There are 56 recommended dishes, the color is attractive and delicious, and the taste is so delicious that you can't stop
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!
Zucchini Braised Tofu
Ingredients: zucchini, tofu, onion, ginger, garlic, salt, sugar, soy sauce, oyster sauce
practice:
Cut zucchini and tofu into cubes, mince green onion, ginger and garlic.
Take a pot to boil water, add salt to boil, add tofu and blanch for 3 minutes.
Heat a pan with cold oil, add ginger and garlic, stir-fry until fragrant, then add tofu.
Add appropriate amount of water, add salt, sugar, soy sauce, oyster sauce.
Put in the zucchini and cook until tasty, sprinkle with chopped green onion and serve.
Chanterelle Gluten Chicken
Ingredients: 500 grams of chicken chicken, 200 grams of gluten, 50 grams of dried tea tree mushroom, 100 grams of chanterelles, and 150 grams of chicken blood. Salt, monosodium glutamate, chicken essence, pepper, fresh soup, rattan pepper oil, and chicken oil are all in appropriate amounts.
practice:
Chop the native chicken into small pieces, cut the chicken blood into large pieces, and set aside.
Soak dried tea tree mushrooms and cut them into 3 cm long sections; wash the chanterelles and set aside.
Heat the chicken oil in the pot, add the chicken pieces and stir-fry until the water vapor dries up, then add the tea tree mushrooms and fry until fragrant, then add the fresh soup and boil on high heat, add the chanterelles and turn to low heat and simmer for one hour.
After one hour, add chicken blood and gluten and cook for a while, then add salt, monosodium glutamate, chicken essence, and pepper to adjust the taste, and finally pour a little rattan pepper oil to serve.
Chopped Pepper Cabbage
Ingredients: 1/2 cabbage; 2 cloves of garlic, minced; 1 tablespoon of homemade fruity chopped pepper; 1 tablespoon of hot water; 2 grams of salt; 1 gram of chicken essence;
practice:
Divide the cabbage into pieces, soak them in baking soda water for about 10 minutes, and rinse them with running water.
Remove and drain the water.
Tear it into slightly larger pieces of uniform size by hand.
Put oil in the pot and heat it up, add minced garlic and chopped pepper and sauté until fragrant.
Put in the torn cabbage slices, turn it up and down quickly over high heat.
Pour 1 tablespoon of water along the side of the pot, add salt and stir well on high heat, turn off the heat and add chicken essence and mix well
Jellyfish Head with Cucumber
Ingredients: jellyfish head, cucumber, garlic, millet pepper, salt, light soy sauce, balsamic vinegar, sesame oil, chicken essence
practice:
Blanch the soaked jellyfish in boiling water for 2 minutes, drain and cut into appropriate sizes;
Mash the cucumber with the back of a knife, then cut into slices obliquely; cut the millet pepper into small circles; mince the garlic;
Put the jellyfish head, cucumber, millet pepper, and minced garlic in a larger container, add salt, light soy sauce, balsamic vinegar, sesame oil, and chicken essence and mix well.
Bergamot cabbage
Ingredients: 300g of minced meat, 7 slices of cabbage; appropriate amount of pepper, appropriate amount of raw powder, appropriate amount of salt, appropriate amount of green onion, 1 handful of parsley, appropriate amount of garlic, 1 spoon of beef soup stock
practice
Marinate the minced meat with appropriate amount of salt, raw powder and pepper for about 30 minutes.
Wash the cabbage and save the cabbage for later use.
Blanch the cabbage in water.
Take a piece of cabbage and cut 3 knives evenly on it.
Put the minced meat in the middle of the cabbage.
Roll up.
Put the rolled bergamot cabbage on the plate.
Add an appropriate amount of water to the pot, put the cabbage on top and steam for 8 minutes.
Take another pot, heat the oil in the pot, add minced garlic and sauté until fragrant.
Then add appropriate amount of coriander and scallion, stir fry quickly.
Add the adjusted beef soup and bring to a boil.
Finally, pour the cooked soup on top of the bergamot cabbage.
Okra Stir-fry
Ingredients: 500g pork belly, about 15 okra, some small peppers, half a head of garlic, a small piece of ginger, a tablespoon of Pixian bean paste, a little soy sauce, a little salt, a little starch, a little cooking wine, ginger powder is optional, a little sugar
practice:
Cut the pork belly into thin strips, put in a clean bowl, add light soy sauce, cooking wine, sugar, starch and ginger powder, and marinate for 10 minutes;
Slice the processed okra, cut the small red pepper into small pieces, cut the garlic into slices, and shred the ginger;
Heat the oil in a pan, put in the marinated pork belly, fry out the fat, and set aside;
Leave the remaining oil in the pot, add sliced garlic, shredded ginger and small red pepper and sauté until fragrant;
Pour in the sliced meat and okra, stir-fry for 2 minutes on high heat, then add a tablespoon of Pixian bean paste, add light soy sauce and salt at this step, stir-fry for two minutes, and then take it out of the pan.
Beef Tenderloin with Tea Tree Mushroom
Ingredients: A box of tea tree mushroom (you can put more if you like tea tree mushroom), 300g beef tenderloin (beef cut into strips), one green pepper, half an onion, black pepper, light soy sauce, oyster sauce, cooking wine, salt, sugar, ginger;
practice:
Process beef tenderloin first, add salt, wine, black pepper, sliced ginger, minced onion, light soy sauce, oyster sauce, appropriate amount of sugar to enhance freshness, and marinate for more than 2 hours;
After the tea tree mushroom is washed, absorb the water with kitchen paper, put it in an oil pan and fry it until it is dehydrated, remove it, and drain the oil;
Set up another oil pan, heat the oil, add onion and sauté until fragrant, pour in the pre-marinated beef tenderloin, fry quickly until raw, add green peppers and dry-stir-fried tea tree mushrooms, stir-fry for a while and it will be out of the pan .
Stir-Fried Eggplant with Green Pepper
Ingredients: 400 grams of eggplant, 100 grams of green pepper, 10 grams of mashed garlic, appropriate amount of chopped green onion and ginger, appropriate amount of refined salt and monosodium glutamate, and 35 grams of vegetable oil.
Method: 1. Remove the stalks of the eggplant, wash, cut into thick shreds, and soak in water for about 2 minutes;
Remove the stalks and seeds of the green pepper, wash and cut into shreds;
Take a clean frying pan and put it on high heat to heat it up, pour in vegetable oil, when the oil in the pot is heated up to seven or eight mature, add garlic, green onion, minced ginger and stir until fragrant, add green pepper and stir for a while, then pour in shredded eggplant and fry Soft, add refined salt and monosodium glutamate, stir well to taste, take out of the pan and put on a plate.
Fried Pork with Peas
Ingredients: pea pods, diced meat, salt, cooking wine, soy sauce, starch, sugar
practice
Peel off the pea kernels and wash them clean, cover with boiling water and boil for 5 minutes, then rinse and drain.
For diced pork, add salt, cooking wine, light soy sauce, starch, and cooking oil, mix well and marinate.
When the oil pan is 2-30% hot, pour in minced meat and stir-fry, and pour in pea kernels before breaking.
Quickly turn the pan and stir fry, just add a little salt before serving.
Dry pot spicy and crispy lotus root
Ingredients: lotus root, bacon, green onion and ginger, Pixian bean paste, sugar, chopped green onion
practice:
Clean the bacon, steam it in the pan for 15 minutes, take it out, chop the onion and ginger, and chop the bean paste for later use;
Wash and peel the lotus root, slice it and blanch it in a boiling water pot until cooked, remove it and control the water, sprinkle two spoons of dry starch and mix well, so that each piece of lotus root is covered with dry powder;
Put oil in the pot. After the oil is 60% to 70% hot, deep-fry the lotus root slices until the surface of the lotus root slices is golden, then remove and drain the oil. Cut the steamed bacon into slices;
Pour out the oil in the pot, put the chopped bean paste into the pot, and stir-fry continuously. After frying the red oil, add green onion and ginger and stir-fry until fragrant, pour in the fried lotus root slices and stir-fry together, add bacon Stir-fry the slices, and finally add a spoonful of sugar and stir-fry evenly, then take it out of the pan and put it on a plate, and finally sprinkle a little chopped green onion.
Lotus Spicy Chicken
Ingredients: 1 local chicken, 10 grams of ginger rice, 20 grams of mashed garlic, 10 grams of chopped green onion, 50 grams of chili powder, 10 grams of Chinese prickly ash, ginger, green onion, cooking wine, chopped green onion, cooked sesame, brine
practice
After slaughtering the native chicken, put it in a cold water pot with ginger, green onion and cooking wine to remove the blood, remove it and put it in a pot of brine, cook it on high heat and taste it, remove it and dry the surface water for later use . In addition, heat the rapeseed oil in a pot until it is 40% hot, pour it into a pot with chili noodles and peppercorns, stir well to stimulate the fragrance, and you can get homemade spicy oil.
Chop the stewed native chicken into pieces, add ginger rice, garlic paste and homemade spicy oil, mix well, put on a plate, sprinkle some shallots and cooked sesame seeds, and serve.
Beancurd Roasted Shiitake Mushrooms
Method: 1. Wash the dried shiitake mushrooms, soak them in hair, and slice them; (do not pour out the water for soaking shiitake mushrooms)
Cut the bean curd sticks obliquely into inch sections, slice the carrots, and cut the shallots into sections;
Start the pan and heat the oil, put the scallions into the pot, then put the shiitake mushrooms and stir-fry until fragrant;
Add the bean curd sticks and stir fry, add oyster sauce, water for soaking shiitake mushrooms, and all side dishes, cook for 30 seconds, add water starch, boil to collect the juice, then turn off the heat.
Microwave Old Vinegar Peanuts
Ingredients: 60g peanuts, appropriate amount of cucumber, appropriate amount of sesame seeds, 1 tablespoon of aged vinegar, appropriate amount of sugar, appropriate amount of salt, 1 tsp of cooking oil
practice:
Pour the peanuts into a microwave bowl, add a teaspoon of cooking oil, and mix well.
Cover the microwave oven, put it in the microwave oven, set it on medium-high heat, and sting for 3 minutes.
Take out the microwave bowl, add a small handful of sesame seeds and a small amount of salt, and stir well.
Heat it in the microwave oven again, with medium-high heat, and it will be ready in one and a half to two minutes. Take out the lid and let it cool, and the peanuts will become crispy after cooling.
Wash the cucumber and cut into small cubes. Mix one tablespoon of mature vinegar with a little sugar. Pour the old mature vinegar and diced cucumber into the cooled peanuts, and stir well.
Bean sprouts mixed with vermicelli
Ingredients: 100 grams of mung bean sprouts, 2 sheets of vermicelli, 20 grams of incense, 5 grams of refined salt, 30 grams of vinegar, and a little soy sauce.
practice:
Remove the roots of the mung bean sprouts and wash them, put them in boiling water for a while, soak them in cold water, and drain the water.
Soak the vermicelli in cold water until soft, then cut into shreds, then blanch thoroughly in a pot of water, then rinse in cold water and put them together with bean sprouts
Add refined salt, vinegar, and soy sauce, mix well, put it on a plate, sprinkle with sesame oil and serve.
Meatball Chowder
Ingredients: 1. Put oil in the frying pan, add one star anise, put the shiitake mushrooms into the stir-fry, when the shiitake mushrooms are eight mature, put the broth (add water if there is no broth), add light soy sauce and oyster sauce, and simmer for 2 minutes;
Add the remaining ingredients of various hot pots, stir-fry, cover and simmer for a while;
Take another pot, blanch the vegetables, remove them and place them on a plate;
When the soup in the wok is almost ready, add an appropriate amount of salt, stir fry the chicken essence evenly, and pour it into a plate with green vegetables.
Braised Chicken Wings with Beans
Material: 300 grams of chicken wings, 200 grams of beans
Method: 1. Wash the beans, soak in water for 10 minutes, until soft and set aside.
Wash the chicken wings and marinate them with salt, cooking wine and ginger for 20 minutes.
Heat oil in a pan, add ginger, garlic and chili and stir until fragrant
Put in the chicken wings and stir-fry for 5 minutes, pour a spoonful of cooking wine to remove the fishy smell.
Add the washed and soaked beans and stir fry.
Add dark soy sauce, a tablespoon of soybean paste, a large bowl of water (the water is covered with no vegetables), cover and boil on high heat, and simmer on low heat for 20 minutes.
Add sugar and a little salt, mix evenly, and collect the juice on high heat.
Celery Leaf Shrimp Egg Soup
Material: appropriate amount of celery leaves, 2 eggs, appropriate amount of shrimp skin, a little sesame oil, a little refined salt
practice
1 Prepare the ingredients, wash the celery leaves and control the water for later use
2 Shrimp skins soaked in water for five minutes, then washed and drained for later use
3 Add an appropriate amount of water into the pot, put the washed shrimp skins into the pot and boil over high heat, then directly crack the eggs and sprinkle the egg liquid into the pot, then put in the celery leaves and boil over low heat for one minute
4 drops a few drops of sesame oil
5 Put a little refined salt in, stir well and turn off the fire
Stir-fried Okra with Flammulina Mushroom
Ingredients: 250g Flammulina velutipes, 100g okra, 1 spoon garlic, 2 hot peppers, 5 spoons boiled water, 1 spoon green onion, 2 spoons peanut oil, 1 teaspoon balsamic vinegar, 2 tablespoons soy sauce, 1 teaspoon chicken powder, 1 teaspoon sugar
practice
Cut all the ingredients and mix all the seasonings in a bowl
Blanch Flammulina velutipes in boiling water, remove and set aside
Blanch okra in boiling water, remove and set aside
Heat up a wok, add peanut oil, sauté garlic and chili until fragrant
Mix the hot and sour oil into the seasoning, add chopped green onion and boiling water
Fill the enoki mushrooms and okra well, mix in the seasoning and serve immediately.
Pork Ears in Red Oil
Ingredients: half a spoonful of salt, 1 spoonful of cooking wine, 2 green onions, 4 slices of ginger, 3 cloves of garlic, 1 spoonful of oyster sauce, 1 piece of rock sugar, 2 spoonfuls of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of southern milk, 1 spoonful of honey, hawthorn 3 slices, 2 tsp garlic paste, 3 tsp red oil, 1 tsp vinegar
practice:
Wash the pig ears, put them in a pot, add water to boil on high heat, blanch the water for 1 minute, remove and rinse, control the water, put them in a basin, add cooking wine, light soy sauce, dark soy sauce, honey, and southern milk. Mix well and marinate for use. Wash the green onions, slice the ginger, peel the garlic, and wash the peppercorns for later use.
Boil water in a pot, add onion, ginger, garlic, aniseed, Chinese prickly ash, dried hawthorn, pour in seasoning of pig ears and pickled pig ears, pour vinegar, rock sugar, oyster sauce and water to boil, then turn to medium-low heat and simmer After 2 hours, remove the cooked pig ears and let them cool.
Peel and wash the garlic and cut it into pieces, put it in a bowl, add light soy sauce and red oil and stir evenly, cut the cooled pig ears into shreds and put them in the basin, add the prepared red oil sauce and stir evenly, pour in Serve immediately on a plate.
Braised Potato Ribs
Method: 1. Buy the pork ribs, wash them, cut them into small pieces, put them into clean water and boil them for 4 minutes. During this period, roll the pork ribs, and boil them in cold water to drain the blood;
Peel the potatoes and cut them into hob pieces, not too large;
Heat up a wok, put in an appropriate amount of peanut oil, add rock sugar to melt on low heat and fry until the sugar color;
Add ginger slices and minced garlic, sauté until fragrant, pour in ribs and stir well, add cooking wine and stir fry for a while;
Add dark soy sauce, soy sauce and oyster sauce and stir-fry until evenly colored;
Pour in the water that has not covered half of the ribs, cover the pot and simmer for 10-15 minutes, depending on whether you like it chewy or cooked;
Put in the potatoes and stir fry evenly, then cover and simmer for 10 minutes, until the juice is thick, it can be taken out of the pan.
Chicken and Corn Soup
Ingredients: corn, chicken breast, peas, salt, oil, water starch, green onions
practice
Boil the corn with water, then peel off the corn kernels with a knife, wash and chop the chicken breast.
Pour the oil into the frying pan and heat it to 50% heat, add the minced chicken and chopped green onion and stir-fry, then add the corn kernels and peas, and stir-fry evenly.
Add 500 grams of water to boil, then add salt to taste, thicken with water starch, thicken the thicken, then pour in egg liquid, stir into egg drops, boil and sprinkle chopped green onion.
Braised Duck Casserole
Ingredients: duck, ginger slices, scallions, dried chilies, scallions, salt, monosodium glutamate, cooking wine, five-spice powder, spicy oil, hot sauce, dark soy sauce
practice:
Wash the bare duck, cut it into small pieces, add salt, monosodium glutamate, cooking wine and five-spice powder to the bowl and mix well for later use;
Heat the spicy oil in a clean pot until 50% hot, sauté the ginger slices and scallions until fragrant, add the duck pieces and stir-fry until fragrant, then add the spicy girl sauce, dark soy sauce, and dried chili segments and continue to stir-fry, then add Pour the boiling water submerged in the duck into the pressure cooker, uncovered, bring to a boil on high heat, then turn to low heat and simmer for 30 minutes until the duck meat is soft and cooked;
Pick out the duck pieces, pour the original soup into the pot after cleaning the dregs, put the duck pieces in the high heat to collect the juice, then pour in a little red oil, take it out of the pan and put it in a casserole, sprinkle with chopped green onion and serve.
Grilled Carp with Scallions
Ingredients: crucian carp, shallots, ginger, rice wine, soy sauce, vinegar, salt, sugar, sesame oil
practice:
Clean the crucian carp, smear the fish evenly with salt, and marinate in rice wine for a while;
Cut shallots into sections and shred ginger;
Heat up the oil pan, put in the crucian carp and fry until golden on both sides; take it out;
Leave the base oil in the pot, put the scallions and shredded ginger and stir until fragrant, add crucian carp, light soy sauce, sugar, add appropriate amount of water and cook for about 8 minutes, put the fish on a plate and keep the soup;
Put vinegar, sesame oil and the remaining scallions, and pour the thick soup on the fish over high heat.
egg bean sprouts
Method: 1. Remove the root of bean sprouts, fold in half, wash and drain the water, and put it on a plate for later use.
Cut the ham into thin cubes, and cut the bell pepper into thin rings.
Heat the oil in a pan, pour in the egg liquid, fry the egg flower, put it on a plate for later use.
Leave the remaining oil in the pot, add the ham first, stir until fragrant, then add peas and rice and stir until fragrant.
Put in the bean sprouts, stir-fry over high heat until half-cooked, add fried eggs, red pepper rings, appropriate amount of salt, chicken essence, and stir-fry over high heat.
Braised Pork with Soy Beans
Ingredients: pork belly, soybeans, ginger, dark soy sauce, light soy sauce, sugar, cooking wine, star anise, pepper, fragrant leaves, salt
practice:
Wash soybeans and soak in water for more than 3 hours;
Wash the pork belly and cut into small pieces;
Heat the oil in a pan, pour in the pork belly, and fry out the fat;
Pour out the excess oil in the pot, add star anise, pepper, ginger, and fragrant leaves and fry until fragrant;
Add the pork belly, pour in dark soy sauce and stir-fry for coloring;
Pour in clean water, just cover the pork belly, then pour in salt, light soy sauce, white wine, boil on high heat for 20 minutes;
Put in the soaked soybeans, cook on high heat for 30 minutes, and collect the juice.
Sweet and Spicy Prawns
Ingredients: 250 grams of prawns, half a head of garlic, appropriate amount of camellia oil, appropriate amount of sweet and spicy sauce
practice
From the position of the shrimp head, remove the shrimp brain and pull out the shrimp line.
Open the back, add salt and cooking wine, mix well and marinate for 10 minutes.
Heat up the pan, pour a little camellia oil, and fry the shrimp thoroughly.
Take out the shrimp and stir-fry the minced garlic. Pour in the sweet chili sauce and a little water.
Pour in the fried shrimp and mix well. Plate and serve.
Yam Pork Belly Soup
Ingredients: 200 grams of yam, 150 grams of pork belly, oil, salt, ginger, pepper, cooking wine, chicken essence
practice:
Wash the pork belly with salt, vinegar and flour, cook for another 2 minutes, scrape off the mucus with a knife and cut into strips.
Peel and cut the yam into pieces.
Put water, pork belly, ginger, pepper and cooking wine in a casserole and simmer for about 2 hours.
Put the yam and simmer for 15 minutes.
Season with salt and chicken essence.
Stewed Vermicelli with Cabbage Balls
Ingredients: 1 baby vegetable, 100g sweet potato vermicelli, 200g pork balls, onion and ginger, oyster sauce, star anise, soy sauce, salt
practice:
Cut baby vegetables into thick shreds along the way, mince green onion and ginger;
Put the base oil in the pot, sauté the onion, ginger and star anise until fragrant;
Pour in baby vegetables, fry out the water, pour in soy sauce, oyster sauce and a little salt, and stir fry evenly;
Pour in the meatballs and sweet potato vermicelli, add water to 2/3 of the ingredients, boil on high heat and turn to low heat to simmer;
Simmer until the soup is almost gone and the vermicelli is cooked through and smooth, then turn off the fire.
Pepper Bacon Potato Chips
Ingredients: 2 potatoes, 4 bacons, 1/2 pepper, salt, soy sauce
practice:
Cut the bacon and pepper into pieces, peel the potatoes and cut them into thin slices, boil the water in the pot, add the potato slices, blanch until the potato slices become transparent, then remove and set aside;
Put a little oil in the pan and fry the bacon. When the bacon is slightly curled and fragrant, add hot peppers and fry for a while, add the blanched potato slices and stir fry quickly;
Add a little light soy sauce and stir well, then add a little salt and stir well to get out of the pan.
Coriander Bean Curd Rolls
Ingredients: coriander, dried tofu, salt, cumin powder, chili powder
practice:
Wash the dried tofu and cut into strips about 10cm wide;
Wash the coriander, fold it into a length slightly longer than the width of the dried tofu, and roll it inside;
Use a toothpick to fix the opening, put it into the oil pan, fry slowly on low heat until the surface is golden, remove and control the oil;
Sprinkle with salt, cumin powder and chili powder and serve.
Eight-treasure porridge
Ingredients: peanuts, red beans, glutinous rice, soybeans, barley, black beans, mung beans, corn, oats
practice:
Cooking eight-treasure porridge is also very simple, prepare the ingredients;
Clean the ingredients and put them into the pot, add 2 liters of water, boil on high heat, then turn to low heat and cook for 60 minutes;
Put an appropriate amount of sugar in a pot of eight-treasure porridge to warm the stomach and keep healthy.
Fish and Shrimp Eggplant Cake
Ingredients: 250g long eggplant, 200g fish, 50g shrimp, oil, salt, light soy sauce, cooking wine, white pepper, sugar, vinegar, ginger, chopped pepper, starch, garlic.
practice:
Prepare the raw materials: marinate the shrimps with cooking wine for a while and wash them, chop the fish with minced fish.
Chop shrimp and ginger slices together, then mix well with minced fish, add salt and white pepper and stir vigorously in one direction for later use.
Peel the eggplant and cut it into small eggplant boxes by cutting it with a knife.
Stuff the meat stuffing evenly into the eggplant box.
Beat the eggs well, add cornstarch to make egg paste.
Heat the oil until it is warm, wrap the eggplant box evenly in the egg liquid, fry it in the oil pan until golden, remove and drain the oil.
This delicious eggplant box is ready. Friends with light taste can choose to sprinkle some salt and pepper and eat it directly.
Turmeric Beef Fried Rice
Ingredients: 220 grams of rice, sliced beef, 100 grams of green onion, 20 grams of cooked green beans, 30 grams of diced carrot, 30 grams of egg, 1/2 teaspoon of salt, 1 teaspoon of turmeric powder
practice
Beat the eggs; boil the diced carrots and drain.
Heat up a wok, pour 1 tablespoon of oil, add the beef and stir-fry until the surface turns white, take it out and set aside.
After washing the pot, heat the pot, pour in about 2 tablespoons of oil, put in the egg liquid and stir quickly until the egg is slightly solidified.
Turn to medium heat, add rice, method 1 beef, green beans, diced carrots, green onion and turmeric powder, stir fry the rice until the rice grains are completely scattered and evenly colored.
Finally, add salt and continue to stir-fry over medium heat until the rice grains are rosy.
Shacha Fish Head Pot
Ingredients: sand tea sauce, fish head, ginger, garlic, chives, salt
practice
Cut the fish head into large pieces, add a little salt, and marinate with the garlic for half an hour; slice the ginger, and cut the shallot into sections.
Heat the oil pan, pour in ginger slices, and sauté until fragrant;
Then pour in the fish head and garlic, and fry the fish head on both sides until slightly charred, about half-cooked;
Add a bowl of water to the pot, after boiling, add a tablespoon of sand tea sauce (if you like a slightly stronger taste, you can add half a spoon);
Keep the high heat to boil the fish head in the pot. When the sand tea sauce is dissolved in the fish juice and boiled, and only about one-third of the soup in the pot is left, put all the ingredients into the casserole; switch to medium and low heat, sprinkle with Scallions, cover and simmer until the soup dries up.
Flammulina velutipes egg drop soup
Ingredients: 2 tomatoes, 1 small handful of Flammulina velutipes, 1 shallot, 3 cloves of garlic, 1 egg, salt, water starch, 1 teaspoon of cooking oil, sesame oil
practice:
Wash Flammulina velutipes in advance and soak them in water for 3 to 4 hours; take them out when used, squeeze out the water, and cut into 2 or 3 sections; chop shallots into chopped green onions; mince garlic; beat eggs until a layer of small bubbles appear on the surface; Prepare the water starch; wash the tomatoes and cut them into small cubes; start the frying pan, add 1 teaspoon of vegetable oil, sauté the shallots until fragrant; add the diced tomatoes and stir-fry until a red soup appears; add some boiling water.
After boiling over high heat, add Flammulina velutipes; after boiling again, add water starch to thicken, a small amount for several times, and roll out the consistency you like; add appropriate amount of salt to taste; after boiling again, add beaten eggs, Roll out the egg flowers in the same direction; add minced garlic, stir well and turn off the heat; add a few drops of sesame oil.
Mabo tofu
Ingredients: 1 box of tofu, 1 small bowl of minced meat, 1 tablespoon of watercress, 1 small handful of peppercorns, 1 teaspoon of minced ginger, 1 teaspoon of minced garlic, 1 tablespoon of colored peppercorns, 1 tablespoon of chopped green onion, 1 small peppercorn powder Spoon
practice:
Heat oil in a pan, pour in the minced meat, stir-fry, and set aside;
Pour the oil back into the wok, and after heating, pour in the peppercorns, minced garlic, and minced ginger to burst out the fragrance;
Put in the watercress and stir-fry until the red oil comes out, then add the colored peppers and stir-fry well, then pour in the cut tofu and stir-fry for 3 minutes;
Pour the fried minced meat into the pot and stir-fry for a few times, then pour in the water starch to thicken the sauce. After the juice is collected, take the pot and sprinkle with chopped green onion and pepper powder.
tempura rice ball
Ingredients: 250g of glutinous rice, 250g of rice, 300g of shrimp. 5g black sesame, 5g white sesame, 1 piece of roasted seaweed, 2 eggs, 100g flour, 100g starch, 0.2g salt, 50ml sushi vinegar in appropriate amount of oil.
Method: 1. Remove the head and thread of the shrimp, remove the coat and leave the tail, and cut off the tendons of the abdomen with scissors to make it straight;
Make tempura liquid with egg liquid, flour and starch;
Dip the shrimp in the flour and dip in the tempura liquid;
Deep-fry in oil pan until crispy, remove and set aside;
Half and half of black and white sesame seeds, cleaned and baked in a frying pan for later use;
Mix glutinous rice and rice and steam them, put them in a container, stir in sushi vinegar and salt, and add fried sesame seeds;
Take the plastic wrap, spread the prepared rice on the plastic wrap, and then put the fried shrimp on it;
Wrap it into rice balls, then cut the roasted seaweed into long strips, and wrap them around the prepared rice balls;
Babies who have made the rice balls, for the last black one, I put the rice balls in the sesame seeds and rolled it for a while!
Garlic Cucumber Sticks
Ingredients: Cucumber, Garlic
Method: 1. Wash and peel the cucumber, cut into sections.
Mince the garlic and mince the red pepper.
Add salt and sugar, oyster sauce, vinegar, sesame oil.
Finally, pour it over the cucumber strips.
Chopped pepper powder skin
Material: chopped pepper 50g, vermicelli 400g.
Seasoning: appropriate amount of salt, monosodium glutamate, sesame oil, salad oil, onion, ginger and wine juice.
Method: 1. Clean the vermicelli, then cut into pieces and drain.
- Pour a little oil into the frying pan, then add chopped peppers and sauté until fragrant, add vermicelli and stir fry, stir fry for a few times, add onion ginger wine juice, salt, sesame oil, and monosodium glutamate and stir fry evenly.
Dry Pot Lotus Root Slices
Method: 1. Leave only the roots of the coriander, cut the celery into sections, and cut the green pepper into strips.
Peel the lotus root, cut into round slices, pat a layer of cornstarch, fry in a pan, and remove.
Stir-fry the onion, ginger, garlic, dried chili, and Chinese prickly ash in a pan until fragrant, then add celery, green pepper, and coriander.
Season with 3 tablespoons of chili sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, half a teaspoon of salt, and add a little water to make a sauce.
Add lotus root slices, 2 spoons of cumin powder, 2 spoons of white sesame seeds, stir fry and take out of the pan.
Fish Head with Minced Pepper
Method 1. Clean the fish head and cut it into small pieces. After marinating to taste, put a layer of dry powder on it, fry it in an oil pan until golden brown, take it out and drain the oil for later use.
- Heat the vegetable oil in the pot, add 5 grams of ginger slices, 5 grams of garlic slices, 350 grams of Erjingtiao pepper rings, and 10 grams of millet pepper rings to fry until fragrant, then put the fish head pieces in, and add 5 grams of salt in turn , 10 grams of monosodium glutamate, 3 grams of sugar, 3 grams of pepper, 5 ml of Maggi fresh, 10 ml of spicy fresh dew and a little fresh soup. When the soup is almost dry, add 10 grams of green onion and stir well. Put the pot into the casserole.
Fried Cowpea with Eggplant and Tomato
Ingredients: 200 grams of eggplant, 1 tomato, 150 grams of cowpea, accessories: oil, light soy sauce, salt, dark soy sauce, minced garlic, chicken essence.
practice
Wash and remove the stems of the eggplant and cut into oblique slices, wash and slice the tomato, remove both ends of the cowpea, wash and cut into even segments
Spread a little oil on the pan, not too much, just moisten the bottom of the pan, add the cut eggplant evenly and fry over low heat until both sides change color, then serve
Pour 2 tablespoons of oil into the pot, and pour in minced garlic to burst out the aroma. 4. Add the cowpea and tomato and stir-fry until the color changes
Then put the eggplant into the pot, add salt and stir-fry evenly. 6. Add light soy sauce and dark soy sauce and stir fry evenly
Add a little boiling water, cover and simmer for a while, a little boiling water is enough, the tomato will ooze water, use the moisture of the tomato to fuse the dishes, the taste will be more delicious
After that, add chicken essence and stir fry evenly, then turn off the heat and take out the pot.
Braised Veggie Chicken
Ingredients: vegetarian chicken, shallots, star anise, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, five-spice powder, dried chili
practice:
Cut vegetarian chicken into thick slices;
Cut the dried chili into sections, cut the scallion white into sections, and chop the scallion leaves for later use;
Put oil in the pot, the oil temperature is 60% hot, put the vegetarian chicken into low heat and deep-fry until both sides are golden and bulging, remove and set aside;
Leave a little base oil in the pot, add scallion, dried chili, and star anise to fry until fragrant, pour in vegetarian chicken, and add appropriate amount of water;
Add light soy sauce, dark soy sauce, oyster sauce, sugar, salt, five-spice powder, cover the pot and simmer for 5 minutes on medium heat;
Open the lid of the pot, after the juice is collected on high heat, sprinkle with chopped green onion.
Braised Chicken Wings with Basmati Rice
practice:
Heat oil in a frying pan, add chicken wings and fry for a while, until both sides are fried;
Add chopped green onion to enhance the fragrance, then pour in a spoonful of bean paste and cooking wine, and stir-fry evenly;
Add an appropriate amount of water to cover the chicken wings, add light soy sauce and sugar, and simmer for a while;
Finally, put in the leftover rice, stir fry evenly, confirm that the chicken wings are fried thoroughly, and then take it out of the pan and serve it on a plate.
Okra Soft Tofu
Ingredients: 200 grams of okra, 100 grams of tofu, sesame oil, salt, minced ginger, light soy sauce, vinegar
practice:
Wash the okra and cut into sections, slice the tofu, blanch the tofu and okra in boiling water, remove and put on a plate;
Mix the bowl of juice (with salt, minced ginger, light soy sauce, vinegar), pour it on the okra, and sprinkle with sesame oil.
Crucian carp tofu soup
Ingredients: 1 crucian carp, 1 piece of tofu, 3 slices of ginger, 3 sections of green onion, salt, pepper, cooking wine, chicken essence
practice
Open the crucian carp, remove the internal organs, remove the scales and gills, wash, wipe dry, marinate with salt and cooking wine for a while, cut the tofu into 1 cm thick pieces;
Heat up the pan, add a small amount of oil, put the crucian carp in, and fry until both sides are golden brown;
Add green onion and ginger, and add enough boiling water;
After boiling, simmer on high heat for 10 minutes, the soup will turn white, then turn to low heat and simmer for 40 minutes;
Add tofu cubes, cook for another 5 minutes, add salt, pepper, and chicken stock to taste.
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.
Roasted Eggplant with Meatballs
Ingredients: 300g purple eggplant, half green pepper and half red pepper, 200g meatballs, 1 tablespoon minced garlic, 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sugar, 1 teaspoon pepper
practice:
Cut green peppers and red peppers into pieces, cut eggplant into hob pieces, dip in flour, heat oil in a pan and fry until the surface is browned
Start another pot, heat oil in the pot, add minced garlic and stir-fry until fragrant, add eggplant, green pepper, red pepper and stir-fry well
Add meatballs and all the seasonings, pour half a cup of water and boil until the soup is thick, add a little water starch to thicken it
Yam Chicken Soup
Method: 1. When I bought the local chicken, the store helped to clean it up and chop it into pieces. Unfortunately, the chicken legs were all chopped into small pieces. After I came back, I cleaned it, peeled the yam, cut the yam into small pieces with an oblique knife, and put a spoonful of white vinegar. , soak in clean water to prevent the yam from discoloration and blackening.
- Slice the ginger and wash the red dates. Put clean water in the pot, put chicken nuggets in cold water, put a few slices of ginger, a spoonful of cooking wine, blanch, remove, and rinse the chicken nuggets. Put the chicken pieces into the pot, put a spoonful of cooking wine, put ginger, red dates, and yam. Add an appropriate amount of hot or boiling water and bring to a boil. Cover the pot and simmer for 40 minutes on low heat. You can simmer for a while when the time is up. Put salt, put the right amount of pepper, chicken essence on it!
Fried Pork with Fungus
Ingredients: pork tenderloin, black fungus, onion, ginger, soy sauce, oil, starch, salt
practice:
Soak the fungus, change the water several times after soaking the fungus, remove the roots and impurities.
Slice the scallions obliquely, slice the tenderloin, and slice the ginger.
Heat the oil in the pan, pour in the ginger slices and fry until fragrant, then pour the meat into the pan and stir-fry until white.
Stir-fry the fungus in the pan until there is a crackling sound, then add the scallion, and finally add soy sauce and salt to taste, and pour in water starch to thicken it before leaving the pan.
Pan-fried Pangasius
Ingredients: Pangasius fish, onion, ginger, cooking wine, oyster sauce, salt, starch, oil, very fresh soy sauce, black pepper
practice:
Shred ginger, chop shallots;
Put the pangasius cubes in the water to thaw and dry the water with kitchen paper, put them on a plate, pour cooking wine, oyster sauce, salt, shredded ginger, stir well, and marinate for 10 minutes;
After 10 minutes, stick the fish pieces with a layer of corn starch, and then stick a layer of starch on the other side;
Heat up the oil pan, add oil, put the fish pieces in after the oil is hot, and fry on low heat until both sides are golden brown;
Before serving out of the pan, pour in an appropriate amount of soy sauce, sprinkle the chopped green onion on top, and then sprinkle some black pepper powder, then turn off the heat and put it on a plate.
Pleurotus eryngii with meat sauce
Method 1. Wash the Pleurotus eryngii mushrooms and cut into small cubes; chop the onions and set aside.
Take a frying pan, add cooking oil and heat it up, add pork paste and diced king oyster mushrooms, sauté over medium heat until fragrant, then add chopped onion, stir fry evenly over medium heat.
Add the remaining seasonings and stir well.
Finally, add chopped green onion.
Tomato Tofu
Method: 1. Soak sea rice in water for 20 minutes in advance, cut the northern tofu into large pieces, and evenly stick a layer of dry starch on the cut tofu.
Pour an appropriate amount of oil into the pot and heat it up, add the tofu slices coated with starch, and fry slowly over low heat until both sides are golden brown.
Cut the fried tofu into equal-sized pieces, wash the tomatoes, and draw a cross knife in the middle.
Gently peel off the skin of the tomatoes, then cut into cubes for later use, and chop the onion and ginger.
Heat the oil in the pan, add the chopped green onion and ginger and sauté until fragrant, then add the chopped diced tomatoes.
Stir fry evenly, pour the soaked sea rice and water into the pot together, and slowly boil.
After boiling, add the fried tofu, season with salt, sugar and pepper.
Stir well, cook together for 3 minutes, then add water starch evenly.
Cook over medium heat until the juice is collected, then take out of the pan, sprinkle with chopped green onions and eat.
Fried Pork with Mung Bean Sprouts
Ingredients: 400 grams of mung bean sprouts, 100 grams of pork tenderloin, 2 spoons of light soy sauce, 2 grams of salt, 1 spoon of starch, 1 spoon of cooking wine, 1 gram of pepper, appropriate amount of oil, 4 grams of garlic slices
practice:
Slice the pork tenderloin into thin slices, put starch and pepper, a spoonful of light soy sauce and cooking wine into the meat slices, grasp them with your hands and marinate for a few minutes.
Clean the mung bean sprouts, remove and drain.
Heat up a pan, pour in an appropriate amount of oil, first saute the sliced garlic until fragrant, then pour the sliced meat into the pan, and stir-fry quickly over high heat.
Pour in the bean sprouts, turn to medium heat and stir-fry evenly. Pour in a little rice vinegar and stir-fry evenly before leaving the pan.
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.
Baked Bitter Gourd with Egg Yolk
Ingredients: bitter gourd, salted egg yolk, rice wine, oil
practice:
Boil the salted eggs and take the egg yolks, add 1 teaspoon of rice wine; I use salted egg yolks, so I added two more, and at most three duck egg yolks, crush and grind the egg yolks evenly.
Wash the bitter gourd, cut it in half, dig out the inner flesh, and cut into thick slices with a hob.
Soak bitter gourd slices in light salt water for 5 to 10 minutes, drain and blanch in a boiling water pot until the water boils again, remove immediately, cool in ice water, and drain the water for later use.
Take the frying pan, heat the pan with cold oil and low heat, add the egg yolks and stir-fry until the egg yolks are dispersed and small bubbles start to appear, then add the bitter gourd slices.
Quickly stir-fry until the egg yolk is evenly coated on the bitter gourd.