41 delicious dishes to recommend, full of sour, sweet, bitter, spicy, salty, and five flavors, let’s make a few for your family
I once saw an article that wrote: "In front of food, you can always think about it, or you can be greedy, observe before eating, think while eating, simmer after tasting, eat naturally, chew quietly, gently Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat will get a stomach-warming enjoyment; The eater finds a peace of mind." Tasting carefully, I have a deep feeling! 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 in a plain way finish every 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 the wonderful life every day!
Salty, Sweet, Bitter, Spicy Four Flavors Bitter Gourd
Method 1. 450 grams of bitter gourd, 30 grams each of green and red peppers, 20 grams of garlic cloves, 10 grams of refined salt, 1 gram of monosodium glutamate, 15 grams of vinegar, 20 grams of sesame oil, 10 grams of chili oil,
Cut the bitter gourd in half, remove the pulp, and cut into pieces for later use; cut green and red peppers into slices for later use; crush the garlic cloves,
Mash into velvet and set aside, sprinkle 8 grams of refined salt on the bitter gourd, mix well and marinate until softened, wash with cold water,
Drain the water and put it in the plate, then add green and red chili flakes, add refined salt and monosodium glutamate and mix well, add garlic paste, vinegar, chili oil, sesame oil and mix well and serve!
Mung bean winter melon syrup
Ingredients: mung beans, wax gourd, ginger, brown sugar
practice:
Wash the mung beans and soak them in water, put them in the refrigerator overnight and take them out the next day for later use;
Remove the seeds and wash the wax gourd, leave the skin and cut into pieces for later use;
Put mung beans, wax gourd, and ginger into a soup pot, add eight small bowls of water, boil on high heat, turn to low heat and simmer for more than two hours, add brown sugar before turning off the heat.
steamed eggplant
Ingredients: 300g purple eggplant, 20g millet pepper, 6g shallot, 6g ginger, 6g garlic, 50ml soy sauce, 5g sugar, 15ml balsamic vinegar, olive oil
practice:
Prepare all the ingredients, save the eggplant for later use.
Cut the eggplant into bergamot.
Steam in a pot of boiling water for about 10 minutes.
While steaming the eggplant, mince the onion, ginger and garlic, and cut the millet into rings.
Mix light soy sauce, sugar, and balsamic vinegar evenly to make a sauce.
Put the steamed eggplant on a plate and pour in the seasoning sauce.
Put onion, ginger, minced garlic and millet spicy rings.
Use a spoon to put an appropriate amount of olive oil on the fire and heat it up, and pour it evenly on the onion, ginger, garlic, and millet spicy rings.
Lamb with Onion and Pepper
Ingredients: 300 grams of mutton, 3 green onions, half an onion, 2 cloves of garlic, 3 dried peppers, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of pepper powder, a few drops of mature vinegar, a little sugar, and an appropriate amount of salt 1 handful coriander
practice
Thinly sliced mutton, or directly use bought mutton slices
Sliced green onions
Shred the onion, cut the coriander into sections, cut the garlic into slices, and cut the dried red pepper into sections
4.1 tablespoons pepper powder for spare, this is the main seasoning
Heat up the frying pan without oil, add the mutton slices, and stir-fry over high heat
Stir-fry until the mutton is dry and the meat slices are slightly burnt, add light soy sauce and two or three drops of mature vinegar, and stir-fry evenly
Add half of the green onion, all the onion and garlic slices, stir-fry until the onion collapses
Add a little dark soy sauce, stir-fry for color
Add pepper powder and stir fry evenly
Add the remaining shredded green onions, all the coriander segments, and dried red peppers
Then add an appropriate amount of salt and a little sugar, and stir fry evenly.
Prepare dry food such as biscuits, steamed buns, and spring pancakes in advance, sandwich or roll them up, and enjoy
Garlic Lamb Chops
Ingredients: two lamb chops, a small piece of butter, two cloves of garlic, a little black pepper, a little cumin, a little salt
practice:
Rinse the lamb chops and dry them with kitchen paper towels. Peel and slice the garlic for later use;
Start the pan on high heat, cut a small piece of butter and melt it in the pan;
After the butter melts, put in the chopped garlic cloves and fry until fragrant;
Turn high heat to medium heat, put in lamb chops, fry for about one minute on one side, then cover and fry for two minutes;
Open the lid, turn the lamb chops, sprinkle with salt and cumin, and fry for another three minutes;
Take it out of the pan, and grind black pepper on the surface of the lamb chops.
minced eggplant
Method: 1. First wash the eggplant, and then mince the pork.
Cut the eggplant into small pieces and add a little salt to marinate it for a while.
Mince the onion, ginger and garlic. Add cooking wine, sugar, and light soy sauce to the minced meat and mix well.
Pour the oil into the wok and heat it up, put in the eggplant and stir-fry until the eggplant becomes soft and ready to serve.
Crispy Milky Mantou
Ingredients: 2 steamed buns, 20 grams of butter, 1 tablespoon of sugar
Method: 1. Cut the remaining steamed buns into small pieces.
The butter melts into a liquid
Coat each piece of steamed bun with butter evenly.
Put it in the microwave oven and heat it on medium heat until the surface is slightly burnt
After taking out the steamed buns, sprinkle a layer of white sugar while it is still hot, and mix well.
Chicken Gizzards with Cilantro and Cumin
Ingredients: 200g chicken gizzards, 60g coriander, a little salt, 1 spoon chili oil, proper amount of cumin, 15g oil, cooking wine
practice:
Wash the chicken gizzards, cut into thin slices, soak the blood and squeeze out the water.
Remove the roots of coriander, wash and cut into sections.
Blanch the chicken gizzards and remove them after they have changed color.
Heat oil in a pan, add chicken gizzards and stir-fry. The oil temperature should be as high as possible, and the frying time should not be too long.
Add a spoonful of chili oil, add salt and cooking wine and stir until fragrant.
Add cumin, then add coriander and stir fry quickly.
Cabbage Dry Roast Meatballs
Ingredients: dried cabbage, meatballs, light soy sauce, dark soy sauce, appropriate amount of onion, ginger and garlic
practice:
Soak dried cabbage in water for one hour, then wash and cut into sections;
Heat oil in the pot, add the blanched pork belly and ginger slices and stir-fry until the oil comes out;
Add light soy sauce and dark soy sauce, stir well and color, pour in the prepared chicken broth, it is advisable not to cover the meat, add thick soup treasure, and boil;
Then put the dried cabbage on it, cover it and turn to low heat and cook for about 30 minutes, wait for the soup to dry up and then stir well.
Stir-Fried Soybean Sprouts with Bacon
Method: 1. Rinse the bacon from dust, put it in a steamer, put an appropriate amount of water in the steamer, bring to a boil on high heat, steam for 20 minutes after steaming, take it out, cool and cut into thin slices.
Wash and drain the soybean sprouts, cut the red pepper into sections, mince the garlic, and cut the shallots into sections.
Heat the pot and pour in the oil. When the oil is 40% hot, add sliced garlic and sauté until fragrant, then add sliced bacon and stir-fry until the oil comes out, pour in soybean sprouts and stir-fry for 2 minutes.
When the fried soybean sprouts are slightly soft, pour the green garlic and red pepper into the pot and stir fry, pour a little water and light soy sauce, stir fry evenly, cover and simmer for 2 minutes.
Twice Cooked Pork with Green Pepper
Ingredients: green peppers, pork belly, garlic sprouts, garlic, ginger, bean paste, light soy sauce, dark soy sauce, chicken essence, fermented soybeans
practice:
Pot pork belly under cold water, add onion, ginger and cooking wine and cook for 15 minutes;
Cut into thin slices, and stir-fry the oil in a frying pan;
Add raw garlic, ginger slices, tempeh, and bean paste and sauté until fragrant;
Add green pepper, garlic white, light soy sauce, soy sauce, a spoonful of chicken essence, and stir fry evenly;
Finally, add garlic sprouts and stir fry evenly.
Zucchini Fried Potatoes
Ingredients: 1 potato, half a zucchini, 3 millet peppers, 1 tsp salt, proper amount of oil
practice:
Cut the cleaned zucchini and potatoes into slices.
Heat the frying pan, pour in an appropriate amount of oil, heat the oil, add potato slices and stir fry slowly.
Stir-fry until the surface of the potatoes is slightly burnt, add a little salt and continue to stir-fry.
Stir-fry until tasty, then add sliced zucchini and a little salt.
Stir-fry until the zucchini is broken, sprinkle with millet pepper and stir-fry well.
Bean Soup with Triple Squash
Ingredients: pumpkin, bullfrog, salt, egg white, wet starch, peas, bone broth, monosodium glutamate, chopped green onion
practice
Smash the tender pumpkin with a knife, then steam in a basket until soft and cooked; set aside;
Put the bullfrog legs in a pot, add salt, egg white and wet starch, mix well and sizing, then put it directly into the hot oil pan and cook for later use;
Put the lard in the pot and heat it up. First add the peas and fry until fragrant, then mix with the bone broth and put in the steamed tender pumpkin to cook for a while, add salt and monosodium glutamate to taste, and finally put in the bullfrog legs and cook for a while before serving in the pot Serve on a plate, sprinkle some chopped green onion as a garnish before serving.
Spicy Pork Trotter
Ingredients: trotters, ginger, garlic, dried chili, pepper, aniseed
practice
Wash the trotters, slice the ginger and garlic.
Boil water in a pot, add some green onion and ginger slices, pour a little cooking wine, put the pig's trotters into the water after the water boils, and remove the foam.
Put oil in the pot, add dried chili, Chinese prickly ash, aniseed, ginger and garlic and sauté until fragrant.
Add the trotters and continue to stir-fry, add dark soy sauce, mature vinegar and appropriate amount of salt to taste, add water to cover the trotters.
Bring to a boil on high heat and turn to low heat until the pig's trotters are cooked, and the juice will be collected on high heat.
Homemade Chicken Tenders
Ingredients: chicken breast, eggs, salt, pepper, flour, starch, bread crumbs
practice:
Wash the chicken breasts, cut into strips of equal thickness, add egg whites, salt, pepper, a little starch, and marinate for 10 minutes;
Pour eggs, flour, starch, a little water into the bowl, and stir well;
Coat chicken breast evenly with egg liquid and bread crumbs;
Heat the oil in a pan, put the chicken tenders at 50% oil temperature, fry slowly on low heat, fry until the surface is golden, remove and control the oil.
Pickled Mushrooms
Materials: mushrooms, garlic sprouts, pickled peppers, pickled ginger
practice:
Break the mushrooms into small florets, rinse them with clean water, and tear the washed mushrooms into small pieces;
Cut garlic sprouts into sections, pickled peppers into sections, pickled ginger into slices;
Pour oil into the pan, add pickled peppers and pickled ginger, stir-fry red oil, add mushrooms and stir-fry evenly;
Add salt and oyster sauce and stir well, and finally add garlic sprouts, stir well and then take out of the pan
Minced Celery and Peanuts
Ingredients: 200 grams of peanuts, 2 celery, 1 carrot, appropriate amount of ginger, 2 star anise, appropriate amount of salt, a little sesame oil, appropriate amount of white sesame, appropriate amount of fruit and vegetable powder
Steps: 1. Soak peanuts in cold water for 2~3 hours, let each peanut absorb water
Put an appropriate amount of water in the casserole, add peanuts, ginger slices, star anise
Add salt and cook for 10 minutes, then cover and simmer until the water cools and tastes delicious
Remove the celery leaves from the celery, wash and cut into small pieces; peel the carrots, wash and cut into small pieces
Blanch celery and carrots separately, then drain in cold water and set aside
Put the cooked peanuts, blanched celery and carrots together, add salt, fruit and vegetable powder, sesame oil, white sesame and mix well
Clam Loofah Soup
Ingredients: a loofah, half a spoonful of vegetable oil, a little salt, 200 grams of clams, a little pepper.
practice:
After the clams are bought, spit out the sand and soak them first, then boil water in a 24cm soup pot from Shangni, pour the soaked and washed clams in and blanch until the clams open and take them out
Wash the loofah after peeling, then cut into hob pieces
Add oil to the soup pot and heat it up
Pour in the sliced loofah and fry until the edge of the loofah becomes soft
After the water is boiled, pour the blanched clams into two bowls of water and bring to a boil
When the water boils, pour in the blanched clams
Season with salt and pepper and turn off the heat
Spinach Quiche
Ingredients: 300g spinach, 3 eggs, 1 tablespoon flour, 1 teaspoon salt, 2 tablespoons oil
practice:
Wash the spinach, put it in boiling water for half a minute, remove it, drain the water, and cut it into fine pieces.
Beat the eggs in a large bowl, add spinach granules, mix well, then sift in the flour, mix well to form a paste, and finally add salt to taste.
Use a kitchen paper towel to dip a little oil on the bottom of the pan, heat it to medium-low heat until the pan is slightly hot, scoop in a large spoonful of flour paste, turn the pan to make the flour paste evenly cover the bottom of the pan, wait until the surface liquid solidifies, turn over Continue to fry for about half a minute on the other side, until both sides are fully cooked, and take out.
Fry all the roux into pancakes in turn.
Dry Fried Artemisia Stalks
Ingredients: 250g dried spiced tea, 250g Artemisia stalks, appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of chicken essence
Method: 1. Wash the Artemisia stalks and cut them into sections.
Dried spiced tea shredded
Heat the oil in the pan, put down the five-spice tea and stir-fry for a while, and serve it out
Heat the oil in the pan, put down the Artemisia stalks, add cooking wine and stir-fry until the color changes
Add dried spiced tea.
Add salt, chicken essence, and stir well.
Rapeseed in Cold Sauce
Ingredients: 500 grams of small rapeseed, 2 grams of salt, 2 spoons of light soy sauce, appropriate amount of garlic, appropriate amount of pepper
practice:
Wash the small rapeseed.
Put water in a pot to boil, and blanch the small rapeseed until it changes color and becomes soft. Let cool in cold water.
Put an appropriate amount of oil in the pot, heat the oil, add peppercorns, and fry until fragrant. Strain the peppercorns, leaving only the peppercorn oil.
The garlic is crushed into minced garlic, the size of the minced garlic is optional according to personal taste. Put the minced garlic in the pepper oil and stir for a while and turn off the heat. Do not stir-fry, but leave some spicy flavor of garlic.
Squeeze the small rapeseed dry and put it in a container. Pour salt, light soy sauce, stir-fried garlic and pepper oil into the small rapeseed, mix well
boiled beef
Ingredients: 500g beef tenderloin, 100g bean sprouts, 1 stick of vermicelli, 8 dried chilies, 1 piece of ginger, 1 segment of green onion, 1 star anise, 2 teaspoons of salt, 1 teaspoon of pepper, 1 tablespoon of oyster sauce, 1 egg white, 1 tablespoon of starch , 2 bowls of broth, 1 tsp chili powder, 1/2 tsp pepper powder, 1 tsp sesame
Method: 1) Prepare raw materials. Shred chili, soak in water and drain. Slice the ginger, cut the onion into sections, and break the star anise into pieces.
Fresh beef tenderloin is frozen for 2 hours and cut into thin slices, which should be thinner.
After the cut slices are left to thaw for a while, add 1 teaspoon of salt, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, and 1 egg white and mix well. Marinate for 10 minutes. Then stir in the dry starch and let it stand for 10 minutes after stirring vigorously.
Put oil in the pan, stir-fry onion, ginger and star anise. out of fragrance. Onion and ginger turn slightly browned.
Pour in the bean sprouts and stir-fry for a while. 6) Put in the broth, mix with boiling water, and use the container filled with water to cook the meat.
After the bean sprouts are boiled, add vermicelli. When the vermicelli is 80% soft, take it out and put it in a pot.
Continue to boil the pot, add all the beef slices and stir fry them with chopsticks left and right, do not draw circles. Simmer away from the fire until the beef is completely white without red.
Take it out and put it on the bean sprouts.
The soup should be filtered through a strainer and poured into the beef pot. Restart the pan, add chilli shreds to the cold oil. The chili shreds turn slightly yellow and smell fragrant, take it out and put it on the beef.
Sprinkle chili powder, pepper powder and sesame seeds on the beef, burn the oil in the pot until it smokes, and pour it on it.
For those who can accept coriander and garlic sprouts, sprinkle a little, the color, fragrance and taste are delicious!
Appetizer Shredded Tomato and Potato
Ingredients: 1 potato, 1 tomato, salt, cooking oil, sesame oil, soy sauce, onion, garlic, sugar
practice:
Peel and shred potatoes, soak in cold water to remove part of the starch, peel and dice tomatoes.
Put oil in the frying pan, add scallions and garlic slices to sauté, add shredded potatoes, add a little salt, sugar, a little water, light soy sauce, and diced tomatoes and stir fry.
Put the shredded potatoes into chopped green onion, then turn off the heat, pour in a little sesame oil and stir well, then put on a plate and serve
Steamed Tofu with Shrimp
Ingredients: 1 box of internal fat tofu, 150g fresh shrimp, appropriate amount of light soy sauce, chives, and cooking wine
Method: 1. Remove the heads, shells and threads of fresh shrimp.
Wash and chop into extravagant shapes.
Put it in a bowl, add cooking wine and mix well to remove the fishy smell.
Cut the chives into spring onions.
Cut the removed tofu into cubes of about two centimeters.
Put the minced shrimp on the tofu and around the plate, and sprinkle with light soy sauce.
Steam in the pot for ten minutes, and sprinkle with chopped green onion before serving.
Snow Pea Stir Fry
Ingredients: 200g lean pork, 100g snow peas, 2 cloves of garlic, 1/2 spoon of soy sauce, 1/3 spoon of sugar, 1/3 spoon of starch, 1/2 spoon of cooking wine, 1/2 spoon of salt, 1/4 spoon of chicken essence
practice
The pork has been cut the night before, mixed with starch, cooking wine, light soy sauce, and sugar, and marinated for 10 minutes. Remove the gluten and wash it for later use.
Put an appropriate amount of oil in the pot and heat it until it is 50% hot, slide the marinated pork into the pot, turn to high heat and quickly stir-fry until the color changes, add a little salt, and set aside
In another pot, add oil and minced garlic and sauté until fragrant, add snow peas and stir fry quickly
Once the snow peas change color, add salt and chicken essence
Return the previously fried meat slices to the pot and fry for a few seconds, then turn off the heat and put them on a plate
Yangchun noodles
Ingredients: thin round noodles, lard, onions, broth, garlic sprouts, light soy sauce, salt.
practice:
Wash and shred the onion, chop the garlic sprouts.
Heat up a little lard in a clean pot, add shredded onion and fry slowly until the onion becomes soft, filter out impurities to get scallion oil.
In another soup pot, pour in an appropriate amount of broth and bring to a boil over high heat, add noodles and cook until cooked, add appropriate amount of scallion oil, salt and light soy sauce, mix well, and finally sprinkle a little minced garlic and serve.
Kelp Mixed with Potato Shreds
Ingredients: 1 potato, 150 grams of shredded kelp, half a red pepper, 2 celery sticks, appropriate amount of soy sauce, vinegar, chili oil, salt, and sesame oil
practice:
Soak kelp in light salt water for a while, then cut into sections;
Shred red pepper; cut celery into sections;
Peel and shred potatoes, rinse with water to remove starch;
Blanch the shredded potatoes in boiling water, take them out and put them on a plate;
Blanch the shredded kelp and celery in boiling water, remove and drain, and put on the shredded potatoes;
Add soy sauce, vinegar, salt, sesame oil, chili oil and mix well.
Shredded pork sauerkraut vermicelli
Ingredients: sauerkraut, vermicelli, pork, soy sauce, salt, green onion, starch, cooking wine
practice:
Prepare the sauerkraut, pork, and vermicelli; cut the sauerkraut into shreds and rinse with water. Do not soak in water to prevent the sour taste from being lost;
Cut the pork into shreds, put a little starch and cooking wine to taste;
Soak the vermicelli in warm water until soft, then cut it short;
Heat the frying pan over medium heat, pour the oil, put the shredded pork into the pan when the oil is cold, spread it out gently, pour in the chopped green onion, then turn to high heat and stir-fry to change the color;
Pour sauerkraut into the pot and stir fry, evenly dipped in oil;
Sprinkle salt, pour a little soy sauce, then pour the vermicelli into the pot to mix, pour a little water and cook for two minutes, the vermicelli is ripe and soft and has absorbed enough vegetable juice, then take it out of the pot.
Salted Egg Yolk Baked Potato Chips
Materials: Potatoes; Raw flour; Salted duck eggs; Green onions
Method: 1. Prepare materials.
Peel the potatoes; cut the potatoes into thin slices; stick the cornflour to the potato slices; shake off the cornstarch on the surface; chop the green onions, take the yolks from the salted duck eggs, and crush them.
Deep-fry the potato chips sticky with raw flour until they are crispy. After the fried potato chips, you can re-fry them all in the oil pan again.
Put an appropriate amount of oil in the pot, add salted egg yolk and stir-fry until the salted egg yolk foams, add the fried potato chips, stir-fry, shake the pot and sprinkle chopped green onion.
Honey Grilled Ribs
Ingredients: ribs 1000g, ginger, garlic, green onions, water, honey sauce ribs marinade, soy sauce, oyster sauce
practice:
Shred ginger, slice garlic, and chop green onion;
Soak ribs in cold water for 1 hour to remove blood;
Add the honey pork ribs seasoning;
Add a small amount of soy sauce and oyster sauce, onion, ginger and garlic;
Stir well and marinate for 1 hour;
Cover the baking tray with tin foil, and arrange the marinated ribs;
Preheat the oven at 220 degrees, the middle layer, and heat up and down for 35 minutes.
Roasted Tofu with Celery
Ingredients: 300 grams of northern tofu, 100 grams of celery, soybean oil, a little salt, a little garlic, 5 grams of sesame oil, a little water, starch, and broth
practice:
A piece of northern tofu, cut into small cubes about 1 cm
Cut celery into small pieces
Pour oil into the pan, sauté minced garlic until fragrant, pour in diced tofu, and scatter
Pour in the broth, it is best to use the broth, cook for 5 minutes, then add the celery segment, simmer for 10-15 minutes on low heat, so the soup should not be too little, so as not to burn it dry quickly
Finally, add salt to taste, thicken with water starch, and sprinkle with sesame oil, it is very light
Lotus Root and Corn Pork Rib Soup
Material: ribs 150g, lotus root 150g, corn 150g, carrot 150g, appropriate amount of salt
practice:
Put an appropriate amount of water on the pot and bring to a boil, then add the pork ribs and cooking wine to blanch the bleeding water, remove and wash for later use.
Peel and wash the lotus root and corn, cut into pieces; peel and wash the carrot, and emboss with a biscuit mold.
Pour an appropriate amount of boiling water into the pot, add the pork ribs, lotus root pieces, corn pieces, and cooking wine to boil over high heat, then stew over low heat.
Stew until cooked, add salt to taste.
Add carrot flowers and continue to simmer for 10 minutes.
Sauce Chicken Wings
Method: 1. After washing the chicken wings, scratch the surface with two knives to facilitate the taste. Put it in a pot under cold water, boil for ten minutes after the water is boiled, and cool it quickly.
Prepare the sauce, cut the spicy millet into rings, cut the green pepper into rings, chop the parsley, smash the garlic, then add 2 tablespoons of rice vinegar, 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, a teaspoon of salt, and 1 teaspoon of sugar small spoon.
Put the peppercorns in a hot pan and fry until fragrant, pour the oil into the sauce.
Soak the chicken wings in the sauce for more than half an hour to let the chicken wings taste.
Shacha Beef
Ingredients: 150 grams of beef, 300 grams of water spinach, 3 garlic heads, 2 tablespoons of sand tea spicy sauce, 1 teaspoon of oyster sauce, 1/6 teaspoon of salt, 1/2 teaspoon of fine sugar, 1 teaspoon of cooking wine, 15ml of water, 1 cornstarch water teaspoon, sesame oil 1 teaspoon
practice:
Wash and slice the beef, put it in the marinade and marinate for 20 minutes for later use;
Cut water spinach into small pieces, wash and drain; mince garlic for later use;
Put about 2 tablespoons of salad oil in a pot, fry the beef in method 1 over high heat until the surface of the beef turns white and remove;
Put 1 tablespoon of oil in another pot, put the minced garlic and sand tea spicy sauce from method 2 into the pot and sauté over low heat;
Add oyster sauce, salt, sugar, cooking wine, water and stir fry evenly;
Stir-fry the beef on high heat for 5 seconds, then add the water spinach from method 2 and stir-fry for about half a minute.
Roasted Beancurd Sticks with Garlic Sprouts
Ingredients: bean curd sticks, garlic sprouts, corn oil, salt, monosodium glutamate, ginger, carrots
practice:
Soak the bean curd stick one day in advance, cut into sections, wash and cut the garlic sprouts into sections; wash and peel the carrots and slice into pieces;
After the oil in the frying pan is hot, add the ginger and saute until fragrant, add the bean curd sticks and stir-fry;
Stir-fry for a while, add garlic sprouts and carrots and stir-fry;
After the garlic sprouts and carrots are broken, add salt and stir fry for a few times, add monosodium glutamate, stir well, take out the pot and put it on a plate.
Chili Sauce Chicken Feet
Ingredients: 10 chicken feet, 1 spoon of tomato sauce, 2 spoons of Korean chili sauce, 1 spoon of rock sugar, 2 spoons of light soy sauce, 1 spoon of cooking wine, appropriate amount of chili powder, a little white sesame, a little vegetable oil, 6 cloves of garlic
practice
Prepare the ingredients, soak the chicken feet to remove the blood, remove the claw tips, blanch them in cold water and take them out for later use. Chop the garlic into minced garlic
Add vegetable oil to the pot, add minced garlic and stir-fry over low heat, add tomato sauce, chili sauce, chili noodles, light soy sauce, cooking wine and stir well, add the blanched chicken feet and stir well over medium heat
Add water that has not covered the ingredients, bring to a boil on high heat, and cook on medium and low heat, add water that has not covered the ingredients, bring to a boil on high heat, and cook on medium and low heat
When half of the chicken feet are left in the soup, you can turn off the heat, sprinkle with white sesame seeds and serve.
Scallion pancake (dumpling wrapper version)
Required materials: some dumpling wrappers, appropriate amount of chopped green onion, appropriate amount of oil, and appropriate amount of salt.
Oil the chopping board and put a piece of dumpling wrapper on it.
Brush a thin layer of oil on the dumpling skin, sprinkle some salt, and spread chopped green onion.
Cover with the second dumpling wrapper.
Repeat step 3 until about five pieces of dumpling wrappers are added
Slowly press the rolling pin horizontally and vertically towards the edge
Finally, roll it into thin slices.
Put a little oil in the pan, and fry slowly over low heat until both sides are slightly yellow and the middle is bulging.
Refreshing Waist
Ingredients: 300 grams of pork loin, 20 grams of red millet pepper, 20 grams of sliced ginger, scallion, chopped green onion, garlic, ginger rice, pepper oil, vine pepper oil, cooking wine, salt, monosodium glutamate, soy sauce, sesame oil, and scallion oil.
practice:
Slice the pork loin with a knife, put it in a boiling water pot with cooking wine, sliced ginger and scallion knots, boil it and remove it for later use.
Put red millet pepper, garlic, ginger rice, pepper oil, rattan pepper oil, salt, monosodium glutamate, light soy sauce, sesame oil, scallion oil into the pot and mix thoroughly, then add the boiled loin slices, mix well, and put on a plate Sprinkle some chopped green onions when you can.
Crispy Tofu with Sauce
Main ingredients: 300 grams of marinated tofu, 10 slices of pork belly, 2 cloves of garlic, 2 slices of ginger, 2 scallions
Accessories: 3 tablespoons of soy sauce, 1 tablespoon of bean paste, 1 tablespoon of sugar, 2 tablespoons of cooking wine, 2 bowls of hot water, appropriate amount of starch
practice:
Cut the tofu into 1 cm thick slices. Deep fried until golden on both sides and crusted on top. Don't make it too thin, or the tofu will become thinner after the water inside evaporates, and the taste will be bad (or you can fry it slowly with less oil). In fact, frying is faster and more fragrant. Don't worry about what to do with the fried oil, the fried tofu oil is very clear and can be used again;
Fry until it looks like this. take out spare;
Slice ginger and garlic, slice pork belly. The pork belly does not need too much, just add some fat to the tofu. Slice the scallion, white and onion tails separately. Cut the white of the scallion into inch sections, and cut the tail of the scallion into chopped green onion;
In a frying pan, without oil, stir-fry the pork belly. Stir-fry the oil, and then add some oil;
Stir until fragrant, remove and set aside;
Use the oil in the pot directly, put 1 tablespoon of bean paste (the specific amount depends on your personal taste), stir-fry until the taste is released, add ginger and garlic and stir until fragrant, then add scallion whites, and add 2 tablespoons of cooking wine;
Add 3 tablespoons of soy sauce and an appropriate amount of sugar. Appropriate amount of salt (bean paste has a salty taste, salt depends on taste) Cook in 2-3 bowls of hot water;
Put the tofu in and pour in the pork belly. Like this, use a spoon to scoop up the broth and pour it over the tofu. Let the tofu soak up the soup. Slowly boil over low heat. Until the soup is almost collected, the water starch thickens a thin layer of gorgon. Sprinkle with scallions. out of the pan.
Stir-Fried Bamboo Shoots with Fresh Mushrooms
Ingredients: asparagus, shiitake mushrooms, yellow bell pepper
practice:
Cut the asparagus into sections, slice the shiitake mushrooms, and shred the yellow bell pepper
Add a few drops of oil and a little salt in boiling water, scald the asparagus, remove and soak in cold water.
Put oil in the frying pan, saute the dried red pepper, ginger, and minced garlic until fragrant.
Add sliced shiitake mushrooms and yellow pepper and stir fry.
Pour in a little light soy sauce, add some salt to taste, stir-fry until raw and serve
Fried Dried Fish with Green Pepper
Ingredients: 200 grams of dried fish, 2 green peppers, appropriate amount of oil, a little salt, a little monosodium glutamate, an appropriate amount of cooking wine, an appropriate amount of ginger, and a little garlic.
practice:
Prepare an appropriate amount of dried fish and two green peppers, wash and remove the bones and shred the dried fish
Shred and chop the green peppers, heat the oil pan, add the dried fish and fry slowly on low heat, flip and fry the other side for 2 minutes, and fry until both sides are slightly browned.
Add ginger and garlic and fry until fragrant.
Add shredded green pepper and stir fry.
Stir-fry until the green pepper becomes soft, add a little salt (dried fish is salty, just add a little bit to let the green pepper taste), a little monosodium glutamate, pour in cooking wine and stir fry evenly.
Take it out of the pot and put it on a plate.