32 dishes are selected and sorted, the method is clear at a glance, and the taste is unique
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, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, 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 let's cheer for a wonderful life every day!
Dry Pot Cuttlefish
Main ingredient: 750 grams of fresh cuttlefish
Ingredients: 20 grams of sliced ginger, 10 grams of pickled peppers, 10 grams of shallots, 20 grams of garlic, 40 grams of fresh red and green peppers
Seasoning: 80 grams of dry pot sauce, 50 grams of salad oil, 5 grams of salt, 500 grams of clear soup, 5 grams of chicken essence
practice:
Wash the cuttlefish, drain with 80 degree warm water, and set aside for later use;
Put salad oil, ginger slices, dry pot sauce in the pot, stir until fragrant;
Put the cuttlefish in the pot, add the clear soup, add salt, chicken essence, and collect the juice.
Garlic Minced Pork Tofu
Ingredients: tofu minced meat, garlic sprouts garlic, ginger onions, salt and sugar soy sauce, old soy cooking wine, pepper powder, pepper powder
practice:
Cut the fat and lean meat into small pieces, add freshly ground pepper powder, pepper powder and light soy sauce. Continue to add cooking wine, sugar and ginger, mix well and marinate for more than half an hour;
Cut the tender tofu into small pieces, add half a spoon of salt, shake gently and marinate for half an hour;
Cut the white and green parts of the garlic sprouts separately, chop the garlic, and chop the green onion. All the ingredients are ready. Take the pot and sit the oil, add minced meat when 50% hot;
After frying, add chopped green onion and half minced garlic, fry until fragrant. Pour in tofu, add cooking wine, soy sauce, dark soy sauce and stir well;
Cover and simmer for 5 minutes on low heat, open and add the other half of the minced garlic and the white head of the garlic sprouts, stir-fry until fragrant, add the garlic sprouts leaves, sprinkle with pepper, mix well and turn off the heat.
Steamed Chicken with Mushrooms
Ingredients: mushrooms, chicken thighs, chopped peppers, ginger, salt, soy sauce, chicken powder, starch, pepper, oil
practice:
Soak the shiitake mushrooms in advance and then cut them into small pieces, cut the ginger into small pieces
Cut the chicken thighs into small pieces and put them in a bowl, add some starch and water to catch them evenly
Put ginger slices, chopped peppers, appropriate amount of salt, light soy sauce, chicken powder, pepper powder, cooking oil into the bowl and marinate evenly for dozens of minutes
Put the marinated ingredients on a plate, put them in a pot of boiling water, cover and steam until cooked.
Panlong Eggplant in Tomato Sauce
Ingredients: 1-2 eggplants, 1 green pepper, 1 red pepper, 1 tablespoon tomato sauce, 1 teaspoon white vinegar, gram food, 2 teaspoons sugar, 1/2 teaspoon salt, 1 cup water.
practice:
Wash and remove the stalk of the eggplant, cut the whole root into a razor blade, do not cut the bottom, and connect them together.
Put the sliced eggplant into the pot and steam for 10 minutes, then take it out. Green and red peppers are stalked, seeded and chopped.
Heat another pot, add a little oil, add the steamed eggplant and fry for a while. Then add chopped green and red peppers and all seasonings and water to the pot.
Carefully flip the eggplant, let it absorb the sauce, and heat it to collect the juice.
Colorful Pork Dice
Ingredients: 100 grams of lean meat, 50 grams of fried cashews, 50 grams of carrots, 50 grams of honey beans, 50 grams of onions, 50 grams of fresh bamboo shoots, appropriate amount of water, starch, salt, monosodium glutamate, and cooking wine.
practice:
First, cut carrots, honey beans, fresh bamboo shoots, onions and lean meat into fine cubes.
Pour oil into the pot and heat it up, put diced lean meat, diced carrots, diced honey beans, and diced fresh bamboo shoots into the pot, add seasoning and stir fry.
Stir fry until the ingredients are cooked, thicken with a little water starch and sprinkle with cashew nuts.
Cross the bridge tofu
Ingredients 4 eggs, 300g tofu, 30g pork, each a little red pepper, green onion
Appropriate amount of salt, Jiahao chicken powder, cooking wine, and dark soy sauce:
1 green onion, washed and chopped.
2 Wash and dice the red pepper.
3 Wash and chop the pork into minced meat.
4 Crack the eggs into a bowl.
5 Put them into flavored dishes lined with plastic wrap, and pour in a little egg white.
6 Put the steamed egg into the steamer.
7 Cover and steam for 5 minutes until cooked, remove and set aside.
8 Add salt, chicken powder and a little warm water to the remaining eggs and mix thoroughly.
9 Pour into the pan.
10 Put in the steamer.
11 Cover and steam for 5 minutes until cooked, remove.
12 Take out the steamed egg and place it on top of the boiled egg.
13 Put the tofu cubes in a hot water pot with salt and chicken powder and blanch them for later use.
14 Put the minced meat into the hot oil pan, mix with cooking wine, dark soy sauce and salt to make a sauce for later use.
15 Cut the blanched tofu into pieces and place them on a plate.
16 Sprinkle with the sauce.
17 Sprinkle with chopped green onion.
18 Ready to serve.
Stir-fried Shredded Pork with Spinach
Ingredients: water spinach, pork, garlic, dried chili, salt, soy sauce, oyster sauce, pepper, starch, chicken powder
Production steps: 1. Remove the leaves from the water spinach, only keep the stalks, wash them and cut them into sections, shred the dried peppers, and mince the garlic.
Cut the pork into shreds, add soy sauce, cooking wine, pepper, salt, starch, oil, mix well and marinate for a few minutes
Heat oil in a pot, add pork shreds when the oil is hot, stir-fry the pork shreds until the color changes, add minced garlic and dried chili shreds and fry until fragrant
Pour in the water spinach stalks and stir-fry over high heat, add an appropriate amount of salt and soy sauce for the first seasoning
After the vegetables are fried until they are broken, add oyster sauce, pepper powder and chicken powder, stir well and serve.
If you want to make the dish with bright color, it is best to blanch the water spinach stalks in advance.
Fried Pork with Tea Tree Mushroom
Ingredients: 300 grams of fresh tea tree mushroom, 50 grams of pork belly, 6 grams of dried chili, 20 peppercorns, 5 grams of ginger, 2 cloves of garlic, appropriate amount of black cooked sesame, 15 grams of spicy sauce, 3 grams of salt, 3ml of dark soy sauce, sugar 3g, sesame oil 3ml;
practice
Prepare all the raw materials; wash the tea tree mushrooms and remove the old roots, soak them in light salt water for a while, and cut the pork belly into 0.3 cm thick slices;
After soaking, rinse the tea tree mushrooms with water, drain, and break them into inch pieces by hand. Pour water into the wok to boil, add the tea tree mushrooms, when the water boils again, remove the tea tree mushrooms and drain the water;
Pour oil into a hot pot, heat it on low heat, add chopped bean paste and fry the red oil, add sliced ginger, garlic, Chinese prickly ash, dried peppers and fry until fragrant, add sliced pork belly, Stir fry over medium-high heat until the flesh turns white;
Put in the tea tree mushrooms and fry until they are broken, add salt and sugar to fry to taste, pour in the dark soy sauce to color; finally pour in; sesame oil, sprinkle a small handful of black sesame seeds, and serve on a plate;
Cola Pig Trotter
Ingredients: trotters, ginger, green onions, condiments (pepper, cola, soy sauce, rice wine, salt, water)
practice
Wash the pig's trotters after dehairing.
Boil in cold water.
Put the pig's trotters back into the pot, add the seasoning, ginger slices and green onions.
Salad Chicken Feet
Material: 8 chicken feet, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooked sesame, appropriate amount of white sugar, appropriate amount of cooking wine, 1 head of garlic, appropriate amount of sesame oil
practice:
Wash the chicken feet and cook them until cooked.
After cooking, peel off the toe nails and cut into small pieces.
Cross the Lengshui River and clean the collagen of the chicken feet.
Then put the chicken feet into a small basin and add ice cubes.
After adding ice cubes, add a little water into it. Refrigerate for 3 hours
The practice of seasoning: chopped pepper, green onion, salt, sugar, fried sesame seeds, cooking wine, vinegar, sesame oil, garlic (1 piece), add all these materials together, and then mix well.
Bring the soy sauce to a boil.
After the soy sauce is boiled, pour over the seasoning.
Make the finished product of the seasoning.
Put the chicken feet on the seasoning and soak for 3 hours.
Steamed Chicken Feet with Soy Sauce
Ingredients: 500 grams of chicken feet, 1 spoon of salt, 1 spoon of pepper, red pepper cubes, minced garlic, tempeh, cornstarch, sesame oil, light soy sauce, dark soy sauce, oyster sauce, cooking wine.
practice:
Cut off the nails of the chicken feet, put them in a pot and blanch in water, remove them, rinse off the foam and drain them for later use.
Take the wok, pour a proper amount of oil into the wok, heat the oil over a low heat, pour in the chicken feet and fry until the surface is slightly yellow, then remove them and soak in cold water for 10 minutes.
Drain the chicken feet from the water, put them in a large bowl, then add 1 tablespoon of salt, 1 tablespoon of pepper, red pepper cubes, minced garlic, tempeh, cornstarch, sesame oil, light soy sauce, dark soy sauce , oyster sauce and cooking wine, mix well, marinate for 10 minutes.
Put the marinated chicken feet on the plate, sprinkle the sauce on the chicken feet, and then put it into the pot and steam it for 15 minutes.
Preserved Egg Tofu Fish Fillet Soup
Ingredients; 1 fortune fish; 2 preserved eggs; 1 tofu; 1 small handful of coriander; 2 slices of ginger; salt; pepper; cooking wine; cornstarch;
Practice 1. Wash and mince the coriander; peel the preserved egg, rinse it a little, and cut it into cubes for later use; prepare a pot of hot water (the water temperature is about 70°C), add a small teaspoon of salt to the water and stir well, cut the tofu into cubes and put them in Soak to remove beany smell;
Ask the fishmonger in the supermarket or vegetable farm to help kill the fish, remove the two pieces of clean fish, and remove the fish head, tail, and fish steak as soup ingredients. Clean up the beheaded fish for later use; heat the pot and add oil, when the oil temperature rises slightly, put the ginger slices into the pot and stir fragrant, and fry the fish soup parts except the clean fish; fry until both sides are slightly When golden brown and fragrant, add enough water to the pot at one time, bring to a boil on high heat, then turn to medium heat, cover and cook until the soup is milky white (about 15-20 minutes);
Cut the fish meat and the slanted blade into large pieces. Do not slice too thin. The thickness of about 0.5CM is good. Put the sliced fish into a large bowl, add a little cooking wine, black pepper, and a little cornstarch and marinate a little. , pour 1 teaspoon of oil, stir well and let stand for about 10 minutes for later use;
Strain the boiled milky white fish soup into a small soup pot. After the high heat boils, put in the tofu cubes and diced preserved eggs and cook for 3-5 minutes; put the marinated fish fillets into the pot and let it stand for a while After that, use chopsticks to break up the fish fillets. After opening the pot again, sprinkle in the coriander and turn off the heat. Add an appropriate amount of refined salt and a little pepper and mix well.
Stir-fried Pork with Celery
Wash the celery and peel the carrots.
Boil water in a pot, add celery and blanch for one minute.
Take out the cold water.
Cut celery into sections, shred pork and carrots, and mince green onions.
Heat the oil in the pan, add the shredded pork and stir fry.
When the shredded pork changes color, add chopped green onion and shredded carrot and stir-fry for a while.
Add celery and stir fry for a while, add seasoning to taste, stir fry evenly.
Small yellow croaker with salt and pepper
Material: 400g small yellow croaker, pepper, 1 spoon of salt and pepper, half a lemon, appropriate amount of oil, cooking wine, appropriate amount of salt
Remove the internal organs and scales of the small yellow croaker
Pour cooking wine, pepper powder, and a little lemon juice into the bowl and marinate for 15 minutes
Heat oil in the pot, put the marinated small yellow croaker into the pot and fry until golden brown
Continue to fry slowly on low heat, then sprinkle with salt and pepper when it is cooked for 8 minutes.
Braised ribs
Material: 400 grams of pork ribs, appropriate amount of ginger, green onion, star anise, fennel, cinnamon, grass fruit, fragrant leaves, cloves, peppercorns, appropriate amount of salt, monosodium glutamate, sugar, cooking wine, soy sauce, salad oil
practice:
Cut the ribs into 5 cm pieces, blanch them in boiling water, remove the blood, and set aside.
Slice the ginger; wash the green onion, remove both ends, and tie it into a green onion knot.
Put a little salad oil in the pot, turn on the fire and turn to low heat. Put in the sugar.
Slowly fry the white sugar over low heat. When the sugar melts and changes color, when it starts to bubble, immediately pour in the pork ribs and stir well.
Add ginger slices, Chinese prickly ash and all kinds of seasonings. After frying until fragrant, add a small amount of cooking wine and soy sauce, and stir fry for a while.
Add the right amount of hot water, add salt and onion knots.
After the fire boils, skim off the foam, turn to low heat and simmer for 40 minutes, until the ribs are cooked and soft.
Remove the onion, ginger and other large pieces of seasoning from the pot.
Collect the juice over high heat, and when the soup is thick, add an appropriate amount of monosodium glutamate.
Tomato Frozen Tofu Vegetable Soup
Material: about 500 grams of frozen tofu, cut into small pieces; 1 large tomato, cut into small pieces; appropriate amount of green leafy vegetables (beetroot, spinach, small rape, etc.), cut into sections; 1 shallot, cut into slices; 1 cooking wine A large spoon; appropriate amount of ginger, rubbed into minced ginger; 1-1 tablespoon miso sauce; half a teaspoon of rice vinegar, no need, just to make it fresh; a pinch of white pepper powder; sugar (optional) appropriate amount; chili powder (optional) ); Coriander (optional) a few, chopped
practice
After the pan is hot, add oil and fry chopped green onion, add tomato pieces and stir fry, add cooking wine, and continue to stir fry.
Rub some minced ginger on the surface of the tomatoes with a grater and stir well.
Stir fry until the tomatoes become soft, add the frozen tofu and stir fry, pour a small cup of water, bring to the boil, cover the pot, and simmer for 3-5 minutes on low heat.
Before ready to serve, add the greens and cook for half a minute to 1 minute until the greens are soft.
Put the miso sauce in a small bowl, and pour a spoonful of the soup in the pot to mix the sauce.
Turn off the heat, pour in the sauce, mix well, sprinkle with chopped coriander, white pepper, drip vinegar, and serve.
Braised Rice with Pumpkin Pork Ribs
Main ingredients: 400g spare ribs, 2 babe pumpkins, 3 cups long-grain rice, 1 cup long-grain glutinous rice, 1 carrot, 7 shiitake mushrooms, appropriate amount of ginger, appropriate amount of white onion, a little chopped shallot, 3 tablespoons of extremely fresh soy sauce , a little braised soy sauce, 1 spoon of oyster sauce, 1 spoon of Thai sweet and spicy sauce, 0.5 spoon of sugar, appropriate amount of salt, appropriate amount of rice wine, appropriate amount of corn oil
Method 1 Prepare the raw materials. It is recommended to use Beibei pumpkin for pumpkin, which will be more glutinous than ordinary pumpkin powder. It would be better if there are dried mushrooms. I bought fresh mushrooms when I didn’t have any spares. Don't use the backbone, the rice cooked straight out is more fragrant, the backbone is more suitable for stewing soup, and it is recommended to put some glutinous rice in the stewed rice to taste better.
2 Wash the ribs, put cold water in the pot, put in 2 slices of ginger, boil the water, add an appropriate amount of rice wine and cook for 2 minutes to remove the fishy smell, remove the ribs and wash them for later use.
- Put a little oil in the pot. If you don't need too much, the ribs will be oily. Too much oil will make them greasy. Put in the ribs and fry them for a few sides to brown. The ribs will taste more fragrant and some oil will be released.
4 Put in the minced green onion and ginger and stir-fry until fragrant. Do not use high heat in this step. It is not delicious if the onion and ginger are scorched. It is enough to fry on a low heat until fragrant.
5 Put in the washed and diced babe pumpkin, washed and diced shiitake mushrooms, peeled carrots and cut into hob pieces and stir well together.
6 Stir fry until the edge of the pumpkin is a little transparent, then you can season it, add 3 tablespoons of extremely fresh soy sauce, a little soy sauce for braised sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Thai sweet and chili sauce, 0.5 tablespoon of sugar, appropriate amount of salt, according to the amount of salt Add your own flavor.
7 Stir fry until all ingredients are covered with seasoning and put them in the rice cooker.
8 Wash the rice and glutinous rice, and put in a little less water than usual for cooking rice. I usually put half a cup of water less, so that the stuffed rice is just right, not hard or soft.
9 Put the fried pork ribs and pumpkin side dishes into it, use a spoon to flatten the dishes, and the rice cooker can choose the standard rice cooking function. Just mix the rice and vegetables evenly, serve and sprinkle with chopped chives and eat!
Hot and sour cabbage gang
Ingredients: 2 dried chilies, 1 fresh red pepper, 10 grams of chives, 1 teaspoon salt, 2 tablespoons light soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, 2 teaspoons dry starch.
practice:
Peel off the old cabbage and wash it, cut it in half in the middle. Stand up the root of this section of cabbage, and make a 30-degree angle between the knife and the cabbage. While cutting the cabbage, turn the cabbage while cutting until all are cut.
Put salt, sugar, monosodium glutamate, balsamic vinegar, and soy sauce into a small bowl and stir until dissolved; add a little water to dry starch and stir into starch water
Take the oil pan, when the oil temperature is 50% hot, add fresh chili, dried chili, and half of the chives and fry until fragrant
Put in the cabbage, immediately cook in the prepared sauce, and stir-fry quickly for 30 seconds on high heat;
Pour in the starch water that has been stirred again, and quickly stir until the starch is gelatinized and ready to serve.
Scrambled Eggs with Lettuce
Materials: 1 lettuce, 2 eggs, appropriate amount of garlic, cooking wine, salt, appropriate amount of chicken essence;
practice
Wash the lettuce, peel it and cut it into slices, add the right amount of salt and cooking wine to the eggs, break up the garlic, and smash the garlic; put the oil in the pot and heat it up, add the egg liquid, slip it and fry until it is ready for use;
Heat oil in another pot, add minced garlic and saute until fragrant, add lettuce and stir-fry until soft and cooked! Add an appropriate amount of salt; pour in the eggs, stir fry evenly, add a little chicken essence to taste, and serve
Braised Beef
Ingredients; beef, hot pot base, ginger slices, garlic slices, cooking wine, bean paste, green onions, star anise, dried peppers, bay leaves, cinnamon
Practice steps; 1. Put the whole piece of beef into the pot with ginger slices and cooking wine, remove it from the fire for about 3 minutes, wash off the floating powder on it with water, and cut it into cubes
Heat the pot with oil, add ginger, garlic slices, star anise, bay leaves, dried chili, stir-fry, cinnamon, then add a tablespoon of watercress, stir-fry on low heat until fragrant
Add the beef and stir fry evenly. After the beef is stir-fried for a few minutes, add water and spring onion
After the fire is boiled, turn to low heat and simmer for about 2 hours
Add an appropriate amount of hot pot base and salt, continue to simmer for about 20 minutes, sprinkle with chopped green onion and serve
Pickled Pepper Potato Shreds
potatoes; pickled peppers; pepper; salt; ginger; dried peppers;
Pickled pepper potato shreds practice and steps
1 Prepare the materials.
2 Preparation
Cut the dried chili into small pieces and slice the ginger.
Slice the pickled peppers and take a little pickled pepper juice.
Peel and shred the potatoes.
Rub the potato shreds in clean water, wash away the starch water, and wash it several times until the water is clear.
Drain the water.
3 steps
Put a little oil in a pot and sauté pepper until fragrant.
Remove the peppercorns and leave the oil in the pot.
Saute dried chili and ginger slices until fragrant.
Add shredded potatoes and stir fry for 2 minutes on high heat.
Add pickled pepper shreds and pickled pepper water.
Put a little salt (the pickled pepper is salty, pay attention to control the amount of salt).
Continue to stir fry for 2 minutes on high heat, and the shredded potatoes are delicious.
Out of the pot!
Sesame Sauce Noodles
Ingredients: cucumber, bean sprouts, noodles, soy sauce, sesame paste, sesame oil, green onions, garlic, sugar, vinegar.
Practice: 1. Wash the pot, pour into a small bowl of water, add salt and oil after boiling, scald the washed bean sprouts, and set aside.
Put soy sauce, sesame paste, sesame oil, minced garlic, sugar and vinegar in a bowl and mix well with a spoon to form a paste.
Put water and salt in the pot and cook the noodles.
Pour the sauce on the noodles and mix well. Place the shredded cucumber and bean sprouts on the noodles, sprinkle with chopped green onion.
Grilled Tofu with Garlic Minced Pork
Ingredients: tofu, minced meat, garlic sprouts, garlic, ginger, green onions, salt, sugar, light soy sauce, dark soy sauce, cooking wine
Practice: 1. Cut the fat and lean meat into small pieces, add soy sauce cooking wine, sugar and ginger slices, mix well and marinate
Cut the tender tofu into small pieces, add half a teaspoon of salt, shake gently and marinate for half an hour, pour out the marinated water
Cut the white and green parts of the garlic sprouts separately, chop the garlic, chop the green onions, and prepare all the ingredients
Put the oil in the pot, add minced meat when 50% hot, add chopped green onion and half minced garlic after frying, fry until fragrant
Pour in the tofu, add cooking wine, soy sauce, dark soy sauce and stir well, cover and simmer for five minutes, then open and add the other half of chopped garlic and the white head of the garlic sprouts
After frying until fragrant, add garlic leaves, add an appropriate amount of salt, stir well and turn off the heat
Tomato Sauce
Raw materials: fresh water bamboo, corn, peas, tomato sauce
Practice: 1. Peel, wash and obliquely cut into thick slices; boil and peel the corn;
Heat oil in a pan and sauté ginger slices into the water, peas and corn kernels and stir fry (sprinkle a little water at any time to prevent the water from charring and turning black).
When the seven and eight water bamboo shoots are mature, pour in an appropriate amount of tomato sauce, add a little water, salt, sugar, and mushroom essence, and quickly stir-fry until the tomato juice is evenly coated with water bamboo, and then serve.
Spring Rolls with Yellow Sprouts and Shredded Pork
Material: 1 yellow sprout, fresh mushroom, shredded pork, spring roll skin, water starch
Practice 1. Wash and shred yellow sprouts for later use, wash and cut fresh shiitake mushrooms for later use, and add cooking wine, cornstarch, and salt to the shredded pork and pickle for later use.
Heat the oil pan over high heat, stir-fry the shredded pork quickly, put it out of the pan when it is seven or eight mature, put the oil in the pan over high heat, put the yellow sprouts in the wok, fry until the yellow sprouts come out of water, add fresh mushrooms and continue to stir fry until the mushrooms become shriveled Add the shredded pork and continue to stir fry.
Cover and simmer for 5 minutes, season with salt and chicken essence, add water starch and a little water to thicken, turn off the heat and let it cool down to make spring roll stuffing.
Prepare a spring roll skin, put a spoonful of filling on one-third of the way, gently push it into a long strip with a spoon, fold the left and right sides against the filling, and roll out with the skin at one end of your body against the filling. Dab some water on the seal.
Heat the oil pan over high heat. When the oil is 70% to 80% hot, put in the spring rolls, change to low heat, and fry until the skin is golden brown. Put it on an oil-absorbing paper towel to absorb excess oil, and serve.
Asparagus and Shrimp
Practice: 1. Shrimp is mixed with cooking wine and starch, marinated for preparation. Wash the peas and blanch them in water for later use.
Dice the spring bamboo shoots and blanch them in water for later use. Heat oil in a pan, add shrimp and stir fry to change color.
Add in diced bamboo shoots and peas and stir fry. Add salt to taste, pour a little water and starch, and it's ready to serve.
Pork Knuckle Chicken in Casserole Sauce
Raw materials: 1 light three yellow chicken (about 1 kg in weight), 200 grams of pig's hand, 3 or 4 slices of ginger.
Seasoning: 8 grams of salt, 20 grams of oyster sauce, 5 grams of rock sugar, 7 grams of Lee Kum Kee Shacha Sauce (Mushroom Type), 2 grams of peanut butter and sesame sauce each, and 750 grams of second soup.
Practice: 1. Rinse the three yellow chicken, wipe dry, open the cavity, spread a layer of salt-baked chicken powder evenly on the skin, knead continuously for 10 minutes, make it fully ''eat'' into the skin, and then hang it in a ventilated place to dry 2 Hours.
The pig's trotters are burnt to clean the fine hairs, cleaned, and the knife is changed into four pieces, set aside.
Add all the seasonings to the casserole, boil and stir evenly, then put it on a bamboo mat, put in the pig's trotters, put the dried three-yellow chicken on it, and cover the pot.
Put the casserole on the clay pot, boil it on high heat, turn to low heat and cook slowly for about 60 minutes until the ingredients are soft and rotten, taste the glue, take the casserole and shake it gently every 10 minutes to prevent sticking to the bottom of the pan .
Open the lid of the casserole, lift the bamboo pad, take out the pig's trotters and the three-yellow chicken, put the original juice into the wok, put the pig's hand back in the casserole, put the three-yellow chicken into the wok, collect the juice and pour it into the casserole, cover it and place it on the clay pot Ready to serve after 3-5 minutes of heating.
Steamed Pork with Taro Flour
Ingredients: appropriate amount of pork belly (ribs) (according to family preference and number of people); appropriate amount of taro (potato, lotus root, sweet potato, cowpea, etc.) slice; 2 shallots;
Practice 1. First prepare the required ingredients, peel the taro (the taro is too large and need to be cut into pieces); slice the pork belly (with pig skin); open the steamed meat powder seasoning package.
There are many flavors of steamed meat powder, but the family likes the flavor of fermented bean curd very much, so it is usually chosen when making it. Usually the fermented bean curd juice flavor is divided into two seasoning packets, one packet of rice noodles and one packet of fermented bean curd juice, and mix them evenly. (usually followed by instructions for use)
But when I was a child, my family would make steamed pork with original flavor. The taste is also very good. I always feel that the original flavor is the authentic Hubei flavor, so I won’t show it here. If necessary, please let us know by private message. When mixing rice noodle sauces, I personally like to add a little water. Usually a small spoon plus 3 spoons.
Because pork belly, ribs and the like are meat, it is inevitable to have a meaty smell. When I personally make it, I like to add some garlic cloves and shredded ginger into the rice noodle sauce. It can be added or not, the amount is more or less, according to personal preference.
Put the pork belly and taro into the rice noodle sauce and mix well. Put the taro first, then the pork belly, because the meat absorbs the sauce more easily. This is a good mix of ingredients, and it is good that there are no large chunks of rice noodle sauce left on the bottom of the pot.
Dock the taro first, and then spread the pork belly on top of the taro. Make sure that there is pork belly on each piece of taro. In this way, when steaming, the meat oil of the pork belly will slowly decompose to the bottom of the bowl through the taro with the high temperature. Therefore, the bottom of the vegetables will be better than the meat, huh, personal opinion. If you have time to let the ingredients sit for half an hour to an hour before steaming, the ingredients will be more delicious.
Put it in a pressure cooker or pressure cooker, or a more traditional steamer to steam. I usually press the pressure cooker for 40-50 minutes. Steamer for at least 1 hour. Sprinkle some chopped green onion before serving. Someone at home likes to let me sprinkle some vinegar when the pan is hot. This is up to personal preference.
beer duck
Ingredients: Half a duck, 1 red pepper, 1 green pepper, 330 ml of beer, 4 ml of light soy sauce, 5 ml of dark soy sauce, 4 ml of cooking wine, 5 pieces of rock sugar, 1 star anise, 2 cloves of garlic, 5 grams of ginger.
Practice 1. Cut the green and red pepper into small pieces, slice the ginger, and smash the garlic.
After washing the duck, cut it into small pieces, put it in a pot with cold water, put cooking wine, ginger slices, and blanch in water, then remove and control to dry.
Heat oil in a pot, sauté the ginger and garlic until fragrant, add the duck and stir fry continuously until the water is dry.
Add in the light soy sauce, dark soy sauce, star anise powder, fry until color, and pour in beer (one can is 330ml, which is almost just right, no need to add water)
Put in rock sugar, bring to a boil over high heat, simmer over low heat for 40 minutes, then turn on high heat to collect the juice.
When the juice is almost received, add the green and red peppers, and continue to stir fry while continuing to collect the juice until the juice is thick.
Breaded Crispy Shrimp
Materials: shrimp, pepper, salt, cooking wine, starch, eggs, bread crumbs
practice
Remove the head and skin of the shrimp, leaving the tail and the last piece of shrimp skin.
Cut the back of the shrimp and pick out the shrimp line.
Add a spoonful of cooking wine, a pinch of salt, and an appropriate amount of white pepper, and marinate for ten minutes.
Insert a toothpick from the tail of the shrimp and run through the body of the shrimp.
After inserting, check whether the body is straight, and insert them all in turn. The shrimp is covered with starch, egg liquid, and bread crumbs.
Heat the pot, pour the oil, heat to 50% hot, add the shrimp and fry until golden brown.
Take out, control the dry oil, and serve with dipping sauce.
Braised pork blood with minced meat and pepper
Material: pig blood, minced meat, pepper, onion ginger, vinegar, cooking wine, soy sauce, sugar, salt
practice
Wash the peppers and cut them into pieces, cut the pig blood into slices, blanch the pig blood and drain.
Heat oil in a pot, add onion and ginger to saute until fragrant, add minced meat and stir fry.
Add a few drops of vinegar and stir-fry until discolored. Vinegar can make the minced meat slip and not stick together, then add cooking wine, soy sauce, sugar and stir fry evenly.
Add warm water and salt to boil, then add the boiled pig blood. Reduce the heat to a simmer until the sauce is concentrated.
Hook in the thin glutinous rice, add the peppers and stir-fry evenly.
Crab Fragrant Tofu
Material: hairy crab, tofu, ginger, green onion, rice wine, salt, sugar, water starch, pepper
practice
Wash the hairy crabs and steam them for 15 minutes.
Take one and carefully remove the crab meat and crab.
Cut tofu into 1.5 to 2 cm cubes.
Mince the shallots and ginger for later use, with a little more ginger.
Boil diced tofu in a pot of boiling water for a while, then remove.
Heat the wok, add a proper amount of oil and heat it up, saute the shallots and ginger until fragrant, and add the crab flour and crab roe.
Fry out the red oil, cook the rice wine to remove the fishy smell, add an appropriate amount of broth, and season with a little salt and sugar.
After boiling, add diced tofu and cook for a few minutes to let the tofu taste delicious.
After adding a little pepper, pour the water starch into the pot, shake the pot to make it even, then turn off the heat.
Sprinkle some chive leaves after serving.