Selected 39 dishes to share, authentic home-cooked taste, learn to cook a variety of dishes, delicious sharing

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!

spicy beef

Material: 200 grams of beef, 100 grams of green onions, 2 parsley, 50 grams of auxiliary oil, 6 ml of salt, 2 grams of soy sauce, 2 ml of sesame oil, 1 ml of egg liquid, 10 ml of cornstarch, 10 grams of ginger powder

practice

1. Prepare the ingredients: cut beef (washed and refrigerated in advance), green onions, parsley, green peppers, etc.;

2. Slice the beef, put oil, salt, soy sauce, egg liquid, raw powder, ginger powder and marinate for 3 minutes;

3. Heat the pan, pour the oil, the oil temperature should be high, pour in the beef and stir fry, keep stirring, and start the pan when it is mature.

4. Wash and de-seed the green peppers in advance, cut into pieces, stir-fry the green peppers in the fried beef pot;

5. Add onion and parsley to stir fry;

6. Stir-fried beef slices are also added;

7. Add soy sauce, salt, sesame oil and stir fry evenly. Sesame oil is very important, seasoning and fragrant.

8. Delicious out of the pot

Spicy Braised Beef

Ingredients: Main ingredients, braised beef; small chaotian pepper, thick chili noodles, pepper, ginger, garlic, shallots; cooking wine, Pixian watercress can also be added with other chili sauce, oyster sauce, soy sauce, white sugar, salt according to taste , chicken essence

practice:

1. Prepare the main ingredients and ingredients, cut the beef into thick strips. The braised beef is braised by itself, it should not be too rotten, and it has to be deep-fried and re-cooked later, otherwise it will fall apart and become unshaped.

2. Put the beef into the wok with hot oil, fry for about 3 minutes, turn to slow heat and continue to fry slowly until it is evenly colored, the beef is hardened, and the fried beef is drained into the oil.

3. Pour out the oil in the pot and leave a little. Pour in Xiaochaotian pepper, shredded ginger, garlic cloves, Sichuan peppercorns, and Pixian watercress and stir-fry over low heat. Pour the fried beef strips into the pot, turn the heat from low to simmer, add an appropriate amount of cooking wine and stir fry.

4. Then add oyster sauce, soy sauce, a small amount of salt, and two tablespoons of sugar, and stir-fry continuously to make the seasonings evenly flavored. Then add cooking wine, soy sauce, oyster sauce, the fried beef strips will become soft, but after slowly stir-frying, the beef strips will become hard again. At this time, you can add a small amount of chicken essence, add scallions, and fry for another minute. Pot, super tempting.

Fried Peanut Sprouts in Oyster Sauce

Ingredients: 500 grams of peanut sprouts, 2 tablespoons of lard (peanut oil), 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and an appropriate amount of green onions;

Practice 1. Bought peanut sprouts.

2. Wash the peanut buds, remove the roots and the outer skin of the peanuts, and blanch them for later use.

3. Put 2 tablespoons of lard in a hot pan, pour in peanut sprouts and stir fry for a while, add oyster sauce, soy sauce, stir well, change to medium heat and continue to fry for 2-3 minutes, let the peanut sprouts absorb the seasoning, add green onions before serving part.

Onion Vegetable Pie

Ingredients: onion, carrot, celery, salt, white pepper, water, oil. Batter too white powder: a small spoon. Cheese Crispy Flour: About 3-4 small tablespoons.

practice:

1. Cut the washed onions, carrots, and celery into cubes, add a teaspoon of salt, add an appropriate amount of white pepper, and stir well.

2. Batter: First add a little Taibai powder to the mixed diced vegetables, add some water and mix well with chopsticks. Add 3-4 tablespoons of cheese crispy powder and mix well. Do not add the amount of flour at one time, it is recommended to add it in 2 tablespoons. If the middle is too dry, add a small tablespoon of water, and slowly adjust until the batter has a thick consistency.

3. Heat a frying pan over medium-low heat. Add a small tablespoon of hot oil to the batter and mix well.

4. Fry for 3-4 minutes, and it will turn golden brown and ready to serve!

Shrimp and Vegetable Salad

Main ingredients: 100g shrimp, 100g cherry tomatoes, 100g purple cabbage, appropriate amount of ginger, appropriate amount of shallots, appropriate amount of cooking wine, 1 tsp original salad dressing, appropriate amount

Craftsmanship:

1. Prepare the shrimp, wash the purple cabbage and soak it in salt water

2. Cut the cherry tomatoes in half, add ginger and green onions to the pot and boil, drop in cooking wine

3. Add the shrimps and blanch them, put the drained purple cabbage and shrimps in a bowl.

4. Add cherry tomatoes and salad dressing, mix well, put in a bowl

Steamed Egg with Crucian Carp

Ingredients: 200 grams of crucian carp, 3 eggs, 5 grams of cooking wine, 5 grams of ginger, 5 grams of shallots, 3 grams of salt, 2 grams of soy sauce, a little red pepper, 20 grams of vegetable oil

Practice : 1. After the crucian carp is cleaned, use kitchen paper to dry the water on the fish, lightly apply a thin layer of salt on the fish, and make a few diagonal cuts on each side with a knife.

2. Heat oil in a pot, heat it until it is 80% hot, put in the crucian carp and fry yellow on both sides. When frying, add some cooking wine, green onion and shredded ginger.

3. After frying, remove the scallions and ginger, and place the fish in a bowl.

4. Beat the eggs completely with a little salt, add an appropriate amount of water to make the egg mixture of the usual steamed custard, and then gently pour the egg mixture into the bowl.

5. Put it into the steamer and steam for about 8 minutes.

6. After steaming, take it out, add a little soy sauce to taste, sprinkle some chopped green onion and chopped red pepper to garnish.

garlic eggplant

Ingredients: eggplant, sugar, dark soy sauce, light soy sauce, salt, sesame oil, garlic leaves, pepper, garlic

Practice: 1. Cut the garlic into the shape of garlic, and chop the garlic leaves.

2. Pour water into the pot, put the eggplant in the pot, steam for 15 minutes, and then take it out and put it on a plate.

3. Next, let's make a bowl of glutinous rice: put half a teaspoon of salt, a little sugar, an appropriate amount of light soy sauce, a small amount of dark soy sauce, a little pepper and a few drops of sesame oil in the bowl, add an appropriate amount of water and mix well.

4. Cut the steamed eggplant into strips with a knife, drizzle the prepared bowl on the eggplant, and add garlic and garlic leaves for later use.

5. Put oil in the pot, burn the oil until it is mature, pour it directly on the eggplant and it's done.

Braised Beef

Ingredients: 600 grams of beef brisket, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 6 pieces of garlic, 4 pieces of green onion, 4 pieces of ginger, 1 star anise, 1 piece of cinnamon, dried 4 peppers.

Production Method

Step 1: Cut the beef into large pieces and blanch in boiling water for a minute, then remove and rinse.

Step 2: Heat 2 tablespoons of oil in a wok, saute onion, ginger, garlic and other spices until fragrant. Add the beef and fry a little. Add the soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce, stir-fry evenly, and then add an appropriate amount of boiling water (the amount of water should cover the beef), bring to a boil over high heat, and simmer for about 90 minutes.

Step 3: Add an appropriate amount of sugar and salt to adjust the taste, and turn on a high heat to thicken the soup.

Pork Belly with Caper Beans

Ingredients: pork belly, sour beans, two millet peppers, one sharp pepper, appropriate amount of onion, ginger and garlic, cooking wine, soy sauce, sugar, chicken essence, a little salt and oil.

practice:

1. Cut the pork belly into small pieces, cut millet peppers and sharp peppers into rings, cut sour beans into small pieces, and slice ginger and garlic for later use.

2. Heat oil in a hot pan, fry the pork belly until the oil comes out, add soy sauce, cooking wine, salt, stir fry evenly.

3. Then add millet peppers, ginger and garlic, stir fry, add sour beans and peppers and stir fry for two minutes, add chicken essence, sugar, stir fry evenly, and then stir fry, sprinkle with chopped green onion.

Kelp and Corn Pork Ribs Soup

Practice steps

1. Prepare materials

2. Wash carrots, corn, bitter gourd and soybeans.

3. Put the ribs and cold water into a clay pot, boil for 2 minutes, and boil the blood of the ribs.

4. Rinse the blood scum from the ribs and drain.

5. Put water in the clay pot and bring to a boil.

6. After boiling water, add spare ribs, corn, carrots, bitter gourd and soybeans. After boiling, turn to medium-low heat and cook for 1 hour. .

7. Add the kelp and cook for 30 minutes.

8. Boil the kelp until soft, season with salt and turn off the heat. Season with salt before turning off the heat.

Pork Belly Crispy Seaweed

The practice steps of pork belly crispy kelp

1. Prepare materials

2. The onion, ginger and garlic are changed to the knife, and the pork belly is sliced ​​for use

3. Wash the salt on the surface of the kelp and soak it for an hour

4. The kelp is crossed and then rolled into a kelp roll

5. In a hot oil pan, add the pork belly to the oyster sauce

6. Add onion, ginger and garlic, stir until fragrant

7. Put the kelp roll into the pot

8. Add the water that has not been over the kelp, add in the extremely fresh taste, star anise, peppercorns, boil over high heat, turn to low heat and simmer for 1 hour

9. Add an appropriate amount of salt, drizzle in sesame oil, put a little coriander, serve out, and decorate with red peppers

saliva chicken

Ingredients: 4 chicken thighs; 3-4 shallots; 9-10 cloves of garlic; 2 tablespoons of cooking wine; 2 tablespoons of soy sauce; aged vinegar! Aged vinegar! 3 spoons; 1 spoon of sugar; 1 spoon of pepper oil; a little salt; small red pepper; 1 spoon of chili oil; 1 spoon of sesame oil

The method is to put the chicken legs in cold water, pour cooking wine (to remove the fishy smell), or put ginger slices. High heat, turn to low heat after boiling, 8 minutes (do not cover the pot).

Turn off the heat, cover and simmer for 3 minutes (it can be easily inserted with chopsticks, you can simmer for more time), and immediately pour it into cold water to cool. Onion, garlic, chilli, finely chopped.

2 tablespoons of light soy sauce, 3 tablespoons of vinegar, 1 teaspoon of sesame oil, 1 tablespoon of chili oil, 1 tablespoon of pepper oil, 1 tablespoon of sugar, salt according to your own taste size, scale unchanged).

Stir the sauce evenly. Tear the cooled chicken thighs into shreds (small pieces are quick to taste). Pour the sauce evenly, OK! Don't be too delicious.

Cucumber Squid

Ingredients: 200g squid, 100g cucumber, 5g chopped green onion, minced garlic, soy sauce, 3g salt, appropriate amount of vegetable oil

Practice: 1. The squid must be washed and cut; the cucumber must be washed and sliced;

2. Put the pot on the fire, pour the water to boil, then cook the squid until cooked, then take out the dry;

3. Heat the oil in a pot to 60%, fry minced garlic, add squid and cucumber 1, add soy sauce, salt, stir fry evenly, sprinkle with chopped green onion.

Corn Carrot Fried Rice

Materials: rice; eggs; corn, green beans, carrots (available in supermarkets); ham; soy sauce; chives; cooking wine; salt;

practice

1 Cantonese sausage, cut into small pieces;

2 Scallions, chopped green onions and eggs into a bowl, stir into egg mixture for later use;

3 Put oil in a hot pan;

4 Pour in the beaten egg mixture;

5. Quickly slide the eggs, don't get old, pull them to one side of the pot, pour in the sausages on the other side and fry until fragrant;

6 Pour in corn, green beans, carrots, stir fry;

7 Pour in the white rice and continue to stir fry until the rice grains are spread out and become one with the other ingredients;

8 Pour in soy sauce and stir fry evenly. Make each grain of rice a red sauce; add salt, season to taste, and then sprinkle with chopped chives.

Sweet and Sour Pork Ribs

main ingredient

Ribs: a pound

Accessories: soy sauce: three tablespoons; white sugar: two tablespoons; cooking wine: three tablespoons; vinegar: three tablespoons; water: three tablespoons

Specific steps 1. Soak the raw pork ribs in cold water for 20-30 minutes and then pick them up, preferably in a casserole, because it will be boiled in vinegar for about 20 minutes later. It doesn't matter if it's a good pot.

2. Pour the ingredients of soy sauce, cooking wine, vinegar, water and sugar into the pork ribs pot, stir well with chopsticks. Then turn on medium heat and cook with lid closed.

3. Check the cooking process from time to time and stir with chopsticks. (If you want to eat more sour, you can add some vinegar after ten minutes). About fifteen to twenty minutes later, the sauce starts to thicken and darken in color. At this time, be sure to open the lid and stir carefully with chopsticks, otherwise it will easily burn. Don't walk away, it only takes two or three seconds to burn, you must stir patiently until the ribs fully absorb the juice.

4. The juice can be collected. If you have time, you can also spread the steamed taro under the plate, adjust the sauce a little more, scoop it up when it turns dark and collect the juice, and pour the juice over the taro when it is on the plate.

Fragrant Tofu Soup

Ingredients: internal fat tofu, eggs, chives, coriander, ham, minced lean meat, cornstarch

Practice: 1. Cut the meat into minced meat, cut the ham into cubes, mince the shallots and parsley for later use.

2. Break up the eggs for later use, try to break up as much as possible.

3. Add the cornstarch to the water and mix well. Set aside.

4. Put a small amount of oil in the pot, add the minced meat and stir-fry until it changes color, then pour in water to boil, and continue to cook for 5 minutes.

5. After five minutes, add the ham and tofu and cook for a while.

6. Then evenly pour in the previously mixed water starch, stir while pouring, when it is cooked until thick, pour the beaten egg liquid evenly and stir clockwise.

7. Add salt to taste before serving, sprinkle with chopped green onion, coriander, and sprinkle some pepper.

Pineapple Fried Rice Cake

Material: 100 grams of pineapple, 150 grams of rice cake, a few pieces of wolfberry, appropriate amount of salt

[How to do] 1. Prepare the required ingredients, soak a few wolfberry fruits for decoration, and cut the pineapple into thin slices

2. Add oil to the hot pan, turn on the fire, pour in the pineapple and fry for 1 minute

3. Then pour in the rice cakes and salt and stir-fry for about 2 minutes. The rice cakes become soft. Cover with even pineapple juice and turn off the heat.

Garlic Black Pepper Pork Ribs

Ingredients Ribs, onions, green and red peppers, salt, oil, sugar, garlic, cooking wine, starch, black pepper sauce

Practice 1. Rinse the spare ribs first with empty blood. Use a spoon of cooking wine, half a spoon of soy sauce, 5 grams of sugar, a little salt, chicken essence, and a little minced garlic to marinate for about half an hour.

2. Steam the pot over high heat until it is nine minutes cooked (that is, when the surface has turned white and the bones are a little bloody) and set aside.

3. Pick out the minced garlic in the ribs, sprinkle with starch and grasp it evenly. It doesn't need too much to stick to each piece of meat. Heat oil in a hot wok (put more oil) and fry the ribs until golden brown on both sides. Remove and set aside.

4. Re-heat the wok and add the onions, stir-fry the green and red peppers until fragrant and the surface is slightly yellow, then stir-fry the ribs for a few times, then turn down the heat and add the black pepper sauce to stir-fry, add some salt and chicken essence to adjust the taste. Can be loaded.

White Jade Mushroom Egg Soup

Ingredients: 1 pound of white jade mushrooms, 2 eggs, a handful of dried shrimps, shallots, chopped green onions

Practice 1. Wash the white jade mushrooms, remove the heads, and put them aside for later use;

2. Beat the eggs with an appropriate amount of salt, add an appropriate amount of warm water and stir;

3. Wash the dried shrimps for later use;

4. Flatten the shallots, cut the shallots into sections;

5. Put an appropriate amount of oil in the casserole, then put the shallots into the pot and sauté until fragrant, add an appropriate amount of water;

6. Then put the dried shrimps into the pot and boil them, and add the white mushrooms;

7. Continue to boil, then pour the egg liquid into the casserole, and add an appropriate amount of salt;

8. Boil eggs into egg drop sprinkles with chopped green onion and serve.

Fried Pork with Yuba

Beancurd, pork belly, chopped pepper and garlic slices, cooking wine, soy sauce, oyster sauce, green pepper slices, salt, chicken essence in bags

Method: Pack a bag of yuba in a bag, cut the required amount and soak it in warm water

Cut the pork belly into small pieces, stir fry the oil in a hot pan

Put chopped peppers, garlic slices, cooking wine, soy sauce, oyster sauce, and half a spoon of water to simmer for flavor. Then add the yuba and stir fry. When the soup is almost dry, add green pepper flakes, salt and chicken essence to taste.

Chili Granny Egg

Ingredients Eggs, red peppers, peppers, peanut oil, salt, soy sauce, ginger and garlic, balsamic vinegar, green onions, green peppers, tempeh chili sauce, tempeh

Method: 1. Heat the frying pan and add oil, peel the eggs into the pan and fry them on both sides. During the frying process, use a spatula to puncture the yolks to make the fried eggs flat and easy to cut. Once the eggs are fried, cut each egg into 4-6 pieces with a knife

2. Wash the green and red peppers, remove the stems, and cut the pepper rings. If you are afraid of being too spicy, you can wash the pepper rings with water to remove the seeds to reduce the spiciness. Slice the ginger, peel and slice the garlic cloves, soak the dried tempeh in water for later use, and add the green onions. Wash the segments, cut into thick round slices, wash the shallots, cut them into segments for later use

3. Heat the wok and add oil, put the green onion slices into the wok, stir fry on a low heat, remove and set aside, put the green and red pepper rings into the wok, stir fry patiently on low heat, stir fry until the water is dried up and the spicy fragrance overflows , put ginger slices and garlic slices into the pot and stir fragrant, transfer the ingredients in the pot to the side of the pot, put the tempeh, crispy fresh peppers, and spicy tempeh sauce into the pot and stir fragrant

4. Pour the fried egg cubes into the pot and stir fry, pour in fresh soy sauce, add sugar, balsamic vinegar, salt and stir well

5. Pour the fried onion slices into the pot and stir fry evenly

6. Sprinkle the shallots into the pot, quickly stir-fry the pot for a few times, turn off the heat and take it out

Stir-fried Pork with Fungus

Main ingredients tenderloin, egg, fungus, pepper, green vegetables, light soy sauce and salt

Practice the tenderloin to marinate with ingredients, eggs, fungus, pepper, green vegetables.

Stir-fry the eggs, stir-fry the meat, and cut the vegetables.

Onion, pepper soy pot. Pour in eggs, fungus, meat, greens and stir fry for a while.

Out of the pan. Bright color and rich nutrition.

Braised Eggplant

Ingredients 1 eggplant, 1 green pepper, 1 tomato, 3 cloves of garlic, 2-3 spoons of sweet potato starch, 4-5 spoons of sugar, a little salt, a little soy sauce, a little chicken essence, a little cooking wine, a little sesame oil, and half a bowl of water;

practice

1. Wash the eggplant and cut it into pieces, put the sweet potato starch on it, cut the tomato and green pepper into pieces and set aside, and mince the garlic for later use;

2. Heat the oil in the pan, deep fry the eggplants until golden brown;

3. Seasoning sauce: half a bowl of water, 3 spoons of starch, 1 spoon of salt, a little sesame oil, a little cooking wine, a little chicken essence, a little dark soy sauce for coloring (the color should not be too light and dark chocolate color), 4-5 spoons of sugar (put more sugar will taste better);

4. Leave a little base oil in the pot, add tomatoes and green peppers to fry until fragrant, return the fried eggplant to the pot, add the adjusted seasoning and fry until cooked, turn off the heat and add minced garlic and stir well.

Stir-fried Beginners with Double Mushrooms

Ingredients: 150 grams of shiitake mushrooms, 150 grams of white jade mushrooms, 500 grams of novice vegetables, appropriate amount of oil and salt, 1 piece of onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 teaspoon of sugar,

practice:

1. Prepare the required materials, remove the old leaves from the novice vegetables, wash them, cut off the roots of the shiitake mushrooms, and wash them well

2. Cut off the roots of the white jade mushrooms, wash them well, cut the shiitake mushrooms into strips and set aside, cut off the roots of the rookie cabbage, then cut into inch sections, cut the green onions, chopped green onions, minced ginger, and sliced ​​garlic

3. Heat the oil in the pot, add chopped green onion, minced ginger, garlic slices and saute until fragrant, add shiitake mushrooms and white jade mushrooms and stir-fry over medium-low heat, stir-fry the mushrooms until fragrant, stir-fry the water, simmer for 1-2 minutes, and simmer the mushrooms until cooked.

4. Add the new dish and stir-fry on high heat, stir-fry the new dish until the color turns dark green, add oyster sauce, a little salt, oyster sauce is salty, personal taste is light, salt can be omitted, stir fry quickly and evenly, turn off the heat, Just put it on a plate, and a plate of light and delicious dishes is ready

Wonton noodles

150 grams of pork stuffing, 100 grams of shrimp, 150 grams of small wonton wrappers, 100 grams of rolled noodles, 50 grams of chives, oyster sauce, salt, cooking wine, chicken essence, and sesame oil. 1. Add minced ginger, soy sauce, cooking wine, oyster sauce, pepper to the pork filling Mix flour, chicken essence, appropriate amount of broth and sesame oil, then add chopped chives;

2. Mince half of the shrimp, set aside half, add the pork filling, and wrap the small wontons with the mixed filling;

3. Boil the water and cook the noodles. When the noodles are cooked, remove them and put them in a bowl. Then cook the small wontons and put them in the bowl. Add chives;

4. Put the stock in the pot, add salt and pepper, bring to a boil and pour it into a bowl.

Black sesame paste

1. Rinse the black sesame and glutinous rice, drain and set aside

2. Pour the black sesame seeds into the dry pot and fry them over a low heat (you need to turn them frequently to avoid sticking to the pot). Be careful that the sesame seeds will dance in the pot, don't hurt yourself.

3. Pour the glutinous rice into the dry pan and fry until cooked

4. Put the fried black sesame seeds into the dry grinding cup of the cooking machine (because my cooking machine is relatively small, so it is ground into powder in batches). Toggle the switch and recite ten numbers in your heart, take down the dry grinding cup and shake it a few times. , beat for another ten seconds (in fact, once beaten is already very delicate, do not put too many sesame seeds, because the volume of sesame seeds will increase when beaten into powder)

5. The glutinous rice is also beaten into powder

6. Pour the beaten black sesame and glutinous rice flour into the container and stir well. This is the mixed powder of black sesame and glutinous rice flour that has been stirred.

7. I make less, and the extra you make can be packed in a sealed bag. Every time you drink it, add an appropriate amount of sugar and hot water to make a paste according to your personal preference. The concentration is selected according to your personal taste. Drizzle a few small dots with whipped cream or yogurt, and use a toothpick to gently scratch the romantic peach heart with green mint, isn't it very appetizing?

Stir-fried Cuttlefish Balls

Ingredients: Cuttlefish Balls, Green Peppers, Red Peppers, Carrots, Soy Sauce, Garlic, Salt and Oil

practice:

1. Wash the carrots and cut them into thin slices, wash the cuttlefish balls into three pieces, cut the green and red peppers into sections, and mince the garlic, set aside;

2. Put oil in the pot, when the oil temperature rises, add minced garlic and stir until fragrant;

3. Put in the cuttlefish balls and stir fry until the surface is slightly yellow, add in the carrot slices and stir fry until the carrots are slightly soft;

4. Pour in the soy sauce + chili section, stir fry evenly and then serve on a plate.

Golden Tricolor Egg

Ingredients 4 eggs, 2 salted duck eggs, 2 preserved eggs

The egg white and yolk are separated, and the salted egg and preserved egg are cut into small pieces for later use.

Salted duck eggs and preserved eggs are usually cooked, but preserved eggs are best cooked in boiling water for 5 minutes.

It can make the egg yolk solidify, it is more convenient to cut, and the finished product is also beautiful

The container is wrapped in tinfoil for later use, so that the finished product can be taken out completely, and it is easy to clean.

Spread salted eggs and preserved eggs in a container, pour in the egg whites, and steam for 5 minutes in a steamer

Then pour in the egg yolk and continue to steam for 10 minutes.

Take out the steamed three-color egg and let it cool. After it is completely cooled, slice it and place it on a plate

Spicy Tofu

Ingredients: 500g tofu, 40g pork, oil, 10ml soy sauce, 1g sugar, 15g Pixian bean paste, 10g soy sauce, salt, water starch, green onion, 2g pepper powder, ginger

practice

Rinse and chop the pork. Soak the tofu in light salt water for 10 minutes and drain.

Wash and chop the onion and ginger, and mince the Pixian bean paste.

Fry the oil in the wok and fry the shallots and ginger. Pour in minced meat and stir fry to change color.

Then add Pixian bean paste and tempeh, stir fry until fragrant. Then add tofu, appropriate amount of water, soy sauce, sugar.

After the tofu is cooked for 5 minutes, add pepper powder, pour in water starch to thicken.

The spatula pushes the tofu soup to thicken, turn off the heat and put it on a plate, then sprinkle with chopped green onion.

Clam meat with green onion

Ingredients: Clam meat, shallots, salt, chicken essence, vinegar, minced garlic, shallot oil

Practice: 1. Wash the clam meat with clean water, put it into a pot and blanch it with water and remove it for later use.

2. Cut the shallots into sections and mix with the clam meat, salt, chicken essence, vinegar, mashed garlic, scallion oil and other seasonings to taste.

Crispy lotus root slices

Ingredients: 2 lotus roots, 2 millet peppers, 1 spring onion, 4 cloves of garlic, 1 spoon of salt, 1 spoon of sugar, 2 spoons of chili oil, vinegar, soy sauce, sesame oil

practice:

1. Wash the lotus root, peel it and cut it into thin slices, cut the millet pepper, onion and garlic into minced pieces for later use;

2. Boil lotus root in a pot for 10 minutes, remove from ice water for later use;

3. Add salt, sugar, light soy sauce, vinegar, sesame oil, chili oil to the blanched lotus root, then add chopped millet pepper, onion, and garlic, and stir well.

Lotus Seed and Pork Belly Soup

Ingredients: one pork belly, a handful of lotus seeds, two pieces of green onion, one large piece of ginger, four shallots, one tablespoon of peppercorns

practice

1. Wash the pork belly with baking soda, cut the pork belly into strips, put a tablespoon of peppercorns in cold water, half a piece of smashed ginger, and boil the pork belly on medium and low heat, continue to cook for a minute and there will be a lot of dirt, put a tablespoon of cooking wine , boil again, remove and wash.

2. Add pork belly strips, lotus seeds, onion ginger, and enough water to the soup pot.

3. Bring to a boil over high heat, cook on low heat until the soup is milky white, add salt and pepper and continue to cook on low heat for half an hour.

egg roll

Ingredients: eggs, ham, diced carrots, chopped green onions, salt, cornstarch

Practice : ① Break four eggs into a bowl, add all kinds of chopped vegetables and ham (because it is not cooked directly, so chop some, not too large, which will affect the taste) and add an appropriate amount of salt according to your own taste;

②Add a spoonful of cornstarch (any starch can be used, potatoes and corn, the purpose is to make the egg liquid more viscous and easy to roll) and stir well;

③ Just brush a few drops of oil on the bottom of the pot (only once, no need to brush later) Minimum fire! After the oil is hot, pour in a quarter of the egg mixture, shake the pot quickly, and let the egg mixture spread evenly over the entire bottom of the pot. If the fire is too high, the eggs will solidify before it can cover the entire bottom of the pot, so be sure to use low heat;

④ Roll up the egg liquid before it is completely solidified, half-cooked (the egg is cooked when it is set, and it will be cooked through the outer egg skin), so that the egg will be rolled, it will not spread out when cutting, and it will stick. Together, you can roll them together with chopsticks and shovels;

⑤ After the roll is done, put a quarter of the egg liquid for the second time. Quickly shake the bottom of the pot. Spread the egg mixture evenly over the bottom of the pan;

⑥ Roll up again when the egg liquid is not completely dry, and repeat this step again after the roll is completed, until the last quarter of the egg liquid is poured into the pot;

⑦Roll up, cut, and plate.

sauce pancake

The steps of the sauce pancake

1 Pour warm water into the inner pot first, and add flour.

2Pour warm water into the inner pot first, then add the flour.

3Pour oil into the pot, add two tablespoons of Pixian bean paste and one tablespoon of soybean paste.

4 Add sugar, oyster sauce, soy sauce, fry until fragrant, add a part of white sesame seeds, add some water and cook for a while, turn off the heat and let it cool after it becomes thick.

5Add sugar, oyster sauce, soy sauce, stir-fry, add a part of white sesame seeds, add some water and cook for a while, turn off the heat and let it cool after it thickens.

6 Roll up from bottom to top and form a round cake.

7 Roll out again into thin slices, pour a little oil into the electric baking pan to brush open, and put in the dough.

8 Heat up and down the fire until the dough puffs up and brush a layer of oil on the surface.

9 Turn the cake over, continue to heat for a few minutes, fry until golden brown on both sides, then brush the surface with sauce, sprinkle with chopped green onion and white sesame seeds.

Hot and sour chicken gizzards

Ingredients: Half a catty of chicken gizzards, 5 red peppers, 5 green peppers, 1 small piece of ginger, 3 cloves of garlic, 1 green onion, cooking wine, cornstarch, salt, monosodium glutamate, chicken essence, sugar, vinegar, cooking oil.

practice;

1? Cut the chicken gizzards, remove the tendons, and wash them. Can be changed to flower knife or sliced. Ginger slices, garlic slices, green onions sliced, red pepper cut into horseshoe shape, green pepper cut into horseshoe shape.

2. Pour the cut chicken gizzard into a little cooking wine and marinate for 10 minutes to remove the fishy smell.

3 ? Drain the water from the marinated chicken gizzards, add a little cornstarch and mix well for later use.

4. Heat the pan, pour 1 frying spoon of oil. Add the chicken gizzards, stir fry and pour out.

5. Put a little oil in the pot, add ginger slices, garlic slices, and scallions, fry until fragrant, add red pepper, green pepper, add 1 tablespoon of salt to chicken gizzards, half a tablespoon of monosodium glutamate, half a tablespoon of chicken essence, and half a tablespoon of sugar, Stir fry the right amount of vinegar and serve it on a plate.

sour soup with beef

Ingredients: Fat beef roll, pickled radish, pickled cabbage~

Practice: 1. Wash the enoki mushroom, slice the kimchi, cut the pickled radish, chop the wild pepper, green red pepper and green onion for later use

2. Bring to a boil over high heat, add a little salt and oil, cook the enoki mushrooms, remove and drain the water before placing on a plate

3. Boil another pot of water, put the fat beef rolls after boiling, remove the blood and fish out

4. After the pot is hot, pour the oil, fry the sauerkraut and sour radish in the pot until fragrant, add soaked wild peppers, stir-fry for a while, add water to boil, sprinkle with appropriate amount of pepper after boiling, and then pour the fat beef rolls into the pot Medium, add appropriate amount of cooking wine

5. Turn off the heat and start the pot, pour it into the soup bowl filled with enoki mushrooms, sprinkle with chopped green onion and green and red peppers.

Sauce Braised Shrimp

Ingredients: shrimp, bean paste, green onion

practice:

1. Cut off the whiskers and pointed mouth of the shrimp, pick out the shrimp line, wash and set aside.

2. Heat oil in a pot, add bean paste, and fry the shallots until fragrant.

3. Throw in the shrimp and stir-fry, stir-fry and stir-fry again, to avoid sticking to the pot, you can add a little water, and simmer for a minute before the pan is ready.

Meat Chaos

Material: pure lean meat, chaotic skin, coriander, green cabbage, seaweed, sesame oil, chili oil, carrot, vinegar, pepper, soy sauce

practice:

1. Use a food processor to puree the lean meat, add a little chives, 5 grams of salt, stir well, wash the vegetables and all the ingredients, set aside.

2. I bought the Chaos skin, and I can pack it directly. I will show you my pack method.

3. Boil water and cook Chaos, (if there is stock, the taste is more delicious) This is very simple, after the water boils, put it into Chaos and cook for 5 minutes, then add carrots, green vegetables, bean skin, seaweed, and then all kinds of Cook the seasonings for 2 minutes and you’re ready to go!

4. After putting it in a bowl, sprinkle with coriander, drizzle with sesame oil, and put some rice vinegar and chili oil! Let's eat (I made a bowl of spicy, a bowl of original, all delicious!)

Steamed Pork Ribs with Potatoes

Ingredients: 1 medium-sized potato, 250g pork ribs, 2 spring onions, 1 piece of ginger, 2 cloves of garlic.

Seasoning: 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oyster sauce.

practice:

1. Cut the onion into sections, slice the ginger and garlic, and wash the spareribs.

2. Boil water in a soup pot. When the water boils, add onion, ginger, and garlic, add pork ribs, and blanch for 2 minutes.

3. Remove the ribs, add cooking wine, soy sauce and oyster sauce to mix well, marinate for 20 minutes.

4. Cut potatoes into hob blocks and spread them on a plate.

5. Spread the ribs on the potatoes and sprinkle with shredded green onions.

6. Boil water in a pot. After the water boils, put the ribs into the steamer and steam them for 15 minutes.