46 selected dishes, home-cooked classic dishes, delicious and delicious, try it quickly
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!
Fried Okra
Method 1. Remove the head and tail of okra, cut into sections
Cut the garlic and cut the garlic leaves into sections
Saute the garlic in the pan until fragrant
Put the okra in the pan and stir-fry for one minute
Add some boiling water and stir-fry for another minute.
Fried pork with dried bamboo shoots
Ingredients: pork belly, dried bamboo shoots, salt, soy sauce, oil.
practice:
Soak the dried bamboo shoots in cold water for about a day.
Slice the meat and set aside.
Take the pan, after the oil is hot, add the onion, ginger and garlic, sauté until fragrant, then add the meat and stir fry.
After the meat is fried until golden, add bamboo shoots and stir-fry. During the stir-fry process, add salt, soy sauce and other seasonings.
After frying, add monosodium glutamate and serve.
Vegetable Endive
Prepare the required ingredients
Break apart endive and wash, choose 2 pieces of purple cabbage leaves
Wash the chicory into two pieces
Put it in the container
Shred purple cabbage leaves, shred peppers, and mince garlic
Put the shredded cabbage into the container
Start to make the seasoning sauce, add minced garlic, shredded chili, balsamic vinegar, oyster sauce, light soy sauce, a small amount of salt, a small amount of sugar, sesame seeds, etc. into the bowl and stir well
Pour into the container and stir to make the juice fully blend into the dish.
Plum Pork Ribs
Ingredients: Ribs (400g). Plum (10 pieces), sliced ginger (appropriate amount), scallions (appropriate amount), rock sugar (appropriate amount), cooking wine (appropriate amount), oil and salt (appropriate amount).
practice:
Prepare the raw materials.
Soak plums in boiling water for ten minutes.
Put the pork ribs in a pot under cold water, add two slices of ginger, blanch them together and remove them.
Put a little oil in the pot, add rock sugar and stir fry slowly over low heat.
Stir until the rock sugar is completely melted and turns brown.
Add the blanched pork ribs and stir fry together.
Until the ribs are completely colored.
Add sliced ginger, scallions and an appropriate amount of cooking wine, and stir fry together.
Pour the plum and the soaked water into the ribs, and boil on high heat.
Cover, turn to low heat, and simmer for 20 minutes.
Uncover the lid, add salt and other seasonings, and collect the juice on high heat.
After the juice is almost dry, turn off the heat and put it on a plate
Chopped Pepper Cabbage
Method: 1. Wash the cabbage and cut into three centimeters; slice the garlic.
- Pour oil into the pan, add garlic slices after the oil is hot, stir-fry cabbage after it is fragrant, add two spoons of chopped peppers and stir-fry when the cabbage is soft, and then it will be out of the pan.
Fried Shredded Zucchini
Ingredients: 1 zucchini, a little carrot, 4 grams of salt, some oil, 1 tablespoon of vegetarian oyster sauce
practice:
Wash the zucchini with skin and cut into shreds, and shred the carrot.
Pour oil into a hot pan, pour in shredded carrots and stir fry evenly.
Then pour in the shredded zucchini, keep the fire high, and pick up the pot and shake the ingredients evenly.
Pour in vegetarian oyster sauce and stir well.
Add salt and stir fry evenly.
Fish and eggplant box
Method: 1. Add ginger, onion, white pepper, salt, a little water and eggs to the minced meat and stir well;
Mix 1 egg with flour, add a small amount of water and stir evenly, the paste can be hung on the chopsticks;
Wash the eggplant, cut it into slices with a thickness of about 1cm, and then cut horizontally in the middle of the eggplant slices, do not cut;
Stuff the meat stuffing in the middle of the eggplant slices;
Heat the oil in a pan, heat to 70% heat, put in the eggplant box with the batter, and deep-fry on low heat until the surface is golden;
Stir-fry fish-flavored seasonings: stir-fry ginger and minced garlic with a little oil in the pot, then add chili, and then sauté over low heat to produce red oil;
Finally, white vinegar: white sugar: sweet potato starch, 3:2:1, mix well, pour into the pot and hook into a thin gorgon;
Top the fried eggplant box with ingredients.
Steamed 1000 Sheets of Shiitake Mushrooms
Method: 1. Put thousands of sheets into a basin, add boiling water and soak for 5 minutes to remove the beany smell.
Add minced green onion, minced ginger, oyster sauce, light soy sauce, white pepper powder, chicken powder, salt, cooking wine, oil to the meat filling, and stir until strong.
Wash and chop the shiitake mushrooms, put the shiitake mushrooms into the meat filling and mix well.
Cut the soaked thousand sheets into small cubes, then take one thousand sheets, wrap them in minced meat, and tie them with coriander stems.
After wrapping everything, put it on a plate, put it in a steamer, and steam for 10 minutes on high heat.
Vegetable Shrimp
Ingredients: 1 plate of fresh shrimp, 1 plate of spinach, 1 teaspoon of starch, 1 teaspoon of cooking wine, appropriate amount of oil, appropriate amount of salt
practice:
After shelling the fresh shrimp, pick out the shrimp thread, add salt, cooking wine, starch and other seasonings to marinate;
Boil a pot of water, add some salt and oil;
Put the spinach in the pot and scald it to change color, then remove it;
Heat a pan with cold oil, put in the marinated shrimp and stir fry;
Stir-fry until the shrimp changes color, then add the blanched spinach and stir-fry; stir-fry twice, then add salt to taste.
Fried Pork Liver with Green Pepper
Ingredients: One piece of pork liver, two green peppers, two garlic sprouts, some green onions, some ginger, pepper, half a spoonful of salt, one spoonful of dry starch, one spoonful of light soy sauce, half spoonful of vinegar, two spoonfuls of cooking wine, half spoonful of white pepper powder , a little sugar, a little monosodium glutamate;
practice
After washing the pork liver, slice it into 2-3mm thick slices, and rinse it repeatedly in water; then soak it in water for 30 minutes, change the water and continue washing until there is no blood; remove it with a strainer, and dry it; prepare ingredients: Green peppers, garlic sprouts, shallots, ginger;
Add half a spoonful of salt, a spoonful of dry starch, a spoonful of light soy sauce, half a spoonful of vinegar, two spoonfuls of cooking wine, half a spoonful of white pepper, 4 or 5 peppercorns, a little sugar, green onion and ginger slices; stir well and taste ;Prepare the side dishes, cut the garlic sprouts into small pieces, and cut the green peppers into diamond shapes;
Heat the oil in a pan, there is a little more oil, the oil should be hot, and when it starts to smoke when it is 70% or 80%, pour in the delicious pork liver slices;
Stir-fry quickly on high heat, count down for 5 seconds, or observe with your eyes, when the surface of the pork liver just starts to turn white, and some of it has not yet turned white, and it is slightly pink, take it out immediately;
Leave the bottom oil in the pot, first add green peppers and garlic and stir-fry the white part for 1 minute; pour in the fried pork liver, stir-fry a few times on high heat; turn off the heat! Sprinkle the garlic leaves, use the remaining temperature to blanch the garlic leaves until they are broken, add a little monosodium glutamate, and put on a plate
Fried Fungus with Onion
Ingredients: red onion, green pepper, fungus, soy sauce, salt
practice:
Soak the fungus, tear small pieces, and chop the onion for later use.
Add oil, fry green peppers and onions for a minute or two, then add fungus and fry.
Finally, add salt to taste and light soy sauce for coloring.
Stir until soft and rotten, take out of the pan
Garlic Vermicelli Steamed Clams
Ingredients: razor clam, silver vermicelli, garlic, red bell pepper, ginger, oyster sauce, salt, sugar, shallot, soy sauce, monosodium glutamate, sesame oil, Cantonese rice wine, fish sauce.
Method 1. Soak vermicelli in warm water for 10 minutes, then drain and put on a plate (cut with scissors).
After washing the razor clams with water, put them in a basin, add water and salt, and let them stand for 2 hours (spitting out sand), blanch them in boiling water for 30 seconds, drain the water, remove the black strips of dirt in the shells, and leave half of the shells , and put them on the plate (on the vermicelli) in turn.
Cut the red pepper into millet and set aside.
Heat a wok with cold oil, pour minced garlic and ginger rice, sauté over low heat until fragrant, add water, oil, sugar, soy sauce and fish sauce, add Cantonese rice wine, cook on medium heat for 5 minutes, then turn off the heat and pour into a bowl for later use.
Pour the seasoning sauce evenly on the surface of the razor clam with a small spoon, put it in the steamer after steaming, steam for 8 minutes on high heat, and take it out.
Taste the soup, if it is light, you can sprinkle light soy sauce (or steamed fish soy sauce), drop in sesame oil, and sprinkle with chopped green onion.
Tiger Skin Quail Eggs
Ingredients: 20 quail eggs, 25 grams of canned winter bamboo shoots, 25 grams of shiitake mushrooms, a little sugar, 7 grams of chicken oil, 2 grams of monosodium glutamate, cooking wine, soy sauce, 10 grams of water starch, 5 grams of ginger water, 25 grams of ginger slices , 250 grams of peanut oil.
Method: Method 1, put the pot on the fire, put in cold water and washed quail
Eggs, after boiling the pot, move to low heat and cook for 5 minutes, scoop the quail eggs into cold water, soak for 2 minutes, peel off the skin and set aside.
Method 2: Peel the tendons and skin of the winter bamboo shoots, cut them into slices, blanch them thoroughly in boiling water, remove them, and put them in cold water to cool them down; cook the shiitake mushrooms in high broth; put the pot on the fire, put in peanut oil, and cook until 70% hot Deep-fry the quail eggs until golden brown, remove and drain the oil for later use.
Method 4: Leave the bottom oil in the pot, stir-fry green onion and ginger, cooking wine, add chicken oil, ginger water, refined salt, monosodium glutamate, turn the soup into a light yellow color with sugar, add quail eggs, winter bamboo shoots, mushrooms, and cook over low heat Simmer for 10 minutes, thicken with diluted water starch, drizzle with chicken oil and serve immediately.
Stir-Fried Pork with Mushroom and Yam
Ingredients: 5 dried shiitake mushrooms, 130 grams of yam, 140 grams of lean pork, 1 each of green and red peppers, minced green onion and ginger, 1 spoon of light soy sauce, 1 spoon of fresh soy sauce, 1 spoon of cooking wine, water starch, vegetable oil, salt
practice:
1 Clean all the ingredients, soak the mushrooms in warm water until soft, wash them, remove the stems and slice obliquely; peel and slice the yams with gloves, soak them in a bowl; slice green peppers; slice lean meat, use light soy sauce, cooking wine, minced green onion and ginger, water starch Mix well and marinate for 5 minutes
2 Heat vegetable oil in a frying pan, stir-fry the tenderloin slices until they change color, and set aside; use the remaining oil in the pan, stir-fry the shiitake mushroom slices for a few times, add half a small bowl of water, and add the water-controlled yam slices
3 With a little soup, add the fried meat slices, green and red peppers, add soy sauce and stir well, stir until the green peppers are broken, add salt to taste, stir well and take out of the pan
Hot and Sour Goose Sausage
Ingredients: 400 grams of goose intestines, 100 grams each of water fungus and garlic sprouts, 3 pickled peppers, 50 grams of red pepper rings, and 50 grams of minced ginger. 2 grams of salt, 5 grams of soy sauce, 5 grams of oyster sauce, 3 grams of mature vinegar, 3 grams of sugar, 2 grams of white pepper, 30 grams of salad oil, and an appropriate amount of starch.
practice:
Knead the goose intestines with salt and vinegar, wash them well, cut them open, scrape off the oil tendons with a knife, and cut them into sections for later use.
Chop the sour pickled peppers, add light soy sauce, oyster sauce, and mature vinegar to make a sauce, and set aside.
Add sliced ginger, scallion and cooking wine to the boiling water, boil it, add goose intestines, fungus and garlic sprouts, blanch them in water, drain and set aside.
Put the salad oil in the pot, add the red pepper rings and minced ginger and fry until fragrant, then put in the ''2'' to heat up, then put in the ''3'' and stir well quickly, thicken the sauce, take it out of the pot and pour it into a small pot to make.
Egg Beef Porridge
Ingredients: rice, 25 grams of beef tenderloin, 1 egg, appropriate amount of coriander leaves
Method: 1. Mince the beef, add egg white, cooking wine, salt, shredded ginger, and starch and marinate for 30 minutes;
Add water to the rice and boil over high heat, then turn to low heat and simmer for 30 minutes;
Add the marinated minced beef into the cooked porridge, bring to a boil, add salt, chicken powder, sugar, pepper, continue to cook for 1 minute, pour over the beaten egg liquid and boil, pour the pepper oil in the pot and serve Can.
Braised Chicken Legs
Method 1. Take one or two slices of fresh lemon, squeeze the juice and pour it on the chicken legs, marinate for 15 minutes.
Slice the ginger, cut the onion into sections, put the chicken legs in a pot under cold water, remove them after blanching, and wash the blood foam for later use. Take another oil pan, add scallions, ginger and chicken legs, and stir-fry over medium-low heat until the chicken legs change color slightly.
Pour cooking wine, light soy sauce and dark soy sauce, stir fry evenly, add water to cover chicken legs.
Bring to a boil on high heat, turn to low heat and simmer slowly, stir fry two or three times during the period, so that the chicken tastes evenly. Add an appropriate amount of rock sugar when the soup is half dry, and stir fry two or three times during the period to prevent the chicken legs from sticking to the pan while adding flavor.
Continue to simmer for about 20 minutes.
Flammulina velutipes
Ingredients: 400 grams of Flammulina velutipes, appropriate amount of Chaotian pepper, 2 slices of ginger, 1 teaspoon of oyster sauce, 2 teaspoons of vinegar, 1/2 teaspoon of soy sauce, 2 teaspoons of chili oil, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 3 cloves of garlic, 1 section of green onion, A little chicken powder.
practice
Cut ginger, garlic and green onions into mince, cut chili pepper into small rings, tear enoki mushrooms into small pieces and blanch in boiling water for 5 minutes, until they are broken, take out and let cool;
Put the onion, ginger, garlic and chili into the oil pan and saute until fragrant, then add salt and chicken powder, stir fry and pour evenly on the enoki mushrooms;
Mix the sauce with oyster sauce, soy sauce, vinegar, chili oil, and sesame oil, pour evenly on the enoki mushrooms and serve, and finally garnish with chopped chives.
Mushroom Celery
Ingredients: mushrooms, celery, carrots, garlic, oil, sugar, salt
Method 1. Soak shiitake mushrooms in hair, wash and cut into strips, wash celery, remove tendons and cut into strips, shred carrots, and crush garlic.
Put oil in the frying pan, add minced garlic and stir-fry until fragrant, add shiitake mushrooms, celery, and carrots and stir-fry.
Add a little water, stir-fry for 2 minutes, add a little sugar and some salt to taste.
tofu cake
Method: 1. Wash and chop the green vegetables. Crumble the tofu with your hands.
Put the vegetables and tofu into the container, add eggs and mix well with your hands.
Add salt and flour, knead evenly, round and flatten with hands.
Put an appropriate amount of oil in the pan and heat it up, add tofu cakes,
Fry slowly over medium-low heat until one side is set, then turn over and fry until both sides are golden.
Mushroom Sliced
Method 1. Soak the shiitake mushrooms in water until soft, cut off the feet with scissors, and cut them into shreds.
Cut the meat into slices, marinate with salt, sugar, monosodium glutamate, chicken essence, cornstarch and put it in the refrigerator for more than 1 hour.
When frying, heat the pan with cold oil. After the oil is heated, put a few shallots and fry until fragrant, then add the sliced meat.
When the meat slices turn white, pour in the mushrooms and stir-fry immediately. After the aroma of the mushrooms is fried, pour some oil and turn off the heat immediately. Put some chopped green onions in and mix well.
Pepper-flavored Eggplant
Method: 1. Remove the stalks of the eggplant and wash, wash the onion, garlic, millet pepper, and shallot.
Chop the onion, chop the garlic, cut the shallots into chopped green onions, and cut the spicy millet into rings.
Put a chopstick on each side of the eggplant, then cut the front and back sides of the eggplant into a knife, and put it in a microwave-safe container.
Splash a little water on the eggplant, put it in the microwave oven, cover it, and after 3 minutes on high heat, take it out and set it aside.
Add minced onion, minced garlic, oil, and chili powder to the bowl, stir evenly, put it in the microwave oven, and heat it on high for 1 minute.
Take out the seasoning bowl, add an appropriate amount of oyster sauce, light soy sauce, sugar, and vinegar, stir evenly, put it in the microwave oven, and heat it on high for 1 minute.
Pour the sauce over the eggplant, put it in the microwave, and set it on high for 1 minute.
Take it out, sprinkle some chili millet and chopped green onion.
Sauteed Mushrooms with Celery
Ingredients: Mushrooms, Celery, Chili, Ginger, Garlic, Salt, Chicken Bouillon
Method: 1. Cut the mushrooms into slices, the celery into sections, and the chili into slices.
Take the oil pan, saute the ginger and garlic until fragrant, and stir-fry the mushrooms.
After the mushrooms are fried until soft, put the other ingredients into the pan and fry until they turn green. Add salt and chicken essence to taste.
Dry Grilled Salt Fish
Method: 1 Wash the mackerel, remove the dirt and head, cut into three pieces, scratch the surface with a knife, apply salt, and refrigerate for one day.
2 Wipe the marinated fish dry and fry in oil pan. until golden on both sides.
3 Shred ginger, slice garlic, and shred red pepper. Use the oil left over from frying fish, add ginger, dried red pepper, and garlic and sauté until fragrant.
4 Add the fried mackerel. Put two spoonfuls of steamed fish soy sauce into a bowl, add some water to adjust and set aside.
5 Pour the adjusted bowl of juice in the pot three times until the soup is completely collected and out of the pot.
Fried Shredded Zucchini
Ingredients: 1 zucchini, a little carrot, 4 grams of salt, some oil, 1 tablespoon of oyster sauce
Method: 1. Wash the zucchini with skin and cut into shreds, and shred the carrot.
Pour oil into a hot pan, pour in shredded carrots and stir fry evenly.
Then pour in the shredded zucchini, keep the fire high, and pick up the pot and shake the ingredients evenly.
Pour in vegetarian oyster sauce and stir well.
Add salt and stir fry evenly.
Bamboo Pith and Crab Meat Soup
Ingredients: 1 can of vegetable corn sauce, 1 box of crab leg meat, 30g of bamboo fungus, 30g of enoki mushroom, 10g of chopped onion, 10g of minced garlic, 300cc of water, 25g of green bean kernels, some cornstarch water, 1 tsp rice wine, some cornstarch water , 1 can of original broth, 1 tsp fresh chicken essence, 1 tsp rock sugar, 1 tsp black vinegar, a little salt, a little sesame oil
Detailed steps: 1. Wash the crab legs and add all the marinade and marinate for about 5 minutes. Soak the bamboo fungus until soft, wash and cut into small pieces, remove the stems of the enoki mushrooms and cut into small pieces for later use
Put the crab meat feet, bamboo fungus, and enoki mushrooms into boiling water to cook until cooked, then drain and set aside
Heat up a pan, pour 1 tablespoon of oil, add chopped onion and minced garlic, sauté until fragrant, add the original broth, boil until boiling, then add vegetable corn sauce, all the ingredients in method 2, green beans and other seasonings Bring to a boil, and finally thicken with cornstarch water
Steamed carrot shreds
Material: one carrot, some salt, some cooking oil, a little flour, some green onion, garlic, dried chili shreds or chili noodles, peppercorns
practice:
Grate carrots into filaments with a vegetable planer, soak in salt water for about 10 minutes (add more salt, because you don’t need to add salt when steaming later)
Use gauze to wring out the shredded carrot soaked in salt water. Be sure to wring it out as dry as possible, otherwise the noodles will stick
Pour in cooking oil and mix well
Pour the flour into the shredded carrots mixed with oil, and rub them well with both hands until each shredded carrot is covered with flour
Pour water into the pot. After the water boils, put the shredded carrots mixed with noodles into a steamer covered with dry cloth. About 3 minutes after breathing in.
After steaming, put minced green onion, minced garlic, dried chili shreds (or chili noodles) in turn, put peppercorns in the oil, heat it up, pour it on, mix well and start eating
Spicy Preserved Egg Tofu
Ingredients: boxed tofu/a box of preserved eggs/2 diced red peppers/appropriate amount of chopped green onion/appropriate amount of red pepper/15ml fried shallot/a little water/30ml sugar/1 teaspoon soy sauce/50ml
practice
Prepare materials.
Put the tofu on the plate first, cut into slices with a knife
Peel the preserved eggs and cut into pieces. Then put the sliced tofu on top.
Put it on the pot and steam over high heat for 5 minutes.
Heat up a pan, then mix the sauce ingredients and bring to a boil.
Sprinkle some red pepper and green onion on the steamed tofu, then pour the cooked sauce over the tofu.
Fried Shrimp Balls with Asparagus
Materials: asparagus; fresh shrimp; starch; salt; black pepper; cooking wine;
Method Remove the head of the base shrimp, remove the shrimp line, remove the shell and leave only the tail, and cut open the back with a knife; wash and drain the processed shrimp, add starch, salt, black pepper, and a little cooking wine to marinate for 15 minutes or so;
Stir fry for a while, season with a little salt;
Pour the shrimp balls back into the pot, stir-fry with the asparagus evenly, and the flavors are blended and then out of the pot;
Dry Fried Yellow Croaker
Open the fish first, wash it and put it in the container
Sliced onion, ginger and garlic
Marinate the fish (add an appropriate amount of ginger, garlic, onion and chicken essence, a drop of cooking wine, an appropriate amount of salt, an appropriate amount of monosodium glutamate, and an appropriate amount of soy sauce) and marinate for one hour. Turn over during marinating
Dry the pan with a kitchen towel. This way the oil won't come out during the frying process.
Put oil in a hot pan. small fire
Add the marinated yellow flowers. Remember to use more oil. Put it in the pan and cook for a while, then turn it over (if it is not easy to break)
After waiting for two minutes on low heat, turn the fish over with chopsticks (remember to use chopsticks? Do not use a shovel and it will easily break)
Fry both sides until golden brown and remove
fish flavored eggs
Method: 1. Eggs and salt are beaten into egg liquid.
Cut the onion into small cubes, cut the green and red pepper into small pieces, and mince the ginger and garlic.
Put an appropriate amount of oil in the pot, pour in the egg liquid after the oil is hot, stir fry and let it loose.
Put a little oil in the pan, heat the oil and pour in minced ginger and garlic and stir until fragrant.
Pour in Pixian bean paste, stir-fry red oil on low heat, you can adjust the amount of bean paste according to your personal taste.
Pour in 2 spoons of light soy sauce, 2 spoons of white sugar, 1 spoon of mature vinegar, and 1 gram of salt, then pour in the fermented fungus and stir-fry. Then pour in the spread eggs, stir well and take out of the pan.
Novice dish with minced meat
Wash the novice vegetables.
Cut novice vegetables into sections and pork into cubes.
Boil water in the pot and blanch the novice vegetables.
Remove the cold water.
Drain and place on a plate.
Put the oil in the pot and heat it up, add the diced meat and stir-fry until it changes color.
Add oyster sauce and light soy sauce and stir well.
Turn off the flame.
Garlic Broccoli in Oyster Sauce
practice:
Cut the broccoli into small florets, soak them in a vegetable sink, boil water at the same time, and add a little salt;
After the water boils, add the lovely broccoli, no more than two minutes at most, just cut it off, remove and drain;
Sitting in the pot, add minced garlic when the oil is cold, stir-fry over low heat until half golden, then pour in oyster sauce, quickly stir-fry evenly, and immediately pour in the drained broccoli;
If the draining is not very thorough, and there is more soup in the pot, you can pour some gorgon juice appropriately. For those who like to eat sesame oil, pour a little sesame oil before it is out of the pot to enhance the taste.
Goulash with Potatoes
Ingredients: Beef Tendon, Potatoes, Tomato Sauce, Carrots, Onions
practice:
Cut beef tendon into large pieces, cut potatoes, carrots and onions into hob pieces.
Heat a pan with cold oil, add potatoes, carrots, and onions and stir-fry.
Then put the beef in.
When the beef is fried until both sides are slightly discolored, add boiling water that has not covered the ingredients.
Add salt and soy sauce to taste.
After the pot is boiled, skim off the floating foam, turn to low heat and simmer slowly.
Wait until the beef is soft, turn on the fire to collect the juice.
Drool Chicken
Main ingredients: chicken legs (two), peanuts (appropriate amount)
Seasoning: onion (appropriate amount), ginger (appropriate amount), Chinese prickly ash (5g), dried chili (10 pieces), star anise (2 pieces), cinnamon (one section), fragrant leaves (two pieces), chili powder (appropriate amount), white sesame (appropriate amount), sesame oil (appropriate amount), sugar (appropriate amount)
practice:
Wash the chicken legs and put them into the pot, add a proper amount of cooking wine.
Rinse with cold water to clean.
Put cold water into the pot, appropriate amount of green onion and ginger, bring to a boil over high heat, and remove after boiling (do not pour the boiling water).
Rinse with cold water again.
Put it into boiling water, bring to a boil on high heat, boil, cover and cook on low heat for 5 minutes, turn off the heat and simmer for 10 minutes.
Take out the chicken legs and put them in ice cubes, and chill for 20 minutes (cover with ice cubes as much as possible).
Add cold oil to the peanuts and fry them, remove the skin and chop them, set aside.
Put oil in the pot over low heat, add 5g of peppercorns, 10 pieces of dried chili, 2 pieces of star anise, a section of cinnamon bark, and 2 pieces of fragrant leaves, stir-fry until the aroma is released, and then throw it away.
Put the right amount of chili noodles and white sesame into the bowl, pour in the above-mentioned spice oil to make hot pepper.
Accessory materials include: chili oil, seasoning sauce, sesame oil, sugar, etc.; crushed garlic, ginger, and shallots into puree or chopped; crushed peanuts.
Assimilate the above seasonings and pour it on the chicken cut into strips.
Cumin Fried Meat
Ingredients: beef, scallions, green peppers, ginger, cumin, dark soy sauce, starch, salt, cooking wine
practice:
Prepare all the materials, cut the meat into strips, cut the chili into this kind of silk, chop the green onion, and shred the ginger.
Put half of the onion and ginger into the meat, then add a little soy sauce for coloring, then add cooking wine, cumin, starch, mix well, and let it sit for a few minutes.
Heat the pan with cold oil, pour more oil! Open the oil and fry the meat until it changes color and add a little salt, then put the meat into a bowl.
At this time, there is still some oil left in the pot, put the remaining scallions and ginger until fragrant, add green peppers, and fry until the green peppers change color, put a little salt, put meat, fry for a while, add cumin powder, and stir-fry the chili noodles.
Lamb Liver Stir-fried Spinach
Ingredients: 200 grams of spinach, 250 grams of lamb liver, chopped green onion, shredded ginger, pepper, refined salt, monosodium glutamate, sugar, soy sauce, starch, cooking wine, vegetable oil
practice
Remove the root and old leaves of the spinach, wash it, put it in a pot of boiling water and blanch it, remove the cold water and cool it, drain the water and cut it into small pieces.
Stir-fry the Chinese prickly ash in a wok until fragrant, put it in a bowl, add hot water and soak it out. Wash the lamb liver and soak it in pepper water for 15 minutes.
Take out the lamb liver, clean the surface, remove the fascia, cut it into thin slices, put it in a bowl, add a little refined salt, cooking wine, and starch to coat evenly.
Heat up the oil in a pan. When the oil is hot, put in the lamb liver and stir-fry until half-baked, remove and drain the oil.
Heat the oil in a pan. After the oil is hot, add chopped green onion and shredded ginger and sauté until fragrant. Add cooking wine, add spinach segments and lamb liver and stir-fry until cooked. Add soy sauce, sugar, refined salt, and monosodium glutamate, stir-fry quickly, and take out of the pan Just load it up.
Red three chopped
Ingredients: about 150 grams of pork, finely diced; a pinch of minced ginger; half a spoonful of dark soy sauce; 1 tomato; 1 green pepper; 15-20 leeks; 4 or 5 young celery; 1 small red thread pepper, cut into fine sections; some cooking oil
practice
Cut about 150g of pork into small cubes and add minced ginger; you can choose fat and lean meat or lean lean meat according to your own preference;
Wash and finely chop tomatoes, green peppers (cut in half, remove ribs and seeds), leek moss, and celery (choose fresh and tender celery);
Wash the small red pepper and cut into thin sections;
Heat the oil in a pan, stir-fry the diced meat with minced ginger, and stir-fry the dried diced meat;
After the diced meat is slightly browned, add half a spoonful of dark soy sauce;
Add a little water to moisten the pot and diced meat evenly;
Put the tomato, green pepper, leek moss, and fine celery into the pot together, add salt at the same time, and stir-fry with the minced meat evenly until the vegetables and vegetables are fried out of the soup;
After the vegetables and vegetables are fried out of the soup, throw the small pieces of red pepper into the pot, stir-fry for two or three times and then come out of the pot, which is also for flavor and decoration;
Out of the pot
Fried Bitter Gourd
Ingredients: bitter gourd, red pepper, appropriate amount of oil, appropriate amount of salt, garlic
Method: 1. Wash all the ingredients and set aside.
Cut the bitter gourd from the middle, dig out the flesh, and remove the seeds from the red pepper.
Cut the bitter gourd into thin slices, and slice the red pepper and garlic for later use.
After boiling the water in the pot, put the bitter gourd and red pepper into the water and blanch for 1 minute, then turn off the heat and remove.
Take it out and put it in the cold water prepared in advance.
Heat the oil in a pan. After the oil is heated, add the garlic and stir-fry until the aroma is released.
Add the bitter gourd and stir-fry quickly over high heat.
Finally, add an appropriate amount of salt and stir fry evenly.
Northeast Sauce Bones
Ingredients: pork ribs, big bones, mustard lumps, star anise, cinnamon, dark soy sauce, dry yellow sauce
Method: 1. Soak the pig bones in clean water for two hours, changing the water several times during the period to remove blood stains;
Rinse and drain mustard lumps and cut into thick slices;
Put the mustard slices on the bottom of the casserole;
Put the pork bone into the pot, add green onion and ginger, 2 star anise, a small section of cinnamon, and enough water;
Mix 2 spoons of dark soy sauce and 1 spoon of dry yellow sauce;
Put the sauce into the pot, turn to low heat and simmer;
Stew for about 1 hour, the meat will be rotten;
Bring the soup to a boil over high heat.
Fried shredded pork with green bamboo shoots
Method: 1. Wash the lean meat, shred it, grasp it with starch, and size it;
Shred green bamboo shoots, soak fungus and cut into shreds, chop green onion, garlic and pickled pepper;
Heat the oil in the pot, add the shredded pork, stir-fry quickly, pour in a spoonful of oyster sauce, and stir-fry well;
After the shredded pork is fried and colored, pull it to one side of the pot, then add minced pickled peppers, minced ginger and garlic, stir-fry on a low heat until the aroma is released, pour in a spoonful of balsamic vinegar, and stir-fry with half a spoonful of sugar;
Put in shredded green bamboo shoots and shredded fungus, turn to high heat, and quickly stir fry a few times;
Pour in the rest of the water starch, hook a thin gorgon, pour in a little monosodium glutamate, stir well and put it on a plate.
Sautéed Enoki Mushrooms
Ingredients: 500 grams of fresh Flammulina velutipes, a little shallot, and a little shredded red pepper. Seasoning salt 1/2 tsp, monosodium glutamate 1/2 tsp, a little sugar, a little white vinegar, 2 tsp scallion oil.
practice:
Rinse Flammulina velutipes with clean water, then cut into sections.
Take a pot and boil an appropriate amount of water, put the chopped Flammulina velutipes in the blanch for a while, take it out and let it cool.
Put Flammulina velutipes into a container, add shallots, shredded red pepper, refined salt, monosodium glutamate, sugar, white vinegar, and scallion oil, mix well, and serve.
Chicken Gizzards
Wash the chicken gizzards with vinegar and water, and peel off the fascia on the surface.
Put the washed chicken gizzards into a pot of cold water, cook for 20 minutes and remove.
Put the removed chicken gizzards into a pressure cooker, add star anise, fragrant leaves, cinnamon, green onion and ginger, and cooking wine. Pour in some hot water.
Select the corresponding function key and cook until the chicken gizzards are cooked through.
Cut the coriander into sections and the chili into rings.
Peel the garlic and mince the garlic, wash and cut the onion into fine mince, add vinegar, light soy sauce, and sesame oil to taste and mix well for later use.
After the chicken gizzards are cooked, take out 10 gizzards, let them cool, and cut them into thin slices.
own chicken tenders
A piece of chicken breast, washed
Cut along the grain
Marinate with ginger, onion, salt, five-spice powder, oyster sauce, and gorgon powder for half an hour
After marinating, mix the eggs, coat with eggs, and then coat with bread crumbs
Stir-fried tomato shreds.
Peel and wash the eggplant first.
Then slice and shred.
Put oil in the pot, when the oil is hot, put the cut eggplant in and fry for a while.
Pour in the tomato sauce and stir fry together.
Winter melon, wolfberry, enoki mushroom and shredded ginger
Materials: wax gourd, enoki mushroom, ginger, wolfberry, loofah, salt
Method: 1. Peel and wash the wax gourd and slice it, wash and remove the roots of Flammulina velutipes, peel and cut the ginger into thin shreds, and rinse the wolfberry with clean water.
Put an appropriate amount of water in the pot and boil it.
Add winter melon and shredded ginger, cook until the winter melon is 6 mature.
Add Flammulina velutipes to boil, add wolfberry, and simmer for a while on low heat.
Season with salt before serving.