A selection of 42 dishes is recommended, the color is attractive and delicious, let's have a meal with the 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!
Garlic Steamed Loofah
Ingredients: 2 loofahs, 10 cloves of garlic, 1 tablespoon of peanut oil, 3 tablespoons of light soy sauce
practice:
Get a steamer, put the plate with the loofah into the steamer, and steam for about 3-5 minutes. Do not steam for a long time, the loofah is easy to steam, as long as it is steamed until the color is green, and the loofah will shrink after steaming;
Take out the steamed loofah dish and put it aside;
Heat the pan, put a spoonful of peanut oil in it, wait until the oil is hot and smoke a bit, put the minced garlic in it, and fry it slowly over a low heat. After the minced garlic turns yellow, pour down the prepared soy sauce, put Garlic soy sauce is poured on the loofah.
Honey Pork Jerky
Ingredients: pork tenderloin, honey, water, sugar, cooking wine, oyster sauce, soy sauce, salt, black pepper, red yeast rice powder, cooked white sesame seeds
practice:
Wash and chop a piece of pork tenderloin, put it in a cooking bowl, add 1 scoop of oyster sauce, 1 scoop of light soy sauce, 1 scoop of sugar, 3g of red yeast rice powder, appropriate amount of cooking wine, black pepper and salt, stir well, cover and keep fresh Membrane, refrigerated and marinated for 1 hour;
Take a piece of oil paper, spread the marinated meat on the oil paper, fold the excess oil paper in half and cover it, and roll the meat evenly with a rolling pin;
Remove the oil paper on one side, put the meat side up, put it in the oven preheated to 180 degrees, bake for 10 minutes and take it out;
Mix 1 spoon of honey and 1 teaspoon of water to make honey water, and brush evenly on both sides;
After brushing with honey water, sprinkle cooked white sesame seeds, and bake in the oven for 10 minutes;
Take it out and let it cool, then cut into small pieces.
Pork Belly with Capers and Carrots
Ingredients: pork belly, capers, millet pepper, one pepper, onion, ginger, garlic, cooking wine, soy sauce, sugar, chicken essence, salt
practice:
Cut the pork belly into small cubes, cut the millet pepper and sharp pepper into rings, cut the capers into small pieces, and slice the ginger and garlic for later use.
Add oil to a hot pan, fry the pork belly until the oil comes out, add soy sauce, cooking wine, salt, and stir fry evenly.
Then add millet pepper, ginger and garlic, stir-fry, add capers and hot pepper and stir-fry for two minutes, add chicken essence, sugar, stir-fry evenly, then start the pot, sprinkle with chopped green onion.
Vermicelli Mixed with Day Lily
Ingredients: 25 grams of day lily, 1 small handful of vermicelli, 1 small piece of carrot, half a cucumber, vinegar, light soy sauce, salt
practice:
Soak the day lily in water in advance;
Peel carrots, wash cucumbers, and shred;
Cook vermicelli in boiling water, remove from cold water and drain;
Wash the soaked day lily and tear it into shreds;
Cook the day lily in boiling water, remove and drain;
Put all the ingredients in a large bowl, add salt, olive oil, vinegar and light soy sauce and mix well.
Kimchi Fried Rice
Ingredients: A bowl of rice, 100 grams of Korean kimchi, 2 spoons of Korean chili sauce, pickled radish, and an appropriate amount of ham. onion, lard, cooking oil
practice:
Wash the rice and soak for 10 minutes.
Add Midea electric pressure cooker, add 1, 2-1, 5 times of water.
Start the quick cooking program and cook the white rice for later use. The whole process takes about half an hour.
Cut Korean kimchi into cubes; pickled radish into cubes; mince green onions for later use.
Pour an appropriate amount of oil into the pot and heat it up, add minced green onion and sauté until fragrant, then add diced kimchi and stir fry. Add cooled white rice.
Then add the diced pickled radish and diced ham and continue to stir fry.
Add two tablespoons of Korean chili sauce and stir well.
Stir-Fried Bitter Gourd
Ingredients: bitter gourd, black bean paste, salt, dried chili
practice:
Wash the bitter gourd, cut it in half, scrape off the seeds with a spoon, cut into strips, add 1/2 teaspoon of salt, mix well and let it stand for ten minutes, then wash it with water and drain it for later use;
Heat up a pan with a little oil, add the bitter gourd strips and stir-fry patiently over medium heat until the surface is slightly wrinkled, golden in color and tiger skin appears, stir well and then take out of the pan.
Steamed Chicken with Oyster Sauce and Fungus
Ingredients: 1 chicken, black fungus, onion, ginger, oyster sauce, Huadiao wine
practice:
Cut the chicken into small pieces, remove the stalks and tear off the fungus after soaking, slice the ginger, knot or cut the green onion into sections;
Add an appropriate amount of soy sauce paste, an appropriate amount of oyster sauce, and a little Huadiao wine to the chicken nuggets;
Add scallion and ginger, mix well, refrigerate and marinate for more than 30 minutes to taste;
Add fungus to the marinated chicken pieces and mix well;
Put boiling water into the pot and steam for about 20 minutes until cooked.
Roasted Eggplant with Double Pepper
Method: 1. Peel and cut the eggplant, put a little salt, marinate for 10 minutes, then drain the water, squeeze the eggplant with your hands - after this method, fry the eggplant normally and add oil.
Remove the stalks and seeds of the green and red peppers and cut into pieces. Pour the seasoning into a small bowl, stir well and set aside.
Pour olive oil into the pan, and when it is heated to 70% heat, add eggplant pieces, fry until cooked and put them out of the oil.
Leave a little base oil in the pot and heat it over high heat, add minced green onion and half of the minced garlic and sauté until fragrant, then add the fried eggplant, green and red pepper pieces, and stir-fry for 20 seconds.
Then pour the seasoning juice into the pot and stir fry evenly; before serving out of the pot, sprinkle the other half of minced garlic.
Steamed Beef Roll
Method: 1. Cut the chopped beef slices on the back of the knife, cut off the ribs, and marinate them with flour, beer, sugar, black pepper and 10ml soy sauce.
Asparagus, cut off the old roots and wash. Add salt and a few drops of oil to boiling water, remove cold water.
Wash the carrots and cut into suitable strips. Place in microwave for 3 minutes and remove.
Arrange the asparagus and carrots on top of the beef slices, then roll onto a plate.
Sweet and Sour Mushroom Sticks
Ingredients: 400 grams of shiitake mushrooms, appropriate amount of flour, tomato sauce, oyster sauce, sugar, cooking oil, salt, starch water
practice:
Remove stems and wash 400 grams of shiitake mushrooms, put them into clean water together, add a spoonful of salt and soak for ten minutes.
Take out and drain the water, then cut the shiitake mushrooms into uniform strips, spread them on kitchen paper, and filter the water again.
Finally, pour the shiitake mushroom strips into the flour, spread them with chopsticks, and wrap the flour evenly.
Next, put cooking oil into the pot. After the oil is 60% hot, put in shiitake mushroom strips. This step is suitable for vegetable fences, which are convenient for oil control and avoid being splashed with oil.
For the seasoning, I use 5 tablespoons of tomato sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of sugar to mix, then add an appropriate amount of starch water and mix well.
Put the seasoning sauce into the frying pan. As the temperature rises, the seasoning sauce will form small bubbles, then pour the fried shiitake mushroom strips into the frying pan, wrap the soup evenly, and then take it out of the pan.
Tremella bitter gourd shreds
Ingredients: 2 bitter gourds, a small piece of white fungus, a few goji berries, salt, chicken essence, sesame oil
Method: 1. Wash the bitter gourd, remove the flesh, plan it into filaments, blanch it in boiling water, remove it, and squeeze out the water.
Soak the white fungus in warm water, put it in a pot, boil it, take it out, remove the pedicle, and tear it into small pieces.
Add salt, chicken essence and sesame oil to the bitter gourd and stir well, and mix white fungus in the same way.
For the shredded bitter gourd, press it into a round shape with a cup, put it on a plate, and put white fungus and wolfberry in it.
Three fresh fish fillets
Ingredients: 250 grams of fish fillets, 30 grams of winter bamboo shoots and mushroom slices. ■ Seasoning ginger slices, scallions, cooking wine, salt, egg white, pepper, monosodium glutamate, water starch, vegetable oil.
Method: 1. Wash the fish fillets, mix well with a little salt, egg white, and water starch.
Heat up the vegetable oil in the pot, put in the fish fillets and stir-fry until they turn white and slightly yellow, then take out.
Leave a little oil in the hot pan, sauté scallions and ginger slices until fragrant, add fish fillets, mushroom slices, winter bamboo shoots, salt, pepper, monosodium glutamate, cooking wine, a little water and stir-fry until cooked, then thicken with starch.
Tea Tree Mushroom Lean Meat Soup
Ingredients: 250 grams of lean pork, 50 grams of tea tree mushroom, candied dates, ginger, salt
practice:
Cut the lean pork into cubes with a knife, put it in a pot under cold water, boil it, skim off the blood foam, and take it out for later use;
After soaking the tea tree mushroom in water for half an hour, cut off the root and clean it thoroughly;
Peel the ginger and smash it;
Add an appropriate amount of water to the soup pot and boil, add lean pork, tea tree mushroom, ginger, and candied dates. After boiling, turn to medium-low heat and simmer for 45 minutes;
Then add an appropriate amount of salt to taste and serve.
cod liver tip
Ingredients: 300 grams of pork liver, 50 grams of clean horseshoe, 10 grams of soy sauce, 10 grams of cooking wine, 20 grams of salt, 10 grams of monosodium glutamate, 10 grams of sugar, 10 grams of vinegar, 30 grams of wet starch, 20 grams of chopped green onion, 20 grams of mashed garlic, ginger Lei 20 grams, salad oil 50 grams.
practice:
Wash the pork liver first, then cut it into willow leaves, add cooking wine, salt, and wet starch for sizing. Cut the horseshoe into slices and set aside.
Heat up the frying pan, pour in the salad oil, when the temperature rises to 120°C, add the pork liver to disperse, then pour into a colander to drain the oil.
Leave a small amount of oil in the pot, add chopped green onion, minced garlic, and minced ginger to stir-fry until fragrant, add water chestnut slices and stir-fry, add pork skewers, then add soy sauce, cooking wine, monosodium glutamate, white sweet and sour vinegar, thicken with wet starch, pour oil, turn over the pot Plates are ready to serve.
Stir-Fried Shrimp with Broccoli
Ingredients: 8 shrimps, 1 small broccoli, salt, garlic, light soy sauce, starch
practice:
Wash the broccoli, soak it in light salt water for 30 minutes, remove the thick stems, and select small flowers; marinate the shrimp with light soy sauce and starch; smash the garlic and chop.
Pour an appropriate amount of water into the pot, boil it, add a little salt, put the broccoli in it, cook for a few minutes and remove it.
Pour a little oil into the pan, add the minced garlic and shrimps and stir-fry until the color changes, then add the broccoli and stir-fry evenly to get out of the pan.
Spicy Beef Sauce
Ingredients: 360g lean beef, 500g soybean paste, 25g minced garlic, 2 shallots, minced ginger, 200g hot pepper, 50g millet pepper, 40g sugar
practice:
Slice the lean beef first, then shred it, and finally cut it into small pieces;
Chop the chili, chop the onion, ginger and garlic;
Pour cooking oil into a pan and heat. After the oil is hot, add the beef cubes and stir-fry until the color changes;
Add chili, stir fry onion, ginger and garlic together, then pour in the sauce, stir well and cook on low heat;
When the beef sauce becomes thick and bubbling, add sugar and stir well;
Pour the boiled sauce into a sterilized and dried container and seal it.
Dry pot yam
Method: 1. Peel and slice the yam, and then put it in light salt water to prevent oxidation and blackening;
Cut the green and red peppers into thin strips, cut the onions into thin strips, slice the green onions and ginger, and dice the garlic;
Put the pot on the fire, put a little oil, add the sliced pork belly, stir-fry until it is raw, and set aside;
Pour a little oil into the frying pan, then add shredded dried red pepper and onion and sauté until fragrant, then add green onion, ginger and garlic and fry together;
Then add pork belly slices and bean paste and stir well, then add drained yam and other seasonings and fry for about five minutes to make the seasoning fully tasty;
Finally, add green and red pepper slices and stir fry evenly.
Chicken Popcorn
Ingredients: 350g chicken breast, 5g crushed black pepper, appropriate amount of salt, 40g starch, 15g fried chicken powder, 1 egg, 100g bread sugar
practice:
Wash the chicken breast, cut into small pieces, mix well with black pepper, salt and cooking oil and marinate for 20 minutes;
Mix starch and fried chicken powder evenly and set aside;
Beat the eggs for later use;
Coat the chicken with starch, egg liquid and bread crumbs;
Heat the oil in a pan, put in the popcorn chicken and deep-fry over medium heat until the popcorn chicken is golden, then remove and control the oil.
Garlic Steamed Ribs
Ingredients: bone, garlic, salt, rice wine, pepper, chicken essence, peanut oil
practice
Marinate the big bones overnight with salt and rice wine, store them in the refrigerator at night, and take them out in the morning.
Mince the garlic, add soy sauce, pepper, chicken essence, and oil to make a sauce.
Pour evenly on the big bone and put it into the electric pressure cooker.
Activate the "bean/tendon" button, and the time will be longer, and the big bones will be soft and fragrant.
Stir-Fried Beef with Garlic Moss
Ingredients: half a catty of beef, half a catty of garlic moss, about 4g of salt, 1 spoon of light soy sauce, 3 spoons of oil, 10 peppercorns
practice:
After washing the fresh beef, boil it in water for 15-20 minutes;
Let the cooked beef cool down and slice into slices, break the garlic moss into 5cm long sections and wash them;
After cleaning the pot, pour in the oil, put the Chinese prickly ash into the pot and fry until fragrant, then add the beef and stir-fry over low heat;
When the beef is fried until the color changes slightly on both sides, add light soy sauce and stir-fry quickly, then add garlic moss and stir-fry together for about 30 seconds, add salt and stir-fry evenly before taking out of the pan.
Egg Fragrant Rice Cake
Ingredients: eggs, rice, sugar
practice:
Break eggs into a bowl, add sugar and mix well;
Pour the leftover rice into the egg liquid, and stir it into rice and egg liquid with distinct grains;
Brush a thin layer of oil on the pan, pour in the rice and egg liquid, and spread the bottom of the pan;
After the bottom is fried until it is set, turn over and fry until cooked.
Horseshoe Fried Pork
Ingredients: horseshoe, pork tenderloin, peas (cooked), millet pepper, salt, cooking wine, soy sauce, starch
practice:
Cut the tenderloin into thin slices, add starch, light soy sauce and cooking wine to marinate for ten minutes, peel the horseshoe, wash and slice.
The cooked peas are ready, and the millet pepper is cut into small circles.
Heat the oil in a pan, add sliced meat and stir-fry until it changes color, add water chestnuts and peas and stir-fry until raw.
Add millet pepper and salt, stir fry evenly.
Purple Cabbage Salad
Ingredients: purple cabbage, refined salt, seasoning powder, white vinegar, coriander
practice:
Peel off the old skin of purple cabbage and shred it.
Put the chopped purple cabbage into a clean container, sprinkle a little refined salt, mix well and marinate for 10 minutes.
Take a clean small bowl, pour a tablespoon of white vinegar, sprinkle seasoning powder and stir well to make a soup.
Put the pickled purple cabbage in clean water, add it to the soup, and mix well with coriander.
If you like spiciness, you can add a spoonful of chili oil, and after mixing well, the spicy, sour and sweet taste will come out.
Bacon Organ Baked Potatoes
Ingredients 2 potatoes / 4 large slices of bacon / a little cumin powder
A little white sesame / some salt / some olive oil / a little cumin
Method 1. Wash the potatoes and cut them into 0.5cm pieces. Do not cut off the bottom. When cutting, you can put two chopsticks on the bottom to prevent cutting
Wrap it with tin foil, put it in the oven, 250 degrees, middle layer, fire up and down, 25-30 minutes
Mix the bacon with cumin powder, salt and olive oil and marinate for 10 minutes
After the potatoes are baked, peel off the tin foil, cut the marinated bacon into a suitable size, and sandwich each piece of potato. Sprinkle a layer of cumin powder and salt, brush a layer of olive oil, and finally sprinkle cumin seeds and white sesame seeds
Put it back in the oven, this time without wrapping it in tin foil. 200 degrees, the middle layer, about 15 minutes
Pickled Vegetable Pork Noodles
Ingredients: 150 grams of lean meat, half a pickled mustard, 2 green onions, an appropriate amount of ramen noodles, half a tablespoon of cooking wine, half a tablespoon of soy sauce, and half a tablespoon of wet starch
practice:
Shred lean meat, mix in seasonings, marinate for 10 minutes, shred pickled mustard and soak in water for 20 minutes to remove the salty taste. Sliced green onions.
Fry the shredded pork with 3 tablespoons of oil first, then add mustard mustard and shredded pork to fry together, stir well and serve.
Bring another half pot of water to a boil, add the noodles and cook until cooked.
Put the seasoning in the noodle bowl, pour in the noodles, spread a little fried mustard shreds and pork, and sprinkle a little chopped green onion. Serve.
Tips: There are two types of mustard mustard: old mustard and young mustard. Old mustard is saltier and more fragrant, so it should be soaked in water before frying. Young mustard is less salty. Wash it and put it in the same frying, but it is not suitable for seasoning. so as not to be too salty.
Salted Jerusalem artichoke
Raw materials: 250 grams of fresh Jerusalem artichoke (also known as Jerusalem artichoke, artichoke, ghost ginger).
Seasoning: Material A (50 grams each of soft white sugar and light soy sauce, 10 grams each of monosodium glutamate and dark soy sauce, 5 grams each of sliced ginger and garlic, 3 grams of dried chili), 6 grams of sesame oil, and 5 grams of Maggi fresh juice.
Make:
Wash the Jerusalem artichoke, cut into 0.6 cm thick slices and set aside.
Heat material A on a low heat until the soup is slightly boiled, take it out and cool it down, then pour in Maggi fresh juice and sesame oil, add the artichoke slices and soak for 12 hours (it is best to put it in the refrigerator in summer), and when it is ready to serve Take it out and put it on the plate.
Stir-Fried Winter Melon with Tomatoes
Ingredients: 100 grams of winter melon, 1 tomato, 1 tablespoon of salad oil, 1 tablespoon of salt, 1 spoon of chicken stock, 1 spring onion
practice:
Peel the wax gourd and cut into small pieces, wash and chop the tomatoes, chop the shallots
Put the salad oil in the pot, pour the wax gourd slices into the hot pot, stir fry a few times
Then add the tomato pieces, and then add some water
Add a spoonful of salt and a spoonful of chicken stock, stir fry evenly
Sprinkle chopped green onion at the end and serve on a plate
Steamed Chicken Wings with Pepper
Ingredients: chicken wings, cauliflower scallions and ginger, dried chili peppers, chopped peppers and peppers, five-spice powder cooking wine, soy sauce raw powder (dry starch) salt
practice:
Wash the chicken mid-wings and cut them on both sides
Put ginger, pepper, dried red pepper, pepper, five-spice powder, cooking wine, raw powder, a little salt and soy sauce, mix well, marinate for a while
Soak the cauliflower in light salt water for a while, cut off the old roots, wash and divide into small florets, put them in boiling water for a while, scald them slightly, remove and drain the water, and cover them on the chicken wings
Put the oil in the pan, put the green onion and chopped pepper and sauté until fragrant, pour it on the cauliflower
Add water to the steamer and boil, put in cauliflower and chicken wings and steam for about 20 minutes.
Mango Milk Sago
/Ingredients/ 1 Tainong mango, 70g sago, 125ml pure milk, appropriate amount of water, appropriate amount of cold boiled water
/step/
Get all the ingredients ready.
Pour an appropriate amount of water into the pot, bring to a boil over medium heat and pour in sago.
Stir continuously with a spoon during the period.
After cooking for 20 minutes, turn off the heat when there is only a little white core in the middle, cover the pot and simmer for 5 minutes.
While cooking the sago, dig the mangoes into balls with a baller, and use the remaining mango scraps for later use.
Pour the mango scraps and pure milk into the blender glass.
Stir to make mango milk juice, skim off the froth, and set aside.
Drain the cooked sago repeatedly with cold boiled water to remove the sticky substance.
Put the sago into the container, pour in the mango milk juice that has been stirred, and add mango balls for decoration.
Qunlongxizhu
Main ingredients: Frozen big prawns (8 heads), 400 grams of grass carp meat, 500 grams of fresh shrimp.
Ingredients:
500 grams of wax gourd, 50 grams of mustard stems, 120 grams of fat, 15 grams of shredded ginger, 2 eggs, 5 grams of pepper seeds, and 50 grams of raw powder.
seasoning:
10 grams of salt, 8 grams of monosodium glutamate, 8 grams of chicken essence, 10 grams of red oil, 100 grams of tomato sauce, 50 grams of sugar color, and 50 grams of Zhejiang red vinegar.
Make:
Make red fish balls by adding fish meat, fat, egg white and raw powder.
Cut the wax gourd into 28 cm high wax gourd rings and cook them; boil the bright shrimp and remove the shells, and put them on the wax gourd rings.
Thaw the frozen prawns, cut them from the middle of the prawns, add scallion and ginger juice to taste, beat raw powder, fry in 70% oil until the outside is charred and the inside is tender, set aside.
Add sugar color, shredded ginger, peppercorns, Zhejiang red vinegar, and tomato sauce to the prepared prawns, thicken the sauce and drizzle with red oil.
Steamed Pork Ribs with Black Bean Sauce
Ingredients: 250 grams of pork ribs; 1.5 tablespoons of tempeh; 1 piece of ginger; 4 scallions; 4 pieces of garlic; 1 tablespoon of chili powder; a few drops of dark soy sauce; 1 tablespoon of dry starch; 1 tablespoon of rice wine; 1 tablespoon of soy sauce;
practice
Rinse the pork ribs with clean water several times until the water becomes clear, then drain the water. Mince the onion, ginger and garlic.
Put onion, ginger, minced garlic, soy sauce, rice wine, chili powder, dark soy sauce, dry starch and appropriate amount of salt into the ribs and marinate for more than 40 minutes.
Add tempeh and mix well. Put the water in the steamer to boil, then spread the pork ribs with bean pepper on the plate, cover, and steam for 30 minutes on high heat.
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
Kelp Stir-fried Purple Cabbage
Ingredients: 30g dried kelp, half cucumber, 2 slices of purple cabbage, sesame oil, coriander, vinegar, light soy sauce, sesame oil, coriander, vinegar, light soy sauce.
practice:
Dried kelp soaked in hair and cut into thin shreds, blanch in boiling water, set aside.
Shred purple cabbage for later use.
Wash the cucumber and cut it in half from the middle, and then cut it into thin slices for later use.
Stir purple cabbage, kelp, coriander, vinegar, light soy sauce, and sesame oil together evenly.
Finally, spread the cucumbers on the bottom of the plate, and put the mixed kelp on the plate.
Eggplant with Spicy Oyster Sauce
Ingredients: 2 eggplants, 1 garlic sprout, appropriate amount of garlic slices, 1 tablespoon of oyster sauce, 1 tablespoon of bean paste, 1 tablespoon of light soy sauce
practice
Heat the oil in the pot to 80% heat, put in the eggplant, fry until soft, about 30 seconds, take it out and set aside.
Pour out the fried eggplant oil and fry other dishes. Leave some base oil, turn off the heat, add 1 tablespoon of oyster sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of light soy sauce, turn on low heat and mix well, pour in the eggplant immediately after bubbling.
Pour in the eggplant and stir-fry for a while, then add garlic sprouts and garlic slices, and continue to stir-fry. Once it’s cooked, it’s ready to serve~
Hot and Sour Fungus
Method 1. Soak the dried fungus in cold water in advance and blanch them in boiling water.
Cut the onion in half, soak in water for 5 minutes, and then cut into onion shreds.
Shred green onion and ginger, cut coriander and dried chili into sections, and set aside.
Put the fungus in the bottom of the bowl, then put the onion, and finally put the shredded green onion and ginger, coriander, dried chili and white sesame. When ready, add an appropriate amount of olive oil to the pot, and pour the oil into the bowl of step 4 when the oil temperature is 60%. In, stir well.
Add salt, light soy sauce, sesame oil, and vinegar, stir well again, and then put it on a plate.
Garlic Shredded Eggplant
Ingredients: 5 long eggplants, 5 cloves of garlic, 2 millet peppers, a little green onion, 2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 2g of sugar, 1g of salt, 20ml of cooking oil
Method: 1. Prepare the materials, wash and cut the eggplant into sections, steam it in a steamer, take it out and let it cool (steam on high heat for about 10 minutes);
Finely chop green onion, white and green onion, mince garlic and chili;
2 tbsp light soy sauce, 1 tbsp balsamic vinegar, 2g sugar, 1g salt and make a sauce for later use;
Tear the cooled eggplant into shreds, the thinner the better;
Pour the sauce over the eggplants;
Heat oil in a pan, put chili, minced garlic, and scallion white;
Stir-fry until fragrant, and then pour it on the eggplant;
Sprinkle with scallions and greens~ Mix well before eating.
Stir-Fried Shredded Pork with Celery and Fungus
Ingredients 1 stalk of celery, 2 fungus, 1 small piece of pork, half a carrot, 1 green and red pepper, ginger, green onion, pepper, vinegar, salt, soy sauce, and cooking wine.
practice
Cut celery, carrot, green and red pepper into shreds, soak fungus in water and tear into small pieces for later use.
Wash and shred the pork, marinate it with soy sauce and cooking wine.
When the oil in the pot is 60% hot, pour in the shredded pork and stir-fry until white, add ginger and green onion and sauté until fragrant.
After adding some cooking wine to taste, then pour in celery, fungus, carrot, shredded red pepper, add some salt and stir fry.
Finally, add pepper and vinegar and fry for a few times.
spicy beef
Method: 1. Put the beef ribs into a pot of cold water with ginger, onion and cooking wine, heat it to remove the blood, remove it and cut it into small pieces.
- Heat cooked vegetable oil in the pot, add dried chili knots, peppercorns, ginger slices, green onion knots, spices and watercress and fry until fragrant, add beef cubes and stir fry for a while, add cooking wine and fresh soup and bring to a boil. Pour the pot into a large casserole, then add salt, monosodium glutamate, chicken essence and sugar, and cook on a low heat until it is mature, then add white radish pieces and cook until cooked, then remove from the heat and set aside.
Glutinous Rice Bean Paste
Ingredients: 500 grams of glutinous rice, 20 grams of sugar, 200 grams of red bean paste, a little pumpkin seeds
practice:
Soak glutinous rice for more than 4 hours in advance, add a little water and cook;
Stir in a tablespoon of sugar while hot and mix well;
Prepare the required glutinous rice and red bean paste;
Take about 100 grams of glutinous rice on the plastic wrap and flatten it;
Put bean paste filling in the middle, roll it up, and put some vertical fruits on the surface for decoration.
Sweet Potato Yogurt
Ingredients: sweet potato, yogurt, dried fruit
practice:
Peel the cooked sweet potatoes and dig out;
Stir it into mashed sweet potato and put it in a bowl for later use;
Pour the prepared yogurt and dried fruit into the bowl.
Black Pepper Potato Shreds
Method: 1. Scrape off the skin and wash the potatoes and cut them into thin shreds. Wash the shredded potatoes with clean water to remove the starch. Blanch the shredded potatoes in a boiling water pot, remove and rinse with cold water, then rinse with cold water and drain the water for later use.
Pour 2 teaspoons of cold boiled water, white vinegar, refined salt, and sugar into a small clean bowl and mix well to form a sweet and sour juice.
Wash the red pepper and cut it into oblique sections. Pour the oil into the frying pan and add the peppercorns and chili segments, stir-fry over low heat until it becomes fragrant and spicy, then remove the peppercorns and pepper segments.
Pour the spicy oil on the potato shreds while it is hot, and mix well.
Pour in the adjusted hot and sour sauce.
Sprinkle in the ground black pepper and mix well.
The black pepper potato shreds are ready, let's enjoy it together.
Stir-fried Bacon with Green Pepper
Ingredients: 2 sausages, 1 bacon, 1 red pepper, 2 green peppers, garlic, salt, soy sauce
practice:
Slice the bacon and sausage for later use, and cut the green and red peppers into pieces.
Take the oil pan, saute the garlic until fragrant, and fry the cured meat until translucent.
Add green and red peppers and stir fry together.
Slip some water along the side of the pot, add salt and light soy sauce to taste.
Stir-fry until the green peppers are broken and ready to serve.