A selection of 38 dishes to recommend
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 pork trotters
Ingredients: (1 tablespoon = 15ml): 500g pig trotters, green onion, ginger, one star anise, ten peppercorns,
Two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, one tablespoon of cooking wine, one tablespoon of rock sugar, and half a tablespoon of sesame oil
practice:
Clean the pig's trotters, put water in the pot and put the onion and ginger to boil, put in the pig's trotters and cook with the lid open for two minutes, remove them, rinse with cold water to cool down, and drain
Fried sugar color: put a tablespoon of salad oil in the pot, put a tablespoon of crushed rock sugar (the rock sugar is wrapped in cloth and smashed), cook on low heat until the rock sugar melts and the color becomes darker
Pour in the blanched pig trotters and stir fry until it is covered with sugar.
Pour in two tablespoons of light soy sauce, half tablespoon of dark soy sauce and stir well until all the pig trotters are colored
Pour in a tablespoon of cooking wine and ginger slices and stir well
Put one star anise and ten Chinese prickly ash into the tea bag, and put it into the pot at the same time as the green onion
Add enough water to cover the pig's trotters, turn the water to a low heat and simmer for two hours
Open the lid and turn to high heat to collect the thick juice, pour some sesame oil and stir well before serving.
Tips:
The pig's trotters should be boiled in a pot of water. Boiling water can make the skin of the pig's trotters firmer, and it is not easy to rot when stewed.
Use rock sugar, which will make the finished pig trotters bright red.
In order to make the finished product soft and tender, only light soy sauce and dark soy sauce are used without salt.
Salt tends to coagulate the protein the most, so leave it out.
- To control the heat. When simmering, it must be on the lowest fire, simmering in a cast iron pot for two hours, and ordinary pots for about three hours. A small fire is the key to ensuring the trotters are soft and tender, and a large fire will stew the trotters to the point of becoming rotten.
Bacon Organ Baked Potatoes
Ingredients 2 potatoes/ 4 large slices of bacon/ a little cumin powder/ a little white sesame seeds/ appropriate amount of salt/ appropriate amount of olive oil/ a little diced cumin
Practice 1. Wash the potatoes and cut them into 0.5cm pieces. Do not cut the bottom. When cutting, you can put two chopsticks at the bottom to prevent cutting.
Wrap it in tinfoil, put it in the oven, 250 degrees, the middle layer, the upper and lower fire, 25-30 minutes
Marinate the bacon with cumin powder, salt and olive oil for 10 minutes
After the potatoes are baked, peel off the foil, cut the marinated bacon into appropriate sizes, and sandwich each piece of potato. Sprinkle a layer of cumin powder and salt, brush a layer of olive oil, and finally sprinkle with cumin grains and white sesame seeds
Put it back in the oven, this time without wrapping the foil. 200 degrees, middle layer, about 15 minutes
garlic celery leaves
Material: celery leaves, garlic
Method: 1. Boil a pot of water, drip cooking oil, add salt, and blanch the washed celery leaves. Be sure to drizzle with oil and salt to set the taste first and keep the dish in check.
Take out the vegetable leaves that have been blanched in the water, you can let it cool for a while, or you can do it as you like.
Use a stone mortar to pound the garlic paste, so that the garlic paste is the purest.
Take a small bowl, take out the minced garlic, add a little sugar, lightly soy a spoonful of sesame oil, chili oil, mix well.
Change the blanched vegetables with a knife and mix with the minced garlic.
Stir-fried Beef with Wild Celery
Ingredients: wild celery, beef, starch, pepper, soy sauce, garlic, ginger, salt, chicken powder
practice
Wash the celery and beef, remove the leaves of the celery and cut into small pieces, and cut the beef into shreds.
Add a little soy sauce, pepper powder and 2 tablespoons of starch to the chopped beef and set aside. Shred ginger and mince garlic for later use.
Put an appropriate amount of oil in the pot, saute minced garlic until fragrant, add the beef and stir-fry for a while, then the fried beef is out.
Add a little oil to the pot, add wild vegetables and stir-fry for a few times.
Add beef, add a little salt and a little chicken powder and stir fry evenly.
Mushrooms and Vegetables
Ingredients: 500g green vegetables, 100g mushrooms, 150g pork, a little salt, 1 spoon of dark soy sauce, appropriate amount of ginger, half a head of garlic, a little chicken essence
practice:
Wash and dice shiitake mushrooms, dice garlic and ginger
Cut off the head of the whole green cabbage, and then trim it slightly into a flower shape
Blanch the cabbage head in water, remove and control to dry, add a little salt and chicken essence to marinate and taste
Heat oil in a pan, add diced pork and fry until discolored, add ginger, garlic and mushrooms
Pour in the old soy sauce and stir fry evenly, add an appropriate amount of water
Add a little salt and chicken essence. After boiling, thicken a thin layer of gravy
Take out of the pot and put it in the green vegetables.
Stir-fried Pork with Chili
Ingredients: chili, pork belly, tempeh, onion, ginger, garlic, soy sauce, white pepper, salt
Practice: 1. Wash the lean meat with some fat and cut it into small slices, marinate with soy sauce; wash the fresh peppers and cut them into small slices;
First put a little cooking oil in the pot, cook until cooked, add the pork belly marinated in soy sauce, fry it and place it evenly on the plate. You can even do not put oil in this step, you can cut a few pieces of fat from the pork belly, fry it in the pot, and then fry the meat slices. The same is true for frying peppers, and you can also fry some fatty meat as oil, which can reduce oil consumption;
Re-start the pot, dry-fry the peppers until the surface is charred, then add cooking oil, fry with high heat, then pour in the freshly fried pork belly, add cooking wine, salt or bean paste according to personal taste, mix in A little sesame oil, stir well.
Sauce garlic sprouts
Ingredients: 5,000 grams of fresh and tender garlic sprouts, 500 grams of salt, and 2,500 grams of noodle sauce.
Method: 1. Cut off the roots and seeds of the garlic sprouts, wash them, put them in a jar, soak them in salt for 1 day, remove them and cut them into 4 cm long segments, then soak them in water for 2 hours, and change the water 2-3 times in between;
Take out the garlic sprouts, dry them in a cool place, and put them in a cloth bag;
Put the noodle sauce into the jar, put the garlic sprouts cloth bag into the noodle sauce jar, and stir it twice a day for about 10 days.
Sands Corn
Ingredients Fresh corn; duck egg yolk; corn starch; sugar; salt; sunflower oil
Practice: skillfully peel the corn kernels and corn kernels
Shape the yolk of the raw salted duck egg and take it out for later use. Remove from the steamer after steaming for about 10 minutes. Cool and crush the steamed salted egg yolk into fine powder for later use. Salted egg yolks are best not to be heated in a microwave oven, as it is easy to break the egg yolks. (You can also directly use cooked salted duck eggs, the egg yolk will be slightly fishy), two duck egg yolks for two large corns are enough, and small corns need to adjust the amount of duck egg yolks themselves, otherwise it will affect the appearance and taste of Jinsha corn
Peel the corn kernels and put them in the steamer
Pour the starch over the corn kernels while it is still hot
Coat each corn kernel evenly with starch. This is the key to making the corn kernels successfully coated with starch and fried to a crispy skin
Duck egg yolks are pressed into puree with a spoon or mud press
Put oil in a frying pan, the amount of oil is slightly more, and it is 70% hot
Corn kernels sieve off excess starch and add to the pot
When the corn kernels are sifted off the excess starch and add it to the pot, don't rush to push the corn kernels, the corn kernels are formed and then slowly turn over until slightly yellow, remove and drain the oil
Stir fry the salted duck egg yolk with the remaining oil on the wall of the wok
Stir fry the salted duck egg yolk with the remaining oil on the wall of the wok over low heat until the salted egg yolk begins to bubble, add a proper amount of salt chicken essence and sugar. (Don't add too much salt, the egg yolk itself is salty)
The duck egg yolk is slightly cooled, at this time you can adjust the amount of egg yolk
Sands corn is ready, and the sound of scooping with a spoon is so beautiful!
Crispy Balls
Ingredients: Minced meat, eggs, carrots, dried mushrooms, chives, ginger, water starch, black sesame seeds, bread crumbs, Daxi Da barbecue sauce, cooking wine, soy sauce
Practice 1. First add an appropriate amount of Daxi Da barbecue sauce, soy sauce and cooking wine to the minced meat, mix well, marinate for about 15 minutes to get the bottom taste.
Add minced ginger and scallions to the marinated minced meat, add minced carrots and dried shiitake mushrooms and mix well. Add a little water starch and stir until it is strong. Make small meatballs in turn and put them on a plate.
Knock the eggs into a bowl and mix well. Put the meatballs in the egg liquid first and coat with a layer of "pulp", then coat with a layer of bread crumbs, and then coat them in turn.
Heat oil in a pot. When the oil is hot for 5 minutes, add the small balls, fry them until cooked, remove and drain the oil, and use oil-absorbing paper to absorb the oil and serve.
sliced meat soup
Ingredients: 50 grams of dried cuttlefish, 50 grams of pork belly, 100 grams of lean meat, 1 cucumber, appropriate amount of white pepper, appropriate amount of salt, and a little ginger
practice
Soak 50 grams of dried cuttlefish in warm water for 20 minutes and soak them thoroughly;
50g pork belly slices, 100g lean meat slices, 1 cucumber shredded;
Heat oil in a hot pan, add pork belly, lean meat, ginger slices, soaked dried cuttlefish and stir until fragrant;
Add water and boil over high heat, season with a little salt, turn to low heat and simmer for 1 hour;
Add shredded cucumber and white pepper before serving.
Steamed Pork Ribs and Potatoes with Chopped Peppers
Ingredients: ribs, potatoes, ginger, garlic, scallions, chopped peppers, brown sugar, soy sauce, cornstarch
Practice 1. First chop the ribs into small pieces, wash them with water several times, then drain the water, shred the ginger, chop the garlic, and chop the scallions.
Put a little oil in the pot, put ginger, garlic, chopped green onion and chopped pepper into it to burst into fragrant aroma, add appropriate amount of brown sugar and light soy sauce to taste.
Add in pork ribs, mix well and marinate for 2 hours.
Peel the potatoes and cut them into small pieces, put them in a bowl on the bottom.
Put the marinated pork ribs on top of the potatoes, put them in a pot of boiling water, and steam them until cooked. (Steam for about 50 minutes)
After steaming, sprinkle with chopped green onion to garnish.
hot small intestine
Ingredients: 400 grams of pork sausage, 50 grams of shredded bamboo shoots, 50 grams of celery section, 50 grams of spring onion section, 50 grams of pickled pepper, 30 grams of pickled pepper, salt, onion, ginger and garlic, chicken essence, monosodium glutamate, cooking wine, pepper, pickled pepper oil, water starch
Practice: 1. Rinse the pork sausage, add ginger, green onion and water, press it with a pressure cooker for 15 minutes, take out and cut into 3 cm sections. Bamboo shoots in water, set aside.
- Put the sausage, bamboo shoots and celery in oil, add ginger slices, garlic slices, pickled peppers and stir-fry until fragrant, add salt, chicken essence, monosodium glutamate, cooking wine, pepper, pickled peppers, stir well and thicken with water and starch , drizzle pickled pepper oil, and garnish with shallots.
Braised Rice with Taro
Ingredients: Taro; Rice; Mushroom; Belly Pork; Chives; Light Soy Sauce; Salt; Oil; Water
Practice: Peel and dice the taro;
Cut the fat belly meat into cubes, put it in a bowl, add an appropriate amount of sesame oil and light soy sauce, mix well and let it stand for 10 minutes;
Wash and soak dried shiitake mushrooms, remove stems and shred;
Wash and drain the rice for later use;
Heat a pan with a little oil, pour in the diced pork belly and saute until fragrant, then pour in the mushrooms, add salt and stir well; then pour in the taro, stir fry evenly;
Then pour the prepared rice into the pot, add soy sauce and stir fry evenly; (no need to fry)
Pour an appropriate amount of water according to the amount of rice in the rice cooker, then pour all the fried ingredients into the rice cooker, press the cooking button, and wait to eat;
Prepare a little minced green onion, sprinkle it after the rice is cooked.
Spicy beef tendon
Material: 300 grams of beef tendon, scallions, ginger slices, star anise, dried peppers, pepper, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar, cooking oil
Practice: 1. Wash the beef tendons, put them into a pressure cooker, add an appropriate amount of water, cover the shallots, ginger slices, and star anise, press for 40 minutes, release the air and remove the beef tendons.
After a little cooling, cut the beef tendon into small pieces for later use.
Heat the wok and pour in an appropriate amount of cooking oil, then add the dried chili and Chinese peppercorns, heat on low heat and fry until fragrant, then add onion and garlic slices and continue to fry.
Then pour in the prepared tendon pieces and stir fry for a while. Add an appropriate amount of soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir fry evenly, and then serve on a plate.
Steamed Pork Ribs with Tempeh Ginger Sauce
Details of ingredients: 500 grams of pork ribs, 30 grams of tempeh, 4 cloves of garlic, 30 grams of ginger, 1 spoon of soy sauce, 1 spoon of cooking oil, 1 spoon of cornstarch
Production steps:
Wash the tempeh, drain and chop.
Peel the ginger, grind it into minced ginger, remove the outer skin of the garlic, and cut it into rice grains.
Put the ground ginger minced garlic into a bowl, add all the seasonings and mix well.
Wash the ribs, drain the water, add 1 spoon of cornstarch.
Add the mixed seasoning and mix well.
Put it into the pot, cover and steam for 15 minutes, steam until fully cooked and ready to serve.
The steamed pork ribs are delicious and tender, and the pork ribs sauce is very appetizing.
tiger eye lion head
Material: 12 quail eggs, 300 grams of pork stuffing, 150 grams of fresh shrimp 1 tablespoon oyster sauce 1 tablespoon sugar 1 teaspoon salt;
practice
Put the quail eggs in a pot with cold water. After the water boils, open the lid and cook for 8 minutes. Soak in cold water for 5 minutes after cooking, which makes it easy to remove the egg skin. Add an appropriate amount of minced green onion and ginger to the pork filling.
You can add chopped mushrooms, diced lotus root, and some shrimp to the meat filling, the taste will be particularly delicious. Add half a tablespoon of dark soy sauce, a tablespoon of oyster sauce and a tablespoon of light soy sauce to the meat filling, an appropriate amount of salt, and stir in one direction. Then take an appropriate amount of meat filling and add a quail egg.
Slowly round the meatballs with your hands. If the meat filling is sticky, you can dip it in some water. After wrapping, switch the left and right hands to beat the meatballs about ten times, so that the meatballs taste more elastic. Put the balls into the oil pan, fry them until the balls float, and take out the color evenly. Finally, put them into the oil pot together, and fry for 10 seconds before taking them out.
Wrap the fried balls with kitchen paper to absorb excess grease. If you fry too much, wrap it in a plastic bag after it cools down and store it in the refrigerator. Thaw when eating before cooking.
If it is braised, it is the easiest. Saute shredded onion and ginger, add star anise, bay leaves, and a few dried peppers. Put in a little dark soy sauce, a spoonful of soy sauce and cooking wine, then pour in the balls, and add boiling water that is less than half of the balls. Simmer on medium heat for about half an hour, and then turn off the heat after the juice is basically collected.
Salt and pepper trotters
Ingredients: 100 grams of pig's trotters, green peppers, 100 grams of red peppers, onion and ginger brine juice, salt, cooking wine, salt and pepper, bay leaves and star anise, grass fruit, cumin, peppercorns
Practice Wash the trotters, cut them in half, cut the green and red peppers
Add water to the pot, put pig's trotters, onion, ginger, seasoning into the box, put it in the pot
Put in the marinade, salt, cooking wine and bring to a boil, turn to low heat and marinate until cooked
Remove the trotters and drain the water
Put oil in the pot, fry the pork trotters until the skin is bubbling, drain
Leave the base oil in the pot, add the onion and ginger and fry until fragrant, add the green and red peppers and fry until cooked
Sprinkle salt and pepper out of the pot, pour it on the trotters
Braised Pomfret
Ingredients: Pomfret, Garlic, Ginger, Onion, Chili, Light Soy Sauce, Dark Soy Sauce, Cooking Wine, Starch, Sugar
practice
Rinse the pomfret with water after removing the internal organs, and make two or three diagonal cuts on both sides of the fish.
Add salt, 5ml cooking wine, pickle ginger slices for a while, slice garlic, cut peppers into rings, and chop shallots.
Put a little dry starch on both sides of the pomfret, fry the pomfret until golden brown on both sides, drain and drain the oil.
Leave a little base oil in the pot, sauté onion, ginger, garlic slices, pomfret, add light soy sauce, dark soy sauce, cooking wine, and sugar.
Add an appropriate amount of water to level with the pomfret. After the fire is boiled, turn to a low heat and cook until the soup is thick. Take the pomfret out of the plate.
The remaining soup is thickened with water starch and poured on the pomfret, and finally sprinkle with chives.
scrambled eggs with tomatoes
Ingredients: 2 eggs, 3 tomatoes, salt, chicken essence, sugar, garlic, green onions
practice:
Put an appropriate amount of oil in a pot, add minced garlic after the oil is hot, stir fry until the minced garlic changes color, add a little vinegar.
Pour the beaten eggs into the pot, fry them, and break up with a spatula.
Shovel out the eggs for later use, then put some oil in the pot, put the chopped tomatoes into the pot, stir fry for a while, add a bowl of water, and cook over medium heat. Cook until the tomatoes are soft, put the eggs you just made into the pot, and stir fry together for 3-5 minutes over low heat. Let the juice of the tomatoes penetrate completely into the eggs.
Finally, add salt, sugar, chicken essence, and chopped green onion.
Sweet and Sour Leek Scrambled Eggs
Ingredients: 100g leeks, 4 eggs, appropriate amount of oil, 20g tomato sauce, 15ml balsamic vinegar, 25g sugar, 10ml soy sauce, 2g salt, appropriate amount of water starch, 3g minced ginger
Method: 1. Prepare all the ingredients.
Take a small bowl and add tomato sauce, balsamic vinegar, light soy sauce, salt, sugar, water and mix well.
Wash and chop the leeks and beat into the eggs.
Add a pinch of salt. 5. Stir well.
Heat the oil in the wok and pour in the leek egg mixture.
Stir fry until hot.
Add a little oil to the pot and sauté minced ginger until fragrant.
Pour in the seasoned ingredients and stir-fry until fragrant.
Then add a little water starch to thicken the gravy.
Pour the sweet and sour sauce on the leek and eggs, and mix well when eating.
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: 1. Prepare the frying material: 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
Garlic Open Back Shrimp
Ingredients: 500g prawns, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of green pepper, appropriate amount of red pepper
Method: 1. Wash the prawns. 2) Cut off the feet and head of the shrimp, cut from the middle, and do not cut the tail.
Wash the good shrimp, remove the shrimp intestine and shrimp line, and place the tail side up. 4) Chopped garlic
Heat vegetable oil, add half of the garlic and fry until yellow
Pour in the raw garlic, add salt and chicken powder and mix well to make minced garlic.
Spread evenly on the shrimp. 8) Finely chop green and red peppers.
Steam for ten minutes in a steamer after the water is boiled. 10) After taking it out, you can pour out part of the soup in the plate and wipe the edge of the plate. 11) Sprinkle with chopped pepper. 12) Take a clean pot and pour the oil into the pan and heat it until white smoke emerges, then pour it on the shrimp.
Sautéed Garlic
Ingredients: random sixtie, half bowl of oyster sauce, one tablespoon of minced garlic chili sauce (suitable for Cantonese taste), some minced garlic, some green onions
Practice 1. Put cold water in the pot to cover the sixtie, cover the pot, boil the water until the sixtie opens, turn the sixtie a few times when it opens, and immediately pick it up and drain the water for later use. (Don't boil it for too long, the meat will become old and shrink. The fresh sixty shells I bought are all open as soon as the water opens, and the sixty shells open almost at the same time, and they are picked up after a few turns. If you have spare time, you can give the other half of the shell to break it apart.)
- Fry the minced garlic in the hot oil for 5 seconds, then add the oyster sauce + chili sauce + spring onion and minced garlic, and then immediately pour in the sixty percent and stir-fry evenly. If it is too long, as soon as the sixty-six is evenly coated with the sauce, start the pan immediately, otherwise the oyster sauce will become more and more sticky as it is fried).
Stir-fried Beef Tenderloin with Celery
Materials: beef, celery, green onion, pickled pepper, garlic, ginger, sugar, soy sauce, cooking wine, chicken powder, starch, salt, oil.
practice:
Cut the beef into thin slices, add salt, sugar and a little chicken powder and mix well. Add the starch and appropriate amount of water and mix well. Add it to the beef and grab it well, then add oil and mix well to lock the moisture, and marinate for 30 minutes.
Cut celery into sections, prepare onion, ginger, garlic and pickled pepper.
Heat the oil in a wok, add the beef, stir fry it, and then drain.
Add some oil to the pot, add onion, ginger and garlic and fry until fragrant.
Add pickled peppers and celery and fry for a while.
Finally, add beef and spring onion, stir well, season with salt and soy sauce and serve.
garlic white meat
Clean the pork belly for later use;
Add nano-water into a multi-purpose pot, add ginger slices, a small spoon of salt, a spirit cup of rice wine, a little pepper, then add pork belly, cover the pot, bring to a boil over high heat, and simmer on low heat until the pork belly is cooked thoroughly, then take it out and let it cool;
While the pork belly is cooling, prepare the seasoning sauce, put the garlic into the Tupperware whirlwind, and make minced garlic. Pour 1 spoon of balsamic vinegar, 3 spoons of light soy sauce, 1 spoon of sesame oil, 1 spoon of chili oil into a small bowl, A little salt, then add minced garlic, a little white sesame seeds, and stir together to form a sauce;
Put the cooled pork belly on the cutting board, cut it into thin slices with a deli knife, and place it on a plate;
Put coriander and red pepper on the plate, and then pour the adjusted sauce.
Spicy Lettuce Leaves
Ingredients: lettuce leaves, garlic, ginger, chopped pepper, pepper, vegetable oil, salt, soy sauce
Practice: 1. Wash the lettuce leaves and control the water, add salt, mix well and marinate for 10 minutes, control the water from the marinade and set aside.
Mince the garlic and set aside.
Pour an appropriate amount of oil into the wok, add Chinese peppercorns and ginger until fragrant, add minced garlic and chopped peppers and stir-fry over low heat until fragrant and spicy.
Add in soy sauce and stir well to make a spicy sauce.
Pour the fried spicy sauce on the lettuce leaves and mix well.
Skillet Pork with Onions
Material: pork belly, onion. Accessories: peppercorns, sugar, rapeseed oil, ginger, green onions, salt, monosodium glutamate, spicy bean paste.
Practice: 1. Cut the fresh pork belly into several sections, put it in water and simmer over medium heat, add onion, ginger slices and pepper to remove the meaty smell. (If you don't have green onions, ginger, and peppercorns, you can also omit them)
When the pork belly is cooked until chopsticks can easily penetrate the pork, remove it and let it cool and cut into moderate slices. Wash the onion and slice it at the same time. (Chopsticks can penetrate the pork even if the meat is cooked, slice the pork too thick or too thin)
Heat the wok and pour in the rapeseed oil. When the oil temperature increases, add the pepper overheated oil. Put the cut two-knife meat into the pot and stir fry until the meat is curled, then add the spicy bean paste and a small amount of sugar. Continue to stir fry.
Add the onion slices and stir-fry together with the twice-cooked meat, until the onion is cooked and cooked, then add salt, monosodium glutamate, etc. according to personal taste, and then serve.
fried farm meat
Material: pork belly, green pepper, soy sauce, salt, garlic, cooking oil
practice:
After a little cooking oil is cooked, add the sliced pork belly.
Pour in some water, cover and cook for about 20 minutes.
Uncover the pot and fry the pork belly with oil.
Pour in the peppers and chopped garlic and stir fry together.
Add the right amount of salt and soy sauce.
After the pepper is cooked, it can be eaten from the pot.
Roasted Beans with Eggplant
Ingredients: 2 eggplants, 1 long bean, 1 dried chili (you can leave it out if you don’t like spicy food), 1 spoonful of extremely fresh flavor (for seasoning, don’t put too much), 2 pieces of cinnamon, 1 teaspoon of salt (according to Adjust the amount of dishes, you don’t need too much, you can eat more original flavors), a little sugar (for freshness).
step:
First, wash the eggplant and long beans and cut them into long strips, sprinkle with a little salt and marinate for about 30 minutes, squeeze out the water, so that it saves time and fire when frying;
Heat up the wok, pour a proper amount of oil, add cinnamon and dry pepper when it is warm, stir-fry until fragrant, then put in the eggplant and beans that have been squeezed out of water and fry until soft; 3. The beans should be fried for a longer time, Must be fried to eat, pour half a bowl of water;
Put in the fresh flavor, salt and sugar, stir fry evenly, cover the pot and simmer for about 15 minutes on medium and low heat, the beans are cooked, and you can put it on a plate and take it out of the pot.
In this way, only use the fresh taste and sugar to adjust the umami, without adding too much salt, you can eat the fragrance of eggplant and beans, not to mention the sweetness without adding sweet noodle sauce, and enhance the fragrance of the vegetables themselves, next time Do try it out!
Braised Duck with Yam
The raw materials are a slaughtered old duck, 300 grams of yam, ginger (sliced), green onion (knotted), and cooking wine.
Practice 1. Clean up the old duck and cut it into pieces; peel the yam, cut it into hob pieces and soak it in water for later use.
Put a little oil in a hot pan, add the duck pieces and ginger slices, and fry over high heat until the duck pieces come out of oil, and the surface of the duck pieces looks slightly browned.
Add the right amount of salt and cooking wine, stir well.
Put the yam pieces into the bottom of a large heat-resistant bowl, and then scoop in the fried duck pieces, set aside.
Put an appropriate amount of water in the pressure cooker, then put it on the steaming rack, put the bowl with the yam and duck pieces on the steaming rack, then add the scallion knots, cover the pot, keep the pressure for 30 minutes and wait for the pot After the internal pressure is released, open the cover and take it out.
Braised Pork Ribs with Radish
Ingredients: white radish, spare ribs, rock sugar, cinnamon, pepper, star anise, light soy sauce, dark soy sauce, dried chili
Method 1, blanch the ribs with boiling water, wash the foam
Put the blanched ribs into the pressure cooker liner, marinate with light soy sauce, dark soy sauce and cooking wine for a while
Rinse the dried peppers and star anise, cinnamon, and set aside, slice ginger and garlic
Cut the white radish into the size you like
Then put it into the pressure cooker liner, and add Chinese prickly ash, star anise, cinnamon, dried chili, ginger and garlic slices and rock sugar
Spicy beef tendon
Material: 300 grams of beef tendon, scallions, ginger slices, star anise, dried peppers, pepper, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar, cooking oil
Practice: 1. Wash the beef tendons, put them into a pressure cooker, add an appropriate amount of water, cover the shallots, ginger slices, and star anise, press for 40 minutes, release the air and remove the beef tendons.
After a little cooling, cut the beef tendon into small pieces for later use.
Heat the wok and pour in an appropriate amount of cooking oil, then add the dried chili and Chinese peppercorns, heat on low heat and fry until fragrant, then add onion and garlic slices and continue to fry.
Then pour in the prepared tendon pieces and stir fry for a while. Add an appropriate amount of soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir fry evenly, and then serve on a plate.
scrambled eggs with celery
Remove the leaves and wash the celery, cut into sections, shred carrots, cut green bell peppers, cut millet peppers, mince ginger and mince garlic. (p53: Scallions are not in this dish)
Beat two eggs into a bowl, salt to taste.
Pour the oil into the pot, the oil is hot and smoking 70% to 80%. Pour the eggs from the pot in a circle, shape them into pieces, and put them in a bowl
Take another pot, heat oil, add ginger slices, minced garlic, millet pepper and saute until fragrant, add celery segments, shredded carrots, green round pepper strips and stir fry until raw
Add oyster sauce, salt, monosodium glutamate, chicken essence and stir fry, add eggs and stir fry
Take the pot and put it on a plate.
Spicy Crayfish
Soak the lobster in water for more than half an hour, then brush it clean
Suck the shrimp intestines and take out the middle part of the tail
Shrimp tail
Then stir fry in the oil pan, all turn red and take out
Then add a little oil, add chopped green onion, ginger, garlic and other accessories, add dark soy sauce, rice wine, etc., then add water or beer, add the crayfish after the oil, simmer slowly, and then collect the juice and serve.
Hot and sour chicken
Ingredients: chicken offal; kimchi (optional); pickled pepper; ginger; garlic; onion; light soy sauce; chicken powder; cooking wine; chili oil (optional);
Practice: 1. Cut kimchi (optional) and pickled peppers into sections, shred ginger, diced garlic, and cut green onions; wash and cut chicken offal into small pieces; put oil in a hot pan, add chicken offal, stir fry on high heat, and Stir-fry the chicken offal until it becomes oily;
Add ginger and garlic and stir-fry until fragrant, then add two teaspoons of cooking wine and stir-fry well; add kimchi and pickled peppers, stir-fry for about 2 minutes;
Add appropriate amount of salt and chicken powder and stir well, add chopped green onion, light soy sauce and chili oil and stir well.
Homemade tofu
Ingredients: tofu (700 grams) pork (fat and lean) (100 grams), green garlic (50 grams), lard (refined) (100 grams) cooking wine (25 grams) salt (7 grams) bean paste (50 grams) monosodium glutamate ( 2g) sesame oil (15g).
Practice: 1. Change the tofu into 5 cm wide diagonal triangles, 1 cm thick slices, put them on a flat plate, sprinkle with salt, and decanting to remove the water.
Mince the pork and cut the garlic into 2 cm pieces.
Mince the bean paste, boil the lard and put in the tofu, and take it out after frying on both sides.
In addition, boil the oil again, add minced pork and fry until cooked, cook cooking wine, add bean paste and stir-fry until fragrant.
Add tofu, salt, monosodium glutamate and soup, simmer until the taste is good, drain the juice, add garlic and sesame oil, and put it in a plate.
Broccoli Fried Shrimp Balls
Ingredients: broccoli, fresh shrimp, carrot, garlic, cooking wine, Knorr hot fried fresh dew, salt, oil
practice
Remove the thick stems of the broccoli and break them into small pieces, soak them in light salt water for a while.
Peel the shrimp from the fresh shrimp, and remove the shrimp intestine and shrimp line.
Peel and slice carrots; mince garlic.
Blanch the broccoli slightly and remove it.
Heat oil in a pot, sauté minced garlic until fragrant, add shrimp and stir fry over medium heat, pour in cooking wine.
Add broccoli and carrots and stir-fry. Before serving, add Knorr hot-fried fresh dew, add appropriate amount of salt and stir-fry well. Drizzle a little sesame oil.
Steamed Chicken with Mushrooms
Ingredients: mushrooms, chicken thighs, chopped peppers, ginger, salt, soy sauce, chicken powder, starch, pepper, oil
practice:
Soak the shiitake mushrooms in advance and then cut them into small pieces, cut the ginger into small pieces
Cut the chicken thighs into small pieces and put them in a bowl, add some starch and water to catch them evenly
Put ginger slices, chopped peppers, appropriate amount of salt, light soy sauce, chicken powder, pepper powder, cooking oil into the bowl and marinate evenly for dozens of minutes
Put the marinated ingredients on a plate, put them in a pot of boiling water, cover and steam until cooked.