More than 50 high-quality dishes recommended

I once saw an article that said: "At present, food is always more thoughtful, or 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!

Shrimp with red wine and lemon

Practice: 1. Heat the lemon with hot water, the purpose is to make more juice, cut the heated lemon into pieces, and squeeze the lemon juice with a juicer

2. Mix lemon juice, red wine, sugar and white vinegar and heat until fully blended for later use

3. Peel the jiwei shrimp and leave the tail. The peeled jiwei shrimp is marinated with salt, monosodium glutamate, green onion, ginger and cooking wine for 30 minutes.

4. Put the marinated jiwei shrimp into a 40% hot oil pan and fry it until red, take out the fried jiwei shrimp, and pour it with red wine and lemon sauce!

Stir-fried Vermicelli with Celery

Ingredients: 1 celery, 1 vermicelli, 1 pork belly, 1 green onion, 1 ginger, half a spoon of salt, a spoon of soy sauce, and a little sugar.

practice

1. Boil water in a pot, add vermicelli, cook until there is no hard core, remove and set aside.

2. Pick and wash the celery, cut it into sections, cut the pork belly into strips, cut the ginger into shreds, and chop the green onions.

3. Heat oil in a pot, add pork belly and fry until discolored and oily.

4. Add onion and ginger to fry until fragrant, add 1 tablespoon of soy sauce, and a little sugar to color.

5. Add celery, stir fry evenly, then add vermicelli.

6. Mix the two ingredients and stir-fry until evenly, add half a teaspoon of salt, stir-fry for 1 minute, and then serve.

Fried Pork with Onions

Material: 200 grams of onion (white skin), 70 grams of pork (skinny), 5 grams of soy sauce, 3 grams of salt, 15 grams of vegetable oil, 2 grams of monosodium glutamate

Practice: 1. Wash the lean pork and cut it into thin slices.

2. Wash the onion and cut into slices.

3. Put an appropriate amount of vegetable oil in the wok. When the oil is 60-70% hot, add the lean pork and stir-fry. Then put the onion in the wok and stir-fry with the meat. Finally, add an appropriate amount of soy sauce, salt and monosodium glutamate, and stir-fry for a while. Can.

lotus root slices in tomato sauce

Ingredients: lotus root, onion ginger, oil, tomato sauce, sugar, salt, soy sauce

practice:

1. Wash the fresh lotus root, peel it and cut it into thin slices, then rinse it twice with water to remove the excess starch in the lotus root; mince the onion and ginger;

2. Heat oil in a hot pan, add minced green onion and ginger to saute until fragrant; add tomato sauce and stir fry; pour in a little water; add sugar and cook for one minute; add lotus root slices and stir fry;

3. Stir fry for a few times, add salt and light soy sauce to taste, and finally put the sauce on a high fire.

Braised Pork

Ingredients: 400g pork belly, appropriate amount of oil, 7 slices of ginger, 15ml cooking wine, 50ml braised sauce

practice:

1. Prepare all the ingredients. Heat oil in a pan and add ginger slices and saute until fragrant. Pour in the cleaned and diced pork belly and stir fry.

2. Fry until the pork belly turns slightly yellow. Add cooking wine and saute until fragrant. Add the secret braised sauce.

3. Add an appropriate amount of water and bring to a boil over high heat, simmer on low heat for 50 minutes. Finally, use a high fire to collect the juice.

Hot and sour shredded potato

Ingredients: Potatoes; Sichuan Pepper; Vinegar; Dried Chili; Minced Garlic

practice

Peel potatoes, slice thinly, lay down and shred. After cutting, take a bowl and soak it in water

Dried peppers are cut into sections and finely chopped. A clove of garlic, finely chopped

Put oil in the pot. When the oil is still cold, throw the peppercorns in, and slowly let the peppercorns fry as the oil temperature rises. Be careful not to burn

Put the dried chili into the pot and wait for 1 or 2 seconds. Throw in the minced garlic, take out the potatoes and put them in and stir fry

Season with salt and vinegar

Stir fry a little, not too soft. Too soft to be brittle

a little less MSG

Finish

Fried Chicken with Potatoes

Ingredients: 1/2 chicken, 3 tablespoons of Sichuan peppercorns, 6 dried chilies, 3 fragrant leaves, 1 piece of cinnamon, 5 cloves of garlic, 1 piece of ginger, 3 pieces of spring onion, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 1 piece of Pixian bean paste spoon, half spoon of sugar, 1 spoon of salt, 3 millet peppers, 2 green peppers.

practice:

1. Clean the chicken, cut it into pieces, cut the onion into sections, slice the ginger, and peel and wash the garlic for later use. Heat oil in a pot. When the oil is hot, pour in the onion, ginger, garlic, dried chili and pepper, and stir fry evenly until fragrant. 2. Pour in the chicken pieces and stir fry over high heat to remove the fat, add cooking wine and bean paste and stir fry for 5 minutes over medium heat. Add boiling water, dark soy sauce and sugar, bring to a boil, turn to medium heat and simmer for 20 minutes.

2. Peel the potatoes and cut them into pieces. Wash the mushrooms and cut them into pieces. Put them into the pot. Continue to simmer for 20 minutes. Open the lid and add salt over high heat to thicken the soup. Add green and red pepper cubes and chicken essence and stir fry. Turn off the heat and serve on a plate.

Braised Fish Nuggets

Ingredients: 1 grass carp, 5 slices of ginger, 3 shallots, 6 cloves of garlic, 4 red peppers, 1 spoon of bean paste, 2 spoons of soy sauce, half bowl of rice wine, 1 spoon of salt, half spoon of chicken essence, half spoon of sugar, pepper 4 grams of flour, half a spoon of pepper powder, 2 spoons of sweet potato flour, and an appropriate amount of egg liquid.

practice:

1. Clean and wash the grass carp. Cut into pieces and put them in a bowl, add salt, chicken essence, rice wine, pepper, and pepper powder and mix well. Then add sweet potato powder and egg mixture, mix well, marinate for 30 minutes and set aside. Wash the green onion and cut it into sections, shred the ginger, peel the garlic and cut it into pieces, and wash the dry pepper and cut it into sections for later use. Minced bean paste for later use.

2. Heat oil in a pot. After the oil is hot, pour in the marinated fish pieces and fry them in medium heat until the surface is golden brown. Remove the oil and set aside. Leave the oil in the pot. When the oil is hot, pour in the bean paste, scallions, shredded ginger, minced garlic, and red pepper and stir-fry evenly.

3. Add rice wine and boil over high heat, pour in salt, chicken essence, sugar, light soy sauce and fish cubes and simmer for 30 minutes, open the lid to collect the thick soup, turn off the heat and serve on a plate, sprinkle with chopped green onion and serve.

fire pepper

Ingredients: 2 eggplants / 2 shallots / 2 millet peppers / a little pepper / appropriate amount of salt / a little sugar / 1 ginger / 2 garlic heads / 1 tablespoon of soy sauce / 1 tablespoon of cooking wine / 1 soup of Pixian bean paste spoon/starch a tablespoon

practice

1. Cut the eggplant well and cut it into pieces, then cut into strips, soak in light salt water for 10 minutes, loosen the oil in the pot and heat it up, pick up the eggplant and drain the water, put it in the pot and fry it until it becomes soft , pick up the eggplant and drain the oil for later use

Stewed Pig Trotters with Corn

Ingredients: pig trotters, corn, ginger slices, dried peppers, dried bean drums, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence, chopped green onion

Practice: 1. Remove the trotters and chop into small pieces, and cut the corn into sections;

2. Put the oil in the wok, and when the fire is 80% hot, add ginger slices, dried peppers, dried bean drums, cinnamon, and star anise and stir fragrant;

3. Add the pig's trotters, stir-fry until they are broken, add salt, cooking wine, dark soy sauce, bean paste, sugar, add half a pot of water, stir well

4. Boil until the corn boils, cover with a lid, cook until it boils again, then turn to low heat and simmer for 30 minutes;

5. Drain the water and add chicken essence and chopped green onion.

Cumin Lamb

Ingredients: 400 grams of lamb tenderloin, 100 grams of coriander, 1 egg, appropriate amount of ginger and garlic, 10 grams of cooking wine, 5 grams of soy sauce, 10 grams of starch, 15 grams of cumin, 10 grams of chili powder, 5 grams of baking soda, and 10 grams of salt.

Practice: 1. Wash the lamb tenderloin, slice it with the top knife, put it in a bowl, add salt, monosodium glutamate, sugar, cooking wine, baking soda, soy sauce and onion ginger water in turn, and stir vigorously.

2. Then add the egg liquid, less egg white. Stir the starch evenly, add a little salad oil, and marinate for ten minutes.

3. Take a clean pot, heat it with high heat, add salad oil, burn it to 50% oil temperature, add the marinated mutton, stir it with chopsticks, and pour it into a colander after 50 seconds.

4. Heat the pot, fry the minced cumin and chili noodles on low heat, and fry until fragrant.

5. Put in the cooked mutton, stir fry for a few times, do not use too much heat when frying the mutton, otherwise the cumin chili noodles will be mushy.

6. You can add some chicken essence and sesame oil, stir well again, you can turn off the heat, and finally sprinkle with parsley.

Stir-fried Lettuce with White Jade Mushroom

Material: 145g white jade mushroom, 1 lettuce, appropriate amount of oil, salt, dried chili

Method 1 Ingredients: white jade mushroom (cleaned), lettuce (peeled and cleaned), dried chili (cut)

2 Cut the cleaned lettuce on the chopping board and set aside.

3 Heat the oil in a pan, add the cut dry chili soy pan.

4 Next, add the cut lettuce and the washed white mushrooms and stir-fry.

5 Then, add an appropriate amount of water.

6 Stir fry until cooked.

7 Finally, add the right amount of salt.

8 Seasoning and stir well, Serve.

Fried Pork with Chili Yuba

Material: 150 grams of pork belly; 400 grams of soaked yuba; 50 grams of green and red peppers; 50 grams of shallots; 10 grams of sliced ​​shallots; 10 grams of soy sauce;

Practice: 1. Soak the yuba in cold water for about five hours. When the whole body of the yuba is soaked, take it out and cut it into sections; then slice the pork belly, green peppers and onions; add water to the pot and boil, and put the yuba sections in Fly into the water and fish out to control the water;

2. Heat the wok, add peanut oil, add sliced ​​pork belly, stir until oil comes out, remove excess oil; add dried chili and scallion slices and saute until fragrant, add green pepper slices and shallot slices and stir fry; stir fry with soy sauce , add yuba, add oyster sauce and stir-fry for flavor, pour sesame oil out of the pan.

Kimchi Minced Pork Tofu

Ingredients: a small bowl of kimchi, 100 grams of ground pork, a piece of tofu, a spoonful of minced garlic, a spoonful of chopped green onion, a spoonful of cooking wine, 3 tablespoons of soy sauce, half a spoon of sugar, a little pepper, and an appropriate amount of water and starch;

practice

1. Marinate minced pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces and chop the kimchi, but don't cut it into pieces. Saute minced garlic. Pour in the ground pork and fry until pale. Pour in the kimchi and stir fry, pour in the soy sauce, and fry the sugar for two minutes.

2. Add water to boil. Add tofu and bring to a boil. Pour in the prepared water starch and simmer for half a minute and turn off the heat. Sprinkle chopped green onion

Spicy Chicken

Ingredients: chicken breast, salt, cooking wine, soy sauce, sugar, chicken essence, onion, ginger and garlic, pepper, dried chili

Practice: 1. Wash a piece of fresh chicken breast, cut it into diced meat, and marinate it with an appropriate amount of salt and 1 tablespoon of cooking wine for 15 minutes to taste;

2. Cut the dried chili into small pieces with scissors, and prepare appropriate amount of ginger, garlic, green onion and pepper;

3. Heat the oil in a pan, pour in the diced chicken, fry it slowly over a low heat, and fry until the surface of the diced chicken is golden brown, remove and control the oil;

4. Leave the base oil in the pot, pour in ginger, garlic, chili, peppercorns, stir-fry until fragrant, and then add diced chicken;

5. Add 1 tablespoon of soy sauce, a little sugar, and a little salt to quickly fry until fragrant;

6. Add the right amount of chicken essence and chopped green onion and turn off the heat.

Peaches and Celery

Ingredients: Celery, Walnuts, Salt, Mushroom Extract, Sesame Oil

Practice: 1. Wash the tender stems of celery, scald them in a pot of boiling water, remove them and drain with cold water, add salt, mushroom essence, and sesame oil and mix;

2. Fry walnut kernels with sesame oil, put them on celery, eat and mix.

Yam Porridge

Ingredients: 60 grams of yam, 50 grams of japonica rice

Practice: 1. After washing the japonica rice, put it into the pot together with the yam pieces, add an appropriate amount of water, and cook it into thin porridge.

2. You can also grind the dried yam into powder first, and when the porridge is boiled until the rice is rotten and the soup is thick, add the yam powder and cook together.

3. If using fresh yam, peel off the skin, wash it, cut it into cubes, and cook it together with the japonica rice.

Dried cauliflower

Ingredients: 1 cauliflower, 100 grams of pork belly, 2 teaspoons of salt, 2 tablespoons of soy sauce, 3 cloves of garlic, 3 dried chilies, 1 tablespoon of cooking wine, 2 shallots, 1 tablespoon of vegetable oil, 1 teaspoon of sugar, and 1 small handful of cumin.

Practice: 1. Break loose cauliflower into small florets by hand, wash the broken cauliflower twice with water first, then soak in salt water for 10 minutes, and finally rinse it again with running water, and drain the excess water for later use;

2. Cut the pork belly with skin into thin slices, pour a small amount of oil into the pot, stir fry the pork belly for 2-3 minutes, and fry the oil in the fat fat;

3. After the meat is fried, add the dried chili sections cut with scissors and the garlic slices and stir-fry together. Put the cauliflower that controls the dry water into the pot and stir-fry for about 1 minute;

4. First cook the soy sauce and stir fry evenly, then cook the cooking wine and a little sugar. After the cauliflower is flavored and colored, pour in the shallots and fry for half a minute. Finally, add the soul cumin grains, and you're done.

Beef Stew with Tomatoes

1. Soak the beef in water for 1 to 2 hours and let it dry.

2. Chop onion, ginger and garlic for later use

3. Heat oil in an iron pan, add an appropriate amount of sesame pepper, two dry red peppers, and a spoonful of sugar, stir-fry the beef over high heat, add an appropriate amount of cooking wine during the period, stir-fry for 3 minutes, pour in an appropriate amount of old soy sauce, and continue to stir-fry for 2 minutes. Pour into the pressure cooker, add onion, ginger, garlic, hot water, salt, and an appropriate amount of soy sauce, and start to simmer. Bring to a boil, and simmer over medium heat for half an hour.

4. Stewed beef

5. Wash the tomatoes

6. Tomatoes diced

7. Heat a small amount of oil in an iron pan, sauté onion and ginger until fragrant, add tomatoes, stir fry for 2 minutes, pour in the stewed beef, and simmer for 3 minutes on high heat.

Honey Steak

Practice: 1. Wash and dry the steak, sprinkle a little salt and black pepper, and pat loose with the back of the knife.

2. Coat the steak with egg white and pat dry starch.

3. Heat a little oil in a pan, add the steak, fry it on medium heat until both sides change color, then take it out for later use.

4. Add two tablespoons of red wine, black pepper juice and osmanthus sauce to the original pot and boil.

5. When it is thickened, add the fried steak and coat the steak with the sauce.

Home-style fried eggplant

Required ingredients: 500g eggplant, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of chopped green onion, appropriate amount of chili noodles, appropriate amount of soy sauce

Steps:

1. Peel and wash the eggplant

2. Cut into strips, (do not cut too finely.) A little chopped green onion

3. Chopped garlic

4. Put chopped green onion and some chili noodles in the oil pan

5. Pour in the eggplant and keep stirring.

6. Pour in soy sauce, salt, chicken essence and other condiments (put in some water.)

7. Pour the garlic into the pot, (fry for a minute or two and the pot is ready)

Spicy Prawns

The ingredients are: shrimp, potatoes, cucumbers, red peppers, ginger, garlic, Pixian bean paste, cooking wine, sugar and other seasonings.

Practice 1. Peel and clean the prepared potatoes, cut them into strips, and fry them thoroughly.

2. Cut the cucumber into strips, the onion into sections, the ginger and garlic, and a little chopped green onion.

3. Clean the prepared shrimp, cut a knife on the back of the shrimp to remove the shrimp line and make it more delicious.

4. Fry the cooked shrimp and set aside.

5. Leave the bottom oil in the pot, add dried chili peppers, saute until fragrant, and then add star anise, cinnamon, peppercorns, etc. to fry until fragrant.

6. Add bean paste, onion, ginger and garlic, stir fry evenly.

7. Now you can pour the prepared shrimp, potato strips and cucumbers into the pot, then add a little cooking wine and stir fry evenly.

8. After all the ingredients are cooked, add a little salt and sugar to taste.

9. Stir fry evenly. At this time, the shrimps also turn orange-red, and they can be served.

10. The last step is to sprinkle a little sesame seeds and coriander on the shrimp.

garlic rib

Practice 1. Cut pork ribs into 7 cm long sections, wash and drain.

2. Add cooking wine, soy sauce, sugar and meat tenderizer powder to the pork ribs, mix well and marinate for 20 minutes.

3. Lay a layer of aluminum foil on the baking tray, put the ribs in, transfer them to the oven and bake for 20 minutes. After taking out, turn over, sprinkle with minced garlic, and bake for another 20 minutes. Take out when cooked.

Steamed Lamb with Millet

Ingredients: 550g mutton, 50g millet, 10g soy sauce, 10g soy sauce, 10g sweet noodle sauce, 2g salt, 1 section onion, 3 slices ginger, 5g sugar

practice:

1. Soak millet in water for 4 hours; put the mutton slices into a bowl, add 10 grams of bean sauce, 10 grams of soy sauce, 10 grams of sweet noodle sauce, 2 grams of salt, 1 section of green onion, 3 slices of ginger, and 5 grams of sugar, mix well, Marinate for 30 minutes.

2. In the steaming bowl, first lay a layer of millet, a layer of mutton, and then a layer of millet, and put the mutton and millet into the bowl in turn.

3. Boil water in a steamer, add the mutton after the water boils, and steam for about 30 minutes on high heat.

Grilled Chicken Wings with Double Mushrooms

Ingredients: Chicken wings, mushrooms, light soy sauce, dark soy sauce, cooking wine, ginger, dried chili, salt, garlic, peanut oil, water

practice

1. Cut the chicken wings into small pieces, rinse and dry them for later use; slice ginger and garlic, and cut the dried chili into small pieces; soak the shiitake mushrooms in warm water and cut them in half.

2. Put oil in the pot, heat it up, saute ginger, onion and dried chili until fragrant; add chicken wings and fry slowly over medium heat.

3. Fry until the chicken wings are slightly browned, pour in the light soy sauce, dark soy sauce, cooking wine, and stir-fry until fragrant; add in the mushrooms and stir-fry together.

4. Pour in an appropriate amount of water, boil on high heat, and simmer on low heat for 15-20 minutes; finally, collect the juice on high heat, and add an appropriate amount of salt to taste.

Radish, Mushroom and Yuba in Casserole

Practice: 1. Soak yuba, fungus and shiitake mushrooms in water in advance, wash and squeeze the water; wash white radish and cut into small pieces, cut carrots into small pieces, cut yuba into small pieces, tear the fungus into small pieces, and slice the shiitake mushrooms.

2. Heat the wok and pour the oil. After the oil is hot, add the minced ginger and shiitake mushroom slices and sauté until fragrant.

3. Add soy sauce and fry until the mushroom slices are colored and turn off the heat.

4. Then pour the mushroom slices and the oil for frying the mushrooms into the casserole, add an appropriate amount of water and bring to a boil.

5. Put in all the ingredients and bring to a boil, turn to low heat and cook for about 20 minutes, until the radish is soft and rotten.

6. Finally, add vegetable and fruit powder to taste, and then add an appropriate amount of minced coriander to enhance the fragrance.

Stir-fried Shredded Pork with White Mushroom and Pickled Vegetables

Ingredients: white mushrooms, pickles, lean meat, cooking wine, soy sauce, cornstarch, pepper powder, garlic, dried chili segments

Practice: 1. Remove the stem of the mushroom, then clean it, cut it into even pieces horizontally, soak it in water immediately after cutting, clean the pickles and cut them into even small pieces for later use.

2. Cut the lean meat into uniform shreds: add a little pepper, cooking wine, soy sauce, then add a little cornstarch, finally add a little oil, stir well and marinate for about ten minutes, chop garlic and ginger. Chopped green onion

3. Put a little oil in the pot, add ginger, garlic, chopped green onion, dried chili and fry until fragrant, then add the marinated shredded pork and fry together. After about three or four minutes, add a little bean paste

4. Then add the chopped pickles, add a little salt, season with chicken powder, and finally add a little chopped green onion and serve

Green Pepper Cheese Egg Rings

Ingredients: 2 eggs; 1 green pepper; 1 slice of ham; 1 slice of cheese; appropriate amount of onion; appropriate amount of salt

Practice: Wash the green peppers, cut them into circles, and remove the seeds!

Add diced ham, diced cheese, and a little salt to eggs!

The onion adds a little flavor!

Brush the pan with oil, put the green peppers, and then use a small spoon to add the egg mixture to the green pepper rings! Fry until one side is set, then fry the other side!

Golden on both sides! Out of the pot!

Stir-fried Andrographis paniculata

Ingredients: Andrographis paniculata, cherry tomatoes, olive oil, salt, garlic.

Practice steps:

Step 1. Select the old leaves and stems of Andrographis paniculata, soak them in light salt water for about 15 minutes, the main purpose is to remove the bacteria in it, and then wash it repeatedly.

Step 2: Soak the little cherry tomatoes in light salt water for about 15 minutes and wash them clean.

Step 3: Slice the cherry tomatoes, peel the garlic, wash and smash it, and then cut everything.

Step 4: Add the right amount of olive oil to the wok, saute a little minced garlic, add the tomato slices and stir fry.

Step 5. Add Andrographis paniculata and stir fry quickly. The Andrographis paniculata is crisp, just stir-fry for a few times. Don't over-fry it, otherwise the taste will not be good.

Step 6: Just fry for discoloration, add the remaining minced garlic and salt to taste.

Step 7: Take out the pot and put it on a plate.

Tips:

1. Ginger, garlic and vinegar are indispensable for making dishes of Andrographis paniculata. Choose any one or two of them to make dishes, which will reduce the bitterness and earthy smell. Adding vinegar can be beneficial to the preservation and digestion and absorption of vitamin C. 2. Stir fry andrographis paniculata, as light as possible, and use olive oil to taste better. It needs to be stir-fried quickly on high heat, and it will be out of the pot when it changes color. Do not over-fry it, otherwise it will not taste good.

fried cucumber

Material: cucumber, lean pork, edible oil, soy sauce, sweet noodle sauce, monosodium glutamate, sesame oil, onion, ginger, starch

Practice: 1. Wash the cucumbers, cut them into 1cm cubes, marinate them with a little salt for 10 minutes, squeeze out the water; cut the lean pork into the same size cubes for use.

2. Heat up the wok, add a proper amount of base oil, add diced pork and stir fry until discolored, add minced green onion, minced ginger, sweet noodle sauce, and soy sauce and stir fry until the sauce is fragrant.

3. Add in diced cucumbers and stir fry, add MSG, thicken with starch with water, pour sesame oil, and serve on a plate.

Grilled Eggplant with Potatoes

Prepared ingredients: 150 grams of potatoes (yellow skin), eggplants, 100 grams of green peppers, 100 grams of pork (skinny), 10 grams of cooking wine, 15 grams of soy sauce, 10 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, garlic (white skin) ) 15g, green onion 10g, flax oil 10g, starch (pea) 25g, peanut oil 70g.

Practice steps: 1. Peel and wash the potatoes and eggplants, and cut them into uniform hob blocks. Wash the green peppers and cut them into diamond-shaped blocks. Wash and cut the pork into slices. Grab and sizing with 10 grams of wet starch;

2. Fry potatoes and eggplants in 70% hot oil respectively until they are golden brown. Put the green pepper flakes into the oil pan for a while and pour into a colander to drain the oil;

3. Heat 50 grams of base oil in the pot, add the meat slices and fry until cooked, add minced onion and garlic, cook in cooking wine, soy sauce, add sugar, add potato cubes, eggplant cubes, add refined salt and fresh soup to boil , and then add green peppers and monosodium glutamate to slightly burn to taste, thicken with 15 grams of wet starch (5 grams of starch plus water), drizzle with pepper oil, and serve on a plate.

Stir-fried Green Beans with Red Peppers

Prepare ingredients: one pound of green beans, one red bell pepper, one dish of vegetable oil, and two tablespoons of salt.

Practice steps: 1. Stem green beans, wash, drain water, cut into thin slices, remove stalks from red sweet peppers, wash seeds, drain water, and cut into slices;

2. Wash the wok, put it on the stove, set the fire to the highest level to control the dry water, add oil, pour in the green bean slices, stir fry until half cooked, pour in the red pepper slices, and stir fry until the green bean slices are fully cooked;

3. Add salt, stir fry evenly, turn off the heat, and serve.

Fried Bitter Gourd with Fat Beef

Prepare ingredients: 150 grams of fat beef, appropriate amount of sugar, appropriate amount of salt, appropriate amount of white pepper, a little shredded ginger, a spoonful of cooking wine, a small amount of baking soda, half a carrot, a bitter gourd, and a round garlic.

Steps: 1. Wash the beef, put it in a bowl, add shredded ginger, a little salt, a little sugar, sprinkle with white pepper, cooking wine, a little baking soda, grab it evenly, set aside, cut a bitter gourd in half, dig out the middle The flesh, scrape it clean, it can reduce the bitterness, evenly sprinkle the cut melon slices with salt and marinate for a while, wash and squeeze out the water in water, slice the carrots in half, and put them together for later use;

2. Heat the pan with cold oil, add garlic granules, add fat beef, stir fry, the fat beef slices change color slightly, pour in bitter gourd, stir fry evenly, stir fry until the fat beef slices change color and are cooked, and then serve.

Stewed Potatoes with Chicken Legs

Ingredients: 8 chicken thighs, 2 potatoes, appropriate amount of oil, several peppercorns, 2 star anises, appropriate amount of green onions, 3 grams of black pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, salt A little, the right amount of sugar, the right amount of ginger, and the right amount of garlic.

Practice: 1. Clean the chicken legs, poke holes with a toothpick, add cooking wine, black pepper and salt and marinate for 30 minutes.

2. Put an appropriate amount of water in the pot. After boiling, put the marinated chicken legs into the pot and blanch the water. It is also to remove the fishy smell.

3. Cook for a while, take it out and put it in cold water, rinse it repeatedly, and control the moisture for later use.

4. Put an appropriate amount of cooking oil in the wok, first put the peppercorns and star anise in it to burst out the fragrance.

5. Add the onion, ginger and garlic to saute until fragrant.

6. Then put the chicken thighs into the pan and stir fry until the chicken thighs are golden brown.

7. Then add soy sauce, light soy sauce, dark soy sauce, cooking wine, salt and sugar and stir fry until the chicken thighs are evenly colored.

8. Add an appropriate amount of water. The water should just cover the chicken legs. The amount of water is a little more because the potatoes will be stewed later. If no other ingredients are added, the water here can be reduced.

9. Cover the lid and boil over high heat. Peel the potatoes and cut them into pieces. Put them into the pot and simmer together. First, bring to a boil on high heat, then turn to low heat and simmer slowly. After the potatoes are cooked and delicious, they can be served.

Stir-fried Shredded Pork with Green Pepper and Eggplant

Ingredients: tenderloin, eggplant, green and red peppers, Pixian bean paste, ginger, garlic cloves, spicy millet, chicken essence, pepper, salt, soy sauce, starch, soy sauce.

Practice: 1. Wash the eggplant and cut into strips. Green and red peppers are cut into strips, ginger, garlic, and millet are minced.

2. Shred lean meat, mix a spoonful of starch, a spoonful of soy sauce, and a few peppercorns for later use.

3. Heat the pot and add a little cooking oil, add the eggplant strips and stir fry.

4. Stir fry until the eggplant becomes soft. The trick is to drip a few drops of water around the side of the pan during the frying process, which can quickly soften and use less oil.

5. Heat the pot and add an appropriate amount of cooking oil, heat it to 60-70% heat, add the shredded pork and quickly break it up.

6. Fry until the shredded pork is slightly yellow, add a spoonful of Pixian bean paste, ginger, garlic and millet and stir-fry until fragrant.

7. Add the eggplant and stir fry evenly. Add the green and red chili peppers and stir fry evenly.

8. Add an appropriate amount of salt, chicken essence, soy sauce, stir fry evenly and serve.

Crispy Pork Ribs

Prepare ingredients: 1000 grams of pork ribs (large ribs), 50 grams of peanut oil, 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 20 grams of cooking wine, 2 grams of pepper, 5 grams of five-spice powder, and 30 grams of starch (peas).

Practice steps:

1. Boil the spice water: put the refined salt, shallots, ginger, Chinese prickly ash, cooking wine and water in a pot and bring to a boil. After it is completely boiled, let it cool and soak in the spice water: Wash the pork chops and chop them into large pieces (about 15 pieces). Soak in the cooled spice water to make it taste good (usually soak for about 4 hours);

2. Steaming: Put the soaked ribs in a container, steam them in the cage with high heat until they are crispy, and then take them out. After a little cooling, pat dry starch on both sides;

3. Deep frying: Put the wok on fire, pour in peanut oil and cook until it is 80% hot, put the patted ribs into the oil pan gently, fry over medium heat until golden brown, take out, sprinkle with five-spice powder, and place on a plate Table is ready to eat.

Fried Mushu Pork

Prepare ingredients: appropriate amount of fungus (water hair), 75 grams of bamboo shoots, 75 grams of pork (thin), 75 grams of rapeseed, 150 grams of eggs, 10 grams of egg whites, 10 grams of green onions, 3 grams of ginger, 5 grams of salt, and 20 grams of vegetable oil.

Practice steps:

1. Cut the lean meat into shreds, mix the shredded meat with egg white and salt and set aside for 10 minutes. Rinse the whole rapeseed and soak it in hot water for a while. When the color turns dark green, take it out and immerse it in cold water. Cut in half, then cut into long strips, beat the eggs for later use, wash and shred bamboo shoots and fungus, wash and mince green onions and ginger;

2. Heat the oil in the wok, fry the shredded pork until discolored, and serve first;

3. Leave the remaining oil in the pot and sauté chopped green onion and minced ginger until fragrant, pour in the egg sauce and quickly stir fry, then add in the shredded fungus, shredded bamboo shoots, shredded pork and rapeseed, stir fry evenly, add salt to taste, and serve when the shredded bamboo shoots are slightly soft. plate to eat.

Pork Loin Soup with Cistanche and Cistanche

Prepare ingredients: 200 grams of pork kidney, 60 grams of Rehmannia glutinosa, 30 grams of Cistanche, 6 grams of Angelica, 10 grams of jujube (dry), 10 grams of vinegar, 5 grams of white wine, 5 grams of starch (peas), 3 grams of salt, 2 grams of monosodium glutamate .

Practice steps:

1. Wash the pork loin, cut it open, remove the white grease film, slice it, mix it with vinegar, wine, and cornstarch, wash the angelica, rehmannia glutinosa, cistanche, red dates (pitted);

2. Put pork loin, angelica, rehmannia glutinosa, cistanche, red dates into the cup, add an appropriate amount of boiling water, cover the stew pot, simmer over low heat for 2 to 3 hours, add salt and monosodium glutamate to taste and serve.

fried chicken

Ingredients: 1 garlic moss, 1 chicken breast, a little onion, ginger and garlic, light soy sauce according to your preference, a little salt, a little oil

practice:

1. Cut the chicken breast into pieces, cut the onion, ginger and garlic into pieces, add cooking wine and soy sauce and stir evenly, marinate for 15 minutes and cut the garlic moss into small pieces.

2. Prepare the pot with onion, ginger and garlic. I prefer the onion, ginger and garlic together. Put a little in the pot.

3. After the oil is heated, put the marinated chicken into the wok, fry it on high heat until the chicken changes color and set aside.

4. Stir fry the onion, ginger, and garlic in the onion, ginger, and garlic pot until fragrant, add the chopped garlic moss, and add a little salt during the frying process.

5. The garlic moss is not easy to be salty. Stir fry for 5 minutes, add the chicken that has been fried before, stir fry together, add a little soy sauce and salt, stir fry the pan

Home stewed small yellow croaker

Prepare ingredients: 500 grams of small yellow croaker, 15 grams of peppers (red, pointed), 15 grams of peppers (green, pointed), 10 grams of coriander, 50 grams of pork (fat), 10 grams of sweet noodle sauce, 10 grams of soy sauce, 10 grams of sugar, 2 monosodium glutamate 10 grams of green onions, 10 grams of ginger, 10 grams of garlic (white skin), 50 grams of vinegar, 5 grams of salt, 20 grams of cooking wine, 30 grams of salad oil, and 15 grams of sesame oil.

Practice steps:

1. Remove the scales, gills, and internal organs of the small yellow croaker, wash it, and use a knife on both sides. Wash the parsley, cut into sections, wash the red and green peppers, remove the seeds and shred, and slice the fat;

2. Put the frying pan on a high heat, add oil and heat it to 70% heat, put the fish in the pot, fry it until golden brown, remove it, leave the bottom oil in the frying pan and heat it, put the onion, ginger, garlic in the pan, stir fry the sauce below For a while, add soy sauce, vinegar, refined salt, monosodium glutamate, sugar, cooking wine, put in the fish, add fresh soup (just before the fish body), bring to a boil over high heat, and simmer for 20 minutes on low heat;

3. Take the fish out and put it on a plate, simmer the remaining soup on the fire for a while, remove the onion, ginger, and garlic, add coriander and red and green peppers, pour sesame oil, pour it on the fish and serve.

fried beef patties

Prepare ingredients: 200 grams of beef (fat and thin), 300 grams of eggs, 100 grams of bread, 120 grams of vegetable oil, 30 grams of soy sauce, 2 grams of monosodium glutamate, 30 grams of starch (peas), 1 gram of salt, and 5 grams of ginger.

Practice steps:

1. Chop (or mince) the beef into minced pieces, soak the bread in water, hold it out for later use, peel the ginger and cut it into very fine powders, soak the starch in water, put the minced beef in a bowl, add bread, Ginger powder, 10 grams of starch, 0.5 grams of refined salt, 10 grams of soy sauce, stir well, and make 4 cakes with a diameter of 1 inch and 5 minutes;

2. Put the frying spoon on the high heat, pour in the vegetable oil, when the oil is 60% hot, put the beef patties in, deep fry them and remove them, take another frying spoon and put it on the fire, add broth, soy sauce, monosodium glutamate, Move to low heat and simmer thoroughly, then use a shovel to shovel the beef patties in the plate, thicken the original juice with water starch (20 starch, 20 grams of water), and pour them on 4 patties respectively;

3. Put the frying spoon on the high heat, add a little oil, knock the eggs, put them in the spoon one by one, sprinkle a little salt on each egg, fry it into a poached egg, and put it on the beef patty to eat.

Sweet-scented osmanthus lotus root

Prepare ingredients: 600 grams of lotus root, 250 grams of glutinous rice, 50 grams of osmanthus, and 250 grams of white sugar.

Practice steps: 1. Wash the lotus root, dry it, cut a 3 cm long section from the larger end, keep it as a cap, pick up the impurities from the glutinous rice, stuff it into the lotus root hole, stuff it up, cover the lotus root cap, Poke firmly with a toothpick and steam through the steamer (about 2 hours);

2. Take out the lotus root, soak it in water to scrape the skin, remove the cap, cut the lotus root into 0.5 cm thick slices, put it in a large bowl, add sugar and sweet-scented osmanthus, then seal the bowl with cellophane, put it on the steamer and steam it over low heat for about After 1 hour and 30 minutes, take it out, invert it into a plate, and serve immediately.

Beef Casserole with Peanuts and Chestnuts

Practice: 1. Prepare chestnuts and peanuts.

2. Divide the five-spice cooked beef into small pieces.

3. Pour the beef into the electric pressure cooker.

4. Pour the chestnuts and peanuts into the pot.

5. Add beef stock.

6. Turn on the power, prepare the foot soup, and boil the soup.

7. Cover, adjust the time, and keep the pressure for 35 minutes.

8. Boil the pressed chestnuts and peanuts and beef, and adjust the seasoning.

9. Put the chestnut and peanut beef into the casserole, boil and serve hot.

Braised Fresh Mackerel in Sauce

Material: mackerel. Onion, garlic, ginger, dried red pepper, bean paste, bean paste, salt, sugar, cooking wine.

practice:

1. Remove the internal organs and gills of fresh mackerel, wash, dry, and cut diagonally into sections;

2. Slice the onion, shred the ginger, and cut the dried red pepper into sections;

3. Take the oil pan, saute the shallots, ginger, garlic and dried red peppers;

4. Put in the bean paste and bean noodles and stir-fry until fragrant;

5. Add the fish and fry it slightly;

6. Cook the cooking wine along the edge of the pot;

7. Add the hot water that has not been used;

8. Add a little sugar to refresh;

9. Turn to low heat and simmer;

10. After half of the soup is collected, taste the saltiness and season with salt;

11. Collect juice under fire;

12. Sprinkle chopped green onion before serving.

Baked Pork with Red Dates

Materials: 420g pork belly, 10 red dates, 10 shallots, 5g ginger, 2 fragrant leaves, 1 star anise, 1 dry pepper, 1 peppercorn, 2 cinnamon peels, 2 dried tangerine peels, 3 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of raw soy sauce, 2 tablespoons of boiling water, and 2 tablespoons of rock sugar a pinch of salt

Step 1 Prepare the ingredients

2 pork belly cut into 3cm cubes

3 Boil water in a pot, pour in the pork belly

4 Add onion, ginger slices, 1 tablespoon cooking wine, remove fishy smell, blanch for about 3 minutes, remove and rinse with cold water

5 Heat the pot, without adding a drop of oil, pour in the pork belly, stir fry over low heat, and add cooking wine several times to remove the fishy smell, until the excess oil is fried, and then drained

6 Add various spices and stir fry evenly

7 Add the boiling water over the pork belly and simmer for 30 minutes

8 Add red dates, dark soy sauce, light soy sauce, rock sugar to taste, continue to simmer for 1 hour

9 Finally, collect the juice on high heat. According to the salty and sweetness of the pork belly, add an appropriate amount of salt

10 Done

Toon with Fish Fillet

Ingredients: 100 grams of fresh toon sprouts, 150 grams of enoki mushroom, 300 grams of grass carp meat, 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of cooking wine, 8 grams of minced garlic, 15 grams of starch, 5 grams of chopped wild pepper, 1 egg white, homemade ingredients 50 grams of juice, 50 grams of salad oil.

Homemade sauce: Stir 2 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 2 grams of chicken essence, 5 grams of cooking wine, 5 grams of ginger juice, 15 grams of light soy sauce, and 15 grams of balsamic vinegar.

practice:

1. Toon sprouts are chopped in water and set aside, the fish slices are thinly sliced ​​and slurried with salt, monosodium glutamate, cooking wine, egg white and starch for later use.

2. Boil the enoki mushrooms and put them on a plate. Put the fish fillets on the enoki mushrooms and pour the homemade sauce. Sprinkle with minced garlic, chopped wild pepper, and chopped toon. Top with 60% hot salad oil.

Cantonese Chicken Pot

Ingredients: chicken, Zhuhou sauce, soy sauce, oyster sauce, cooking wine, chicken essence, ginger, garlic, green pepper, garlic sprouts, coriander;

practice:

1. Rinse the chicken with clean water to remove the internal organs, and chop it into chicken pieces with a knife. It is recommended that when purchasing the chicken, directly let the boss handle it and chop it up and go home and only need to clean it;

2. Put an appropriate amount of cooking oil in the pot, add ginger and garlic and saute until fragrant;

3. Put the chicken into the pot, stir fry it evenly for a few times, and add a spoonful of tea chicken essence; this step is the key to the chicken pot, add one spoonful for half a chicken, and one and a half to two spoonfuls for a whole chicken;

4. Stir fry until the chicken is colored and prepare to cover the lid. Before covering the lid, add a small bowl of water, you don't need to add too much;

5. The simmering time can be observed according to the situation of the pot. The longer the time, the more delicious it is;

6. After simmering, add onions, garlic and green peppers, continue to stir fry for a few more times, and you can cook!

Kimchi Fat Beef Hot Pot

Ingredients: appropriate amount of fat beef rolls, appropriate amount of kimchi, appropriate amount of green onion, appropriate amount of enoki mushroom, appropriate amount of tofu, appropriate amount of garlic, appropriate amount of mushrooms, appropriate amount of vegetables, and 1 tablespoon of Korean chili sauce.

practice

1. The proportion of ingredients is arbitrary. You can put more of what you like to eat. Except for kimchi and beef rolls, other ingredients can be increased, decreased and replaced.

2. Put the kimchi in the stone pot, add the broth and a spoonful of Korean chili sauce to boil.

3. Add in the crushed garlic cloves and mushrooms and cook first.

4. Then add tofu and green onion slices and enoki mushrooms.

5. Then add fat beef rolls and vegetables and cook. Green vegetables can use chrysanthemum, spinach, lettuce, lettuce, whatever you like.

6. Once the meat is cooked, it's done. Finally, I sprinkled some chili rings. This is optional. I feel that the kimchi and Korean chili sauce are not spicy enough to cook with chili peppers.

7. If you are afraid of trouble, you can directly boil the whole pot with water.

8. It is best to use a stone pot, followed by a casserole. If you don’t have it, just use any pot, but the soup stewed in the stone pot is super thick and delicious!

Crispy Palm Treasures

Ingredients: Chicken Crispy Bone, Salt, Vegetable Juice, Green and Red Pepper Festival, Small Crisp, Monosodium Glutamate

practice:

1. Rinse the chicken crispy bones with running water, add salt and vegetable juice to the basin and mix well. After marinating for 2 hours, drain the water and set aside.

2. Put the salad oil in the pot and heat it until it is 50% hot. Coat the crispy chicken bones with crispy frying powder. Fry in the oil pan until the surface is crispy, then pour out and drain the oil.

3. Leave the bottom oil in the pot, stir fry the green and red peppers first, then add the chicken crispy bones and small crisps (a kind of puffed food in a bag), add salt and monosodium glutamate while frying, and put them out of the pot. easy

Mussels Radish Tofu Soup

Material: 1 white radish, 50 grams of mussels, 2 pieces of tofu, 1 piece of coriander, 2 grams of salt, 2 grams of edible oil, a little chicken powder, 2 grams of wolfberry

practice:

1. Prepare the food

2. Wash the mussels, soak for 1 hour, soak the wolfberry for a while

3. Wash the white radish, peel and cut into small pieces

4. Wash the ingredients, cut the tofu into small pieces, and cut the coriander into small pieces

5. Pour an appropriate amount of water into the pot and bring to a boil. After boiling, add white radish and mussels.

6. Add ginger slices, cover with a lid, bring to a boil, then turn to low heat and cook for about 20 minutes

7. Add tofu and chicken powder, stir well, cook for about 5 minutes

8. Add wolfberry, coriander and cooking oil, mix well, continue to cook for a while

9. Add salt to taste

10. Serve out of the pot