44 selections of dishes, meat and vegetarian, nutritious and delicious, so that you can have 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!

cherry radish

Ingredients: cherry radish, garlic, soy sauce, vinegar, salt, sugar, chili oil, peanut powder

Practice 1. Remove the stems and leaves of the cherry radishes, wash them, and crack them with a knife without breaking them too much.

2. Slap the garlic a few times, chop it finely, put it in a bowl, add 2 tablespoons of cold soy sauce, 3-4 tablespoons of vinegar, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of chili oil, and 1 tablespoon of peanut powder. Mix to make a salad dressing

3. Pour it on the cracked radish, mix well, refrigerate and marinate for 20 minutes

Oyster Sauce Garlic Tomato Box

Ingredients: eggplant, minced pork, chopped green onion, minced ginger and garlic, egg, cornstarch

practice

1. Add salt, chopped green onion, minced ginger, white pepper, cornstarch and chicken essence into the minced meat

2. Add a little water, stir clockwise and set aside

3. Cut the eggplant into two pieces with a knife, spread a little starch inside, and sandwich the meat filling

4. Mixing sauce: add 15g oyster sauce, 2g fresh soy sauce, 2g cooking wine and 50g water to the bowl and mix well for later use

5. Beat an egg, first roll the stuffed eggplant box in the egg liquid

6. Coat another layer of cornstarch, put it in hot oil, fry it on medium-low heat, and take out golden brown on both sides.

7. Leave an appropriate amount of base oil in the pot, stir the minced garlic on medium and low heat until fragrant

8. Pour in the prepared sauce, turn to low heat after the sauce boils, slowly pour in the water starch, and keep stirring with a spatula

9. When the consistency is just right, pour the sauce on the eggplant box, sprinkle some chopped green onion to garnish and serve.

red three chop

Ingredients: 150 grams of pork tenderloin, 1 tomato, 1 large green pepper, 1 large red pepper, appropriate amount of salt, dark soy sauce, chicken powder, rice wine, starch, peanut oil, soy sauce.

practice:

1. With a small thin spoon, scrape the surface of the xihong shovel one by one. Peel off the skin and cut into cubes.

2. Chop the big green pepper and the big red pepper into cubes, chop the pork into minced meat, add some wine and water starch to mix well.

3. Pour oil in a cold clean pot, then add the cold oil into the minced meat, stir fry the minced meat and turn it white. Stir in the old soy sauce and stir well.

4. Push the meat to the edge of the pot, and fry the large green peppers and red peppers until fragrant. Add in the diced tomatoes and fry them. Push down the minced meat, add soy sauce, appropriate amount of salt and chicken powder, stir well and serve.

Kung Pao Squid

Ingredients: squid, carrots, cucumbers, roasted peanuts, dried peppers, soy sauce, dark soy sauce, vinegar, sugar, starch, cooking wine, garlic, ginger

practice:

1. Clean the squid and cut it.

Make Kung Pao juice: one spoon of soy sauce, half spoon of dark soy sauce, two spoons of aged vinegar, two spoons of sugar, one spoon of starch, mix well and set aside;

2. Boil a pot of boiling water, add a spoonful of cooking wine, add the squid, and immediately remove and drain the water as soon as it rolls up;

3. Put oil in a non-stick pan, sauté dry peppers over low heat, add garlic and ginger and fry for a while, add carrots and fry for a while, add squid, and seasoning sauce, stir-fry a few times over high heat, add cucumbers and peanuts, stir-fry a few times Get the juice

Scrambled eggs with whitebait and chives

Materials: 150g whitebait, 3 eggs, leeks (50g), blended oil, pepper, cooking wine

practice:

1. Materials to prepare.

2. Beat the eggs and add salt, pepper and cooking wine.

3. Add the washed chives to the egg mixture

4. Add the whitebait and mix well.

5. Heat the oil in the pan, pour in the egg mixture and stir fry over low heat until cooked.

6, out of the pot and plate.

Fried mushrooms with tomato

Materials: 2 tomatoes, 250 grams of fresh mushrooms, appropriate amount of green onions.

Practice: 1. Wash and dice the tomatoes, and wash the fresh bacteria for later use.

2. Heat the oil in a pan, add the tomatoes and stir fry when the oil is hot, stir fry the tomato juice and then add the fresh mushrooms and stir fry.

3. Add a little rice wine and water to simmer.

4. After the vegetables are cooked, add an appropriate amount of salt and chopped green onion and mix well.

spicy beef

Material: 200 grams of beef, 100 grams of green onions, 2 parsley, 50 grams of auxiliary oil, 6 ml of salt, 2 grams of soy sauce, 2 ml of sesame oil, 1 ml of egg liquid, 10 ml of cornstarch, 10 grams of ginger powder

Practice 1. Prepare the ingredients: cut beef (washed and refrigerated in advance), green onions, parsley, green peppers, etc.;

2. Slice the beef, put oil, salt, soy sauce, egg liquid, raw powder, ginger powder and marinate for 3 minutes;

3. Heat the pan, pour the oil, the oil temperature should be high, pour in the beef and stir fry, keep stirring, and start the pan when it is mature.

4. Wash and de-seed the green peppers in advance, cut into pieces, stir-fry the green peppers in the fried beef pot;

5. Add onion and parsley to stir fry;

6. Stir-fried beef slices are also added;

7. Add soy sauce, salt, sesame oil and stir fry evenly. Sesame oil is very important, seasoning and fragrant.

8. Delicious out of the pot

Sauce Ravioli

Ingredients Pork tenderloin, corn kernels, chicken feathers, wonton wrappers, fresh shrimp, eggs, salt, balsamic vinegar, oyster sauce, minced garlic, light soy sauce, sesame sauce, cooked white sesame

Practice: 1. Remove the head and tail of the fresh shrimp, remove the shrimp line, and peel the shrimp shell.

2. Cut the pork loin into small pieces.

3. Put the shrimp and the cut pork tenderloin into the onion and ginger water respectively, soak for 10 minutes to remove the fishy smell.

4. Mince the soaked shrimp and mince the pork tenderloin into puree.

5. Add an appropriate amount of water to the pot. After the water is boiled, pour in the chicken feathers and corn kernels, and blanch for 3 minutes.

6. Chop the boiled corn kernels and cut the chicken feathers into small pieces for later use.

7. Pour chopped corn, mashed shrimp, minced pork, salt and eggs into the bowl, and stir well with chopsticks.

8. Take a wonton wrapper and put it in the palm of your hand, scoop a spoonful of the mixed meat filling, put it on the wonton wrapper, and wrap it in the shape of an ingot.

9. Add an appropriate amount of water to the pot. After the water boils, add the wontons and cook for 5 minutes. After cooking, put the wontons in a bowl and add the chicken feather leaves.

10. Take another bowl, pour in sesame paste, light soy sauce, minced garlic, balsamic vinegar, oyster sauce, cooked white sesame seeds and mix well.

11. Finally, use a spoon to pour the prepared sauce onto the wontons and mix well.

Eggplant with Garlic Sauce

Material: salt, right amount of eggs, 3 minced garlic, right amount of millet pepper, right amount of bean paste, right amount of old soy sauce, right amount of chicken essence, right amount of chopped green onion

practice:

1. 2 eggplants, peel off the skin, cut into strips, put them in a pot, add an appropriate amount of water and salt, wet the eggplants and remove them from the water. Sprinkle a proper amount of cornstarch, mix well and shake off excess cornstarch.

2. Crack 3 eggs into the bowl and beat with chopsticks evenly

3. Add a proper amount of oil without opening the fire, stick the eggplants with egg liquid, put them into the pot one by one, and then open the fire. When the egg liquid at the bottom becomes firm, keep flipping and fry all sides until golden brown. When there are many eggplants, fry the eggplants in two pots.

4. Leave the base oil in the pot, add minced garlic, millet pepper rings and bean paste to fry until fragrant. After frying until fragrant, add the eggplant, add the right amount of broth, salt and dark soy sauce, cover the pot, simmer for 2 minutes on high heat, open the lid, and collect the juice on high heat. The soup is suitable, add the right amount of chicken essence and chopped green onion, stir fry evenly, and it is delicious

Steamed lion head

Ingredients: pork belly, lotus root, green onion, ginger

Production steps:

1. Remove the fat meat and cut it into small cubes. Peel the lotus root and cut it into small cubes.

2. Cut the lean meat into small pieces and chop into finer minced meat. (About 7 points for satisfaction)

3. Add the chopped lotus root, chop until it is basically combined with the meat.

4. Add in the diced fat meat, and chop until the three are completely blended.

5. Put the minced minced meat into a deep basin, add salt, soy sauce, cooking wine, sugar, minced ginger, and minced green onion, and stir in the same direction.

6. Slowly add the water starch, and stir in the same direction while adding, and continue to stir for about 5 minutes after adding.

7. Make meatballs the size of ping pong balls in turn.

8. After it is done, put it in a lightly greased pan with a slight separation in the middle.

9. Steam in boiling water for about 10 minutes. (Do not pour the original soup out of the pot, sprinkle with chopped green onion and serve)

Pork Fried Okra

Ingredients: 100 grams of plum meat, 200 grams of okra, 2 sharp peppers, a little shredded ginger, some salt, 2 teaspoons of light soy sauce, a few drops of dark soy sauce, a little starch, a little sugar

Practice 1. Slice the plum blossom meat, then add starch, light soy sauce, dark soy sauce, and white sugar, and marinate for 10 minutes.

2, okra diagonally cut into thin slices, green peppers cut into small granules

3. Heat oil in a hot pan, pour in the plum blossom meat and stir fry for about 3 minutes over high heat.

4. Heat the pan with cold oil, pour in the shredded ginger and fry it, then pour in the okra and stir-fry until the color changes.

5. Pour in the fried plum meat, salt and chicken essence, and continue to stir fry for 1 minute.

Fried tofu with black pepper

Ingredients: tofu, carrots, onions, green peppers, mushrooms, ham, tomato sauce, oyster sauce, salt, chicken essence, black pepper

Practice: 1. Soak the mushrooms until soft, and cut them into cubes with ham, onions, green peppers, and carrots.

2. Wash the tofu, cut into thick slices, heat the oil in the pan, add the tofu and fry until golden brown on both sides.

3. Pour out all the oil for frying the tofu, add a spoonful of tomato sauce and a spoonful of oyster sauce, and stir-fry on low heat.

4. Add onions, mushrooms, ham, carrots and stir-fry, add water, add salt and black pepper to boil.

5. Put in the tofu, bring to a boil over high heat, simmer on low heat for three minutes, and drain.

6. For the remaining soup, add water and starch to thicken, add green peppers and fry until broken, add some chicken essence, sesame oil to enhance the fragrance, and pour it on the tofu.

Huaiqi Candied Dates in Lean Meat Soup

lean meat; Chinese yam slices; wolfberry; candied dates; shallots; ginger;

Step 1 Prepare materials.

2 Wash the lean meat and cut it into short and thick strips; boil water in a pot, add the lean meat after the water boils, blanch until the lean meat changes color; remove the lean meat and rinse off the foam with water; peel and slice the ginger , chopped onion;

3 Put the lean meat into the soup pot; add washed Chinese yam and candied dates; add onion and ginger; add enough water (about 800ml); after the medium heat boils, turn to low heat and simmer for about two and a half hours. Add wolfberry and continue to cook for half an hour; add a little salt to taste before serving.

Soft Tofu in Oyster Sauce

Ingredients: 1 piece of tofu, 1 piece of green garlic, 25ml of oyster sauce, 10ml of braised soy sauce, 30-50ml of water, 1 egg, a little green onion

Practice: 1. Prepare a piece of tofu that combines old and tender.

2. Use a slightly larger container to beat an egg, the actual amount of half an egg is enough! After the eggs are broken up, add the tofu slices one by one, shake a few times and the whole is sticky.

3. Prepare seasonings: 25 grams of oyster sauce, 10 grams of braised soy sauce, add more than double the amount of water and stir until even.

4. Put them into the pot one by one and fry them on low heat.

5. Fry all of them, pour in the pre-mixed ingredients, add chopped green onion, and add minced green garlic after the juice is collected.

Shrimp Fried Cabbage

Ingredients: 250g prawns, 300g Chinese cabbage, 2 coriander, 20g green onion, 20g ginger, 30ml cooking oil, 3g salt, 5g sugar, 10ml cooking wine, 10ml soy sauce

practice

1. Food preparation

2. Cut the prawns along the back and remove the shrimp line

3. Wash and cut the cabbage into large pieces, cut the coriander into long sections, chop the green onion, and chop the ginger for later use

4. Turn the Fangtai cooker to stage 7, heat the wok and oil, and sauté the minced green onion and ginger until fragrant

5. Pour in the prawns, stir fry until fragrant, add cooking wine and stir fry

6. Pour in the cabbage and stir fry together

7. The cabbage is slightly soft, add salt, sugar and light soy sauce to taste

8. Stir fry until the cabbage is broken and ready to serve

9. Garnish with parsley and serve immediately

Steamed scallops with garlic fans

Ingredients: 6 scallops, a handful of vermicelli, 10 cloves of garlic, 20 grams of oil, 3 grams of chicken essence, 5 grams of steamed fish and soy sauce, 5 grams of light soy sauce, a little spring onion

Practice: 1. Ingredients: 6 scallops, a handful of vermicelli, 10 cloves of garlic; 20 grams of oil, 3 grams of chicken essence, 5 grams of steamed fish sauce, 5 grams of soy sauce, and a little shallot; TIPS: seasoning chicken essence or soy sauce, etc., You can adjust it according to your own taste.

2. Clean the scallops, remove the black sandbag, and thoroughly clean the sand; put the vermicelli in a bowl and soak them in water; if the vermicelli is hard and hard to cook, you can cook the vermicelli, drain the water thoroughly, and cut it with scissors into small spares.

3. Making garlic oil: After wrapping the garlic, wash it and rub it into minced garlic; pour 20 grams of oil into the pot, heat the oil on the fire; pour the oil in three times, about 1/3 each time the hot oil, then stir the garlic oil thoroughly, repeat the above steps until all the hot oil is poured into the bowl; stir the garlic oil until the temperature of the garlic oil drops to the point where you can touch the bowl with your hands and no longer hot; add After the chicken essence, stir thoroughly.

4. The garlic oil is ready, the garlic oil should be slightly yellow-green at this time; take another container, pour in the steamed fish and soy sauce; then pour in the light soy sauce, I prefer the taste of Lee Kum Kee’s light soy sauce; Stir well with a spoon; drain the washed scallops and place them on a plate, add a small spoon of garlic oil on each scallop; just add a small spoon of garlic oil, do not put all the garlic oil on it. The garlic oil is poured on the upper layer after the last pan.

5. Put an appropriate amount of drained vermicelli on top of each scallop; after the water is boiled, put it into the pot and steam for 6-8 minutes; after the scallops are steamed and out of the pot, pour a little on each scallop Step 13 The seasoning in ; finally pour the remaining garlic oil on top of each scallop; finally sprinkle with shallots to decorate, and it's done.

Dry Pot Spicy Cabbage

Ingredients: 400g of Chinese cabbage, 100g of pork belly, appropriate amount of chopped green onion, 20g of red pepper, 30g of green pepper, 20ml of dark soy sauce, 15g of oyster sauce, 2g of sugar, appropriate amount of salt, 10ml of rice wine, and a little chicken essence

Method: 1) Prepare all the ingredients

2. Wash the pork belly and cut it into thin slices, cut the green and red pepper into rings, chop the green onion

3. Pour oil in wok and saute chopped green onion and red pepper until fragrant

4. Pour in the pork belly and stir fry

5. Fry until the pork belly is slightly yellow

6. Add green chilli and fry until fragrant

7. Drizzle in rice wine and fry until fragrant

8. Add old soy sauce

9. Add oyster sauce

10. Fry until the pork belly is colored

11. Add sliced ​​Chinese cabbage and stir fry

12. Add a pinch of salt

13. Add sugar and continue to stir fry

14. The cabbage becomes soft, pour in a little chicken essence, stir fry evenly and turn off the heat

15. Put the cabbage in a dry pot and eat it while heating

Pickled Chicken Gizzards

Material: chicken gizzard, wild pepper, pickled pepper, green onion, oil, salt, ginger slice, green pepper;

Practice 1. Slice the chicken gizzard with a knife and make a cross on the chicken gizzard slice. After cutting, marinate it with cooking wine and white pepper for a while, then boil it in boiling water until it changes color and remove it immediately. Cut wild peppers, pickled peppers, and green onions into small pieces, cut ginger slices, and cut green peppers.

2. Heat oil in a hot pan, add green onions, wild peppers, pickled peppers, and ginger slices and stir-fry until fragrant, try to fry as much as possible to force out the taste in the pickled peppers.

3. Pour the green peppers into the pot and stir-fry for 30 seconds, add the chicken gizzards that have been watered, pay attention to the fire! ! Be sure to stir fry over high heat, then add chicken essence and light soy sauce to taste and remove.

Kung Pao Tofu

Required ingredients: 1 piece of northern tofu, 1 green onion, 1 cucumber, a little prickly ash, an appropriate amount of dried peppers, an appropriate amount of Pixian bean paste, an appropriate amount of ginger slices and garlic slices, and an appropriate amount of cooking oil

Prepare bowl juice: 1 gram salt, 2 tablespoons soy sauce, 3 tablespoons vinegar, 4 tablespoons sugar, 5 tablespoons water, 3 tablespoons cornstarch

Method: 1. Prepare the ingredients. Cut the tofu into small cubes of about 2 cm, cut the scallions into small pieces, cut the cucumbers into small pieces, and cut the dried peppers into small pieces.

2. Put an appropriate amount of cooking oil in the pot, the oil temperature is about 60% hot, add the cut tofu, fry on medium and low heat until golden brown and remove.

3. Make a bowl of juice. Put 1 gram of salt, 2 tablespoons of soy sauce, 3 tablespoons of vinegar, 4 tablespoons of sugar, 5 tablespoons of water, and 3 tablespoons of cornstarch in a bowl to make juice.

4. Put an appropriate amount of cooking oil in the pot. After the oil is hot, add the chili sections and peppercorns and stir-fry until fragrant, then add onion, ginger and garlic slices and stir-fry until fragrant. Then add in Pixian bean paste and fry till oil.

5. Add in the fried tofu cubes and diced cucumber and stir fry. Pour in the prepared bowl of juice and stir fry evenly.

tomato dried tofu

Material: dried white tofu, tomato (tomato), green pepper

Practice: 1. Wash the dried white tofu, cut into thin slices, cut tomatoes and green peppers into pieces.

2. Heat oil in a pan, sauté ginger until fragrant, add dried white tofu, fry until golden brown on both sides, then add green peppers, add a little water and stir fry, finally add tomatoes, season with salt and mushroom essence, that is Can be cooked.

Purple Potato Pie

Ingredients: purple potato, flour, sugar, oil

Practice: 1. Steam the purple potato slices in a pot, and mash them into purple potato puree with a spoon. Sprinkle sugar and mix well.

2. Add the warm water to the flour one at a time, stir with chopsticks to form a dough, and mix into a dough. Cover the dough with plastic wrap for about 20 minutes

3. Sprinkle some flour on the chopping board and knead the dough evenly

4. Divide into small doughs of moderate size, take one of them, roll out to make a round dough, put purple sweet potato filling in the center of the dough. Wrap, seal, and press lightly into a cake with your hands.

5. Heat a little oil in the pan, fry the cakes in low heat for 2 minutes, then turn over and fry for 2 minutes, because the filling is cooked, so you only need to fry the dough.

Fried Yam with Snow Peas

Ingredients: 250 grams of snow peas, 250 grams of yam, appropriate amount of fungus, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch

Practice 1. Soak the fungus in warm water in advance, soak for 3-4 hours, soak until the fungus becomes soft and restore its crystal clear shape, then the fungus is torn into small buds.

2. Wash the snow peas and remove the silk at both ends, scrape off the outer skin of the yam, wash and cut into diamond-shaped pieces.

3. Bring water to a boil in a pot, add a little salt, add snow peas and blanch water, blanch the snow peas until the color becomes dark and ripe, add salt when blanching, which can make the snow peas more green in color.

4. Take it out, put it in cold water to cool, remove and drain the water, set aside, blanch and put it in cold water to cool, which can keep the snow peas crisp and tender.

5. Bring the water to a boil, add the fungus and yam and blanch for 1 minute, remove and drain the water.

6. Heat the oil in the pot, add the minced garlic and stir-fry on a small fire, stir-fry the minced garlic until the garlic aroma, do not fry.

7. Add the snow peas and stir fry evenly, then add the fungus, yam, salt, chicken essence, stir fry evenly over high heat, pour in a little water and starch to thicken the gravy, stir fry for a few times over high heat, turn off the heat, and serve on a plate.

Stir-fried Vegetables

Ingredients: green vegetables, bean skin, onion ginger garlic, salt, monosodium glutamate, dried chili

practice

1. Wash the greens, cut them from the middle if they are too long; cut the bean skin into diamonds; cut the dried peppers into sections

2. Add an appropriate amount of oil to the pot, add onion, ginger, garlic, and dried chili to fry until fragrant

3. Add the greens and stir fry until the greens become soft, then add the tofu skin and continue to fry

4. Add the right amount of salt and monosodium glutamate, stir fry evenly, and enjoy

Zucchini Scrambled Eggs

Ingredients: zucchini; egg; chopped pepper; salt; chicken essence; vegetable oil;

Practice 4. A spare zucchini. Chop chili for a spare. Prepare three eggs.

2. Wash the zucchini, cut the skin, omit the inner flesh and cut into thin slices if it is tender, and beat the eggs into a bowl.

3. Take out the eggs for later use. Add a little oil to the pan and heat it. Pour the broken eggs into the pan and stir fry. When egg 7 is ripe and not set, it is ready to use.

4. Put the oil in a pot, pour in the zucchini slices, add chopped peppers and salt. Quickly stir fry, boil the eggs, stir fry until the eggs are cooked, add a little chicken essence to taste, and turn off the heat.

Kimchi Shrimp

Materials: fresh shrimp, Korean spicy cabbage, salt, cooking wine, pepper, egg white, cornstarch;

practice

1. Remove the head, shell, devein the shrimp, wash and drain, add 1/2 teaspoon salt, 1 teaspoon cooking wine, 1/4 teaspoon pepper, 1 teaspoon egg white, and 1 teaspoon cornstarch, pinch evenly, put it in the refrigerator and refrigerate for half hours, add 1 tablespoon of cooking oil and mix well before placing in the pot;

2. Change the Korean-style spicy cabbage into 1-inch sections; heat the oil pan to 40-50%, and then stir-fry the shrimps; stir-fry the kimchi for 1-2 minutes, add the shrimps and stir-fry evenly;

Stir-fried Dried Celery

Ingredients: appropriate amount of celery, appropriate amount of dried fragrant, appropriate amount of soy sauce, appropriate amount of garlic, appropriate amount of salt

1. Remove the old leaves from the celery, tear the stems and cut them into sections for later use. Rinse them with fragrant dry water and cut them into strips for later use.

2. Pour the oil into the hot pan, saute minced garlic, then put the celery and stir fry quickly over high heat, then add the dried fragrant and continue to stir fry evenly over high heat, and season with salt when out of the pot.

Concubine Chicken Wings

practice:

1. Prepare, sugar, salt, cooking wine, red wine, onion ginger, soy sauce, chicken wings;

2. Sliced ​​green onion and ginger for later use;

3. Chop the chicken wings;

4. Put the chicken wings into the pot and add salt;

5. Add cooking wine and marinate for half an hour for later use;

6. Put a little oil in the pot, stir fry the chicken wings in the oil, stir fry the surface slightly yellow and remove it for later use;

7. Leave a little base oil and stir fry shallots and ginger;

8. Pour in the chicken wings and stir well;

9. Add soy sauce and sugar and stir well;

10. Pour in the red wine to cover the chicken wings;

11. Cover and simmer for 5 minutes.

Tomato Oxtail Soup

Ingredients: 500g oxtail, 4 tomatoes, 1 onion, 1 large potato, mushrooms, tomato sauce, salt

practice:

1. Wash the oxtail and soak it in water several times to soak the blood in it. Then drain; onion diced;

2. No need to put oil in a non-stick pan, heat the pan and fry the oxtail, fry until the color turns white, then put the onion in and continue to fry until the onion changes color and is slightly browned, and the heated water does not cover the ingredients;

3. Use the pressure cooker to start the stew. You can also use a casserole or rice cooker without a pressure cooker, but it takes about 1.5 hours. During the beef stew, we started to process other ingredients, cut tomatoes into pieces, peeled potatoes and cut into hob pieces, and cut mushrooms in half (I didn’t buy mushrooms and used king oyster mushrooms);

4. After the oxtail is stewed, open the lid, skim off the top layer of oil slick, put the tomatoes, potatoes, mushrooms in, and then put some tomato sauce in, cover the pot and select the beef stall to continue to be stuffy; when out of the pot, add Add the right amount of salt, sprinkle with chopped green onion and cilantro, and you can eat it

Braised Pumpkin in Oyster Sauce

Ingredients: 250 grams of old pumpkin, 1 tablespoon of Haitian oyster sauce, 1 pinch (1/8 teaspoon) of fine salt, 1 tablespoon of salad oil, and 4 cloves of garlic.

practice:

1. Cut the thick skin of the old pumpkin, then cut it into 2CM cubes, peel the garlic and chop it into mince

2. Put the pumpkin pieces and minced garlic into a microwave glass bowl, add oyster sauce, salt, salad oil and mix well

3. Cover the glass bowl and simmer for 5 minutes on high heat. (No cover will cause water loss)

Roasted Potatoes with Chicken Legs

Ingredients: 2 chicken thighs, 2 potatoes, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 10 Chinese peppercorns, 1 aniseed, 1 tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 1 tablespoon of soy sauce

Practice: 1. Clean up the chicken legs that you bought back, peel and wash the potatoes.

2. Cut the chicken thighs into pieces with a knife, cut the potatoes into hob pieces, and put them in clean water to wash off the starch, so that the potatoes will not oxidize and turn black.

3. Add water to the pot, put the chicken pieces in cold water and blanch them. After the water boils, cook for 4-5 minutes, skim off the foam, and remove the chicken pieces for later use.

4. Heat the oil in the pot, add the shallots, ginger slices, garlic granules, peppercorns, aniseed and saute until fragrant, add the chicken pieces and stir-fry evenly.

5. Pour in the braised soy sauce, soy sauce, cooking wine, stir-fry the chicken pieces to color, add boiling water to cover the chicken pieces, bring to a boil over high heat, turn to low heat and cook for 15 minutes.

6. When the time is up, add potato cubes, add an appropriate amount of salt, and continue to cook to taste. When there is a little soup left, collect the juice on high heat, turn off the heat, and put it on a plate.

Dry Pot Octopus

Ingredients: 500 grams of chilled octopus, 50 grams of garlic cloves, 30 grams of two vitex pepper segments, 20 grams of garlic sprouts, and 5 grams of shredded ginger.

Seasoning: Homemade dry pot sauce, chicken essence, monosodium glutamate, sesame oil, scallion oil, salad oil in appropriate amounts

Method: 1. Thaw the chilled octopus and clean it, first put it into a boiling water pot to boil water, fish it out, then put it into a 60% hot oil pan to lubricate it, and put it out of the pot for later use.

2. Put a little scallion oil in the pot, fry garlic cloves and shredded ginger until fragrant, add homemade dry pot sauce and fry for 1 minute, then add Erjingtiao pepper segments and octopus and continue to fry, add salt and chicken essence in between. Add monosodium glutamate, add garlic sprouts and drizzle with sesame oil before starting the pot, stir well and put it into the pot, and serve.

Scallion Thick Egg Roll

Method 1. Beat three eggs. Add appropriate amount of salt, chopped green onion and sesame seeds, beat into egg liquid.

2. Spread a little oil in the pan and spread a little egg mixture evenly. Slightly solidified and rolled to one side.

3. Brush with a little oil and spread in the egg mixture

4. Roll up to the other side, repeat this several times until the egg liquid is spread out, during which you can sprinkle ham

5. Cool slightly and cut into sections.

Stir-fried bean sprouts with seaweed

Material: 200g mung bean sprouts, 200g kelp, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of raw soy sauce, appropriate amount of oil

practice:

1. Required raw materials, kelp, mung bean sprouts

2. Wash the kelp

3. Wash the mung bean sprouts

4. Put the oil in the pot, add the kelp and stir fry for 1 minute

5. Add mung bean sprouts and stir fry together

6. Put an appropriate amount

7. Add the right amount of salt

8. Add the right amount of sugar

9. Put in the right amount of soy sauce

10. Add the right amount of vinegar and stir fry evenly.

sweet cornflakes

Ingredients corn flakes; sugar; bland oil

Pour a little oil into the pan, and when the oil is hot, add the corn flakes and stir fry

Once the corn flakes are golden brown, add sugar to your liking

Stir fry a few times while the sugar coats the cornflakes.

Out of the pot! Drain the oil and it is ready to eat.

Skillet Pork with Onions

Ingredients: pork belly, onion, green pepper, oil, Pixian bean paste, salt, soy sauce, sugar

Practice: 1. Wash the pork belly, boil the meat with water until it is 6 mature, and slice it. Put less oil or leave it alone. Fry the cut pieces of meat in the pot until the oil in the meat comes out, and move it to one side of the pot.

2. After frying the bean paste until fragrant, mix it with the meat slices. Add salt, soy sauce, sugar, and finally put onions and green peppers in. Be careful not to fry for a long time. The green peppers are quiet and green, and the onions are crisp, tender and fragrant.

Scrambled Eggs with Green Peppers

Ingredients: green pepper, egg, chopped green onion, balsamic vinegar, monosodium glutamate, refined salt, etc.

practice:

1. First, wash the green peppers with water, remove the seeds, and cut them into filaments. Crack the eggs in a bowl and use chopsticks to break up. Put oil in a pot, heat it, pour in the egg juice, fry it well and pour it out

2. Pour the remaining oil into the pot, heat it up, put the chopped green onion in the pot, add the green pepper shreds, add salt and fry, when the green pepper shreds are green, add the scrambled eggs and monosodium glutamate, stir evenly , cook with balsamic vinegar and serve.

lotus root balls

Ingredients: 500g pork, 1 lotus root, 1 egg, 1 tsp white pepper, 1 tbsp oyster sauce, 1 tbsp minced ginger, salt to taste

practice:

1. Put the pork filling into a proper amount of water and eggs and stir clockwise.

2. Add pepper powder and mix well

3. Add oyster sauce and mix well

4. Add chopped lotus root and ginger and stir well, the meatballs are very sticky

5. Take some meat filling and roll it into a ball by hand

6. Put the rolled balls on the plate, put them in the steamer, and steam for about 20 minutes after steaming.

skillet sausage

Ingredients: 2 spicy sausages, 4 green garlic sprouts, appropriate amount of dried chili, appropriate amount of Chinese pepper, appropriate amount of rapeseed oil, 2 garlic, salt and sugar.

practice:

1. Steam the whole spicy sausage in the pot for 20 minutes, let it cool and slice.

2. Loosen the green garlic sprouts, cut them diagonally into sections, and slice the garlic.

3. Heat the cooked rapeseed oil in a hot pot. After heating, add dry pepper, garlic slices, and pepper to fry until fragrant, and then add sausage and stir fry;

4. Finally, add the green garlic sprouts, add salt and sugar to taste, stir fry evenly and serve.

Braised Tofu Skin

1. Pour the water into the pot and boil, put it in the tofu skin, scald for a while, remove the cold water, and drain the water;

2. Cut the tofu skin into squares and set aside;

3. Put the pork ribs soup in the pot, add a little cold water to boil;

4. Put in fresh soy sauce, cooking wine, sugar, sesame oil and bulk ingredients in June;

5. Add tofu skin, cook and season, remove and drain;

6. After cooling, place on a plate, sprinkle with green onions and serve.

Tomato Fish Nuggets

Ingredients: Longli fish, tomato, tomato paste, shallots, olive oil, salt, cornstarch, freshly ground black pepper, sugar, shredded ginger

Practice: 1. After thawing Longli fish, dry the water with kitchen paper, cut into pieces, add appropriate amount of olive oil, a small amount of black pepper, and shredded ginger and marinate for 15 minutes.

2. Use a knife to make a cross on the top of the tomato, blanch in boiling water, peel and cut into small pieces for later use.

3. Boil water in a pot, put in the marinated fish pieces and scald until cooked, remove and set aside.

4. Heat the pot, pour in the right amount of oil, add the chopped tomatoes, stir fry continuously over medium heat.

5. After the tomato is fried, add two tablespoons of tomato sauce and stir-fry evenly.

6. Add a small bowl of water, after the water boils, add the cooked Longli fish pieces and cook for 2 minutes.

7. Add water starch, boil over high heat, cook until the soup thickens, then add salt and sugar to taste.

Grilled Chicken Thighs with Mushrooms

Materials: 1 chicken leg, n dried shiitake mushrooms, half a carrot, an appropriate amount of dried chili, 2 fragrant leaves, 3 star anise, onion, ginger and garlic are optional;

practice

1. Soak the shiitake mushrooms until soft, keep the water, draw a cross on the top of the shiitake mushrooms; wash and chop the chicken thighs into pieces (this is nonsense), blanch in boiling water to remove foam. (Actually, it doesn't matter if you don't blanch it);

2. Put oil in the pot, heat it to 70% heat, put in dried chili, bay leaves, star anise, onion, ginger and garlic (remember to slice it) and fry until fragrant, add chicken pieces, fry and fry, add a little soy sauce, add some Cooking wine, salt, fry and fry... put mushrooms and radishes (the shape depends on what you like), fry and fry...

3. Pour in the water used to soak the shiitake mushrooms, or add some broth (if there is any), just cover the chicken pieces. Bring to a boil over high heat, simmer on low heat for about 20 minutes until the soup is almost dry, fry a few more times on high heat, put onion segments, and serve

Steamed Pork

Ingredients: pork belly, potatoes, cooking wine, dark soy sauce, light soy sauce, pepper, chopped green onion, steamed rice noodles

Practice: 1. Cut the pork belly into thin slices, add cooking wine, dark soy sauce, light soy sauce, a little pepper, mix well and marinate for four hours;

2. Add the marinated meat slices and steamed rice noodles, pour a tablespoon of broth and mix well again;

3. Peel the potatoes and cut them into thick slices;

4. Put steamer paper on the bottom of the steamer, lay a layer of potatoes first, and then put the pork belly processed in step 3;

5. Put it into the pot and steam it. After the water boils, turn to medium-low heat for 30 minutes and sprinkle chopped green onion.

Spiced pork trotters

Pig trotters, fragrant leaves, star anise, cinnamon, grass, fruit, pepper, rock sugar, soy sauce, rice wine, salt, ginger, garlic, onion

The method is to wash the pig's trotter and split it from the middle, scald it in boiling water, scrape off the floating skin, and pluck the remaining hair again to clean it;

Add enough water to another pot, add pig trotters, ginger, garlic cloves, bay leaves, star anise, peppercorns, cinnamon and strawberries, pour in rice wine, and bring to a boil over high heat;

After boiling, pour in soy sauce and boil again, turn to low heat and simmer for 2 hours, add rock sugar and appropriate amount of salt and continue to simmer for half an hour, then turn to high heat to slowly collect the juice and then serve.

Fried Xiao Long Bao

Ingredients: 50 grams of dumpling skin, 150 grams of pork (thin), 2 tablespoons of vegetable oil, 1 tablespoon of cooking wine, 3 tablespoons of water, 1/2 tablespoon of salt, 1 small handful of chives, and a little white sesame seeds.

Practice: 1. Prepare the materials

2. Chop the lean pork into minced meat, then add salt and cooking wine, and mix with your hands.

3. Add two to three tablespoons of water, and then stir with chopsticks until the water is absorbed by the lean meat, and then stir in the same way until the meat becomes gelatinous.

4. Put the dumpling skin on the chopping board, sprinkle some flour, and then roll it thin with a rolling pin.

5. Then put the meat filling into the dumpling skin, fold it in half by hand, and wrap the other dumpling skins accordingly.

6. Preheat the Liren electric baking pan.

7. Pour an appropriate amount of vegetable oil on the bottom layer and brush evenly.

8. Select the "Pie Pie" function, medium heat, and then put the wrapped xiao long bao on it.

9. During the frying process, you can add some water to make it easier to fry.

10. When it is almost fried until the bottom of the bag turns golden brown, you can sprinkle chopped green onion and white sesame seeds.