Carefully selected 39 recommended dishes, nutritious, delicious and inexpensive, worth trying

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!

Stir-Fried Kale with Shrimp

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

2. Remove the heads and shells of sea prawns and wash them

3. Heat the oil pan and fry minced garlic until fragrant, stir-fry the shrimps until the shrimps turn red, add soy sauce and stir-fry until they are colored, 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 fry well

Boiled Cucumber Blossoms

Ingredients: Cucumber flower 350g Ginger and garlic 15g oil Appropriate amount of salt 1 tsp sugar 2 tsp light soy sauce 1 tsp oyster sauce 0.5 tsp

practice:

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

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

3. Pour in an appropriate amount of light soy sauce and stir-fry until the aroma is released. Be careful not to overheat the fire. If the fire is too high, the garlic will be easily burnt, and the soy sauce will also be easily burnt and have a bitter taste.

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

5. Finally, add shredded ginger and remove from heat for later use

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

7. Once the color changes, you can take it out and cool it, and drain the water.

8. Put it on a plate and pour over the sauce.

Shredded Radish Meatballs

Ingredients: 1 radish, 2-3 slices of 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 grate it. The length of the shredded radish should be convenient for wrapping the meatballs. Put a little salt and cornstarch to marinate for a while. Soak the tangerine peel until soft and dice, and keep the water used for soaking the tangerine peel.

2. The water chestnuts should also be chopped. Chop the meat, sprinkle with a little salt and pepper.

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

4. Knead the minced meat into meatballs, wrap them with shredded radish, and place them on a plate.

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

Stinky Tofu Roasted 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, 25 grams each 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, and 500 grams of fresh soup.

practice:

1. Wash the pork ribs and chop them into 5 cm long sections; cut the green and red peppers into hob pieces;

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

3. Leave the base oil in the pot, add sliced ​​ginger and sauté until fragrant, then add the pork 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 girls, fresh soup, boil over high heat, skim off the foam, turn to low heat and cook until the ribs are 80% rotten, add green and red pepper cubes, stinky tofu, garlic seeds and simmer for flavor, and thicken the heat Thicken the soup, pour sesame oil and red oil, sprinkle with scallions, and put it on a plate.

Braised Beancurd Sticks with Pork Belly

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

Method 1. Wash the pork belly, put it in a pot, add cold water, boil until the chopsticks can be inserted, take it out, rinse with cold water, slice it, and try to make it thinner.

2. Fold the bean curd stick into a length of about 5cm, soak it in warm water, or put the whole root down and soak it, and cut it off with a knife.

3. Crush the garlic and cut the garlic sprouts into sections. Heat up the pan, put in the pork belly and fry until lightly yellow, put it on a plate, pour out the excess oil, turn on high heat, add the pork belly, yuba, and garlic moss and stir fry.

4. Add soy sauce, salt, chicken essence, and a little water, put the chopped garlic 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 serve on a plate. You can start.

Roasted Eggplant with Tomatoes

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

practice:

1. Wash the eggplant and cut it into strips. Wash the tomato, peel it and cut it into thin pieces. Heat oil in a pan, the oil temperature is 50% hot, put in the eggplant and fry until soft, remove and control the oil.

2. Add a little oil to the frying pan, add scallions and ginger and sauté until fragrant, add tomato cubes, light soy sauce, and sugar, stir fry until thick, add eggplant strips and stir fry for about one minute. Finally, add oyster sauce, stir-fry evenly, and you can take it out of the pan.

Fish Head with Chopped Pepper

Ingredients: fat head fish, cooking wine, salt, green onion and ginger, Veda, fresh soy sauce with chopped pepper fish head

practice:

1. Clean the fat head fish and set aside.

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

3. Stir-fry some shallots and ginger in oil until fragrant and set aside.

4. Spread some scallions and ginger slices on the bottom of the plate, put the fish head in the plate and steam for three minutes to remove the fishy water, and spread the fried ginger and oil in the pot on the fish head.

5. Finally, spread more chopped peppers, steam for 10 minutes, top with fresh soy sauce with chopped pepper fish head, and you're done

home cooked fish

Method: 1. Slice ginger, cut green onion into large sections, mince chives, remove scales from fish, wash and dry the fish, and dry it with kitchen paper.

2. When the pot is hot, put in the oil. The oil must be heated to more than 60% and smoke slightly. Put in the butter.

3. Fry until the pan is shaken, the fish can move in the pan and turn over until both sides are fried until golden, remove and set aside

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

5. Stir-fry until fragrant, then add fish

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

7. Put in boiling water, boil on high heat, skim off the froth and add salt, sugar and pepper to taste

8. After boiling, turn to medium heat, simmer slowly, keep using a spoon to pour juice on the fish, and turn over.

9. After cooking for 5 minutes, you can turn on the fire to collect the juice, and put it out on the plate. Oh, it’s unnecessary to sprinkle some chopped chives

Stir-Fried Squid

Ingredients: 500 grams of squid, 1 each of green and red peppers, 1/3 of onion, appropriate amount of ginger and spring onion, 1 tablespoon of oyster sauce, half tablespoon of dark soy sauce, half 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 eyes of the squid, tear off the film on the squid and pull out the squid bone for later use.

2. Cut the squid claws in half, cut the squid tube, then flatten it, cut it with a diamond-shaped flower knife, cut the flower knife and 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 the squid curls up, then remove and drain for later use.

4. Put an appropriate amount of oil in the pot, add scallion white and chili and stir-fry until the chili is broken, then pour in the squid and stir-fry. Add 1 tablespoon of oyster sauce, a little salt, dark soy sauce, and half a teaspoon of sugar, and stir fry evenly before serving.

Spicy Pepper Chicken

Ingredients: Three yellow chicken, 1 pumpkin, 200 grams green bamboo shoots, 1 flower pepper, 100 grams dried red pepper, 10 green onions, 5 sections of ginger, 5 slices of ginger, 4 tablespoons (60 grams) of Laoganma black bean sauce, 1 teaspoon sugar (5 grams), and 1 teaspoon salt (5 grams) boiled water 500ml

practice:

1. Wash the fresh peppers, soak them in water for 30 minutes, pour off the water, then pour in water and soak for another 30 minutes.

2. Remove the viscera and wash the three yellow chickens, cut them into small pieces, and drain the water. Peel the pumpkin and cut into small pieces. Peel the lettuce and cut into small pieces. Slice the shallots into sections. Sliced ​​ginger.

3. Pour oil into the pot, and when it is 70% hot, add green onion and ginger and sauté until fragrant, then pour in the chicken pieces and stir-fry continuously with a spatula. After frying for about 5 minutes, add fresh peppers and dried red peppers and continue to stir-fry 2 minutes.

4. Pour in Laoganma fermented bean sauce, sugar and salt, stir evenly, pour in boiling water (the water is equal to the ingredients), cook on high heat for 5 minutes, pour in pumpkin cubes and green bamboo shoots, stir well, continue to cook for 5 minutes, wait for the soup The juice can be slightly dried

Sautéed Duck Intestines with Ginger

Ingredients: fresh duck intestines, ginger slices, Qing Er Vitex chili section, dried chili section, cooking wine, salt, chicken essence, monosodium glutamate, soy sauce, dark soy sauce, pepper oil

practice:

1. After cleansing the fresh duck intestines, cut them into sections and put them into a boiling water pot with cooking wine, quickly blanch them, remove them, and drain them for later use.

2. Put vegetable oil in a clean pot and heat it up, put ginger slices, Qing Er Vitex chili section and dried chili section, add salt, chicken essence, monosodium glutamate, soy sauce and dark soy sauce after frying until fragrant, then pour in duck intestines and stir-fry for a while. Drizzle pepper oil over the pot, put on a plate and serve.

Fried River Prawns

Ingredients small river prawns; pepper; cooking wine; green and red peppers; ginger; garlic; oil; salt

practice

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

Diced green and red peppers, minced ginger and garlic for later use

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

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

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

Fungus with Spinach

Method: 1. First remove the roots of the spinach, wash it and rinse it with water, put the spinach in hot water first, remove it and drain it for later use.

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

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

4. Heat oil in a pan, pour in garlic and millet pepper and stir-fry, then pour in 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 chili, you can also add some.

Mushroom Chicken Yuba

Ingredients: a quarter of three yellow chickens, 20 grams of fresh shiitake mushrooms, 20 grams of bean curd sticks (soaked in water in advance), bean paste, ginger, green onions, cooking wine, and pepper

Method: 1. Marinate the chicken breast with some seasoning for preparation. Wash the shiitake mushrooms, squeeze dry and cut into slices. Squeeze the soaked bean curd sticks and cut into 3 cm long sections. Slice ginger and mince green onion

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

Pepper Oil Splashed Mushrooms

Ingredients: 200 grams of mushrooms, 2 shallots, 1 spoon of pepper

Method: 1. It is best to choose oyster mushrooms for mushrooms, which will taste more delicious. Then tear the oyster mushrooms into strips.

2. Add water to the pot, wait for the water to boil, add oyster mushrooms and stir-fry until they are fully cooked, then take them out, drain the water and put them on a plate.

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

4. Add oil to the pot, heat the oil to 50% heat, add the peppercorns and slowly fry the aroma, then remove the peppercorns and only use the peppercorn oil.

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

Five Spice Pork Trotter

Method 1. Wash the trotters and cut them in half (let the seller handle it when you buy it, or you can leave it alone) and blanch in hot water

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

3. Add pepper

4. Add bay leaves

5. Add star anise

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

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

Stir-Fried Green Beans

Method 1. First, we prepare a handful of green beans, pinch off the head and tail and old tendons, cut them into long sections, soak them in clean water, and remove the thicker fibers of the old tendons.

2. Let's prepare some small ingredients. Cut four pieces of garlic into slices, and cut the white section of scallion into slices. Put them into the pot together, and then add 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 pan, heat the oil to 70% heat, pour in green beans, fry in high-temperature oil for 1 minute, the green beans turn green, and the skin slowly wrinkles, take out the green beans, and control the oil for later use.

4. Leave the bottom oil in the pot, pour in the small ingredients just prepared, do not overheat, slowly stir fry the water, do not fry the peppers, after frying the aroma, pour in the green beans, remove from the fire, and start seasoning.

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 properly. You can leave it if you don’t like it. It's ready to cook.

Fried Tofu with Green Garlic

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

practice:

1. Dried tofu slices, diced peppers, sliced ​​white part of garlic with a diagonal knife, cut garlic leaves into sections

2. Put oil in the pot and heat it up, add garlic and chili and stir-fry until fragrant, then pour in dried tofu and stir-fry

3. Pour in the cooking wine and sauté 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 enhance freshness, add an appropriate amount of salt according to the degree of saltiness, pour in garlic leaves and fry until cooked

5. Drizzle with sesame oil before serving

Braised Chicken with Double Bacteria

Method 1. After washing and chopping the chicken, soak it in water for half an hour until it bleeds

2. Wash and drain and put into a bowl, add a little salt and cooking wine, mix well and marinate for a while

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

4. Wash and chop shallots, ginger and garlic for later use

5. Heat oil in a pan, sauté ginger and minced garlic until fragrant

6. Pour in the chicken and stir-fry until fragrant

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

8. Pour in soy sauce and stir-fry until colored

9. Add appropriate amount of water, shiitake mushrooms, and mushrooms

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

11. Add sliced ​​green onion and stir well

Braised Cauliflower

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

2. Heat up the pan first, put in the fat meat and stir-fry the oil, then put the lean meat in, add salt, light soy sauce, garlic, ginger slices, dried chili, five-spice powder, salt and sugar to fry the meat Stir fry to taste.

3. Finally, put the cauliflower in, stir-fry with the meat 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, and there is no need to add water when frying the cauliflower.

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

Secret Braised Lamb

Method 1. Wash the mutton and cut 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, and take out the mutton with a colander for later use.

3. Slice green onions, slice ginger, and slice garlic.

4. Cut the parsley into sections.

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

6. Put in the blanched mutton pieces, and stir-fry 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, light 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 seeds\ shallots, 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, cut into thin and uniform fish fillets with a slanted blade and set aside.

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

3. Chopped tempeh and dried red pepper, peeled and crushed fried peanuts, chopped green onion, ginger and garlic and set aside.

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

5. Take up the oil pan, add a wide range of oil, when the oil temperature is 30% to 40% hot, put in the fish fillets until cooked.

6. Take out the oil control, leave the bottom oil in the pot, sauté the onion, ginger, garlic and minced chili and tempeh.

7. Add the adjusted sauce and bring to a boil; pour it on the smooth fish fillets while it is hot, sprinkle with cooked sesame seeds and crushed peanuts, add chopped shallots and serve out of the pan.

Fried bitter gourd and yam slices

Step 1. Prepare all the materials

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

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

4. After soaking in cold water, drain the water and set aside

5. Pour an appropriate amount of oil into the pan and heat it up, then add minced garlic and sauté until fragrant

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

Braised Pork Casserole

Ingredients: pork belly, onion, ginger, star anise, cinnamon, bay leaves, rock sugar, dark soy sauce, light soy sauce

practice:

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

2. Pour the pork belly and water into the pot, boil it, blanch the bleeding foam, take it out and wash it for later use.

3. Put no oil in the pot, put pork belly, fry on low heat until it turns yellow and oil comes out, put the meat aside, put green onions and ginger into the pot.

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, cook on high heat for 5 minutes, turn to low heat and simmer for 1 hour, pour into a casserole, and collect on high heat until the soup The juice is thick enough.

Sweet and Sour Chili Eggplant

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

practice:

1. Cut the eggplant in half, and cut 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 eggplant on a plate.

4. Heat the oil in a pan, add the chopped pepper and sauté until fragrant.

5. Add fermented glutinous rice and sauté until fragrant, add balsamic vinegar and stir well.

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

7. Add salt and a little monosodium glutamate to taste, pour over the eggplant and sprinkle with green onions.

Roasted Chicken Wing Roots with Mushrooms

ingredient list

5 chicken wings, 8-12 shiitake mushrooms, 1 scoop of cooking wine, 1 scoop of very fresh taste, 3 slices of ginger, 1 star anise, 1 slice of fragrant leaves, appropriate amount of salt

cooking steps

Step 1. Prepare raw materials;

Step 2. Heat the pan without oil, put the chicken wings into the pan and fry;

Step 3. Fry the chicken wings until the oil is slightly released, then turn both sides golden, then add sliced ​​ginger, star anise and fragrant leaves and stir-fry;

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

Step 5, pour in an appropriate amount of water;

Step 6, put in the shiitake mushrooms;

Step 7, add an appropriate amount of fresh flavor into it;

Step 8. Cover and simmer for five minutes;

Step 9, collect the juice on high heat, add appropriate amount of salt and pepper to taste, put it into a small bowl, and sprinkle chopped shallots on the surface.

Step 10, served on the table.

Hot Fat Sausage

Method: 1. The fat intestines must be cleaned! Both sides are washed repeatedly, then put in a pot, scalded, picked up, and cut into sections.

2. Pour an appropriate amount of oil into the pot, 8 slices of ginger, appropriate amount of minced ginger and minced garlic, and a dried chili until fragrant, add the sausage, stir fry, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, Stir 1 tablespoon of white sugar, a little salt, and 1 tablespoon of oyster sauce evenly.

3. Pour 3 bowls of cold water, add a proper amount of peppercorns, and start to simmer.

4. Cook over medium heat until the water is almost dry. At this time, I saw that the fat intestines in the pot had already released oil. At this time, I turned on the high heat and used a spatula to stir-fry the fat intestines until both sides of the fat intestines began to turn brown. The juice is completely collected and it is done!

Beer Steamed Hairtail

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

practice

1. Wash off the black stuff in the belly of the fish, mark the hairtail with a flower knife, add beer and sugar and soak for 10-15 minutes.

2. Put the steamed fish soy sauce, oyster sauce, and light soy sauce into a bowl, soak the shredded green onion and red pepper into the water, sprinkle with salt to taste, put the green onion and ginger slices on the plate, put the hairtail on it, boil the water Put the fish into 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 pour out the fishy water from the steamed fish on the plate, sprinkle with green onion and shredded red pepper, add sesame oil to the sauce, put it into the steamed hairtail and serve.

Spicy Tofu Slices

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

practice

1. Shred chili and fresh ginger, cut shallots into fine pieces;

2. Put in the oil, add garlic, Chinese prickly ash, Pixian watercress, light soy sauce and sauté until fragrant, add some water and bring to a boil;

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

4. When the meat slices are almost cooked, add tofu, pepper and fresh ginger to cook together, and season with salt;

Fish-Flavored Carrot Shreds

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

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

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

3 Put oil in a pan, add shredded carrots and stir-fry. Add salt and stir-fry until the red oil comes out.

4 Add pickled peppers and stir-fry until fragrant. Pour in the sauce and fry until the soup is thick.

5 Add the stir-fried shredded carrots and stir well. Add green pepper flakes and stir fry evenly.

Fried Vermicelli with Bean Sprouts

Method 1. Soak the bean sprouts statically in salt water for 15 minutes, then control the water, choose the leeks, wash and cut into inch sections, slice the garlic, wash and remove the seeds from the dried chili for later use;

2. Cook the sweet potato vermicelli, remove and control the water for later use, 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 heating the pan, put a little more peanut oil, add the marinated shredded pork and stir-fry quickly, then put it out for later use;

4. Use the remaining oil at the bottom of the pot to sauté the garlic slices and dried chilies 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 vermicelli tastes good, 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 garnish and can be omitted); wash sauerkraut several times with water and squeeze dry. (If the sauerkraut is very 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 it changes color, then set aside;

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

Braised Eggplant with Minced Meat in Sauce

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

practice

Cut eggplant into strips; slice garlic and ginger (I don’t like to eat minced garlic and ginger, so I don’t chop it into puree); chop pork belly into minced meat, add some raw powder and light soy sauce;

Deep-fry the eggplant in oil first;

take out spare;

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

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

Shredded Pork with Fish Flavor

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

practice:

1. Cut the pork tenderloin into shreds, add the bacon seasoning and marinate for ten minutes.

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

3. Adjust the fish flavor sauce for later use, mince shallot, ginger and garlic for later use, and mince pepper for later use.

4. Put enough oil in the pot. When the oil is 60% to 70% hot, put the shredded pork into the fire and quickly swipe it until it turns white. Take it out for later use.

5. Put a little oil in the pot, add green onion, ginger, minced garlic and sauté till fragrant.

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

7. Put in the fried shredded pork and stir fry evenly.

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

Braised Eggplant with Soya Beans

Ingredients: 1 round eggplant, 2 soybeans, 3 spoons of dried yellow sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of sugar, 1 gram of salt, appropriate amount of water starch, appropriate amount of onion, ginger and garlic

practice:

1. Soak soybeans in advance, add salt and cook. Add appropriate amount of water to the soybean paste and let it out.

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

3. Put a little oil in the pan, stir-fry the marinated eggplant until soft and serve it out.

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

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

Stir-fried Pleurotus eryngii

Ingredients: 2 Pleurotus eryngii mushrooms; 1/2 tsp salt 1/2 tbsp soy sauce 2 cloves garlic 4 dried chilli oyster sauce 1/2 tbsp vegetable oil 2 tbsp chives 2 white sesame seeds 1 tsp;

practice:

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

2. Wash the Pleurotus eryngii and tear it into strips by hand;

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

4. After blanching, drain the water and set aside;

5. Stir-fry the white sesame seeds in a pan over medium-low heat until cooked through, take it out and set aside;

6. Put an appropriate amount of vegetable oil in a pan, add the blanched Pleurotus eryngii mushrooms, stir-fry until the surface is burnt yellow, and take it out for later use;

7. Start the pot again, put a little vegetable oil and heat until 50% hot, add dried peppers, garlic and scallions and sauté until fragrant;

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

9. Stir well and add sesame seeds and shallots;

Pork blood leek radish

Ingredients: pig blood, white radish, leek, chicken broth, 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 into pieces, cut the leek into sections, chop the red pepper, cut the pig blood into squares, add boiling water and Shaoxing wine to soak for 10 minutes.

2. Heat up a wok over medium-high heat, add a little oil, and sauté minced garlic, red pepper and chili sauce until fragrant.

Sizzling Hakka Tofu

Production Method:

1. Change 300 grams of old tofu into 4×2 cm clip blades; beat 2 eggs and fry them in a pan to form egg skins; add 100 grams of pork belly stuffing, add 30 grams each of minced celery, minced carrot, and minced sandwich ham , add 3 grams of salt, 2 grams of monosodium glutamate and 2 grams of pepper, stir well to make a filling, and add the filling to the tofu slices.

2. Roll up the sandwiched tofu with meat stuffing in turn with egg skins, and stick with 10 grams of cornstarch at the interface.

3. Add 500 grams of salad oil (about 80 grams) to the pot and heat it until it is 60% hot, add the rolled tofu and fry until golden brown, remove and drain the oil, and put 30 grams of onion rings on the bottom of the iron board.

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

Bitter Gourd with Eggplant Sauce

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

practice:

1. Wash and chop the eggplant, bitter gourd and chili, and dice the garlic. Put oil in a pan, sauté garlic until fragrant. Pour in the eggplant and stir-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 light soy sauce, oyster sauce, and chicken powder, stir well and serve.