31 fresh dishes recommended
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!
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.
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.
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, oyster sauce, 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
【ingredients】
500g tenderloin, one piece of tofu skin (1000 pieces can also be used), one cucumber, one carrot, two spoons of cooking wine, one spoon of refined salt, one spoon of oyster sauce, and three spoons of sweet noodle sauce.
【practice】
Cut the tenderloin into strips, add appropriate amount of salt and cooking wine, and marinate for about 5 minutes.
Slice cucumbers and carrots for later use.
Spread the prepared tofu skins (thousand sheets) and wrap the cucumber shreds and carrot shreds in it.
Cut the rolled vegetable rolls into pieces with a hob, then place them on a plate.
Pour cooking oil into the pot. After the oil is 80% hot, immediately add the onion, ginger and garlic to saute until fragrant.
Pour the marinated shredded pork into the pot and stir fry together. After the shredded pork has changed color, add three spoons of sweet noodle sauce and two spoons of cooking wine to simmer; add an appropriate amount of oyster sauce and two spoons of white sugar to enhance the freshness and color.
Place the shredded pork in the center of the plate, sprinkle with a little white sesame seeds to add flavor and garnish the dishes. Add a few coriander leaves at the end and you're done!
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.
Baked Shrimp Balls with Mushrooms
Practice: 1. Remove the head, tail and back of the prawn, remove the shrimp line and wash, put it in a basin, add salt, egg white and dry cornstarch and mix well. Cut the king oyster mushrooms into thick slices.
Put the salad oil in the pot and burn it until it is five mature. First fry the shrimp until the surface is firm, remove it and drain the oil. When the oil temperature reaches 70%, add the king oyster mushroom slices and fry until golden brown.
Leave a little oil in the pot, first add ginger slices and diced red pepper to fry until fragrant, then add king oyster mushroom slices and shrimp, while frying, add seasoned Maggi fresh soy sauce and roasted sauce, and finally A little thickening and serving on a plate
Spicy Stir-fried Pig's Blood
Material: 300 grams of pig blood, 3 tablespoons of bean paste, appropriate amount of onion, ginger and garlic
practice:
Cut pig blood into small pieces. If it feels fishy, blanch it in hot water.
Heat oil in a pot, add onion, ginger and garlic and stir fry until fragrant. Add the bean paste and stir fry the red oil. This process should be done on a low heat, so as not to burn.
Add in pig blood and stir well. Then add a small amount of hot water, simmer until the water boils, and the sauce is collected over high heat.
Pickled pepper lotus root
Ingredients: 1 lotus root, 4 red pickled peppers, 2 green pickled peppers, 1 green pepper, 1 piece of pickled ginger, appropriate amount of cooking oil, about 2g salt, 1 teaspoon vinegar
practice
Prepare the ingredients, cut the lotus root into thumb-sized cubes, cut the green peppers and pickled peppers into pieces and small pieces, and shred the pickled ginger;
After the pot is hot, pour in the cooking oil. After the oil is hot, add the pickled pepper and pickled ginger and stir-fry together;
Stir fry until fragrant, add lotus root diced and stir fry together;
Stir fry until the surface of the diced lotus root changes color, add balsamic vinegar and stir fry evenly, add green pepper and salt, stir fry and turn off the heat and serve;
Steamed Chicken Drumsticks with Tempeh Sauce
Ingredients: chicken drumstick, onion, green onion, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper, pepper powder, sugar, salt
practice:
Rinse the chicken legs first, then cut a knife to make it easy to taste, shred the onion, chop the onion, ginger and garlic for later use;
Add shredded onion, green onion, ginger and garlic to the chicken drumstick, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper powder, pepper powder, tempeh sauce, sugar, and a little salt and mix well;
Finally put it into a fresh-keeping bag, put it in the refrigerator to marinate overnight; take out the steamer, put it in the steamer, wait for the water to boil, and steam it on medium heat for about 20 minutes.
Shredded Chicken
Ingredients: 200 grams of chicken breast, 10 grams of black fungus, 1 carrot, half a cucumber, 5ML of pepper oil, 10ML of soy sauce, 5ML of vinegar, 2 grams of sugar, and 1 gram of salt;
practice
After washing the chicken breasts, put them into a pot, add ginger slices, cook for 30 minutes, skim off any foam during the cooking process;
Let the cooked chicken cool down; tear it into shredded chicken; soak the black fungus in water until hairy;
Cook black fungus and carrots in water;
Cut the cooked black fungus, carrot and cucumber into filaments, mix the ingredients and pour in the sauce;
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.
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.
Kimchi Shrimp
Ingredients: fresh shrimp, Korean spicy cabbage, salt, cooking wine, pepper, egg white, cornstarch;
practice
Remove the head, shell, devein and drain the shrimp, add 1/2 teaspoon salt, 1 teaspoon cooking wine, 1/4 teaspoon pepper, 1 teaspoon egg white, and 1 teaspoon cornstarch.
Put it in the refrigerator for half an hour, add 1 tablespoon of cooking oil and mix well before putting it in the pot
Change the Korean-style spicy cabbage into inch sections; heat it to 40% or 50% in the oil pan, and then stir-fry the shrimp and serve;
Add the kimchi and stir-fry for 1-2 minutes, add in the shrimp and stir-fry evenly; fragrant and out of the pan;
Stir-fried Mushroom Beef with Sauce
Ingredients: Beef, mushrooms, red peppers, green onions (only the white parts of the greens are used), chili sauce, salt, sugar, cooking wine, light soy sauce, dark soy sauce, sesame oil, and black pepper, depending on your preference and cornstarch;
practice:
Wash the beef, drain and cut into cubes; wash the mushrooms and slice; wash the red pepper and cut into small pieces;
Add in diced beef: half a tablespoon of cornstarch (don't put too much cornstarch), soy sauce, sugar, cooking wine, mix well and marinate for a while (don't put salt when corning beef!);
Adjust the seasonings before frying: a spoonful of water, half a spoon of chili sauce (not too much, in fact, it is mainly to improve the freshness, and the spicy taste cannot be tasted), half a spoon of old oil, half a spoon of sesame oil, and half a spoon of salt , 1/3 spoon of sugar (the amount of water depends on whether you like more or less soup at the end); put another tablespoon of cooking oil on the marinated beef before frying;
Put a little oil in the pot, fry the mushrooms in the pot; fry until the water comes out of the mushrooms; put out the mushrooms; put an appropriate amount of oil in the pot, saute the shallots until fragrant;
Put the beef into the pot, fry it on high heat until it starts to change color (don't completely change color); immediately put the mushrooms (do not pour the water out of the mushrooms); then immediately add the seasoning sauce after adding cornstarch; stir-fry twice; immediately Put red pepper; stir fry on high heat until the soup is thick and immediately turn off the heat; if you like it, put some black pepper powder out of the pot;
Spicy Beef Sliced
Ingredients: beef, pepper powder, chili powder, honey, soy sauce, sesame oil, white sesame, ginger, garlic
practice
Cut the cleaned beef into large pieces, about half the size of a mobile phone. After marinating, the taste is strong enough. Cut the ginger and garlic for later use.
Add a tablespoon of honey, a little soy sauce and sesame oil, medium chili powder and appropriate pepper powder, minced ginger and garlic, and stir~
After stirring evenly, sprinkle a round of chili powder on the colored meat slices according to your own taste, and sprinkle with sesame seeds after stirring.
It is advisable to marinate for about 1 hour. When you eat it, you can directly grill or scald it in a hot pot. It is tender, numb and spicy~
Spicy fried loofah skin
Ingredients: 200 grams of loofah peel, 3 small peppers, 2 garlic cloves, 8 green onions, 8 grams of ginger slices, 1 gram of salt, and 1 gram of plant extracts.
practice:
Cut the loofah rind into diamond-shaped slices, cut the shallots into small pieces, cut the peppercorns into bevels, and cut the garlic cloves into small pieces.
Cool the oil in a pan, add sliced scallions and ginger, fry over low heat, then add sliced garlic and pepper and fry until spicy.
Turn on the heat, pour in the loofah rind, and fry for about half a minute. Add salt and vegetable essence, continue to stir for more than 10 seconds, then turn off the heat and start serving.
Stir-fried Fat Sausage
Ingredients: 220g of fat intestines, 3 green peppers, oil, ginger, garlic, green onions, dried peppers, cooking wine, soy sauce, salt, chicken essence
Method: Wash the ginger, garlic and green onions and chop them, break the dried peppers, remove the stems and seeds of the green peppers, wash them and cut them into pieces
Processed fat intestine cut off
The fat intestine is washed repeatedly with salt, white vinegar and rice water
Tear off the filaments inside the fat intestine
Rinse repeatedly under the faucet
Then use star anise, ginger, green onion, and pepper to blanch, then remove and cut.
Put the pot on the fire and heat it up, pour in the right amount of vegetable oil and heat it up and turn to a small fire
Put the ginger, garlic, onion and dried chili into the pot and fry until fragrant
After frying, add the fat intestines and stir fry, pour in some cooking wine and stir fry evenly
Add green peppers, stir fry over high heat, add soy sauce, salt, chicken essence, stir fry evenly, turn off the heat and start the pot, sprinkle with spicy millet
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.
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.
Beef Tripe with Rice and Pepper
Ingredients: tripe, millet pepper, onion ginger garlic, chili oil, light soy sauce, vinegar, monosodium glutamate, sugar, crushed peanuts
practice:
Boil the tripe in a pot of boiling water, pick it up and cool down a bit, then cut it into thin slices;
Mince the millet peppers, chop the shallots, chop the ginger and garlic into granules;
Put the cut tripe on a plate, adjust the seasoning and pour it on top, sprinkle chopped green onion and chopped peanuts on top, and put millet peppers on one side of the plate.