More than 60 high-quality dishes are recommended, the same ingredients are changed in different ways, and the taste is different.
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!
Steamed Pumpkin
Material: pumpkin, sesame, honey, wolfberry, grape
practice:
First peel the pumpkin, remove the flesh, then wash it with clean water to control the moisture
Slice the washed pumpkin into thin slices, place them neatly on a plate, sprinkle with a handful of white sesame seeds
Then put the pumpkin into the oven, steam it at 100 degrees Celsius for half an hour, and then take it out
Pour a spoonful of honey, garnish with wolfberry and grapes, and serve on the table
Fried belly slices
Ingredients Pork belly, garlic moss, green and red pepper, salt, cold soy sauce, sugar, pepper, chicken essence, water starch
practice
Cook the pork belly and cut into slices.
Cut the garlic moss into sections, and cut the green and red peppers into slices.
Put the fried shallots and ginger in the pot, and stir-fry the belly slices.
Add salt, cold soy sauce, sugar, pepper and chicken essence according to personal taste.
Then put green and red pepper flakes, and finally pour some water and starch out of the pot.
Celery Bacon Rolls
Ingredients 11 slices of bacon/ 200g of celery
Practice 1. Celery and bacon are ready
Remove the leaves from the celery, wash it, soak it in light salt water for a while, and then cut it into long strips, just a little longer than the bacon slices, you can cut it by yourself (if the celery is older, choose to remove the old tendons)
Then roll it up and put the roll down
After the voice prompts that the electric baking pan is preheated, fry the bacon on the electric baking pan for a while.
Flip the bacon, let the bacon be fully fried, the grease will come out, turn off the power, and you can enjoy it (you can also use a frying pan without an electric baking pan)
Sautéed Garlic
Ingredients: Sixty-six random oyster sauce (Lee Kum Kee or Haitian), half a bowl of Lee Kum Kee garlic chili sauce (suitable for Cantonese taste), a tablespoon of minced garlic and some green onions
practice:
First no:
Put cold water in the pot to cover the sixtie, cover the pot, boil the water until the sixtie opens, turn the sixtie a few times as soon as it opens, pick it up as soon as it is cooked, and drain the water for later use. (Don't boil it for too long, the meat will become old and shrink. The fresh sixty shells I bought are all open as soon as the water opens, and the sixty shells open almost at the same time, and they are picked up after a few turns. If you have spare time, you can give the other half of the shell to break it apart.)
Step 2:
Heat the oil in the pan and fry the minced garlic for 5 seconds, then add the oyster sauce + chili sauce + onion and minced garlic, and then immediately pour in the scallions and stir-fry evenly (this step needs to be done quickly, don't stir-fry for too long) , as soon as the sixty-six is evenly coated with the sauce, start the pot immediately, otherwise the oyster sauce will become more and more sticky as it is fried).
Duck blood tofu soup
Ingredients: tofu, duck blood, white pepper, green onion, salt
practice:
Soft tofu, duck blood cut into small pieces, green onion cut into chopped green onion;
Boil duck blood in boiling water, drain and drain;
Boil water in the pot, pour in tender tofu and blanched duck blood;
Then bring to a boil over high heat, then turn to low heat and cook for 5 minutes;
Finally add salt and pepper and mix well.
Old Salted Vegetable Soup Baba Soup
Practice 1. Put the flour into the basin, add an appropriate amount of water and mix well, and form a moderately soft and hard dough. In addition, cut the winter vegetables into pieces, slice the lean pork meat, add minced ginger, salt, cooking wine and red glutinous rice starch and mix well.
- Put a little oil in a clean pot, stir fry the winter vegetable pieces, add an appropriate amount of water, boil and cook for a while, then tear the dough into dough pieces and put them in the soup, then shake the mixed meat pieces and put them in The soup is boiled into smooth meat, and finally seasoned with salt and monosodium glutamate.
Scallion Egg Cake
Ingredients: 4 eggs, 150 grams of flour, appropriate amount of chives, 2 grams of salt, and appropriate amount of cooking oil.
practice:
Chop the shallots, put the flour, eggs, chopped green onion, and salt in a bowl, and stir well.
Add an appropriate amount of water, stir until there are no particles and the batter is thick like yogurt. Let the mixed batter stand for a few minutes.
Heat a frying pan and apply a thin layer of cooking oil. Then scoop a spoonful of the batter into the pan and turn the pan gently to spread the batter evenly.
After the surface is solidified, turn over and bake for another 30 seconds.
Shredded Shredded Chicken
2 pieces of chicken breast, 15 pieces of black fungus, 1 piece of scallion, 1 to 2 pieces of ginger, 5 pieces of cooking wine, 10ml of cooking wine, 2 cloves of garlic, 60ml of vinegar, 30ml of fresh soy sauce or soy sauce, 5g of sugar, 5g of sesame oil, some oil, and some spicy seeds pinch
Put cold water in the pot, add spring onion and ginger slice cooking wine, put the chicken breast in the pot, cook on high heat until it boils, turn to low heat and simmer for 5 to 10 minutes
Poke it open with chopsticks and look at it. When it is cooked, pick it up and put it on a plate, cover it with plastic wrap, and let it cool naturally...
Shredded carrots
Soak the fungus in advance, wash it, and blanch it with boiling water. It doesn't take long. Shred.
After the chicken breast is not hot to the hand, lightly hammer it with a meat hammer a few times, and tear it into shreds by hand.
Peel the garlic and squeeze it into mashed garlic, add it to the mixed three silks, and then add the seasoning sauce, vinegar 60ml, fresh soy sauce 30ml, sugar 5g, and stir to taste.
Sesame oil version: Drizzle with sesame oil, sprinkle with a pinch of white sesame seeds, garnish with minced coriander and shallots.
Spicy version: On the basis of the sesame oil version, drizzle an appropriate amount of oil and spicy seeds and mix well.
Spicy oil (one bottle): 50g crushed peppers, 5g crushed peppercorns, 20g white sesame seeds, 1g salt, mix well, pour 200-250g of vegetable oil that is hot to smoking. A must-have for mixed dishes!
- Serve on the table and eat.
Sour Soup Pork Knuckle Pot
Ingredients: 1 potato, 1 bean sprout, 1 tomato, 3 pig feet, 2 cups Guizhou red sour soup, 2 cups rice sour soup, 2 stalks green garlic, 2 stalks chives, a little Houttuynia cordata, 2 old ginger slices, 2 tablespoons cooking wine, some oil, a pinch of salt, 50g Sichuan mustard, 1 teaspoon green pepper oil
practice:
Wash the pig's feet, cut them into large pieces and put them in a pot of cold water. Bring to a boil over high heat until they bleed. Remove and rinse with hot water and drain.
Put the pig's feet and the hot water without the pig's feet in the pot again, add cooking wine, sliced onion, ginger slices, boil, and simmer for 1 hour on low heat (you can also use a pressure cooker for 15 minutes)
Wash and peel the potatoes and cut them into 0.5cm thick slices, cut the tomatoes into pieces, slice the green garlic, cut the Sichuan mustard into thick strips, and cut the Houttuynia cordata into sections for use
Pour oil into the wok, heat it to 50% heat on medium heat, add ginger slices and sauté until fragrant, add red sour soup, rice sour soup and appropriate amount of pig's foot soup, bring to a boil
Add Houttuynia cordata, soybean sprouts, tomato pieces, potato slices, mustard strips to the pot, add pork feet, add salt and cook until the ingredients are cooked, sprinkle with sliced green garlic, pour in a little green pepper oil and serve table
Braised Pork with Garlic
Ingredients: pork belly, garlic, rock sugar, fermented bean curd juice, vinegar
practice
Put rock sugar in a frying pan and dissolve until golden brown.
Pour in the sliced pork belly, stir fry quickly, add the pork belly, dye it with sugar and turn golden brown, pour in the braised sauce.
Pour in the fermented bean curd juice and vinegar. After all the seasonings are poured in, quickly stir fry, cover and simmer for two minutes.
Pour the fried garlic cloves into the pot. After the garlic cloves are poured in, cover the pot and drain the sauce in the pot.
Hot and sour bitter gourd
Material: 350g bitter gourd, appropriate amount of garlic, appropriate amount of chili noodles, appropriate amount of oil, appropriate amount of fresh soy sauce, appropriate amount of white sesame, appropriate amount of sweet vinegar, appropriate amount of refined salt
practice:
Cut the bitter gourd, scrape off the white membrane and seeds, wash and slice
After the water in the pot is boiled, add an appropriate amount of salt, pour in the bitter gourd and boil it, then remove it
Prepare fresh soy sauce and sweet vinegar, prepare garlic paste and chili noodles
Pour some oil into the pan and heat it
Pour the chili noodles into the garlic paste, drizzle with hot oil and saute until fragrant
Use 2 tablespoons of fresh soy sauce and 1 tablespoon of sweet vinegar, then add the sauteed garlic paste and chili noodles and mix well
Put the bitter gourd into the pot and add the tune
Sprinkle with white sesame seeds and serve
Hunan-flavored fried eggplant
Ingredients: eggplant, sugar, old vinegar, garlic, thirteen spice powder, chili, pickled pepper, soy sauce, salt, monosodium glutamate, pork slices
practice:
Soak the eggplant slices in water slightly.
Mince the peppers and garlic, slice the pork, and dice the peppers.
Heat the oil in the pot and stir-fry the pork until it becomes white, then chop the pepper and garlic and stir-fry.
Stir fry the eggplant, add soy sauce, salt, monosodium glutamate, sugar, old vinegar, and thirteen spice powder and continue to stir fry.
Cover the pot and simmer on low heat for a while, add chili and stir fry until thickened with water and starch.
Spicy Tofu and Pork
Ingredients: tofu, tenderloin, starch, Pixian watercress, soy sauce, garlic, pepper, vegetable oil, shallot, salt, ginger, fresh pepper;
practice
Shred fresh chili and ginger, and chop shallots into thin sections;
Add in oil, add garlic, Chinese prickly ash, Pixian watercress, light soy sauce and stir-fry until fragrant, add appropriate amount of water and bring to a boil;
Slice the tenderloin, wrap it in starch and cook in the soup;
When the meat slices are almost cooked, add tofu peppers and fresh ginger to cook together, and season with salt.
Baby version red dates and black rice cake
Ingredients: 15g black rice (or black rice flour); 15g rice (or rice flour); 15g millet (or millet flour); 2 red dates; 2 grass eggs; 15g sugar; 30ml water (or milk)
practice
Wash the black rice, rice, and millet and put them in a small bowl to soak for a few hours. The water should cover the rice~ (I put it in the refrigerator the night before, and I made it the next morning. It must be put in the refrigerator in the hot weather~)
If you use rice flour, you can skip this step.
Pour the soaked rice and soaked rice water into the food processor, separate the egg yolks and the red dates that have been washed and de-pitted into the food processor (the egg whites are placed in a water-free and oil-free container), beat into a paste and pour out~
If you use rice flour, you can crush the egg yolks, red dates and water in a food processor, then pour in the rice flour and stir to make a paste~
Add the sugar to the egg whites in three batches, and beat until they can't be turned upside down.
Take one-third of the egg whites into the rice batter, cut and mix evenly, then pour in the remaining egg whites, cut and mix evenly~ (this step is the same as making cakes) add an appropriate amount of water to the steamer and boil~
Pour the mixed egg and rice paste into the mold, cover with plastic wrap, boil the water in a steamer and steam for 20 minutes, turn off the heat, open the lid after steaming for a few minutes and take out the mold~
Ginger Baked Shrimp Casserole
Material: 20 medium shrimps, 15g minced ginger, 50g minced garlic, 20g minced yellow millet pepper, 100g chives. 3 grams of salt, 4 grams of monosodium glutamate, 10 grams of soy sauce, 10 grams of steamed fish soy sauce, 8 grams of oyster sauce, 3 grams of pepper, and 60 grams of salad oil.
practice:
Peel the medium shrimp (keep the head), drain the water with a towel, add a little salt, pepper, cornstarch and mix well for later use.
Heat oil in a pot, pour in minced ginger and minced garlic and fry until fragrant, add in minced yellow millet pepper, salt, monosodium glutamate, soy sauce, soy sauce, and pepper, mix well and set aside.
After washing and draining the shallots, cut them into 15 cm sections, spread them flat in the casserole, then spread the marinated shrimps evenly, and then evenly cover the shrimps with the prepared garlic sauce. Serve on the cassette stove, light it in front of the guests, and bake for 6-8 minutes.
Okra salad
Step 1. Prepare all the ingredients.
Chop the garlic, add steamed fish soy sauce, oyster sauce and some water to the bowl.
Boil the water in the pot and add a tablespoon of salt.
Put in the washed okra and blanch for 1-2 minutes
Then over cold water.
Remove the head and tail of the okra and place it in half.
Add sesame oil to the wok and saute minced garlic until fragrant.
Add the prepared sauce and cook until fragrant and turn off the heat.
Then pour the seasoning on the okra.
Bean Skin Kuju Roll
Step 1. Prepare all the ingredients.
Tear and wash the bitter chrysanthemum, cut the tofu skin into finger strips, shred the carrots, and remove the old roots of the enoki mushrooms.
Boil the water in the pot and blanch the golden needles for later use.
Put in the tofu skin and blanch it out.
Remove a portion of tofu skin and add bitter chrysanthemum, enoki mushroom, and shredded carrot to one end.
Roll up from scratch and roll into rolls.
Arrange all of them in turn.
Take a small bowl and add soy sauce, sugar, vinegar, oil chili, sesame oil and mix well to make a sauce.
Eat Kuju rolls with dipping sauce.
cold novice dish
Step 1. Wash the novice dish.
Quickly scald the boiling water, remove and let cool.
Chop the garlic and ginger together. I used half a head of garlic and half the amount of ginger.
The cool novice vegetables are put away and put in minced garlic and ginger.
Add a tablespoon of salt.
Add a teaspoon of chicken essence.
Mix well and marinate for half an hour.
After half an hour, add chili oil and mix well.
Bazhen Tofu
Ingredients One piece of old tofu; one spring bamboo shoot; half carrot; one handful of green beans; two or three mushrooms; two mushrooms; a little peanut; a little fungus; two slices of ginger; 1/2 tsp salt; 2 tsp soy sauce ; 2 pieces of rock sugar; a little bit of white pepper
Practice 1. Cut the old tofu into square pieces of 4 cm in size and 0.5 cm thick (probably just fine). If there is a lot of water, it is best to use a kitchen towel to absorb the water. Heat up a non-stick pan, add a little more oil, and fry the tofu on a low heat until one side is golden brown, then flip over and fry the other side, set aside.
Peel the spring bamboo shoots and cut them into sections, slice carrots, cut mushrooms into pieces, thaw quick-frozen green beans, and soak black fungus
Heat the pot with a little oil, add ginger and sauté until fragrant, add peanuts and carrots and stir-fry, then add mushrooms, mushrooms, fungus and spring bamboo shoots and stir-fry until 9 mature, add fried tofu and thawed green beans and stir-fry.
Add a bowl of water to the pot, season with salt, light soy sauce, rock sugar, and white pepper powder. Continue to heat on low heat, let the tofu absorb the soup, and then collect the juice on high heat to serve.
Loofah vermicelli soup
Raw material: vermicelli loofah, fresh shrimp, minced ginger
practice:
The vermicelli is soaked in advance, the loofah is peeled and cut into thick slices, the fresh shrimp is peeled and the shrimp line is spared
Put a proper amount of water in the pot and boil, add minced ginger and cook for one minute, then pour out the vermicelli, loofah, and shrimp and boil, add salt to taste, and finally pour in the sesame oil.
Fried Sausage with Onion
Ingredients: 1 pack (3 pieces) of fat sausage, half sliced onion, 2 slices green pepper, appropriate amount of onion, ginger and garlic, appropriate amount of dried red pepper and dried peppercorns
practice:
Thoroughly wash the fat intestine
Put it into the brine and cook slowly until the chopsticks can be inserted, then pick it up and cut into thin sections
Heat oil in a hot wok, sauté dry red peppers, dried Chinese peppercorns, onion, ginger and garlic until fragrant (only use the white onions, keep the shallot leaves for use before cooking), add green pepper flakes and onion slices in turn, add salt and stir fry .
Fry the green peppers and onions until soft, then add the fat intestines and stir-fry over high heat, add a little salt and soy sauce.
Add the shallot leaves and stir-fry a few times before serving.
Spicy fish nuggets
Ingredients: Fish, Garlic, Onion, Chopped Chili, Light Soy Sauce, Dark Soy Sauce, Salt, Sugar, Water, Starch
practice:
The fish is gutted, washed and cut into sections for later use;
Change the garlic and onion into slices; take a small bowl, add chopped peppers, light soy sauce, dark soy sauce, salt, sugar, water, chopped green onion and garlic in turn, and make a juice for later use;
Pour the bottom oil in the pan, dip the fish segments with starch, and fry them until golden brown; pour the prepared fish juice into the pan, cover the pan and simmer for 10 minutes, then take out the pan
Baked Bitter Gourd with Egg Yolk
Ingredients: bitter gourd, salted egg yolk, rice wine, oil
practice:
Boil the salted egg, take the egg yolk, add 1 teaspoon of rice wine; I used salted egg yolk, so I added two more, and duck egg yolk can be used at most 3, crush the egg yolk and grind it evenly.
Wash the bitter gourd, cut it in half, dig out the inner flesh, and cut into thick slices with a hob.
Soak bitter gourd slices in light salt water for 5 to 10 minutes, drain and blanch in a pot of boiling water until the water boils again, remove immediately, cool in ice water, and drain for later use.
Take the wok, heat the wok, cool the oil and low heat, add the egg yolks and stir-fry until the egg yolks are dispersed, small bubbles start to form, and then add the bitter gourd slices.
Quickly stir fry until the egg yolk is evenly coated on the bitter gourd.
Tomato Sauce
Practice: 1. Wash the zucchini and cut into thin slices, and mince the ginger;
Put oil in the pot, add minced ginger and fry until fragrant;
Pour in the small tomatoes, and add an appropriate amount of water after a little soft;
Fry all the tomatoes until soft and spread them out;
Pour in the melon slices, stir fry until the melon slices are slightly soft, cover and simmer for a while;
After it is completely fried, add appropriate amount of salt and vegetable and fruit powder to taste.
Stir-fried Beef with Yam
Ingredients: beef, yam, salt, egg white, cooking wine, chicken essence, ginger, dark soy sauce, starch, sugar, chopped green onion
practice:
Cut beef slices into slices, add cooking wine, salt, egg white, dark soy sauce, starch, and mix well;
Peel the yam, cut and use now;
Heat the oil in a pan, fry the beef slices until it turns white and pick it up;
Wash the pot, heat the oil, saute the ginger slices until fragrant, fry the yam until cooked for 7 minutes, pour in the beef slices and stir fry, season, sprinkle with chopped green onion and serve.
Stir-fried Beef with Lettuce
Ingredients: 500 grams of lettuce, 200 grams of beef, 1 spoon of soy sauce, 15 grams of cooking wine, 2 dried peppers
practice
Peel the lettuce and cut into filaments, wash the beef and cut into thin slices, and mince the dried peppers;
Soak the beef slices in soy sauce and cooking wine for about half an hour;
Pour oil into the pot and heat it up, put the beef slices into the pot, and fry quickly with high heat for about 1 minute;
Remove the beef slices from the oil pan and set aside;
Pour the shredded lettuce and dried chili into the pot and fry for about 2 minutes with high heat;
Put the fried lettuce on a plate and place the beef slices on top of the lettuce.
Fried Dried Gourd
Practice: 1. Boil the dried gourd in boiling water for 30 seconds, control the water and remove it;
- Heat the oil in the pot, add the onion, ginger, and garlic to fry until fragrant, add the pork belly and stir-fry until slightly yellow, add the oyster sauce and Donggu Yipin fresh soy sauce and stir-fry until fragrant, then add the dried gourd, green and red pepper strips, and finally add the rest Season with seasoning, stir fry evenly, and serve.
Sichuan Fragrant Pork Ribs
Ingredients: pork chops, dried peppers, ginger and garlic, bay leaves, star anise, pickled peppers
practice:
Cut the ribs into small pieces, blanch them in hot water, remove them and wash them;
Marinate with ginger, garlic, sugar, salt, and a teaspoon of cooking wine for 1 hour;
Heat the pot, put more oil, after the oil is hot, fry the ribs until cooked, remove and set aside;
Pour out some oil, add minced ginger and minced garlic, fry on low heat until golden brown and fragrant, put dry peppers and pickled peppers, saute until fragrant, add in the fried spare ribs, stir fry on high heat, add soy sauce and oyster sauce to taste.
Boiled Fish with Tender Pumpkin
Material: grass carp, pumpkin, garlic, pepper
practice:
Dethorn and diced grass carp, prepare pumpkin, garlic clove, pepper, ginger, sliced garlic, shredded ginger, diced pumpkin, chopped pepper
Heat the pot, pour in the tea oil and boil, add the diced fish, sprinkle with salt evenly, fry for a while, move the side of the pot, put in diced pumpkin, sharp peppers, ginger, garlic slices, and then add some salt to taste
Stir fry again, sprinkle with chili powder, drizzle with soy sauce, put some water and cook for 5 minutes, sprinkle with MSG.
Roasted Eggplant
Ingredients: 150g lean pork, 1 green eggplant, 1/2 carrot root, 1 pepper, 1/2 green onion, 4 cloves of garlic, 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, 5g of chicken essence, 1 tablespoon of rice vinegar, 1 cooking wine spoon, white pepper powder 3g, appropriate amount of potato starch, appropriate amount of water, appropriate amount of soybean oil
step:
Precipitate starch to make paste, it is best if you do it at night, mix starch with water in the morning and place it in a cool place for precipitation. When cooking, pour off the excess water on the surface. The ratio of starch to water should be about 2 to 1;
Cut the pork into 2-3cm pieces and put it into a container for later use. Cut the eggplant into diamond-shaped pieces of about 5cm and put it in the container for later use. Cut the side dishes. Cut the carrots, green peppers, and green onions into diamond-shaped pieces, and slice the garlic for later use. ;
Sauce. Mix raw soy sauce, oyster sauce, sugar, pepper, cooking wine, rice vinegar, salt, starch, and water. Mix well and set aside. Mix the precipitated starch with the meat. Heat the oil in the pot to about 120 degrees and fry the meat. Fry the meat first, then the eggplant, and fry until golden Yellow out and set aside;
Coat the eggplant with dry starch, fry it in the pan, fry it until golden brown and take it out for later use. After the meat and eggplant are fried, put it in the oil pan and fry it again. Put more oil in the pan than usual cooking, add Stir fry the side dishes and the prepared sauce, add the second fried meat pieces and eggplants, weigh the pot to mix the ingredients and seasonings evenly. Stir fry for 2 minutes and you are ready to serve.
Stir-fried Tobacco Bamboo Shoots
Practice: 1. Wash the tobacco bamboo shoots, soak them in water until softened, remove them and put them in a pot, add water to cover the surface, bring to a boil, turn off the heat and simmer until the water is cool, remove the tobacco bamboo shoots. Heating three or four times in a row in this way can make the bamboo shoots, and then cut the smoked bamboo shoots into long strips.
- Put cooked lard in the pot, add the bamboo shoots and the remaining seasonings, stir fry evenly over high heat, and put out of the pot on a plate.
Fried Pork Liver with Potatoes
Materials: pork liver; potatoes; cooking wine; salt; soy sauce; ginger
practice
Slice the pork liver, marinate in cooking wine for a while~
Frozen for a while for better cutting~
Heat oil in a hot wok, add shredded ginger and fry until fragrant
Put potato chips, stir fry for a while ~ add a green pepper if you like spicy food ~ put soy sauce
Turn on the fire, add the pork liver, fry it quickly, be careful that it is old, add salt, and serve
Glutinous Rice Dates
Practice: 1. Peel the red dates, wash them, and soak them in water for 30 minutes. Drain the soaked red dates. Cut the soaked red dates in half with a knife, being careful not to cut them completely.
Put an appropriate amount of glutinous rice flour into a pot, add an appropriate amount of hot water, and knead into a dough. Take an appropriate amount of dough according to the size of the red dates, knead it into a jujube core shape, put it into the cut red dates, and knead it gently.
Put an appropriate amount of water in the steamer, put in the prepared glutinous rice dates, cover the pot tightly, and steam for 10 minutes on high heat, then take it out. When eating, you can drizzle some honey or sugar osmanthus, or sprinkle some sesame seeds.
Longan Millet Porridge
Ingredients: half a small bowl of millet, 3 jujubes, 20 dried longan, 20 grams of wolfberry
practice:
Rinse the millet with water, remove the core of the red dates and tear them into small pieces, and rinse the dried longan and wolfberry with water slightly;
Put all the ingredients into the pot, pour in about 3 to 4 times the water of the ingredients, bring to a boil, and skim off the foam on it;
Turn to low heat and cook for 20 minutes, until the millet is cooked and turn off the heat, and simmer for another 10 minutes. At this time, the porridge will become more viscous and delicious.
Tiger green pepper
Ingredients: 300g green pepper, appropriate amount of minced garlic, 100ml cooking oil, 1 spoon soy sauce, 1 spoon sweet rice wine, 1 spoon salt
practice:
Wash the green peppers, remove the stems and drain the water for later use;
Remove the coat and cut the garlic into granules;
Drain the water in the wok, put the green peppers in the wok and simmer until the skin is peeled;
Shovel the peeled green peppers for use;
Sauté the minced garlic in a hot oil pan;
Pour in the green pepper and fry until it becomes a tiger skin shape. Season with salt, soy sauce and sweet rice wine.
Fried tofu
Ingredients: Two pieces of tender tofu, appropriate amount of millet pepper, a few cloves of garlic, appropriate amount of small celery, appropriate amount of oil, appropriate amount of sugar, appropriate amount of white pepper, appropriate amount of salt, appropriate amount of soy sauce, a little chicken essence, and a small amount of cooked white sesame seeds
practice:
The soft tofu from the supermarket is divided into two and cut into triangles with a knife;
Put oil in the pot. After the oil is hot, put the tofu cubes and fry them on a small fire, try not to touch it;
When frying the tofu, chop the millet pepper and garlic, cut the small celery into sections, fry both sides until golden brown, and take out the fried tofu.
Leave the base oil in the pot, put the garlic and millet peppers in the saute until fragrant, then put in the tofu, add sugar, white pepper, soy sauce, half a bowl of beer, simmer on medium and low heat, and simmer until the water is nearly reduced. After half an hour, turn over and continue. After half an hour, add celery segments, salt, turn on high heat to collect juice, turn off heat, put a little chicken essence, and sprinkle cooked white sesame seeds.
Beef with Cilantro Sauce
Ingredients: beef tendon, coriander, garlic, salt, dried chili, star anise, chives, pepper, steamed fish with soy sauce, oyster sauce, chili oil, sesame oil
practice:
Rinse the beef tendon with water, put it into a small pot, add all the ingredients, pour in a large bowl of water, bring it to a boil over high heat, skim off the scum, turn to a low heat and continue to cook for 20 minutes;
Pick up the beef and cut it into thin slices, cut the coriander into pieces, and smash the garlic cloves for later use;
Mix beef, minced coriander, and garlic cloves into a deep bowl, add soy sauce, oyster sauce, chili oil, sesame oil and other seasonings, mix well, let stand for 5 minutes, and pour a spoonful of hot oil.
Shredded Chicken Noodles
Ingredients: 1 chicken breast, 250 grams of beans, 400 grams of fresh noodles, 1 head of garlic, 1 carrot, 2 shallots, dried chili, 1 star anise, 1 teaspoon of salt, 1 and a half tablespoons of dark soy sauce, 1 tablespoon of cooking wine, sugar 1/2 tsp, 1/2 tsp allspice powder, 1/3 tsp chicken stock, 1 tsp sesame oil
practice:
Marinate shredded chicken breast with starch for 10 minutes; chop green onion; shred dry pepper; break star anise;
In the pan, fry the oil for shredded chicken and fry the onion, ginger, and dried chili over low heat. Add in beans, carrots, star anise, and five-spice powder and stir well.
Add dark soy sauce, white sugar, cooking wine, stir fry evenly, add chicken shreds, add water to level with the ingredients, add salt and bring to a boil.
Put in the noodles, be careful not to overturn, let the beans rest on the bottom to prevent sticking to the pan, turn off the heat, simmer for 5 minutes, use chopsticks to turn the top without the soup to the bottom, continue to simmer for 5 minutes, add minced garlic and fire Collect the juice, put sesame oil and chicken essence out of the pot to enhance the flavor.
Minced meat mixed with tomato puree
Method 1. Take a small bowl and add garlic paste, salt, sugar, monosodium glutamate and mix thoroughly;
Put the frying pan on the high heat, cook the clear oil, add the bean paste, and fry the red oil;
Add minced meat and stir-fry, add minced green onion and ginger and stir-fry for a while, then pour it into a seasoning bowl and mix thoroughly for later use;
Wash the tender eggplants after removing the stems. Cut into long strips, steam them in a steamer, pour in the minced meat marinade while it is still hot, mix well and place on a plate.
Spicy Twice-cooked Pork
Practice 1. First put the skin of the pork belly in a hot pot and sear it to remove the unshaved hair. Then cook the meat with water and use chopsticks to pierce it;
I just want to tell my friends that the best pork belly really has five layers. The layers are distinct and beautiful. Two layers of lean meat, two layers of fat meat, and one layer of glutinous skin. The ingredients are ready, here are garlic sprouts, green onions, tempeh, garlic, ginger;
Doubanjiang is an essential seasoning for twice-cooked pork. When the oil is warm, add onion, ginger and garlic, tempeh, and bean paste until fragrant, then add the sliced double-cooked pork and saute until fragrant. Add green pepper and garlic sprouts at the same time. It should be noted that the bean paste itself is salty, so add a small amount of light soy sauce as appropriate, and a small amount of sugar to taste. If there is sweet sauce, you can substitute a small amount of sweet sauce. Finally, add a little chicken stock to the plate.
Tomato cold noodles
Ingredients: noodles, tomatoes, eggs
practice:
Put 2 eggs in a bowl, beat them up, and fry them into egg droplets;
Leave the remaining oil in the pot, pour in chopped green onion, stir-fry until fragrant, pour in tomatoes and stir-fry the soup;
Pour in 1 tablespoon of salt, half a teaspoon of sugar, then add the eggs, and stir fry evenly;
Boil water in a pot, bring to a boil over high heat, add noodles, use chopsticks to spread, cook and remove to cool, and control the moisture;
Pour the noodles into a bowl, pour the sauce, and place the cucumbers.
Cumin BBQ Potatoes
Practice: 1. Peel potatoes and cut into small hob blocks. Slightly thinly sliced pieces, more flavorful and better cooked. Prickly pear powder, minced garlic, oil chili, cumin powder, salt, monosodium glutamate, sugar, mustard grains are poured into a small bowl for later use.
- Pour a small amount of oil in the pot, low heat, cool oil into the potatoes. The fried potatoes are almost ready, add a spoonful of bean paste and stir well. When the pot is about to start, pour the seasoning in a small bowl, stir well, and stir fry for about 1 minute to taste. Pour in the chopped green onion and parsley, mix well, and serve. Sprinkle with cooked sesame seeds.
Okra Fried Bacon
Ingredients: smoked bacon, okra, garlic, salt, black pepper, sugar
practice
Rinse bacon with water, cut into slices; mince garlic.
Boil the water and add the okra to blanch for one minute. After taking it out, use cold water to cut it into cubes; fry until the bacon is browned, add garlic, fry for a while, and add the blanched okra.
Stir fry for a while and add some salt, sugar and black pepper, then turn off the heat.
mushroom sauce
Ingredients: soybean paste, garlic, fresh mushrooms, green onions, vegetable oil, chicken essence
practice:
Diced mushrooms, chopped onion and garlic, set aside
Pour oil into the wok, after the oil is hot, pour the onion and garlic into the frying pan
Add mushrooms, add a little oyster sauce and stir fry
Pour in the soybean paste, stir fry for 2 minutes on low heat, add the water for soaking the mushrooms
Cover the pot and simmer until the soup is thick, sprinkle a little chicken essence
Noodle Fish Head
Materials: 1 silver carp head (about 750 grams in weight), 5 pieces of vermicelli. 50 grams of cooked lard, 30 grams of Shaoxing wine, 40 grams of soy sauce, 2 grams of sugar, 15 grams of fragrant grains, 5 grams of shallots, 5 grams of sliced ginger
practice
Make a few cuts on both sides of the fish head to make it easy to taste.
Put the fragrant grains into a bowl, add Shaoxing wine to soak, and then filter out the fragrant grains with gauze for use.
Heat the wok, add cooked lard and cook until it is 50% hot, put the fish head smeared with soy sauce, and fry the fish head along the side of the wok until light yellow on both sides, add the shallots, ginger slices, Shaoxing wine , soy sauce, sugar, 1000 grams of water, the water just submerged the fish head, cover, boil with a high heat, after seeing the fish eyes turn white, pour in the vermicelli, cook for 2 minutes, put the fragrant glutinous rice in the marinade Go in, cook for a while, pour cooked lard into the pot, put it in a soup bowl and serve.
Sands Carrots
Ingredients: carrots, salted egg yolks, shallots, salt, soy sauce
practice:
Put the egg yolk in a bowl, add a little cooking wine, and steam for 15 minutes;
Cut the carrots into slightly thick strips and steam them for five minutes on high heat;
After the salted egg yolk cools, put five to six pieces in a small bowl and crush it;
Steamed carrots, if there is excess water, pour it out;
Pour the oil into the wok, put the egg yolks upside down, stir fry on low heat, fry until there are a lot of bubbles, add carrot sticks and stir evenly, so that each carrot sticks to the egg yolk pieces, you can add a small amount of salt and soy sauce to adjust the taste.
Sweet and Sour Pork
Ingredients: 500 grams of peeled pork belly, 150 grams of cooked fresh bamboo shoots, 30 grams of egg liquid, 25 grams of chili, 5 grams of scallions, 5 grams of minced garlic, 5 grams of sesame oil, 1.5 grams of refined salt, 7.5 grams of Fen wine, wet starch 40g, dry starch 75g, tomato paste
practice:
Cut the pork into diamond-shaped pieces, mix the meat pieces with refined salt and Fen wine, marinate for about 15 minutes, add egg liquid and wet starch, mix well, and stick with dry starch.
Heat the oil in the wok until it is 60% hot, fry the meat until it is five mature, pour it into a colander and drain the oil.
Leave a little oil, put in the shallots and garlic, the peppers will burst into fragrant flavors, add the shallots, cook the tomato sauce until it is slightly boiled, thicken it with wet starch, then pour in the meat and bamboo shoots, stir fry, rub in the sesame oil and peanut oil and stir well That's it.
Kung Pao Tofu
Ingredients: 250 grams of tofu, 1 handful of peanuts, diced garlic sprouts, peanut oil, sugar, vinegar, soy sauce, cooking wine, salt, wet starch, chicken essence, sesame seeds
practice
Deep-fry the peanuts and set aside; after the tofu is scalded, cut into small cubes, heat the oil in the pot, deep-fry the diced tofu until golden brown, remove and drain the oil for later use;
Make juice with sugar, vinegar, soy sauce, cooking wine, salt, chicken essence, wet starch and a little water;
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;
Finally add garlic sprouts and stir fry for a few times, sprinkle with sesame seeds.
Almond Lettuce
Practice: 1. Peel the lettuce, wash, cut into diamond-shaped pieces, and marinate with salt for 20 minutes;
Blanch almonds in water for 2 minutes, remove and peel;
Add water to wolfberry and soak until full;
Put oil in the wok, add Chinese prickly ash and dried peppers and fry until fragrant, pour into a bowl with white sesame seeds;
Squeeze the lettuce out of the brine, put water, salt and oil in the pot. After boiling, add the lettuce and blanch for 1 minute, then remove the ice water;
Add lettuce, almonds, wolfberry, pepper oil, sugar, and salt into the container, stir well, and put on a plate.
Spicy Pork Ribs
Practice 1. Rinse and cut off the ribs, add water and let it stand for 10 minutes for bleeding water. 1 green onion cut into sections, ginger slices set aside. Drain the blood and water from the ribs, rinse and drain, add the shallots, ginger slices (3 slices), 2 tablespoons of cooking wine, and 1 tablespoon of salt to marinate for later use;
Cut the dried chili peppers, the peppercorns are ready to be put together with the leftover garlic slices and ginger slices for later use, the onion is cut into rings, and the remaining shallots are minced for later use;
Take the starch and put it on a plate for later use. Put the oil in the pot and heat it up, turn to low heat, coat the ribs with a layer of dry starch and fry in the oil pot for 10 minutes, drain the oil and remove it for later use;
Heat the oil in the pot over high heat, turn to medium heat, add 1 tablespoon of bean paste, dried chili, pepper, ginger and garlic slices, stir fry until fragrant;
Add green and red peppers, spare ribs, onions, and green onions, stir-fry evenly, turn to low heat, add 4 tablespoons of cooking wine, 2 tablespoons of sugar, and 1/2 tablespoon of salt, stir well, turn off the heat, and sprinkle with sesame seeds.
Dry Pot Crispy Sausage
Material: 400 grams of crispy sausage. 10 grams of spicy millet, 20 grams of onion. 2 grams of monosodium glutamate, 20 grams of Laoganma, 50 grams of lard, 10 grams of minced garlic, 2 grams of Hu spicy powder, and 10 grams of mountain pepper oil.
practice:
Rinse the crispy intestines, make a flower knife, rinse with edible alkali and set aside.
Put lard in the pot to 70% oil temperature, add spicy millet and minced garlic and stir until fragrant. Add Laoganma, add crispy sausage and stir fry until fragrant. Drizzle in mountain pepper oil to taste.
Make a dry pot with onion as a base, put in the cooked crispy sausage, sprinkle with pepper and chopped green onion.
Sesame frog
Ingredients: 12 taels of frogs, 4 pieces of mushrooms, 2 taels of bamboo shoots, 2 pieces of celery (or green onions) chopped, several slices of carrots, several slices of ginger, 1 teaspoon of minced garlic, and 1 tablespoon of fried sesame seeds.
Seasoning: 3/4 teaspoon of ginger juice, 3/4 teaspoon of wine, 2 teaspoons of soy sauce, half teaspoon of cornstarch, and 1 tablespoon of oil. Seasoning: 1 tablespoon of sesame paste, 1 teaspoon of mustard paste, sesame oil, a little ancient moon powder, 1/4 teaspoon of salt, and 4 tablespoons of soup.
practice
Soak the shiitake mushrooms, remove the feet, cut the large ones, add 1/6 teaspoon of sugar and mix well.
Put the bamboo shoots in the boiling water, add a little salt and cook for 15 minutes, take it out and soak it in cold water, slice it. (If using canned bamboo shoots, take them out of the can, wash and slice)
Add the bamboo shoots to half a cup of the soup and cook for five minutes, then scoop up and drain the water. (or half a cup of water and half a teaspoon of chicken powder instead of the soup)
After the frog is cut, wash and wipe dry, cut into pieces, add marinade and marinate for 15 minutes, then soak in oil.
Add 2 tablespoons of oil, fry ginger, bamboo shoots, mushrooms, minced garlic and frog for a while, add seasoning and mix well, cover the wok and cook until the juice is almost dry, add celery and kale, stir well, serve on a plate, sprinkle Serve with sesame seeds.
Braised Tofu with Scallop Minced Pork
Ingredients: soybeans, pork belly, chopped scallops, eggs, fried white sesame seeds, minced green onion. salt, sugar.
practice
Grind soybeans into soy milk by hand, filter, add egg liquid and stir evenly, add salt and sugar to taste, steam them in a basket, cut into pieces, and fry until fragrant.
Mince the pork, add minced green onion and chopped scallops and stir-fry until fragrant. After the broth is boiled, season it, add tofu and simmer until it tastes delicious. Put it out of the pot and put it on a plate, sprinkle with white sesame seeds.
Fried Duck with Pickled Peppers
Practice 1. Peel the duck breast, cut it into thin slices, put it in a bowl, add an appropriate amount of oyster sauce, salt, cooking wine, water starch, a little sugar, mix well and marinate for 15 minutes;
Cut pickled peppers into circles, kimchi slices, garlic slices, ginger slices, green onions sliced;
Put oil in a hot pan, put pepper, ginger, and garlic under it. After frying until fragrant, add the marinated duck meat slices, and fry quickly on high heat until the duck meat changes color;
Add pickled pepper kimchi, stir fry for about two or three minutes, and finally add an appropriate amount of soy sauce and scallions, stir well and serve.
Braised Vegetarian Chicken
Ingredients: vegetarian chicken, shallots, star anise, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, five-spice powder, dried chili
practice:
Cut the chicken into thick slices;
Cut the dried chili into sections, the scallions into sections, and the scallion leaves for use;
Put oil in the pot, the oil temperature is 60% hot, add the vegetarian chicken and fry it on a small fire until both sides are golden and bulge out and set aside;
Leave a little base oil in the pot, add scallion white, dry pepper, star anise and fry until fragrant, pour in the vegetarian chicken, and add an appropriate amount of water;
Add light soy sauce, dark soy sauce, oyster sauce, sugar, salt, five-spice powder, cover and simmer for 5 minutes on medium heat;
Uncover the pot, after the juice is collected on high heat, sprinkle with chopped green onion.
Peanut parsley
practice:
Boil water in a pot, add star anise and salt, pour in peanuts and cook.
Celery is re-chopped and minced;
Cool the peanuts, peel and chop the carrots.
Boil the water in the pot, pour in the celery, blanch the water, remove and control the water.
Put soy sauce, salt, chicken essence, sugar, vinegar and pepper oil in a small bowl to taste.
Put celery, peanuts and carrots together in a large bowl, pour in the sauce and mix well.
Beef Stew with Yam
Ingredients: 300 grams of cooked beef, 300 grams of yam, 1 carrot, 2 garlic sprouts, 1 teaspoon of bean paste, 1 tablespoon of mushroom and tempeh, 10 peppercorns, 5 dried peppers, 1 tablespoon of sugar, 2 teaspoons of dark soy sauce, very fresh 2 tbsp soy sauce, 1/2 tsp salt, some chicken essence
practice:
Cut carrots into hob blocks, soak yam into hob blocks in cold water, and chop red peppers and garlic sprouts;
Cut cooked beef into mahjong-sized pieces;
Pour oil into the pot, add Chinese prickly ash and chili, add Pixian bean paste and shiitake mushroom and fermented fermented fermented bean sauce;
Add sugar and stir-fry until the sugar dissolves, pour in the beef and stir-fry, pour in the dark soy sauce, add in the very fresh and stir-fry until the beef is colored;
Pour in the boiling water that has not covered the beef and bring it to a boil over low heat. After 20 minutes, add the yam and carrots, and continue to simmer for 10 minutes.
When the time is up, add an appropriate amount of salt and chicken essence to taste, change to high heat and collect the juice. When the soup is about to dry up, add the garlic sprouts and stir-fry for a few times, then serve on a plate.
Grilled Fish Fillet with Eggplant
Ingredients: eggplant, fish fillet, shallot, ginger, garlic, dried chili, pepper, bean paste, balsamic vinegar, light soy sauce, white sugar, pepper, salt, cooking wine
practice
Slice the ginger, cut the onion into sections, wash the fish fillet and dry the water, cut into strips, mix with appropriate amount of pepper, salt, cooking wine, and marinate for a while. Wash the eggplants and wipe them dry, cut them into strips, and apply a moderate amount of salt. After marinating for a while, pour out the black water in the eggplants, rinse and drain.
Heat the wok and pour the oil, no need to heat it, immediately pour in the bean paste and fry until fragrant, add dried chili, peppercorns, ginger slices, garlic and shallots and stir-fry until fragrant.
Add an appropriate amount of soy sauce, balsamic vinegar, white sugar, and pepper, boil the water, add the fish fillet and cook for about 2 minutes, then add the eggplant.
After the ingredients are cooked, taste the taste, add an appropriate amount of salt as appropriate, stir fry evenly, turn off the heat, turn off the pot, and put on a plate.
Spicy Crispy Tofu
Practice 1. Cut crispy tofu into diamond-shaped pieces and blanch them in water for later use; cut green and red pepper into diamond-shaped pieces, slice pork belly, and slice ginger and garlic;
Put oil in the pot. After the oil is hot, add the pork belly slices and stir-fry until the oil comes out. Add the ginger and garlic and fry until fragrant. Add the bean paste and fry until the red oil comes out;
Pour in the green and red pepper flakes, stir fry; pour in the crispy tofu and stir well, add an appropriate amount of salt, a little dark soy sauce, sugar, and stir well;
Cover the pot, simmer the whole pot of vegetables until the tofu is tasty, add a little pepper to enhance the taste.
Bean Sprouts Omelette
Ingredients: 2 eggs, 1 egg white, 1 small handful of mung bean sprouts, half a shallot (chopped), 1 small carrot (diced), 1/4 tsp olive oil, a pinch of salt
practice:
Beat eggs in a bowl, add chopped green onion, carrots, salt, and some bean sprouts, the amount should not exceed the egg liquid.
Put olive oil in a non-stick pan, heat it over medium heat, pour in the egg mixture, and add some bean sprouts on top
Bake on low heat for 3-5 minutes, turn it over, press the omelet with a flat spatula, let the excess egg liquid flow out, and bake for another 3-5 minutes.