layer of garlic chili sauce, then add a piece of yam, then sprinkle a layer of fried white sesame seeds, wrap it up and roll it tightly to make a cylinder Steam in a steamer for 30 minutes, take out to cool, and store in a fresh-keeping refrigerator.
Step-by-step process:
Take a pre-made chicken roll, tear off the plastic wrap, and cut the knife into slices about 1 cm thick, as shown in the picture, put a few drops of blueberry juice around, garnish with diced celery, red and yellow peppers and serve .
doll veggie roll
Ingredients: 10 pieces of baby cabbage; 2 fresh mushrooms; half a carrot; 1 ham sausage; 1 tomato; a little onion for garnish; 2 cloves of garlic; salt and oil
practice
Wash the baby cabbage with boiling water to soften and drain.
Put an appropriate amount of oil in the pot, put the chopped minced garlic, minced mushrooms, minced carrots and diced ham into the pot and stir fry for a while.
Put a spoonful of the fried vegetable stuffing on the hot and soft baby cabbage leaves and start rolling (it is best to wait for the baby cabbage to cool before rolling, otherwise it will be very hot)
After rolling all the baby vegetables, arrange them in the way you like, boil the water and steam for five minutes
If there is any stuffing that is not used up, cook the stuffing with the chopped tomatoes, remember to add salt
After cooking it a little sticky, use a spoon to slowly put it on the side of the steamed doll vegetable roll, and finally sprinkle the green onion wreath, and it's done.
Loofah and Fresh Pork Fried Buns
Pork stuffing, flour 255g
Yeast (dry) 3g, 1 loofah
2 tablespoons oil, salt, ginger, soy sauce
Oyster sauce, sesame oil, white pepper
10g white sugar, chives, sugar
Dissolve the yeast in warm water and pour it into the flour, knead it into a smooth dough, cover with plastic wrap and ferment until it is 2-2.5 times larger.
Add salt to the meat filling, then add water to the meat filling in small amounts and several times, stir the water into the meat filling with chopsticks in one direction, add soy sauce, oyster sauce, sugar, salt, onion, ginger puree , white pepper, stir well, add chopped loofah, sesame oil, stir and mix well.
Knead the fermented dough and divide it into 8 equal parts. Take one part of the dough and roll it into a thick and thin dough in the middle and around it, and wrap it with fillings.
Heat 2 tablespoons of oil in the pot, add buns, 100 grams of water + 5 grams of flour to make flour water, pour it into the pot, pour 1 tablespoon of oil, cover the pot, and simmer for about 10 minutes. Sprinkle some white sesame seeds and chives before serving.
Oatmeal Sea Bass Balls
Highlights: Oatmeal is a low-sugar, fiber-rich multigrain; sea bass is succulent and protein-rich. The combination of the two is very in line with the concept of contemporary health care. This dish is lightly seasoned and fragrant. The fish is smooth and tender, and the oatmeal is soft and glutinous.
Ingredients: 50 grams of sea bass net meat, 100 grams of oatmeal, and 50 grams of thick soup. seasoning:
Marinated fish (3g egg white, 0.5g each of salt, monosodium glutamate, chicken powder, 1g cornstarch)
Ingredient A (1 g each of salt, chicken powder, sugar, and chicken juice)
500 grams of salad oil (about 20 grams). Make:
Cut the clean sea bass into 2 pieces of 6×4×1 cm, add the marinated fish ingredients and mix well; wash the oatmeal, soak it in water for one night in advance, add a small amount of water and steam it in the steamer (it can be pre-made in batches, Take it according to the amount when you go to the dish to save the time of serving).
Heat the pot, put the thick soup to a boil, add the steamed oatmeal and simmer over low heat, season with ingredient A, cook until the soup is thick, remove from the heat and put it on a plate.
Heat up another pot, put salad oil and bake to 70℃, put the sea bass balls in a spoon, immerse them in the oil and fry for 15 seconds, remove the oil, put them on the oatmeal, and garnish with 1 gram chopped green onion.
Yipin Meat Crab Pot
Ingredients: 1 meat crab (about 700 grams in weight), 6 alpine baby vegetables, 10 salty and fragrant meat balls , and 50 grams of crab roe.
Seasoning: 1 kg of salad oil, 2 kg of clear chicken soup, appropriate amount of salt and cornstarch.
Production: 1. The meat crab is slaughtered and cleaned, and the crab body is cut into 8 pieces of uniform size (crab claws should be loosened), patted with raw flour, deep-fried in a 70% hot oil pan until discolored, and removed to control oil; the same for crab shells Over oiled.
The baby cabbage grows one open and four, rinse and blanch.
Take a clay pot, put the baby cabbage on the bottom, put in the meat balls and crab pieces (the crab body is placed in its original shape, cover the crab cover), pour in the clear chicken soup, cook on low heat for 10~15 minutes, add salt Season to taste, and finally garnish the meatballs with crab roe and serve off the heat.
Spicy Potatoes with Minced Meat
Ingredients: Potatoes, minced meat, dried peppers, green onions, garlic, soy sauce, black pepper
practice:
Wash the potatoes, peel and cut into pieces, prepare dried chili, chopped green onion and minced garlic.
Season the minced meat, add 2 tablespoons of oil and 3 grams of salt, mix well and let stand for half an hour.
In a hot oil pan, fry the potato pieces until soft.
Take another oil pan, add minced garlic and fry until golden brown.
Add the minced pork and stir fry until all the color changes, then add the dried chili.
Pour in 15 ml of fresh soy sauce to enhance the salty and umami taste.
Then put the potatoes into the pot and stir fry evenly and add chopped green onion.
Grind in black peppercorns and stir fry evenly, turn off the heat and serve.
Pork Knuckle Corn
Practice 1. Cut the pig's hand corn into small pieces for later use, add water to the pot, add pepper, three slices of ginger, and two tablespoons of cooking wine.
After the pig is boiled, remove the water, pour a proper amount of oil in the pot, add ginger, star anise, cinnamon, bay leaf, dried chili and fry on low heat
Put the pig's hand into the pot, add salt, soy sauce, sugar, cooking wine and corn and stir well. Pour in the water without all the ingredients, add the sesame paste and cook the chicken gravy over low heat.
Simmer until the pig's hands are soft and rotten, gather the juices over the fire, sprinkle with chopped green onions, and come out of the pot.
I don't have green onions at home, so I didn't put them.
If you have a pressure cooker at home, it is best to use a pressure cooker for stewing because it is fast!
Garlic spinach
Ingredients water spinach; minced garlic; salt
Practice 1. Wash spinach, add water to control
Cut the vegetables into three to four centimeters and chop the garlic
Pour the oil into the pot, heat the bottom half of minced garlic, and fry until fragrant
Stir fry the water spinach several times, stir fry until the leaves are chopped, then add an appropriate amount of salt, and put the remaining minced garlic into the pot
Sesame Chicken Rolls
Cooked with white sesame; chicken breast; cabbage; cucumber; red bell pepper; sesame sauce soy sauce; cooking wine ginger; salt
Practice 1. Cut the chicken breast into small pieces, pour the water into the pot, add the old ginger slices, a little cooking wine and salt, blanch the chicken breast and take it out
At that point, you can chop the cucumbers and cut the bell peppers into small pieces
The cooked chicken is shredded and shredded, so you don't have to pay special attention.
Stir in vegetables, add sesame paste, soy sauce, mix well and use
Peel the leaves of the cabbage, remove the thick stem part, pour a little salt and oil in the water, bring to a boil, then put the leaves of the cabbage into the soft saute until fragrant
Wrap the shredded chicken and sprinkle some white sesame seeds
Colorful tofu
Ingredients: 1 soft tofu, 50g peanuts, 50g green beans, 50g corn kernels, 1/2 carrot, 2 parsley, 1/2 ginger
practice
Wash the tofu, cut into small pieces, wash and chop the coriander, chop the carrot, chop the ginger
Put tofu cubes, green beans, corn kernels and carrot kernels in boiling water, then blanch.
Mix tofu cubes, peanuts, corn kernels, ginger powder, salt, chicken essence and sesame oil in a bowl, then sprinkle with parsley and put in a plate