A collection of 36 dishes, delicious, easy to make, nutritious and healthy, try it
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Fish Tomato Box
Ingredients: 2 eggplants, 150 grams minced beef, 12 shrimps, soy sauce, vinegar, white sugar, Pixian bean paste, onion, ginger, garlic, dried chili, black pepper, pepper powder, cooking wine, sesame oil, starch
practice:
Cut the shrimp into small pieces. The minced meat is ready. Add shrimp, black pepper powder, pepper powder, soy sauce, cooking wine, sesame oil, and mix with hands until the meat is firm. Cut the eggplant into thick slices, with a knife in the middle of each thick slice, do not cut it; stuff the meat stuffing into the eggplant.
Make starch into a batter; put an appropriate amount of oil in the pot, when the oil is hot, put the stuffed eggplant box, stick the batter evenly, and fry in the oil until the surface is golden brown. Remove and drain oil, set aside. Slice green onion, shred ginger, mince garlic, and cut dried chili into sections. Take another pot, put a small amount of oil in the pot, when the oil is hot, add the onion, ginger, garlic, dried chili and saute until fragrant.
Add in Pixian bean paste, stir fry until red oil emerges. Add an appropriate amount of water, bring the soup to a boil over high heat, add light soy sauce, white sugar and vinegar to taste. Add the fried eggplant box to the soup, pour in the water starch, collect the juice over high heat, and sprinkle chopped green onion on the plate.
Soy Stewed Pig Trotters
Ingredients: four trotters (chopped into small pieces); a bowl of soybeans; dark soy sauce; dried tangerine peel; two tablespoons of white wine; two tablespoons of salt; two tablespoons of rock sugar; one piece of cinnamon; two star anises
practice
Soak dried soybeans in water for three hours in advance
To pluck the trotters, you can burn them with fire, and then wash off the burnt ash. Put cold water in the pot and boil the water, cook until the water boils, skim off the foam, rinse with cold water
Fried sugar color: low heat, a little base oil, put in 50g rock sugar, wait for it to melt slowly, the color of sugar and oil is dark, put the boiled pig trotters into the pot and quickly fry the sugar color, medium heat for three minutes, Thicken the color, add a little white wine and dark soy sauce, stir fry for a while, the color is good
Pour the water that has not covered the pig's trotters into the pressure cooker, add the pig's trotters and soybeans, add a spoonful of salt, add a little cinnamon and star anise, and press for 25 minutes.
Pour everything into the sugar-colored pot just now, and collect the juice over high heat. Each pig's trotter is covered with thick sauce, and it is done.
Soy mixed lettuce
Ingredients: 1 lettuce, 1 tsp salt, 1 tsp sugar, 1 tsp vinegar, 1 tsp soy sauce, 2 tsp red pepper oil, 1 tsp Chinese pepper, sesame oil, 2 red peppers, 2 cloves garlic , 1 tsp cooked peanuts, 1 tsp white sesame seeds;
practice:
Remove the old skin of the lettuce, take the tender part, shred, add salt, stir well, and marinate for 5 minutes; then drain the water and put it in a bowl; peel the garlic and chop it into minced garlic; mince the pepper; Peanuts are crushed with a knife and reserved;
Take a bowl, add crushed chili, white sesame, chili oil, minced garlic, vinegar, light soy sauce, sesame oil and a small amount of sugar and stir well to make a sauce; pour oil into the pot, add Chinese prickly ash and chili until fragrant;
Add the chili oil into the sauce while it is still hot, and stir evenly; pour the soy sauce evenly on the shredded lettuce; finally sprinkle with chopped peanuts.
Fried Vegetables with Bean Skin
Ingredients: 200 grams of bean curd, 250 grams of green vegetables, 3 grams of salt, 35 grams of edible oil, 30 grams of white garlic, 10 grams of oyster sauce
practice:
A collection of ingredients. Tear the cabbage into small pieces, wash and clean, peel the garlic, and chop.
Heat the oil in a wok, fry the minced garlic until fragrant, add the soaked tofu skin and stir-fry for 1-2 minutes.
Then pour in the green vegetables and stir-fry on high heat until the green vegetables turn dark green. Add oyster sauce and salt, stir well, and serve.
Hot and sour appetizer soaked chicken feet
Materials: about 450g chicken feet, 1 tablespoon of cooking wine, 6 slices of ginger, appropriate amount of ice cubes, garlic, dried chili, pepper, coriander
practice:
After washing the chicken feet, remove the chicken feet and cut them into two pieces; when cutting two pieces, remember to cut them from the thick part of the meat before chopping them, so as not to chop them up.
Add cold water to the pot, add chicken feet; add a tablespoon of cooking wine, add ginger slices, and cook together on high heat for about 5 minutes. The cooked chicken feet can be easily pierced with chopsticks from the thick meat in the middle~
Take out the cooked chicken feet, put them in cold water, add ice cubes to cool the chicken feet thoroughly; this can soak the gum on the chicken feet. Friends who don't have ice cubes can also use cold water directly.
Take the time for the chicken feet to cool, and prepare the ingredients. Cut the green pepper into small circles, cut the dried chili, mince the garlic; cut the coriander into small pieces. Take out the cooled chicken feet, add appropriate amount of soy sauce, rice vinegar and sugar respectively.
Bitter Gourd Stuffed Pork
Ingredients: bitter gourd; dried mushrooms; pork; soy sauce; starch; cooking wine; quail eggs
practice
Chop the pork into minced meat, soak the mushrooms and mince them, and put in two quail eggs (because the amount is not large, so I chose a smaller quail egg, and eggs can also be dropped)
Add an appropriate amount of raw soy sauce, a small amount of cooking wine, a small amount of water and starch, mix well in one direction and set aside
Cut the bitter gourd into sections, about 3cm each
Boil the water and blanch the bitter gourd section (this step is to remove the bitterness, but it will also lose a certain amount of nutrition, so you can decide according to the acceptable bitterness)
Take out the blanched bitter gourd and immerse it in ice water (it can better keep the green of bitter gourd)
Put the meat stuffing into the bitter gourd, press it tightly and steam it in the pot for ten minutes.
Pour the original juice of the steamed bitter gourd into the pot, add soy sauce and starch to form a thin gravy, and pour it on the steamed bitter gourd.
Beer Ribs
Ingredients: pork ribs, ginger, vegetable oil, beer, green onion, Zhuhou sauce
practice:
Clean and cut the pork ribs into pieces, blanch them in boiling water with ginger, rinse and set aside for later use;
Pour a small amount of vegetable oil in the pot, sauté the ginger slices until fragrant, pour in the simmered pork ribs and stir fry;
Until the discoloration is slightly yellow, pour the amount of beer to cover the ribs, add the green onions, and scoop into the Zhuhou sauce;
Wait for the sauce to melt in the soup. After boiling, simmer slowly until the ribs are crispy. If you like the taste more crispy, you can add an appropriate amount of water and drain the soup before serving.
Stir-fried pork belly
Practice 1. Wash the purchased pork belly and scald it with water
After scalding, take it out and wash it
Put water ginger and scalded pork belly in the pot again and cook
After cooking, remove and cut into filaments for later use
Prepare ginger, garlic, star anise and red peppers (I didn't take all the red peppers here, you can put a few more)
Pour oil into the pot, add the prepared seasonings and saute until fragrant
Then pour in the pork belly and stir fry
After frying for a while, you can add a little dark soy salt and sugar to taste
Then add green peppers and red peppers and stir fry for a while
Twice-cooked pork with green onion and ginger
Ingredients: 300 grams of pork belly; 1 spoon of golden hook watercress; appropriate amount of shallot; appropriate amount of ginger; 3 dried red peppers
practice
Use small tweezers to carefully remove the hair on the skin of the pork belly, wash it, put it in a pot with cold water, add two slices of ginger, cook it, let it cool and slice it for later use. (If you don't like pork skin, you can just peel it and cook it)
Cut the shallots into sections, cut the ginger into filaments, wash the dried red peppers and cut them into sections. A teaspoon of golden hook bean paste (recommended this bean paste!!).
Heat a little base oil in the pot, fry the dried red pepper until it becomes reddish-brown, and stir-fry the cut pork belly to get the oil.
Add the golden hook watercress and stir-fry evenly, add in the shredded ginger and stir-fry well, then add the shallots. Add a pinch of salt and serve!
shovel backed meat
Method:
Put the pork belly strips with skin into a pot of boiling water with ginger, onion and peppercorns and cook until they are broken. Remove and drain, then cut into slices. In addition, wash the farm salt and vegetables, cut into pieces and set aside.
Heat the cooked vegetable oil in a clean pot, add the cooked pork slices and stir-fry until the oil is curled, then add Pixian watercress, fermented fermented bean curd and sweet noodle sauce and stir-fry well. Monosodium glutamate, chicken essence and white sugar, then stir-fry the garlic seedlings and put them into a shovel container. Serve.
Stir-fried Pork with Mushrooms
Materials: 7-8 mushrooms, 100g lean pork, appropriate amount of sweet potato powder, 1 green onion, appropriate amount of soy sauce, a little salt, and a little cooking wine.
practice
Slice the pork, add soy sauce, salt and marinate for 10-20 minutes. Add a little sweet potato powder and mix well, so that the sweet potato powder fully coats the meat slices. The practice steps of fried pork with mushrooms
Put the mushrooms in boiling water quickly, pick up and set aside, heat a pan with oil, add the shallots and saute until fragrant, add the meat slices and stir-fry, and then pick up and set aside after the color changes.
Add a little oil, pour in the mushrooms and stir-fry. When cooked, add the meat slices and stir-fry together. At the same time, add salt, cooking wine, and soy sauce for seasoning.
After the juice is collected, add the shallots and serve.
Spinach tofu skin
Material: 200 grams of tofu skin, 100 grams of spinach, appropriate amount of dried shrimps
Seasoning: sesame oil, salt, sugar, vinegar, minced green onion, minced ginger, monosodium glutamate
practice:
Soak the tofu skin in boiling water to soften, remove and drain, cut into shreds and put in a plate.
Wash the spinach, cut it into sections, blanch it in boiling water with the dried shrimps, put it in cold water to cool, remove and drain the water, and put it on the tofu skin for later use.
Mix salt, monosodium glutamate, sugar, vinegar, sesame oil, diced green onion, and diced ginger into a sauce, pour it on the shredded spinach and tofu, and mix well.
Spicy Stir-fried Yellow Cauliflower
Ingredients: yellow cabbage, carrots, bacon, sausage, garlic, oyster sauce
practice
Cut the day cauliflower into small florets, soak and wash them, peel and slice the carrots, slice the bacon and sausages, and mince the garlic.
Heat oil in a pan, sauté minced garlic until fragrant, add bacon and sausage and stir fry the oil.
Fry the carrots for 2 minutes, add the cauliflower and fry for 1 minute, add oyster sauce and a little water and cook until the cauliflower becomes soft. (Soft or hard as you like), fry and serve.
Stir-fried Eggplant with Beef
Practice: 1. Marinate shredded beef with cooking wine, soy sauce, sesame oil and sugar for 10 minutes.
After the pot is heated through, add the shredded beef, stir fry until about 60% of the beef has changed color, that is, the part with discoloration and the part with red color, put it out and set aside.
Add chopped green onion, stir-fry until fragrant, add eggplant and stir-fry.
After the eggplant is slightly shriveled, add cooking wine and soy sauce, and continue to stir-fry until the eggplant is completely shriveled and somewhat transparent. You can add some water to fry the eggplant halfway, so that the eggplant is tender.
At this time, the spare beef will seep out some soup, pour the soup into the eggplant and let the eggplant absorb it.
Then pour in the beef, stir fry until the beef is completely discolored, add minced coriander, stir fry evenly, turn off the heat, and add vinegar and minced garlic. Season with salt at the end.
Curry Prawns
Material: 400 grams of prawns, curry paste, 2 tablespoons of salt, appropriate amount of vegetable oil
practice:
Wash the prawns and remove the prawns.
Cook the prawns in boiling water, remove and drain.
Put vegetable oil in the wok, add the prawns and fry them, remove and drain the oil.
Put vegetable oil in another pot and add curry paste.
Stir fry the curry paste.
Add in prawns and salt and stir-fry evenly.
duck wing sauce
Ingredients: duck wings, onion and garlic, spicy millet, pepper, cooking wine, salt, soy sauce
Production steps:
Pull out the duck wings and wash them, pour cold water into a pot, add onion, ginger slices and cooking wine, boil to remove excess foam.
Duck wings are cooked in cold water, cooled and placed on a plate.
Chopped onion, minced garlic, minced millet pepper. If you like spicy food, add some pepper.
Add minced garlic and millet spicy to a bowl, season with hot smoked oil, add salt and soy sauce, and mix well on duck wings.
Sprinkle some chopped green onions for garnish. Add a little vinegar to the sour mouth.
Shredded Chicken
Ingredients: Chicken breasts, cucumbers, carrots, peanuts, chives, salt, Wei Damei, cold vinegar, white sugar, sesame oil, cooking wine, pepper, garlic
practice:
Use a knife to cut the chicken breast from the middle, wash it and put it into a pot, pour an appropriate amount of water, add ginger slices, green onions, appropriate amount of cooking wine, shredded cucumbers, and blanch carrots in hot water and shredded for later use.
After the chicken breast is cooked, take it out and let it cool in cold water. Tear it into shreds. Put the shredded chicken, cucumber and radish on a plate.
Mash the garlic, add Wei Damei, red pepper oil, cold vinegar, sesame oil, sugar, pepper, sesame paste, and salt to make a sauce.
Sprinkle the sauce on the shredded chicken, cut the shallots into small pieces, mix well and serve.
cucumber salad
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. Mix well.
Potato Chips Fried with Onions
Ingredients: 2 potatoes, half an onion, 2 peppers, some pork belly, 1 spoon of cooking wine, some salt, some chicken essence, some dark soy sauce, some light soy sauce;
Practice: 1. Peel the potatoes, slice them, wash the onions and remove the outer skin, slice them for later use, and slice the pork belly;
Heat the wok and pour the oil. After the oil is hot, put the pork belly to fry first. When the fat is fried out of the oil, add the potatoes and stir fry. After the color turns yellow, add the ocean, continue to fry, and fry the aroma and then add the peppers;
Put in a small spoon of dark soy sauce, cooking wine, and after the potatoes are colored, add a small spoon of soy sauce, add water to cover the potatoes and cook with a lid. When the water is almost dry, file it with a shovel to see if it is cooked. Then add salt, chicken essence, and serve on a plate.
boiled fish
Ingredients: Basa fish, egg white, cornstarch, salt, cooking wine, novel rattan peppers, green peppers, onions, dried peppers, monosodium glutamate, soy sauce, ginger, garlic
practice:
Of course the fish is sliced thinly. You can also cut the butterflies, put egg whites, cornstarch, salt, cooking wine, and grasp them evenly with your hands;
Heat oil in a hot wok, add dry peppers and rattan peppers and stir-fry until fragrant, add bell peppers, onions, ginger and garlic, and a large amount of soy sauce, stir-fry for a while, pour in boiling water, add salt, chicken essence, fish fillets, and use chopsticks to gently draw Disperse, then turn off the fire.
Scallion oil beef louver
Ingredients: cooked beef louver, green onion, dried chili, salad oil, delicious
practice:
Blanch the beef louver in boiling water, quickly remove it and pass it through cold water;
Spread the drained beef louver evenly on the plate;
Wash the green onion and cut it into pieces, sprinkle the green onion evenly on the beef louver, sprinkle some dry peppers, and pour two spoons of delicious freshness;
Heat the oil in the pan and pour it over.
Braised Sanxian
Ingredients: 3 water-fat sea cucumbers, 1 water-fat squid, 10 quail eggs, 2 eggs, 1 piece of ginger, 1 piece of green onion
practice:
Cut the egg pancake into pieces and set aside.
Cut the sea cucumber and squid into sections and blanch them in water, drain and set aside. Cook the pigeon eggs, peel them and wash them for later use. Cut the green onion into sections and shred the ginger.
Put oil in the pot, fry the shallots and ginger.
Put in the sea cucumber, squid, quail eggs and stir fry evenly.
Add 1 teaspoon of sugar, 1 tablespoon of soy sauce, 1/2 tablespoon of tomato sauce, and 1 teaspoon of salt, stir fry evenly.
Add half a bowl of broth, bring to a boil on high heat, and simmer for three to five minutes on low heat.
Collect the juice over high heat, add half a teaspoon of starch to a tablespoon of water, and thicken.
Ribs with Lemon Juice and Tea Fragrance
Ingredients: ribs, lemon, black tea, ginger, salt, light soy sauce, dark soy sauce, cooking wine, sugar, cornstarch
Practice: 1. Marinate the ribs with salt, appropriate amount of soy sauce, cooking wine, and appropriate amount of cornstarch for more than half an hour
2, lemon peel, shredded, ginger shredded, lemon juice, black tea with hot water for about 5 minutes
Heat oil in a pan, pour in the marinated pork ribs and fry until golden brown on both sides
Pour in the black tea that has been filtered out of the tea leaves, add lemon peel and shredded ginger, add light soy sauce, dark soy sauce, sugar, and some salt to taste, simmer until the soup is almost dry
Pour in the lemon juice and stir fry for a while
Stir-fried pork liver
Ingredients: 1/2 pork liver, 2 shallots, onion; appropriate amount of garlic, ginger, and dried chili; 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch, cooking wine, salt, and sugar.
practice
After the pork liver is sliced, rinse it in water several times, put it in a bowl and add 2 spoons of cooking wine to marinate for 10 minutes. Finely chop onion, shallot, ginger, garlic and chili.
Squeeze the water out of the pork liver, add more oil to the pot, cook it until it is 80% hot, and fry the pork liver until it changes color and is cooked.
Put a little oil in the pot, add shredded ginger, garlic cloves, and dry chili to the bottom of the pot. Pour in the onion and stir-fry for a while until fragrant, add the fried pork liver slices, add 2 tablespoons of soy sauce and stir-fry for 1 minute, 1 tablespoon of oyster sauce, a small amount of salt and sugar to taste, add the shallots and stir-fry for 2 minutes over high heat.
Finally, add a small amount of water and starch to thicken, and the juice can be collected after high heat.
mustard shredded pork
Ingredients: 150 grams of shredded pork, 50 grams of shredded mustard, 50 grams of small dishes, 20 grams of mixed oil, 3 grams of peppercorns, 3 grams of shredded ginger, 10 grams of water starch, 10 grams of soy sauce;
practice
Cut the pork into shreds and the shallots into inch pieces. Mix pork with soy sauce and water starch.
Heat the pot with oil, add the pork shreds and stir-fry until the surface turns white. Add shredded ginger and pepper and saute until fragrant.
Add mustard and stir fry. Add onion and stir fry evenly.
Braised Lamb and Radishes
Ingredients: mutton, white radish, onion, ginger, garlic, bay leaves, star anise, pepper, cumin, dark soy sauce, light soy sauce, coriander, cooking wine.
practice:
Cut the mutton into pieces, cut the white radish into pieces,
Put water in the pot, add a little pepper, ginger slices, cooking wine, and blanch the mutton for later use.
Heat the wok, add oil, add onion, ginger, garlic and various seasonings and stir-fry until fragrant.
Pour in the mutton, stir fry for 1 minute, add cooking wine and stir fry, add soy sauce and dark soy sauce, stir fry evenly.
Pour into hot water to cover the mutton. After the fire is boiled, turn to medium and low heat and simmer.
Cover the lid and simmer for 1 hour. During this period, pay attention to turning it a few times to prevent the bottom of the pot from burning off. Add radish pieces and continue to simmer for half an hour. If there is still a lot of soup, you can turn on a high heat, so that the soup will dry up faster. .
Sprinkle some parsley at the end, and serve on a plate.
Grilled catfish
Ingredients: 600 grams of catfish, 5 grams of parsley. 20 grams each of bean paste, peppercorns, 30 grams of pickled peppers, 30 grams of chopped pickled vegetables, 1.5 kilograms of salad oil, 10 grams of water starch, monosodium glutamate, sliced onion, pickled ginger, 800 grams of broth, 2 grams of salt, 5 grams of chopped green onion .
practice
Cut the catfish into 2 cm square pieces, marinate with salt and 5 grams of monosodium glutamate for 5 minutes.
Add the salad oil to the pot and heat it until it is 70% hot, add the fish pieces and fry for 3 minutes until the color is golden and take out.
Put 20 grams of salad oil in the pot and heat it until it is 50% hot, add the shallots and stir fragrant, add bean paste, pickled peppers, Chinese peppercorns, pickled ginger, pickled green vegetables, stir fry for 1 minute on low heat until fragrant, add catfish cubes, broth Boil for 5 minutes until the ingredients are fully flavored, add monosodium glutamate, thicken with water starch and put into a container, sprinkle with chopped green onion and parsley.
Fried cauliflower with sliced meat
Ingredients: pork belly, cauliflower, green and red peppers, green onions, ginger, dried peppers, bean paste, soy sauce, oyster sauce, salt, chicken essence
practice
Wash the pork belly and cut into large thin slices for later use; wash the cauliflower and cut into small florets and blanch them for later use; cut the green and red peppers into small circles;
Heat the oil, put onion ginger, dry chili in a pot, add the pork belly and stir-fry until the pork belly is slightly browned, add the bean paste and stir-fry the sauce; add soy sauce, oyster sauce and salt to make the pork belly taste good; put Continue to stir-fry the cauliflower, green and red peppers, stir-fry until the cauliflower is flavorful, add the chicken essence and mix well to serve.
Cumin squid
Material: 1 squid, 10 grams of cumin, 3 grams of salt, 15 grams of peanut oil
practice:
Wash the squid and cut into strips about 2 cm wide
Put the cut squid in a bowl and add salt
Grab it with your hands and marinate for about 10 minutes
Put some peanut oil in the pot and heat it
Put the squid in the pan and fry
After the water comes out, pour out the water.
Pour in cumin, more
Stir well, so that the squid is evenly coated with cumin powder.
crispy chicken
Ingredients: 1 chicken (weight about 1500 grams)
Seasoning: 30 grams of caramel, 75 grams of Zhejiang vinegar, 50 grams of cooking wine, 15 grams of old ginger, 20 grams of green onions, spices (5 grams each of pepper, star anise, cinnamon, shannai, 6 grams of grass fruit, 2 grams of cloves, 6 grams of sand ginger , 5 grams of licorice), 8 grams of salt, 80 grams of starch, 2 kg each of broth and salad oil.
practice:
The chickens are slaughtered and cleaned. Put the spices into the soup pot, add the broth, old ginger, green onions, cooking wine and boil for 1.5 hours on low heat, then add salt to make brine.
Put the chicken into the hot brine and boil it on a small fire, remove the chicken and hang it with an iron hook to control the water; 60 grams of caramel, Zhejiang vinegar, starch, and boiling water are mixed thoroughly into a paste, evenly spread on the chicken, and placed in a ventilated place Place for 4 hours to dry.
Put the salad oil in the pot, when it is 70% hot, add the chicken and fry it for 3 minutes on low heat until the skin is light red, take it out and put it in the pot and deep-fry it on medium heat for 2 minutes until the skin turns red, take it out and put it in on the plate.
Making key:
When marinating chicken, you must not use medium fire or high fire, you must use low fire, so as to ensure that the chicken skin is complete and the taste is sufficient.
After wiping the prepared pulp on the surface of the chicken, it must be dried before frying.
Steamed Pork with Bean Paste
Ingredients: 260 grams of bean soaked, 80 grams of tenderloin.
Practice: 1. Prepare the required materials.
Slice the meat, put it into a small bowl, add a spoonful of soy sauce and an appropriate amount of cornstarch and marinate for 15 minutes.
Put the bean paste in the basin and sprinkle a little salt. After mixing well, tear the bean paste with your hands (easy to taste), and place it at the bottom of the steaming bowl.
Put the marinated meat on top of the bean paste, add a spoonful of cold boiled water, put it in the steamer, turn the steamer to medium heat and steam for 10 minutes.
Sprinkle chopped leeks and chopped peppers out of the pot (optional)
Salt and pepper shrimp
Ingredients: 400 grams of shrimp, cooking wine, pepper, appropriate amount of garlic, 2 mixed salt and pepper, appropriate amount of millet, 2 spicy, 1 tablespoon of cornstarch
practice
Wash the prawns, cut off the whiskers, remove the shrimp lines, and marinate with cooking wine and pepper for ten minutes to remove the fishy smell!
Cut the millet into hot circles, slice the garlic, and stir-fry the Sichuan pepper until fragrant, crush it with a rolling pin and mix it with salt to make a salt and pepper!
Wash the marinated prawns and mix them with a spoonful of dry starch! Heat the oil pan to 70%, deep fry the shrimp until it turns red and take out! Heat the oil again for re-frying!
Pour out the oil in the pot, just sauté the garlic slices and millet spicy with a little oil, add the fried shrimp and flip it twice, then add the pepper and salt and stir evenly, and you’re ready to go!
Tofu roasted fungus
Ingredients: 1 piece of northern tofu, 50 grams of fungus, 1 sharp pepper, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, appropriate amount of water and starch
practice:
Soak dried black fungus in cold water for 3-4 hours in advance;
Cut the tofu in half, and then cut into 1 cm thick slices;
Wash the fungus, remove the roots, tear it into small buds, remove the stalks and seeds from the peppers, and cut them into diamond-shaped pieces;
Heat the oil in the pot, put in the tofu and fry it, fry the tofu on both sides until golden brown, put the tofu out for use, after the tofu is fried, it is easier to taste;
Add a little oil to the pot, add chopped green onion and minced ginger to fry the pot, add the fungus and stir-fry for 1 minute;
Add tofu and stir fry evenly, pour in half a bowl of water, add soy sauce, oyster sauce, a little salt, bring to a boil, and cook with medium and low heat for 2-3 minutes;
Add the pepper pieces, stir fry evenly, pour in an appropriate amount of water and starch, heat on high heat until the soup becomes thick, turn off the heat, and put it on a plate.
Fried Shrimp with Crab Mushroom
Ingredients: Shrimp, Crab Mushroom, Red Pepper, Green Garlic, Shredded Ginger, Corn Flour, Salt, Liquor
practice
The shrimps and crab mushrooms are ready, and the shrimps are slightly marinated with some salt and white wine. Cut red pepper, green garlic, ginger and set aside.
Blanch the crab mushrooms, drain and drain (add a little salt to the water), add a little cornstarch to the shrimp and mix well.
Heat the oil in a pan, sauté the shredded ginger until fragrant, pour in the shrimp and fry until fragrant, add in the crab mushrooms and stir-fry for a few times.
Add green garlic and fry for a few times, add a little salt to taste, add red pepper and fry for a few more times, then turn off the heat and serve on a plate.
Chopped Pepper Chicken Gizzard
Practice 1. Clean the chicken gizzards, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine to marinate for about 20 minutes;
Wash the green peppers, remove the seeds and cut them into sections, and slice the onions, ginger and garlic;
Heat oil in a hot pan. After the oil is hot, add pepper, ginger, onion, and garlic to fry until fragrant;
Put the marinated chicken gizzard slices and stir-fry until broken;
Add green pepper pieces and stir fry, add a little dark soy sauce, fry until the green peppers are broken, add a little salt, and drizzle a little sesame oil.
Sichuan-flavored fish-flavored shredded pork
Wash the celery in selected sections and shred the tenderloin for later use.
Add cooking wine, soy sauce, vinegar, salt, sugar, oyster sauce, pepper and a spoonful of water starch to the shredded pork and mix well.
Heat the oil in the pot until it is 80% hot, pour in the shredded pork and stir fry quickly and set aside.