34 dishes are shared every day, new dishes are available every day, giving you a good appetite for three meals a day
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!
Stir-fried 1000 pieces of celery
Ingredients: celery, thousand pieces, carrots, vegetable oil, salt, chicken powder, garlic, soy sauce
practice
Wash the celery and cut into pieces. Rinse a thousand sheets, cut into wide strips, blanch them in hot water, and drain the water for later use
Heat oil in a hot wok, saute garlic slices until fragrant, add a little chopped carrot and stir fry. Shredded carrots and sliced carrots can also be used. I used leftover carrots from dumpling fillings, so they were relatively shredded.
Add celery and a little salt, stir fry for a while, add a thousand pieces, drop a little soy sauce and chicken powder, stir well
salad cucumber
Practice 1. Prepare all materials for washing and spare.
Using a multi-purpose chopper, cut the cucumber into about 1cm to 1.5cm lengths.
Divide each section into smaller pieces.
Cut all the cucumbers according to the first two steps.
Cut the cucumbers for use, chop the peppers and garlic for use.
Take a large bowl, add the sliced cucumbers, add an appropriate amount of salt and stir well. Marinate for about 10 minutes, and when there is a small amount of water in the cucumber, pour out the water.
Then add chili powder and sugar.
Pour an appropriate amount of oil into the pot, fry minced garlic and chili until fragrant (this step can be omitted if you like to eat raw garlic, I don't eat it, so fry it)
If you like raw garlic, put it directly on top, then put picture 8 and heat oil on it. Just mix well.
Steamed Chicken Feet with Soy Sauce
Ingredients: chicken feet, salt, oil, pepper, onion, red pepper, minced garlic, tempeh, cornstarch, cooking wine, sesame oil, light soy sauce, dark soy sauce, oyster sauce
practice:
Blanch chicken feet in a pot for 3 minutes, drain and set aside.
After the oil is hot, add chicken feet, deep-fry until slightly yellow, then soak in cold water for 10 minutes.
Remove chicken feet and add salt, pepper, onion, red pepper, minced garlic, tempeh, raw flour, cooking wine, sesame oil, light soy sauce, dark soy sauce, and oyster sauce.
Put the tofu in a bowl, place the chicken feet, pour the remaining sauce on the chicken feet, and steam for 25 minutes over high heat.
Sautéed Carrots with Cucumber
Ingredients: cucumber, carrot, oil, salt, garlic, chicken essence.
Practice steps; 1. Prepare the ingredients, first clean the cucumber, and slice it with an oblique knife.
Peel the carrots, wash and cut into thin slices, and chop the garlic.
Heat oil in a pan, add garlic and stir fry until fragrant.
Pour in the carrot slices and stir fry evenly.
Finally pour in the cucumber, salt and chicken essence and stir fry evenly.
Moss Roll
Ingredients Flour 250g, moss strips 1 pack, yeast powder 1 yuan, appropriate amount of water, appropriate amount of salt, appropriate amount of salad oil
Practice 1. Use the moss strips bought in the supermarket, be sure to dry the moss strips and not buy the fresh seaweed
Do not put oil in the pot, tear the moss strips slightly
Slowly fry on low heat, the moss will break apart by itself
Finally fry it into powder, add a little salt in it
Add yeast powder to flour, add water and knead into dough, about 3:5 of water and flour
Put aside and ferment until doubled in size, apply salad oil, and sprinkle with moss powder
Stack the front and back equidistantly, and cut them into small doses with a knife
A single agent or two are stacked together, and the middle is pressed with a bamboo stick
Then pick it up with both hands and turn both sides in different directions, closing down
Put it on the steamer and let the noodles rest for 20 minutes, then steam on high heat for half an hour
King Oyster Mushrooms in Abalone Sauce
Practice: 1. Pleurotus eryngii is thick and straight, and it is easier to cut into the desired shape
Cut the king oyster mushroom diagonally into 855 thick slices, and cut a 455 cross knife on one side to half the depth of the king oyster mushroom slice. leftovers for other purposes
Boil the water, add 2 grams of refined salt, cook the king oyster mushroom slices for 3 minutes, drain off the water
Blanch the broccoli in boiling water until it is green, and immediately put it into cold drinking water to keep the color of the broccoli
Small tomato cut flower
Serve with small tomatoes and broccoli (boiled broccoli is very delicious when dipped in abalone sauce)
Mix one tablespoon of oyster sauce and three tablespoons of abalone juice in a bowl, and use one or two drops of old soy sauce to adjust the color of the sauce. Feel red and bright
Add a little more water than the sauce to the bowl and mix thoroughly
Put the salad oil in the hot pot and turn to low heat, fry the king oyster mushroom slices slightly on both sides, pour in the prepared sauce and cook for 5-6 minutes, stir gently until the soup is thick
Steamed Sea Bass
Ingredients 1 sea bass, 3 dried shiitake mushrooms, 2 red peppers, 3 garlic cloves, 1 small piece of ginger, 2 spring onions, 1 bag of steamed fish soy sauce, a little white pepper, 1 bottle of cooking wine
Specific practices 1. Slice garlic, ginger, chili, scallion white, chop the rest, chopped green onion, soak the mushrooms and slice them
After the fish is descaled, cut off the head and tail, then take out the internal organs from the incision of the head and wash it clean, cut the body part into slices from the lower back, but keep the stomach part not cut off
Lay the sliced garlic, ginger, mushrooms and green onion on a plate, then put the fish on the plate, sprinkle with chopped chili, then pour in the steamed fish soy sauce, cooking wine and a little white pepper
Put the plate into the steamer and steam for 10 minutes on high heat.
Konjac Roasted Duck Leg
Ingredients: Duck legs, konjac, green peppers, ginger slices, rock sugar, bean paste, soy sauce, cooking wine, oil, salt
Preparation: Boil a pot of water, blanch the duck leg meat in cold water, add ginger slices and high-grade white wine to remove the fishy smell, rinse and set aside; add a little salt to the pot of water, blanch the konjac in the pot and remove it; heat a little oil in the pot, add rock sugar Stir-fry until it melts and turns brown, add the blanched duck legs and stir-fry until the surface is slightly yellow, add ginger slices and continue to stir-fry; add appropriate amount of cooking wine and soy sauce, stir-fry for color, then add 1 tablespoon Stir fry the bean paste evenly; add the water that has not covered the ingredients, cover and simmer for 20 minutes, add the konjac cubes and continue to simmer for 5 minutes; add an appropriate amount of salt and pepper to taste, close the juice over high heat, and finally add the green pepper cubes and turn Fry to change color.
Bitter Gourd Eggs
Material: bitter gourd, egg, chicken essence, salt, oyster sauce
Practice: 1. Prepare ingredients, eggs, bitter gourd
Cut the bitter gourd, remove the white seeds, and slice into thin slices
Soak the eggs with a spoon of salt, knock three open, add a little water and chicken essence, beat and stir well
Chop the garlic into pieces, put an appropriate amount of oil in the pot, bring to a boil, and sauté the garlic until fragrant
Add bitter gourd, stir fry a few times, then add an appropriate amount of salt, stir fry evenly with oyster sauce
Pour the beaten eggs from the side of the pot (if there is no oil in the pot after the eggs are laid, you can add a little more oil from the side of the pot)
Fry until the eggs are lumpy, turn over the other side and fry until cooked, then turn to low heat and serve on a plate
Grilled Crucian Carp with Pickled Peppers
Practice: 1. After cleaning the crucian carp, make two cuts on the fish maw, marinate with salt, cooking wine, and onion for half an hour; after marinating, take out the fish maw.
Put an appropriate amount of cooking oil in the pot, add pickled peppers, pickled ginger and dried Chinese peppercorns, and simmer over low heat until fragrant. When the surface of the pickled peppers is browned, add the crucian carp, and fry the crucian carp with medium heat until half cooked.
Pour in a little cooking wine and simmer until the crucian carp is mature, add the peppers and green onions.
Put the cooked crucian carp on a plate, keep the soup in the pot, add a little sugar to taste, and then pour the soup over the crucian carp.
Cranberry Plum Cake
Ingredients: 100g low-gluten flour, 5 eggs, 200ml milk, 70g dried cranberries, 30g butter, 50g digestive biscuits, 50g sugar, 3g salt
step
Put the digestive biscuits into a fresh-keeping bag and crush them, the more broken the better.
Take the butter out of the refrigerator in advance and soften it.
Stir in the digestive biscuits and butter until well combined.
Spread on the bottom of the cake mold and press down with a spoon.
Chop the cranberries for later use.
Separate the whites and yolks of 5 eggs, break up the yolks, add milk and sift in low flour until there is no particle yolk paste.
Add sugar and a small amount of salt to 5 egg whites in three batches, and beat until stiff foam.
Put 1/3 of the egg whites into the egg yolk paste, and mix well by turning up and down.
Pour the freshly mixed cake batter into the remaining egg whites, add in the cranberries, and use a spatula to quickly stir up and down to avoid defoaming.
Pour the prepared cake batter into the mold and make it 8 points full.
Preheat the oven at 150 degrees for 5 minutes, put the cake in the middle layer of the oven, bake at 150 degrees up and down for 40 minutes.
Remove from the mold and let it cool on the grill.
Sift a little powdered sugar and put a red heart cherry.
Hurry up and take a bite of the cranberry plum cake.
Vegetarian Fried Broccoli
Material: Broccoli (appropriate amount), carrot (appropriate amount), dried chili (appropriate amount), garlic (appropriate amount), Sichuan pepper (appropriate amount), salt (appropriate amount)
Practice: 1. Cut the broccoli into small pieces and peel the carrots.
Cut carrots into pieces, and other ingredients are ready.
Boil the water, pour in the broccoli and cook for a while, 2 minutes is enough.
Cook the carrots too.
Just put a little oil in the pot, heat it up, burst the dried chili, garlic slices and Chinese peppercorns, pour the vegetables in and stir fry.
Because the broccoli has already been cooked, it is good to fry it in the pot, and put some salt in the pot. Mmmm, very refreshing.
Stir-fried Rice Cake with Spicy Cabbage
Ingredients: Spicy cabbage, chili sauce, sugar, salt, water, hot pot rice cake, water starch
Practice: 1. Put the broken rice cake into the pot, add water, exceed the height of a finger knot of the rice cake, and start to cook. 3 to 5 minutes after the water boils, and the rice cake is cooked when it floats up. Friends who like to eat softer can cook for another minute or two;
Put the cooked rice cakes in cold water;
Drain the excess water from the rice cakes that have been in cold water, put them back in the pot, pour in the spicy cabbage, hot sauce, water, and turn on the fire. After stirring, add salt and sugar.
When the water is slightly bubbling, add water starch, and when the soup is almost collected, turn off the heat and serve it out.
Stone Pot Chicken Soup with Crispy Rice and Shrimp
Ingredients: 50 grams of shrimp, 200 grams of rice, 30 grams of yam puree, 10 grams of pumpkin puree, 30 grams of rice cake, and 10 grams of cabbage. 2 grams of salt, 5 grams of chicken powder, 2 grams of pepper, 5 grams of chicken oil, 300 grams of thick chicken broth.
Practice: 1. Take 50 grams of steamed rice, deep fry it in a pan over low heat until golden brown and become crispy rice for later use.
Peel the shelled shrimp, remove the shrimp line, and dice; dice the rice cake; dice the cabbage, and set aside.
Heat the wok, add chicken oil and shrimp to fry for a while, then add thick chicken soup to boil, after seasoning, add yam puree, pumpkin puree and push well, then add diced rice cake, diced choy sum, and the rest of the rice , after it is boiled again, pour it into a hot stone pot, sprinkle with fried crispy rice, and serve.
Zucchini with Oyster Sauce
Ingredients: Zucchini, Oyster Sauce, Peanut Oil, Garlic
Practice: 1. Wash and peel the zucchini, and cut into a hob shape.
Flatten and mince the garlic, heat oil in a pan, saute minced garlic until fragrant.
Add zucchini, stir fry evenly, turn to medium heat, cover and simmer for 1 minute.
Add oyster sauce, stir fry, cover the pan and simmer for 1 minute, then take out.
Garlic Vermicelli with Broccoli
Required ingredients: broccoli, vermicelli, minced garlic, steamed fish sauce, cooking oil
Practice: 1. Break the broccoli into small florets, wash them for later use, and prepare the minced garlic.
Soak the vermicelli in advance, or put them in a pot and cook until soft.
Spread the soft boiled vermicelli evenly on a plate, then top with broccoli.
Put an appropriate amount of cooking oil in the pot and heat it, then pour it into the minced garlic, stir it with chopsticks while pouring it. Then pour in the right amount of steamed fish soy sauce and stir well.
Pour the minced garlic onto the broccoli, put it in the steamer and steam, and steam for five or six minutes after the pot is boiled.
Dry Pot King Oyster Mushrooms
Ingredients: 250 grams of king oyster mushrooms, 70 grams of pork belly, 100 grams of celery, 2 slices of ginger, 2 cloves of garlic, 2 millet peppers, 1 tablespoon of Pixian bean paste, 2 teaspoons of soy sauce, and 1 teaspoon of sugar;
practice:
Wash the king oyster mushrooms, cut them in half, then cut them vertically into large pieces for later use, slice the pork belly for later use, cut the ginger and garlic into thin slices, cut the millet peppers into small pieces, wash the celery and cut into inch pieces, and chop the Pixian bean paste with a knife Must be finely chopped.
Pour a little oil into the wok. When the oil is 80% hot, add the sliced oyster mushrooms in batches and fry them slightly until golden brown and soft. Set aside for later use. Leave the bottom oil in the wok. Add the pork belly slices and stir-fry until Change color, stir fry the oil in the pork belly.
Put the pork belly slices aside, add ginger, garlic slices and chili peppers and stir-fry until fragrant, then add in Pixian bean paste and stir-fry over low heat until the red oil is made, then pour the fried king oyster mushrooms and celery segments into the high heat and turn over Stir fry, add soy sauce, sugar and stir fry evenly, then put it into the pot
wolf tooth potato
Ingredients: 3 potatoes, shallots, coriander, dried chili noodles, pepper powder, cumin powder, salt, monosodium glutamate, white sugar, and vinegar.
practice:
Peel and clean the potatoes, cut them into slices with a thickness of about one centimeter, and cut them into wavy strips with a special knife. Cut the potatoes and put them in water to remove the starch.
Wash the shallots and coriander, cut the shallots into chopped green onions, and cut the coriander into small pieces.
Put more oil in the pot, heat it up on high heat, then turn to warm heat, add potato chips and fry for 3-4 minutes, taste it, it is crispy and tender, and when it is cooked, turn off the heat and pick it up.
Put the potatoes into a large plate, add the chopped shallots and parsley.
Add an appropriate amount of dry chili noodles, pepper powder, cumin powder, salt, monosodium glutamate, white sugar and vinegar according to your own taste.
Stir-fried Mushrooms with Broccoli
Ingredients: 150 grams of mushrooms, 100 grams of shiitake mushrooms, 70 grams of crab mushrooms, 70 grams of Xiuzhen mushrooms, 250 grams of broccoli, 20 grams of oil, 1 tablespoon and 15 ml of oyster sauce, a little salt, and 3 teaspoons of starch
Practice: 1. Wash all kinds of mushrooms, cut shiitake mushrooms and mushrooms into large pieces, remove the roots of broccoli, cut into small florets, and wash them thoroughly
Boil the broccoli in the pot for 2 minutes, remove the cold water
Add an appropriate amount of oil to the hot pot, add mushrooms and mushrooms and stir-fry. These two ingredients take a little longer to burn, so you can put them in the pot first.
Stir fry for 1-2 minutes and add Xiuzhen mushroom and crab mushroom
Add a large bowl of water, add a tablespoon of oyster sauce, and add half a teaspoon of salt to taste
After boiling, add broccoli and cook for a while
2 teaspoons of starch and a small bowl of water are mixed into water starch, poured into the pot to thicken
Cook to desired consistency.
Braised Rice with Pork Ribs
Ingredients Pork ribs; Northeast rice; round glutinous rice; salt; oil; Haitian light soy sauce; Haitian bibimbap sauce; dark soy sauce; sugar; cooking wine; chives; garlic; ginger
The main ingredients of the practice are spare.
Reserve seasoning.
Cut ribs into chunks.
Reserve after blanching.
Heat a frying pan and pour in some cooking oil.
Put in the blanched ribs.
Add sugar and fry until lightly browned.
Add cooking wine and light soy sauce.
Appropriate amount of old soy sauce to color, mix well.
Add ginger and garlic slices.
Amount of bibimbap sauce and salt according to personal taste.
Then pour in the right amount of water and simmer for a while.
Rice washed clean.
Pour the pork ribs in the pot, along with the soup, and rice into the rice cooker.
Press the standard cooking button, cook the rice and then simmer for ten minutes.
When out of the pot, stir well with a rice spoon and sprinkle with chopped green onion.
Vegetarian Chicken Braised Beans
Ingredients: 200 grams of vegetarian chicken, 200 grams of beans, 1 piece of ginger, 3 cloves of garlic, 1 gram of salt, 10 grams of soy sauce, 3 grams of oyster sauce, 20 ml of oil
practice:
Wash and slice the vegetarian chicken, remove the old tendons of beans, wash and cut into small pieces, wash and slice the ginger, wash and chop the garlic
Heat oil in a pot, add ginger slices, minced garlic, and stir fry vegetarian chicken
Add the beans and stir-fry them, add some salt and stir-fry to taste
Put in soy sauce, oyster sauce, a small bowl of water, stir fry to taste, take out of the pot, and eat
cold meat
Ingredients: 2 pig's mouth strips, 1 pinch of peppercorns, 3 star anises, 2 bay leaves, 1 piece of cinnamon, 8 grams of minced garlic, a little white sesame seeds, some salt, 1 stalk coriander, and some vinegar
practice
Wash the pig's mouth strips with water first, then place the shallots and ginger slices in the rice cooker.
After adding the pig's mouth strips, add 1 spoon of dark soy sauce, pepper, cinnamon, fragrant leaves, star anise, etc.
Pour in the warm water that has not covered the pig's mouth strips, and press the soup button.
Peel off the barbs of the pig's mouth. Chop the garlic into minced garlic, then cut the pork belly into thin slices.
Evenly code the cut pig's mouth, and place the remaining chopped pig's mouth in the middle.
Put white sesame seeds and chili noodles in a bowl, pour the hot oil in the pot into the bowl, add balsamic vinegar, salt, sesame oil, chopped green onion, and coriander and mix thoroughly.
Put the minced garlic in the middle, sprinkle with parsley, and garnish with two red peppers.
Pickled Lotus Root Chicken Wings
Ingredients: Chicken Wings, Lotus Root, Celery, Oil, Hang Pepper, Braised Soy Sauce, Garlic, Ginger, Pickled Pepper, Sugar, Salt
Practice: 1. Peel the lotus root, slice and soak in water, wash and cut the peppers and celery, wash the chicken wings and cut them into sections, add cooking wine, salt and 10 grams of braised soy sauce and marinate for 2 hours, prepare the garlic, Ginger slices and pickled peppers
Pour oil in a hot wok, add ginger, garlic and pickled peppers until fragrant, then add chicken wings and stir-fry evenly, then use medium heat to fry the chicken wings while frying
Add in the vegetables and stir fry evenly
Add in braised soy sauce and a little boiling water, stir-fry for a while until the vegetables are cooked, add sugar and stir-fry evenly, then turn off the heat and take out
Seaweed Asparagus Soup
200 grams of asparagus, 40 grams of dried seaweed
10g shiitake mushrooms, 2g salt
Full-flavored, fresh and moderate
5g sesame oil (sesame oil), 500g cold water
Wash the dried seaweed with warm water, wash the asparagus and shiitake mushrooms and slice them
Put all the ingredients together in a pot with 500 grams of boiling water and cook until cooked
Finally, add salt, high-flavor flavor, sesame oil, and put it in a soup bowl to drink soup and eat vegetables.
Lemon Duck
Ingredients: boiled duck, sour ginger, buckwheat, red rice pepper, green onion, sour plum, lemon
practice:
Chop the sour plum and lemon into a bowl, add oyster sauce and soy sauce to make a sauce for later use. Chopped up ingredients.
Heat the oil in a pan, add the ingredients and stir-fry until fragrant and soft, add the chopped duck meat and stir-fry. Add salt and fry until fragrant.
Pour in the prepared sauce, stir fry evenly, simmer on low heat for about 5 minutes, and the duck meat changes color and tastes good and you can take it out of the pan.
Stewed white radish with beef tendon
Ingredients: Beef tendons, white radish, ginger slices, bean paste, star anise, cinnamon, geranium leaves
Production: Put the beef tendon in a pot of cold water and blanch, add ginger slices to remove the fishy smell; heat the pot with cold oil, stir-fry 1 tablespoon of bean paste into the red oil, add ginger slices, star anise, fragrant slices, etc. and stir-fry evenly; add Put the blanched beef tendons in and stir-fry for a few times; add an appropriate amount of soy sauce and high-grade white wine and stir-fry evenly; add water, cover, turn to low heat and simmer for 10 minutes after the pressure cooker is on high heat; put the beef tendons into a small pot , add the white radish pieces and cook until the white radish is cooked and the juice is absorbed, add an appropriate amount of pepper and salt to taste.
Braised Fish with Thousands of Knots
Ingredients: Caiyu Qianzhangjie Green Red Pepper Onion Ginger Garlic Soy Sauce Laowang Cooking Wine Oil Salt
Production: Heat up a wok, put an appropriate amount of oil, fry the fish pieces in the wok, fry both sides of the fish until golden; add onion and ginger into the wok and fry together; add cooking wine, light soy sauce and dark soy sauce, then add Qianzhangjie in and turn over Stir fry evenly; add water that has not covered the ingredients and simmer for 8 minutes, add a little salt to taste, reduce the juice over high heat, then add green and red peppers into the pot, stir fry evenly.
Boiled duck blood vermicelli
Ingredients: Duck blood, vermicelli, shredded meat, bean paste, garlic, soy sauce, starch, cooking wine, oil, salt
Production: Add an appropriate amount of salt, starch, soy sauce and cooking wine to the shredded pork, mix well and marinate for a while; heat a pan, add an appropriate amount of oil, add 1 tablespoon of bean paste and minced garlic and saute until fragrant; fry the red oil and add it Boil for 3 minutes; add vermicelli and cook in pot; add shredded pork and cook until discolored, add duck blood and cook for 1 or 2 minutes, then add an appropriate amount of salt to taste.
cucumber snails
Raw materials Main ingredients: one conch weighing about 350-400 grams, two Japanese cucumbers, and a few Thai pepper rings.
Seasoning: salt, monosodium glutamate, wet starch, salad oil, sesame oil, and pepper.
Production steps
Pick out the snail meat, wash and cut off the tail, slice the snail head and set aside.
Wash the cucumbers and slice them for later use.
Heat the oil until it is 40% hot, put in the spiral slices and drain the oil.
Leave the remaining oil in the pot, scoop into a small amount of boiling water, add salt, pour in the cucumber slices and fry until 7 mature, pour out.
Add oil, add cucumber slices, snail slices, Thai pepper rings, adjust the taste with salt and monosodium glutamate, stir fry evenly, pour in gorgonian powder, pepper powder, and sesame oil and stir well before serving.
Shredded Potato Burritos
Ingredients: 1 potato, 80g wheat flour, 10 garlic sprouts, 1/4 pepper, 2 eggs, salt, vinegar, pepper powder, 240g water, 15g shallots, garlic chili sauce, chili oil
practice:
Peel the potatoes, cut them into thin shreds, put them in clean water to wash off the starch on the surface, soak them in water for 10 minutes, remove and control the moisture; shred the colored peppers; cut the garlic sprouts into sections.
Heat an appropriate amount of cooking oil in a frying pan, add chopped green onions and saute until fragrant, add shredded potatoes and peppers and stir fry, add salt, vinegar and pepper powder to taste, stir fry until the shredded potatoes are soft, add garlic sprouts and stir well. fire.
Put the flour into a bowl, pour in water and stir to form a thin batter, add the chopped green onion and mix well.
Heat the pan slightly, put a little oil and turn the pan handle, the oil should cover the bottom of the pan as much as possible, pour in the batter and turn the pan handle to spread the batter evenly over the bottom of the pan, open an egg directly on the cake, use a spatula to remove the egg Lightly beat so that the egg mixture is as even as possible on the cake.
Brown the other side of the cake over medium heat first, turn it over, turn the side where the egg liquid has begun to solidify to the bottom of the pan, pour a little oil along the edge of the cake, and fry the side with the egg liquid as well. color, turn off the fire.
Put the shredded potato on the side without the egg liquid, leave a little edge of the pancake, brush the other side of the pancake with garlic chili sauce, then add the coriander, and use a spatula to fold the edge of the pancake on the side of the shredded potato, Continue to fold to the other side.
Fried Bitter Gourd with Tempeh and Dace
Material: 150 grams of bitter gourd, 1 canned sardine, 5 cloves of garlic, 3 grams of salt, 2 grams of sugar
Practice 1. Open the canned dace with tempeh, take two dace and tear them into large pieces and a spoonful of tempeh for use
Two garlic cloves and chopped
After washing the bitter gourd, cut it into two sections, cut them in half, dig out the flesh in the middle, and cut them into moderately thick slices
Add a small amount of salt to the bitter gourd in a large bowl and marinate for 15 minutes. Do not drain the water from the pickling. Put the bitter gourd in a drain basket to rinse off the salt, and drain for use.
The oil is 50% hot, turn to low heat, add half of the minced garlic and tempeh, add bitter gourd and stir-fry after the fragrance is bursting. After the bitter gourd changes color, add the dace and the remaining half of the minced garlic and stir-fry for a while, add a small amount of sugar and stir well. Can
Fried Duck with Ginger
Ingredients: 700 grams of fresh duck; 200 grams of pork belly; 200 grams of ginger; fresh red pepper; green onion; cinnamon; a little dried pepper; tea oil; soy sauce; salt; cooking wine;
practice
After washing the duck, cut it into small pieces, cut the pork belly into slightly thicker slices; cut the ginger and fresh red pepper into large slices diagonally, and tie the green onion into green onion knots for use;
Put the tea oil in the pot and heat it up, first put the duck feet and duck tongues to burst, then pour in all the remaining duck pieces, stir-fry together to get the oil, and cook a little cooking wine;
Add dry pepper and a little cinnamon and stir-fry for a while, then add the pork belly and continue to stir-fry; add an appropriate amount of soy sauce and stir-fry well, then add water just to cover the duck meat, after the high heat boils, change to low heat and simmer for half an hour;
When the soup is about to dry up, add ginger and fresh red peppers and stir-fry together, season with salt, and stir-fry well; add onion knots before serving, and stir-fry evenly.
Loofah Scrambled Eggs
Ingredients Loofah, eggs, oil, salt, cooking wine, green onions, soy sauce
Method 1. Crack the eggs into a bowl, add a small amount of salt and cooking wine, stir well and set aside. Peel, wash and slice the loofah; chop the onion.
Heat the wok over high heat and add oil. When the oil temperature rises, pour in the eggs and fry until cooked. Serve in a bowl for later use.
Heat the wok with high heat and add oil. When the oil temperature rises, pour in the loofah and fry until cooked. Add the cooked eggs and fry together.
Add salt, light soy sauce and chopped green onion according to personal taste, stir fry for a while and then serve.
Sweet and Sour Crispy Tofu
Ingredients: 1 piece of tofu, the right amount of vinegar, the right amount of tomato sauce, the right amount of soy sauce, a little salt, the right amount of sugar, the right amount of water starch, the right amount of sesame seeds, and the right amount of chopped green onion.
practice:
Wash the old tofu, then drain and cut into small pieces for later use.
Take a small bowl, add vinegar, ketchup, soy sauce, salt, sugar and water starch and mix well.
Heat oil in a pan, add tofu and start frying, fry until golden brown on both sides and set aside. Leave a little oil in the pot, add the sweet and sour sauce and stir fry, add the fried tofu, stir fry evenly, and coat with the sweet and sour sauce.