Carefully organize 41 dishes to share, delicious and delicious, there is always one you like
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, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, 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 indifferently 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!
Sauce Fragrant Finger Sucking Duck Wings
Ingredients: 5 duck wings, 1 green onion, 1 tablespoon soy sauce, 3 tablespoons sugar, 2 tablespoons dark soy sauce, appropriate amount of corn oil, 2 tablespoons white vinegar, 1 tablespoon cooking wine, 2 star anise, 2-3 bay leaves, 1 cinnamon, dry Appropriate amount of pepper. Ginger slices 3. Onion segments 2
practice:
Wash the duck wings and make a few cuts on the surface. Two star anise, green onion, ginger, dried chili, bay leaf, cinnamon.
Put the duck wings into a pot of cold water and blanch, remove the scum from the blanching and dry.
Heat the oil in a pan, add sliced ginger, scallions, dried chili, bay leaves, and cinnamon until fragrant.
Then add the duck wings and fry until slightly golden brown.
Add one tablespoon of cooking wine, one tablespoon of soy sauce, two tablespoons of white vinegar, and two tablespoons of sugar. Two tablespoons of dark soy sauce, stir fry evenly to color.
Add the water that covers the duck wings, bring to a boil over high heat and simmer for half an hour to forty minutes.
After simmering, collect the juice on high heat according to the amount of water in the pot, stir fry until it thickens, and then put it out of the pot and put it on a plate.
Fish Maw with Color Pepper and Osmanthus
Ingredients: Osmanthus Fish Maw, Color Pepper, Oil, Salt, Sugar, Cooking Wine, Soy Sauce, Ginger
practice:
Rinse the front and back of the fish maw. Then use cornstarch, pepper, and cooking wine to scratch the fish maw a few times to get rid of its fishy smell.
After grasping and mixing evenly, rinse with clean water, and then drain the water.
Remove the seeds from the bell pepper and cut into small pieces.
Put the oil in the pan and saute the fish maw until fragrant.
Add a pinch of salt and sugar to taste.
Put in the ginger, then add the bell peppers and stir fry together.
Finally add a little soy sauce and stir fry until cooked.
Cola Tofu
Ingredients: old tofu, cola, ginger, shallots, salt, dark soy sauce, small peppers, chicken essence
practice:
Cut the tofu into cubes, sprinkle with salt and black pepper, marinate for about 15 minutes, shred the ginger, cut the shallot into sections, and cut the green onion leaves and chopped green onion;
Pour oil into the pot, shake the pot, let the pot be evenly coated with oil, put the tofu in the pot, fry on medium and low heat;
Flip the tofu with chopsticks while frying, and fry the tofu until golden brown on all sides, add the shallots and shredded ginger, and fry the onion and ginger flavor;
Pour in cola, 1 tablespoon of dark soy sauce and hot water, the water is flush with the tofu, and add small peppercorns;
After the high heat boils, simmer on low heat until the soup remains for half an hour, turn on the high heat to collect the juice, and sprinkle with chopped green onion.
Steamed Crayfish
Practice: 1. Grab the back of the shrimp, use a small toothbrush to brush the small crayfish under the faucet, grab the middle section of the shrimp tail, and pull out together with the shrimp line.
Prepare a small bowl, add minced ginger, chili, coriander, then add soy sauce, balsamic vinegar, pepper powder and a little sugar, so the dipping sauce is ready.
Boil the water in the pot again, put the washed shrimp on the pot, steam for 15 minutes on high heat, and the delicious steamed shrimp is completed.
Teriyaki Chicken Meatballs
Ingredients: 300 grams of chicken breast, 2 grams of salt, 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, 1 tablespoon of honey, 1 tablespoon of oyster sauce, appropriate amount of cornstarch, appropriate amount of cooking oil, appropriate amount of minced onion, ginger and garlic, a little white pepper
practice:
Cut the chicken breast you bought into small pieces. Put it in a food processor and add a little water to puree the chicken. You can also chop with a knife if you don't have a food processor.
Add salt, white pepper, soy sauce and cornstarch to the chicken puree and mix well.
Put water in the pot. Before the water boils, take an appropriate amount of meat puree and arrange it into balls. Into the pot and cook until floated.
Adjust the teriyaki sauce. Add 1 gram of salt, 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, 1 tablespoon of honey, and 1 tablespoon of oyster sauce to the bowl.
Put an appropriate amount of oil in a pan, add the cooked meatballs after the oil is hot, and fry until the surface of the meatballs is golden brown.
Pour in the prepared sauce. When the soup thickens, reduce the heat to medium.
Fish-flavored eggs
Method: 1. Beat eggs with salt to make egg liquid.
Cut the onion into small pieces, cut the green and red pepper into small pieces, and mince the ginger and garlic.
Put an appropriate amount of oil in the pot, pour in the egg mixture when the oil is hot, stir fry and set aside.
Put a little oil in the pot, add the minced ginger and garlic when the oil is hot and stir until fragrant.
Pour in Pixian bean paste, stir fry red oil on low heat, and adjust the amount of bean paste according to personal taste.
Pour in 2 tablespoons of raw soy sauce, 2 tablespoons of sugar, 1 tablespoon of aged vinegar, and 1 gram of salt. Then pour in the prepared fungus and stir-fry. Then pour in the spread eggs, stir well and cook.
Braised Tofu with Egg Yolk and Peas
Practice: 1. Wash the fresh peas and blanch them with water, and keep the green color in cold water.
Cut tofu into small pieces and blanch in water for later use
Flatten the egg yolk with a knife and chop finely. diced ham
Heat oil in a pan, add egg yolks and fry until frothy. Add tofu, peas, and ham and continue to fry. Add seasoning. Finally, add water starch to thicken and then put it on a plate.
Eel King Oyster Mushroom
Ingredients: eel, king oyster mushroom, garlic, onion, ginger, dried chili, soy sauce, oyster sauce, dark soy sauce, salt, chicken essence
practice:
The eel is well processed, cut into sections, add a little cooking wine, pepper and soy sauce and marinate for 15 minutes. Cut king oyster mushrooms into pieces.
Heat the oil in a hot pan, saute the garlic, onion, ginger and dried chili until fragrant, pour in the marinated eel and stir-fry.
Cook cooking wine, soy sauce, oyster sauce and dark soy sauce, add boiling water. Bring to a boil over high heat, add king oyster mushrooms, and simmer for 15 minutes. Fire up the juice.
Noodle Fish Head
Materials: 1 silver carp head (about 750 grams in weight), 5 pieces of vermicelli. 50 grams of cooked lard, 30 grams of Shaoxing wine, 40 grams of soy sauce, 2 grams of sugar, 15 grams of fragrant grains, 5 grams of shallots, 5 grams of sliced ginger
practice
Make a few cuts on both sides of the fish head to make it easy to taste.
Put the fragrant grains into a bowl, add Shaoxing wine to soak, and then filter out the fragrant grains with gauze for use.
Heat the wok, add cooked lard and cook until it is 50% hot, put the fish head smeared with soy sauce, and fry the fish head along the side of the wok until light yellow on both sides, add the shallots, ginger slices, Shaoxing wine , soy sauce, sugar, 1000 grams of water, the water just submerged the fish head, cover with a lid, boil with high heat, after seeing the fish eyes turn white, pour in the powder skin, cook for 2 minutes, put the fragrant glutinous rice in the marinade Go in, cook for a while, pour cooked lard into the pot, put it in a soup bowl and serve.
Stir-fried Pumpkin with Fungus
Material: 10 grams of dried fungus, 1 small melon, 3 ml of olive oil, 2 grams of salt
practice:
Prepare ingredients: fungus foam, fresh Yunnan melon.
Wash the fungus and tear off the small buds.
Peel the small melon, wash and slice.
Pour oil in a hot pan, fry the fungus and cook.
Continue to stir-fry the Yunnan small melon until it is eight mature.
Add the fried fungus.
Add salt and onion and stir fry evenly.
Broccoli Mushroom Soup
Ingredients: appropriate amount of broccoli, appropriate amount of mushrooms, 1 king oyster mushroom, 1 bag of enoki mushroom, appropriate amount of slide mushroom, black fungus, appropriate amount of white fungus, appropriate amount of dried shiitake mushroom, 1 potato, 1 chicken rack
practice:
Wash all the vegetables, tear them into small pieces, and cut the potatoes into small pieces
Put cold water in the casserole, add the chicken skeleton and boil it into chicken soup
Put in all the vegetables and cook, then add salt at the end
Garlic Carrot Potato Sticks
Ingredients: 2 potatoes, 1 carrot, 1 garlic clove, 3 shallots, 1 spoon of salt, 1 spoon of chicken essence, 1 spoon of cumin powder, 1 spoon of soy sauce
practice:
1 carrot, peeled and washed, cut into thin strips with a wave knife; 2 potatoes, peeled and washed, cut into thin strips with a wave knife for use
1 garlic, peeled, cleaned and cut into pieces for later use; the green onions are cleaned, the white and green onion leaves are cut into pieces, and separated
Boil water in a pot, pour in potato chips and carrots and cook until 8 mature
Then take it out and put it in cold water for a few times. When you want to fry, take it out and drain the water.
Pour oil into the pot. When the oil is hot, add minced garlic and scallions and saute until fragrant.
Pour in the drained carrot and potato strips, and stir fry for about 2 or 3 minutes. When the carrot and potato strips are cooked, add 1 teaspoon of soy sauce, 1 teaspoon of salt, and chopped green onion and stir-fry evenly.
Add the right amount of chicken essence and cumin powder and stir fry evenly before starting the pot
Okra salad
Ingredients: 250 grams of okra; 10 grams of minced garlic; 2 chili peppers; 2 grams of salt; 5 grams of oil; 3 grams of chili noodles; 5 grams of soy sauce; 3 grams of oyster sauce; 2 grams of sugar;
practice:
Wash the okra, remove the stems, and cut into thin slices with a knife for later use. Boil a pot of water in a pot, blanch the okra for 2 minutes, add a little salt and oil to make the okra greener.
Mix chili noodles, soy sauce, oyster sauce, sugar, minced garlic and chili into a bowl of sauce, pour in hot oil to add fragrance. Drain the okra, put it in a bowl and drizzle with the sauce. Okra is a low-energy food and is one of the good weight loss foods, which can be eaten by the general population.
Chili fried grapefruit peel
Materials: appropriate amount of grapefruit peel (the peel from one grapefruit is enough), 10 grams of red pepper, 1 head of garlic, 10 grams of ginger, 20 grams of tempeh, 10 ml of soy sauce, 5 grams of salt, and 3 grams of sugar.
practice
First of all, let's change the pomelo skin into a knife. We only need to use the white part of the pomelo skin to cut off the yellow bottom thinly, and then change the white part into small pieces for later use.
Cut the white part of the grapefruit into pieces, put it into a large bowl, and add 1 tablespoon of salt.
After adding salt to the bowl, keep rubbing the grapefruit peel with your hands to get the water out of the grapefruit peel.
After the grapefruit peel is soft, pour in boiling water and soak it on the surface of the grapefruit peel for 20 minutes.
After 20 minutes, the boiling water becomes cold, squeeze out the water from the grapefruit peel with your hands and put it on a plate for later use.
We have prepared the grapefruit skin, now prepare the ingredients, peel the ginger, wash it and cut it into pieces, cut the red pepper into small cubes, slice the garlic, press 20 grams of tempeh with a knife, and put it on a plate for later use.
Add a little oil to the pot, add minced garlic, minced garlic, diced red pepper, tempeh, and stir fry slowly over low heat until fragrant.
Stir fry over low heat in the pot until fragrant, add 10 ml of soy sauce, half a bowl of water, and bring to a boil.
After the water in the pot is boiled, put in the processed grapefruit peel, add 5 grams of salt and 3 grams of sugar and stir-fry for 1 minute on high heat, and then the pot is ready. Looking at the inconspicuous grapefruit peel, the taste is still very good.
casserole baby dish
Ingredients: pork belly, baby vegetables, fried tofu, peanut oil, salt, chicken essence, soy sauce, oyster sauce, chili sauce, garlic.
practice:
Put the pork belly in a pot of cold water and cook until cooked.
Take out and cut into thin slices, peel the garlic and cut into small pieces, cut the baby cabbage into small pieces, and 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 release oil and the meat slices turn golden brown.
Put in the rhizome of the baby cabbage, add salt, oyster sauce and soy sauce.
Add in the chicken essence and Laoganma, fry until the rhizomes become soft, and then add the leaves.
Stir fry on high heat for a few times, then add water, the amount of water does not cover all the ingredients.
Add oil tofu, bring to a boil, turn to low heat and simmer for 5 minutes, then transfer to a hot casserole
Grilled Vegetable Heart with Mushrooms
Material: small mushroom, cabbage, salt, garlic, sugar, oyster sauce, water starch, green onion
practice:
Rinse off the dust on the surface of the florets, soak them in warm water, cut the cabbage in half, wash and set aside. Mince garlic.
Boil a pot of boiling water, add salt and a few drops of oil, and blanch the cabbage until it breaks.
Remove the blanched cabbage, drain and place on a plate.
Heat the oil in a hot pan. When the oil is hot, add minced garlic and stir-fry until fragrant. Add the soaked florets and stir fry.
Add salt, oyster sauce and sugar, stir fry for a while, pour in the water for soaking shiitake mushrooms, simmer for 3.4 minutes, pour a little water and starch, and collect the juice on high heat.
Put the stewed shiitake mushrooms on the cabbage and sprinkle a little chopped green onion.
Egg crumbled tofu
Material: 200 grams of brine tofu, 2 eggs, green onion, appropriate amount of salt, appropriate amount of 2 shallots, pepper powder, appropriate amount of cooking oil
practice
Ingredients: northern tofu, eggs, chives, green onions
Crack the eggs into a bowl, chop the green onions and chives separately
Heat oil in a pan, add chopped green onion and stir fry.
After frying the shallots, add the tofu.
Stir fry continuously, and crush the tofu with a spatula. (This step takes three or four minutes to stir fry, and the water vapor in the tofu should be stir-fried out)
Stir fry the tofu and steam, then add the beaten eggs and continue to stir fry.
Stir fry until the egg liquid solidifies, add some salt to taste.
Add a little pepper and continue to stir fry evenly
Stir fry evenly, turn off the heat, add chopped chives and mix well with the remaining temperature.
Fried Shrimp with Garlic Moss
Ingredients: shrimp, garlic moss, chives, garlic; peanut oil, salt, oyster sauce, chicken essence
practice:
Cut off the garlic moss and wash it for later use
Remove the shrimp head, shrimp line and shrimp shell from the shrimp
Boil water in a pot, add a little salt and two drops of peanut oil, cook for a minute, remove and drain.
Heat oil in a pan, add chopped garlic and fresh onion and stir fry until fragrant.
Pour in the shrimp and fry until discolored
Pour in the garlic moss and stir fry
Pour in a little salt and chicken essence oyster sauce.
Add some fresh green onion leaves and stir fry evenly!
sprinkles
Ingredients: a piece of pork, onion, green pepper, onion, ginger, tempeh, garlic, pepper, salt, sugar, chicken, cooking wine.
practice
1: Pork cut water, use kitchen paper water to reserve dry.
2: Fry the boiled water with a little oil, fry the pork, take out most of the oil, and roll the fried pork into a pot.
3: Chop the onion and dice the green pepper.
4: Add oil to the pot, add Sichuan pepper and fry the Sichuan pepper oil, remove the pepper, stir fry the onion, ginger and garlic until fragrant, then add the fried pork, green onion and diced green pepper.
5: Add an appropriate amount of white wine and an appropriate amount of fermented soybeans, stir evenly.
6: The fermented beans themselves have a salty taste, add a little salt, sugar and chicken essence, then stir the dishes.
Soy Chicken Feet
Method: 1. Heat the oil in the pot, pour in the aniseed and Chinese pepper, stir-fry until fragrant, pour in the chicken feet and stir-fry for a few times;
Pour in the pre-fried sugar color and quickly stir fry until the color is even;
Then put all the chicken feet into the pressure cooker;
Add water at the same level as the chicken feet, and all the seasonings; cover the pot and simmer for 30 minutes, release the pressure from the pressure cooker, lift the lid, remove the chicken feet and put them on a plate, pour the remaining soup in the pressure cooker into another clean In the pot, turn on a low heat and pour in the soaked soybeans.
Stew for 15 minutes, the soup is thick and the soybeans are soft.
Homemade Steamed Sea Bass
Ingredients: 1 sea bass, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, 1 tablespoon of light soy sauce, 2 tablespoons of steamed fish soy sauce, a little sugar, and appropriate amount of cooking oil
practice:
Clean and wash the sea bass, cut the onion into sections, shred the ginger, slice the fish with a few knives, apply salt and cooking wine to marinate for 10-15 minutes (stuff a little scallion white ginger in the fish belly to enhance the flavor).
Add water to the steamer to preheat. After the water boils, put in the fish and steam for about 8 minutes. The time for steaming the fish is seasoning sauce: light soy sauce, steamed fish soy sauce, sugar and mix thoroughly for later use.
Pour out the soup in the steamed fish plate, and spread the shredded ginger and green onion on the fish.
Put the oil in the hot pot and bring to a boil, there is green smoke coming out, pour the boiling oil on the fish from the beginning to the end, and quickly pour the sauce in the same way and serve.
Dried Green Beans
Practice 1. Wash the green beans to remove the old tendons, and break them into segments about 5cm long.
Mince the tenderloin, add salt, soy sauce, dark soy sauce, cooking wine and cornstarch and marinate for 15 minutes.
Mince the garlic and ginger slices, remove the seeds from the dried peppers and cut them into sections.
Put a little more peanut oil in the pan, add green beans when the oil is hot.
Half-fry and half-fry on medium-low heat, fry the green beans until tiger skins appear on both sides.
Put the treated green beans out for use, use the remaining oil at the bottom of the pot to quickly slide the minced meat and stir fry until the minced meat changes color.
Add minced ginger and garlic, and chili segments, and fry until fragrant.
Stir in the green beans with the tiger skin.
Add salt and a little sugar, continue to stir fry until the water vapor is completely dry, then serve.
Pan-fried Pork Belly
practice:
One pound of pork belly, sliced, put a little salt, oyster sauce, minced garlic, set aside for 20 minutes;
Adjust the ingredients, a spoonful of chopped pepper sauce, minced coriander, minced garlic, minced green onion, sugar, pepper oil, a little vinegar;
Heat the pan with oil, add the pork belly, fry slowly over low heat, and fry until both sides are browned;
Put on the lettuce, basil leaves, and small ingredients.
Scallion Beef Brisket
Ingredients: 250 grams of beef brisket; a spoon of oil, a pinch of salt, a pinch of dry red pepper, a few onions, a few garlic, a few drops of soy sauce;
practice
All the ingredients are ready; pour half a pot of water into the pot, add a few slices of ginger, pour in the beef brisket, boil it, and skim off the foam; the blanched beef brisket is out of the pot; put it in a fresh-breathing pressure cooker;
Set the beef button, select braised, the machine starts to work until the end of the program; heat the oil pan, fry the ginger, garlic and peppers until fragrant; pour in a little water, and pour in a little hot fried fresh dew;
After boiling, add salt; pour in the roasted beef brisket and stir-fry until the juice is slightly absorbed; pour a little soy sauce before serving; the beef brisket with spicy sauce is out of the pot;
Stewed Chicken Feet with Peanuts
Ingredients: 10 chicken feet, 100g peanuts, some green onions, 2 garlic cloves, 20g soybean paste, 20ml soy sauce, 10ml dark soy sauce, 3g sugar, 20ml cooking wine, salt, chicken essence, water starch, ginger
practice:
Soak chicken feet in clean water.
Soak the peanuts in water for later use.
Blanch the chicken feet in cold water for 2 minutes, then chop off the toes and place them in half.
Put the water in the pot again, add the peanuts and cook for 10 minutes, drain the water and put it in the casserole for later use.
Pour oil into the wok and sauté onion, ginger and garlic until fragrant, add soybean paste and fry until fragrant.
Then pour in chicken feet and stir fry, add cooking wine, light soy sauce, dark soy sauce, sugar and appropriate amount of water.
7, the fire burns for a while, skim off the foam and turn off the fire.
Then pour into the casserole and bring to a boil, cover and simmer for 35 minutes.
Then add salt to taste, then pour in water starch and mix well, add a little chicken essence.
Bacon Potato Rolls
Ingredients: bacon, potatoes, butter, black pepper
practice:
Slice the potatoes and cook them. After taking out the pot, add butter to smash them. Stir the potatoes and butter evenly. Add an appropriate amount of black pepper. You can omit it if you don’t like spicy food.
Roll the mashed potatoes into the bacon. Potatoes are sticky. Compared with other ingredients, they do not need to be fixed with toothpicks. If you like a stronger taste, you can spread a little sauce on the bacon and put it in the oven at 200 degrees for about 15-20 minutes. The bacon is slightly burnt and rolled on the edge It can be released.
Fried pork chops with water chestnuts
Material: water chestnut, pork tenderloin, peas (cooked), millet pepper, salt, cooking wine, soy sauce, starch
practice:
Cut the tenderloin into thin slices, marinate with starch, soy sauce and cooking wine for ten minutes, and peel the water chestnut. Clean the slices.
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.
Beer Ribs
Ingredients: pork ribs, ginger, vegetable oil, beer, green onion, Zhuhou sauce
practice:
Clean and cut the pork ribs into pieces, blanch them in boiling water with ginger, rinse and set aside for later use;
Pour a small amount of vegetable oil in the pot, sauté the ginger slices until fragrant, pour in the simmered pork ribs and stir fry;
Until the discoloration is slightly yellow, pour the amount of beer to cover the ribs, add the green onions, and scoop into the Zhuhou sauce;
Wait for the sauce to melt in the soup. After boiling, cook on low heat until the ribs are crispy. If you like the taste more crispy, you can add an appropriate amount of water, and drain the soup before serving.
Stir-fried Dried Tofu with Meat
Ingredients: Skinned pork belly, dried bean curd, tempeh, spring onion, ginger, Maggi, peanut oil
practice:
Cut the dried bean curd into slices and chop the tempeh.
Add an appropriate amount of water to the pot and add the pork.
Add onion and ginger slices and bring to a boil.
Cover the pot, turn to low heat and cook for 10 minutes, drain and let cool.
Cut the cooked pork into slices.
Heat the oil in a hot pan, add the tempeh and fry until fragrant.
Add onion, ginger and saute until fragrant, add sliced meat and saute until fragrant.
Add dried bean curd and stir fry for 30 seconds, add Meiji Xian, stir well over high heat.
Spicy Braised Fish
Material: fish, ginger, onion, garlic, pepper, sugar, vinegar, salt, cooking wine, soy sauce, pepper
practice
Wash the fish, dry the skin, cut a few knives on both sides, sprinkle a little salt, and marinate for about 15 minutes.
Cut the shredded ginger, garlic slices, green onion, Chinese prickly ash and dried chili for later use.
Sauce: Cooking wine, soy sauce, sugar, vinegar, and a little salt are placed in a bowl, and add some boiling water to make a sauce for later use.
Put the oil in the pot and heat it, then put in a few slices of ginger, fry the ginger with a low heat until it is brown, then take out the ginger and throw it away.
Then put the fish in, fry the fish evenly on both sides, and then fry the prepared ginger, garlic, scallion white, Sichuan peppercorns, and dried chili in oil until fragrant.
Then turn to high heat, pour in the prepared juice, add half a bowl of water, and cook for a while on medium heat.
After the soup has thickened, turn to low heat, take out the fish and put it on a plate, add fresh peppers and scallions and place it on the fish, and pour the thick juice from the pot on the fish.
Bang Bang Chicken Shredded
Ingredients: chicken legs, chili oil, salt, sugar, fresh soy sauce, sesame sauce, rice vinegar, pepper powder, sesame oil, garlic, cucumber, ginger, cooking wine
practice:
Sit water in a small pot, pour a little cooking wine, a few slices of ginger, and then add the chicken thighs and cook until fully mature;
The sesame paste is boiled with a small amount of boiling water, and an appropriate amount of salt and sugar are added;
Add fresh soy sauce, pepper powder, rice vinegar, sesame oil and other seasonings;
4, appropriate amount of minced garlic, mix well;
After the chicken thighs are cooked, tear them into matchstick-sized strips, shred the cucumbers, put them in a large pot, and add the sauce;
Mix well.
Bracken Fried Sausage
Ingredients Bracken, sausage, garlic clove, dried chili, light soy sauce, dark soy sauce, sugar, stock
Practice 1. Soak dried bracken in water until soft, cut into inch sections. Blanch the bracken in boiling water first, remove and set aside.
Slice the sausage and smash the garlic for later use.
Heat up the oil pan, add garlic and dried chili to fry until fragrant, then add sausage and stir fry for a while, then add bracken and stir fry.
Put in soy sauce, dark soy sauce, sugar, water, cover and simmer for a while. The soup is almost done.
Stir-fried Sweet Potato Stems with Chili
Ingredients: sweet potato stems, onion, ginger, garlic, chili, cooking oil, salt, thirteen spices, chicken essence
practice:
- Remove the leaves of the sweet potato stalk, tear off the filamentous skin at both ends, wash and cut into sections;
2, shredded pepper, shredded onion and ginger, chopped garlic and set aside;
After the pan is hot, pour in the oil, add the onion, ginger, garlic, and chili to fry until fragrant;
Pour in the sweet potato stalks and fry until cooked, add salt, thirteen incense, and chicken essence and stir-fry evenly before serving.
Teriyaki Chicken Thighs
Ingredients: chicken drumsticks, garlic, ginger slices, oyster sauce, umami soy sauce, light soy sauce, rock sugar, rice wine, oil
practice:
Adjust the teriyaki sauce: chop 2 cloves of garlic, oyster sauce, soy sauce, light soy sauce, rock sugar powder and mix together to make a sauce.
Boneless chicken thighs and cut into four pieces, marinate with rice wine for 20 minutes.
Heat oil in a pot, add ginger slices and garlic slices and saute until fragrant.
Put in the chicken thighs, fry the chicken skin side down over low heat.
Fry until browned on both sides, add the sauce.
Fry until the soup thickens and coats well.
Sanxian Small Wontons
Ingredients: 150 grams of minced meat, appropriate amount of small wonton skin, appropriate amount of dried shrimp, appropriate amount of seaweed, 1 egg, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of green onion
practice:
Add green onion, ginger, cooking wine, salt and pepper to minced meat, stir vigorously;
Take a bit of meat sauce and put it in the middle of the small wonton wrappers and gently knead it;
Break the eggs, spread them into egg skins, let cool and shred;
Boil the shrimp with water, add some salt and simmer for a few minutes;
Boil the water, add some salt, and then add the wrapped small wontons to cook;
Add the boiled small wontons to the boiled Kaiyang soup, seaweed, egg skin, and sesame oil.
Braised lamb's blood with green onions
Materials: green onions, sheep blood, dark soy sauce, light soy sauce, salt, pepper (if you like chili, you can put some screw peppers and dried chili peppers);
practice
- Cut the sheep blood into pieces and put it in the pot;
2.1 Put water in a medium pot, cook until the water boils and turn off the heat, rinse the sheep blood with cold water, and control the water;
Cut the green onion into large pieces of about 7 cm, and then cut in half;
Put the oil in the wok, after the oil is hot, add the peppercorns, stir-fry the green onions, and cook until the green onions are slightly soft;
Pour in the sheep blood and stir fry for two or three minutes;
Put light and dark soy sauce according to your own taste, if you are afraid of sticking to the pan, you can add a little water;
Collect the juice, add salt, turn off the heat, stir fry with the residual heat, and put it on a plate!
Roast Beef with Paprika
Ingredients: Green and red peppers, soy sauce, sesame oil, black pepper juice, 500 grams of beef
practice
Green and red peppers, ginger, garlic, wash and cut and set aside.
Cut the beef thinly and pat loose with a knife, a little soy sauce, a little ingot powder, a little sesame oil, and black pepper juice and stir well. It is best to prepare it at noon and fry it at night.
Heat the ginger slices and garlic in the oil pan, stir fry the beef for three or four minutes, heat the plate, fry the green and red peppers, add a little salt and chicken essence and a little water. After the green and red peppers are cooked, put the beef in the next pot quickly. Stir fry a few times, sprinkle with black pepper powder
Spicy lotus root
Ingredients: lotus root, dried tofu, 1 tablespoon Laoganma hot sauce, 1 teaspoon soy sauce, salt to taste;
practice
Dried tofu and diced. Peel and wash lotus root and cut into cubes;
After the pot is heated, pour in the oil, first add the dried fragrant, and then add the lotus root to fry until fragrant;
Put in Laoganma hot sauce, soy sauce and salt, stir fry evenly and serve
Pork Rib Pie
Ingredients: pork ribs, peppercorns, chicken essence, bean paste, bay leaves, salt, edamame, flour, corn flour, chili, dark soy sauce, garlic, ginger slices, oil, yeast
practice:
Wash the ribs and cut them into sections, add ginger, garlic, dark soy sauce, peppercorns, salt and marinate for 30 minutes.
Add flour, cornflour, yeast, salt and water to the pot and knead into a ball, ferment at room temperature until doubled in size.
Wash the edamame and cut the peppers for later use.
Pour cooking oil into the pot and heat it up, add spare ribs and stir fry until discolored, add bean paste, salt and bay leaves and continue to stir fry.
Add edamame and some boiling water, simmer for 20 minutes on medium heat.
While the ribs are cooking, take out the dough, roll it into long strips and then divide it into small doses, take a piece of dough and flatten it, put it around the side of the pot, cover the pot and continue to simmer for 20 minutes.
You can flip the ribs in the middle.
Take out the cake first, then add chili and chicken essence, stir fry to collect the juice, and serve.
shih tzu corn
Ingredients: Corn kernels, small tomatoes, peas, salad dressing, honey, sugar
practice
Canned corn, strain out the soup for later use, put the corn into boiling water and blanch, remove and add 20 grams of salad dressing and mix well.
The peas are cooked, add honey and puree with a blender, sieve and let cool.
Take the cylindrical mold and put it on the plate, stuff the mixed corn into it, spread a layer of steamed pea puree on it, and take out the mold.
Peel the red tomatoes, make the tomato pulp into juice, add the original juice of canned corn, add honey, stir well, and pour it into a plate.
Arrange 3 small tomatoes on the mashed peas and decorate with mint leaves.
Special Eggplant
Ingredients: fresh purple eggplant, green and red peppers, onions, green onions, ginger, garlic, fresh millet pepper rings, roasted sauce, spicy fresh dew, soy sauce, sugar, cumin grains, cooked sesame seeds, monosodium glutamate, cornstarch, oil, white vinegar
practice
Cut the peeled purple eggplant in half, then cut it into strips with an oblique knife, put it in a pot, soak it in light salt water for 15 minutes, remove it, control the moisture, and pat on the cornstarch.
Heat oil in a wok, the oil temperature is 50% hot, add eggplant strips, fry until set, remove.
When the oil is hot again, add a little white vinegar, add in the eggplant strips and fry until crispy, remove and set aside.
Leave the bottom oil in the pot, put the shallots, ginger slices, garlic slices, green and red pepper strips, onion strips and fresh millet pepper rings and saute until fragrant.
After adding various seasonings and stir well, pour in the purple eggplant and sprinkle with cumin grains and cooked sesame seeds. Stir well quickly.