A selection of 35 dishes, delicious and affordable, the delicious taste on the tongue cannot be refused
In life, only food can't live up to it. What is food? As the name suggests, it is delicious food. The expensive ones are delicious from the mountains and the sea, and the cheap ones are street food. In fact, food is not divided into high and low, as long as you like it, you can call it food. Find the taste you like, chew it quietly, aftertaste gently, with an extraordinary charm. Cooking food is like being a human being. You must use real materials and choose the best. Don't blame your food because you don't have an appetite. Only when you cook it carefully will it become delicious food. With the improvement of living standards, people are more and more particular about eating. People are no longer satisfied with eating enough, but want to eat well, so the pursuit of color, aroma and taste of food has improved, and food has followed suit. Renamed food. In my spare time, I carefully organize and share delicious food from all over the world every day, so that we can eat delicious food all over the country without leaving home, so that you who have been traveling for many years can also taste the delicious food of your hometown to relieve your nostalgia.
Spicy Stir-fried Cabbage
Ingredients: 1 stalk cabbage, appropriate amount of oil and salt, 1 onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of Laoganma, 1/3 tablespoon of rice vinegar, 1 tablespoon of soy sauce
practice:
Peel off the cabbage leaves, wash them in clean water, remove and drain the water;
Tear the cabbage leaves into pieces by hand, cut the green onion into chopped green onion, mince the ginger, and slice the garlic;
Heat the oil in the pot, add the onion, ginger and garlic to saute until fragrant, add the cabbage, turn on high heat and quickly fry until the leaves are slightly soft and slightly translucent;
Add salt, rice vinegar, light soy sauce, 1 tablespoon of Lao Ganma, stir fry quickly with high heat, turn off the heat, and put it on a plate.
tomato dried tofu
Material: dried white tofu, tomato (tomato), green pepper
practice:
Wash the dried white tofu and cut into slices of tomatoes, green peppers and cut into pieces.
Heat oil in a pan, sauté ginger until fragrant, add white tofu and fry until golden brown on both sides, then add green bell peppers, add a little water and stir fry. Finally, add tomatoes, add salt and mushroom essence to taste and serve.
Gluten Fried Vegetables
Materials: green vegetables, gluten, mushrooms, water, oil, sugar, salt, chicken essence.
Practice: 1. Soak the shiitake mushrooms in boiling water for later use, wash and chop the green vegetables, and mix the oil and gluten into pieces.
Cut the soaked shiitake mushrooms into strips and mix them with the vegetables and gluten.
Put a spoonful of oil in the oil pan, pour the green vegetables and gluten mushrooms down and stir fry for a few times over high heat, pour in a large bowl of water, add an appropriate amount of sugar, salt, chicken essence, stir fry evenly, cover and simmer for a while. Serve until the water is almost dry.
wolf tooth potato
Prepare the ingredients:
2 potatoes, coriander, chives, garlic, cooking oil, salt, cumin powder, pepper powder, chili noodles, soy sauce, vinegar
practice:
After peeling the potatoes, cut them into strips with a wave knife, so that the potatoes have a wavy shape; put the potato strips in clean water to wash off the starch and set aside.
Put more oil in the pot and heat it to 60% heat. At this time, adding potatoes will cause bubbles. Put all the potato strips in.
Fry on medium and high heat for about 5 minutes, fry the potatoes until slightly golden, filter the oil and remove; add half a spoon of salt, 1 spoon of cumin powder, 1 spoon of pepper powder, 3 spoons of chili noodles, 1 Spoon light soy sauce, 1 tablespoon vinegar, mix the potatoes and all the seasonings evenly, this wolf tooth potato is done.
The fried potatoes have a very fragrant french fries flavor, and they are even more fragrant after being mixed with the seasoning.
Sausage with Lettuce and Carrot
Food preparation:
A few sausages; a carrot; a lettuce; a little salt
practice:
Wash the sausages first, slice them for later use, peel the lettuce and carrots, slice them, add a little oil and salt to the boiling water, blanch them and drain them for later use.
Heat the wok over high heat, add a little oil (not too much, just a little), put in the sausages, stir-fry on low heat until the oil comes out, don't fry for too long, the sausages will be mushy.
Put in the blanched lettuce and carrots, stir fry continuously, add salt to taste, or add a teaspoon of sugar to refresh, sprinkle a teaspoon of white sesame seeds and mix well before serving. La.
blanched vegetables
Ingredients: Vegetables; Garlic; Soy Sauce
Practice: 1. Cut off the whole green cabbage from the stem, and the stem becomes a green rose. Then, after washing it, pour some cooking oil into the boiling water, put the green cabbage leaves down and scald it and put it on a plate. The flowers cut from the stems are also blanched and placed on a plate.
- Heat the oil in a hot pan, pour the minced garlic into the oil, stir-fry, add soy sauce, and pour the minced garlic soy sauce on the leaves.
Spicy Minced Pork Steamed Tofu
material
25 grams of Sichuan bean paste (chopped into puree in advance); 400 grams of lactone tofu (also called soft tofu, silk tofu); 50 grams of minced meat (fat and thin); 15 grams of extremely fresh soy sauce; appropriate amount of green onion; appropriate amount of ginger; 1 tsp starch; a little cooking wine
practice
Tear off the seal on the surface of the tofu box, then gently buckle it on the cutting board, and cut a small opening at the four corners of the bottom of the box with a knife.
Gently tap the box to release the tofu from the four walls of the box, and then gently take down the box, so that the soft and tender lactone tofu will be taken out completely.
Cut the lactone tofu into slices about 0.5~0.8 thick, and then cut a knife in the middle. Use a knife to hold the tofu twice in a deep dish, and press it gently with your hands to form neatly stacked tofu slices.
Put the fat and thin minced meat into a bowl, add soy sauce and a little cooking wine and stir well. Pour an appropriate amount of cooking oil into the wok, add the minced meat and fry the color.
Move the minced meat to the side of the pot, stir-fry the minced bean paste and minced green onion and ginger over low heat to make red oil. Then mix minced meat and bean paste, put in a small bowl of water and bring to a boil.
Stir the starch with a little water and pour it into the pot. Stir the bean paste minced meat sauce in the pot into a thick juice. Pour the cooked sauce into the tofu plate, put it in the steamer and steam for 8 minutes, then turn off the heat, take out and sprinkle with chopped green onion.
Roasted pork with louver
Ingredients: 250g pork belly, 100g dried louver, one tablespoon of dark soy sauce, two tablespoons of fermented bean curd juice, one teaspoon of sugar, 1/4 teaspoon of salt, three star anise, a small piece of cinnamon, three dried hawthorn, and a section of green onion , a small piece of ginger;
practice
Cut the pork belly into 1cm long squares on the bottom side; soak the louver knots in warm water until soft; smash star anise, cinnamon, dried hawthorn, sliced onion, ginger pieces and put them in the seasoning bag; heat the pot, put a little oil, stir fry the meat pieces until the surface of the meat pieces turns yellow;
Pour in the dark soy sauce, fermented bean curd juice, and sugar, stir fry until the surface of the meat pieces is colored, pour in the boiling water to cover the meat (about 500ml); bring to a boil over high heat, add salt and seasoning packets, turn to low heat and simmer for half an hour, then add louver Continue to simmer for 40 minutes until the soup thickens;
Instant Boiled Spicy Hot Pot
Ingredients: hot pot powder, cauliflower, fungus, rice cold cake, oyster mushroom, lotus root, potato, lettuce, 30 grams of black tempeh, 3 cloves of garlic, 1 small piece of old ginger, 1 grass fruit, 1 fragrant fruit, 1 cumin Small spoon, 1 small piece of cinnamon, 2 white buttons, 1 fragrant leaf, 1 triangle, minced pepper, minced Chinese prickly ash, sesame oil, Chinese prickly ash oil, 2 tablespoons of Pixian watercress, monosodium glutamate, salt, Erjingtiao, millet pepper, coriander
practice:
Prepare the ingredients for frying: cut the black bean drum first, and chop the garlic.
Put oil in the pot, fry the watercress first; then add black bean curd, garlic and ginger, continue to fry until fragrant
Add a small half pot of broth or water, put it in the marinade box with the spices in the material, sprinkle with minced pepper and prickly ash, boil it, and lower the heat for 20 minutes
Soak the fungus and hot pot powder in advance; wash the various materials and cut into small pieces
Put the vegetables into the boiled soup base, depending on the amount of vegetables, fire for 5-10 minutes, and you're done
Put sesame oil, Sichuan pepper oil, monosodium glutamate and salt in a bowl, chop two vitex green peppers and millet peppers, and cut coriander into sections
Pick up the vegetables and put them in a sesame oil bowl, add an appropriate amount of soup, sprinkle with green peppers, millet peppers and coriander, and you're done
Stir-fried Pork Belly with Green Peppers
Ingredients: Skinned pork belly, green peppers, ginger, garlic, dark soy sauce, cooking wine, and appropriate amount of sugar.
practice:
Wash and slice the pork belly with skin for later use.
Wash the green peppers and cut them obliquely into sections. Put oil in the pot and heat it up. When the oil is 70% hot, add ginger and garlic slices and sauté until fragrant.
Add in the sliced pork belly and stir-fry until the meat is slightly rolled.
Add in the dark soy sauce and cooking wine, stir fry evenly, pour in the green peppers, cover and simmer for a while, until the green peppers are cooked, then remove the cover and add salt and sugar, stir well and serve.
Fresh Mushrooms with Scallion Oil
Ingredients: 8 fresh mushrooms, a small piece of carrot, 2 shallots, 3 tablespoons of salad oil, 1/2 teaspoon of salt, a little sugar, 1/4 teaspoon of chicken essence;
practice
Wash the mushrooms, peel and slice the carrots, wash the green onions and cut them into minced green onions; boil the water in the pot, add a teaspoon of salt, pour in the mushrooms and carrot slices, blanch for one minute, remove and let cool;
Squeeze the water out of the cooled shiitake mushrooms, tear each shiitake mushroom into four pieces; put the carrot slices and torn shiitake mushrooms in a large bowl, add 1/2 teaspoon salt, a little sugar, and 1/4 teaspoon chicken mix well;
Put the chopped green onion in a small bowl, heat the pot, add three tablespoons of salad oil and heat it until smoking, immediately pour in the chopped green onion to excite the fragrance; pour in the green onion oil, mix well and serve on a plate
Sweet and Sour Squid
Practice: 1. Prepare squid, shallots, chili sauce, sweet and sour sauce and white sesame seeds.
Process the squid first. After digging out the internal organs, directly tear off the skin on the surface of the squid. After cleaning, put it directly into boiling water and scald it for a while.
Cut the squid into pieces, tie it with shallots, and place it on a plate for later use.
Prepare a bowl and mix the chili sauce, white vinegar, sugar and sesame seeds together and set aside.
Finally, dip the squid in the sauce when eating.
Shredded Pork Fried Celery
Ingredients: a handful of celery, 100 grams of shredded pork, 1 spicy millet, a clove of garlic and minced
practice:
Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and 1 tablespoon of starch to the shredded pork and marinate for 10 minutes. Remove the roots and leaves from the celery and cut into sections.
Pour a little oil in the pot, add the shredded pork and stir-fry until the color changes color and the oil comes out. Add minced garlic and chili and stir-fry until fragrant. Add 1 tablespoon of salt and stir-fry evenly.
Put the celery and stir fry until soft, about 1-2 minutes.
Stir-fried dried pork belly
Ingredients: pork belly, dried fragrant, green pepper, oil, salt, soy sauce, ginger, chives
practice
Wash and slice the pork belly, wash the dried fragrant and cut into strips, wash and remove the seeds from the green pepper, and cut into pieces;
Heat the pan, pour the oil, stir-fry the pork belly until the oil is slightly yellow, add ginger, soy sauce, and salt to fry it until golden brown.
The oil after frying the meat is left in the pot and stir-frying until fragrant and dry, and when it is six mature, take it out of the pot; put the oil in the pot, and stir-fry the green peppers when it is six mature;
Pour the meat slices and dried fragrant into the pot and stir fry; add salt and chives and stir-fry.
Kelp salad
Ingredients: kelp, 1/2 tsp salt, 1 tsp oil, 1 tsp chili powder, 1/2 tsp mushroom powder, 1/2 tsp minced ginger
practice:
Soak kelp overnight, wash and shred;
After scalding with boiling water, put it in cold water and let it dry slightly;
Put oil in the pot, pour in the kelp, sprinkle with appropriate amount of salt, chili powder, mushroom powder and minced ginger;
Mix well and serve.
Kung Pao mustard
Ingredients: 3 mustards, 200 grams of pork tenderloin, peanut kernels (fried), oil, vinegar, 5 grams of onion, 5 grams of ginger, 5 grams of garlic, 5 grams of light soy sauce, 5 grams of dark soy sauce, starch, 2 grams of sugar, chili sauce
practice:
Shred the tenderloin, mix well with a little sugar, light soy sauce, dark soy sauce and cornstarch, add a small spoon of sesame oil, mix well and marinate for about 10 minutes.
After rinsing the mustard, remove the white part, and cut the green and crispy part into strips.
Heat the wok and add oil. After the oil is warm, add minced ginger, minced garlic, and minced green onion (white onion) and stir fry until fragrant. Add shredded pork and shredded mustard and stir fry evenly.
Prepare the sauce: Mix sugar + vinegar + chili sauce, stir the sauce in the pot and stir well.
Stir fry the shredded pork with mustard greens, put in the fried peanuts before serving, sprinkle with chopped green onion and serve.
Sesame and Walnut Porridge
-Materials- 100 grams of rice, 5 grams of black sesame seeds, 10 grams of walnut kernels, appropriate amount of rock sugar
-Practice-1. Break the walnut kernels and wash the rice
2. Boil water in a pot, pour in rice and cook
3. Cook the rice until thick and add walnuts and sesame seeds
4. Finally add rock sugar and cook until the rock sugar melts
Stuffed Winter Melon
Practice: 1. Put water in the pot, add the mushrooms after the water boils, and remove the mushrooms from the cold water after the water is boiled again.
Chop the blanched shiitake mushrooms, chop the onion and ginger, put them into the meat filling, add five-spice powder, light soy sauce, peanut oil, and salt and mix well.
Cut the wax gourd into thin slices, put the cut wax gourd slices in hot water and scald until soft, and blanch the leeks by the way, lay the wax melon slices flat, put the meat filling, roll them along the curvature of the wax melon slices, and tie them with leeks On, the dishes with high value are all ready and placed on the plate!
Kung Pao Potatoes
Ingredients: 1 potato, 50 grams pork, 1 green pepper, 50 grams peanuts, 80 grams cucumber, onion, ginger, salt, 5 grams pepper, 10 grams dried pepper, 2 garlic cloves, 10 ml dark soy sauce, 20 light soy sauce ml, 20ml balsamic vinegar, 10g sugar, 30ml cooking wine, chicken essence, sesame oil
practice:
Cut the pork into cubes, add soy sauce, cooking wine, sugar, and starch and mix evenly; boil water in a pot, add diced potatoes, cook for 5 minutes, remove and cool; pour a little oil in the wok and fry the peanuts, drain and drain.
Chop onion, ginger, garlic, pepper, and cucumber; take a small bowl and add dark soy sauce, light soy sauce, balsamic vinegar, sugar, cooking wine, and water, and mix well.
Fry the Chinese prickly ash in the wok, sauté the onion, ginger, garlic and chili until fragrant, add in the diced pork and stir-fry until the color changes.
Pour in diced potatoes and stir fry, add the prepared sauce, cook on high heat for 3 minutes to taste, add in diced cucumber and green pepper and stir fry, then pour in diced meat and peanuts, pour in water and starch, stir well, pour in Add sesame oil and stir fry evenly.
Yipin Spicy Yellow Ox Palm
Features: This first-grade spicy yellow ox palm is made of a special ingredient - ox palm. This rare part of the cow is used in the dish. It is tender, smooth and fresh, with a thick collagen feeling, like a piece of jelly. The taste is elastic and strong Road.
Main ingredients: 5 fresh yellow ox palms.
Accessories: 50 grams of dried chili, 25 grams of peppercorns, 25 grams of cinnamon, 15 grams of star anise, 10 grams of cumin, 2 grass fruits, 150 grams of green onion, 150 grams of ginger slices, 150 grams of Huadiao wine, 100 grams of garlic seeds, 30 grams of original soup , add 50 grams of red oil, 25 grams of balsamic vinegar, 20 grams of minced garlic, 10 grams of monosodium glutamate, and 5 grams of cooked white sesame seeds.
practice:
5 fresh yellow ox palms, clean the remaining hair, scrape and wash, and evenly make 4 cuts in the longitudinal direction (the bones should be visible deep, so that it is easy to cook thoroughly).
Put the water in the pot, add the beef palm and cook for 20 minutes, let it soak through, remove it and let it cool.
Add an appropriate amount of water to the soup bucket, add ox palm, spice bag (50 grams of dried chili, 25 grams of pepper, 25 grams of cinnamon, 15 grams of star anise, 10 grams of cumin, and 2 strawberries, cleaned and wrapped in gauze), green onion Boil 150 grams of segment, ginger slices, 150 grams of Huadiao wine, and 100 grams of garlic seeds on high heat, turn to low heat and cook for 1 hour until soft, add 80 grams of salt and 50 grams of sugar and continue to cook on low heat for 1 hour.
Take out the beef paw and remove the bones, put it into the iron box while it is still hot, put a heavy object on it to compact it, let it cool and then put it in the refrigerator to refrigerate and shape.
Note: The soup of boiled ox palm can be used repeatedly. After each use, the dregs in the bucket should be destroyed and boiled once. Before the next use, just make up with water.
Make:
Cut the cooked beef palm into 10 cm long and 4 cm wide slices, and cut the cucumber into 5 cm long slices.
Take a piece of yellow ox palm, cover it with two slices of cucumber, place it on a plate after folding it, place it in 6 groups in turn, pour in the red oil juice, sprinkle with 10 grams of chopped chives and serve.
Red oil juice production (1 serving):
Add 30 grams of boiled ox palm soup to the bucket, add 50 grams of red oil, 25 grams of balsamic vinegar, 20 grams of minced garlic, 10 grams of monosodium glutamate, and 5 grams of cooked white sesame seeds and mix well.
Tips:
When slicing ox palms, remove the broken bones, otherwise the knife will be "jammed" when slicing, and it will also taste scum.
The gelatin of the beef palm is very thick, and it should be simmered on a low fire until it is soft and rotten, otherwise the meat will be tight and the tendons will not be chewable.
A Cucumber Flower
The finished dish is crisp and delicious, and it is a delicious food for drinking and entertaining guests.
Raw material: 30 catties of cucumber (made in batches)
Seasoning: 300 grams of green onions, 500 grams of garlic, 250 grams of ginger, 150 grams of millet pepper, 200 grams of coriander, 1500 grams of vinegar, 250 grams of Donggu soy sauce, 100 grams of Maggi fresh soy sauce, 200 grams of chicken powder, 800 grams of sugar , 100 grams of oil consumption, 20 grams of pepper oil.
- Divide the cucumber in half, remove the heart, and cut into oblique knife pieces.
2, add sugar, kill water.
Mix the above seasonings thoroughly, stir with Sichuan pepper oil to make soup.
Put the killed cucumbers into the soup and soak for 8 hours.
Put the soaked cucumbers on a plate.
Fried vermicelli with bean sprouts and shredded pork
Main ingredients: 400 grams of black bean sprouts, 200 grams of pork tenderloin, and 100 grams of sweet potato flour.
Accessories: 50 grams of chives, 5 cloves of garlic, 3 dried chillies, 5 grams of salt, 15 grams of soy sauce, 3 grams of dark soy sauce, 2 grams of starch, 5 grams of cooking wine, 150 ml of drinking water, and appropriate amount of peanut oil.
Soak the bean sprouts in salt water for 15 minutes, control the water, wash the leeks and cut them into small pieces, slice the garlic, and wash the dried peppers and remove the seeds for later use.
Cook the sweet potato vermicelli, remove the water and set aside, shred the tenderloin, add 2 grams of salt, 5 grams of organic soy sauce, 2 grams of starch and 5 grams of cooking wine, mix well and marinate for 20 minutes.
After the pan is hot, put a little more peanut oil, and quickly fry the marinated shredded pork, then put it out for use.
Use the remaining oil at the bottom of the pan to sauté the garlic slices and dried chili until fragrant.
Add the processed bean sprouts, add 3 grams of salt, and stir-fry over medium heat until the bean sprouts are broken.
Add the cooked sweet potato vermicelli, add 10 grams of organic soy sauce, 3 grams of dark soy sauce and 150 ml of hot water, mix well and cook for 2-3 minutes until the soup is absorbed by the vermicelli.
After the noodles are tasted, add the fried shredded pork and chives and mix well.
Turn off the heat and serve.
Pepper Pork Belly Chicken
material
1 pork belly; 1 whole chicken; 50g white pepper; appropriate amount of ginger; appropriate amount of wolfberry; appropriate amount of salt
practice
Clean the chicken body with the chicken head and chicken feet removed, put it in the pot with cold water, skim off the scum after the water boils, and rinse off the impurities on the surface with hot water;
Mash the white peppercorns, put them in a gauze bag, and stuff them into the chicken belly;
Wash the pork belly in advance, tie the end close to the tip of the belly with a thread, then stuff the whole chicken into the pork belly, add ginger slices at the same time, and seal the other end of the pork belly;
Before the pork belly is stewed in the pot, take two pairs of clean chopsticks and place them in the pot in a "well" shape, and then put the pork belly in, so that it is not easy to stick to the pot;
Then add ginger slices, pour in water, completely cover the pork belly. After the water is boiled, cook for two or three minutes, skim off the foam. Then cover the pot and simmer for two hours on medium-low heat;
Turn off the heat, take out the pork belly, cut it open when it is not hot, take out the whole chicken, then cut the pork belly into thin strips, and cut the whole chicken into pieces;
Put the pork belly and chicken back in the pot, re-ignite the fire, sprinkle in a small handful of wolfberry, simmer a little, and you can serve the soup.
Shredded Lettuce
Food preparation:
shredded pepper; lean meat; lettuce; shredded ginger
practice:
Cut the lettuce into uniform shreds, cut the lean meat into shreds of the same size, put a little oil in the pot and fry the shredded pork first, and then cook the shredded pork.
Leave the bottom oil in the pot and stir-fry the shredded pepper and ginger, then add the shredded bamboo shoots and stir-fry together, then add the shredded pork and stir-fry for three minutes.
Dry Pot Beer Duck
Prepare ingredients: hemp duck, potatoes, dried mushrooms, a bottle of regular beer, green and red peppers, cut into pieces, aniseed, cinnamon, peppercorns, ginger slices, garlic cloves, shallots, scallions, chopped scallions, minced scallions, and 1 coriander leaf Small handful, cooking wine, bay leaves
practice:
Chop the duck into small pieces and wash the blood. Fill the pot with cold water, add chopped ginger and bay leaves, boil over high heat, pour out the duck pieces and drain (the purpose of blanching is to remove the fishy smell of duck meat), pick out the old ginger and bay leaves.
Heat oil in a pot, add garlic cloves, scallion white segments, star anise, peppercorns, cinnamon, fragrant leaves, and ginger slices, and fry until fragrant. Pour in the duck pieces, add a little soy sauce and light soy sauce, and stir-fry with cooking wine.
After stirring well, pour in the whole bottle of beer, a little vinegar (the meat is easier to rot if you put vinegar), boil over high heat, and simmer slowly over low heat. Potatoes and mushrooms are cut into pieces, and the potato pieces can be larger.
When half of the soup is left, add potato cubes and shiitake mushrooms, change to high heat and bring to a boil, then return to low heat and simmer slowly. After the potatoes are soft and rotten, change the fire to collect the juice, stir fry, and sprinkle with chopped green onion and chopped parsley after serving.
Garlic Spicy Shrimp
practice:
Large prawns, peeled and deveined;
Chop the garlic and cut the pepper into small circles with scissors;
Pour 2 tablespoons of olive oil into the pot. Don't wait for the oil to heat up, then pour in minced garlic and chili rings;
Pour in the shrimp, season with salt and pepper, and fry until cooked.
Garlic Spinach
Ingredients: Spinach, Garlic, Oyster Sauce, Oil, Salt
practice:
Choose the spinach, remove the roots and wash.
Chop the garlic, heat the pan with oil and fry it.
After fragrant, add spinach and stir fry.
Put an appropriate amount of oyster sauce.
Add salt and cook.
Braised Pumpkin with Ribs
Ingredients: 500 grams of pork ribs, 1 pumpkin, onion, ginger and garlic, 10 rock sugar, 1 star anise, 1 piece of cinnamon, 10 peppercorns, dark soy sauce, light soy sauce, cooking wine, salt
practice:
Blanch the ribs to remove blood, rinse with cold water, and control the water for later use;
Wash the pumpkin and cut it into small pieces;
Fry rock sugar in hot oil in a wok until it melts completely and turns dark red;
Pour in the pork ribs and stir fry until all the color is browned. In order to make the color darker and better, pour in a small amount of soy sauce and stir-fry. Add onion ginger garlic star anise pepper cinnamon and stir fry;
Pour two bowls of water, cover the pot and start to simmer for 10 minutes on high heat, then turn to low heat for 30 minutes. At this time, the ribs are basically cooked, pour in the pumpkin pieces, cover the pot and simmer for 10 minutes. ;
Sprinkle chopped green onion before serving.
Fresh Pepper Chicken
Ingredients: chicken, green onion, ginger, salt, monosodium glutamate, soy sauce, two vitex, green pepper, millet spicy, shredded ginger, garlic clove, dried chili festival, dried pepper, green bamboo shoots, 1 tablespoon of light soy sauce, 1 tablespoon of vinegar , half a teaspoon of sugar, fresh soup, chicken powder
practice:
Cut the chicken into small pieces, add onion, ginger, salt, monosodium glutamate, soy sauce, etc. to marinate for flavor, then add 50 to 60 percent of the oil in a hot oil pan, and remove it for later use;
Add red oil to the wok and heat it up, add diced green two vitex peppers, green peppercorns, hot millet, shredded ginger, dried peppercorns, garlic cloves, dried peppers and stir-fry until fragrant, then add chicken pieces and green bamboo shoots piece;
Pour in 1 tablespoon of soy sauce, 1 tablespoon of aged vinegar, and half a tablespoon of sugar, add a little fresh soup and chicken powder and stir-fry, cover and simmer for 4-5 minutes, until the chicken tastes good and the juice has been drained, then put it on a plate. vegetable.
Scallion Oil Cucumber
Ingredients: 500 grams of cucumber, 3 grams of salt, 2 grams of MSG, 15 grams of sesame oil, 10 grams of green onions
practice:
Wash the cucumbers, sterilize them, cut them into small pieces with a thick top and a thin hob, put them in a small basin, sprinkle with refined salt and mix well. After about a few minutes, wash them with cold boiled water and squeeze them dry. Moisture, put in a plate.
Wash and cut the onion into pieces and place in a small bowl. Put the frying pan on the fire, put an appropriate amount of sesame oil in the pot and heat it, pour it into a small bowl with chopped green onion, scald it until fragrant, make green onion oil, cool it for later use.
Put the cucumbers into a small basin, add an appropriate amount of refined salt and monosodium glutamate, then pour in the prepared shallot oil and mix well before serving.
Honey Crispy Shrimp
Ingredients: prawns, cumin sprouts, minced ginger, minced garlic, starch, sugar, fruit vinegar, soy sauce, dried chili shreds
practice:
Cut off the shrimp gun and shrimp legs, open the back and remove the shrimp line, absorb the water, stick starch on both sides, deep-fry in 60-70% hot oil until the skin is crispy and the meat is tender, remove and set aside;
Mix sugar, fruit vinegar and soy sauce into a sauce for later use;
Leave the bottom oil in the pot, add dried chili shreds, minced ginger, minced garlic and stir-fry until fragrant, pour in the sauce and stir-fry until sticky, add the fried shrimp and stir-fry evenly, and then place the cumin sprouts on a plate.
Beef tendon yuba pot
practice:
Soak dried yuba in cold water one day in advance until soft, cut into inch pieces for later use. Shiitake mushrooms are also soaked in blisters, cleaned and treated for later use;
Boil the beef tendon in the cold water pot, wait for the water to boil, continue to boil for 2 minutes, rinse the blood foam with cold water, and drain;
Take another clean pot, add beef tendon and add water just enough to cover the beef tendon, add star anise, cinnamon, green onion, ginger, and soy sauce cooking wine in appropriate amount, after the high heat boils, turn to low heat and marinate for one hour;
When the beef tendon can be easily pierced with chopsticks, add the soaked yuba and shiitake mushrooms, continue to cook for 10 minutes, and then turn to high heat to dry up some of the soup;
Finally, add a little sesame oil and sprinkle with chopped green onion.
Tomato Beauty Pot
-Ingredients- 2 tomatoes, 10 grams of wolfberry, 30 grams of bean curd, 4 tablespoons of tomato sauce, 1 teaspoon of salt
-Practice -1. Wash the tomatoes, remove the stems and cut them into small pieces; blanch the bean skins with boiling water, drain the water, and cut them into small pieces for later use; wash the wolfberries and drain them for later use
2. Take a soup pot, put 1000ml of water and bring to a boil, add the tomato pieces and bean skin pieces from step 1 and bring to a boil.
3. Add in wolfberry, cover and simmer for 5-6 minutes over low heat. Add seasonings before serving.
Hot and sour potato chips
Ingredients: new potatoes, green and red peppers, dried red peppers, garlic, salt, sugar, monosodium glutamate, soy sauce, vinegar
practice:
Peel the potatoes and cut them into slices. Wash the green and red peppers and cut into small cubes.
Cut the dried red pepper into small pieces and remove the seeds. Sliced garlic.
Pour oil into a hot wok, fry the dried red peppers and garlic slices, and add the potato slices and green and red pepper pieces after the fragrance is released.
After stirring a little, season with salt, sugar, monosodium glutamate, and soy sauce, and stir fry evenly.
Pour a little vinegar before serving, stir fry evenly, and you’re done.
Potato Stew in Tomato Sauce
-Materials- 200 grams of tomato pieces, 100 grams of eggplant segments, 300 grams of potato pieces, 5 grams of cooked green peas, 300 grams of tomato sauce, 1/4 tsp of salt
-Practice -1. Pour an appropriate amount of oil into a hot pan and heat it up. Add in the tomato pieces and fry them on medium-low heat until fragrant. Then add the potato pieces, eggplant pieces and all seasonings and mix well.
2. Change to high heat and bring to a boil, then turn to low heat and simmer for about 20 minutes until the potatoes are softened. Finally, add cooked green peas and cook for a while.