30 dishes to share, with attractive colors and flavors, do you like it?
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!
Cold Spinach Vermicelli
Ingredients: a handful of spinach, half a carrot, fried peanuts, Longkou vermicelli, chili oil, salt, soy sauce, sesame oil, minced garlic
practice:
Pick and wash a handful of spinach, cut it with a few knives, then put it into a pot and blanch until it is cooked. Add a little salt and cooking oil when blanching to ensure that the spinach is green and does not change color. Dry and set aside, shred carrots and blanch until cooked through.
The Longkou vermicelli is also put into boiling water and cooked until soft, and simply cut a few knives with scissors to prevent the vermicelli from being too long and not easy to grab when eating.
Put the vermicelli, spinach, and fried peanuts in the same pot, pour chili oil, salt, soy sauce, sesame oil, minced garlic, stir evenly, and serve.
Tiger green pepper
Ingredients: 300g green pepper, appropriate amount of minced garlic, 100ml cooking oil, 1 spoon soy sauce, 1 spoon sweet rice wine, 1 yuan salt
practice
Wash the green peppers, remove the stems and drain the water for later use.
Remove the outer coat of the garlic and cut it into pieces.
Drain the water in the wok, put the green peppers into the wok and simmer over low heat until the skin peels.
Scoop up the peeled green peppers and set aside.
Sauté the minced garlic in a hot oil pan until fragrant.
Pour in the green pepper and fry until it becomes tiger-skin-like, season with salt, soy sauce and sweet rice wine.
Fried Beans with Minced Meat
ingredients:
A handful of beans, 300 grams of pork, 8 small red peppers, 4 garlic rice, one spoon of salt, one spoon of sugar, one spoon of soy sauce, and one spoon of starch.
practice:
Wash and chop the pork, pour it into a bowl, add a spoonful of starch, a spoonful of sugar, and a spoonful of soy sauce, stir well, and marinate for 10 minutes.
Remove the outer skin of the garlic and chop it, wash the red peppers and chop them, wash the beans and chop them into cubes.
Pour an appropriate amount of peanut oil into a frying pan, heat it on low heat, stir-fry the marinated minced pork until fragrant, and then set it out for later use.
Restart the pot, pour a proper amount of peanut oil into the pot, heat it on low heat, add the garlic and red peppers and saute until fragrant.
Pour in the diced beans and stir-fry for 3 minutes over high heat. Stir-fry the diced beans until soft, add a spoonful of salt to taste, and stir-fry evenly.
Then pour in a small half bowl of water starch, stir fry to collect the juice, pour in the water starch and fry the beans, which are more fragrant and tender, and look more attractive!
Pour in the minced pork and stir-fry evenly before serving.
Dry fried fresh mushrooms
Ingredients: 500 grams of oyster mushrooms, 1 egg, appropriate amount of oil and salt, appropriate amount of salt and pepper, 1 teaspoon of thirteen incense, 3 tablespoons of starch
practice:
Cut off the roots of oyster mushrooms, wash them, and tear them into strips by hand;
Bring water to a boil in the pot, put in the oyster mushrooms and blanch the water, blanch the oyster mushrooms until they become soft, remove the oyster mushrooms, and hold the water with your hands;
Put the mushrooms in a large bowl, knock the eggs into the bowl, add a little salt, thirteen incense, starch, and stir well;
Add oil to the pot, heat it to 50% heat, add the mushrooms one by one and fry them, flip them gently with chopsticks, fry the mushrooms into shape, and remove them;
Raise the oil temperature, add the mushrooms and fry again, fry the mushrooms until they are golden and crispy, remove the oil to control the oil, and sprinkle with an appropriate amount of salt and pepper. If you like spicy food, you can also sprinkle some chili powder and cumin powder.
Hot pickled pepper belly
Ingredients: 500 grams of hairy belly, 1 small bowl of soaked ginger and radish, green pepper, peppercorns, garlic, salt, cooking oil
practice:
Clean the hairy belly, blanch it in a pot of boiling water, remove and drain the water, cut into strips for later use. Cut the kimchi into large pieces. Cut the dried chili into sections and smash the garlic. green peppers, washed and cut into small pieces;
Pour an appropriate amount of cooking oil into the frying pan and heat it up, add Chinese peppercorns, dried chili peppers, and garlic to burst out the fragrance. Then pour in the kimchi and stir fry for a while;
Add green pepper and stir fry for a few times;
Finally, pour in the chopped spare belly, stir fry quickly on high heat, then add an appropriate amount of salt to taste, turn off the heat after the hairy belly hardens, and then put it on a plate.
Fried Chicken Gizzard with Chili
Ingredients: Chicken gizzards, green peppers, red chopped peppers, cooking wine, green onions, ginger, garlic, peppercorns, dark soy sauce, sesame oil
practice:
Clean the chicken gizzards, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine and marinate for about 20 minutes; wash the long green peppers, remove the seeds and cut them into sections, and slice the onion, ginger, and garlic;
Heat oil in a hot pan. After the oil is hot, add pepper, ginger, green onion, and garlic to fry until fragrant; put the marinated chicken gizzard slices and stir-fry until broken;
Add green peppers and stir fry, add a little dark soy sauce, fry until the green peppers are broken, add a little salt, and drizzle a little sesame oil.
Pork stew noodles
Ingredients: 1000 grams of pork belly, wide vermicelli, 2 tablespoons of braised soy sauce, 1 tablespoon of special soy sauce, 2 tablespoons of cooking wine, 10 grams of green onion, 10 grams of ginger, 3 cloves of garlic, 10 peppercorns, 2 star anise, 2 dried peppers, 2 rock sugar tablespoon, salt 5 grams
practice:
Prepare the required ingredients and cut the pork belly into pieces of about 2 cm.
Add water to the pot, put the pork belly in the pot with cold water, after the water boils, blanch the meat pieces thoroughly, beat off the scum, and remove them for later use.
Heat the oil in the pot, add the rock sugar and turn it on low heat to boil the sugar color, when the rock sugar turns dark and bubbles form, add the pork belly to fry and color, add the pork belly and stir-fry for color, add onion, ginger and garlic, Chinese pepper, star anise, dried chili stir-fry until fragrant.
Add boiling water, without the meat noodles, add braised soy sauce, premium soy sauce, cooking wine, bring to a boil, change to low heat and simmer for 40-50 minutes. Add the wide vermicelli, salt, continue to simmer the wide vermicelli until cooked, and put it on a plate.
Tofu with Shrimp and Broccoli
Material: soft tofu, broccoli, shrimp, salt, cooking wine, starch, cooking oil, onion, garlic, oyster sauce
practice:
Cut the tender tofu into pieces, tear the broccoli into small pieces, put a little salt in the boiling water in the pot, and blanch the tofu and broccoli for a while;
Remove the shrimp heads, wash the shrimp lines, and marinate with salt, cooking wine and starch for 15 minutes to taste;
Put a little more oil in the pot, stir fry the shrimps under 70% heat and set aside, stir fry the onion and garlic in the remaining oil, add tofu, add Meiji Xian sauce, oyster sauce and salt and stir fry;
Pour in shrimp, broccoli, add starch water to thicken and simmer for 3 minutes.
Sake rice dumplings
Main ingredients: glutinous rice flour, eggs, rice wine
Seasoning: sugar, wolfberry
specific methods:
Put glutinous rice flour and an appropriate amount of boiling water in a pot, then keep stirring, and then knead it into a dough by hand (refer to mixing noodles for the specific method), and then pull it into a small ball by hand, and put it in a container with dry powder;
Boil water in the pot, pour the glutinous rice balls into the pot, shake it a few times after putting it in the pot to avoid sticking to the pot, and add cold water after the water is boiled again;
After the water is boiled again, add sugar and cold water. After boiling again, add rice wine. After adding rice wine, skim off the foam floating on the water, and then turn off the heat;
Slowly pour the previously beaten egg liquid into the pot, stir with a spoon in one direction during the process, then add the wolfberry, stir well and then serve.
Dry Pot Fat Sausage
practice
Cut the fat intestines into such long sections, set aside,
Slice the garlic cloves with a knife and shred the ginger, and dice the millet peppers and set aside
Chop the onion and garlic for later use
Put oil in the pot, pour in the cut fat intestines and start to stir fry, pour a little rice wine and continue to stir fry, fry a little white wine for a few times, then add ginger and garlic to stir fry, and then add a few drops of chili soy sauce , to change the color, don't pay too much attention to the dosage, otherwise the color is too dark and it will not look so good, adjust the taste with an appropriate amount of raw soy sauce, then add a small spoon of white sugar to freshen it up, then add the onion, wait until the onion is fried until it is seven or eight mature, this Time to add garlic, stir fry a few times and you can get out of the pot.
Finished product, simple and delicious,
Wuchang Fish Roasted Shredded Radish
practice
Clean the fish and prepare the ingredients
Heat the oil in the pot, add some salt, and then add the fish to fry
Don't cook too much fire, fry until golden brown on both sides
Add vinegar, ginger, shredded radish, green pepper, add appropriate amount of water, turn to medium heat and cook for about 10 minutes
Big Plate Pork Knuckle
Ingredients: Braised pork trotters, green pepper Laoganma or bean paste, cumin, onion ginger and garlic
Practice 1. After buying the pig's trotters, chop them into small pieces according to your own preferences.
Heat the oil, add bean paste or Laoganma and stir fry until fragrant.
Fry the onion, ginger and garlic in the pan, add green pepper and stir fry. It's almost time to fry the green peppers!
Add the braised pork trotters chopped into small pieces, stir fry~! Let the pig's trotters also dye the color of Laoganma or doubanjiang in the pot.
Add an appropriate amount of cumin.
Finally, add a small amount of water to the pot, and finally stir-fry a few times! You're done, out of the pot~
Fried Pork with Yam
Ingredients: Chinese yam, lean pork, onion, ginger and garlic, soy sauce, pepper, water starch, salt, oil.
practice:
Mince the onion, ginger and garlic, slice the lean pork, peel the yam and cut into thick strips, blanch it in boiling water, remove and drain;
Heat the pot and pour the oil, add onion ginger minced garlic and saute until fragrant, pour in the pork slices and stir-fry until discolored, add a small amount of boiling water, add the yam pieces and stir-fry for a few times;
Cook in a little soy sauce, stir fry to color, sprinkle with a little pepper and mix well, and finally pour a little water starch to thicken the juice and then serve.
Braised Poached Eggs
Ingredients: egg, a little chives Seasoning: 1 tablespoon of oil, 2 tablespoons of soy sauce, appropriate amount of sugar, appropriate amount of cooked sesame seeds
practice:
Finely chop the shallots and set aside. Heat oil in a pan and fry the eggs separately into poached eggs.
Reserve the base oil after frying the eggs, return the fried poached eggs to the pot, add soy sauce, sugar and a little water, and burn the poached eggs until they taste delicious. Sprinkle with cooked sesame seeds and chopped chives before serving.
Stir-fried Duck Legs with Green Peppers
Materials: five duck legs, green peppers, appropriate amount of onion, ginger and garlic;
Practice 1. Chop the duck legs into pieces, set the size by yourself, scald them in a pot of boiling water until the duck legs turn white, then they can be picked up and rinsed with water.
Take the oil pan, put some chili sauce, onion, ginger and garlic after the oil is warm, stir fry evenly, smell the fragrance of the ingredients, add the duck legs, stir fry evenly, add light soy sauce, dark soy sauce, cooking wine and stir fry.
Stir fry evenly, cook until the duck legs are brown, add a little sugar and some salt. Stir fry, pour in the water that does not cover the duck legs.
Cover the pot, when the water is half boiled, pour in the green pepper cubes. Cook until the green peppers are soft, add MSG, sliced green onions, and serve.
Teriyaki Chicken Thighs
Ingredients: 2 steamed chicken legs; 6 cloves of garlic; 2 slices of ginger; 1 tablespoon of oyster sauce; 1 teaspoon of umami soy sauce; 1 teaspoon of soy sauce; 1 tablespoon of rock sugar; 1 tablespoon of rice wine; 2 tablespoons of oil
practice
Teriyaki sauce: chopped 2 cloves of garlic, oyster sauce, soy sauce, light soy sauce, rock sugar powder and stir together to make a sauce
Boneless chicken thighs, cut into four pieces and marinate in rice wine for a while. Heat the oil for quarter cooked, sauté the ginger slices and garlic cloves in the oil until fragrant
Add the chicken thighs, and fry the chicken skin side down over low heat.
The fat under the chicken skin will become oily and fried
Continue to flip and fry until both sides are slightly browned.
Add the sauce
Fry until the soup thickens and coats evenly
Salad Flammulina
Ingredients: Flammulina velutipes, soy sauce, black vinegar, millet peppers, dried peppers, green onions, garlic
practice:
Remove the roots of enoki mushrooms and wash them, scald them in boiling water and remove them for later use;
Cut millet peppers and dried peppers into small circles for later use;
Slice the garlic and green onion on the enoki mushroom, and add the right amount of soy sauce, black vinegar and salt;
Heat the pot, put an appropriate amount of oil, after the oil temperature rises, pour in the chopped millet peppers and dried peppers, and then turn off the heat immediately;
Quickly pour chili oil on the onion and garlic.
Cumin Grilled Shrimp
Ingredients: 9 prawns, teaspoon, salt, 2 cloves of garlic, 1 slice of ginger, a few drops of rice wine, cumin powder, 5 bamboo skewers
practice:
Fresh shrimp, choose bigger ones
Cut off the shrimp whiskers and shrimp feet, and use a toothpick to pick out the shrimp lines
Break apart the shrimp head with your hands, and pick out the black pieces on the forehead of the shrimp (the shrimp that are cleaned and grilled can be eaten together with the head)
After cleaning, put it in a container, add minced garlic and minced ginger
Add a few drops of rice wine, salt, cumin powder, mix well, marinate for an hour or two
Use bamboo skewers to skewer the marinated shrimp from the head (the bamboo skewers need to be cleaned in advance and soaked for a few minutes)
Cover the baking pan with tin foil, first apply a layer of oil, spread the shrimp, and then add the seasoning and spices of the marinated shrimp together
Put the shrimp in the oven (the oven is preheated in advance), bake at 185 degrees up and down for 20 minutes
Take it out after baking, and sprinkle with a small amount of cumin powder for more deliciousness
Fried seaweed sprouts
Ingredients: Cabbage, Garlic, Salad Oil, Salt
practice:
Tear off the older skin at the root, cut the vegetable moss into sections, and pat the garlic loose.
Pour oil and fry the garlic first.
Stir fry the vegetable moss.
Season with salt, don't use too much salt, just a little is enough.
Black fungus nourishing soup
Ingredients: 30g dried black fungus, 10 red dates, 7g wolfberry fruit, appropriate amount of brown sugar
practice:
Soak the black fungus with water and pick it up;
Wash the red dates and remove the core, and wash the wolfberry;
Put the black fungus, red dates and wolfberry into the pot;
Add 1500ml of water, bring to a boil over high heat, turn to low heat and cook for 45 minutes;
Add brown sugar and cook until dissolved.
Steamed Plum Vegetables with Bacon
Ingredients: bacon, plum vegetables, dried tofu, salad oil, light soy sauce, sugar, dark soy sauce, salt, chives
practice:
Soak the dried umeboshi in advance, rinse and drain the water;
Slice the bacon, and cut the dried tofu into strips for later use;
After the pot is hot, pour a little oil, add the plum vegetables and stir fragrant, add dark soy sauce, sugar, light soy sauce, salt to taste, add an appropriate amount of water, cover the pot and simmer until the soup is dry for later use;
Put the dried plum vegetables on the plate, spread the dried fragrant dried meat on top, and put the bacon on the top layer, put it in the steamer, and steam for 25 minutes.
Braised Skin Belly with Vegetables and Egg Dumplings
Ingredients: 300 grams of belly, 200 grams of vegetable sprouts, 8 small fungus, 2 eggs, minced shrimp, minced bamboo shoots, minced carrots, 400 grams of chicken soup, 6 grams of salt, 2 grams of chicken essence, 1 gram of pepper
practice:
Change the skin and belly into dumpling-shaped slices, and simmer them in advance with chicken broth to taste;
Wash the scallops, and change the knife into a 4 cm section; the small fungus is well soaked, and blanch in water for later use;
Stir the egg liquid evenly, spread it into a thin layer of egg skin in a frying pan, press out the dumpling skin with a round mold, wrap it in the filling made of minced shrimp, minced garlic, and minced carrot, and steam it in the steamer for 2 minutes, take out the spare;
Boil the chicken soup, add the skin belly, fungus, vegetable sprouts, egg dumplings, season with salt, chicken essence, pepper, and rapeseed oil, and serve.
Spicy fried lotus root
/ ingredients /
lotus root, tempeh, garlic, green and red peppers, dried chili powder, soy sauce, soy sauce
/steps/
Wash the lotus root, cut into strips, and then cut into cubes of about one centimeter; chop green and red peppers, mince garlic and set aside.
Heat the oil in the pot, add half of the garlic, saute the lotus root and stir fry for a few times. Add chili powder and stir fry according to the taste. Then add the tempeh, a little soy sauce, and about two or three drops of soy sauce and stir fry evenly.
Add a little water, simmer for a while, add salt according to taste, when the water is almost dry, add chopped green and red peppers, stir fry for a few times, and fry the water completely.
Turn off the heat, add the remaining minced garlic and mix well. Choose to add chicken essence or monosodium glutamate according to taste.
Cola Braised Pork
Material: pork belly, green onion, ginger slice, bay leaf, star anise, soy sauce, cola
practice:
Cut the pork belly with skin into small cubes, put cold water into a pot, cook until foamy, remove and rinse well and drain.
Put a little oil in the pot, add the blanched pork belly and fry until the oil comes out, fry until the surface is slightly golden, add onion ginger slices, bay leaves, star anise and stir-fry until fragrant, add the braised soy sauce and stir-fry until it is coloured.
Pour in cola, add salt and bring to a boil over high heat, then turn to low heat, cover and simmer on low heat until soft and glutinous (about 50 minutes), turn to high heat to collect the juice, and then remove from the pot.
Bai Zhanhe Frog
Material: 1 Jinghe frog (chicken) about 1250 grams; 50 grams of green onion, 25 grams of ginger, 30 grams of tea oil, 30 grams of refined salt, 3 grams of monosodium glutamate, 1.5 grams of chicken soup, 30 grams of sesame oil, 15 grams
practice:
Cut the onion and ginger into pieces. Clean the chicken, put it in a steamer and dry it for 30 minutes, take it out, pour out the blood, and steam it for about 1 hour until it is cooked.
Heat the tea oil in the wok, add the shallots, fry the minced coriander until fragrant, and add the chicken broth. Stir-fry refined salt and monosodium glutamate, and pour into a bowl to cool.
After the chicken is steamed, take it out, cut it into strips after cooling, and put it into the plate according to the original shape.
Pour the fried soup over the chicken, drain the juice later, and pour it again. Drizzle with sesame oil and serve.
Shredded Potato Frittata
Ingredients: eggs, potatoes, spinach, carrots, green beans, corn kernels, ham, salt, pepper noodles, chicken essence, cooking oil
practice:
Rub the shredded potatoes into the thinnest shreds; put the shredded potatoes into a large bowl, add salt, pepper noodles, and chicken essence. And beat an egg, stir with chopsticks evenly; take another small bowl, beat another egg for later use; cut spinach into sections, and diced carrots for later use;
In a pan with a thick base, after the medium heat is heated, brush a layer of oil; pour the potato shredded egg liquid prepared in step 2 into the pan, and spread it with a spatula. Turn to medium fire. The fire must be small; quickly spread the spinach, carrots, green beans, corn kernels and ham on the shredded potatoes and egg liquid;
Slowly pour the egg mixture beaten in process 3 onto the potato cakes covered with ingredients; cover the pot, and use steam to slowly solidify the egg mixture and ingredients. Keep the heat on a low heat; wait for 5-8 minutes, open the lid, and use a thin spatula to slowly move the edge of the cake, make sure it has solidified and then turn off the heat.
Sesame Tofu
Materials: tofu, salt, vegetable oil, cornstarch, cumin and sesame powder
Practice: 1. Prepare a large plate and add cornstarch
Cut the tofu into 0.5cm thick slices and pat them with cornstarch
Brush oil on the frying pan, heat it up, put the tofu cubes on it, and fry on low heat until fragrant
Flip in the middle and fry until fragrant on both sides. Sprinkle some fine salt
Put it on a plate, sprinkle with sesame and cumin powder.
Dried Tea Tree Mushrooms
Ingredients: 200 grams of tea tree mushroom, 1 small piece of green onion, 1 clove of garlic, 1 star anise, 1/2 tablespoon of dark soy sauce, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of cooking wine, 1 small handful of dried chili , 2 tbsp peanut oil
Practice: 1. Mince the onion and garlic, cut the dried chili pepper into small pieces, wash the tea tree mushrooms, soak them in light salt water for 10 minutes, and then rinse them with water;
Put oil in the pot and stir-fry minced shallots and garlic, add small red peppers and stir-fry until fragrant;
Put in the washed and stalked tea tree mushrooms;
Stir fry the tea tree mushrooms until the tea tree mushrooms turn yellow, pour in the dark soy sauce, cooking wine, salt and a little sugar;
Continue to stir fry until the tea tree mushrooms collect juice, and all of them are inhaled into the tea tree mushrooms.
Yong Tau Fu Bubble
Ingredients: bean curd, plum meat, mushrooms, green onions, oil, salt, cornstarch, abalone juice, dark soy sauce
practice:
Soak the shiitake mushrooms in warm water until soft, remove the stems and chop them, chop the pork into minced meat, cut the green onions into chopped green onions, add an appropriate amount of abalone juice, salt and cornstarch to the minced meat, add the water for soaking the shiitake mushrooms and stir in the same direction To the glue, add chopped mushrooms and chopped green onion and stir well;
Use chopsticks to insert a hole in the tofu bubble, and fill in the mushroom meat filling;
Heat the oil in a pan, put the tofu with the meat filling side down into the pan, fry on medium and low heat until golden brown;
After turning over, fry the same until golden brown, turn over 2~3 times, try to soak and fry the tofu until crispy;
Add about 2 tablespoons of abalone juice; drop a few drops of dark soy sauce; add water until the tofu is just covered;
Simmer on medium heat for about 8 minutes, then reduce the sauce on high heat until it thickens.
Braised Peanuts with Celery
Ingredients: 400 grams of peanuts, 2 stalks of celery, 1 tablespoon of salt, 1 tablespoon of sesame oil, 2 star anises, 10 Chinese peppercorns, 1 small piece of cinnamon, 4 dried chilies, 2 fragrant leaves, 1 tablespoon of salt
practice:
Soak peanuts in water for a while;
Add the right amount of water to the pot, put all the spices in the pot;
After the water boils, add peanuts and salt to a boil over high heat, turn to low heat and cook for about 30 minutes, turn off the heat, and soak in water;
Remove the leaves from the celery, wash and cut into small pieces;
Heat oil in a pot, add salt to boil water, add celery and blanch;
Put the two well-processed ingredients into a slightly larger container, add a little salt, and mix well with pepper oil.
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