A selection of 36 dishes to share, delicious and real, unforgettable taste
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!
Braised vermicelli with cabbage and pork
material
200 grams of cabbage, 100 grams of sweet potato vermicelli, 200 grams of pork belly, 5 grams of soy sauce, 2 grams of ginger, 2 grams of pepper, 5 grams of chives, oil and salt
practice
First, soak the sweet potato vermicelli full of hot water, slice the cabbage, slice the pork belly, and cut the sweet potato vermicelli not too short. chopped chives,
Add oil and sprinkle with shredded ginger for fragrance, add pork belly, stir-fry with a little cooking wine and cook for a few minutes.
Then add the cabbage and stir-fry, at this time pour some light soy sauce to color. When the sweet potato is cooked, add the shallots, salt, and pepper.
It's ready to cook!
Fish-flavored steamed tofu
Prepare the ingredients, soak the tofu in warm water for ten minutes
Slice the tofu into the platter, mince the pork, mince the onion, ginger and garlic, mince the pickled pepper, add the starch and water to mix well and prepare other seasonings for later use
Heat the pot and fry the minced meat
After the minced meat changes color, add onion ginger minced garlic and stir fry until fragrant
Add pickled pepper and continue to fry
The oil is a little red when frying
Add cooking wine, add a small amount of boiling water after steaming the soy sauce
Put in balsamic vinegar, sugar, and flavor. When the soup is boiled, add water and starch and stir slowly. When the soup thickens, start the pot
Pour the soup on the coded tofu, put cold water in the pot, put the plate on the drawer, turn on the fire and steam for three minutes
When out of the pot, sprinkle the minced green onion on the plate to enhance the color and flavor. A plate of fish-flavored steamed tofu is ready.
Cola Grilled Shrimp
Ingredients: 300g shrimp, 50mL cola, 1 cucumber, 3 cloves garlic, 15g ginger, 6mL soy sauce, 10mL cooking wine, 1 spring onion;
practice
Wash the shrimp with water, slice the ginger and garlic, and cut the onion into small pieces; sauté the ginger and garlic until fragrant, pour in the shrimp and fry until discolored;
Mix cooking wine, cola, and soy sauce into juice and pour it into the pot; when the juice is almost dry, sprinkle onions, stir well and take out of the pot;
Grate the cucumber and pour the shrimp on top;
Fried Pork with Crispy Ginger
material:
1 piece of pork belly with skin, 1 piece of ginger, appropriate amount of brown sugar, appropriate amount of fish sauce, appropriate amount of cooking wine, appropriate amount of cooking oil
practice:
After the ginger is washed and dried, sliced with the skin;
Pickle with brown sugar, wrap the ginger slices in brown sugar, let stand overnight, and air dry for later use;
Then process the pork. After the water is boiled, steam the pork belly for 20 minutes, take it out, and cut it into small pieces for later use;
Heat oil in a hot pan, turn on medium heat, put in the marinated ginger slices, fry crispy and set aside for later use;
Keep the oil at the bottom of the pot and continue to heat it, take half of the crispy ginger and put it in the oil pot to sauté until fragrant, then add the meat pieces and stir fry, add an appropriate amount of fish sauce and cooking wine and stir well;
When the juice is about to dry up, add some cooking wine and brown sugar to taste; stir fry quickly until the gravy is dried up, then pour in the remaining crispy ginger, stir fry for a few times, and you’re ready to go.
Garnish with a little chopped green onion after serving.
Lily Red Date Turtle Soup
Prepare ingredients: 250 grams of turtle, 30 grams of lily, 30 grams of jujube (dried).
Practice steps:
Wash the lily and red dates, scald the tortoise with boiling water, remove the shell, intestines and head, wash and cut into pieces;
Put all the ingredients into the pot together, add an appropriate amount of water, bring it to a boil over high heat, simmer for three hours, season with seasoning, and drink the soup and meat as needed.
Grilled Deer Antler Yuan Fish
Prepare ingredients: 1500 grams of soft-shelled turtle, 1 gram of deer antler, 15 grams of coriander, 15 grams of green onions, 10 grams of ginger, 3 grams of peppercorns, 25 grams of rice wine, 5 grams of salt, 3 grams of monosodium glutamate, 25 grams of soy sauce, 5 grams of sugar, lard (Refining) 50 grams, starch (peas) 10 grams.
Practice steps:
Cut off the head of the Yuanyu, clean the blood, scald it with hot water, put it in a cold water basin, scrape off the black skin, remove the hard cover, take out the internal organs, chop off the four claws, then wash the Yuanyu, chop Cut into 1-inch and 5-minute cubes, mix well with soy sauce and marinate;
Put oil in the spoon, and when it is 80% hot, put the Yuanyu in the oil and fry it until golden brown, pour it into a colander, put oil in the spoon, fry it with onion, ginger and pepper to make seasoning wine, add starch and water to mix Reserve into the gorgon juice.
Put the Yuanyu belly down, according to the original shape of Yuanyu, put it in a bowl, add seasoning wine, Shaoxing wine, monosodium glutamate, soy sauce, white sugar and washed deer antler slices, then add chicken oil, steam on the tray for about three hours take out;
Decant the soup into a bowl, buckle the Yuanyu in the plate, pour 150 grams of the original soup into the spoon, thicken it with wet starch after boiling, drizzle with clear oil, pour it on the Yuanyu, and garnish the side of the plate with coriander edible on top.
Fried Pepper Chicken Thighs
Prepare ingredients: 200 grams of chicken thighs, 150 grams of eggs, 50 grams of starch (peas), 3 grams of pepper, 2 grams of salt, 10 grams of wheat flour, 1 gram of monosodium glutamate, 15 grams of sesame oil, and 50 grams of peanut oil.
Practice steps:
Wash the chicken thighs, cook them in a pot of boiling water, remove and let cool, knock the eggs into a bowl, beat them up, add dry starch, white pepper noodles, refined salt, monosodium glutamate, and sesame oil and mix thoroughly for later use;
Heat the wok, pour the oil and heat it up, roll dry flour on the chicken legs, coat with egg batter, put in 40% heat
Apple Roast
Prepare ingredients: 1000 grams of pork leg, 750 grams of apples, 750 grams of potatoes (yellow skin), 100 grams of lard (suet), 5 grams of wheat flour, 4 grams of salt, 4 grams of pepper, 30 grams of onion (white skin) , 7 grams of butter.
Practice steps:
Slicing and marinating: Rinse the pork leg, cut into slices, pat into thin slices to loosen the meat, put it on a plate, sprinkle with salt and pepper, mix well with chopsticks, and chop the potatoes finely mud;
Frying: Take the pot and heat it up, put in the lard and heat it up, stick the meat slices with flour, put them in the oil, fry until golden on both sides, and put them out of the pot into a plate;
Apple treatment: Wash the apples, peel them to remove riboflavin, and cut them into slices;
Plate: Put half of the apple slices on the baking tray, then place the pork slices on the apple slices, and sprinkle the remaining half of the apple slices on the pork slices;
Seasoning: Wash the shallots, cut them into filaments, wash the original pot and heat it up, put in butter and heat it up, add in the shredded shallots, fry until golden brown, pour in the brown seasoning soup, add refined salt, use a spoon Stir a few times, season well, and pour into the baking pan;
Roasting: Put the roasting pan in the oven, roast the meat until it is cooked and soft, and then serve with mashed potatoes.
Beef and Asparagus with Oyster Sauce
Ingredients: 4 taels of beef shank lean meat, half a catty of asparagus, half a red pepper, a little onion, a little ginger, five cloves of garlic, an appropriate amount of oil, a little salt, a little starch, a tablespoon of soy sauce, two tablespoons of oyster sauce, a tablespoon of cooking wine, 1 tablespoon black pepper
practice:
Rinse the beef, remove the roots of the asparagus and cut into sections, cut the red pepper into small pieces, pat the garlic flat, cut the ginger into pieces, and cut the onions into pieces for later use;
Cut the beef into small pieces, add cooking wine, soy sauce, starch, black pepper, oyster sauce, a little water, and mix well;
Boil water in a pot, add asparagus, fry until discolored and remove from water;
Heat the oil in a pot, add the beef, slide it until it changes color and remove it;
Heat oil in a pan, add onion, ginger, garlic, and chili to sauté until fragrant, add beef diced, asparagus, and at the same time add oyster sauce, black pepper, and salt, and stir fry quickly;
Thicken with starch, hang the juice out of the pot and place on a plate.
Pineapple Sweet and Sour Pork
Main ingredients: pineapple (one) egg (appropriate amount) tenderloin (appropriate amount)
Seasoning: cooking wine (appropriate amount) starch (appropriate amount)
practice:
Dice the pineapple and soak it in light salt water for later use.
Wash and cut the tenderloin into pieces, add an egg, a little salt and cooking wine and marinate for 10 minutes.
Then pour the meat pieces into the starch to coat evenly.
Heat the oil in the pot, pour in the meat and fry it.
After the oil in the pot is hot, pour in the tomato sauce boiled with an appropriate amount of water.
When the soup is thick, pour in the fried pork strips and pineapple pieces. Stir fry evenly with high heat.
Out of the pot code plate.
Tips:
- During the production process, it is recommended to cut the meat into smaller pieces, which are easy to taste, and it is also easy to grasp the heat during the frying process. 2. When marinating the meat, add eggs to make the meat more tender. 3. When frying the meat, the heat should be well controlled. The fire is easy to fry and it will affect the taste.
Stew Tips
Ingredients One onion; two cloves of garlic; veal; carrots; potatoes; salt; pepper
practice
Dried Sausage
Material: cooked fat sausage; dry red pepper; green hemp pepper; garlic; celery; peanut; salt; edible oil; cooking wine; starch;
practice:
Wash the celery, cut the peanuts and blanch them with boiling water for 5 minutes, peel off the red coat, then fry them in an oil pan over low heat, drain and let cool. Cut the cooked fat intestine into 1cm pieces with an oblique knife, add a little cooking wine and then add an appropriate amount of starch to ensure that the outer skin of the fat intestine is covered with starch. Pour a proper amount of oil into the pot (don't pour too much, the fat intestines will also produce oil, and the fried oil will have the peculiar smell of fat intestines, generally I don't want it) When the oil temperature is 70% or 80%, put the starch into the pieces one by one deep-fry the fat intestines until the skin is crispy and remove.
Heat the wok and pour oil, add minced garlic and fry until fragrant, add celery and stir fry for a while, then add sesame peppers and dried red peppers, stir-fry over high heat to get a spicy aroma, pour in fried peanuts and fried sausages, add Quickly stir fry a few times with some salt and serve.
Flavored Konjac Tofu
practice:
Slice konjac tofu, cut ginger and garlic randomly, and cut dry red pepper into sections;
Put oil in the pot, add Chinese pepper, cinnamon, star anise, dried chili, and fry on low heat until fragrant;
Sauté the ginger and garlic in the pot, stir fry the konjac tofu in the pot, add a little bean paste, and add a little light soy sauce for coloring and seasoning. Add the celery and stir fry evenly, add water until the konjac tofu is completely covered;
Bring to a boil over high heat, turn to low heat and cook slowly. The soup is reduced to one-third of the height of konjac tofu. Season with salt, a little pepper powder, a little pepper powder, and a little monosodium glutamate;
Lastly, add chopped green onion.
Sizzling Beef with Crispy Peppers
practice:
Beef slices are 4 cm long and 3 cm wide, add salt, monosodium glutamate, 5 grams of cornstarch, light soy sauce, tender meat powder, dark soy sauce and marinate for 10 minutes, then put into 50% hot salad oil and smooth on medium heat 0, For 5 minutes, remove and control the oil; dip the crispy peppers in the salad oil that is 70% hot and deep-fry for 0 to 5 minutes, remove and set aside.
Second soup, white sugar, 5 grams of cornstarch, monosodium glutamate and mix thoroughly to form a sauce; leave 10 grams of salad oil in the pot, and when it is 70% hot, add garlic slices, shallots, ginger slices, spicy girl sauce, oyster sauce and stir fragrant , add beef and gravy sauce and stir well over high heat, add crispy peppers, sesame seeds, fried peanuts and stir well over high heat, pour sesame oil out of the pan, put it on the iron plate that has been burned for 10 minutes, and sprinkle chopped green onion.
Braised Bamboo Shoots with Minced Pork and Vegetables
Prepare the ingredients
Heat oil in a cold pan, fry the garlic cloves and rice pepper rings over low heat until fragrant
Pour the minced meat into the pot, fry it on high heat, and fry until the meat is fragrant.
Pour the bamboo shoots into the pot and fry until they are broken
Pour the cabbage into the pot and stir well
Add the right amount of cooking wine, soy sauce and salt, stir fry evenly and taste good
Black Rice Shaomai
Soak the shiitake mushrooms in advance, mince the pork, and wash the peas for later use.
Soak glutinous rice and black rice one night in advance (at least four hours), then put them in a pot and steam them until cooked. (steamed with water)
Put the peas in a pot and blanch them in water for later use.
Peas, mushrooms and pork, mix together and mix well, add an appropriate amount of soy sauce, oyster sauce, salt, chopped green onion, thirteen incense, and cooking oil, stir well and set aside.
Then add the steamed glutinous rice and black rice and stir well. The filling is ready.
Prepare the dumpling skin and rolling pin, use the rolling pin to roll the dumpling skin around to form a lotus leaf shape.
Fill the skin with 70% full of siomai filling
Pinch the edge of the skin with your hand until it opens,
Take out the small pleats and reveal the filling slightly
【Braised Pig Trotters】
Ingredients: pig's trotter, ginger, garlic, onion, star anise, bay leaf, cinnamon, dried red pepper, pepper, rock sugar, cooking wine, soy sauce, dark soy sauce;
practice
- Wash the pig's trotters and blanch them first: put the pig's trotters in a pot of cold water and boil them for a few minutes, pick them up, rinse them with warm water, and drain them for later use;
Wash the shallots, ginger and garlic for later use;
Rinse star anise, bay leaves, cinnamon, dried chili, and Sichuan pepper for later use; put oil in the pot, add onion, ginger, and garlic to saute until fragrant;
Then add star anise, bay leaf, cinnamon, dried chili, pepper and stir-fry until fragrant;
Pick up the fragrant seasonings for later use, the oil in the pot does not need to be picked up and left in the pot;
Grab a small handful of rock sugar and put it in the pot (you don't need to put additional oil, just use the oil you just used for frying the seasoning), cook on medium and low heat until the rock sugar is completely dissolved;
Pour in the trotters, stir fry until evenly colored; add cooking wine, soy sauce, dark soy sauce and stir fry evenly; add the fragrant seasonings and stir fry;
Add the hot water that has not covered the pig's trotters. After the fire is boiled, cover the pot and turn to low heat and cook for about 70-80 minutes;
When it takes about 70-80 minutes, you can test whether the saltiness is enough, and if it is not enough, you can add some soy sauce (salt is not recommended), and finally use medium-high heat to collect the juice.
Second course, quail egg meatballs
Quail Egg Meatballs is a very creative steamed dish. In fact, it is first to wrap a layer of meat filling on the outside of the boiled quail eggs, then put it on the plate and pour the sauce, and finally steam it in the pot. , One bite is really meaty and delicious.
Braised Pork Ribs with Yam
Ingredients: 200 grams of yam, 400 grams of pork ribs, a little ginger slices, minced garlic, scallions, 3 grams of salt, 2 grams of chicken powder, 4 ml of light soy sauce, 10 grams of bean paste, appropriate amount of dark soy sauce, cooking wine, water starch, edible oil
Cut the peeled and washed yam into thick pieces, cut into strips, and then cut into cubes.
Cut the washed pork ribs into pieces.
Add 500ml of water to the pot, bring to a boil, pour in the ribs, cook for half a minute to remove the blood.
Remove the boiled ribs and set aside.
Heat the wok, pour in a proper amount of cooking oil, add minced garlic, ginger slices, and scallions, and burst out the fragrance.
Pour in the ribs and stir fry for a while.
Pour in a little cooking wine and stir well until the wine smells out.
Add soy sauce, bean paste, salt and chicken powder.
Add appropriate amount of water and mix well.
Add a little dark soy sauce, stir well and color.
Add the yam pieces and stir fry evenly.
Cover the pot and simmer on low heat for 20 minutes, until the ingredients in the pot are cooked and delicious.
Uncover the pot, pour in a little water starch, stir fry quickly to thicken.
Remove the pot and put the ingredients in the pot into a bowl.
Bandit Pork Liver
Material
Pork liver, ginger, garlic, red oil pickled pepper, green onion, edible oil, salt, chicken essence, Chaotian pepper
practice
Slice the pork liver, mix well with shredded ginger, cut the pepper into circles; boil the water and add ginger shredded green onion, add the pork liver after the water boils, blanch until the outer layer changes color, then soak in cold water and drain;
Heat oil in a pan, add shredded ginger and saute until fragrant, add Chaotian pepper to fry red chili oil, add pickled pepper and garlic slices, add pork liver, stir fry, add salt, chicken powder and stir well.
Stir-fried Pig's Mouth
material
6 pig mouths, appropriate amount of pepper, some onion, ginger, garlic, 3 spoons of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of bean paste
Salt, chicken essence, sugar amount
practice
ingredients:
Wash pig's mouth, blanch, slice for later use
Onion ginger garlic diced
Chili sliced obliquely
Sauté onion, ginger, garlic and Pixian bean paste in hot oil
Then add half of the chili and fry it to get the fragrance. This step is very important. If this dish is spicy or not, you need to saute half of the chili first, so that the spiciness will be richer and more layered.
Add the boiled pig's mouth, stir fry for 1 minute on high heat, and fry until the surface of the meat is a little tender
Cooking wine to remove fishy smell, raw soy sauce for fragrance, oyster sauce for freshness, dark soy sauce to color and stir-fry for half a minute
Add the other half of the peppers and fry for half a minute
Salt, chicken essence, sugar to taste
Spicy and enjoyable, delicious food, not greasy, good wine pairing is more enjoyable than eating meat
You can try it if you like
Pigeon Egg Tremella Soup
Prepare ingredients: 20 grams of white fungus (dry), 100 grams of pigeon eggs, 20 grams of pea shoots, 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of white sugar, and 5 grams of sesame seeds.
Practice steps:
Wash the white fungus with warm water, tear it into small buds, wash the pea sprouts, cook the pigeon eggs, and peel them for later use;
Add water to the pot, add pigeon eggs, white fungus, add refined salt and sugar, sprinkle in pea sprouts and boil, sprinkle in sesame seeds and monosodium glutamate and serve.
Fried Shrimp with Yam
Prepare ingredients: 200 grams of shrimp, 300 grams of yam, 5 grams of green onions, 5 grams of ginger, 5 grams of starch (peas), 40 grams of egg whites, 20 grams of vegetable oil, 3 grams of salt, 5 grams of cooking wine, and 2 grams of monosodium glutamate.
Practice steps:
Add cooking wine, salt, monosodium glutamate, egg white and water starch to sizing the fresh shrimps, put them in warm vegetable oil and scatter them out. Peel the yam and cut into eye pieces, and blanch them in boiling water;
Heat base oil in a sliding spoon, add finely minced green onion and ginger to cook until fragrant, add yam and stir-fry, add salt, monosodium glutamate and shrimps and turn it upside down for a few times, drizzle with oil and serve.
Green Bean Shrimp Soup
Prepare ingredients: 150 grams of green beans, 150 grams of fresh shrimp, 3 small ham sausages, 2 eggs, a little ginger, an appropriate amount of salt, an appropriate amount of oil, an appropriate amount of starch, and an appropriate amount of white pepper.
Practice steps:
Prepare the ingredients, peel the fresh shrimp, remove the shrimp intestines, and cut into cubes (optional), add an appropriate amount of salt, oil, and starch to marinate for a while, blanch the green beans and remove them to cool, cut the ham sausage into small cubes, Shred the ginger, open the egg and take the egg white;
Add 2 bowls of water to the pot. After the water boils, add green beans, shrimp and diced ham. When it is slightly boiled, add some pepper, then pour in the water starch to thicken it. After boiling, pour in the egg white and stir well, then add salt to taste, that is Edible.
Spicy Fish Fillet
Prepare ingredients: 400 grams of grass carp, 15 grams of chili powder, 12 grams of salt, 20 grams of chili (red, sharp), 10 grams of peppercorns, 20 grams of scallion white, 10 grams of starch (corn), 10 grams of garlic (white skin), 30 grams of cooking wine grams, vegetable oil 80 grams.
Practice steps:
Slaughter and wash the grass carp, cut the fish into 6 cm long and 0.3 cm thick slices with a knife, mix well with salt, dry chili powder, cooking wine, and wet starch, marinate and taste, remove the stem of the red pepper, and cut it into 1 cm long Cut the stalks of the garlic into 2 cm long sections;
Put the pot on the fire, put the vegetable oil and boil it to 60% hot, put in the fish fillet and fry it until it is hard and crispy, take it out and put it on the plate;
Put 50 grams of vegetable oil in the pot. When it is 50% hot, fry the peppercorns, red peppers, minced garlic, and scallions and whites until fragrant. Pour it on the fish fillets and serve.
Corn Pork Ribs Porridge
Material: pork chops, corn, ginger, and shallots
practice:
Home Cooked Eggplant
Cut the eggplant into diamonds for later use
Tomato, green pepper, onion cut into cubes, ginger sliced, set aside
Put the starch in the eggplant and turn it evenly to prevent the eggplant from sticking to the starch
Put the oil in the pan and heat it all up
Add in eggplant and fry until golden brown and set aside
Leave the base oil in the pot, add the accessories and stir fry, add the seasoning, and add a small amount of water.
Add the eggplant and stir-fry until the flavor is added. Add MSG to the pot.
Stir-fried duck blood with chives
Wash the leeks and cut them into inch pieces and put them on a plate for later use.
Cut the duck blood from the middle, cut the top knife into slices about 1 cm thick, and put them in a bowl for later use.
Slice onion, ginger and garlic.
Blanch duck blood for later use.
Heat oil in a hot pan, add dried chili, onion, ginger and garlic to saute until fragrant.
Then add cooking wine, water, salt, monosodium glutamate, sugar, pepper and dark soy sauce and bring to a boil.
Add duck blood and chives and bring to a boil.
scrambled eggs with tomatoes
Prepare tomatoes and duck eggs
Break up the duck eggs, add salt and cooking wine and stir well
Heat the pan, pour a little oil, and then pour in the egg mixture
Stir fry and make into small pieces
Duck eggs are fried and put into bowls, tomatoes are cut into pieces
Pour a little oil in the pan, add the tomatoes and stir fry
Add salt, cooking wine and oyster sauce and stir fry
When the tomatoes are tender, put them in the duck eggs
Fried Small River Shrimp
Rinse the small river prawns and control the water.
Add salt, cooking wine, and pepper, marinate for 10 minutes, and add flour.
Add the flour and mix well.
Deep fry in oil until golden brown.
Cabbage tofu
Prepare ingredients: 1 cabbage, 2 tofu.
Wash the cabbage and cut into small pieces. Drain water for later use.
Heat the pot, add oil, cut the tofu into small pieces, put it in the pot and fry until both sides are set aside for turmeric.
Heat the pot, add oil, pour in the cabbage and fry until 8 mature.
Kung Pao Chicken
- Slice the onion, ginger and garlic.
2.Choose fresh chicken breast and cut it into 1c6 square pieces, add 5 grams of pepper, an egg, 10 grams of cooking wine, 20 grams of starch, and marinate for about 15 minutes.
Put 20 grams of salad oil in the pot, heat the oil to 70% hot (that is, 70% hot when there is a lot of green smoke on the oil surface), put in diced chicken breast, stir fry on high heat, until the meat is white and the meat is hot. When cooked, set aside.
Put 15 grams of salad oil in the pot, heat the oil to 70% hot (that is, when there is a lot of smoke on the oil surface, it will be 70% hot), add 8 grams of dried peppers, 30 grams of bean paste, and add onion, ginger and garlic Slices, burst into fragrant, continue to stir fry for 2 minutes.
Add 10 grams of cooking wine, 1 gram of salt, 5 grams of vinegar, 10 grams of sugar, 3 grams of chicken powder, 10 grams of dark soy sauce, 10 grams of light soy sauce, and stir fry over high heat. At this point, add the fried chicken breasts and stir fry over high heat.
mixed cold vegetables
Soak the yuba and fungus in advance, wash and set aside, smash the cucumber, and shred the onion
Prepare seasoning and minced garlic, chopped parsley
Put a little cooking oil in the pot, add Sichuan peppercorns, aniseed, cardamom, cumin grains and cook until fragrant and set aside
Put all the ingredients in a pot and add salt and minced garlic
Add the chicken juice
Add light soy sauce
Finally add seasoning oil and sesame oil and mix well
Mix well and serve
saliva fish
Ingredients: One silver carp, two tablespoons of starch, about half of fried peanut kernels, two tablespoons of cooked white sesame seeds, a small piece of old ginger, one garlic, five shallots, two tablespoons of tempeh, three tablespoons of cooking wine, Two tablespoons of soy sauce, one tablespoon of vinegar, one tablespoon of sugar, one or two red peppers, two tablespoons of pepper oil, appropriate amount of salt and monosodium glutamate, and one tablespoon of sesame oil.
practice:
Wash the fish into pieces, mix well with salt and cooking wine and marinate for a few minutes, add water and starch, mix well to taste, chop the fried peanut kernels into pieces, chop the tempeh, chop the onion, garlic and ginger.
Heat the oil in the pot until it is 60% hot, pour in the tempeh, minced ginger and minced garlic and stir-fry until fragrant.
Put salt, monosodium glutamate, sugar, soy sauce, vinegar, fried ginger and garlic tempeh, red pepper, pepper oil, sesame oil, and fried peanuts in a large bowl and mix well to make a sauce.
Put the oil on the pot and heat it to 40% heat, add the fish fillets and fry until cooked.
Remove and drain the oil and put it in a bowl.
Drizzle with sauce, then sprinkle with cooked sesame seeds and chopped green onion. Serve.
Mix well.
Braised lamb's blood with green onions
Material: green onion, sheep blood, dark soy sauce, light soy sauce, salt, pepper
practice:
Cut the sheep blood into pieces and put it into the pot;
Put water in a medium pot, cook until the water boils and turn off the heat, rinse the sheep's blood with cold water, and control the water;
Cut the green onion into large sections of about 7 cm, and then cut in half;
Put oil in the wok, after the oil is hot, add Chinese pepper, stir-fry the green onions, and cook until the green onions are slightly soft;
Pour in the sheep blood and stir fry for two or three minutes;
Put light and dark soy sauce according to your own taste. If you are afraid of sticking to the pan, you can add a little water;
Collect the juice, add salt, turn off the heat, stir fry with the residual heat, and place on a plate
Potato Roast Chicken
Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon of soy sauce; 2 green peppers; 2 tablespoons of rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons of rapeseed oil; 1 tablespoon of rock sugar; granules; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger
practice:
Cut the pickled ginger and garlic into slightly thick slices, and cut pickled peppers, green peppers, and green garlic sprouts into sections. Cut potatoes into cubes and soak in water to remove starch. After the chicken is washed, cut it into pieces.
Heat the oil in the wok until the foam melts and slightly emits green smoke, let it cool, and then add rock sugar. Sauté over low heat until the rock sugar melts and forms a reddish-brown foam.
Immediately add chicken and stir well, add soaked ginger, rice wine, star anise and grass fruit, stir fry for 5 minutes over medium-low heat, until coloured.
Add half of the garlic slices, add bean paste and soy sauce and fry until fragrant. Put in the potato wedges. Pour water into the pot without the potatoes.
After boiling, cover and simmer over medium-low heat until potatoes can be pierced with chopsticks (about 8 minutes).
When there is still half of the juice in the pot, put the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes. Add the pepper powder, put the garlic leaves, stir well, and you're done