27 recommended dishes, selected ingredients have unique taste, 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!
Fried Shrimp with Mango Sauce
Practice 1. Peel off the shell of the jiwei shrimp to remove the mud line, and leave the tail and shrimp shell separately;
Marinate the shrimp with salt, cooking wine and ginger for a while;
Take half of the mango pulp and use a food processor to puree it, add lemon juice, whipped cream, sugar and a small amount of olive oil and slowly heat it into mango sauce over low heat, and cut the other half into chunks of pulp;
Put the olive oil in the pot, add the shrimp shells to slowly boil the shrimp oil, discard the shrimp shells;
Stir fry green beans and corn kernels in shrimp oil, then add shrimp and stir fry;
Add appropriate amount of coconut milk (or coconut milk), mango sauce, season with salt, stir fry evenly and serve
Fatty Beef Rolls with Tomatoes and Enoki Mushrooms
Ingredients: 300 grams of enoki mushrooms, 400 grams of fat beef rolls, 2 tomatoes, 2 green onions
Practice: 1. Prepare the required ingredients, remove the roots and wash the enoki mushrooms and put them aside to control the water for later use. Peel the washed tomatoes and cut them into small cubes. Heat oil in a pan, fry the tomatoes until the juice is out, add the enoki mushrooms and stir-fry until soft, then add the enoki mushrooms.
- When the enoki mushrooms are soft, add half a bowl of water, add an appropriate amount of salt and bring to a boil. After boiling, continue to cook for two to three minutes, then add the prepared fat beef rolls, add a little chicken essence and cook until the color changes, sprinkle with chopped green onion and serve, a bowl of delicious tomato enoki mushroom fat beef rolls.
Chestnut Roast Chicken
food ingredients;
Chicken, chestnut, green pepper, millet pepper, ginger, oil, salt, chicken essence, cooking wine, soy sauce, star anise, cinnamon, bay leaf, rock sugar
practice steps;
Prepare the raw chestnuts, cut a cross with a knife, put water in the pot and boil for 5 minutes, remove and peel the skins for later use.
Green peppers and millet peppers are cleaned and cut, and ginger slices.
After the chicken is cleaned, cut it into pieces, boil the water in the pot and pour it into the pot to blanch, remove and rinse.
Heat the oil in a hot pot, pour in the sugar and stir-fry until the sugar is browned and frothy.
Pour in the chicken pieces and stir-fry until they are fragrant. Add cooking wine, salt, soy sauce, star anise, cinnamon, and bay leaves and stir-fry.
Pour in water to cover the chicken pieces, cover the pot and simmer for 10 minutes, then open the lid and pick out the slag.
Pour in the chestnuts and simmer for 10 minutes, sprinkle with chicken essence, season and serve
Spicy Beef Tendon
Ingredients: 300g beef tendon, green onion, thinly sliced ginger, star anise, dried chili pepper, pepper, clear soy sauce, cooking wine, vinegar, sesame oil, salt, sugar, cooking oil
practice:
Wash the beef tendon, put it into a pressure cooker, add an appropriate amount of water, chopped green onion, ginger slices, star anise, cover the pot, press for 40 minutes, and take out the beef tendon.
After cooling, cut the beef tendon into small pieces for later use.
Heat up the wok, pour the right amount of cooking oil, then add the dried chili and pepper, and fry it with low heat to create aroma, then add the onion and garlic flakes and continue to fry.
Then pour in the prepared chicken and stir fry for a while. Add an appropriate amount of light soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir evenly, and serve
Dai Lemon Shredded Chicken
Material: a piece of chicken breast, a lime, 2 carrots, half a root, ginger, a small piece of garlic, 3-4 grains of millet, a few spicy coriander, a soy sauce, a spoonful of pepper oil, 1 teaspoon of salt, and a small teaspoon of sugar
practice:
I didn’t buy limes, I used yellow lemons, it’s better to use limes. You can choose chicken thighs or whole chickens
Add water to the pot, add a strawberry and aniseed and cook the chicken breast until cooked.
Take it out and let it cool and tear it into strips. If possible, soak it in ice water.
Cut all the ingredients for later use
Put all the cut accessories into the torn chicken, squeeze the lemon juice by hand, or squeeze the lemon juice in advance.
Add light soy sauce and pepper oil, add an appropriate amount of salt, and mix well.
Apple Beef with Black Pepper
Ingredients: Beef Tenderloin, Apple, Onion, Mushroom, Garlic, Light Soy Sauce, Oyster Sauce, White Sugar, Red Wine, Black Pepper
practice:
Prepare beef, black pepper, and apples. Wash the apples, peel them, cut them into pieces and put them in water to avoid oxidation. Cut the onions and mushrooms into pieces for later use.
Dice the beef, put the peeled apple skin into the beef, add white sugar, oyster sauce, black pepper powder and marinate for 10 minutes.
Heat the pot, add butter, add onion and fry until fragrant, take out the apple peel, slide the marinated beef into the pot, add garlic and stir fry at the same time.
Stir-fry until the beef changes color, add mushrooms and continue to stir-fry evenly, add an appropriate amount of oyster sauce, light soy sauce and red wine, stir-fry evenly, add the chopped apples and continue to stir-fry, sprinkle with chopped black pepper and stir-fry until the soup is gravy Can be dried.
Beef with Peas
ingredients
80 grams of peas, 20 grams of carrots, 150 grams of beef, 5 grams of sugar, 5 grams of cooking oil, 10 grams of cooking wine, 2 grams of salt, 2 grams of black pepper, 10 grams of soy sauce, 5 grams of starch
practice
It is best to choose beef tenderloin, and then cut it into small pieces. The cut beef should be mixed with salt, black pepper, cooking wine, soy sauce, edible oil and starch to marinate.
Blanch diced carrots and peas in water, cool and control the water for later use.
Heat the pan with cold oil, add the marinated beef and fry the beef to tighten, then add boiling water to level with the beef, cover the pan and cook for about 10 minutes!
When the soup is slightly left, add the peas and carrots and stir well together!
After stirring well, before serving, add crushed black pepper to enhance the taste of this dish by black pepper!
Delicious Sanxian Soup
Ingredients: fish balls, fish gluten, fish balls, sliced meat, shiitake mushrooms, shredded cabbage, vermicelli, salt, monosodium glutamate, scallions, wolfberry
practice
Fry the shredded cabbage first, then put it into the bottom of the pot.
Add water to the pot, put in the soaked vermicelli, and then put in the other ingredients one by one.
After boiling, add salt and monosodium glutamate to taste.
Fried Winter Squash with Kale
Material:
200 grams of kale, 200 grams of wax gourd, 30 grams of carrot, 3 fungus, ginger, salt, oil, vegetable and fruit powder, water starch
practice:
Remove the old skin of the kale and cut it obliquely into sections;
Peel and slice carrots; tear small fungus; slice ginger;
Peel and slice the wax gourd;
Heat oil in a pan, add ginger and fungus to fry until fragrant;
Add kale and winter melon and fry for a while;
Add carrots and stir well;
Season with salt, vegetable and fruit powder, and thicken with water starch.
Fish-flavored eggplant pot
practice:
Cut the eggplants into hob pieces, put them in the oil pan, fry them slowly over a low heat, fry them until the surface is golden brown and remove the oil;
Reserve the remaining oil in the pot, first saute minced shallot, minced ginger, minced garlic and bean paste;
Add eggplant, wine, soy sauce, stir-fry, add a bowl of water, bring to a boil over high heat, cook eggplant over low heat to taste, add sugar and vinegar, thicken wet starch, and add leeks to decorate.
Crispy River Prawns with Garlic
Ingredients: river prawns, onion, ginger, garlic, starch, steamed fish and soy sauce, soy sauce, sugar, salt
practice:
Cut the onion, ginger, and garlic into minced pieces. Clean the river prawns. After controlling the moisture, add starch and mix it. Shake off the excess starch for later use.
Put steamed soy sauce, soy sauce, sugar and salt in a bowl and mix thoroughly with a small amount of cold water.
Add more oil to the pot, when it is 50% hot, pour in the river prawns, fry until crispy, remove and set aside.
After removing the shrimps to control the oil, put them in a pot, add chopped green onion, minced ginger, minced garlic, and pour a spoonful of hot oil.
Finally, pour in the seasoning sauce and mix well.
Quail Egg Braised Pork
Ingredients: pork belly, quail eggs, ginger slices, cinnamon, star anise, soy sauce, rock sugar, Shaoxing wine
practice:
Wash the pork belly, add a little cooking wine and blanch it into small pieces.
Take the oil pan, put ginger slices, cinnamon and star anise to burst out the fragrance, add the pork belly, and fry the oil.
Transfer to the casserole, add soy sauce, cooking wine and rock sugar, heat the water until all the ingredients are covered, and simmer for 1 hour.
After the quail eggs are cooked, peel off the shell, put them in a casserole, and turn on the fire to collect the juice.
spicy chicken
Practice: 1. Wash the chicken and cut it into pieces, put it in a bowl, add cooking wine, mix with salt and marinate for 20 minutes.
Slice the onion and ginger, cut the garlic into sections, and cut the dried chili into small sections.
Heat the pan with oil, fry the chicken pieces until golden brown and remove.
Deep fry until golden brown. Remove.
Heat the oil in the pot and heat the ginger and garlic until fragrant, add the chili segments and Chinese peppercorns and stir-fry until fragrant.
Stir fry the chicken pieces.
Finally add the fried peanuts, sprinkle with chicken essence, sugar and spring onion and stir well.
Dried Green Beans
Ingredients: 400 grams of lentils, 150 grams of minced meat Seasonings: 4 dried peppers, 1 tablespoon of dark soy sauce, appropriate amount of minced mustard, pepper, garlic, salt and monosodium glutamate
practice:
Tear off the old tendons from both ends of the lentils, break into two sections, wash and dry.
Heat up 250 grams of oil, add in the lentils, fry until the skin of the lentils is wrinkled, remove the oil with a fence.
Heat another pot and sauté minced meat, dried chili, pepper, mustard and garlic with 1 tablespoon of oil.
Pour in the dark soy sauce and lentils and stir fry. When the lentils are fully cooked, turn off the heat, add salt and monosodium glutamate, and stir well.
Vegetable radish rice ball
Ingredients: rice, rapeseed, radish, cooked sesame seeds, salt
practice:
Cut the small rapeseed into filaments, cut the radish into small cubes, and pickle them with salt;
Squeeze the marinated shredded rapeseed and diced radish dry;
Mix the rice, shredded rapeseed, diced radish and cooked sesame well, put it into the rice ball box and press it tightly, then take it out.
Braised Lamb with Potatoes
Ingredients: mutton, potato cubes, ginger slices, scallions, rock sugar, hot pot base
Prepare an appropriate amount of mutton, soak the mutton for a period of time, soak it in bloody water, then put it in a pot of cold water for blanching.
Add an appropriate amount of oil to the pot. After the oil is hot, add 2 tablespoons of bean paste and hot pot base, then add ginger slices and scallions, stir fry quickly, stir fry the fragrance and red oil, then add a little rock sugar, put Candy can be melted.
Then pour the prepared mutton into the pot, stir fry the mutton over medium heat, and fry the mutton a little, then add an appropriate amount of soy sauce along the side of the pot, add a little salt, and stir fry evenly; then add to the pot Boil enough hot water and simmer for about 30-40 minutes.
Beef with Black Pepper Asparagus
Ingredients: asparagus, beef, oil, black pepper juice, salt, cornstarch, cooking wine, minced garlic
practice
Wash the beef, cut it into pieces and marinate with salt, cooking wine, black pepper juice, and cornstarch for half an hour. Peel off the old skin of the asparagus, wash and cut into sections, and prepare minced garlic.
After the water in the pot is boiled, pour in the asparagus and blanch, then remove and rinse. Pour oil into the pot, pick up the beef slices, add them and pop them until they are all discolored, then remove them.
Leave the base oil and add minced garlic and saute until fragrant, add asparagus and stir-fry evenly.
Season with salt and fry until it is broken, then pour in the beef and stir fry for a while, then turn off the heat and serve
Braised Chicken
Ingredients: Chicken, Onion, Ginger, Soy Sauce
Clean the prepared chicken and put it in a large bowl, sprinkle an appropriate amount of white wine and salt on the chicken, and rub it with your hands fully, rubbing each part in place;
After kneading, add an appropriate amount of scallions and ginger slices to the bowl, then add 2 tablespoons of soybean paste, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, an appropriate amount of salt, chicken essence and five-spice powder, continue to use Rub with your hands for about 6 minutes; after rubbing, put the ginger slices, green onion and chicken feet into the stomach.
Add a lot of scallions and ginger slices to the bottom of the rice cooker, then put the processed chicken into the rice cooker, then pour the sauce from the bowl into the rice cooker, close the lid, and press the soup button to start cooking.
four hi balls
Ingredients: pork stuffing, eggs, sugar, salt, pepper, starch, soy sauce, cooking wine, bread crumbs, ginger, water chestnut, scallion, rapeseed, oil, dark soy sauce, oyster sauce
practice:
Wash off the dirt on the surface of the horseshoe, peel the skin with a knife and chop it. Wash and chop the ginger and put it in a bowl for later use. Crack an egg into the pork filling, and then pour in an appropriate amount of pepper, starch, raw Soy sauce, cooking wine, sugar and salt, stir clockwise with chopsticks, stir until the pork filling is sticky, then add bread crumbs, chopped ginger and water chestnuts, and continue to stir evenly.
Divide the stirred pork filling into several parts, then shape the divided parts into balls by hand, then throw the rounded meatball filling upwards, and then pick it up with your hands in time. Pour an appropriate amount of oil into the pot, fry the balls when the oil is hot, fry the balls until golden brown, remove them and put them in a bowl for later use.
Note: Toss and reconnect the rounded balls to make the balls firmer
- Pour an appropriate amount of oil into the pot, put in the white onion, then pour in an appropriate amount of dark soy sauce, oyster sauce, light soy sauce and boiling water, then add the balls, boil over high heat, then boil over low heat, and cook over low heat for 25 After a few minutes, turn on the fire again to collect the juice, and remove the balls for later use. Add water starch to the soup, cook until the soup becomes thick, then take it out and pour it on the surface of the balls, and you can enjoy it.
Stir-fried Scallops with Yam and Yam
Production process:
Cut the yam with iron sticks into cubes, sprinkle a little dry starch and mix well, pour in 60% hot oil and pull the oil until the surface is slightly yellow, add water to another pot, add the thawed scallops, pour them into boiling water and quickly remove them.
Put the base oil in another pot, add 20 grams of red pailou chili sauce and stir until fragrant, add the garlic and stir until fragrant, pour in the diced yam and scallop, and stir well, add the green and red peppers that have been pulled through the oil and stir for a while, Add a little salt and monosodium glutamate to adjust the taste and serve.
Tempeh and Bean Skin Stir-Fry
Ingredients: bean skin 50g, salad oil, tempeh, soy sauce appropriate amount
practice:
Prepare a portion of bean skin and tempeh;
Add oil to the hot pot, put the tempeh in the pot, and fry it on low heat until it tastes out;
Then soak the bean skin and control the water in the pot;
After frying until fragrant, pour in a little soy sauce;
Simmer until the bean skin juice is ready to serve.
Stir-fried Shredded Pork with Watercress
Ingredients: water bamboo; pork (thin); sharp peppers (optional); red peppers (optional); shallots; ginger; garlic; salt; cooking wine; soy sauce; sesame oil; starch; pepper; vegetable oil;
practice:
Add minced ginger and garlic, cooking wine, sesame oil, light soy sauce, pepper powder and starch to the shredded pork, stir well and marinate for 20 minutes; put the oil in the pot and add it to 60% heat, then the shredded pork will quickly disperse; the shredded pork will turn white Take out for later use;
Leave the base oil in the pot, add the water bean sprouts and stir-fry until soft; add green and red pepper shreds; add shredded pork and stir-fry together; add salt;
Weird Chicken Thighs
Ingredients: 2 chicken legs, appropriate amount of shredded green onion, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of sesame sauce, 1 tsp sesame, 2 tsp red oil, appropriate amount of sugar, half a spoon of pepper oil, a little bit of flavor, a little vinegar, a little soy sauce
practice:
Wash the chicken legs and blanch to remove the blood
Change the water to boil
Remove the bones.
Heat the oil, add the pepper aniseed and fry until fragrant.
Remove the pepper aniseed and mix all the seasonings into the sauce.
Cut the chicken thighs into barcodes on a plate. Drizzle with sauce. Weird chicken thighs are ready.
Baked Tofu
Ingredients: tofu, cumin, chili noodles, comprehensive barbecue ingredients, pepper noodles, cooking oil, and appropriate amount of salt
practice
Cut the tofu into cubes, make a cut on the surface for later use, and dice the green pepper for later use.
Mix cooking oil, salt, cumin, chili noodles, comprehensive barbecue ingredients, and pepper noodles evenly, and brush the front and back sides of the tofu once.
Put the oiled tofu into a 200° oven, bake for about 10 minutes, brush the surface with oil again, and continue to bake for about 20 minutes.
Sour radish and old duck
Ingredients: 500g sour radish, half an old duck, 2 scallions, 1 small piece of ginger, 1 pinch of peppercorns, 2 tablespoons of Shaoxing rice wine, 1 pinch of white pepper powder, 1 tablespoon of oil
practice:
Chop the old duck into small pieces and put them in a pot, add cold water to boil, remove and drain.
Cut the sour radish into pieces, the onion into sections, and the ginger slices.
Pour oil into the casserole pan, heat it to 40% heat, stir-fry the shallots, ginger and pepper until fragrant, add the duck, stir-fry for a while, and cook the rice wine.
Add boiling water to cover the duck, then add sour radish to cover and boil over high heat, continue to cook for 10 minutes on high heat, then change to low heat and simmer for 2 hours. Finally, add salt and white pepper.
Spicy Boneless Fillet
practice:
Slaughter the basa fish, deboned and clean, change the fish meat with a knife, and cut it diagonally into 5CM squares.
Boil the pot with water, blanch the fish fillets in water, remove them for about 30 seconds and control to dry, and place the fish fillets neatly in a plate with onion and basil.
Heat the pot and add oil, add minced ginger, minced garlic, and chili pepper rings, add salt, chicken essence, chili sauce, soy sauce, soy sauce, and spicy sauce to make a sauce, pour it on the fish fillet, sprinkle with chopped green onion , serve with fire.
Ribs with Lemon Juice and Tea Fragrance
Ingredients: ribs, lemon, black tea, ginger, salt, light soy sauce, dark soy sauce, cooking wine, sugar, cornstarch
Practice: 1. Marinate the ribs with salt, appropriate amount of soy sauce, cooking wine, and appropriate amount of cornstarch for more than half an hour
2, lemon peel, shredded, ginger shredded, lemon juice, black tea with hot water for about 5 minutes
Heat oil in a pan, pour in the marinated pork ribs and fry until golden brown on both sides
Pour in the black tea that has been filtered out of the tea leaves, add lemon peel and shredded ginger, add light soy sauce, dark soy sauce, sugar, and some salt to taste, simmer until the soup is almost dry
Pour in the lemon juice and stir fry for a while