Organize 46 affordable home-cooked delicious recommendations, simple life should be accompanied by delicious food, come on together
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!
Secret Braised Hairtail
Material: 800 grams of hairtail, more than ten peppercorns, appropriate amount of green onion, 4 cloves of garlic, 7 slices of ginger, appropriate amount of sugar, a little salt, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, appropriate amount of balsamic vinegar, 3 dried chilies, a little pepper
Practice: 1. Clean up the hairtail, cut it into sections neatly, add cooking wine, ginger slices, and peppercorns and marinate for half an hour. Hairtail has a strong fishy smell, so it must be marinated. It is better if there is a high degree of white wine at home. If not, use cooking wine and peppercorns.
For the marinated hairtail, be sure to use kitchen paper to absorb the water on the surface of the hairtail. Don't underestimate this step. Dipping the wet hairtail with flour not only requires too much batter, but also gets very dirty oil when frying. It's ugly to come out.
Sieve the flour for wrapping the fish with a sieve. We put the flour in our house for a while, because there will be small particles of flour when it is damp. If you don’t sift it, the flour wrapped will stick to the fish and form various small doughs.
When frying, do not move the fish segment that has just been put in, wait for 5-6 seconds and then push it gently, fry both sides until golden brown and then take out. The strips of octopus must be fried thoroughly, otherwise the fish will easily disintegrate when it is braised for a while.
Fry all the fish pieces and set aside.
Prepare the shallots, ginger slices and garlic cloves. Here is a tip that many people don't know: don't use green onions, use chives. And the shallots are used separately for the white and green onions. The scallion white is used at the beginning of sauteing, and the scallion green is used when the seasoning is just added to prepare the braised octopus. The hairtail made in this way is fragrant with scallions, and has a slight sweetness of scallion. If you don't believe me, try it.
Use water, light soy sauce, dark soy sauce, cooking wine, a small amount of balsamic vinegar, sugar and pepper to make a bowl of sauce. The advantage of this is that you can adjust the saltiness and sweetness now.
Sit in a hot pot, add a little oil, add onion, white ginger and garlic slices and sauté until fragrant.
Put in the octopus and pour in the sauce.
Pour in the boiling water that has not covered the octopus, add the green onions, and add a few peppers for those who like to eat peppers.
After the water boils, turn to a low heat and simmer for a while. You can turn off the heat with a little soup left and take it out of the pot.
Pork Ribs with Pu'er Tea
Ingredients: ribs (500g), Pu'er tea (5g), oil (2 tablespoons), green onions (appropriate amount), ginger (appropriate amount), star anise (1), rock sugar (2 pieces), salt (1 teaspoon)
Practice: 1. Put Pu'er tea into a tea bag.
Flip the mouth of the tea bag over and seal it.
Wash the ribs, blanch and drain.
Heat oil in a pot, add onion and ginger and saute until fragrant.
Add the pork ribs and stir fry evenly.
Add water to cover the ribs by 1-2cm. After the water boils, add tea bags and star anise.
Simmer on high heat for 10 minutes, then turn to medium-low heat and continue to simmer for half an hour, until the soup is thick. Add salt 10 minutes before serving, and rock sugar 5 minutes before serving.
Garnish with chives or parsley at the end.
Material: 500 grams of beef; 10 grams of onion, 2 grams of ginger, 2 grams of garlic, 3 grams of soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 1 star anise, 4 dry peppers, 1 segment of cinnamon, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine;
practice
Prepare the beef to thaw, and change the water several times in the middle to remove the blood. Put the beef in a pot with cold water, open the pot to remove the foam, and it will take 1 minute.
Remove the beef and prepare other accessories; add 2 tablespoons of oil to the pot, heat it, stir-fry the onion, ginger, garlic and pepper, cinnamon, star anise;
Add beef and stir fry; add soybean paste and fry until fragrant; add cooking wine and soy sauce; add an appropriate amount of boiling water, the water should exceed the beef; boil over high heat, simmer on low heat for about 90 minutes, and finally add appropriate amount of sugar and salt, and close the heat juice.
Fried Crispy Scallops with Spicy Chicken
200 grams of rooster chicken, 6 scallops, 50 grams of dried millet pepper, 5 grams of pepper, ginger, and garlic.
Seasoning: whole egg paste, salt, ginger and onion juice, cooking wine, chicken powder, monosodium glutamate, sesame oil, pepper oil, simmering chili oil, and salad oil.
Production: 1. Chop the chicken into large pieces, rinse the blood, add salt, ginger and onion juice, cooking wine, mix well and marinate for later use.
Cut the scallop meat into cubes, add salt, ginger and onion juice, cooking wine to marinate first, then drag the whole egg paste evenly, put it into a 50% hot oil pan and fry until cooked, pour out and drain the oil for later use.
Leave a proper amount of oil in the pot. When it is 60% hot, add chicken and stir fry until fragrant. Then add dry millet, ginger, garlic and pepper and continue to fry, then add scallops, add monosodium glutamate, chicken powder, Season with sesame oil, pepper oil, and simmering chili oil, stir well, and serve.
Pan-fried dried sea fish
Ingredients preparation: 500g dried sea fish, appropriate amount of oil, onion, ginger, garlic
Practice: 1. Soak dried sea fish in water for 2-3 hours, prepare appropriate amount of minced ginger and chopped green onion, and steam the soaked three-meat fish on high heat for 5 minutes.
Take out the soda water in the dish, drain, put oil in the pot over low heat, put the fish into the pot and fry slowly.
Fry until golden on both sides, add minced ginger at the end, fry chopped green onion in the remaining oil until fragrant, and mix the fish.
Tangerine Pork Ribs
Ingredients: 500 grams of pork ribs, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 50 grams of dried tangerine peel, appropriate amount of water
practice:
500 grams of fresh pork ribs, 50 grams of dried tangerine peel.
Soak the ribs in cold water to remove the blood.
Rinse and drain the pork ribs.
Pan fried ginger slices.
Add the pork ribs and fry until lightly browned.
Add in the cooking wine, light soy sauce, dark soy sauce, rock sugar and dried dried tangerine peel, boil it on high heat and simmer on low heat for about 1 hour.
After the ribs are soft and rotten, add salt and collect the juice over high heat.
Garlic Fatty Pork
Ingredients: 250g of fat beef, appropriate amount of minced garlic, a little chopped green onion, a little red pepper, a little green pepper, a little coriander, a little cooked peanuts, 2 tablespoons of chili oil
Practice: 1. Blanch the fat beef, remove the color
Prepare minced garlic, add a little chopped green onion, add green and red pepper segments, add coriander, add peanuts, add chili oil, add soy sauce, add salt, add sugar, rice vinegar, add dark soy sauce
Pour the sauce on the beef
Scallion Beef Brisket
Material: 250 grams of beef brisket; a spoon of oil, a pinch of salt, a pinch of dried red pepper, a few onions, a few garlic, a few drops of soy sauce;
Practice 1. All the ingredients are ready; pour half a pot of water into the pot, add a few slices of ginger, pour the beef brisket into it, boil it, and skim off the foam; blanch the beef brisket out of the pot; put it into the fresh breath electric pressure cooker ;
Set the beef button, select braised, the machine starts to work until the end of the program; heat the oil pan, fry the ginger, garlic and peppers until fragrant; pour in a little water, and pour in a little hot fried fresh dew;
After boiling, add salt; pour in the roasted beef brisket and stir-fry until the juice is slightly absorbed; pour a little soy sauce before serving; the beef brisket with spicy sauce is out of the pot;
Beer Stewed Ribs
Materials: ribs, corn, fresh mushrooms, green onions, ginger, beer, cooking oil, soy sauce, cooking wine, salt
Practice: 1: First, prepare all kinds of ingredients.
2: Wash the ribs, put cold water into the pot, add 2 slices of ginger, boil over high heat and skim off the foam.
3: Remove the ribs, wash the surface oil under running warm water, and drain the water for later use.
4: Cut the corn into small pieces, and remove the stems of the mushrooms. If the mushrooms are relatively large, you can change the knife.
5: Put a little cooking oil in the pot, add the remaining ginger slices and scallions when the oil is warm.
6: After simmering on low heat, remove the shallots, add the ribs, and fry on medium heat until golden brown on both sides.
7: Add a little cooking wine along the side of the pot, light soy sauce, stir fry evenly until it is colored.
8: Add the processed corn and mushrooms, stir fry evenly.
9: Add beer, the amount of wine should be about the same as the ingredients.
10: Bring to a boil over high heat, then turn to low heat, cover and simmer for 30 to 40 minutes. When cooking for 20 minutes, remove the lid and season with salt.
11: Stew until the soup is reduced to about half, and when the meat is crispy, turn to high heat to collect the juice.
12: Put on a plate, sprinkle some chopped green onion on the surface to decorate.
Steamed Chicken Drumsticks with Mushrooms
Ingredients: chicken drumsticks, mushrooms, oil, chicken powder, cornstarch, sugar, pepper, sesame oil
Practice: 1. Wash the mushrooms in hot water, peel and wash the chicken legs, cut into pieces
Mix the chicken with soy sauce, sesame oil, chicken powder, pepper, sugar and cornstarch, marinate for 30 minutes
Cut the mushrooms into small pieces, spread them on a plate, and place the chicken on top
Put water in the pot, put the lid on the steaming rack, put it on a plate, and steam it for 15 minutes.
Mushroom Carrot Soup
Ingredients: 150g carrots, 50g mushrooms, 30g soybeans, 30g broccoli, 5g salad oil, 5g refined salt, 2g monosodium glutamate, 5g soft white sugar, and 200g water.
Practice 1. Peel the carrots and cut them into small pieces, cut the mushrooms into pieces, soak the soybeans and steam them thoroughly, and change the broccoli into small pieces.
Heat oil in a pan, add carrots and mushrooms and stir-fry for several times, cook until it is clear and hot, and cook over medium heat.
When the carrot pieces are boiled, add soaked soybeans and broccoli, add salt, monosodium glutamate, and sugar, and cook until they are fully cooked.
Spicy Chicken Feet and Quail Eggs
Ingredients: chicken feet, quail eggs, garlic, ginger, cooking wine, dried chili, five-spice powder, dark soy sauce, light soy sauce, green onion
practice:
Buy fresh chicken feet, wash them, drain the water, use a knife to remove the toenails, and then chop them into small pieces for later use; cut garlic and ginger into pieces, and cut green onions into sections
After cleaning the quail eggs, put them in the water and boil them on high heat, then turn to medium and low heat and cook them. After they are cooked, let them cool and peel off the skin and then rinse them.
Put the chopped chicken feet in the pot with water, pour a little cooking wine to remove the fishy smell, after boiling, wash the foam with warm water and drain the water
Put a little oil in the pot, add ginger, garlic and green onions to saute until fragrant, add a little dry pepper and fry together; add chicken feet and fry until the outside is slightly yellow, then add cooking wine, dark soy sauce, soy sauce, sugar and five-spice powder and stir fry When evenly colored, add the quail eggs and stir fry evenly.
Fried Lily with Bell Peppers
Ingredients: 100 grams of fresh lily, 150 grams of green peppers, 150 grams of yellow sweet peppers, 150 grams of red sweet peppers, 10 grams of ginger, 2 tablespoons of sunflower oil, 1/4 teaspoon of salt, a little sugar, a little high-flavor monosodium glutamate
practice:
Remove the seeds and wash the green peppers, yellow bell peppers and red bell peppers and slice them into slices
Wash and slice ginger, wash and drain fresh lily
Pour sunflower oil into the hot pot, saute the ginger slices until the ginger slices are slightly burnt and take out
Put green pepper flakes, yellow sweet pepper flakes, red sweet pepper flakes into the pot and fry for a while
Add in lily, hot water and all seasonings, stir fry evenly until it tastes good
Braised tofu
Ingredients: Tofu; Pork; Onion; Ginger; Garlic; Douban Sauce; Light Soy Sauce; Dark Soy Sauce; Sugar; Pepper; Chicken Powder; Starch Powder
Practice tofu cut into pieces for later use, minced pork marinated with cornstarch, minced ginger, minced garlic, minced green onion
Heat oil, add minced ginger, minced garlic, bean paste, fry until fragrant, add minced meat, fry until separated, add water, seasoning: pepper, pepper powder (oil), sugar, chicken powder, light soy sauce, dark soy sauce
Add the tofu, cover with medium heat, about 10 minutes, thicken the juice, add chopped green onion, and serve
Braised Noodles with Homemade Beans
Ingredients: beans; grams of plum (or pork belly); fresh noodle powder; raw soy sauce spoon; old soy sauce spoon;
Method: Cut the green onion, ginger, garlic and chili for later use. Tear off the tendons of the beans, remove the stems at both ends, break them into small pieces, and slice the meat, which can be slightly thicker.
Take a wok, add a little more oil than usual cooking, the oil temperature is 70%, add the meat and stir fry until it is eight mature, put in light soy sauce, dark soy sauce (you can put a little more oil than usual cooking), the color of the noodles basically depends on the dark soy sauce The role of the onion, ginger, garlic and chili is fried to get the fragrance, and the process of frying the meat is medium and low heat, the meat is fragrant, and the oil is forced out.
Put the beans and stir-fry until soft, add water to cover the beans, add enough water at a time, bring to a boil and add a little more salt than usual cooking (because the noodles also absorb the taste of these salts), don’t fry the beans too soft in this step rotten
After the water boils, pour out a bowl of soup for later use
With some soup left in the pot, spread the noodles evenly on the top of the dish, change the heat to low, cover the pot and start to simmer
Shake the pot every few minutes. If you are inexperienced, you can use chopsticks to turn it over from one corner to check the condition of the vegetable soup. The remaining soup is enough for five times)
Every time the soup is slipped, use chopsticks to lift the noodles to help loosen the noodles and let the dry noodles also touch the soup.
Run the soup one last time and turn on the fire, tossing both the noodles and beans so that all the soup is wrapped around the noodles. Add some diced garlic to enhance the flavor, collect the juice and serve
Tiger Skin Pepper Mixed with Preserved Egg
Ingredients: 3 sharp peppers, 2 preserved eggs, 3 cloves of garlic, 10 grams of chopped peppers, 4 ml of vinegar, 10 grams of pepper oil, 3 ml of sesame oil, 5 ml of soy sauce, and a pinch of salt.
practice
Dry the peppers in a pot over low heat until the outer skin becomes black and the peppers are soft and turn off the heat.
Soak in cold water and peel off the black skin by hand.
Tear by hand into strips or cut into pieces.
Cut the preserved egg into small pieces.
Chop the garlic and fry it in the pan until golden brown.
Mix tiger skin peppers and preserved eggs.
Then add chopped pepper, a little salt, vinegar, pepper oil, sesame oil, soy sauce, mix well and serve.
Stir-fried Pork Spleen with Garlic
Material: 1 piece of pork spleen, 4 pieces of garlic sprouts, 2 spoons of soy sauce, 1 gram of salt, 3 spoons of cooking wine, 2 grams of pepper, 5 slices of ginger
practice
Wash the pork spleen and cut into thin slices. Wash and flatten the garlic sprouts.
Boil a pot of water, add 2 tablespoons of cooking wine, put the pig spleen into the water and quickly mix it to change color, remove and drain the water for later use.
Heat the pan, add the right amount of oil, saute the ginger slices until fragrant, add the garlic sprouts and stir-fry evenly.
Pour in the pork spleen, add pepper powder and a spoonful of cooking wine and quickly stir fry evenly.
Finally, add salt and soy sauce and stir fry evenly. Don't fry the pork spleen and it will become old.
Boiling fish fillets
Materials: fish, dried chili, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dry starch, cooking wine, watercress (or chopped pepper), raw egg white, pepper.
Practice: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steak into several pieces. Grab the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes.
Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large pot, sprinkle a little salt according to personal taste, and set aside.
In a clean wok, add three times as much oil as the usual cooking oil. When the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dry red pepper and stir-fry over medium-low heat. After the taste is out, add the head and tail and fish steak, turn the heat to high, stir well, add cooking wine, soy sauce, pepper, and sugar to taste, continue to stir fry for a while, add some hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire on high, put the fish slices in, spread them out with chopsticks, and turn off the fire after 3 to 5 minutes. Pour the boiled fish and all the soup into the big pot that just filled the bean sprouts.
Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container, and when pouring into a large pot, the fish and bean sprouts are all submerged, which can be checked visually). When the oil is hot, turn off the heat and let it dry. Then add a lot of Chinese prickly ash and dried chili, and slowly stir-fry the aroma of the prickly ash and chili over a low heat.
When the color of the peppers is about to change, turn off the heat immediately, and pour the oil in the pot and the peppercorns into the large bowl for the fish.
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
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.
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.
Reminder: Toon must be boiled in water to remove bitterness and the color is not easy to turn black.
Stir-fried Mushrooms with Vegetables and Oyster Sauce
Ingredients: 70 grams of green vegetables, 70 grams of shiitake mushrooms, 1 tablespoon of oyster sauce, 10 grams of wolfberry, appropriate amount of salt, 8 grams of garlic, 1 stalk onion
practice
Remove the roots of fresh mushrooms and slice; cut the greens into two pieces; blanch the greens in a pot of boiling water and remove them
Heat the pot with high heat, pour in oil, add garlic and fry until fragrant, then add mushrooms and fry for half a minute
Put in the green vegetables, oyster sauce and salt and stir-fry quickly for half a minute, reserve the bottom juice, and put the vegetables on a plate, because the oysters
Add starch water to the bottom juice in the pot to thicken, pour the thickened soup on the plate, and decorate with wolfberry
Stewed Potatoes with Pork Belly
Practice 1. Prepare pork belly
Potatoes
Boil the pork belly in the pot
Rinse the blanched pork belly with warm water and drain
Add oil and sugar to the pan
Boil out the sugar color
Stir fry the pork belly evenly, so that each piece of meat is colored.
Add onion, ginger, garlic, soy sauce, bay leaves, pepper, aniseed and stir fry evenly.
Add water and simmer on low heat after the water is boiled.
Potatoes diced
The meat is basically cooked, add potatoes and stir fry
Steamed Tofu with Chopped Pepper and Minced Pork
Ingredients: 1 box of lactone tofu, 50 grams of minced pork, 20 grams of chopped peppers, 10 grams of Pixian watercress, 5 grams of shallots, 5 grams of ginger, 5 grams of garlic, 1 tablespoon + 1/2 teaspoon of light soy sauce, 1/1/2 teaspoon of dark soy sauce 4 tsp, 1/2 tsp cooking wine, 1/4 tsp sesame oil, 1/2 tsp oyster sauce, 1 tbsp water starch;
practice
Add 1/2 teaspoon of raw soy sauce, 1/2 teaspoon of cooking wine, 1/4 teaspoon of dark soy sauce, and 1/4 teaspoon of sesame oil to the minced meat and mix well; chop peppers and Pixian watercress.
Slice the tofu, put it on a plate, and steam it for 2 minutes in boiling water; add minced meat to the hot oil and fry it up; then add minced ginger and garlic, chopped pepper and Pixian bean paste and stir fry.
Pour in 1 tablespoon of light soy sauce, 1/2 teaspoon of oyster sauce and 1 tablespoon of water starch, turn off the heat after the soup is thickened; pour it over the tofu and sprinkle with chopped green onion.
ice cream denim
Cowpea Cowboy Bone with Cowpea is a popular and innovative dish from Ding Pang Tu Wan Xiang Restaurant. The upgraded version launched this time is paired with fried ice cream.
Production: 1. Rinse the thinly sliced cowboy bones to remove the blood, add ginger and onion juice, salt, oyster sauce, crushed black pepper and a little cornstarch, mix well and marinate for later use; cut the soaked cowpeas into granules for later use.
Put the salad oil in the pot and heat it to 50% heat. After the beef ribs are smooth and cooked, pour out and drain the oil.
Leave the bottom oil in the pot, first put in the dried chili festival and Chinese prickly ash to fragrant, then soak the cowpea granules and fry the flavor, then add the cowboy bone and stir well. After the pot is placed on a plate, put the fried finished ice cream on the side. , and you're done.
Winter Melon Roast Pork
Practice 1. Peel the wax gourd and cut it into cubes, slice the ginger, cut the scallion white into sections, and mince the scallion green. Cut the pork belly into cubes, put it into the pot together with the ginger slices, pour in the water, and continue to cook for three or four minutes after the water boils. Remove the meat, rinse and drain.
Rinse the pot, add the drained pork belly pieces, fry on low heat, and when some oil seeps out, add rock sugar, stir fry on low heat until the sugar melts.
Add ginger slices and dried red peppers and fry for 2 minutes. Add boiling water. Low heat, simmer for 30 minutes. After 30 minutes, add the shallots and winter melon, and add salt. Add 1 tablespoon of braised soy sauce, turn to medium heat and stir fry evenly.
Cook until the winter melon is delicious, the soup is dry, and sprinkle with chopped green onion.
Squid Hot Pot
Ingredients: Squid 500G, Water Gluten 300G, Thousand Sheets 100G, Green Bamboo Shoots 500G, Shrimp 150G, All Kinds of Balls 300G, Rapeseed Oil, Douban Sauce, Soy Sauce, Sichuan Pepper, Fragrant Pot Base, Ginger, Bell Pepper, Garlic
practice
Prepare ingredients, green bamboo shoots, water gluten, squid and thousand sheets, and cut them into long pieces.
Boil the hot pot meatballs and squid in water in advance, remove them, and freeze them with cold water.
Add rapeseed oil to the wok, add Sichuan peppercorns and garlic and fry until fragrant, then add bell pepper, fragrant pot base and bean paste to fry the fragrant pot ingredients together.
Add in the prawns, stir-fry for discoloration, add water gluten and a thousand sheets.
Stir fry and taste, add the boiled hot pot balls and green bamboo shoots, add an appropriate amount of water, and cook.
Add the squid slices and stir-fry until delicious, and finally add the lettuce leaves.
After cooking, serve on a plate.
Hot and sour shredded potato
Ingredients: Potatoes, dried peppers, Chinese prickly ash, water, oil, scallions, shredded ginger, refined salt, monosodium glutamate, sesame oil, white vinegar.
Practice: 1. Peel and shred the potatoes with a planer, remove the starch in cold water, and change the water several times, so that the fried dishes are crispy.
Heat the oil in a pan. When the oil is warm, put the peppercorns in it.
After frying for more than ten seconds, take out the peppercorns.
Add dried chili, scallions, and shredded ginger to burst into fragrance.
Pour in the drained shredded potatoes, stir-fry until they are mature, add salt and monosodium glutamate to taste, then add sesame oil and white vinegar, stir-fry and serve.
Steamed shredded carrots
-Ingredients- 1 carrot, 2 teaspoons of cornmeal, 2 dried chili peppers, salt, vegetable and fruit powder, ginger, coriander, and appropriate amount of salad oil
-Practice-1. Peel the carrots and cut them into matchstick-thick shreds.
Mix the fine cornmeal into the shredded carrots, so that the surface of each shredded carrot sticks evenly into cornmeal, then add salt, vegetable and fruit powder, mix well, put it on a plate, and sprinkle the remaining dry powder into the carrots.
Cover the plate with the shredded carrots with plastic wrap, put them in the steamer, turn to medium heat and steam for 10 minutes.
Mince the ginger, cut the coriander and dry chili into sections, and place the coriander section, minced ginger, and dry chili section on the steamed shredded carrots in turn.
Heat the oil in the pot, pour the hot oil on the dried peppers and mix well.
Fried Eggplant with Garlic
Ingredients: eggplant, a little salt, egg yolk, minced green onion, minced garlic, sugar, soy sauce, chicken powder, starch, stock, oil.
Practice: 1. Peel, wash, and cut the long eggplant into thick slices, then cut with a cross-cut knife, marinate with salt to taste, pat on dry starch, and dip in egg yolk;
Put the oil in the pot and set it on fire. When the oil temperature is 40% hot, add the eggplant slices and fry them until golden brown. Remove them;
Leave the remaining oil in the pot. When the oil is hot, add the onion and garlic. When it is fragrant, add a little broth, salt, soy sauce, sugar, chicken powder, and water starch to thicken it. Finally, pour it on the eggplant and it's OK
Spicy Boiled Corn
Ingredients: 2 sweet corns, 2 shallots, 30g red oil base for spicy hot pot, 15g Sichuan chili sauce, 15ml soy sauce, 20 dry peppers, a little onion, ginger and garlic.
Practice: 1. Peel the corn and remove the whiskers and wash it for later use.
Cut the corn into equal-sized sections first, then divide the cut corn into four or six.
Cut the corn for later use.
Heat the wok, add the red oil base, sauté the onion, ginger and garlic at the bottom of the wok.
Add corn and stir fry evenly.
Add hot sauce and soy sauce and stir fry.
Add hot water, the amount of water is slightly less than the corn, then add the dried peppers and cook together.
Cover the pot and cook the corn until soft. Sprinkle with chopped green onion after serving.
Sweet and Sour Pork
Ingredients 250g tenderloin; appropriate amount of potato starch; appropriate amount of salt; appropriate amount of cooking wine; appropriate amount of pepper; Thai sweet and spicy sauce: tomato sauce: sugar 4:2:1; appropriate amount of cornstarch is the same as cornstarch
practice
Slice the tenderloin, add salt, cooking wine, pepper, mix well and marinate for a while
Potato starch: Make corn starch into starch water at a ratio of 1:1 and set aside. After the water starch has settled, the upper layer of water is poured out.
Put the tenderloin into the water starch, mix well, and fry in the hot oil until golden brown. Add one by one to avoid sticking.
Thai sweet chili sauce: ketchup: sugar in a ratio of 4:2:1. (These two are my most commonly used, the sauce tastes good and the color is good)
Leave a little base oil, stir-fry the mixed sauce, add the fried tenderloin, stir briefly and turn off the heat.
Use the residual heat to coat the sauce evenly to keep the meat crispy.
casserole baby dish
Ingredients 250g pork belly; 1 baby cabbage; 20 oily tofu; 5 cloves of garlic; 1/2 tsp salt; 1 tbsp oyster sauce; 1 tbsp soy sauce; 1/4 tsp chicken essence; 2 tablespoons (optional if you don't eat spicy food)
practice
Put the pork belly in a pot of cold water and cook until cooked
Take out and cut into slices
Peel the garlic and cut it into small pieces, cut the baby cabbage into small pieces, separate the leaves and rhizomes
Heat the wok, add oil, add the cold oil into the meat slices, stir-fry on low heat until the meat slices are out of oil and the meat slices turn golden brown
Put in the rhizome of the baby cabbage, add salt, oyster sauce, soy sauce, chicken essence (Laoganma)
Stir fry until the rhizomes become soft, then add the leaves
Stir fry a few times over high heat, and then add water, the amount of water will cover all the ingredients
Add oil tofu, bring to a boil, then turn to low heat and simmer for 5 minutes, then transfer to a hot casserole
Bitter Gourd Scrambled Eggs
Ingredients 1 bitter gourd; 4 eggs; appropriate amount of vegetable oil; appropriate amount of salt; appropriate amount of monosodium glutamate
Practice to prepare ingredients, bitter gourd, eggs.
Cut the bitter gourd into thin slices, and beat 4 eggs into a small bowl for later use. Heat oil in a pan, add bitter gourd and stir fry until it changes color.
Add some salt and seasoning, turn the bitter gourd over, add 4 beaten eggs and spread it evenly on top of the bitter gourd. At this time, use a low heat, turn the whole piece over, and fry it on a low heat without stirring. Rotate the egg in the pan around the side of the pan.
Break up the egg yolks and fry until golden brown on both sides.
Bitter Gourd Omelette
I want a whole piece of unbroken bitter gourd scrambled eggs, a little trick, fry on a small fire until one side is golden brown, pour it into a plate, then flip over and fry it to the other side, it's perfect and beautiful.
Vegetarian Wonton
Ingredients fungus; mushroom; zucchini; carrot; tofu; starch
Practice the above raw materials into cubes, add salt and sugar dumpling powder and mix well
Because of the vegetarian dishes, the wonton filling is not sticky, so add a proper amount of starch to the filling
Drizzle with sesame oil, pepper, and sesame seeds.
fried yam
Ingredients 2 yam; half a carrot; a little salt, chives, green onions, and garlic
The method is to peel, wash and slice the yam, and eat it at home. Based on the choice of no waste, the round slices will do. Carrots, garlic washed and sliced, green onions chopped
Heat the pan and cool the oil, first add the shallots and garlic to give off the fragrance, and then add the carrots. The carrots are delicious if the oil is bigger, so put the carrots in advance.
After the carrots are slightly tossed, add the yam and stir-fry.
After the edges of the yam are slightly discolored, add the stock, or you can add water without the stock. Since the yam itself is very sticky, it needs a little more water and needs to cover the ingredients. Then add some salt to taste and a little sugar. Don't stir fry at this time, it is easy to break the yam, just shake the pot slightly. When the yam is mature, it depends on personal taste. The time for crispness can be shorter, and the time for noodles is longer. The yam absorbs water and the soup is slightly dry, add monosodium glutamate and serve. Garnish with chives after serving.
green beans corn
The right amount of green beans; the right amount of corn; the right amount of carrots; the right amount of onion; the right amount of ginger; the right amount of garlic; the right amount of water; the right amount of starch; the right amount of salt; the right amount of chicken essence
Add oil in the pot and heat it 80%, add the onion, ginger and garlic and stir-fry. After the fragrant, pour in the green beans and stir-fry. After the green beans change color, add appropriate water (broth is better).
Then add diced carrots and corn to cook together, add a little chicken essence and salt, and make a thin slice.
Spicy Pork Ribs
Ingredients: ribs, millet pepper, green pepper, red pepper, light soy sauce, dark soy sauce, oyster sauce, bean paste, salt, chicken essence, cooking wine, onion, ginger, garlic
Practice 1. Wash the spare ribs, put them into a pot, pour in water, cooking wine, onion and ginger, and blanch them for a while, remove and set aside.
Chop the hot millet, green peppers, red peppers, ginger, garlic and shallots. Pour an appropriate amount of oil into the pot, put sugar into the pot, fry the brown sugar, add the ribs and stir fry, the ribs are golden on both sides, pour in the bean paste, cooking wine, light soy sauce, dark soy sauce, oyster sauce.
Pour boiling water, cover the ribs, cover the pot, and simmer on high heat.
After the fire is boiled, turn to low heat and cook for about 20 to 30 minutes.
Add ginger garlic millet spicy green pepper red pepper and stir fry, then turn to high heat to collect juice, you can add a little salt to taste.
Turn off the heat until the soup is thick, sprinkle a little chopped green onion after the pot
Dry Pot Spicy Sanxian
Ingredients: 500g tiger prawns, 200g celery, 1 lotus root, 1.5 tablespoons spicy bean paste, 1 teaspoon white wine, 1 teaspoon sugar, 1 teaspoon white sesame seeds, 1 teaspoon coriander, onion, ginger, garlic
practice:
Heat oil in a hot pan, sauté shredded onion, shredded ginger and garlic slices until fragrant, add shrimp and stir fry, and add a small spoon of white wine;
Cut the celery and lotus root into sections and slices respectively. The lotus root is soaked in cold water, drained, and stir-fry with the celery. Add 1.5 tablespoons of spicy bean paste, stir fry evenly, and then add a small spoon of sugar. Just before serving, sprinkle a small spoon of white sesame seeds and a small handful of coriander, stir fry evenly and serve.
Pork Ribs and Seaweed Soup
Material: 500 grams of pork ribs, 300 grams of kelp, ginger, green onion, salt, rock sugar, vinegar, cooking wine
practice:
Chop the ribs into sections, wash off the blood several times with water;
Boil water in a pot, add ginger, green onion, cooking wine, blanch the ribs and pick up;
Ginger smashed, set aside;
Soak the kelp, remove it, wash it, and cut it into 1 cm wide strips for later use;
Boil water in a casserole, add ginger, pour in pork ribs, and bring to a boil;
Add a spoonful of vinegar and 3 rock sugars, cook on medium heat for 20 minutes, and then simmer on low heat for a while;
Add the kelp to the pork ribs soup, and simmer for 20 minutes on low heat;
Add salt to taste and serve!
Sausage Fried Lettuce
Ingredients: sausage, lettuce, garlic, salt
Practice: 1. The sausage can be steamed first in the pot for later use
Peel and slice the lettuce
Cut the steamed sausages, put them in the oil pan and stir fry the oil, then put the garlic and saute until fragrant
Put the lettuce and stir-fry, add the seasoning after a little discoloration and it can be served out of the pot
Sweet and Sour Tenderloin with Balsamic Spinach
Ingredients: tenderloin, a little salt, sugar, cooking wine, a few slices of ginger, 1 egg yolk, 1 tablespoon of cheese powder, 3 tablespoons of cornstarch, scallions, 5 tablespoons of tomato sauce, 3 tablespoons of sugar, 1 tablespoon of white vinegar, a little diced pineapple
practice
Cut the tenderloin into strips with a thickness of about 0.5CM, a width of about 1CM and a length of about 2CM, slightly marinate with a little salt, sugar, cooking wine, and a few slices of ginger for half an hour to taste, and then remove the ginger slices.
Mix one egg yolk, 1 tablespoon of cheese powder, and 3 tablespoons of cornstarch with the sliced meat. Let it stand for half an hour to fully combine the sliced meat with the pulp.
Heat the pot and add oil. When the oil is hot, add a section of green onion. When there are dense bubbles around the green onion and rotate quickly in the pot, add the meat slices to fry. The meat slices float up and take out to dry. Fry again and take out for a while. use.
Leave a little oil in the pot, add 5 tablespoons of tomato paste, 3 tablespoons of sugar, and 1 tablespoon of white vinegar, and boil over medium heat until the sugar melts.
Add water and starch to thicken, add the fried tenderloin, a little diced pineapple (1/6 pineapple is diced in advance), stir fry on high heat until the tenderloin is fully dipped in the sweet and sour tomato juice, add a little sesame oil and serve.
Potato Baked Eggs
Ingredients: 3 potatoes, 6 eggs, a little dried chili, a little coriander, a little shallot, a little garlic, a little salt
practice
1 Prepare the ingredients: potatoes, eggs, parsley, chives, garlic, dried peppers
2 Steam the potatoes in a steamer, about 40 minutes
3 Potatoes cut in half, scoop out mashed potatoes with a spoon
4 Potato skins are ready
5 cilantro chopped
6 dried chillies chopped
7 Put the potato skins into the baking pan and beat the eggs, being careful not to scatter them
8Add salt, minced garlic, chopped coriander and chopped dried chili
9 After the oven is preheated, put it into the middle rack of the oven, 150°C, for 15 to 20 minutes.
10 out of the oven
Beef and Asparagus in Oyster Sauce
Ingredients: 250g of asparagus, 200g of beef, 3 tablespoons of oyster sauce, 1 tablespoon of black pepper, half a tablespoon of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tablespoons of starch, 1 tablespoon of cooking wine, and a few drops of old soy sauce;
practice
Cut the beef into 1cm cubes, remove the old roots of the asparagus and cut them into diced similar size, and cut the garlic and ginger into minced pieces for later use;
Add half of oyster sauce, half of black pepper, sugar, 2 tablespoons of water, starch and cooking wine to the beef for more than 15 minutes;
Put an appropriate amount of oil in the pot and heat it up and sauté the minced garlic and ginger until fragrant; add the beef and fry it until it changes color immediately; stir-fry the asparagus for 1-2 minutes on high heat until it breaks, sprinkle a little water into the pot;
Pour the beef back into the pot, add the remaining half of the oyster sauce and black pepper, a few drops of dark soy sauce to color, mix well and serve out of the pot;
Spicy Fried Clams
Ingredients: 500g clams; appropriate amount of onion, ginger, pepper and pepper; 5 spoons of seafood sauce; 7 spoons of Korean hot sauce; 3 spoons of peanut sauce; 3 spoons of seafood soy sauce; 1 spoon of pepper; is fresh enough
How to make spicy fried clams:
Wash the clams
Put a lot of green onion and ginger and boil water. After the water boils, put the clams in the water, and the clams can be taken out with their mouths open.
Heat the wok, add oil, sauté the onion, ginger, pepper and pepper until fragrant, add the secret sauce and stir-fry, add the clams and continue to stir-fry for two minutes.
Cooking Tips: Share my favorite method for cleaning clams. Take a large box with a lid, put the clams in it, add water, cover the lid and shake vigorously, repeat this several times, and the sand in the stomach of the clams will be spit clean.
King Oyster Mushrooms in Sauce
Ingredients: 2 king oyster mushrooms, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, 2 spring onions, a little water and starch
practice:
Wash and slice the king oyster mushrooms, and use a knife to cut diagonally into a cross shape. Seasoning sauce: 1 spoon of dark soy sauce ➕ 1 spoon of light soy sauce ➕ 1 spoon of oyster sauce ➕ 1/2 spoon of sugar
Heat oil in a pan, fry until golden brown on both sides, remove and set aside
Add oil in a hot pot, add chopped green onion and saute until fragrant, add king oyster mushrooms, pour in the sauce, cook for about 5 minutes, pour in a little water and starch to thicken and then serve.
Sea Bamboo Corn Mushroom Soup
Ingredients: 1 corn, 10 grams of sea bamboo shoots, 2 slices of ginger, 1 teaspoon of pepper, seafood mushrooms, white jade mushrooms, mushrooms, appropriate amount of salt
practice:
Prepare the food.
Cut the corn into sections and cut the mushrooms into thin slices for later use.
Put all kinds of mushrooms into boiling water and blanch for a while, then remove and set aside.
Put the cut corn in a casserole and bring to a boil over high heat.
Add sea bamboo shoots and ginger slices and bring to boil again.
Turn to low heat and add the blanched mushrooms.
Stew for about 20 minutes, add salt to taste.
Simmer for a while, add a little pepper and serve.
Waxy Corn Pork Ribs
Material: pork ribs, corn, salt, dark soy sauce, glutinous rice, cooking wine, green onion, ginger
practice
Wash the glutinous rice and soak it in water for 30 minutes.
Blanch pork ribs, add ginger slices when blanching.
Wash the ribs, drain the water, add salt, dark soy sauce and cooking wine to marinate for 20 minutes.
Put the marinated pork ribs into the soaked glutinous rice and mix well.
Step 5 of adding appropriate amount of corn kernels and glutinous fragrant corn ribs
Put it into the pressure cooker, turn to low heat and steam for 20 minutes.
Sprinkle a little chopped green onion after serving.