A selection of 48 dishes to share, the taste is excellent and the family's favorite, you can try it too
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!
Finger-sucking Braised Prawns
Production method: 1. Wash the shrimp, cut off the shrimp gun and shrimp whiskers. Use scissors to cut from the second section of the back of the shrimp to the tail of the shrimp, use a toothpick to pick out the shrimp line, shred the ginger, slice the garlic, cut the shallot into small pieces, and cut the dried pepper into oblique sections
Pour four tablespoons of vegetable oil into the wok, add star anise, fry on low heat until fragrant, add 20g white sugar and stir fry, stir fry on low heat until the sugar melts, small bubbles appear, and it turns brown.
Pour in the shrimp, pour a little cooking wine along the side of the pot, add shredded ginger, garlic slices, and dried chili sections and stir-fry over high heat until the shrimp turns red, add one and a half tablespoons (about 15g) of steamed fish soy sauce, a little The old soy sauce continues to stir fry
Stir fry until the prawns are coated with the sauce, pour in 50g of water and stir well. Cover the pot and simmer on low heat until the soup is almost dry, taste the saltiness, add a little salt and stir well, then turn off the heat
steamed tofu
Material: 1 piece of tofu, minced green onion, appropriate amount of minced garlic, 5ml of raw soy sauce, 5ml of oyster sauce, 5ml of sesame oil, 10 dried red peppers (if you don't want spicy food), 2 pcs
practice:
Cut the tofu into small cubes, the thickness should not exceed one centimeter, and put them on a plate to shape
Put the prepared tofu into the steamer, put cold water, bring to a boil, and then steam for 5 to 7 minutes
Take out the steamed tofu, pour out the excess water in the plate, add soy sauce, oyster sauce, sesame oil and salt, chopped green onion and minced garlic
Take another frying pan, put less oil, add Chinese prickly ash and dried chili, fry on low heat, pour the oil directly on the chopped green onion and minced garlic, and release the fragrance instantly! Before pouring the hot oil, you can remove the peppercorns and dried peppers, and eat them cleanly
Vegetarian Oyster Sauce Mushrooms
Ingredients: 200g fresh shiitake mushrooms, 30g green and red peppers each, 1 teaspoon Jinlansu oyster sauce, minced ginger, salt, a little vegetable and fruit powder
practice:
Wash the fresh mushrooms, cut off the old roots; shred the green and red peppers.
Take the oil pan, saute the minced ginger until fragrant, add the mushrooms and fry for a while, then add the green and red peppers.
Stir fry on high heat until 7 mature, add salt, vegetable and fruit powder, vegetarian oyster sauce, stir well and serve.
Grandma's Vegetable Fried Pork
practice:
Red and green peppers are cut into granules, pork belly is cut into cubes, ginger and garlic cloves are cut into pieces;
Put an appropriate amount of oil in the pot, heat it to 70% heat, add the pork belly and stir fry;
Add green and red pepper and stir fry;
Add grandma's vegetables and stir-fry fully to taste;
Add ginger and minced garlic and stir fry evenly.
Braised Tofu with Scallions
Ingredients: 500g tofu, 100g green onion, 15g ginger slice, 10ml soy sauce, 15g oyster sauce
practice:
Cut tofu into strips;
Heat oil in a pot, add tofu, fry slowly over low heat, fry until golden brown on the surface, remove and control oil;
Leave the base oil in the pot and add the ginger slices and stir until fragrant, then add the fried tofu, stir fry evenly, and add the green onions;
Cook in soy sauce and stir well, then add oyster sauce and stir well with high heat.
Pineapple Fried Rice Cake
Ingredients: 100 grams of pineapple, 150 grams of rice cake, a few pieces of wolfberry, appropriate amount of salt
practice:
Cut pineapple into thin slices;
Pour oil into a hot pan, turn on high heat, pour in pineapple and fry for 1 minute;
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.
Steamed Chicken with Red Dates and Wolfberry
practice:
Wash and chop chicken, chop red dates and wolfberry, smash shallots and ginger;
Put the ginger, shallots, wolfberry, and red dates into the chicken, add soy sauce, oyster sauce, salt, and cornstarch, mix well, and marinate for 20 minutes;
Put the marinated chicken into a boiled steamer, steam for 15 minutes, turn off the heat, and then steam for 3 minutes and sprinkle with chopped green onion.
Fish-flavored cabbage
Ingredients: 500 grams of cabbage, 10 grams of dried fungus, 2 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 1 teaspoon of soy sauce, 1 teaspoon of starch, 3 cloves of garlic, 1 teaspoon of chopped pepper, and 1 teaspoon of bean paste.
practice
Cut the Chinese cabbage diagonally into slices, mince the garlic, cut the shallots into sections for use, and break the soaked fungus into small florets.
First mix a bowl of juice, 2 teaspoons of sugar, 3 teaspoons of balsamic vinegar, 2 teaspoons of soy sauce, 1 teaspoon of starch, add 4 teaspoons of water and stir well into a bowl of juice for later use.
Put oil in the pot, add chopped pepper, minced garlic, and Pixian bean paste and fry over low heat until fragrant.
After frying the red oil, add the fungus and stir fry for about 1 minute.
Pour in the chopped cabbage and stir fry quickly over high heat.
Stir fry until the cabbage is slightly broken, pour in the prepared fish sauce, and stir fry evenly over medium heat.
Pour in the fish-flavored sauce and stir-fry until the soup is thick, the soup is basically wrapped around the ingredients, sprinkle with chopped chives, stir-fry again and then turn off the heat.
Salt and Pepper Shrimp
Ingredients: 2 catties of Pipi shrimp, 10 grams of salt and pepper, oyster sauce, soy sauce, chopped green onion Seasoning Practice: 1. Pour a little water into the pot, pour in the Pipi shrimp, cover and stir until cooked, pick it up and set aside. 2. Heat the oil in the pot and stir fry the shrimps. Add oyster sauce, soy sauce and salt and pepper and stir-fry evenly. Add chopped green onion to finish. The salt and pepper itself is salty. If you want to be heavy, you can add some salt.
Private Sauce Beef
Practice: 1. Wash 1500 grams of beef front shank meat and cut it into three pieces; put it into a cold water pot, add 20 grams of green onion, 20 grams of ginger slices, 50 grams of cooking wine, boil over high heat, change to low heat and cook for 3-5 minutes, remove and rinse to remove blood foam.
Take a large casserole, heat it on medium heat, pour a little cold soybean oil first, pour out all the oil after sliding the pan, and place two bamboo grate on the bottom of the casserole.
Take another pot, put 200 grams of soybean oil in the pot, and when it is 50% hot, add 50 grams of shallots, 30 grams of ginger and stir-fry until fragrant, add 3500 grams of beef bone soup, spice packets (cumin 3 grams, 5 grams each of peppercorns, licorice, cinnamon, 4 fragrant leaves, 2 grams each of cloves, dried tangerine peel, 6 star anise) and seasonings (25 grams of salt, 10 grams each of monosodium glutamate, chicken powder, rock sugar, Huadiao wine, Donggu 30 grams of soy sauce, 15 grams of five-spice powder), bring to a boil over high heat, and simmer for 30 minutes on low heat to make soup.
Pour the boiled soup into a large casserole, put the beef in, bring to a boil, change to low heat and cook for 90 minutes until the beef is cooked, remove the heat and soak it until the soup is completely cool, take out the beef and cut it into 0.3 thick Large slices of centimeters.
When ordering, put 250 grams of cooked beef slices on a plate, serve with 10 homemade ghee pancakes, 50 grams each of Haitian garlic chili sauce, small shallots, and pickle strips. The raw materials are sandwiched into the biscuits and eaten.
Shortbread:
Take 1 kilogram of flour, 500 grams of water, 16 grams of salad oil, and 10 grams of baking powder and form a dough, let it stand for 30 minutes, and put it into a noodle press for repeated pressing; mix 250 grams of flour and 150 grams of salad oil evenly, that is into puff pastry.
Roll the dough into a large rectangular sheet with a thickness of 0.8 cm, spread the puff pastry evenly, roll it into a roll, put down a dose of about 20 grams each, then roll the dose into a square sheet, fold it into a cake shape, brush with eggs Put it in the oven (240℃ for the surface and 230℃ for the bottom) and bake for 5 minutes.
Stewed Frozen Tofu with Cabbage
Material: cabbage, fungus, vermicelli, onion ginger garlic, salt, pepper noodles
practice
Wash the cabbage, separate the cabbage and the leaves into shreds, wash and shred the fungus, and soak the vermicelli in cold water;
Put oil in a hot pot, put onion, ginger and garlic to saute until fragrant, add cabbage and shredded fungus and fry, heat water, put frozen tofu, cover the pot, bring to a boil, turn to low heat and simmer for 10 minutes.
Add shredded cabbage leaves, vermicelli, salt, pepper noodles, cover the pot, and simmer for 3 to 4 minutes, then it's done. Sprinkle green chopped green onion and red pepper rings out of the pot. ok
Sweet and Sour Pork
Ingredients: appropriate amount of tenderloin, eggs, salt, tomato sauce, pepper, cooking wine, dry starch, white vinegar, white sesame seeds, green onions, cooking oil
process:
1 catty of tenderloin is patted loose with the back of a knife, cut into strips, add 1 spoon of cooking wine, half a spoon of salt, a little white pepper and 1 egg, and marinate for 20 minutes.
The marinated meat is directly wrapped into dry starch. This kind of meat is crispy on the outside and tender on the inside, which is easier and easier to operate than hanging batter.
Heat the oil in a pan to 160 degrees, fry the tenderloin coated with starch under medium-low heat until it is cooked and remove it. When the oil pan is heated to 190 degrees, deep-fry the tenderloin over high heat until the surface is golden and crispy.
Leave a small amount of base oil in the pot, add an appropriate amount of tomato sauce and stir well over medium heat, add a little white vinegar, water, half a spoon of salt, 1 spoon of sugar and a small bowl of water starch (water: starch 1:1), turn to high heat to thicken juice. Stir-fry the fried tenderloin until evenly coated with tomato sauce, turn off the heat and serve out, sprinkle with a little cooked white sesame and shredded green onion, the sweet and sour tenderloin is completed
Pickled Chicken Feet
Remove the tip of the chicken feet
All preparations
Put it in the pot and boil
Take it out after ten minutes
Rinse with cold water
Pour in the pickled peppers, soak it for about half an hour and you can eat it. Refrigerate it for a better taste.
pork blood leek radish
Ingredients: pig blood, white radish, chives, chicken soup, red pepper, minced garlic, chili sauce, Shaoxing wine, light soy sauce, brown sugar, dark soy sauce, pepper
practice
Peel the white radish and cut it into pieces, cut the chives into sections, chop the red pepper, cut the pig's blood into square granules, add boiling water and soak in Shaoxing wine for 10 minutes.
Heat a wok over medium-high heat, add a little oil, saute the minced garlic, red pepper and chili paste until fragrant.
Add chicken broth, white radish, soy sauce and brown sugar, cook for 20 minutes, cook until the white radish becomes soft, add pig blood and cook for 10 minutes, add dark soy sauce, pepper and leeks and boil. Serve.
Shredded Chicken Thighs
Ingredients: chicken legs, oil, salt, shallots, ginger, garlic, cooking wine, soy sauce, pepper, sugar
practice:
Wash the chicken thighs, chop the garlic and ginger into pieces.
Add water to the pot, add cooking wine, ginger slices, scallion white, put the chicken thighs in cold water and boil, skim off the foam, cover the pot, cook on medium heat for 15 minutes, turn off the heat and simmer for 5 minutes.
Take out the chicken thighs and soak them in cold water to cool the chicken thighs completely.
Put ginger and minced garlic on a plate, add soy sauce and sugar and mix well. Tear the chicken thighs into strips, put them on the plate, and drizzle the soy sauce.
Heat up the oil in a pot, add the peppercorns and fry them on a low heat until the peppercorns are slightly coke, remove the peppercorns and throw them away, pour the peppercorn oil into the pan, stir evenly with chopsticks, and sprinkle with chopped green onions.
Salad Flammulina
Ingredients: Flammulina velutipes, coriander, shallots, garlic, white sugar, white vinegar, sesame oil. Steamed fish drum oil, oil, chilli
practice:
Cut off the roots of enoki mushrooms, wash and drain, and place on a plate
Add water to the steamer, bring to a boil over high heat, put the mushrooms into the pot and steam for 5 minutes
After the enoki mushrooms are out of the pot, pour out the soup in the plate.
Mince the shallots, mince the coriander, mince the garlic, remove the seeds and cut the peppers into small pieces, sprinkle them on the enoki mushrooms
Mix sugar, white vinegar, sesame oil, steamed fish soy sauce and pour it on the enoki mushrooms
Finally pour hot oil
Spicy Chaoshou
Prepare the meat stuffing with green onion and ginger, add an egg and mix well
Mix the meat filling well and add a little starch
Prepare the hand leather to wrap it
Wrap it up like this
Pack it up
The bowl is ready
Salad with Celery and Yuba
Soak the yuba first, it will take about three hours!
Then cut the soaked yuba into pieces
Put it in boiling water, scald for less than a minute and remove it to control the water
Wash the celery, cut into sections and blanch in boiling water
Immediately put the vegetables into cold water after blanching, pull out to control the water and set aside
Cut half a red pepper and put it in a large bowl
Then add a little olive oil (cooked shallot sesame oil)
Add a little salt and white glutinous rice vinegar, and finally drizzle with sesame oil
Stir-fried Leeks with Conch
Materials: 300 grams of conch meat, 300 grams of chives, cooking wine, ginger slices, wolfberry, salt, monosodium glutamate
practice
Put the conch meat in a pot of boiling water, add cooking wine and ginger slices, simmer for three minutes, remove and control the moisture.
Wash the leeks and cut them into sections for later use.
Put an appropriate amount of oil in the wok, when the oil is 70% hot, add minced garlic and shredded ginger and saute until fragrant.
Add conch meat and stir fry, then add chives and wolfberry and stir fry.
Fry until the leeks are broken, add salt and monosodium glutamate to taste.
Stir-fried Broccoli with Pork Belly
Material: 250g pork belly, 500g broccoli, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of blending oil
practice:
Choose pork belly that is lean in fat. Cut into thin slices. Add some salt and soy sauce to marinate. Cut the broccoli into small pieces, then wash and blanch them in a pot.
Turn on the fire and pour the oil, put the pork belly in and stir fry. When the meat changes color, add the broccoli and stir fry. fire.
Add a pinch of salt. stir fry. Put some chicken stock. Continue to stir fry. OK, the delicious meal is out of the pot
parsley
Ingredients: dried tofu; celery; pepper; salt; chicken essence; minced ginger; minced garlic
practice:
- Dried tofu slices
2, celery, remove the old leaves, roots, cut into segments
Heat oil in a pot, saute minced ginger, minced garlic and chili until fragrant
Add dried tofu, stir-fry to dry water, add celery, salt, chicken essence and stir-fry to taste
Sauce Herring
Ingredients: middle herring, yam, Pixian bean paste, soybean paste, dark soy sauce, oyster sauce, salt and sugar, cooking wine, oil, onion ginger, green garlic, thirteen spices
Practice: 1. Wash the herring, cut it into pieces, add a little salt and cooking wine, mix well, marinate for 1 hour.
Cut the yam diagonally into pieces, boil in boiling water for 2 minutes and set aside.
Heat the oil in a pan, saute the shallots and ginger, pour in the fish pieces and stir fry over high heat.
Add an appropriate amount of water to cover the fish, and add the yam.
Then add dark soy sauce, oyster sauce, a little Pixian bean paste, a little soybean paste, sugar, and a little thirteen incense.
Cover the lid, simmer on high heat for 10 minutes, then open the lid to collect the juice. Just before serving, add a handful of garlic.
Laoganma's Mixed White Cut Pork
Boil the water and add pork belly, stew seasoning, ginger, cooking wine
Cook for about ten minutes, remove the meat and cut it into small pieces and continue to burn
At this time, prepare the minced garlic and put it in a bowl
Then add Laoganma, soy sauce, oyster sauce, appropriate amount of salt
After the meat is cooked, remove it and bring it to room temperature
Then slice and place on the plate
Pepper Fried Potato Chips
Three small potatoes, half a pepper,
Sliced potatoes, shredded peppers,
Then blanch the potato chips, half cooked,
Add an appropriate amount of oil to the pot, heat the oil and stir-fry the peppers
Put potato chips and stir fry with thirteen spice salt
Fried Squid with Salt and Vegetables
Ingredients: Soil salted vegetables, squid, pork belly, chili festival, diced millet pepper, diced chili pepper, salt, monosodium glutamate, chicken powder, pepper powder, soy sauce
practice:
Soak the salted cabbage in clean water, control the water to dry, then cut into inch pieces for use.
Cut the squid into sloping blades, put it in a pot of boiling water and boil it, then pour it out for later use.
Put a little oil in a clean pot and heat it up, first fry the pork belly slices, add the dried chili festival, millet pepper diced and Er Jing chili diced to fry until fragrant, then put the salted vegetable festival and squid slices in,
Add salt, monosodium glutamate, chicken powder, pepper powder and soy sauce while frying. Stir fry and serve.
Cucumber Fried Fungus
Practice 1. Prepare ingredients
Prepare the materials and soak the fungus in advance
After the fungus is soaked, add a little flour to wash it clean and shred
Clean and slice the cucumber
Hot pan with cold oil
Put in the fungus and stir-fry for a minute. Add an appropriate amount of cold water and cook for a minute or two.
Vegetarian Abalone Chicken Casserole
Ingredients: Chicken Wings, Fresh Mushrooms, Dried Mushrooms, Onions, Ginger, Garlic, Hoisin Sauce, Oyster Sauce, Abalone Sauce, Light Soy Sauce, Dark Soy Sauce, Salt, Sugar, Starch
practice:
Chop the chicken wings into small pieces, add an appropriate amount of salt, sugar, oyster sauce, starch, stir well and marinate for 15 minutes;
After soaking the dried shiitake mushrooms in advance, make a cross on the surface horizontally and vertically, and also make a cross for the fresh shiitake mushrooms;
Boil water in a pot, add a little salt after boiling, add fresh mushrooms and blanch, then drain the water for later use;
Heat oil in a hot wok, add ginger slices, garlic slices, scallion white, saute until fragrant, add chicken pieces and fry until golden brown on both sides;
Pour in fresh shiitake mushrooms and dried shiitake mushrooms, add appropriate amount of hoisin sauce, abalone sauce, dark soy sauce, light soy sauce, oyster sauce, sugar and stir fry evenly;
Add a bowl of water and simmer for 10 minutes, sprinkle with chopped green onion and serve.
Huaishan Fish Fillet Soup
Ingredients: 250 grams of fish bone, 20 grams of yam, kelp, tofu, green onion, pepper, salt
practice:
Wash the yam and grind it into powder; cut the tofu into cubes and shred the kelp; wash the fish and cut it into pieces.
Add an appropriate amount of water to the pot, add shredded kelp, yam powder, and tofu cubes, and bring to a boil.
Finally, add the fish fillets. After cooking, add chopped green onion, pepper, salt, etc. to taste, and then you can drink the soup and eat the meat.
Crispy Scallion Chicken
Ingredients: boneless chicken thigh, garlic, onion, sugar, white pepper, salt, cooking wine, soy sauce, oyster sauce
practice:
Wash the chicken thighs, put soy sauce, oyster sauce, cooking wine, salt and pepper, mix well and marinate for 10 minutes;
Mince the green and white scallions and mince the garlic respectively;
Put the oil in the hot pan, put the chicken into the pan, fry the chicken slowly over low heat, and fry until golden brown on both sides;
Chicken cut into pieces and arranged on a plate;
Put chicken oil into the pot and fry the shallot white, add minced garlic and fry until fragrant, then add the green onion and stir fry for a while, add water and sugar to boil;
Drizzle the cooked scallion sauce on top of the chicken pieces, and then sprinkle with fried white sesame seeds.
Fried Pork Slices
Ingredients: 250 grams of pork, 3 pieces of Youxian dried fragrant, 3 red peppers, 3 shallots, 3 cloves of garlic, 1 piece of ginger, 1/2 tablespoon of Pixian watercress, 1/2 tablespoon of Laoganma tempeh, 1.5 tablespoons of soy sauce, 3 teaspoons of cooking wine , appropriate amount of peanut oil
practice:
Wash the pork, peel it and cut into thin slices, add cooking wine and soy sauce to marinate;
Slice dried fragrant, red pepper diagonally sliced, chives sliced, ginger shredded, garlic sliced;
Put a small amount of peanut oil in the wok, add the pork and fry until the oil changes color;
Add bean paste, Laoganma tempeh, ginger and fry until fragrant;
Add red pepper, garlic slices, scallion, stir fry and add dried fragrant;
Add the soy sauce and stir well, then add the shallots, stir fry for a while and then turn off the heat.
Salad with Cucumber and Peanuts
Practice: 1. Clean the ingredients. It is better to brush the surface of the cucumber with a brush, which can be cleaned more cleanly. Cut the minced garlic and coriander segments, soak the vermicelli in boiling water for 30 minutes, soak until soft, add a little cooking oil directly to the pot, put the Put the peanuts into the oil pan, then turn on the fire, fry the peanuts on a low heat, and immediately put them on a plate for later use;
Flatten the cucumber with a knife, and then cut the cucumber into small pieces. If the container is not too large, you can use a knife to gently slash the cucumber bag a few times, so that the cucumber will be flattened with a single tap;
Now start preparing the sauce: add minced garlic, chopped green onion and chopped chili to the bowl, pour the hot oil into the bowl, stir evenly with a spoon, it tastes good:
Add soy sauce, balsamic vinegar, oyster sauce, salt and sugar to the bowl, mix well, and the sauce is ready;
Put the cucumbers, vermicelli, peanuts, and coriander segments into a larger container. If the container is too small, the container will overflow when stirring;
Pour the prepared sauce into the container, stir well and eat.
Stir-fried Peas with Mushrooms
Main ingredient Mushroom: 300; Peas: 100
Oil: appropriate amount; salt: appropriate amount; minced garlic: appropriate amount; soy sauce: appropriate amount; shallot: appropriate amount; chicken essence: appropriate amount
step by step
Soak the shiitake mushrooms in warm water and wash
Wash the peas
Wash the shiitake mushrooms and remove the stems, set aside
Prepare minced garlic and shallots
Boil the water in the pot
Add the mushrooms and peas and blanch for half a minute.
Boiled shiitake mushrooms
Peas from the pot.
Heat oil in a pot, add minced garlic and shallots and fry until fragrant.
Add the peas and fry for a minute.
Put salt
Put chicken essence
At this time, add the mushrooms and stir well.
Add soy sauce to taste, stir well, and you’re done.
Out of the pot and plate.
Celery soy bean curd
Ingredients: celery, yuba, fungus, pepper, onion, garlic.
Practice: 1. Cut celery into thin sections, shred yuba, and shred black fungus.
Put oil in the pot, add Chinese pepper to make Chinese pepper oil, and then filter out the Chinese pepper.
Put minced garlic and green onion in the pot and saute until fragrant, then pour some sesame oil into the pot.
Add celery and yuba and fry until fragrant.
Put black fungus shreds, stir well, add salt and chicken essence to taste
Fish-flavored shredded pork
Ingredients: 250 grams of lean meat, 50 grams of black fungus, 50 grams of carrots, 40 grams of pepper, 20 grams of bean paste, 20 grams of sugar, 20 grams of vinegar, 15 grams of soy sauce, 15 grams of cooking wine, and 1 gram of salt. 10 grams of water starch, 20 grams of water, appropriate amount of minced onion, ginger and garlic
Practice: shred carrots, wash green peppers, remove stems and shreds, and tear fungus into small pieces for later use.
Wash and shred lean meat, and marinate for 10 minutes with salt, pepper, cooking wine, egg white, and starch sizing.
A spoonful of bean paste, minced onion, ginger and garlic.
Take a small bowl, mix sugar, balsamic vinegar, cooking wine, salt, soy sauce, a small amount of water, and water starch into a gravy, because the bean paste is very salty, don't add salt if the mouth is not heavy.
Pour oil in a pan, spread the mashed meat into the pan, fry until the shredded pork turns white and transfer to a plate for later use.
Put a little oil in the original pot. If the carrots are not easy, you need to fry them twice first, then put them aside, add the bean paste and fry until fragrant, and the red oil will come out.
Stir fry the onion ginger garlic powder and other ingredients together.
Stir fry the shredded pork together evenly.
In the last step, pour in the prepared small bowl of juice and stir fry evenly, out of the pot, and the fish-flavored shredded pork is completed.
Twice-cooked crescent bone
Ingredients: Main material: appropriate amount of crescent bone, ingredients: appropriate amount of green garlic, black fungus, red pepper, coriander, ginger, seasoning: appropriate amount of bean paste, tempeh, sugar, soy sauce, rice wine, and balsamic vinegar.
practice:
Rinse the crescent bones, put them into a pressure cooker, add half the amount of water that covers the bones, a piece of scattered ginger and a small amount of rice wine, boil over high heat, turn to low heat after SAIC, and press for 15 to 20 minutes, take it out and let it cool down perpendicular to the bones Cut into small pieces, soak the black fungus and wash it, blanch it for later use, chop the bean paste and tempeh together, cut the green garlic into sections, and cut the red pepper into small pieces;
Remove the oil from the frying pan. When it is 50% hot, put the watercress and tempeh sauce and stir fry on a low heat until the oil comes out. Add the cut crescent bones. When the crescent bones are evenly fried with red oil, add a small spoonful of white sugar, appropriate amount of soy sauce and rice wine, and continue to stir. saute;
After the crescent bone is fried, add green garlic, fungus, and red pepper, stir-fry until the green garlic becomes soft, add coriander, a few drops of balsamic vinegar, mix well and serve on a plate.
Northeast old-fashioned pot meat
Cut the pork loin into 0.5 cm thick slices and rinse with water.
Put the rinsed meat slices, add a little salt to taste, add water and cornstarch
Stir the meat and flour evenly, add an appropriate amount of salad oil, and continue to stir.
Knead the glutinous rice flour into a fine shape for later use
Add salad oil to the pot, heat it to 70% heat, put in the reconciled meat slices, and stick each slice of meat on the wall of the pot.
Wrap the fried meat in the pot and fry again for later use. Add salad oil to the pot and heat it up. Add onion, shredded ginger, and shredded carrot to fry until fragrant. Add orange juice, white vinegar, white sugar and a little water. Put the meat in the pot and stir fry quickly.
Mala Tang
Prepare the required ingredients: wash the vegetables, and soak the vermicelli, fungus, day lily, and mushrooms in advance.
Cut ginger into small pieces, green onion into sections, mix bean paste and hot pot base together.
Put an appropriate amount of oil in the pot and heat it to 50% heat, add the peppercorns and saute until fragrant, remove and discard.
Add ginger slices and spring onion and stir-fry until fragrant.
Pour in the hot pot base and bean paste and fry the red oil.
Add water and bring to a boil.
Add half a block of bisque soup and stir to melt.
Put the meatballs and kelp ingredients that are not well cooked into the pot first, and cook until they are 89% cooked.
Add day lily, mushrooms and fungus.
Finally, put in the ingredients of vegetables and vermicelli.
Enoki Mushroom Bacon Rolls
Ingredients: 5 slices of bacon; a bundle of enoki mushrooms; a little oyster sauce; a little soy sauce; a little sugar; a little pepper; 10 toothpicks
practice:
Wash the enoki mushrooms, remove the head, and cut the bacon in half. Roll the enoki mushrooms with bacon and secure with toothpicks.
After the frying pan is hot, add a little oil and fry the bacon rolls in medium heat. Pots with lids are best covered.
While frying, adjust the sauce with appropriate amount of oyster sauce, salt, sugar, soy sauce and water. When frying on both sides until golden brown, pour the juice into the pot, cover and simmer for a while to let the enoki mushrooms absorb the taste of the juice. Finally, remove the toothpicks from the plate and serve on the table!
Sausage Fried King Oyster Mushrooms
Ingredients: 300 grams of king oyster mushrooms, 2 sausages, appropriate amount of peanut oil, 1 tablespoon of refined salt, appropriate amount of meiji umami juice, 5 grams of onion and ginger
practice
All the ingredients are ready, the king oyster mushroom is large, one is enough for two people;
Wash the king oyster mushrooms first, then slice them for later use;
Slicing the sausage with an oblique knife;
Cut the onion and ginger well, use it in a soy pot, if you don't like eating onion and ginger, you can omit it;
Put oil in the wok, put the onion and ginger in the soy pan;
Pour in the cut sausages and stir fry;
Pour in the king oyster mushroom slices and stir fry;
Pour in a few drops of Maggi umami sauce to taste, and add a spoonful of salt;
Stir fry and turn off the heat.
Dongbei Sauce Bones
Ingredients: pork ribs (500G), large bones (appropriate amount), mustard knots (2 pieces), water (appropriate amount), star anise (2-3 grains), cinnamon (1 section), dark soy sauce (2 tablespoons), dry yellow sauce (1 Spoon)
practice
Soak the pork bones in clean water for two hours, and change the water several times during this period to remove blood stains.
Rinse and drain the mustard knots and cut them into thick slices.
Put the mustard chips on the bottom of the casserole.
Put the pork bones into the pot, add onion ginger, 2 star anise, a section of cinnamon, and enough water.
Mix 2 tablespoons of dark soy sauce and 1 tablespoon of dry yellow sauce.
Transfer the sauce to the pot, turn to low heat and simmer slowly.
Stew until about 1 hour, the meat is rotten.
Bring the soup to a boil over high heat.
Fried river prawns with chives
Ingredients: 300 grams of river shrimp, 50 grams of chives, monosodium glutamate, sugar, cooking wine, salt, shredded ginger, dried chili
practice:
Wash the river prawns; cut the shallots into small pieces;
Heat the wok and add base oil, add shredded ginger and dried chili, stir-fry until fragrant, add river prawns and stir-fry;
Then add cooking wine, sugar, salt, and monosodium glutamate in turn, fry until the river prawns turn red, add the shallots and stir well, and then put out of the pot and put on a plate.
Fried Pork Belly with Dried Tofu
Ingredients: pork belly, sharp peppers, dried tofu, salt, cooking wine, monosodium glutamate, fresh June
practice:
Marinate the pork belly slices with salt and cooking wine for a while, and add a little oil to fry the pork belly in the threaded roasting pan;
After the pork belly is fried, take it out, and the oil in the pot will continue to be used to fry the dried tofu. Until the dried tofu skin is slightly white bubbles come out;
Add chili peppers and dried bean curd with pork belly and stir-fry together. A little June can bring out the flavor.
Tomato Gumbo
Ingredients: 1 tomato, 15 okra, half a teaspoon of mature vinegar, salt, appropriate amount of vegetable oil
practice:
Cut the tomato into pieces, blanch the okra in boiling water, and cut diagonally into sections;
Put a little oil in the pot, add the tomato pieces, stir fry and cook until the tomatoes become soft and watery;
Add okra and stir well;
Then add two bowls of water to boil;
After boiling, add salt and vinegar to taste.
Braised Chicken Wings with Lotus Root
Ingredients: 100 grams of pickled lotus root, 6 chicken wings, 1 tablespoon of cooking wine, 1 tablespoon of yellow lantern chili sauce, 5 cloves of minced garlic, 2 millet peppers, 1 shallot, 1 teaspoon of white pepper, 1 teaspoon of sugar, 1 salt small spoon
practice:
Wash the chicken wings, cut them in half, put them in a pot with cold water, add 1 tablespoon of cooking wine, boil over high heat, blanch for 3 minutes, remove and drain for later use;
The lotus root is ready, the garlic minced, the yellow lantern chili sauce is ready, the millet, pepper and chives are cut into small pieces;
Heat oil in a pan, add minced garlic and yellow lantern chili sauce to fry the fragrant butter, add chicken wings and stir fry for a while;
Add lotus root strips, water, sugar and white pepper to boil, turn to low heat and simmer for 20 minutes;
Open the lid and add salt to add a little juice. Serve on a plate and sprinkle with millet pepper and chopped green onion.
sauce bone
Ingredients: 35 catties of pork bones; 1 bottle of cooking wine; 100 grams of dark soy sauce; 1 bottle of soy sauce; 250 grams of rock sugar; 20 star anises; 10 pieces of cinnamon; ; about 20 grams of pepper; appropriate amount of dry pepper; 300 grams of salt; 500 grams of soybean paste
practice:
Cut the pork bones into large pieces, rinse off the blood on the surface with water, then soak them in water for about an hour, changing the water several times during this period; put an appropriate amount of water in the pot and boil, add the pork bones and cook for 3 to 5 minutes, skim off the scum on the soup surface; then remove the pork bones, wash the blood on the surface with water, and drain for use;
Put oil in the pot, put in soybean paste, and fry it on low heat; put 30 catties of water in the soup pot, add all the seasonings in seasoning 1 and the fried soybean paste, and boil it on high heat;
Then put in the blanched pork bones and boil again; there will be some foam on the soup surface at this time, use a spoon to skim it off; then cover the pot, simmer on medium and low heat for about 1.5 hours.
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 spring onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce
practice:
Peel the Chinese cabbage, wash it, drain the water, cut the green onion, chop the ginger, and slice the garlic;
Cut the cabbage leaves in half vertically, turn the knife at an angle of 45 degrees, slice the cabbage into slices, and slice the cabbage with an oblique blade, which is easier to taste, and cut the bean skin into diamond-shaped slices;
Bring water to a boil in a pot, add the bean skins and blanch the water. After the water boils, cook for 2-3 minutes until the bean skins are soft;
Put the bean husks in cold water and put them to cool, take out the clean water, set aside, put the blanched bean husks in the cold water and put them to cool, the bean husks will not stick together and taste good;
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, and saute until fragrant;
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. .
Spicy Cod Balls
Tear off the skin of the cod and wash it well
Cut into small pieces
Add salt, cooking wine, pepper
Grab and marinate for 30 minutes
Divide the fried flour into two parts, one part is mixed with water to make a paste, and the other part is dry powder for use
Dip the marinated cod in batter first, then dry powder
After all is done, put it into the frying pan and fry it until cooked
Take out the oil and set aside
Take the pot, add onion ginger, pepper, chili and fry until fragrant
Add fried cod
Stir fry evenly