Recommend 37 delicacies to share, the unique taste makes the family can't eat enough, you can try it too
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, 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!
Stir-fried Beef
Ingredients: beef, cooking wine, pepper powder, salt, starch, cooking oil, soy sauce, chicken powder, green onion
practice:
Marinate beef slices with cooking wine, pepper, salt, starch, a little cooking oil and marinate for 15 minutes;
Green and red peppers are cut into pieces, green onions are cut into sections, yellow rice peppers are cut into pieces, pickled ginger is sliced, ginger and garlic are minced;
After the pot is hot oil, put the beef into the quick slippery color change and serve out;
Put oil in the pot and sauté ginger and garlic until fragrant, put rice pepper and soaked ginger and sauté until fragrant, put green and red peppers, adjust salt and stir fry;
Pour in the beef and stir-fry, adjust the soy sauce, chicken powder, and scallions and stir-fry well.
Chili Fried Chicken
Ingredients: a whole chicken, half a green and red pepper, a handful of star anise peppers, an appropriate amount of onion, ginger, an appropriate amount of mushrooms, two light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of garlic, an appropriate amount of sugar, a little salt
practice
The chicken can be 1.5-2 kg. It is recommended to use local chicken or Sanhuang chicken
Wash and chop into pieces of the same size
Wash the peppers, prepare the onion, ginger, garlic, and mushrooms
Pour a little oil into the hot pan, add Chinese pepper aniseed and fry until fragrant
Pour in the drained chicken pieces and stir fry
Stir fry until the meat pieces tighten and change color. I like to stir fry for a while.
Transfer the fried chicken pieces to the side of the wok
Add the chopped onion and ginger, sliced shiitake mushrooms and half of the chopped garlic
Stir fry until fragrant
Winter Melon and Barley Syrup
Ingredients: 800 grams of wax gourd, 100 grams of barley, appropriate amount of rock sugar
practice:
The barley is not easy to be cooked and softened. After washing the barley, it needs to be soaked for 1 hour in advance;
Wash the wax gourd, remove the seeds, leave the skin and cut into small pieces;
Put the wax gourd and barley together in the soup pot and bring to a boil, then simmer on low heat for one hour, or one and a half hours;
Open the lid, add an appropriate amount of rock sugar, and cook for another 10 minutes until the rock sugar is completely dissolved, and stir well.
Stir-fried Enoki Mushrooms
Ingredients: water bamboo, enoki mushroom, black fungus, red pepper, coriander, 2 slices of ginger, salt, sugar, white vinegar, sesame oil
practice:
Peel, wash and shred the water bamboo, blanch in boiling water, and remove.
Wash the enoki mushrooms, blanch them in boiling water, and remove them; wash the red peppers, remove the seeds and cut into shreds; wash the black fungus and ginger in water and cut into shreds; wash the coriander and cut into sections.
Add cooking oil to the pot, heat it up on high heat, saute ginger shredded and red pepper shreds until fragrant, then add water jasmine, enoki mushroom, black fungus and stir well, finally add salt, sugar, white vinegar, sesame oil to taste, add coriander segments, pack disc.
Fancy Pork Intestines
Ingredients: pork sausages, green bamboo shoots, minced pickled peppers, pickled ginger diced, pickled vegetables, garlic and bullet pickled peppers, salt, ginger and onion juice, Huadiao wine, monosodium glutamate, pickled pepper oil and sesame oil
practice:
Clean the raw pig intestines, first cut them into 6 cm long sections, then change the flower knife, add salt, ginger and onion juice and Huadiao wine to pickle for 30 minutes, then put it into a boiling water pot and boil it.
The green bamboo shoots are also soaked in water and set aside.
Put the salad oil in the pot and heat it up, add the minced pickled pepper, pickled ginger, pickled vegetables, garlic and bullet-head pickled peppers and stir-fry until fragrant, put in the pork intestines and green bamboo shoots, stir-fry and mix in A little fresh soup, add monosodium glutamate, pickled pepper oil and sesame oil to taste, and finally sprinkle in the chives and stir well before serving.
Spicy Stir-fried Chicken Gizzard
Practice 1. Boil water in a pot, add onion, ginger, cooking wine, aniseed, pepper, and cook chicken gizzards
Press the garlic into puree, cut the coriander into sections, and cut the chicken gizzard in half
Put garlic, salt, red pepper, pepper powder, cumin and coriander into the cut chicken gizzard in turn and mix well.
Oyster Sauce Mushrooms
Materials: king oyster mushroom (general mushrooms are acceptable); red pepper; ginger and onion; oyster sauce; dark soy sauce; salt; sugar; sesame oil;
Practice: 1. After steaming the king oyster mushroom, tear it into small strips, shred the red pepper, and shred the green onion and ginger.
Put a little base oil in a hot pan, after the oil is hot, add shredded onion and ginger to fry until fragrant, add red pepper and fry until it breaks.
Pour in the torn king oyster mushrooms, add oyster sauce, dark soy sauce, salt, sugar, stir fry evenly and drizzle a little sesame oil.
Plum Sweet and Sour Short Ribs
Ingredients: pork ribs, Jiuzhi plum, rock sugar, soft white sugar, rice vinegar, cooking wine, green onion, ginger, garlic, aniseed, bay leaves, cinnamon, red yeast rice, salt, cooking oil
Practice: 1. Flatten ginger slices and garlic with a knife, sliced shallots, bay leaves, a little cinnamon, aniseed, Jiuzhi Huamei, and sour plum sauce. Soak red yeast rice in warm water for about 20 minutes;
Cooking in cold water is easy to boil the blood foam in the ribs, skim off the blood foam, and remove the ribs;
Start to fry the sugar color. After the pan is hot, add a small amount of oil, which is a small tablespoon, and two tablespoons of white sugar;
Stir fry over medium heat until the sugar completely melts and turns brown;
When the sugar color is bubbling and then turn to small bubbles, add the blanched small ribs and stir fry evenly, so that the ribs are covered with sugar color. Take out the fried pork ribs;
After cleaning the pot, pour in a small amount of base oil, add the aniseed, then add the ginger slices and the flattened garlic and stir-fry until golden brown, add the shallots and continue to stir-fry on a low heat, then add the spareribs. Pour it in and cook the right amount of cooking wine;
Pour boiling water to cover the ribs;
Add cinnamon, bay leaves, and plum;
After coloring the ribs, find a secret leak, pour the red yeast rice soup that has been soaked for a while into the secret leak, and cook with the pork ribs on medium heat for a few minutes;
The red yeast rice will be bad after cooking for a while. After the color is cooked, remove the rice leak;
Add a piece of rock sugar and two tablespoons of white sugar. The ratio of sugar and vinegar is about 1:1, and the sugar is slightly more;
Pour in three tablespoons of rice vinegar, cover the pot and simmer for 20 minutes on low heat;
After 20 minutes, pick out the onion, ginger, garlic and bay leaves that have been boiled in the pot;
Put in the sour plum sauce, add a little salt, and pour 1 tablespoon of vinegar at this time;
After the juice is collected on the fire, it can be served.
Kale Fried Chinese Sausage
Ingredients: kale, Chinese sausage, bell pepper, garlic ginger, salt, chicken powder, oyster sauce, pepper
practice:
Wash the kale and cut it into sections, slice the sausage, cut the bell pepper into strips, and slice the onion and ginger;
Boil water in a pot, add salt and a little oil, pour in the sliced kale, blanch and pour out the water to control the dryness for later use;
Put oil in a hot pot. After the oil is hot, add the sausages and stir-fry until fragrant. Pour in the garlic and ginger slices and sauté until fragrant. Season with chicken essence and salt, stir fry evenly over high heat, and serve.
Chili Stir-Fried Watercress
Ingredients: 180 grams of water bamboo, 20 grams of green pepper, 20 grams of red pepper, ginger slices, minced garlic, a little each of spring onion; 3 grams of salt, 2 grams of chicken powder, soy sauce, water starch
practice:
Rinse the ingredients, slice the water bamboo, remove the seeds of green peppers and red peppers and cut them into small pieces;
Boil water in the pot, add cooking oil and 2 grams of salt;
Put in the water jasmine, green peppers and red peppers, cook for about half a minute until they are broken, remove the boiled ingredients and set aside;
Heat up the wok with oil, add a little ginger slice, minced garlic and scallion to sauté until fragrant, pour in the boiled ingredients and stir well;
Add 1 gram of salt, chicken powder, soy sauce, stir well to taste, pour in water starch, stir well the ingredients in the pot;
Put the fried ingredients out and put them on a plate.
Fried Ham with Garlic Moss
Materials: 1 jin of garlic sprouts, 1 ham, appropriate amount of shredded onion, appropriate amount of shredded ginger, appropriate amount of peppercorns, appropriate amount of soy sauce, a little salt, a little monosodium glutamate, and an appropriate amount of peanut oil.
practice:
Cut the garlic sprouts into sections, shred the ham, and shred the shallots and ginger for later use.
After the pot is dry, add an appropriate amount of peanut oil, wait for the oil to bubble, add Chinese peppercorns, shredded green onion and ginger, and stir until fragrant.
Add the garlic sprouts and fry until they are seven mature, add in the ham, stir fry for a few times, and then serve.
Stewed White Radish with Pork Belly
Practice 1. Pork pork belly in a pot under cold water, add green onion and ginger to the pot, boil over high heat, add cooking wine, continue to boil for 2 minutes, remove blood foam, remove and rinse, cut into mahjong blocks for use;
Wash the green radishes and cut them into cubes the same size as the pork belly for later use;
Heat the pot, add the pork belly, stir fry the oil with medium heat;
Add ginger, garlic and dry red chili to saute until fragrant, cook cooking wine, light soy sauce and dark soy sauce, stir fry to color;
Add the hot water that just covered the meat and a few grains of rock sugar, bring to a boil over high heat, turn to low heat and simmer for 40 minutes;
Add radish pieces, continue to simmer until the radish is cooked;
Add an appropriate amount of salt and monosodium glutamate to taste, close the juice over high heat, and sprinkle chopped green onion before serving.
Braised vermicelli with cabbage balls
Ingredients: 1 baby cabbage, 100g sweet potato vermicelli, 200g pork balls, onion ginger, oyster sauce, star anise, soy sauce, salt
practice:
Cut the baby cabbage into thick shreds, and mince the onion and ginger;
Put the base oil in the pot, saute the shallots, ginger and star anise until fragrant;
Pour in the baby cabbage, stir fry out the water, pour in soy sauce, oyster sauce and a little salt, stir fry evenly;
Pour in the meatballs and sweet potato vermicelli, add water to two-thirds of the ingredients, bring to a boil over high heat, turn to low heat and simmer slowly;
Simmer until the soup is basically gone. Turn off the heat.
Fried Double Mushroom with Egg
Ingredients: 3 eggs, 200g seafood mushroom, 200g shiitake mushroom, appropriate amount of oil, appropriate amount of salt, 1 carrot, appropriate amount of shallot, appropriate amount of pepper.
Prepare the raw materials.
Beat the eggs in a bowl with some salt.
Heat the pan, add the right amount of oil, and put the egg mixture in.
After frying the egg liquid until it is set, shovel it into small pieces and put it out.
Put a little oil in the pot, add the carrot pieces and stir fry.
Slightly sauté the red oil, add the prepared double mushrooms and stir fry.
After frying the double mushrooms, cook for a minute or two, add salt and pepper to taste.
Add the eggs and fry for a while.
Add the shallots before serving, stir fry evenly and turn off the heat.
Add the shallots before serving, stir fry evenly and turn off the heat.
Pour into a bowl.
Fish Fragrant Shrimp Balls and Eggplant Casserole
Main ingredients: long eggplant, chilled shrimp
Seasoning: pickled pepper, onion, ginger, garlic, salt, soy sauce, vinegar, sugar, cooking wine, starch
Practice 1. The main raw materials, it is best to use long eggplants for this eggplant dish, one is tender, and the other is not rotten when fried.
Remove the head and skin of the shrimp, wash the back and make a knife to remove the sand glands.
Marinated shrimp: cooking wine, a little salt, a little egg white, and finally put dry starch and stick it in the refrigerator.
Peel the eggplant and cut it into long strips. Don't be too short. One is ugly, the second is still ugly, and the third is very ugly.
Finely chop onion, ginger, garlic, pickled pepper and set aside.
80% of the fried eggplants are hot, and 80% of them are almost smoked. Look at the fireworks as a signal. Then put the eggplant, it is best to put the eggplant on the plate, don't use it directly, otherwise it will hurt your hand.
Oil the shrimp balls, 60% of the hot oil. After the shrimp balls are put in for a second, small fish eye blisters will form, and gradually become denser and more dense. When they are completely curled, they are cooked. Take them out.
Stir fry the pickled peppers in warm oil. After the red oil is released, add onion, ginger and minced garlic to fry until fragrant. Then add rice wine and soy sauce to burst, add vinegar and sugar, more, because it has a little sweet and sour taste. A little salt, because the soy sauce and pickled peppers are both salty, put a little water at the end, no more, and bring to a boil.
Add in the shrimp balls and eggplant and cook for three minutes on medium heat. Flip a little in the middle, and then the juice is almost gone, thicken and serve.
Typhoon Shelter Shredded Grilled Lamb Chops
Creativity: This hand-shredded grilled lamb chop is a special dish of our store. The grilled lamb chops from the northwest are cooked in a typhoon shelter. The taste is crispy and the meat is delicious.
Make:
Select 800 grams of Inner Mongolia lamb chops, rinse with running water to remove blood, and blanch in cold water to remove blood.
Put 5 grams each of five-spice powder, shallots, shallots, ginger, scallions, celery, dried peppers, 1 gram cumin grains, and 10 grams shallots, and wrap them in a spice bag.
Put the mutton in the soup bucket, add water to cover the mutton, add a spice bag, add 2 grams of white pepper, 3 grams of white wine, 100 grams of salt, and 30 grams of monosodium glutamate to taste, boil over high heat, and simmer for 2 hours on low heat.
Preheat the oven to 180°C on both the top and bottom fires, put in the lamb chops, brush with 5 grams of scallion oil, bake for about 10 minutes, take out and put on a plate, sprinkle with 20 grams of typhoon shelter ingredients , and serve with 10 grams of minced coriander.
Spicy Tofu Skin
Material: tofu skin, dried chili, coriander, white sesame
practice:
Pour oil into the pot, heat it to 80% heat, add dry chili and stir-fry until fragrant, add the blanched tofu skin.
During the frying process, add salt and a little soy sauce to enhance the taste, and add the coriander segments.
Before serving, add cooked sesame seeds and monosodium glutamate, stir fry evenly and serve.
Stir fry until the tofu skin is evenly coated with oil.
Stir fry, add salt, mushroom essence and dark soy sauce to taste.
casserole baby dish
Ingredients: pork belly, baby vegetables, oil tofu, garlic, salt, oyster sauce, soy sauce, chicken essence, Laoganma
practice:
Put the pork belly in a pot of cold water and cook until cooked, take out and cut into thin slices;
Peel and slice the garlic; wash the baby cabbage and cut it into small pieces, separate the leaves and rhizomes;
Heat the wok, add oil, add the cold oil into the meat slices, stir fry on low heat until the meat slices are out of oil and the meat slices turn golden brown; add the rhizomes of the baby cabbage, add salt, oyster sauce, soy sauce, chicken essence, old Season the godmother, and fry until the rhizomes become soft; then add the leaves, stir-fry for a few times on high heat, add an appropriate amount of water, and the water does not cover all the ingredients;
Add oil tofu, bring to a boil, then turn to low heat and simmer for 5 minutes, then transfer to a hot casserole.
Beef salad
Practice: 1. Soak beef tendon in clear blood water and wash;
Prepare the seasoning packet, ginger slices and shallots;
First blanch the beef tendon in cold water, then remove and wash;
Pour oil in a hot pan, add onion and ginger to warm oil and saute until fragrant, then add beef and stir-fry until fragrant, add rice wine, add braised soy sauce and stir-fry soy sauce fragrant, then add boiling water;
Pour all into the pressure cooker and press for 25 minutes;
Prepare the seasonings for the sauce (oil pepper, sesame oil, red wine, vinegar, fresh soy sauce, coriander, chopped cooked peanuts, minced garlic)
Add fresh soy sauce, red wine vinegar, oil pepper, sesame oil, minced garlic to the bowl and mix well, then add a spoonful of pressed beef soup and mix well;
Pick up the beef and let it cool, slice it and put it into a pot, then add the prepared sauce, and finally sprinkle with chopped peanuts and chopped coriander before serving.
Stir-fried Leeks with Bean Sprouts
Ingredients: 400 grams of bean sprouts, 1 leek, 150 grams of pork, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and a little rice vinegar
practice:
Prepare the necessary ingredients, remove the old leaves from the leeks, wash them, and throw away the bean sprouts.
Cut the leeks into small pieces and the pork into small pieces.
Heat a pan with oil, add ginger powder, fry garlic slices, fry minced meat until it turns white, pour in cooking wine, soy sauce, fry minced meat, and color.
Fry the bean sprouts over high heat to remove water, then switch to medium heat, pour in a little rice vinegar, and fry the bean sprouts until broken.
Add the leeks, fry the salt quickly and evenly, and serve.
Stewed radish
Practice: 1. Peel the radish and cut it into small pieces, wash it and put it in a bowl for later use;
Pour the vegetarian broth onto the radish, put some peppers, and then put a spoonful of salt;
The pressure cooker is steamed for five minutes, and the pot is ready.
Sanxian Tofu
Ingredients: tofu, fresh shrimp, crab mushroom, cooking oil, light soy sauce, salt, abalone juice, sesame oil
practice:
Half a catty of fresh shrimp, pinch the head and tail, remove the gut from the head section, and marinate with a little cooking wine and white pepper;
Heat oil in a frying pan, add fresh shrimp and stir-fry quickly on high heat until discolored, set aside for later use;
Cut the tofu into small pieces, put it in salted water and cook until the water boils, remove it, and let it run through cold water;
Break the crab mushrooms into small pieces, wash them, dry them, put them in the oil pan where the shrimps have just been fried, stir-fry quickly, add a small bowl of water, or fresh soup;
Add two tablespoons of abalone juice, cook for a while on high heat, add tofu, and cook for 5 minutes on high heat;
Pour in the shrimp, add a little soy sauce, drizzle a few drops of sesame oil, take out of the pan, put on a plate, sprinkle a little chopped green onion.
steamed cod
Ingredients Frozen cod fillet 300g\Steamed fish soy sauce 15ml
5g shredded ginger\ 1 scallion white onion\ appropriate amount of chives
Green pepper 2g\Red pepper 2g\Yellow pepper 2g
Cooking wine 20ml\white pepper 2g\olive oil 20ml\salt 3g
Practice 1. After the cod fillets are thawed at room temperature, scrape off the scales with a knife, wash and drain, add cooking wine, white pepper, and salt.
Grab it with your hands and marinate for 20 minutes. You can turn the cod in the middle to make it easier to taste on both sides.
Cut the shallots into white sections, and divide each section into two; cut the shallots into small sections and shred the shallot leaves; at the same time, prepare shredded ginger and shredded red, yellow and green vegetables and peppers.
Take a disk and place the scallions on the bottom.
Place the marinated cod fillets on the shallots, and add the shallots and shallots on the cod fillets.
Boil the water in the steamer over high heat, put the fish pieces into the pot, steam for 10 minutes, turn off the heat, do not lift the lid, and simmer for 3 minutes.
Take out the steamed cod fillets, discard all the onion and ginger together with the steamed fish soup, and pour over the steamed fish soy sauce.
Top with red, yellow and green vegetables and shredded peppers, and shredded shallot leaves.
Put an appropriate amount of olive oil in a frying spoon, heat the oil on low heat until it emits a little smoke, and quickly pour it on the shredded green onion and shredded vegetable pepper.
Spicy Boiled Fish with Pickled Cabbage
Preliminary processing: 1 horn fish (about 750 grams in weight), slaughtered and cleaned, put a knife on both sides, add 5 grams of salt, 10 grams of cooking wine, scallions, and ginger slices, marinate for a while.
Cooking treatment: 1. Take the marinated horn fish and beat the raw powder (about 50 grams), when the salad oil in the pot is heated to 60-70%, carry the fish tail, put the fish body in the salad oil, and immerse it in low heat Fry until golden in color, remove and control oil.
- Leave the base oil in the pot, when it is 50% hot, add 50 grams of Northeast sour cabbage shredded, 30 grams of Hainan yellow lantern chili sauce and stir-fry until it tastes sour and spicy, pour in 300 grams of fish soup and bring to a boil, add salt 6 grams, 5 grams of chicken powder, 15 grams of soft white sugar, 10 grams of balsamic vinegar, and 6 small limes in two to taste, add the fish, cook for 2-3 minutes on medium heat, and put them in a container.
Beef brisket in sour soup
Ingredients: beef brisket, tomatoes, tomato sauce, scallion white, ginger, oyster sauce, cooking wine, salt, light soy sauce, dark soy sauce, vinegar, sugar, star anise, cinnamon, boiling water
Practice 1. After washing the tomatoes, lightly cut a cross-shaped knife on the surface, blanch in boiling water until the surface skin is rolled up, peeled, and crushed in a container;
After the brisket is cut into small pieces, blanch in boiling water until discolored, skim off the foam, and remove it for later use;
Pour the brisket, onion, ginger, oyster sauce, cooking wine, soy sauce, dark soy sauce, vinegar, sugar, star anise, cinnamon and a small bowl of boiling water into the electric pressure cooker, stir well and press for 30 minutes;
After the wok is heated, add a little oil, pour in the pressed tomato sauce and fry until sandy, add the tomato sauce and continue to fry;
Remove the onion, ginger, star anise and cinnamon from the braised beef brisket in the pressure cooker, pour all the beef brisket and soup into the pot, mix with tomato sauce, and add salt;
After the ingredients in the pot are boiling, pour all the ingredients into the casserole, simmer on low heat for 40 minutes, and add a little coriander when eating.
Pan-Fried Lotus Root Meatloaf
Ingredients: 2 lotus root; 250g pork; 2 egg whites; appropriate amount of starch; ★one spoon of salt; ★appropriate amount of soy sauce; ★ appropriate amount of pepper; ★ appropriate amount of sugar; ★ appropriate amount of five-spice powder;
practice
Wash and cut the pork lotus root into large pieces, throw them into the food processor and blend them into pieces. (Do not stir the lotus root too much, leave some texture)
Add a little water to the minced pork, the egg whites of two eggs, and start to grab the pork evenly with your hands.
Add chopped lotus root to pork, then add seasoning with ★ and mix well.
Add some starch. Use chopsticks or a spoon to stir the ground meat in a clockwise direction until the ground meat is gummy.
Heat a pan, put oil (not too much oil), shape the meat patties before the oil is heated, put them in, and fry them on low heat.
Fry the patties until they can be loosened with a spatula, flip over, and fry until golden brown on both sides.
glutinous rice lotus root
Ingredients 2 lotus root; 1/2 rice bowl of glutinous rice; 8-9 red dates; 45 grams of brown sugar; 1 tablespoon of sweet osmanthus; 15 grams of rock sugar
practice
After washing the glutinous rice, soak it in water for 2-3 hours. Wash the lotus root and remove the skin
Use a knife to cut two or three centimeters off one end of the lotus root and the lotus root, and keep it as a lid. Fill the soaked glutinous rice into the lotus root, while filling, use chopsticks to poke a little firmer
After putting the glutinous rice into the lotus root, cover the lotus root lid and secure the seal with a toothpick.
Prepare the seasoning and red dates for cooking lotus root
Put the brewed glutinous rice root into the pot, pour the water to cover the lotus root, put brown sugar and red dates in it, bring to a boil over high heat, then turn to low heat and cook for half an hour
After half an hour, add rock sugar and simmer on low heat for about a quarter of an hour
The boiled glutinous rice lotus root is taken out and allowed to cool for a while and then sliced and eaten. When eating, pour the honey juice blended with sugar osmanthus and honey on top. It tastes great.
Fried Cabbage with Bacon
Ingredients: 1 stalk cabbage, 1 piece of bacon, 5 dried chillies, 5 cloves of garlic, 1 tsp salt, 1 tsp sugar, 5 ml steamed fish soy sauce
practice
Soak the vermicelli in water until soft, remove and set aside.
Wash the cabbage and cut into wide strips.
Dig the lard into the wok, heat it, add the ginger slices, and sauté the red pepper until fragrant.
Add in the cabbage strips, stir fry on low heat until the color is bright.
Add the soy sauce, spread the soaked vermicelli on the cabbage strips, stir fry on a low heat until the vermicelli is bright and transparent, and then add the refined salt.
Pickled Pork Belly
Practice: 1. Wash the pork belly with warm water and freeze it for about half an hour, it is better to cut. Cut the pork belly into cubes that suit you, cut the kimchi finely to make it easier to taste, put onion, ginger, garlic and spices, Chinese peppercorns, and dried chili on a plate for later use;
Heat oil in a cold pan, add rock sugar and fry until the rock sugar melts and the color becomes darker;
After frying the rock sugar until the caramel color, stir fry the pork belly, add the onion, ginger and garlic;
Add spices, a small amount of dark soy sauce and light soy sauce, let the pork belly fry a little more, and stir to get out the oil;
Dish out the fried pork belly, pour in the sauerkraut and stir-fry for a while;
Put in the pork belly. At this time, you can add a little salt, add boiling water, and simmer for about an hour on low heat. You can take it out of the pot and eat it.
Crispy Enoki Mushrooms
Materials: Flammulina velutipes, eggs, starch, salt and pepper, oil
practice:
Wash the enoki mushrooms and cut off the roots with a knife.
Put eggs and starch into bowls separately.
Use chopsticks to pick up some enoki mushrooms and wrap them in egg liquid first.
Then evenly coat with starch.
When the oil temperature is 70% hot, turn off the medium-low heat and add the enoki mushrooms to fry, and then turn over the other side after setting one side.
Fry until golden on both sides and touch with chopsticks to feel crispy, then remove and control the oil.
Put the fried enoki mushrooms on the absorbent paper to absorb the oil.
Sprinkle salt and pepper powder on the enoki mushroom.
Fried Dried Tofu with Oyster Mushroom and Fungus
Materials: 30 grams of black fungus, 200 grams of dried tofu, 150 grams of celery, 150 grams of oyster mushrooms, 50 grams of red pepper, 30 ml of oyster sauce, 10 grams of ginger, 3 cloves of garlic, a little salt, and 5 grams of cornstarch
Practice: 1. Soak black fungus in water in advance for more than 6 hours
Dried tofu and celery cut into long strips, black fungus shredded
Wash the oyster mushrooms and tear them apart
Heat oil in a wok, saute ginger and minced garlic, add oyster mushrooms, stir fry
Put celery, dried tofu and black fungus, stir fry
Put a little water and oyster sauce, stir well, simmer for a while, and finally put the red pepper strips
Add water starch and salt and stir well.
Flavored Fried Pork
Ingredients: pork belly, peppers, onions, carrots, vegetable oil, salt, chicken essence, sugar, cooking wine, soy sauce
practice:
Wash the pork belly and cut into thin slices; wash the onions, peppers and carrots and cut them into shreds.
Heat the oil in the wok, add the sliced meat, fry until the sliced meat changes color and the fat is transparent, then remove and drain the oil for later use.
Heat the bottom oil in the pot, put onion shreds and sauté until fragrant, then add carrot shreds, sharp pepper shreds, pork belly slices and stir-fry, then add cooking wine, soy sauce, sugar, salt, and chicken essence.
Sweet Potato Latte
Ingredients: 100g sweet potato, 200g whole milk, 1 tablespoon condensed milk, cinnamon powder
practice:
Peel the sweet potatoes and steam them, and heat the milk.
Add cooked sweet potatoes, milk, condensed milk, and cinnamon powder into a blender and smash until fine.
Put it into a cup and sprinkle a little cinnamon powder to decorate.
Whitebait Scrambled Eggs
Ingredients: dried whitebait, egg, onion, ginger, salt, salad oil
practice:
Soak dried whitebait with water, rinse and drain after soaking;
Heat oil in a wok, add ginger and saute until fragrant, then remove, add whitebait and stir-fry for 1 minute, then set aside for later use;
Stir the egg liquid with salt, pour it into the oil pan, stir fry the whitebait together when the egg liquid is slightly solidified, and sprinkle chopped green onion.
meringue banana rolls
Practice: 1. Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt;
First crush the egg roll in the packaging bag, then pour it into a large bowl and smash it with a garlic mortar;
Knock in the eggs 6, add salt and sugar, stir well and set aside, and cut the bananas into sections;
Then peel off the skin, coat with a layer of egg roll liquid, and then coat with a layer of bread crumbs;
Make all the banana segments in turn, pour the oil into the pot and heat it to 60% hot;
Gently add banana segments, fry until golden on both sides, remove and drain oil with a slotted spoon;
Then use oil-absorbing paper to absorb the oil and put it on the plate.
Carrot Fried Meat
Practice: 1. Pork and carrots, cut into 5 cm filaments; shredded ginger, sliced green onions, and sliced garlic; marinated chicken with salt, monosodium glutamate, and soda powder for half an hour;
Heat oil in the pot, fry the pork for 8 minutes and pick it up;
Heat the oil, add salt, onion, garlic, and oil, stir well, add pork and carrots and fry together. Finally, add umami dew, wine, Taibai powder water, and water to thicken, stir well and serve on a plate.
Sweet and sour lotus root
Ingredients lotus root; onion; ginger; flour; egg; water starch; Thai sweet and spicy sauce; ketchup; sugar; salt
Method: Peel the lotus root, rub it into shreds, change the knife and cut it into small pieces, and squeeze out the water.
Mince the onion and ginger, beat an egg, add some flour and salt and stir well.
For this kind of dry paste, please compare. The lotus root must be dried a little, otherwise it will be difficult to shape.
A small amount of starch is mixed with a small bowl of thin starch water. Before putting the dumplings into the pot, roll them in the starch water, which can absorb less oil, and the surface of the fried dumplings is smoother (if you are afraid of trouble, you can omit it ^_^)
Heat the oil, take an appropriate amount of batter, roll it into a ball, roll it in the starch water and fry it in the pan.
Don't rush to flip it, turn down the heat after the dumplings are set, and fry slowly until the inner core is cooked through.
All fried and taken out.
Reheat the oil pan, pour all the dumplings in and fry for 30 seconds, the surface will be more crispy.
Remove the oil control.
The sweet and sour sauce is made from Lee Kum Kee Thai Sweet Chili Sauce and Heinz Ketchup
Add a little base oil to the wok, add sweet pepper, tomato sauce, sugar and stir well
When the sauce is thick, add the dumplings and mix well. Turn off the heat.
Yuanzi is sweet and sour, both adults and children like it, and it is also very suitable for bringing lunch.