36 dishes to share, fresh and tasty, delicious and not greasy, make them for your family to try
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!
tomato fish
Ingredients: 1 black fish, 2 tomatoes, 2 slices of ginger, 2 spring onions, 2 spoons of cooking wine, appropriate amount of salt
Practice: 1. Remove the scales and clean the internal organs of the black fish, cook it into fish bones and fillets, wash and drain, and then marinate with 1 tablespoon of cooking wine and a small amount of salt for 15 minutes. Peel the tomatoes and cut them into small pieces. Sliced ginger, chopped green onion.
Heat the oil in a pan, add the ginger slices and saute until fragrant, add the fish bones and stir-fry for a while, and then pick up after all discolored.
In the remaining oil pan, add the tomatoes and stir-fry until soft and sandy.
Add 2 small bowls of water, bring to a boil, add the fish bones and cook together.
Cook until the soup thickens and add 1 tablespoon of tomato sauce. Add some salt to taste.
Use chopsticks to pick up the fish fillets into the pot (to prevent the juice from the pickled fish from being poured together). Disperse with chopsticks and cook until the fish is completely discolored. Turn off the heat and add chopped green onion.
Shrimp Balls and Radish Soup
Ingredients: 500 grams of green shrimp, 50 grams of radish, 1 egg, a little ginger juice, salt, starch, cooking wine.
Practice: 1. Remove the head, tail, and skin of the green shrimp, and cut the back of the shrimp to remove the sand line, set aside.
Chop the green shrimp into minced shrimp with the back of the knife. If you like a little Q, don't chop it too much.
Add egg white, cooking wine, salt and stir vigorously, use chopsticks to mix clockwise until the minced shrimp is firm.
Add starch and a little ginger juice, continue to stir vigorously until uniform.
Boil the water in the pot and turn to low heat. Take an appropriate amount of shrimp in your left hand, squeeze it out of the tiger's mouth, scrape it into the pot with a spoon in your right hand, cook until the shrimp balls change color and float.
Take out the shrimp balls and soak them in a bowl of cold water for about 5 minutes to make the shrimp balls firmer.
Boil water in a pot, add shredded radish, and bring to a boil.
Add the shrimp balls and simmer for about 15 minutes.
Finally, add a little salt and chopped green onion, and enjoy.
Vinegar Fungus Peanuts
Ingredients: 15g dried fungus, a little oil, 3 dried chilies, 3 cloves of garlic, 15ml of salad dressing, 1 handful of peanuts, and a little chives.
practice:
Soak the black fungus in water, remove the roots, wash the silt, and divide into small buds.
Prepare a little oil in the pot, add a handful of peanut kernels, fry slowly over low heat, after hearing the crackling sound, remove the peanut kernels and drain the oil to cool.
Put the fungus into boiling water and scald it.
Put the oil in the pan to fry the peanuts, leave a small spoonful, cut the garlic and chopped chili into the pan and stir fry.
Prepare the salad dressing, you can buy ready-made or mix it yourself: a spoonful of light soy sauce, a spoonful of vinegar, a little sesame oil, and a spoonful of sugar and mix well.
Mix in the seasoning, add in the minced garlic and chili peppers, add some chopped shallots and mix well.
Beer Stewed Pork Knuckles
Ingredients: pork feet, seasoning garlic, onion knots, ginger, braised pork buns, beer, dark soy sauce, rock sugar.
practice:
Boil the pig's feet in water, add a tablespoon of white wine and boil it again, clean up the hair and dry it for later use.
Pig feet are fried and colored. (If you are afraid of deep-frying, you can omit it, but the fried pig’s feet lock in the fragrance, and the skin is also delicious after stewing)
Put beer, salt, brine packets, dark soy sauce, rock sugar, green onions, ginger (beaten and scattered) into the pressure cooker together.
Put the pig's trotters in, and select the button according to the taste you like. If you like soft and crispy, you can choose bean tendon. If you don't like it so soft, you can choose chicken or pork ribs. I think chicken fish is enough.
You can take it out of the frying pan and collect the juice. I am too soft to collect the juice and it will not look good. So confiscated. The soup was eaten by me cooking noodles.
Cold shredded yam
Material: 500 grams of yam, 10 grams of fungus (water hair), 10 grams of green onions, 8 grams of ginger, 5 grams of white sugar, 5 grams of sesame oil, 10 grams of winter vegetables, 10 grams of salt, 3 grams
practice
Peel and wash the yam, cut into filaments, and wash with cold water for five minutes;
Wash the fungus and cut into filaments;
Put the yam shreds in a pot of water, blanch them, remove them, let them cool, and drain the water;
Cut the shallots and ginger into shreds, and mix them into the yam shreds together with the refined salt and the shredded fungus;
Mix sesame oil, vinegar and sugar into juice, pour it on shredded yam and serve.
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.
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
Tempeh and crucian carp
Ingredients: 750 grams of crucian carp, 50 grams of pork, 70 grams of tempeh, 25 grams of cooking wine, 10 grams of soy sauce, 5 grams of refined salt, 250 grams of fresh soup, 7 grams of sugar
practice:
Remove the scales, gills and internal organs of the fresh crucian carp, clean them, and then fry them in a frying pan for a while, remove and drain the oil for later use.
Chop the pork and Tongchuan tempeh to the end. Heat oil in a wok, add minced meat and fermented fermented fermented fermented fermented fermented bean sauce, add cooking wine, refined salt, sugar, soy sauce, and fresh soup to dry, and skim off the foam. Put in the fried crucian carp, simmer for 10 minutes, then simmer over low heat until the sauce is thick and the fish is cooked, let it cool and set aside.
Cut the cooled fish into tile-shaped plates and pour the remaining juice.
Eggplant with Bell Peppers
Ingredients: Eggplant, Salt, Sugar, Vinegar, Light Soy Sauce
practice:
How to deal with eggplant before frying: After washing, put the whole root in the microwave for one minute on high heat, and then cut it. Remember not to cut it first. (The principle is to use the steam inside the eggplant to return to the fast-cooking time. If you cut it first and then microwave it, one is that the eggplant is cooked slowly, and the other is that it is easy to dry.)
Heat the pot, add a little oil, and stir-fry the cut peppers for a few times.
Add the processed eggplant, add salt, sugar, vinegar and soy sauce and stir-fry for a while.
Shredded beef with onion
Material: beef, onion, red pepper, salt, cooking wine, soy sauce, sugar
practice:
Cut the beef into slices along the lines, then shredded, into a large bowl.
Water, cooking wine, soy sauce, sugar, starch, pepper, raw oil, marinate for 15 minutes.
Marinate the beef, put it into the oil pan, slide it until it changes color, and set aside.
Sauté the onion and red pepper until fragrant, and pour in the beef shreds.
Stir fry evenly, drizzle a little sesame oil, sprinkle with shallots, cumin, and place on a plate.
Braised ribs
Ingredients: 500 grams of pork ribs, 1 shallot white, 2 slices of ginger, 4 cloves of garlic, 2 slices of bay leaf, 1 piece of cinnamon, 1 aniseed, 1 spoon of oil, 35 grams of rock sugar, 1 spoon of soy sauce, 4-5 spoons of rice wine, 1 tsp salt.
practice
Put the spareribs in a pot under cold water, boil without covering the pot, remove the blood as much as possible, and remove the spareribs.
Crack the rock sugar, put a little oil in the pot, add rock sugar, fry the sugar color over low heat, boil slowly over low heat, boil until the caramel aroma of the sugar comes out and the color becomes light brown, put the pork ribs that have been blanched in water Pour in and stir fry with sugar.
Dried cauliflower
【materials needed】
Half a cauliflower, 50 grams of pork belly, 5 grams of ginger, 3 cloves of garlic, 2 chili peppers, appropriate amount of salt, 15 grams of soy sauce
【Production steps】
Rinse the cauliflower, cut it into small florets along the handle with a knife, soak it in light salt water for 10 minutes, and drain the water fully.
Put the pork belly in the pot and slowly stir fry the oil. If the meat is not fat enough, you can put a little oil in the pot before frying. After the oil is out, add ginger and fry it out.
Turn on the fire, pour in the cauliflower when the oil is hot, spread it evenly and fry for 30 seconds and then stir-fry for a few times.
Cover the pot and simmer for 30 seconds on medium heat. When the cauliflower is a little burnt, add the chili peppers and chopped garlic and stir-fry a few times.
After stir-frying, add a spoon of soy sauce and stir-fry evenly. Add a pinch of salt and stir well before serving.
Spicy Chicken
Ingredients: 200 grams of chicken, 15 grams of chopped green onion, 2 teaspoons of soy sauce, 5 grams of garlic, 5 grams of ginger, 1 teaspoon of cooking wine, 5 grams of salt, 1 to 5 teaspoons of sesame oil, 10 grams of sugar, 5 grams of chicken essence
Production process:
Slice onion, ginger and garlic separately;
Dice the chicken, add chili powder and salt to marinate and taste;
Heat oil in a pan, fry the chicken until golden brown, remove and drain the oil;
Leave the base oil, saute onion, ginger, garlic, add red pepper and stir fry until fragrant;
Continue to stir fry the fried chicken, add seasonings, stir well and serve.
Deep Fried Spinach with Egg
Method: 1. Break up the eggs, add a little salt and stir well;
Wash the spinach, blanch, drain and chop;
The crab sticks are naturally thawed and cut.
Put a little salad oil in the pot and add 1/3 of the egg mixture. Sprinkle spinach and crab sticks on top when half-cooked, and then roll up slowly.
Divide the remaining egg mixture into the pot in 2 times. If you like it thicker, you can roll a few more layers. Cut the prepared thick egg rolls into sections and eat!
Pepper Pork Liver
Ingredients: pork liver, two green peppers, two garlic sprouts, an appropriate amount of green onions, an appropriate amount of ginger, pepper, half a spoon of salt, one spoon of dry starch, one spoon of soy sauce, half a spoon of vinegar, two spoons of cooking wine, half a spoon of white pepper, sugar, monosodium glutamate
practice:
After washing the pig liver, slice it into 2 or 3mm thick slices and rinse them repeatedly in water; then soak in water for 30 minutes, change the water and continue to wash until there is no blood; remove them with a fence, and control the moisture;
Prepare ingredients: green peppers, garlic sprouts, green onions, ginger; add half a spoon of salt, one spoon of dry starch, one spoon of soy sauce, half a spoon of vinegar, two spoons of cooking wine, half a spoon of white pepper powder, 4, 5, and a little bit of peppercorns White sugar, onion and ginger slices; stir well, taste; prepare side dishes, cut garlic sprouts into small pieces, and green peppers into diamonds;
Heat the oil in a pot, a little more oil, the oil should be hot, and when it starts to smoke at 70% or 80%, pour in the delicious pork liver slices;
High heat, stir fry quickly, count down for 5 seconds, or observe with eyes, when the surface of the pig liver just begins to turn white, some have not turned white yet, and are slightly fleshy pink, then pour it out immediately;
Leave the bottom oil in the pot, first add the green peppers and the white parts of the garlic sprouts and stir-fry for 1 minute; pour in the fried pork liver, stir-fry for a few times on high heat; turn off the heat! Sprinkle in the garlic sprout leaves, use the residual temperature to scald the garlic sprout leaves until they are broken, add a little monosodium glutamate, and put them on a plate;
Fried Pork with Garlic Moss
Ingredients: lean meat of hind legs, garlic moss, ginger, garlic, Chinese prickly ash, dried chili, cooking wine, soy sauce, cornstarch;
practice:
Dice ginger and garlic, cut dried chili into small pieces, shred or slice lean meat, marinate with cornstarch for later use, and cut off the garlic moss.
Heat the oil in a hot wok. The iron wok must be burned until it emits green smoke, then pour in the lean meat, ginger and garlic, and quickly stir fry until the lean meat changes color. complete this step).
Heat oil in a pot, add Chinese prickly ash, dried chili peppers, a little ginger and garlic, fry until fragrant, and pour in the garlic moss. Then pour a large amount (a small half bowl) of cooking wine and stir fry evenly, cover the pot and simmer for 30-60 seconds, then add an appropriate amount of salt and continue to stir fry (if the cooking wine is all evaporated and the garlic moss is not mature, add an appropriate amount of water and continue to stir fry saute).
After the garlic moss is mature, add the fried lean meat, top with soy sauce and stir fry evenly.
Crispy Fried Shrimp
Ingredients: Shrimp, fried rice, egg white, minced green onion, minced ginger, minced garlic, salt, sugar, starch, tomato sauce, stock, soy sauce, white vinegar, red oil, sesame oil, and peanut oil.
practice
Wash and drain the shrimp, add egg whites, starch, water, and salt to mix well. Heat the oil in a pan. After the oil is hot, add the shrimp and fry until discolored. Remove and drain the oil for later use.
Put the crockpot into the hot oil pan, fry it until it expands, remove it and put it on a plate.
Leave a little oil in the pot, add onion, ginger, garlic and saute until fragrant, add broth, add shrimp, tomato sauce, salt, sugar, soy sauce, white vinegar, red oil, sesame oil and stir well.
Add water and starch to thicken and pour it on the rice cooker.
Beer Braised Crispy Fish
Ingredients: grass carp, bean paste, green onion, green and red pepper, ginger, garlic, salt, dark soy sauce, light soy sauce, water starch, chicken powder, cooking wine, black pepper powder, cornstarch
practice:
Grass carp, washed fish meat cut into small pieces
Wash the fish bones and cut the blood clots into even small pieces
Put the fish into a large bowl: add a little salt, chicken powder, soy sauce, cooking wine, and mix with your hands
Add an appropriate amount of cornstarch, black pepper, thoroughly marinate for ten minutes
Cut green and red peppers, garlic and ginger into pieces, do not cut too small
Fill the hot pot with oil, cook it for six or seven minutes, add a little salt to the pot meat, add the marinated fish fillets, stir constantly with chopsticks, don't use a spatula when frying, you can shake it to prevent it from sticking to the bottom
Leave the bottom oil at the bottom of the pot, add the sliced ginger, garlic, and dried chili to stir-fry on low heat until fragrant
Add a spoonful of bean paste and continue to fry the red oil, pour in beer, boil and pour in the fried crispy fish pieces
Add half a spoon of light soy sauce, a quarter spoon of dark soy sauce for coloring, a little salt
At the end, when the juice is almost gone, add the water starch, stir-fry the chopped green onion and take it out of the pot.
Mixed jellyfish with old vinegar
Ingredients: jellyfish skin, fried peanuts, cucumber, Songhua egg, onion, crab stick, vinegar, salt, sesame oil, sugar
Practice: 1. The jellyfish skin is soaked, the cucumber is washed and flattened and cut into pieces;
Slice the soaked jellyfish obliquely, cut the crab sticks into pieces, cut the onion into pieces, peel and cut the Songhua egg into pieces;
Pour all the ingredients except peanuts into the basin, then add vinegar and sugar and stir well;
Finally, add the fried peanuts and salt, mix well, and pour in the sesame oil.
Bean sprouts mixed with vermicelli
Practice: 1. Remove the roots and bean skins from the soybean sprouts and wash them.
Soak the vermicelli in warm water, then put it in a pot of boiling water and cook until soft. My vermicelli is pure green handmade potato flour brought back from my mother-in-law's house.
Put the soybean sprouts in the pot and cook until they are broken.
Take out the cold water, drain the water, and put it into the bowl.
Chop the boiled vermicelli with a few knives and put them into the bowl.
Add the carrots.
Slice the onion and mince the garlic and put it in.
Add minced coriander, salt, cold soy sauce, sesame oil, pepper chili oil and mix well
Scallion Oil Crispy Pumpkin
Practice: 1. Peel and slice the pumpkin, wash and set aside.
Cut the onion into sections and set aside.
Put a proper amount of oil in the pot, add the onion and saute until fragrant.
Pour in the pumpkin and stir fry for a while.
Add an appropriate amount of flavor and stir fry.
Add a pinch of salt to taste.
Add chicken essence and spring onion to taste before serving.
After frying, put it on the plate
Scrambled eggs with tomatoes
Ingredients: 2 tomatoes, 3 eggs, 2 onions, 3 garlic cloves, salt, cooking wine, sugar,
practice
Beat the eggs, add 1 teaspoon cooking wine to remove fishy smell, 1 teaspoon salt, and two teaspoons water and mix well. Cut tomatoes into small pieces.
Heat the wok and add the salad oil, pour in the egg mixture when the oil is hot, fry until the egg mixture solidifies. Flip over and break up into small pieces with a spatula. Set aside the scrambled eggs.
Put an appropriate amount of oil in the pot, add the tomatoes and stir fry when the oil is hot. Fry tomato red soup. Add the scrambled eggs and stir fry evenly, season with salt and sugar, and stir fry evenly.
Serve on a plate, sprinkle with chopped green onion.
Fried Beef with Shredded Ginger
Ingredients: beef, ginger, red pepper, garlic, salad oil, salt, starch, chicken essence, cooking wine, dark soy sauce, light soy sauce, vinegar.
Practice steps:
Cut the beef into thin slices, clean it, put it into a bowl, add starch, cooking wine, salt, soy sauce, vinegar, and chicken essence, mix well and marinate for 20 minutes.
Wash and cut ginger, garlic and red pepper for later use.
Pour the salad oil into the hot pan, add the marinated beef and fry until golden brown on both sides.
Remove the fried beef and put it on a plate for later use.
Pour salad oil into a hot pan, add ginger and garlic and fry until fragrant.
Pour in the fried beef and red peppers and stir-fry, pour an appropriate amount of water, add an appropriate amount of salt, chicken essence, stir-fry until the red peppers are cut off and the juice is collected, then turn off the heat and put on a plate.
Authentic Kung Pao Chicken
material:
1 piece of chicken breast, 1 small handful of cooked peanuts, 3 slices of ginger, 4 dried chillies, 1 segment of scallion white, 1 prickly pear, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, half teaspoon of salt, 3 tablespoons of cooking wine, 2 tablespoons of starch.
step:
Wash the chicken first, cut it into diced meat, and cut the scallion into large pieces, which are about the same size as the diced chicken, but slightly smaller.
Put the diced chicken in a large bowl, add 1 spoon of soy sauce, 1 spoon of starch and 1 spoon of cooking wine, mix well, marinate for about 30 minutes;
Put the rest of the seasoning into another small bowl, pour in an appropriate amount of water, and stir to make a sauce for later use;
Heat up the wok, pour in an appropriate amount of oil, after it is warm, put the marinated chicken diced into the wok, stir fry on high heat until 7-8 mature, remove and control the oil;
Leave a little base oil in the pot, add ginger slices, Chinese prickly ash, and chili sections, stir-fry until fragrant, pour in the fried chicken diced, and stir-fry with green onion;
Finally, pour in the prepared sauce, add the cooked peanuts, stir well and taste good, and you can serve!
Spicy fish nuggets
Ingredients: Douban chili sauce, live fish (silver carp), garlic cloves, onion ginger, light soy sauce, dark soy sauce, salt, cooking wine, sugar, white pepper, coriander
practice
Peel the garlic cloves, slice the ginger, and chop the green onions. Cut the fish into pieces, add a little salt, and marinate for a while.
Put an appropriate amount of oil in the pot, saute the ginger slices until fragrant, add the fish pieces, fry one side well, turn over, and fry both sides until browned. The right amount of soy sauce, a little old soy sauce is good, more cooking wine, and garlic cloves.
Shake the pot and let the soup evenly reach the fish pieces. Do not stir fry, cover the pot and simmer for 5 minutes on high heat. Open the pot and put an appropriate amount of chili sauce, and a little sugar to enhance the taste.
Let the chili sauce evenly spread to the fish pieces, cover the pot and simmer for 2-3 minutes to taste.
Tofu Roast Beef
Ingredients: 400 grams of tofu, 200 grams of beef, 2 small red peppers, appropriate amount of coriander, appropriate amount of red oil bean paste, 2 slices of ginger, 1 clove of garlic, 1 section of green onion, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine
practice:
Wash the beef and cut it into small pieces along the grain with a knife.
Cut the tofu into small cubes, blanch in boiling water, remove and drain.
Heat oil in a hot wok, saute ginger and garlic until fragrant, add red oil bean paste and stir well.
Add diced beef and red peppers and stir-fry, about 70% cooked. Add about half a bowl of water and bring to a boil.
Add diced tofu and boil again.
Add an appropriate amount of salt, chicken essence, cooking wine, and sprinkle with parsley and chopped green onion.
Melaleuca Buckle
main ingredient
600g pork belly 300g rapeseed 200g carrot 20g dark soy sauce 25ml cooking wine 20ml onion ginger 30g fermented bean curd 1 piece fermented bean curd juice 20g camellia oil 10g fragrant leaf cumin appropriate amount of pepper and star anise appropriate amount of sugar 10g salt 3g sweet noodle sauce 10g
step
Prepare ingredients: 600 grams of pork belly, 200 grams of mustard, 300 grams of rapeseed, 20 grams of carrots, 30 grams of onion and ginger, 25 ml of dark soy sauce, 20 ml of cooking wine, 1 piece of soy tofu, 20 grams of fermented bean curd juice, 10 grams of sweet noodle sauce, 10 grams of sugar grams, 3 grams of salt, 10 grams of camellia oil, appropriate amount of spice leaves, fennel, peppercorns.
Blackened pork belly with a spray gun
After burning black, soak in cold water for 20 minutes, and then scrape off the black part with a knife. This step is not to remove hair but to remove fishy smell.
Slice the onion, slice the ginger, and put the spices into the seasoning box.
Put the processed pork belly into the pot of the ball kettle rice cooker, add onion, ginger, seasoning box and cold water.
Add 20ml cooking wine
Add 20ml of dark soy sauce, cover the lid and plug in the power, select the cooking function for 35 minutes.
After the pork is cooked, let it air dry a little while it is still hot and put it in a fresh-keeping bag, and then use a suitable container to press the meat with a heavy object, and try to press the meat as flat as possible.
After the pork is flattened, tidy up the surface of the pork a little, cut off the higher part, brush the dark soy sauce on the skin several times to color, and after the dark soy sauce is completely dry, wrap it in plastic wrap and put the meat in the refrigerator for one hour.
When the pork is frozen, prepare to order. The pork, onion and ginger that have been cut just now are minced, and the celery is washed several times with water to remove the saltiness and then minced.
Put minced pork, minced scallion and ginger in a bowl, add 10 grams of camellia oil and stir well.
Mix a piece of soy tofu, 20 grams of fermented bean curd juice, and 10 grams of sweet noodle sauce and 10 grams of sugar.
Wash the rapeseed and use a sharp knife to make a hole at the root, and then insert the shredded carrot. The exposed part of the shredded carrot should preferably be about the same length.
Remove pork that has been frozen for an hour and slice thinly.
Pour the prepared sauce over the cut pieces of meat, coating each piece of meat with the sauce.
Arrange the meat slices neatly in the bowl, and then pile the snow lily on the meat slices and press firmly.
Put the bowl on the steaming drawer of the ball kettle rice cooker, close the lid, select the steaming function and press the start button for one hour.
When the meat is about to be steamed, blanch the rapeseed in boiling water and remove it to control the moisture. Add some oil and salt to the blanched water.
When the cooking is over, turn off the power and open the lid.
Take the steamed meat out of the rice cooker, and prepare the blanched rapeseed, then find a suitable plate, buckle the meat out, place the rapeseed around the meat, and serve it on the table!
Scrambled Eggs with Lettuce
Materials: 1 lettuce, 2 eggs, appropriate amount of garlic, cooking wine, salt, appropriate amount of chicken essence;
practice
Wash the lettuce, peel it and cut it into slices, add the right amount of salt and cooking wine to the eggs, break up the garlic, and smash the garlic; put the oil in the pot and heat it up, add the egg liquid, slip it and fry until it is ready for use;
Heat oil in another pot, add minced garlic and saute until fragrant, add lettuce and stir-fry until soft and cooked! Add an appropriate amount of salt; pour in the eggs, stir fry evenly, add a little chicken essence to taste, and serve
Zhixiang Mixed Noodles
Ingredients: 2 eggs, 20g snow peas, 100g dried noodles, 2 tablespoons of sesame paste, 1 tablespoon of soy sauce, 2/1 tablespoon of balsamic vinegar, 1g of salt, 1g of sugar, 3 cloves of garlic, 15ml of sesame oil, 2 millet peppers.
practice:
Dice the garlic and millet peppers. Mix 2 tablespoons of sesame paste, 1 tablespoon of light soy sauce, 1/2 tablespoon of balsamic vinegar, 1 gram of salt, and 1 gram of sugar into a sauce.
Then stir in the garlic and diced chilli into the sauce.
Spread a thin layer of oil in the pan, beat the eggs and spread them into omelettes, then cut into filaments. Blanch the snow peas in boiling water and cut them into thin strips.
Remove the cooked noodles and put them in a bowl, add the freshly prepared sauce, then add 15 ml of sesame oil and mix. Finally, add shredded egg and shredded snow peas and mix well.
Peacock open screen fish
【materials needed】
One bream, 3-5 red and green peppers, appropriate amount of ginger and onion, appropriate amount of cooking wine, a little salt and white pepper
【Production steps】
The most important thing for steamed fish is to be fresh. When buying live bream (you can replace it with other small-headed fish), ask the merchant to remove only the scales and gills, then cut off the head and tail at home, and cut off the fins.
Then remove the internal organs, so as to keep the fish belly intact, you can scrape the internal organs with a small spoon, and rinse the bottom of the fish head.
Then cut it from the back and cut it into thin and even slices. The side of the belly is connected (be careful not to cut it off), and it looks like a peacock's tail when unfolded. There is a direct relationship between the knife and the knife, so a sharp knife can help you do more with less.
Add a pinch of salt, cooking wine, white pepper, and marinate the cut fish for about 20 minutes. Prepare a larger plate, lay a layer of onion and ginger slices, then cut a little onion and ginger, and cut the red and green peppers into small pieces.
Arrange the marinated fish on the plate, then shape it, put the fish head in the middle, the tail under the fish head, and sprinkle a layer of scallions and ginger. Boil water and steam for 8-10 minutes. Take out the steamed fish, remove the shredded onion and ginger, put on red and green pepper rings, drizzle 5 tablespoons of steamed fish soy sauce, and finally pour hot oil (the oil should be burnt to smoke).
Goose Breast Porridge
Ingredients: porridge, goose breast, dried lily
Practice: 1. Shred goose breast, mix well with a small amount of cooking wine, white pepper, sugar and salt to taste;
Put the soaked lily and the boiled white porridge into the casserole, bring to a boil, turn to low heat and cook for another 40 minutes; put in the goose meat, after boiling, turn to low heat for 10 minutes;
Add finely shredded ginger, chopped green onion and white pepper to taste and serve.
Crispy Balls
Ingredients: Minced meat, eggs, carrots, dried mushrooms, chives, ginger, water starch, black sesame seeds, bread crumbs, Daxi Da barbecue sauce, cooking wine, soy sauce
practice
First add an appropriate amount of Daxi Da barbecue sauce, soy sauce and cooking wine to the minced meat, mix well, marinate for about 15 minutes to get the bottom taste.
Add minced ginger and scallions to the marinated minced meat, add minced carrots and dried shiitake mushrooms and mix well. Add a little water starch and stir until it is strong. Make small meatballs in turn and put them on a plate.
Knock the eggs into a bowl and mix well. Put the meatballs in the egg liquid first and coat with a layer of "pulp", then coat with a layer of bread crumbs, and then coat them in turn.
Heat oil in a pot. When the oil is hot for 5 minutes, add the small balls, fry them until cooked, remove and drain the oil, and use oil-absorbing paper to absorb the oil and serve.
Fresh Shrimp Lean Meat Porridge
Ingredients: 1 cup of rice, 5 fresh shrimps, 200g of lean meat, a little cooking oil, 3g of salt, 1 spoon of chicken powder, 1 shallot, and some water
practice
Prepare the required ingredients
Mince the lean meat, add cooking oil, salt, chicken powder, etc., mix well and season well
After washing the rice, pour it into the pot, add an appropriate amount of water and put it on the gas stove to boil over high heat, then change to a low heat and cook slowly for about half an hour
When the rice is cooked to a sticky state, add the cleaned fresh shrimp
After the pot is boiled, add the seasoned lean meat, quickly stir with chopsticks a few times, turn off the heat, and sprinkle with chopped chives.
Spinach tossed with egg crust
[Ingredients required] a handful of spinach, three eggs, 40 grams of peanuts, 15 grams of sesame oil, appropriate amount of salt, three cloves of garlic, appropriate amount of oyster sauce, appropriate amount of white sesame
[Preparation steps] 1. Break the eggs into a bowl with chopsticks, add an appropriate amount of salt, pour a little oil in the pot, pour in an appropriate amount of egg liquid, turn the pot around and spread it out, and fry it into egg skins over low heat.
Cut into shreds for later use. Boil a pot of boiling water in a pot, blanch the spinach, pass the cold water on both sides, remove and drain the water for later use.
Chop the garlic into minced pieces, add oyster sauce, soy sauce, sesame oil, and salt as needed to make a sauce for later use. Don't be too salty. Fried peanuts in a non-stick pan without oil, it will be crisper if there is oil.
Spinach, shredded egg, garlic paste, peanuts, appropriate amount of sesame seeds. Mix together and stir well. Mix it up and put it on a plate.
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