Organize 52 recommended dishes, common ingredients are simply seasoned, healthy, nutritious, delicious and affordable

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!

Zucchini Fried Potatoes

Ingredients: 1 potato, half zucchini, 3 millet peppers, 1 teaspoon salt, appropriate amount of cooking oil

Practice: 1. Prepare the ingredients, cut the cleaned zucchini and potatoes into slices respectively;

2. After the pot is hot, pour in an appropriate amount of cooking oil. After the oil is hot, add the potato chips and stir fry slowly;

3. Stir fry until the surface of the potatoes is slightly charred, add a little salt and continue to fry;

4. Stir fry the chopped zucchini slices and a little salt, stir fry evenly and sprinkle with millet peppers and turn off the heat.

Fried Cabbage with Bean Skin

Ingredients: 4 pieces of bean curd, 1/2 stalk of Chinese cabbage, appropriate amount of oil and salt, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce,

Practice: 1. Peel the Chinese cabbage, wash it, drain the water, cut the green onion, chop the ginger, and slice the garlic

2. Cut the cabbage leaves in half vertically, tilt the knife at a 45-degree angle, slice the cabbage into slices, and slice the cabbage with an oblique blade, which is easier to taste

3. Cut the bean skin into diamond-shaped pieces, boil the pot with water, put the bean skin into the water, boil the water for 2-3 minutes, boil the bean skin soft,

4. Put the bean husks in cold water and put them to cool, take out the clean water, set aside for later use. Put the blanched bean husks in cold water and put them to cool. The bean husks will not stick together and taste good

5. Heat the oil in the pot, add the peppercorns and fry them on a low heat, fry the peppercorns until slightly coke, remove the peppercorns, add chopped green onion, minced ginger, garlic slices, saute until fragrant

6. Add the cabbage slices and stir fry over high heat, fry the cabbage slices until they become raw, slightly softened, add the bean skin and stir fry evenly, add salt and oyster sauce, quickly stir fry evenly, turn off the heat, and serve on a plate.

Salad beef tendon

Ingredients: 1000g beef tendon, 1.5 tsp salt, 1 tablespoon peppercorns, 3 star anises, 1 fragrant leaf, 1 scallion, 1 ginger, 5 dried chilies, 10 peppercorns, 1 cinnamon

practice:

1. Rinse the beef tendon after buying it, dry it slightly, rub it with salt and peppercorns for about 20 minutes; put it in a water-free and oil-free pot to marinate for up to 2 days, then take it out and put it on a rack to dry. water

2. Put cold water in the pot, put the marinated beef tendon, continue to cook for 5 minutes after boiling, remove and rinse with hot water, and drain the water in the pot

3. Put the beef into the pot and add a lot of hot water, put the remaining seasoning into the seasoning bag and put it into the pot, bring to a boil over high heat, turn to low heat, and gradually simmer until the beef can be slopped through with chopsticks, remove it and put it on a rack to dry , at least half a day later before cutting and eating

4. Light soy sauce: sesame oil: vinegar: salt = 1: 1: 1: 0.5, mix well with the sauce, add a small amount of small peppers and mix thoroughly

5. Slice the beef, put it on a plate, sprinkle a little shredded green onion, pour in the sauce and serve

soy bean sprouts

Materials: 400 grams of bean sprouts, three slices of ginger, one pepper, appropriate amount of green onions, chives, monosodium glutamate, salt.

practice:

1. When buying bean sprouts, you can buy the kind of safe bean sprouts that have not been soaked in potion.

2. Wash the bean sprouts and remove the bean skin. Generally, the bean skins will float on the water and need to be picked up. It doesn't matter if you take it a little, but it will affect the taste after too much.

3. Heat the oil in the pot, add the ginger and green onions and saute until fragrant.

4. Pour in the bean sprouts and stir fry.

5. Stir fry the bean sprouts evenly, add red pepper shreds and chives, then add MSG and salt to taste, stir fry evenly, and take out

Shrimp Meatloaf

Ingredients: Pork, dried shrimp, appropriate amount of salt, appropriate amount of raw flour, appropriate amount of chicken powder, appropriate amount of water, appropriate amount of soy sauce, appropriate amount of raw oil

Method: 1. Wash the dried shrimps and soak them in water.

2. Mince the pork and dried shrimps.

3. Marinate with appropriate amount of salt, cornstarch, chicken powder and water for 2 hours.

4. Before steaming, drizzle some light soy sauce and oil, and then steam for 6 minutes.

Stir-fried Jellyfish Head

Ingredients: 300g jellyfish head, 50g pork, 20g carrot, 20g cucumber, 5g green onion, 3g ginger, 5g garlic, 3g coriander, half spoon of soy sauce, cooking wine, sugar, salt, 1 spoonful of MSG

Practice 1. Soak the jellyfish head in advance (I soaked it for 12 hours or it will be too salty), remove the sand and impurities, clean it and control the water for later use

2 cucumbers and carrots cut into water chestnut slices

3 Onion, ginger, garlic, coriander, fresh pork, washed and cut for later use

4 Pour the base oil into the pot and heat it, add the onion, ginger and garlic to sauté until fragrant

5 Put in fresh pork and fry until discolored, add cooking wine, sugar, a fresh soy sauce, then add carrots and stir well

6 Put in the sliced ​​jellyfish head and stir fry quickly

7 Put in the cucumber slices and stir fry, be sure not to fry for too long, as the jellyfish head will add to the soup and affect the taste

8 Finally, add salt and monosodium glutamate and mix thoroughly. Sprinkle with chopped green onion and coriander and enjoy

9 Fried jellyfish head into the plate

Cumin Potato Chips

Practice 1. Cut the potatoes into thin slices of about 2mm, soak them in water for about 5 minutes, and the starch will come out, otherwise the fried potatoes will be very soluble and will be a lump. Cut the onion into small pieces.

2. When cutting the onion, first cut it in half, then divide each half into 3 parts evenly, and then cut it from the middle, it will become like this.

3. Heat the oil, the oil should be twice as much as usual for cooking, otherwise the potatoes will stick to the pan. Sauté potatoes until coloured, remove from pan and set aside.

4. Heat oil, add onion and fry till fragrant. seasoning. Seasoning: Dried peppers are cut in half, pepper, ginger and garlic are cut into small pieces

5. Stir fry for a while after putting in the pot, until the aroma of ginger and garlic emerges.

6. Then add the fried potatoes and soy sauce and stir-fry for a while, then add salt, cumin and chicken essence, and it's ready to serve

Fried Sausage with Onion

1. Thoroughly wash the fat intestines, put them in the brine and cook slowly until the chopsticks can be inserted and then pick up.

2, cut into thin sections

3. Heat the oil in a hot pot, put the dried red peppers, dried Chinese peppercorns, onion, ginger and garlic in the pot and sauté until fragrant (only use the white onions, keep the shallot leaves for use before the pot)

4. Add green pepper slices, onion slices, add salt and stir fry in turn.

5. Fry the green peppers and onions until soft, add the sausages and stir-fry over high heat, add a little salt and soy sauce.

6. Add the shallot leaves and stir-fry for a few times before the pot is served.

Sautéed Garlic

Step 1: 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, and immediately pick it up 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: Fry the minced garlic in the hot oil for 5 seconds, then add the oyster sauce + chili sauce + onion and minced garlic, and then immediately pour in the sixty-six and stir-fry evenly before serving (this step needs to be done quickly, not Stir fry for too long, and immediately start the pan as soon as the sixty-one is evenly coated in the sauce, otherwise the oyster sauce will become more and more sticky.)

Mabo tofu

Ingredients: 500g of tofu, 100g of pork, appropriate amount of oil, appropriate amount of salt, 1 spring onion, small pieces of ginger, 3 garlic heads, 1 tablespoon of bean paste, appropriate amount of pepper, 2 coriander, 1 tablespoon of cornstarch, half a bowl of warm water, raw 2 scoops

Practice: 1. Prepare the ingredients and seasonings; put the tofu in a pot with cold water, add a little salt and blanch for 2 minutes, the tofu can be removed from the beany smell and not easily broken;

2. Pick up the tofu, change the knife and cut it into small pieces; cut the onion, ginger, and garlic into small pieces, cut the coriander into small pieces, mince the pork and marinate it with a little salt and soy sauce for a few minutes; then take an empty bowl and put the cornstarch, salt, raw Add warm water to make a sauce for later use;

3. Heat oil in a hot wok and sauté onion, ginger and minced garlic; add minced pork and fry until the meat turns white; add a spoonful of bean paste to make red oil; after pouring in tofu, shake the wok to disperse it evenly;

4. Add the prepared goreng juice and cook for one minute, shaking the pot while burning to avoid burning the bottom; when the juice is almost thick, sprinkle with coriander; sprinkle with pepper powder and salt and stir-fry well, remove from the pot and serve on a plate.

Boiled Pork

Ingredients: 500g beef tenderloin, 100g bean sprouts, 1 stick of vermicelli, 8 dried chilies, 1 piece ginger, 1 green onion, 1 star anise, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon oyster sauce, 1 egg white, 1 starch tablespoon, 2 bowls of stock, 1 tsp chili powder, 1/2 tsp Sichuan pepper powder, 1 tsp sesame seeds

practice:

1. Soak chili in water and drain. Ginger slices, green onions, and star anise are broken; fresh beef tenderloin is frozen for 2 hours and then sliced ​​into thin slices, which should be vigorously thin;

2. After the cut slices stand for a while to thaw, add 1 teaspoon of salt, 1 tablespoon of oil, 1 teaspoon of pepper, and 1 egg white and mix well. Marinate for 10 minutes. Then stir in dry starch, stir vigorously and let stand for 10 minutes;

3. Put oil in the pot, stir-fry the onion, ginger and star anise until fragrant, the onion and ginger turn yellowish; pour in the bean sprouts and stir-fry for a while; put in the broth, add boiling water, and fill the container with boiled meat;

4. After the bean sprouts are boiled, put in the vermicelli, and the vermicelli can be taken out and put into a basin; the pot continues to boil, and all the beef slices are put in and stir-fry with chopsticks to the left and right. Do not draw circles. Stew from the fire until the beef is completely white and no red;

5. Take it out and put it on the bean sprouts; the soup should be filtered through a strainer and poured into the beef pot. Re-start the pan, add chili flakes to the cold oil. The chili shreds turn slightly yellow and the fragrance is removed and placed on the beef;

6. Sprinkle chili powder, pepper powder, and sesame on the beef. After the oil in the pot is burnt until it emits green smoke, you can pour it on it; if you can accept coriander and garlic sprouts, sprinkle a little on it, and the color and flavor are complete!

double-cooked meat

Ingredients: 250g pork belly, 1 red pepper, appropriate amount of green garlic, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Pixian watercress, appropriate amount of oil

Practice: 1. Put the pork belly in a pot of cold water, add a few slices of ginger and cook together, cook until it is easy to insert chopsticks, which means the meat is cooked, turn off the heat and remove it, prepare other raw materials, and cut the pork belly after it is cold. thinly sliced;

2. Heat the pot, add a proper amount of oil, add ginger slices and garlic slices and saute until fragrant; add Pixian bean paste and stir-fry together, stir-fry twice, add sliced ​​pork belly, and stir-fry together until the pork belly After the surface is covered with bean paste and slightly oily;

3. Add red pepper and garlic white, stir-fry them for a few times, then add garlic leaves, stir-fry evenly, and place on a plate.

Fried Stuffed Chili

Ingredients: 500g of fat and lean pork, 8 peppers, 1 shallot, 2 cloves of garlic, 1 teaspoon of salt, half a teaspoon of sugar, 1 teaspoon of cornstarch, 1 teaspoon of soy sauce, 1 teaspoon of dark soy sauce, a little cooking wine, a little fish sauce, The right amount of chicken essence, the right amount of cooking oil, a little pepper

practice:

1. Wash and chop the pork into minced meat, put the minced meat into a large bowl, add chopped garlic and onion; then add salt, sugar, cornstarch, soy sauce, dark soy sauce, cooking wine, fish sauce, chicken essence, cooking oil, pepper;

2. Stir the seasoning and minced meat evenly, wash the peppers, remove the seeds inside, break up the peppers with your hands and stuff them into the meat filling; fill the peppers with the meat fillings, and stuff them in sequence;

3. Heat cooking oil in a frying pan, add the brewed peppers, with the meat side down; fry until golden brown, turn over and fry until cooked through; take a small bowl and add a little sugar, soy sauce, Mix cornstarch with a little water;

4. Pour in the prepared soy sauce starch and gout, bring the juice to a boil, put the peppers on a plate, and drizzle the juice.

ants on tree

Ingredients: 100g mung bean vermicelli, 100g lean pork, 25g bean paste, appropriate amount of oil, appropriate amount of salt, 10g chives, 1000ml broth

practice:

1. Soak the vermicelli in water for 30-40 minutes until soft, remove the fascia from the lean meat, chop the meat into pieces with a knife, chop as finely as possible, add a little salt and chop evenly;

2. Cut the shallots into pieces, separate the chopped green onion and the white shallots, chop the bean paste finely, make it into a puree as much as possible, soak the vermicelli until soft, rinse it once, and drain the water;

3. Add oil to the pot, pour in the minced meat, stir fry the minced meat and shovel it into small pieces with a spatula, stir fry continuously, stir fry until golden brown and crispy, then serve;

4. Leave the bottom oil in the pot, pour in the minced scallion and bean paste puree, and sauté until fragrant; pour in the broth, add vermicelli and fried minced meat;

5. Bring to a boil over high heat, then close the lid and simmer over low heat. When the soup is dry, the vermicelli becomes soft and the volume becomes larger, you can turn off the heat, sprinkle with chopped green onion and mix well.

Minced Sour Beans

Ingredients: 100g meat filling, 200g sour beans, 1 green pepper, 1 red pepper, 2 garlic rice, 1 spoon of salt, 1 spoon of soy sauce

Practice: 1. After mincing the meat filling, add a little cooking wine and starch and mix it. Cut the green and red peppers into sections for later use. Wash the sour beans and cut them into small sections;

2. Put a little garlic in the pot and saute until fragrant, add the meat filling, stir fry the meat filling and add a little salt; add a little soy sauce; put the fried minced meat into a bowl for later use;

3. Sauté the garlic in the pot, add green and red peppers, pour the sour beans into the pot; stir fry the sour beans for a while, pour the previously fried meat stuffing into the pot, and mix with the beans.

Stewed Cuttlefish with Five Flowers

Prepare ingredients: 600 grams of cuttlefish, 300 grams of pork ribs (pork belly), 20 grams of winter bamboo shoots, 20 grams of vegetable oil, 3 grams of white sugar, 3 grams of sesame oil, 10 grams of soy sauce, 20 grams of cooking wine, 25 grams of fermented bean curd (red), 4 of salt gram, starch (corn) 4 grams.

Practice steps:

1. Remove the internal organs of the cuttlefish, wash them and put them in a pot of boiling water for a while, remove them and cut them into pieces. Slice the winter bamboo shoots for later use. Put the red bean curd in a bowl and smash it. Add the fermented bean curd and mix thoroughly. Wash the pork belly and cut into pieces;

2. Put the pot on the high heat, put in the vegetable oil and heat it up, add the pork belly slices and stir-fry for a while, add sugar, cooking wine, soy sauce, refined salt, sliced ​​winter bamboo shoots, bean curd and cuttlefish pieces;

3. After boiling, simmer on low heat for about 9 minutes, thicken with wet starch, drizzle with sesame oil and serve.

White Fried Cuttlefish Rolls

Prepare ingredients: 400 grams of cuttlefish, 25 grams of winter bamboo shoots, 15 grams of green peppers, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of garlic (white skin), 15 grams of green onions, 30 grams of peanut oil, 10 grams of starch (broad beans), 2 grams of pepper .

Practice steps:

1. Slaughter and clean the cuttlefish, cut a cross knife, cut into 6×3 cm strips, remove the stems of the mushrooms, wash them, and cut them into diamond shapes. Slice, wash the carrot, slice it, remove the root of the onion, wash it, take the white of the scallion and cut it into sections, cut the garlic into rice;

2. Put the wok on the high heat, put the peanut oil and put it in the cuttlefish when it is hot, turn the pot and pour it into a colander to drain the oil;

3. Leave the remaining oil in the pot, first put the garlic and scallions in the pot, soak for a while, then add the chopped mushrooms, winter bamboo shoots, green peppers and carrots and turn them over a few times, then add 25 ml of bone broth, condiments, wet starch ( Thinly thickened), oiled cuttlefish rolls, stir-fry for a few times, and then eat.

Angelica Astragalus Bamboo Silk Chicken Soup

Prepare ingredients: 650 grams of silky chicken, 40 grams of angelica, 80 grams of astragalus, 40 grams of jujube (dried), 4 grams of ginger, and 3 grams of salt.

Practice steps:

1. Wash the bamboo silk chicken (silk bone chicken), cut into pieces, boil in boiling water for 5 minutes, take out the cold water, wash the angelica, astragalus, red dates (pitted) and ginger;

2. Put all the ingredients in a pot, add an appropriate amount of water, simmer over high heat until it boils, cook over low heat for 3 hours, season to taste and serve.

Purslane Egg Soup

Prepare ingredients: 60 grams of purslane, 210 grams of eggs.

Practice steps:

1. Wash the purslane first, smash it and extract the juice;

2. Shell the eggs, put them in a pot, add some water to cook them, then add the purslane juice and serve.

Stewed Chicken with Ejiao

Prepare ingredients: 150 grams of chicken, 40 grams of donkey-hide gelatin, 15 grams of longan meat, and 30 grams of dates (dry).

Practice steps: 1. Fresh chicken is peeled, washed, diced, longan meat, red dates (pitted) are washed;

2. Put the ingredients into the stew pot, add boiling water and simmer for 1 hour before eating.

Hot and sour cabbage with pepper oil

Prepare ingredients: 300 grams of cabbage, 200 grams of lotus root, 5 grams of ginger, 10 grams of chili (red, sharp, dry), 10 grams of green onions, 3 grams of peppercorns, 10 grams of soy sauce, 10 grams of vinegar, 10 grams of sugar, 3 grams of salt , 10 grams of sesame oil, 2 grams of monosodium glutamate.

Practice steps: 1. Wash the tender cabbage stalks, cut them into strips 5 cm long and 0.5 cm wide, put them in a pot of boiling water and scald them, remove them and let them cool. Inside, sprinkle with refined salt, mix well and marinate for a while, filter out the brine, soak the dried red peppers in water to soften, remove the stems and seeds, wash and cut into filaments;

2. Heat the wok on the fire, pour in the sesame oil, add the peppercorns after the oil is hot, fry them into black, remove the peppercorns, and put the peppers, green onion and ginger into the oil pan together Stir-fry for a few times, add soy sauce and vinegar, stir-fry until fragrant, pour into a cabbage plate, add sugar and monosodium glutamate, hold the plate with a large bowl, remove the cover after 20 minutes, mix well and serve.

Creamy Loofah

Prepare ingredients: 450 grams of loofah, 20 grams of salad oil, 5 grams of starch (peas), 2 grams of salt, 1 gram of monosodium glutamate

Practice steps:

1. Peel the loofah, wash it, and cut it into 3 cm long strips;

2. Heat the oil, put in the loofah and fry quickly, add 10 ml of clear soup, refined salt and monosodium glutamate.

Green and red pepper mixed with cabbage heart

Prepare ingredients: 300 grams of cabbage, 30 grams of peppers (red, sharp), 30 grams of peppers (green, sharp), 5 grams of salt, 5 grams of white sugar, 5 grams of sesame oil, and 2 grams of monosodium glutamate.

Practice steps: 1. Cut off the outer part of the cabbage, cut off the root of the cabbage, take only the inner layer, rinse, drain the water, cut in half lengthwise, and then cut into filaments crosswise (the thinner the better), put it in a plate, add refined salt marinate for 10 minutes;

2. Remove the stems and seeds of red and green peppers, wash them, blanch them in boiling water for 3 minutes, remove them, cut them into filaments, add in shredded cabbage and marinate for a few minutes, filter out the brine, add sugar, monosodium glutamate, and sesame oil and mix well. Edible.

Shrimp Lettuce

Prepare ingredients: 300 grams of lettuce, 25 grams of pepper (red, sharp), 20 grams of shrimp oil, 4 grams of vinegar, 2 grams of MSG, 3 grams of pepper, and 4 grams of salt.

Practice steps: 1. Cut the lettuce into shreds, soak in ice water, remove it, drain the water, and cut the red pepper into shreds;

2. Mix the lettuce, red pepper shreds with seasoning, and serve on a plate.

Assorted Vegetable Stir Fry

Ingredients: One lotus root, one celery, one color pepper, one ginger, and a little fungus salt, oil and vinegar

Practice 1. Wash the ingredients and change the knife

2. Chop ginger and red pepper.

3. Heat oil in a wok, add ginger and red pepper and fry until fragrant

4. Add all the vegetables and stir-fry evenly, add some vinegar and salt, and stir-fry until cooked through.

5. Plate and serve with rice.

Mustard greens with bean paste

Ingredients: mustard greens, bean paste, bamboo salt vegetable and fruit seasoning powder

Practice 1. Wash the vegetables, boil the water, add a little salt and oil, and put the mustard greens in it

2. Slight discoloration and pick up the cold water

3. Heat the pot, add mustard greens, add two tablespoons of bean paste, a little bamboo salt, vegetable and fruit powder and stir well

4. Serve on the plate, the salty and sweet mustard greens are out of the pot

Chili Chicken Wings

Main ingredients: chicken wings; seasonings: salt, soy sauce, chili powder, white pepper.

Practice: 1. Make two cuts on both sides of the cleaned chicken wings.

2. Add a little salt, soy sauce, cooking wine, mix well and marinate for 2 hours.

3. Put the chicken wings in the microwave for 3 minutes.

4. Sprinkle with white pepper and paprika.

5. Put it back in the microwave for 4 minutes.

6. Take out the chicken wings and sprinkle a little white pepper at the end.

Fried pork with dried bamboo shoots

Ingredients: pork belly, dried bamboo shoots, salt, soy sauce, oil

Practice: 1. Soak dried bamboo shoots in cold water for about a day.

2. Slice the meat for later use.

3. Take the wok, after the oil is hot, add the onion, ginger and garlic and saute until fragrant, then add the meat and stir fry.

4. After the meat is fried until golden brown, add bamboo shoots and stir-fry. During the stir-frying process, add salt, soy sauce and other seasonings.

5. After frying, add MSG and serve.

Steamed Sea Bass

Ingredients: 400 g sea bass, appropriate amount of steamed fish and soy sauce, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of onion and ginger, appropriate amount of pepper, appropriate amount of vegetable oil

Practice: 1. Remove the gills and internal organs of the perch, wash them, and make a knife on the fish.

2. Pour in the cooking wine and smear with salt.

3. Put the onion ginger and red pepper at the bottom of the plate, then put the fish, and also put the onion and ginger shreds on the fish body and fish maw.

4. Put the sea bass in the steamer and steam for 10 minutes.

5. Remove the onion and ginger from the plate from the steamed fish. Lay onion ginger, red pepper shreds on the fish.

6. Drizzle the Lee Kum Kee steamed fish sauce evenly. Drizzle with hot oil.

Garlic Roasted Fungus

Materials: 100g fungus (water hair), 90g snow peas, 1/4 garlic, one red pepper, one spoonful of oyster sauce, one spoonful of soy sauce, one spoonful of chives, two starches, a little sugar

Practice: 1. Remove the old roots after the ear foams, rub with a little flour or starch, wash them, and control the water

2. Remove the old tendons and wash the blue beans, peel the garlic, cut the red pepper into eye pieces for later use, and dice the shallots

3. Add oyster sauce, sugar, soy sauce, starch and water to make a bowl of juice for later use

4. Add water to boil, pour in snow peas and blanch until they are broken and take out

5. Boil the fungus until it is broken and fish out

6. Add oil and garlic cloves

7. Fry until lightly brown, then remove and set aside

8. Put the onion into the pot and fry until fragrant, pour the bowl juice, and boil the garlic cloves

9. Then pour in all the vegetables and stir well to serve.

Rice Omelette

Ingredients: 2 eggs, half a bowl of rice, a little sugar

practice

1. Prepare eggs, rice and sugar.

2. Crack eggs into a bowl, add sugar and mix well.

3. Pour the leftover rice into the egg mixture.

4. Stir to form rice and egg mixture.

5. Brush a thin layer of oil on the pan, pour half of the rice and egg mixture, and lay the bottom of the pan.

6. Fry the bottom.

Asparagus Salad

10 asparagus, 1 tbsp peanut oil, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp salt, 2 cloves garlic, chopped Method: Wash the asparagus, remove the roots and put them in boiling water Blanch for a minute, then pour a teaspoon of salt into the boiling water. After one minute, remove the asparagus and soak in cold water for one minute. After removing, cut into two pieces and place on a plate. In a small bowl, combine soy sauce, sugar, and sesame oil. Put peanut oil in the pot, heat it up (the oil temperature should not be too high), add chopped garlic, fry for a second (do not fry), immediately pour the oil into the mixture in a small bowl, stir it, pour it on the asparagus Can.

Spicy Fried Chicken Slices

Ingredients: 1 piece of chicken breast, 1 bell pepper, 3 tablespoons of Pixian bean paste, 2 grams of salt, 2 tablespoons of cornstarch, appropriate amount of onion, ginger and garlic

Method: 1. Slice the chicken breast, add 2 tablespoons of cornstarch to mix well.

2. Slice the bell pepper, shred the onion, ginger and garlic for later use.

3. Put an appropriate amount of cooking oil in the pot. After the oil is hot, add the chicken breast pieces and stir-fry until the chicken pieces turn white. Set aside.

4. Put an appropriate amount of cooking oil in the pot. After the oil is hot, add the onion, ginger and garlic shreds and stir until fragrant.

5. Add in Pixian bean paste and fry red oil. Add bell pepper flakes and fry for half a minute.

6. Pour in the fried chicken pieces, stir well and serve.

Spicy Wolf Tooth Potato Chips

Ingredients: Potato Ingredients

Method First, wash and peel the potatoes~ Use the kind of knife that you can buy from a certain treasure to cut potatoes~ Very cheap~ First slice the thickness of the same~ Then cut into strips~

Cut potatoes~ Rinse with water to soak the excess starch, put the potatoes into the pot with a slotted spoon after the pot is boiled~

Wait for it to boil again and cook for a few minutes~ You can poke the potatoes with chopsticks~ If they are broken, they can be served~

I used a colander of cold boiled water twice, I don't want to be too hot~ Remember to drain the water when mixing the ingredients~

Then put an appropriate amount of salt, sesame oil, pepper powder, chili oil, cumin powder, a small amount of monosodium glutamate, if you want to be spicy, add millet, sprinkle with green onions, fried sesame seeds, crushed cooked peanuts ~ sweet and sour taste Just add sugar and vinegar. If you don't like spicy food, you don't need to put pepper.

Fried Pork with Yuba

Ingredients: appropriate amount of pork belly, yuba, green pepper, ginger, garlic, chopped pepper, edible oil, salt, chicken essence, pepper;

Method 1. Fold the yuba into sections and rinse them with water. Children's shoes who like to eat soft yuba can be soaked for a while. I like the chewy feeling and rinse them off. Sliced ​​pork belly; green pepper cut into diamond shape (mainly good-looking and evenly heated), minced ginger and garlic (as you like);

2. Heat the pot, put an appropriate amount of oil, add the sliced ​​pork belly when it is 70% hot, fry until it changes color, add a piece of yuba and stir-fry (it’s because you like chewy yuba, and the yuba is particularly fragrant after being fried in oil.);

3. Add ginger and garlic, continue to fry pepper for one minute, add green pepper and fry for two minutes (it may be very choking, and it will be mushy if there is less oil, so... figure it out for yourself);

4. Put a little salt (if the chopped peppers are salty enough, you don't need to add salt) I didn't put salt in this one, and I feel that the saltiness is just right. Add a little water. Add chicken essence, stir fry and cook;

Enoki Mushroom Fat Beef Roll

Fat Beef Roll/ Enoki Mushroom/ Oyster Sauce/ Sugar

1. Wash the enoki mushrooms, cut off the mushroom legs, and drain the water for later use;

2. Roll up the fat beef roll and enoki mushroom piece by piece;

3. After the pot is hot, pour the oil. After the fire is hot, put the enoki mushroom fat beef rolls into the pot and fry;

4. Fry the fat beef until it changes color, turn one side, and evenly fry the whole fat beef roll out of the pan;

5. Stir the oyster sauce, sugar and hot water in a certain proportion and pour it on the beef roll.

Fried Chicken Nuggets

Ingredients: 500 grams of three yellow chicken, 30 grams of vegetable oil, 15 grams of Korean chili sauce, 10 grams of chili powder, 5 grams of light soy sauce, 5 cloves of garlic, 2 grams of cooking wine, 15 grams of tomato sauce, 2 grams of ginger, 5 grams of sesame oil, 5 grams of salt

practice:

1. Cut the three yellow chicken into pieces, put them in a pot under cold water, add cooking wine and bring to a boil, pick them up~

2. Mash the garlic and mash the ginger

3. Make a sauce with Korean chili paste and tomato paste, garlic paste, ginger paste, salt, soy sauce, chili powder, and sesame oil

4. Heat the pan with cold oil, heat the oil to 80% and stir fry the chicken pieces evenly to get out the water and give off the fragrance

5. Add the sauce and stir fry evenly

6. Add a little water and stir fry for a few minutes

7. Turn to medium and low heat and cook until the chicken pieces are cooked through, and the high heat collects the juice

8. You can add some cooked sesame seeds or chopped chives to garnish the chicken pieces

Mushroom and Fish Porridge

Materials: rice, fish, fresh mushrooms, celery, shredded ginger, salt, pepper. Practice: Wash and soak the rice, then put it in a pot and add about 7 times of water to cook porridge, cut the fish into pieces, and marinate for 20 minutes with a little salt and pepper. Wash and slice the shiitake mushrooms, wash and mince the celery. After the rice is boiled until soft, add sliced ​​mushrooms and shredded ginger and stir well, then add the fish fillet to boil and cook for another 5 minutes, pour in the minced celery, cook with salt for 1 minute and stir well.

Stuffed Mushrooms with Meat

This dish is going to be a little more complicated. This dish is called stuffed mushrooms with meat. There must be mushrooms in the ingredients. You also need to prepare minced meat, green onions, eggs, lettuce leaves and other ingredients. Put the meat filling on the shiitake mushrooms and press down, fry until golden brown, then bake in the oven at 150 degrees for 20 minutes.

Stir-fried sixtie

1. First add some sesame oil to the clams in salt water for half a day, and then prepare the seasoning.

2. After cleaning the clams, blanch them in hot water.

3. When the clams open their mouths slightly, pour them into the basin and let them sit for a while. This is to allow the sediment to sink to the bottom, and then keep stirring to allow the sediment in the clams to be discharged better.

4. Heat oil in a hot pan, fry ginger, garlic, Chinese peppercorns, dried chili and bean paste until fragrant.

5. Then put in the cleaned clams, pour in cooking wine, soy sauce, salt, and shallots and stir-fry.

6. When the clams are all open, add some white sugar and drizzle with sesame oil.

Winter Melon Bone Broth

Children should pay attention to nutritionally balanced meals. Next, I will introduce a winter melon bone soup. Calcium supplements are long, large pieces of wax gourd, a little spare ribs, first blanch the spare ribs in water, cook for 1 hour, put in the wax gourd pieces, the aroma of the spare ribs penetrates into the wax melon little by little, take a bite of the wax melon and only the spare ribs The sweetness and the richness of the meat make people move their index fingers.

Fried Shrimp Balls with Fungus and Yam

Practice 1. Remove the shrimp head and shell from the fresh shrimp, peel the yam, slice it obliquely, chop the small red pepper, and slice the ginger

2. Open the back of the fresh shrimp, pick off the sand lines, and add cooking wine

3. Add more starch and 1/2 teaspoon salt

4. Squeeze and marinate for about 10 minutes

5. Add a little oil to the pot, heat it, add ginger slices and saute until fragrant

6. Add yam slices and fry for half a minute

7. Add black fungus and fry for 1 minute

8. Put the ingredients in the pot aside and add the marinated shrimp

9. Fry until the shrimp changes color, add sugar, remaining salt and chicken essence

10. Finally add the small red pepper and stir well

Braised Japanese Tofu

1. Soak the dried shiitake mushrooms in warm water. Do not pour the water used to soak the shiitake mushrooms, and keep them for later use.

2. Wash the carrots and cut them into thin slices, thaw the frozen peas and blanch them in boiling water for later use.

3. The package of Japanese tofu is cut in the middle, cut into equal pieces, and wrapped with cornstarch.

4. Wash the fresh shrimp, peel the skin, remove the brain and remove the shrimp line, then blanch in boiling water, remove the color after discoloration, and cut into sections for later use. You can also add some crab sticks for hot pot.

5. The cornstarch that wraps the tofu should not be too little. After the pan is hot, pour in the salad oil, and fry the tofu on a low heat. Be sure to fry one side before turning it over. Fry it until golden brown and remove it for later use.

6. Use oyster sauce, soy sauce, sugar, salt, and the right amount of mushroom water just now to make a bowl of seasoning sauce. After the pan is hot, add a little oil, add carrots and mushrooms and stir fry.

7. Add the spare shrimp and peas.

8. At this time, pour in the fried Japanese tofu. Because it is fragile, it is best to flip the spoon instead of stir frying. If there is more soup at the end, add a little water and starch. It is best if the soup is slightly thick. .

Potatoes

1. Peel the potatoes, cut them into pieces and cook them in a pot. When cooking the potatoes, add some salt to make the potatoes easy to taste.

2. Take out the boiled potatoes and dry them

3. Put a little sesame oil in the pot (the sesame oil in our family is the oil squeezed from the sesame seeds grown by my grandfather), put the boiled potatoes into the pot, fry on medium and low heat

4. Fry until browned on both sides

5. Add the peppercorns, cumin powder, chili powder, cumin grains, and soy sauce to stir-fry in turn, and add the chopped green onion before the pot.

Pan-Fried Tofu

Ingredients: tofu, green onion, soy sauce, oyster sauce, sugar, oil

Method: 1. Rinse the tofu first and drain. Then cut it, cut it, cut a large piece of tofu into small pieces

2. Pour the right amount of oil into the pot, not too much oil, fried tofu is not fried tofu

3. When the oil is hot, reduce the heat to a low heat and gently add the tofu. After placing it, turn to medium heat and fry until the bottom is golden brown from the side, and you can turn it over.

4. When the frying is almost done, start to put the sauce, add a spoonful of oyster sauce, three spoons of soy sauce, half a spoonful of white sugar, about a third of a bowl of water, and finally add some chopped green onion.

Braised peas with water chestnut and minced meat

Ingredients: 200 grams of peas, 75 grams of fat and lean pork, 50 grams of water chestnuts, 50 grams of carrots,

Seasoning: 30 grams of vegetable oil, 10 grams of cooking wine, 2 grams of salt, 1 gram of monosodium glutamate, 3 grams of corn starch, 6 grams of green onions, 3 grams of ginger

practice:

1. Wash the pork, water chestnuts (water chestnuts) and carrots and cut them into cubes of the same size.

2. Wash the onion and ginger and cut into small pieces

3. Put dry starch into a bowl and add water to make wet starch for later use

4. Heat the pot, put the oil and heat it up, put the diced pork in the pot and stir fry until it changes color

5. Add onion and ginger to fry until fragrant, add peas and carrots and stir fry

6. After the peas change color, pour in cooking wine, salt and appropriate amount of water, and cook until the peas are tasty

7. Finally, add water chestnuts and stir well, add MSG, and thicken with water starch.

couple lung slices

Ingredients: beef, offal, millet pepper, onion, ginger, garlic, cooking wine, oil, salt, chicken essence,

Practice steps: 1. First clean the ginger, garlic, onion, and millet pepper and mince them.

2. Pour water into the pot, and put the beef and offal into the pot together, so as not to cover the beef.

3. Bring to a boil over high heat, skim off the scum, see that the meat is white and red, decante the soup, still put the beef and offal in the pot, pour the old brine, and put in the spice bag (wrap the pepper, cinnamon and star anise with cloth) ), liquor and refined salt.

4. Add water and cook on high heat for 30 minutes, switch to low heat and continue to cook for 15 minutes, cook until the beef and offal are crisp but not rotten, remove and let cool.

5. Pour the marinade and boil for 10 minutes, pour it into a bowl, add monosodium glutamate, chili oil, soy sauce, and pepper noodles to make a sauce.

6. Cut the cooled beef and offal into slices, mix them together, pour in the marinade and mix well, divide into several plates, sprinkle with crispy peanuts and sesame noodles.

Fruit tofu

Ingredients: papaya, appropriate amount of dragon fruit, 1 red pepper, 1 piece of old tofu, 2 tablespoons tomato sauce, 1 teaspoon salt, 1 tablespoon sugar, 1 teaspoon vinegar, 2 tablespoons water starch

Practice 1. Cut dragon fruit and papaya into pieces, soak the tofu in hot water after cutting into pieces, add some salt to the water, this is a lazy practice, and it is not easy to remove the beany smell.

2. Heat oil in a frying pan, add drained tofu, and fry on low heat until golden brown. This step requires a little patience.

3. Add the red pepper and stir fry directly, then add the fruit, and finally pour in the sauce and stir fry until it is delicious.

Steamed Pumpkin with Dried Plum Vegetables

Ingredients: 300 grams of pumpkin, 200 grams of dried plums, 300 grams of tempeh, a little each of chopped green onion, minced ginger, minced garlic, 2 grams of salt, and appropriate amount of cooking oil

practice

1. Cut the washed and peeled pumpkin into pieces; cut the soaked prunes into sections. Pour the dried plums into the hot pot, stir fry to remove excess water, and set aside

2. Heat the oil in a hot pot, pour in minced ginger, minced garlic, chopped green onion, and tempeh until fragrant; pour in pumpkin, add salt, chicken powder, and stir fry evenly

3. Put it into a bowl of plum vegetables, stir evenly, put it into a steaming bowl, set aside

4. Boil water in the steamer, put in the mixed dishes, steam for 20 minutes on high heat until cooked, then take out the dishes

Stir-fried Silver Sprouts with Green Peppers

Ingredients: 400 grams of mung bean sprouts, 100 grams of green peppers, 10 grams of Shaoxing wine, refined salt, 6 grams of MSG, 1 gram of balsamic vinegar, 1 gram of peanut oil, 60 grams

practice

1. Remove the roots and sprouts of the mung bean sprouts and wash them, remove the stalks of the green peppers, wash the seeds and cut them into shreds.

2. Heat the wok, add peanut oil and cook until it is 70% hot, add green peppers, mung bean sprouts, add Shaoxing wine and salt to stir fry quickly, then add monosodium glutamate, balsamic vinegar, stir evenly until mature, and serve on a plate. Can.

Steamed lotus root balls

Ingredients: 500 grams of lotus root, appropriate amount of mashed potatoes, 12 grams of raw potato flour, 30 grams of vegetarian sea rice (1 small handful), appropriate amount of salt, appropriate amount of cooking oil, several pieces of green cabbage leaves

practice

1. Wash and peel the lotus root, put it on a small-eye iron sieve to grind the lotus root, steam the potatoes and mash them into mashed potatoes, soak the vegetarian sea rice in warm water for 2 minutes, drain and chop finely.

2. Mix the chopped lotus root and mashed potatoes well, first put a little salt to taste (because the glutinous rice has a salty taste).

3. Add the chopped vegetarian sea rice and raw potato flour together and mix well. At this time, add salt to taste.

4. Take a pinch of ping pong ball-sized material, put it in the palm of your hand and shake it in the same direction, and shake out round lotus root balls.

5. Put a green cabbage leaf in the small steamer first, and place the lotus root ball on the green cabbage leaf. (It is recommended to use green cabbage leaves) Steamed lotus leaves or scallop leaves.

6. Boil the water in the steamer over high heat, place a small steamer, and steam for 10-15 minutes on medium-high heat.

Chives and Jellyfish

Practice 1. Wash the jellyfish, soak in water and change the water several times, remove excess salt, and cut into strips

2. Put the chives in a pot of hot water and cook for 2-3 minutes

3. Add 1/5 tablespoon of salt, 1/3 tablespoon of chicken essence to taste, drizzle with a little sesame oil and mix well

4. Cut the chives into 3 sections and place them on a plate

5. Remove the jellyfish from the water, add 1/2 tsp sugar, 1/3 tsp chicken essence to taste

6. Pour 1 tablespoon of rice vinegar, pour in sesame oil and stir well

7. Put the jellyfish on the chives and sprinkle with chopped cooked sesame seeds.