27 recommended classic dishes, delicious and nutritious, both adults and children like to eat
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
hot and sour cabbage
Ingredients: 1/2 head of cabbage, appropriate amount of oil and salt, 2 slices of ginger, 2 cloves of garlic, 20 peppercorns, 10 dried chilies, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar,
practice:
Wash the cabbage, cut off the leaves, and leave the cabbage help. The cabbage leaves can be used for soup or other dishes.
Cut the cabbage in half vertically, tilt the knife at a 45-degree angle, and slice the cabbage into slices
The rest of the cabbage bangs are as good as the sample pieces. Cut the stems of the dried peppers, remove the seeds, and then cut them in half, mince the ginger, and slice the garlic.
Heat the oil in the pot, add the peppercorns and fry them on a small fire, fry the peppercorns until slightly coke, remove the peppercorns, add minced ginger, garlic slices, dried peppers, and saute until fragrant
Add the cabbage slices and stir fry for 2-3 minutes, until the cabbage slices are slightly soft
Pour in soy sauce, salt, rice vinegar, salt, stir fry quickly over high heat, turn off the heat, and put it on a plate.
Carrot mixed with golden needles
Ingredients: Half a carrot, 1 small handful of Flammulina velutipes, an appropriate amount of dried peppers, 5 garlic heads, 1 tablespoon of bean paste, 1 shallot, 1 tablespoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a small amount of water, and an appropriate amount of cooking oil
【ingredients】
Wash all the ingredients, cut off the roots of enoki mushrooms, wash and break into small strips, shred carrots, mince dry peppers and garlic, and cut chives into sections.
Put an appropriate amount of water in the pot, put 1 tablespoon of salt after the water boils, pour in the carrot shreds and enoki mushrooms, cook for about 2 minutes, remove the excess water after cooking.
Heat a wok, put an appropriate amount of oil in the wok, add minced garlic and chili peppers, fry slowly over low heat, add 1 tablespoon of bean paste, and fry the red oil.
After frying the red oil, add 2 tablespoons of light soy sauce + a pinch of salt + 1 tablespoon of oyster sauce + a small amount of water, boil it and serve.
Pour the cooked ingredients on the carrots and enoki mushrooms, sprinkle with chopped green onion, stir well and serve.
Pickle chicken legs
Ingredients: Chicken feet, spicy millet, pickled pepper, pickled pepper juice, garlic, sugar, salt, chicken essence, light soy sauce, sesame oil, ginger, vinegar, cooking wine, cool white cabbage
practice:
Remove the nails from the chicken feet and cut them in half;
Boil the water, put the chicken feet into the pot with cold water, add ginger and cooking wine to remove the fishy blanching water, wash the blanched chicken feet with cold water and drain;
Put the chicken feet back into the cold water pot and cook until the chopsticks can pierce them. After cooking, drain, wash and refrigerate for half an hour;
Millet spicy, garlic, ginger minced for use;
Add salt, sugar, vinegar, light soy sauce, pickled pepper, pickled pepper juice, sesame oil, millet spicy, cool and boil, and a small piece of ginger into the bowl, stir well;
Finally, pour in the refrigerated chicken feet. Shake well and put it in the refrigerator for one night. When you have time, shake it a little more so that each chicken foot can taste evenly.
Stewed Pork Ribs with Dried Beans
【Ingredients】
dried beans, ribs, salt, soy sauce, oyster sauce, garlic
【How to do it】
Wash the dried beans for later use, and blanch the ribs in water to drain and drain the water for later use.
Put oil in the pot, fry the ribs until fragrant, add soy sauce, oyster sauce and salt to taste.
Pour in the dried beans and stir fry, shovel the fried pork ribs and dried beans into the casserole, and add an appropriate amount of water.
After the fire is boiled, add the garlic, cover and simmer for 45 minutes.
Fried waist flower with fungus
Ingredients: 2 pork loins, appropriate amount of fungus, 1 green pepper, 1 red pepper, 1 green onion, 8 slices of ginger, appropriate amount of garlic, 1 spoon of cooking wine, 1 tbsp of white vinegar, 4 tbsp of soy sauce, 1 tbsp of sugar, a pinch of salt, 1 tbsp cornstarch
practice
Cut the pork loin in half, remove the contents, add some white wine and salt, rub and wash, cut the flowers, and soak in water several times for half an hour.
Boil a pot of boiling water, blanch the fungus, remove and set aside. Use the same pot of water to blanch the pork loin, remove it, and marinate for 10 minutes.
Add oil to the hot pan, add minced garlic and ginger slices and saute until fragrant, then add kidney flower and fry until discolored, put on a plate and set aside. Fry the black fungus, pour the soy sauce and mix well, cover the pot and simmer for a while, add the green onion, and then add the kidney flower and stir-fry twice, and you're done.
Beef Fried Green Peppers
Material: Beef, sweet pepper, red pepper, garlic, ginger, shallot, oyster sauce, sweet potato powder;
practice
Slice the beef (remember to "cut the beef and sheep vertically and cut the pig horizontally"), pour in some soy sauce and a little water, then add shredded ginger and minced garlic, mix well with sweet potato powder, and marinate for about half an hour; cut the sweet pepper into pieces, cut red pepper
Heat the oil pan (you can add a little more), pour in the marinated beef, stir fry quickly until it changes color, and set aside for later use;
Use some remaining hot oil after the beef is put out, add garlic slices, shallots, red peppers and saute until fragrant, then add sweet peppers and stir-fry for about 1 minute;
Pour in the beef and stir fry for a while, add a little water, and finally pour in the oyster sauce and fry for 5 seconds, it is OK;
umami hairtail
Ingredients: 400 grams of hairtail, 20 grams of vegetable oil, 5 grams of sesame oil, 10 grams of cooking wine, 3 grams of soy sauce, 3 grams of vinegar, 2 grams of white sugar, 5 grams of tomato sauce, 4 grams of corn starch, 4 grams of green onions, 3 grams of ginger, 5 grams of white garlic
practice
Onion ginger garlic finely chopped;
Wash the octopus, cut it into pieces, add minced onion and ginger, soy sauce, cooking wine, mix well, marinate for 30 minutes;
Put starch in a bowl and add water to make wet starch;
Heat the wok with oil until it is 80% hot, add the fish pieces and fry until golden brown on both sides, remove and control the oil;
Heat oil in a wok, add minced garlic and fry until fragrant, add sauce, refined salt, sugar, vinegar, and a little water to boil;
Thicken with water starch, put in the fish pieces and mix well, pour in sesame oil when the sauce is thick.
Tangerine Pork Ribs
Ingredients: 500 grams of pork ribs, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 50 grams of dried tangerine peel, appropriate amount of water
practice:
500 grams of fresh pork ribs, 50 grams of dried tangerine peel
Soak the ribs in cold water to remove the blood
Rinse and drain the ribs
Sauté ginger slices in oil pan
Add the ribs, stir fry until lightly browned
Add in the cooking wine, light soy sauce, dark soy sauce, rock sugar and dried dried tangerine peel, boil over high heat, turn to low heat and simmer for about 1 hour
After the ribs are soft and rotten, add salt and collect the juice over high heat.
Sauce Bamboo Shoots
Ingredients: 1 small piece of pork, 1 small handful of asparagus, half carrot, 4 water chestnuts, 2 tablespoons of bean paste, 1 tablespoon of soy sauce, a little sugar
practice
Cut off the old roots and wash the asparagus, cut the water chestnut into slices, put the water in the pot and boil with a little oil and salt, put the asparagus and the water chestnut together and cook for a while, pour out the cold water for later use; slice the pork
Put a little oil in the pot, heat it up, add the pork slices and stir fry until discolored, add carrot slices and fry for a while, add 2 tablespoons of bean paste and stir fry together
Add water chestnut and asparagus and continue to stir fry, add soy sauce and a little sugar and fry until cooked
Curry Potato Chicken Nuggets
Peel the potatoes and cut into small pieces.
Cut the chicken legs into small pieces, put a little salt and cooking wine and marinate for 15 minutes.
Put an appropriate amount of oil in the pot and boil, add the chicken thighs and stir-fry until the color changes.
Add in the potato cubes and continue to stir fry.
Add a little soy sauce to taste.
Pour in water to submerge the potato and chicken pieces.
Qing Bo balls
Clean the meat pieces, then grind them into minced meat.
Chop the minced green onion and ginger, and put them in the filling.
Beat an egg and add all the ingredients.
Boil hot water in the pot and prepare the meatballs.
After the filling is evenly mixed, prepare to make the balls.
Pinch the meat ball with the left hand, squeeze out the meat filling at the tiger's mouth, pull out a circle with the right hand, and put it into the pot.
Pull out all the meat fillings into balls of equal size. After the pot is boiled, it will take a while for it to be fully cooked.
While waiting for the pot to boil, slice the cucumber.
After a few minutes, pour in the cucumbers, turn it on for another minute, and turn off the heat.
Roasted Eggplant with Beans
Ingredients: 200 grams of eggplant (purple skin, long), 200 grams of cowpea, 2 cloves of garlic, 5 dried peppers, 10 ml of soy sauce, 20 ml of oyster sauce, appropriate amount of vegetable oil, a little water
practice
Wash the eggplants and cut them into long strips, soak them in water for a while, then remove them for later use; wash the beans, remove the old tendons and cut them into long pieces, cut the dried peppers into small pieces, and smash and chop the garlic.
Pour an appropriate amount of oil into the pot. After the oil temperature is 70% hot, fry the eggplant until it is soft and then remove it to control the oil.
Deep fry the beans in the oil pan until the skin is wrinkled, then remove and control the oil
Leave a little base oil in the wok, add minced garlic and dried chili to sauté until fragrant, add eggplant and beans and stir fry
Add in soy sauce, oyster sauce and a little water, stir fry evenly, cover the pot and simmer for a while, until the soup is thickened!
Crispy fried yellow croaker
Ingredients: 4 small yellow croakers, 200 grams of flour; 1 tablespoon of cornstarch; 0.5 grams of baking powder; 60-70 grams of water; 1 gram of five-spice powder; 1 teaspoon of salt; cooking wine; ginger; green onion
Remove the internal organs and heads of the yellow croaker, rinse well
Slice the onion, shred the ginger, use a teaspoon of salt, a teaspoon of cooking wine, rub all over the fish, put the ginger and green onion and marinate for more than half an hour
Make the paste: put a tablespoon of flour, a tablespoon of cornstarch, five-spice powder and baking powder in a bowl, add water and stir until there are no flour particles
Put the marinated small yellow croaker into the crispy fried batter and coat both sides evenly with batter
Pour oil into the pot, heat it to 70% to 80% heat, put the battered small yellow croaker into the pot, change to low heat, fry slowly for about a minute, fry well and take out
Heat the oil in the pot over high heat, put in the first fried small yellow croaker, and fry for about 20 seconds until the fish is golden brown. Take it out and put it on a plate with kitchen paper.
Xinjiang cauldron fish
Materials: One black fish, the right amount of oil, the right amount of salt, the right amount of onion, the right amount of garlic, the right amount of ginger slices, the right amount of small peppers, the right amount of vinegar, the right amount of cooking wine, the right amount of pepper, the right amount of Pixian bean paste
practice
1 onion cut into sections, garlic peeled, pepper cut into small pieces, ginger sliced
2 Add the fish to ginger slices, mix well with salt, cooking wine, green onions, and soy sauce and marinate for 5 hours for later use. Sauté peppercorns in a hot pan with cold oil
3 Stir fry the garlic and shallots until fragrant, add water, salt and vinegar
- Boil the fish pieces, add a spoonful of bean paste from Pi County
5 small peppers, turn to medium heat and simmer for 20 minutes
6 out of the pot
Stir-fried Daylily with Black Fungus
Materials: black fungus, day lily, Weiquan high fresh, salt, water starch.
practice:
Soak the fungus in warm water, soak the day lily in cold water, remove impurities and wash.
Tear the fungus into pieces; squeeze the water out of the day lily and cut into inch segments.
Heat the oil in the pan.
Pour in the fungus and day lily and stir-fry evenly.
Add an appropriate amount of flavor and high freshness, and turn to medium-low heat.
Add refined salt and cook until the fungus and day lily are cooked and tasty.
Thicken with water starch and serve.
Spicy sixtie
Ingredients: 1000g of flower armor, green peppers, leeks, cooking oil, soy sauce, pepper, spices, shallots, ginger, garlic, bean paste
practice
Soak the purchased sixty-nine in salt water for 1 hour to spit out all the sediment. After spitting the sediment, rinse it twice and drain. Cut garlic, ginger, green onion, and green peppers.
Put the sixty and ginger slices in cold water and boil, add an appropriate amount of cooking wine, skim off the foam after boiling, and cook for about 2 minutes until the sixty is all opened and turned off.
Wash the sixty-six again several times, throw away the fleshless shell, rinse it and then dry it for later use. In a hot oil pan, fry the spices, shallots, ginger and garlic until fragrant, add a little bean paste and stir-fry until fragrant.
Stir-fry the sixties, add a little cooking wine, soy sauce, and add an appropriate amount of salt. After stirring well, add green peppers and chives, stir-fry until they are broken, and serve on a plate.
Three sauce stew pot
Ingredients: 1000g chicken wings, 200g carrots, 200g potatoes, 200g onions, appropriate amount of oil, appropriate amount of ginger slices, 1 cup of oyster sauce, 1 cup of cola, 1 cup of red wine
practice:
Prepare the ingredients. Wash the chicken wings and soak them in water for half an hour.
Cut the onions, potatoes and carrots into hob pieces. After draining the water, cut the chicken wings to add more flavor. Get your cola red wine oyster sauce ready.
Pour a small amount of oil into the pot, add ginger slices, put the chicken wings skin side down in the pot, fry on low heat until golden on both sides.
Pour in the three juices, cover the chicken wings, add onions, potatoes and carrots, cover and simmer for 10 minutes
Fried Shredded Pork with Green Peppers
Ingredients: 1 green pepper, half red pepper, half onion, 200 grams of pork, 20 grams of Pixian watercress, 1 gram of pepper powder, 10 grams of starch, 5 grams of sugar, 2 grams of salt, 40 grams of rapeseed oil
practice:
Wash the green peppers, red peppers and onions and shred them for later use.
Prepare a large bowl that is easy to stir, put the shredded pork into the bowl, and add the shredded pork, Pixian watercress, pepper powder, starch, sugar and other seasonings at one time.
Use chopsticks to mix shredded pork with seasoning and marinate for a while.
During the marinating period of shredded pork, put green peppers, red peppers, onions, etc. Don't fry it for too long, it will not taste good if it is overcooked.
Stir fry for a while and then add a little salt and stir well.
Heat oil in a cold pan. When you walk on the hot oil with your hands, you can obviously feel the oil temperature rise and the oil is hot.
Heat oil and high heat, pour in the shredded pork and stir fry.
After the shredded pork is fried and broken, use a spatula to shovel the shredded pork to one side to maximize the overflow of oil on the bottom of the pan.
Add shredded green pepper, shredded red pepper and shredded onion and fry in the bottom oil of the pan.
Use a spatula to shovel the shredded pork on top of the green peppers, red peppers and onions and simmer for 20 seconds to ensure that the vegetables are cooked and delicious to the greatest extent.
Serve immediately on a plate.
A refreshing and pleasant, non-greasy delicious meal.
Pork Belly Dry Pot Tea Tree Mushroom
Ingredients: pork belly; tea tree mushroom; side dish; green pepper; seasoning; ginger; garlic; dried chili; soy sauce; salt; chicken essence; oil
practice
Slice pork belly, finely chop ginger and garlic, shred green pepper, and soak tea tree mushroom in water in advance.
Heat oil in a hot wok, add the pork belly and stir-fry until slightly charred, add soy sauce and stir-fry, then leave the oil and remove the pork belly for later use.
Pour another part of the oil into the pot, add ginger, garlic and dried chili to fry until the oil is hot.
Then add in the tea tree mushrooms and salt and stir fry. The tea tree mushrooms should be fried for a little longer. The tea tree mushrooms are foamed and contain moisture inside, so fry the water to dryness.
When the tea tree mushroom is about to be fried, add the pork belly, shredded green pepper, and chicken essence and stir-fry for about 2 minutes, and then the pan is ready.
Oil splashed cucumber and yuba
Method 1. Break the yuba into large pieces, put them in a bowl and soak them in water.
Squeeze the water out of the soaked yuba, cut it into small pieces diagonally with a knife.
Wash the cucumbers, about half a root, you can put more if you like to eat.
To match the diamond-shaped section of yuba, the cucumber is also cut into diamond-shaped pieces.
Season with salt, soy sauce, vinegar, a little sugar and monosodium glutamate and mix well.
Cut the dried chili into sections and place it on the cold dish together with the peppercorns. Pour a little oil into the pot and heat it for about 90%. When you see white smoke, start the pot, pour it on the dried peppers and peppercorns, mix quickly, and sprinkle a little black sesame seeds for decoration.
Braised Beef Brisket with Radishes
Ingredients: 500 grams of beef brisket, 1 white radish, 1 piece of ginger, 1 star anise, 2 fragrant leaves, 2 dried peppers, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 2 grams of sugar, 2 grams of salt , 1 green pepper, 2 tbsp vegetable oil.
practice:
Prepare the ingredients: wash the beef brisket, slice ginger and green peppers, cut radishes into pieces, and cut dry peppers into sections.
Cut the beef brisket to the size of mahjong against the stripes; put the beef brisket in a pot of cold water, add ginger slices, boil the blood and remove it.
Put the blanched beef brisket into the clay pot, pour enough water, put in the ginger slices, boil over high heat, simmer on low heat for 1 hour, and use pressure cooker for 25 minutes; then remove the cooked beef brisket, control to dry, Reserve the beef broth for later use.
Put vegetable oil in the pot, stir-fry the beef for a while; add ginger, dried chili, star anise, and bay leaves and stir-fry until fragrant.
Add 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 1 tablespoon of cooking wine; then add radish and stir-fry for a while.
Pour in the stewed beef brisket soup, add sugar, bring to a boil, and simmer on low heat for 50 minutes without uncovering the lid; after 50 minutes, add green peppers.
Turn on the fire, while stirring, collect the juice; after the juice is thick, add salt to taste.
Yuba Braised Pork
Ingredients: 250 grams of yuba, 500 grams of pork belly, 3 tablespoons of oil, 5 grams of salt, 1 section of onion, 3 slices of ginger, 2 cloves of garlic, 10 peppercorns, 2 star anises, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 2 dry peppers , 1 tbsp soy sauce
practice:
Wash and cut the yuba into sections and soak in cold water in advance. Wash the pork belly and cut it into 2 cm square pieces.
Put the pork belly into the cold water in the pot, boil it, remove the foam, and remove the pork belly to control the water.
Take a wok, heat oil, add sugar to fry the color, until the sugar forms dense small bubbles and the color becomes darker, add the pork belly to fry and color.
Add onion, ginger, garlic, Chinese prickly ash, dried chili and saute until fragrant, add hot water, cover the meat, pour in cooking wine, soy sauce, bring to a boil, turn to low heat and simmer for 40-50 minutes.
After the time is up, add yuba and salt, and continue to cook for 5 minutes~
Braised tofu
Ingredients: 1 piece of old tofu, 1 spoon of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little sugar, appropriate amount of ginger, garlic, dried chili and green onion
practice
A piece of tofu, soaked in water for a while, and then cut into pieces; chopped ginger, garlic and onion, and dried chili into small pieces.
Heat oil in a pan, add tofu and fry until golden brown and turn over; fry both sides until golden brown
Push the tofu to one side, add ginger, garlic, dried chili and fry in the oil until fragrant; add dark soy sauce, light soy sauce, oil consumption, and sugar; add half a bowl of water to boil, turn to medium heat and cook until the soup is dry.
Add a little water starch to thicken, sprinkle with chopped green onion and serve.
Steamed Pomfret
Ingredients: 2 pomfret, 1 spring onion, 5 slices ginger, 2 cloves garlic, 2 scoops of steamed fish with soy sauce, 2 scoops of cooking wine, 1 scoop of soy sauce
practice:
Remove the internal organs of the pomfret, wash it, use a knife to make a few cuts on the surface, put it on a plate, and drizzle 2 spoons of cooking wine.
Spread the shredded ginger, minced garlic, and sliced scallions, and put them in the steamer.
Turn off the fire after steaming for 10 minutes. The time is determined by the size of the fish. For this kind of fish, it is almost the same for 10 minutes. 15-20 minutes for larger fish. Add the green onions when they are almost ready.
Heat up a pot of hot oil.
After steaming, drizzle with a spoon of soy sauce, 2 spoons of steamed fish drum juice, and finally pour in hot oil and serve.
Shredded Pork with Beijing Sauce
practice
Wash the onion and ginger and cut them into shreds. Add half of the shallots to the center of the pan. Cut the pork tenderloin into shreds, put it in a bowl, add cooking wine, refined salt, monosodium glutamate and mix well, add egg white, starch and sizing and grab it evenly.
Heat oil in the pot until it is 30% hot, slide the shredded pork into a spoon, and remove it and drain the oil.
Add a little oil to the pot, put in the shredded shallots and ginger to fry the pot, add the sweet noodle sauce and stir-fry until fragrant, pour in the shredded pork that has been well oiled, stir-fry quickly, add sugar, dark soy sauce, and wet starch, stir-fry evenly, and serve on a plate.
BBQ Pork Ribs
Ingredients: pork ribs, barbecued pork, ginger, onion, garlic, pepper, honey, red wine, oyster sauce, salt
practice:
Sliced ginger, chopped green onion, minced garlic, chopped pork ribs and soaked in water to remove blood, remove and control water for later use.
Heat up the wok and add oil. When the oil temperature is 80% hot, saute ginger slices, chopped green onion and minced garlic until fragrant. Then put the pork ribs in the blood and fry them on medium heat. Remove and control the oil for later use.
Put the oil-controlled spare ribs into a marinating plate, pour in red wine, barbecued pork, a little honey, oyster sauce, sprinkle with pepper and salt, stir evenly, seal it with a plastic bag and put it in the refrigerator to marinate overnight
The next day, lay the marinated ribs on a baking sheet lined with foil.
Put the baking pan in the oven, adjust the temperature to 180 degrees, and grill for 30 minutes (turn the side every 15 minutes), and then put it on the oven and put it on the plate (you can brush a little more barbecued pork fermented when eating).
Cucumber Stir-Fried Fritters
Ingredients: fried dough sticks, milk cucumber, dried shrimp, garlic, soy sauce, vinegar, sesame oil, sugar
Practice: 1. Tear the fried dough sticks into small pieces that are easy to eat, and put them into the salad bowl;
Wash the cucumbers, pat loose and cut into pieces;
Mix cucumber and fritters;
Press garlic into mud, add soy sauce, vinegar, sesame oil and a little sugar, and mix into garlic juice;
Add the garlic juice to the fried dough sticks and cucumber, mix well;
Sprinkle with a few grains of dried shrimps and serve on a plate.