39 dishes are carefully selected and recommended. They are nutritious, delicious and inexpensive. They are worth trying.

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!

Fried Kale with Shrimp

Practice: 1. Pick and wash the kale, cut the kale into small pieces

2. Remove the head, shell and wash the prawns

3. Fry the minced garlic in a hot oil pan, stir fry the shrimp until the shrimp turns red, fry with soy sauce and color, set aside

4. Stir fry the kale in the original pot until the kale turns green and add the shrimp

5. Add salt and chicken powder and stir well

Boiled Cucumber Flowers

Ingredients: 350 grams of cucumber flowers, 15 grams of ginger and garlic, 15 grams of oil, appropriate amount of salt, 1 tablespoon of sugar, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 0.5 tablespoons

practice:

1. Wash the cucumber flowers (be careful not to scrub vigorously, so as not to damage the melon body and flowers), shred the ginger, and mince the garlic.

2. Put oil in the pot, when it is 50% hot, add minced garlic and saute until fragrant.

3. Pour in an appropriate amount of raw soy sauce and stir-fry until fragrant. Note that the fire should not be too high. If the fire is too high, the garlic is easy to paste, and the raw soy sauce is also easy to paste and has a bitter taste.

4. Add a spoonful of boiling water, after boiling, add oyster sauce and sugar.

5. Finally put the ginger in it, you can take it off the fire

6. Boil the water in the soup pot, add salt, sugar, oil, and then add the cucumber flowers.

7. Once the color changes, take it out and let it cool and drain.

8. Pour into a plate and drizzle with the sauce.

Shredded Carrot Meatballs

Ingredients: 1 radish, 2-3 pieces of dried tangerine peel (optional), 6 water chestnuts, 500 grams of minced meat, appropriate amount of salt, appropriate amount of cornstarch, a little pepper, a little green onion;

practice

1. First, wash the white radish, peel and shred the radish. The length of the radish should be convenient for wrapping the meatballs. Put a little salt and cornstarch to marinate for a while. Soak the dried tangerine peel until soft and dice, and save the water for soaking the dried tangerine peel.

2. The water chestnuts should also be chopped. Finely chop the minced meat and sprinkle with a pinch of salt and pepper.

3. Pour the chopped water chestnuts, chopped tangerine peel and soaked tangerine peel into the minced meat, stir in the same direction evenly.

4. Roll the minced meat into meat balls, wrap it with shredded radish, and place it on a plate.

5. Bring the water to a boil over high heat, put the meatballs in the steamer and steam for 10 minutes, take out and sprinkle with chopped green onion and you're done.

Stinky tofu with pork ribs

Ingredients: 500 grams of pork chops, 150 grams of stinky tofu, 5 grams of green onions, 10 grams of ginger, 20 grams of garlic seeds, and 25 grams of green and red peppers.

Seasoning: 1000 grams of vegetable oil (actual consumption 50 grams), 5 grams of salt, 4 grams of monosodium glutamate, 4 grams of chicken powder, 3 grams of sugar, 3 grams of oyster sauce, 10 grams of cooking wine, 3 grams of soy sauce, 5 grams of hot girl, 5 grams of bean paste , 10 grams of red oil, 3 grams of sesame oil, 5 grams of wet starch, 500 grams of fresh soup.

practice:

1. Wash the spare ribs and chop them into 5 cm long pieces; cut the green and red peppers into hob pieces; slice the ginger; remove the stems of the garlic, fry them in a 60% hot oil pan for a while, then remove them for later use.

2. Put the pot on the high heat, add vegetable oil, when it is 60% hot, add the stinky tofu and fry until the outer skin is crispy. When the inside is cooked, pour into a colander and drain the oil.

3. Leave the bottom oil in the pot, add the ginger slices and fry until fragrant, then add the ribs, cook in the cooking wine, stir fry repeatedly until the surface turns red and yellow, add salt, monosodium glutamate, oyster sauce, chicken powder,

White sugar, bean paste, spicy girl, fresh soup, boil on high heat, skim off the foam, turn to low heat and cook until the ribs are 80% rotten, add green and red pepper pieces, stinky tofu, garlic seeds and simmer for flavor, stir to thicken Soup, thicken, drizzle with sesame oil, red oil, sprinkle with scallions, and serve on a plate.

Braised Yuba with Pork Belly

Ingredients Pork belly, yuba, garlic sprouts, soy sauce, salt, garlic

Practice 1. Wash the pork belly, put it in a pot, add cold water, boil it until the chopsticks can be inserted, remove it and rinse with cold water, slice it as thin as possible.

2. Fold the yuba into a length of about 5cm, soak it in warm water, or put the whole root to soak it and cut it with a knife.

3. Chop the garlic and cut the garlic sprouts into sections. Heat the pot, add the pork belly and fry it until lightly yellow. Dish out the plate, pour out the excess oil, turn on the fire, add the pork belly, yuba, and garlic moss and stir-fry.

4. Add soy sauce, salt, chicken essence, add a little water, put the chopped garlic sprouts into the pot, cover the pot, turn off the medium heat, and cook for three minutes. Cover the pot, stir fry a few times, and remove from the pan. It's ready to go.

Grilled Eggplant with Tomatoes

Ingredients: eggplant, tomato, chopped green onion, ginger, sugar, oyster sauce, soy sauce

practice:

1. Wash the eggplants and cut them into strips. Wash and peel the tomatoes and cut them into thin pieces. Heat oil in a pot, the oil temperature is 50% hot, add the eggplant and fry until soft, remove and control the oil.

2. Add a little oil to the wok, add onion and ginger to fry until fragrant, add tomato pieces, soy sauce, sugar and stir-fry until thick, add eggplant strips and stir-fry for about a minute. Finally, add oyster sauce, stir fry evenly, and serve.

Chopped Pepper Fish Head

Ingredients: Fat head fish, cooking wine, salt, onion ginger, Wei Damei chopped pepper fish head and fresh soy sauce

practice:

1. Clean the fat head fish for later use.

2. Sprinkle the fish head with a little salt and cooking wine and marinate for 10 minutes.

3. Fry some onion and ginger in oil until fragrant and set aside.

4. Lay some scallions and ginger slices on the bottom of the plate, put the fish head into the plate and steam for three minutes to remove the fishy water, and spread the minced ginger and oil in the pan to spread the fish head flat.

5. Finally, lay out more chopped peppers, steam for 10 minutes, drizzle chopped peppers and fish head with fresh soy sauce, and you're done

Home cooked fish

Practice: 1. Slice ginger, cut green onion into large sections, mince chives, descale the fish, wash and control the water and dry it with kitchen paper.

2. When the pot is hot, add oil, the oil must be heated to more than 60%, smoke slightly, add butter,

3. Fry until shaking the pot, the fish can be moved in the pot and turn over, until both sides are fried until golden brown and set aside

4. Rinse the pot and heat it up, add oil, stir fry the onion, ginger, garlic, pepper, aniseed, cumin, and a small piece of dried chili

5. Stir fry until fragrant and then add the fish

6. Cook in vinegar, followed by cooking wine and soy sauce. You can also put them together in a bowl.

7. Put in boiling water, after the fire is boiled, skim off the foam and add salt, sugar and pepper to taste

8. After it boils, turn to medium heat, simmer slowly, constantly use a spoon to scoop up the juice on the fish, and turn over.

9. After 5 minutes of burning, turn on the fire to collect the juice, and serve out, oh right, sprinkle some chopped chives on it.

fried squid

Ingredients: 500g squid, 1 green and red pepper each, 1/3 onion, appropriate amount of ginger and spring onion, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 1/2 teaspoon of sugar, 1/3 teaspoon of salt

practice:

1. When buying squid, ask the boss to kill the squid, then cut off the head and eye of the squid, tear off the film on the squid, and pull out the squid bone for use.

2. Cut the squid claw in half, cut the squid tube, then flatten it, cut it with a diamond-shaped flower knife, cut the flower knife and then cut it into small pieces for later use.

3. Put an appropriate amount of water in the pot. After the water boils, pour in all the cut squid, cook for 30 seconds, and then the squid is curled and then drained and set aside.

4. Put an appropriate amount of oil in the pot, add the scallions and peppers and stir-fry until the peppers are broken, then pour in the squid and stir-fry. Add 1 tablespoon of oyster sauce, a pinch of salt, dark soy sauce, and half a teaspoon of sugar, stir fry evenly, and serve immediately.

Spicy Pepper Chicken

Materials: 3 yellow chicken, 1 pumpkin, 200 grams, green bamboo shoots, 1 flower pepper, 100 grams (5g) boiled water 500ml

practice:

1. After washing the peppers, soak them in water for 30 minutes, then pour out the water, and then pour in water and soak for 30 minutes.

2. After the three yellow chicken is gutted and washed, cut into small pieces and drain. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and cut them into small pieces. Slice the onion. Ginger slices.

3. Pour oil into the pot, when it is 70% hot, add onion and ginger to saute until fragrant, add chicken pieces and keep stirring with a shovel. After frying for about 5 minutes, add fresh peppers and dry red peppers and continue to stir-fry 2 minutes.

4. Pour in Laoganma tempeh chili sauce, sugar and salt, stir evenly, pour in boiling water (the water is at the same level as the ingredients), cook on high heat for 5 minutes, pour in the pumpkin pieces and green bamboo shoots, stir well, continue to cook for 5 minutes, wait for the soup The juice can be dried slightly

Braised duck intestines with ginger

Ingredients: fresh duck intestines, ginger slices, green two vitex pepper festival, dry pepper festival, cooking wine, salt, chicken essence, monosodium glutamate, soy sauce, dark soy sauce, pepper oil

practice:

1. After the fresh duck intestines are cleaned, cut them into sections and put them into a boiling water pot with cooking wine. Boil the water quickly and remove them. Drain the water and set aside.

2. Put the vegetable oil in a clean pot and heat it up, put in the ginger slices, green Erjingtiao chili section and dry chili section, stir-fry until fragrant, add salt, chicken essence, monosodium glutamate, soy sauce and dark soy sauce, then pour in the duck intestines and stir-fry for a while. Drizzle pepper oil in front of the pot, and serve on a plate.

Fried river prawns

Ingredients Small river shrimp; pepper; cooking wine; green and red pepper; ginger; garlic; oil; salt

practice

Wash the small river prawns to control the water, add pepper and cooking wine to marinate for a while

Green and red pepper diced, ginger and garlic minced

Put the oil in the pot and heat it until it is 80% hot, and fry the shrimps until the shell is crispy

Take another pot, fry the minced ginger and garlic at the bottom, then add diced green and red peppers and fry for a while

Add the river prawns and stir-fry together, add salt and stir-fry evenly.

Spinach mixed with fungus

Practice: 1. First remove the roots of the spinach, wash and rinse with water. The spinach is first run through hot water, drained and set aside for later use.

2. After soaking the fungus in warm water, add a little salt to make it easier to clean. After soaking, it is best to cut it into several pieces, which is easier to taste.

3. Slap the garlic, cut it into pieces for later use, and cut off the millet pepper for later use.

4. Heat oil in a pot, add garlic and millet pepper and fry, add spinach and stir fry together.

5. Pour in the prepared fungus and stir-fry together until the spinach becomes soft.

6. Add some salt and condiments, if you like to eat chili, you can also add some.

Mushroom Chicken Yuba

Materials: 1/4 of three yellow chicken, 20 grams of fresh mushrooms, 20 grams of yuba (soaked in water in advance), bean paste, ginger, green onions, cooking wine, and pepper.

Practice: 1. The chicken breast is slightly marinated with seasoning for preparation. Wash the mushrooms, squeeze the water and cut them into slices. Squeeze the water out of the soaked yuba and cut them into pieces about 3 cm in length. Slice the ginger and chop the green onions.

2. Put oil in a hot pan, add chicken and ginger slices, fry the ginger until fragrant, fry the chicken until it turns white, add in the mushrooms, fry until the mushrooms become soft, add yuba, bean paste (can be put or not, according to personal taste) ) and the right amount of salt and stir well; add minced green onion and a little soy sauce, stir well!

Mushrooms splashed with pepper oil

Material: 200 grams of mushrooms, 2 shallots, 1 spoon of Chinese pepper

Practice: 1. Mushrooms are best to use oyster mushrooms, which will taste more delicious. Then tear the mushrooms into strips.

2. Add water to the pot. When the water boils, add the oyster mushrooms and stir-fry until they are cooked through.

3. First add salt, chicken essence, light soy sauce and pepper to the blanched oyster mushrooms, stir well, then sprinkle chopped green onion on top.

4. Heat the oil in the pot at a temperature of 50%, add the peppercorns and slowly fry the fragrance, then remove the peppercorns and only need the peppercorn oil.

5. When the oil is hot, pour it on the mushrooms with chopped green onion, mix well and serve.

Spiced pork trotters

Practice 1. Wash the pig's trotter and cut it in half (let the seller do it when you buy it, or you can not cut it) and blanch it in hot water

2. The electric pressure cooker is ready, put in the trotters and add cinnamon

3. Add pepper

4. Add bay leaf

5. Add star anise

6. Add salt, sugar, monosodium glutamate, dark soy sauce in turn, and if you like a spicy taste, you can also add a few dried red peppers.

7. Select the appropriate function of the electric pressure cooker and turn it on. When the time is up, you are done. It can be eaten hot, smooth and soft, and it can be eaten cold with a chewy taste!

Dried Green Beans

Practice 1. First of all, we prepare a handful of green beans, pinch off the head and tail and the old tendons, cut them into long sections, and soak them in clean water. The fibers of the old tendons are relatively thick and must be removed.

2. Let's prepare another small ingredient, cut four pieces of garlic into pieces, cut the white section of green onion into pieces, put them in the pot together, and then grab a handful of red dried peppers and green peppercorns.

3. After the ingredients are ready, we put the green beans in oil. Heat oil in a pot, heat the oil to 70% heat, pour in the green beans, fry in high temperature oil for 1 minute, the green beans will turn blue, and the skin will slowly wrinkle, we take out the green beans, control the oil and set aside.

4. Leave the base oil in the pot, pour in the small ingredients just prepared, the fire should not be too high, slowly fry the water, do not fry the peppers, after frying the fragrance, pour in the green beans, and start seasoning after leaving the fire.

5. Add 2 grams of salt, 1.5 grams of chicken powder, 1.5 grams of sugar, stir fry quickly, and dissolve the seasoning. At this time, you can put a little balsamic vinegar, or you can leave it out if you don't like it. Drizzle in pepper oil, and after mixing Ready to cook.

Fried Dried Tofu with Green Garlic

Ingredients: dried tofu; green garlic; pepper; sesame oil; salt; oyster sauce; soybean paste; sugar; cooking wine; oil

practice:

1. Sliced ​​dried tofu, diced peppers, sliced ​​the white part of the garlic with an oblique knife, and cut the garlic leaves into sections

2. Heat the oil in the pot, add garlic and chili to fry until fragrant, pour in dried tofu and stir fry

3. Pour in cooking wine and saute until fragrant. If the pot is still too hot, add a little water to prevent the pot from burning, add a little oyster sauce and soybean paste and continue to stir fry

4. Add a little sugar to make it fresh, add an appropriate amount of salt according to the degree of saltiness, pour in the garlic leaves and fry until cooked

5. Drizzle with sesame oil before serving

Braised Chicken with Double Bacteria

Practice 1. After the chicken is washed and cut into pieces, soak it in water for half an hour until it is bleeding.

2. Rinse and drain the water into a bowl, add a little salt and cooking wine, mix well and marinate for a while

3. Wash the shiitake mushrooms and mushrooms and cut them into pieces for later use

4. Wash and cut the onion, ginger and garlic for later use

5. Heat oil in a pot, saute ginger and minced garlic until fragrant

6. Pour in the chicken, stir fry until fragrant

7. Add bean paste and fry the red oil, mix well

8. Drizzle in soy sauce and fry until browned

9. Add the right amount of water, shiitake mushrooms, mushrooms

10. After the fire is boiled, turn to low heat and simmer for half an hour

11. Add the onion and stir well

Braised Cauliflower

Practice 1. Preparation of ingredients: a small piece of cauliflower, split open, wash and drain; a large piece of fresh meat, cut into pieces for fat and thin.

2. First heat the frying pan, add the fat and stir fry the oil, then put the lean meat in, add salt, soy sauce, garlic, ginger, dried chili, five-spice powder, salt and sugar to remove the meat. Stir fry to taste.

3. Finally, add the cauliflower, stir fry with the meat pieces evenly, cover the pot and simmer for 3-5 minutes, until the cauliflower is fragrant.

Cooking Tips:

1. There is no need to blanch the cauliflower, nor do you need to add water when frying the cauliflower.

2. When frying cauliflower, first stir-fry the fat with the oil, which is more fragrant and delicious than frying with salad oil.

Secret Braised Lamb

Practice 1. Wash the mutton and cut it into small pieces the size of your thumb.

2. Put a pot of cold water in the pot, pour in the mutton pieces, bring to a boil over high heat, remove the mutton with a slotted spoon and set aside.

3. Sliced ​​green onion, sliced ​​ginger, sliced ​​garlic.

4. Cut coriander into sections.

5. Put 15 grams of oil in the pot, heat until the oil is 70% hot, add bean paste, pepper, green onion, ginger, garlic, saute until fragrant, then add cooking wine and oyster sauce.

6. Add the mutton pieces that have been blanched in water, and stir-fry for a few times over high heat.

7. Pour in 500 grams of water and bring to a boil.

8. Add salt, hot pot base, monosodium glutamate, soy sauce, pepper, sugar, turn to medium heat and simmer for 20 minutes.

saliva fish

Ingredients: grass carp, tempeh 1, peanut kernels (fried), cooked sesame/scallions, ginger, garlic, salt, cooking wine, white pepper, starch, soy sauce, balsamic vinegar, sugar, sesame oil, chili oil, and vegetable oil.

practice:

1. Fresh grass carp meat is cut with an oblique blade into evenly-thick fillets for later use.

2. Grab the fish fillets with salt, cooking wine, white pepper and starch, and marinate for 15 minutes.

3. Chop the tempeh and dried red peppers, peel the fried peanuts, and chop the onion, ginger, and garlic for later use.

4. Mix fresh soy sauce, cooking wine, balsamic vinegar, sugar, sesame oil and chili oil into a sauce.

5. Remove the oil from the pan, add a wide range of oil, when the oil temperature is 30% to 40% hot, add the fish fillets and they are cooked.

6. Take out the oil control, leave the bottom oil in the pot, saute the shallots, ginger, garlic and chili tempeh until fragrant.

7. Add the prepared sauce and bring to a boil; pour it on the slippery fish fillet while it is still hot, sprinkle with cooked sesame seeds and chopped peanuts, add chopped shallots and serve.

Stir-fried Bitter Gourd Yam Tablets

Practice 1. Prepare all the materials

2. Peel, wash and slice the yam and soak in water for later use, slice bitter gourd for later use, chop garlic for later use

3. Put an appropriate amount of water in the pot and boil it, then add the bitter gourd and yam, blanch and remove

4. Drain the water after cold water and set aside

5. Pour a proper amount of oil into the pot and heat it up, add minced garlic and saute until fragrant

6. Add bitter gourd and yam slices and stir fry for a while

Casserole with Braised Pork

Material: pork belly, green onion, ginger, star anise, cinnamon, bay leaf, rock sugar, dark soy sauce, light soy sauce

practice:

1. Wash the pork belly, cut it into pieces, put it in water, add cooking wine and soak for 10 minutes.

2. Pour the pork belly into the pot with water, boil it, blanch the scum, remove and wash it for later use.

3. Put the pork belly in the pan without oil, fry it on low heat until it turns yellow and the oil comes out, put the meat to one side, and put the onion and ginger in the pan.

4. Add light soy sauce and dark soy sauce and stir fry evenly, add boiling water, cover the meat, add star anise, cinnamon, and bay leaves, simmer for 5 minutes, turn to low heat and simmer for 1 hour, pour into a casserole, and reduce heat to soup The juice can be thick.

Sweet and Sour Chopped Pepper Eggplant

Ingredients: eggplant, chopped pepper, glutinous rice, balsamic vinegar, oil, salt, chopped green onion, a little monosodium glutamate

practice:

1. Cut the eggplant in half, and mark the surface with a diamond-shaped flower knife.

2. Put it in the oven and bake at 180 degrees for 20 minutes.

3. Arrange the grilled eggplants on a plate.

4. Heat oil in a wok, add chopped pepper and fry until fragrant.

5. Add glutinous rice and stir-fry until fragrant, add balsamic vinegar and stir-fry well.

6. Add sugar and vinegar according to your own taste.

7. Add salt and a little monosodium glutamate to taste, drizzle on the eggplant and sprinkle with green onion.

Grilled Chicken Wing Roots with Mushrooms

list of ingredients

5 chicken wings, 8-12 shiitake mushrooms, 1 spoon of cooking wine, 1 spoon of extremely fresh flavor, 3 slices of ginger, 1 star anise, 1 fragrant leaf, salt to taste

cooking steps

Step 1. Prepare the raw materials;

Step 2. No need to put oil in the hot pan, put the chicken wings into the pan and fry;

Step 3. Fry the chicken wings until slightly oily, then add the ginger slices, star anise and bay leaves to stir fry both sides golden brown;

Step 4. After frying for a few times, add an appropriate amount of cooking wine and stir fry;

Step 5. Pour an appropriate amount of water;

Step 6, put in the mushroom pieces;

Step 7. Add an appropriate amount of very fresh flavor into it;

Step 8. Cover and simmer for five minutes;

Step 9. Collect the juice over high heat, add an appropriate amount of salt and pepper to taste, put it in a small bowl, and sprinkle chopped green onion on the surface.

Step 10. Serve on the table.

Hot Fat Sausage

Practice: 1. The fat intestines must be cleaned! Both sides are repeatedly cleaned, then blanch in a pot and pick up, cut into sections.

2. Pour an appropriate amount of oil into the pot, 8 slices of ginger, an appropriate amount of minced ginger and minced garlic, and a dried chili to sauté until fragrant, add the fat sausage, stir fry, add 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, Mix 1 tablespoon of white sugar, a pinch of salt, and 1 tablespoon of oyster sauce.

3. Pour in 3 bowls of cold water, add appropriate amount of Chinese prickly ash, and start to simmer.

4. Cook over medium heat until the water is almost dry. At this time, you can see that the fat intestines in the pot have already released oil. At this time, turn on the high heat and stir-fry the fat intestines with a spatula until both sides of the fat intestines start to turn brown. Completely juiced up and done!

Beer steamed hairtail

Ingredients: hairtail, beer, salt, onion, ginger, sugar, steamed fish with soy sauce, oyster sauce, light soy sauce, sesame oil, red pepper

practice

1. Wash off the black things in the belly of the fish, put a knife on the hairtail, add beer and sugar to soak for 10-15 minutes.

2. Put the steamed fish soy sauce, oyster sauce, and soy sauce into a bowl, soak the shredded onion and red pepper into the water, sprinkle with salt to taste, place the shallots and ginger slices on the plate, put the octopus on it, and put the water on the boil. Put the fish in the steamer and add the sauce together.

3. Steam on high heat for about 15 minutes, turn off the heat and take it out. Quickly drain the fishy water from the steamed fish in the dish, sprinkle onion and red pepper shreds, add sesame oil to the sauce, put it in the steamed hairtail and serve.

Spicy Tofu and Pork

Materials: tofu, tenderloin, starch, Pixian watercress, soy sauce, garlic, pepper, vegetable oil, shallot, salt, fresh summer ginger, fresh pepper;

practice

1. Shred fresh chilli and ginger, and chop shallots into thin sections;

2. Add in oil, add garlic, Sichuan peppercorns, Pixian watercress, soy sauce and stir-fry until fragrant, add appropriate amount of water and bring to a boil;

3. Slice the tenderloin, wrap it in starch and cook in the soup;

4. When the meat is almost cooked, add tofu peppers and fresh ginger to cook, and season with salt;

Fish-flavored carrot shreds

Ingredients: 300 grams of carrots, 50 grams of green peppers, 1 tablespoon of pickled peppers, appropriate amount of onion, ginger and garlic, 5 grams of sugar, 5 grams of vinegar, and 2 grams of salt. Appropriate amount of starch

Practice: 1 Cut carrots into shreds. Green peppers are also shredded.

2 Take a bowl, add sweet and sour soy sauce, onion, ginger and garlic starch and appropriate amount of water, mix well to form a sauce.

3 Heat oil in a pan, add shredded carrots and stir-fry. Add salt and stir fry until red oil is released.

4 Add pickled pepper and stir-fry until fragrant. Pour in the sauce and fry until the sauce thickens.

5 Add in the sautéed carrots and stir well. Then add green pepper flakes and stir to combine.

Fried bean sprouts with noodles

Practice 1. Soak the bean sprouts in salt water for 15 minutes and then control the water. Choose the leeks, wash them and cut them into pieces, slice the garlic, wash the dried peppers and remove the seeds for later use;

2. Cook the sweet potato vermicelli, remove the water and set aside, shred the tenderloin, add 2 grams of salt, 5 grams of organic soy sauce, 2 grams of starch and 5 grams of cooking wine, mix well and marinate for 20 minutes;

3. After the pan is heated, put a little more peanut oil, and quickly fry the marinated shredded pork, then put it out for use;

4. Use the remaining oil at the bottom of the pot to sauté the garlic slices and dried peppers until fragrant;

5. Add the processed bean sprouts, add 3 grams of salt, and stir-fry over medium heat until the bean sprouts are broken;

6. Add the cooked sweet potato vermicelli, add 10 grams of organic soy sauce, 3 grams of dark soy sauce and 150 ml of hot water, mix well and cook for 2-3 minutes until the soup is absorbed by the vermicelli;

7. After the noodles are tasted, add the fried shredded pork and chives and mix well;

Sauerkraut Fried Shredded Pork

Ingredients: sauerkraut, tenderloin, red pepper, cooking wine, pepper, salt, ginger, sugar;

practice

1. Materials: sauerkraut, tenderloin, red pepper. (Red peppers are used for decoration and can be omitted); wash the sauerkraut with water several times and squeeze out the water. (If the sauerkraut is particularly salty, it needs to be soaked); shred the sauerkraut;

2. Shred the tenderloin, marinate it with cooking wine, pepper, and salt for a while; fry the ginger slices in the oil pan until fragrant; pour in the shredded pork and fry until discolored and set aside for later use;

3. Take another oil pan, pour in the sauerkraut and stir-fry until fragrant; pour in the shredded pork, stir well, and add a little sugar to taste. (The sauerkraut itself has a salty taste, so no additional seasoning is required); finally pour in the shredded red pepper and stir well;

Roasted Eggplant with Minced Pork in Soy Sauce

Ingredients: eggplant, yellow sauce, red pepper, onion, garlic, ginger, minced meat, raw flour, soy sauce, cooking wine, sugar, chicken powder;

practice

Cut eggplant into strips; slice garlic and ginger (I don't like minced garlic and ginger, so I don't mince it); mince pork belly, add some cornstarch and soy sauce to mix well;

Fry the eggplants in oil first.

take out the spare;

Leave the bottom oil in the pot, first saute the garlic and ginger until fragrant, add the minced meat and quickly disperse, then add two tablespoons of yellow sauce, order light soy sauce, dark soy sauce, cooking wine, sugar and water;

Pour in the eggplant, red pepper and stir fry, finally add some chicken powder to taste, sprinkle with chopped green onion;

Fish-flavored shredded pork

Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus, seasoning for cured meat (5ml soy sauce, 5ml cooking wine, 20ml water starch), fish sauce (5ml soy sauce, 15ml vinegar, 45g sugar, 1g salt, 20ml water starch), 80ml salad oil, appropriate amount of onion, ginger, minced garlic, 4-5 Sichuan pickled peppers

practice:

1. Cut the pork tenderloin into thin shreds, marinate with marinade seasoning for ten minutes.

2. Cut green peppers, carrots, and winter bamboo shoots into shreds, soak the black fungus until soft, wash and cut into shreds for later use.

3. Prepare the fish sauce for later use, mince the onion, ginger, and garlic for later use, and mince the chili for later use.

4. Put enough oil in the pot. When the oil is 60-70% hot, add the shredded pork and quickly slide it over high heat until it turns white. Set it out for later use.

5. Put a little oil in the pot, add onion, ginger, minced garlic and fry until fragrant, add hot and spicy pepper and fry red oil.

6. Add carrots, winter bamboo shoots and fungus and stir-fry for 2 minutes. Add in peppers and stir-fry evenly.

7. Add in the fried shredded pork and quickly stir fry evenly.

8. Pour in the fish sauce and quickly stir fry evenly.

Roasted Eggplant with Soybeans

Ingredients: 1 round eggplant, 2 handfuls of soybeans, 3 tablespoons of dry yellow sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 gram of salt, appropriate amount of water and starch, appropriate amount of onion, ginger and garlic

practice:

1. Soy beans are soaked in advance and boiled with salt. Add enough water to the soy sauce and drain.

2. Cut the eggplant into hob pieces. Sprinkle 1 tablespoon of salt to marinate the water. This step can effectively prevent the eggplant from absorbing oil.

3. Put a little oil in the pot, and stir the marinated eggplant until soft.

4. Put oil in the pot, add the onion, ginger and garlic when the oil is hot and stir until fragrant. Pour in the drained soy sauce. Then add soy sauce, oyster sauce, sugar and stir fry over low heat.

5. Pour in the boiled soybeans and stir well. Then pour in an appropriate amount of water starch to thicken. Pour in the eggplant and stir fry evenly

Dried Pleurotus Mushrooms

Ingredients: 2 king oyster mushrooms; 1/2 tsp salt, 1/2 tbsp soy sauce, 1/2 tbsp garlic, 2 cloves of dried chilies, 4 oyster sauce, 1/2 tbsp vegetable oil, 2 tbsp chives, 2 white sesame seeds, 1 tsp;

practice:

1. Prepare the ingredients, cut the dried pepper into sections, cut the garlic into thick rice, and cut the chives into flowers;

2. Wash the king oyster mushrooms and tear them into strips by hand;

3. Put it into a pot of boiling water and blanch it quickly;

4. Drain the water after blanching;

5. Fry the white sesame seeds in a frying pan over medium heat and set aside for later use;

6. Put an appropriate amount of vegetable oil in a frying pan, add the blanched king oyster mushrooms, stir-fry until the surface is browned, and put it out for later use;

7. Re-start the pot, put a little vegetable oil and heat it to 50% heat, add the dried peppers, diced garlic and scallions and sauté until fragrant;

8. Add king oyster mushrooms and stir-fry together, season with salt, soy sauce and oyster sauce;

9. Stir fry evenly and add sesame and chives;

pork blood leek radish

Ingredients: pig blood, white radish, chives, chicken soup, red pepper, minced garlic, chili sauce, Shaoxing wine, light soy sauce, brown sugar, dark soy sauce, pepper

practice

1. Peel the white radish and cut it into pieces, cut the chives into sections, chop the red pepper, cut the pig blood into squares, add boiling water and soak in Shaoxing wine for 10 minutes.

2. Heat a wok over medium-high heat, add a little oil, saute the minced garlic, red pepper and chili paste until fragrant.

Sizzling Hakka Tofu

Production Method:

1. Change 300 grams of old tofu into a 4 x 2 cm clip blade; beat 2 eggs evenly and fry them into egg skins; add 100 grams of pork belly stuffing with 30 grams each of minced celery, minced carrots, and minced sandwiches with ham and sausage , add 3 grams of salt, 2 grams of monosodium glutamate, and 2 grams of pepper, and mix well to make a filling. Add the filling to the tofu slices with a knife.

2. Roll the sandwiched meat-filled tofu with egg skin in turn, and stick with 10 grams of cornstarch at the interface.

3. Put 500 grams of salad oil (about 80 grams) in the pot and heat it to 60% heat, add the rolled tofu rolls and fry them until golden brown, remove and drain the oil, and put them into the iron with 30 grams of onion rings at the bottom in the board.

4. Leave 25 grams of oil at the bottom of the pot, add 3 grams each of chopped green onion, ginger slices, and minced garlic to fry until fragrant, add 15 grams of chili sauce, 8 grams of cooking wine, and 300 grams of clear soup to taste, use 6 grams of wet starch before serving Thicken and pour over tofu.

Bitter Gourd with Eggplant Sauce

Material: eggplant, bitter gourd, green and red pepper, garlic,

practice:

1. Wash and cut the eggplant, bitter gourd and chili separately, and dice the garlic. Heat oil in a pan, saute garlic until fragrant. Pour in the eggplant and fry until the eggplant is translucent.

2. Pour in the bitter gourd and stir fry until soft. Add green and red peppers, add salt and stir fry. Put about two tablespoons of water, add in soy sauce, oyster sauce, chicken powder, stir well and serve.