A selection of 42 dishes with attractive and delicious colors, let's dine together with the family
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Steamed Loofah with Garlic
Ingredients: 2 loofahs, 10 cloves of garlic, 1 tablespoon of peanut oil, 3 tablespoons of soy sauce
practice:
Set up a steamer, put the plate with the loofah into the steamer, and steam for about 3-5 minutes. Don't steam it for a long time, the loofah is easy to steam, as long as the color is green after steaming, the loofah will shrink after steaming;
Take out the steamed loofah plate and put it aside first;
Heat the pan, put a spoonful of peanut oil in it, wait until the oil is hot and it is a little smoking, put the minced garlic in, and slowly burst it with a small fire, when the minced garlic turns yellow, pour down the prepared soy sauce, put the minced garlic in it. The minced garlic soy sauce is poured on the loofah.
Honey Sauce Dried Pork
Ingredients: pork tenderloin, honey, water, sugar, cooking wine, oyster sauce, light soy sauce, salt, black pepper powder, red yeast rice powder, cooked white sesame
practice:
Wash and chop a pork tenderloin, put it in a cooking bowl, add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 3g of red yeast rice powder, appropriate amount of cooking wine, black pepper powder and salt, stir well, cover to keep fresh film, put it in the refrigerator to marinate for 1 hour;
Take a piece of oiled paper, spread the marinated meat on the oiled paper, fold the excess oiled paper to cover, and use a rolling pin to flatten the meat evenly;
Remove the single-sided greased paper, put the meat side up, put it in the oven preheated to 180 degrees, bake for 10 minutes and take it out;
Mix 1 tablespoon of honey and 1 teaspoon of water to make honey water, and brush evenly on both sides;
After brushing with honey water, sprinkle with 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 Caper Beans
Ingredients: pork belly, sour beans, millet pepper, one sharp pepper, onion ginger garlic, cooking wine, soy sauce, sugar, chicken essence, salt
practice:
Cut the pork belly into small pieces, cut millet peppers and sharp peppers into rings, cut sour beans into small pieces, and slice ginger and garlic for use.
Heat oil in a hot pan, fry the pork belly until the oil comes out, add soy sauce, cooking wine, salt, stir fry evenly.
Then add millet peppers, ginger and garlic, stir fry, add sour beans and sharp peppers and stir fry for two minutes, add chicken essence, sugar, stir fry evenly, and then stir fry, sprinkle with chopped green onion.
Day lily mixed with vermicelli
Ingredients: 25 grams of day lily, 1 small handful of vermicelli, 1 small piece of carrot, half a cucumber, vinegar, soy sauce, salt
practice:
Soak the day lily in water in advance;
Peel the carrots, wash the cucumbers, and shred them;
Boil the vermicelli in boiling water, remove the 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 soy sauce and mix well.
Kimchi Fried Rice
Ingredients: a bowl of rice, 100 grams of Korean kimchi, 2 tablespoons of Korean hot sauce, pickled radish, and appropriate amount of ham. Onion, lard, cooking oil
practice:
Wash the rice and soak it for 10 minutes.
Add Midea electric pressure cooker, add 1, 2-1, 5 times of water.
Start the fast cooking program and cook the white rice for later use. The whole process takes about half an hour.
Dice the kimchi; dice the pickled radish; mince the green onion for later use.
Pour some oil into the pot and heat it up, add chopped green onion and saute until fragrant, then add in diced kimchi and stir fry. Add cooled white rice.
Then add in diced pickled radish and diced ham and continue to stir fry.
Add two tablespoons of Korean chili sauce and stir well.
Dried bitter gourd
Ingredients: bitter gourd, tempeh sauce, salt, dried chili
practice:
Wash the bitter gourd, cut it in half, scrape off the scoop seeds with a spoon, cut into strips, add 1/2 teaspoon of salt, mix well and let stand for ten minutes, then rinse with water and drain the water for later use;
Heat a pan with a little oil, add the bitter gourd strips and stir-fry on medium heat until the surface is slightly wrinkled and the color is golden brown, and the pan is ready to serve.
Steamed Chicken with Oyster Sauce and Fungus
Ingredients: 1 chicken, black fungus, green onion, ginger, oyster sauce, Huadiao wine
practice:
Cut the chicken into small pieces. After soaking the fungus, remove the stem and tear it into small pieces, slice the ginger, and knot or cut the green onion into sections;
Add an appropriate amount of soy sauce paste to the chicken pieces, add an appropriate amount of oyster sauce, and add a little Huadiao wine;
Add in the onion and ginger, and then refrigerate and marinate for more than 30 minutes in order to taste;
Add the fungus into the marinated chicken pieces and mix well;
Put boiling water into the pot and steam for about 20 minutes until cooked.
Grilled Eggplant with Double Pepper
Practice: 1. Peel and cut the eggplant, put a little salt, marinate for 10 minutes, then drain the water, and squeeze the eggplant with your hands - after this method, fry the eggplant with normal oil.
Remove the stems and seeds of the green and red peppers and cut them into pieces. Pour the seasoning into a small bowl and stir well for later use.
Pour olive oil into the pot, heat it up to 70% hot, add eggplant pieces, fry until cooked and pour out the oil.
Heat a little base oil in the pot over high heat, add chopped green onion, and half of minced garlic and fry until fragrant, then add fried eggplant, and green and red pepper pieces, stir fry for 20 seconds.
Then pour the seasoning sauce into the pot and stir fry evenly; before serving, sprinkle the other half of minced garlic.
Steamed Beef Rolls
Practice: 1. Shred the beef slices on the back of the knife, cut the ribs, and then marinate 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 them into suitable strips. Heat in the microwave for 3 minutes, then remove.
Arrange the asparagus and carrots on top of the beef slices and roll out to a plate.
Sweet and Sour Mushroom Strips
Materials: 400 grams of shiitake mushrooms, appropriate amount of flour, tomato sauce, oyster sauce, sugar, cooking oil, salt, starch water
practice:
Remove the stems of 400 grams of shiitake mushrooms, wash them, put them in clean water, add a spoonful of salt and soak them for ten minutes.
Remove and drain the water, then cut the mushrooms into uniform strips, spread them flat on kitchen paper, and filter the water again.
Finally, pour the mushroom strips into the flour, spread with chopsticks, and evenly wrap the flour.
Then put cooking oil in the pot. After the oil is 60% hot, put in the mushroom strips. This step is suitable for using vegetable hedges, which is convenient for oil control and avoids being splashed on oil spots.
For the sauce, I use 5 tablespoons of tomato sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of sugar, and then add an appropriate amount of starch water and mix well.
Put the sauce into the wok. As the temperature rises, the sauce pops up with small bubbles, pour in the fried shiitake mushroom strips, and evenly wrap the sauce before serving.
White fungus and bitter gourd
Ingredients: 2 bitter gourds, a small piece of white fungus, a few wolfberries, salt, chicken essence, sesame oil
Method: 1. Wash the bitter gourd, remove the flesh, smash 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, remove the roots, and tear it into small pieces.
Add salt, chicken essence and sesame oil to bitter gourd and stir well. Mix white fungus in the same way.
Shredded bitter gourd, press it into a circle with a cup, buckle it in a plate, and put the white fungus and wolfberry.
Three fresh fish fillets
Material: 250 grams of fish fillet, 30 grams of winter bamboo shoots and mushroom slices. ■ Seasoning ginger slices, green onion, cooking wine, salt, egg white, pepper, monosodium glutamate, water starch, vegetable oil.
Practice: 1. Wash the fish fillets, mix with a little salt, egg white, and water starch to taste.
Heat the vegetable oil in the pot, add the fish fillet and fry until it turns white and slightly yellow. Remove it.
Leave a little oil in a hot pan, saute shallots, ginger slices until fragrant, add fish slices, mushroom slices, winter bamboo shoots slices, salt, pepper, monosodium glutamate, cooking wine, and a little water, stir fry until cooked, and thicken with starch.
Tea tree mushroom lean meat soup
Ingredients: 250 grams of lean pork, 50 grams of tea tree mushrooms, candied dates, ginger, salt
practice:
Cut the lean pork into cubes with a knife, put it in a pot with cold water, skim off the blood after boiling, and take it out for later use;
After soaking the tea tree mushrooms in water for half an hour, cut off the roots and wash them thoroughly;
After peeling the ginger, pat it flat;
Add an appropriate amount of water to the soup pot and bring to a boil, add pork lean meat, tea tree mushroom, ginger, candied dates, bring to a boil, then turn to medium and low heat and simmer for 45 minutes;
Then add the right amount of salt to taste and serve.
fish liver tip
Ingredients: 300 grams of pork liver, 50 grams of clean water chestnut, 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 garlic, ginger Lei 20 grams, salad oil 50 grams.
practice:
Wash the liver and cut it into willow leaves, add cooking wine, salt and wet starch to sizing. Cut the horseshoe into slices for later use.
Heat the wok, pour in the salad oil, when the temperature rises to 120 ℃, add the pork liver to scatter, pour into a colander and drain the oil.
Leave a small amount of oil in the pot, add chopped green onion, minced garlic, minced ginger and stir until fragrant, add water chestnut slices and stir-fry for a while, add pork skewers, then add soy sauce, cooking wine, monosodium glutamate, white sweet and sour, wet starch to thicken, drizzle oil, and turn the pot The plate is ready to eat.
Broccoli Fried Shrimp
Ingredients: 8 shrimps, 1 small broccoli, salt, garlic, soy sauce, starch
practice:
Wash the broccoli, soak it in light salt water for 30 minutes, remove the thick stems, and select into small florets; marinate the shrimp with soy sauce and starch; smash and chop the garlic.
Pour an appropriate amount of water into the pot, add a little salt after boiling, put in the broccoli, cook for a few minutes and then remove.
Pour a little oil into the pot, add minced garlic and shrimps and stir-fry after the color changes, add broccoli and stir-fry evenly and serve.
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 pepper, chop the onion, ginger and garlic;
Heat the cooking oil in a pan. After the oil is hot, stir-fry the beef granules until it changes color;
Add chili, onion, ginger and garlic and stir fry 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 dry container and seal it.
Dry pot yam
Practice: 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 rolling blades, 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, fry it and put it out for later use;
Pour a little oil into the wok, then add the dried red peppers and onion to fry until fragrant, then add the onion, ginger and garlic to fry together;
Then add pork belly slices and bean paste and stir well together, then add drained yam and other seasonings and stir-fry for about five minutes to make the seasonings fully flavored;
Finally, add the green and red pepper flakes and stir-fry.
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 for later use;
Beat the eggs for later use;
Coat chicken with starch, egg liquid and bread crumbs;
Heat the oil in a pan, add the chicken popcorn and fry it on medium heat, fry until the chicken popcorn is golden brown, then remove and control the oil.
Steamed Pork Ribs with Garlic
Ingredients: big bone, garlic, salt, rice wine, pepper, chicken essence, peanut oil
practice
Marinate the big bones with salt and rice wine for one night. You can store them in the refrigerator at night and take them out in the morning.
Mince the garlic, add soy sauce, pepper, chicken essence, oil and mix it into a sauce.
Pour evenly on the big bone and put it into an electric pressure cooker.
Activate the ''bean/hoof tendon'' button, the longer the time, the softer the flesh will be.
Fried Beef with Garlic Moss
Ingredients: Half a catty of beef, half a catty of garlic moss, about 4g of salt, 1 tablespoon of soy sauce, 3 tablespoons of oil, 10 peppercorns
practice:
After washing the fresh beef, cook it in water for 15-20 minutes;
Slice the boiled beef after it cools down, and cut the garlic moss into about 5cm long and wash it;
After the pot is cleaned, pour in the oil, put the pepper in the pot and fry until fragrant, then add the beef and stir fry over a low heat;
When the beef is fried until slightly discolored on both sides, add the light soy sauce and stir fry quickly, then add the garlic moss and stir fry together for about 30 seconds, add salt and stir fry evenly before serving.
Egg Rice Cake
Ingredients: Eggs, Rice, Sugar
practice:
Crack eggs into a bowl, add sugar and mix well;
Pour the leftover rice into the egg mixture, and stir into a well-defined rice and egg mixture;
Brush a thin layer of oil on the pan, pour in the rice and egg mixture, and lay the bottom of the pan;
After frying the bottom until it is set, turn over and fry until cooked.
Fried pork chops with water chestnuts
Ingredients: water chestnut, pork tenderloin, peas (cooked), millet pepper, salt, cooking wine, soy sauce, starch
practice:
Cut the tenderloin into thin slices, add starch, soy sauce and cooking wine to marinate for ten minutes, peel the water chestnut, wash and slice.
The cooked peas are ready, and the millet peppers are cut into small circles.
Heat oil in a wok, add sliced meat and fry until discolored, add water chestnuts and peas and stir fry until broken.
Add millet pepper and salt and stir fry evenly.
Salad with Purple Cabbage
Materials: purple cabbage, refined salt, seasoning powder, white vinegar, coriander
practice:
Peel off the old skin of the purple cabbage and shred it.
Put the cut purple cabbage into a clean container, sprinkle a little salt, mix well and marinate for 10 minutes.
Take a clean small bowl, pour in a tablespoon of white vinegar, sprinkle with seasoning powder and stir well to make a soup.
Put the pickled purple cabbage in clean water, add the soup, and mix well with the coriander.
If you like spicy taste, you can pour another spoonful of chili oil. After mixing well, the sweet and sour taste will come out.
Bacon Organ Baked Potatoes
Ingredients 2 potatoes / 4 large slices of bacon / a little cumin powder
A little white sesame seeds/ A little salt/ A little olive oil/ A little cumin
Practice 1. Wash the potatoes and cut them into 0.5cm pieces. Do not cut the bottom. When cutting, you can put two chopsticks at the bottom to prevent cutting.
Wrap it in tinfoil, put it in the oven, 250 degrees, the middle layer, the upper and lower fire, 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 foil, cut the marinated bacon into appropriate sizes, and sandwich each piece of potato. Sprinkle a layer of cumin powder and salt, brush a layer of olive oil, and finally sprinkle with cumin grains and white sesame seeds
Put it back in the oven, this time without wrapping the foil. 200 degrees, middle layer, about 15 minutes
Mustard Pork Noodles
Ingredients: 150 grams of lean meat, half mustard, 2 spring onions, appropriate amount of ramen, half a tablespoon of cooking wine, half a tablespoon of soy sauce, and half a tablespoon of wet starch
practice:
Shred lean meat, mix with seasonings, marinate for 10 minutes, soak mustard in water for 20 minutes after shredding to remove salty taste. Slice green onions.
First fry the shredded pork with 3 tablespoons of oil, then add the shredded mustard and stir-fry together, stir well and then drain.
Boil another half pot of water, add the noodles and cook.
Put the seasoning in the noodle bowl, add the noodles, spread a little fried mustard shredded pork and sprinkle a little chopped green onion and serve.
Tips: There are two kinds of mustard: old mustard and tender mustard. The old mustard is salty and fragrant, so it must be soaked in water before frying. The young mustard is less salty. so as not to be too salty.
Salad with Jerusalem artichoke
Raw materials: fresh artichoke (also known as artichoke, Jerusalem artichoke, devil ginger) 250 grams.
Seasoning: Ingredients A (50g each of soft white sugar and soy sauce, 10g each of MSG and dark soy sauce, 5g each of ginger slices and garlic seeds, and 3g dried chili), 6g sesame oil, and 5g Maggi Xian juice.
Make:
Wash the Jerusalem artichoke and cut it into 0.6 cm thick slices for later use.
Heat Ingredient A over low heat until the soup is slightly boiled, take it out to cool, then pour in the Maggi umami sauce and sesame oil, put in the ginger slices and soak for 12 hours (it is best to refrigerate it in the summer), when leaving the dish Take out the tray.
Fried Winter Gourd with Tomatoes
Ingredients: 100 grams of wax gourd, 1 tomato, 1 tablespoon of salad oil, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 shallot
practice:
Peel the winter melon and cut it into small pieces, wash the tomatoes and chop the shallots
Put the salad oil in the pot, pour the wax gourd slices into the hot pot, stir fry a few times
Add the tomatoes and add some water
Add a spoon of salt and a spoon of chicken essence, stir fry evenly
Lastly, sprinkle with chopped green onion and serve on a plate
Steamed Chicken Wings with Hemp Pepper
Ingredients: Chicken wings, cauliflower, green onion, ginger, dried Chinese pepper, chopped pepper and pepper, five-spice cooking wine, soy sauce cornstarch (dry starch) salt
practice:
Wash the chicken wings and cut them on both sides
Put ginger, Chinese prickly ash, dry red pepper, pepper, five-spice powder, cooking wine, cornstarch, a little salt and soy sauce to 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, blanch in boiling water, remove and drain the water, and cover the chicken wings
Heat the pot with oil, put onions and chopped peppers, stir-fry until fragrant, pour over the cauliflower
Boil water in a steamer, add cauliflower chicken wings and steam for about 20 minutes
Mango Milk Sago
/ Ingredients/ Tainong mango 1, sago 70g, pure milk 125ml, appropriate amount of water, appropriate amount of cold boiled water
/steps/
Prepare all the ingredients.
Pour an appropriate amount of water into the pot, bring it to a boil over medium heat, and then pour in the sago.
Stir constantly with a spoon.
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, scoop the mango into balls with a ball scoop, and use the remaining mango leftovers for later use.
Pour the mango leftovers and plain milk into the blender jar.
Stir into mango milk juice, skim off the foam, set aside.
Rinse the cooked sago with cold water repeatedly to remove the sticky substance.
Put the sago into the container, pour in the stirred mango milk juice, and add mango balls for decoration.
Dragons playing with beads
Main ingredients: frozen large prawns (8 heads), 400 grams of grass carp meat, and 500 grams of bright shrimp.
Ingredients:
500 grams of wax gourd, 50 grams of mustard stalks, 120 grams of fat, 15 grams of shredded ginger, 2 eggs, 5 grams of pepper seeds, and 50 grams of cornstarch.
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 with fish meat, fat, egg white and cornstarch.
Cut the wax gourd into 28 cm high wax gourd rings and cook them; the bright shrimps are cooked and peeled, and placed on the wax melon rings.
Thaw the frozen prawns, cut them from the middle of the shrimp, add the onion and ginger juice to taste, pat the cornstarch, and deep fry them in 70% oil until the outside is coke and the inside is tender, set aside.
Put the sugar color, shredded ginger, Chinese peppercorns, Zhejiang red vinegar, and tomato sauce into the sauce, pour it into the treated prawns, thicken and drizzle with red oil.
Steamed Pork Ribs with Tempeh
Ingredients: 250 grams of pork ribs; 1.5 tablespoons of tempeh; 1 piece of ginger; 4 shallots; 4 garlic; 1 tablespoon of chili powder; a few drops of dark soy sauce; 1 tablespoon of dry starch; 1 tablespoon of rice wine;
practice
Rinse the ribs with water several times until the water becomes clear, then drain the water. Chop 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 in the ribs and marinate for more than 40 minutes.
Grab the tempeh evenly. Boil the water in the steamer, then spread the bean and pepper ribs 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 Peppers
practice:
Cut the asparagus into sections, slice the mushrooms, and shred the yellow peppers
Add a few drops of oil and a little salt to the boiling water, blanch the asparagus, remove and soak in cold water.
Put oil in the wok, dry red pepper, ginger, minced garlic and saute until fragrant.
Add in the mushroom slices and yellow pepper and stir fry.
Pour in a little soy sauce, add some salt to taste, stir fry until it is broken and serve out
Kelp tossed with purple cabbage
Ingredients: 30g dried kelp, half a cucumber, 2 pieces of purple cabbage, sesame oil, coriander, vinegar, light soy sauce, sesame oil, coriander, vinegar, light soy sauce.
practice:
Cut the dried kelp foam into filaments, blanch in boiling water, and set aside.
Shred purple cabbage for later use.
Wash the cucumber and cut it in half from the middle, then cut into thin slices for later use.
Stir together purple cabbage, kelp, coriander, vinegar, light soy sauce, and sesame oil.
Finally, spread the cucumber on the bottom of the plate and place the mixed kelp on the plate.
Eggplant with Spicy Oyster Sauce
Ingredients: 2 eggplants, 1 garlic sprout, appropriate amount of garlic slices, 1 tablespoon oyster sauce, 1 tablespoon bean paste, 1 tablespoon light soy sauce
practice
Heat the oil in the pot until it is 80% hot, add the eggplant, and fry it until soft, about 30 seconds, pick it up and set aside.
Pour out the oil from the fried eggplant, you can 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 eggplant immediately after bubbling.
Pour in the eggplant and stir fry for a while, then add garlic sprouts and sliced garlic, and continue to stir fry. Once it's cooked, it's ready to go~
sour fungus
Practice 1. Soak dried fungus in cold water in advance and blanch in boiling water.
Cut the onion in half, soak in water for 5 minutes, then cut into shreds.
Shred green onion and ginger, cut coriander and dried chili into sections, set aside.
Put the fungus at the bottom of the bowl, then put the onion, and finally put the onion ginger, coriander, dried chili and white sesame seeds. When ready, add an appropriate amount of olive oil to the pot, and pour it into the bowl of step 4 when the oil temperature is 60% hot. , mix well.
Add salt, light soy sauce, sesame oil, and vinegar and mix well again, and you can put it on a plate.
Shredded Eggplant with Garlic
Ingredients: 5 long eggplants, 5 cloves of garlic, 2 millet peppers, a little green onion, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 2g sugar, 1g salt, 20ml cooking oil
Practice: 1. Prepare the materials, wash the eggplants and cut them into sections, put them in a steamer and steam them, take them out and let them cool (steam over high heat for about 10 minutes);
Chop the green onion, white and green separately, mince the garlic and chili;
2 tablespoons of light soy sauce, 1 tablespoon of balsamic vinegar, 2g of sugar, and 1g of salt to make a sauce for later use;
Tear the cooled eggplant into shreds, the thinner the better;
Pour the sauce over the eggplant;
Heat oil in a pot, add peppers, minced garlic and scallions;
Stir fry until fragrant, and then pour it on the eggplant;
Sprinkle with green onions and you're done~ Mix well before eating.
Stir-fried Pork with Celery and Fungus
Ingredients 1 celery, 2 fungus, 1 small piece of pork, half a carrot, 1 green and red pepper, ginger, green onion, pepper, vinegar, salt, soy sauce, cooking wine each
practice
Cut celery, carrots, green and red peppers into shreds, soak the fungus into small pieces and set aside.
Wash and shred the pork, marinate with soy sauce and cooking wine.
When the oil in the pot is hot, pour in the shredded pork and stir-fry until white, add ginger and green onion and saute until fragrant.
After adding some cooking wine to taste, then pour in celery, fungus, carrot, red pepper, add some salt and stir fry.
Finally add pepper powder and vinegar and fry for a few times.
spicy beef
Practice: 1. Put the beef rib in a cold water pot with ginger, onion and cooking wine, heat it to remove the blood, remove it and cut it into small pieces.
- Heat the cooked vegetable oil in the pot, add the dried chili section, Chinese prickly ash, ginger slices, scallion section, spices and watercress, stir-fry well, add the beef cubes and stir-fry for a while, cook the cooking wine and add the fresh soup to boil, out Pour the pot into a large casserole, then add salt, monosodium glutamate, chicken essence and white sugar, cook on low heat until mature, add white radish pieces and cook until cooked, then remove from heat and set aside.
Glutinous rice and bean paste
Ingredients: 500 grams of glutinous rice, 20 grams of sugar, 200 grams of red bean paste, a little pumpkin seeds
practice:
Soak the glutinous rice for more than 4 hours in advance, add a little water and cook it;
Stir in a tablespoon of sugar while it is still hot, mix well;
Prepare the required glutinous rice and bean paste filling;
Take about 100 grams of glutinous rice on the plastic wrap and flatten it;
Put the bean paste filling in the middle, roll it up, and put some vertical fruits on the surface to decorate.
Sweet Potato Yogurt
Ingredients: sweet potato, yogurt, dried fruit
practice:
Peel and dig out the cooked sweet potatoes;
Stir into sweet potato puree and put it in a bowl for later use;
Pour the prepared yogurt and dried fruit into the bowl.
Potatoes with black pepper
Practice: 1. Scrape off the skin and wash the potatoes and cut them into filaments. Wash the cut potato shreds with water to remove the starch. Put the shredded potatoes in a pot of boiling water and blanch, remove them and rinse with cold water. After cooling and boiling, control the water for later use.
Pour 2 teaspoons of cold boiled water, white vinegar, refined salt and sugar into a clean small bowl and mix well to form a sweet and sour juice.
Wash the red pepper and cut it into oblique sections. Pour oil into the wok, add the peppercorns and chili sections, stir-fry on low heat until fragrant and spicy, remove the peppercorns and peppers.
Pour the chili oil on the shredded potatoes while it is still hot, and mix well.
Pour in the prepared hot and sour sauce.
Sprinkle in finely ground black pepper and mix well.
The shredded black pepper potato is ready, let's enjoy it together.
Fried Bacon with Green Peppers
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.
Heat up the oil pan, sauté the garlic until fragrant, and fry the preserved meat in the pan until translucent.
Add green and red pepper 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.